Ooh La Raw
pure indulgence, naturally.
apple cinnamon donuts
apple cinnamon donuts
adapted from Matt Kennedy’s
2 2/3 c buckwheat flour
1 1/3 c almond flour
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1 chopped apple
1/2 c coconut oil, melted
1/2 c coconut water
1 t vanilla extract
1/2 c maple syrup
flax meal, until batter firms up a bit
2 c date paste (used california dates, coconut water & lemon juice.)
mix the dry ingredients in mixer, add chopped apple, coconut oil, water, extract, maple syrup, and then date paste. mix.
add flax meal until the batter firms up.
form donut holes or scoop onto dehydrator sheet.
dehydrate for four hours.
sprinkle w/ cinnamon.
vanilla ice kream crunch
vanilla ice kream crunch
nuts (i used a combo of brazil nuts & cashews)
agave
water
vanilla extract
throw in the food processer and blend blend blend.
freeze.
pumpkin spice bread
PUMPKIN SPICE BREAD
3/4 c almond pulp (or 1/4 c water & 1/2 c almonds, blended)
1/4 c golden flaxmeal
1.5 c pumpkin puree
3/4 c date paste
1/4 t nutmeg
1/2 t cinnamon
1/4 t allspice
1/4 t cloves
pinch salt
Mix.
Form into loaf 1.5 inch think.
Dehydrate for 8hrs.
Flip, repeat.
strawberry nut pie
strawberry nut pie
makes a 9″
crust:
1 c brazil nuts
1 c shredded coconut
pinch of salt
2 heaping T of carob powder
4 T agave nectar
1/2 t van extract
filling:
2 c sunbutter (entire jar)
1 c coconut oil
1 c agave
2 avocados
2 T van extract
pulse crust into crust-like consistency and line a 9″ spring form pan.
freeze while making the filling.
combine everything else into food processor or blender and hit start.
!before pouring filling on top, line the crust layer with strawberry slices.
proceed with pouring and freeze.
garnish with fresh strawberries and blueberries.
spinach mushroom quiche
raw mushroom spinach quiche
(adapted from Ani Phyo’s Raw Food Essentials)
crust.
zucchini flat bread:
2 c chopped zucchini
1/4 c evoo
1 t sea salt
1 c sprouted flour
1 c flax meal
place the zucchini, oil, & salt and process into a puree.
add the sprouted flour and flax meal and process into batter.
spread evenly on a dehydrator tray and dehydrate for 6 – 8 hours.
filling.
2 t garlic
1 t sea salt
2 c cashews
1/4 c lemon juice
1/2 – 3/4 c water, as needed
1 c spinach
2 c mushrooms
place the garlic & salt into food processor and process into small pieces.
add the cashews; process. add lemon juice, water, and process into thick consistency.
add the spinach and mushrooms; pulse lightly.
scoop into quiche crust.
dehydrate 2 – 4 hours.
enjoy.
dark chocolate almond fudge
DARK CHOCOLATE ALMOND FUDGE
1/2 c coconut oil, melted
2 t. vanilla extract
1/2 t. salt
3/4 c maple syrup, grade b
1 c cocoa
1/2 c almond, ground
Combine in blender.
Blend until smooth.
Line a mold with parchment paper,
pour fudge into the mold, and sprinkle with more crushed almonds.
Put in fridge and allow to set up.
Enjoy!
chocolate walnut cookies
Chocolate Walnut Cookies
Adapted from Charlie Trotter’s “RAW”
Chocolate
1 c soaked cashews
1 c maple syrup
1 c cocoa powder
1/4 t seeds from vanilla bean
1 T nama shoyu
combine in a food processer until creamy.
Option: dehydrate the chocolate into little chips. (I chose not to)
Cookies
1 3/4 c sprouted flour (I used spelt)
6 T coconut butter
2 T maple syrup
1/2 vanilla bean seeds
pinch of sea salt
chocolate or chocolate chips
1/2 c honey walnuts
mix everything but the chocolate and walnuts in a mixer with the paddle.
stir in chocolate and walnuts after combined.
dehydrate for 7 hours.
almond krispie treats
Almond Krispie Treats
raw almond krispie treats
2 c chopped almonds
1 tsp sea salt
2 T maple syrup
1/4 c water
5 california dates
3 – 4 t cocoa powder
combine the almonds and salt in the food processor. process until mealy.
add maple syrup and water. process more.
add dates and cocoa powder. process until it slightly holds together.
refrigerate.
