7 O'clock Breakfast | Zero Addition of Handmade Biscuits

Name: 7 O'clock Breakfast | Zero Addition of Handmade Biscuits
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces carrot; 1 cup almond; 1/4 cup Chia seeds; 10ml Lemon juice; 1 teaspoon Himalayan crystal salt

by Protoprime WeChat public account yssworld

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In the past few days, Yusu has come to the Northwest. Not only the fruits are in season, but the food is also dazzling. Probably Lanzhou is the hometown of Lily, and it really made flowers. This golden chrysanthemum lily really makes the most of lilies; and the pears are eaten frozen.
After feasting on the delicacies of Lanzhou, in the next few days, Yusu will also go to Dunhuang, Jiayuguan, and Shandan Military Racecourse. I believe the beautiful scenery outside the Great Wall is equally intoxicating...
In fact, for this trip, Yusu rushed to 4 recipes on Saturdays and Sundays, which coincided with the high temperature in Shenzhen. I really didn’t dare to open fire. All I cooked for everyone was raw food. Because I forgot to order the plane vegetarian meal before departure, so this carrot and almond Bing is my Chinese meal on the plane~

Ingredients

2 pieces Carrot
1 cup Almond
1/4 cup Chia Seeds
10ml Lemon Juice
1 teaspoon Himalayan Crystal Salt

7 O'clock Breakfast | Zero Addition of Handmade Biscuits

1. Almonds and chia seeds are put into a food processor and mixed into powder for later use

7 O'clock Breakfast | Zero Addition of Handmade Biscuits recipe

2. Carrot diced

3. Put the sliced carrot, lemon juice and crystal salt into a food processor and mix into a paste, then add almonds and chia seed powder, and mix well

4. Put the sliced carrot, lemon juice and crystal salt into a food processor and mix into a paste, then add almonds and chia seed powder, and mix well

5. Spread the stirred ingredients flat on air-dried paper, about 5cm thick, and shape them with a scraper. You can also press your favorite nuts and dried fruits on each cake

6. Put it in an air dryer and air dry for 12 hours at 41°C, then remove the air-dried paper and continue air-drying for more than 24 hours until it is dry

Tips:
Tips:
You can replace the pumpkin seeds on the biscuits with raisins and other nuts as you like.

One of the founders of Yusu Protosin
@Love vegetarian food, love raw food, love cooking, love yoga WeChat: yssworld