I'm sorry that I have no picture for this vegan raw corn bread. It did last long enough to take a photo. I can't remember where I found this recipe but I can not wait to make it again. It is the best tasting stuff! Just amazing!!!!!
Warm Corn Bread
4 ears of fresh organic corn - cut from the cob (you can substitute 16 oz. of frozen organic corn)
1/2 sweet yellow onion
1/3 of a large red bell pepper
3/4 cup ground golden flax seeds
1/2 cup ground sunflower seeds
juice of one lime
1-2 jalepenos (you can use a milder pepper, if you prefer)
1 tbsp. raw honey (I added just a bit more to mine ;-)
2 tsp. sea salt
1 clove minced garlic
and for good measure I added a few good splashes of Tabasco sauce - another ingredient I haven't given up)
Blend all ingredients in your food processor until you have a nice grainy texture. On Teflex lined dehydrator trays, begin scooping the mixture and build muffins or biscuit like formations. Mine were about 3 inches wide and 1-ish inch thick. Place into your dehydrator and set at 105 degrees overnight or for about 8 hours. Flip your muffins over and continue to dehydrate another 12 or so hours or until you reach your desired consistency.
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