Do you remember Findus crispy pancakes? In a moment of creative genius The Doxtor made a raw vegan version and was even organised enough to write it down so you can copy it. The Doxtor loves it when people copy her.
Raw and vegan and totally tasty
(You need a dehydrator for this recipe)
120g golden flax seeds
50g pine nuts
30g golden flax seeds
1 tsp paprika
1/2 tsp turmeric
1/4 tsp salt
1/2 tsp xylitol
150g oyster mushrooms
20ml olive oil
20ml sesame oil
1 stalk celery very finely diced
100g pine nuts
200g red pepper
2tsp white miso
10 chives finely cut
2tsp salba or chia
To make the pancakes: Grind the flax seeds to a flour. I use a Vita-Prep3 with the dry jug, and you can also use a seed or clean coffee grinder. Blend all the pancake ingredients in a high-speed blender with a normal jug and blend unti you have a batter.
Line your dehydrator with non-stick sheets. For an Excalibur, you’ll need two trays. Pour four circles (two on each tray) of batter, using all the mixture and spread them until they’re about 7-8″ wide.
To make the coating: Grind the flax seeds to a flour as above. Place them in a bowl and hand mix all the other coating ingredients. Add this to a sieve and tap the sieve over the pancakes until each one is coated evenly.
Dehydrate the coated pancakes at 115°F/46°C for about three hours.
After your pancakes have been dehydrating for three hours, you can flip them by laying an unlined tray on top of them and turning the whole lot over, then peeling the non-stick coating off. Do this to all your pancakes, then add even amounts of filling to one side of each pancake. with your finger, use some of the moisture of the filling to wet the edges of the pancakes so they stick when folded. Fold each pancake in half and press the edges together. Dehydrate for 2 more hours before serving.
I served it with avocado and a creamy raw vegan hummous. I also made a great filling out of diced veggies and onions that I really loved. It wasn’t to Evie’s taste, though, and I only make such fancy food to give Evie an exciting life. This dish freezes excepionally well. Just wrap with cling film or foil before freezing and dehydrate for about four hours to reheat. Enjoy!
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