Lemon Cookies, Raw Food

Lemon cookies « on: Today at 06:45:18 AM »

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Notes
This mix was easy to make in TMX
They took 24 hours to dry in the dehydrator.
Made 27 using 4 cm.  ice cream scoop
About 70 to 80 calories per cookie
Expensive to make,  but 1 is filling
Very nice, would make again as a special treat.

The original recipe was from Rawtarian,  converted to TMX and with several small changes.

Ingredients
2 large lemons to produce rind, ( remove with vegetable peeler and juiced to provide 3/4 cup of juice)
2 cups of cashews
2 cups unsweetened coconut
1/4 cup Agave or Maple syrup
A few drop of lemon extract or oil, (optional)

Method
Place all in TMX bowl and in 30 second bursts at speed 5, then speed 7 , finally speed 10. Grind mix. 
Scrape bowl down each time. 
Repeat above process until a fairly smooth mix is obtained.
Set aside in bowl that will be easy to take scoop fulls of mix. 
Using a 4 cm. scoop or a dessertspoon make small mounds on to dehydrator smooth plastic sheet.
Using damp fingers,  flatten cookies to about 6 cm.  they do not shrink.
Set dehydrator at 115f and dry for 5 hours.
Remove from plastic sheet with spatula, and place on mesh sheets.   they may stick a bit so be careful to try and maintain round shape.
Dry to desired crispness.
Cool on wire rack.
Store in air tight container.

Lemon Cookies ,Raw Food

Lemon cookies « on: Today at 06:45:18 AM »

---

Notes
This mix was easy to make in TMX
They took 24 hours to dry in the dehydrator.
Made 27 using 4 cm.  ice cream scoop
About 70 to 80 calories per cookie
Expensive to make,  but 1 is filling
Very nice, would make again as a special treat.

The original recipe was from Rawtarian,  converted to TMX and with several small changes.

Ingredients
2 large lemons to produce rind, ( remove with vegetable peeler and juiced to provide 3/4 cup of juice)
2 cups of cashews
2 cups unsweetened coconut
1/4 cup Agave or Maple syrup
A few drop of lemon extract or oil, (optional)

Method
Place all in TMX bowl and in 30 second bursts at speed 5, then speed 7 , finally speed 10. Grind mix. 
Scrape bowl down each time. 
Repeat above process until a fairly smooth mix is obtained.
Set aside in bowl that will be easy to take scoop fulls of mix. 
Using a 4 cm. scoop or a dessertspoon make small mounds on to dehydrator smooth plastic sheet.
Using damp fingers,  flatten cookies to about 6 cm.  they do not shrink.
Set dehydrator at 115f and dry for 5 hours.
Remove from plastic sheet with spatula, and place on mesh sheets.   they may stick a bit so be careful to try and maintain round shape.
Dry to desired crispness.
Cool on wire rack.
Store in air tight container.

Lemon cookies « on: Today at 06:45:18 AM »

---

Notes
This mix was easy to make in TMX
They took 24 hours to dry in the dehydrator.
Made 27 using 4 cm.  ice cream scoop
About 70 to 80 calories per cookie
Expensive to make,  but 1 is filling
Very nice, would make again as a special treat.

The original recipe was from Rawtarian,  converted to TMX and with several small changes.

Ingredients
2 large lemons to produce rind, ( remove with vegetable peeler and juiced to provide 3/4 cup of juice)
2 cups of cashews
2 cups unsweetened coconut
1/4 cup Agave or Maple syrup
A few drop of lemon extract or oil, (optional)

Method
Place all in TMX bowl and in 30 second bursts at speed 5, then speed 7 , finally speed 10. Grind mix. 
Scrape bowl down each time. 
Repeat above process until a fairly smooth mix is obtained.
Set aside in bowl that will be easy to take scoop fulls of mix. 
Using a 4 cm. scoop or a dessertspoon make small mounds on to dehydrator smooth plastic sheet.
Using damp fingers,  flatten cookies to about 6 cm.  they do not shrink.
Set dehydrator at 115f and dry for 5 hours.
Remove from plastic sheet with spatula, and place on mesh sheets.   they may stick a bit so be careful to try and maintain round shape.
Dry to desired crispness.
Cool on wire rack.
Store in air tight container.

