27 Jan ’13
by vicky
11 Comments

Raw Spicy Cheese Crackers

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These crackers really do remind me of Cheese Its or those little Goldfish Crackers! They are not a really crunchy cracker, but they have a lovely crisp yet buttery texture (I guess like a Cheese It?). This recipe makes a lot of crackers and they will keep for at least a week sealed in a glass container.

 

Recipe:

  • 1 cup cashews
  • 1 cup other nuts/seeds (I used a mix of hemp, brazil nuts and walnuts)
  • 1 large red pepper (about 1 cup chopped)
  • 1 cup chopped celery (or sub with zucchini)
  • 1 green onion (1/4 c chopped)
  • 2 T ground flax seeds
  • 1/2 c nutritional yeast
  • 1 clove of garlic or 1/2 t garlic granules
  • 2 T lemon juice
  • 1 T miso
  • red chili pepper flakes to taste (I used 1/2 t)

First grind the nuts to a fine meal in a blender or food processor. In a blender, blend all ingredients except the nuts until smooth, add the nuts and blend again. You may need to add a very small amount of water, but add as little as possible. Pour the mixture onto a teflex dehydrator sheet or a parchment lined baking sheet and spread it to about the thickness of a tortilla. Dehydrate at 125 F for about 4 hours or until a crust forms on top, score the crackers into bite size squares and dehydrate until dry enough to flip over. Alternatively, you can bake them at the lowest temperature your oven will go with the oven door slightly ajar. Continue to dry until done to your liking (about 10 more hours). They will crisp up a bit more as they cool, store in a glass container at room temperature.

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Submitted to: Wellness Weekend, Potluck Party

24 Jan ’13
by vicky
14 Comments

Quinoa Apple Pie Bars with Cashew Cream

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These Apple Pie Bars are perfect as a snack or healthy dessert option. Once cooled, they are quite sturdy and can be cut and wrapped individually for transportation. If you don’t have or like coconut, you could sub the coconut with ground almonds or cashews. Instead of the dried apples, you can use whatever dried fruit you like, cherry bars, mango, fig! The frosting can also be made as a thick icing. I used tri colored quinoa, which is why my bars are rather dark! πŸ˜‰

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Recipe:

  • 2 cups cooked quinoa
  • 1 c dried apples soaked in hot water for 15 minutes
  • 4-6 dates (I used 6, but the bars were on the sweet side)
  • 1 c desiccated coconut
  • 1/2 c chopped walnuts
  • 1 t orange zest
  • 1 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t salt
  • 1 t vanilla

Process all ingredients in a food processer except walnuts and quinoa until apples and dates are very fine. Add the quinoa and process again. Taste the mixture and adjust. Fold in the chopped walnuts and press into 8×8 or 9×9 baking dish. Bake at 350 F or 180 C for 20 minutes. Remove from the oven and let cool completely before cutting or frosting. Store bars in the fridge.

Cream/Frosting:

  • 1 cup cashews (soaked for at least 4 hours)
  • 3 T maple syrup
  • 1/2 t vanilla powder
  • pinch of salt
  • 1 T lemon juice
  • Β water to blend
  • 2 T coconut oil (optional if you want it to be a frosting rather than a cream)

Blend all ingredients until smooth. Chill for one hour before serving. If you want the frosting to be similar to the Cinnamon Roll Bites‘ frosting, add the coconut oil let the frosting chill on the bars after spreading.

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Submitted to: Wellness Weekend

21 Jan ’13
by vicky
6 Comments

Raw Onion, Olive, “Cheese” Bread

 

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For those of you who love bread, but are on a gluten free/grain free/flour free/raw (or simply like to eat really healthy) diet, this recipe is for you! The good thing about this recipe is, you do not need a dehydrator to make it! You can use an oven on a low setting with the door slightly ajar. With the sweet onions, salty olives and savory nutritional yeast, this bread is packed with flavor. Unlike some raw breads, this bread is very similar to traditional bread. It is not crisp or chewy, it is soft and doughy! The recipe also comes together quite quickly. This bread smells amazing as it is dehydrating! I guarantee you it will not last long in your house! πŸ˜‰

Recipe:

Slightly adapted from this: Onion Cheese Bread

  • 2 c whole almonds
  • 1/2 c ground psyllium
  • 1/2 c ground flax
  • 1/4 c sundried tomatoes
  • 2 cloves garlic
  • 2 whole onions
  • 1/4 c water if needed
  • 1 c nutritional yeast
  • 1 T balsamic vinegar
  • 1 T dried mixed herbs
  • 5 T chopped olives
  • salt to taste (I used a mix of 3 T of miso and 1 T tamari)

