RAW Superfood Buckwheat Snack

About this recipe:

This is a great snack for when you're busy or on the road. Made with the superfoods Goji berries, Cocoa nibs and the mineral -rich antioxidant Hunza raisin it is a guaranteed little power booster.

You will need a dehydrator for this recipe.

Ingredients:

• 2 c. hulled buckwheat, soaked for at least 8 hrs

• 1/3 c. raw cocoa nibs

• 1/2 c. goji berries, blend in a coffee blender into small bits

• Himalayan Hunza raisins, enough to decorate

1. Rinse and drain the soaked buckwheat and transfer to a blender with an S blade. Blend just enough to not break down the seed entirely (this will keep it sticky).

2. Mix in the cocoa nibs and goji berries.

3. Transfer the mixture to a dehydrator tray lined with Teflex sheet.

4. Spread out with a spatula until its 1/4 inch thick.

5. Score with the back of a knife into 2 x 2 inch squares and decorate with Hunza raisins.

6. Dehydrate at 115F for 16 - 24 hrs or until completely dry.

7. Store in an airtight container.

Rhubarb Puff Pie

About this recipe:

I came across this recipe in Gourmet magazine and remember making it a long time ago. This is such a divine little pie that I couldn't resist, even though its made with wheat and gluten, I needed to cheat just this one time.

Ingredients:

• two 9 x 6 inch sheets of puff pastry

• 2 - 3 stalks of rhubarb

• juice of half a lime

• juice of a whole orange

• squeeze of agave nectar

• peel of one orange

• little canola oil spray for greasing cookie sheet

Preheat the oven to 400F.

1. Thaw the puff pastry according to the instructions on the box.

2. Cut the rhubarb stalks in 1/8 slices, at a 45 degree angle to create thin long slices.

3. Mix the juice of half a lime, orange and agave nectar in a mixing bowl, add rhubarb to this mixture and let it soak for at least 10 minutes.

4. Arrange the rhubarb slices so that they are slightly overlapping on the puff pastry, leaving an uncovered edge on all four sides. Save the juice that they've been soaking in.

5. Bake at 400F for 15 minutes or until the pastries are nicely golden brown.

6. Transfer the soak juice to a small sauce pan, bring to a boil and simmer for at least 15 minutes until the consistency turns into syrup.

7. Take the pastries to a cooling rack, cool for 5 minutes.

8. Brush the syrup onto the pasties and sprinkle with orange peel.

Makes 2 large pastries that can be cut to 6 pieces.

Pistachio Biscotti

About this recipe:

This biscotti has a finer texture than its almond brother. I can't tell which one I like better, they are just so different. Make both and see for yourself?

Preheat the oven to 375F.

Ingredients:

• 1.5 c. gluten free flour

• 1/4 c. sweet rice flour

• 1/4 c. almond meal

• 1 t. xanthan gum

• 1/2 t. baking soda

• 1/2 t. baking powder

• 1/8 t. salt

• 1 stick of unsalted butter

• 1/4 c. sugar subsitute

• 2 eggs

• fine zest of 1 orange

• 1 t. glycerine based vanilla extract

• 1/2 c. chopped pistachio's

1. Cream the butter until white. Add the sugar sub and beat until fluffy, about 5 minutes. 

2. Blend in the eggs, orange zest, vanilla and chopped pistachio's.

3. In a separate bowl, mix the rest of the dry ingredients together. Slowly incorporate the dry ingredients into the wet ingredients to form a soft dough. At this point it will be quite sticky, refrigerate for about one hour to harden it.

4. Divide the dough in 3 pieces. Make a flat loaf of every piece and lay it on a prepared cookie sheet. You will have 3 loafs in the end.

5. Bake for about 20  minutes or until golden brown. Transfer to cooling rack and cool for 5 minutes.

6. On a cutting board, cut .5 inch thick slices, just like you would cut a loaf of bread.

7. Lay the slices on their side back onto the cookie sheet and bake for another 10 minutes on each side.

8. Transfer to cooling rack and cool completely and store in an airtight container.

Almond Biscotti

About this recipe:

Biscotti's are great cookies, they keep a long time in an airtight container so you can make a whole batch and enjoy them any time you want! I have two versions, I say make both and see what one you like best.

