Tuesday, December 16, 2014

Orange Persimmon Scones! (Oil Free)

Enjoy with a cup of tea. :D
Hi all! I hope you all are having an awesome December! I can't believe it is almost the end of the year. This year went extremely quick and it has taught me to really stay in the present moment and savor each moment that is given to me. Counting the blessings in my life has really taught me to appreciate all that is given to me and since I have been practicing this, I feel that each day my heart opens up a little more. It's one of the best feelings in the world. :)

Anyhoo, this leads me to persimmons. I was blessed to have been at work at the same time that my coworker's friend came in to deliver persimmons. My coworker said that he was selling local organic persimmons to anyone that wants them. And of course I said, "Yes!" but in my head it was more like a, "Hell, yeah!" :P What was awesome too is that I was able to share some of these luscious gems with some of my other coworkers who have never even tried a persimmon. They were so surprised at the flavor and really enjoyed it. I love giving the gift of fruit. :P Fruit always makes people happy. :)

Which now leads me to these scones, which are made with the persimmons that I feel blessed for having the opportunity to buy. Whew! Sorry if that felt like a math proof. LOL! I wanted to make something interesting with these persimmons and for some reason, scones were on my mind. I have never made scones and thought it to be a challenge I could give myself. Plus, I wanted to give something homemade to my secret santa at work and thought scones would be the perfect fit; being that my secret santa loves tea and well, scones just go so well with tea. And I didn't want to buy her tea because we both work in a tea house and can get tea whenever we want.

Oh and these scones just fit the bill. They are soft but still have a dry crumb that scones are supposed to have and have a lovely orange flavor to them in the background. And the glaze just makes them more decadent. Perfect with a cup of hot tea or just dipped in some almond milk. :P Well, without further ado, let's get on to the recipe!


Orange Persimmon Scones

This recipe only yields 6 small scones, but feel free to double it to make even more scones! The only thing I would change when doubling it is that instead of just making one circle with the dough to create the scones, I would make two circles of dough so you still end up with wide wedges as opposed to skinnier ones. Yay for scones! 

Yield: 6 scones
Prep Time: ~25 minutes

Scone Ingredients:
37.5 grams (6 tablespoons + 1 1/2 teaspoons) gluten free oat flour
25 grams (1/8 cup + 1 1/2 teaspoons) buckwheat flour
25 grams (1/8 cup + 1 1/4 tablespoons) teff flour
12.5 (1 1/2 tablespoons) grams tapioca flour 
1 1/2 teaspoons baking powder
1 teaspoon flax meal
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine pink Himalayan salt
25 grams (2 1/2 tablespoons) coconut butter
45 grams (3 tablespoons) non-dairy milk (such as almond, coconut, rice, soy, etc.) 
35 grams coconut sugar (3 1/2 tablespoons)
25 grams (2 1/2 tablespoons) 1/4 inch chopped persimmons (with skin)
1 teaspoon lemon juice
1/4 teaspoon orange zest
                -
Glaze Ingredients:
18 grams (1 tablespoon) maple syrup, room temperature or heated slightly
15 grams (1 tablespoon) coconut butter, melted
1/2 tablespoon non-dairy milk

Instructions:
Preheat oven to 350 F.
In a large bowl, whisk the oat flour, buckwheat flour, teff flour, tapioca flour, baking powder, flax meal, cinnamon, ginger and salt until completely combined. 

Add the coconut butter to this flour mixture and with your hands, crumble the coconut butter in with the flour until the mixture looks like coarse sand. Set aside.

In a blender, blend the non-dairy milk, coconut sugar, persimmons, lemon juice and orange zest until smooth.

Add the mixture from blender into the bowl of flour mix and using a rubber spatula, mix until all the flour is moistened and a dough comes together. It will be a moist dough. Try not to mix too much. Set aside to dry up a bit for about 3 minutes. 

On a parchment lined or silicon lined baking sheet, form the dough into a 5 inch circle that is about 3/4 inch thick. Using a knife cut into 6 wedges.
With a turner spatula, get under each wedge to separate the wedges on the baking sheet. Be very careful and gentle as they will want to break apart. But no worries, they will hold up when they are done baking. :) Or if you are pressed for time, you can most certainly plop the scone dough onto the parchment into six equal plops of dough. Either, way, it will still be delicious. :P

Bake in the oven for about 12 minutes or until the middle is cooked through and the top of the scone does not indent when you press it lightly with your finger.

Let cool on the baking sheet for 5 minutes and then transfer them to a cooling rack or large plate to finish cooling.

While the scones are cooling, mix up the glaze ingredients. Mix the maple syrup, coconut butter and almond milk in a small bowl until completely combined. When the scones are completely cooled, spread the glaze on each scone. Enjoy! :)

Substitutions:

  • Feel free to try different whole grain flours (such as brown rice flour, sorghum flour, millet flour, quinoa flour, etc.) for the gluten free oat, buckwheat and teff flours and try different starches or white flours (such as white rice flour, arrowroot starch, potato starch, etc.) for the tapioca starch . I would only substitute the flours and starches by weight, not volume, but if you have any success substituting by volume I would love to know! It sometimes works! As long as you have fun and are being creative in the kitchen, I think that is the only thing that matters. Bending the rules makes things more fun sometimes. :P
Beautiful persimmons. :)

Here is the nutritional information for the scones from CRON-O-Meter. What is awesome about these scones, is that compared to the blueberry scones one can get at Starbucks, these are a true winner! Comparatively, gram for gram, these scones have more fiber, less calories, less fat and less sugar! These scones also contain Vitamin C and have no cholesterol as compared to scones one can buy at Starbucks. Yay for tasty and healthy scones! :)

Thank you so much for stopping by today to check out this recipe. I really appreciate it. If you try these scones out, please let me know how they turned out for you! I would love to know! Take care and I will be back soon with another recipe!

Love,
Rawnessa <3


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Sunday, November 30, 2014

Butternut Bonanza!: Butternut Blondies with a Walnut Caramel Topping


Hi all! I hope you are all doing well! I'm sorry that this post has come post Thanksgiving, but this treat can be eaten any day after or anytime of the year. :) What's also nice is that if you happen to have any leftover steamed or baked butternut squash from Thanksgiving, this recipe is right up your alley. :)

At first I originally wanted to make a butternut and white chocolate swirl blondie, because I thought the flavor combinations would be awesome. But then I got to thinking. I don't really like chocolate (GASP. I know, weird) and I don't really want them in these blondies. I feel that since it is a blondie, it should not have any remnance of chocolate in it. I mean, the brownie gets enough chocolate love, let brownie's cousin have her own spotlight in which to shine. :) And the addition of butternut squash to these blondies keeps them moist without bringing the fat content sky high as well as bringing its awesome nutritional profile with it. An A+ in my book! :)

The ratio for this recipe was inspired by Jonathon from The Canary Files. His post through the Gluten Free Ratio Rally for Vegan Marbled Banana Walnut Blondies won me over and I appreciated that he also was not a fan of chocolate. And his brownies looked fabulous! So I used the ratio as inspiration and ran with it. And the result was fabulous and not to mention, oil free! :D

I hope you all enjoy the recipe and hoped you enjoyed this Butternut Madness Bonanza! :)


