cookbook - Lakanto

Transcription

cookbook - Lakanto

COOKBOOK
AFabulous
Collectionof
HealthyGourmet
Recipes,most
areVegetarian,
VeganorRaw–
allareDedicated
toIncreasing
theSweetness
&Wellbeing
inYourLife.
AtLAKANTO,® ourmissionistoincreasethesweetnessandwellbeing
inyourlifebycreatingthebesttasting,healthiest,lowcalorie,
lowglycemicandall-naturalfoodsandsweetenersontheplanet.
Thiscollectionofsimple,deliciousandnutritiousrecipeswas
createdbycerti iednutritionistsandmasterchefsasideas
forpeoplewhowanttoreducesugarintheirdiets.
We’veincludedplentyofinspiringrawandveganideasinthis
recipebook.Thesesweettreatshavenoaddedsugar,
tasteamazingandprovidehigh-densitynutrition.
Wehopeyou’llandyourlovedoneswillenjoytheserecipes
asmuchaswedo!
LAKANTO®ClassicorLAKANTO®Golden?
Margarita
Valou
LAKANTO®comesintwovarieties–LAKANTO®ClassicandLAKANTO®
Golden.Botharespeciallyformulatedtocloselymatchthesweetness
ofsugar.
PRESIDENT
LAKANTO®isauniqueall-natural,zerocalorie,zeroglycemicsweetenerthathas
amouth-wateringaromaandadeliciousrichtasteofnaturalrawsugarwithno
bitterorchemicalaftertaste.BecauseofLAKANTO'sclosematchwithrawsugar,
it'seasytomeasureandreplaceone-to-oneinyourcooking,bakinganddrink
recipes.LAKANTO®doesnotabsorbmoisture,evenwithhighheatandhumidity
soitwon'thardenwithageandisgreatforfoodstorage.
LAKANTO®isaperfectsweetenerforanyonewhoismanagingtheirbloodsugar
andinsulinlevels,forweightloss,yeastcontrolortoelevatetheirhealthand
wellbeing.
LAKANTO®ismadewithhighpurityMonkFruitextractandErythritoland
isKosher,veganandnonGMO.
•Zerocalories
•Deliciousrichtasteofrawsugar
•Allnatural
•Vegan
•Noarti icial lavors
•1to1ratioofsugar
•Noimpactonbloodsugar
•100%sugarfree
I
•Zeroglycemic
•Nobitterorchemicalaftertaste
•NonGMO
•Kosher
•Noadditives
•Donotneedtochangerecipes
(perfectforbaking,cooking,anddrinks)
•Noimpactoninsulin
©Copyright2014SarayaCanada.Vancouver,BCCanada
LAKANTO®Goldenresemblesnatural,unprocessedsugar.Ithasa
mouthwateringaromaandadelicious lavor.Thinkofitasthe
zero-calorieversionofbrownsugarorturbinadosugar.LAKANTO®
Goldencontainsnocolors,preservativesoradditivesofanykind.
LAKANTO®Classiclooksandtasteslikeregularwhitesugar.Madewith
anextractfromearly-harvestMonkFruit,ithastransparentsweetness
withnobitternessoraftertaste.LAKANTO®Classicisunbleachedand
containsnocolors,preservativesoradditivesofanykind.
Grindingguide
Forcertainrecipes,it’sagoodideatoplaceLAKANTO®
inaspiceorcoffeegrinderandworkitintoa inepowder.
Thisicingsugar-likeLAKANTO®dissolvesbetterand
providesasmoothtexture.
www.sarayahealth.com
II
TABLE OF CONTENTS
IntroductiontoLAKANTO®
LAKANTO®ClassicvsLAKANTO®Golden
TheLAKANTO®Story
TableofContents
TheLAKANTO®Story
Ourstorystartsoverathousandyearsagointheremotemountainhighlands
ofAsia,aregionrenownedforpristineforestsandunique lora.Itisherethat
MonkFruitorLuohanGuowasgrownandnamedforagroupofBuddhistmonks
(theLouhan)whoachievedenlightenmentandredemptionthroughmeditation,
prayer,andaproperwayofliving.TheseBuddhistmastersbrewedhealing
tonicsusingMonkFruittoincreasehealthandlifespan,earningitthenickname
"TheLongevityFruit."
Becauseofitshealingproperties,MonkFruithasbeenusedinTraditionalChinese
Medicineforcenturiesandisprizedforits“cooling”effectwhichisusefulfor
balancingexcessheatinthebody.
Today,westillgrowandharvestMonkFruitforLAKANTO ®inthesamepristine
areaandaccordingtotraditionalmethods.
WhyLAKANTO®isBest
Unlikemostfruits,whosesweetnesscomesfromfructose,MonkFruit'ssweetness
comesfromnaturalmogrosidesthatare300timessweeterthansugar.
MonkFruitextractdoesnotelevatebloodsugarorinsulin,makingitaperfect
sweetenerforbloodsugarandweightmanagement.
BornfromaproprietarymixtureofthehighestpurityMonkFruitextractand
non-GMOErythritol,LAKANTO ®isadeliciousall-naturalzerocalorie,zero
glycemicsweetenerwiththesumptuousrichtasteofsugar.
III
CELEBRITYCHEFRECIPES
DonnaGates
ZucchiniBread|CarrotCakeorMuf ins
AppleCrisp|ChocolateChipOatmealCookies
FrenchVanillaIceCream|GrapefruitwithLAKANTO®
PineappleSmoothie
PastaSaladwithWorcestershireDressing
DijonMustardChicken|RedWineSauce|TurkeyGravy
KatrineVolynsky
UpsideDownAppleTart“Charlotte”
AwesomePecanPie
GlutenFreeAll-PurposePieCrust|GlutenFreeAlmondCrust
PumpkinPie|LAKANTO®DairyFreeWhippedTopping
OatmealRaisinCookies
RawChocolateDippedStrawberries|RawVeganCookies
LemonCranberryBread
LAKANTO®CheesecakeCoconutFrosting|CashewWhip
ChocolateMousse|RawParfait
ChiaPudding|ChocolateGranolaBars
CherieSoria
CinnamonAppleCrumblewithMapleWalnutIceCream
VanillaIceCreamwithChocolateVelvetSauce
CarrotApplePuddingCakewithCashewCream
CarobFigBrownie
ElainaLove
SugarFreePumpkinChocolateCheesecake
ChoclateMousseTorte
Valenccino“HotChocolate”SuperfoodDrink
SugarFreeHolidaySweetPotatoPie
LowGlycemicChocolate-MacaBrownies
LowGlycemicChocolateCakewithRaspberryFrosting
SugarFreeChocolatePie
LemonCheesecake
ChantaleRoy
SpectacularCelebrationCake
AppleRaspberryCrumble
KarenRussell
ChocolateMousse|BananaCake
CoconutWalnutDelights|CarrotGingerCupcakes
I
II
III
IV
1-2
3
4
4
5
6
7-8
9
10
11-12
13
14
15
16
17
18
19-20
21
22
23
25-26
27
28
29
30
31
32
33-34
35-36
37
39-40
41-42
IV
DONNAGATES
M.Ed.,ABAAHP
ZucchiniBread
CarrotCakeor
Muf ins
SUGAR FREE LOW GLYCEMIC
GLUTEN FREE CASEIN FREE
DAIRY FREE SOY FREE CORN FREE
Donnaistheinternationalbest-selling
authorofTheBodyEcologyDiet:Recovering
YourHealthandRebuildingYourImmunity,
TheBodyEcologyGuidetoGrowingYounger:
Anti-AgingWisdomforEveryGeneration,
andStevia:CookingwithNature'sCalorieFreeSweetener.AnAdvancedFellowwith
theAmericanAcademyofAnti-Aging
Medicine,sheisonamissiontochangethe
waytheworldeats.TheBodyEcologyDiet
wasthe irstofitskind—sugar-free,
gluten-free,casein-free,andprobioticrich.
www.bodyecology.com
Overthepast25years,Donnahasbecome
oneofthemostrespectedauthoritiesinthe
ieldofdigestivehealth,diet,andnutrition.
ArecognizedradiohostofTheBodyEcology
HourwithDonnaGatesonHayHouseradio,
DonnaregularlycontributestoThe
Huf ingtonPostandTheDailyLove,and
lecturesatthe“ICanDoIt!”,LongevityNow,
andWomen'sWellnessConferences.
LAKANTO
CARROTCAKEorMUFFINS
Ingredients:
2½cupgluten-free lour
1¾cupLAKANTO ®
1cupchoppedpecansorwalnuts
3eggs
4cupsgratedcarrots
1cupwater
Pinchofseasalt
1tspcinnamon
·
Instructions:
1.Preheatoven375°F.
2.Usinganelectricmixer,mixtogether
sugarandbutter.
3.Addeggs,then lourandrestof
ingredients.
4.Pourbatterintocakeormuf inpan
ofchoice.
5.Bakeinovenuntilforkcanbeinserted
intocenterandcomesoutclean
(approx.12-15minutes).
6.Coolandserve.
CASEIN FREE DAIRY FREE
CORN FREE SOY FREE
Ingredients:
2cupsArrowheadMillsGlutenFree
Pancake&Bakingmix
½cupLAKANTO ®
2cups inelyshreddedzucchini
1/3 cupPalmOilvegetableshortening
3eggs
1¼tspcinnamon
2tspvanilla
½tspsalt
Pinchnutmeg
½tsplemonzest
¾cupchoppedwalnuts
Instructions:
1.Preheattheoven350°F.
2.Grease& lour9x5-inchloafpan.
