Ninth Day @ 105 Degrees

The ninth day was a busy day and the week's theme is wraps and breads.  First, we took our dried almond pulp out of the dehydrator and ground it into flour which will be used in a recipe later in the week.

Almond flour

Our lunch today will be Tacos with Refried Beans, Guacomole and Sour Cream.  After a night of dehydrating, the tortillas are ready and pliable.

Tortillas after dehydrating


The first part of the recipe is the tomato sauce.  Using sun-dried tomatoes, fresh tomatoes,onion, lime juice, olive oil and garlic, we processed this mixture together and added it to the refried bean mix that had been dehydrated from the day before.

The tomato sauce


The guacamole is made as well as the salsa.  Also a sour cream is prepared.

Assembling the tortillas

First the tomato sauce with spicy bean mixture

Then the guacamole

Next comes the tomato and mango salsa

Topped with baby spinach

Lastly sour cream

Tacos with Refried Beans Guacomole and Sour Cream


After lunch we made pizza crust.  We were allowed to experiment with a base recipe.  Flax meal is the binder in the recipe and a cashew cheese is spread around a hollow in the crust.

Pizza crust with macademia cheese


The cheese is covered with another layer of crust, and I included some porcini powder for added flavour.

Topped with a porcini crust


The pizzas are then put into the dehydrator for about 48 hours.  Meanwhile, tomorrow we make a sprouted sesame wrap ...