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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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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Because sometimes you just want your very own little [nut free, dairy free, grain free] Key Lime Pie.
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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.
Basic Almond Milk Recipe:
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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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:
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:
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:
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:
You have just created the perfect blissful breakfast bar. Makes 8 medium sized bars! Or 6 large ones.
Totally Optional:
Coconut Icing:
Mix together, drizzle over breakfast bars
OR
Raw Chocolate Icing:
Mix together, drizzle over breakfast bars
Shared at: Savoring Saturdays
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.
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
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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:
**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:
Raw Chocolate Drizzle:
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:
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