Directions:

First grind the almonds in a food processer to small pebbles. You do not want a fine meal, but not chunks either, somewhere in between. Remove the ground almonds into a bowl and process the remaining ingredients except olives until smooth (you can add a tiny bit of water if necessary at this point). Pour the ground almonds back into the food processer and process until mixed. The dough should just stick together when pressed. Do not add water unless absolutely necessary. Place dough onto a mesh dehydrator sheet or a parchment lined baking sheet (if you are using the oven). Shape into a loaf and score with a knife into slices. Place in the dehydrator at 145 F for about 1 hour or in the oven with the door ajar at 175 F (or as low as it will go) for the same amount of time. After an hour, the loaf should form a nice crust. Cut the loaf into slices and lay onto your tray. You can dehydrate/bake at the same temperature as before for about 3-4 hours or until the slices are at your desired dryness or you can turn the dehydrator down to 115F for 10 hours. If you are not using a mesh sheet, you will have to flip the slices have way through. Once cooled, store the slices in a sealed container in the fridge.

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Submitted to: Wellness Weekend

18 Jan ’13
by vicky
6 Comments

Fruit Crumble

I have made this fruit crumble 3 times in the last week and it is by far my favorite fruit crumble recipe.Β _MG_9409

It is heavy on the crumble, and resembles a fruit bar except much more crumbly! πŸ˜‰

I put a layer of the crumble on the bottom of the pan, cover that with the fruit and then another layer of the crumble on top. The crumble naturally soaks up the moisture from the fruit so a thickener is not needed. Also, the dates used in the crumble mixture naturally sweetens the dish so a refined sweetener is not needed.

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There are endless combinations for this crumble. You can pretty much use any combination of dried fruit, nuts and fresh fruit. I have made an apple crumble, berry crumble and this one was a ginger, coconut, mango, berry crumble! The berry crumbles have been my favorite so far. I think because they sort of melt into the bottom layer of the crust and make everything moist and gooey. If I were to use apples again, I would cook them before hand on the stove-top until they have broken down into a chunky applesauce, otherwise they just don’t get broken down enough. The crumble is quite crumbly. If you prefer the crumble to stick together better, add 2 T of coconut oil to the crumble mixture. If for whatever reason you don’t want to eat rolled oats, you can simply increase the nuts. There are a number of optional ingredients in the crumble, but it tastes just as good with the minimal ingredients as well.

Recipe:

  • 1 c rolled oats
  • 1 c nuts of choice (I usually use almonds, although for this one I used desiccated coconut)
  • 12 medjool dates or soaked dried fruit of choice (such as mango or apple) (you want the crumble to be on the sweet side because you will not be adding any sweetener to the filling)
  • 1/4 t salt
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1 t almond extract or vanilla (optional)
  • 1/2 t grated fresh ginger (optional)
  • 3 T lucuma powder (optional)
  • 2 T coconut oil (optional)

Filling:

  • 3 cups of fresh or frozen fruit of choice or enough to completely cover the pan (berries are my favorite)

Preheat your oven to 350 F or 180 C. In a food processer, process the almonds (or other nuts) and oats until powdery add the remaining ingredients and process again until the mixture sticks together. You may need to add 1-2 T of water. Spread half of the crumble mixture on the bottom of a pie plate. Spread your chosen fruit on top. Be liberal with the fruit, especially if it is berries as they melt down when cooked. Crumble the remaining date/nut mixture on top of the fruit and bake for 25-30 minutes or until golden on top.

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This crumble really does not need a whipped cream topping, but it is definitely nice!

For the whipped cream topping:

  • 3/4 c soaked cashews (soaked for 4 hours)
  • 3 T coconut butter melted (not oil)
  • enough soaking water from cashews to blend
  • 1/2 t vanilla powder (or vanilla seeds from a fresh vanilla pod)
  • 2 T maple syrup or preferred sweetener

Blend all ingredients on high until smooth. Chill in the fridge for 4 hours or in the freezer for 2 hours (stirring frequently) until stiff.

Submitted to: Wellness Weekend

7 Jan ’13
by vicky
6 Comments

Raw Lime Strawberry Cheesecake

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I think this has to be the best cheesecake I have ever tasted! It is incredibly smooth and creamy (thanks to the secret ingredient… avocado!) and I love the tart lime flavor!

