Yes, that’s right! I have moved, that is my blog has. I’m no longer using wordpress.com. I’ve been working away, trying to learn the in’s and out’s of changing up my theme, adding widgets, and everything there is to know … Continue reading
Ahh breadsticks… Who doesn’t like breadsticks? They originally were crispy sticks of dry bread. However they now range from chewy, crunchy/crispy, soft, and overall delicious sticks of bread. I use to love eating bread sticks, and it’s been a long … Continue reading
Everytime I make muffins, the song “Do you know the Muffin Man” pops into my head. I can not get it out and I end up making my own version of the Muffin Man song. Muffins are yummy, you can … Continue reading
The bread looks perfect, Right? Well it’s not. The last time I made a braided bread was 4 years ago, and it wasn’t gluten free. It was light and fluffy on the inside and crisp on the outside, perfect. But … Continue reading
Everyone should like enchiladas. Literally, everyone. No questions asked, if you say you don’t like enchiladas, then I will make you the best enchiladas, you won’t be able to stop talking about them. That is how good these enchiladas are, … Continue reading
Last night I had some friends over for dinner, dessert and great conversation. I love having people over and I love making them food that they enjoy. Seeing everyone smiling, laughing, and enjoying each others company is wonderful. I made … Continue reading
When I woke up this morning, my mind was filled with visions of ideas for a recipe. My mind was searching the fridge, cupboards, counter for ingredients to create the visual in my head. I love the way the mind … Continue reading
Everyone loves cookies, and if you don’t you’re probably not human. My favorite cookie of all time is oatmeal raisin (I prefer no chocolate chips but my mama loves the chocolate chips, those get thrown in just for her). I … Continue reading
Who doesn’t like chocolate? Chocolate is the most amazing kind of dessert. It’s rich, decadent, smooth and melts perfectly in your mouth. Mmmmm chocolate… This lava cake is a delicious raw cake with a rich chocolate center. Perfectly satisfies the taste buds and that sugar craving which seems to kick in towards the end of the day. One bite and you have an intense chocolate party in your mouth.
INGREDIENTS:
For the Cake:
1/3 cup organic raw oats
1/3 cup organic raisons
1/3 cup organic raw walnuts
1/3 cup organic dates (about 10)
1/4 cup organic raw cacao powder
1/2 teaspoon vanilla extract
For the Lava filling:
1/3 cup organic raw melted coconut oil
1/2 teaspoon vanilla extract
1/3 cup organic maple syrup
1/3 cup organic dates
1/3 cup organic raw cacao powder
1/2 teaspoon cinnamon
1/4 teaspoon Himalayan sea salt
1/4 teaspoon chili powder
Nut milk, as needed
OPTIONAL: For Non – Vegans
1 cup organic whipping cream
1/2 teaspoon vanilla extract
(Whip up the cream until the consistency of whipped cream)
DIRECTIONS:
1) To make the cakes: using a food processor, pulse the oats, walnuts and cacao powder until it becomes a rough flour. Add the dates, vanilla extract and raisins and process until it all starts to stick together.
2) Line a muffin tin with muffin liners (I use non chlorine liners). Using about 2/3 of the mix, gently press the mix into the bottom and sides of the lined cupcake tins. Then put in the refrigerator.
3) Now, using the left over mixture, evenly press it out onto parchment paper. Then using a small mason jar lid, cut out 4 tops to the cakes. Then refrigerate.
4) To make the lava middle: blend all the ingredients until smooth, adding the milk until the consistency becomes slightly runny. Make sure all ingredients are at room temperature. If any are too cold and any too warm it will cause the chocolate to lump up.
5) Take the cakes out of the muffin liners and fill each one up with the chocolate lava. Carefully press the tops onto the cakes, making sure the sides are sealed.
