We just had a lovely group of about 20 people over for our monthly Raw Superfood Dinner and this Raw Cornbread went really well with the Celery Sunflower Soup or the Raw Alive Chili. Many thanks to Yemiah’s Raw Food DVD’s for this recipe and inspiration for the variation I tried out below 1… Zucchini Walnut Rosemary Bread. Mmmmmm!
Note that this recipe calls for a dehydrator. I use and highly suggest the Good4u 10 tray dehydrator … It’s quiet and convenient. If you don’t have a dehydrator, you could try drying the corn bread in your oven on it’s lowest setting (warm) with the oven door ajar. You risk heating the bread above 115 degrees (the limit for maintaining it’s “raw-ness” and the enzymes that go with that). Just keep an eye on the bread and make sure it doesn’t get too hot and crispy. 🙂
Here’s the recipe for the corn bread:
2 Cups Almond Pulp (grind 2 Cups of Almonds in your food processor or dry container of the Vitamix)
16 oz frozen organic corn niblets defrosted
1 tsp Sun Fire Salt
1/4 Cup Agave Nectar (great if you prefer a slightly sweet cornbread like I do)
3 Tbsp Olive oil
1-2 Jalapeno Peppers chopped fine (optional)
Food process everything except the jalapeno until a doughy consistency is formed. Add the jalapeno and process a little longer until well chopped and mixed.
Spread dough onto a teflex sheet about 1/4 inch thick and dehydrate for about 6 hours. When top of bread is dry to the touch, flip onto the mesh sheet and pull off the teflex. (see a video of how to do this with flax crackers here). Dehydrate another 8 hours, then slice into squares and dehydrate another 2 hours or so. Once you cut the bread into squares you should be able to get an evenly “cooked” bread.
Store in the freezer or refrigerator for best results.
And here’s the Zucchini-Walnut-Rosemary Bread Version: