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20
Almond Dream Candy
Ingredients:
2 cups soaked almonds (rinsed - towel dried, better to blanch them if a consistent
cookie dough is desired)
1/4 cup raw coconut oil (in liquid state)
1/4 cup raw carob powder
1/2 tsp. stevia (sweeten to taste)
1/2 tsp. favorite flavoring *(peppermint, vanilla, coconut, almond, etc.)
* Note : use 1, 2 or any combination of flavorings you like
Garnish with raw shredded coconut
Yield: 8-12 squares
Machine Instructions: Homogenizing recipes
Placing the Solid screen into the front end of the Auger Housing, push in -
turning slightly in a clockwise direction.
Put the Screen Locking Cap over the screen and turn it counter-clockwise, while
holding the housing stable, to lock in position.
Attach the largest sized Nozzle to the Screen Locking Cap by turning it counter-
clockwise.
1.
2.
3.
Close off the First Juice Outlet with the First Juice Outlet Plug.
Foods need to be cut into small lengthwise pieces before processing.
There may be some normal squeaking noises while operating.
Insert the Funnel to the Auger Housing.
Place a bowl large enough to be underneath both the first and second Juice
Outlet. Plug in machine.
Turn the machine on and slowly feed ingredients into the Funnel. Use the Plastic
Plunger for assistance in pushing down foods.
4.
5.
6.
Instructions:
1. Take towel dried almonds and put through chute - catching 'dough' in bowl.
2. Melt coconut oil (use just enough heat to get coconut oil to liquid state - do not over
heat oil) and add flavorings to oil.
3. Pour seasoned coconut oil over almonds and blend with a fork, adding carob powder
slowly (to avoid lumps), sweetening with stevia to taste.
4. Spread the blended mixture in a pyrex casserole dish - about 1/2 inch thick and
garnish top with shredded coconut.
5. Refrigerate until solid again, cut into desired portions and serve chilled.
21
Bread dough:
Pumpkin Seed Pate
Ingredients:
2 cups rye berries
1/2 cup flax seeds
1/2 cup pumpkin seeds
1/4 cup caraway seeds
2 cloves garlic
1 Tbs. miso (red or barley suggested)
1 tsp. sea salt (season to taste)
Yield: 30-40 bread sticks
Machine Instructions: Homogenizing recipes
Placing the Solid screen into the front end of the Auger Housing, push in -
turning slightly in a clockwise direction.
Put the Screen Locking Cap over the screen and turn it counter-clockwise, while
holding the housing stable, to lock in position.
Attach the largest sized Nozzle to the Screen Locking Cap by turning it counter-
clockwise.
1.
2.
3.
Close off the First Juice Outlet with the First Juice Outlet Plug.
Foods need to be cut into small lengthwise pieces before processing.
There may be some normal squeaking noises while operating.
Insert the Funnel to the Auger Housing.
Place a bowl large enough to be underneath both the first and second Juice
Outlet. Plug in machine.
Turn the machine on and slowly feed ingredients into the Funnel. Use the Plastic
Plunger for assistance in pushing down foods.
4.
5.
6.
Instructions:
1. Put rye, flax, pumpkin, and caraway seeds into a bowl, stir together, and cover with 2
parts water to 1 part dry ingredients. Cover with a towel or other permeable
substance, and let 'germinate' 8 - 12 hours.
Do not put whole, dry seeds into the feeding chute alone.
2. Drain water and gently rinse. Let mixture sit in a strainer, with a bowl underneath,
covered by a towel for 8 - 12 hours - for sprouting.
3. Spoon feed moist mixture slowly into chute - with dehydrator tray ready to catch
dough (which comes out in the shape of a thick bread stick).
4. Dehydrate at 105 degrees to desired crispness - between 6 and 12 hours. Serve warm
with pumpkin pate, or dip.