What does your Raw 🎎 “Fortune Cookie” say?🈶

rawfortunecookiespic

Happy Chinese New Year!!  What does your “Fortune” say for this year?? I couldn’t help myself but creating a post about how to make “Raw Fortune Cookies”.

The ingredients I used are the same I used in the “Crepe Recipe”! I just experimented with the crepe, turned them into what looked like a Fortune Cookie, dehydrated them a bit longer to make them brittle and Voila! Well here it is! It’s easy to make and it’s great for kids parties!

 

Quick Facts On Fortune Cookies
☞The history of the cookie is unclear, but the cookie was introduced in the United States by Japanese bakers that modified a recipe based on a cracker from Japan.

☞Fortune cookies are served at the end of the meal as a dessert in Chinese restaurants in US and other countries, except in China

☞Therefore as quoted by Wikipedia, (couldn’t have explained it better myself). “Fortune cookies have been summarized as being “introduced by the Japanese, popularized by the Chinese, but ultimately … consumed by Americans.”[2]

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Raw Fortune Cookie Recipe

Tools: Dehydrator, kitchen scissors, paper , 3″ circle cookie cutter

Ingredients: Refer to Crepe Recipe

Directions:

(1) Refer to Crepe Recipe to make the base.

(2) Use your cookie cutter to press down on the base. This will outline the shape of the cookie. Cut it out with a knife or kitchen scissors.

cookiecutter

(2) outline fortune cookie

 

(3) Take your paper and prepare your fortune strips, 3″in length and 1/4″ in width (or smaller). Cut also the left over scraps from the base to use in your cookie to help create it’s shape.

cut

(3) cutting scraps

 

(4) Place the fortune strips and the extra scraps in the middle of the cookie. Rub a bit of water along the edges to seal it.

(4) Place fortune paper in cookie

 

(5) Fold the cookie in half and seal it.

foldhalf

(5) Fold cookie in half and seal

 

(6) Take your pointer finger and thumb, bend the two open ends together until they touch. When you fold it, it will start to open again. So pinch for 10 seconds and seal it with water if it starts to open. It has to be closed so it can create it’s shape when it’s dehydrating.

foldcookie

(6) Bent cookie

closedcookie

(6) Pinched and closed cookie

 

(7) Place back in dehydrator for 3hrs at 115F or until completely dry and brittle.  After an 1hr you can start to open up the two open ends a bit since it remained it’s shape during dehydrating. Once cooled it becomes very dry, just like a fortune cookie! Enjoy!

fortune cookie

(7) Cookie a bit opened at ends

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References on Fortune Cookies

http://en.wikipedia.org/wiki/Fortune_cookie

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Like I give a “crepe” 👉this is dehydrated!

crepestitle

Yes…you do need a dehydrator to make this amazing recipe, but don’t turn away just yet! You can use your oven too!! You just set it at the lowest temperature and let it bake for a few hours, it’s like baking a turkey without the mess! Once you get the hang of it, you can make as much as you can and store it for the week!

This recipe only takes 2 ingredients, flax and bananas! The two combined makes for a creamy smooth texture and when dehydrated it makes for a pliable, leather texture that you can eat it as a snack as is.

I am sharing this recipe because this was one of my first recipes I tried after I just bought my dehydrator and it’s amazing!! You are probably wondering, what a waste of money. You can only make dried fruits. I think of it as an investment. Since I bought my dehydrator, I never stopped using it. I made so many recipes and I am still discovering new things. So far I have made   bread, crackers, fruit roll ups, dried fruits, seasoned nuts and seeds mix, eggplant bacon, my famous kale chips and soo much more that I can go on, but luckily I have my blog!

 

 

Quick Facts on Dehydrators:

☞Dehydrators are not expensive to run, they run on a heating element, fans and vents. They work together to remove the moisture.

☞The heating element, warms the food causing it to release moisture. The fans then blow out the warm moisture out of dehydrator through the vents.

☞The heating element is controlled by a thermostat, therefore the heat is controlled to a steady temperature by switching on an off periodically.

☞The energy used are dependant on many factors like, food moisture content, the drying temperature, the thickness of the food, the humidity level in the environment, the quantity of foods being dried etc.

