About the Recipe
So crunchy with a sweet chilli lift. These have a bake like texture from the dehydrator and make a great filling for wraps and taco's.
Ingredients
Sauce
4 red bell peppers ( seeds & core removed )
5 medjool dates ( pitted )
Juice of a 1/2 lemon
1/2 avocado
1/2 thumb of ginger
1/2 red chillie
Vegetables
500g of dry slaw
Preparation
Step 1 Place all your ingredients for the sauce into a blender.
Step 2 Blend on high until smooth.
Step 3 Now place into a large mixing bowl all the dry slaw and enough sauce so as to coat the dry slaw wel
Step 4 Scoop out tablespoon sized portions of the mix onto your dehydrator tray ( that is lined with baking paper ).
Step 5 Place into the dehydrator for 12 hours at 110' f.
Step 6 Then flip all your bites and dehydrate for another 2-3 hours at 110' f
Step 7 These are now ready to enjoy. Best served with a tomato citrus mayo, some chilli, avocado in lettuce cups ( raw.Sweet chilli lettuce cups ).
Chef's Tips
Store any extra sauce in the fridge and use with salads for up to 3 days.
Use just chilli with out the seeds if you prefer it to be a more mild sauce.
