Raw Salted Caramel

Raw Vegan Salted Caramel

Let me introduce to you my new friend.

My new friend that is raw salted caramel.  Well almost raw.  I don’t think maple syrup can really be considered raw.

I discovered this lovely sauce this weekend and fell in love.  It is a perfect sweet treat to dip some crisp apples in.

And I don’t feel quite as guilty about having a bit of this.  Not that I recommend eating the whole batch in one sitting.

Raw Vegan Salted Caramel

But I think this is going to be a staple around our house.  A tsp in my tea was perfection this morning.  A little goes a long way with this stuff!

Raw Vegan Salted Caramel
Raw Salted Caramel

Ingredients

  • 1/2 cup raw almond butter
  • 1/2 cup coconut oil
  • 1/2 cup pure maple syrup
  • 1 tbsp vanilla extract
  • 1/4 tsp natural salt

Instructions

  1. Combine all ingredients in a blender or food processor.
  2. Blend for 4-6 minutes until the consistency of sticky caramel. You may need to scrape the sides periodically.
  3. Store in the refrigerator for up to a week.
http://bakerbettie.com/raw-salted-caramel/

Blistered Balsamic Tomatoes

Oven Broiled Tomatoes with Balsamic

Most days my breakfast consists of fresh fruit or green juice.  I’ve been trying to focus on mostly raw foods lately because I do have a lot more energy when I eat this way.

But some mornings I just want something a little more special.  Something warm and decadent.  Something I can make and enjoy a little more leisurely.

Oven Broiled Tomatoes with Balsamic

I have to admit I am not the biggest fan of raw tomatoes.  I don’t hate them, they just aren’t my favorite thing.

But blistered tomatoes are transformed.  They are sweet and juicy and amazing.

This is a “non-recipe” recipe. All you have to do is place the tomatoes in a baking dish, drizzle them with a bit of olive oil and balsamic, and add a pinch of salt and pepper.  Stick them under the broiler for about 5 minutes or until blistered.

This morning I served them over sautéed cauliflower rice, kale, onion, and garlic with a runny fried egg! But the tomatoes are gooey enough that the egg isn’t even necessary if you don’t eat them!

Oven Broiled Tomatoes with Balsamic

When You Dip, I Dip, We Dip: Raw Vegan Ranch Dressing Dip

Raw Vegan Ranch Dressing Dip

I love fresh veggies just about as much as I love potato chips and french fries.  You see, these things have more in common than you might think.  In my eyes they are all just edible utensils used to get dip into my mouth.  Since throwing in the towel to processed foods and dairy, veggies just haven’t had the same excitement to me.  Yeah sure, I could dip them into hummus or baba ganoush and these things are totally delicious in their own way.  But let’s face it, it is just not the same as ranch dressing.

The discovery of this raw vegan ranch dressing is pretty much changing my life.  I now have a lovely dip for those healthy edible utensils that are my veggies.  Here is the kicker, it tastes amazingly similar to ranch dressing.  I think I even like this better.

Raw Vegan Ranch Dressing Dip

Raw Vegan Ranch Dressing Dip

Ingredients

  • 1 1/2 cup raw cashews, soaked for 1-2 hours (if you have a high powered blender such as a Vitamix, you can skip this step)
  • 1-2 cups water
  • 1/2 tsp sea salt
  • juice of one lemon
  • 1 clove garlic, or 1/2 tsp garlic powder if you want a more mild garlic flavor
  • 1/2 tsp onion powder
  • 1/4 tsp dried basil, or fresh if desired
  • 1/4 tsp dried dill, or fresh if desired

Instructions

  1. In a blender, combine cashews, 1 cup of water, sea salt, lemon juice, and garlic.
  2. Blend until the cashews become a smooth sauce. If the mixture is too thick, add more water up to 1 more cup until the desired consistency.
  3. Add onion powder, basil, and dill and pulse until combined.
  4. Stores in an airtight container in the refrigerator for up to 4 days.
  5. If the mixture starts to separate slightly after sitting in the refrigerator, put it back in the blender and pulse until smooth again.
http://bakerbettie.com/when-you-dip-i-dip-we-dip-raw-vegan-ranch-dressing-dip/

inspired by The Sunny Raw Kitchen

Hub Grub: Creamy Shells and Cheese with Roasted Broccoli

Cashew Cream Mac and Cheese

Hub Grub: A secretly healthy meal disguised as something decadent so my husband will eat it. 