6) Carefully turn the cakes upside down. Top with home made whipped cream, sprinkle of cinnamon and raw cacao nibs. ENJOY! yummmmy
It’s Christmas Eve, oh what a wonderful time of year. Our tree is decorated, presents are wrapped and under the tree, and I’m sitting by the fire with a nice cup of herbal tea. These past two days I’ve been working on one of my gifts to give to loved ones. As you may have guessed, yes it is granola. But it’s not like your normal granola. Yes it has nuts, oats, raisons, but the secret to this granola is something special. Love? Why yes, there is lots of love made into these, but that’s not it.What is it? Well, before making the granola, I sprout and dehydrate all the nuts and seeds. Why is that important? It not only makes them actually taste better, it has lots of health benefits, and i’m all about those health benefits.
Health benefits of sprouting and dehydrating nuts / seeds.
All nuts and seeds naturally have an enzyme in them, which our bodies have a hard time digesting. By soaking them overnight or for 7 + hours they begin to sprout, which releases the enzymes we can’t digest. By releasing that enzyme, it allows all the other good enzymes and healthy properties, in a way, come to life! Nuts and seeds are then easier to digest and we absorb all the healthy properties more. It also reduces the fat content and in riches all the nutrients.
Squirrels even sprout their nuts they find. But they do it a little different. When they find nuts, they bury them in the ground for a period of time. After that time is up, they come back to dig up the nuts to then eat. Pretty cool huh?
So, I suggest everyone sprouts their nuts and seeds. It’s easy! Just put them in bowls, fill it with warm filtered water, and let them sprout while you sleep. In the morning, rinse them off and then dehydrate them. If you don’t have a dehydrator, just put your oven on the lowest possible temperature and dehydrate for at least 6-8 hrs.
NOTE: This recipe makes ALOT, I was making this for about 10 people. It makes roughy 25 cups of granola. Just cut the recipe in half or as much as you need.
INGREDIENTS:
7 cups organic oats
6 cups organic raw pumpkin seeds
5 cups organic raw sunflower seeds
5 cups organic raw almonds
5 cups organic raw walnuts
3 cups organic unsweetened shredded coconut
6 cups rasions
(1) 14oz jar organic unrefined coconut oil
(1) 10.5 oz jar organic raw cinnamon honey
(1) 12oz jar organic raw honey
2 tablespoons organic vanilla extract
3 teaspoons ground cinnamon
3 teaspoons sea salt
DIRECTIONS:
1) Sprout and dehydrate the almonds, walnuts, pumpkin seeds, and sunflower seeds. Simply soak them in warm filtered water overnight (I mixed the almonds and walnuts in one bowl and the pumpkin and sunflower seeds in another). In the morning strain and rinse them. Then spread them out on a dehydrator and dehydrate for at least 6-8 hours. It you don’t have a dehydrator, put your oven on the lowest possible temperature and spread the nuts and seeds on baking sheets. You’ll have to mix them around a bit every few hours or so.
2) Once the nuts/seeds are done, roughly chop the almonds and walnuts. Mix all the DRY ingredients into a bowl. Since this recipe makes so much. I had to have 3 bowls.
3) On the stove, slowly heat the coconut oil and honey, until melted. Then stir in the vanilla extract. Slowly drizzle the honey oil mixture over the dry ingredients. Then mix VERY WELL. You may have to actually get your clean hands in there and mix it up until everything is coated and slightly wet.
4) Preheat the oven to 200 degrees. Spread the mixture onto baking sheet pans and put in the oven. You’ll have each batch in the oven for about 20-30 minutes. every 5-10 min stir the mixture around the get an even brownness. Once the nuts slightly get brown, pull them out and let them cool for about 10 minutes. Once cooled store in glass containers and enjoy! I love eating the mixture before it gets roasted. I get a little impatient. Roasting the mixture allows it to become slightly crispy and hold together well.
Enjoy this plain, in yogurt, over pancakes, or even on some homemade organic ice-cream!
Merry Christmas, hope you have a wonderful holiday with your loved ones.
Little Gal in the City 