Snack Archives - Page 3 of 9 - Coconut and Berries

Review: Superfoodies Granola

Very happy to introduce a brand-new product to you today- Superfoodies granola!

Long-term readers will know that I’m a big fan of raw foods. Not that I eat exclusively raw by any means, but salads, smoothies, raw desserts and snacks are some of my favourite foods. I’ve actually just added a “Raw” category to my recipe database so you can find all my raw recipes in one place.

I do have quite a lot of kitchen equipment…but one thing I don’t yet have is a dehydrator. If you’re familiar with raw food, you’ll know that a dehydrator is a magical device that enables you to make foods which are still 100% raw and which therefore retain all their natural goodness and flavour, yet have the texture of cooked foods: Raw cookies, breads and crackers, tart crusts, pizza bases, kale chips and other veggie chips, burgers, fruit leather…the list goes on.

“Red” granola with soy yogurt, blueberries and nectarine

I’d especially love to be able to make my own raw granola (rawnola!), but in the meantime I’m very happy with this one from Superfoodies. It’s 100% raw, organic, vegan, gluten-free and even paleo-friendly.

The ingredients are basically just nuts, seeds, dates and superfoods! All super nutritious and super delicious!

“Brown” granola with banana and coconut milk

Superfoodies granola comes in 3 flavours- Goji & Açai, Cacao nibs & Maca and Coconut & Spirulina.

It’s super crunchy and doesn’t go soggy even when drowned in almond milk. I loved that it has really big clusters too. It means it’s just as good for eating straight out of the bag as a snack as it is with your favourite non-dairy milk or yogurt for breakfast, or as a smoothie topper.

The “Brown” one is my personal favourite. It’s rich, chocolatey and not too sweet.

Young Coconut Smoothie topped with “Green” granola

You can buy Superfoodies granola online through Detox Your World (shipping is Europe-wide) and I think they’re soon to launch in health food stores (if they haven’t already.

Have you tried (or made!) raw granola?

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[Disclosure: Superfoodies provided me with these products for review purposes, but, as always, all opinions are my own]

Raw Triple Chocolate Cookies (with Homemade Chocolate Chips!)

I grew up a white chocolate girl. A Milkybar, or even better, a bag of Milkybar buttons, was my favourite sweet treat. My Easter eggs were always white chocolate and Father Christmas even knew to put white chocolate coins in my stocking on Christmas morning!

Somewhere along the road though, I got into dark chocolate. I’m guessing it was when I went vegan and white chocolate automatically became off limits. Whenever the shift happened, now when it comes to chocolate I tend to think that the darker the better.

The white stuff has hardly crossed my mind for years but for some reason I recently started thinking about it and wondering if I could make a homemade version to rival the white chocolate of my youth.

It turns out there are a lot of recipes online so I messed around with a few to come up with my own. I’m pretty happy with the result: It’s sweet-but not too sweet, creamy and melt-in-the-mouth, with none of that waxiness the commercial dairy-free kinds I’ve tried have had. I used the recipe to make white chocolate chips to use in a recipe, though quite a few went straight to my mouth!

I decided a bold, dark chocolate would complement the subtle white chocolate flavour rather nicely so ended up making some raw dark chocolate chips too. Oh so moreish!

The dark chocolate chips were even easier to make than the white, since, because of the higher fat content, white chocolate melts more easily than dark so getting it the right consistency for making chips was a tad trickier. Neither are difficult though, they just take a little time, so you should definitely try making them (full instructions below). And then you can make cookies too!

Seeing as we were in chocolate mode, I didn’t think it could harm to add a little more…and so these Raw Triple Chocolate Cookies were born! A fudgy chocolate base studded with homemade white and dark chocolate chips.

Raw Triple Chocolate Cookies (with Homemade Chocolate Chips!)

Yield: 8 Cookies (+ extra chocolate chips)

Raw Triple Chocolate Cookies (with Homemade Chocolate Chips!)

