Raw Blackberry Pie

I love the heat.
I love summertime, I love the desert and my favorite thing to do, is a hot yoga class in a 105 degree room.

The other morning though, I was really melting during one of my beloved yoga classes and I started dreaming of these cold little guys.
They are raw blackberry sorbet pies.  Aren't they cute?
Here is an all natural, raw treat that really cools you down.  Perfect for summer, because you don't ever even have to turn on the oven They are made in a high powered blender, and then frozen to set.  Then they get defrosted in the refrigerator so they are still served very cool and a little bit soft.

My husband likes to eat them straight out of the freezer for dessert.  Me...I pop one in the fridge before my yoga class, and then run home to dig right in! They make a really terrific breakfast.

Raw Blackberry Pie

I make these in a cupcake tin.  You can also use an 8 inch round pie pan or a spring form pan and then cut them into pie slices.

For the crust:

Soak  2 cups raw cashews in a bowl of water that covers them for 1-3 hours.

Drain and blend in a high power mixer with:  (I love my vita-mix!)

1 cup of pitted medjool dates

1/8 teaspoon of sea salt

Blend together until the mixture is smooth.

Sprinkle 1/2 teaspoon of organic raw coconut into the bottom of the cupcake tin

Press 1-2 tablespoons of the crust mixture into the bottom of the cupcake tin pressing firmly and evenly.

Place the tin in the freezer while you prepare the filling.

For the filling:

Blend in a high powered mixer until smooth and creamy:

3 cups of organic blackberries

1/3 cup agave nectar

1/3 cup fresh lemon juice

1/3 cup pure coconut oil melted

Pinch of sea salt

Pour the Blackberry filling onto the prepared crust.  Tap the tin on the counter a few times to get out the air bubbles.  Garnish with some fresh berries and then place it back in the freezer to set completely and freeze.  

Move them to the fridge about an hour before planning to serve to defrost, otherwise, keep it covered in the freezer where it will stay fresh for up to a month.

Enjoy~

Maple Pecan Chip Breakfast Cookie

I made these cookies with my friend's twin sons in mind.  They love everything sweet and especially at breakfast time.
One of them recently wished aloud that he could eat cookies for breakfast.  To that, I say,
"Your wish is my baking dream."
Nothing makes me happier than having a couple of 8 year olds eat what they call a cookie, simply because it has some vegan chocolate chips in it, when in fact it is a perfectly healthful breakfast.
This cookie is very low fat with only ONE tablespoon of organic canola oil in the entire recipe of 20 plus cookies.  It is high in fiber and protein from the oats, spelt and quinoa in it.
Yeah, some brown sugar and chocolate chips are in there as well, but really...lets have health and some fun too!
Some people due to allergies or plain dislike, can absolutely leave out the nuts.
And raisins, cranberries or any dried fruit would be an equally delicious substitution for the chips, if chocolate is not your morning thing.  Bake it how you dream it!

Maple Pecan Chip Breakfast Cookie

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat.

Makes 20-24 cookies

In a medium bowl whisk together:

1 1/2 cups rolled oats

1 1/2 cup organic spelt flour

1/2 cup organic quinoa flakes

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

In another medium bowl, whisk together:

1 cup organic brown sugar

1 tablespoon organic canola oil

1/4 cup unsweetened applesauce

1/4 cup pure maple syrup

1 teaspoon organic vanilla extract

1 teaspoon organic maple extract

2 tablespoons of hot water

Mix the dry ingredients into the wet and stir until fully incorporated.  You may need to add another tablespoon of hot water to get a thick cohesive type of batter.

Fold in:

1/2 cup chopped pecans

1/2 cup mini vegan chips 

or other options like raisins,dried cherries, apricots

Use a cookie scoop or a tablespoon and drop the cookies onto the tray about 2 inches apart.  These cookies do not really spread, so using damp fingers, gently press the dough into flatter disks.

Bake at 350 degrees for 12-15 minutes or until golden brown.  You can tell the cookies are done because the house gets filled with this outrageously great smell of maple.

Remove from the oven and allow the cookies to sit on the sheet for 5 minutes.  Remove to a wire rack to continue to cool.  Enjoy!