3.Inlargebowl,combinebakingmix,
®
LAKANTO,cinnamon,salt&nutmeg.
4.Inseparatebowl,combineshortening,
zucchini,eggs&lemonzest.Mixwet
ingredientsintodryingredients.
Foldinwalnuts.
5.Bake55-60minutesoruntilgolden
brownorwhenskewerinsertedin
thecentercomesoutclean.
Asakey igureintheautismmovement,
Donnaworkswithtopdoctorsinthe ield
whoviewherdietasinstrumentalin
changingthetheorybehindandtreatmentof
thedisorder.ShefoundedBodyEcologyDiet
RecoveringOurKids(BEDROK),anactive
onlinecommunityofover2,000parents,
manyofwhohaveseentheirchildreninfull
recovery.www.bedrokcommunity.org
1
2
DONNAGATES
AppleCrisp
ChocolateChip
OatmealCookies
CASEIN FREE SOY FREE
CORN FREE NUT FREE
VEGAN CASEIN FREE DAIRY FREE
CORN FREE NUT FREE SOY FREE
Ingredients:
8applespeeled,cored&sliced
1cup lour
1cupLAKANTO ®
¼tspsalt
½tspcinnamon
½cupsoftbutter
FrenchVanilla
IceCream
Instructions:
2.Lightlybutter9-inchsq.bakingdish.
3.Insmallbowlcombine lour,
LAKANTO,® saltandcinnamon.
4.Cutbutterintosmallpieces,andcut
butterintodryingredientswitha
pastryblenderortwoknivesuntil
mixtureiscrumbly.
5.Addapplestobottomofthebaking
dishandsprinkle lourmixtureontop.
6.Bake30-45minutesoruntilapples
aretender.
RAW GLUTEN FREE
SOY FREE CORN FREE
Ingredients:
1cupshortening(vegan)-ifyouusebutter
instead,thecookieswillspread
½cupLAKANTO ®(ground)
1tspvanilla
1½cupallpurpose lour(ororganicwhole
wheat lour)
2cupsrolledoats(organic)
1tspbakingsoda
½tspsalt
¼cupboilingwater
½cupnuts(optional)(almonds, lax,
pumpkin,sun lower,etc.)
6ozsemi-sweetchocolatechips(organic)
Instructions:
2.Beatshortening,sugar&vanillauntil
lightand luffy.
3.Add lour&salt;mixwell.
4.Dissolvebakingsodainboilingwater.
Addtothemixture.
5.Stirinremainingingredients.
6.Cooldownfor15min.inarefrigerator.
Scoopthedough,formcookiestoa
desiredsizeandshape.
7.Bakeonmiddlerackfor10-15minutes.
8.Removefromtheovenandcooluntil
hardened.Enjoy!
3
DONNAGATES
Ingredients:
3eggyolks
½cupLAKANTO ®(ground)
1Tbspvanillaextract
2cups(raw)cream
1cup(raw)milk
Instructions:
1.Beateggsyolksandblendin
allingredients.
2.Pourintoicecreammakerandfollow
manufacturer'sinstructions.
Grapefruitwith
LAKANTO ®
RAW VEGAN GLUTEN FREE SOY FREE
CASEIN FREE DAIRY FREE CORN FREE
Ingredients:
1grapefruit
1TbspLAKANTO ®
½tspcinnamonpowder
1Tbspcoconut lakes
Instructions:
1.Cutgrapefruitinhalf.
2.SprinklewithLAKANTO,® cinnamon
&coconut lakes.
3.Putunderbroilerjustuntil
slightlybrowned.
Pineapple
Smoothie
RAW VEGAN GLUTEN FREE SOY FREE
CASEIN FREE DAIRY FREE CORN FREE
Ingredients:
1pineapple,peeledandcored
(about4cups)
1cupwater
½cupLAKANTO ®
2tspfreshlysqueezedlimejuice
Pinchseasalt
Instructions:
1.Cutthepineappleintosmallchunks
andpureetheminablenderwith
water,LAKANTO,® limejuiceand
saltuntilcompletelysmooth.
2.Servechilled.
4
DONNAGATES
DONNAGATES
PastaSaladwith
RedWineSauce
WorcestershireDressing
FORROASTEDCHICKEN/
TURKEY/GAMEHEN
VEGAN CASEIN FREE DAIRY FREE
Ingredients:
4mincedshallots
1pkgImagineFreeRangeChickenStock
1TbspLAKANTO ®
¼cupfreshcranberries
2Tbspoliveoil
2Tbspunsaltedbutter(optional)
Ingredients:
116oz.pkgcurlypasta(cookaldenté)
½cupredpeppers
1cupblackolivesorcorn
1cupgreenolives
1canfrenchcutgreenbeans(optional)
1smallpackfrozenpeas
1mediumredonion,chopped ine
Worcestershiredressing
Instructions:
Combinealltogetherandservewith
theWorcestershireDressing
*TomakethisrecipeastrictBEDrecipe,
usequinoapastaorcookedmillet
andeliminateolives.
5
Worcestershire
Dressing
VEGAN GLUTEN FREE
CASEIN FREE DAIRY FREE
Ingredients:
1cupextravirginoliveoil
½cupapplecidervinegar
1Tbsporegano
3TbspLAKANTO ®
2tspseasalt
1tspcrushedgarlic
1tspWorcestershiresauce
(TheWizard'sOrganic)
Instructions:
Blendallingredientsandserveover
pastasalad.
DijonMustard
Chicken
GLUTEN FREE CASEIN FREE
SOY FREE CORN FREE NUT FREE
Ingredients:
1/3 cupdijonmustard
1/3 cupLAKANTO ®
2Tbspchoppedfreshdillor
1Tbspdrieddill
1tspfreshlygratedorangepeel
2½lbsorganicchickenbreasts,
skinremoved
Instructions:
Preheatovento275°F.
1.CombinemustardandLAKANTO ®
insmallbowl.
2.Stirindillandorangepeel.
3.Lineabakingsheetwithparchment
paper.Placechicken,skin-sidedown,
onpreparedpan.
4.Brushsauceontopofchicken;
coatingwell.Turnchickenover.
5.Bakeuntilthickestportionofmeatis
verylightpinkincolorwhenpierced
withaknife,about20-30minutes.
6.Removefromovenandletrestto
allowchickentocontinuecookingin
itsownheat.Thisensuresthatthe
chickenwillnotbeovercookedand
dif iculttodigest.
*Inordertomakechickenmore
digestible,lowtemperaturecooking
isideal.AmericanIndiansbuilt ire
pitsandslowlyroastedtheirfowl
makingitmuchmoredigestible.
Cookchickenatalowtemperature
untilslightlypink.Removefromheat,
coverandletsituntilmeatturnswhite.
Instructions:
1.Sauté shallotsinoliveoil.
2.Inaseparatesaucepan,reduceone
cartonofImagineFreeRangeChicken
Stocktoyieldonecup.
3.Addreducedstocktoshallots,2cups
redwine,and1TbspLAKANTO ®.
Simmerfor20minutes.
4.Strainsaucethroughacolanderand
returntosaucepan.
5.Addcranberriestosauce.Whenthey
burst,thesauceiscomplete.
6.Justbeforeserving,add2Tbsp
unsaltedbuttertoenhancethe lavor
ofthesauce,ifdesired.
TurkeyGravy
Ingredients:
2cartonschickenstock
Turkeygiblets(excepttheliver)
4shallots,chopped
2carrots,chopped
5celerystalks,chopped
2cupsMadeirawine
1TbspLAKANTO ®
Instructions:
1.Inasaucepanaddchickenstock,
giblets,carrots,shallots,celery,
LAKANTO ®,andMadeirawine.
2.Cookovermediumheatforonehour.
Oncethesauceiscooled,pureeand
refrigerateuntilneeded.Thesauce
willthickenfromthecookedveggies.
6
KATRINEVOLYNSKY
BSc, BCom Finance, CSNA
KatrineVolynsky,FounderoftheInstitute
forAdvancedNaturalHealthSciences.
www.katrinevolynsky.com
Sportsnutritionist,wellnesscoach,and
LivingFoodsinstructor,Katrinecombines
state-of-the-artscienceandtechnologywith
herknowledgeofnutritionandholistic
healingtohelpindividualsachievetheir
healthandwellnessgoals.
Afterbeingnegativelyaffectedbyradiation
falloutfromChernobyl,shehadto indher
pathtohealthandgainedawideknowledge
ofnaturalmethodsfordetoxifyingand
rebuildingthebody.AdoptingaLivingFoods
dietandlifestylewasamajorcornerstonein
herrecovery.HerLivingFoodscreationshave
featuredondinnerplates,inmagazinesand
onstoreshelvesaroundtheworld.Katrine
teachesrecipesthatareeasy,nofuss,quick,
delicious,nutritiousandeasytodigest.
Shecombineshercreative lairoffood
preparationwithdeepknowledgeand
understandingofnutritionandhumanbody
needs.KatrinehasauthoredMarvelous
MetabolicMeals:RawFoodsforSportsand
MuscleBuilding,StayingAliveinAToxicWorld,
ApplePectin:EffectiveSolutionForHeavy
MetalsandRadiationPollution.
7
UpsideDown
AppleTart
“Charlotte”
GLUTEN FREE SUGAR FREE
SOY FREE CORN FREE
DAIRY FREE NUT FREE
LOW GLYCEMIC
Ingredients:
3eggsorusefavoriteeggreplacer
ifmakingaveganversion
½cupLAKANTO ® groundincoffee
grinder
1cupanyglutenfree lour
1teaspoonvanillaextract
¼teaspoonsalt
4applesslicedthinly(IlikePinkLady)
Directions:
1.Preheattheovento350°F
2.Inalargebowlbeateggs,LAKANTO,®
salt andvanilla.Slowlyaddthe lour.