Butternut Blondies with a Walnut Caramel Topping

Yield: 12 2"x1.5" squares
Prep Time: ~20 minutes
Bake Time: ~18-20 minutes

Ingredients:
75 grams (3/4 cup + 1 tablespoon) gluten free oat flour
30 grams (1/4 cup) buckwheat flour
30 grams (2 1/2 tablespoons) teff flour
15 grams (2 tablespoons) tapioca flour/starch
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/8 teapsoon cloves
1/4 teaspoon fine pink Himalayan salt
1/2 teaspoon baking powder
250 grams (1 cup + 1/8 cup) steamed and 1/2 inch cubed butternut squash
100 grams (1/2 cup) coconut sugar
25 grams (1 tablespoon + 1/2 teaspoon) maple syrup
50 grams (3 heaping tablespoons) coconut butter, softened 
7 grams (1 tablespoon) ground flax seed
30 grams (3 tablespoons) water
1 teaspoon vanilla extract
                    - 
18 grams (1 tablespoon) maple syrup
15 grams (1 tablespoon) coconut butter, softened
50 grams (1/2 cup) toasted walnuts, chopped

Instructions:
Preheat oven to 350F.
In a large bowl, whisk together the oat flour, buckwheat flour, teff flour, tapioca starch, cinnamon, ginger, nutmeg, cloves, salt, and baking powder. Set aside.
To a blender, add the butternut squash, coconut sugar, 25 grams maple syrup, 50 grams coconut butter, flax seed, water and vanilla extract and blend until completely smooth.
Add the blended mixture to the flour mixture and whisk to combine. 
Line an 8 x 8 inch square baking pan with parchment paper.
Pour the mixture into the baking pan and spread it evenly to all corners.
Bake for 18-20 minutes or until a toothpick comes out clean.
Meanwhile, while the blondies are baking, in a small bowl, combine the 18 grams of maple syrup and 15 grams coconut butter until completely smooth. As soon as the blondies come out of the oven, spread this mixture all over the top of the blondies and sprinkle the walnuts over the top as well. Press down on the walnuts slightly so that they are held in place on top of the blondie. Let cool in the pan 10 minutes. Take out of the pan while leaving in the parchment and set on a cooling rack until completely cooled. 
Cut and enjoy! :)



Here is the nutritional information for these blondies from CRON-O-Meter. These blondies are high in beta-carotene (which is the precursor to vitamin A and is from the lovely butternut squash), manganese and have a good amount of iron and calcium per serving. Woot woot for putting squash in desserts! :)

Thank you all for stopping by and checking out this recipe. I hope you get to try it out! This will be my last post for the Butternut Bonanza but it won't stop me from using butternut squash in creative ways that may show up on the blog in the future... But for now, I think three posts is enough for butternut squash recipes. :) More to come and I will catch you all later! :)

Love,
Rawnessa <3


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Tuesday, November 25, 2014

Butternut Bonanza!: Puerto Rican Butternut Squash and Green Pea Risotto (Risotto de Calabaza y Guisante a lo Criollo)

May I have a bowl, please?
Hi all! I hope you all are enjoying your week so far! I know I am, especially after making this recipe. :) I'm in heaven! It's a little more time consuming than the other recipes that I post, but it is oh so worth it! This is great as a side dish for Thanksgiving (if you want to add a Puerto Rican flair to your dinner feast!) or as a nice dinner entree. It's creamy, filling and oh so good! And no cheese or butter was added, as is what is usually added to a risotto. An A+ in my book! :)

I've been wanting to create a recipe that had a Puerto Rican feel to it but while still remaining vegan, gluten free (which is easy peasy in Puerto Rican cooking. Who knew?) and yummilicious! I love using sofrito (a combination of onions, garlic, bell peppers (or aji dulces if you can get them), and cilantro) in dishes because it brings out so much flavor to anything you make! It's the equivalent to the French's use of mirepoix, but with a Puerto Rican twist. I feel like every culture has their own mirepoix or sofrito and exploring those different cultures makes cooking so much fun! I learned how to make sofrito from my mom and boy am I glad she taught me the basics of Puerto Rican cooking. I'm by no means as good as her at creating the most authentic of dishes (being that I veganize and health-ify every dish I make) but I try my best! I hope you think this is somewhat authentic Mom!

I think the addition of the butternut squash and the peas gives the dish a sweetness and fall flavor that I love. If I was in Puerto Rico, I probably would have used pigeon peas (gandules) for the sweet peas to give a more authentic feel, but the sweet peas lend a nice touch and plus they're much easier to obtain than pigeon peas. Anyhoo, I hope you enjoy the recipe as much as I did! :)

Puerto Rican Butternut Squash and Green Pea Risotto                                 (Risotto de Calabaza y Guisante a lo Criollo)

 Yield: ~6 1/2 cups
 Cooking Time: 1 1/2 hours
Servings: ~ 6

Ingredients:
283 grams (1 1/2 cups) short grain brown rice
588 grams (2 1/2 cups) filtered water
                     -
228 grams (1 1/2 cups) 1/2 inch chopped tomatoes
110 grams (heaping 3/4 cup) 1/2 inch chopped green bell pepper
110 grams (heaping 3/4 cup) 1/2 inch chopped red bell pepper
76 grams (1/2 cup + 1/8 cup) 1/2 inch chopped yellow onion
56 grams (1 1/4 cup) roughly chopped cilantro (leaves and some stems)
14 grams (1/4 cup) sun dried tomatoes reconstituted in 1/4 cup boiled vegetable stock
1 tablespoon minced garlic
                      -
5 cups (1250 grams/1183 mililiters) vegetable stock
1 teaspoon coconut oil
2 tablespoons 1/8 inch sliced green olives
3/4 teaspoon fine pink Himalayan salt
1/2 teaspoon ground cumin seed
1/2 teaspoon ground coriander seed
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon turmeric powder
1/8 teaspoon cayenne
                         -
280 grams (1 1/2 cups) steamed cooked 1/2 inch chopped butternut squash
138 grams (1 cup frozen) sweet green peas
11 grams (1/4 cup) roughly chopped cilantro (garnish, optional)

Instructions:
Place brown rice in a medium sized bowl and cover with the water. Let soak for 8 - 12 hours on your counter top. Drain, rinse and set aside.

Place the tomatoes, green bell pepper, red bell pepper, onion, the 1 1/4 cups cilantro, sun dried tomatoes along with the vegetable stock in which they were reconstituted and minced garlic in a blender or food processor and blend (process) until smooth. Set aside.

In a pot, heat up the vegetable stock and keep on a low simmer.

In a large pot, heat up the coconut oil on medium-low heat. Once heated, add the contents from the blender, the green olives, salt, cumin, paprika, onion powder, garlic powder, black pepper, turmeric, and cayenne and stir to combine. Heat this mixture and let simmer for about 10 minutes on medium-low heat. Add the soaked rice and stir to combine. Keep simmering (stir every now and then), until more water has evaporated, about 5 minutes.

Add 1/2 cup of heated vegetable stock to this mixture and stir to combine. Keep stirring every so often and cook until some of the liquid has evaporated or until when you run your spoon through the mixture, it leaves a valley that slowly fills up back again with the mixture. When this happens, add 1/2 cup more vegetable stock and stir. Wait until the liquid has evaporated and add 1/2 cup more stock. Repeat this process until you have no more vegetable stock left. This may take about an hour.

When you pour in the last 1/2 cup vegetable stock, add the peas and butternut squash and mix thoroughly. Cook until the liquid has evaporated. Stir in the chopped cilantro and serve immediately. Enjoy!

