Raw Fig Newton Bars

 


As we eat more raw I am really loving the the desserts, they rock. Watching many YouTube videos I find that a lot of people are agreeing with me, well they have been doing this longer so I guess I agree with them. 

Jason Wrobel is one of those people no matter what he is making he keeps it entertaining. His show How to live to 100 on the cooking channel is awesome to watch, they need more shows on and about vegan/raw cooking and preparation. That's where I stole this recipe from his YouTube channel. 

Now I did not follow his recipe to the letter because of what I had on hand. 

His recipe called for 1 1/2 cups of hazel nuts I used 1 cup almonds 1/4 cup Brazil nuts 1/4 hazel nuts. I left out the Sun Warrior protein blend only because I forgot it. I only have been using maple syrup as my liquid sweetener in all my cooking/ preparation, he uses a bee free honey. 

The Bar Part 

1 cup almonds

1/4 brazil nut

1/4  hazel nuts

3/4 flax seeds ( ground up in a spice/coffe grinder)

3/4 cup oats

1 tsp vanilla 

1 tsp cinnamon 

1/2 tsp Himalayan salt

6 tbsp maple syrup

In a food processor place the nuts, ground flax meal, the oats, cinnamon, salt and pulse till the all rough chopped. Pour the vanilla and turn on the processor while it's running add the maple syrup slowly. When it's done it will ball up in you processor. Scoop out onto a piece of parchment paper and set you dirty processor aside you will need it again. 

Smush down the dough mixture till it's kinda flat, place another piece of parchment paper on top and roll out till flat. Then trim the edges to make it square. Cut in half and set aside. 

The Filling 

3 cups dried figs ( stems removed)

1/2 to 3/4 cup water as needed to make a spreadable texture. 

There is always a little stem part make sure you remove it. Now this recipe makes a lot of filling which the extra can be store in the fridge for a couple of weeks. Place the figs in your food processor add the water slowly to get the spreadable texture that you desire.

The Asslembling 

Spread your desired amount of filling on one half the crust, leaving a half inch around the edges. Place the other half on top press down gently. Cut into 2x2 squares, eat and enjoy. 

Have Fun and Enjoy. 

Raw Vegan Pizza

 As the new year approaches I am really trying to stay away from all things processed and to live a more raw lifestyle. We have some new books on the way to help me retrain my brain to help with this way of eating. Following outstanding blogs such as " This Rawsome Vegan Life" makes life a lot simpler, all the wife needs to do is find the recipe that she wants made and I try my best to make them.

Now I have found no need to change anything in this recipe. The only changes I made was the toppings. I added some avocado and I dried the veggies for about 2 hrs in the dehydrator. Thanks to the magic of the copy and paste feature I can show the original recipe with out my type-Os. 

I used a large ring mold to help shape the crust then just flattened out the edges, but you can do any shape that you want. I dehydrated the crust for 4.5 hrs at 115 degrees.

 

raw pizza with garlic & seed crust, spinach pesto and marinated veggies: makes four small pizzas

crust:

1/2 cup each of hemp seeds, raw pumpkin seeds and sunflower seeds

1 cup walnuts

1 teaspoon salt & pepper

2 teaspoons dried basil (or a handful of fresh, lucky you)

1 tablespoon agave/maple syrup or a few dates

1-2 tablespoons water, as needed

1/2 onion, sliced

4 peeled garlic cloves

spinach pesto:

4-5 cups organic spinach 1/2 cup raw pine nuts

1 peeled garlic clove

1/2 teaspoon salt & pepper 1/4-1/2 cup water, as needed

1 teaspoon agave/maple syrup or a couple dates

toppings:

3 mushrooms

1 bell pepper

1 tomato 

1 teaspoon tamari

1 teaspoon fave dried herb blend

to make the crust: pulse all ingredients in your food processor until it sticks together (and tastes delicious!) now divide the mixture into four and shape each of them into your desired pizza crust shape with your hands on dehydrator trays or parchment paper. dehydrate (or cook in your oven at the lowest temperature) for 4-5 hours, or until crispy. 

to make the pesto: put all the ingredients in your food processor (no need to wash it after making the crust) and process until it reaches that yummy pesto consistency - not totally smooth, but still quite creamy. mmm. put in a bowl, cover with plastic wrap and put in the fridge. 

to prepare the veggies: cut them all into thin slices and mix in with the tamari and herb blend.  marinate them in your dehydrator (or oven) until they are soft and taste freaking amazing. 

put it all together: when the crusts are finished, gently spread the pesto on all of them, followed by the veggies. if you have any raw vegan cheese that would be a tantalizing addition for your taste buds. 

The Crust:

The Pesto:

 

 

The Toppings:

 

 

The Assembling:

 

 Have Fun and Enjoy!