Rawfood Vegan Maple Pecan Pie Bars from Crudessence,Perfect for Valentine's!

                         

Morning beautiful people, it's time for the dessert recipe that I tried from the wonderful Crudessence cookbook, which I reviewed a long time ago. Did I ever mention how much I freaking love pecan pie? Poppa Bear says like but nuh uh, this is a sexy pecan love affair. 
Don't worry PB, you are still #1 in MB's heart, pass that slice of pecan pie would yah? Pleeeeeease.

Above is the book which I used to test out two different recipes, one wasa raw vegan lasagna and of course the second were the bars. Both came out tasting really good and totes deelish!

Here is the link to the recipe for that lovely raw vegan lasagna:
http://thekinkycoconut.blogspot.ca/2015/09/crudessence-raw-vegan-lasagna-recipe.html

So, I made these maple pecan pie bars a little while back and I adjusted the recipe which did not use raw cashews but only raw Brazil nuts. 
As that would have made this dessert way too expensive, I chose to use half raw cashews and found that it was good because it lightened up the richness considerably. I also turned the pie into bars and left out the 1/4 tsp ground cardamom that was supposed to go in the crust as I had a bad reaction to cardamom a little while ago.
This item used to be on the Crudessence menu at their resto years ago and at health food stores, but sadly, it went the way of the dino. 
I was so so sad when I found out the terrible news, nothing has ever replaced it. I was a bit dismayed every time I went to purchase it, they had to reminded me that it was no more. Waaaaah...
I really enjoyed eating it as I am such a pecan pie fan. 
At the time I was a serious raw vegan foodie, so it was a joy to have a treat which was an amaze bombs stand in for the cooked, and let's face it, rather unhealthy version. 
I was over the moon when I found it in the dessert section of the Crudessence cookbook, which is really the best part of any cookbook, in my humble opinion.
Ladies and gents, I give you, the pecan goodness that must be devoured with wild abandon and a good cup of tea. Enjoy!

CRUDESSENCE RAWFOOD VEGAN MAPLE PECAN PIE BARS

Ingredients:
1 Coconut Pecan Crust Recipe, pressed into an 8" pie plate or a square brownie pan(recipe follows down below)
1 C Brazil nuts soaked
1 C Cashew nuts soaked
3/4 C Date paste (recipe link follows down below)
1 tsp Vanilla extract
1/3 C Melted coconut oil
3 Tbsp Maple syrup
*1/4 C Filtered water (add only if needed when blending if too thick)
12 Pecan halves (to decorate the top)

Method:
-In a blender blend nuts, water, vanilla, maple,water and date paste until smooth.
-Add coconut oil, blend for 5 seconds.
-Pour into prepared pie crust, place pecans on top evenly.
-Chill for 4 hours or overnight.
-Slice into pie slices or bars depending on type of pan you use, I used a square pan and sliced them all in advance then froze them to eat later as I wanted.
-Serve with a dollop of maple syrup. 

Date Paste:
http://bienconfitglutenfree.blogspot.ca/2016/06/date-paste-rawfood.html

COCONUT PECAN CRUST
Ingredients: 
1 1/2 C Pecans
3/4 C Unsweetened shredded coconut 
3 Dates soaked no pits
1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp fresh scraped nutmeg
1/4 tsp ground clove
1/8 tsp pink sea salt

Method: 
-Grind nuts in blender with pecans for 60 seconds, add coconut and blend until they are a medium ground flour consistency, it's okay if it's not completely smooth. I like a small bit of mini chunkage. Try not to over grind.See the pics below for consistency, visual help.
-In a bowl add spices to those ingredients and mix well, you may add 1 tbsp coconut oil if mixture is too dry but I never had this problem,.
-Press into a pie plate or a square brownie pan evenly, I chill it for 30 minutes before pouring the crust in. Also, if you want it to be easier to take out the bars I lay down parchment paper or plastic wrap, which I allow to hang way over the edges to ease pan removal for cutting.
This made 16 bars and everybody was really diggin' on em'. Some people added way more maple syrup at serving time, this is a personal preference and health thing.
They froze beautifully, I recommend a month maximum and wrap them well as nuts pick up flavours of other foods in fridge and freezer.
I hope you try this recipe out, you will not be sad you did because they are amazing! Go for it and let me know all about your kitchen adventures, I love to hear from you.








Before serving a slice, I always drizzle some maple syrup over it. Trust me, it is happiness.

Enjoy these with your special someone, believe me, I have served this to fellow rawfood, vegan friends, and meat mouths; they have always been a huge hit!

Take care, be well, love freely!

Amazing Gluten-free Cinnamon Rolls for Special Occasions! Perfect for Valentine's.

                             

         

Happy February one & all!

                          
Today is a recipe post from another blogger, for gluten-free cinnamon rolls, that we truly enjoyed over the holidays this year; and I really wanted to share it with you.
Although we had it for Christmas morning brunch, cinnamon rolls are perfect for all kinds of special occasions, particularly Valentine's!
What says love like a soft, ooey, gooey, warm, cinnamon laced, frosted pastry?
                                         
  Rachel from Recreating Happiness gluten free, has created a gem!
She claims it is a cinnabon copycat recipe, as I live in Québec, Canada, I will have to take her word for it. I have never come across a Cinnabon here, however, I have tasted Saint Cinnamon cinnamon rolls way back in the day, and I can tell you, this recipe sparked up some old high school nostalgia, of me and my girl Marcia drooling at the baker window, watching pats of butter, and glorious puffs of cinnamon, nestling brown sugar laden dough. And that smell-whoa la!
                             