Variations:

  • Feel free to add any vegetable you desire to this dish! Chopped kale or greens would go lovely in here, or some chopped broccoli or carrots. Whatever your heart desires! If you were to add in a harder vegetable (such as carrots), I would add it to the dish at the beginning as opposed to the end like I did with the peas and butternut squash, so it can cook thoroughly. 

Yum! :P
Here you can find the nutritional information for this dish from CRON-O-Meter. What I love about this dish is that it is low in fat but high in flavor and nutrients! A serving of this has 77% of your daily value for vitamin A, 92% of your daily value of vitamin C, is high in magnesium, vitamin K, and high in vitamin B1 and B6! And to boot, it has 6 grams of fiber! Can't go wrong here! :) The only thing I would tweak is the amount of salt I put in the dish in order to decrease the sodium content. If you are sensitive to salt, I would decrease it a bit but I promise it will still be full of flavor! :)

Thank you all for stopping by. I really appreciate you coming to visit the blog. I will try very hard to get in a dessert butternut squash recipe on the blog before Thanksgiving so you have another butternut recipe for the Thanksgiving feast. I am excited using this yummy squash in different ways and I hope you are enjoying the recipes! I will be back soon! :)

Love,
Rawnessa <3


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Wednesday, November 19, 2014

Butternut Bonanza! Rosemary Butternut Hummus and Butternut Flat Bread!

Get in my belly! :P
Hello all! I hope your day is going awesome! Today and for the next few posts, I'm going to be posting ways to use up butternut squash (or any other winter squash) that you may have hanging around your kitchen that you don't know what to do with. That's why I'm calling this the Butternut Bonanza!

I recently bought some organic butternut squash in bulk (about 15 squash were in the box; but at a price of only $18, I couldn't resist!), and have been looking for different ways to use it up. Makes for creative uses in the kitchen! No butternut squash soup here! And as a bonus, these are all seasonal recipes, so if you're looking for cheap ways to make an awesome plant based 'Thanksliving' then here are some recipes for you! They may not be what you expect on Thanksgiving, but you won't miss the traditional recipes after trying these. Promise. :)

After all, I feel like everyone has a different tradition on Thanksgiving. To be honest, the Thanksgiving of my past usually didn't showcase the traditional mashed potatoes but instead had rice and beans. And our stuffing was Puerto Rican inspired with some sofrito thrown in. Of course we had to throw some sofrito in there! Being a Puerto Rican, we put that in everything! LOL!

First recipe I thought I would show you is a butternut squash hummus. Of course it had to be a dip recipe! It's appropriate, being that the name of the blog is Quickie Dips! :P And I have been lacking in posting dip recipes, so I thought it would good to have this as an appetizer. It has hints of rosemary and just a touch of nutmeg in the background just to make you think, 'What is it that I'm tasting?' It really brings the dish together. :) And here's a tip: make this the night before you're serving it, as the flavors intensify as it sits overnight. Yummo!



Now to go along with the dip, we had to have a dipper! It's a butternut squash flat bread that is completely whole grain, gluten free, gum free and has a wonderful chew to it. It's super simple to put together too! It may not taste like butternut squash, but I feel the squash gives the bread a softer texture without adding any fat; and since it doesn't have a 'squash-y' taste, it can be served with anything or as a pizza dough. Yum! :) It's definitely a whole grain taste, which I love, but if you're not into that, feel free to play around with the recipe and add some starches in the mix. So, for half the flours in the recipe, try substituting (by weight) with one or two of these flours: finely ground sweet rice flour, tapioca starch, potato starch, or arrowroot flour. Have fun and create your own unique bread! :)

If you need a guide on how to peel and break down squash, here is a great demonstration on how to do it. After I cube it, I usually simmer the squash in water that comes up halfway to the squash in the pot until it is soft enough to mash with a fork. Feel free to use any of your favorite winter squashes in these recipes if you don't have any butternut on hand.

Well, here goes! I hope you enjoy the recipes! :)

Rosemary Butternut Hummus

Yield: ~2 1/2 cups
Prep Time: 10 minutes

Ingredients:
220 grams (1 cup 1/2 inch cubed OR 3/4 cup mashed) cooked butternut squash
360 grams (2 cups) cooked and drained chickpeas (garbanzo beans)
40 grams (2 tablespoons) tahini
2 1/2 tablespoons lime juice
1 teaspoon minced fresh rosemary leaves
1/2 teaspoon fine pink Himalayan salt
1/2 teaspoon minced fresh garlic
1/4 teaspoon coconut sugar 
1/8 teaspoon cayenne powder
1/16 teaspoon freshly ground nutmeg

Instructions:
In a food processor, add the squash, chickpeas, tahini, lime juice, rosemary, salt, garlic, coconut sugar, cayenne, and nutmeg and process until smooth. 
Enjoy on some crudites or some butternut squash flat bread (below)! :)

Here is the nutritional information for this dip from CRON-O-Meter. This dip is high in folate, vitamin A, copper, and manganese, low in fat, and high on flavor! Woot woot!! :P No Thanksgiving coma here!


Butternut Squash Flat Bread

Yield: ~400 grams (4 little flat breads about 6 inches in diameter)
Prep Time: 20 minutes
Bake Time: 10 minutes

Ingredients:
100 grams (7/8 cup) certified gluten free oat flour
50 grams (1/4 cup + 2 1/2 tablespoons) teff flour
50 grams (1/4 cup + 1 tablespoon) buckwheat flour
3 tablespoons ground flax
1/4 + 1/8 teaspoon fine pink Himalayan salt
1/8 teaspoon baking soda
130 grams (3/4 cup 1/2 inch cubed OR 1/2 cup mashed) cooked butternut squash
85 grams (5 tablespoons) water
1 tablespoon apple cider vinegar
1 teaspoon coconut sugar

Instructions:
Preheat oven to 350F (177C). 
In a large bowl, whisk the oat flour, teff flour, buckwheat flour, flax, salt, and baking soda. Set aside.
In a blender, blend the butternut squash, water, vinegar, and coconut sugar until smooth. Add this to the flour mixture and combine until a soft dough is formed. Divide into 4 equal portions (of about 100 grams each) and roll into balls. 
Covering the extra dough with plastic wrap, start flattening the dough into a flat disk (about 1/4 inches in height) on a parchment paper or silicone mat using the palm of your hand. To make it less sticky, place a piece of plastic wrap over the top of the dough or spread about 1/2 teaspoon coconut oil on the dough and smooth the dough into a flat disk.
Bake on the parchment or silicone mat for 10 minutes. 
After taking it out of the oven, let it cool for two minutes and slice. Enjoy! :)

Variations:
  • Feel free to spice these flat breads up by adding some sesame seeds, poppy seeds, caraway seeds, Italian herb seasoning, chopped fresh rosemary or sage, red pepper flakes, roasted garlic, dried onion, cumin seeds, etc into the dough or on top of the dough by brushing some water on it, spreading and pressing the seasonings on before baking. The possibilities are endless! :)
  • If you'd like a less whole grain taste to the bread, for half the flours in the recipe, try substituting by weight (not volume) with  one or two of these flours: finely ground sweet rice flour, tapioca starch, potato starch, or arrowroot flour. 
One of the flat breads with sesame seeds and the other with caraway seeds. :)

Here is the nutritional information for this dip from CRON-O-Meter. Instead of the usual fare of chips, these flat breads give a much better nutritional bang for your buck! High in fiber, protein, vitamin A, iron, magnesium and manganese, these flat breads will be sure to keep you glowing from the inside out! :)

Thank you all for stopping by and I can't wait to show you some more butternut recipes for Butternut Bonanza! Hehehe... I'm having so much fun developing these recipes! If you have any butternut recipes or ideas you'd love to share, I would love to hear them! I love hearing about the many uses for this (and all the other winter squashes!) squash! :) Take care and I will be back soon! 

