Orange Gogi Berry Better Than Newtons

I’m back with another Low Fat Raw Vegan dessert recipe 🙂

Remember my Better Than Newton cookies from last year? No? Well, check them out; they’re delicious! And, they were so well received, I’ve considered selling them. I just need to do the costing and figure out packaging and labels and talk to some people, and, and, and. Sigh. That’s why I’ve only considered it.

Ok, onto this week’s LFRV recipe.

Orange Goji Berry Better Than Newtons

1 1/2 c chopped dates (pitted)

1 1/2 c chopped figs (stemmed)

1/4 c goji berries

2 – 4 TBSP orange juice, fresh squeezed

Start by juicing half of a medium orange. Juice will be roughly 1/4 c. Either put juice aside or use it to soak goji berries if they’re hard.

Add dates, figs and orange juice to bowl of food processor. (If you’re using the orange juice to soak the goji berries, remove the berries from the juice before adding to dates and figs.) Process until coarsely incorporated. Add goji berries and process until mixture forms a ball.

Use a small ice cream scooper to scoop balls of cookie mixture. Place cookie balls on a teflexx dehydrator sheet and flatten to desired thickness. Place teflexx sheet on mesh dehydrator sheet lined tray and dehydrate at 145F for an hour. Reduce heat to 105-110 and dehydrate three more hours. After three hours, cookies should be firm enough to peel off of teflexx sheet. Flip cookies and place onto mesh dehydrator sheet and dehydrate another 3-4 hours. Cookies should be firm to the touch, like an under-done oven-baked cookie. The outside will not be sticky, but the inside will be warm and gooey.

Store cookies in the refrigerator or freezer. Great cold/frozen or warmed in the dehydrator.

My batch made about 9 cookies at about 150 calories each.

I reluctantly shared one of these cookies with a friend, and the first thing she said was, “Wow! These are better than Newtons!”  I. Know!

photo(416)

photo(419)

photo(422)

photo(421)

photo(420)

photo(415)

Sharing is caring…Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Raw Food Thursdays, Healthy Vegan Fridays, Wellness Weekends

Oatmeal Raisin Muffins

I love muffins. They’re great for on-the-go breakfasts  – and second breakfast! (Am I the only person who eats a second breakfast most days??)

Tuesday night, I went to bed thinking about muffins, and when I woke up before the alarm on Wednesday morning, I decided to do it! Doesn’t everyone make muffins at 5 am?! Ha!

In my groggy state, this is what I came up with…

Oatmeal Raisin Muffins

1 1/2 c oat flour (I used certified gluten-free)

1/2 c almond pulp/meal/flour

1/2 tsp baking powder (aluminum free, please!)

2 flax eggs (2 TBSP flax meal + 3 TBSP water)

1/2 c coconut sugar (aka palm sugar)

3/4 c unsweetened applesauce (two individual containers)

1/2 TBSP vanilla extract  (or a pinch of vanilla powder)

1/4 tsp cinnamon (optional)

2 TBSP chia seeds (optional)

1/2 c raisins (soaked)

1/4 c goji berries (soaked)

Add dry ingredients to bowl. Whisk to combine. Add wet ingredients. Stir to combine. Fold in drained, soaked raisins and goji berries.

Fill muffin tins/cups and bake at 350F for 12-15 minutes. Remove promptly from baking pan and cool on a wire rack so bottoms don’t get soggy.

Makes 9 nice-sized muffins at about 200 calories each. Freezes well.

Notes:

“Flour”: Is your freezer being overrun by almond pulp too?! Ugh. It’s getting a little crowned in there; time to thaw, dehydrate, and process into more almond meal/flour. But, before I do that, I need to use some of the last batch, so I’ve been sneaking it into anything and everything. If you don’t have any almond pulp/meal/flour lying around, I’m sure you could use all oat flour. (Side note: Make your own oat flour by grinding some old fashioned oats in a blender or food processor until smooth in texture. I use my magic bullet.) Additionally, this might work with all almond pulp/meal/flour. I haven’t tried it; if you do, let me know if it works!

Flax Egg: I find my flax gels up much better with less water. Some people like their eggs a bit runny, but I like mine thick and gooy. I like to use golden flax, too. It has a milder flavor and doesn’t show through the oat flour. I’m sure you could use  chia eggs as well (same amount of ground or whole chia seeds instead of flax meal).

