Don't you hate when that happens?!?!
That's definitely NOT the case around here. I love living in a place where it does happen : )
I was trying to focus in on the food, which I'm about to share the recipe for with you in a moment…when she just elegantly walked into the picture. Needless to say, I was distracted for a few minutes and decided to watch the deer (there were three of them) around who are most welcome in the yard. But I did get back to work, eventually, so here's a recipe, with some unique photos this time…
I've been making fig bread for the past few weeks and can't get enough, it seems. What started out as an experiment last year, during fig season, continued and developed into a regular production around here….because it's simply delicious. So, I've decided to share this with you while figs are still available AND fresh pumpkin seeds are out too…a nice combination.
Besides the flavor…
This snack food is incredibly rich in minerals (almonds, figs, and pumpkin seeds are all loaded with nutrients good for your bones, heart, skin, and even libido!) and very satisfying and easy to take with you. I have been taking them along for trips I went on lately and even when I'm just out and about…they're nice to carry in your bag so you have something nourishing to reach for wherever you are.
Raw Foodie's "Manna" - Fig Bread
(Ingredients for 2 trays worth - 72 pieces, the way I cut them)
2 cups almonds
½ cup chia seeds
8-10 mission figs*
~1 tbsp cinnamon (fine powder)
pinch of your favorite salt
optional: cayenne pepper to taste, few extra figs for topping
pumpkin seeds for topping
0. If you have time, soak the almonds for up to 8 hours (or overnight)
1. In a food processor, grind the almonds fine and then add 8-10 figs and process further.
2. Grind the chia seeds (if you have a spice grinder or designated coffee grinder, otherwise just use them whole) and add them to the mixture, along with the cinnamon, salt, and cayenne (if you're using any)
3. Spread your batter onto two reflex sheets (about half of your batter on one and half on another) to prepare for dehydration.
Now, this step is optional:
(4.) Process a few more figs into a jam-like consistency (doesn't take much) and spread a thin layer on top of the batter. This will make them look even prettier and provide a nice gooey surface to hold the pumpkin seeds on top.
With "fig jam" layer
Without "fig jam"
5. Score, according to desired shape and size (I usually make square ones, 6 x 6 = 36 per tray).
6. Sprinkle / carefully place pumpkin seeds on top of the squares nicely, pressing them into the batter gently.
7. Place the trays in the dehydrator and dehydrate them for 1-1.5 hours at ~130 °F (54 °C).
8. Carefully flip them onto other trays with screens only, peel the teflex sheets off from the bottom, and put them back in the dehydrator for several hours (depending on how soft or firm you'd like them to be) longer at 115 °F (46 °C).
9. Devour some of what's left (after coming around and tasting them while "baking") and let the rest cool before putting them in containers for storage. Most of the time I don't even put them away though. If you're not using the dehydrator for something else for a while, you can just leave them in there on the trays to store and get some out to eat / take with you every day (as long as they last).
Enjoy your raw manna! : )
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