Raw carob chews

Well here is another raw recipe that I learnt from the raw food demonstration that I went to a few weeks ago. I brought home a lot of the stuff for Nat to try and he loved the sweet treats. One that he particularly loved were these raw chews. Now I didn't tell him that they had carob in them until after he declared them to be good as he has a bit of an aversion to carob. I have made these once since the presentation - but I didn't take any photos and I didn't bother wrapping them up because I thought it was a waste of cellophane. So these photos come from the demonstration day. Gosia kindly said that I could share this recipe with you - although if you are interested in yummy raw food recipes you should check out her website.

Carob Chews *when I made this my processor was smaller so if you have a smaller food processor halve the recipe*

Just under 1 cup almonds
Just under 1 cup walnuts
Handful raisins
4 Tbsp carob powder
40 dates
40 dates

Process the almonds in a food processor, then add the walnuts and process until really smooth (the mixture should be quite oily when done). Add the raisins, carob and 40 dates and blend and then add the remaining dates and blend till chewy.

Turn out onto a clean surface and shape into a square (or place in a square container). Cut the mixture into squares.

Cutting the mixture

The mixture once cut

If you want you can wrap each square in cellophane and make lollies out of them.

All wrapped up

VWaV Date-nut Diamonds

So I should be studying for my last ever exams for my undergrad degree... (I have three more exams over the next two weeks) - but I have been procrastinating - well getting the house into shape and baking stuff for Nat to take to work (he has 4x12hr days in a row!!!). Although I have found a few really good bars for Nat to take to work - for Mofo I have been trying a lot of new recipes - and here is another.

I have been eyeing off the Date-nut diamond from VWaV for a while now. I thought that if I didn't make them now I would probably not make them for a long time (if ever). As usual I changed the recipe a little bit so here are my modifications:

I used white spelt flour instead of the all purpose flour
I used about a cup of dried dates
I reduced the sugar to 1/2 a cup and used raw sugar (rather than brown sugar)
I used about a 1/4 cup desiccated coconut
I used arrowroot flour instead of tapioca starch.

I also baked the diamonds in a 20cm square Pyrex dish which is smaller than what the recipe called for. This worked out really well as I almost had trouble making the top layer spread this far - It wouldn't have covered a bigger dish.

The bars burnt a little on the edges but hold together nicely and are really different to the other bars that I have made. Nat really likes them so I will make them again. As they are higher in fat than his other work bars I will probably make these a little less than he would like ;)

Banana and date slice - a homecoming treat

Nat was away for the weekend for work and so I have been busy cleaning, doing assignments and this afternoon I have been baking. I try to bake at least once a week so that we have something to nibble on and take to work and uni. There were a couple of bananas that were slightly overripe but I had already made banana bread in the last few weeks. I settled instead on making a banana and date slice. I have an amazing recipe for a fat free banana and date loaf - so I thought that the combination would work equally well as a slice. I veganised a recipe I found from the Australian Women's Weekly website. I also tried to reduce the fat content by substitution apple sauce for half the oil. I am relatively new to working with apple sauce - I am sure that the recipe would be fine without any oil at all (and more apple sauce) - but I just wanted to do half half to make sure.

Banana and Date Slice

• ½ cup dried dates, chopped coarsely
• ¼ cup water
• ¼ cup oil
• ¼ apple sauce
• ¾ cup raw sugar
• 1 cup wholemeal flour, sifted
• ¼ cup (35g) plain flour, sifted
• 1 tsp baking powder
• ½ teaspoon ground nutmeg
• 2 medium bananas - mashed
• ¼ tsp salt

METHOD

Preheat oven to 175 degrees Celsius. Grease 25cm x 30cm pan.

Combine dates and the water in small saucepan; bring to a boil. Simmer for 2 minutes or until slightly thickened stirring constantly. Set aside to cool.

Place flour, baking powder and nutmeg in a bowl. Stir in bananas, date mixture and oil. Spread the batter evenly into the tin.

Bake in moderate oven about 30 minutes or until firm; stand 20 minutes.