Tag: soy-free

Raw Cacao Buckwheat Granola

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The combination of cacao and hazelnuts is a classic, and the hint of dates, prunes and raisins adds just the right amount of sweetness. This recipe makes use of a food dehydrator to maintain its raw state. The reasoning behind the low temperature is because it is believed that when food is heated above that level, nutrition is minimized, proteins are damaged, and phytonutrients are destroyed. Dehydrating also removes the water from foods and preserves its enzymes and nutrients. One of my favourite ways to use my dehydrator is making granola, and this is a basic recipe that I use that is open to endless combinations.

cacao-buckwheat-granola

Raw Cacao Buckwheat Granola

  • Servings: 1 1/2 pounds
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4 cups water
2 cups raw buckwheat groats
1 cup hazelnuts, soaked 2 hours, rinsed, drained, and coarsely chopped
3/4 cup raisins, soaked 30 minutes and drained
1/2 cup water
1/2 cup pitted soft honey dates
1/4 cup pitted soft prunes
1/4 cup raw cacao powder
1/2 teaspoon vanilla extract (optional; not raw; try powder for a raw version)
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 cup unsweetened cacao nibs

Soak the buckwheat in the water for 45 minutes. Transfer the mixture to a fine sieve or colander lined with cheesecloth. Drain well. Rinse well, about 5 to 8 times, until the water is completely clear and the buckwheat no longer feels gelatinous. Set over a bowl and let sit 4 hours. Rinse a second time, ensuring the water runs clear. Let sit another 4 hours, then rinse well once more.

During the buckwheat preparation, soak the hazelnuts and raisins if you haven’t already done so. Put the water, dates, prunes, cacao powder, vanilla extract (if using), salt, and cinnamon in a food processor. Process until smooth. Scrape the mixture into a large bowl. Add the rinsed and drained buckwheat, hazelnuts, raisins, and cacao nibs. Mix well. Sample the mixture; though the flavors will become more prominent when dehydrated, you may want to add additional cinnamon or salt to taste.

Spread the mixture in a single layer on dehydrator trays, using trays designed for small items or fruit leather. Dehydrate at 105 degrees F (40 degrees C) for about 8 hours until the top is dry and firm. Use your hands to break up the pieces and flip them over. Continue to dehydrate for 6 to 8 more hours, until dry and crunchy. Store in a sealed container at room temperature or in the refrigerator or freezer.

Strawberry Ginger Lemonade Spritzer

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When strawberries are at this peak, you have to take advantage of them in every way possible — including in your drinks. In the late summer, try blueberries or peaches instead.

strawberry lemonade spritzer 1

Strawberry-Ginger Lemonade Spritzer

1 cup water
1/2 cup agave nectar
5 strips of lemon peel, about 2 inches in length
2-inch piece of ginger, peeled and coarsely chopped
1 1/2 pounds (680 g) fresh strawberries, dehulled
3 1/2 medium lemons, peeled (pith also removed)
8 1/2 cups (2 litre bottle) low-sodium club soda, chilled

Put the water, agave nectar, lemon peel and ginger in a small saucepan. Bring to a boil on medium heat and cook until reduced to half, about 10 minutes. Remove and set aside, cooling slightly.

Meanwhile, put the strawberries, whole lemons, and about 1 cup (240 ml) of the club soda in a blender. Blend until smooth. Strain the agave nectar mixture, discarding the peel and ginger. Add the mixture to the blender. Blend until smooth and well combined. To serve, either mix club soda and the puree in a pitcher, or fill glasses with half puree and half club soda. Use as much club soda to your taste. Serve cold.

Pineapple, Pecan, and Coconut Crisp

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This raw recipe features nuts and dates as the primary components, added to fresh pineapple, and a quick no-bake process that makes dessert easily doable on hot summer days.

pineapple crisp full

Pineapple, Pecan, and Coconut Crisp

For the filling:
1 large ripe pineapple, peeled and chopped into bite-sized pieces
2 tablespoons freshly squeezed lemon juice
1/2 cup (125 g) tender honey dates, soaked 15 minutes in warm water (reserve 3 tablespoons soaking water)
1/4 teaspoon ground cinnamon
1 1/2 tablespoons ground flaxseed

For the topping:
3 cups pecans
1/2 cup unsweetened finely shredded coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup raisins
3/4 cup (185 g) chopped dates

Toss half the pineapple with the lemon juice and set aside. Put the other half of pineapple, dates, cinnamon, ground flaxseeds and reserved soaking water in a food processor. Process until smooth. Pour into a bowl and give the food processor a quick rinse and wipe.

Put the pecans, coconut, cinnamon, and salt in the food processor. Pulse until the mixture is in small pieces. Add raisins and dates and continue to pulse until the mixture resembles coarse crumbs and starts to stick together. Don’t over process.

To assemble the crisp, press a few small scoops of the crumble into the bottom of an 8-inch  square glass baking dish. Spread the pineapple evenly on top of it. Sprinkle with remaining crumble topping. Serve cold or at room temperature. Covered with plastic wrap in the refrigerator, it will keep for three to four days.

pineapple crisp served