Love,
Rawnessa <3


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Saturday, October 11, 2014

Gluten Free 'Graham' Crackers!


Hi all! I hope everything is going well and you're ready for some graham crackers! I got inspired to come up with this recipe when my love said one day that he used to love graham crackers. So I thought to myself, "well, a gluten free and vegan version shouldn't be that hard." I got to researching and lo and behold I came upon a graham cracker recipe that wasn't gluten free or vegan but it still gave me the foundation to this recipe. It was Alton Brown's Graham Cracker recipe. I love looking at his baking recipes because he bakes by weight, not volume, which makes it much easier to convert to gluten free and vegan. Woot woot! Gotta love baking by weight. :)

Anyhoo, I concluded that the ratio he used for the crackers was approximately this:
Flour : Sugar : Fat : Liquid
  9     :    6     :   3  :   1.5
           
I adjusted the amounts and ratio for my tastes (such as slightly decreasing the amount of fat and sweetener) but they still came out awesome! So, if you'd like to play around with this ratio and create another cracker of your own, feel free to do so! It's so much fun! :)

Although, to be honest, I wouldn't call modern day graham crackers, 'crackers', considering they have more of a shortbread consistency than what the original graham cracker did, which was simply graham flour (which is unbleached wheat flour with added wheat bran and wheat germ), water and maybe a little bit of sweetener. They were the invention of Sylvester Graham, who was a Presbyterian minister, who said that eating bland foods and a mostly plant based diet, would decrease one's sexual urges. He actually had quite a following. But to be honest, I think that sexual urges and being sexual in general are part of human nature. I mean, there is a time and place for everything, but one's sexuality is a beautiful thing and I think we should embrace it. Although, I do think it was awesome that he promoted a predominantly plant based diet, I don't necessarily agree with all his teachings. But to each his own and I respect anyone in their beliefs, as long as they aren't hurting themselves or others.

Well, back to the recipe! Here it goes! :)

Gluten Free 'Graham' Crackers 

Prep Time: ~20 minutes (not including rest time for dough)
Servings: ~6 (depending on how hungry you are!)

Ingredients:
100 grams (7/8 cup) certified gluten free oat flour
25 grams (3 tablespoons) teff flour
25 grams (2 1/2 tablespoons) buckwheat flour
14 grams (2 tablespoons) ground flax seed
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon fine pink Himalayan salt
45 grams (3 tablespoons) coconut butter, softened
45 grams (5 1/2 tablespoons) coconut sugar
40 grams (2 tablespoons) molasses
30 grams (2 tablespoons) almond milk (OR other nondairy milk OR water)
1/2 teaspoon vanilla extract

Instructions:
In a large bowl, whisk the oat flour, teff flour, buckwheat flour, flax, cinnamon, baking powder and salt until thoroughly combined. Set aside.
In a small blender, blend the coconut butter, coconut sugar, molasses, almond milk, and vanilla until smooth. Add this mixture to the bowl of flour and whisk until combined. 
Form the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. 
After the dough has been sitting in the fridge, preheat the oven to 350F (177C). 
Roll the dough between two pieces of parchment until the dough is about 1/8 inch thick. Try to make it into a squarish shape but if you can't it will still be delicious! Score the dough into squares using a knife or pizza cutter (or use a cookie cutter and make fun shapes!) and poke the dough with a fork all over the top. 
Bake in oven for about 12 minutes, or until the edges start to brown (make sure they don't get too brown! They get brown quick!). Let cool on baking sheet and break up into pieces on the score lines. Enjoy the crunchy goodness! :)

Tips:

  • Feel free to swap out different whole grain gluten free flours for the gluten free oat flour, teff flour and buckwheat flour. I wanted to use gluten free oat flour because it reminds me of the way whole wheat tastes and I just love using buckwheat and teff. But feel free to use millet flour, finely ground brown rice flour, quinoa flour, sorghum flour, etc. It will result in a slightly different flavor than the recipe, but I'm sure it will still be yumsters! I would steer clear of bean flours because they will most likely result in a bean-y taste. Nut flours would be wonderful here too, but you may need to adjust the amount for this recipe as nut flours absorb liquids differently than grain flours do. 
  • Molasses gives such a great depth of flavor to this recipe and, in my opinion, really gives the crackers their signature flavor. But if you'd prefer, you could use maple syrup, unprocessed honey (if you eat honey), or sorghum syrup for the molasses. Use whatever you have! :)

Yummy in my tummy!!
Here is the nutritional information for these crackers from CRON-O-Meter. These crackers are relatively low in fat and high in iron, magnesium, manganese, copper, potassium and selenium! Not bad for an almost cookie snack/dessert! My love enjoys these with some almond milk (or some coconut milk) and said they would be awesome as a cereal. Sounds good to me! :)

Thank you all so much for stopping by and checking out the recipe. Please let me know if you've tried it! I would love to hear any feedback. Much love and I hope you have an awesome day! :)

Love,
Rawnessa <3


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Sunday, September 28, 2014

Sweet n' Spicy Raw Pumpkin Seeds


Hello all! I hope you all are doing well. It's good to be back and keeping up with posting. I like having an excuse to be creative in the kitchen and for buying different foods that I ordinarily would not. It's research, right? ;P

Beautiful Chimayó Chiles
Picture Source
Anyhoo, the inspiration for today's recipe are the Chimayó Chili Pecans from Hail Merry. They are so good and have such an awesome kick of spice from the black pepper and Chimayó chile, which is said to be the 'creme de la creme' of the chiles. Who knew? It has a depth of flavor that other chiles do not have and is grown in Chimayó, New Mexico. However, if you do not have access to this chile (which I didn't :P), you can most certainly use cayenne pepper or for some extra smokiness, some chipotle pepper. They still turned out super tasty! But if you can get your hands on the Chimayó pepper, please do use it and you'll get the real authentic flavor to mimic those pecans from Hail Merry. Mmmm... Or if you don't have time or the resources to make these. Buy some of those tasty pecans from Hail Merry. You totally won't regret it. Darn tasty.

I love to put these seeds on salads, on grain and bean dishes, or just to eat out of hand! I hope you like them as much as me and my love did. :) Without further ado, here is the recipe! :)

Sweet n' Spicy Pumpkin Seeds

Yield: 1 cup
Prep Time: ~5 minutes (not including soak time and dehydration time)
Servings: About 8

Ingredients: 
180 grams (1 cup) pumpkin seeds
1 1/2 tablespoons coconut sugar
1/8 + 1/16 teaspoon fine pink Himalayan salt
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne

Instructions:
Place pumpkin seeds in a medium sized bowl and pour enough filtered water over them to cover them. Cover with a plate or towel and let soak at room temperature for about 6 hours. 

After the seeds have been soaked, rinse them until the water runs clear and drain well. Place in the same bowl that has been dried or another bowl of the same size. 