☞  Bacteria thrive on moisture and water, so by removing moisture from certain foods, it prevents it from spoiling and it increase shelf life.

☞Check this site out if you want to  calculate the consumption of a dehydrator

 

If you are still interested in purchasing a dehydrator, you can check my previous post on a  dehydrator!

No do you really give a “crepe” this is dehydrated!

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Crepes Recipe

Tools: Dehydrator (Or Oven, instructions below)
Food processor, spatula,
Plastic food wrap,
Parchment paper

Ingredients:
2-3 ripe bananas
1 Tbsp of ground flax
1 Tbsp of coconut oil

 

Directions:

Dehydrator Directions:

(1) Add the bananas into the food processor and blend.

bananas

 

(2) Add the flax into the puree and process until well mixed.

bananapuree

 

(3) Prepare the dehydrator solid sheets by greasing it with coconut oil so it will be easy to remove when dried. (If you do not have enough dehydrator sheets then use parchment paper and grease it)

oiledtray

 

(4) Spread the mixture evenly on the dehydrator sheets, and spread it so it’s about 1/8″ in thickness. Use the spatula, butter knife or in my case I just used my fingers! You want to make sure it’s distributed evenly and smooth, no clumps.  The thinner the thickness of the crepe, the faster it will dehydrate.

spreadcrepes

 

(5) Set your dehydrator for 115F,  dehydrate for 3-5 hours or until dry to touch. It should be dry enough so you can easily remove it from the tray, but pliable. It should not be brittle.The outer sides are usually the ones that get dry first. So if it’s ready, start from the side and gently remove the crepes. If it starts to break leave it alone and let it dry for another 30min. to an hour and set it to the lowest temperature at this point.(check regularly)

peel

(6) Once it’s completely dried on one side, remove it from the sheet. If it’s still sticky and wet dehydrate the opposite side for 30min.to an 1 hr on the lowest temperature.(check regularly) Do not over dehydrate or else it will be too dry and brittle.

(7) Transfer the crepes onto a cutting board and you can cut them up into squares or leave the shape of the crepes as is.

(8) To prepare the crepes, spread any nut butter or chocolate avocado pudding. Top with any fruits, nuts, seeds, cinnamon, coconut shreds or any garnish you have lying around. Roll them up and enjoy with maple syrup!

chocolatecrepes

 

(9) For storage, use plastic food wrap or parchment paper and roll them up, and store in an air tight container. Keep in fridge for up to.. in all honesty I don’t know for how long you can store it in the fridge. I eat them up right away every morning that it never lasts for more than a week! They are that good!

storage

 

 

Oven Directions:

(1) Add the bananas into the food processor and blend.

(2) Add the flax into the puree and process until mixed.

(3) Prepare your cookie sheet. Grease the parchment paper with coconut oil so it will be easy to remove.

(4) Pour the puree onto the cookie sheet and distribute it evenly on the sheet, about 1/8″ in thickness. Use the spatula, butter knife or fingers to spread it evenly. Make sure there are no clumps. (I separate my mixtures into little rectangles so it will be easier to remove and manage, refer to dehydrator pic above.)

(5)Place in the oven at 175F, for 3-6 hrs  or until center is dry, but still pliable. (Note:baking time is dependant on thickness of the crepe and oven, so check regularly)

(6) Once the crepes are dry, remove from the oven and let it cool.

(7) Once cooled, gently remove the crepes from the parchment paper.

(8) Prepare your crepes by spreading it with any nut butter or chocolate spread and garnish with any toppings of your choice!

(9) For storage, wrap them up in parchment paper or plastic food wrap and store in an air tight container. Keep in fridge for about 1 week.

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References for oven baked

http://www.unconventionalbaker.com/recipes/diy-fruit-roll-ups/

http://yumuniverse.com/raw-raspberry-fruit-leather/

 

References on dehydrators

http://en.wikipedia.org/wiki/Food_dehydrator

http://www.ukjuicers.com/knowledge/faqs/dehydrator-faqs

http://www.ukjuicers.com/knowledge/need-help-choosing/choosing-your-dehydrator

Say “Cheese” 📷 to your Selfie not the Cake…..[berry non’cheese cake recipe🍒]

cheescake

berry non-cheese cake

 

Yes folks, this is an egg, flour, gluten and more importantly DAIRY FREE…..and… STOVE FREE…wait for it, wait for it…AHHHHHHH….Crazy I know right!!!! Wow your probably wondering how is this possible?  Why is this called a non’cheese cake and not just a regular cake. Well, what if I told you all the ingredients involved are healthy and it tastes exactly like a cheesecake, that’s why!! Yes, yes, and yes!!!

