Chocolate Nut Bar

Cocoa layer:




1/2    cup walnuts
1/2    cup almonds
1/2    cup macadamia nuts
1       cup unsweetened cocoa powder

1/4    cup sesame seeds

1/3    cup date syrup  

2       tablespoons coconut butter
Stevia powder to taste (optional)

• Mix all the ingredients in a food processor until mixture is smooth.

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Seed layer is also mostly grainless granola :

1/2   cup walnuts

1/2   cup cashews

1/3   cup coconut flakes

1/4   cup pumpkin seeds

1/4   cup sunflower seeds

2      tablespoons date or coconut syrup or honey

1/2   cup plus 1 tablespoon coconut milk

Zest of 1 lemon or orange

• Mix together walnuts, cashews, coconut flakes, pumpkin seeds and sunflower seeds in a food processor bowl. Pulse until the mixture resembles coarse crumbs. 

• Transfer to a glass container with a tight lid.  Add coconut milk, syrup ( or honey ) and lemon zest to the container and incorporate well.  Cover and soak over night in the refrigerator.

• Line an 8x8 inches glass container with a lid with plastic wrap. 

• Spread cocoa layer at the bottom; carefully spread the seed layer on top of the cocoa layer. Place in the freezer for several hours. Use the plastic wrap to un mold.

• Cut into desired sizes.

Tip: decorate the top with coconut flakes and cocoa nibs.

Flax Seed Crackers

1/2     cup quinoa
1        cup filtered water
2        pitted dates
3/4     cup  golden flax seed meal ( freshly grind is the best)
1/3     cup Brazil nuts
1/3     cup cashews
1        teaspoon cinnamon
Pinch of sea salt

• Wash and rinse quinoa several times and soak it in water for at least two hours; overnight is the best. Rinse again, drain and cook the quinoa in a small pot with 1 cup of filtered water and dates for 10-15 minutes. All the liquid should be evaporated.  Cool for 5-10 minutes.

• Grind Brazil nuts and cashews in a food processor.  Add flax seed meal, cinnamon and sea salt, pulse a few times.  Add quinoa mixture and turn the machine on for 1 minute. It roughly gathers into a ball. (If the dough is too dry and coarse add 1 or 2 tablespoons of water and turn on the machine again.)

• Take the dough out of the food processor shape it into a ball and refrigerate for at least 30 minutes.

• Preheat the oven to 320 degrees.

• Cut 3 pieces of parchment paper (15x15 inches).

• Cut the dough in half.

• Place one paper over a board or a flat surface, put half of the dough in the middle of it, cover with second piece of parchment paper and  carefully roll the dough until it is less than 1/8 of an inch thick (about 2 millimeters).

• Cut the dough into small squares, with a help of a knife or cookie cutter, (about 1 3/4x1 3/4 inches).  Remove the scraps and transfer the paper with cut cracker dough to a baking sheet and bake until edges begin to brown (about 25-27 minutes). Check frequently. 

• Repeat for the second half of the dough.

Tip: put your favorite cheese with fresh slices of figs on top of the crackers.

                                 

Nut Cake

Wet ingredients:


3          large dates pitted and cut into 
            small pieces
5-6       small dried figs
1/3       cup shelled pistachios chopped
1/3       cup walnuts chopped
1/2       cup coconut milk
3          drops of coffee extract (optional)

• Cut the hard part of the fig's tips and chop them into small pieces. Soak  figs, dates, pistachios, walnuts and coffee drops (optional) in coconut milk inside a tightly sealed container.   Refrigerate for at least several hours.

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Dry ingredients:






1      large date pitted
2      tablespoons coconut flour
2      tablespoons coconut flakes
1      teaspoon unsweetened cocoa 
        powder
1/3   cup walnuts
1      tablespoon xylitol
pinch of cardamom powder (optional)

• Mix date, coconut flour, coconut flakes, cocoa powder, cardamom powder, walnuts, and xylitol in a food processor until the mixture resembles a powdery substance.  Pour dry ingredients into a mixing bowl.

• Remove the wet ingredients from the fridge, put them in the food processor, and mix well.

