Craving some tasty treats?
To good taste and options! PS: If you are on Pinterest, I have a board for energy bars/raw treats/granola bars.
Craving some tasty treats?
To good taste and options! PS: If you are on Pinterest, I have a board for energy bars/raw treats/granola bars.
Have a good Friday everyone! My morning is to try to fix the havoc the boys have wrecked on our Christmas Tree. Oh yay. It is apparently a “fun tree”.
Complied from posts on my TrailCooking blog, these are some of the treats I take hiking with me when Alistaire isn’t along – on those occasions when I can enjoy the foods he is allergic to!
Add the dates and almonds in a food processor, process until fine crumbs. Add in cocoa powder, work in. Pulse in almond extract. Add water in, as needed, running on high, until the mixture comes together as a solid ball, this will depend on your dates. Medjool from Costco, in the produce section, are usually quite moist. I needed about 2 Tablespoons water, yours may need more.
Run the coconut and almonds for rolling in a mini food chopper, or break up in the food processor before making the balls. Spread on a large rimmed plate.
Make 1 Tablespoon balls, roll smooth in your hands and set on a piece of parchment paper until all are done (a 1 Tablespoon Disher helps). Roll the balls in the nut mixture, pressing in gently. Set on a large plate, chill for an hour before packing away. Store in an airtight container in the refrigerator until eating time.
Makes about 24 balls.
You can use juice instead of the water, or even alcohol, for an adult take.
Cherry Almond Bars
Grind the cherries and dates together till smooth in a food processor. Add in almonds, process until chunky, add almond extract and salt, process until smooth (it will ball up).
Flatten between sheets of parchment paper or plastic wrap, cut into desired shapes, or make balls instead.
Crumble up some more slivered almonds, roll bars or balls in them. Press additional cherries on top.
To make the “cookie” shapes, roll balls in the almonds, place a cherry on top and gently flatten with thumb.
Store tightly covered in refrigerator till trail time. Carry wrapped or in a small container.
The cherries I use do not have sulfites, look for naturally dried cherries. Medjool dates are sold in the produce section. Costco carries them at a good price. Same with the slivered almonds, look at Costco or Trader Joe’s for best prices.
Halva (Halwa) is often a very sugary treat that can be made many ways but is often based on sesame/honey and a boiled syrup (think candy making). Which while delicious isn’t something I can justify in our current way of eating. But I got inspired that maybe I could make a bar treat that was inspired by it but remain less processed.
I played with it and made a mostly raw batch, cut into bars. I also opted in for brown sesame seeds rather than the more common white hulled seeds. It gives a deep robust flavor, especially when paired with maple syrup. Use what you prefer, if you are not used to whole sesame seeds I recommend going with white (also sold as ‘raw’). And should you love really robust, try finding black sesame seeds. They have an amazing flavor (black sesame oil is a real treat!)
And feel free to play with the sweetener, use what you like as well. Raw honey is the traditional choice.
Pistachio Halva Bars
Grind the sesame seeds to a flour-like texture in a spice or coffee grinder.
You need your grinder to be clean. Grind through it a handful of raw rice and dump out, the rice removes the scent left behind from spices.
Why a spice or coffee grinder and not a high-powered device such as a Vitamix blender? Simply put, sesame seeds are over 50% oil. They will turn to a butter before you know it. And more so, the more powerful the device, the higher the heat output. And that means the seeds will warm up.
Grind a small amount, dump into a large mixing bowl, then grind a bit more, and repeat. A couple of tablespoons is plenty.
If your grinder gets heated up , stop and let it cool. You want flour, not sesame butter.
Once done, stir in half the maple syrup, salt and cinnamon. For ease put on a pair of food grade gloves and mix with fingers. Keep adding teh maple syrup, until the mixture sticks together, and is as sweet as you desire.
Line a bread pan with plastic wrap, pack the mixture in, smooth out and wrap the excess plastic over. Press down firmly to pack.
