Another day with the same salad? Healthy snacks nowhere to find?
There is help! If you have a dehydrator or kind-of-modern oven this recipe will brighten your day!
Wakame Miso Nut Crumble Makes about 4-5 dehydrator trays
400g Almonds, soaked over night
300g Pumpkin seeds, soaked over night
300g Sunflower seeds, soaked over night
300g Sesame seeds, soaked over night
½ c chia seeds
25g dried Wakame sea weed (1 bag), crushed and soaked for 2 hours
3 T Tamari sauce
4 T Brown Rice Miso
1 T Honey or coconut flower nectar
3 cloves of Garlic, minced (Microplane)
2 t natural sea salt
½ t mild chili powder
1 lemon, juice
1 lime, juice
Rinse the soaked nuts and seeds. In a food processor pulse the almonds and pumpkin seeds into a coarse crumbly texture.
Combine everything in a large mixing bowl and stir well. Let it sit for a while for the seaweed and chia seeds to soak up some of the moisture of the mix. That will help sticking things together when dry.
Spread loosely onto Teflex sheets so that enough air can flow through the clusters and the wet mix does not touch the tray above.
Start dehydrating at around 145°F, turn down gradually to 115°F and eventually to 105°F. If you have an Excalibur dehydrator make sure to rotate the trays horizontally from time to time and also rotate from the centre out to the top and bottom rack.
Should the oven be your only gadget, set the temperature on low: 50°C, turn the fan on, leave the door slightly ajar and go for it! Yes, a few baking trays will do.
Dehydrate till crisp and completely dry.
Enjoy as crumble over your salads or as individual snack.
Miso is one of the few soy-based foods I would actually use. Tamari is the run-off/whey from the Miso production.
You would never think these little darlings are raw, would you?!
Trust me, they are 🙂
Among the White and Dark Chocolate Raspberry Tart and Amy Levin’s Candied Hazelnut Cupcakes with Chocolate Frosting they almost disappeared at last week’s Divine Desserts class. Yet… try them! The flavour and texture is pretty close to marzipan, well worth the effort of hot-soaking, peeling, soaking, dehydrating… Double the batch and have your family help you peel the almonds. They might get a cookie for it 😉
And here is how:
Almond Lime Cookies
Makes about 60 cookies
3 c almonds, hot-soaked, peeled, soaked for 6-8 hours, dehydrated until crisp
4 T agave nectar or light honey like clover
1/4 t natural sea salt or to taste
1 T lime juice
1 t lime zest
2 t vanilla extract
Process all of the almonds in a food processor until coarsely ground.
Add the other ingredients and process into a firm dough.
Form dough into a ball and flatten between two teflex sheets into 0.5cm thickness. With a cookie cutter cut out heart-shaped cookies and place on dehydrator sheet.
Be warned, this one will be a staple in your power snack repertoire. A thoroughly nourishing and satisfying chocolate treat. The basic recipe below is not fully raw as presented here, due to the use of 72% dark chocolate. I like to use the vegan Whittaker’s’Dark Ghana’. ‘Green & Blacks’ works as well. By all means, go ahead and make your own raw chocolate topping!
Oh, have I not posted that recipe yet?! Hang in there, it will pop up shortly 😉
When I am making this Chocolate Müsli slice I always make more of the dry crust mix than I will need for one standard baking tray. I store it in a sealed container till the next batch is due. That way I only have to add date paste, mix it thoroughly, press it into a paper lined tray and pour the chocolate.
And yes, the recipe below is not suggesting for the nuts and seeds to be soaked and dehydrated. For better digestion and utilization of all nutrients feel free to soak and dehydrate the sunflower- and pumpkin seeds as well as the almonds.
It is ESSENTIAL to dehydrate the nuts and seeds completely dry after soaking them over night. The base of the Müsli slice is held together by the moisture being evenly distributed throughout the crust.
And here is the recipe. Enjoy!
Chocolate Müsli Slice
Makes approx. three standard baking trays with 64 pieces each
7c sunflower seeds, ground into coarse meal
5c pumpkin seeds, ground into coarse meal
10c dried finely shredded coconut
4c almonds, ground into coarse meal
2c cashew pieces, ground into a coarse meal
4c chia seed flour
3-6c smooth date paste, depending on moisture level
9 x 250g bars of Whittaker’s 72% Dark Ghana chocolate (750g per tray)
In a large tub hand-mix all dry ingredients well.
