Tuesday, July 8th, 2014

Recipe: Confession Granola (Gluten Free)

by Kristen Suzanne in coconut, dessert, ghee, gluten free, recipe, travel
Confession Granola #GlutenFree

Confession Granola #GlutenFree

I have a confession. I made granola. Really good (too good, actually) granola.

Why is that a confession? It’s a confession because I don’t eat many grains (usually only in the form of white rice, if at all) and I make a pretty big stink about sticking to that. By making granola, and using (gluten-free) oats (because oats are what true granola has), and it being granola that is impossible to only eat a few bites of… well, I ate a lot of it. So there, I admit it. I’m not perfect and I ate oats. (It was really good though.)

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Wednesday, May 21st, 2014

Recipe Ginger Spice Carrot Cake Gluten Free Paleo Raw

Ginger Spice Carrot Cake Gluten Free Raw Paleo

Ginger Spice Carrot Cake Gluten Free Raw Paleo

I’m a sucker for carrot cake, which is why I created this recipe some years ago from my Raw Vegan Transitions book. It was a way for me to eat delicious carrot cake on a more regular basis without any guilt (because it’s actually healthy) or too much work.

This raw dessert recipe is one of my family’s favorites because it has a wonderful dense texture, decadent frosting, and a parade of delicious flavors. I’m sharing it with you today, with a small tweak to represent my current omnivore lifestyle (like I did when I shared my Vibrant Green Chia Pudding). Please enjoy, and tweet to me a picture of it when you make it.

Vanilla Ginger Frosting Ingredients

  • 1/2 cup coconut spread or coconut butter (not coconut oil)
  • 1/2 cup raw honey
  • 2 teaspoons vanilla extract
  • 2 teaspoons fresh ginger, grated

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Friday, May 16th, 2014

Recipe Vibrant Green Chia Pudding (Paleo Gluten Free Raw)

Vibrant Green Chia Pudding Raw Paleo Gluten Free

Here is a refreshing chia pudding recipe for the summer that can be enjoyed as a snack, dessert, or as an easy breakfast (make it the night before to enjoy the following morning). I pulled it from my Raw Vegan Transitions book and changed it up a bit to suit my preferences these days. Mainly, I swapped out the agave nectar for raw honey. (To keep it vegan, simply use agave nectar or maple syrup in place of the honey.)

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Friday, September 20th, 2013

Recipe Cashew Butter Chocolate Drop Cookies

 

Cashew Butter Chocolate Drop Cookies (Paleo. Gluten Free.)

Cashew Butter Chocolate Drop Cookies (Paleo. Gluten Free.)

Here’s a delightful recipe. Cashew Butter Chocolate Drop Cookies are simple to make, rich in texture, and delicious. Oh, and they’re paleo and gluten free. I Love Love Love these cookies!

Cashew Butter Chocolate Drop Cookies (Paleo Gluten Free)

Yield 10 cookies

  • 1 pasture-raised organic egg, room temperature
  • 1 cup cashew butter (I make my own)
  • 1/4 cup + 2 tablespoons xylitol (or sweetener of choice)
  • 1/2 teaspoon vanilla powder (I use this one)
  • 2 pinches sea salt
  • 1 dark chocolate bar, cut into squares (this bar has the perfect size squares, only 10 squares are needed for the 10 cookies so the whole bar is not used)
  1. Preheat the oven to 350 degrees F. (I use a Breville Smart Oven and heat it to about 325 because it’s convection.)
  2. Line a cookie sheet with parchment paper.
  3. Beat the egg, cashew butter, xylitol, vanilla, and sea salt together. Use a tablespoon sized ice cream scoop to scoop cookie dough onto the cookie sheet.
  4. Bake for 10 to 15 minutes.
  5. Let the cookies cool a bit, and then push a square of dark chocolate onto the top of each one.

I like to store these in the refrigerator to harden the chocolate square on top, making for a nice crunch-like texture from the chocolate while keeping the cookie base soft.

