Raw Carrot Bliss ‘Baby Cakes’

 

 

This was the first recipe we shared online.
Please enjoy and be sure to tell us about your kitchen experiments.

Raw Carrot Bliss ‘Baby Cakes’

This recipe was originally not a dehydrated one. Without a high quality food processor I was unable to get the mixture ground up enough and thought that dehydrating these would me marvelous.
No refrigeration needed if dried out well, or eaten within a couple of days.

The texture was amazing- I actually was surprised at how yummy this raw food was!

Ingredients

  • 1 cup almonds
  • 1/4 cup walnuts
  • 1/4 cup pecans – I reduced the nuts slightly
  • 6 Medjool dates, pitted
  • 1/4 cup raisins
  • 1 tsp coconut oil
  • 1/4 cup coconut,shredded and unsweetened
  • 2 large carrots,shredded
  • 1 tbsp flaxseed, ground
  • 1 tsp cinnamon
  • pinch of nutmeg

1. Combine all ingredients in a food processor and process until combined. Mixture can still be chunky. Careful not to over-process nuts as these releases too much of the oil.

2. Shape into balls and roll in coconut or cinnamon.

3. Refrigerate for 1 hour.

NOTE: You can try adding pineapple (fresh or dried) and grated ginger for an extra kick.

If your mixture is too moist, add additional ground flaxseed.

Dehydrator Method Directions:

The mixture was a little chunky so I thought to try and dehydrate these in my Excalibur dehydrator.

For those of us without a high quality food processor, this mixture works well with part very chunky and the rest pureed, -experiment with textures.

Dehydrating this mixture ended up turning what was a sloppy mess, as some parts were over ground and others were not, into a winner recipe.

Press out the shapes you would like your ‘Baby cakes’ to be, and dehydrate at 115 degrees F. for minimum 12 hours – or longer depending on desired texture wanted.

Cookie cutters can be used- but go small.

Note: though when dehydrating you must thoroughly dry the food if you want to store it long term. Silica gel packs can also be inserted in storage- in glass preferred- but some dehydrated items need to breath a bit- or molds can grow- yucky, so just be aware of this.

Thank you Danielle for the original recipe. Adapted from

‘Raw Food Recipe: Raw Carrot Cake Bliss Balls’

– by Danielle Felip

http://www.terawarner.com/blog/2011/09/raw-food-recipe-raw-carrot-cake-bliss-balls/

 

 

Orange Cream Eggs (Vegan)

Orange Cream Eggs Recipe (Vegan)

We hope you will just love this simple recipe. Preparing these melt-in-your-mouth delights is an activity that can involve even the young ones. Let your imagination go thinking up ways to decorate these. Enlist the children’s help to roll the eggs by hand. No need to spend money on molds to make chocolate eggs!

It is so much fun making up recipes for the family and friends and since we won’t be producing these ourselves, we’d like to at least share the recipe with you.

foil-eggs-1

Have fun and wrap your eggs in foil for that special touch!

Ingredients

  • 1/2 cup Coconut Nectar
  • 1/4 cup Coconut Oil (melted)
  • 3 cups Icing Sugar (organic cane sugar)
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 3-10 drops of orange essential oil- to taste
  • desired amount of your favourite chocolate

1) Blend the wet ingredients together first: melted coconut oil, coconut nectar and vanilla, plus a few drops of essential oil.

2) Sift icing sugar and salt into the wet mixture. (Taste and add more orange oil if desired.)

– add a little more melted coconut oil if mixture is too dry. However note it does take a bit of mixing as the icing sugar takes a couple of minutes to absorb.

3) Chill in fridge or freezer for 30 minutes to a couple of hours.

4) Shape into balls/eggs and put into freezer till firm again. (The high amount of coconut oil means they soften quickly if handled).

5) Dip using two forks in melted chocolate (keep temp low, just enough to melt slowly). Place on parchment paper and chill in fridge for at last another 15 -30 minutes.

6) Package up as desired and enjoy!

Note: always choose organic ingredients when possible.

Chocolate needs to be fair trade (direct trade even better). Whether it is ‘certified’ or not is another story, however the point is know the source of your food. Since we only make treats that are grain/gluten free and also free of soy, corn & dairy, we only use a dairy free chocolate- dark- YUM!

orange-eggs-uncovered-1

Orange Cream Eggs (Vegan) made from all organic ingredients! Packed with organic coconut oil and hand dipped in Fair Trade dark dairy free chocolate!

Paleo Pumpkin Loaf

Pumpkin is one of the most versatile vegetables to cook with!
Perfect for not only pies, but also cookies, loaves, breads, pancakes and more.

Pumpkin is:

  • Low in calories but high in fiber.
  • Low in sodium.
  • The seeds are high in protein, iron, and the B vitamins.
  • High in beta-carotene.

Beta-carotene is an antioxidant, which converts into Vitamin A.

(Above Info and image sourced from:  http://www.allaboutpumpkins.com/facts.html)  

Pumpkins are not only very good for you, they taste good too!

Nutritional info on pumpkin-  http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2601/2

Pumpkin Loaf Recipe

Free of not only gluten, but also free of, dairy, corn, soy and refined sugar!

Makes 3 mini loaves (approx.)

  • 1/2 – 3/4 cup roasted pumpkin puree
  • 2 TBSP honey
  • 2 -3 eggs
  • 1 TBSP chia seed
  • 1/2 tsp baking soda
  • 1 cup almond flour
  • 1 TBSP cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tsp ginger
  • 1/2 tsp Himalayan salt

Optional topping

  • 1/2 cup walnuts  (or hazelnuts)
  • 1/4 cup coconut sugar
  • 2 TBSP pumpkin seeds (or sunflower seeds/hemp seeds)

1) Grind up chia seed in spice grinder and soak in 1/4 cup of clean filtered water for 10 minutes.

2) Combine all dry ingredients in bowl.

Watch them carefully as they brown up.

3) Add pumpkin, eggs, honey and chia mixture and blend well.

4) Combine optional topping ingredients in a separate bowl.

5) Coat inside of loaf pans with coconut oil and scoop batter into them, filling 1/2 – 3/4 full.

6) Spoon a little of topping mixture onto each loaf. Swirl into loaf batter with a spoon just slightly.

7) Bake for 35-45 minutes at 350 degrees F.

(Until toothpick comes out clean)

8) Let cool for 30 minutes of more before handling.

6) Enjoy!