Operating instructions
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Heather Pace
Heather Pace from SweetlyRaw.com.
At 14, Heather became a health
conscious vegan after reading FIT FOR
LIFE. Heather attended culinary school at
the age of eighteen and worked in various
restaurants, bakeries, and as a personal
chef. She has authored 4 raw dessert
e-books, teach raw food classes, and have
hosted several raw dessert challenges
on her blog, Sweetly Raw. Her 13 years
of veganism (including 5 years of mostly
raw vegansim) recently ended when she
became quite sick, and chose to adopt
a whole foods diet which includes animal
products and cooked food.
VEGAN OATMEAL
CRUNCH CEREAL
What you’ll need:
1 cup packed almond pulp (leftover from making homemade almond
milk)
3/4 cup dried unsweetened shredded coconut
2/3 cup nely ground oats (regular oats, gluten free oats, or raw oat
groats)
1/3 - 1/2 cup maple syrup or raw agave
2 Tbsp. ltered water
2 tsp. non alcoholic pure vanilla extract
1/8 tsp. Himalayan salt
Lets get started!
• Mix all ingredients together.
• Spread out on Paraexx® sheets in your Excalibur Dehydrator and
dehydrate at 145˚F/63˚C for 2 hours.
• Turn the temperature down to 115˚F/46˚C and continue to dry for
8-10 hours (or until very dry and crunchy),
ipping onto the mesh screen halfway through.
*If you want squares, spread it out thin on your Paraexx® sheets and
score into the size you want.
If you want little clusters, add an extra 1/2 cup dry coconut and simply
sprinkle bits onto the Paraexx® sheets before drying.
Enjoy topped with raw homemade almond milk.