1/2 cup Flaxseeds, soaked
1 tsp. Habanero chili, chopped
3 Cups Corn Kernels
1 tsp. Ginger, minced
1/2 Cup Cilantro, chopped
1 tsp. Garlic, minced (optional)
1/2 Cup Orange Juice, freshly squeezed
1 tsp. Cumin, ground
1 T. Celtic Sea salt 1 tsp. Lime, juice and pulp
Blend all ingredients in a food processor. Spoon onto unbleached wax or parchment paper and form 3″-6″ circles. Make them approximately 1/4″ thick to firmly hold veggies. Dehydrate at 115 degrees F for about five hours or until cheese assumes a chewy texture. Do not dry until brittle, unless you desire to make them into “chips”. You can also cut into strips for cheese.
Dorit’s book: Celebrating Our Raw Nature