Raw Brazil nut, banana, blueberry ice cream sandwiches
From The Mommy Bowl.
Frozen Triple B Bites
Brazil Nut Banana Cookies
1 cup (130 g) raw Brazil nuts
1 small (80 g) banana (I used a red Costa Rican banana.)
1 T. ground flax seed
1 T. raw agave syrup
3 T. coconut flour
In the bowl of a food processor, pulse the Brazil nuts until finely ground. (Stop before they turn into nut butter.) Add the banana and process until creamy. Add the rest of the ingredients and process until you have a thick dough. It will be sticky.
Roll out between two sheets of parchment paper. Tip – if your parchment paper is moving on your counter, wet the counter slightly. Cut with a cookie cutter into approximately 10 cookies. (I had some leftovers. I ate them. Raw. Rolled into little balls. It’s the cook’s prerogative to do that, you know.) Dehydrate at 115° until firm but not crisp. I started on a fruit roll tray, and moved them to a mesh screen after about 4 hours. My dehydrator took about 6 hours. Your dehydrator may vary, so check them occasionally. Freeze cookies until ready to assemble.
Blueberry Banana Ice Cream
1 banana, frozen
1/2 cup frozen blueberries
1 T. raw agave or honey (or to taste)
In the bowl of a food processor, process the banana until smooth. Add the avocado and process until smooth. Add the blueberries and agave or honey and process until creamy. Taste and adjust for sweetness. (I found this plenty sweet and could have easily skipped the sweetener altogether, but I think I might be weird that way.)
Place a scoop of ice cream on one frozen cookie. Top with another cookie and press down gently until ice cream fills the gaps. Freeze on a cookie sheet until solid. Wrap individually.
These are best when you allow them to soften for a few minutes before eating.
Citrus-Spiked Raw Granola Bars
Originally from Rawxy; found via Raw Food Home Recipes.
Citrus Spiked Granola Bars
Yield – 12 bars
.5 C pumpkin seeds
.5 C sunflower seeds
.5 C hemp seeds
.5 C ground flax seeds
.25 C coarsely ground almonds
.25 C coarsely ground brazil nuts
.25 C chia seeds
.25 C dehydrated coconut
zest from one orange
zest from one lemon
1 orange peeled
3 medjool dates (soaked, pitted)
juice from one lemon
2 packets of stevia
.25 C purified water
.5 tsp sea salt
In a large bowl, combine the first set of ingredients and set aside.
In a high-speed blender, combine the second set of ingredient until smooth in texture.
Combine the wet and dry ingredients by hand and mix well.
Using a spatula, carefully spread mixture on a non-stick dehydrator sheet. While wet, slice bars into 12 equal sections (I like using a pizza cutter).
Dehydrate at 105 degrees for about 5 hours and then flip to mesh dehydrator sheet. Let dehydrate another 8 hours until firm.
From Gone Raw.
So, here’s the story: For the past few days my roommate has been walking around munching on a bag of Newman’s Own Hint’O Mint sandwich cookies. I’ll admit it, at first I was jealous. But then, I got inspired! The result turned out fabulous. The filling tastes exactly like the center of a York Peppermint patty.Ingredients:
¾ cup raw almonds, soakedPreparation:
¾ cup raw brazil nuts, soaked
¾ cup young coconut meat, chopped
1 tablespoon coconut butter (not oil)
2 tablespoon raw honey
1 stevia packet
½ teaspoon alcohol-free peppermint extract
½ cup cacao nibs, finely ground in a coffee mill
½ cup shredded coconut, finely ground in a coffee mill
2 stevia packets
1 teaspoon vanilla extract
½ cup very soft pitted dates
First, blend the soaked almonds and brazil nuts with about 4 cups of water to make nut milk. Strain the nut pulp and spread it on a Teflex or parchment paper-lined dehydrator sheet. Set the dehydrator at 105 and allow the nut pulp to dry. Season the nut milk however you like (sea salt, sweetner of choice, vanilla, etc.) and put it in the refrigerator to chill.
Next, blend together the coconut meat, coconut butter, honey, stevia, and peppermint extract until smooth. (If you don’t have any coconut butter, you can grind some shredded coconut in a coffee grinder or food processor and mix it with and equal amount of coconut oil -instant coconut butter!) Scoop the mint cookie filling into a small bowl and put it in the refrigerator to chill. (If you happen to “accidentally” eat all the cookie filling, grab another coconut and try again!)
In a large mixing bowl, combine the ground cacao nibs and the ground shredded coconut (if using pre-ground cacao, use slightly more than half a cup). Take the nut pulp out of the dehydrator, you should have about 2 cups and it should be nearly dry by now. In a coffee mill (or food processor) grind the nut pulp until fine. It will start to look like nut butter. Add the nut pulp to the mixing bowl. Add the stevia packets and the vanilla extract. Mix thoroughly using your hands. Chop the soft dates (soak them a little if your dates are not soft) and mix them thoroughly using your hands to form cookie dough. Shape the cookie dough into small balls and flatten to make cookies.
Place the cookies on a Teflex or parchment paper-lined dehydrator sheet. Top half the cookies with the mint cookie filling. Dehydrate at 105 for about an hour until the filling has firmed up a little. Assemble your cookies and dehydrate for about two hours longer, flipping your cookies halfway through drying.
Serve Raweo cookies with nut milk. Store Raweo cookies in the refrigerator, or in the freezer like mini ice-cream sandwiches.
Ideas from the comments: add turmeric (1/8-1/4 tsp) for the color; replace some of the nuts with buckwheat for increased crispiness (although it’ll affect the flavor). From Raw Food Talk.
