Tag Archives: raw

Date Nut Granola Bars & Crumble (Raw/Grain Free)

Date Nut Granola | Tiffany Lane Handmade

Everytime I make a batch of granola I feel at home.

Date Nut Granola | Tiffany Lane Handmade

There’s something about the homemade version you can’t find in a package.

Love? Maybe.

Soul? Maybe.

Blood, sweat and tears? Hopefully not.

Whatever it is, it’s just so darn good.

Date Nut Granola | Tiffany Lane Handmade

This particular batch of granola isn’t my normal approach, either. No, this one’s a bit different. Sticky. Soft and crumbly. Sweetened only with dates. Oh, it’s raw and grain free, too.

Date Nut Granola | Tiffany Lane Handmade

Normally, I make a crunchy, dry roasted granola with chopped nuts, whole seeds, oats and honey (like this one and this one). Closer to the standard granola we’re all used to.

Obviously, there are pros and cons to each. The dry roasted version will store at room temperature in an airtight container for quite some time, while this one’s best stored in the fridge or freezer. The crunchy version is, well, crunchy, and this one’s got more of a crumbly, soft texture.  The roasted version also requires some baking and stirring time, while this version only needs to rest in the fridge or freezer for a little bit to set.

Now I know I said this recipe makes bars and a crumble type version of granola, but I must warn you, the bars are best stored in the freezer and eaten promptly after you take them out of the freezer. That’s because as they warm, they’ll crumble pretty easily. That being said, these might not be your best bet as a granola bar on the go, but you could most definitely crumble it up into a to-go container and pack a spoon.

It really doesn’t matter how you eat it, it’s delicious, so just eat it however you want to. Deal?

Date Nut Granola | Tiffany Lane Handmade

DATE NUT GRANOLA BARS & CRUMBLE

Ingredients
3 cups nuts (I used 1 cup each of pecans, almonds, walnuts)
1 cup unsweetened, flaked coconut
1 cup pitted medjool dates
1 1/2 cups seeds (I used 1/2 cup each sesame, ground flax, chia) 

1 tbsp vanilla extract

Preparation

Pulse nuts and coconut in a food processor (fits nicely in my 11-cup food processor) just until mixed a bit, then add the dates and let it run until the mixture is crumbly and just starts to come together, about 30 seconds. Next, add the seeds and vanilla extract, and pulse until combined, about 15-30 seconds.

If you want the whole batch more of a crumble, you’re pretty much done at this point. Simply transfer into an airtight container and store in the fridge. For bars, firmly press into a lined baking sheet or dish and freeze until ready to serve. Serve the bars promptly after taking them out of the freezer.

I’d love to know what you think! Leave a comment below letting me you how you like to eat granola.

Date Nut Granola | Tiffany Lane Handmade

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Recipe: Raw Pumpkin “Cheese” Cake

One of my go-to healthy desserts turned any time snack is this Raw Lemon Raspberry Cheesecake I found on Rawified.  Now for anyone not into eating raw, be forewarned, this is not your typical cheesecake.  In fact, there is no cheese.  But, don’t stray either, my cheese loving husband enjoys this dessert too, just don’t call it a cheesecake.  Call it a delicious concoction of yummy goodness!

I usually do make mine pretty close to the original recipe, with lemon filling and a berry topping.  Turns out this weekend I didn’t have any lemons or berries.  But I did have a few oranges I got from work and some pumpkin puree.

Raw Pumpkin “Cheese” Cake
 
Adapted from Rawified
 
Crust Ingredients
1 cup raw walnuts
1/2 cup raw almonds
2 tbsp honey
1-2 tbsp water

Filling Ingredients
2 cups raw cashews
1/4 cup raw honey or agave
1/4 cup coconut oil, melted but not hot
 2 oranges, zested and juiced
1-2 tbsp water

Topping Ingredients
1 cup pumpkin puree
2-3 tbsp honey, to taste
2 tbsp soy milk (almond or other alternative milk is fine too)
2 tbsp coconut oil, melted but not hot
1 tbsp pumpkin pie spice
 

Preparation
For the crust: put the walnuts and almonds into your food processor and grind well.  Add the honey and about1 to 2 tbsp of water to make a workable dough.  Line an 8 inch diameter cake pan or glass baking dish with plastic wrap then grease with coconut oil – this keeps the cheesecake from sticking to the pan if you decide take it out later (I don’t take it out, I use a square glass baking dish and just cut out pieces as I go).  Press the nut mixture into the pan to form the crust and place in the freezer to set while you make the filling.

For the filling: grind up the cashews in the food processor until a flour like consistency is reached.  Add the honey, coconut oil, orange juice and zest, along with 1 or 2 tbsp of water then blend until smooth and creamy.  Take your crust out of the freezer and spread the cheesecake filling on top of it using a spatula.  Place back in the freezer to set while you make the topping.

Using your food processor, puree the pumpkin puree, honey, soy milk, coconut oil and pumpkin pie spice until slightly melted and at a smooth consistency.  Again, take out your cake pan and pour the pumpkin sauce on top of the cheesecake filling.  Let the cheesecake set for about an hour or two in the freezer, then move to the fridge for storing before serving.
 
Note: I don’t clean the food processor between each layer, I just make sure to get as much as I can out before I start the next layer.

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