Raw Energy Bars

These raw energy bars are so simple and a great sustaining snack as well as a healthier and less expensive option to the popular store-bought version. Double the batch and keep in your freezer for months. They also store well at room temperature and are great for travel!

Raw Energy Bars

1 cup nuts such as walnuts, pecans or almonds or a mixture
1/3 cup chia seeds
1/3 cup unsweetened coconut flakes
1/2 cup pistachios or pumpkin seeds
1/2 cup dried cranberries, raisins or dried cherries
1 heaping packed cup pitted medjool dates
1/3 cup sweet cacao nibs
1-2 Tablespoons filtered water, if needed (more…)

Gooey Fudgy Chocolate Hazelnut Brownies

When my husband Anthony makes a food request, I will always oblige. This is rare and he is my favorite person to cook for. I asked him what dessert he wanted for Valentine’s Day and his request was brownies. Now, I’m not sure if you have ever made a classic brownie but they are full of an inappropriate amount of butter and sugar and will basically make your teeth fall out :). So this left me to the task of a new and improved brownie, but still healthy-ish. So I set out to make an version that would sweep him off his feet.

This one takes the cake (or the brownie as it were) and suffices to say it just might have been breakfast this morning. This delicious ooey, gooey treat also happens to be totally plant-based, gluten and refined sugar free…but I’m not telling!

Gooey Fudgy Chocolate Hazelnut Brownies

1-15oz can black beans, rinsed well
2 large flax eggs*
6 Tablespoons brown rice syrup or maple syrup**
1/4 cup coconut sugar
1/4 cup coconut oil, melted
1 teaspoon pure vanilla extract
3/4 cup hazelnut flour***
1/2 cup cocoa powder (raw is highest in nutrients)
1 ½ teaspoons baking powder
1/4 teaspoon salt
1/2-3/4 cup dark chocolate chips

Makes 10-12 decadent squares (more…)

Vanilla Cashew Milk

This Vanilla Cashew Milk recipe is a revelation for me. Some of you know of my “milk conundrum”. That is, my long time battle with what kind of milk to take in my coffee. I used to use fat free organic dairy milk. If you don’t know what that was a bad choice read this post.

I switched to store bought organic almond milk. I follow the rule of not using anything with ingredients that I cannot pronounce…almond milk was my only exception. Why not make my own my own you ask? Because it’s grainy and separates in my coffee and I refuse to be annoyed before 7am. So then I went to grass-fed whole milk. This didn’t quite sit right either, as I try to lessen my environmental impact and eat vegan much of the time.

I went back and fourth for a long time. Then the “ahhhhh ha” moment came. Cashew milk was the answer! Creamy, rich, vegan, easy to make, no straining and it doesn’t separate in my coffee…victory! You can make it plain for universal applications or put vanilla or other fun stuff in it.

Creamy Vanilla Cashew Milk

Ingredients:
1/2 cup raw cashews, soaked in water to cover for at least 4 hours
1-1/2 cups filtered water
1/2 teaspoon vanilla powder* or 1 teaspoon vanilla extract (more…)

Raw Energy Bars

Raw Energy Bars

1 cup nuts such as walnuts, pecans or almonds or a mixture of
1/3 cup chia seeds
1/3 cup coconut flakes
1/2 cup sunflower seeds or pumpkin seeds
1/2 cup dried cranberries, raisins or dried cherries
1 heaping packed cup pitted medjool dates
1/3 cup cacao nibs
1-2 Tablespoons filtered water, if needed

Makes 12 bars or 24 balls

Place the nuts, chia seeds, coconut flakes and sunflower or pumpkin seeds in the bowl of a food processor fitted with the metal blade. Process until the mixture is the texture of coarse sand. If you would like some more texture in the bars you can take out a little of the nuts, coconut and seeds before mixing and add them in later.

Add the dates, cranberries and the cocoa nibs and blend until the mixture begins to come together in a sticky dough. If this is not quite happening you can add the water 1 tablespoon at a time until it is sticky and moist and will come together easily in your hands. At this time mix in the chunky pieces if you kept some aside and pulse just until blended.

For Bars:
Line a baking sheet or baking dish with parchment paper and press the mixture down into a rectangle about 1/3 of an inch thick, making the sides as even as possible.

Place in the fridge for 1 hour. Remove and flip over onto a cutting board and peel off the parchment. Cut into 12 even pieces and store in a glass container or wrap individually in plastic wrap for easy transportation.

For Balls:
The faster method is to roll the dough between your palms into balls about 1 ½ inch diameter.

Both methods will keep in fridge for up to a month or at room temperature for a week.

A new Baker is in Town

A new Baker is in Town & She’s A Woman 😉

20141105_175340-1Lucia Meneses of Massa Madre makes magnificent bread. If you want the best handmade artisan bread money can buy, she’s the woman for the job.

You can purchase through a google form and pay safely on Paypal for a monthly share for $32 (can you say bread CSA!?) and receive bread on a weekly or bi-weekly basis. If you only want one loaf, you’re welcome to one! ($8).

Lucia’s base is a Country loaf which is typically made up of 60-70% white bread flour and 30-40% whole wheat flour. She makes variations on this theme by incorporating walnuts, sesame, sunflower, or flax seeds. She makes Whole Wheat variations as well as a delicious Oat Porridge bread using many organic ingredients as she can, incuding nuts and flour for her rye starter. She uses only filtered water and sea salt in all of her breads.

Email Lucia Meneses at masamadre dot csb  at gmail dot com for more information.

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