I discovered this “Raw cheesecake Recipe”, from “The Rawtarian”. Again this was one of my go-to sites when I first started out. ( I did a lot of recipes when I was discovering raw foods..lol). I changed the recipe a bit according to my measurements and taste.

 

Your probably wondering….What’s in it??
Crust:
The crust is made up of a cup of nuts of your choice (nuts best used for this recipe are walnuts, almonds, Brazil nuts or a combination of any of the two) and dates. When processed it’s the dates that forms the layer of crust.

Filling:
The filling is made of …..pure cashews, honey, coconut oil, vanilla and lemon juice! When combined the cashews substitutes the taste and texture of the cheese part in the cheesecake.

Berry Topping
The berry topping is made up of frozen berries, dates and chia seeds. When mixed together this makes for a thick, fruit topping or spread!

Okay enough rambling go to straight to the recipe! ☟

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Berry Non’cheese cake recipe

 

Tools: Food processor, spatula, 8″ round cake pan (or any shape of cake mold), plastic food wrap

Ingredients:

Crust Ingredients:
1 cup of nuts (examples: Brazil nuts, walnuts, almonds or a combination of the 2)
4 big medjool dates (or 1/4 cup of dates)
1/8 tsp salt
1 tbsp agave (optional)
1 tbsp vanilla (optional)
1 tbsp almond butter (optional)

( Note: I added the optional ingredients for taste, you can omit it)

Filling Ingredients:
1 1/2 cup of cashews
1/3 cup lemon juice
1/3 cup agave (or sweetener of your choice like honey, maple syrup)
4 tbsp coconut oil

Berry Toppings Ingredients:
1 cup of frozen berries
3/4 cup of frozen berries (for topping to garnish)
3 dates
1 tsp chia seeds
1 tbsp honey (or sweetener of your choice like agave or maple syrup)

 

Directions:
Crust Directions:
(1) Process the nuts in the food processor until its fine.

processed nuts only

processed nuts only

(2) Add the remaining of the crust ingredients, dates, salt, (and optional ingredients if you desire, agave, almond butter and vanilla) in the food processor and mix. Stop occasionally to scrape the sides using a spatula. Process the mixture  until it is well combined but still airy. (Don’t over process it. It should still be airy but sticky enough to form a crust)

(3) Prepare your 8″ round cake pan by covering the pan with a plastic food wrap. (This makes it easier to remove the cake from the pan)

(4) Remove the mixture from the food processor and press the mixture down into the pan so it forms a crust.

nut crust

nut crust

(5) Place the pan in the freezer for 20 minutes. (At this point you can start making the filling)

 

Filling Directions:
(1) Process the cashews until its fine.

Processed cashews

Processed cashews

(2) Add the remaining of the filling ingredients in the food processor and mix.

(3) Stop occasionally to scrape the sides using a spatula. Process until it becomes less gritty but smooth enough that looks like a cheesecake filling.

fillingallmixed

Cashew Filling mixed

(4) Take the pan from the freezer and pour the content on the top of crust. Place back into the freezer for another 30 minutes. (At this point you can prepare the berry topping)

cheesecake

cashew filling

Berry Toppings Directions:
(1) Process the 1 cup of berries, dates, honey and chia seeds in a food processor until its smooth.

(2) Take the cashew cake out of the freezer and you have 1 or 2 options

☞You can add the berry toppings and 3/4 cup of extra berries right away on top of the cashew cake and place it back into the freezer.

☞Or you can spread the berry mixture and extra berries only when you are ready to eat a piece of cake. You can store the berry mixture in a small mason jar and use it only when you need it. I find this method better because the berry toppings are fresh on the cake and not hard. And there is a longevity to the berry mixture since I can use it as a jam or I can put it in my almond milk!

berrydrink

Raw almond milk and berry drink

(3) Store the non-cheesecake in the freezer and enjoy!

cheesecakeslice

slice of cake

Just “Puddin” in my mouth 💋 Mmm Avocado your so good 🍵

avocado pudding w/chocolate chips

avocado pudding

Now that I got your attention after reading the head title, get your mind out of the gutter and think “avocado”.

