Question:
It’s my understanding that dehydrating is a way for raw-ists to alter food. I’ve found a recipe for manna bread which is cooked/dehydrated at 160-250 degrees in the oven, I’m wondering if this would be considered dehydrating, would it be considered raw bread? or is the heat to high? the only ingredient is sprouted wheat berries. Thanks.
yes. thank you. that’s fantastic. I figured as much, I was just curious.
Question:
1. Why in most raw dessert recipes is carob usually used instead of chocolate? For instance Fudge made with carob instead- is carob considered more “raw” or processed differently so considered more healthy?
2. Is a dehydrator absolutly necessary or is there another way to dry out food?
3. Any recipe books with easy raw recipes that you would recommend? I am finding raw recipes a bit complicated!
Thanks!
Regarding #1, what I mean is it not okay to use cocoa powder instead of carob which is not chocolate?
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