Add the coconut sugar, salt, black pepper, and cayenne and mix to combine. 

Place on two teflex (paraflexx or some nonstick silicone sheets) lined dehydrator sheets and spread out the seeds so that they are lying flat in one even layer. Dehydrate for one hour at 135⁰F (57⁰C). After the hour, decrease the temperature to 115⁰F (46⁰C) and let dehydrate for about another 15 hours or until crisp. They will crisp more once taken out of the dehydrator.

Store in a glass container in the refrigerator and enjoy!! :)  

Tips:
  • Soaking the pumpkin seeds helps increase the nutrition, activate enzymes, and decrease phytic acid of the seeds to aid in the ease of digestion and absorption. Some people say to soak nuts and seeds in water that has a little bit of pink Himalayan salt, which is said to also help deactivate enzyme inhibitors. But I usually soak them without salt. Do what works for you. :)
  • Feel free to use any other nut or seed for this recipe! I was really craving pumpkin seeds, so I used them. But any other nut or seed would be super tasty in this recipe. :)
Get in my belly! :D
Here is the nutritional information for this recipe from CRON-O-Meter. Although, it does not take into account the soaking of the seeds, the nutritional information will be similar. Pumpkin seeds are high in zinc, magnesium, and iron, which are all great for heart, immune, bone and prostate health. Yay for pumpkin seeds! :P

Thank you all for stopping by! I hope you all enjoy the recipe and let me know if you try it! I hope you all have a beautiful day. :)

Love,
Rawnessa <3

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Tuesday, September 23, 2014

How to Make Fresh Coconut Milk (Mylk) and Grain Free Three Seed Coconut Pulp Crackers!

Coconut mylk is so much better in a wine glass. :P
Hi all! I hope you are all doing well and are having an oobertastic day! Sorry, I get a little goofy sometimes. :P Still going with the theme of how to's, I decided to do a coconut mylk recipe along with a coconut pulp recipe!

The coconut mylk recipe is very similar to the almond mylk recipe that I just posted but, has one slight difference that can make or break the recipe. It's minor though and is still super duper easy! :) I also wanted to showcase the use of coconut pulp. Did you know that coconut pulp is the same thing as the coconut flour sold in stores? Except that coconut flour is ground down to a finer texture. So, if you like coconut mylk, then you can make your own coconut flour and use it in baked and raw pastries! Just dry out your pulp via the dehydrator or at a super low temperature in your oven (about 200F for a few hours) and whiz it up in your blender. Easy peasy and Super cool! :)

I like to leave my coconut mylk unsweetened because I like to use it in savory dishes. But feel free to add a few dates, coconut sugar, or whatever other sweetener you prefer when you are going to blend the coconut flakes with the first half of the water. Adding a pinch of salt will bring out the yummy flavor even more too if you'd like to add it in!


Fresh Coconut Milk (or Mylk)

Yield: 2 cups (500 mL)
Prep Time: 10 - 15 minutes

Ingredients:
95 grams (1 cup) raw unsweetened coconut flakes
500 grams (500 mL/2 cups) water
dates, coconut sugar, or other sweetener (optional)
pinch of fine pink Himalayan salt (optional)

Instructions:
Warm up the water in a small pot until tepid. Add half the amount of water with the coconut flakes and sweetener, if using, into a blender and blend until somewhat smooth on medium/high speed (you make need to use a tamper). Then add the rest of the water and blend for 5 seconds on medium/high speed again; not too long so as not to create too much air bubbles
Place the nut mylk bag in a medium sized bowl. Pour the contents of the blender through the nut mylk bag (or pillowcase or doubled up clean pantyhose) and gently squeeze the mylk from the bag into the bowl. Set aside the pulp for another use (or the yummy recipe below!). 

Add the pinch of salt (optional) to the mylk and swirl around to combine. Refrigerate and enjoy!

Tips:
  • The reason why I warm up the water first is to make sure the fat of the coconut doesn't separate from the liquid part when I start to squeeze the nut mylk bag. I've had to throw out batches of coconut mylk one too many times, where I've used cold water to blend up the coconut flakes. Big no no. All that comes out is fat globules and water. Not pleasant. :/
Now it is time for the crackers! These crackers completely surprised me. I couldn't believe how yummy they turned out! The flavor reminds me of a mixture between Mary's Gone Crackers and papadum (which is an Indian cracker that is usually made of black gram, chickpeas or other legumes and/or rice flour). They are super tasty and give such an awesome crunch to any dish, or can be used as a dipper for any dips! I varied the salt amount because I thought that the 1/2 teaspoon used was too much for me, while my boyfriend thought it was the perfect amount. Start off with less salt and see what taste better suits you. :) I hope you enjoy!


Three Seed Coconut Pulp Crackers (Grain Free, Gluten Free, and Nut Free)

Prep Time: 15 minutes
Servings: ~32 crackers

Ingredients:
2 tablespoons ground flax
4 tablespoons water
100 grams coconut pulp (1 cup)
30 grams tapioca starch (1/4 cup)
15 grams chia seeds (1 tablespoon)
10 grams sesame seeds (1 tablespoon)
10 grams flax seeds (1 tablespoon)
1/2 teaspoon onion powder
1/4 - 1/2 teaspoon fine pink Himalayan salt (depending on your salt preference)
1/8 teaspoon turmeric (optional)
125 grams water (1/2 cup or 125 mL)

Instructions:
Preheat your oven to 350 F (177C).
In a small bowl, whisk together the ground flax and the 4 tablespoons water until uniform. Set aside to thicken while making the rest of the batter.
In a medium sized bowl, mix the coconut pulp, tapioca, chia, sesame, flax seeds (not the ground flax mixture), onion powder, salt and turmeric until combined. Then add the water and the ground flax/water mixture.
Mix to completely combine. On a parchment (or silicone mat) lined baking sheet, drop the mixture by 1/2 teaspoonfuls. and spread these little lumps almost to paper thinness (about 1/16 inch), but not so thin that you can see through to the parchment (or silicone mat) underneath. Bake for about 12 minutes until crispy.
Take off the crackers and let them cool on a plate for about a minute. Repeat with the rest of the batter. Enjoy!!! :)

Tips:
  • Feel free to use any other seeds for the whole flax, chia and sesame seeds used in the recipe, such as pumpkin, sunflower, hemp, poppy or any other seed! :) Get creative and have fun! 
  • If you don't want to take the time to spread each cracker individually (who can blame you? It is time consuming), you can spread the batter into a rectangle shape and score it into squares or triangles. The baking time will be a little bit longer though (about 20 to 30 minutes). Check on them periodically to make sure they don't burn though! I know I always happen to forget things in the oven and end up burning them. :P 
  • Change up the spices in these to get a different flavor! Cumin seeds would be lovely in here, as well as some minced garlic, Italian herbs, or whatever suits your fancy! :)
  • I added turmeric to these for some extra yellow color, (love me some color!) but feel free to leave it out.

What I love about these crackers is that they are full of fiber as compared to other crackers on the market, and have a good amount of iron, carbohydrates and protein. Woot for homemade crackers and not wasting anything! :) Here is the nutritional information for them from CRON-O-Meter. 

I hope you all enjoy the post today! Let me know if you tried these recipes and what your thoughts are on them. I hope you enjoy the rest of your day. Sending out good vibes and happy thoughts!

