The gentle nuttiness of the pistachio paired with the sweet tartness of the cherries are a perfect combination to the deep richness of the chocolate. The olive oil is a nice touch to add healthy fats without changing too much the previous flavors. While I generally use coconut oil in my grawnolas I wanted to switch it up as I truly do love the taste of a nice olive oil. And for this kind of recipe I really believe one should use high quality organic olive oil. This is my first time making this granola and I can say with confidence that it won’t be the last! Since all of these ingredients are not necessarily seasonal like my butternut granola or my orange cranberry one, I can make and enjoy this granola all year round! This is taking a high spot in my top favorites 🙂 Ingredients:
Nice and crunchy, light and flavorful, what better way to satisfy a sweet craving than with a bowl of home made (almost raw) granola? In all honesty I can find (and have found!) dozens of others ways to satisfy a sweet craving very satisfactorily but this a great way as well. Thanks to the sprouted buckwheat base, this granola is filling without making you feel heavy, gives you loads of energy without any nasty sugar crash and fuels you with beneficial vitamins and minerals thanks to all the beautiful ingredients.
I used lucuma powder, which is a fruit, and has a significant amount of potassium, calcium (good for strong bones and teeth) and phosphorus (important for bone and protein formation as well as proper digestion and hormone balancing). It also has a good amount of protein (4 grams per serving) as well as fiber.
The coconut provides you with a nice dose of healthy fats. Pair this with a cup of some freshly made almond milk and you got yourself a wholesome, nutritious, delicious meal!
Thanks to the strawberries, the kids love this one, and we have been eating it on homemade raw yogurt, with milk and sometimes just straight out of the jar.
3 cups buckwheat, either sprouted, or soaked at least 8 hours then rinsed really well.
1 cup oats
1 cup coconut slices
3 TBS lucuma powder (optional but it gives a nice flavor while adding a lot of beneficial vitamins and minerals)
1/2 cup powdered freeze dried strawberries (I powdered them in my blender), plus another 1/2 cup in pieces
1/4 cup + 2TBS coconut oil, melted
1/2 cup coconut sugar
1 cup quinoa crispies (not raw)(this is like puffed rice but with quinoa)
mix everything in a large bowl
lay on a dehydrator sheet and dehydrate at 105*F for about 12 hours or until fully dried and crispy
store in an airtight container for weeks! Or if it’s like at my house, this will only last several days….
No dehydrator? No problem! Just put it in the oven on the lowest setting and check it after 45 minutes, toss it and leave it for a while longer until it is fully crispy. I estimate it taking about 1.5 hours.
Crunchier than my other rawcoroons, these peanut butter bliss balls hit home with the kids (and the adults too!!) The combination of honey and peanut butter really puts these rawcoroons in my top 3 flavors at the moment. These little balls are such a great thing to have around the house as they are packed with nutrients, healthy fats and carbs, to keep my kids full and satisfied when we are on the go. The perfect snack that packs easily or the quick breakfast when there is no time to be in the kitchen, or really just an awesome cookie when the craving hits.
I had made a peanut butter raw cookie like this before but this time I switched up the recipe because of what I had on hand, and they came out much tastier than I expected them to.
And I tested a few in the oven in order to relay good information to those of you who don’t have a dehydrator, and I am happy to say that the oven version was equally as delicious. While I am a huge advocate of raw as much as I can in order to preserve nutrients in the foods I consume, I understand it is not convenient for everyone, and eating a homemade baked cookie made with these ingredients is better than not eating a cookie at all. There, I said it. Eat a cookie. It makes life tasty.
1 cup almond meal or flour or finely ground raw almonds (For this particular recipe I used almond pulp left over from making milk, that I had then dehydrated to make flour)
1 cup oats, ground to a flour (I used my blender but a coffee grinder works too)
2 cups shredded coconut, ground finely but not to a flour consistency
1/2 cup natural peanut butter
1/4 cup coconut oil, melted
1/2 cup raw honey
1/8 cup water
combine everything in a large bowl and mix well
taste and make sure it is to your liking, add more honey or pb if the need be 🙂
scoop out into balls (I use an ice cream scooper)
put on a dehydrator mesh screen
dehydrate at 105*F for about 8 hours. Check them at 6 hours and see if the consistency is to your liking. The longer you leave them, the drier they get.
If using an oven:
preheat your oven to 200*F and bake them for 1.5 to 2 hours. Check them to make sure they are to your liking. If you don’t care in preserving too much of the nutrients, go ahead and bake them at a regular cookie temperature for much less time. I am sure it will work too, I just haven’t tried that yet.
Store in an airtight container for several days. In all honesty, I have no idea how long these last as they were gone in under 48 hours.
