Almost Raw Carrot Orange Cake

Almost Raw Carrot Orange Cake
Vegan; Gluten Free; Oil Free
Makes (2) 4" cakes

I've been going through my juice phase again, and came up with this recipe. Honestly, the pulp was SO pretty, I couldn't share it with the pups (since I turn the pulp into dog treats in the food dehydrator). I call this almost raw since I use vanilla coconut yogurt in the recipe, it adds some sweetness and keeps the cake fluffy and moist.

2 cups carrot/orange pulp (this is the leftovers of {2} oranges and {3} carrots being juiced)
1/2 cup pitted dates
1/2 cup raw walnuts (pecans work well too)
1/3 cup unsweetened shredded coconut
2 Tablespoons of vanilla coconut yogurt (I used the sweetened)
1/2 tsp. ground ginger
pinch of salt
top with fresh blackberries or orange slices


1. Pulse together all ingredients in a food processor until well-blended.

2. Press mixture into 4" spring form pan (I got mine from Amazon). Refrigerate for about 20 minutes to set and top with Raw Cashew Vanilla Frosting just before serving (see blog).

Raw Carrot Cake Cupcakes

Raw Carrot Cake Cupcakes
Gluten Free; Vegan; Soy Free; Raw

This is a REALLY great recipe to use the pulp that's leftover from juicing your carrots. This recipe was inspired by a dear friend, I hope you enjoy these super dense little gems!

3 cups shredded carrots
1 cup pitted dates (soaked overnight, save the water)
1 cup raw walnuts
2/3 cup unsweetened shredded coconut
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
pinch of salt
1/2 cup raisins (optional)


1. Pulse together all ingredients in a food processor until well-blended, adding up to 2 Tbs. of date water.

2. Press mixture into a lined muffin pan. Refrigerate for about 20 minutes to set and top with Raw Cashew Vanilla Frosting just before serving (see blog).

Raw Blackberry Crumble

Raw Blackberry Crumble
Raw; Vegan; Gluten Free; Soy Free

This recipe is adapted from Getting Raw. I had blackberries on hand, so use what berries you like. This lasted not even a 24 hours in my household, with unexpected house guests (friends are always welcome) and the boys being home all day since summer holiday.... These should last about 5 days tightly wrapped and stored in the fridge! Happy Summer...

For crust and topping:
2 cups shredded coconut
1/2 cup cashews
1/4 tsp salt
1/4 cup agave or brown rice syrup

1. Process coconut, cashews and salt in a food processor until fine and crummy, then add in the agave or brown rice syrup until well mixed.

2. Press the 2/3 mixture into a pan that has been lined with cling wrap. Make it thick enough that it will hold up as a cookie base when done.

3. Refrigerate while making the jam. (I stuck mine in the freezer.)

Blackberry Jam

1 10 oz package of frozen blackberries thawed and drained or 1 carton fresh berries
3 TBSP date paste (see recipe in blog)
1/4 cup agave syrup or brown rice syrup to sweeten to taste.

1. Using a blender or food processor, blend berries until nicely chopped and mixed. Taste for sweetness and add more agave or brown rice syrup if necessary.

2. Once the bottom crust is set, pour the jam over and spread. Best to let this set up in the fridge before adding top layer. I didn't wait and pressed out little balls and layered over the top to keep it floating on top of the jam (because it wasn't set yet) but you could just sprinkle the crumb topping over as well.

3. Best to let the whole thing sit a couple of hours in the fridge covered to set up. Then cut and use plastic wrap to help you get it out of the pan in one piece.

Vegan Zucchini Lemon Cupcakes

Vegan Zucchini Lemon Cupcakes
Makes 16 cupcakes

I made these for Bruce's birthday (which had passed). It's been a busy month, again, not an excuse! However, what Bruce does like, is how it turns into a celebration through the month, and not just one day. I had to adapt this recipe (original came from Fragrant Vanilla Cake) since it called for ingredients that I don't have and one that I had never heard of. I'm including the frosting recipe, but Bruce liked having the lemon curd on and in the cupcake.

Cake:
1 cup whole wheat flour
1 cup pastry flour
2/3 cup brown rice syrup
1/3 cup maple syrup
1 1/2 tsp baking soda
1/2 tsp sea salt
3/4 cup grated green zucchini skin
1 cup pureed zucchini
1/4 cup coconut oil, liquidfied
1 Tbsp pure vanilla extract
2 Tbsp lemon zest
1/4 cup + 2 Tbsp lite coconut milk
2 Tbsp lemon juice
1 cup finely chopped toasted pecans

Curd Filling:

1 cup fresh lemon juice
1 Tbsp organic lemon zest
1/4 cup plus 3 Tbsp agave nectar
1/4 cup cornstarch
pinch of sea salt
2 Tbsp plain coconut yogurt
1 tsp pure vanilla extract
1 Tbsp coconut oil, liquidfied

Frosting:

3 8 oz pkgs non-dairy cream cheese
1/4 cup plus 2 Tbsp agave nectar
1 Tbsp pure vanilla extract
a pinch of sea salt


1. Preheat the oven to 375 degrees and position rack in center of oven. Line cupcake or muffin pan with parchment cupcake liners. Whisk flour, baking soda, and sea salt together in a large bowl to blend well. Whisk oil, syrup, juice and zest, coconut milk, vanilla extract, zucchini, and pecans together in small bowl to blend well, then whisk into the flour mixture until well blended. Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cupcakes completely in pan on rack for about an hour.

