Breakfast

Grain Free Granola made from Nut Pulp

Budget Friendly - Grain Free Granola!This granola is now my top favorite use for the leftover nut pulp you get after making a fresh batch of nut milk! The nut pulp creates a light and crunchy granola. It’s perfect for guilt free, grain free snacking. I sell high quality 100% nylon mesh bags, made here in the USA, on my website for $10 each (free shipping!) so you can make batch after batch of fresh almond, walnut, or hazelnut milk, and then also have an endless supply of nut pulp to make this granola. I love pure + simple recipes like this, where nothing goes to waste and the whole family can enjoy them.

This recipe was inspired by a photo Alicia took of the honey nut granola she made from a recipe in the cookbook, A Place to Start Without Sugar or Starch, which I haven’t actually read yet myself. She shared the photo in our Low/No Starch Diet for Ankylosing Spondylitis on Facebook. And I was like, awesome! A granola made from nut milk pulp! Brilliant. I created my own version below. I hope you enjoy this as much as I do.

Feel free to use the pulp from any nuts. Almonds seem to yield the most pulp. You can also use walnut, hazelnut, or another nut that you prefer….

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Flax Waffles (grain free, low carb, paleo, keto)

Flax Waffles - Low Carb - Keto - Paleo
If you like my Flax Jacks Pancakes Recipe (post here), then I think you are going to love these Flax Waffles! They are light and have almost a buttery taste and texture to them. I just took my pancake recipe and added in some organic expeller pressed coconut oil (expeller pressed coconut oil has no coconut taste). I also made a successful batch of waffles without the added fat, but really like the texture best with it. I personally like the taste and color of golden flax seeds best, but feel free to use dark brown flax seed meal in this recipe if you please….

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Flax Jacks Pancakes (paleo, starch-free, keto, low carb)

These Flax Jacks remind me of the buckwheat pancakes I used to enjoy eating before I went grain/starch free. To me, this version is just as filling, and they still have that “whole grain” taste, even though they are grain free!
Flax Jacks Pancakes - paleo - low carb - keto - vegetarian

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Fresh Walnut Milk

Have you Milked a Walnut Today?

Have you Milked a Walnut Today?

Walnut Milk is quickly becoming one of my favorite raw vegan milks! It is so smooth and provides such a great buttery base for other smoothies, like the raw chocolate milkshake and holiday smoothie I have posted below. With almond flour and almond butter in so many recipes these days, I am really enjoying a break from almond milk, and instead drinking this simply satisfying walnut milk. And cheers to Walnuts being in season right now! At our local farms here in NW Oregon, you can get walnuts in the shell for $2.20 per pound, and then once cracked, you average around $4 per pound, which works out to about $1.25 per quart of this fabulous milk, or 25 cents a glass! So worth it!

Raw Vegan Walnut Milk Recipe:

  • 1 cup raw walnuts (soaked 2 to 8 hours)
  • 4 cups pure water
  1. Soak.
  2. Rinse.
  3. Blend.
  4. Strain through a nut milk bag.
  5. Enjoy & store in a glass jar in the fridge. This walnut milk makes an excellent base for smooth & buttery raw chocolate milk shakes!!  Be sure to save the leftover walnut pulp to make this rich and heavenly raw fudge recipe here!

Raw Walnut Chocolate Milkshake:

  • 1 cup fresh walnut milk
  • 1 Tablespoon raw cacao powder
  • 1 Tablespoon maple syrup or honey
  • 1/2 teaspoon vanilla
  • 3/4 cup ice
  1. Blend all ingredients together (except ice).
  2. Add in ice, blend.
  3. ENJOY! It is so good!!

Raw Blissful Holiday Smoothie:

  • 1 large ripe pear
  • 1/2 cup fresh walnut milk
  • 2 fresh or dried figs
  • 1/2 Tablespoon honey or maple syrup
  • 1/2 Tablespoon fresh rosemary
  • 1/4 teaspoon cinnamon
  • 1/2 cup ice

1. Blend all ingredients (except ice) together until creamy. 2. Add in ice, blend. 3. This smoothie takes all the flavors of the holidays and whips them up into one sweet and savory smoothie! LOVE this treat!!

