Печенье со спирулиной
1/2 cup sugar
1 large egg
1-1/2 tpsn vanilla extract
1/4 tspn salt
2 cups all purpose flour
1/3 cup ground almond
15gm spirulina powder (for mild flavour use 10-8gm)
Topping : 100gm white chocolate (+ 1tbsp butter), melted
— combine flour, almond, salt and spirulina powder together in separate bowl.
— beat butter and sugar untill fluffy.
— add in egg and whisk untill well combined.
— fold in dry ingredients and mix well to form a dough.
(makes a lot—a lot is a relative term, depends on how you cut 'em)
1/2 cup sesame seeds
2 tbsp poppy seeds
1/4 cup "nooch" a.k.a nutritional yeast
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 cup chick pea flour
1/8 tsp cayenne powder
1/8 tsp curry powder
1 1/2 cup brown rice flour
2 tbsps vegan sugar
1/2 tbsp salt
2/3 cup tahini
1 cup hot water
3 tbsp vinegar
Mix all seeds and dry ingredients really well. Add tahini and mix with fork until mixture resembles coarse crumbs. Add hot water and vinegar and get your hands in there and mix well until you have a pliable dough that does not crumble apart. If too dry add a tbsp more water. If necessary, repeat until dough stays together.
Let dough rest, covered, at room temperature, for 20 minutes.
Cut dough in half. Spread out an overturned sheet cake pan or baking tray—no need to oil as the oil from the tahini will keep crackers from sticking to your pan. Then take a rolling pin and roll it 1/4 in thick. Cut off edges to leave a large rectangular shape.
With a pizza cutter score rolled dough into desired shapes. I made basic squares. Score with prongs of a fork. Do not separate cut dough!
Bake in 375 degree oven for 10 minutes. Take out of over and separate, then back into the over for another 7-1o minutes or until they start to brown slightly around the edges. Serve with your favorite dip.
Raw Coconut Balls
1 cup raw macadamia nuts
1 cup chopped dates
3/4 cup dried coconut
(about) 2 tbs of raw agave
splash of vanilla extract
Grind the nuts and dates separately, combine into a bowl. Add the coconut, salt, vanilla extract. Add just enough agave so that when you are forming the balls that they retain their shape. This depends on how "wet" the nuts are after grinding.
The spirulina tart had just enough carob to make you forget that there's spirulina in there ;)
I love a crunchy, sweet snack, and these Spirulina Bars will last for weeks in a zip-lock bag, and are great for breakfast or for on-the-go noshing.
This recipe makes about 20 bars.
Heavy Duty bender like Vita Mix or BlendTec and a food dehydrator with non-stick sheet.
· Prep: 15 minutes
· They dehydrate in about 24 hours – more if you want crunchier and less chewy.
5 Large Organic Ripe Bananas
2 Cups Dried Coconut
1/3 Cup of Raw Organic Agave Syrup
½ Cup Coconut Water
¼ Cup Spirulina Powder
3 Cups Raw Sesame Seeds (I sprouted the sesame seeds, which adds a day to this process, but if you don’t have time to sprout, it’s just fine to use the raw sesame seeds as they come. Also, sprouted sesame seeds are a bit bitter. So if you prefer to have a purely sweet bar, don’t sprout the seeds.)
1. Blend together all items, except the sesame seeds, in the Vita Mix.
2. Stir in the sesame seeds
3. Pour the mixture onto one dehydrator tray covered with a non-stick sheet.
4. Spread the mixture evenly on the tray to the edges. I use a knife to smooth the top. It will be about ½ inch think.
5. Put into dehydrator at temp. of 110 degrees.
6. After about 10-12 hours you can peel the semi-firm spirulina bar mixture off the non-stick tray and flip it over onto a dehydrator screen with no non-stick sheet.
7. At this point to make neater rectangular bars, you can score the mixture with a knife or pizza cutter into a grid to the size of bars you want. It’s more difficult to cut them once they are crunchy, but totally doable.
8. Put the tray back into the dehydrator for another 10-12 hours.
1/2 cup blueberries
2 handfuls spinach
2 leaves of kale
1 tbsp chia pudding
1 tbsp hemp protein
1 tsp spirulina
1 cup water
goji berries to garnish
1/3 cup almonds, ground or chopped
1/3 cup dates, chopped
2/3 cup Brown Rice Crisp cereal
2 tbsp. Agave Syrup or honey
1 Tbsp. Spirulina powder
1/3 cup raisins
1/3 cup almond butter
1/3 cup walnuts
Chop or grind 1/3 cup almonds and set aside.
Place remaining ingredients in a food processor and process until well combined. The mixture should hold its shape when rolled into a ball. Roll each ball into the ground or chopped almonds and Serve.
*If mixture is too dry add some apple juice and process again until mixture can be shaped into balls.