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Fresh Fig Squares

A dear friend of mine from work, and his wife, always provide me with delicious and super fresh produce straight from their garden. I am so spoiled. They bring me everything from artichokes, eggplant, herbs, chard, collards, peppers – and now figs!

I love fresh raw figs! I usually buy them this time of year, but they can be a bit pricey and don’t store well if you don’t eat them right away. The figs my friend gave me really rawked! I used them up so quickly I forgot to take a picture of them. So the pictures of the fresh figs you see are not mine – sorry. (Link from the pictures to see where I found them at.)

So here’s a little information about the figs and just how great they really are. Figs are considered one of the world’s oldest known foods. Long before sugarcane was used, figs were the sweetener of choice and used in many dishes for that reason. Figs are great fresh and dried. Figs are high in fiber and a great source of potassium. They are a natural rich source of phyto-nutrients, anti-oxidants, and vitamins. Figs are super delicious and sweet, and low in calories. It’s the perfect healthy snack for all. The nutritional benefits are unlimited!

Now that you are informed with your taste buds salivating for some delicious fresh figs, I have got a great recipe for you to try. It’s a great treat that I know you will enjoy. Try it out for yourself and let me know what you think. The recipe follows. Enjoy!

Fresh Fig Squares
Sweet and healthy totally raw treats

Base (square cookie sandwich base)
Ingredients.
3 c raw almond meal
1 c coconut flour
¼ c Lucuma powder
1 tsp Himalayan pink salt
½ tsp ground cinnamon
1 tsp non-alcoholic vanilla extract
¼ c raw agave nectar (use up to 1/3 cup if needed)
1 c pitted Medjool dates (about 20-25 dates)

Preparation.
Combine all the dry ingredients in a food processor and process to mix. Add the vanilla and agave and process again until well combined. Add Medjool dates and process until a dough forms. Remove dough from processor and break into two equal parts. Roll each part into dough balls. Using a rolling pin, roll out the dough into a well-shaped square that could fit on a dehydrator tray. Add almond meal as needed to keep dough consistency. Place dough sheets aside. Prepare fig mix as directed.

Tip: I place the dough in separate plastic storage bags and then use the rolling pin to spread them out. This helps get the perfect shape and keeps the dough from sticking to the roller. I cut the bag sides out to remove the dough square when ready.

Fig Paste Filling
Ingredients.
2 lbs freshly picked figs (stemmed)
1 T raw honey
1 tsp ground cinnamon
1 tsp Himalayan pink salt
½ tsp ground ginger
1 tsp non-alcoholic vanilla extract
1 T cold pressed coconut oil
¼ c chia seeds (use up to 1/3 cup if needed)

Preparation.
Wash fresh figs and place in the food processor. Process until figs are broken down. Add remaining ingredients except the coconut oil and chia seeds. Process until very well combined. Add the coconut oil and process until mixed. The consistency of the mixture should be that of a paste. Remove the fig mixture and place in a mixing bowl. Add the chia seeds and fold into the paste mixing well. (Chia seeds should be well incorporated and not bunched up to areas of the mix). Set aside for about 5 minutes.

Assembling the fig squares.
If you plan to dehydrate the squares, place one dough square on a dehydrator sheet onto a dehydrator tray. Spread entire fig paste mixture over the dough square, reaching every corner, and spreading evenly. It will be thick, but that’s what you want. Place the other dough square over top of the fig mixture – it should be like a giant sandwich. Trim of edges to make a clean thick giant squared off sandwich. Using a sharp clean knife, score into bite-size squares. Dehydrate for about 2 hours, then flip over to a mesh tray and dehydrate an additional 2 hours. Break apart squares and serve. You can leave fig squares out on the counter wrapped for up to a day, but store in the fridge for up to 3 days. The longer you dehydrate the squares the longer it can be stored. However, it may not be as moist and sweet.

Should you choose not to dehydrate, prepare the fig squares on a large flat surface or cutting board, and place cut squares on a tray to freeze for up to one hour, or refrigerate for several hours before serving. These squares will do best if eaten within 24 to 48 hours from time of prepping.

Serving suggestions:
1) Drizzle raw chocolate or carob sauce on top.
2) Serve with raw ice cream.
3) Spread raw coconut butter, or sweet hemp butter on top.

