Category

breakfast

Slim Bits with Salted Caramel Coconut Butter Icing

I have teased you enough with photos of these raw “donut holes” over the last few months, here is the recipe! The base of the icing is coconut butter which is essentially raw dried coconut ground into a butter. I make my own in my stone grinder but I will give instructions to either make it in a high speed blender or a food processor. You will need either a Vitamix, a Blend Tech Blender, or a food processor to make the coconut butter from scratch. You can also purchase coconut butter in your local health food store. The caramel flavour comes from Medicine Flower Extracts. They have a line of all natural extracts that can be purchased either on line or at specialty stores in the city. I know that Bite Market in Calgary carries them. If you can’t find the extract you can simply use vanilla extract. The coconut sugar gives the icing a caramel- like flavour and colour on its own.

 

 

The Donut Holes:

makes 12

  • 2/3 cup of gluten free rolled oats
  • 2/3 cup of raw cashews soaked in water for at least 2 hours and then drained
  • 2/3 cup of soft medjool dates, pitted
  • 1/8 tsp. of pink himalayan salt
  • 1 tsp. pure vanilla extract
  • 1 Tbsp. chia seeds

In a food processor, grind the oats to a coarse flour.

 

 

Add the soaked and drained cashews to the oat flour along with the dates, chia seeds, salt and vanilla.

 

Process until the mixture comes together as a fairly stiff dough.

 

 

By hand, form into 1 inch balls and then set in the freezer while you prepare the icing. The donut holes are best dipped in the icing frozen. The icing will go on much thicker if the holes are frozen.

 

 

Salted Caramel Coconut Icing:

  • 4  heaping cups of raw dried unsweetened coconut ribbons ( or 11/3 cups of purchased coconut butter warmed to a liquid)
  • 1/2 cup of coconut sugar (powdered)
  • 8-10 drops of Medicine Flower Caramel Extract or 1 tsp. of pure vanilla extract
  • 1/4 tsp. pink himalayan salt

To powder the coconut sugar, blend a few cups in a high speed blender until powdered. You will need to powder more than the 1/2 cup that you need in order to get it moving in the blender. Remove it from the blender and set it aside.

If you are making your own coconut butter, place the 4 heaping cups of raw dried coconut ribbons into your blender. Blend on high for a few minutes using the tamper to push it into the blade to ensure that all of it is incorporated into the mix. The coconut will quickly liquify. Be careful here not to let the coconut over-heat. Once it is blended into a smooth paste stop the blending process to add the rest of the ingredients. You should end up with about 11/3 cups of coconut butter.

If using a food processor, let the processor run until the coconut is smooth and liquified.

If using purchased coconut butter, warm it over low heat until liquified and proceed with the next step in a blender or food processor.

Add the powdered coconut sugar, caramel or vanilla extract and salt. Blend or process again until the coconut butter is warmed and well combined. As the mixture warms in the blender or food processor the coconut sugar will blend into the icing.

 

 

 

 

 

The Salted Caramel Icing can be poured into a container with a lid to use later or can be used right away in its liquid form to coat the Slim Bits. If left at room temperature it will solidify and will need to be warmed to use.

 

 

To Ice the Slim Bits:

Pour or spoon the Salted Caramel Icing into a small saucepan and warm over low heat. Stir well. Turn off the heat.

Remove the frozen Tim Bits from the freezer and one at a time, dip the donut holes into the icing. Using a spoon roll the donut around to make sure it is well coated.

 

 

 

 

 

Place the iced donut hole onto a parchment lined cookie sheet to set. I like to drizzle a little more of the icing over top once they are on the parchment. Sprinkle with true cinnamon and either allow the icing to set at room temperature or in the fridge. As you remove them from the parchment you can clean up the edges by breaking off the overflowing coconut butter. Store in a sealed container in the fridge for up to 10 days. I guarantee they won’t last that long!

 

 

 

 

 

 

 

Raw Raspberry Cacao Hazelnut Granola

Fresh hazelnut milk is the perfect compliment to this delicious granola! It is also amazing crumbled on top of your favourite smoothie. If you don’t have a dehydrator you can bake it on a parchment lined cookie sheet on the lowest setting until dried through. This will take about 3 hours as opposed to 12 hours in a dehydrator set at 117 degrees F. I love using crisp freeze dried raspberries in this recipe. I buy them at The Banff Tea Company. They can also be ordered online from amazon and nuts.com. If you don’t have access to freeze dried fruit you can use dried as an alternative. The texture will be chewy instead of crisp but equally tasty!

As an alternative substitute a chopped apple for the banana, omit the cacao powder, and add 1/2 cup of chopped raisins in place of the cacao nibs for Apple Cinnamon Raisin Granola! This tastes pretty much like Dad’s oatmeal cookies!!!

