Raw Food Dehydrated Potato Pancakes
What do you do when you are on a raw food diet and winter is setting in? You expand your repertoire of raw food recipes to include heartier, warm raw food! I left the sunshine and 80 degree temperatures in Boulder and arrived to to rain and low 40’s in Minneapolis. It is cold and wet. I knew the last thing I wanted for dinner was all cold food. Time to get creative.
Spotting a beautiful, organic, home grown potato sitting on the counter, I got to work. Previously, I have never used white potatoes in my recipes. Actually, you don’t want to eat potatoes completely raw. Using the dehydrator solved that problem. When I started this dish, I wasn’t sure how it would turn out. I threw some ingredients together and placed it in the dehydrator. 3 hours later, I was delighted with the results. Warm out of the dehydrator, served with raw apple sauce, this makes a satisfying meal on a cold, wet night.
- 1/3 cup pine nuts (ground fine)
- 1 clove garlic
- 1 large potato (I used a red potato)
- 1 tablespoon celtic sea or himalayan salt
- 1/2 purple onion (or other mild onion)
- 2 tablespoons dried rosemary
- 1 tablespoon olive oil
- Put pine nuts in food processor and pulse until fine. Set aside.
- With food processor running, drop in clove of garlic.
- Switch blades and grate potato.
- Put potato and garlic in a bowl filled with water and 1 tablespoon salt, let soak for 10 minutes, drain.
- Meanwhile, chop the onion.
- Combine drained potato and garlic mixture, onion, pine nuts, rosemary and olive oil.
- Place on dehydrator screens in pancake shapes, about 4″ across. Dehydrate at 145 for 45 minutes, then reduce heat and finish dehydrating at 116 for 2 more hours. You want them to be fully dry.
- Remove with spatula and serve with raw apple sauce.