I made this bread just this last week and can’t get enough of it!!! A friend told me about it and said it was the best bread she had ever had and I agree!!! I am going to make a double batch today and freeze some for later~ its just that good!
There’s something to give thanks for every day of the year. And over the past few days in Washington DC, it’s felt more like November than April anyway. This yummy flatbread tastes like something in between pumpkin pie and candied yams, with the added nutrition of flax seeds!
On my quest to develop the perfect cracker upon which to spread raw almond butter,
I figured, why not just use almonds? To optimize digestion, I try to avoid using more than one source of fat at a time in a recipe, or combining fats with sweets. So this is my attempt to enjoy almonds without any added sweetners. It has a warm autumnal taste without being heavy.
I am the only raw enthusiast in my family, so I often make dinners for just me. I’ve been burned by making a huge recipe and having it not turn out well. I really don’t like wasting food. I’ve learned to scale back my dishes so that I’m not disappointed. I am disappointed I didn’t make more of this recipe!!!! It was the best raw dish I have ever made. I’ll probably triple the recipe next time. I could seriously eat this for a few days. Happy eating!
I used to love ordering Tom Kha Gai at Thai restaurants, which is a coconut lemongrass soup with chicken in it. The theme of this month’s raw-food potluck in DC was coconuts, so I decided to see if I could make something remeniscent of the Tom Kha Gai of my memories. Lots of pleasant surprises while working with coconuts: I learned how to make my own shredded coconut and coconut butter!