This recipe calls for coffee, but I added it anyway because I am sure it would be much, much better without or a substitute! I was thinking vanilla extract would be fabulous!
“Fresh, soft dates are a must. Use the variety you like best; Medjool, Halaway, and honey dates all work. To make sticky dates easier to chop, freeze them overnight, then slice them open and remove the pits. Toss the dates in your food processor and pulse until chopped. For this recipe, the date pieces should be relatively small.”
2 cups White Spelt Flour
1 ½ tsp Baking Powder
½ tsp Sea Salt
1 ½ cups firmly packed chopped pitted Dates
1 ½ tsp Baking Soda
5 TBS Earth Balance
½ cup firmly packed Dark Brown Sugar
2 TBS ground Flaxseed
5 tsp coffee extract—So, maybe 3-4 tsp vanilla extract?
Preheat oven to 375 F. Grease the sides and bottom of a 9-inch pan and dust with flour. Sift the flour, baking powder and salt together into a medium bowl and set aside.
In a medium saucepan, bring 2 cups water to a boil, keeping covered to prevent evaporation. Add the dates and simmer over medium heat for 5 minutes, stirring occasionally. Remove from the heat, add the baking soda, stir to combine; the mixture will be fizzy and bubble up a bit. Stir well to incorporate. Let the date mixture sit for 20 minutes, uncovered (the baking soda breaks down the fiber of the dates).
In a large bowl using an electric mixer, cream Earth Balance and brown sugar until well incorporated and fluffy, scraping the sides of the bowl often. In a small bowl, with a small whisk, whip the flaxseeds with 1/3 cup water until frothy. The mixture should resemble egg whites in texture. Add the whipped flaxseeds to the brown sugar mixture and mix on medium speed until well blended. Add the extract to the dates and stir to combine.
Add the date mixture, alternating with the flour mixture, to the brown sugar mixture, starting with the dates, mixing well but gently between each addition until all ingredients are incorporated. Do not overmix.
Pour batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean and the surface of the cake springs back when gently pressed. Let cool for 15 minutes, then cut into squares. Drizzle each square with some of the Coconut Irish Cream Sauce, dollop with Whipped Cashew Cream, and top with 2 date halves. Serve warm.
Makes 6-8 servings
Prep time: 1 hour
From: Tal Ronnen’s book, “The Conscious Cook”
Wednesday, January 11, 2012
Berry Sorbet
Are you mouths watering yet? Yum!
“Make the base; let it chill as long as possible, preferably overnight, to intensify the flavors, then freeze in the ice cream maker 2-3 hours before serving. The amount of agave you use can vary, depending on how sweet the fruit is. Adjust to your palate desires; just remember that flavors tend to mellow after freezing.”
2 (16 ounce) bags frozen berries (strawberries, raspberries, blackberries, blueberries, or a combination), defrosted in the bags.
¾ cup agave nectar, or to taste
pinch of sea salt
3 TBS freshly squeezed lemon juice (add less is your fruit is very tart)
Put the berries and their liquid, along with 1 cup water, the agave nectar, and salt in a blender and puree until well blended.
Taste, then add the lemon juice and more agave nectar, if desired; blend again briefly to combine.
Strain the mixture through a fine-mesh sieve to remove the seeds. You should have about 4 cubs of strained fruit liquid. Taste again, and adjust the sweetness and lemon juice if necessary.
Pour into a covered container and refrigerate for at least 2 hours, preferably overnight.
Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to the freezer to firm up if necessary, and let the sorbet sit at room temperature for about 10 minutes to soften before serving.
Makes about 1 quart From: Tal Ronnen’s book, “The Conscious Cook”
“Make the base; let it chill as long as possible, preferably overnight, to intensify the flavors, then freeze in the ice cream maker 2-3 hours before serving. The amount of agave you use can vary, depending on how sweet the fruit is. Adjust to your palate desires; just remember that flavors tend to mellow after freezing.”
2 (16 ounce) bags frozen berries (strawberries, raspberries, blackberries, blueberries, or a combination), defrosted in the bags.
¾ cup agave nectar, or to taste
pinch of sea salt
3 TBS freshly squeezed lemon juice (add less is your fruit is very tart)
Put the berries and their liquid, along with 1 cup water, the agave nectar, and salt in a blender and puree until well blended.
Taste, then add the lemon juice and more agave nectar, if desired; blend again briefly to combine.
Strain the mixture through a fine-mesh sieve to remove the seeds. You should have about 4 cubs of strained fruit liquid. Taste again, and adjust the sweetness and lemon juice if necessary.