2. To make the filling, combine agave nectar, cornstarch, and sea salt in a medium pot, and whisk until combined. Add the juice, zest, coconut oil, coconut yogurt, and vanilla and whisk until smooth. Heat over medium high heat whisking constantly until thickened to a curd or pudding like consistency, about 10 minutes. Remove from heat and pour into a bowl. Let chill in the fridge until very cold, at least an hour.

3. To make frosting, whip cream cheese until smooth, then add agave nectar, vanilla, and sea salt and beat until smooth.
To assemble cupcakes, take an apple corer and remove the middle of each cupcake. Fill cupcake hole with lemon curd, and allow to set for about an hour before frosting. Frost with cream cheese frosting and top with either toasted coconut shreds or toasted pecans.

Raw Pistachio Macaroons

Raw Pistachio Macaroons
Gluten Free; Raw; Makes 50

I made these for a potluck over the weekend, and everyone LOVED these. So much that I had a lot of requests for it, so I hope you enjoy! These are super easy and great for potlucks or just to impress your friends. Hope you enjoy!

3 cups raw pistachios
3 tablespoons coconut flakes (plus extra for garnish)
2/3 cup melted coconut oil
2/3 cup agave
1/4 teaspoon salt

1. Clean the pistachios from their outer shell, in a food processor blend them into flour.

2. Mix everything in a big bowl using a spatula. In a shallow bowl, place the extra coconut flakes (about 1/2 cup). Roll into 1 inch balls and roll in the extra coconut flakes, put in the fridge for 24 hours.

3. Serve garnished with coconut flakes and fresh fruits.

Raw Blueberry Cheesecake

Raw Blueberry Cheesecake
Prep time: 10 Minutes
Yield: Makes 12-16 Servings

Crust Ingredients:
1 Cup Almonds
1 Cup Pre-Soaked Dates
1/2 Cup Unsweetened Shredded Coconut
Zest of 1/2 a Lemon
pinch of sea salt

Cheesecake Layer Ingredients:
2 1/3 Cups Pre-Soaked Cashews
1/2 Cup Coconut Oil, liquidfied
1/2 Cup Agave Nectar, or Maple Syrup
1 tsp Vanilla Extract
Juice of 1/2 a Lemon (about 1/4 cup)

Blueberry Topping Ingredients:
1 Cup Blueberries
1 teaspoon Almond Extract
1/4 cup sugar

Directions:

1. Pre-soak cashews and dates separately overnight.

2. In a food processor, combine dates, almonds, shredded coconut and lemon zest. Press into a springform pan.

3. Combine filling ingredients in a food processor, blend until smooth. Pour filling on top of crust and spread out until smooth. Cover with foil and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about one hour. Even though you have to freeze this cake to set it up, it is not a frozen cake… once refrigerated, it takes on an extremely similar texture to a regular old cheesecake.

4. Topping: Combine berries, extract and sugar in a small bowl. Place on a slightly frozen cheesecake and let set for a few hours. Serve and Enjoy!

No-Bake Energy Bites

No-Bake Energy Bites
Vegan; Raw; Gluten Free

I made these for Bruce, since he left out of town this morning. These are great snacks for on the go, and really easy to make. Since it has been crazy in the house lately! Between work, cleaning, hockey practice, football practice, and my own extra curricular activities-it has been CRAZY!!!!

Ingredients:
1 cup uncooked oatmeal (I used old-fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup cashew butter
1/2 cup ground flaxseed or ground almonds
1/2 cup carob chips (optional)
2/3 cup date paste
1 tsp. vanilla

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Sweet Potatoes with Coconut, Pomegranate and Lime

Sweet Potatoes with Coconut, Pomegranate and Lime
Vegan; 15 min. prep.; 45 min. bake time

Happy New Year Everyone! From my family to yours we wish you a safe and wonderful holiday!

In honor of the holiday I chose this recipe because of all of the beautiful jewel tones.....

4 medium sweet potatoes
1/2 cup light coconut milk (divided)
1/4 cup toasted unsweetened coconut flakes
2 Tablespoons chopped cilantro
1 cup pomegranate seeds
2 limes cut into wedges
Kosher salt or sea salt (optional)

1. Preheat oven to 400 F. Arrange sweet potatoes, pricked with a fork, on rimmed baking sheet and roast until tender, about 45 minutes. Let cool slightly. To toast coconut flakes: heat a pan on medium heat and toss in flakes, stirring until they turn golden and become fragrant.

2. Slice tops and mash sweet potatoes with a fork. Divide coconut milk, toasted coconut flakes, cilantro and pomegranate seeds among the sweet potatoes.

3. Season with salt if using. Garnish with additional sprigs of cilantro and serve with lime wedges.

Per Serving: 272 cal.; 8 grams sat. fat; 1 gram unsat. fat; 0 mg chol.; 44 grams carbs.; 58 mg sod.; 5 grams prot.; 9 grams fiber.

Found: Whole Living December 2010