Love,
Rawnessa <3


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Sunday, September 21, 2014

How to Make Almond Milk (or Mylk :P)!

Yum! I'm going to have a glass now...
Hi all! I hope you all are doing well. I've been doing well and wanted to dedicate this post to one of my friends.

I want to give a great big shout out to the queen of spoken word and an incredible yogi Ada McCartney. She is an awesome inspiration, a great friend, and was the first person to ever write a comment on this blog. She also has commented since then and that means a great deal to me. I really appreciate that she took time out of her day to actually read and write on my posts, especially since I know she's super busy. Seeing that there are readers to this blog makes me happy and more motivated to keep on posting and I think that goes for any blog. I love being able to hear people's perspectives and the things they want to see posted, as well as any questions they may have. It's such a pleasure to be able to help someone achieve in any way possible, being it in creating a recipe they didn't know was possible before or in helping them achieve their health goals. If I can help in any way in answering your questions or in any other way, please let me know and I will be more than happy to answer. :) And if you have a blog, I would love to check it out as well! Let's spread the love! :)

I am going to make more of an initiative to post on other people's blogs too. More often than not, I see awesome recipes and photos and am inspired by other blogs but don't give them a thank you on all their hard work to get that post ready to be published. I never realized the hard work that goes into it until I started my own blog. Especially with editing photos, writing and recipes. But don't get me wrong, it's loads of fun! I love having an outlet at the end of the night and I look forward to posting and doing all the work that goes into it. Sometimes life and lack of inspiration gets in the way of working on the blog, however, and that is why there is a lack of posts here, but I still aspire to keep the recipe creation and posts going.

So, if you are ever in the Phoenix area, you should hear Ada's spoken word and see how passionate she is about it. She usually performs at 24 Carrots (which is an awesome spot by the way for food, juices/smoothies, and awesome service! Totally recommend the place (: ) in Tempe, when they have their open mic nights. See how awesome she is and send her some love!

Anyhoo, here is the almond mylk recipe I promised you guys and I send a big glass to you Ada! :)

Almond Mylk

Yield: 3 cups (~750 mL)
Prep Time: ~15 minutes (not including soak time)

Ingredients:
145 grams raw almonds (1 cup)
720 grams filtered water (3 cups OR 750 mL) and extra water to soak the almonds
35 grams pitted chopped dates (2 packed tablespoons) or more/less to your desired sweetness
pinch fine Himalayan pink salt

Instructions:
Place almonds in a medium sized bowl and pour enough filtered water (not the 720 grams for the recipe) over them to cover. Cover the bowl with a plate or cloth and set aside to soak for about 8 - 12 hours. If you plan on soaking the almonds for longer, I recommend setting them in the refrigerator. 

Once the almonds are done soaking, rinse them well until the water runs clear, and place them in a blender. The almonds will weigh about 200 grams now and will yield about 1 1/2 cups. Add about 360 grams/ 1 1/2 cups (or half the amount of filtered water) to the blender along with the dates. Blend until somewhat smooth. The mixture will be very thick, which is okay! Then add the rest of the water and blend on medium/high speed for about 5 to 10 seconds. 

Place a nut milk bag (or old pillow case or doubled up clean pantyhose) in a bowl and pour the contents from the blender through it. Hold up the bag above the bowl and gently squeeze the mylk out of the bag so as not to rip the bag or the pantyhose, if using. You will be left with almond pulp in the bag, which can be used for other things, such as in the recipes below!

Add the pinch of salt to the mylk and stir around to distribute. Place in a jar and refrigerate for optimal chilled-ness. Enjoy! 

1.) Blending the almonds with the first half of water
2.) Almonds blended up with all the water and ready to be mylked! 
3.) Almond mylk coming out of the nut mylk bag! Yum!
Leftover almond pulp!

Tips:
  • The reason I blend half the water first and then add the rest of the water, is because it results in less air bubbles in the final product. Me no like air bubbles in my mylk. :/ But it will still taste delicious if you decide to blend all the water at once. No biggie. :)
  • If you's like to use a different nut or mix up different nuts/seeds to make another type of milk, feel free to do so! Cashew mylk or hemp mylk is especially easy to make, since there is no need for straining the mylk after blending! Woot woot! Although, I feel that the taste of hemp milk takes some getting used to (or maybe not, because I never liked it and still don't :P ). Although, I do know people who love it, so give it a try! :) 
  • If you like a thicker mylk, then add less water or if you like a thinner mylk, add more water. And if you like it less/more sweet, retract/add more dates! That's what I love about homemade recipes. You can suit it to your taste buds. :)
Leftover almond pulp can be used for many things like raw and cooked breads, cakes, cookies, granola, as a breading, and I've even seen it used in an almond hummus! Here are some of the recipes that I used almond pulp in from the blog:
Raw Bread


Here are what some other bloggers have made using almond pulp (although I have not tried these recipes, they sure look tasty!)

Thank you all for stopping by and checking out today's recipe. I really appreciate it. :) I hope you enjoy the rest of your day and spread love to everyone you meet today. :)

Love,
Rawnessa <3


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Sunday, September 14, 2014

How to Make Your Own Coconut Butter!



Hi all! I hope you all are enjoying your weekend. :) I was thinking of making a few posts on how to make some important ingredients that I use in some of my recipes. One of these ingredients is coconut butter, which is a little bit different than coconut oil.

Coconut oil is a product that is the extracted fat from older coconuts. This is a clear fat (at or above 75⁰F (23.8⁰C)) and is solid at temperatures below 75⁰F (23.8⁰C). This is pure fat from the coconut.

Coconut butter is a mix of the fiber and fat from the coconut and is thus a whole food product and has more nutrients than coconut oil. It is basically just dried 'meat' from old coconuts that have been ground into a butter-like consistency. It will turn solid at temperatures below 75 F but it can be gently warmed up to return back to a spreadable consistency.

Both of these products are so versatile to use in cooking, but I really enjoy using coconut butter instead because it is a whole food product and isn't just straight oil, like coconut oil. It also is a great replacement for some of the butter in baking recipes, as a butter substitute on toast, and is awesome added to a soup or stew at the end of cooking, to add that fattiness factor.

Fat helps the flavors of recipe to coat the tongue and come together to create a burst of flavor, and that's why I usually like to add just a little bit of fat in recipes to make the recipe taste its best. It's like a flavor enhancer and is surprisingly (at least to me it was a surprise :P) not considered one of the 6 tastes (if you include umami as one of the tastes).

Here goes the recipe!

Coconut Butter

Yield: ~3/4 cup
Prep Time: ~15 minutes
Servings: ~12, 1 tablespoon servings (~14 grams)

Ingredients:
166 grams coconut flakes (2 cups)

Instructions:
Place the coconut flakes in a food processor and let the processing begin! Just let it keep processing for about 10 - 12 minutes, stopping the food processor at about the 3 and 7 minute marks to wipe down the sides of the processor (or as needed). The texture should be creamy and look like a whiter version of tahini. Store and enjoy!