• Line a small (about 4x4x3 inches) glass container with a plastic wrap.  Place a 1/4 of an inch layer of dry ingredients in bottom of container.  Top with a layer of wet ingredients.  Alternate thin layers of dry and wet ingredients until all are used.  Place the glass container in the freezer for at least 3-4 hours. 

•  Let it thaw 30 minutes before serving.   Use the plastic wrap to un mold.

Hokkaido Muffins with Cocoa Butter Frosting

Preparing the hokkaido



Hokkaido is another name for Japanese squash. You can wash and cut it in half, remove the seeds, dice into bite-size pieces.  Steam  for 5-7 minutes (or until tender and soft) with the skin on .  Remove the skin from the cooked squash and mash. For this recipe you need  8 ounces or 1 cup mashed Hokkaido.

8           tablespoons butter at room temperature
4            eggs at room temperature
2            tablespoons raw honey
2            tablespoons xylitol
8            ounces of steamed Hokkaido
Pinch of sea salt
Pinch of nutmeg
1/2         teaspoon ground cloves
1            teaspoon baking powder
1            cup  finly ground cashews
1/4-1/3  cup cocoa nibs

• Preheat the oven to 350.

• Beat the eggs on high speed until foamy and pale yellow (about 2 minutes).

• In a separate dish beat the honey, xylitol and butter until  until soft and creamy.

• Mix the eggs and butter batter together with the rest of the ingredients except for the cocoa nibs on medium speed until you have a uniform mixture.

• Fold in cocoa nibs at the end.

• Fill paper lined muffin cups 3/4 full with batter.

• Bake for 40-45 minutes.

Frosting (optional)






1/3 cup cocoa butter
2 tablespoons coconut butter grated
2 tablespoons xylitol

• Heat xylitol on a small pan until all the crystal are melted.

• Add coconut butter and cocoa butter and keep stirring until everything is well blended.

• Wait for the frosting to cool (5 minutes). Spread about a teaspoon on top of each muffin.

Yogurt and Zucchini

1      cup plain organic full fat yogurt (Greek style is preferred)
1      tablespoon fresh lemon juice
1      small zucchini grated or finely 
        chopped
1      tablespoon walnut oil
1      tablespoon sunflower seeds
1/2   tablespoon dry mint 
1-2   tablespoons crumbled feta cheese.
Sea salt and pepper to taste

• Mix all the ingredients together in a bowl.

Yogurt with Honey and Walnut Oil

1          cup organic yogurt
1/2-1   teaspoon Manuka or raw honey
1          tablespoon walnut oil
1          tablespoon almond butter

• Mix all the ingredients together and enjoy.

Amaranth Graham Cracker

3/4    cup amaranth flour 

1/4    cup millet

1/4    teaspoon cinnamon
1/4    teaspoon vanilla powder
1/4    teaspoon nutmeg

1/4    teaspoon baking soda

1/4    cup raw or organic milk or almond milk

1-2    tablespoon(s)  raw honey or date syrup

6       tablespoons  raw or organic butter cut into small pieces (cold)
Pinch of sea salt

• Put all the ingredients into the food processor. Pulse a few times until it gathers into a ball.

• Remove from the bowl, cover and refrigerate for 2 hours.

• Preheat the oven to 310 degrees. 

• Lightly grease a baking sheet or a piece of  parchment paper ( approximately 18x13 inches) and dust with flour.

• Dust your working area or a board with amaranth flour.  Roll out the dough until it is 1/4 inch thick. If the dough is sticky just dust the dough with amaranth flour and continue. Cut with a cookie cutter or knife into 2x2 inches square and place on a baking sheet.

• Bake in the oven for 25-30 minutes or until the edges start browning.

Five Nuts Bar

1/3    cup walnuts
1/3    cup shelled pistachios 
1/3    cup almonds
1/3    cup cashews
1/3    cup brazil nuts    
6       medium dates soaked in hot water
1       teaspoon cardamom-seed powder

• Preheat the oven to 170 degrees.

• Arrange all nuts on the piece of parchment paper and put them in the oven for only 10 minutes.

• Mix together nuts, dates and cardamom-seed powder in a food processor bowl. (Pulse a few times then activate the power button and leave it on until everything has blended well).

• Mold into any shape or size.