If you are trying to impress someone… this is the pie to make. Seriously, I can not imagine anyone not liking it! My niece told her mom she wants this pie for her birthday…. I am telling you guys… this is a good one! πŸ˜‰

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You can use whatever crust you want. I suggest using a light flavored white crust. So many of the raw crusts taste very dense and nutty. The one I used was finely ground rolled oats, honey, ground flax seeds and coconut oil. I found the recipe online, but unfortunately can no longer find it. The rough recipe was: 1 c rolled oats ground in a blender, 1/2 c melted coconut oil, 1/2 c ground flax seeds, 1/4 t salt, 3-4 T honey (or to taste). Mix together in a food processer and press into a pie plate. Freeze while you make the filling.

Also, make sure the coconut oil you use is unrefined and also fresh. Coconut oil can taste rancid if it is too old and could definitely ruin the pie!

Recipe:

  • 1 1/2 c cashews (soaked for 4 hours)
  • 1 whole medium avocado
  • 1/3 c melted coconut oil (unrefined)
  • 1/4 c (or more to taste) lime juice
  • 1/2 t lime zest
  • 2 T agave, honey or maple syrup (I used honey)
  • stevia to taste (I recommend NuNaturals liquid stevia)
  • 1/4 t sea salt

Topping:

  • 16 oz frozen strawberries defrosted
  • 1 t lemon juice
  • 2 T chia seeds
  • 1-2 T maple syrup

First blend the cashews with the melted coconut oil, (a vitamix is best for this) lime juice and zest. Add just enough of the soaking water (the cashews were soaking in) to blend and achieve a smooth consistency. Next blend the avocado with the cashew mixture, only adding water if absolutely necessary. Pour the filling into the chilled pie crust and place in the freezer for at least two hours. Meanwhile place the defrosted strawberries into a bowl with the chia seeds and maple syrup and mash until the strawberries are broken down. Leave to thicken in the fridge for at least two hours. After two hours, spread the strawberry mixture onto the cheesecake and leave the pie in the fridge until ready to serve. This pie will keep for a few days, but the strawberry mixture turns a little bit brown.

 

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4 Jan ’13
by vicky
9 Comments

Raw Cinnamon Roll Bites

_MG_9373 I recently watched a documentary called Happy. If you follow the link, you can watch a trailer for the movie. I really liked this documentary and highly suggest you watch it! The movie is about our ultimate yearning to be “happy.” I think most of us agree that money does not necessarily make you happy (other than the basic necessities) which was explained in the movie, but something that really hit home for me was the fact that the people who gave the most to others were some of the happiest people. I already knew that from experience. I feel so fulfilled and content when I serve others, whether in a soup kitchen or simply cooking for my family. I thinkΒ know that is a main reason why I like cooking so much. Another important factor for happiness that was depicted in the movie is community. Community also feels so important to me. I love being around my family and the sense of belonging and acceptance that it leaves you with! Which is definitely a large reason why I still live at home! Surface friendship is not fulfilling enough for me. I need to feel deeply cared about and accepted.Β I truly love nothing more than filling my family and friend’s bellies with good food! What makes my nieces happy is making healthy desserts for them… πŸ˜€ _MG_9375 Recipe: I couldn’t decide between oatmeal raisin cookie or cinnamon roll for the name, but in the end decided that the frosting dubbed these cinnamon rolls! You can also cut these into bars instead of bites!

  • 1 c rolled oats
  • 1 c raw cashews
  • 1/2 t cinnamon
  • 3/4 c dates pitted and soaked for 4 hours
  • 1/4 c raisins (or sub more dates)
  • 1/2 t vanilla powder (or alcohol free vanilla)
  • 1/4 t salt
  • 2 T melted coconut oil

Frosting:

  • 1 c raw cashews soaked for 4 hours (save soaking liquid)
  • 2 T coconut oil melted
  • 1 t vanilla powder
  • stevia to taste or 2 T maple syrup

Process the oats and cashews until fine like sand. Pour into a bowl and process the soaked dates and melted coconut oil until they form a chunky paste. Add the oat mixture back in along with the seasonings and process until mixed. Finally add the rasins (or chopped dates) and process one more time, just until mixed. Press dough into a parchment lined large loaf pan (or could use half of a square baking dish) and place in the freezer. For the frosting, blend all ingredients with just enough of the soaking liquid that is needed to blend. Pour frosting over the crust and place back in the freezer for two hours to chill. Remove, cut into squares and store in the fridge until ready to serve! _MG_9376 _MG_9378Β  Submitted to: Wellness Weekend

31 Dec ’12
by vicky
1 Comment

Raw Carob Brownies!

