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Notes for RAW Gingerbread Recipe - Ingredients and kitchen appliances
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RAW Ingredients, Appliances and Notes on Gingerbread Recipe

RAW Ingredients, Appliances and Notes on Gingerbread Recipe

yumAll the ingredients I used I got locally from the Green Earth Health Food Market in Oneonta, NY

Here are some other resources:

 

Buy whole seed organic golden flax -- the golden flax is supposed to be more nutritious than the dark brown.  Flax seed oil is very good for you but it can be quite unstable so best not to disturb it from the seed until you are ready to eat it.  If you eat it as a supplement you ought to grind it right before you eat it, in which case it is not necessary to soak it.  In this case, we are sprouting it.  It will take about 8 hours to sprout. Most of the flax seeds in the cookie will pass whole through our intestinal tract except for the ones we chew up well.  If you're not used to flax don't eat too many of these gingerbread people at one sitting.  But boy are they yummy!

There are several raw sprouted cereals on the market that I like.  Lydia's is very good.   You can buy direct from her online but there is  a minimum of $25 http://www.lydiasorganics.com/ She doesn't have an affiliate link yet, but it's the best way to get the freshest products.  I met her at the Raw Spirit Festival in Sedona.  She's really sweet.  She had a variety of crackers and bars for us to sample.  She told me that she started out very small and just enjoyed making a variety of live raw crackers, bars and cereals and then she just sprouted.  You can also buy her products at Matt Monarch's store.  He has several of her cereals and I've tried them- they are all good and will work for this recipe.  Here is a link to his store  Sprouted Cinnamon Cereal, 16oz  

It's also easy to make your own cereal.   Just buy some organic hulled buckwheat (it's very inexpensive on Amazon) and then sprout it. Amazon also carries my favorite sprouter - the Easy Sprout Sprouter.  There are a lot of more expensive sprouters on the market and we have tried several, but this is really the best.  We usually have a few going at all times in our kitchen.  Click on the pictures below to access the amazon store.

 

            

 Once your buckwheat is sprouted, rinse it several times and then mix it in a bowl with lots of cinnamon and add whatever else you want like soaked and sprouted seeds or nuts. Spread it on a teflex sheet and place it in your dehydrator for 3-6 hours at 105 degrees. The cereal is often referred to endearingly as BUCKWHEATIES.  Gabriel Cousen's book Rainbow Green Live-Food Cuisine has a few good buckwheatie recipes.  How does "sweet and spicy"roasted" almond buckwheaties sound?  or cinnamon "toasted" pecan buckwheaties? Besides wonderful recipes, he also has a chart that shows you how long to soak your seeds and nuts and how many days they take to sprout (see page 157-159).  The book retails for $30 but you can get it for considerably less on Amazon (see below) 

       

Speaking of dehydrators, my favorite is the Excalibur.  I also have a Nesco which I used for years until I moved in with Nathan who had two excaliburs! (He also had the cadillac of juicers- the Norwalk, but that's another conversation.)  The good thing about these dehydrators is that you can set the temperature.  for most foods it is important not to heat them higher than about 118 degrees as the natural enzymes in the food are destroyed above that temperature.  You can buy both of these dehydrators on the internet.  They have a couple of sizes of the excalibur.  The large ones have more trays plus you can remove the trays and put in dishes that you want to warm up--- you can put more bowls to warm into the larger one.  Gabriel has several recipes in his book that require warming in a bowl in the dehydrator (you acn't do this with a Nesco as the trays stack on one another.) For example he has a kashi cereal that's made from sprouted buckwheats, cocnut butter and celtic salt.  You soak the sprouts for two days until they have long tails and then you put it in  a glass bowl covered with water and place it in the dehydrator for  5 hours at 140 degrees.  Gabriel explains that when there is a high moisture content is in the food, it is alright to use a higher temperature in the dehydrator because the moisture lowers the temperature in the dehydrator.  If you are serious about purchasing a dehydrator and you can afford it, I suggest you get the caddilac excalibur.  If you don't want to make the investment or if you only want to use your dehydrator to make cookies and crackers and i=other items that fit within the tray of the Nesco then that's a good idea.  Or splurge and buy both.  There are several good deals on Amazon.

 

 

Most people can find ginger root at their supermarket, but if you want organic ginger root try this from amazon, also organic dates, organic fennel seeds, hempseeds,  maca, cinnamon, raw agave and chia seeds.

      

For the icing, you may want to purchase these if you cannot find them at your local health food store 

 

 

 For organic raw brazil nuts- click here Superfoods.com 

So now you have everything you need to make these cookies except for a food processor.  Every kitchen needs at least two- a small one for grinding garlic, onions, ginger and a larger one for larger projects.  Here are two good deals from Amazon

 

ENJOY AND VISIT SOME OF MY OTHER RECIPES!

 

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