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!
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vegetarian
Key Lime Pie (paleo, dairy free, nut free, AIP)
Because sometimes you just want your very own little [nut free, dairy free, grain free] Key Lime Pie.
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Paleo Egg Rolls (vegan)
Let’s Make Fresh Nut Milk!
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.
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.
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!
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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Raw Raspberry Bliss Bar
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 ♥
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
Shared at: Savoring Saturdays
Raw Vegan Donut Holes!
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:
- 1 TBS Coconut Palm Sugar
- 1 tsp cinnamon
- 1 TBS shredded unsweetened coconut
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
Hazelnut Truffles
These hazelnut truffles are the answer to:
“I just made hazelnut milk, but I have no idea what to do with the left over pulp?!”
You will likely find that your intake of raw vegan hazelnut milk goes up as you fall in love with these light little truffle balls, and you will be looking for any excuse to make more!
These truffles would also make great “raw cake pops” as they could easily be stuck onto sticks & served.
Recipe:
- 1 cup roughly – left over “wet” hazelnut pulp (hazelnut milk recipe below)**
- 1/2 cup raw cacao powder
- 1 cup medjool dates (8-10) pits removed (can be soaked 20 minutes)
- pinch sea salt
- 2 TBS maple syrup
**can also use 1 cup hazelnuts in place of hazelnut pulp
In food processor, blend hazelnut pulp and cacao powder. Add in dates, pinch sea salt, blend. Add in a little maple syrup to help “stick” together. Roll into balls, and then roll into chopped hazelnuts. Drizzle with raw chocolate. Chill. Serve!
Finish with:
- 1/3 cup chopped hazelnuts
- optional: raw chocolate drizzle (recipe below)
Raw Chocolate Drizzle:
- 2 TBS coconut oil, melted
- 2 TBS cacao powder
- 1 TBS maple syrup
Mix ingredients together, melt in food dehydrator, or double boiler. Drizzle over chilled truffles, place in fridge to “set”. Coconut oil chocolate drizzle firms up nicely when chilled.
Raw Hazelnut Milk Recipe:
- 1 cup raw hazelnuts
- 4 cups water
Blend nuts & water in a blender. For best results use a Vitamix. Once nuts & water are blended well into a milky liquid, strain through a Nut Milk Bag. Pour “milk” into a mason jar to drink later, or blend with 1 date or 1 TBS sweetner, and a vanilla bean, and enjoy! Use leftover “pulp” in truffle recipe above.
Shared at: Happy Healthy Green Natural Party Blog Hop