Preheat the oven to 325F.

Ingredients:

• 3/4 c. amaranth flour

• 1/4 c. almond meal

• 3 T. tapioca flour

• 2 T. arrowroot powder

• 3/4 t. xanthan gum

• 1/2 t. baking powder

• 1/8 t. salt

• 2 eggs

• 1/4 c. sugar substitute 

• 12 drops of liquid stevia

• 1.5 c. coarsely chopped toasted almonds

• peel of one orange

• 1/2 t. glycerine based almond extract

• 1 t. glycerine based vanilla extract

• 2 t. anise seeds

1. Combine all dry ingredients, except the sugar sub and toasted almonds, in a large mixing bowl and mix together.

2. In another mixing bowl, eat the eggs and sugar until blended. Add in the stevia, almond extract and almond extract.

3. Add the wet ingredients to the dry and mix until blended well.

4. Fold in the toasted almonds.

5. With your hands, divide the batter in 2 or 3 pieces.

6. Make a flat loaf of dough and lay it on a prepared cookie sheet. Repeat this with the rest of the dough. In the end you will have three flat loafs on your cookie sheet.

7. Bake for 20 - 30 minutes, or until it is starting to turn golden brown. Sometimes little cracks will show up in the top crust, than you know it is ready.

8. Transfer to cooling rack, cool for 5 minutes. Lay the logs on a cutting board. Take a sharp knife and cut slices of about half an inch wide.

9. Lay the slices back on the cookie sheet - on their side - and bake an additional 10 - 15 minutes on each side. Make sure to turn the temperature down the oven to 300F.

10. Place biscotti's on a cooling rack, not too close to each other. Let them cool completely before storing in an airtight container.

Nutty cookies

About this recipe:

These cookies are great with a cup of tea.  You can make them with pine nuts or almond slivers, what ever you prefer.

Preheat the oven to 325F.

Ingredients:

1/2 c. sorghum flour

1/2 c. almond flour

1/2 c. all purpose gluten free flour

1/4 c. sugar subsitute

16 drips of liquid stevia

1/4 c. cashew butter

1/2 t. xanthan gum

1/2 t. baking powder

1 t. glycerine based vanilla flavor

1 t. glycerine based orange flavor

1/2 t. glycerine based almond flavor

2 eggs

2 handfulls of nuts, I used pine nuts and slivered almonds.

1. Mix the cashew butter and the sugar substitute in a food processor, add stevia, add the liquid flavorings and two eggs and process until smooth. 

2. Mix all the dry ingredients in a large mixing bowl. Add the wet ingredients to the dry ingredients and mix until nicely blended.

3. With some flour on your hands, roll little balls of dough and squeeze some of the nuts into it. Flatten on a prepared cookie sheet.

4. Bake for about 15 to 18 minutes, or until lightly browned.

5. Cool on a cookie rack and store in an airtight container.

Oatmeal Cookies

About this recipe:

I am in love with oatmeal cookies. They are so easy and delicious, and you don't have to feel guilty when eating them. Have some of the oatmeal mixture on hand so there's hardly any prep involved. Perfect for instant cookie gratification!

Preheat the oven to 350F.

Ingredients:

• 1.5 c. Jazzy's oats mix 

• 1/2 c. baby quick oats

• 1/4 milk of your choice (I used almond milk)

• 1/2 green sour apple, finely grated

• 2 t. glycerine based vanilla flavoring

• 1/2 t. baking soda

• 1/4 c. coconut butter

• squeeze of maple syrup, agave nectar or stevia for sweetness

1. Melt the coconut butter using the double boil technique.

2. Combine milk, vanilla, baking soda and sweetener in a mixing bowl. Stir.

3. Divide the oats mix in two. Blend one half of the mix in a blender with an S blade into a fine powder.

4. Add the oats mix and the fine oats mix meal into the bowl, mixing it well with the liquid ingredients.

5. Add the grated apple and baby quick oats. Mix into a nice batter.

6. Drop tablespoons onto a parchment paper lined baking sheet. Flatten to a cookie with the back of a fork or spoon.

7. Bake for 10 - 15 minutes at 350F. For extra crisp, turn the oven to 450F for the last couple of minutes, careful not to burn them.

