4 Ripe Bananas
2 Tbsp Carob powder
1 Tbsp ground Arrowroot
1 Tbsp Chopped Almonds (or other nut)
1 tsp liquid Sweetener (maple, ect)
1 tsp Soya or Rice Milk
Place all ingredients sans the nuts in a medium or large bowl. With a masher or a fork, mash it all together until you acheive a pudding-esque consistency. Stir in the nuts and freeze for 30 min. Serves 2-4.
Showing posts with label Carob. Show all posts
Showing posts with label Carob. Show all posts
Sunday, 22 January 2012
Friday, 13 January 2012
Here, Halva Monster!
Carob Halva Monsters
3 Heaping tablespoons Tahini Paste
1 Tbsp Carob Powder
1 Tbsp Arrowroot Powder
1 Tbsp Liquid Sweetener
(I like Freedom syrup [made entirely from fruit] but agave or maple would be fine too)
Raisins or sultanas
~
Stir, stir, stir everything except the raisins/sultanas in a small bowl or a coffee mug until well mixed. Heap onto spoons and make smiles with the sultanas! Or you could just put them in with the rest and stir it up if you don't like smiling food. Whatever.
~
This is a small but rich and flavourful snack that will serve 2-3.
3 Heaping tablespoons Tahini Paste
1 Tbsp Carob Powder
1 Tbsp Arrowroot Powder
1 Tbsp Liquid Sweetener
(I like Freedom syrup [made entirely from fruit] but agave or maple would be fine too)
Raisins or sultanas
~
Stir, stir, stir everything except the raisins/sultanas in a small bowl or a coffee mug until well mixed. Heap onto spoons and make smiles with the sultanas! Or you could just put them in with the rest and stir it up if you don't like smiling food. Whatever.
~
This is a small but rich and flavourful snack that will serve 2-3.
Monday, 14 November 2011
Frosted Honey Butter Cakes...mmm
Delicious! This is easily one of our new favourites, my husband the honey bear just LOVES it.
1 Cup Pitted Dried Dates
1/2 Cup Cashews
1/2 Cup Brazil Nuts
1 Tablespoon Honey
1 Tablespoon Desiccated Coconut
A couple pinches of Fleur De Sel (or sea salt)
1/4 Teaspoon Allspice
Dash of Cinnamon
Dash of Nutmeg
Process in a food processor, starting with the nuts and salt (you want the salt to mix in evenly, this is integral-and add them in slowly. Slowly add in the dates, then everything else. Use measuring cups (of any size you like) to form round cakes. Frost (if you want):
180 Ml (3/4 Cup) Dates (dried & pitted)
60 Ml (1/4 Cup) Dried Mangoes
120 Ml (1/2 Cup) Rice Milk
60 Ml (1/4 Cup) Water
60 Ml (1/4 Cup) raw Carob Powder
4 Tbsp Virgin Coconut Oil
1/2 Tsp Honey or Agave Nectar
Blend on high speed in your blender for several minutes, poking at the top of the mixture with a spatula repeatedly to make air pockets so that the entire mixture gets down to the blades. This takes a while to blend thoroughly but it is very worth it. Once it has a smooth, velvety consistency, frost those cakes...and enjoy! This also would taste great with bananas or strawberries. Mmmm.
1 Cup Pitted Dried Dates
1/2 Cup Cashews
1/2 Cup Brazil Nuts
1 Tablespoon Honey
1 Tablespoon Desiccated Coconut
A couple pinches of Fleur De Sel (or sea salt)
1/4 Teaspoon Allspice
Dash of Cinnamon
Dash of Nutmeg
Process in a food processor, starting with the nuts and salt (you want the salt to mix in evenly, this is integral-and add them in slowly. Slowly add in the dates, then everything else. Use measuring cups (of any size you like) to form round cakes. Frost (if you want):
180 Ml (3/4 Cup) Dates (dried & pitted)
60 Ml (1/4 Cup) Dried Mangoes
120 Ml (1/2 Cup) Rice Milk
60 Ml (1/4 Cup) Water
60 Ml (1/4 Cup) raw Carob Powder
4 Tbsp Virgin Coconut Oil
1/2 Tsp Honey or Agave Nectar
Blend on high speed in your blender for several minutes, poking at the top of the mixture with a spatula repeatedly to make air pockets so that the entire mixture gets down to the blades. This takes a while to blend thoroughly but it is very worth it. Once it has a smooth, velvety consistency, frost those cakes...and enjoy! This also would taste great with bananas or strawberries. Mmmm.
Monday, 7 November 2011
HOLY DONUTS!
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!
I think this may be my new favourite food. Maybe. I don't know, but. DROOOL!
Chocolatey raw donut holes. Oh. Absolutely. AMAZING. and EASY!! I like easy.
