Tag Archives: almonds

Raw Plum Banana Cheesecake

When I think of summers past, August never was a very busy month for me. Usually it was the winding down of a Summer break, when I was in school, or a month where there was some preparing for Back-to-school products at the full-time jobs that I had. Otherwise, there was just the heat, and a few activities that I had to take up my time.

Fast forward to this August, where there is a TON of stuff happening! One thing that comes to mind is the prepping for next month’s Vegan MOFO, which is always exciting and slightly stressful. It’s a great time to stretch your imagination and learn about some amazing new bloggers.

Then, there are all of these events to go to in Southern California! Don’t get me wrong, I’m not complaining, this is super awesome. This week I’m going to a “release party” of sorts, for Follow Your Heart’s new cheese shreds (yum!). Plus, some vegan potlucks, working a music festival (as a merch lady, of course), and most of all, birthdays. Next week I may be helping out Fran & Kate for Fran’s new cookbook trailer, hell yeah!

This past weekend was my dad’s birthday, which means, time for carrot cake! Usually, my mom buys a non-vegan carrot cake to share with the rest of the family, but we decided that I would make some mini-cakes with my new mini springform pans for us. I’m still tweaking the recipe, which is a lighter version of one that I used a couple of years ago. We shared one of the mini-cakes after a dinner of Chinese take-out (classy, no?), and it really hit the spot.

Unfortunately, our amazing weather has decided to actually become Summery, so temperatures have risen about 10-15 degrees. Naturally, I’m trying to stay away from the oven, so I’ve utilized my mini cake pans once again and made some raw cheesecake for you! Raw desserts are some of my favorite to make because it usually consists of soaking, blending, pressing and freezing. Then, ta-dah! A beautiful and healthier dessert for you to (maybe) share with your loved ones. ;)

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Choconut Chip Oatmeal Cookies

I just want to thank everyone that well wishes when I was at the pinnacle of my sickness, now I only have a little congestion and a couple of coughs here and there, which I am grateful for. I hope that everyone had a great weekend and Father’s Day! But, now, I have a recipe for you that I actually made a couple of months ago for some of my friends.

These delightfully moist bundles of chocolate and oats make for a great snack that hits the spot without causing you to over-indulge; well, so long as you keep your distance from them so that you don’t become addicted. ;) Naturally sweetened with dates, maple syrup and banana, there are some extra vitamins and fiber instead of tons of empty calories. I call that a win-win situation, myself.

One Year Ago: Vegetable Miso Soup with Rice Noodles

Choconut Chip Oatmeal Cookies
Author: 
Recipe type: Dessert, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These cookies have tons of chocolate, dotted with almond chunks and oats for a delicious snack.
Ingredients
  • 1 Cup Dates, Soaked for 30 mins (Pits Removed)
  • ¾ Cup Banana, Mashed
  • ⅓ Cup Melted Coconut Oil
  • ¼ Cup Maple Syrup
  • 2 Tbsp. Ground Flaxseed
  • 2 tsp. Vanilla Extract
  • ¾ Cup Date Soak Water
  • 2 Cups Unbleached All Purpose Flour
  • 2½ Cups Rolled Oats
  • ⅓ Cup Cocoa Powder
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 Cup Mini (vegan) Chocolate Chips
  • ½ Cup Roasted Almonds (unsalted), chopped finely
Instructions
  1. Using a blender, puree together the dates, banana, coconut oil, maple syrup, ground flaxseed, vanilla extract and the date soak water, until completely smooth. Set aside for 4 minutes.
  2. Preheat oven to 350°F. Place the AP flour, rolled oats, cocoa powder, baking powder, and baking soda into a large (I stress, LARGE) bowl and stir together until evenly combined.
  3. Slowly pour the liquid mixture into the dry and mix together until combined, with no dry spots. Fold the mini chocolate chips and almonds into the dough so that they are consistent throughout.
  4. Grease two large baking sheets with a very thin layer of coconut oil. Make 2 tbsp.-sized cookie mounds and place them 1½” apart, repeat until all of the dough is used.
  5. Bake for 15 min., making sure to rotate baking sheets halfway through if you are baking two at a time. Place on a cooling rack after they are done baking and serve.

 

Serve these little pillows of heaven warm with a nice, cold glass of almond milk and you have yourself a satisfying treat!

 What are some of your favorite cookie mix-ins or flavors?

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Almond Chai Oatmeal

It’s a gloomy day here in Southern California, and it would be pretty enjoyable if it wasn’t so windy; not that I’m spending any time at all outside. But, when the weather is like this it makes for the perfect time to enjoy a warm and comforting breakfast. During winter I was enjoying a bowl of oatmeal for breakfast quite often, and although I am excited for all of the refreshing dishes that will come with the spring and summer months, I kind of miss it.

So, why not incorporate your morning caffeine into your breakfast? As good as coffee in your oatmeal is, this might be even better. Chai tea brings subtle spices to the meal without the bitterness of coffee and is complimented by the addition of a little cinnamon, without needing a lot of sweetener. The chopped, roasted almonds break up the soft texture of the oatmeal and bring some more protein into the dish to keep you feeling full for longer.

