simplydish

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Apricot Bars!

2014-03-31 10.15.03

Aaaapricot Bars!

I may have stumble upon a new favorite.

We used to buy apricot logs from the grocery store on occasion, but it was definitely a love/hate relationship.

They were so tasty but the list of ingredients weren’t on my list of favorite things to put into my five year old’s body.

These ones…four ingredients. That’s it.

Into your food processor…

1/2c brazil nuts (process first)
1c of dried, organic apricots
1c of unsweetened shredded coconut
2tbsp of coconut oil

Process the nuts first until they resemble crumbs. Add in the rest and process until well combined.

Press the mixture into a parchment lined loaf pan and into the freezer they go.

Now, you can probably get away with no coconut oil, but I was too excited I had to share. They are SO good!

Store in the freezer – or the fridge. Enjoy!

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Chocolate Coconut Tart (Raw)

2014-04-27 04.42.43

Raw. Vegan. Gluten Free. Oh, and it is delicious!

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For the base…

1c of oats
1/2c of unsweetened shredded coconut
1/2c of soaked, pitted dates
1/2c ground flax seeds
1/4c of coconut oil
1tbsp of agave

Toss all of the above into your food processor for a minute or two and then press the mixture evenly onto the bottom of a round tart pan…about eight or nine inches.

Place the base into the freezer while you make the the next layer.

For the top…

1.5c of unsweetened shredded coconut
1c of soaked pitted dates
1/2c of coconut oil
1/2c of raw cacao powder
1/4c of coconut flour
a pinch of vanilla

Process all of this in your food processor until smooth and then evenly press this mixture down on top of your base.

Place it back into the freezer for about an hour and voila!

You should get about 16 – 18 pieces with this recipe.

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2014-04-27 05.01.41

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Haystacks!

Haystacks!

Chocolate. Banana. Coconut. Haystacks.

Raw, simple and delicious!

Yes, please!

We’re moving in a few days and being the organized individual that I am I packed the entire kitchen, except for camping dishes.

I was missing the kitchen this morning and decided to open a few boxes to gather what I needed to create. This is what we came up with.

These are so simple and a great little treat if you’re in the mood for something sweet and healthy.

Toss into your food processor…

1 banana
1/4c of raw cacao powder
1/2c of coconut oil
a pinch of vanilla powder

Process until smooth and then add in one cup of unsweetened shredded coconut.

Pulse a couple of times until it’s all combined and transfer the mixture to a bowl.

Add in another half a cup of coconut, mix well and you’re done.

Use your fingers, pinch a bit of the mixture and place them on a parchment line cookie sheet. We made eighteen of them.

Into the fridge or freezer for about half an hour… just until the coconut oil hardens and then all you have to do is enjoy one!

They’re creamy, chocolatey, chewy and sweet…and without any sweetener! Yay!

Store in the fridge.

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Raw Nutella!

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Process one cup of hazelnuts in your food processor until they’re crumbly.

Add in a quarter cup of raw cacao powder and process until combined.

Then, add in a two tablespoons of water (maybe a splash more) and one tablespoon of agave.

Process until smooth and voila!

Creamy, raw nutella!

Note: you can also use melted dark chocolate… about fifty grams would do the trick, but more wouldn’t hurt.

Enjoy, friends!

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Vegan Cheez Bits!

September 30th, 2013 020

A quarter cup of Earth Balance soy free ‘butter’, one cup of Daiya ‘cheese’ (any flavor will do), one cup of spelt flour, half a teaspoon of turmeric, half a teaspoon of sea salt and two tablespoons plus one teaspoon of cold water.

THIS is what you need to make our version of vegan cheez-bits.

I have to say that I have never tried the original, but these are pretty darn tasty and I bet they will disappear from the lunchbox.

Place the Earth Balance into your food processor with your Daiya cheese and process until combined.

Add in the dry ingredients and process again.

Add in the water and mix for another five seconds.

Put the mixture into a bowl and get your hands in there. Squish is all about and form into a disc. Place it in the fridge for thirty minutes and then you’re ready to roll…literally. Roll the dough out fairly thin and slice into strips and then squares with a pastry cutter. Bake on a parchment lined cookie sheet in a 350 degree oven for fifteen minutes. Turn the oven off and leave then in there to crisp up for another thirty minutes while the oven cools off.

Store in an air tight container (or in the freezer) and enjoy!

YUM!

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