3.Greaseglasspiepanwithalittlebitof
coconutoil.Sliceapplesthinlyand
arrangebeautifullyinthepiedish.
4.Pourthedoughandspreadoverthe
apples.
5.Placeintheovenandbakefor30minat
350°F.
6.Checkbyinsertingtheknifeuntilitis
clean.
7.Removefromtheoven,allowtocooland
turnupsidedownexposingbeautifully
arrangedapples.
8.Serveasisorwithpomegranateseeds
ontop.Alsocanusecinnamonanda
littlebitofpowderedLAKANTO® to
sprinklethetart.
8
KATRINEVOLYNSKY
KATRINEVOLYNSKY
GlutenFree
All-Purpose
FlourCrust
VEGAN GLUTEN FREE NUT FREE
LOW GLYCEMIC SUGAR FREE
Ingredients:
2cupsgluten-freeall-purpose lour(Iused
Bob’sRedMill)orbrownrice lour
1tsp inegroundHimalayanorCelticsalt
5Tbspcold-pressedcoconutoil
3TbspLAKANTO ®
5Tbspcoldwater
½tspapplecidervinegar
AwesomePecanPie
VEGAN GLUTEN FREE
DAIRY FREE SOY FREE
CORN FREE LOW GLYCEMIC
Ingredients:
½cupgoldenLAKANTO ®
¼tspCelticorHimalayansalt
1tspalcohol-freevanillaextract
or
½tspvanillabeanpowder
2Tbspmolasses
3eggs
or
3Tbsp laxand6Tbspwaterorother
favoriteeggreplacer
1Tbspmesquitepowder(thisisoptional,
butaddsalotofcaramel lavor)
½cupmeltedcoconutoil
½Tbspchiaseeds
½Tbspcoconut lour
2cupspecans
9
Directions:
1.Preheattheovento400°F
Directions:
1.GrindLAKANTO ® andsetaside.
2.GrindLAKANTO ® andchiaseeds,
thensetaside
2.Preheatovento350°F.
GlutenFree
AlmondCrust
3.Inafoodprocessor,combineall
ingredientsbutcoldwaterandpulse
untilitformscrumbles
VEGAN GLUTEN FREE
4.Addwaterspoonbyspoonuntilthe
doughformsaball,butnottoosticky.
Checkbypressingittogether.Ifitstays
together,nomorewaterisneeded.
Ingredients:
1½cupsalmondmeal
or
1½cupsalmond lour
¼cupcoconutoilmelted
3TbspLAKANTO ®ground
¼tspsalt
¼tspbakingsoda
3.InalargebowlcombineLAKANTO,
salt,vanilla,molasses,eggs(oryour
favoriteeggreplacer),addmesquite.
Beatitwithelectricmixeruntil
throughlymixed.
®
4.Addcoconutoilandcoconut lour.
Ifusingveganeggreplacer,youwill
notneedchiaseeds.Ifusingeggs,add
groundchiatothemixandbeatuntil
themixturestartstothicken.
6.Putthepiefor10minutesintothe
ovenat400°F.
5.Linetheglasspiedishwithunbleached
brownparchmentpaperorusecoconut
oiltogreaselightly.Pressyourdough
intoglasspiedishyou.Bringthedough
upthesidesofthedishandpressitin
thinly.Thedoughrisesduringthe
bakingprocess.Tomakeanicecrust
design,useyourindex ingerandthumb
ofyourrighthandandyourindex inger
onyourlefttocreatethelittletriangles.
7.Reducethetemperatureto350°Fand
bakefor30minutes.
6.Bakethecrustfor10minutesbefore
youaddyour illing.
8.Removeandcoolfor2hoursbefore
serving.ServealongorwithLAKANTO ®
Homemadeicecream.
7.Setasidetocool,thenaddyour illing
andbakeaccordingtoyour illing’s
instructions.
5.Pourthe illingintothepreparedcrust
andaddpecans.
Directions:
1.Preheatoven350°F
2.GrindLAKANTO ® andsetaside.
3.Combinealldryingredientsinabowl.
Addthecoconutoilandstir.
4.Pourthemixtureintoapiepanand
packitalongthebottomandupthe
sidestoformacrust.
5.Bakefor7-8minutesoruntillightly
golden.
6.Setasidetocool,addyour illingand
bakeaccordingto illing’sinstructions.
10
KATRINEVOLYNSKY
PumpkinPie
VEGAN GLUTEN FREE
PUMPKINPIEFILLING
½cupLAKANTO ®
2tspcinnamon
1tspginger
1tspcloves
1tspallspice
½tspvanillabean
or
1tspalcohol-freevanillaextract
½tspsalt
2eggs(ifmakingpievegan,use2Tbsp
ofground laxseed+6Tbspwarmwater
or2TbspArrowrootRoot)
½cupcoconutmilk(fullfat)
1/3 cupcoconutbutter(canbeomittedifyou
cannot indit,usemorecoconutmilk
instead,butitiswaymoredeliciouswith
coconutbutter)
1canoforganicpumpkin(Makesureitis
notpumpkinmix!Pumpkinmixhas
sugarinit).Youcanalsocookandmash
2cupsoffreshpumpkininsteadofusing
cannedpumpkin.
KATRINEVOLYNSKY
Directions:
2.Combinealldryingredients.
DairyFree
WhippedTopping
3.Meltcoconutbutter.
4.AddEggsoreggreplacerand
coconutmilktothedrymixture
andbeatituntilthroughlymixed.
Addcoconutbutterandpumpkin.
VEGAN GLUTEN FREE NUT FREE
5.Pourintopreparedpiecrust.
Ingredients:
1canfull-fatcoconutmilk,chilled
fullyinthefridge
¼cupgroundLAKANTO ®
½tsp.vanilla
6.Placethepieinovenfor10minutes
at425°F
7.Reducethetemperatureto350°F
andbakefor30-40minutes.
Iusuallycheckat30minutes.
Theconsistencyofthepieshould
bestillalittlewobblyinthemiddle.
Youcanalsotestitbyinsertingthe
knifeinthemiddle.Ifitcomesout
clean,thepieisready.
8.Allowthepietocoolonawirerack
for2hours.Thepieneedstoset,
bepatient.Serveorrefrigerateuntil
readytoserve.Ifdesired,topthepie
withwhippedtopping.
PieCrust
PleasechooseoneofKatrine’s
piecrustrecipesfrompage10
orpurchaseapre-madeone
ifdesired.
Directions:
1.Placeametalmixingbowlandwire
whiskinthefreezerfor15minutes.
2.Removethecoconutmilkfromthe
fridge.Skimthesolidpartofthe
coconutmilkoffthetopofthecan
andputitinthecoldbowl,leaving
theliquidpart.
3.Whiponhighforabout5minutes,
untilitstartstothicken.
4.AddgroundLAKANTO ®andvanilla,
andcontinuetowhip5-10minutes
longeruntilitisaboutthe
consistencyofCoolWhip.
5.Spreadovercooledpieandserve.
11
12
KATRINEVOLYNSKY
KATRINEVOLYNSKY
Raw
OatmealRaisin
Cookies
GLUTEN FREE NUT FREE
Makesuretobuyglutenfreeoatmeal.
IpreferBob’sRedMill.
Ingredients:
1egg
oreggreplacer
½cupLAKANTO ®
1tspcinnamon
¼tspsalt
¼tspbakingpowder
½tspbakingsoda
¼cupplus2Tbspapplesauce
¼cupbutter
or¼cupmeltedcoconutoilfor
dairyfreeversion
1¼cupoatmeal(oldfashioned)
1cupoatmeal lour
oryourfavoriteglutenfree lourmix
1cupraisins
13
ChocolateDipped
Strawberries
Directions
2.InabowlcombineLAKANTO,
eggsoreggreplacer,cinnamon,
salt,bakingpowder,andbakingsoda.
Beatuntilwellmixed.Thenaddoil
orbutter.
®
3.Addapplesauce,mixwell.
4.Startaddingoatmealand lourat
thesametimeuntilwellmixed.
Addraisins.
5.Lineacookiesheetwithunbleached
parchmentpaperorgreasewith
coconutoil.Usingaspoon,scoop
outdoughandformitintocookies,
placingthematleast1.5inchesapart.
Thereshouldbejustenoughto illatray.
6.Placeintheovenfor10-12minutes
at350°F.Donotoverbake.Remove
themrightaftertheedgessetand
theyjuststartbrowningonthe
bottom.Thecookiessolidifymore
afteryouremovethem.
7.Placeonabakingrackandallowtocool.
RAW VEGAN GLUTEN FREE NUT FREE
Ingredients:
½cupcacaobutter
2/3 cupcacaopowder
or½cupcacaopaste
½tspvirgincoconutoil
½Tbspgroundvanillabean
orpurevanillaextract
4TbspgroundLAKANTO®
Pinchofsalt
Approximately20freshstrawberries
Raw
VeganCookies
RAW VEGAN GLUTEN FREE
Ingredients:
1/2cupcrustfromFruitTartwith
ChocolateFillingrecipe
1tablespoonsofchoppedcacaopaste
Directions:
1.GrindLAKANTO®inaspicegrinder
untilvery ine.
2.Tomeltthecacao,putabowlintoa
smallpotofwateronthestovetop.
Usejustenoughheattomeltthecacao
withoutcookingit.