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Raw Sweet Breads

Over the past several months I have not had a lot of time to post new recipes or write reviews. However, that doesn’t mean I haven’t been busy making goodies in the kitchen when I can. I hope to start adding more recipes over the next few months. It may not be on a scheduled basis, but please do stay tuned for more yummies to come!

Not too long ago I came across a raw food blog from overseas that had a terrific and simple recipe for raw almond bread using the pulp from nut mylk. I was pleasantly surprised at the incredible texture of the bread that I began experimenting with a variety of sweet and dense breads using this base recipe. I’m sorry, but I can not recall the name of the blog. If I ever do I will update this post accordingly, but for now please accept my apology. I couldn’t pass up sharing the base recipe, and sharing my experimental add-ins. Please enjoy these delicious raw breads!!!

Raw Bread (base recipe)

2 cups almond pulp (from making nut mylk)
2 cups ground flax seed
½ cup raw agave nectar (raw honey, coconut nectar)
½ tsp Himalayan salt
*Other ingredients depending upon bread recipe

*Banana-nut bread:
2 bananas mashed
2 T ground cinnamon
½ cup crush raw walnuts
¼ cup mini vegan chocolate chips (optional)
1 tsp organic, non-alcoholic vanilla extract
½ tsp nutmeg

*Pumpkin-pecan raisin bread:
1 cup prepared pumpkin puree
½ cup raw pecan pieces
1 cup Hunza raisins
2 T pumpkin spice blend
1 tsp organic, non-alcoholic vanilla extract
(exchange agave nectar with Grade B maple syrup if desired)

*Mixed berry-nut bread:
1 cup Hunza raisins, or mixed raisins
½ cup crushed walnuts/pecans
¼ cup mini vegan chocolate chips (optional)

*Chocolate-chocolate chip coconut bread:
¼ cup raw cacao powder
2-T raw almond butter
¼ cup raw cacao nibs
½ cup mini vegan chocolate chips
½ cup organic dried coconut flakes
1 tsp organic, non-alcoholic vanilla extract
1 T ground cinnamon

*Superfood  Bread:
¼ cup raw cacao nibs
½ cup goji berries
1 pkg Amazing Grass chocolate flavored greens powder
1 T bee pollen
1 T maca powder
½ cup raw sliced almonds
½ cup organic carob chips (optional)
4-6 drops vanilla flavored Sweetleaf stevia liquid
(exchange agave for raw honey)
1 T ground cinnamon
½ T nutmeg

Preparation:

  • Combine ingredients to make the base bread mix.
  • Add a little water if necessary.
  • Combine additional ingredients as needed. Mix well with hands and form a dough ball.
  • Shape into a loaf and place on dehydrator tray.
  • Dry at 104 F degrees for 1 to 2 hours.
  • Cut loaf into bread slices and lay on dehydrator trays.
  • Continue drying for an additional 2 to 4 hours depending upon desired bread texture.
  • This bread tastes great fresh out of the dehydrator or cold from the fridge.
  • Be sure to store leftover bread slices in a tightly sealed container preferably in the refrigerator.
  • Bread will keep for up to two weeks depending upon dryness.

If you have any suggestions for great bread add-ins please share them here in the comments.

Peace! =)

– Debbie

Super Oat Bars

I’m currently reviewing another raw recipe ebook I purchased, Kristen Suzanne’s Easy Raw Vegan Transition Recipes. Kristen has included a lot of unique and easy to make recipes.

I recently made the Cheezy Corkscrew Macaroni – Kid Approved!. It was pretty darn good for mock mac n’ cheese. My son loved it! Next up, I plan to make the Perfect Potato Salad, and the Plant Power Burgers. I’ll be posting my full review on a separate post.

Today’s recipe is inspired by another recipe included in Kristen’s latest book, the Sweet Coconut Oat Bars. However, I have doubled my recipe and changed it up a bit by adding quite a few other goodies. Check it for yourself. Enjoy!