Refrigerate for a couple of hours, unwrap and cut into bars. Wrap each bar tightly, store in the refrigerator until trail time.
Due to the high fat content, these bars carry best in the cooler months. They can also be rolled into balls and flattened into “cookies” and wrapped.
A recipe I often enjoyed while hiking, before we found out about Alistaire’s cashew allergy.
Oatmeal Raw Cookie Dough Balls
Add all the ingredients, except for chocolate, into a food processor. Process on high until finely chopped, scraping sides as needed. Add in chocolate, process on high until chopped up.
Make 1 Tablespoon scoops, roll in your hands to pack. Chill until set, store sealed.
Makes about 10 balls.
I came across 30 Healthy Desserts You Can Eat Every Day on Amazon, and due to my love of raw desserts picked it up.
The desserts are luscious, be it for home or on the road, there are plenty of choices. Don’t feel you have to commit to fully raw. Use what you have on hand. Don’t have raw almond butter? Use natural peanut butter. Or Sunbutter for allergies. No raw cacao powder? Use unsweetened cocoa powder. Simple and adaptable.
Basic Recipe Fudge Balls (As adapted)
For rolling in:
Process the dates in a food processor until smooth (it will ball up). Add in the nut/seed butter and cocoa/cacao powder, process till mixed, scraping as needed. Add a pinch of fine sea salt if desired and flavoring, process in.
Make 1 Tablespoon balls (a 1 Tablespoon Disher works well), roll in hands to pack and smooth out. Roll in the coconut if desired (I rolled half in, left half plain). Store in the refrigerator tightly sealed.
Makes about 12 balls.
I originally made this recipe before Alistaire was old enough to eat solids – and before we knew about his food allergies. I had it on TrailCooking and figured even if I can’t make it now due to the nuts, it is too good of a recipe to not share!
These raw cookie dough bites are easy to whip up and don’t need a food processor either. Granted you might not have all the ingredients on hand, but I can tell you that you should! The base ingredients are great in many other recipe ideas for the trail and at home. If you haven’t eaten coconut flour before you might find the texture sandy, it grows on you though, and is very delicious.
And should you have any left over? Indulge in a post hike bowl of So Delicious Cookie Dough Ice Cream, with the balls tucked in alongside.
A delicious snack while hiking or just enjoying being outside in fall-time? Here you go:
Raw Cookie Dough Balls
Add everything but the chocolate chips to a mixing bowl, stir till combined. Add in the chocolate.
Make balls and roll gently to smooth (a 1 Tablespoon Disher helps), place on a plate and chill for an hour. Pack into an airtight container for long-term storage.
Makes about 15 balls.
Only a few years ago, finding well done books on raw foods/recipes wasn’t easy. The market has exploded! Which, to me, is a good thing. So many new ideas, ranging from out-there-hippy-fair to mainstream eating.
Kirk and I played with raw quite a bit, until we found out about Alistaire’s allergies. Due to the heavy use of nuts in raw recipes, we had to back off. Which I miss, but ah well!
Raw, Quick and Delicious!: 5-Ingredient Recipes in Just 15 Minutes is a neat take on raw: 5-ingredients recipes made in 15 minutes (or less). It is very approachable for even novices, which Robert Rose published books usually are. You won’t feel overwhelmed by unusual ingredients, the author stays away from supplements in them (which I found nice, as supplements can be expensive and hard to find).
Not every recipe in The SimplyRaw Kitchen: Plant-Powered, Gluten-Free, and Mostly Raw Recipes for Healthy Living is raw, that is fine though – living shouldn’t be about not having, but rather about being more mindful. Eater better, cleaner and make your meals count. That was on thing about raw for me – we played with it, but I cannot see giving up hot meals, so when I encounter cookbooks with options, a smile comes on. Natasha covers the basics and a lot of hands on recipes that will intrigue the mind. In her recipes, she notes at the top if they call for nuts (thank you!) and if they are served warm. Easy to find what you might want!