3.Meltthecacaobutter,addcacao
powderandcoconutoilandmixtill
smooth.Alternatively,youcanuse
cacaopaste(alsocalledcacaoliquor)
inplaceofthebutterandpowder.
4.StirintheLAKANTO,®addvanillaand
apinchofsalt.Mixwell.
5.Onceeverythingisthoroughlymixed,
dipandrollthestrawberriesinthe
chocolatesauce,thenplacethemonto
parchmentpaper.Ahalfcupofmelted
cacaowillcoverabout20strawberries.
6.Refrigeratethedippedstrawberriesfor
15minutestohardenthechocolate.
Directions:
1.Makethecrustfromthetartrecipe.
2.Mixinchunksofcacaopaste.
3.Formintocookiesorhaystackson
parchmentpaperandrefrigerate
untilserving.
14
KATRINEVOLYNSKY
Lemon
Cranberry
Bread
VEGAN GLUTEN FREE
Ingredients:
1/2cupLAKANTO ®
1Tbsplemonpeel
1/2tspvanillaextract
¼tspCelticorHimalayansalt
¼tspbakingsoda
¼tspbakingpowder
1TbspLucuma(optional)
Juiceofonelemon
2eggsorequivalentofeggreplacer
¼cupmeltedcoconutoil
¼cupcoconutoralmondmilk
1cupfavoriteglutenfree lour
2cupscranberries
Directions:
1.Preheattheovento350°F.
2.Inabowlcombineeggs,LAKANTO,® lemonpeel,bakingsoda,bakingpowder,
salt,lemonjuice,vanillaandlucuma.
Beatthemixtureuntilthroughlymixed,
addoilandmilk,thenstartslowly
adding lour.Mixwell.
3.Useabreadpanandlineitwith
unbleachedparchmentpaperor
greaseitwithcoconutoil.Pourin
halfthedough.
4.Usehalfofcranberriesandarrange
theminthedough.Usespatulatopat
themintothedough.Cranberrieswill
trytoriseduringbakingsoitisniceto
saturateasmanyberriesaspossible.
5.Spreadtherestofthedoughinyour
breadpan.Arrangethesecondhalfof
cranberriesontopofthebread
6.Placeintheovenfor40-50minutes.
Checkthebreadbyinsertingaknife
intothemiddle.Ifitcomesoutclean,
thebreadisready.
7.Removefromthepan,coolandspread
withLAKANTO ®coconutfrosting.
Serveandenjoy!
KATRINEVOLYNSKY
Cheesecake
CoconutFrosting
VEGAN GLUTEN FREE
Ingredients:
½cupmeltedcoconutbutter
3TbspgroundLAKANTO ®
Juiceofonelemon
¼cupto 1/3 cupcoconutmilkorwater
Directions
1.Inblender(IusedaNutriBullet
orMagicBullet)combinecoconut
butter,lemonjuiceandLAKANTO ®
withhalfofthecoconutmilkorwater.
Blendormixthoroughly.Check
consistencyandaddmoremilkor
waterifit’stoothinkandnotmixing
well.Blenduntilthickbutevenly
mixed.ItisOkifthefrostingisa
littlebituneven,aslongasitismore
orlessuniformintaste.
2.Spreadonyourwarmbread.
Whenthefrostingstartsmelting
andspreadingmoreevenly,
thechunkswilldisappear.
CashewWhip
Ingredients:
1cupsoakedcashews
1/3 cupwaterorhempornutmilk
1Tbspcoconutoil
½tablespoonLAKANTO ®
½tspvanillabeanpowder
Pinchofsalt
Optional:½Tbsplucumapowder
Directions:
1.Blendsoakedcashewswithwateror
nutmilkuntilsmooth.
2.Addtherestoftheingredientsand
blendagain.
3.Adjustconsistencyifneeded.
Addmoreliquidforthinnerwhipand
morecashewsorcoconutoiltothicken.
4.Ifplacedintherefrigeratethewhipwill
irmup.
Optional:thiswhipcanbetunedintothick
“vanillasauce”crè mebyaddingmore
LAKANTO ®andmorenutmilk.
15
16
KATRINEVOLYNSKY
Raw
Parfait
KATRINEVOLYNSKY
¼LAKANTO ®
½tspvanilla
1/3 cup
¾cup
Ingredients:
½cupchocolatemousse
½cashewwhip
1banana
½cupberries
Afewsprigsofmintfordecoration
Chia
Pudding
Ingredients:
3/4 cupchiaseeds
2cupswateroralmondmilk
1Tbspmesquitepowder
1TbspLAKANTO ®
1Tbsplucumapowder
Pinchofseasalt
½tspvanilla
Chocolate
Mousse
Directions:
1.Makechocolatemousseandcashew
whipaccordingtotherecipes.
Chocolate
GranolaBars
Directions
1.Mixallingredientstogether.
2.Inaglasscuporbowl,alternate
layersofthemousseandwhipwith
layersoffruit,creatingaparfait.
2.Stirthemixtureevery5minutesforthe
next15minutes
Ingredients:
1avocado
¼cupwateroralmondmilk
3Tbspcacaopowder
1Tbspmesquitepowder
1TbspofgroundLAKANTO ®
(useaspicegrinderorblender)
¼tspvanillabeanpowderor
½tspalcoholfreevanilla
Pinchofsalt
Optional:Addalayerofgranolaorthe
doughfromatartforextracrunch.
Directions
1.Scoopavocadointoafoodprocessor.
2.Addwateroralmondmilkandprocess
withS-bladeuntilsmooth.
Ingredients:
3Tbspmeltedcacaopaste
1tspcoconutoil
1tspLAKANTO ®
½cupgranola
Optional:maca,spirulina,hempprotein,
raisins
2.AddLAKANTO,® mixwell.
3.Addthegranolaandanyadditional
toppingsyouwant.
4.Processuntilsmooth.
4.Formintobarsonparchmentpaper.
5.Placeintofreezerfor15-20minutes
untilsolid.
6.Chillbeforeserving.
17
4.Servechilledasisorwithfreshfruit.
Directions
1.Meltthecacaopasteandcoconutoil
inadoubleboiler.
3.Addalldryingredients,stopping
processorasneededtoscrapethesides.
5.AddmoreLAKANTO ®ifneeded.
3.Letthemixturesitandchill.Theseeds
shouldplumpandconsistencyshould
changetothatoftapiocapudding.
18
CHEF
ChefCHERIESORIA
MapleWalnut
IceCream
“TheMotherof
GourmetRawVeganCuisine”
Yield:4½cups(serves8)
CinnamonApple
Crumblewith
MapleWalnut
IceCream
CherieSoria,chefextraordinaire,is
thefounderanddirectorofLivingLight
CulinaryInstitute,andhasbeenteaching
gourmetrawvegancuisinesince1998,
andvegetarianculinaryartsformore
than40years.
Sheistheauthorofseveralbooks,
includingtheclassicAngelFoods:
HealthyRecipesforHeavenlyBodiesand
TheRawFoodRevolutionDiet:Feast,
LoseWeight,GainEnergy,FeelYounger
(co-authoredwithBrendaDavis,RDand
VesantoMelina,MS,RD.)andRawFood
forDummies.www.RawFoodChef.com
19
Serves6
CINNAMONAPPLECRUMBLE
AppleFilling
6apples,peeled,cored,andcutinhalf.
Slicepaperthinonahandheld
ceramicmandoline.
cupLAKANTO ®
3tablespoonslemonjuice
1tablespooncinnamon
¼cupcoconutoil,warmtoliquid
1.Tosstheslicedappleswiththe
L AKANTO,® lemonjuiceandcinnamon.
Drizzlethecoconutoiloverthetop
andplaceitinawarmplacefor1hour
(adehydratorworksperfectlyforthis).
2.Tomakethecrumble,puttheraisins
andalmondsinafoodprocessorand
processuntilwellground.Addthe
walnuts,LAKANTO ® andvanillaand
processagain.Donotoverprocess.
Themixtureshouldbecrumbly.
3.Toserve,spoonsomeofthewarm
applemixtureintoabowlandtop
withthecrumble.Ifdesired,serve
yourcrumblewithMapleWalnutIce
CreamorCashewCream(seerecipe)
4.Storeinanairtightcontainerinthe
refrigeratorforuptooneweek.
Note:Iftheglazebecomes irm,place
themixtureinasealedjarandputitin
awarmwaterbathordehydrator.
Thiswillhelpliquefytheglaze.
2½cupswalnuts,soaked8-12hours,
rinsedanddrained
1cupcashews,soaked2hours,rinsed
anddrained
2cupswater
1cupLAKANTO ®
¼teaspoonmapleextract
pinchHimalayancrystalsalt
1Tbsppsylliumpowderorlecithinpowder
½cupwalnuts,soakedanddehydrated,
chopped(optional)
1.Putthesoakedwalnuts,cashews,
water,L AKANTO,® mapleextractand
saltintoablenderandblenduntil
completesmoothandcreamy.
Addthepsylliumpowderandblend
again.Themixtureshouldresemble
theconsistencyofathickmilkshake.
2.Addtheoptionalchoppedwalnuts,
ifdesired,andstir.Pourthewalnut
creamintoicecubetraysandfreeze
untilhard.Toserve,transferthe
frozencubesintoafoodprocessorand
processuntilcreamy.Or,useanice
creammakerandfollowthe
manufacturer'sdirectionstofreeze.
