Raw Brownies (made with dates!)

Ingredients:

• 1 cup pecans
• 1 cup dates
• 5 Tbsp raw cocoa powder
• 4 Tbsp shredded unsweetened coconut
• 2 Tbsp honey or agave nectar
• 1/4 tsp sea salt

Directions

1. Place pecans in your food processor and process until the pecans become small and crumbly.

2. Add dates to the pecans and process until the mixture sticks together and the dates are well processed. 

3. Add the remaining ingredients and process again until the mixture becomes a chocolaty brown color. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)

4. Dump mixture into your brownie dish or small cake pan and press down firmly using clean hands. 

5. Refrigerate for a couple of hours then serve. 

Makes about 8 brownies

Nutrition Facts Per Brownie

Calories: 193

Protein: 3 g

Carbohydrates: 23 g

Fat: 13 g

Fiber: 4 g

Sodium: 75 mg

Potassium: 248 mg

Phosphorus: 80 mg

Recipe source: http://www.therawtarian.com/raw-brownie-recipe

Barley Drop Cookies

Ingredients

• 1/3 cup butter 
• 3/4 cup sugar
• 1 1/2 tsp pure vanilla
• 2 cups barley flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 cup water, nut milk, or goat milk
• 1/2 cup dried blueberries, cranberries, or raisins (optional)
• 1/2 cup chopped nuts (optional)

Directions:

Preheat the oven to 350 degrees. Grease a cookie sheet.

In a large bowl, cream the butter and sugar and stir in the vanilla. In a small bowl, combine the dry ingredients together. Mix the dry ingredients alternately with 1/2 cup liquid. Blend well. Add dried fruits and nuts if desired. Drop by the teaspoonful onto a greased cookie sheet and bake 12-14 minutes.

Makes about 56 small cookies

Nutrition Facts Per Cookie (including dried fruit and nuts)

Calories: 48

Protein: 0.8 g

Carbohydrate: 7.8 g

Fat: 1.6 g

Fiber: 0.7 g

Sodium: 48 mg

Potassium: 26 mg

Phosphorus: 26 mg

Recipe from Allergy Free Cooking

Raw Hummus

Ingredients:

• 1 cup zucchini with skin, chopped
• 6 Tbsp raw tahini
• 6 Tbsp Sesame seeds, soaked for 4 hours, rinsed, and drained
• 3 Tbsp lemon juice
• 3 Tbsp olive oil
• 4 cloves garlic
• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp ground cumin
• pinch of cayenne

Directions:

Combine all ingredients, except the Tahini and the sesame seeds in a high-speed blender or food processor and puree. Add sesame seeds and puree. Add tahini and blend until smooth and creamy. 

Makes approx. 10 servings

Nutrition Facts Per Serving:

Calories: 125

Protein: 2.7 g

Carbohydrate: 4.3 g

Fat: 11.6 g

Fiber: 1.6 g

sodium: 245 mg

Potassium: 105 mg

Phosphorus: 106 mg

Tabbouli

Ingredients:

• 1 cup cooked kasha (hulled and roasted buckwheat)
• 1/3 cup chopped green onions
• about 15 fresh mint leaves chopped
• 1/4 cup chopped parsley
• 1 large tomato seeded and chopped
• salt to taste
• 1 Tbsp lemon juice
• red wine vinegar
• romaine leaves

Directions:
Prepare kasha according to package directions, using chicken broth. Combine all ingredients, using sufficient red wine vinegar to moisten kasha (about 3-4 Tbsp). Chill at least 2 hours before serving. Serve with romaine lettuce leaves.

