Bonjour!
Je suis la avec des citrouilles aka I am here with ze pumpkins.
It's Tasty Tuesday and that usually means a scrumptious recipe. I am still prepping you for our vegan week love fest leading to our juice cleanse in 2 weeks. I will continue to bring it up as I want us all to be mentally preparing ourselves for the awesome experience of juice fasting!
Today though we explore the humble pumpkin and that lovely pumpkin pie spice that most of us have put away ever since the fall/winter days have begun to fade. I am including this now though because it is a mostly raw recipe and I had some homemade pumpkin mash left and was going to lose it. I also had seeds and decided to make a yummy raw dehydrated cracker; what goes great with pumpkin? That's right, pumpkin spices! You so clevah ;P
So here you are a delightful recipe for a mildly sweet snack that I like crunching on with a tall glass of cold almond milk.
U used Tumeric & Boabab in this recipe, both considered to be super foods; so before I go further I am going to drop some knowledge on yah. The recipe follows.
![Awesome promo @AuraCacia on the Baobab oil [Adansonia digitata]. #skincare:](https://s-media-cache-ak0.pinimg.com/564x/ec/29/4b/ec294bd7e1cdca6bc314d5bbb51c59bd.jpg)
Apparently Organic Burst is one of the best on the market, I have an organic raw one I got on special at the health food store, you can see it in the pic as part of the cracker breakdown how-to. This is Organic burst's:
RAW VEGAN PUMPKIN SPICE COOKIES
Ingredients:
1 Cup pumpkin purée
1 1/2 Cups Raw sunflower seeds soaked 6 hours, drained and well rinsed. Blend them with 3/4 Cup almond milk or coconut water.
1/2 Cup Raw sunflower seeds for sprinkling
1 Tbsp Boabab powder
1/2 Cup Date paste (Recipe link follows)
1/4 tsp Tumeric ground
1 1/2 Tbsp Spice mix of choice (I make mine but pie spice mix is great)
3 Tbsp Maple syrup grade B
1 Tbsp Tiger nuts ground
1 tsp Extra virgin olive oil cold pressed
1 1/2 tsp Cinnamon ground
Method:
-Add all dry ingredients to wet and mix until well combined.
-On a teflex or parchment lined Excalibur dehydrator tray, spread dough out to about 1 inch thickness, square off edges.
Place in dehydrator on rawfood 105 degree setting, for 2 1/2 hours,
remove and score with a knife into square crackers. (See the pics
down below) Put back in the dehydrator for 6 hours.
-Check to see if the crackers are getting to a medium dry
consistency, you need to make sure they are not too wet because they
must be flipped onto a new Excalibur tray lined with the regular white
tray sheet it comes with; you need the air to circulate over and
around the crackers so they dry properly.
-Place an Excalibur sheet lined tray (Do not use a teflex sheet, just
the regular plastic white sheet the trays always come with) over the top
of the crackers and quickly flip the tray over. You will be able to
gently and slowly remove the teflex sheet or parchment paper. (Don't
force it if they are not ready, place them back in if it is too hard to
remove)
-The score marks will be evident, the crackers go back in the dehydrator for
another 8-12 hours depending how crisp you like them. I left my crackers
in for a total of 24 hours.
-Once dry, remove from the tray and gently break the crackers where the
score marks are. Store in an airtight glass jar. These will keep for
several weeks, if they don't all get eaten first!
As always, pics follow below to help guide you along. Leave any
questions or comments down below, I love to hear about your kitchen
adventures.
Spread the mix evenly.
Sprinkle across the top with seeds.
Score those pumpkin yummie's!
Once dry you can gently break them up.
See how nice and crisped thin they are.
Leave your comments or questions down below, don't forget to subscribe & have a blessed day!
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