8. Cool on a cooling rack and enjoy!

RAW Easy Traveling Powerbar

About this recipe:

It is always really hard to travel when you have dietary needs. These little power bars are super easy to make and will keep well in your cool lunch box. This is a no bake recipe and doesn't require a dehydrator!

Ingredients:

• 1/2 c. raw almonds

• 1/4 c. flax meal

• 1/2 c. raw shredded unsweetened coconut

• 1/4 c. raw cashew butter

• 1/4 c. puffed brown rice (serial section)

• 1/4 c. raw sunflower seeds

• 1/4 c. raw coconut butter

• 2 t. glycerine based vanilla extract

• pinch of salt

Optional:

• 1.5 oz. raw cocoa butter

• .75 oz. raw cocoa powder

• .75 oz. mesquite

• tiny squeeze of agave nectar

1. Chop the almonds in a blender with an S blade until fine.

2. Add the flax meal, coconut, cashew butter and salt. Mix. Transfer to large mixing bowl.

3. Melt the coconut- and cashew butter using the double boil technique, make sure to not overheat/burn it.

4. Add the melted buttes to the mixture and blend well.

5. Poor mixture in a 6 x 6 glass pyrex dish that is lined with wax paper.

6. Set in the freezer to harden.

Chocolate frosting:

7. Using the double boil technique, melt the cocoa butter, make sure to stir often and don't overheat. Turn off the burner but leave the bowl in the warming water.

8. Add the mesquite, cocoa powder and agave. Mix into a smooth chocolate. Leave the bowl in the pot of warm water to keep the chocolate in liquid form.

9. Take your pyrex dish out of the fridge and poor the chocolate on top.

10. Set in the freezer, score the chocolate with a knife after ten minutes, return to freezer until completely hardened. Wrap individually in wax paper.

Makes 8 small or 4 large power bars.

Best kept refrigerated or frozen until consumed.

Raw Choco-Coco Macaroons

About this recipe:

These choco-coco macaroons are absolutely raw and really really hard to resist. They don't take much effort to make but they take a while in the dehydrator. The result is a macaroon crisp on the outside and chewy on in the interior. Worth the wait. I found this recipe in a raw cookbook called 'Raw Food, Real World'.

This recipe requires a dehydrator.

Ingredients:

• 3 cups of dried unsweetened coconut flakes

• 2 T. raw cocoa powder

• 1 c. maple syrup

• 1/2 c. coconut butter

• 1 T. vanilla extract

• 1/2 t. mineral salt

1. In a large bowl combine all ingredients and stir well.

2. Using an ice cream scoop or two spoons - spoon rounds of the mixture onto a dehydrator tray lined with Teflex.

3. Dehydrate at 115F for about 24 hours until crisp.

4. Store in the refrigerator for a week or freezer for longer.

Gluten Free Berry Pie

About this recipe:

I had some left over dough from making my Dutch apple pie. I also happened to have some berries and home made sour cream. This is the result, an oozing berry love pie. Yum!

Preheat the oven to 350F.

Ingredients:

• left over dough from Dutch apple pie

• handful of blackberries and raspberries

• few scoops of home made sour cream

• arrow root flower for dusting your work surface

• 1/2 egg yolk, beaten

1. Dust your clean work surface with some arrow root powder.

2. Roll out the left over dough. Divide in two. Use one piece to create pie bottoms, the other to create the tops. Cut out some cute shapes from the top piece.

3. For the pie bottom, cut out the shape of your pie shell. I had these mini heart shaped ones.

4. Press dough in into the bottom and sides of pie shell.

5. In a small mixing bowl, mix berries and sour cream, drop into pie shell.

6. Put a little egg yolk on the edge of the bottom crust, this will glue on the top.

7. Place the tops on, pressing the edge to close. Cut off excess dough.

8. Brush top with egg yolk.

9. Bake at 350F for about 15 minutes.

Gluten Free Dutch Apple Pie

About this recipe:

The secret to a good Dutch apple pie is to use sour apples and not add to much other sweetness. There's a reason why they named those super sour apples 'granny smith's'. Its because my Dutch granny always had the best apple pie! 

