Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.

　　

Ingredients

Yield: 2 cups

　　2 cups raw pine nuts, soaked for 6 hours in filtered water and drained

　　1 1/2 cups Rejuvelac

　　1 tablespoon Celtic sea salt

　　1 1/2 tablespoons large flake nutritional yeast

　　

Step 1

In a high-speed blender, combine the pine nuts and Rejuvelac and process until the mixture is thick and creamy. Pour into a small bowl, cover with a kitchen towel, and let stand in a warm place for 12 to 14 hours, or until the mixture smells like it has begun to ferment. It will have a yeasty odor.

　　

Step 2

Stir in the salt and yeast, mixing carefully. Using an offset spatula, spread the pine nut mixture in a 1/8-inch-thick layer on nonstick drying sheets. Place on dehydrator shelves and dehydrate at 105°F for 10 to 14 hours, or until it breaks easily into dime-sized flakes. Use immediately, or transfer to a covered container and store in the refrigerator for up to several weeks.

　　Extra! Tips from Epicurious:

　　•Nutritional yeast is available at health food stores.

　　•Like many raw recipes, this dish requires a dehydrator for preparation. Excalibur dehydrators cost between $100 and $250 and are available online at shop.store.yahoo.com.

　　Reprinted with permission from Raw, by Charlie Trotter and Roxanne Klein. © 2003 Ten Speed Press