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Oatmeal with Fruit and Nuts
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4 c. water
1 c. steel-cut oats
1 c. sliced fruit of your choice
1 tsp. cinnamon
1/4 - 1/2 c. agave nectar
1 tsp. vanilla
pinch of salt
1/2 c. chopped nuts of choice
4 c. water
1 c. steel-cut oats
1 c. sliced fruit of your choice
1 tsp. cinnamon
1/4 - 1/2 c. agave nectar
1 tsp. vanilla
pinch of salt
1/2 c. chopped nuts of choice
Shirley Rohde
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2 c. brown sesame seeds
1/4 c. flax seeds, opt.
4 Tbsp. agave nectar
1/2 c. sesame tahini
1/2 c. ground walnuts, pecans or pistachios
1. Grind seeds in coffee mill, 1/4 cup at a time, and pour into a medium sized mixing bowl. Add agave nectar and tahini and mix well.
2. Roll halvah into logs or balls, place on a wax paper or parchment lined tray and chill. Roll in ground nuts and wrap in wax paper squares.
Variations: Add any of the following as you like: carob powder, small bits of dried fruit, mashed dates instead of agave for sweetener.
Shirley Rohde
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About 4 firm ripe pears
2 - 4 crisp, juicy apples
agave nectar or honey
cinnamon
1 c. whole wheat flour
1/4 c. extra-virgin coconut oil or canola oil
1/4 c. agave nectar
1. Peel and thinly slice fruit to almost fill an oil-sprayed 2-quart baking dish. Toss fruit with agave nectar to sweeten, then sprinkle with cinnamon.
2. Mix flour, oil and 1/4 cup agave nectar together and sprinkle over fruit. Bake at 350 degrees, until bubbly, 50 - 60 minutes. Remove from oven and mix the topping into the fruit and return to oven for about 15 minutes, or until the liquid is mostly absorbed. Let stand until partially cooled before serving.
Serves 6
Shirley Rohde
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about 24 graham crackers
6 Tbsp. canola oil
3 Tbsp. agave nectar
4 c. pineapple juice, divided
1/4 c. lemon juice
1/2 c. cornstarch
1/3 c. agave nectar or honey
3/4 tsp. lemon extract
1/4 tsp. sea salt
1. Put crackers into a large baggie and roll with a rolling pin to make crumbs. Put 1 1/2 c. crumbs into a medium sized mixing bowl.
2. Add oil and agave nectar and mix or blend with your hands. Press into a 9-inch pie plate. Chill while making the lemon filling.
3. In a medium mixing bowl, whish together 1 cup pineapple juice, lemon juice, cornstarch, agave nectar, lemon extract and salt. Set aside.
4. Heat 3 cups of pineapple juice in medium saucepan. When juice of hot, add the cornstarch mixture, and heat, stirring constantly, until it begins to thicken. Remove from heat and pour into prepared pastry shell. Cool until ready to serve. Garnish with some of the extra crumbs and slices of lemon, if desired.
Shirley Rohde
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1 1/2 c. shredded coconut, unsweetened
1 tsp. vanilla
1 c. agave nectar
1/4 c. coconut oil
1/2 c. coconut milk or soy milk
1 1/2 c. rolled oats
1 1/2 c. almond meal
2 Tbsp. carob powder, opt.
1. In a small saucepan, combine coconut, vanilla, agave nectar, coconut oil and coconut milk, and cook over medium heat for a couple of minutes.
2. Remove from heat and stir in almond meal and oatmeal. Drop by spoonfuls or scoops onto a wax paper or parchment-lined baking sheet and chill for 15 minutes, or until set.
3. Roll each ball in shredded coconut. Store in a covered container in the refrigerator or freezer.
Makes 12 - 15 balls
Shirley Rohde
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2 - 3 crisp, medium-sized apples, thinly sliced
1/4 c. natural peanut butter
8 tsp. agave nectar
1/4 tsp. cinnamon
dash of nutmeg, opt.
dash of ginger, opt.
1 Tbsp. vanilla
Arrange apple slices on plate. In a small mixing bowl, stir together the remaining ingredients, adding a tiny bit of soy milk if the mixture seems too thick. Drizzle over apple slices and serve.
Shirley Rohde
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