I followed Lisa's recipe closely with the exception of using my leftover carrot/veg/fruit pulp. I make it a habit to freeze my juice pulp for future raw bread and cracker recipes. I was composting it but now I realize it is more valuable in my raw recipes. I have enough other kitchen scraps to compost, so this precious pulp goes into the freezer now.
I spread the dough quite thin on the teflex sheets, almost as thin as a wrap.
For several weeks I have been enjoying many recipes with this raw onion bread. I sliced it into squares and froze the slices, separated by waxed paper. They thaw in less than 5 minutes and taste just as good as the day I made them.
Here is a fantastic recipe I made the other day. It works great as a dip or a spread.
Spinach Guacamole Dip/Spread
by Elizabeth @ RAW Living and Learning (March,2011)
1 large Haas avocado
1 scallion, rough chop
2 C loosely packed organic baby spinach
juice of 1 lemon
1 Roma tomato, cut up into chunks
small bunch of fresh cilantro
1/4 tsp Himalayan salt
1/4 tsp cumin
1/4 tsp garlic powder or 1 clove, center stem removed
pinch of red pepper flakes
Directions: First process the avocado, spinach and lemon juice. Next add in the diced Roma, scallion, cilantro and spices. Pulse until just combined.
Use as a dip or a spread for raw sandwiches or sushi.
|SPINACH GUACAMOLE DIP|
+JMJ+ Today I am grateful for my new tiny garden. Yes, I finallly got my square foot garden stared. More on that later. :)