Posted by Flandria on Raw Freedom Community
I love this “pajon” bread. “Pajon” is a Korean Onion/Green Onions pancakes served as an appetizer. It’s delicious and finally got to eat a raw version of it. It is so good with a big salad with a sweet oriental dressing. A great compliment. If you try this, let me know what you think!
1/2 cup almond flour, dry or dehydrated pulp
1/2 cup flax seeds, grounded
2 tsp salt
1/4 cup sesame oil
1 tsp white pepper
2 tsp nama shoyu
1 stalks of green onions, chopped
1 bulb of shallot, sliced thin
1/4 - 1/2 cup water
Mix everything in a bowl except water, green onions and shallots. Mix well. Add 1/4 cup of water and mix. Make sure the consitency is like a soft bread batter, add more water one tablespoon at a time if needed until consistency is achieved. Soft bread batter where you can still spread the batter into the teflex sheets about 1/8 inch thick.
Spread with a butter knife in a teflex sheet. Dehydrate for about 4-6 hours. It should still be soft in the middle and pliable to cut into 2×2 inch squares. Serve right out of the dehydrator with salad. Enjoy!
~ I used organic tamari instead of Nama Shoyu and sweet onion instead of shallot.
~ It was a little too salty for me so I made a mental note to cut down on the salt next time.
~ The batter took a lot longer to dehydrate, but that's probably because I used too much water. No matter... This bread was sooooooo delish!!!
~ The above recipe doesn't yield very much so you might want to double or even triple it.
Here's Flandria's rendition. As you can see, her pieces are a bit thicker than mine...
Oh, and make sure to pop by Gone Raw for more of her yummy recipe creations.