When I first met my husband he was introduced to me as “I.T. Chris” because he was the IT guy where I worked.  I wasn’t the least bit interested in him at first.  Not because he wasn’t perfectly nice, funny, smart, and attractive.  But because I was in a “serious” relationship with a guy who was a musician and had pretty eyes.  In my mind those were the important things.  I was blind to the fact that we had no real chemistry or anything to talk about.

Chris and I soon became good friends.  We never lacked things to talk about and we felt very comfortable around each other and best of all we made each other laugh.  After pretty eyed musician was out of the picture our friendship naturally progressed into more and we were soon engaged to be married.

Cashew Cream Mac and Cheese

Chris and I disagree about very little.  Some of the big things include: my idea and his idea of what a healthy meal is, and the fact that he refuses to eat mac and cheese with a fork and I refuse to eat it with a spoon.  You know, the important things.

To compromise a little I have agreed to not force upon him “healthy food” that he doesn’t like and he has agreed to try healthier versions of his favorites that I create.  We have also agreed to not be judgmental of each other’s fork and spoon habits.

Cashew Cream Mac and Cheese

I have been wanting to try making a vegan mac and cheese using cashew cheese for a long time now.  Many people have said that it is so good you can’t tell it is vegan.  And they are right! It is sooo delicious.  I think I like it better than a regular cheese sauce.  I used quinoa pasta to go with it and roasted broccoli and it was so decadent as is for me.  But for my husband and his friends who were over this evening, I threw on some buffalo chicken and they gobbled it down.  I don’t think a single one of them knew that there wasn’t actually any cheese in this.  I say this sauce is a winner!

 

Cashew Cream Mac and Cheese

Cashew Cream Mac and Cheese
Creamy Shells and Cheese with Roasted Broccoli (vegan)

Yield: 6 Servings

Ingredients

  • 1 large head of broccoli
  • 3 TBSP olive oil
  • 2 garlic cloves
  • 3 cups raw cashews
  • juice of 2 lemons
  • 1 1/2 cup water
  • 1 TBSP kosher salt
  • 2/3 cup nutritional yeast
  • 1 tsp chili powder
  • 2 cloves garlic
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne
  • 1 tsp dijon mustard
  • 1/2 tsp black pepper
  • 1 lb pasta (i used quinoa shells)
  • Topping (optional)
  • 1/2 cup almond meal
  • 2 TBSP nutritional yeast
  • 1 TBSP coconut oil

Instructions

  1. Preheat oven to 425 degrees.
  2. Cut broccoli into florets and toss on a baking sheet with olive oil and garlic.
  3. Bake in a 425 degree oven for 15 minutes while preparing the pasta.
  4. Cook pasta according the package instructions until al dente. Prepare the cheese sauce while the pasta and broccoli are cooking.
  5. Combine all ingredients for the sauce in a blender and mix until a smooth sauce. If you do not have a high powered blender (such as a vitamix) this will take some time. Keep scraping down sides and keep blending until smooth.
  6. Drain pasta and return to pan over medium low heat.
  7. Add the cheese sauce and broccoli and stir until heated through.
  8. If desired, pulse ingredients for the topping in a blender until it looks like bread crumbs.
  9. Transfer to a baking dish to serve and top with topping if desired.

Notes

dairy free, gluten free, vegan friendly, paleo friendly, picky husband approved

http://bakerbettie.com/hub-grub-creamy-shells-and-cheese-with-roasted-broccoli/
adapted from The Detoxinista 

Mother’s Day Pineapple Upside-Down Cake

Paleo Pineapple Upside-Down Cake

This post is for my mother.

Yes, a recipe is involved too.  But I choose this recipe with my mother in mind.  To honor her in some way.

