3 years ago
Raweo Cookies

From Gone Raw.

Yes, really!

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, soaked
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

Preparation: 

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.

(Source: goneraw.com)

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3 years ago
Raw Cinnamon-Pecan Rolls

Between all the nuts and frozen fruit for the humans and the frozen raw diet for the cats, space in our freezer is at a premium. Dehydrating the nut pulp instead of freezing it until ready to use it sounds like a great idea to me.

From Raw Food Talk.

I tried Elaina Love’s and hers were okay, but I didn’t care for the texture using wet nutmilk pulp. So, I came up with the idea to dry it out and grind into a flour and that works SO much better. This recipe is also based on Serene Allison’s Pecan Pie rolls, but I did some altering to the dough (she used wet and dry sprouted wheat berries…tried that once and didn’t care for the flavor much) I also added an icing/frosting as Serene just has you put some of the filling on top.

You might want to…no, you’ll definitely want to double this especially if you decide to take it to an event.

Cinnamon-Pecan Rolls - Rawkinlocs Style

Cinnamon Rolls

Pastry:
1 c. oat groats, ground into flour (WARNING: These are NOT truly raw, they are steamed! If you want, you can sub with all almond flour with maybe a little ground flax or sprouted/dehydrated wheat berries or order truly raw oats from Alissa’s website!)
¼ c. ground golden flax seeds (unsoaked)
2. c. dehydrated nut pulp, ground into flour (nut pulp is the stuff you have left over after blending and straining nut milk)
¼ c. olive oil (or other light oil)
A drizzle of honey or agave nectar
Dash of sea salt
Water – added 1 TBS. at a time to help it turn over and until it becomes a soft, workable dough (exact measurements to come!)

Mix the two flours together and set aside approximately ¼ cup of the flour. Process the ingredients in food processor, adding a little water at a time to get it moving. You want this to be a dough-like consistency and not too watery.

Form into a ball, gently knead the dough and roll out using rolling pin and some of the flour you set aside. Roll out thin. TIP: Make sure the dough isn’t too stiff when you take it out of the processor…kinda like a really thick batter. Plop onto some unbleached parchment paper and let it rest for about 10 minutes and it will be more workable. I like to roll the dough out ON the parchment paper so that when it’s time to roll it up, it’s easier and not sticking on the surface.

Filling: (Note - if you don’t want to use the nuts, you don’t have to. Just blend the filling ingredients and spread on the dough before rolling out)

½ c. dates
1 ½ c. of pecans and/or walnuts (I use both – however, nuts are optional)
¼ - ½ tsp. sea salt
½ c. raw honey or agave nectar
2 Tbs. cinnamon (or more to taste)

Pulse chop the dates and nuts in food processor. Remove to bowl. Add remaining ingredients and mix well. Spread evenly on the rolled out dough. Roll up in jellyroll fashion and slice ½” thick rolls. Place on teflex sheet and dehydrate until warm. Top with frosting (below). Can be stored in refrigerator and warmed in dehydrator later!

Frosting:
3 TBS. honey or agave (or more to taste)
3 TBS. orange juice or lemon (for more of a “cream cheese-type” frosting) – Add more if needed to make it smoother or more of an icing to drizzle
1 c. cashews (I prefer soaking them)
Dash of sea salt
¼ - ½ tsp. vanilla

Blend all in blender or food processor (blender will make it smoother) until creamy and smooth. For a thinner icing to drizzle, add more orange juice.

You can also omit the juice and use water and more vanilla if you choose. I make a batch and do both.

(Source: rawfoodtalk.com)

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3 years ago
Raw Almond Butter Cookies

From the same Raw Food Talk thread.

Oh boy, do I ever have a great one for you. This recipe makes our favorite cookies!
This makes a large batch, you can half it if you like!

ALMOND BUTTER COOKIES
4 cups almond flour (dehydrate your almond pulp until dry)
1 cup almond butter
3 tablspoons agave nectar
1/2 cup raw honey or date paste
2 tsp vanilla
2 teaspoons sea salt
dash of stevia (optional)

In a large bowl, mix all ingredients well, or use a standing mixer with a paddle attachment. Roll out dough with a rolling pin. You may want to use parchment or wax paper so the dough doesn’t stick to the rolloing pin. Roll to 1/4 to 1/2 inch thick. Use cookie cutters to make cookies, then dehydrate at 115 for 12-24 hours or until dry and crispy. Lasts about a week in the fridge.

A comment from later in the thread:

I made these too and thought they were a little bland. I drizzled some raw choc on them for more flavor, and they were better! So.. if I make these again, I will DEF be making the dough sweeter, and maybe add some orange zest.

(Source: rawfoodtalk.com)

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Raw Nut Pulp Banana Bread

More uses for nut pulp, from Raw Food Talk.

Somebody posted a receipe a while back for banana bread. It is delish!!!

1 cup almond pulp
1 cup coconut
6-12 dates, not soaked
1 banana
1/4 cup oil (I use coconut oil)

It works best for me if I mix coconut and dates in food processor, then add banana, oil, and lastly the almond pulp. Sometimes I have to mix the last in by hand, as I have a very small food processor.

Spread on telflex sheets 1/4” thick or use cookie dropper and make individual cookies, smashing down to 1/4” or so. Dehydrate, flipping when desired.

(Source: rawfoodtalk.com)

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Raw Nut Pulp Taco Filling

We’ve started making almond milk and hazelnut cream lately and need to find something to do with the leftover pulp. This is from Raw Food Talk.

After making your almond milk put your pulp into the food processor.
I am very sorry but I don’t have exact measurements. I just throw stuff in until it tastes good. That said, add 1 avacado, 2 (or so) ripe tomatoes, some vinegar (maybe 1/3 cup) hot peppers, (to taste), cayenne powder, cumin (I add tons, I love this stuff!) sea salt, and scallions. Process this all together. I think this taste just like taco filling. I love it! I like to hole out the insides of those cute cherry tomatoes (the medium ones not the teeny tiny ones) and stuff this inside. It is really good!

(Source: rawfoodtalk.com)

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