Are you good at keeping secrets? Do you like a discovering new foodie blogs? Are you up for a challenge? Then, you should head on over to Amanda’s Cooking and join her Secret Recipe Club. That’s exactly what I did just this past month.
Here’s how it works. You sign up, and Amanda assigns you a blog. And she assigns your blog to someone, too. And everybody peruses their secret blog and picks a recipe or two and makes them – with your own spin if you want – and then posts about the experience.
This month, I got Fake Ginger, a lovely blog put together by another Amanda. Apparently, her blog is named for her unnatural hair color and her dislike of fresh ginger. Egads! She doesn’t like fresh ginger? What will I do?
Never fear, she likes a lot of other things that I dearly love, like coconut and peanut butter and chocolate. But wait a minute. I’m supposed to be eating raw right now, right? Good thing adapting is totally within the rules, eh? So, I started checking our the recipe archives with an eye for adapting something to be raw, and I came across Peanut Butter Crusted Sweet Potatoes. Oh my word. Heavenly.
Of course, I’m not eating peanut butter. Or baking.
Enter almond butter and the magical dehydrator! (But, I’m still going to try her peanut butter version when I’m eating it again.)
Almond Butter Sweet Potato Chips
1 large sweet potato, peeled
2 T. raw almond butter
2 T. water (approximately)
1/4-1/2 t. salt
With a spiralizer or mandolin, slice the sweet potato as thin as you can. Mix the almond butter, water and salt in a small bowl. Pour over sweet potato slices and toss to coat evenly. (Adjust the water so that you can coat the slices. Use as little as you can get away with, which will vary based on how thick your almond butter is.)
Spread evenly on dehydrator trays and dehydrate at 115° until crispy. (Mine went overnight and then some. It will vary. Check them and keep going until they’re as crisp as you’d like.)
Check out all the rest of the Secret Recipe Club participants, too!