Brazil Nut and Date Bread with Honey Butter

brazil-nut-bread-with-honey-butter-image

Brazil Nut and Date Bread with Honey Butter

(Serve for breakfast, snack, cheese plate or dessert!)

Yield: 1  9-inch pie

Unsalted butter, to prepare the pie pan
¼ cup plus 2 tablespoons white whole wheat flour, plus more for dusting
½ teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 teaspoons unsweetened cocoa powder
1 tablespoon orange zest, grated on a Microplane
½ teaspoon baking powder
1 cup finely chopped Medjool dates, pits removed
2 tablespoons whole milk
1 cup raw brazil nuts, chopped roughly
3 large eggs

Adjust an oven rack to the middle position, then preheat the oven to 325ºF.

Butter a 9-inch pie pan, then dust with flour, tapping out any excess.

Mix together the flour, cinnamon, salt, cocoa powder, zest and baking powder in a medium-sized bowl.

Add the dates, milk, nuts and eggs and mix very well using a wooden spoon. Get in there with some elbow grease, and really stir until well combined. It’ll be thick and chunky, but that’s a good thing.

Pour the date batter into the prepared pie pan and or use the back of the wooden spoon to level off the batter.

Place the pie pan on a sheet pan and transfer to the oven.

Bake, uncovered, 40 to 45 minutes, until the top is light to golden brown and the center springs back when pressed.

Remove from the oven and allow to cool in the pan. Once cool enough to handle, remove from the pie pan, slice (using a bread knife) and serve with a slathering of honey butter.

Honey Butter:

1/2 stick unsalted butter (4 tablespoons), softened
2 tablespoons honey, preferably orange blossom

Mix the butter and honey in a small bowl until thoroughly combined.

Photo: Ronald Tsang

P.S. This recipe was recently featured in an issue of Clean Eating Magazine and my new online cooking course with Clean Eating Magazine, “Clean Cooking & Nutrition: The World’s Healthiest Proteins & Advanced Vegetable Prep” will be starting on April 3! It’s gonna be so. much. fun! Check out the course trailer/preview to see for yourself!

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Tis the Season: Coconut Pumpkin Pie – Drought Friendly

The holidays are upon us and with it comes delicious feasts and treats. Super Sous and I developed this easy, no-bake, drought friendly (aka -no dairy/vegan) Coconut Pumpkin Pie recipe to make your Thanksgiving and other special holiday meals a win. But, wait… why wait til the holidays?! You can prepare and enjoy this right now!

Crust Pumpkin Pie

Making the Crust for the Pie

Crust in Pie Pan Pumpkin Pie

Pie Crust Ready for Chilling

Half Pumpkin Pie

Up Close and Personal with the Pie

Overhead Pumpkin Pie

Overhead Shot of Pie

Slice Pumpkin Pie

Cut Yourself A Slice

 

Coconut Pumpkin Pie with Ginger Snap Crust and Candied Spiced Pumpkin Seeds

Yields: 1 9½-inch deep dish pumpkin pie

 

Pie Crust:

1 (10-ounce) bag ginger snap cookies (preferably Mi-Del brand)

¼ cup coconut oil

4½ ounces pitted Medjool dates (7 large medjool dates)

Add the ginger snaps, coconut oil and pitted dates to a food processor. Process until very well combined, approximately 1 minute.

Empty the contents into a 9½-inch deep dish pie pan.

Using a flat instrument (I use the top of a non-stick spray can) press the ginger snap mixture firmly and evenly across the bottom and also up the sides of the pie pan, using your thumb as a guide at the top of the pie pan as you press the mixture up the side of the dish.

Transfer into the refrigerator and chill for at least 45 minutes.

 

Pie Filling:

¼ cup water

1½ teaspoons agar agar powder

1 (13.5-ounce) can coconut milk (not low-fat)

1 (15-ounce) can pumpkin puree

1 (5.4-ounce) can coconut cream

½ cup dark brown sugar

¼ teaspoon kosher salt

1/16 teaspoon freshly ground black pepper

1½ teaspoons pure vanilla extract

 

Stir to combine the water and agar agar powder in a medium (3½ quart) saucepan. Let sit for 10 minutes.

Add the coconut milk, pumpkin puree, coconut cream, dark brown sugar, salt and pepper and stir well to combine.

Place the saucepan over medium-high heat and bring to a rolling boil, stirring often with a spatula, making sure to scrape the bottom of the sauce pan to prevent burning.

Once the mixture comes to a rolling boil, immediately remove from heat and set aside to cool for one hour, stirring occasionally. After one hour stir in the vanilla extract.

Pour the cooled pumpkin mixture into the prepared pie shell and return to the refrigerator.

Chill for at least three hours until firm.

Slice, and serve with a few candied pumpkin seeds.

 

Candied Spiced Pumpkin Seeds:

½ teaspoon cinnamon

1/8 teaspoon kosher salt

1/16 teaspoon freshly ground black pepper

½ tablespoon grapeseed oil

¾ cup toasted and salted pumpkin seeds

1½ tablespoons pure maple syrup, preferably Grade B

 

Mix together the cinnamon, salt and pepper in a small bowl.