Ingredients

Dark Chocolate Chips

3 Tbsp Melted cacao butter
1/3 C Raw cacao powder
1 Tbsp Coconut OR Agave nectar

White Chocolate Chips

2 Tbsp Melted cacao butter
1-1/2 Tbsp Raw cashew butter
3/4 Tbsp Coconut OR Agave nectar
1/4 tsp Lucuma powder (optional- just adds a hint of caramel flavour)
Pinch of vanilla powder

Raw chocolate cookies

1/2 C Almonds
3/4 C Cashews
Generous pinch of salt
1/2 C (packed) Pitted soft dates (e.g. Medjool)
1/2 Tbsp Coconut oil
1 Tbsp Coconut OR Agave nectar
3/4 tsp Vanilla extract
1/4 C Raw cacao powder
1/4 C Homemade chocolate chips ( 2 Tbsp White, 2 Tbsp Dark)

Instructions

To make the chocolate chips

In two separate bowls set over boiling water, whisk together the listed ingredients until smooth.
Spoon each mixture into a small plastic sandwich bag (placed in a glass to hold it upright)
Place the white chocolate in the fridge to firm up a little while you work with the dark.
Cut a tiny end off the sandwich bag and, as if using a piping bag to frost a cake, squeeze little dots of chocolate onto a parchment lined baking sheet. Continue until all the chocolate is used up. Place the tray in the freezer for at least an hour to firm up.
Repeat the same process with the white chocolate mixture. If the mixture is too thick to pipe, allow to warm at room temperature for a short while and knead the bag gently.
When firm, remove the chocolate chips from the trays and store in a sealed container in the fridge or freezer.

To make the cookies:

Grind the nuts into a coarse flour in a food processor. Add the dates, coconut oil, coconut or agave nectar, and vanilla and process again until the mixture comes together. Add the cacao powder and process again to incorporate.
Fold in the chocolate chips, roll into balls and flatten into cookie shapes.
Refrigerate until firm.

Notes

Keep a container of these chocolate chips in the fridge or freezer for whenever you need a little sweet fix!

http://www.coconutandberries.com/2014/08/15/raw-triple-chocolate-cookies-homemade-chocolate-chips/

What do you think of white chocolate?

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Ginger Choc Crunch Smoothie & Introducing Froothie!

I’m very excited to introduce you to a new company today- Froothie! Froothie is actually an Australian company, which, after its huge success over there, launched in Europe a few months ago with its Optimum range of blenders and juicers.

No doubt you will have heard of the Vitamix and Blendtec high-powered blenders, but Froothie’s Optimum 9400 is a new and very serious competitor. It rivals both with greater speed and power (I previously owned a Blendtec so I can say that in full honesty!), and best of all, a much more accessible price.

Check out these specs:

Pretty impressive, no?

Other things I like about it are that the jug is BPA-free, it’s easy to clean, comes with a tamper (perfect for blending ultra-thick purées), it even has little cable clips which means it’s neat and tidy on the countertop. Oh, and delivery is crazily quick too- If you’re in the UK, you can expect to receive your blender 24-48 hours after you place your order.

I use my blender every single day! You CAN probably get along just fine with a basic blender for most things but it may not blend vegetables like kale or fruit like dates as smoothly as you’d like.

A high-powered blender also opens up a lot of fun possibilities so you can’t help but eat healthily! These machines can pulverize whole grains into flours, blend up super creamy sauces from nuts and seeds, turn nuts into nut butter in minutes and blend even the hardest vegetables into soup.

(Comes in Black, Silver, White and Red)

Consider a high-powered blender as an investment in your health! And if you’re burning out one cheap blender after another then you’ll probably actually save money by buying one that will last (Note the 10 year warranty on the Optimum 9400).

I also love that Froothie’s no.1 mission is helping people to lead a healthier lifestyle. The Optimum 9400 actually comes with a recipe book of quick and easy raw vegan recipes- Smoothies/shakes, soups, dressings, sauces, savoury dishes and desserts! They’re also one of the Vegan Society’s sponsors- definitely a company I’m happy to support.

Check out this video to see the blender in action!

The first Froothie recipe I’m sharing is this delicious Ginger Choc Crunch Smoothie! It’s a real treat but, like most of my smoothie recipes, is definitely healthy enough to start your day with.

If you remember my Double Ginger Dark Choc Chunk Muffins, you’ll know that I love ginger and chocolate together. This smoothie has a sweet and creamy base made from pear, raw cashews, almond milk, gooey caramel-like dates and a good dose of fresh ginger.

The Optimum 9400 pulverizes those dates into oblivion in no time!

I then used the pulse setting to partially grind the bitter cacao nibs to leave some chocolatey crunch.

Cacao nibs are made from pure cacao beans that come straight out of the tropical cacao fruit.They have an amazing nutritional profile and a strong, dark flavour with just a touch of sweetness. I love them!

