Raw Cookie Dough
Bars and cookies, Desserts, Paleo, Vegan
This dangerously addictive recipe is waiting to come to you in The Whole Scoop ebook when it launches NEXT WEEK (read this guy for the info and then make sure you’re prepped…
My family is a sticky note writing family. As a teenager if I would came home at night after my parents were asleep I would usually find a yellow sticky note on the kitchen counter saying ‘Goodnight’ or, ‘Family breakfast at 8am?’ or ‘I’ll be walking the dog early if you want to come’. Then I would turn it over and write a little note for whoever woke up first. Alternatively, I also use them to apologize when I remove all the yummy dried fruit from a packet of boring granola….
Muesli style granola is boring to me, apart from the fruit I find it dry and sawdust like. So one time through a stay at my parents’ house in London, I had delved multiple times into bag of posh sawdust granola in their cupboard, but only for the dried fruit part. I delved and ate until there was no fruit left, oops. The box had proudly stated “50% fruit” on the front, so before I flew home, I apologetically put a sticky note over the statement changing it to “no longer 50% fruit”. Guilty. But, sawdust granola doesn’t deserve yummy fruit. Granola should be delicious through and through; sweet, crunchy, but still a little chewy, lots of flavour, juicy dried fruit… so that’s what we now make and always have on hand. I don’t need to pick any part out of this, it can easily be adjusted to be exactly to your taste and you’ll want the whole thing. I do it slightly different every time depending on what I have in the house. The latest batch I made was cinnamon, raisin, pecan. It’s great for breakfast with some fresh almond milk, or on ice cream as a dessert, or in my bag as a snack to go… Stored sealed in a glass jar and it will last longer than you can keep it around, I promise!
1 cup of nuts and seeds, chopped (I usually do 1/3 cashews, 1/3 almonds, 1/3 sunflower)
1/3 cup raw local honey (or use maple syrup for a vegan version)
1/3 cup coconut oil
1/3 cup nut/seed butter
1 tsp cinnamon
1 tsp vanilla
1/2 tsp good salt
2 cups oats
1 cup dried fruit – I use raisins and dates
On the lowest heat slowly melt together the raw local honey, coconut oil and nut butter then add 1 tsp cinnamon and 1/2 tsp good salt. Then stir in 2 cups oats and 1 cup nuts/seeds (I used cashews). Spread evenly and thinly on a tray and bake at 325F for 20 mins turning every 5-10 mins. When its cool add in 1 cup dried fruit. Store in an airtight container. I think it’s best with freshly made vanilla almond milk poured on top.
A quick almond milk lesson… Soak 1 cup almonds in water overnight or for 10is hours. In the morning drain and blend the almonds really well with 3 cups water, a couple of dates, a splash of vanilla and a pinch of salt. Strain the blended liquid through a nut milk bag and then store your yummy milk in a glass jar in the fridge. If you’ve never tried it, you need to!
I love putting a huge salad on the table with a loaf of bread and some other goodies and then tucking in with people I love followed by a french press…
Joy and Heather Harrison of Curly Tops Cuisine are an Irish Mother and Daughter blogging duo based in Belfast, Northern Ireland. They’ve been on their own journeys with food using nutrition to…
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