Chia Seeds: These are totally optional, but I like putting them in muffins and quick breads for the added omega’s. Plus, I think they add some binding. Or not. That might be all in my head 😉

Applesauce: I used the applesauce for both the moisture and the oil sub. I’m guessing you could use some kind of oil (coconut oil would be my suggestion) and maybe a little non-dairy milk if you don’t have/don’t want to use applesauce. Additionally, liquified banana would probably work, as would pumpkin puree, prune puree, etc. Keep in mind, however, using a higher sugared fruit might mean an adjustment to your other sweetener.

Coconut/Palm Sugar: I’ve recently started using coconut/palm sugar more often. It’s not very sweet, but I like that. Subtle. Plus, the glycemic index is so low, reports are that it doesn’t spike insulin levels in those who are sensitive. (The carbohydrates in the oat flour could, though, so be careful if this applies to you.)

Dried Fruit: I love oatmeal raisin as a flavor, but if you don’t, try a different dried fruit. Dried cranberries, cherries, apricots, figs, bits of date, currents, etc, would all be great! I added the goji berries for an extra antioxidant kick, but something more exotic like golden berries would be nice too!

photo(326)

photo(329)

Sharing is caring….Check out Gluten Free Fridays,  Healthy Vegan FridaysWellness Weekends

Raw Oatmeal

It’s definitely fall in my area, and that means cooler temps. A lot cooler temps. And cooler temperatures means I want heartier food. Notice I didn’t say warmer. That doesn’t seems to affect me much, but when I’m chilled, I want hearty, super filling foods. Instead of reaching for breads and pastas, this year, I’m reaching for raw grains. And the first little treasure on my list is oat groats.

I got the idea for this recipe from Rawfully Tempting’s Fabulous Living Oatmeal.

Raw Oatmeal

1 c soaked oat groats

1 lg or 2 sm apples, chopped

1/2 c goji berries, soaked

1/2 c raisins (red or golden – soaked if necessary)

2 TBSP hemp seeds, heaping

Additional sweetener as needed (try stevia, maple syrup, dates or date paste, coconut or maple sugar, etc)

Soak the oat groats over night. Drain and rinse thoroughly. Add groats to mini-chopper. Pulse to breakup the groats so they’re easier to chew, or blend until they’re mushy like regular oatmeal. Remove groats and place in a bowl. Sprinkle groats with hemp seeds. Top with goji berries and raisins. Place bowl in dehydrator for a few hours to warm or eat at room temperature.

Add-ons: Try adding seasonal fruit such as apples, dates, or pumpkin puree. Use your favorite nuts and/or seeds instead of pumpkin seeds. Give your breakfast a tropical flair by adding banana (sliced or mashed/blended), coconut shreds, coconut milk, pineapple, etc. If you like your oats a little more like cereal, add your favorite non-dairy milk. Try blending it with the groats. (I find the water from the soaked groats and the soaked pumpkin seeds adds enough moisture.)

Coconut Goji Balls

If you’re new to this blog, you aren’t aware of my love for all things balls. I have a seemingly endless supply of both sweet and savory balls in my freezer. For some reason, I’ve found people outside the blogosphere don’t appreciate eating food with the word ball in the title. So, when I make balls for non-bloggers (which is everyone I know in real life), I call them bites. Or truffles. Or I just flatten the dough into a pan and cut it into squares. Those crazy ‘regular’ people. What’s wrong with a few good balls?!

Coconut Goji Balls

12 jumbo madjool dates (or 24 regular sized madjools), pitted

1/2 c raw almonds, soaked

1/2 c shredded coconut, organic

1/4 c goji berries

Rinse and drain the almonds thoroughly. Add them and the goji berries to a food processor (or a mini-chopper). Pulse until coarsely chopped. Remove and place in a bowl. Then, add dates and coconut to the food processor and pulse until combined. Now you have two choices: either add the almond/goji mix back to the food processor and pulse to combine OR add the date/coconut mix to the almond/goji berry mix and combine with a spoon. (Squishing by hand works best with this method.) Finally, spoon out a big glob and roll it into a ball. Continue until all of the mixture is rolled into balls. Store in the refrigerator or the freezer.

If you choose the freezer, you may have to let them warm for a few minutes before consuming; the goji berries freeze pretty solid and can be a little tough on the teeth.

These travel great. I’ve been carrying them around with me during crazy busy work days, and they don’t melt or squish or get weird at all. And, they’re cheaper than those popular date and nut bars from the store. Plus, you know exactly what’s in them. Bonus!