100g (or about 7/8 cups I think) Brazil Nuts
240 ml (1 cup) Dried pitted Dates
1/2 Tbsp Virgin (cold-pressed) Coconut Oil
1/2 Tbsp Agave Syrup
----
Coating:
3/4 Tbsp raw Carob Powder
pinch of Cinnamon
In a food processor (or a blender if you do not have one), put one ingredient in at a time starting with the nuts and blend.
Put the Carob Powder & Cinnamon in a bowl. Take the donut mixture and scoop out with a Tablespoon. (pack it into the tablespoon with your fingers, then press it so it gently slides out and you have a half-ball shape. That's at least, how I find the easiest way to do this.) Take the half-balls and roll them, with the round side facing down, in the carob mix-shake off the excess. Will make about 13 donut holes if I remember correctly. Mmmmm.
I think this may be my new favourite food. Maybe. I don't know, but. DROOOL!
Chocolatey raw donut holes. Oh. Absolutely. AMAZING. and EASY!! I like easy.
100g (or about 7/8 cups I think) Brazil Nuts
240 ml (1 cup) Dried pitted Dates
1/2 Tbsp Virgin (cold-pressed) Coconut Oil
1/2 Tbsp Agave Syrup
----
Coating:
3/4 Tbsp raw Carob Powder
pinch of Cinnamon
In a food processor (or a blender if you do not have one), put one ingredient in at a time starting with the nuts and blend.
Put the Carob Powder & Cinnamon in a bowl. Take the donut mixture and scoop out with a Tablespoon. (pack it into the tablespoon with your fingers, then press it so it gently slides out and you have a half-ball shape. That's at least, how I find the easiest way to do this.) Take the half-balls and roll them, with the round side facing down, in the carob mix-shake off the excess. Will make about 13 donut holes if I remember correctly. Mmmmm.
Thursday, 27 October 2011
Moist Carrot Cake
mmm...
Cake:
4 Organic Carrots
240 ml/1 cup Desiccated Coconut
240 ml/1 cup Dried, pitted Dates
1 Cup Mixed Nuts
1 tsp Cinnamon
1/3 tbsp raw Carob Powder
1-2 tbsp Maple Syrup
Wash & finely grate the carrots into a large bowl. Tedious, but this recipe is well worth it, believe me. Grind (pulse, stir, pulse, stir...) Dates & Nuts together in a blender or food processor until they are a relatively smooth mush. Add this and the rest of the ingredients to your large bowl. You may whisk or stir this until it is very well blended, but I found it easier to just get in there with my hands and mix it up. Press the cake mix into a glass pan and even it out with your fist. Alternatively, you could turn these into cupcakes! Frost and enjoy. Will easily serve 4-6, or more...but not if you're hungry like we were when I made it. The two of us ate about half of it in one sitting. :))
Frosting:
About 1 cup Ground Almonds (you may grind them yourself in a food processor if you wish, but they were cheaper to buy pre-ground at Tesco's. Easier too.
4 Tbsp Maple syrup
2 Tbsp Desiccated Coconut
Rice Milk
Add all ingredients into a bowl & stir, add rice milk gradually until the desired consistency is obtained. Recipe may be doubled if you want a sweet cake or you just want some extra frosting for whatever else. Smooth onto the cake with a knife or the back of a spoon.
Cake:
4 Organic Carrots
240 ml/1 cup Desiccated Coconut
240 ml/1 cup Dried, pitted Dates
1 Cup Mixed Nuts
1 tsp Cinnamon
1/3 tbsp raw Carob Powder
1-2 tbsp Maple Syrup
Wash & finely grate the carrots into a large bowl. Tedious, but this recipe is well worth it, believe me. Grind (pulse, stir, pulse, stir...) Dates & Nuts together in a blender or food processor until they are a relatively smooth mush. Add this and the rest of the ingredients to your large bowl. You may whisk or stir this until it is very well blended, but I found it easier to just get in there with my hands and mix it up. Press the cake mix into a glass pan and even it out with your fist. Alternatively, you could turn these into cupcakes! Frost and enjoy. Will easily serve 4-6, or more...but not if you're hungry like we were when I made it. The two of us ate about half of it in one sitting. :))
Frosting:
About 1 cup Ground Almonds (you may grind them yourself in a food processor if you wish, but they were cheaper to buy pre-ground at Tesco's. Easier too.
4 Tbsp Maple syrup
2 Tbsp Desiccated Coconut
Rice Milk
Add all ingredients into a bowl & stir, add rice milk gradually until the desired consistency is obtained. Recipe may be doubled if you want a sweet cake or you just want some extra frosting for whatever else. Smooth onto the cake with a knife or the back of a spoon.
Wednesday, 26 October 2011
Butternut Soup and...Nutterbutt Ice Cream!
Creamy Winter Squash Soup:
About 240 ml/1 cup Butternut Squash, peeled and chopped
1 Small carrot
1/2 to one whole small leek leaf, depending how you want it to taste
1/2 tsp Cinnamon
1 tbsp ground Black Pepper
2 tbsp Sunflower oil
2 tbsp Basic Cashew Cheeze
1 Tbsp Pine Nuts
1 Clove Garlic
1 tsp Fleur de Sel (which you can read about here, it is so good and loaded with minerals-I highly reccomend ditching your white salt and opting for this instead!)
