Raw Energy Oatmeal Raisin Muffins

Raw Energy Oatmeal Raisin Muffins
Raw Energy Oatmeal Raisin Muffins, via Eat the Vegan Rainbow

Few Sundays ago, I shared with you my impressions of a new cookbook on the vegan block – “Modern Raw: Healthy Raw Vegan Meals for a Balanced Life” by Rachel Carr. I’ve been wanting to cut down on cooking for some time, and especially during the summer, so this cookbook came to me in just the right moment. You can read more about my views and check out a recipe kindly provided by the publisher here.

Needless to say, inspired by the raw vegan strategy Rachel outlined, I jumped at the opportunity to start making my own raw experiments. I started with a breakfast item, and a pasta recipe, mostly because many people trying to follow plant-based eating find breakfast to be the most challenging meal, and because I couldn’t imagine that you can have pasta without cooking!

The muffins below are great – sweet without any added sugar, and ready without baking. If you told me that this is possible, I would have rejected your suggestion. Now, of course, I know better, and these muffins – although not having a texture of any muffin you ever tried before – are packed with good-for-you energy and will carry you through your morning.

They are made of carrots, apples, raisins and rolled oats – four ingredients only! And need a bit of help from cinnamon and nutmeg! You need a food processor to make them, since there’s lot of grating and I don’t recommend you undertake this process by hand. And there is also a bit of waiting for these muffins to firm up and come together, so it’s best to make them an evening ahead and them enjoy them for breakfast the next day!

 

Raw Energy Oatmeal Raisin Muffins

What you’ll need:

  • 2 apples, cored (Granny Smith, MacIntosh, Pink Lady work best)
  • 3 extra-large carrots, peeled
  • 1 cup raisins
  • 2 cups rolled oats, divided
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 12 walnut halves, optional

What you’ll do:

  1. Using a fine shredding attachment on your food processor or hand-held grater, grate the apples and carrots. Transfer them into a large mixing bowl.
  2. Change the food processor’s attachment to S-blade, then combine 1 cup of rolled oats and raisins. Pulse until finely ground.
  3. Combine with the grated carrots and apples, add the rest of the ingredients (all except walnut halves), and mix well using your hands to help the juices release and combine. Don’t worry if the mix feels wet – oats will absorb some of the excess moisture later. Depending on the exact variety of apples you use, you may end up with a bit too wet of a dough. In that case add 1/4 – 1/2 cup more oats.
  4. Line the muffin pan with the same baking liners you would use for your muffins or cupcakes. Scoop about 1/4 cup of the mix into each muffin holder. Pack in the dough by pressing with your fingers. Top each muffin with a walnut half, or top with rolled oats, or couple of raisin. You can also skip the topping or mix-and-match.
  5. Leave the muffins in the fridge for couple of hours to form up. Before serving take them out and let them come to room temperature – this will take 15 minutes or so. The muffins should slide out of the wrappers with easy and hold well together. If they don’t, you may want to add a bit more ground rolled oats into your dough next time. However, if they do, you will have a delicious, no-bake muffin on your hands – a great way to start your day. Enjoy!

Copyright © Eat the Vegan Rainbow, 2019

 

Gluten-Free (and Vegan) Chocolate Chip Cookie Dough Balls

Gluten-free and Vegan Chocolate Chip Cookie Dough Balls, via Eat the Vegan Rainbow

If you are looking for a quick, fun, satisfying and irresistible dessert, well look no further. These Chocolate Chip Cookie Dough Balls are it!

They are no-bake dessert that you can whip up on a whim by using a handful of ingredients, most of which you can find in your local grocery store or easily make in a food processor. Some ingredients that you likely already have are almond flour, coconut flour, vegan chocolate chips (I recommend Enjoy Life brand, especially the mini chocolate chips!), almond milk, almond extract, agave nectar, and vanilla bean. Mixing all these together will give you lovely and yummy treats.

What kicks the flavor over the top for me is mesquite powder. Yup, you heard that right – mesquite! This is a new ingredient for me and I’ve been experimenting with its use. The powder comes from and can be used raw, so I’ve been adding it to smoothies. The powder has an earthy and nutty flavor, and that’s why it works really well in these treats.

One tip: add the almond milk gradually in small increments, 1/4 cup at a time. After each addition mix your ingredients well and let them rest for few second before adding more milk. This will help your cookie dough absorb the liquid and result in a moist dough that will come together well as you roll it.

And speaking of rolling, be gentle but not too gentle. The dough should not be crumbly – if it is you likely need a drop or two more almond milk or if you like to kick it up a notch in terms of calories you could add some almond butter which will help hold things together. Use the same technique you would when putting together meatballs: scoop a tablespoon or so of the dough into the palm of your hand and start rolling and squeezing at the same time until you have a nice little treat in your hand.

Since these cookie doughs are free of eggs, butter and flour, they are totally fine to snack on as you make them. Just remember to save a few for later!