Preheat the oven to 350F.

Ingredients:

• 7 granny smith sour apples, skinned

• 1 T. cinnamon

• 1 T. pumpkin pie spice

• 1/4 t. cloves

• peel of  two organic lemons

• 1/2 T. glycerine based vanilla extract

• squeeze of agave nectar

For the crust:

• 2 c. gluten free flour, I used 1 cup of brown rice and 1 cup of sorghum flour

• 1/3 c. arrow root

• 1/3 soy flour

• 1 t. xanthan gum

• 1.5 t. baking powder

• 1 t. salt

• 1 egg, beaten

• 1/3 c. cold water

• 1/4 c. butter, cubed

• 1/3 c. sugar substitute, I used Erythritol

• squeeze of agave nectar

• 1 egg yolk, beaten

1. Sift all flours, xanthan gum, baking powder and salt into a large mixing bowl.

2. Add beaten egg, cold water, agave nectar and butter. Knead with your hands until you get a nice consistency.

3. Cut each skinned apple in 4 quarters. Slice each quarter into 6 to 8 slices - lengthwise.  Cut all slices in half. Toss in large mixing bowl.

4. Add spices, squeeze of agave, vanilla and lemon peel. Mix well.

5. Take 2/3 of dough, press on bottom and sides of a 9 inch spring form pan. If the dough is too sticky, dust your hands with arrow root powder.

6. Add all of the apple mixture into the pan, flatten out with your fingers or spoon.

7. Sprinkle a little arrow root powder on a clean surface. Drop other 1/3 of dough and roll out.

Cut into strips and use to decorate the top of the pie. Brush with egg yolk.

8. Bake on 350F for 30 - 40 minutes. Remove from oven to cool. Serve after ten minutes.

RAW Coconut Cream Pie

About this recipe:

The best coconut cream pie I've ever had was at Cafe Gratitude in San Francisco. Good thing they published the recipe in their cookbook. I made little mini cupcake versions so they are easy to bring to dinner parties or snack on by yourself. For the candida diet its best to replace the date paste for sugar substitute and take it easy with the agave nectar.

Ingredients filling:

1/2 c. coconut milk

1/4 c. fresh coconut meat

1/2 c. raw coconut butter

1/4 c. date paste (soak pitted dates for one hour, drain, blend, add a little soak water and blend into a smooth paste)

pinch of salt

1/2 t. vanilla

1 t. lecithin

dried coconut flakes for decoration

1. Blend coconut milk, meat, dates, vanilla and salt until smooth.

2. Add lecithin and coco butter and blend until smooth. Set aside.

Crust:

1/2 c. almonds, finely chopped

1/2 c. fine almond flour

1 T. date paste

1/4 c. agave nectar

1/2 c. coconut butter, crumbled

3. Blend all ingredients for the crust in a large mixing bowl until thoroughly combined.

4. Take a 12 cup mini muffin pan and drop mixture in with a spoon. Compress by pushing down with the back of your spoon.

5. Drop the filling on top of the crusts. Sprinkle with dried coconut flakes.

6. Refrigerate for at least one hour to harden it.

7. They are kept best in the fridge until consumption. You can also freeze them for longer time.

Raw Cashew-Chocolate Balls

About this recipe:

Fun and easy to make. I altered the recipe - that has been around since grandma's time - to make it fit our modern diets. I also made them sugar free which makes it even more quilt free!

Ingredients:

• 2 c. brown rice crispies

• 10 oz. raw  cashew butter

• 1/2 c. raw young coconut oil, if its hardened make sure to melt it at low temp first

• 1/2 c. sugar substitute (I used agave nectar but for the candida diet use Erythritol)

• plenty of raw chocolate for dipping. click here for the recipe

1. Combine rice crispies, cashew butter, young coconut oil and sugar sub in a large mixing bowl.

2. Roll marble sized balls with your hands.

3. Make raw chocolate according to this recipe. You can also melt (sugar free) chocolate bars.

4. Dip the balls into the chocolate mixture.

5. Lay on a wax paper lined cookie sheet and set in the freezer for 15 - 30 minutes.

6. Keep in fridge.

Nutty Logs

About this recipe:

I found this recipe on eatingwell.com and decided to alter it so it would suit a wider array of diets. They take a little bit of effort to make but they are pretty impressive when done.