240 ml/1 cup warm Water
Dash of Allspice, optional.
...You know the drill...toss it in the blender and mix on high speed until creamy and smooth. Serves 2.
Carob Nut Ice Cream
The bottom (round plump part) half of a Winter/Butternut Squash, peeled, seeded and chopped (I left about half of the mulch/pulp inside, but not the seeds.)
1 large handful of dried, pitted/stoned Dates
2 handfuls of nuts (I used 1 ea of Walnuts and a "Mixed Nuts" blend that contained Almonds, Peanuts and Walnuts)
3 Tbsp Maple Syrup
3 1/2 tsp Raw Carob Powder
1/3 tsp Allspice (I know, I use this stuff in everything...but it's so damn good!)
1 Tbsp Rice, Almond, Coconut or Breastmilk (for this particular batch I used Provamel's Rice Milk, which is one of the nicer milks I think)
It is important to note that this is not one of my easier recipes, so, I apologise in advance (but HEY, give me some credit, most of my things are pretty cheap and easy). This might not be the case however if you have a really good food processor, but if you are like me and are working with a cheap blender, be prepared to put in a bit of elbow grease.
Now. Chop up that squash into small pieces because otherwise you will do what I did and be stuck blending the darn thing a bit longer than you will like to. I put in very large pieces and was blending for ages. Toss the squash in with the liquid ingredients and pulse, stir, pulse, stir until you've got it into a chunky mush. Now add the dates and nuts and continue doing that pulse and stir thing until you have a consistency you are happy with, it should be like runny home-made ice cream with small chunks (I like chunks in my ice cream, don't you?) now add the powdered ingredients, pulse and stir a couple more times, and you can put this into a couple of plastic tubs and freeze it. I used two large hummous pots and managed to fill them to the brink, so in other words this will easily serve 4, or could just as easily serve only 2 if you keep it on hand in your freezer for those occasions, you know, when a friend needs you to come over pronto with a tub of ice cream...keep this on hand for just such occasions. What a favour you'll be doing them, bringing something so delicious AND giving their body to a raw treat... :) This has a very carob-y, nutty, ice-cream esque taste and consistancy and is just. YUM.
About 240 ml/1 cup Butternut Squash, peeled and chopped
1 Small carrot
1/2 to one whole small leek leaf, depending how you want it to taste
1/2 tsp Cinnamon
1 tbsp ground Black Pepper
2 tbsp Sunflower oil
2 tbsp Basic Cashew Cheeze
1 Tbsp Pine Nuts
1 Clove Garlic
1 tsp Fleur de Sel (which you can read about here, it is so good and loaded with minerals-I highly reccomend ditching your white salt and opting for this instead!)
240 ml/1 cup warm Water
Dash of Allspice, optional.
...You know the drill...toss it in the blender and mix on high speed until creamy and smooth. Serves 2.
Carob Nut Ice Cream
The bottom (round plump part) half of a Winter/Butternut Squash, peeled, seeded and chopped (I left about half of the mulch/pulp inside, but not the seeds.)
1 large handful of dried, pitted/stoned Dates
2 handfuls of nuts (I used 1 ea of Walnuts and a "Mixed Nuts" blend that contained Almonds, Peanuts and Walnuts)
3 Tbsp Maple Syrup
3 1/2 tsp Raw Carob Powder
1/3 tsp Allspice (I know, I use this stuff in everything...but it's so damn good!)
1 Tbsp Rice, Almond, Coconut or Breastmilk (for this particular batch I used Provamel's Rice Milk, which is one of the nicer milks I think)
It is important to note that this is not one of my easier recipes, so, I apologise in advance (but HEY, give me some credit, most of my things are pretty cheap and easy). This might not be the case however if you have a really good food processor, but if you are like me and are working with a cheap blender, be prepared to put in a bit of elbow grease.
Now. Chop up that squash into small pieces because otherwise you will do what I did and be stuck blending the darn thing a bit longer than you will like to. I put in very large pieces and was blending for ages. Toss the squash in with the liquid ingredients and pulse, stir, pulse, stir until you've got it into a chunky mush. Now add the dates and nuts and continue doing that pulse and stir thing until you have a consistency you are happy with, it should be like runny home-made ice cream with small chunks (I like chunks in my ice cream, don't you?) now add the powdered ingredients, pulse and stir a couple more times, and you can put this into a couple of plastic tubs and freeze it. I used two large hummous pots and managed to fill them to the brink, so in other words this will easily serve 4, or could just as easily serve only 2 if you keep it on hand in your freezer for those occasions, you know, when a friend needs you to come over pronto with a tub of ice cream...keep this on hand for just such occasions. What a favour you'll be doing them, bringing something so delicious AND giving their body to a raw treat... :) This has a very carob-y, nutty, ice-cream esque taste and consistancy and is just. YUM.
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