Ginger Choc Crunch Smoothie (Raw, Vegan)

Yield: Approx 24 oz/750 ml (1 large or 2 medium servings)

Ginger Choc Crunch Smoothie (Raw, Vegan)

Ingredients

1 Heaping C chopped, ripe pear (1-1/2 Medium)
3 Medjool Dates, pitted and chopped
1/4 C Raw cashews
1-1/2 C Almond milk
1-1/2" Fresh ginger
1 C Ice
2 Tbsp Cacao Nibs

Instructions

Blend the pear, dates, cashews, almon milk and ginger in a high-powered blender until completely smooth.
Add the ice and blend again.
Finally, add the cacao nibs and pulse to partially break down.
Serve immediately.

Notes

* If you want it more chocolatey, add a couple of Tbsp raw cacao powder as well!

http://www.coconutandberries.com/2014/08/06/ginger-choc-crunch-smoothie-introducing-froothie/

You can buy the Froothie Optimum 9400 at the special introductory price (limited time only!) of £329.00. Compare that to the current market leaders which retail for between £500 and £600!

Froothie are also offering Coconut and Berries’ readers an additional 2 years warranty, free of charge, on any optimum appliance purchased with the coupon “Special Ambassador Offer”.

*Note: Froothie ship worldwide at UK delivery costs - no extra charge

Check out Froothie TV on YouTube for video reviews and recipe demos and follow along on Facebook and Twitter for updates and more recipe ideas.

[Disclosure: I was sent a free Optimum 9400 blender for review purposes. This post also contains affiliate links. If you make a purchase through Coconut and Berries, I will get a small commission. Thank you for your support!]

Strawberry & Rhubarb Polenta Cake (Vegan & Gluten-free)

I know it’s sweltering hot here right now, but some kind of madness possessed me and I decided I needed to bake. The rhubarb made me.

A short while ago a friend of mine offered me some rhubarb that her neighbour gave her but she didn’t want. Now, I’m not one to turn down free fruit (actually I think rhubarb is technically a vegetable….) so of course I graciously accepted the gift.

That rhubarb had been hanging around for far too long and making me feel guilty about not using it every time I opened the fridge.

The time had come, and, beyond eating it raw dipped in coconut sugar as Gabby of the Veggie Nook recommended, all my ideas involved some heat.

An afternoon of having an extra hot kitchen ended up being well worth it though as this cake turned out wonderfully! Strawberries and rhubarb are a classic culinary pairing, I suppose because they’re both in season at the same time but also since strawberries’ sweetness complements tangy, tart rhubarb rather nicely too.

When baked the fruit creates little jammy pockets in the cake- delicious!

I made this recipe gluten-free seeing as everyone is always requesting gluten-free recipes and I do do my best to please! I actually loved the soft, moist texture of the cake from the ground almonds and polenta and though it’s a little delicate to be able to pick up with your hands, it’s lovely eaten with a little non-dairy yogurt or vanilla bean cashew cream.

I also used Clearspring Organic Corn Germ Oil which really brought out the nutty taste in the cake and contributed to the lovely golden crumb. But, if you can’t get hold if it, then any neutral oil or even olive oil or melted coconut oil would be fine here.

Oh, and you can also make muffins with this recipe! (You will need to reduce the cooking time accordingly)

Strawberry & Rhubarb Polenta Cake (Vegan & Gluten-free)

Ingredients

1 Tbsp Ground flax
3 Tbsp Water
1/3 C Corn Germ oil OR other oil of your choice (see note)
1/2 C Coconut nectar OR agave nectar OR maple syrup
1/3 C Apple purée (unsweetened applesauce)
1/2 C Polenta
1/2 C Ground almonds (almond flour)
1/4 C + 3 Tbsp Brown rice flour (reserve 1 Tbsp to coat the fruit)
1/4 C Tapioca starch
2 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
1/2 C Chopped rhubarb (1/2" pieces)
1/2 C Chopped strawberries

