Everything Food
YIELD: 36 COOKIES Amaretti are classic small Italian cookies that are crisp on the outside and a bit chewier in the center—and one of my favorite cookies of all. You won’t miss the refined sugar in this version. For best texture, shape the cookies into small mounds, about 1 inch across, for perfect chewy-center-to-crispy-outside ratio. …
YIELD: 18 COOKIES These golden, chewy, slightly sweet cookies are just as easy to prepare as they are to eat! Packed with vitamins A and C from the apricots and protein and iron from the walnuts and coconut, these cookies are like snack-size energy bars. Directions Combine all ingredients (set aside â…“ cup coconut) in …
YIELD: 20 COOKIES With chia seed and nuts, these delicious cookies taste sinful but are made from surprisingly wholesome ingredients. For a slightly more convenient version (and almost refined sugar–free), use non dairy chocolate chips for dipping the bottoms of the cookies instead of Raw Chocolate. Directions Preheat oven to 325°F. In a small bowl, …
YIELD: 12 COOKIES Corn adds a sweet touch as well as a nice color to these cookies, which can be made with maple syrup or agave. Masa harina can be found in Mexican groceries or in most grocery stores along with the Mexican ingredients. Directions Preheat oven to 350 °F. Line a cookie sheet with parchment …
YIELD: 8 SERVINGS Sweetened with banana, blackstrap molasses, and agave, this healthy gingerbread tastes just as rich and spicy as the traditional version. Directions In a large bowl, stir together the banana, molasses, ginger, cinnamon, cloves, salt, and agave until smooth. Fold in the chia seed, almond meal, and teff flour. Lightly grease a 4 × 8-inch …
YIELD: 12 SCONES Scones have always intrigued me with their not quite biscuity, not quite cakey demeanor. I don’t exactly want to eat them for breakfast but they always seem perfect for a midday snacking. Directions Preheat oven to 375 °F. Mix the almond flour, cornflour, millet flour, brown rice flour, and tapioca flour together in …
YIELD: 12 MUFFINS These muffins are just too darn delicious with the warm flavor of banana and walnuts. Be sure to grease the muffin liners on these, or use silicone muffin cups; since these muffins contain very little oil, they may have a tendency to stick. Directions Preheat oven to 350 °F. Using margarine or coconut …
YIELD: 12 MUFFINS These tender morsels are studded with raw pumpkin seeds, called pepitas, to add a delightful color and texture to the muffins. Directions Preheat oven to 400 °F and line a muffin pan with twelve liners, lightly spritz with nonstick spray, or simply grease a standard-size muffin pan. In a large bowl, whisk together …
YIELD: 6 TARTS These raw treats can be made in mini muffin pans for bite-size treats or standard-size muffin tins for larger tarts. When making raw tarts, I prefer using silicone molds as it is much easier to release the treats without breaking. Directions Place the almond meal, dates, coconut oil, and salt into a …
YIELD: 30 CANDIES These jelly candies are a touch softer than traditional gumdrops. They actually taste more like fruit snacks made for children’s lunches. Directions Line an 8 × 8-inch pan snugly with aluminum foil and spray generously with nonstick spray or grease with margarine. In a small saucepan, over medium heat, warm the grape …