Hi-Di-Li-Ho Neighbors!
It has been quite some time since I looked at my blog. Started with the best of intentions, little did I know that I was actually pregnant at the time of the last post. :) All those good intentions flew right out the window, and here we are today: new posting, new member of the family. Actually, he isn't so new. Leo turned 1 last weekend! What a joy! He is my little raw baby.
My thoughts and desires have changed and I decided to use this space to hold all my fun creations! Having grown up with a mom that loved to bake, it seems as though I'm following in her footsteps. Every other day I come up with something sweet and nutritious for us to devour. Raw cakes, pies, ice creams, chocolates, cookies, etc. Raw cacao is my friend! So, I will be posting pictures and recipes as they come up. Lots of times I am very inspired by other bloggers, and many times I use Cafe Gratitudes sweet recipes.
This week we ran into Whole Foods for some fruit and a wheatgrass shot and I noticed some vegan muffins I used to love. As I waited for my shot I pondered the ingredients and decided to try making them raw. The results are amazing! Raw carrot cake muffins!
Give it a whirl:
3/4-1 C raw sunflower seeds
3-4 medium carrots
1 C pitted dates
2 pinches sea salt
a few swirls of yacon syrup
1 T lucuma powder
2-3 T pumpkin pie spice
2 T liquid vanilla
(extra: 2 T cinnamon)
(extra: poppyseeds for topping)
Grind the sun seeds in your blender until fine. Transer to food processer and add dates. Slowly add rest of ingredients and process until the mixture is kind of doughy. Plop mixture into muffin liners or make into cookie shapes and drop onto dehydrator sheets. Dehydrate as long as desired. The longer you leave them in, the crispier on the outside they become. I say give it a couple hours at least. Enjoy!
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