Make sure that when you brew your chai tea that you let the tea steep longer than usual. You want the taste to come through in the oatmeal so the bolder, the better. I might even suggest that if you’re using tea bags, use two when brewing the 3/4 cup of tea.

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Almond Chai Oatmeal
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
For a healthy, comforting breakfast that comes together in minutes, make this Almond Chai Oatmeal!
Ingredients
  • ½ Cup Rolled Oats
  • ¾ Cup Brewed Chai Tea (Bold)
  • ¼ Cup Chopped Almonds
  • 2 Tbsp. Non-Dairy Milk
  • 1 Tbsp. Maple Syrup
  • ¼-1/3 tsp. Ground Cinnamon
  • Very Small Pinch of Salt
Instructions
  1. Place all ingredients into a small pot and warm over medium heat, stirring occasionally.
  2. Once the oatmeal is simmering, turn the heat down to low-medium and stir until it thickens. Add in more water or non-dairy milk if you like it to have a thinner consistency.
  3. Garnish with a sprinkle of cinnamon, a drizzle of maple syrup and maybe even star anise if you want it to look fancy. ;)

If you want to give this oatmeal recipe an even warmer feel, you could definitely get away with adding a touch of vanilla extract. I can already imagine my next batch, wafting its aroma throughout the kitchen and overwhelming my senses.

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Filed under Healthy Recipes, Sweet Recipes

Raw Apple Cinnamon Almond Bars

Raw Apple Cinnamon Almond Bars<br /><br />
After making a few raw desserts, I&#8217;ve come to find out that I am in love with the crusts. They are so simple, usually made up of only dates and raw almonds, but I wanted to take it a step further and create breakfast/snack bars out of them! So, for this week&#8217;s Raw Wednesday feature I decided to elaborate on the ol&#8217; date and almond combo and add in some seasonal warmth and produce.</p><br />
<p>Ingredients (makes 12-15 servings)<br /><br />
2 Cups Raw Almonds, Soaked for 4 hours<br /><br />
1&#160;1/2 Cups Dates, Pitted &amp; Soaked for an hour or more<br /><br />
3/4 Cup Date Soaking Water<br /><br />
1/3 Cup Ground Flaxseed<br /><br />
1 Tbsp. Raw Agave Nectar<br /><br />
2 tsp. Ground Cinnamon<br /><br />
1 Cup Apple, diced<br /><br />
Directions:<br /><br />
Drain water from almonds and dates, but save the date water. Place almonds, dates, ground flaxseed, date water, cinnamon, and agave into a food processor; pulse until the almonds are in tiny pieces, but are not creamy. Add in diced apple and pulse until the apple pieces are a little smaller and combined well with the almond mixture.<br /><br />
Spread the mixture on one or two Paraflex dehydrator (depending on the size) sheets, about 1/4-1/2&#8221; high. Slice into desired-sized pieces and dehydrate overnight, or roughly 9 hours, at 110F. After that, pull the pieces carefully off of the sheet and turn them over onto just the mesh screen; dehydrate for another 10 hours at 105F.<br /><br />
Take them out of the dehydrator and store them in your refrigerator. Mine are in a tupperware container with a moisture absorbing packet so that they last a little longer. 

After making a few raw desserts, I’ve come to find out that I am in love with the crusts. They are so simple, usually made up of only dates and raw almonds, but I wanted to take it a step further and create breakfast/snack bars out of them! So, for this week’s Raw Wednesday feature I decided to elaborate on the ol’ date and almond combo and add in some seasonal warmth and produce.

Diced Apples

Ingredients (makes 12-15 servings)

  • 2 Cups Raw Almonds, Soaked for 4 hours
  • 1 1/2 Cups Dates, Pitted & Soaked for an hour or more
  • 3/4 Cup Date Soaking Water
  • 1/3 Cup Ground Flaxseed
  • 1 Tbsp. Raw Agave Nectar
  • 2 tsp. Ground Cinnamon
  • 1 Cup Apple, diced

Directions:

  1. Drain water from almonds and dates, but save the date water. Place almonds, dates, ground flaxseed, date water, cinnamon, and agave into a food processor; pulse until the almonds are in tiny pieces, but are not creamy. Add in diced apple and pulse until the apple pieces are a little smaller and combined well with the almond mixture.
  2. Spread the mixture on one or two Paraflex dehydrator (depending on the size) sheets, about 1/4-1/2” high. Slice into desired-sized pieces and dehydrate overnight, or roughly 9 hours, at 110F. After that, pull the pieces carefully off of the sheet and turn them over onto just the mesh screen; dehydrate for another 10 hours at 105F.
  3. Take them out of the dehydrator and store them in your refrigerator. Mine are in a tupperware container with a moisture absorbing packet so that they last a little longer.

Going in for a bite!

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Filed under Healthy Recipes, Raw Recipes