Deliciously nutty, slightly tangy, mildly sweet, these rawcoroons are the perfect dessert, mid day snack or even quick breakfast treat. It had been a while since I made rawcoroons. For some time there I was making them almost as soon as a batch ran out. It was one of my favorite treats to bring to parties, camping, potlucks, etc…. as they travel so well and are generally such a hit. In all honesty, I am surprised that this is only my 3rd rawcorron post. I have created so many flavors over the years! If you are interested in seeing my other two posts, I made a cacao one, and a lemon cashew one. Noticing that this is just my 3rd post, you can expect to be seeing me pulling out some old recipes and photographing them so I can share them with you here!
2 cups shredded raw coconut, quickly pulsed in the blender to break them down a bit
2 cups ground raw almonds, ground in the blender to create almost a flour like quality but not so fine
1/2 cup freeze dried raspberry powder, ground in the blender
2 TBS lucuma powder
1/4 cup + 2 TBS coconut sugar
1/2 cup water
1/4 cup melted coconut oil
mix everything in a large bowl until very well combined. I like to mix all dry ingredients first then add the wet ones.
scoop in ball shape and put on a dehydrator tray, on the mesh screen
dehydrate at 105*F for about 10 hours or until crispy on the outside and slightly moist on the inside
will save for at least a week on the shelf, even longer in the fridge
These little clusters are packed with nutrient dense ingredients: flax seeds (high in omega 3’s, good kind fat), cacao powder (powerful antioxidant, god for fighting free radicals), maca powder (good for energy) amongst several other amazing ingredients.
This recipe kinda just happened. I had made a lot of sprouted buckwheat when prepping for making raw granola, and didn’t feel like really putting anything fancy together so just threw a bunch of ingredients in the bowl, thinking I was going to be making another granola. Before putting it in the dehydrator I tasted it and it tasted so good I immediately wrote down what I had used in order to not forget! When it came out, instead of being a granola, it was more of an energy cluster. Not only because it stuck together in convenient clusters, but also because the flavor was so rich that I don’t think I could actually eat a whole bowl of it. A few clusters was enough. I packed some for a hike and my daughter wanted some for her school snack. I am so happy I wrote down the ingredients so I can make this again.
So here it is. Another kitchen happy “accident” 🙂
3 cups sprouted buckwheat, or buckwheat that has soaked for at least 8 hours, then rinsed really well
1 cup oats
1 cup sunflower seeds
2 TBS mesquite powder
2 TBS maca powder
1/4 cacao powder
1/2 cup maple syrup
1/4 cup melted coconut oil
1/8 tsp salt
mix everything together in a bowl, adding the wet ingredients last
spread on a dehydrator sheet, tapping it down to make it more compact
dehydrate at 115* for about 12 hours or until dry and crispy
store in an airtight container for weeks! (Although ours lasted barely a week)
If making this in the oven, put it on the lowest setting for about an hour, try it and keep checking every 10 minutes until fully done.
Let’s face it, February is the month of love….of chocolate. If you are a chocolate lover, chances are you are a brownie fan. I know I am. So coming up with this super delicious, healthy and raw alternative to a classic, was such a fun and happy time for me. Moist, fluffy, sweet and chocolatey, this little nugget of delight did not last very long in my house. While these are healthy, I still serve them to my family as a special treat. My daughter was delighted to find one in her lunch box 🙂 I always try and find new things to do with my leftover almond pulp as I make so much almond milk. This was a fun recipe to come up with. Ingredients:
3/4 cups almond meal (left over from making milk, but using ground raw almonds will work too)
1/4 cup psyllium husk
1/4 cup cacao
3 TBS coconut sugar
1/8 cup almond milk
1/4 cup coconut oil
1/4 cup dried fruit (I mixed goji and mulberries)
1 TBS coconut shreds (for decorating)
In a food processor combine all the ingredients, except for the dried fruit,until well combined
add dried fruit and pulse a few more times
If you do not have a dehydrator, you can make these in the oven: put on a baking tray at 200*F for about 1hour. Test the consistency to see if it’s to your liking, leave in longer if need be. I have never made them that way but since these are good even before going in the dehydrator, I think the only you could really screw these up is by burning them 🙂
scoop into balls on a dehydrator mesh screen
dehydrate at 105*F for about 6-8 hours or until desired consistency. I like mine firm on the outside and slightly moist on the inside.
These crackers are fun. A little “cheesy” thanks to the nutritional yeast, and still so simple. I served them at our New Years Eve party with real cheese and some raw zucchini hummus and cooked dips that I had made.