Pour into a covered container and refrigerate for at least 2 hours, preferably overnight.
Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to the freezer to firm up if necessary, and let the sorbet sit at room temperature for about 10 minutes to soften before serving.
Makes about 1 quart From: Tal Ronnen’s book, “The Conscious Cook”
Chocolate Chip Peanut Butter Cake
2 ¼ cups White Spelt Flour or Unbleached All-Purpose flour
1 ½ cups firmly packed Dark brown Sugar
1 cup Chunky All-Natural Peanut Butter
½ cup cold Earth Balance (vegan margarine, like smart balance)
Pinch of Sea Salt
2 TBS Ground Flaxseeds
1 cup Hazelnut Milk (we would just substitute almond milk)
2 tsp Baking Powder
½ tsp Baking Soda
2 tsp Vanilla Extract
½ cup vegan semisweet chocolate chips (I think most chocolate chips are vegan, aren’t they? We just go for a good quality brand like Ghirardelli).
Directions
Preheat oven to 350 F. Lightly grease a 10-inch square pan. (If you don’t have one, use a 9-inch pan and bake a couple minutes longer. In a large bowl using an electric mixer, combine the flour, brown sugar, peanut butter earth balance, and salt, blending at low speed until the mixture forms fine crumbs. Reserve 1 cup of the crumbs for the topping and set aside.
In a small bowl, with a small whisk, whip the flaxseeds with 1/3 cup water until frothy. The mixture should resemble egg whites in texture. Add the whipped flaxseeds, hazelnut milk, baking powder, baking soda, and vanilla to the crumb mixture. Stir well to combine, but do not overwork.
Transfer the batter to the prepared pan, smoothing the top, and sprinkle with the reserved crumb mixture. Sprinkle with the chocolate chips. Bake in the center of the oven for 25-30 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let cool to room temperature, then cut; serve with Berry Sorbet.
Makes about 12 servings
Prep time: 45 minutes
From: Tal Ronnen’s book, “The Conscious Cook”
1 ½ cups firmly packed Dark brown Sugar
1 cup Chunky All-Natural Peanut Butter
½ cup cold Earth Balance (vegan margarine, like smart balance)
Pinch of Sea Salt
2 TBS Ground Flaxseeds
1 cup Hazelnut Milk (we would just substitute almond milk)
2 tsp Baking Powder
½ tsp Baking Soda
2 tsp Vanilla Extract
½ cup vegan semisweet chocolate chips (I think most chocolate chips are vegan, aren’t they? We just go for a good quality brand like Ghirardelli).
Directions
Preheat oven to 350 F. Lightly grease a 10-inch square pan. (If you don’t have one, use a 9-inch pan and bake a couple minutes longer. In a large bowl using an electric mixer, combine the flour, brown sugar, peanut butter earth balance, and salt, blending at low speed until the mixture forms fine crumbs. Reserve 1 cup of the crumbs for the topping and set aside.
In a small bowl, with a small whisk, whip the flaxseeds with 1/3 cup water until frothy. The mixture should resemble egg whites in texture. Add the whipped flaxseeds, hazelnut milk, baking powder, baking soda, and vanilla to the crumb mixture. Stir well to combine, but do not overwork.
Transfer the batter to the prepared pan, smoothing the top, and sprinkle with the reserved crumb mixture. Sprinkle with the chocolate chips. Bake in the center of the oven for 25-30 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let cool to room temperature, then cut; serve with Berry Sorbet.
Makes about 12 servings
Prep time: 45 minutes
From: Tal Ronnen’s book, “The Conscious Cook”
Johnny Cakes
From a bakery called babycakes.
I know how much pop's loves making pancakes and waffles. This is the closest thing I could find. These are better baked in the oven, but you can also put them on a well greased griddle.
1 1/2 cups whole spelt flour
1/2 cup cornmeal, plus more for dusting
1 T baking powder
1 tsp salt, plus more for sprinkling
1/2 cup coconut oil
2 T honey or agave nectar
1 tsp vanilla
1/4 c hot water
Preheat oven to 350. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour cornmeal, baking powder, and salt. Add the oil, two T honey and vanilla to the dry ingredients and stir until the batter is smooth. Pour the hot water over the mixture, and blend to make a thick, grainy batter.
For each johnny cake, scoop 1/3 cup batter onto the prepared baking sheet, spaced 1 inch apart. Sprinkle each with a pinch of salt. Bake the johnnycakes for 14 minutes, rotating the sheet after 7 minutes. The edges of the finished johnny cakes will be golden brown and firm to the touch.