Lemon cookies « on: Today at 06:45:18 AM »

---

Notes
This mix was easy to make in TMX
They took 24 hours to dry in the dehydrator.
Made 27 using 4 cm.  ice cream scoop
About 70 to 80 calories per cookie
Expensive to make,  but 1 is filling
Very nice, would make again as a special treat.

The original recipe was from Rawtarian,  converted to TMX and with several small changes.

Ingredients
2 large lemons to produce rind, ( remove with vegetable peeler and juiced to provide 3/4 cup of juice)
2 cups of cashews
2 cups unsweetened coconut
1/4 cup Agave or Maple syrup
A few drop of lemon extract or oil, (optional)

Method
Place all in TMX bowl and in 30 second bursts at speed 5, then speed 7 , finally speed 10. Grind mix. 
Scrape bowl down each time. 
Repeat above process until a fairly smooth mix is obtained.
Set aside in bowl that will be easy to take scoop fulls of mix. 
Using a 4 cm. scoop or a dessertspoon make small mounds on to dehydrator smooth plastic sheet.
Using damp fingers,  flatten cookies to about 6 cm.  they do not shrink.
Set dehydrator at 115f and dry for 5 hours.
Remove from plastic sheet with spatula, and place on mesh sheets.   they may stick a bit so be careful to try and maintain round shape.
Dry to desired crispness.
Cool on wire rack.
Store in air tight container.

Chicken Meat Loaf.

I wanted to make a Chicken Meat Loaf,  and knew I would have to add interesting seasonings to make it tasty as the Chicken is very bland.  After reading many recipes I developed this recipe and topping.  Most of the recipes I looked at were for Turkey or Beef.  This recipe is tasty, cheap and easy.
Feeds 4 ,  with a bit over.  Can easily be doubled or made with 250g of chicken. Just adjust other ingredients.
Preheat oven to  180 C  FF
Line an oven dish with Baking paper,  this is so it doesn't stick .

Meat Loaf
500g Minced Chicken
3/4 cup of fresh bread crumbs
1 medium size onion, peeled and 1/4
1 medium carrot,  peeled and cut into chunks.
1/4 cup of milk or substitute
1/4 cup of tomato sauce.
2 eggs
1large clove of garlic
1 generous Tablespoon of Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper.

Topping
3 or 4 Tablespoons of  Tomato Salsa or a mix of onion, Red Capsicum and garlic
2 dessertspoons of raw or light brown sugar,  MIXED WITH
2 dessertspoons of mustard powder

Method
Place carrot, onion and garlic into TMX bowl and chop speed 5 for 5 seconds.
Add the remaining meat loaf ingredients and, REVERSE, speed 4 , 15 seconds. if not fully mixed, add another 5 seconds.
Tip into baking dish and with fork or hands ,  form into a football shape,  Flatten the top a little.
Spread Salsa over top,  and sprinkle with sugar and mustard mix.
Bake Meat Loaf for approximately 45 mins,  or until no longer pink in middle (165o F on Thermometer)
Sit for 5 minutes and then serve.

Notes
Although the texture of this is very good,  you could add more veggies such as celery or capsicum.  This may make it more difficult to serve.
Excellent with TMX mashed Pots and greens of choice.
For a 'lighter" version,  serve with salad.

Kefir Whey used in bread making, an observation.

After making a litre of Kefir and then straining it through a nut milk bag,  I ended up with 1 Tablespoon of a lovely soft cheese and the rest whey.  So as not to waste this valuable liquid i did some research and decided to make bread,  using the whey instead of water.  Most posts on Google refer to using the Whey as the raising agent, some times adding a little yeast. This is a long process and can take several days.  I needed fresh bread for lunch.
In the recipe for Vienna Bread, (thanks Cookie), I replaced all the water with the whey. The first rise took twice as long .  The second rise was normal.  The bread baked as normal.  When tasted,  there was little Whey taste.  The Crust was a little more chewy,  not as crusty as without the Whey. It produced a fine loaf. 

