3 years ago
Quinoa-Almond Granola

I bet this could be rawified very easily. Rolled raw oats instead of quick-cooking, dehydrator instead of oven… worth a try.

Quinoa is extremely bitter if it’s not rinsed, so if you’ve got time it would be good to rinse and then dehydrate the quinoa before using.


From Leaves of Wheatgrass (a name that just makes me crack up every time I look at it).

A little of this, a little of that: oats, quinoa, wheat germ, banana, walnut butter, almonds, cinnamon, and just a touch of agave — all the good, beige stuff I could find.

After it baked up all nice and toasty, I tossed in some raisins and tried to let it cool before I ate it all. I was only moderately successful.

Quinoa-Almond Granola

  • 1 large ripe banana
  • 2 tablespoons nut butter
  • 1/4 teaspoon almond extract
  • 2 teaspoons agave (or more to taste; I don’t like mine very sweet)
  • 1 1/2 cups quick cooking oats
  • 1/4 cup raw quinoa
  • 1/4 cup wheat germ
  • 1 tablespoons ground flax
  • 3/4 cup sliced almonds
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 1/2 cup raisins

Preheat oven to 300F.

Mash the banana in a large bowl with a fork. Add the rest of the wet ingredients, and stir to combine.

Add all the dry ingredients, except for the raisins, into the wet mixture.  Stir it all together and spread onto a parchment-lined baking sheet. Try to break up any huge clumps that might otherwise stay mushy inside.  I try to keep most of them because I like clumps.

Bake for approximately 1 hour, stiring every 10 minutes, until the granola is starting to crisp up and the nuts are getting toasty.  It will burn easily, so keep a close eye on it. It will get crunchier as it cools, so it’s okay if it’s still a little soft when it comes out of the oven.

After removing the granola from the oven, stir in the raisins.  Allow to cool completely on the pan before transferring to an air-tight container.  I store mine in the fridge.

Lately, I’ve been blending up frozen bananas with unsweetened soy yogurt (my ratio is one banana to one cup of yogurt), and it’s delicious.  Add a handful or two of homemade granola, and you’re totally in business. Bonus points if you fill your bowl so full that it almost overflows when you stick a spoon in it.
Cite Arrow via alittlecooked


3 years ago
Raw Peanut Butter Sandwich Cookies

Peanuts seem to be controversial among raw foodists. I’ve read claims that it’s not possible to get truly raw peanuts unless you order “jungle peanuts” online, claims that eating peanuts is an instant ticket to aflatoxin-induced liver cancer (about which – if that’s a concern of yours, research seems to indicate you’ll do your health a bigger benefit by going vegan than by eliminating peanuts), claims that raw peanuts don’t grind into a smooth peanut butter and just don’t taste nice anyway…

From Raw Epicurean.

The cookie dough is made with sprouted quinoa and raw peanuts that have been processed into butter. The cookies alone have a subtle peanut taste, so to heighten the peanut flavor and make the sandwich, I add raw peanut butter between two cookies. These peanut butter sandwich cookies are yummy and filling, so one, or two, will satisfy a cookie craving.

You can either use store bought peanut butter, ideally organic, or make your own homemade. Making peanut butter is easy. Add a 2-3 cups of peanuts to a food processor. Process until the peanuts break down and within minutes you’ll have fresh homemade peanut butter. You can leave the peanut butter plain or add sweetener and/or salt to taste. Raw peanuts are a very good source of monounsaturated fats, rich in oleic acid [the healthful fat found in olive oil], as well as a good source of antioxidants. Put the peanut butter in a jar or container with tight fitted lid and store in the refrigerator.

Peanut Butter Sandwich Cookies

If you are allergic to peanuts, almonds or cashews would be a nice substitute. If you are allergic to all nuts, I’m sure sunflower or hemp seeds would be just as nice.

1 cup sprouted quinoa
1 tablespoon lecithin
½ teaspoon sea salt
2 cups raw peanuts
1/3 cup agave
2 teaspoon organic vanilla

In a food processor, process sprouted quinoa, salt and lecithin into a powder. [Note: I like to dehydrate the sprouted quinoa until it’s dry. If the sprouted quinoa still contains a bit of moisture, the quinoa, salt, and lecithin will process into a dough-like mass.] Place the quinoa mixture into a bowl. Set aside.

Using the same food processor, add the peanuts and process into peanut butter. Add the agave and vanilla, and continue to process until combined. Then add the quinoa mixture/dough to the peanut butter in the food processor and process until the mixtures combine and forms into a ball.

Freeze dough for an hour. Take a rolling pin and roll out dough and shape cookies into desired shapes. Dehydrate for 4-5 hours turn and continue dehydrating for 4-5 hours or until cookies reach the consistency you prefer.

NOTE: At room temperature the dough is not easy to manage, it is sticky and not so easy to handle. It will stick to your fingers. Freezing the dough at least an hour makes it much more manageable. Flatten the dough on a wooden cutting board. Leave the dough on the cutting board and place the board with the dough in the freezer for a half-hour to an hour.

After a half-hour or so, place the cutting board on the counter, and working with a rolling pin flatten the dough to the desired thickness. Shape the cookies using a cookie cutter. Use a spatula to lift, remove, and transfer each cookie from the cutting board to the dehydrator tray.

Flattening the dough on the cutting board was a technique that made it effortless to roll the dough, especially if you want to make fairly thin cookies. Placing a cutting board in your freezer may or may not be a practical step for you. It would depend on how much space you have in your freeze.

Makes [depending on size] about 17 – 24 individual cookies or 8 – 10 sandwich cookies



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