Vanilla Frosting
This is sooo good. And it's vegan! I know that this is a little more ingredient intensive, but it would be great if someone wanted to make them a special treat. I know you can get all the stuff at good earth. I tasted it a bakery in New York called babycakes, all their stuff is vegan, gluten free, and mostly sugar free. Amazing.
11/2 cups unsweetened soy milk
3/4 cup dry soy milk powder
1 T coconut flour
1/4 c agave or honey
1 T vanilla
11/2 c coconut oil
2 T lemon juice
In a blender or food processor, combine the soy milk, soy powder, coconut flour, agave, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month. (If you plan to use it as a sauce, store the mixture at room temp. for up to one week. Submitted by: Danielle
I know how much pop's loves making pancakes and waffles. This is the closest thing I could find. These are better baked in the oven, but you can also put them on a well greased griddle.
1 1/2 cups whole spelt flour
1/2 cup cornmeal, plus more for dusting
1 T baking powder
1 tsp salt, plus more for sprinkling
1/2 cup coconut oil
2 T honey or agave nectar
1 tsp vanilla
1/4 c hot water
Preheat oven to 350. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour cornmeal, baking powder, and salt. Add the oil, two T honey and vanilla to the dry ingredients and stir until the batter is smooth. Pour the hot water over the mixture, and blend to make a thick, grainy batter.
For each johnny cake, scoop 1/3 cup batter onto the prepared baking sheet, spaced 1 inch apart. Sprinkle each with a pinch of salt. Bake the johnnycakes for 14 minutes, rotating the sheet after 7 minutes. The edges of the finished johnny cakes will be golden brown and firm to the touch.
Vanilla Frosting
This is sooo good. And it's vegan! I know that this is a little more ingredient intensive, but it would be great if someone wanted to make them a special treat. I know you can get all the stuff at good earth. I tasted it a bakery in New York called babycakes, all their stuff is vegan, gluten free, and mostly sugar free. Amazing.
11/2 cups unsweetened soy milk
3/4 cup dry soy milk powder
1 T coconut flour
1/4 c agave or honey
1 T vanilla
11/2 c coconut oil
2 T lemon juice
In a blender or food processor, combine the soy milk, soy powder, coconut flour, agave, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month. (If you plan to use it as a sauce, store the mixture at room temp. for up to one week. Submitted by: Danielle
Snacks
• Fresh Fruit
• Vegetables with Hummus
• Crackers, Rice and/or Whole Grain with Nut Butter
• Raw Nuts
• Dried Fruit
• Cinnamon Apple Sauce with Ground Flax Seed
• Apples and Celery with Nut Butter
• Tortilla Chips with Fresh Bean Salsa or any beans
• Vegetables with Hummus
• Crackers, Rice and/or Whole Grain with Nut Butter
• Raw Nuts
• Dried Fruit
• Cinnamon Apple Sauce with Ground Flax Seed
• Apples and Celery with Nut Butter
• Tortilla Chips with Fresh Bean Salsa or any beans
Sunday, December 25, 2011
Broccoli Salad
We got this recipe from Danilee a few years ago and LOVE it! It is such an easy delicious way to eat a lot of raw broccoli! You can make your own poppyseed dressing pretty easily I imagine, but we are hooked on the Breanna brand’s one.
1 Lg. Head of Fresh Broccoli
1/2-2/3 cup Raisins or Craisins
¼-1/2 cup sunflower seeds (unroasted, unsalted)
Poppyseed Dressing, to taste
Chop broccoli into bit-sized pieces. Combine with raisins and sunflower seeds. Add dressing.
By: Danielle Dean
1 Lg. Head of Fresh Broccoli
1/2-2/3 cup Raisins or Craisins
¼-1/2 cup sunflower seeds (unroasted, unsalted)
Poppyseed Dressing, to taste
Chop broccoli into bit-sized pieces. Combine with raisins and sunflower seeds. Add dressing.
By: Danielle Dean
Quinoa ‘Taco’ Salad
Fresh Fabulous Bean Salad
Quinoa, cook in bullion or seasoning salt for more flavor
Lettuce, broken or chopped
Corn Tortilla Chips
Make your own salad! Lettuce, sprinkled with quinoa, then fresh bean salsa, a handful of crushed chips and voilà! Delicious, fast, healthy, filling, and easy!
By: Becky Clements
Quinoa, cook in bullion or seasoning salt for more flavor
Lettuce, broken or chopped
Corn Tortilla Chips
Make your own salad! Lettuce, sprinkled with quinoa, then fresh bean salsa, a handful of crushed chips and voilà! Delicious, fast, healthy, filling, and easy!
By: Becky Clements
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