First thing that comes to your mind is, AVOCADO = guacamole, or some sort of salty dip. Because of its rich and creamy texture you can easily manipulate its taste. During the beginning stages of experimenting with raw food recipes, I came across this unknown dessert known as “Chocolate Avocado Pudding” from The Delicious Revolution . The moment I tasted the tip of that spatula covered in chocolate avocado, my life changed. I thought this was revolutionary. How can something so tasteless be so sweet and almost sinful. And so I experimented with the recipe and took it a step further. Well you just have to keep on reading below and try it out for yourself! It’s no big deal I just omitted the raw cacao powder and surprisingly it was just as delicious. Now, I often make this recipe so I can spread it on my raw crepes (recipe soon to come), my raw pancakes  or I eat it as is! I hope you enjoy it!

Below are helpful tips and tricks on the avocado itself! And I also cover regular and chocolate avocado puddings! Enjoy!!

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Helpful Avocado Tips & Tricks

Tip 1: Is your avocado ripe enough for this pudding?avocados

Do you ever wonder how you can tell when your avocado is ripe. Well thanks to the magic of the internet I came across this tip.
Remove the dry little button on the stem.
Green stem = “perfect avocado”
Brown stem = “it will be a slimy brown mess inside”

Tip 2: How to ripen an avocado in 24 hrs
 Now what happens when you bought a bunch of hard avocados because they were on sale and you need them the next day. Again thanks for this tip, it actually works.

Tools: Brown bag,
Ingredient: avocado, a banana or apple

Directions:
(1) Put the avocado in a brown bag with either an apple or banana.
(2) Place it in your pantry or a dark area. And Voila!

Reason behind it: The ripening process which occurs naturally in fruits like avocados, bananas or apples are triggered from a plant hormone known as ethylene. When the avocado is placed in a brown bag along side the banana this will trap and produce more ethylene gases which causes the avocado to ripen faster together.

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Avocado Pudding Recipe

Tools: Food processor, spatula

Ingredients:
2 ripe avocados
1/3 honey (maple syrup or agave)
2 Tbsp of coconut oil
1 Tbsp of vanilla
pinch of salt
1 tsp of lemon (optional)

Directions:

(1) Add the ripe avocados, honey, coconut oil, vanilla, salt, lemon in the food processor and mix.
avocadopudding

(2) Stop occasionally to scrape the sides using a spatula.
(3) Serve as is or add chocolate chips of your choice to garnish.
chocolate chip garnish
(4) Store in an air tight container or mason jar and you can keep it in the fridge for up to 3 days.
Note: There is a reason why lemon was added to the recipe. When an avocado is cut open, the cellular walls of the avocado oxidizes as it’s broken into, turning into a brownish hue. So to slow down the oxidation, you apply something acidic to the flesh, hence the lemon. If the lemon is omitted and you store it in the fridge, all of you have to do is mix the discolored pudding and it’s still tastes just as good.
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Chocolate Avocado Pudding Recipe

You can also expand the avocado pudding recipe into a “Chocolate Avocado” pudding.
☞Just add 1-2 Tbsp of cacao powder (or more depending on your tastebuds)
Add 1-2 Tbsp honey (if needed), then blend to taste.
☞You can also add 1 or 2 Tbsp of almond milk into the mix to make it more light and fluffy like a mousse.
☞If you want more of a kick add a dash of cayenne near the end! And Voila!
(Important Note:You can omit the lemon if your making a chocolate avocado pudding because cacao powder will cover the brownish hue).
Sorry I didn’t post a pic of the end result. It was that good that I couldn’t put the spoon down.

chocopuddngmixedchocofinished

 

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Avocado Quick Fact Reminder:

Now that you devoured the pudding here’s a quick fact. Apart from being known as having plenty of healthy, “good fats”, avocados also contain an abundance of vitamins and minerals. They are,
High in potassium (containing more per weight than bananas).
Rich in vitamin K, vitamin B9, vitamin B6, vitamin B5 vitamin C, and vitamin E.2

 Now, how do you like them “avocados”?
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References: