I might have been quiet on the blogging front, but have been cooking up a storm in the kitchen with my new Excalibur dehydrator. After my review sticking up for the little guy, aka the £35 dehydrators, I decided to take the plunge and invest. Having used my first one so much I felt safe that it wouldn’t just collect dust…
So one of my favourites has been pizza bases, which with a nice big sheet to play with, I can make completely round with no hole in the middle (as with my old one). I have been using the recipe from Kate Magic. This comprises of sprouted buckwheat (which took about 3 days), whizzed up with sun dried tomatos, olive oil, tamari and a very healthy handful of basil.
I then spread this into satisfying rounds on 2 sheets of my new dehydrator:
After dehydrating for about 12 hours, the resulting pizza bases can be topped with all kinds of goodies including, for tonight’s dinner, tomatos and fresh pesto, and a truffle infused cashew ‘cheese’ sauce (cashews, nutritionists yeast, lemon juice, salt and truffle oil):