1.) This is when the flakes first went into the processor. They're getting ready to be whirled around!
2.) This is at about the 3 minute mark. The flakes are starting to breakdown.
3.) This is at the 7 minute mark. The mixture is starting to get creamy and runny! Almost there!
4.) We finally made it! This is at about the 12 minute mark. It's the perfect texture and ready to be used! Yay! :D

Tips:
  • Make sure the coconut flakes are at room temperature and are not used straight from the freezer (if you store your coconut flakes in the freezer). Being at room temperature helps the coconut flakes to release their oils much quicker than if they were frozen, making the coconut butter making process much faster. :)
  • Depending on how big your food processor is, you can double (or maybe even triple!) this recipe. Mine is an 11 cup Cuisinart food processor, so the recipe could have definitely been doubled for it. But if you have a 7 cup food processor, start at the amount the recipe says and then increase if you can. 
  • Coconut butter will sometimes separate (the fibrous content from the liquid fat), so just give it a good stir and it will be good to go! 
  • Coconut butter turn solid? No problem! To warm up coconut butter to a more spreadable consistency, just place the coconut butter in a tall glass container/cup and place that cup in another wider cup that is filled with hot water and gently stir (so as not to get the water in the coconut butter) until the butter gets to the consistency you prefer. Enjoy!
  • The coconut butter is not going to be completely smooth and will still have a slight grit to it, but it will still be super creamy and yummy tasting!
Here is the nutritional information for coconut butter from CRON-O-Meter. 

If you all think it is helpful to have some 'How to' posts, please let me know! I'm thinking of doing an almond milk, coconut milk, and kelp noodle paste 'How to' as well, since I know I promised the kelp noodle paste and the almond milk recipe a while ago. I'm so sorry about that! I do keep a mental note about it though! If there are any other 'How to' posts you would like, I would love to hear them! 

Thank you all so much for stopping by. I really appreciate it. :) I hope you all enjoy the recipe as well. Take care and wishing you awesomeness and happiness! :)

Love,
Rawnessa <3

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Tuesday, September 2, 2014

Peppery Ginger Cookies


Hi all! I'm so sorry I have been absent for so long. I hope everyone is enjoying the onset of fall. I know I am, even though it is still reaching the 100's here in Arizona. But it is not as often as it does in summer, so I am happy about that! And plus fall brings us fall flavors such as cinnamon, cloves, pumpkin, and so much more! Although, to be honest, I wouldn't mind eating these flavors all year long. :)

Those fall flavors bring us to these Peppery Ginger Cookies! I've been experimenting a lot with making ginger cookies and these little gems just hit the spot. I was originally inspired to make these cookies from David Lebovitz's Nonfat Gingersnaps, which I was trying to veganize. But as I kept playing around with different ratios and formulas for the perfect cookie, I went back and looked at the recipe to reanalyze it again; then I saw the egg whites and it all made sense. No wonder my cookies weren't looking like his and just were not the right texture. So, I gave in and added a little oil to the recipe.

And poof!

They came out amazing. Perfect texture. Chewy and soft on the inside and crispy on the outside. Lately I haven't been adding oil to my recipes, but since these were a treat for some friends of ours who were moving to Hawaii, I figured they would appreciate a little fat in them. I know my boyfriend sure appreciated the fat and kept decreasing the amount of cookies he wanted to give to his friend because he was eating them up! :P

I will definitely try to make a veganized David Lebovitz's version again but by substituting agar flakes for the egg whites. I read somewhere that agar mixed with water can be whipped into an eggwhite-like consistency after it sets in the refrigerator. Vegan and fat free cookies? I'm totally down to try! If anyone has tried this, please let me know if it has worked for you. I will let you know how my experiments turn out. :)

I was able to achieve a chewy texture for these cookies by cooking down the apple I blended up to reduce it to almost half the amount and weight. This reduces the amount of liquid in the apple and instead of creating a cake-like texture, which some fruit and veggie purees tend to do in baked goods, it created a chewier texture. I originially learned this from Levowitz's recipe and then saw it again on Tessa's blog in a recipe for Dense and Chewy Pumpkin Cookies. Instead, she cooked down the liquid of pureed pumpkin for dense and yummy cookies! I love the science of baking. :) Thank you David and Tessa for your experiments and lovely recipes!



Peppery Ginger Cookies

Yield: ~14 (1 tablespoon sized) cookies
Prep Time: 20 minutes or less
Bake Time: ~12 - 13 minutes
Servings: ~14

Ingredients:
100 grams apple, seeded and chopped (1/2 inch dice) (3/4 cup + 1/8 cup)
75 grams gluten free oat flour (3/4 cup)
25 grams buckwheat flour (see tip below) (3 tablespoons)
20 grams tapioca starch (2 1/2 tablespoons)
1 3/8 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
1/4 teaspoon fine Himalayan pink salt
80 grams coconut sugar (1/2 cup)
50 grams coconut oil (4 1/2 tablespoons)
1 tablespoon flax meal
3 tablespoons water
           -
extra coconut sugar in which to roll cookies

Instructions:

In a blender, blend the apple until smooth. Add to a frying pan and cook down stirring every few minutes on medium heat until most of the liquid from the apple evaporates and you're left with a denser apple sauce. It will look about half the size it was originally and weigh about 50 grams. The approximate time is about 7 minutes to cook down. Set the dense apple sauce aside.

In a large bowl, whisk the oat flour, buckwheat flour, tapioca, ginger, black pepper, baking powder, and salt until completely combined.

In a blender, add the apple paste, coconut sugar, coconut oil, flax meal and water and blend until completely emulsified and smooth. Add to the flour mixture and mix with a whisk until completely combined. Cover mixture and let set in the refrigerator to set and firm up.

A few minutes before the batter is ready to come out of the refrigerator, preheat the oven to 350 F.

Take the batter out of the refrigerator and measure the batter into 1 tablespoon amounts. Roll these tablespoon amounts into balls and roll in some coconut sugar. Place the balls on a parchment or a silicon mat lined baking sheet. Flatten the balls with the bottom of a flat bottomed glass that was dipped in sugar so they are about slightly less than 1/2 inch thick. Bake for 10 - 11 minutes and take out to cool on the baking sheet for about 5 minutes. Flip the cookies over and bake for another 1 - 2 minutes. Set aside to cool on the baking sheet for a minute and then let them cool on a cooling rack. Enjoy! :)

Tips:

  • I always make my own buckwheat flour from raw buckwheat groats. They blend easily and it's cheaper too! Just weigh out for the buckwheat flour amount in a recipe and whiz them up in a high speed blender on high for 15 seconds. Boom! Instant buckwheat flour. I also do the same thing with my GF oat flour. Whiz up gluten free oats in the blender and you have instant GF oat flour without the price tag. :)
Notes:
  • I really wanted to add molasses to these guys but didn't have any in the house when I made these. However, I made a molasses version later on that were chocolate chip macadamia nut and coconut cookies that were amazing. The molasses gave such a great flavor! If you would like to do a molasses peppery ginger cookie version, use the same recipe above but add add about 15 grams oat flour to the flour mixture and 1 tablespoon molasses to the sugar mixture. Then follow the instructions as is. Then eat up!
Here is the nutritional information for the cookies from CRON-O-Meter. Since these are a treat, they are not the best in nutritional value, but for a cookie, I think they are not all that bad. Plus, they have apple and ginger powder for immune boosting power. I'll take it. :)

Thank you all for stopping by today and I hope you try the recipe. If you do, please let me know how they turned out! They are super duper yumsters and I know you'll love them. :) Take care and have an awesome day! 

Love,

Rawnessa <3

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Tuesday, July 8, 2014

Chipotle Cilantro Dip (Raw and Oil Free!)



