Dates, Desserts, Treats

Date-Nut Slices

Ingredients

  • 1 cup pitted dates
  • 1/2-3/4 cup soy milk
  • 1/2 cup walnuts
  • 1/4 cup almonds
  • 1/2 tsp cardamom powder
  • pinch of salt substitute (optional)
  • 1 tbsp toasted sesame seeds (optional)

Instructions

  1. Chop the dates coarsely. (I used a food processor to do this.)
  2. Chop the walnuts coarsely. (You may toast them if you wish, but I didn’t.) Grind the almonds to a powder (again, use the food processor).
  3. In a small saucepan, combine the dates and 1/2 cup soy milk. Bring to a boil and then simmer on medium-low heat, stirring often, till the dates break down and the mixture cooks into a thick consistency that leaves the sides of the saucepan. If it seems to be drying out before the dates break down, add some more soy milk, up to another 1/4 cup.
  4. Turn off the heat. Stir in walnuts, cardamom and a pinch of salt substitute and combine well. Let the mixture cool almost to room temperature.
  5. Place the date mixture on a plastic sheet and form it into a long roll. Roll it in almond powder to get it coated.
  6. Place the roll in the freezer for an hour or more, then cut into 1/2 inch thick slices. Sprinkle sesame seeds on the slices if desired. (Supposedly you can store these in the freezer for a quick treat.)

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

Crunchy, Recipes, Treats

4 Seed Crackers

Crackers - 4 seeds

Crunchy, no sugar, oil or salt or flour! 

½ cup chia seed*
½ cup sesame seeds*
½ cup pepitas (pumpkin seed)*
½ cup sunflower seeds
*raw, unsalted
1 cup water

Salt Substitute to taste

1) Preheat the oven to 300ºF. Line a large baking sheet with parchment paper or a silicone baking mat.
2) In a large bowl, combine the chia seeds, sunflower seeds, pepita seeds, and sesame seeds.
3) Add the water, garlic, and salt substitute. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. After the 2-minute rest, when you stir the mixture, you shouldn’t see a pool of water on the bottom of the bowl.
4) With the spatula or your hand, spread the mixture onto the prepared baking sheet in two small rectangles, about 12×7 inches each and 1/8 to 1/4 inch thick. Sprinkle additional salt substitute on top.
5) Bake for 35 minutes. Remove from the oven and carefully flip each rectangle with a spatula*. Bake for 25 to 35 minutes more, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn. Let cool for 10 to 15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan.

Store in an airtight container or jar on the counter for up to 2 weeks.

You can also freeze the crackers in ZipLoc Bags for up to 1 month.

*You can also cut into cracker size with a pizza cutter after you flip them the first time.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

I have helped many people to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Please click on follow so I know you would like me to share more helpful hints.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Recipes, Treats

Oil Free Potato Chips

For starters, oil can make homemade chips soggy instead of crispy. Secondly, cooking with oil often causes the edges of potato slices to burn; when you cook without oil, you will get a much more uniform chip.

So here’s how to create a mean chip depending on what kind of potato you are using:

Russets, Whites and Golds:

Preheat your oven to 400 degrees (F).
Cut potatoes into ¼-inch or thinner slices.
Season to taste.
Line a baking sheet with parchment or Silpat and lay chips out in a single layer. Be careful not to crowd the slices.
Bake for 15-20 minutes, depending on thickness, flip and bake until crispy and brown. If your chips are thick, you might need 5-10 minutes more per side. You know they’re done when you hear that satisfying snap!

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!