Tag Archives: pecan

Raw Ambition: Fudgy Raw Brownie Bites

Raw Ambition: Fudgy Raw Brownie Bites

What would you say if I told you that these fudgy gems (see photo) were not only utterly delicious but also incredibly good for you? They’re also quick and easy to prepare, plus there’s no heat involved in their creation — they’re raw!

These brownie bites are chock-full of chocolatey goodness, and bonus: they’re gluten-free, vegan and filled with beneficial vitamins, minerals, healthy fats and protein — thanks to superfoods like nuts, dates, raw cacao and coconut.

I know some of you might be wondering how can I give you a dish swimming in cream and cheese one week and then turn around and offer a recipe for what some would consider “earthy, crunchy hippie food” the next. It’s because life is about balance. And just because you have to get healthy foods into your diet doesn’t mean you have to sacrifice flavor.

To further sell you on these, let’s break down the health benefits in the ingredients: Medjool dates have a rich flavor and act as both a natural sweetener and a binder for these brownies. They’re used in many raw desserts and are a great replacement for sugar or honey, plus they have high levels of potassium, magnesium, copper and manganese, and are a great source of fiber. Nuts — in this case pecans — are ground up and serve as the “flour” for the brownies. Nuts contain both protein and contain healthy unsaturated fats and omega-6 fatty acids (particularly pecans and walnuts), which aid in the prevention of vascular diseases.

Powdered raw cacao is the pure, ground form of the “meat” of the cacao bean, also known as the “nib.” This is the raw form of chocolate before it has been mashed into a paste and melted down. Not only does cacao contain a natural chemical which acts as an aphrodisiac (aka: theobromine), it also has more antioxidant flavonoids (cancer and cardiovascular disease fighters) than any other food, and has up to four times more antioxidants than green tea. As for the coconut, it is rich in fiber, vitamins, minerals and healthy fats.

If I’ve sold you on these brownies’ salubrious benefits (or haven’t scared you off with all this healthy talk), be sure to give them a try. You’ll wonder why you ever wasted the empty calories on those standard baked ones.
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Freakin’ adorable: Apple-pecan-bourbon hand pies

Freakin’ adorable: Apple-pecan-bourbon hand pies

Autumn and winter are the only times of the year when you’ll catch me baking. I’ve been known to over-bake, over-whisk and over-mix many a dessert, and I have little to no patience for exactly measuring out ingredients. But the chillier months surrounding the holidays always get me in the mood to bake cookies and pies utilizing the bounty of fruits and spices available at this time of year.

A self-proclaimed “anti-pastry chef,” when I do take on the oven and create sweets I opt for simple baking recipes. I weaned myself off boxed mixes (it’s just plain cheating), but I’m still a fan of pre-made pie crusts and dough found in the freezer aisle at the grocery store. They’re very versatile, and defrosting them makes a smaller mess than making it from scratch — though more power to you if you’re into that.

My newest baked concoction (created with the help of a friend) is a play on the traditional apple pie that many folks enjoy during the holidays. These mini apple-pecan hand pies are a cinch to throw together and a great (and easier) alternative to making one huge pie.

The hand pie recipe uses puff pastry dough — often used in turnover pastries, strudel and for covering Beef Wellington — which can be found in your grocer’s freezer and creates a light, flaky crust when baked. The apple filling is sautéed in a pan first for a softer filling, but feel free to leave your apples raw if you want a crunchier texture. Just remember: If you don’t cook your apple filling first, you can’t pour bourbon in it and set it on fire (aka: flambéing) — which is the best part about making these.

As for apples, take your pick and go with your taste preference. I love the sweet taste of Galas and Comice apples, so that’s what I used in this recipe. For a tangier filling, opt for Granny Smiths.

Feel free to get creative with this recipe, and play with different spices, use an alternate filling — pears, chocolate, berries — or add mix-ins to your crust, like grated sharp cheddar, ground spices and nuts.
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