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Cashew Cream Dip with Apples

Walker and I enjoyed this silky smooth dip with thinly sliced apples. It was a delicious, mostly raw snack.

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Little buddy was running back and forth to dip his slices in my dip. It helped that he was dressed up as a Fire Chief I think 😉

Firechief

Seriously, if you have little ones…you HAVE to check out the Melissa & Doug outfits on Amazon – this is his: Melissa & Doug Fire Chief Role Play Costume Set, my MIL picked it up for Walker for Christmas 🙂

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Cashew Cream Dip

Ingredients:

  • ½ cup raw cashews, soaked overnight in filtered water, drained
  • ¼ cup filtered water
  • 1 Tbsp maple syrup
  • 1 tsp ground cinnamon
  • Pinch fine sea salt, to taste

Directions:

Add all ingredients in a high-speed blender (such as a Vitamix). Process on low, going up to high slowly, tamping as needed, until smooth. Pour into small bowls, chill for at least an hour, for the flavors to develop. Enjoy with thinly sliced apples, or a favorite crunchy fruit. – Also wonderful drizzled over a bowl of oatmeal…..

Serves 2 to 4.

~Sarah

PS: Check out my giveaway for a copy of 500 Best Quinoa Recipes!

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Backwoods Whoopie Pies

These turned out so nice I had to double post the recipe! The recipe was posted on our TrailCooking blog today as well:

If you love raw treat full of cherries, almonds and cherries and even more almonds, keep reading!

Backwoods Whoopie Pies

Ingredients:

Filling –

  • 3 Tbsp raw almond butter, chunky or smooth (see notes)
  • 2 Tbsp raw honey
  • ½ tsp ground cinnamon
  • Pinch fine sea salt

Directions:

Cookies –

Freeze a baking sheet till cold, line with parchment paper.

Add the cherries, almonds and chocolate to a food processor, grind on high until crumbly. Add the remaining ingredients, process until mixed.

If making in temperatures above 70°, the mixture will be very soft, even wet – this is OK. Make balls with a 1 Tablespoon Disher, press together with your hands, place on the cold baking sheet. The cold will set up the ball quickly, press gently to flatten into a cookie. Once you have 16 cookies, place in the refrigerator to finish setting up. When cold, peel off the parchment paper and fill.

Filling –

Stir the filling with a small spatula till smooth. Lay out 8 of the cookies with the tops facing down, spread the filling on, top with another cookie, press gently.

Store tightly sealed. For carrying, either wrap individually in plastic wrap or carry in a small tub.

Makes about 8 cookies.

Notes:

I used dried cherries with a touch of sugar added, for me these are the easiest to source. You can use what you like – just try to avoid cherries treated with sulfites. Almond butter can be hard to source raw if you live in more remote areas. It is becoming a lot easier to find though, even Trader Joe’s sells it. I prefer crunchy, love the texture. You can of course make it yourself if you have a food processor or a high-speed blender, such as a Vitamix (we make our own nut butters often).

The coconut oil adds a nice texture and needed calories for hiking, you can leave it out if desired. The unsweetened natural coconut will pull in the extra fat upon sitting, so don’t worry about the balls being too “wet” when you are making them.

Do let them warm up a bit though before eating, just enough that you get to enjoy all the flavors!

~Sarah

Trail Eats: 3 Raw Recipes

From our column Trail Eats in Washington Trails Magazine, in the July/August 2012 issue. The focus (or theme if you will) was healthy trail snacks in easy, portable form. Recipes that are raw, vegan and gluten-free.

These bars carry well, wrap tightly before packing.

Blueberry Almond Bars
Ingredients:

Directions:
Chop the dates up roughly. Add them and the remaining ingredients into a food processor. Pulse until chopped up, run on high for 3 to 4 minutes until finely diced and starting to stick together.
Line an 8″ x 8″ glass dish with parchment paper on the bottom, knock the mixture into the dish and flatten out, pressing down hard to compact it. Cover and refrigerate. Cut into bars of desired size, wrap each bar tightly.
For long term storage keep in the refrigerator, use up in 3 weeks for best taste.

These bars are full of fiber, nut protein and chocolate to crave the sweet monster but with no refined sugar (dates give the sweetness).

Chocolate Chia Bars
Ingredients:

  • 1/3 cup Chia Seeds
  • 1 cup Raw Almonds
  • 1 1/2 cups pitted Medjool Dates(15 to 25, depending on size)
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp pure almond extract

Directions:
In a food processor pulse the almonds a couple of times, transfer to a small bowl. Add the dates and process until a paste forms. Add the nuts and remaining ingredients in, process until mixed.
Line an 8×8″ glass baking dish with plastic wrap, knock the mix out and flatten into the dish, until even, press down firmly.
Cover and refrigerate till cold, cut into bars and store tightly wrapped.
Notes:
Chia seeds can be an odd texture if you are not used to them. To make them finer, grind them in a clean coffee mill first, use as directed above. When eating the bars be sure to drink plenty and to be blunt: if you are not used to a higher fiber diet eat these in SMALL servings!

Enjoy these little bites. They are a pretty green and purple from the pistachios.

Pistachio Truffles
Ingredients:

  • ¾ cup Almond Meal/Flour
  • ½ cup D’Noir Prunes, finely chopped
  • ¼ cup natural peanut butter or favorite nut/seed butter
  • 3 Tbsp pure maple syrup
  • 2 Tbsp semi-sweet or dark chocolate chips, chopped
  • 1/4 cup unsalted pistachios, chopped

Directions:
Stir all the ingredients but the pistachios together until well mixed in a bowl. Add the pistachios to a shallow bowl. Use a 1 Tablespoon Disher (scoop) to make balls, roll gently in your hands to smooth out, then roll in the nuts, gently pressing them in. Store wrapped in the refrigerator until trip time, use within 3 weeks for best taste.
Makes about 15 balls.

~Sarah

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