Raw Banana Cannoli with Choco-cado Filling

I'm sure you've had the problem of too many bananas ripening all at the same time. It happens more during warm months. Often I freeze peeled ripe bananas for later use in smoothies or baked goodies. But last week I had 6 ripe bananas and decided to try this raw treat using my dehydrator. Here are the steps and ingredients with photos.  

1. puree 6 ripe bananas and spread on a dehydrator screen covered with non-stick sheet.You may want to oil this with some melted coconut oil

2. Dehydrate at 95 degrees for about 18 hrs until it can be peeled from the non-stick sheet. It should be the consistency of a fruit leather

3. Score the banana leather into 6 pieces

4. For the filling, process 1 ripe avocado, 1/3c Medjool dates, 1-2 Tbsp agave, 1/3 c raw cacao powder, pinch sea salt, small splash vanilla. Process until smooth.

5. Divide the filling evenly between the 6 cannolis. 

6. Fold the sides of the cannoli.

7. Cashew cream: process or blend 1/2 cup raw cashews that have been soaked for 2-3 hrs. Add water to create a creamy consistency. Add a splash vanilla and 1 tsp lemon juice. Add 1-2 Tbsp agave to taste.

8. Pipe the cashew cream on the cannolis.

9. Enjoy!

10. Store leftovers for 1-2 days in the refrigerator.                                                                                           

 

Flourless (Raw) Brownies

Raw Brownies

Temperature's rising outside, it's a good time for raw desserts which don't require turning on the oven. I've explored raw food desserts as a way to eat a healthy and delicious treat without flour, butter, sugar, or eggs. Technically, nothing on a raw food diet is heated above 118 degrees; foods are either raw, dried without preservatives, sprouted or dehydrated.If you don't have a dehydrator, don't worry, you can "dry" foods by placing them on a piece of clean screen in your oven set to a low temp (no more than 200 degrees)and leave the door open a crack. Of course this requires turning on the oven which is what we are trying to avoid. This recipe can be eaten without dehydrating, the brownies will just be more moist.

In your food processor pulse 1 cup pecans or walnuts (raw unsalted) into a meal. Add 1/2 cup pitted Medjool dates* and pulse until dates are pulverized and mixed into the nuts. Add 1/4 cup cocoa powder (or raw cacao powder), 1 tsp vanilla extract and a pinch of sea salt. Process until the mixture starts forming a ball (dough). 

Gather the dough and press into a square on a piece of waxed paper or parchment. It should be about 1/2 inch thick. Score the dough into 16 small brownies; I use a pizza wheel for this. Press a piece of pecan or walnut into each brownie. Dehydrate for several hours until desired dryness is reached OR refrigerate until firm. Eat!

*Medjool dates are soft dates and work better for raw desserts than the smaller, harder types.

Variations 

Add shredded unsweetened coconut.

Add chopped dried cherries.

Add 1/4 tsp chili powder.

Add 1/4 tsp cinnamon.

Frost with a puree of avocado, agave, cocoa powder. 

Valentine's Day Linzer Tarts

We have made these raspberry-filled linzer tarts for years on Valentine's Day. When we went gluten and dairy free, the recipe was reworked to fit our new nutritional needs. Over our gluten-free years I have played with the flours used in the dough and think this combination works quite well.Follow the flour recommendations and proportions closely for the best results.
1 cup tapioca flour
3/4 c brown rice flour
1/2 cup almond flour
3 Tbsp each quinoa flour and garbanzo flour
2 Tbsp sweet rice flour
1/2 tsp baking powder
1 tsp xanthan gum1 cup Earth Balance non-hydrogenated vegan margarine
1 egg
1 tbsp lemon zest

12 oz all-fruit seedless raspberry jam
Organic confectioner's sugar

Combine all flours, baking powder, and xanthan gum in a medium bowl and whisk together.
In a separate bowl, beat margarine until creamy. Add sugar and beat until combined. Add egg and beat until creamy. Add flour mixture a little at a time and beat until combined. When flour is fully incorporated, add lemon zest and stir to distribute through dough.
Wrap the dough in waxed paper and refrigerate several hours or overnight.
Unwrap dough and roll to about 1/4 inch thick. Cut heart shapes and place on lightly greased cookie sheets.Using a small circle cutter (I use the small circle from the biscuit cutter), cut out the center of every other cookie. You want an even number of whole hearts and hearts with a hole in the center.
Bake 350 for 10 min until lightly browned at the edges. Leave on sheets 3 min before removing with thin metal spatula to cooling racks.
Warm the jam over low heat in a small saucepan (do not burn).
Use a spoon to spread the jam over the bottom hearts. Top with hearts that have the holes.
Continue making these sandwiches until all the cookies are used.
Use a sifter to sprinkle the tarts with confectioner's sugar. Then use remaining jam to fill the holes.
The tarts freeze well in flat containers with waxed paper separating layers of cookies.