Grainless Granola

 Option 1

1/2  cup walnuts

1/2  cup cashews

1/3  cup coconut flakes

1/4  cup pumpkin seeds

1/4  cup sunflower seeds

2     tablespoons date, coconut, 
       or agave syrup or honey

1/2  cup plus 1 tablespoon more 
       coconut milk

       zest of 1 lemon or orange

1/2  teaspoon cardamom powder

Raw milk, almond milk, coconut milk
       as desired 

• Mix together walnuts, cashews, coconut flakes, pumpkin seeds, sunflower seeds and cardamom powder into a food processor bowl. Pulse until the mixture resembles coarse crumbs. 

• Transfer to a glass container with a tight lid.  Add coconut milk, syrup ( or honey ) and lemon zest to the container and incorporate well.  Cover and soak over night in the refrigerator. 

• You can pour more milk over the granola or have that by itself.

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Option 2

1/2   cup walnuts

1/2   cup cashews

1/3   cup coconut flakes

1/4   cup pumpkin seeds

1/4   cup sunflower seeds

2      tablespoons date, coconut, or 
        agave syrup or honey

1/2   cup plus  1 tablespoon coconut 
        milk

1/2   teaspoon  cardamom powder

zest of 1 lemon or orange

Raw milk, almond milk, coconut milk as desired

• Mix together walnuts, cashews, coconut flakes, pumpkin seeds, sunflower seeds and cardamom powder into a food processor bowl. Pulse until resembles coarse crumbs. 

• Transfer to a glass container with a tight lid.  Add coconut milk, syrup ( or honey ) and lemon zest to the container and incorporate well.  Cover and soak over night in the refrigerator.

• Toast granola mixture by transferring to a frying pan on a very low heat.  Stir frequently. Seeds and nuts lose their moisture gradually and they turn in to a darker color. 

Add milk right away or wait until it cools down.

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Option 3

1/2   cup walnuts

1/2   cup cashews

1/3   cup coconut flakes

1/4   cup pumpkin seeds

1/4   cup sunflower seeds

2      tablespoons cacao butter (grated)

2      tablespoons date, coconut,
        or agave syrup or honey

1/2   cup plus 1 tablespoon coconut milk
Zest of 1 lemon or orange

• Mix together walnuts, cashews, coconut flakes, pumpkin seeds and sunflower seeds into a food processor bowl. Pulse until resembles coarse crumbs. 

• Transfer to a glass container with a tight lid.  Add coconut milk, syrup ( or honey ) and lemon zest to the container and incorporate well.  Cover and soak over night in the refrigerator.

• Preheat the oven to 350 degrees.

• Melt cacao butter then add it to granola.  Mix well.

• Spoon the mixture in a small backing dish or a silicon mold.  Bake for 35 minutes or until you can see  crust forming on the edges.

Fennel and Leek Cupcake

                                                                                                                           

2          tablespoons coconut oil
1          tablespoon raw or organic butter

1          medium onion chopped

3-4       cloves of garlic chopped
1           teaspoon caraway seeds

1           fennel bulb, finely diced

1           stalk leek, finely diced 

1           inch of fresh ginger finely
             diced
4           tablespoons fresh dill
or 1       tablespoon dry dill

1           tablespoon of a mixture of fresh  

             rosemary, thyme, and sage finely
             chopped

sea salt and black pepper to taste

1/2        teaspoon turmeric

1/2        teaspoons paprika

1/2        teaspoon cayenne pepper

3           organic free-range eggs 
1/2        cup garbanzo bean flour

1/3-1/2 cup feta cheese, crumbled 

3           tablespoons organic ricotta
             cheese
pinch of saffron powder (optional)

• preheat the oven to 350.

• Heat coconut oil and butter in a meduim frying pan.  Stir in onions and saute for 3-5 minutes or until golden. Add garlic and stir for another minute.

• Add caraway seeds and toast for 20 seconds. Gradually mix in leeks and fennel. Stir in ginger, herbs and spices (except saffron) and saute until vegetables are soft. (another 10-15 minutes). 

• Remove from the heat and let stand for 5 minutes.

• Beat eggs. 

• Add flour , eggs, saffron (optional) and cheeses to the vegetables. Mix until the batter is uniform. 

• Pour the batter into muffin pan and bake for 30 minutes.