Gluten-Free (and Vegan) Chocolate Chip Cookie Dough Balls

What you’ll need:

1 cup almond flour

1 cup coconut flour

1/4 cup mesquite powder

1/4 cup agave nectar (maple syrup, or other sweetener of choice)

1 teaspoon almond extract

1 vanilla bean, scraped

1 cup mini chocolate chips, vegan

3/4 – 1 cup vanilla almond milk, unsweetened (or another dairy-free alternative; if you are using a sweetened version just add less agave nectar; if you are using plain version add a bit more vanilla bean)

What you’ll do:

  1. In a large mixing combine all the ingredients except almond milk. Mix well and start adding the milk, 1/4 cup at a time. The final dough should be moist but not wet.
  2. Using your hands, take one tablespoon of the chocolate cookie dough mix and shape it into a tight ball. As you are shaping the ball, keep rolling and pressing. The ball should stick together, if not consider adding a tablespoon or two of almond milk.
  3. You can enjoy these chocolate cookie dough balls immediately. They are best freshly made, but they also keep ok, covered at room temperature for 2 days or so.

Copyright © Eat the Vegan Rainbow, 2018

Chocolate Bon Bons with Dates, Walnuts and Apples

Chocolate Bon Bons with Dates, Walnuts and Apples
Chocolate Bon Bons with Dates, Walnuts and Apples, via Eat the Vegan Rainbow
It is Easter Sunday, so you might as well kick back, relax and have some bon bons. So I wanted to share with everyone who observe Easter today and everyone who are just looking for a simple, nutritious and adorable dessert recipe this super-easy and kids-friendly recipe for Bon Bons. This recipe was my entry into Food52 contest Your Best Recipe with Dates.

Dates, especially Medjool dates, are fabulously sweet fruit of date palm trees and have been used in Middle Eastern and North African regions for centuries. Growing up in Serbia (ex-Yugoslavia), dates were a special, almost candy, treat we’d get especially for Christmas Eve.

You may have seen dates in your dried fruit aisle, and that is exactly where you’ll find Medjool dates as well. Some stores have also been featuring them around the produce stands, but don’t expect to find raw dates – at least I’ve never seen them raw. Not to worry though, dried dates work really well in a recipe like these bon bons with a little help of warm water and thirty minutes of rehydration.

The bon bons come together really quickly and there isn’t much to making them really. But, in order to make them easier to handle in the last stage where they meet the melted chocolate you should let them sit in a freezer for half an hour. That will help them hold their shape during their chocolate bath.

Not fan of chocolate? You can skip it and roll the bon bons in coconut flakes, chopped walnuts, slivered almonds or anything else that will make your taste buds jump for joy!!!

One last thing: this recipe is super kid-friendly and if you are looking for something you can make together with any little chefs in your life this is it. There is a bit of mixing and a bit of hands on digging into a mix and making bon bons with your hands, which is sure to please. Plus: as the recipe is no-bake everything is safe to try and lick for those without tree nut allergies. If you are looking to make this recipe tree nut free, you could try doubling the amount of oats and skipping the walnuts. I am not 100% sure this will work, but I am about 95% sure it will – I hope this is good enough for you to give these bon bons a try.

Chocolate Bon Bons with Dates, Walnuts and Apples

What you’ll need:

medjool dates

cup oats

cup walnuts

Granny Smith apple

teaspoon cinnamon

ounces chocolate, vegan

cup coconut flakes, unsweetened

What you’ll do:

  1. Remove the pits and soak medjool dates in warm water for 30 – 60 minutes.
  2. Place oats and walnuts into a food processor and grind them into a fine meal. Pour out into a large mixing bowl.
  3. Core the Granny Smith apple, but don’t peel it. Add it to the food processor and processes it until very fine. Add the apple to the walnut and oats mix. Add the cinnamon.
  4. Drain the dates. Using a small food processor or a hand held (stick) blender, blend the dates into a fine paste. Add the paste to the mixing bowl. Mix everything together using a wooden spoon or a spatula.
  5. Using a measuring spoon, measure out 1 tablespoon of the mix out into your hand. Form a ball (a bon bon) and place it on a freezer safe tray covered with wax paper. The recipe should make 18-24 bon bons.
  6. Put the bon bons in the freezer for 30 minutes.
  7. Just before 30 minutes is up, melt the chocolate either in the microwave or using a double boiler.
  8. Place 1/4 cup of unsweetened coconut flakes at a time in a flat dish. Take the bon bons out of the freezer, dip them into the melted chocolate and roll them in the coconut flakes. Alternatively, you can skip the chocolate and roll the bon bons in coconut flakes only!
  9. Leave the finished bon bons on the kitchen counter for about 30 minutes to allow the chocolate to harden.
  10. Enjoy!
  11. Copyright © Eat the Vegan Rainbow, 2017