Excalibur dehydrator) you can set your oven to 125F, leave the door open a bit, and dehydrate that way for several hours until dry (not the most eco-friendly way to do it, but it gives you pretty good results and will help you decide whether a dehydrator is a good investment for you :) This is an adaptation of Ani Phyo's Biscuits and Gravy in her book Ani's Raw Food Essentials.
INGREDIENTS FOR BISCUITS:
- 2 C. Buckwheat Crispies
- 1/4 C. Flaxseed
- 1/4 C. Extra Virgin Olive Oil
- 1 tsp. Celtic Sea Salt
- 1 1/2 C. filtered Water
- Grind up the Crispies and the Flaxseed in a coffee bean grinder or a high speed blender until a light powder (the crispies) and a fine meal (the flaxseed).
- Place 4 first ingredients in a food processor and mix well adding water last, and processing until you have a robust thick batter.
- With a 1/3 C.measuring cup, scoop the dough and put onto a 14" Excalibur tray/sheet. Touch up slightly with fingers to make a biscuit shape (they shape up pretty darn good-- my Grade Nine Home Ec. teacher would be proud)
- You should get 8-10 biscuits. Make a double batch if you like, just doubling all ingredients above.
- Dehydrate at 105F for about 8-10 hours and then flip and dehydrate another 2-4 hours (you want them crisp on the outside and NOT mushy on the inside)
- You could add raisins, currents, dry cranberries, nuts, blueberries before making the batter if you don't want to go the savoury route.
- 1/2 C. soaked, rinsed, hulled Almonds (I pop off the skins after a soaking)
- 1/2 C. Nutritional Yeast
- 1 T. Olive Oil
- 1 T. Yellow Miso (I live on this stuff)
- 2 tsp. fresh Lemon Juice
- 1/2 C. filtered Water
Blend everything together until smooth. This is the best-tasting gravy I've ever made. Ani Phyo uses cashews, and you can use any raw nut or seeds you want... I would soak (and rinse 3X) whatever nut you use for about 3-6 hours before-hand to remove the inhibitors which are a toxin of sorts). The gravy will keep in your fridge for up to 5 days. If nuts are an allergy issue, just use the other ingredients for a very passable substitution (with a little more olive oil).
I can imagine that these are delicious with strawberries and a "whipped kreme" (perhaps coconut?). Enjoy!
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