Put a pot with 1-2cups of water to the boil, place a stainless steel bowl on the rim of the pot so it completely covers it. Break 3 bars (750g) of the dark chocolate into the bowl. Turn the heat down to a minimum once the water boils. Stir the chocolate occasionally until it is completely melted.
While the chocolate is melting take 12c of the dry müsli mixture and hand-mix 1-2 cups of date paste in until everything sticks well together and is evenly moist and covered with date paste.
Line a standard baking tray (approx. 2cm deep) with one sheet of baking paper. Now press the moist müsli mixture evenly into the tray.
When the chocolate is completely melted pour it over the compacted müsli in the baking tray. Make sure you dry off the bowl underneath beforehand to avoid water dripping into your molten chocolate! Tap the tray lightly on the work bench to distribute the chocolate evenly and to make the surface level. Use a cranked spatula to help spread the chocolate, if necessary.
Can you smell the freshly poured chocolate?!
Place the tray in the fridge (walk-in coolers are handy here! ;-)) to let the chocolate solidify. Check frequently for the chocolate surface to turn matt. Do not wait till the chocolate is thoroughly chilled through. It will be too brittle to cut. A very sharp and thin (Asian) chef’s knife helps!
Once the chocolate surface has turned evenly matt and is sufficiently solid to cut, carefully, while holding on to the paper, slide the chocolate-covered müsli block onto a large cutting board. Cut into 64 equal pieces and stack them into a tight-sealing container with baking paper between the layers.
Return to chiller overnight. The chocolate will solidify and the moisture in the müsli mix will spread evenly through all ingredients, making them hold together better.
Do not touch the chocolate surface after it is poured!!! Your fingerprints will remain visible.
From the time of cutting into individual pieces till serving the individual müsli slices should stay refrigerated. Alterations in temperature will cause moisture in the air to condense on the chocolate coating. This ultimately leads to bright brown spots on it and makes it look unsightly and old.
Here is the much requested recipe for the Raw Chocolate Super Fudge I demo-ed last Saturday at the Green Living Show in Auckland.
Should you have been among the poor fellows who came on Sunday believing the sign that I would do it again, only to be shown how to make a Super Charged Green Smoothie (takes a new breath)… then here is the recipe:
Makes one standard baking tray with 64 pieces
3.5c / 900g date paste
2c / 180g raw cacao powder
1c / 200g Chia seeds
1c / 160g Sesame seeds
1c / 200g Sultanas or Cranberries
2c / 260g Sunflower seeds
1c / 150g Goji berries
2T / 24g Maca powder
4T / 40g Sacha Inchi powder
2t / 6g Camu-Camu powder
1t / 2g Vanilla powder
In a large bowl hand mix everything thoroughly together.
Line a standard baking tray with baking paper. Press the mass evenly into the tray and level the surface with a cranked metal spatula.
Set aside for minimum of one hour to set. Cut into 64 or 128 smaller pieces.
Serve as is or place in dehydrator for a few hours at 115°F until dry to the touch.
You can always come to the Wise Cicada Café to sample the recipe. We sell them there 🙂
With our “Dry it, you will like it!” class coming up here a little teaser and one of my favourite raw snack recipes. Should you prefer pecans over walnuts use them! For a different twist try sunflower seeds. They have a lighter yet nutty base flavour and dry in handy clusters. See the yummy picture below!
Makes 1+ dehydrator tray
3 c soaked walnut halves
4 T date paste
2 T agave nectar
6 T organic whole fat cocoa powder, raw if you choose
½ t cinnamon
1 t vanilla essence
3 drops butterscotch flavour or maple essence
pinch natural sea salt
¼ t lime juice (I always add a few drops of citrus juice to chocolate – as it balances the flavours nicely)
Mix everything thoroughly in a big bowl.
Spread on Teflex sheet.
Dehydrate at 105F for 12 hours. Turn over and remove Teflex sheet. Dehydrate for another 12 hours or until crisp. Turn trays by 90° periodically.
Store in sealed glass jars (what’s leftover from snacking during dehydrating :-))