Cinnamon Rolls

Vegan Paleo Cinnamon Rolls ~ recipe

These cinnamon rolls take me back to childhood, seriously, in my Grandma’s kitchen when we would make cinnamon snails. One of those totally “homemade” in Grandma’s kitchen recipes, you know, Grandma would pop open a tube of Pillsbury dough, we would roll it out and drop in cinnamon, sugar & raisins. Wait a few minutes for it to bake, then top it with a simple icing made with powdered sugar.
 
Whew. Now that is a cinnamon roll that would send my body and gut over to the dark side these days, no thanks!! Not gonna happen! But I still love and cherish you so, so much Grandma!!I really do have the most amazing women for Grandmas.
 
And I can honestly say that while these cinnamon rolls have none of the same ingredients as the ones Grandma used to make, (well except for cinnamon & raisins) they are truly so much better! Just don’t tell my Grandma, as she won’t believe you.

And while I am loving these grain free cinnamon rolls fresh outta the oven, they actually taste fabulous raw or cooked. This is a raw food website after all, but every once in a while I get that cooked food craving you know, and I totally go with it. The dough is super yummy either way.  If you want another fully raw cinnamon roll recipe that doubles as a great way to use up left over almond pulp, check out this recipe here. And I also have this other raw cinnamon roll recipe using apples & flax seed here. But I am gonna say, I still favor this recipe raw over the other two, but don’t get me wrong, those are good recipes too!

And I have to give credit where credit it due, I got the base of this recipe from Taylor Made it Paleo. I just tweeked the recipe to make it vegan as well as paleo, and I found myself sharing my adjustments with so many friends, I figured it was time to publish this recipe on my website. Thank you again Taylor, as I love this recipe!

Dough Recipe:

  • 1 + 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 4 Tablespoons coconut oil, melted
  • 2 flax “eggs” (2 TBS ground flax stirred into 6 TBS water)
  • 2 Tablespoons maple syrup, coconut nectar, or honey
  • 1 teaspoon vanilla extract

Cinnamon Filling:

  • 1/4 cup maple syrup
  • 1/2 cup raisins
  • 1/3 cup chopped figs
  • 1 Tablespoon coconut oil, melted
  • 1 Tablespoon cinnamon

Preheat oven to 350. Melt coconut oil.

Mix dough ingredients together. then roll out over a piece of parchment or saran wrap. Mash down into a rectangle shape.

Mix filling ingredients together and spread out over flattened dough.

Roll up carefully, using the saran or parchment paper to help keep the roll smooth. Roll into a log shape, and cut into about 8 cinnamon rolls.

Place on greased cookie sheet and bake 15 minutes. Or keep them raw and don’t bake – they are pretty damn tasty unbaked too!

Enjoy as is with a cup of caffeine free Dandy Blend! Or add a simple icing made of a few tablespoons melted coconut butter mixed with a couple tablespoons sweetener.

Vegan Paleo Cinnamon Rolls ~ recipe

If going for a fully raw approach (pictured below) I would suggest making your own almond flour by soaking and sprouting your almonds overnight, popping the skins off, then dehydrating the almonds for 12 hours and then grinding into a flour. Or you can do what I did and just buy a bag of Honeyville [not raw] almond flour to keep in your freezer for special occasions when you really want a yummy easy baked cinnamon roll (pictured above).

 Raw Vegan Cinnamon Rolls ~ recipe

Let’s Make Fresh Nut Milk!

make fresh nut milks

They are finally here! Betty’s Nut Sacks, or also called Nut Milk Bags! They are my 2nd favorite kitchen tool/gadget ever, 2nd only to the Vitamix which will always be in 1st place. And these bags are like a BFF to the Vitamix, or any blender really. Click here to purchase your own Nut Milk Bag!

I honestly can’t believe how much use I get out of this little nut sack! I use it a few times per week to make fresh almond & hazelnut milks. I also use it when on a juice fast, as I much prefer juicing with my Vitamix and this nut sack more than using my actual fancy juicer. True story! Read more here. I also use this bag for making fast & easy fresh cauliflower “rice”, and for straining my homemade soup stocks, especially my Raw Tom Kha.Betty's Best Nut Sack

I am now selling these handy dandy nut milk sacks direct! Just click here to get your own bag! Also included with each bag is a useful little guide with some of my favorite recipes! I have tried and tested many a nut sack, and I honestly truly believe these are the best sacks on the market! They are cut on the bias, so there is a natural give & gentle stretch to the fine nylon mesh when straining. They are industrial strength, machine washable (I have even run them through the dishwasher). For the most part I just rinse with water after use and hang dry, as they dry so quickly, and won’t harbor bacteria like a lot of other sacks on the market.