On the other side of the raw niche is Raw Magic: Super Foods for Super People, which is definitely treading in the hippy-side
For the definitely hippy-crunchy-granola folks, there is Annelie’s Raw Food Power: Supercharged Raw Food Recipes and Remedies. Written by an author who picked up and move to the jungles of Costa Rica with her family, if you love a nut and seed heavy diet (which I’ll admit I do miss at times) and you love supplements, baby wearing and counter-culture….you will love this book. Unfortunately, with the nut allergies I couldn’t enjoy the book, yet I have friends waiting to borrow this book!
A gorgeous, full-color book, that weaves travel and food together but smells so bad I couldn’t finish reading it. Sadly, one of the downsides of printing big, lush and full-color books is they are normally printed in China. If ink smells don’t bother you (they give me awful migraines), enjoy this lush cookbook and enjoy the raw tastes of Italy, Germany, France, Greece and Spain.
FTC Disclaimer: We received review copies of the books.
This week I took our website Trail Cooking live in its new look. I am very excited as it hasn’t had a reboot since 2007! That being like forever in web years It now matches the blog of TrailCooking as well. If you like hiking, backpacking, camping and anything outdoorsy, come by and check it out!
One recipe on the blog is Sunflower Balls, which were made with both sunflower seeds and almonds. With the baby’s allergies, I played with it, and came up with an allergen-friendly version. Have a great (if cold) weekend everyone!
Raw Sunflower Honey Balls
Add the first sunflower seeds and dates to a food processor, run on high until small pieces. Add the remaining ingredients, process on high until a ball forms. Line a small baking sheet with parchment or wax paper and make 1 Tablespoon balls, rolling in your hands to smooth. A 1 Tablespoon Disher works nicely. Chill in the refrigerator, then transfer to an airtight container.
To carry tuck into a snack bag or light hard sided container.
Makes about 20 balls.
Do not serve to children under 1 due to containing honey.
The title of The Big Book of Gluten-Free Recipes: More Than 500 Easy Gluten-Free Recipes for Healthy and Flavorful Meals doesn’t lie: it is over 500 pages long and jam-packed with recipes.It covers everything from breakfast to dessert, to sauces and more, and from omnivore meals to vegetarian and vegan friendly recipes.
I adapted a no bake bar recipe using sunflower butter instead of peanut butter, so Alistaire could enjoy them. Simple to make, even Walker can help me. The author offers up other suggestions, swapping in any favorite nut or seed butter, adding dried fruit/berries or nuts for the chocolate.
Delicious bars, but do remember they are very high in fiber…so yeah, don’t over indulge
No Bake Sunflower-Flax Bites (As adapted from page 102)
Line a 8×8 or 9×9 pan with plastic wrap.
Stir the oats, chocolate chips and flax together in a large mixing bowl. Stir the sunflower butter, honey and vanilla together until smooth, stir into the dry ingredients, working in till mixed.
Spread into prepared pan, packing down. Refrigerate for an hour or more, cut into squares. Store in an airtight container for up to 1 week in the refrigerator.
FTC Disclaimer: We received a copy for potential review.
RawEssence: 165 Delicious Recipes for Raw Living was released last week, and lucky me, I had a copy show up about two weeks ago. I couldn’t decide what to try, first world problem I know, the majority of the recipes all sounded good – and the lush photography made it even harder. If you love eating raw, you must get a copy of this book!