Crumble
½cupraisins
½cupalmonds,soakedanddehydrated
½cupwalnuts,soakedanddehydrated
2tablespoonsLAKANTO ®
1teaspoonvanillaextract
20
ChefCHERIESORIA
ChefCHERIESORIA
Vanilla
IceCreamwith
CHOCOLATEVELVETSAUCE
Yield:1½cups(3servings)
ChocolateVelvetSauce
Yield:5cups
VANILLAICECREAM
2cups ilteredwater
2½cupscashews,soakedfor2hours,
rinsedanddrained
1cupLAKANTO ®
2tspvanillaextract
½tspHimalayancrystalsalt
2Tbsplecithinpowder
¼cupcoconutoil,warmedtoliquid
1.Putthewater,soakedcashews,
LAKANTO,® vanillaextract,andsalt
inahighspeedblenderandblend
untilsmoothandcreamy.
1avocado,peeledandseeded
½cupLAKANTO ®
½cuppuri iedwater
cupcocoapowder
1tspvanillaextract
¼tspHimalayancrystalsalt
1.Combineingredientsinthefood
processorandpureeuntilsmooth,
addingalittlemorewaterifneeded.
Themorewateryouadd,thethinner
thesaucewillbe.
2.Storeinanairtightcontainerinthe
refrigeratorforupto ivedays.
Variations:
Forathickmousse,parfait,orthick
ganachereducethewaterbyhalfthe
amount.Forfrozenfudgebars,freeze
inpopsicletrays.
2.Addthelecithinpowderand
continuetoblenduntil
incorporated.
CarrotApple
PuddingCake
withCashewCream
Yield:6-8servings
Cake
3cupscarrots,shredded(about4)
3apples,cored,peeled,andshredded
½cupdates,pittedandchopped
½cupLAKANTO ®
2tspgroundcinnamon
¼tspgroundnutmeg
Pinchsalt
½cupraisinsordriedcurrents
½cupwalnuts,chopped
CashewCream
1cupcashews
½cupwater(ormore,asneededtoblend)
¼cupLAKANTO ®
¼tspalmondextractorvanillaextract
1.Putthecarrots,apples,dates,
LAKANTO,® cinnamon,andnutmegin
alargebowlandtoss.
2.Putthemixtureinafoodprocessor
out ittedwiththeSbladeandpulse
tochop.Youmayneedtodothisin
twobatches(ormore).Donotover
processorthemixturemaybecome
toowetandmushy.Puttheentire
mixturebackintoabowlandtossin
theraisinsandwalnuts.
3.Firmlypressthecakewithyourhands
intoasquarebakingdishlinedwith
parchmentpaperorplasticwrapand
chillforatleastonehourtoset.
4.Tomakethecream,blendthecashews,
water,andalmondextractinablender,
addingmorewaterifnecessaryto
achieveasmooth,creamytexture.
(Youcanuseunsoakednutsifyouhave
ahigh-performanceblender,butyou
willneedtoaddalittlemorewater
andprocessalittlelongertoreacha
smoothconsistency.)
5.Toserve,cutindividualportionsand
topwithCashewCream.
6.Storecakeinanairtightcontainerin
therefrigeratorforuptothreedays.
Orfreezeforupto1month.Cashew
Creamwillkeepinasealedglassjarin
therefrigeratorforupto2weeksor
inthefreezerforupto1month.
3.Whiletheblenderisrunning,
slowlyaddthecoconutoilto
themixtureandblendfor
15seconds.
4.Transferthemixturetoaglass
jarorothercontainer,seal
tightly,andrefrigeratefor
4hoursorovernight.
5.Processthechilledmixturein
anicecreammakeraccording
tothemanufacturer's
instructions.
6.Serveimmediatelyorstore
inanairtightcontainerin
thefreezerforupto1month.
21
22
ChefCHERIESORIA
CarobFig
Brownie
ChefCHERIESORIA
1.Placethewalnutsinafoodprocessor
andpulseuntiltheyreachthe
consistencyofmeal.
Serves6
Servingsuggestions:servealoneor
withVanillaIceCream(seerecipe)
Ingredients:
4cupswalnuts,soakedanddehydrated
1cuprawcarobpowder
½cupLAKANTO ®
½cupdried igs,soaked15minutes,
drained,andminced
½cuppittedsoftdates,chopped
(roomtemperature)
2Tbspcoconutoil,warmedtoliquid
2tspvanillaextract
¼tspgroundcinnamon
½cupwalnuts,soakedanddehydrated,
chopped
2.Addtheremainingingredients,except
thechoppedwalnutsandcontinue
processinguntilitiswellmixedand
sticky.Themixtureshouldhold
togetherwhenpressedintoaball.
Ifoilbeginstoseparatefromthe
mixture,itisoverprocessed.Transfer
themixtureintoabowl.
3.Addthechoppedwalnutstomixture
andmixwellbyhand.
4.Pressthemixture irmlyintoan8”x8”
browniepan.Coverandchill.
5.Toserveasbrownies,cutinto8equal
pieces.Storeinasealedcontainerin
therefrigeratorfor1weekorinthe
freezerfor1-2months.
“M
yhusbandDanhasalwayshadasweettooth,
andIwasdelightedto indLAKANTO,® ahealthy,
safe,tastyalternativeforsweetindulgencesand
celebrationfoodswebothenjoy.
LakantoisGMOfree,withzerocaloriesandno
glycemicloadorbitteraftertaste.
AtLivingLightCulinaryInstitute,
wenowteachourstudentshow
tomakerawfoodrecipes
(includingfabulousdesserts!)
withLAKANTO ® –suitablefor
anyonewantinghealthier,
sugar-freetreats.”
CherieSoria
Founder&DirectorofLivingLightCulinaryInstitute
RawFoodChef.com
23
24
CHEF
ChefELAINALOVE
Directions:
1.Blendallingredientsonhighspeeduntil
thereisasmooth,shinetothebatter.
2.Pour1/3ofthemixtureintoa
cheesecakepan.Pouranother1/3into
aseparatebowlandsetaside.Tothe
last1/3thatisstillintheblender,
add2/3cupcacaopowderandblend
againuntilsmooth.Pourthisontopof
the"pumpkin"layer.
3.Zigzagthethirdlayerthatyousetaside
tothetopofthechocolatelayeranduse
aspatulaorchopsticktoswirlthelayers
together.Don'tovermix.
ElainaLoveisaprofessionalRawandVegan
FoodChef,Instructor&LifestyleCounselor.
Shebeganteachingandcreatinghealthyfoods
in1998.Heruniquestyleofcreating
extremelyhealthyanddeliciouscuisine
keepsherbusylecturing,catering,teaching
culinarycoursesandwritingbooks.
SheisowneranddirectorofPureJoyCulinary
AcademyinUbud,Bali,whichfocusesonalow
glycemic,highraw&plant-basedfoodlifestyle
program.Elaina'sofferingsincluderawfood,
lowglycemic,gourmetculinarycerti ication
courses,detoxandcleansingcerti ication
courses,andhealthylifestyleproducts.
Withapassionforsharingknowledge
attainedthroughyearsofexperience,Elaina’s
teachingandsupportempowerspeopleto
loseweightandgainenergyandhealthby
makingpositivelifestylechoicesandadding
moreplant-basedfood&superfoodstotheir
diet.Sheiswellknownformakingfabulous
foodthatleavespeoplewonderinghowthey
canfeelsosatis iedyetsoenergized.
Elainawasco-ownerofCaféSoulsticenear
SanFranciscoandnowconsultswithother
restaurantownersworldwide,coaches
individualsonupgradingtheirlifestyle,and
istheauthorofseveralbooksincluding
Elaina'sPureJoyKitchenvol.1&2,ThePure
JoyAcademyCulinaryandHolisticLifestyle
Manual,ThePureJoy5-dayDetox,andRaw
andBeyondwhichsheco-authoredwith
VictoriaBoutenkoandChadSarno.Shehas
severalraw,veganDVDsandcreatedThe
AmazingNutMilkBag,soldworldwide.
25
SugarFree
PumpkinChocolate
Cheesecake
DAIRY FREE SOY FREE CORN FREE LOW GLYCEMIC SUGAR FREE
Yield:oneLarge10"Cheesecake
or2Small8"cheesecakes
PUMPKIN-CHOCOLATE
CHEESECAKEFILLING
Ingredients:
2½cupsmacadamianuts
3/4 cupIrishMosspaste
3cupswater
3/4 -1cupL
AKANTO ® (totaste)
2tspvanillapowder
½tspturmericpowder(fornutrition
andcolor)
¼tspmineralsalt
2Tbspnon-GMOpowderedsoylecithin
1cupcoconutoil(softenedormelted)
2-3Tbsppumpkinpiespice
1cupshreddedcarrots(forcolor)
4.Sprinklewithcacaonibsaroundthe
outeredgesifdesiredandletitsetup
inthefreezerfor2hoursormoreor
refrigeratefor4-6hours.
5.Removespring-formringbyinsertinga
non-serratedparingknifeorhard,thin,
lexiblespatulaalongtheinsideedgeof
thepan.Openthespring-form,remove
cheesecake,sliceinto10pieces,garnish
withamintleafandpossibleazigzag
ofchocolatesyrup(seeElaina'sPureJoy
KitchenBook2forrecipe)andserve!
6.Storecoveredinyourrefrigeratorfor
4-7days.Cheesecakesfreezewellfor
uptoamonth.
CHOCOLATESUGARFREECRUST
Ingredients:
1cupsoaked&dehydratedwalnutsor
pecans
1cupgroundchiaseeds(blackorwhite)
2cupsdriedcoconut,groundintopowder
6TbsppowderedLAKANTO ®
¼tspMineralSalt
2Tbspsoftenedormeltedcoconutoil
(orcacaobutter)
2tspcinnamonpowder
dashofcayenne
¼cupcacaopowderorcarobpowder
Directions:
1.Placeallingredientsinyourfood
processor ittedwiththeSblade
attachment.Processingredientsuntil
thecruststartstoriseonthesidesof
theprocessorbowl.Stopthemachine
andmixwithaspatulaorspoon.