I just took these out of the dehydrator and they’re beyond good- cheezy, little spicy, trademark orange… and RAW!
The original recipe is from goneraw.com, I added a few things to it… and after a few hours in the dehydrator I scored them into little squares with a fondant cutter I found at Hobby Lobby, I’ll post pics soon…
* 1 C Sunflower seeds (soaked 4 hrs and dehydrated)
* 1 C Brazil nuts (soaked and dehydrated)
* 1 C Almonds (soaked and dehydrated)
* 1 big tomato
* 1 cup red pepper, diced *I used a whole red pepper*
* ¼ C ground flax *I left this out*
* 1 pinch cumin or to taste *I used about 1 tsp Cumin*
* 2 teaspoons salt or a bit less to taste *I used at least 2 tsp salt*
*I added 1 Tbsp taco seasoning*
*I added 1 tsp onion powder*
*I added 1 tsp garlic powder*
Process all ingredients and spread on teflex or parchment paper as thin as you like, after a few hours score with a pizza cutter and leave until dry on top then flip and leave until crispy (all day!) then eat eat eat!!!
Raw Buckwheat-Brazil Nut Breakfast
Always glad to find more breakfast recipes.
From the Eighty Percent Raw email newsletter. Recipe by Chef Adam Graham.
From experience with similar mixes, I don’t think it would work well to mix up a huge batch and then scoop out individual portions — all the small things, like the chia, would fall to the bottom, and the larger ones, like the Brazil nut chunks, would rise to the top. What works better, I find, is to make multiple individual portions at once by laying out a bunch of appropriately-sized canning jars (wide-mouth half-pints or the 4-oz jelly jars) and then go down the line with each ingredient: a scoop for you, a scoop for you, a scoop for you… Then serving is as easy as opening up a jar and pouring it into a bowl. Top with almond/coconut/hemp milk (or warm herb tea in this case) and you’re good to go.
Given what he says about letting the figs soak, I think I’d try soaking the ingredients overnight with about half the liquid, then adding the hot tea in the morning when I was ready to eat.
Buckwheat Brazil Nut Breakfast
On those cool (or cold, depending on where you are) autumn mornings it’s nice to start out the day with something warm in your belly. Before you go and boil, toast , pan fry or microwave your breakfast take a look at this tasty recipe for a breakfast cereal. I like to fill my 9-tray dehydrator with sprouted buckwheat and dry it for use throughout the month. The dry mixture of ingredients below can be prepared in bulk amounts in advance, that way all you have to do is scoop out the mix and add hot tea.
6 brazil nuts - cut into chunks
5 dried figs - cut stem and diced
2 T sprouted buckwheat
1 T chia seeds
1-2 T goji berries or raisins
1 T mesquite
1-2 t maca
1 t carob
1 t cinnamon
¼ t Himalayan or sea salt
½ apple - small dice or fine julienne cut or use a banana
¼ C hot herbal tea
1. Combine all the dry ingredients in a bowl.
2. Add hot herbal tea of your choice and stir in. Allow to sit for 5 minutes.
3. Cut up apple and mix in.
4. Serve warm or chill it in the fridge.
There are 2 tricks to really getting flavor out of this recipe. The first is allowing the figs to soak with all the ingredients for a couple of hours. This works well if you are making a cold cereal. You can just put everything together in a bowl and refrigerate it overnight for a tasty breakfast treat the following morning. The second trick is using a really delicious herbal tea. Something with ginger, citrus and spice works great in the winter. In cold months you can warm your refrigerated cereal up by putting it in the dehydrator for an hour or so before eating.
Raw Mock Turkey Loaf
Click through for the full version — I edited this down for length.
Have you gone raw and want to serve a nice Thanksgiving dinner? Here is a nice mock turkey you can serve that I know everyone will love the taste. (I learned to make this mock turkey loaf from Alissa Cohen’s book “Living on Living Food”. Alissa said her recipe was adopted from Leslie Kenton’s book The New Raw Energy.)
Difficulty: Moderately EasyIngredients for the Mock Turkey Loaf
1 cup cashewsIn a food processor, grind the cashews, pumpkin seeds, Brazil nuts until fine. Add celery, scallion, and sage and blend until smooth.
1 cup pumpkin seeds
1/2 cup Brazil nuts
5 stalks celery
1 teaspoon sage
Remove from food processor and place on large plate. Form into a loaf.Ingredients for the Cranberry Sauce
1 cup cranberries
Honey to taste
Blend the cranberries in a blender. Add honey to taste. Blend until Smooth.
NOTE: I ended up adding four tablespoons of honey and I like my cranberry sauce tart. So start with one tablespoon, then check the sauce taste, if it is not sweet enough then add another tablespoon blend again…
The only way I could get my cranberry sauce smooth was to add about four tablespoons of water. If I were you, add one tablespoon at a time of water to try to get it smooth. Spread cranberry sauce over the loaf.
Finished Mock Turkey Loaf.
This Raw Mock Turkey Loaf is ready to place on the table. And it shouldn’t cost you more than $8.00 plus tax to make.
NOTE: Alissa says,”It has a wonderful flavor”. And boy do I agree!
Raw Tropical Brazil Nut Milk
1 cup Brazil Nuts (not soaked)
1 young coconut meat and water
1 tablespoon coconut butter (optional)
1/4 vanilla bean chopped
5 dried pineapple rings soaked in one cup water for at least an hour
1 cup pineapple soak water
1 cup filtered water
Blend all the ingredients together in a blender until smooth. Strain the mixture through a sprout bag* and serve.
*You can put the left over pulp in a food processor with some soaked dried pineapple and dates and you can dehydrate them for 24 hrs. to make delicious raw cookies.
Based on Random Daze theme by Polaraul