Still playing with raw food–specifically smashing together sprouted grains, nuts, oil and seasoning to make “bread” and “toast” and, yes, even “cookies”. (“Ugh,” said my daughter as she chewed a morsel of flaxseed, walnuts and maple syrup. “What is this sweetener.” I tried to explain that she liked maple syrup just fine on pancakes, but no go.)
While the cookies were on the sweet side and lacking in subtlety, these breads actually taste okay–sort of. Juliano Brotman figured out that raw foods need a surprising amount of seasoning to compensate for the lack of subtle notes that comes from cooking–all that lovely conversion of starch into sugar that comes with carmelization. As long as I don’t try to make a direct comparison to the food being aped, it’s really not bad.
What deyhdrating can’t do, however, is creating the lightness of baked goods. These smooshed together messes are dense. Or at least they are when they stick together. While eating “raw” may be low on the food chain, it’s not something for “slow food” adherents looking to limit the number of gadgets they need. Unlike most people, I had some of the key “raw” food equipment–a dehydrator and a sprouter. I even have a blender and food processor. Even so, I’m having problems getting my sprouted seeds and nuts ground finely enough–I need a bigger food processor and, ideally, one of those serious juicers–the kind that will dissolve carrots.
Which, among others things, makes it kind of clear just how unnatural and high-maintenance this all is. No one on a true survive-off-the-land, subsistence diet would ever be able to eat like this.
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