Happy New Year’s Eve!

The holiday season is my favorite time of the year, mostly because my whole family gets together. I love being around my family! I have 4 siblings and 3 nieces, so it is very special when we can all get together! The best part of Christmas this year was watching how excited my nieces were.

This is Christmas morning:

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These are raw carob brownies:

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When my family gets together, I love to make yummy food for everyone to enjoy. It is so satisfying to hear the ooos and awws when they taste it! πŸ˜‰

Raw Carob Brownies:

  • 2 cups toasted almonds
  • 1 1/2 c dates (soaked if very hard)
  • 3 T carob powder
  • 1 t vanilla
  • 1/4 t cinnamon
  • 1/4 t salt

Frosting:

  • 1/2 c coconut butter (not oil) or another nut butter (I used half coconut butter and half peanut butter)
  • 2 T maple syrup
  • 2 T carob powder
  • peppermint extract (optional)

In a food processor, puree the dates adding a small amount of water if needed. Remove the date paste and add the almonds to the food processor. Process until very fine, like sand. Add the date paste and remaining brownie ingredients and process until the mixture easily sticks together when pressed between your fingers (you may need to add 1 T of water). Press the brownie mixture into a parchment lined square 8×8 or 9×9 dish and place in the freezer. Melt the coconut butter until soft and thoroughly mix the frosting ingredients. Spread frosting onto the brownie and return to the freezer for 2 hours or in the fridge for 4 hours. I topped the brownies with dried cranberries and cashews, mostly just for color.

 

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24 Dec ’12
by vicky
10 Comments

Raw Pecan Pie Bars

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Merry Christmas everyone! If you need a last minute dessert recipe, these pecan pie bars were a hit in my household! They taste amazing and are so quick and easy to put together! I was skeptical that they would taste good, I mean how good can dates, pecan and oats taste with more dates and pecans on top? I am telling you… these are outrageously good… take my word for it! πŸ˜‰ Toasting the pecans gives these bars a lot of flavor, so don’t skip that step!

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If you do not have a persimmon on hand and still want to make these, you can leave the persimmon out and increase the dates to 20 rather than 15.

Raw Pecan Pie Bars

(Adapted from theΒ Date BarsΒ from Oh She Glows Base):

  • 1 1/2 c rolled oats
  • 1 1/2 c toasted pecans
  • 10 large medjool dates
  • 1/2 t salt
  • 1 t cinnamon
  • 1/4 t nutmeg
  • 1/4 c coconut oil (if your coconut oil is very cold it will have to be melted, but room temperature was fine for me)
  • 1 t vanilla powder (or alcohol free vanilla)

Topping:

  • 15 large medjool dates
  • 1 T tahini (or other nut butter)
  • abou 1/2 c water blend
  • 1 t vanilla powder (or alcohol free vanilla)
  • 1/4 t salt
  • 1 ripe hachiya persimmon (extremely soft)
  • 1 c toasted pecans chopped

First, toast the 2 1/2 cups of pecans at 350 F for about 10 minutes watching closely! In a blender (or can be done in a food processor) blend the oats until fine, pour it into a bowl and do the same thing with the 1 1/2 cups of pecans. In a food processor, puree the dates, coconut oil and spices until smooth. Pour both the ground pecans and oats into the food processor and blend until incorporated. Press mixture into a square pan (9×9 or 8×8) lined with parchment paper and place in the freezer while you make the topping

Blend the medjool dates in a blender with enough of the water to create a smooth paste. Add the remaining ingredients except the pecans and persimmon and blend until thick and smooth. Finally, add the persimmon and blend again adding water only if necessary. Evenly distribute the topping onto the crust and top with the chopped toasted pecans. Place in the fridge to set for at least 4 hours, or in the freezer for two hours.

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14 Dec ’12
by vicky
8 Comments

Almond Butter Brownies!

Gluten free, grain free, dairy free, refined sugar free, vegan brownies…

Unfortunately I can not take full credit for these. A Spunky Coconut has some great gluten free recipes, one of which is a vegan almond butter brownie. I changed the original recipe to make it my own, but she deserves the credit!