Paleo Pineapple Upside-Down Cake

You see, my mom once told me that her mother used to make pineapple-upside down cake every year for her birthday and this was her favorite cake.  I never got to meet my grandmother on my mom’s side.  But I’m guessing she must have been a neat lady.  I’m guessing this because anyone who likes to bake and cook is “neat” in my book, and also because she raised the beautiful woman who is my mother.
Paleo Pineapple Upside-Down Cake
My mom is seriously one of the most hard working and giving people I’ve ever met.  I’m serious.  She never stops.  She is constantly on the go taking care of everyone else, and giving so much of herself.  I appreciate her more than I could really ever verbally express.
So mom, this is for you.  I wish I could be with you today, and if I were I would make you this cake.
Happy Mother’s Day mom and to all the other mother’s out there who give so much of themselves to take care of their families and friends.
Paleo Pineapple Upside-Down Cake

Paleo Pineapple Upside-Down Cake

Grain Free Pineapple Upside-Down Cake (paleo)

Ingredients

  • 2 tbsp coconut oil, melted
  • 1/3 cup coconut sugar
  • pineapple rings
  • 1/3 cup shredded coconut
  • maraschino cherries
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 4 eggs
  • 1/3 cup almond milk (or coconut, soy, or regular milk)
  • 1/3 cup apple sauce
  • 2 tbsp coconut oil, melted
  • 1 tbsp vanilla extract
  • 1/2 cup coconut sugar

Instructions

  1. Grease the bottom of an 8inch round pan with coconut oil.
  2. Sprinkle the coconut sugar over the oil.
  3. Lay the pineapple rings in an even layer over the sugar.
  4. Place maraschino cherries in the center of each pineapple ring.
  5. Sprinkle shredded coconut over the pineapple slices. Set aside while preparing batter.
  6. Preheat oven to 350 degrees
  7. Combine all ingredients in a large mixing bowl
  8. Use a hand mixer or a whisk and mix all ingredients until well combined
  9. Pour over the pineapple in the cake pan
  10. Bake for 40-50 minutes, until a toothpick comes out clean from the center
  11. Allow to cool for 20 minutes before flipping out onto a serving platter.

Notes

grain free, dairy free, paleo friendly

http://bakerbettie.com/mothers-day-pineapple-upside-down-cake/

Strawberry Shortcake Pancakes

Grain Free Strawberry Shortcake Pancakes (paleo friendly)

It has been the perfect Saturday morning.

I slept in until 730, which feels REALLY late to me. I went to the gym and got in my workout first thing.  My husband and I walked to the grocery store (we don’t do that enough) and got a few things for breakfast.  Then I made these pancakes…

Grain Free Strawberry Shortcake Pancakes (paleo friendly)

Grain Free Strawberry Shortcake Pancakes (paleo friendly)

Grain Free Strawberry Shortcake Pancakes (paleo friendly)

I am finally starting to get comfortable working with coconut flour.  The thing about coconut flour is that it absorbs liquid like a sponge.  Therefore it takes a whole lot less coconut flour than traditional flour to do the same job.  You also usually need to add more liquid.  I was so impressed with how well these turned out.  They are even picky husband approved!

I also threw this fresh strawberry syrup together on a whim and it is spot one with flavors of strawberry shortcake! If you wanted to indulge a little more, coconut milk whipped cream would be perfect to kick this up even more!

Grain Free Strawberry Shortcake Pancakes (paleo friendly)

Grain Free Strawberry Shortcake Pancakes (paleo friendly)
Coconut Flour Pancakes (grain free, paleo friendly)

Ingredients

  • 4 eggs
  • 1 cup almond milk (or coconut milk, or regular milk)
  • 1 TBSP vanilla extract
  • 2 TBSP honey (or agave, or 1 tsp stevia plus a TBSP of water)
  • 1/2 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • oil for frying

Instructions

  1. In a large bowl combine the dry ingredients and whisk together breaking up any lumps from the coconut flour.
  2. In another bowl, whisk the eggs until fluffy (several minutes).
  3. Add the milk, vanilla, and honey and mix together.
  4. Add the wet ingredients into the dry and mix until incorporated.
  5. Let stand for 15 minutes. The mixture will appear very thin at first, but the coconut flour will begin absorbing the liquid and it will become more thick.
  6. Preheat and grease a griddle to medium-high heat.
  7. Scoop batter onto the griddle and use the back of a spoon or your scoop to spread out into a thin even layer.
  8. Cook for 3-5 minutes until browned before flipping. These do take longer to cook than traditional pancakes.

Notes

grain free, refined sugar free, dairy free, paleo friendly

http://bakerbettie.com/strawberry-shortcake-pancakes/
adapted from Nourishing Kitchen
Fresh Strawberry Syrup

Ingredients

  • 1 cup chopped fresh strawberries
  • 1 tbsp honey (or agave, or sweetener of choice)

Instructions

  1. Combine in a blender and blend to a smooth syrup.
http://bakerbettie.com/strawberry-shortcake-pancakes/
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