I got this recipe from BananaBlondie’s video which she got from a book. You gotta love this plant-based recipe sharing and tweaking community! She tweaked the recipe a little bit, and I tweaked it a little bit more. Everyone’s feeding off of each other’s creativity. You got to love it. So feel free to add whatever you want to this recipe and please share with me your creations! I have and idea for a completely different combination that I’m so excited to try it and share with you guys!
2 cup buckwheat groats soaked
1 cup flaxseeds soaked in 1+1/4cups of water
1 cup shredded coconut
1/4 cup maple syrup*
1 tbsp cinnamon
1/2 cup chopped almonds soaked
1/2 cup dried cranberries
1/4 tsp vanilla extract
*Add more maple syrup if you want it to be sweet. Mine was neutral.
Drain the buckwheat groats and almonds
Mix everything with a spatula
If using the oven: heat the oven to 200F (~90C)
spread evenly in one layer on a baking sheet and bake for 2 hours
If using a dehydrator, then spread evenly on the sheets and dry for 10 hours, flipping half way through.
*Feel free to add in your favorite nuts, dried fruits, etc. Just keep the flaxseeds as they’re necessary for keeping it together.
Since I was a little kid until I hit 20 years old, my favorite breakfast was cereal (now it’s nice-cream with oatmeal if you’re curious) Cocoa puffs, cheerios, you name it. The problem is that they’re filled with sugars and very little fiber. I’ll eat them now, and one hour later I’m starving.
This recipe is from Laura Miller’s video I just tweaked a few little things and replaced the cashew cream with a banana cream. It’s delicious with coconut/rice milk or almond milk. And you can turn it into a parfait with the cream.
Homemade Cereal with Banana Cream
2 cups buckwheat groats
1/4 cup maple syrup (more if you want it sweeter)
.5 tbsp cinnamon
1/4 tsp vanilla extract
3 large bananas
3 soft dates
2 tbsp tahini
dash of cinnamon
1 tbsp cacao powder optional
For the cereal, soak the buckwheat groats for 1-2 hours then rinse it
Mix all the ingredients together very well then spread on Silpat and place the baking tray in the oven
Bake on 200F or 93C for 2 hours.
If you have a dehydrator, then dehydrator on 110F for 10-12 hours
For the cream, mix everything in a high-speed blender or a food processor except for the cacao
If using cacao, then pour half of the mixture into a bowl and add the cacao to the blender and mix
Make your parfait and add anything else you’d want like fruits, cacao nibs, coconut chips, etc.
*I tried it raw and I liked it, but I like anything so don’t take my word for it hehe.
Summer is the time of the year when we start seeing colorful dates here in Saudi. Depending on the type of date, sometimes they’re red or yellow before they ripen. We can only enjoy them during this time of the year because they can only be eaten fresh. Freezing them doesn’t really work and refrigerating them will keep them fresh for a few weeks.
The colored part is crunchy and a bit dry while the brown part is so soft and even juicy!
One of my all time favorite treats is dates with nut or seed butter. Especially with tahini ahhhhh, I can’t get enough! The only thing I dislike about tahina with dates is that it gets messy and I end up with tahina running all the way down to my elbow. Not pretty.
After some pre-bedtime brainstorming, I thought about pairing tahina with almonds, but when I woke up it just hit me that it would be much better with sunflower kernels. Besides, it’ll be nut-free for those who are allergic.
You can use this butter with dates, apples, carrots, or mix it in with your oatmeal. You can also water it down a bit and add a little bit of lemon juice and use it as a salad dressing. Get creative!
2 cups sunflower kernels
1 cup runny tahini
2 tbsp maple syrup optional*
Hemp hearts optional
Grind the sunflower kernels for about 5 minutes in a food processor
Add the tahini and process until you reach the desired consistency. I like mine a bit crunchy.
*If you’re using a small food processor thenI recommend cutting the ingredients in half
*If you’re going to stuff dates with this butter then there’s no need for any sweeteners, but I suggest adding some if you want to use it to top on bread and oatmeal.
