Living Rawesome Day #6 Bar-B-Que Crisps pg. 52 everyday raw
When I first received everyday raw in the mail I briefly thumbed through it and decided that one of the first recipes I would make would be bar-b-que crisps. After work today I decided to soak the sun-dried tomatoes and chipotle peppers. The recipe’s soaking time for the chipotle peppers is 2 hours and sun-dried tomatoes is at least 3 hours. Destiny came over tonight and hung out. We chatted about Raw Food and Healthy Living. We both have so much in common and I’m very grateful for all I learn from her. We both tried the vanilla granola. It is almost crispy. She loved it more than the buckwheat granolas. It is not too sweet, just sweet enough. I really would love to add more raspberries next time. The dehydrated raspberries are delicious. I would also love to make a cacao bar and shave it on top of the granola. YUMMY!! Everyday that goes on I appreciate the chef Matthew Kenney is. It amazes me how someone can make up these recipes. The bar-b-crisps have so many ingredients and they blend so nicely together. It tastes savory and sweet. Jason and I kept eating the batter. I made myself stop. I made a mistake when I made the batter though:( I am so used to following my own rules I didn’t see how to mix the bar-b-que sauce with the bar-b-que chips (flour). According to the directions, I am supposed to mix the dry ingredients together and then lay that out on a teflex sheet, then pour sauce over it. I mixed the sauce with the flour. I did make it work by spreading it out just like I normally do for flax crackers and onion bread. I am still reading the directions and wondering how Matthew does this. It seems like it wouldn’t work. I think I’m going to write him an email and ask how he does it for sure. No matter what, the recipe is RAWESOME!! I bet the crisps will be gone in 2 days after their dehydration time of 2 days.
Ingredients
sun-dried tomatoes, almond flour
maple syrup, oat flour
apple cider vinegar, flax meal
shallots, nutritional yeast flakes
garlic, olive oil
chipotle peppers,
chili powder
sea salt
sumac