2.Assemblethecheesecakepanwiththe
bottomupside-down(withlipfacing
down).Thismakesitmucheasierto
serve.Rubwithalittlebitofcoconutoil
tokeepthecrustfromsticking.
3.Distributecrustevenlyonthebottomof
panand irmlypressdownbyhandand
pressupthesidesjustslightly.
4.Setinafreezerorrefrigeratoruntilready
tobe illed.
Tips:
Themostimportantthingistoblendall
ingredientsreallywell.Ifyourblender
haslessthan8cupsfullcapacityorifyour
blenderisstruggling,blendhalftherecipe
atatime.Ifthe illingdoesn'ttasterich
and lavorful,addanothersmallpinchof
saltandmaybealittlemorevanillaand
blendalittlelonger.
Elaina’s
Pure Joy Culinary Academy
Ubud, Bali
www.purejoyplanet.com
26
ChefELAINALOVE
ChefELAINALOVE
Chocolate
Mousse
Torte
Valenccino
"HotChocolate"
SuperfoodDrink
RecipebyReynaTakei,PureJoyCulinary
Academygraduateandstaffmember
Yields:4cups
CRUST
Ingredients:
1cupshreddeddrycoconut(grindit
intoa lourintheblender irst)
1cupmacadamianuts
or
1cupsoakedanddehydratedOmega-3
richwalnuts
¼cupLAKANTO ®
2Tbspcoconutoil(toholdthecrust
together
½tspHimalayansaltcrystals
pinchcayennepepper
Directions:
1.Placedrycoconutinhighpowered
blenderandblendintoa inepowder
butnotsomuchthatitturnsintobutter.
2.Puteverythingintoafoodprocessor
withtheSbladeinplace.
3.Processuntiltextureresemblesa
grahamcrackercrust.Mixtureshould
belooseandcrumblyandholdtogether
whenpressedtightly.
4.Pressthecrustintoa9-inchpieplate.
Press irmlytogetthecrusttohold
together.Placeinthefreezeror
refrigeratortosetupwhilemaking
the illing.
27
Ingredients:
4cupshotwater
1/2cupdesiccatedcoconut
or
1/4cupofanynut/seeds
3TbspLAKANTO ®
2Tbsprawcacaopowder
1Tbspmacapowder
1Tbspchiaseeds
1tspcinnamon
1tspcardamon
1tspsoylecithin
FILLING
Ingredients:
2largeavocados,peeledandchopped
(about3cupsmeasured)
1Tbspvanillapowder
or
20dropsMedicineFlowervanillaessence
¼tspHimalayansaltcrystals
½cuporganiccocoapowder
or
3/4 cupcarobpowder
½cupLAKANTO ®
¼cuppowderedcoconutpalmsugar
(powderityourselfinablender)
GARNISH
4-6bananasthinlyslicedlengthwise
(3-4slicesperbanana)
1pintofstrawberries
mintleaves
Directions:
1.Placeallingredientsinfoodprocessor
withSbladeandprocessuntil
completelysmooth.
2.Dividethe illinginhalf.Spreadhalf
the illinginthecrust.
3.Next,placealayerofbananasonthe
illing.Spreadtherestofthe illing.
Garnishwithmintleaves,fresh
strawberriesorraspberriesora
berrysauce,etc.
Directions:
1.Putallingredientsinahighspeed
blender,andblendfor30seconds.
2.Youcanenjoyrightawayorputthe
drinkthroughanutmilkbagfora
smoothhotdrink.
Forme,thisispracticallyamust-have
oncoldwintermornings.Excellentfor
thosesufferingfromthefollowing:
-coldhandsandfeet(cinnamonaides
bloodcirculation)
-digestion(cardamon)
-hormonalimbalances(maca)
-winterbluesorfatigue(chia)
-needsawakeupcall
(cacao)
4.Refrigerateatleastonehourbefore
serving.Thistortefreezeswell.
28
ChefELAINALOVE
SUGARFREE
Holiday
SweetPotatoPie
Makestwo9-inchpies.
SWEETPOTATOPIEFILLING
Ingredients:
1cupIrishmosspaste(1-2ratiosoaked
mosstowater)
2½cupschoppedsweetpotato
¾cupchoppedcarrot
1¼cupchoppedzucchiniwithskin
¼tspvanillabeanpowder
15dropsliquidclearstevia
1Tbsppumpkinpiespice
1tspcinnamonpowder
½tspgingerpowder
½tspallspice
2/3 cupcoconutoil
2cupswater
1cupLAKANTO ®
¾tspHimalayansalt
optionalforricher lavor:
1/3 cupshreddedcacaobutter
optionalforcreamiertexture:
1Tbsplecithinpowder(nonGMO)
CRUST
Ingredients:
1cupdried,shreddedcoconut,ground
intoapowder
2cupsunsoaked,de-hulledsun lower
seeds,groundintoapowder
½cupgrounddrychiaseeds
½cupcarob,mesquiteorcacaopowder
10dropsMedicineFloweralmondessence
½cupshavedorshreddedcacaobutter
(donotmelt)
¼tspHimalayansalt
2/3 cupIrishmosspaste
½cupLAKANTO ®
Directions:
1.MaketheIrishMosspastebyblending
untilsmooth1cupofsoakedIrishMoss
with2cupsofwater,thenmeasureout
requiredamount.
2.Pureeallingredientsinafood
processoruntilmixedwell.
3.Pressintotwo9-inchpiepansstarting
inthecenterandpressingupthesides.
SKYHIGHWHIPPEDTOPPING
Seerecipeonpage32.
Directions:
1.CombinetheblendedIrishmosspaste
withtheremainderofingredientsintoan
8cupblenderandblendallingredientsin
ablenderuntilsmooth.Makesurethe
coconutoilandcacaobuttergetsmooth
andwellincorporated(nolittlebits).
Youcanalsosubstitutethecacaobutter
forextracoconutoil.
2.Pourintothepiecrustsandletsetup
for1-2hoursrefrigerated.TopwithSky
HighWhippedTopping.
ChefELAINALOVE
LOWGLYCEMIC
Chocolate-Maca
Brownies
RAW VEGAN
GLUTEN FREE
LOW GLYCEMIC
SUGAR FREE
DAIRY FREE
SOY FREE
CORN FREE
Makes16squares.
Ingredients:
4cupsshreddedcoconutgroundto lour
inaVitamix ®
or
2cupscoconutbutter
¼tspliquidstevia
2Tbspcoconutoil(meltedorsoftened)
½cuppowderedLAKANTO ®
½tsphighmineralsalt
or
1tspvanillaextract
½cupIrishmossPaste
½cupcacaopowder
½cupcarobpowder
1Tbspwater
Directions:
1.Putalltheingredientsintoafood
processorandrununtilthebatter
bindstogether.
2.Pressintoasquarebrowniepanor
shapewithyourhandsontoanyplate
ortraytomakethesizeandshapeof
athincake.
3.Sliceintodesiredsizesandserve
immediatelyorrefrigerateforupto
2weeks.
IRISHMOSSPASTE
Ingredients:
1cupsoakedIrishMoss(about1/2cup
beforesoaking)
1/2cuppuri iedwater
Directions:
1.BeginbyrinsingtheMossverywell.
2.Coverthemossinwaterinalargejar
orbowlandletsoakonthecounterfor
3hoursuptoovernightrinsingwell
aftersoaking.Themosswillgetclearer
andfatterthelongeritissoaked.
Rinseverywellbeforeusingtoremove
theseasaltanddirt.
3.Blendthewaterandmossonhigh
speeduntilsmooth.
4.Thepastewilllastinaglassjarinthe
refrigeratorforupto10days.
5.Useittothickenshakes,pies,puddings,
cakesetc.
Tips:
Storeunblended,soakedmossoutof
waterinanairtightcontainerfor2weeks
ormore.Onceitismadeintoapaste,
itwilllastabout10days.Mossdoubles
totriplesinsizeoncesoaked.
4.Thesealsofreezewell.
29
30
ChefELAINALOVE
ChefELAINALOVE
LOW-GLYCEMIC
SUGAR-FREE
RaspberryFrosting
Chocolate
Pie
Chocolate
Cakewith
RASPBERRYFROSTING
Make1dayaheadifpossible.
Ingredients:
¼cupsoakedIrishmoss(measureafter
soakingincoldwaterfor3+hours)
1cupwater
Blendmossandwateruntilsmooth.
½cupmorewater
1½cupberriesandjuicefromabagof
defrostedraspberries(12oz.bag)
3/4 cupL
AKANTO ®
3/4 cupcoconutoil
2Tbspsoylecithin
4Tbspbeetpowder
or
6Tbspshreddedbeets
1½cupscashewsormacadamianuts
¼tspsalt
15dropsmedicine lowervanilla
Directions:
1.Blendalluntilsmooth.
2.Letsetupovernightintherefrigerator
ifpossibleorfreezeinashallowpanuntil
set.Thisfrostingwilllastfor1week
refrigeratedor2weeksfrozen.Iffrozen,
re-blendafterdefrostingbeforeusing
again.