 

These brownies are rich and lightly sweetened. You can even leave the stevia out if you don’t mind unsweetened desserts! The dough before baking would be perfect for raw truffles!

Recipe: (Adapted from A Spunky Coconut)

  • 1 ripe banana
  • 3 T ground flax seeds
  • 3/4 c or 170 g roasted, lightly salted almond butter (you can use whatever kind of almond butter you like, but this is what I used)
  • 1/4 c medium roasted carob powder
  • 1 t vanilla extract
  • 1/4 t cinnamon
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1 t maple extract (optional)
  • 1 T lucuma powder (optional)
  • 3 T chopped walnuts (optional)
  • stevia to taste (I used 15 drops)

In a food processor, first puree the banana with the ground flax seeds until smooth. Add the remaining ingredients (except the walnuts) and puree until combined. Press dough into a baking dish (I used a bread pan) and sprinkle with the walnuts. Press the walnuts into the dough and bake at 180 C or 350 F for about 16-18 minutes. If you want to use a regular 9×9 pan, I would suggest doubling this recipe.

Submitted to: Healthy Vegan Friday, Potluck Party

 

13 Dec ’12
by vicky
0 comments

Banoffee Pie

 

I will be honest, I don’t think I have ever had banoffee pie. It is very popular here in England and after I had a few requests for a recipe, I decided to try it out!

Banoffee pie classically consists of toffee, sliced bananas and whipped cream…

The crust was an experiment for me. It is my attempt at making a gluten free coconut flour crust without using coconut oil, or any other butter/oil. I am fairly happy with the result and the “taste testers” approved, but I think it could use some tweaking. The crust was a bit crumbly the first day after making it, but the leftovers the next day held together very well. So ideally, I would suggest making it a day in advance. Feel free to use your favorite crust in its place.

Recipe:

Crust:

  • 1/2 c macadamia nuts
  • 1/2 c coconut flour
  • 3 T ground flax seeds mixed with
  • 7 T applesauce
  • 8 drops of stevia or to taste or granulated sweetener (optional)
  • pinch of salt

Filling:

  • 1/2 c pitted, packed dates
  • 1/2 c water
  • 3 T carob powder
  • 2 T lucuma powder
  • 1 t vanilla extract
  • 2 T arrowroot powder
  • 2 T tahini
  • 2 c coconut milk left over from cans used in the topping (supplemented with water if there is not enough)
  • 2 T agar agar flakes
  • 1/4 t cinnamon
  • 2 bananas sliced

Topping:

  • 2 cans of coconut milk (refrigerated overnight) (Thai Coconut brand in the US, Waitrose Organic brand in the UK)
  • 2 T agar agar flakes
  • 1 t vanilla powder
  • maple syrup of stevia to taste

Start with the crust. Preheat your oven to 350 F. Mix the apple sauce with the ground flax and let sit. In a food processor, process the macadamia nuts until very fine, almost a macadamia butter consistency. Next add the coconut flour, flax mixture, salt and the optional stevia (or granulated sweetener). Process again until thouroughly combined. Check the consistency. The dough should stick together when pressed between your fingers. If not, add another tablespoon of applesauce. Lightly oil a pie plate (I used coconut oil) and lightly dust it with some coconut flour. Press the dough into your pie plate. You will probably have extra, which you can make cookies with. Bake the pie crust for 10-15 minutes or until the edges are lightly golden. Let the crust cool while you make the filling.

If you do not have a high speed blender, I would suggest soaking your dates otherwise you can get away without. Take the two refrigerated cans of coconut mik and seperate the cream from the liquid, by spooning the thickened cream off of the top. Use the liquid for the filling and safe the cream for the topping. Put all ingredients into a blender (except agar and bananas) and blend until smooth. Taste test and adjust if necessary. Pour the filling into a pan and sprinkle the agar agar into it. Heat the mixture on medium-low, whisking continuously until very thick (about 5 minutes). Immediately pour the filling into the pie crust. Top the filling with 1-2 layers of thinly sliced bananas and place the pie in the freezer while you make the whipped topping.

Whip the coconut cream that you previously seperated with the vanilla until light and fluffy. Heat the agar agar with 1/4 c of water until dissolved whisking continuously (about 3-5 minutes). Pour this into the whipped cream and blend again. Spoon the whipped cream over the bananas on your pie and place in the fridge to set for at least 2 hours, ideally overnight. Dust the top with carob powder if desired. Enjoy!

 

Submitted to: Wellness Weekend