By Chef: Hannah Mendenhall
Posted: August 16, 2011
A good peanut butter and jelly sandwich always sounds good. Not so good on the body, but wow were they tasty! Making fresh almond butter and jam was a reminder of how good sandwiches are. So many times with raw food, instead of trying to replicate “normal” food, you just make new kinds of food. However, a good sandwich can be duplicated.
- 1 c sunflower seeds (soaked and dehydrated)
- 1 c oat groats (soaked and dehydrated)
- 1 c psyllium husks
- 1/2 c flax seeds
- 1/2 c hemp seeds
- 1 t salt
- 2 c water
- 1/4 c olive oil
- 1/4 c Irish moss gel (will share how-to soon)
- 1 T honey
- juice from 1 lemon
- 1 1/2 c thawed frozen strawberries
- 1 c Irish moss gel
- 3 T honey
- juice from 1/2 a lemon
- 3 c almonds (soaked and dehydrated)
- 1/2 -1 t salt
Grind dry ingredients into a flour. Blend wet ingredients. In a food processor, slowly pour wet ingredients into dry ingredients. Knead and mold into a loaf. Dehydrate for 6 hours (or overnight). Slice and continue dehydrating until it reaches desired consistency.
For the jam, just blend everything and let set in refrigerator. As for the almond butter, it’s quite the process, literally. After pulsing the almonds (and salt) in a food processor, it’s a slow process of breaking down the flour-like almonds until the oil separates into a creamy butter. It is worth the wait! I tried to let the food processor take a break here and there, as to not overheat, but it takes even longer. Either way, it is much cheaper (and more fresh) to make at home.