But….knowing me, I ended up in the dessert section. I kept wandering back to the Sugar Pie on page 194-195. Which brings me to something:
If you are over a certain age (gah, am I in that crowd now?), there was a time when Brazil Nuts were hounded on for being “unhealthy”. This was mostly due to just how high in fat the nuts are (and they are really seeds if you will). And yes, they are fattening, no doubt about that, but what the 80′s low-fat craze left out was that was that the fat was a good fat. Brazil nuts are something to not over indulge in, but to enjoy in your diet in small amounts. And oh do they produce an amazing nut butter! But do be careful, while Brazil nuts are a source of many wonderful things, indulge in a few every day, but don’t go over board. So…having said that, enjoy this pie but remember, s small slice goes far. It is rich and filling. The pie lasts a long time, up to 10 days in the refrigerator for 4 months if frozen. And that is the beauty of raw desserts – you actually ‘fill up’ and don’t mindlessly keep eating.
This was a three-part recipe, but none of the steps were hard nor time-consuming. Having fresh date paste in the refrigerator is a great time saver, it is a wonderful fat and sugar substitute for a lot of recipes (use it for oil in muffins!). The paste is in both the crust and the filling, so make it ahead….or be like me, washing my food processor 3 times in a row
Date Paste (From page 25)
Soaking: In a container (used a small mixing bowl), cover dates with water and let soak for 2 hours. Press down thoroughly so all dates are moistened. Cover with a weight, if necessary.
Once dates are thoroughly softened, place them along with their soaking water in the food processor and mix until a paste obtained that is as uniform, sticky and smooth as possible.
Store for up to 3 months in the refrigerator.
It only took a minute or so in my food processor to make a smooth paste. I used Medjool dates, from Costco’s produce department, which are very soft to start with. Harder dates may need a longer soak time.
Coco-Pecan Crust (from page 195)
In a food processor, reduce pecans to powder.
Add remaining ingredients and blend into a crust of even consistency that can be formed into a ball.
Keeps up to 2 weeks in the refrigerator in an airtight container.
Makes one 9″ crust.
For easy pie removal, line a glass or metal pie pan with plastic wrap, then pack in the crust mixture with hands. Pat down firmly with the back of a metal measuring cup. Chill until ready to fill.
Sugar Pie (from page 195)
(While I followed the directions in the book, even with our powerful Vitamix Blender, if I were to make the filling again, I would just mix it all up in the processor and skip using the blender. The filling is thick and really works the blender hard.)
In a food processor, reduce Brazil nuts to a butter that is as liquid and creamy as possible
Pour mixture into blender. Add date paste, maple syrup, vanilla and salt. Reduce to a smooth paste of even consistency.
While blender is running, incorporate melted coconut. Continue blending until mixture is creamy and of even consistency.
Pour mixture into crust. Refrigerate pie for 3 hours to allow it to set.
Makes 1 9″ pie, 8 to 12 servings.
Keep covered and refrigerated for up to 10 days, or stored in freezer for up to 4 months (wrap slices individually).
FTC Disclaimer: We received a copy of the book for potential review.
Is this “fudge”? Well, not quite. Not if what you are expecting is the fudge you grew up on. It is delicious in its own right, as a snack, dessert or even melted into your morning bowl of oats (cut slivers and melt in).
Now though, you must really, realllllyyyy love ginger. If you don’t, I plead that you cut the ginger by half or leave it out. Even without any, it will be delicious. We like ginger though. Stronger the better. It should snap you in the throat while you are enjoying it, don’tcha know?
Double Ginger Raw Fudge
Grate the solid bar of creamed coconut, using the fine holes on a box grater. Store in a 16 ounce mason jar until needed. If using coconut butter from a jar, scoop out and measure.
Line a small square or rectangle box with plastic wrap, set aside (a sandwich size container works).
Add the creamed coconut through cloves into a food processor. Process until smooth, stopping to scrape as needed. Pour into the mold, smooth out, and decorate with diced candied ginger, pressing down lightly.
Chill for a few hours to firm up, store in the refrigerator, tightly covered.
Trying my best to keep my family healthy on an unprocessed way of life & dealing with food allergies. Plant-based with a healthy dose of DIY, based in the foothills of Mt. Rainier. Read More…
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