وصفة سهلة و سريعة. مناسبة مع التمر، التفاح، الجزر، الخبز، او الشوفان
٢ كاس حبوب دوارالشمس
١ كاس طحينه سائلة
اختياري شراب القيقب*
*اذا راح نستعملة مع التمر فلا داعي للتحلية
في الخلاط نخلط البذور تقريبا خمس دقائق بعدين نضيف الطحينة و نخلط الا ان نصل الى النعومة المطلوبة
Is it a new recipe or a title of a hip-hop/R&B song? It’s hard to tell, I know.
I apologize for the cheesy ‘date’ jokes. I just can’t help it.
A while ago I watched one of Dr. Michael Greger about sweeteners and which kind is the healthiest. I was surprised by many of the “healthy” sweeteners that turned out to be not so different than refined white sugar!
What makes date sugar the healthiest sweetener out there is that it’s the least processed. That means it contains fiber. Date sugar is still considered a whole food because all we’re doing to it is drying the dates and processing them whole until they turn into a sugar form.
You can use date sugar in baking, just sub 1 cup of white sugar for 1 cup of date sugar. I love to add it to my oatmeal or homemade cereal. Just know that date sugar doesn’t dissolve so don’t use it in drinks.
It’s sticky, sweet, and has a slight caramel flavor.
Homemade Date Sugar
+20 sukkari dates or Medjool will do fine
*If you’re going to use a large food processor then I suggest that you use more dates so the dates don’t just get stuck at the bottom.
Heat the oven to 200F or 95C
Remove the pits from the dates
Place on a non-stick surface
Let them dry in the oven for 2-3 hours
Turn off the oven and let the dates stay there overnight
Process in a food processor or a Vitamix
For a finer sugar process in a coffee grinder
*To make this recipe raw use a dehydrator and set the temperature to 110F.
سكر التمر يعتبر اكثر سكر صحياََ. يحتوي على الالياف و المعادن الموجدة في التمر. يعتبر صحي لانه طعام متكامل. لم يتم فصل شي من التمر. فقط قمنا بالتجفيف التمر ثم الطحن
تمر سكري +٢٠ حبة
نحمي الفرن على ٢٠٠ ف او ٩٥ درجة مئوية
نشيل النواة من التمر
نحط التمر على صينية مانعة للصق
في الفرن ٢-٣ ساعات حتى يجف التمر
نطفي الفرن و نخلي التمر في الفرن بالليل كي يجف تماماََ
في خلاط البصل نخلط التمر الا ان يتحول الا سكر لاصق
*اذا كان الخلاط كبير نستعل عدد اكثر من التمر و اذا نريد ان يكون سكر ني نستعمل المجففة على ١١٠ ف
ممكن ان نستعمل تمر السكر في المخبوزات او مع الشوفان*
ممكن ان نبدل السكر الابيض في الوصفات بسكر التمر. ١كاس سكر=١سكر تمر*
تمر السكر لا يذوب فلا انصح استخدامه مع الشاي او القهوة*
This might be good to be true. But believe it or not, it is true. This caramel is made out of whole foods, no refined ingredients whatsoever. It’s also raw, vegan, and gluten-free.
I remember the first time I tried to make ‘normal’ caramel. I think I was in sixth grade or something and I remember being fascinated by the process. Seeing white sugar slowly turn brown, then finally become caramel was mindblowing. I had so many questions. Anyways, now I find the process to be time-consuming and risky (adult life, huh) which makes this recipe perfect, because it’s healthy, easy, and quick.
All Natural Caramel
1 cup almond milk or water
1.5 cup sukkari or any gooey dates (more or less depending on desired thickness)
1 tsp cacao powder
pinch of cinnamon, ginger, and cardamom
1/4 tsp mesquite powder optional
Remove the pits from the dates..
Blend everything together in a high-speed blender or a food processor.