Double Chocolate Cherry Quinoa Cookies (Gluten- Free)

I really love to bake with quinoa flour.  It is such a delicious, high protein, fiber rich flour that gives baked goods a yummy nutty flavor.  Nuts and chocolate is always such a good combination, that I knew the rich cocoa flavors of this cookie would work perfectly with the quinoa. Throw in some tart dried cherries and we have a winner!  

Double Chocolate Cherry Quinoa Cookies 

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat.

Makes about 24 cookies

With an electric mixer beat together until fluffy:

2/3 cup Earth Balance buttery spread

1 cup organic brown sugar

1/4 cup organic sugar

Then add in and continue to beat for 1-2 minutes:

1/4 cup unsweetened applesauce

1 teaspoon organic vanilla

Then in another medium bowl, whisk together:

1 1/4 cup quinoa flour

1/2 cup organic cocoa (not cocoa mix)

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

Add the dry ingredients into the sugar mixture and mix until just incorporated completely.

Fold in:

1/2 cup dried cherries

3/4 cup vegan chocolate chips

Scoop batter with a cookie scooper, or drop by tablespoon onto the prepared baking sheet.  Gently press the cookie dough a little bit to help it spread.  Bake at 350 degrees for 12-15 minutes.  The chocolate makes it hard to tell by sight if they are done, so use your other senses instead!  They will smell nice and chocolatey and feel dry on top when they are done.  Remove them from the oven and allow them to sit on the baking sheet for 5-10 minutes.  Then move them to a wire rack to continue to cool.  They are yummy warm, but the texture changes as they cool to a delicious, chewy cookie.  Enjoy~

Raw "Cheese"cake

Alright...so it's not exactly baking.
And really, my passion is vegan baking... you know with heat... in an oven.
But this raw treat is so delicious, natural, beautiful and healthy....I had to put it on my baking blog.

This is an early foray for me into raw desserts.  My sister in law eats a raw diet and is always touting its health benefits.  She tells me how it makes her feel so great, and with my own eyes, I have seen how beautiful it makes her look.
The power of natural food.  Sign me up.

A very close friend of mine who is health conscious, but neither vegan or raw, is obsessed with a raw cheesecake that she buys at our local health food store.
She loves it so much, she has been known to eat a slice for dinner.

She has asked me several times to recreate it, and with her in mind, here is the first of many raw desserts to come. 
For those who are not familiar with raw eating, it is simply, as the name implies, food in their natural state, uncooked.  Cheesecake is a tongue in cheek name, because of course there is no cheese.  It is a rich, cool cream that is made "cheesy" by blending raw nuts with a few other ingredients. Please note though, that the nuts need to soak for 1 to 4 hours, so plan ahead for this.  Otherwise, the dessert assembles in no time, and then just needs some freezer time to set.
Make some and your friends will be wildly impressed.   I promise, it is amazing!
Raw is a wonderful thing.

Raw "Cheese"cake

I chose to make these in individual cupcake tins to form "mini" cakes.  It is also perfect to use a pie tin or a 9 inch spring form pan.  Your choice.

Sprinkle a little bit of unsweetened shredded coconut into the bottom of whichever pan you choose to use.  It adds another delicious flavor but also stops the crust from sticking to the bottom.

For the crust:

In a food processor or high speed blender combine:

2 cups raw almonds

3/4 cup pitted dates (I like medjool)

1 teaspoon agave 

Blend together until a thick paste like consistency forms and the nuts are ground.

Press this mixture firmly into the bottom of your pan and place in the freezer while you assemble the filling.

The filling:
In a food processor or high speed blender combine:
3 cups of raw cashews soaked for 1-4 hours and then drained
3/4 cup fresh lemon juice
1/2 cup of water
1/2 - 3/4 cup agave
3/4 cup melted coconut oil
1/4 teaspoon kosher salt
1 teaspoon organic vanilla

Process the ingredients until smooth, creamy and fluffy.
Pour the ingredients over the prepared crust and give the pan a few gentle taps to get the air bubbles out.  Place the cake in the freezer and allow to set.
When you are ready to serve it, plate it and then move it to the refrigerator and allow it to defrost. Garnish with some fresh berries of your choice.  
Serve... and let the praise wash over you.  Yum!



.