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12
Jul 14

Vegan Blueberry Lemon Buttermilk Pancakes

healthy blueberry lemon pancakes

A couple weeks ago, I attended a Girls Camp for the girls in our church youth group. Girls Camp is about four days of hiking, climbing, singing and fire building. We stay busy and as such, we get hungry! Here’s something you might not know about teenage girls – they know how to eat just as well as teenage boys.

Every morning, we had breakfasts that usually included some kind of a starch/carb, protein and fruit. Every meal needed to be hearty to keep us going throughout the day.

After such decadent breakfasts every morning, I needed to step it up at home! I was inspired to revisit a classic pancake recipe. We have been making this recipe for over a year now – vegan “buttermilk” pancakes with loads of lemon zest and blueberries! Sugar-free, dairy-free and whole grain pancakes are a healthy, vegan (and still deliciously fluffy) alternative to true buttermilk pancakes!

vegan healthy buttermilk pancake natural recipe

 

These healthy cakes are a fantastic way to enjoy the fresh berries of the season.  I will admit, even though I was inspired to make more delicious breakfasts, I actually ate these pancakes for dinner! They are so yummy that they are great for any meal and may be one of my most made recipes on this site. The zest, sweetness and brightness of these pancakes just make me happy! It’s summer – there’s no better time to enjoy these blueberry lemon pancakes than now!

 


07
Jul 14

Homemade Banana Chips

I’m on a raw food kick. After a WHOLE raw apple pie last week, I couldn’t just stop there.

Homemade Banana Chips - Natural Sweet Recipes

I’ve made homemade apple chips and loved them, so now it’s time for banana chips! Raw fruit chips are recipes that make great use out of dehydrators.  I am not sure if I can convince you to run out and get a dehydrator today, but I am going to try to convince you to believe how delicious raw fruit can be!

Homemade Healthy Banana Chips - Natural Sweet Recipes

After a few hours, little banana slices are transformed into sweet chips that are sooo delicious and chewy! Seriously, nature’s candy is right here! These sweet things are almost like homemade caramel chips. A little lemon juice keeps them bright and free from browning but that’s the only other ingredient other than fresh, ripe bananas.

Vegan Sugar-Free Banana Chips I’m adding these to our Kids Approved Natural Treats list and am planning on stocking up on them for my next road trip. Once you make them, you’ll never want to be without them. Enjoy!

Homemade Banana Chips  (vegan, raw, gluten-free, dairy-free, sugar-free!)
Print Recipe

3 Large Ripe Bananas
1/2 Large Lemon

Slice bananas about 1/4″ inch slices. You can cut slices thinner than 1/4″, but they will be firmer and harder.  1/4 inches will create the perfect chewy crunch! Drizzle slices with lemon juice. Lightly spray dehydrator sheets with a thin coating of coconut oil or natural oil spray. Lay banana pieces on tray. Dehydrate at 135 degrees for 15 hours for softer banana chips or 18 for more firm chips. Store chips in an airtight container at room temperature.


01
Jul 14

Raw Apple Pie

What’s more American than apple pie? The Fourth of July calls for all the “All-American” treats we can muster – and apple pie is one of them. This year, instead of ending the holiday with pie, here’s a healthy recipe that allows you to begin the holiday with pie! And it’s not necessarily what you’d expect.

IMG_9490

No-bake, no-cook, and no-dehydrator-required! The only requirement I had for this apple pie was it to be totally cinnamon-y, gooey and sweet! This pie might not look that traditional, but is it delicious! It’s practically just as sweet as the baked stuff, but is simply perfect for breakfast or an afternoon snack. Nuts and oats make up a hearty, filling crust, while the sweet apples are folded into this delicious caramel sauce:

raw carmel sauce

With a bit more cinnamon and a dash of nutmeg, this caramel transforms into a sweet apple pie filling. It’s hard to believe how tasty this pie was with what it is made of. There is nothing but whole, beneficial foods in this recipe!

IMG_9481

One of the best benefits – there’s no high maintenance crust to deal with and not a ton of ingredients. No baking means the fresh, raw enzymes in these ingredients are fully intact. Simple, healthy and totally raw has never been so rewarding. You can eat this pie guilt-free for breakfast, lunch or dinner!

 

Raw Apple Pie (vegan, raw and gluten-free)
Print Recipe

Crust:
7 Dates, soaked in just enough water to cover for at least 1 hour
1 1/3 cups Raw Walnuts, soaked for 5-6 hours
1/2 teaspoon Sea or Pink Salt
1/2 teaspoon Natural Butter Extract, optional but recommended!
1/4 cup Maple Syrup
21/4 cups Oats or GF Oats

Apples:
5 Large Apples (mix of sweet and tart)
1/4 cup Fresh Lemon Juice

Cinnamon Caramel Filling:
10 Dates, soaked in just enough water to cover for 1 hour
2 Tablespoons Raw Coconut Butter
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2/3 cup Raw Maple Syrup
2 teaspoons Pure Vanilla Extract
1/2 teaspoon Sea or Pink Salt
3-4 Tablespoons Date Water

Directions:

Soak nuts and dates and reserve date water.

Peel and slice apples. Slice 1/8-1/4 inch thick slices, so they will soak up a lot of the moisture and get nice and soft. Alternately, you could throw them in the food processor and chop into small pieces, but these rough chopped pieces do not yield a true apple pie appearance. Squeeze lemon juice over them, stir to coat and set aside.

In a food processor, combine all the filling ingredients and mix until totally smooth, at least 5 minutes. Add a bit more date water as needed, but this mixture should be a thick caramel looking sauce. Pour this over the apples and mix to fully coat.

Without cleaning out the food processor, add the 7 soaked dates and pulse until crumbly. Add the walnuts, salt and butter extract. Pulse until just mixed. Add the maple syrup and oats and pulse until combined, but not over mixed so the walnuts release their oils and become buttery. The crust should be smooth, but damp enough to hold together. Add a bit more oats to reach the right consistency if needed.  Dump the mixture into the bottom of the pie dish, reserving 1/4 cup for later. Firmly press the mixture to the base of an 8-inch pie pan.

Next, pour the caramel apple filling to the crust. Sprinkle the reserved 1/4 cup of crust over  pie. Sprinkle with additional cinnamon if desired. Cut into the pie and enjoy! Keep pie covered in the fridge for up to 5 days. Pie becomes more soft and moist after the first day.

 

 

 

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