I’m more then half way through the first week of the RAW Chef certification training here at The Living Light Culinary Institute. Yesterday we focused on crusts, croutons and biscotti. We learned that a combination of flax seeds and chia seeds will give a lighter taste to a batter without giving up flavor.
An example of this might be to continue to use ground flax seeds in your favorite crackers but make the mixture half flax seeds and half chia seeds for a light crispy cracker. The chia seeds doesn’t really have any flavor – where the ground flax seed does. Both are incredibly nutritious and a great source of Omega 3 essential fatty acid.
We’ll be tasting these creations on Friday morning for a planned Breakfast & Brunch buffet. I’ll keep you posted on the flavor and texture of these recipes.
WORD TO THE GLUTEN FREE EATER: The RAW cafe in Ft. Bragg has the most wonderful dehydrated treats. Two days ago I picked up a RAW biscotti. I did not even think to look at the ingredients because I assume all RAW foods are gluten free. I WAS WRONG!!! This biscotti was made with sprouted Kamut grains. Kamut has gluten. I suffered for hours! I’m back to reading labels:)