Optional glaze

1 Tbsp no added sugar apricot spread
1 Tbsp water

Instructions

Preheat oven to 180C/350F
In a medium bowl, whisk together the ground flax through to the apple purée.
Sieve all the dry ingredients into a large bowl and stir well to mix.
Add the liquid mixture to the dry and stir well to fully combine.
Toss the rhubarb and the strawberries with the remaining 1 Tbsp brown rice flour (this helps prevent the fruit sinking) and gently fold into the batter.
Pour the mixture into your prepared baking tin/muffin liners and bake for 40-45 minutes (less for muffins)
If using the optional glaze, mix together the fruit spread and water and brush over cake just after you remove it from the oven.
Allow to cool completely before slicing.
Serve with non-dairy yogurt or vanilla bean cashew cream

http://www.coconutandberries.com/2014/07/26/strawberry-rhubarb-polenta-cake-vegan-gluten-free/

(I’m sharing this recipe with the Virtual Vegan Linky Potluck)

This cake didn’t make much of a dent on my rhubarb supply so I think I’ll be making either my Stewed Rhubarb with Orange or my Rhubarb-Berry Compote soon! Unless you have any other tasty recipes to share?

Let me know if you try out this Strawberry & Rhubarb Polenta Cake recipe. I always appreciate your feedback.

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Cherry-Coconut Almond Pulp Granola

I’ve never been a milk drinker. Many moons ago when I was at primary school, every day we were given cartons of milk at morning break-time and I have very vivid memories of doing my best to get away without drinking it. I hated the stuff.

Nearly 20 years later and vegan, you definitely won’t find dairy milk in my fridge, but I do now love drinking non-dairy milk! I’ll happily drink a tall glass plain but it also goes in my almost-daily smoothies, baking, breakfasts and more.

Homemade non-dairy milk is far superior to the kind you find in the shops and I try and keep a bottle/jug of it in the fridge at all times. If you’re new to homemade non-dairy milk, see my post here for instructions on making your own.

Besides the creamy milk you get from making your own, there’s also the bonus of the leftover nut/seed pulp. This doesn’t have to be simply thrown away and can be turned into all sorts of other tasty things. Last year I shared my recipe for Raw Cacao, Coconut & Raspberry Cupcakes which make use of leftover almond pulp, but more often than not what I make with it is granola!

After making a batch of milk, squeeze out the pulp until it’s very dry and store in a container in the freezer until you have enough to put to use. It should be very dry and crumbly as pictured above.

I’ve made all sorts of flavour variations of this breakfast cereal/snack but decided to share my latest: Cherry-Coconut Almond Pulp Granola.

One of my testers said it reminded her of broken-up cookies and I so agree! It’s chewy like a coconut macaroon. Incredibly moreish and dangerously addictive!

Have fun playing with different dried fruit and nut mix-ins. I’m thinking of trying a chocolat-ey variation next!

Cherry-Coconut Almond Pulp Granola

You could even keep this granola completely raw and dehydrate it instead of baking if you're lucky enough to own a dehydrator.

Ingredients

2 C (approx 200 g/7 oz) lightly packed almond pulp, from making nut milk*
1/3 C Almonds, chopped lengthwise into slivers
1/3 C Shredded coconut
1/4 tsp Salt
4 Tbsp Coconut oil
1/3 C Brown rice syrup*
Zest of 1 lemon
1 Tbsp Lemon juice
1/2 tsp Vanilla extract
1/3 C Dried cherries

Instructions

Preheat oven to 150C/300F.
In a large mixing bowl, stir together the almond pulp, chopped almonds, coconut and salt.
In a small pan, heat the coconut oil, brown rice syrup, lemon zest and juice and vanilla over low heat, until melted together.
Add the liquid ingredients to the mixing bowl and stir well to combine everything. The mixture will look quite wet.
Spread the mix in a thin layer on a baking sheet (or two) and bake for 30 minutes, undisturbed. After 30 mins give it a stir, breaking it up into clumps. Continue to bake, checking and stirring every 15 minutes, until fully dry and crisp- up to 1 hour.
Note that it does crisp up a little more on cooling.
Leave to cool completely then stir in the dried cherries.
Serve with non-dairy yogurt or milk, sprinkle on smoothies or eat by the handful as a snack.

Notes

* If your almond pulp is not fully dry, before proceeding to the steps above, spread out the pulp on a baking sheet and bake for 15 minutes at 150C/ 300F OR dry using a dehydrator.

* I have only tested this recipe with brown rice syrup. I imagine other liquid sweeteners would work but note that brown rice syrup is stickier and less sweet than agave/coconut nectar or maple syrup.

http://www.coconutandberries.com/2014/07/01/cherry-coconut-almond-pulp-granola/

Do you make your own non-dairy milk? What do you usually do with the pulp?

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