Oh what a weekend of baking it was! I was so excited to make some Father’s Day goodies and couldn’t decide just what to make, so I baked up a storm. A four and a half hour storm that took me into the wee hours of the night! But it was all worth it, especially since I get to share my recipes with you! I was so inspired by Doug McNishs’ new book EAT RAW EAT WELL and his delicious raw desserts that I couldn’t let another day go by without trying something! I whipped up his Raw Pecan Pie that will convert any non-raw foodie into a sweet frenzy! Also on the menu, roasted apple spelt muffins, chocolate coconut almond “love” bites (which you’ll have to forgive me, but I will be perfecting this recipe and sharing it with you at another time) and my fresh quinoa summer salad; recipe here. Enjoy the sweetness!
Raw Pecan Pie with Candied Pecans (adapted from Eat Raw Eat Well)
You will need a 10-inch springform pan
Ingredients:
Candied Pecan Topping:
1 cup pecans
2 tbsp agave nectar
1 tbsp ground cinnamon
1 tbsp organic cane sugar
Directions:
Mix all ingredients together. Spread pecans onto a baking pan lined with parchment paper and roast at 275 for 10-15 minutes. Set aside.
Filling:
4 cups pecans, soaked (soak in a bowl with 6-7 cups water for 30 minutes, then drain)
1 cup filtered water
1 cup raw agave nectar
1 cup melted coconut oil
2 tbsp ground cinnamon
2 tsp vanilla extract
Crust:
2 cups whole raw almond
6 chopped pitted dates
2 tbsp agave nectar
pinch sea salt
Directions:
1. Filling – in a blender, combine soaked pecans, water and agave nectar. Blend at high speed until smooth. Add coconut oil, cinnamon and vanilla and blend until smooth and creamy.
2. Crust- in a food processor fitted with the S blade, pulse almonds until crumbly. Add dates, agave nectar and salt, and pulse until combined with no large pieces of almonds or dates remaining. Press into the bottom of a springform pan and set aside.
3. Assembly- Pour filling over crust and freeze for 5-6 hours or until firm. Remove from freezer half an hour before serving.
4. Topping- Once ready to serve, decorate your pie with candied pecans. Feel free to decorate your pie any way you like! Fresh berries or maybe a few sprinkles of cinnamon. Anything goes!
Roasted Apple Spelt Muffins
I roasted lots of apples for this recipe as I will be using my leftovers for delicious quinoa apple morning porridge. Otherwise, roasting 2 apples will be enough for 12 muffins.
Roasted Apples
Ingredients:
1 pound granny smith apples, peeled, cored and diced into 1 inch cubes
1 pound pink lady apples, peeled, cored and diced into 1 inch cubes
1 tbsp ground cinnamon
1/2 cup agave nectar
1/4 cup fresh lemon juice
Directions:
Preheat oven to 325. Line a baking sheet with parchment paper. In a medium bowl, toss together the apples, cinnamon, agave nectar and lemon juice until the apples are completely coated. Spread the mixture over the prepared baking sheet. Bake the apples on the centre rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes. The apples will be soft. Let the apples stand for 30 minutes, or until completely cool. They can be stored in an airtight container in the fridge for up to 1 week.
Muffins
Ingredients:
2 cups organic spelt flour
2 tsp baking powder
2 tsp baking soda
1 tsp sea salt
2 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup melted coconut oil
2/3 cup agave nectar
2/3 cup unsweetened coconut milk
2 tbsp vanilla extract
Directions:
Keep the oven temperature at 325. Line a standard 12 cup muffin tin with paper liners. In medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add the oil, agave nectar, coconut milk, and vanilla to dry ingredients and stir until the batter is smooth. Add 1 1/2 cup of the roasted apples and stir to distribute. Pour 1/3 cup batter into each prepared cup. Bake the muffins on the centre rack for 22 minutes, rotating the tin 180 degrees after 15 minutes. The finished muffins will be golden brown and a toothpick inserted in the centre will come out clean. Let cool on a wire rack.
Happy Eating!
Health & Abundance,
Samantha 🙂