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Friday, August 9th, 2013

Recipe Gluten Free Paleo: Sticky Chocolate Coconut Squares

We plan on homeschooling Kamea so we’re starting to get involved with local homeschooling groups. Greg went to our first meeting recently, and I sent these Sticky Chocolate Coconut Squares with him to share with the group. I don’t normally use as much sweetener as I used in these, when I make desserts like this for home, but since I didn’t know the group, I thought I’d bump up the sweetness a bit. ;)

Sticky Chocolate Coconut Squares (Gluten Free, Raw, Paleo)

Sticky Chocolate Coconut Squares (Gluten Free, Raw, Paleo)

They took me 5 minutes to make. Gotta love that about raw foods!

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Thursday, November 15th, 2012

Quickie Raw Vegan Coconut Yogurt Recipe – 3 Ingredients

by Kristen Suzanne in coconut, recipe, vegan

I make my own homemade raw vegan coconut yogurt all the time. And, every time I make it, I tweet or post about it on facebook. And, every time I do that, someone asks me how I make it. Although I have a recipe with video here, I’m going to write a quickie recipe post that makes the recipe, well, a bit quicker (by way of the number of ingredients).

A creamy bowl of nourishing raw vegan coconut yogurt topped with raw cacao nibs.

Buying these products (found in the freezer section of Whole Foods Market) makes for making easy raw vegan coconut yogurt. Just thaw and use. No need to crack open any coconuts. Plus, they’re organic.

Set to culture for about 12 hours.

Quickie Raw Vegan Coconut Yogurt

Yield approximately 3 cups

Ingredients

  • 3/4 to 1 cup raw young thai coconut water
  • 16 ounces raw young thai coconut meat
  • Probiotic powder (2 capsules worth)

Instructions

  1. Blend the coconut water and coconut meat until smooth.
  2. Add the probiotic powder (simply open the capsules and dump the contents into the blender), and blend briefly.
  3. Pour into a bowl (or jar) big enough to allow a bit of room to expand. Gently place a lid on top and set your coconut yogurt to culture on your counter for 8-16 hours. The longer it cultures, the more yogurt-y it becomes in taste.
  4. When you’re ready to eat it, feel free to sweeten it and/or add extracts like vanilla, strawberry, etc. You can use this wonderful yogurt in many ways: smoothies, dressings, stirred into chia pudding, used as a dessert with raw chocolate, enjoyed as is with fruit and/or granola added, etc. You can even use it to make frozen yogurt-scicles. I’m a fan of stirring it into my super popular Longevity Chia Porridge (recipe here). *Stored in the refrigerator, Quickie Raw Vegan Coconut Yogurt should stay fresh for at least a week, but mine is usually gone by then.

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Friday, March 25th, 2011

Party Dessert Movie Trail Mix

by Kristen Suzanne in almonds, cacao nibs, coconut, hemp seeds, kamea

I just threw together a delicious combo of ingredients that basically make up a trail mix… all vegan, all organic, part raw. I couldn’t decide on a name because the mixture seemed ideal for serving at a party, as dessert, during a movie, or on the trail. So, I put those all in the name. I like making things in BIG batches so I only have to do it once in a while. No amounts given, I didn’t measure… that makes it part of the fun! Here are the ingredients…

Party Dessert Movie Trail Mix
By Kristen Suzanne of KristensRaw.com
Yield approximately 2 quarts

Hemp Seeds (raw)
Chocolate Chips (not raw)
Cacao Nibs (raw)
Raisins (raw)
Goji Berries (raw)
Pecans, soaked, dehydrated, and chopped (raw)
Almonds, soaked, dehydrated, and chopped (raw)
Dried Coconut, unsweetened (raw)
Granola (not raw, I bought it at the store in the cereal section although you could easily put raw granola in this, perhaps Kookie Karma’s Goji Lime Coconut would be fun or Go Raw’s Chocolate or Kaia Foods Cocoa Bliss)
Himalayan crystal salt
Cinnamon Read More »

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Thursday, August 6th, 2009

Raw Chocolate in the News – Sweet!

Here is a recent article featured on MSNBC.COM about Raw chocolate. Yum!


And, to celebrate the article, I’m featuring a Raw vegan chocolate recipe from my book, Kristen Suzanne’s Ultimate Raw Vegan Chocolate Recipes. Double Yum!