Super Oat Bars
Ingredients:
Dry Mix.
2 cups oats
1 cup Super Flour
2/3 cup raw protein powder
2 spoonfuls maca powder
2 spoonfuls goji powder
1 spoonful cordyceps
1/2 cup raw cacao nibs
1 cup dried coconut flakes
1 cup dried coconut shredded
1/2 cup carob chips
1/2 cup raw sliced almonds
1 cup Himalayan golden raisins
1 packet Amazing Grass chocolate super food powder (or other brand)
3 spoonfuls bee pollen
1 cup hemp seeds
1 1/2 tsp ground cinnamon
1 tsp ground ginger

Wet Mix.
1 cup coconut butter
2-3 T raw almond butter
1 cup raw agave nectar
1-2 T raw honey
1 tsp vanilla extract
6-10 drops chocolate flavored SweetLeaf Liquid Stevia

Preparation:
Step 1.
Combine all dry ingredients in a big bowl and mix real well. Set aside.

Step 2.
Place wet ingredients in a food processor or blender and mix well until super smooth.

Step 3.
Fold wet mix into dry mix, then mix real well by hand. Keep mixing until a dough-like consistency is formed. Line a large baking dish with parchment paper or plastic wrap. Place dough mixture into pan and press evenly so that the dough covers the entire inside of the pan. Place another piece of parchment paper of plastic wrap on top. Allow to setup in freezer for 1-2 hours.

Step 4.
Remove bars from freezer. Cut into bars, and wrap each bar individually in parchment paper or plastic wrap. Store in refrigerator up to 1 week or slightly longer. Or, dehydrate bars for up to 12 hours, flipping once half way through the dry time. Dehydrated bars can be stored in the refrigerator for up to 2 weeks or slightly longer.

Figgie Rawtons

Recently I purchased the delicious dried figs from Sprouts. They were just the right sweetness (not too sweet), and nice and chewy – as if they were still fresh. So I decided to make my own raw version of the popular “Fig Newtons” that I used to love eating. The recipe is pretty simple to make and very yummy! Try it for yourself.

Ingredients:
for the outside cookie.
1/3 to 1/2 cup raw Brazil nuts
1/2 cup raw cashews
1 cup raw walnuts
1/4 cup raw almond flour
dash pink Himalayan salt
1 cup pitted Medjool dates
1/2 cup pitted California dates (any variety of date will due)

Preparation:
Combine all the nuts and salt in a food processor and pulse until completely ground. Add flour and mix. Add dates and process until crumbly. Spread dough over parchment paper. Using a rolling pin roll out dough and form an even slightly thick rectangular shape. Set aside.

Ingredients:
For the figgie filling.
2 cups dried figs
1/2 cup pitted California dates (or any variety)
dash ground cinnamon
dash ground ginger

Preparation:
Combine all ingredients in a food processor and pulse until completely combined and gooey.

Other Ingredient:
lucuma powder for dusting

Assembly Preparation:
Spread figgie mixture over top of rolled out cookie dough, only covering 1/2 the rectangle. Spread evenly. Fold the other side over forming a large square-like sandwich. Lightly press down. Cut off any uneven sides. Carefully slice the sandwich into small squares. Set in refrigerator to chill for about 1 hour.

Before serving, dust the tops and bottoms of each figgie square with lucuma powder. That’s it! Enjoy!!!

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Spicy Mayan Cacao Squares

I absolutely love the Mayan Spice Wild Bars, and have been wanting to come up with my own version of this tasty bar. So, I came up with this delicious and energizing candy square that I think you will absolutely love! Enjoy!

Ingredients:
1 cup raw almonds
1 cup raw macadamia nuts
1 cup raw cacao powder
1/2 cup raw cacao butter (melted)
1/2 cup raw cacao nibs
1/4 cup mesquite powder
2T blue green algae
4T maca powder
1/4 cup agave nectar
1 1/2 tsp pink Himalayan salt
1/2 tsp raw vanilla bean powder
1 tsp ground cayenne
1 tsp ground cinnamon
2 tsp hemp seed
1/2 tsp trace minerals (gold)
6 pitted dates

Preparation:
Grind almonds and macadamia nuts in a food processor until almost a powder. Add all ingredients except for cacao butter, agave, and dates. Blend until well combine. Add cacao butter and agave, and mix very well. Finally, add dates and mix until mixture is completely broken down and combined. It should look chocolaty, gooey, and gritty. Remove from food processor and scoop into candy or brownie type molds. Place in freezer for about 1-2 hours. Remove and serve. They can be stored in the freezer (for several weeks or more) or refrigerator (for about two weeks maybe more) in an air-tight container.

raw chocolate,raw candy,raw desserts,raw cacao

raw chocolate,raw candy,raw desserts,raw cacao

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