• sweets

    Gingerbread Men Cookies

    by  • December 18, 2011 • recipes, sweets • 0 Comments

    Gingerbread Men
    Makes 15-18 cookies
    1 cup sprouted/soaked buckwheat, soak buckwheat for 1/2 hour, rinse & drain
    1 apple, diced (skins on is fine)
    1/2 cup pecans
    1/3 cup maple syrup of agave (or a little more if you like it real sweet)
    1 Tbs grated ginger (or a little more if you like it real gingery)
    1/4 tsp cinnamon
    a pinch or 2 sea salt
    Combine all of the ingredients in a food processor & blend until smooth & creamy.  Spread onto a teflex sheet (a little more than an 1/8 inch thick) & dehydrate at 110 for 8-9 hours.  Remove from dehydrator & peel the teflex sheet off of the ginger bread.  Place the gingerbread on a cutting board.  With your cookie cutter, cut out your gingerbread men & place them back on the dehydrator sheet and dehydrate for another 6-8 hours.  Chill cookies & then ice them!

    icing:
    1/2 cup cashews
    2-3 Tbs maple syrup or agave
    2 Tbs coconut oil
    1/2 cup water (or a little more as needed)
    pinch sea salt
    Blend ingredients in a high speed blender until smooth & creamy.  Pour into a ziplock baggie & chill in the refrigerator.  Once chilled, cut the tip of off a corner of the baggie & squeeze icing out & decorate cookies.  EAT UP!

    This recipe works great for a gingerbread house too … just dehydrate it a little longer to get it sturdier! Decorate with raw chocolates, raspberries, blueberries & grapes & then eat up!

    Pumpkin Pie

    by  • November 21, 2011 • recipes, sweets • 0 Comments

    Pumpkin Pie
    Crust:
    1 cups of almonds
    1 cup of walnuts
    ¾ cup of dates
    pinch of sea salt
    Set this aside: ¼ cup of shredded coconut or almond flour
    Add ingredients to the food processor & blend until you have a dough ball.  Place shredded coconut or almond flour on pie plate & then pat your crust dough down on top of that & shape into a crust.

    Filling:
    3 cups of squash or pumpkin (I like to use a mix of buttercup & butternut squash)
    ½ cup of maple syrup
    ½ cup of macadamia nuts, soaked
    ¼ cup of coconut oil
    2 Tbs cinnamon
    1 Tbs fresh grated ginger
    ¼-½ tsp nutmeg
    1/4-½ tsp cloves
    1/4 cup of water (start with ¼ & add more if needed)
    pinch of sea salt

    Place all ingredients into a high speed blender & blend until smooth, add water as needed.  If you are using a food processor, shred your squash/pumpkin before blending & chop your macadamia nuts too & then mix everything together until creamy.  Pour filling over pie crust & refrigerate overnight (or place in freezer for a coule of hours) before serving.

    Whipped Cream:
    1 cup of cashews
    ½-1 cup of water
    1 vanilla bean-scraped
    2-3 Tbs maple syrup or agave
    ¼ of a lemon, juiced – optional
    ½ tsp cinnamon – optional
    Blend ingredients in a high speed blender until smooth & creamy.  Serve on top of pumpkin pie.  Yummmmmmmmmm!

    NOTE:  Turn recipe into pumpkin cheezecake by using 2 cups creamy nuts (macs or cashews) and 1 cup pumpkin instead of listed pie measurements & get out a spring form pan.
    HAPPY THANKSGIVING!!!!!

    Strawberry Sorbet

    by  • May 12, 2010 • recipes, sweets • 0 Comments

    Strawberry Sorbet – serves 4
    2 frozen banana broken into pieces
    12 frozen strawberries
    1/4 cup almond milk (see my recipe page to make your own)

    Place ingredients in food processor or high speed blender & blend until smooth like soft serve ice cream.  If you are using a food processor, you will need to scrape the sides down a few times to get it going.  Immediately serve in ice cream dish & top with a fresh, sliced banana or fresh, sliced strawberries or a dash of cinnamon.  If it feels a little too soft, pop it in the freezer for 20 minutes.

    A delicious & refreshing dessert!