Fresh DIY Almond Milk

A Few Reasons why I ♥ DIY Almond Milk:

1. It is so decadent and delicious

2. It is the cheaper than anything store bought

3. There are no nasty stabilizers, preservatives, or gut irritants like carrageenan or guar gum added

4. The by product of making nut milk, is the beautiful like and fluffy nut pulp (wet flour) that is left over. It can be used in countless recipes (see below)

5. It only take a few minutes at most to make a fresh quart of milk

6. Raw chocolate hazelnut milk smoothies are the bomb!

7. It is truly a “raw” and vibrant milk unlike the processed stuff in the carton.

8. Cuts down on waste & packaging associated with the stuff made in a factory

9. Drinking freshly made milks make me feel good

10. I love sharing fresh nutrient dense smoothies with friends

11. There are no added sweeteners or refined sugars, you get to sweeten how ever you like!

12. You KNOW its Non-Gmo

13. Making things from scratch makes you appreciate them more

14. And most important, no creatures were hurt or suffering in the making of this milk!

Almond Milk tastes better when shared with friends!

Basic Almond Milk Recipe:

  • 1 cup raw almonds
  • 4 cups water

Ideally you want to soak your almonds for 8 to 12 hours in water at room temperature to activate the sprouting process. But if you don’t have time to soak you nuts, don’t sweat it, you can still make fabulous nut milk.

Blend almonds with 4 cups water on high in a blender. Hold the nut milk bag open with one hand over a bowl, and pour the almond milk into the bag. Twist the top of the bag shut, and gently squeeze out the fresh almond milk. Use the left over nut milk pulp in a variety of different raw recipes. Pour the fresh decadent almond milk into a quart jar and store in the fridge. Sweeten to your liking.

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Blog post also featured on:

No Juicer Required

Juicing without a Juicer: Fresh Ruby Juice

This week I am doing a little juice fast. And this time I am doing it without a juicer. And even though I have a really nice juicer, often the thought of cleaning it out makes me not feel like juicing as much, just being totally honest here! SO, this week I am blending everything up in my Vitamix and straining it through a nut milk bag. (You can order my most favorite nut milk bag directly from me here!) And I have found that I LOVE doing it this way!!

A few reasons why:

1. Super easy clean-up

2. More flexibility in what I can juice (i.e. frozen fruits can be tossed right in.)

3. You get so much more juice out of each piece of produce. Once you have strained it through a nut milk bag, and given it a good squeeze, there is just a little bit of compacted fiber left to feed to the dogs or toss in the compost bin. As compared to all the left over pulp my juicer creates.

4. It takes a lot less fruits & veggies to produce a glass of fresh juice

5. You don’t have to spend time cutting up produce as carefully or spend as much time feeding each piece through a juicer.

6. You can really maximize the flavor of the fresh herbs like mint & basil you add, as they get blended in really well.

Now, I can totally see where some people would rather stick with a juicer, especially when you are juicing things like wheat grass that get destroyed when being blended to quickly. I completely understand and I totally support you for using your juicer! Juice on!! And I still appreciate having my nice fancy juicer too. It just comes in a far cry in 2nd place behind my Vitamix for how much use it gets. So if you are on the fence as to purchase a good blender or a juicer, I personally recommend going with a nice high speed blender and then purchase an $10  nut milk bag, which can be used for making homemade almond milk and fresh juices!

My Ruby Juice Recipe:

  • 1 cup frozen blackberries
  • 1 cup frozen raspberries
  • 1/2 cup frozen cranberries
  • 1 cup handful fresh mint leaves
  • 1 cup handful fresh parsley
  • 1 cup fresh radishes
  • enough water to get the blender to spin

Toss everything in a blender. Ideally fresh is best, but I am in the process of using up the last of last summer’s frozen berries to make room for more this summer! I just blended everything together on high, then poured and strained through a nylon nut milk bag. I gave it a good few squeezes to separate out all the fiber and seeds. I tossed out the fiber and seeds, poured the juice in a glass, and enjoyed every last drop! It was like the smoothest raspberry smoothie I had never had before!