Hi all! I hope everyone is doing well and enjoying the summer weather! It has been super hot here in Phoenix but with monsoon season coming, I feel as if I can tolerate the heat better and it does not feel as hot. And it has actually rained just a little bit. Well, more like a drizzle! LOL! I can't wait for the actual rain! It hasn't really rained here for so long and coming from living in New York where it rains at least once every week, I miss the rain tremendously. Bring on the rain! :D

Anyhoo, I have another low fat and oil free dip/sauce for you guys! It's super duper simple and super duper tasty! Now, this is a pretty spicy dip; at least for me it is. But, I'm pretty much a wimp in the heat department. :P My mouth was begging me to stop eating it, but my taste buds wanted more of the yummy flavor! My love thought it was super duper yummy though and didn't complain about it being too spicy. However, he can handle more heat than I can. So, I advise you to start with less chipotle powder, about 1/8 teaspoon and work your way up. Although, the chipotle is what gives the dip that smoky flavor that I love, it isn't a raw ingredient since it is smoked red ripe jalapenos but it gives this smoky spiciness that no other ingredient can give.

Smoky flavors are just so yummy to me for some reason in food. There is a tea called lapsang souchong that also gives a smoky flavor to foods because the tea leaves are smoked over pine wood fires. You can brew the tea and add it to recipes for a distinctive smokiness. I have yet to use it, but am curious to use it in a recipe. I also want to buy some smoked salt for culinary use and ever since I first used it in culinary school, I have been longing to use it again. I must grab some!

I used this recipe as a sauce and dip for cucumber wrappers that had some mango and cilantro stuffed inside. It was really fun and challenging to try to actually make the cucumber wrapper and I definitely need more practice. However, it was super darn tasty. Mango, chipotle, and cilantro is such an awesome combination! Yum, Yum, Yum... :D

Gobble gobble gobble...

Chipotle Cilantro Dip

Yield: ~1 1/2 cups
Prep Time: 10 minutes or less
Servings: ~4

Ingredients:
250 grams 1/2 inch sliced peeled zucchini (1 3/4 cup)
30 grams hemp seeds (3 tablespoons)
18 grams thinly sliced green onions (the green parts) (1/4 cup)
1 tablespoon lemon juice
2 teaspoons chopped dates
1/4 teaspoon Himalayan salt
1/4 teaspoon chipotle powder (less if you don't like too spicy)
1/8 teaspoon freshly ground black pepper
                 -
1/4 cup chopped cilantro 

Instructions:
In a blender, blend the zucchini, hemp seeds, green onions, lemon juice, dates, salt, chipotle, and black pepper until smooth. Add the cilantro and blend lightly just to break up the cilantro leaves so that there are specks throughout the dressing. Enjoy! 



Here is the nutritional information from CRON-O-Meter. What's awesome about this dip is that it is low in fat, high in vitamin C and K, magnesium, copper, and manganese. Woot woot! :P 

Thank you all for stopping by! I hope you all enjoy this recipe and I will be back with some more! Take care and have an oobertastic day! :)

Love,
Rawnessa <3


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Tuesday, July 1, 2014

Jerkin' Black Bean Dip (Oil Free Recipe!)


Hi all! I hope you are all doing well. I haven't posted a dip recipe in a really long time. I mean, reaaaallllyyyy long.... So, being that the name of this blog is Quickie Dips, I thought I would give you guys a dip recipe (gasp..). I know, it has been long overdue, but I have to admit that I have been in love with creating baked good recipes lately and that is where my heart has been. I love using ratios when baking and it always brings me back to my math roots; and I also love the fact that one needs to use a little science to get the perfect product. So much fun :) .

Anyhoo, I decided to make a jerk seasoned black bean dip today. I wanted to make something that I haven't made before and a dip that had no oil, so I came up with this! I have been erring on the side of not using any oil in my recipes lately at home, simply because I just finished reading the 80/10/10 Diet by Dr. Douglas Graham (which is an awesome read by the way). He talks about how the optimal diet for humans is to get 80% of your calories from carbohydrates (sweet fruit) and the rest of your calories comprised of 10% fat and 10% protein.


It is definitely a fascinating concept and I do love that it makes mealtime so much easier. I also love the way I have been feeling and to be honest, since coming from an eating disordered past, I feel so much less guilt when eating an abundance of fruit. I love how it makes me feel full but not heavy, if you know what I mean. Plus, my digestion is so much better with an abundance of fruit and with all the extra water I have been drinking. ;) Although, I haven't completely dived into the diet, I have been loving the concept made by Freelee the Banana Girl (love her! You must check out her YouTube page) that says to eat all the fruit you desire until 4 pm and then have a high carbohydrate low fat meal at dinner. It's her Rawtill4 program, which is freaking awesome (it is a modified 80/10/10 diet)! I still incorporate some Himalayan salt and coconut aminos in my diet (which the 80/10/10 diet frowns upon) but my intake has been a lot lower these past few weeks, which I am happy about. I don't know if I'll keep this up forever, but I love learning about different ways to eat vegan and love looking at what works better for my body. I know some raw foodists who believe in the high fat raw vegan lifestyle but I definitely believe that a lower fat/high carb diet is much better for the body and one's digestion. Even The China Study by T. Colin Campbell, which is a very respected and informative study, discusses how countries who adhere to a diet that is high in whole cooked or raw carbohydrates and lower in fat have the least disease and better longer living life than countries who adhere to a high fat/high protein diet, which is what the American diet is based on. But I do feel that you should do what's best for your body. Experiment and enjoy the ride. :)


I definitely recommend you read these books or at least give them a look. You may be surprised what you learn. :) Anyhoo, here is the recipe that I promised. Beware, this recipe isn't for the bland palate. It is spicy and flavorful and oh so good. :)

Jerkin' Black Bean Dip

Yield: ~1 3/4 cup (513 grams)
Prep Time: 10 minutes 
Servings: ~7

Ingredients:
2 cupscooked black beans, drained (435 grams)
3 tablespoons hemp seeds/hearts (30 grams)
2 tablespoons freshly squeezed lime juice (25 grams)
1 tablespoon chopped dates (15 grams)
1 teaspoon minced garlic
1/2 teaspoon Himalayan salt (less or more to taste)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon cayenne powder (can add more if you like it really hot!)
1/16 teaspoon ground cloves 
1/16 teaspoon ground cinnamon
2 tablespoons water (more or less; use just enough to aid in blending into a smooth dip)

Instructions:
Place the beans, hemp seeds, lime juice, dates, garlic, salt, all the spices and the water in a blender and blend until smooth. You may use a food processor for this but the end result will not be as smooth (but that's totally okay!). Adjust water amount to desired consistency. Enjoy with some raw veggies, cucumbers, on a salad or whatever you like! :)

Substitutions:
  • Instead of hemp seeds, feel free to use any other nut/seed that suits your fancy! It may taste a little different but it will still be yumsters! 
Get in my belly... :P

What I love about this dip is that it is very low in fat, but still super duper flavorful! I also love that one serving provides you with a good amount of iron, folate, magnesium, manganese, and thiamine (vitamin B1). I love tasty food that also provides you with an abundance of nutrients! Woot woot!

Here are the nutrition facts for the dip according to CRON-O-Meter.

Thank you all for stopping by! I always appreciate the views and your opinions. Take care and have an awesome day! :)

Love,
Rawnessa <3


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