Raw Treats For Your Next Adventure

In need of some palatable inspiration for your family? These two recipes are great in lunchboxes or for healthy, tasty treats to take on your next adventure!
Carrot Raisin Cookies
Ingredients:
Cookie Dough
1 C carrot pulp from juicing or chopped carrots in high speed blender
1 C rolled oats
1/2 C agave nectar or honey
1/4 C raw oat flour
1 tbsp flaxmeal (opt)
1/4 cup fine coconut flakes
1 tsp cinnamon
1 tsp vanilla
1 C golden raisins

Coconut Frosting
1 C coconut flakes
1/4 cup agave nectar honey
1 tsp vanilla

Directions:

Cookie dough
Blend or stir in all ingredients until moist and forms a ball. Then, blend in raisins for two or three seconds more.

Shape into cookies and place in an oven on lowest temperature or place in a dehydrator at 135 degrees for 2 hours on a fine mesh sheet.

Coconut Frosting
Blend in your Magic Bullet, food processor, or Vitamix until smooth.

 

 

Pumpkin Raisin Biscotti

Ingredients:

  • 2 cup raw almonds, soaked for 20 minutes and dehydrated
  • 1 cup raw ground sunflower seeds, soaked for 20 minutes and dehydrated
  • 1 cup ground flax, grind seeds in spice grinder or use flaxmeal
  • 1 cup pumpkin, pureed
  • 2 carrots
  • 1 red apple
  • 1 cup golden raisins
  • 6 dates
  • 1 tsp ground cinnamon
  • 1 1/2  tsp pumpkin spice

Directions:

  1. Combine the sunflower seeds and almonds in your food processor and process until finely chopped.  Transfer to a medium sized bowl.
  2. Add flax and cinnamon, pumpkin spice to your bowl and mix until well combined.
  3. In the blender or food processor process pumpkin, carrots, dates and apple  until you get a puree.
  4. Stir wet ingredients into dry.
  5. Add raisins.
  6. Pour your batter on the cutting board and shape into a loaf (as seen below) Slice and shape into a biscotti shape. Dehydrate for 2 hours at 145, reduce heat and continue to dehydrate at 105 for 6 hours.

Try these healthy snacks on your next adventure! Enjoy them with your favorite drinks. They would be great with coffee while camping or with hot soothing chai.

Need a use for your Halloween sugar pumpkin? Make your own pumpkin puree!

  1. Cut the top and bottom off of the sugar pumpkin.
  2. With a potato peeler, remove the skin.
  3. Cut the pumpkin in half and remove the seeds.
  4. Cut the pumpkin into strips and feed them into the food process using the shredding blade.
  5. Transfer the shredded pumpkin to a high speed blender and blend to a puree.  You will need to scrap the sides to get it nice and smooth.

Nouveau Raw Biscotti Recipe

Martha Stewart’s Sugar Pumpkin Puree

Places To Play:

Top Hiking Spots

Kayaking/Picnic Areas

 

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