Note: Since I used all frozen berries, it was very cold on my hands squeezing the juice through the bag. Warning: very cold fingers! So ideally one would use fresh berries, but if all you have on hand are frozen ones too, don’t let it stop you! ♥

For lunch today, I made a delicious green juice version of my Cucumber Gazpacho recipe in my Vitamix (omitting oil, omitting avocado, but adding extra garlic and celery) and it was heavily! I strained it through my nut milk bag with such ease too!

As also seen on:

frugaldaysad1

Raw Raspberry Bliss Bar

Raspberry Bliss Bar #raw #paleo #vegan @bettyrawker.com

This bar freaking tastes just like a jelly filled donut, in a grain free, raw vegan sorta way!

I used a base similar to the raw donut hole recipe, spread on a layer of raw raspberry jam, and topped with crumbled walnuts, dried coconut & cacao nibs. There is also an optional icing you can drizzle over the top, but totally not necessary ♥

   Raspberry Bliss Bar #raw #paleo #vegan @bettyrawker.com

Base Layer:

  • 1 cup dried coconut
  • 1 vanilla bean scraped, or 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • pinch sea salt
  • 1 cup raw walnuts
  • 9 medjool dates, pitted (about 1 cup)

Blend coconut, vanilla, cinnamon, & sea salt together in food processor for 30 to 60 seconds. Add in walnuts, blend. Then add in 9 pitted medjool dates. Press mixture into a wax/parchment lined pan. Set in fridge to firm up.

Raspberry Layer:

  • 1.5 cups frozen raspberries, thawed, drained
  • 4 medjool dates, pitted
  • 2 TBS chia seeds

Blend only raspberries and dates until dates are well combined. Pour into a bowl, and stir in chia seeds. Let set for 15 minutes, stirring on occasion. It will thicken into a nice raspberry “jam”. If not thick enough after 15 minutes, stir in a little more chia until you have the right consistency. Spread over base layer.

Topping:

  • 1/3 cup dried coconut
  • 1/3 cup raw walnuts
  • pinch cinnamon
  • pinch sea salt

Pulse topping ingredients together until a nice crumble is formed. Sprinkle over raspberry layer. Garnish with cacao nibs, set in fridge to firm up.

Garnish:

  • 2 TBS raw cacao nibs

You have just created the perfect blissful breakfast bar. Makes 8 medium sized bars! Or 6 large ones.

Totally Optional:

Coconut Icing:

  • 2 TBS coconut oil,melted
  • 2 TBS coconut butter, softened
  • 1 TBS maple syrup

Mix together, drizzle over breakfast bars

OR

Raw Chocolate Icing:

  • 2 TBS coconut oil, melted
  • 1.5 TBS raw cacao
  • 1 TBS maple syrup

Mix together, drizzle over breakfast bars

 

Raspberry Bliss Bar #raw #paleo #vegan @bettyrawker.com

Shared at: Savoring Saturdays

Raw Vegan Donut Holes!

Cinnamon Donut Holes #raw #paleo #glutenfree @bettyrawker

Three Words: Yum. Yum. Yum.

These raw grain free paleo donut holes are better than the real thing! I promise. For a “nut-free” AIP Paleo version made with “tigernuts” (a tuber, not an actual nut) see my recipe for AIP Paleo Donut Holes.

Cinnamon Sugar Donut Holes

  • 1 cup shredded dried unsweetened coconut
  • 1/3 cup almonds (if you have time:soaked overnight, skins removed)
  • 1 vanilla bean, scraped, or 1/2 tsp vanilla
  • 1 tsp cinnamon
  • pinch of sea salt
  • 4 medjool dates, pits removed
  • 2 TBS coconut nectar, maple syrup, or honey

Coating:

Add dried coconut to food processor, and process alone for 30 sec to 1 min to release oils. Add in almonds, vanilla, cinnamon, sea salt, process until all mixed & fine. Add in dates process, and then add in honey.
Form into balls with your hands. Roll in coconut sugar & cinnamon coating.

You can eat the as is, freeze, or dehydrate at 115*F overnight.

ENJOY!!
♥

This recipe is adapted from a recipe by Brandi Rollins found in a free menu plan from Raw Foods on a Budget.

And thank you to “And Love it Too” for featuring this recipe in this gluten free recipe round-up here and shared at Healthy, Happy, Green & Natural Party Hop and Meatless Mondays and Allergy Free Wednesdays and Gluten Free Fridays

Yummy Raw Paleo Donut Hole!

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