 

 

 

Ingredients:

  • 1 cup raw hazelnuts soaked in plenty of water overnight
  • 2 cups of raw organic gluten free oats
  • 1/2 cup coconut sugar
  • 1/2 cup of raw cacao powder
  • 1 very ripe banana
  • 1 Tbsp. ceylon cinnamon
  • 1 tsp. vanilla extract
  • 2 Tbsp. maple syrup
  • 2 Tbsp. avocado oil
  • 3 Tbsp. of ground flax or  ground chia seeds soaked in 1/2 cup of water for 10 min.
  • 1/2 cup of crumbled freeze dried raspberries
  • 1/2 cup of cacao nibs

Drain and rinse the soaked hazelnuts. Pulse in a food processor for about 10 seconds to chop roughly. Add the oats and pulse again until they are very roughly chopped as well. Place the oat/hazelnut mixture into a medium sized bowl.

 

 

No need to rinse the food processor, combine coconut sugar, cacao, banana, cinnamon, vanilla, maple syrup, oil, and flax or chia seed mixture in the container until very smooth.

 

 

Add to the oat/hazelnut mixture stirring well to combine. Stir in the cacao nibs and freeze dried raspberries.

 

 

 

Spread onto a teflex sheet and dehydrate for about 12 hours. After 8 hours or so you can remove the mixture from the teflex sheet to sit on the mesh screen to speed up the process. Allow to cool. Store sealed at room temperature for up to 2 weeks.

Avocado Toast with Olives, Tomatoes, Fresh Basil and Dukkah

Once you have the dukkah made, this recipe makes for a satisfying breakfast or an accompaniment to a great bowl of soup! Dukkah is an Egyptian condiment which consists of nuts, seeds, and spices. You can find the Dukkah recipe under the Roasted Roots with Tahini Jasmine Green Tea sauce and Dukkah recipe! I used a dense sunflower rye bread as a base for the avocado, however; if you are gluten sensitive you can use your favourite gluten -free substitute or even a rice cake!

 

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Ingredients:

makes 2

  • 1 ripe avocado, mashed
  • 1/2 tsp.pink himalayan salt
  • 1 Tbsp. fresh lemon juice
  • 1 clove minced garlic
  • 6 fresh basil leaves, chopped
  • 2 slices of toasted bread of your choice or 2 rice cakes. ( I love the Lundberg tamari seaweed ones!)
  • 1 tomato chopped
  • 6 kalamata olives, pitted and halved
  • 3 Tbsp. of dukkah
  • extra chopped basil to garnish

Mix the salt, lemon, garlic, and chopped basil into the mashed avocado. Set aside.

 

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Toast your bread. Spoon the avocado mixture onto your toast. Top with tomato, olives, extra chopped basil and a generous sprinkling of dukkah!

Strawberry Rhubarb Crumble Smoothie Bowl

I am joining the “Smoothie Bowl” craze with the spring flavours of fresh organic strawberries and rhubarb right out of my mountain garden! It isn’t often that we eat rhubarb raw, however its tart flavour pares perfectly with strawberries and frozen bananas as a base for this breakfast bowl. It is also loaded with vitamins K, A, C, and B, as well as magnesium, phosphorus, calcium, and potassium. Rhubarb has been used in China for hundreds of years in the treatment of stomach ailments. Lucuma powder, made from an exotic Peruvian fruit adds a creamy texture to the smoothie and is a great source of beta carotene, vitamin B3 , niacin, and iron.

In addition to the walnut-almond crumble I added goji berries, flaked coconut, hemp seeds, and fresh strawberries to top it off!
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Serves 2 or one large serving!

The Crumble:

  • 1/2 cup raw organic walnuts (or pecans)
  • 1/2 cup raw organic almonds
  • 1/3 cup of organic gluten free rolled oats
  • 1/2 tsp. ground cinnamon
  • pinch of salt
  • 2 whole soft pitted dates
  • 1 tsp. of coconut sugar
  • 1 tbsp. of melted coconut oil

 

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Combine all ingredients except for the melted coconut oil in a food processor. Process until crumbly. Add melted coconut oil, pulsing until the mixture moistens slightly and clumps together. Store the crumble in a sealed container in the fridge until ready to use.

The Smoothie:

  • 6 whole fresh organic strawberries (you can use frozen but you may have to increase the liquid slightly)
  • 1/2 frozen organic banana
  • 1/2 cup frozen rhubarb, chopped
  • 1 tsp. lucuma  powder
  • 1 tbsp. of chia seeds
  • 1 full scoop of vanilla sprouted brown rice protein by Sun Warrior. (This is stevia sweetened which eliminates the need for other sweeteners)
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup of almond milk

Combine all ingredients in a high speed blender until smooth and thick. It should have the consistency of a soft serve ice cream.

 

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Spoon the smoothie into 1 large or two smaller bowls. Top with a sprinkling of the crumble mixture, a tbsp. or two of dried goji berries, a tbsp. of hemp seeds, and a sprinkling of dried ribbon coconut! Garnish with fresh strawberries.

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