CHOCOLATE CRUNCH HAZELNUT MACAROONS

By Kristen Suzanne of KristensRaw.com

Yield 35 macaroons

Let me just tell you… these have become a staple in my household. My friends and family frequently email and call me begging me to make these for them. They have a scrumptious flavor and awesome texture. Just see for yourself. They’re wonderful and so easy to make. Whip up a quick batch of these for the next party you attend and you’ll be a hit! Warning: These are addictive! :)

1 cup hazelnuts*

1 cup raw chocolate powder

1 cup dried coconut, shredded & unsweetened

1 cup raw agave nectar or raw coconut nectar

2/3 cup coconut butter

1/2 cup raw cacao nibs

3/4 teaspoon cinnamon

1/4 teaspoon Himalayan crystal salt


Using a food processor, fitted with the “S” blade, grind the hazelnuts to a fairly medium/fine grind. Transfer to a large bowl and add the remaining ingredients. Stir all the ingredients together well by hand, or use a mixer with a paddle attachment to make it easier.

Use a tablespoon measurement to spoon out the batter and place on a cookie sheet (I like using a tablespoon size ice cream scoop). Freeze for up to an hour and enjoy.

*My favorite way to make these is with hazelnuts, but if you don’t have those on hand, you could try other nuts or seeds.

Serving suggestion:

My favorite way to enjoy these is straight from the freezer or refrigerator. When I take them to a party, I put them in the host’s refrigerator, or freezer, until I’m ready to serve them. If they sit at room temperature they can get a little soft (but still yummy). An option to help prevent the softening at room temperature is to dehydrate them at 105 degrees for 16 – 24 hours right after you make them.

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Monday, May 11th, 2009

Easy Raw Dessert Tip – Crusts

by Kristen Suzanne in coconut, raw desserts

Here’s a great and simple tip when making Raw desserts.


Before pressing your next crust into the bottom of the springform pan (or pie plate), sprinkle 1-2 tablespoons of dried, shredded, unsweetened coconut on the bottom of the pan. Then, press in the crust. This helps prevents the crust from sticking to the pan, making each slice beautiful and easy to serve.

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Sunday, April 5th, 2009

Holiday Chia Pudding Recipe: Raw, Vegan & AWESOME!

by Kristen Suzanne in cashews, chia, chia seeds, coconut, Kristen Suzanne

I made a new chia pudding recipe that I was going to feature later in the year. But, holy sh*t! It’s so good, that I’m posting about it now… while I’m eating giant spoonful after spoonful. The texture is especially fun because of the shredded coconut, and even though the flavors are for the holidays (my inspiration when creating it), CLEARLY, you can make and enjoy this any time of the year… like NOW!


{Update: I just added the photo to this post January 11, 2010. And, I thought I’d let you know that many people have made this recipe since I posted it. The verdict? They all LOVE it!}

Holiday Chia Pudding
By Kristen Suzanne of
KristensRaw.com
Yield 1 1/4 cups

1/4 cup chia seeds
1/4 cup dried coconut, shredded & unsweetened

1 cup water
1/4 cup
raw cashews
(soaked 1 hour, drained and rinsed)
4 soft
medjool dates, pitted

2 cloves

1 teaspoon
lucuma powder*

1/2 teaspoon powdered ginger

1/4 teaspoon vanilla extract

1/8 teaspoon cinnamon

Place the chia seeds and coconut in a small bowl, briefly stir to mix, and set aside. Blend the remaining ingredients until smooth. Pour the blended cashew mixture into the bowl with the chia seeds and coconut and stir. Wait a few minutes and stir again. (You’ll notice the chia seeds beginning to take on a gelatinous texture.) Wait a few minutes, again, and stir. Do the “wait and stir” once more, and then place the Holiday Chia Pudding in the refrigerator for about 15 – 20 minutes (or longer, if desired). Then, enjoy.

Personally, I especially love this recipe when it’s closer to room temperature, because it’s like comfort food. So, after it gels in the refrigerator briefly, I like eating it before it gets too cold. However, this recipe will stay fresh when stored in an airtight container for 4-5 days, so feel free to nibble a spoonful here and there – cold or not! It’s all good!


*If you don’t have lucuma, then you can make this recipe without it… still delicious. That being said, I love having a jar of lucuma in my pantry for various recipes, so I recommend getting some.

For those of you new to chia seeds… you can read more about them here.

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