Nutrition Facts Per Serving (makes about 3 servings)
Calories: 70
Protein: 2.7 g
Carbohydrates: 15 g
Fat: 0.5 g
Fiber: 2.6 g
Sodium: 92 mg
Phosphorus: 61.2 mg
Potassium: 255 mg

Recipe Source: The Birkett Mills Buckwheat Cookbook

Deluxe Buckwheat Almond Cake

Ingredients:

• 1 1/2 cups skin-on sliced almonds
• 3/4 cup unsalted butter, softened
• 3/4 cup sugar, divided
• 4 eggs, separated
• 2 tsp vanilla extract
• 1/8 tsp salt
• 1/2 cup light buckwheat flour
• 1/2 cup raspberry preserves
• 1 Tbsp confectioners sugar

Directions:

Oil bottom of a 9 x 1 1/2 inch round cake pan and line with wax paper. Finely grind almonds in food processor, belnder or nut chopper. In a large bowl, cream butter and 6 tablespoons of sugar. Beat in yolks, one at a time. Stir in vanilla and almonds. In medium bowl, beat egg whites and salt to soft peaks; gradually add remaining sugar, beating until soft, glossy peaks form. Lightly fold 1/4 beaten whites into batter. Sift 1/4 flour over batter; combine lightly. Alternately add remaining whites and flour in this manner. Pour batter into pan. Bake at 350 for 30 minutes or until tester inserted into center comes out clean. Cool on rack 10 minutes; remove from pan. When cool, slice horizontally into 2 layers. Place bottom layer, cut side up, on plate; spread with preserves. Top with remaining layer, cut side down. Sprinkler with confectioners sugar.

Nutrition facts per serving (Makes 11 servings)
Calories: 311
Protein: 6 g
Carbohydrates: 27 g
Fat: 21 g
Fiber: 2.4 g
Sodium: 62 mg
Potassium: 271 mg
Phosphorus: 129 mg

Recipe source: The Birkett Mills Buckwheat Cookbook

Zuchini Oat Bread

Recipe Source: http://www.hungryhungryhippie.com/sweet-zucchini/

Ingredients:

• 1 zucchini, shredded
• 1 cup oat flour
• 1/2 cup almond flour
• 2 tbsp ground flax
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup brown rice, honey, or maple syrup
• 1/4 cup oil (canola or coconut)
• optional: shredded coconut, carob chips, walnuts, etc.
• splash of rice/almond/soy milk if mixture is too dry

Directions:


Pre-heat oven to 375.

Shred zucchini. In a large mixing bowl, add the rest of ingredients. Mix and add in the zucchini. Let the batter sit for a few minutes (to give the flax some time to “gel”).

Add whatever mix-ins you’d like.

Pour into two mini loaf pans (sprayed with non-stick) or one large loaf pan. Bake for 25 minutes on 375 degrees.

* Mixture is very crumbly when hot, allow to cool before cutting or taking out of pan

Nutrition facts per slice (makes about 10 slices)
Calories: 180
Protein: 5 g
Carbohydrate: 23 g
Fat: 8 g
Fiber: 2 g
Sodium: 176 mg
Potassium: 208 mg
Phosphorus: 152 mg

Apricot Quinoa Cereal

Ingredients:

• 1 1/2 cups water
• 1/2 cup quinoa
• 1 cup apricot nectar
• 1/2 cup millet
• 1 cup chopped dried apricots
• 1/4 cup low-fat cottage cheese
• 1/2 tsp ground cinnamon
• 2 Tbsp maple syrup
• 1/2 tsp ground mace

Directions:

In a 2 quart saucepan, bring the water, apricot nectar, apricots, cinnamon, and mace to a boil. Rinse the Quinoa according to the package instructions. Add the quinoa and millet to the saucepan. Reduce the heat to a simmer. Partially cover the pan and cook until the liquid is absorbed and the grains are tender, 15 to 20 minutes. Press the cottage cheese through a sieve into a small bowl. Stir in the maple syrup. Stir the mixture into the cereal. Serve warm.

Serves 4

Nutrients per Serving
Calories: 322
Protein: 8.8 g
Carbohydrates: 68 g
Fat: 2.7 g
Fiber: 6.3 g
Sodium: 65 mg
Potassium: 650 mg
Phosphorus: 216 mg