Heat a medium sauté pan over medium heat for 1 minute, then add the oil and swirl the pan to evenly distribute.

Add the pumpkin seeds and stir to fully coat.

Cook for approximately 2 minutes, stirring every 20 seconds to heat evenly.

Sprinkle the spice mix evenly over the pumpkin seeds and stir to coat. Cook for 30 seconds, stirring every 5 seconds.

Pour in the pure maple syrup and stir to coat. Continue cooking for an additional 2 minutes, stirring occasionally.

Keep an eye on the seeds, and if they begin to smoke, turn down the heat a touch and stir more often.

Remove from the heat and transfer the seeds to a parchment-lined sheet pan.

Spread out the seeds, using 2 forks and allow to cool completely. They will candy (harden) as they cool.

PB&C (Peanut Butter and Chocolate) Smoothie

Really can’t go wrong here. Cocoa powder, peanut butter, sweet, salty, spicy, protein, fiber, sweet-tooth killer. Blend on!

PBCSmoothie

PB&C (peanut butter and chocolate) Smoothie

Yields: 2 cups

 

1 large banana, peeled

1 cup almond milk

½ cup nonfat Greek yogurt

2 tablespoons peanut butter

2 tablespoons unsweetened natural cocoa powder

7 small fresh deglet noor or medjool dates, pitted

1 tablespoon honey

1/8 teaspoon kosher salt

1/16 teaspoon cayenne pepper (optional)

 

Place all ingredients in a blender and blend on high until thoroughly combined.

Spiced Carrot Almond Bites

A few months ago, I had an excess of carrots (and by excess I mean about a 20 pound surplus) and a bit of a sweet tooth. Well, what to do? Throw some carrots, fruit, nuts, spice and cocoa in my food processor and minutes later, my sweet tooth problem was resolved! Hooray! As far as my surplus of carrots, well, I made a very small dent with this dessert snack, but I can say that I did enjoy a lot of carrot juice that week. Win-Win! (Did I mention these are raw, gluten free, vegan and DELICIOUS?)

P.S. You can see a video of me making these on my Facebook Page.

 

Spiced Carrot Almond Bites

 

 

Spiced Carrot Almond Bites

Yield: approximately 16 balls

 

3 small carrots, peeled and chopped into the size of whole almonds

1 teaspoon orange zest

15 deglet noor dates, pitted

5 dried black mission figs, chopped roughly

1 tablespoon old fashioned rolled oats

1 cup toasted almonds

1 teaspoon cocoa powder

1 tablespoon grade B maple syrup

2 teaspoons pumpkin pie spice

1-ounce good quality dark chocolate, 65-70% cocoa solids, chopped roughly

¾ cup unsweetened shredded coconut

 

Place all ingredients, except coconut, in a food processor and process until well combined and the ingredients stop moving about in the bowl.

Place shredded coconut on a large plate.

Using your hands, roll dough into 1-inch balls and roll balls in the coconut to coat.

Refrigerate 30 to 45 minutes to firm up before serving.

 

 

Gluten Free Granola Bars

Have you ever made your own granola bars? It’s super easy and you have the added bonus of making something delicious AND healthy! My version is gluten free and the sweetness comes from maple syrup and dates – even more reason to bake some off and share with your friends (if you feel compelled to share, of course!).  #freshfoodsdiet

 

Gluten Free Granola Bars

 

Gluten Free Granola Bars

Yield: Approximately 15 2- x 2-inch squares

 

2 cups old fashioned rolled oats

1 cup whole toasted almonds

1 teaspoon ground cinnamon

1 teaspoon kosher salt

½ cup pitted deglet noor dates (approximately 20), chopped roughly

¾ cup dried blueberries

½ cup dried cranberries

4 tablespoons unsalted butter

1/3 cup grade B maple syrup

1/3 cup creamy peanut butter

1 teaspoon pure vanilla extract

 

Place an oven rack in the middle position and preheat the oven to 325 degrees Fahrenheit.

Line a 7 x 11 baking dish with parchment paper, allowing the paper to come up on all sides. (This will make for an easy transfer out of the pan).

Combine oats, almonds, cinnamon and salt in a food processor and pulse 15 times, until the oats and almonds are broken up into small pieces. Transfer contents into a large bowl.

Stir in the dried fruit, breaking up any fruit clumps. (I like to use my hands!)

Place butter, maple syrup and peanut butter in a small saucepan over low heat. Stir until butter is melted and ingredients are well combined. Remove from heat and stir in the vanilla extract.

Transfer wet ingredients from saucepan into the large bowl with the dry ingredients and fruit. Stir until well combined.

Place granola mixture in the parchment filled baking dish and pat down so that the granola is packed together and evenly spread throughout the baking dish.

Bake for 50 minutes until the granola is lightly brown on top.

Remove from the oven and let granola cool completely before cutting.