31
CHOCOLATECAKE
¼cuppackedIrishmoss
blendwith
1½cupswateruntilsmooth
3looselypackedcupsnutpulp
(leftoverfrommakingnutmilk)
½cupcacaopasteornibs
1cupLAKANTO ® (totaste)
½cupcoconutoil(meltbeforeusing)
2cupschoppedyelloworgreenzucchini
2tsptamari
4cupsdriedshreddedcoconutmadeinto
powderinablender
1/16 tspcayenne
1½cupcocoapowder
2Tbsppsylliumhuskpowder(blend
husksinacoffeegrinderifyoucan't
indpowder)
Directions:
1.Blendthezucchiniwithalltheliquids,
oilandcacaonibsorpasteuntilsmooth.
2.Mixeverythingtogetherinalarge
bowlwithyourhands.Dividethebatter
inhalfandpresseachhalfintoaround
10¼inchspring-formpan.Ifyouonly
haveonepan,pressthe irsthalfin,then
placecheeseclothontopandpressinthe
secondhalf.
3.Placethecakeintherefrigeratoror
freezerforaquicksetup.
FrostingtheCake:Whenthefrosting
hassetupandisvery irm,spreadit
overthecake.Reserve¼ofthefrosting
andputintoapipingbagtomake
designsasdesired.Topwithfresh
raspberriesandcacaonibs.
CRUST
Ingredients:
1cupdrycoconut lakes,groundtopowder
2cupsdrysun lowerseeds,groundintoa
powder
½cupgrounddrychiaseeds
½cupcarobpowder
10dropsalmondessence
½cupshavedorshreddedcacaobutter
(donotmelt)
¼tspsalt
2/3 cupirishmosspaste
½cupLAKANTO ® (totaste)
Directions:
Pureeallingredientsinafoodprocessor
untilmixedwell.Pressintoa9-inchpie
plateonthebottomandupthesides.
CHOCOLATEFILLING
Ingredients:
1cupirishmosspaste(1-1ratiosoaked
mosstowater)
15dropsMedicineFlowerraspberryessence
½cupcarobpowder
½cupcacaopowder
2/3 cupshavedcacaobutter
¼cupcoconut lour
¼cupcoconutmilkpowder
1cupsoakedhazelnutsorbrazilnuts
2cupswater
¼tspliquidstevia
3/4 cupL
AKANTO ®
½tspsalt
Directions:
Blendallingredientsinablenderuntil
smooth.Pourintothepiecrustandlet
setupfor1-2hoursrefrigerated.Topwith
SkyHighWhipTopping.
SKYHIGHWHIPTOPPING
Ingredients:
¼cupsoakedIrishmoss(measureafter
soakingincoldwaterfor3+hours)
1cupwater
Blendmossandwateruntilsmooth
1¾morecupswater
¾cupLAKANTO ®
¾cupcoconutoil
3Tbsplecithin
2cupsfreshyoungcoconutmeat,packed
or
1½cupsmacadamianuts
¼tspsalt
15dropsMedicine lowervanillaessence
or
1Tbspvanillaextract
Directions:
Blendallingredientsinablenderuntil
smooth.Letsetupovernightinthe
refrigerator.Droporpipeontopiesand
puddingswithapipingbagasdesired.
Thiswhippedtoppingwilllastfor1week
refrigerated.
32
ChefELAINALOVE
Lemon
Cheesecake
Makes20servings,one10”Cheesecake
FILLING
Ingredients:
2¼cupsmacadamianuts
3/4 cupIrishMosspaste
2 3/4 cupswater
1cupLAKANTO ®
¼cuplemonjuice
¼tspSalt
2Tbspsoylecithin
7/8 cupcoconutoil(1cupminus2Tbsp)
10dropsvanilla lavorextract
(MedicineFlower)
10dropslemon lavorextract(Medicine
Flower)orlemonessentialoil
or
2Tbsplemonzest
Directions:
1.Blenduntilnutsarewellblendedand
thereisasmoothshinetothebatter.
2.Pourallbut1cupofbatterinto
cheesecakepan.
3.Taketheremainingcupandblend
with¼tspTurmerictomakeyellow.
Blendagainuntilsmooth.
4.Pourthisbatterintoasqueezebottle,
thensquirtlargedollopsontothe
batterthatisalreadyinthepan.
Placesomedotsontopofthewhite
batterattheend,thenswirlit
throughwithachopsticktomakea
beautifuldesignonthetopofyour
cheesecake.
5.Cover,placeinthefreezerandletit
setupfor2hoursormore,or
refrigeratefor4-6hours.
6.Thiswilllastuptooneweekinthe
refrigeratororonemonthfrozen.
Tips:
Themostimportantthingistoblendall
ingredientsreallywell.Ifyourblender
haslessthan8cupscapacityorifyour
blenderisstruggling,blendhalfthe
recipeatatime.Ifthe illingdoesn’t
tasterichand lavorful,addanother
smallpinchofsaltandblendalittle
longer.
33
ChefELAINALOVE
SWIRLING:
1.Con identlybegintopourintothepan
sothatthecoloredmixturepierces
throughthesurfaceofthe illing,
movingaroundtoevenlydistribute
throughoutthecheesecake.(Thisstep
createsamarbledeffectontheinside
ofthecheesecake,whichwillbevisible
onindividualslices).
BASICSUGARFREECRUST
Ingredients:
2cupssoakedanddehydratedwalnuts
orpecans
2cupsdriedcoconut,groundintoa
powder
6TbsppowderedLAKANTO ®
1/8 tspSeaSalt
2Tbspsoftenedormeltedcoconutoil
(orcacaobutter)
2tsp.cinnamon
dashofcayenne
Optional:
¼cupcacao,carobormesquitepowder
Directions:
1.Placeallingredientsinyourfood
processor ittedwiththeSblade
attachment.
2.Processingredientsuntilthecrust
startstoriseonthesidesofthe
processorbowl.Stopthemachine
andmixwithaspatulaorspoon.
3.Assemblethe10inchcheesecake
panwiththebottomupside-down
(withlipfacingdown).Thismakes
itmucheasiertoserve.
4.Distributecrustevenlyonthe
bottomofpanand irmlypress
downbyhandandpressupthe
sideshalfwayupthepan.
5.Setinafreezerorrefrigeratoruntil
readytobe illed.
2.Afterabout1½cupshavebeenpoured
intothecheesecake,starttopourvery
lightlyallowingaribbonof illingsit
onthesurface.Makesureyourcolor
willreachpartsoftheedgebutnotall
ofit.
3.Nowyouarereadytoswirl!
Achopstickisthebesttoolforthis
purpose.Insertthechopstickjust
belowthesurfaceandbeginmovingit
around,swirlingthe illingsintoeach
other.Trytomakeitasbalancedas
possible,meaningbothcolorsare
equallyvisible.Itisimportanttoknow
whentostopastoomuchswirlingwill
blendeverythingtogetherandyouwill
losethecontrastbetweencolors.
Actualswirlingtimeisveryminimal;
theeffectisachievedquickly.
4.Remembertobecon identandthat
practicemakesperfect.
5.Onceyouhaveachievedyourdesired
effect,thecheesecakeisreadytoset.
6.Placeinfreezertoset1-2hoursoruntil
middleofcheesecakeis irmtotouch
orrefrigeratefor4ormorehours.
7.Removespring-formringbyinsertinga
non-serratedparingknifealongthe
insideedgeofthepan.
8.Openthespring-form,remove
cheesecake,garnishwithfreshberries,
andcacaonibsandserve!
9.Storecoveredinyourrefrigeratorfrom
4-7days.Cheesecakesfreezewellfor
longerstorage.
34
CHEF
ChefCHANTALEROY
Spectacular
CelebrationCake
SOY FREE CORN FREE
ChantalegrewupinAbitibi,Quebec,acold,
remotearea.Nothingisimpossibleforher,
whenshebelievesinit.
ADietforaNewAmerica(JohnRobbins)
setheronthepathtobecomeavegetarian,
focusingonorganicagriculture,thenvegan,
andgraduallyexploringarawfooddiet.
AfterajourneytoHippocratesHealth
InstituteinFlorida,shedeeplyexperienced
thebene itsofrawfoodsonherownhealth
aswellasonnumberofpeoplewhocrossed
herpath.Thenshecontinuedherresearch
inCaliforniawhereshebecameacerti ied
rawfoodchefatLivingLightCulinaryArts
Institute.
Notlongafter,shedesignedandowned
Toutcrudansl’bec,thevery irstrawvegan
organiccafeinQuebec,inherhometown,
Rouyn-Noranda.Thensheopened
RawfreshingCuisineinNelson,BC.
Severalotherrawcafeprojectswereborn
uponherprofessionalcontribution.
Since2010,shedevelops&teachesCulinary
ArtprogramsattheUniversityofBritish
ColumbiainVancouver,BC:RawGourmet
Cuisine,VeganandVegetarianCooking,
GlutenFreeCuisine.Anyplant-basedfood
preparationisherpassion.Herinspiring
recipebooksareverysuccessfulamong
FrancophoneandAnglophonefoodies.
www.ChantaleRoy.ca
35
RAWCHOCOLATEHAZELNUTCAKE
2cupsdatepaste
(soakeddatesinwater,
thenblendedwithsoakingwater)
¼cupcold-pressedcoconutoil
¼cuprawcacaobutter,melted
¼tspHimalayansalt
¼tspvanillapowder
1/3 cuprawcacaopowder
1cupwethazelnutpulp
1cupwetalmondpulp
RAWALMONDWHITECHOCOLATE
2cupsfreshrawalmondorhazelnutmilk
2cupscashews,soakedfor6hours,
rinsedanddrained
½cupirishmoss,soakedfor2hours
½cupwater
5/8 cupLAKANTO ®
1tbsprawagavenectar,Jerusalem
artichokenectarormaplesyrup
1Tbsplemonjuice
2Tbsprawcacaobutter,melted
Whipdates,meltedcacaobutter
andcoconutoilwithamixerand
createasoftconsistency.
