Abby and Tommy Anton
Please support our sponsors:
Abby Cahn Anton and her husband Tommy
are talented musicians, spiritual teachers and raw foodists.They have created a group to share the knowledge and joy of the raw food lifestyle and to socialize and have fun with other conscious creatives:“We're all about co-creating conscious community and living our lives as an inspiration. We feel immense gratitude for all the wonderful people in our lives and the opportunity to enjoy vibrant gatherings.”I am fortunate to count Abby and Tommy among my friends. I participated in some of the gatherings in their home.
The following recipes were prepared in these meetings by Abby:
Banana Nut Cookies
I just made some banana nut cookies for tomorrow's potluck. Those of you who know me know that I'm an intuitive chef. However, because I know these cookies are gonna taste great and that lots of you would love to have the recipe, as soon as I finished putting the last bit of batter on the dehydrator sheets, I recreated the recipe on paper, to the best of my ability. So, to whet your appetites for tomorrow, here's my recipe. Also, I've posted it to the files section of the Meetup site, where you can find some of my other tasty recipes. Enjoy!! -AbbyBanana Nut Cookies:
1 C golden flax.
1 C coconut flour.
2 bananas.
1/2 C brazil nuts.
1/4 C sesame seeds.
1/8 C pumpkin seeds.
1/4 C Sunfire vanilla agave nectar.
1 Tbs coconut oil.
1/8 C carob powder.
1 Tsp cinnamon.
3/4 Tsp Sunfire salt.
1½ C water.
1 C crushed walnuts.
1/2 C sunflower seeds.
Preparation:
Grind flax in coffee grinder or high speed blender.
In a large bowl, mix flax with coconut flour, using fork to break up lumps and create consistent base mixture.
Add bananas, mash with fork and mix well.
Blend the rest of the ingredients (except the walnuts and sunflower seeds).
Pour contents of blender into the flax/coconut/banana mixture and mix well with fork.
Stir in walnuts and sunflower seeds.
Drop by rounded teaspoonfuls onto solid dehydrator sheets.
Dehydrate at 115° F for several hours or overnight.
Use spatula to transfer to mesh sheets and dehydrate a few more hours to desired consistency. Yields approx. 50 cookies.
Please note: the above measurements are approximate. Feel free to adjust to your own taste. For variation, try using other nuts and seeds; add raisins, goji berries or other dried fruit; use shredded and/or blended apple instead of banana, add buckwheaties (sprouted dehydrated buckwheat), try ginger, nutmeg, allspice, etc. Be creative, have fun and most of all, make them with love!! Abby
Raw Blueberry Coconut Cake
Crust:
1 cup brazil nuts.
2 cups walnuts (preferably soaked and dehydrated).
1/4 cup raisins.
3 medjool dates.
1/8 cup ground golden flax seed.
1/8 cup coconut flour.
1/4 tsp Sunfire salt.
1 tbs raw carob powder.
Filling:
4 cups blueberries (I use Wyman's frozen wild blueberries – 2 bags = 4 cups).
(can substitute other fruit such as strawberries or cherries).
2 cups coconut cream (I use Artisana brand coconut butter – one 16 oz. jar).
1/4 tsp. Sunfire salt.
1/4 tsp. cardamom.
1/4 tsp. vanilla extract (or 2 tbs. Sunfire Superfoods vanilla agave nectar).
Preparation:
If using frozen blueberries, thaw in advance.
Melt coconut cream by putting indehydrator or placing jar in warm water.
In a food processor with the "s" blade, process brazil nuts until medium fine.
Add flax,coconut flour and salt and pulse until mixed.
Cut dates into small chunks and addalong with raisins and pulse until broken up and evenly distributed.
Add walnuts.Pulse and then process until it begins to form a ball. Be careful not to process too long or it will be more like nut butter. It should be a little grainy and sticky.
Line the bottom of an 8" springform pan with non-parafin wax paper.
Press crust onto bottom of pan.
Place in freezer for 15 to 30 minutes. Remove from freezer. Openspringform pan and flip crust onto flat surface, such as a cutting board. Abby.
More Raw food: Walnut Pate Sandwich
New! Comments
Have your say about what you just read! Leave me a comment in the box below.
|
