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Even though honey is not the main ingredient by volume, the slight sweet hint of it compels me to shine the spotlight upon it. I use to think that honey was honey. It wasn’t until I brought the raw food life style into my diet that I even knew there was a difference between regular honey and raw honey. Most golden honey you see on the shelf at your local grocery is far from having the health promoting powerhouse of its raw unpasteurized counterpart.
Texture and color will be the first indicator between regular honey and raw honey. Raw honey may appear to have granules and have a milky color while regular honey looks smooth and has a uniform color. This smoothness is the result of pasteurization. When selecting honey, make sure the words “raw” and “un-pasteurized” are on the label.
It is recommended to use honey from as close to where you live as possible for it may be beneficial if you suffer from allergies. It is also helps to build your immune system and is filled with healthy, natural bacteria like acidophilus which is wonderful for the gut. The health benefits touted for this amazing ingredient go on and on. I just basically wanted to wet your whistle, hoping it would prompt you to do your own research. :)
I also wanted to share this quick snippet of info, I get a lot of visitors to my site that are new to raw foods and are learning about the differences between raw and processed ingredients. For my recipes I always use raw honey. And for those of you who are used to dealing with it can back me up when I say that raw honey adds a different texture to a recipe.
Processed honey remains sticky, gooey and liquidity. Whereas raw honey is sticky and gooey too…but it will firm up as well. This adds a great benefit to many recipes that require a stiffer texture. Since raw honey does remain firm in the jar, unless you live in a very hot climate, you can soften it by placing the jar in the dehydrator at 115 degrees for a few hours or you can place the closed jar in a bowl filled with hot water.
So onward to the flatbread here. The texture of more on the dense side, maybe even a bit chewy. It has a slight sweetness from the honey and corn, which by the way… complement one another beautifully. I hope that you enjoy this recipe as much as we did.
Creating the dough:
To create flatbread:
To create biscuits:
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.