Lemon Kefir Ice Cream

The inspiration for this Ice Cream came from the Blog Chocolate and Zucchini.  I gave myself a Kefir kit for Xmas, and as cooking kills the good bugs,  I was using Eat you Books to search for uncooked recipes.  This is one that I found.  I used Meyer lemon which has a mild taste.  It took 50 minutes to churn and I used the sorbet paddle.  The basic mix was made in the TMX.

Into TMX bowl measure
400 mils Kefir. ( or plain yoghurt)
Zest,  (remove with vegetable pealed) and 60 mils.  of lemon juice.
130 mils of Agave syrup.  ( or sweetener of choice).
Optional, good splash of Lemoncello.

Mix at speed 10 for 20 seconds.
Churn in Ice Cream machine for 50 mins approx.

Chestnut Flour Bread

The inspiration for this bread came from the November , English Country Living.  If you are looking for a classy bread to impress visitors,  this is the one.  Not only is delicious but also easy and relative quick.  Chestnut flour can be bought from a health food store and keeps well.  It also contains very little fat.

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200 g Chestnut flour
300 g White bread flour or Wholemeal bread flour. ( I used Laucke Crusty white Mix )  If using plain bread flour , add an extra 1/2 teaspoon of salt and 1 teaspoon of sugar.
3 teaspoons of dry yeast.
400 g of warm water
1/2 teaspoon of salt.

Set oven at 200 o C

Place all ingredients in TMX and knead for 4 minutes.  While kneading,  look in hole in lid and if mix is very soft and not kneading but just going around,  add another 1/2 cup of flour.
Leave in TMX bowl or tip into another bowl., cover and allow to double.  It was 25 o and doubled in 30 minutes.
Tip on to well floured silmat and knead a few turns with hands.
Form into a shape that will fit into the lined baking tin. ( I used a cast iron pot with lid )
Cut 4  slashes across dough.
Spray with water and sprinkle with seeds of choice.
Place in warm place to double.
Place in oven and bake with lid on for 30 mins turning 1/2 way through
Remove lid and bake for20 mins.
Test to see that it is baked through by inserting a thermometer, it should reach 200 o F very quickly.  If not cooked , remove from tin and place on rungs in oven for 10 mins.

This was very nice served with Creamed Cheese

Quinoa and Rice Cakes

I was looking for some interesting Canapes for Xmas day.  Something I could prepare beforehand .  I had made some ,High Energy Rice and Quinoa, (posted here.),  for another dish so used this as the base. the resulting Cakes, patties or whatever you want to call them are fairly bland and will support any tasty topping.  They are very easy to make and can be frozen and reheated on day.  they are crisp on the outside and soft in the middle.

1  1/2 cups of cooked , mixed Rice and Quinoa
1/2 a large onion
2 large cloves of garlic
2 large eggs
1/4 cup of flour
1/4 cup of grated parmesan cheese
salt and pepper to taste
oil for frying

Zap onion and garlic in TMX and add 1 dessertspoon of oil and cook, 5 mins/100/ speed 1
Let Cool in TMX bowl.
When cool add all ingredients except Rice and Quinoa mix. Turbo twice or until mixed.  Scrape down and turbo once.
Add rice to bowl and mix in with spatula.
Tip into a bowl so you can easily scoop small amounts out with a small icecream scoop.
Heat a small amount of oil,(I used Rice Bran oil) in flat based pan and add small scoops of mix,  flatten with spatula and fry until golden.
Cook other side.
Drain on hand towel.
Top with a tasty mix of flavors.

Note
Can freeze
Can use all rice or all Quinoa.
Makes 14 X 6 cm. cakes