Low calorie, low carb, low sodium, low cholesterol, low saturated fat and heart healthy.

Preheat the oven to 250F.

Ingredients:

• 1 c. finely chopped nuts (I used pecans, walnuts and pistachio's)

• 1/3 c. of sugar substitute (I used Erythritol, but you can also use agave nectar or stevia)

• 2 t. ground cloves

• phyllo dough, thawed according to instructions on package

• canola oil spray

• optional flavorings: 1 -2 t. glycerine based vanilla flavoring, 1 - 2 t. orange zest

Optional Topping:

• 1/3 c. (sugar free) chocolate chips

1. Combine chopped nuts, sugar and spices in a mixing bowl. Add the optional flavorings.

2. Take one sheet of phyllo dough (about A4 magazine size) on a wood cutting board, spray it with canola oil. Cut in half and stick two halves on top of eachother.

3. Spread 1 to 2 tablespoons of the nut mixture thinly on the dough, leaving a little room on each top and bottom.

4. Take a sharp knife and score the phyllo, once lengthwise and three times from top to bottom. It will make 6 squares.

5. Beginning in the middle, roll each strip into a neat log. If the phyllo does not stick by itself you can seal it with some water.

6. Place the logs about 1/2 inch apart on a prepared cookie sheet. Spray the tops ever so slightly with canola oil spray.

7. Bake the logs in bathes, until golden, about 20 minutes. Let cool completely.

8. To prepare the optional topping: melt the chocolate using the double boil technique. When melted, transfer into a ziplock bag. Snip off the tiniest corner, squeeze the melted chocolate decoratively across the logs. Let stand at room temp until the chocolate is completely set.

Gluten Free Coconut Macaroons

About this recipe:

Coconut is my favorite food, so I really enjoy these macaroons. You can make them with fresh young thai coconut meat which results in soft and creamy, use raw dried shredded coconut for a more firm cookie and use toasted dried coconut for a crispy-chewy version. 

Preheat the oven to 300F.

Ingredients:

• 3 egg whites

• 1/4 + 1/8 t. cream of tartar

• 1.5 c. coconut meat

• 1/4 c. gluten free flour (I used sorghum flour, you can also use coconut flour)

• 1/4 c. sugar substitute (I used erythritol, you can also use xylitol, agave nectar or stevia)

• 1/4 t. baking powder

• 1/4 t. high mineral salt

• optional: 1 - 2 t. glycerine based vanilla extract, peel of one orange

1. In a mixing bowl, whisk the egg whites and the cream of tartar until its stiff.

2. Fold in the coconut meat, GF flour, sugar sub, baking powder, salt and optional seasonings.

3. Drop batter on a parchment lined baking sheet, one rounded teaspoon at the time.

4. Bake at 300F for 15 minutes. If they go too fast, turn down and bake longer on lower temp.

Raw Chocolate Bonbon's

About this recipe:

Raw chocolate is claimed to be one of the healthiest foods on the planet and it has one of the highest antioxidant and magnesium values of any known food. 

Ingredients:

• 3 oz. raw cocoa butter, chopped into small pieces

• 1.5 oz. raw cocoa powder

• 1.5 oz. mesquite powder

• agave nectar, as much as you like

• optional: chunks of raw cashews, goji berries, raw cocoa nibs

1. Melt the cocoa butter by putting it in a bowl that is put in another bowl with boiling water. Keep butter under 116F to make sure its considered raw.

2. Mix in the cocoa- and mesquite powder.

3. Sweeten with Agave nectar.

4. Mix in the optional stuffing.

5. Poor into ice cube tray.

6. Let it set in the freezer for 15 - 30 minutes.

Recipe will yield about 16 bonbons. Keeps best in freezer or fridge.