Almond Dream Candy
Ingredients:
2 cups soaked almonds (rinsed - towel dried, better to blanch them if a consistent cookie dough is desired)
1/4 cup raw coconut oil (in liquid state) 1/4 cup raw carob powder
1/2 tsp. stevia (sweeten to taste)
1/2 tsp. favorite flavoring *(peppermint, vanilla, coconut, almond, etc.)
*Note : use 1, 2 or any combination of flavorings you like Garnish with raw shredded coconut
Machine Instructions: 
Homogenizing
recipes
1.Placing the Solid screen into the front end of the Auger Housing, push in - turning slightly in a clockwise direction.
2.Put the Screen Locking Cap over the screen and turn it
3.Attach the largest sized Nozzle to the Screen Locking Cap by turning it counter- clockwise.
Close off the First Juice Outlet with the First Juice Outlet Plug.
4.Insert the Funnel to the Auger Housing.
5.Place a bowl large enough to be underneath both the first and second Juice Outlet. Plug in machine.
6.Turn the machine on and slowly feed ingredients into the Funnel. Use the Plastic Plunger for assistance in pushing down foods.
Foods need to be cut into small lengthwise pieces before processing.
There may be some normal squeaking noises while operating.
Instructions:
1.Take towel dried almonds and put through chute - catching 'dough' in bowl.
2.Melt coconut oil (use just enough heat to get coconut oil to liquid state - do not over heat oil) and add flavorings to oil.
3.Pour seasoned coconut oil over almonds and blend with a fork, adding carob powder slowly (to avoid lumps), sweetening with stevia to taste.
4.Spread the blended mixture in a pyrex casserole dish - about 1/2 inch thick and garnish top with shredded coconut.
5.Refrigerate until solid again, cut into desired portions and serve chilled.
Yield: 8-12 squares
20
Bread 
dough:
Pumpkin Seed Pate
Ingredients:
2 cups rye berries 1/2 cup flax seeds 1/2 cup pumpkin seeds 1/4 cup caraway seeds 2 cloves garlic
1 Tbs. miso (red or barley suggested)
1 tsp. sea salt (season to taste)
Machine Instructions: 
Homogenizing
recipes
1.Placing the Solid screen into the front end of the Auger Housing, push in - turning slightly in a clockwise direction.
2.Put the Screen Locking Cap over the screen and turn it
3.Attach the largest sized Nozzle to the Screen Locking Cap by turning it counter- clockwise.
Close off the First Juice Outlet with the First Juice Outlet Plug.
4.Insert the Funnel to the Auger Housing.
5.Place a bowl large enough to be underneath both the first and second Juice Outlet. Plug in machine.
6.Turn the machine on and slowly feed ingredients into the Funnel. Use the Plastic Plunger for assistance in pushing down foods.
Foods need to be cut into small lengthwise pieces before processing.
There may be some normal squeaking noises while operating.
Instructions:
1.Put rye, flax, pumpkin, and caraway seeds into a bowl, stir together, and cover with 2 parts water to 1 part dry ingredients. Cover with a towel or other permeable substance, and let 'germinate' 8 - 12 hours.
Do not put whole, dry seeds into the feeding chute alone.
2.Drain water and gently rinse. Let mixture sit in a strainer, with a bowl underneath, covered by a towel for 8 - 12 hours - for sprouting.
3.Spoon feed moist mixture slowly into chute - with dehydrator tray ready to catch dough (which comes out in the shape of a thick bread stick).
4.Dehydrate at 105 degrees to desired crispness - between 6 and 12 hours. Serve warm with pumpkin pate, or dip.
Yield: 30-40 bread sticks
21