I usually keep raw crackers in the house. I rarely run out. They are so delicious, nutritious, add substance to any salad or soup, or are great quick little snack with dip or an avocado. I’ve been making raw crackers for years and they have definitely changed my dietary life. I no longer crave chips or store bought crackers and I never feel bloated or heavy after eating them.
I am always playing with flavors since I make them so often, and the reason why there aren’t more cracker recipes on my blog is because I rarely remember what I put in them since I really just start mixing things and tasting until I am satisfied with the flavor. I am trying to change that behavior some, so I can share more recipes here.
So here is my latest cracker recipe that I took the time to write down 🙂
In 2 batches, put ingredients in a blender and blend until flax seeds are broken down a bit
Note: be careful with this step, if there is not enough water/liquid, you could break your blender (or your friends blender)!! (Don’t ask me how I know that…) If it seems like your blender is struggling, just add water. It will dry out anyways.
Cinnamon and raisin. You can’t go wrong with these classic flavors. I’ve been making a version of this for a long time now, but I have finally taken the time to take a picture of it and write down the ingredients. Story of my life in the kitchen.
I try to always have some raw granola on hand. Although I do not eat it regularly, my family does. And it’s nice to have a wholesome tasty meal ready to go at any time. I like to grab a couple handfuls of it for a quick snack if i do not have time to make anything.
And I use buckwheat. Unlike the name suggests, buckwheat is gluten free. It is high in fiber and has all 9 essential amino acids, which make it close to a complete protein. It is high in magnesium (helps blood circulation), vitamin E (good for skin), and calcium (good for bone health).
If you’ve never tried buckwheat, I think you should 🙂 You can cook and eat it like any grain, or you can get creative and make granola or porridge, or anything else your mind feels like creating 😉
3 cups sprouted raw buckwheat groats
1 cup small oats
1 cup shredded coconut
1 cup raw sunflower seeds
1/4 cups raisins
1 TBS cinnamon
1/2 cup melted coconut oil
1/2 cup honey
1/4 tsp salt
combine everything in a large bowl and mix until honey and coconut oil evenly coat everything
put on a dehydrator sheet
dehydrate at 105 *F for about 14 + hours or until crispy
NOTE: because of the honey, this granola won’t feel super crispy right out of the dehydrator. Taste it to make sure the grains are completely dry. The honey will harden a bit once cooled.
These came out perfect. Cake-like texture even without flour, sweet even without sugar and the frosting came out so smooth and rich even without dairy. I will definitely be making these again. This recipe was inspired by my brother. We both love carrot cake and he is a huge fan of all my rawcaroons. A few months back we had salivated over the idea of me making a carrot cake flavored rawcaroon. Although this is not exactly what I would consider a rawcaroon since it has more the texture of cake, the inspiration is what got me there.
I wasn’t planning on making these for Thanksgiving. For the past 4 years, my contribution to the Thanksgiving meal has been raw dessert. And up until this year I have made cheesecakes and pies. This year I was planning on making another pie when everything in my kitchen started directing me towards making these raw bites. I am SO happy I went with the flow and created these little balls of tasty magic. They taste so decadent, yet are healthy enough to eat for breakfast. Patting myself on the back for this one. As I am constantly creating new things in my kitchen, it is unavoidable that I make some stuff that I am not so proud of. And every now and then I come up with something like these bites, and I think “It is recipes like these that make me love the time I spend in my kitchen”.
1 1/2 cups carrot pulp + 1 large chunk (1 1/2 inches?)of fresh ginger (I ran carrots and ginger through the Champion juicer with the blank screen attachment for this, but you could just pulverize them in your blender to make this)
1 1/2 cups shredded coconut (I put this in the blender to make it into a fine powder, this step is optional if you don’t mind bigger chunks of coconut in your rawcaroons)
Another granola win for me 🙂 This granola is a crowd pleaser with all its sweetness and gentle flavors. As always, it is loaded with beautiful nutritious goodness. There is not much more to say here than, YUM.
3 cups sprouted buckwheat (just soaking the buckwheat overnight and giving it a good rinse is enough if you don’t want to sprout)
2 cups coconut flakes
1 cup chopped soaked almonds (soaked for at least 8 hours)
2 cups small oats
1 cup sunflower seeds, soaked 4 hours or more
2 TBS vanilla powder
1/2 TBS hibiscus powder (optional but it does add a hint of tang to this, which I love, as well as some color)
1/2 cup honey
1/2 cup melted coconut oil
2 oz freeze dried blueberries
mix first 7 ingredients in a large bowl
combine honey and coconut oil then pour over dry ingredients
mix well, add the blueberries
put in a dehydrator sheet
dry for about 12 hours
store in airtight jars for weeks!
this makes at least 13 cups
Have this with some fresh almond milk for optimal enjoyment 🙂