                            
We always caved in and bought one to have with tea, when money allowed; and although I can no longer indulge is such gluten filled delights fom them, they have never been forgotten.
                             
The link to the original post is here but the recipe does follow below:
http://recreatinghappiness.com/breakfast-recipes/gluten-free-cinnabon-copycat-cinnamon-roll-recipe-updated-and-now-easier-to-make/

There's also a video tutorial for them, which I highly recommend you watch. These babies are a bit tricky as the dough is rather sticky (Ha! That rhymes.), we watched the video twice before attempting this recipe.

https://www.youtube.com/watch?v=pk3g0Pj7ZaQ

I must say we were sceptical when we made this, there have been way too many Pinterest fails that leave a gluten-free baker super pissed. Anyone who has to throw away a Pinterest gluten-free fail,is NOT a happy camper.
Gluten-free ingredient's are much more expensive than gluten filled baking products, you get less of them for triple the price, and they are notoriously more difficult to source-how about that run to 5 different stores, my gf peeps?
                          
Time is also precious and the feeling of utter sadness and dejection just makes it all the less appealing to try to roam in gluten-free, unchartered, Pinterest territory.
Luckily pour moi, mom decided to tackle it (Thanks MOM!), as a Christmas present.
I think she got fed-up of my whining and melancholy over the lack of true cinnamon bun goodness, but hey, I will take it! It was nice because I was able to take pics and document the whole process, with way less stress and mess. Yipee!!
                                   

                                  I kid you not, these were freaking boomtastical!!!!!
                                       

They do have dairy in them, I have yet to try a vegan version but I feel that one could make a successful go of it with Earth Balance buttery, soy-free spread. I may try this at some point, will get back to you on this, if I do.
So, here is the cinnamon bun recipe in all its' glory, with picture breakdown of all the steps down below. I tell you, this was such a win, we have made it a few more times.So go forth into cinnamon bun heaven with true zeal! I promise you, cinnamon bun dreams can come true!

Make sure to watch the video, have all your ingredient's/equipment on hand and already measured out before you begin, and make the frosting while these babies bake.

GLUTEN FREE CINNABON COPYCAT CINNAMON ROLL RECIPE, UPDATED AND NOW EASIER TO MAKE!

 

Rolls (these can be prepared the night before)

Author: Recreating Happiness

Yields/Serves: 8

INGREDIENTS

DOUGH:

• ⅔ cup milk
• 1 tablespoon butter
• 1 packet (7 g) yeast
• ¼ cup granulated sugar
• ½ cup (83 g) potato starch
• ½ cup (80 g) brown rice flour
• ¼ cup (29 g) finely ground almond flour
• ¼ cup (34 g) tapioca starch plus more for flouring your surface
• ½ teaspoon baking soda
• 1½ teaspoon xanthan gum
• 2½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• ¼ cup olive oil
• ½ teaspoon vanilla
• good quality plastic wrap for rolling out (and up!) the dough

FILLING:

• ⅓ cup butter, softened
• ½ cup brown sugar
• 2 tablespoons cinnamon

FROSTING:

• 3 tablespoons butter, softened
• 2 tablespoons cream cheese, softened
• ¾ cup powdered sugar
• ½ teaspoon vanilla
• dash of salt

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease and lightly flour a pie plate.

DOUGH:

1. Combine yeast and sugar in large mixing bowl.
2. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
3. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
4. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes - beating long enough is essential, GF flours are "thirsty," the dough will thicken & lose it's stickiness as you beat it.
5. Roll out the dough: (please watch the video!) this is a sticky dough that you'll want to roll out to approximately a 13" x 10" rectangle. What I have found works best is covering my work surface with a good quality plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
6. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½" space around the edges.

FILLING:

1. In a small bowl combine brown sugar & cinnamon. Sprinkle evenly over dough.
2. To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form. Use the plastic wrap to help you "lift and roll" the dough as you go along. Try to make it a nice tight roll, however do not try to unroll it and re-do it. You'll end up with a sticky mess.
3. Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch then cut the rolls into 8 pieces.
4. Place the rolls, cut side down, in the prepared pie plate*. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.
5. Bake 22-27 minutes until tops are golden brown.

ICING:

1. Meanwhile, in mixing bowl, beat 3 tablespoons softened butter, cream cheese, and powdered sugar until smooth. Beat in vanilla and a dash of salt.
2. Drizzle over the tops of cinnamon rolls as soon as they come out of the oven.

NOTES

*Night before preparation: Once the rolls are in the pie plate, cover with plastic wrap and place in the fridge. In the morning set them out for at least 25 minutes before baking.

  

I will have to cop to being very impatient and deciding not to let these rise in my Excalibur dehydrator, which has worked wonderfully well for breads I have made in the past. The kitchen was a bit chilly, as such, we did not get the same rise as Rachel did in her original recipe. They still baked beautifully and tasted wonderful!                     

 I tried one with frosting and one without, I am definitely a frosting woman. Sorry waistline.

This is an amazing dough for a gluten-free product. I have eaten my fair share of gf cinnamon buns from local health food stores & gf bakeries, and I must say they are not right. Always a pasty, or more bread-like, dry dough, that just vexes your taste buds. This recipe has that right texture, good dough to sweetness balance, perfect cinnamon to frosting ratio, very buttery rich, and they are just as good reheated. Let me know down below if you tried making these and don't forget to share them with your special someone!

Take care, be well, love freely...Chef Kiki