Addgraduallytheotheringredients
andwhipforabout5-10minutes.
Pourontopofthelayerswhenit's
irmenough.Freezethecakeagain
whilemakingtheglaze.
Dividethismixtureintwoparts.
Tothe irst,add:
¾tspalmondextract
1/8 tspHimalayansalt
CRUST
¾cuphazelnuts
¾cuppecans
1cupdates
¼cupwater
1½tbspLAKANTO ®
1tspcoffeesubstitute
1/16 tspHimalayansalt
¼tspvanillapowder
¼cuprawcacaopowder
First,chopwellIrishmossandgrind
withwaterinahighspeedblender.
Addotheringredientsandgrinduntila
creamyconsistency.Pourontothecake.
Freezeitandmakethenextlayer.
RAWALMONDCHOCOLATECREAM
Tothesecondpart,add:
1/3 cuprawcacaopowder
¼tspvanillapowder
Inafoodprocessor,grindhazelnuts
andpecansinapowder.Addthe
otheringredientsandpulseuntilit
formsaball.Pressatthebottomof
aspringpan.Freezewhilemaking
thenextlayer.
RAWRASPBERRYGLAZE
2½cupsraspberries,freshorfrozen
andthawed,drained
¼cup+1TbspLAKANTO ®
2tbsplemonjuice
2tbsprawcacaobutter,melted
3tbsppsylliumhusks
Grindwellalltheingredientsandpour
irmlyonthewhitelayer.Withthetip
ofaknife,drawsomeswirls.
Placeinthefreezer.
GARNISH
Freshblueberries,strawberries,
raspberries,kiwis,rawchocolate
barpieces,rawchocolatesauce,etc.
Slicethecake(wipeyourknifeafter
everyslice).Decoratecreativelywith
fruitsandchocolate.
Inablender,grindwellallingredients.
Pouronthe irmcreamlayer.
Freezeagainforabout4hours.
36
ChefCHANTALEROY
Apple-RaspberryCrumble
SOY FREE CORN FREE
FRUITFILLING
8cupsapples,peeledandchopped
2cupsraspberries
½cupLAKANTO ®
2Tbsplemonjuice
2TbspmeltedEarthBalancespread
oroliveoil
2Tbsptapioca lour
CRUMBLE
1¼cupsoat lakes
½quinoa lakes
3/8 cupLAKANTO ®
¼cupamaranth lour
6Tbspoliveoilorhempoil
Pre-heatovento350degreesFahrenheit.Mixwellallthefruit illingingredients
andplacethismixtureinasquareorrectangularPyrex®dish.Inanothermixing
bowl,mixthecrumbleingredientsandplaceontopofthefruit illing.
Bakeinovenforaboutanhour,untilthecrumbleisgolden.Servewarmorcold.
Storeintherefrigerator.
www.ChantaleRoy.ca
Bake with the Best:
LAKANTO® makes the best-tasting and lowest-glycemic chocolate in the world!
Why not bake with it? Enjoy the rich, complex taste of the world’s
purest raw cacao sweetened exclusively with LAKANTO®
zero calorie all natural sweetener?
Our unique, hand-made artisanal chocolate is sourced from premium
selected cacao beans grown on small certified organic farms
in the Los Rios region of Ecuador,
where all the world’s finest cacao is grown.
Our chocolate is then handmade is small batches by master raw
chocolate maker, Kelly Johnson, who carefully maintains
the nutritional qualities of the precious cacao beans.
The result is a dairy-free, gluten-free, sugar-free, raw chocolate
rich in antioxidants and other valuable vitamins and minerals.
ARTISAN CHOCOLATES
RAW | ORGANIC | SUGAR FREE
37
38
KARENRUSSELL
You’rehavingcompanyoverandneedadeliciousdessertthateveryonecaneat
withoutfeelingstuffedafterward.Thebananasonthecounterarestartingtoget
tooripeandyoudon'twanttothrowthemaway.Here'stheperfectanswer!
Putthisintheoventhenightbeforeyourcompanyarrivesoryoucan
evenmakeitthemorningof.Ifyouwant,adddarkchocolatechips.
Bananasarehighinpotassium, iberandvitaminC.Theyarealso
alittlehighinsugarsojustwatchyourportionsandenjoy.
Banana
Cake
Chocolate
Mousse
KarenRussellisaCerti iedHealthCoachand
Nutritionistwithover20yearsexperience
workingwiththemostchallenginghealth
issuesfacingoursociety,including:diabetes,
hypoglycemia,andmetabolicsyndrome.
Sheisthecreatorofthesignatureprogram:
“BanishYourBelly&WeighLess”,asixmonth
programdesignedtohelpyouloseweight,and
feelgreatallwhileeatingdeliciousfood.
Karenreceivedhertrainingtopracticehealth
counselingattheInstituteforIntegrative
NutritioninconjunctionwithColumbia
UniversityandalsohaveadegreeinDietetics.
SheisamemberoftheAmericanAssociation
ofDruglessPractitionersandtheAmerican
HolisticMedicalAssociation.
Herlife’spassionistohelppeoplelearntoeat
better,stepbystep,withdeliciousfood,forthe
bestqualityoflifepossible.
Ingredients:
¼cupLAKANTO ® sweetener
½tspvanilla
¼cuporganiccocoapowder
1organicavocado
½cupcoconutmilkoralmondmilk
(unsweetened)
Organicstrawberriesfordipping
Directions:
®
1.BlendLAKANTO,vanilla,andcocoa
andcoconutmilkuntilwellmixed.
Ingredients:
3cupsFlourMix(1½cupsAuthenticFoods
super inebrownrice lour,½cuptapicoca
lour,½cuppotatostarch,and½cup
almondmeal lour)
¾tspxanthangum
1½tspbakingsoda
1½tspbakingpowder
1tspCelticseasalt
1tsporganiccinnamon
¾cupunsweetenedalmond,orcoconutmilk
2tspfreshsqueezedorganiclemonjuice
4ripeorganicbananas
½cupplus2½Tbsporganiccoconutoil
1½cupsLAKANTO ® sweetener
2organiceggs
1tsporganicvanilla
Directions:
1.Preheatovento350°F.Greasea9x9in.
bakingpan.
2.Whisktogetherthe lourmix,xanthan
gum,bakingsoda,bakingpowder,salt,
andcinnamon.
3.Combinethealmond,orcoconutmilk,
lemonjuice,andmashedbanana,
mixingwell.Setaside.
4.Inabowl,addthecoconutoil,LAKANTO,®
mix,thenaddtheeggsandvanilla.
Beatwell.
5.Addpartofthe lour,alternatingwith
thealmondmilkandbananamixture,
beginningandendingwiththe lourmix.
Mixuntilcombined.Pourintopanand
smoothout.
6.Bakeforabout45min,oruntiltopis
goldenandaskewerinsertedintothe
centercomesoutclean.Coolandsprinkle
withpowderedLAKANTO ®ifdesired.
2.Crumbleavocadoandaddtofood
processororblenderuntilsmooth
andblendedwell.
3.Servewithstrawberriesandgarnish
withmint.Enjoy!
www.recipe4wellness.com
39
40
KARENRUSSELL
CarrotGingerCupcakes
VEGAN GLUTEN FREE DAIRY FREE SOY FREE CORN FREE
Coconut
WalnutDelights
VEGAN GLUTEN FREE
Ingredients:
¼cupgrapeseedoil
¼cupLAKANTO ®
1tspvanilla
1¼cupsblanchedalmond lour
¼tspsalt
¼tspbakingsoda
½cupwalnuts,toastedandchopped
½cupcoconut(unsweetened)
*½cupminichocolatechips(glutenfree)
Directions:
1.Inalargebowlcombineoil,LAKANTO ®
andvanilla.
Ingredients:
½cupbrownrice lour
¼cuptapioca lour
¼cuppotatostarch
½cupalmondmeal lour
3/8 tspxanthangum
1tspbakingpowder
½tspbakingsoda
½tspsalt
½tsporganiccinnamon
1OrganicEgg(orequivalenteggreplacer)
3Tbspnon-dairysourcreamororganic
yogurt
1¼cupsshreddedorganiccarrots
1cupLAKANTO ®
½tsporganicvanilla
¾cuporganiccoconutoil
1tspfreshorganicginger
or
½tspgroundginger
Directions:
1.Preheatovento350°F.Linemuf inpan
withliners.
2.Combinetheeggoreggreplacer,sour
cream,vanilla,sweetener,oil,andginger.
Stirwell.Addcarrotsandstir.
3.Add lour,xanthangum,bakingpowder,
bakingsoda,salt,andcinnamon.Blend.
4.Fillmuf intinsabout¾fullofbatter.
5.Bakefor24min,oruntildone.
6.Mayfrostorsprinklewithpowdered
sugarwhencool.Enjoy!
2.Inamediumbowlcombinealmond
lour,salt,bakingsoda,walnuts,
coconutandchocolatechips.
3.Stirdryingredientsintowet
ingredients,mixingthoroughly.
4.Formdoughinto1-inchballsand
lattenontoaparchmentlined
bakingsheet.
5.Bakeat350°Ffor8-10minuntil
goldenbrownaroundtheedges.
*Optional
6.Coolandserve.
Hint:
Makesuretheyarecooledalltheway
ortheywillbreakaparttooeasily.
Enjoy!
41
42

cookbook - Lakanto

Transcription

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