Category: Cookies and Bars

Wild Greens Crackers

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Dip these crunchies into your favourite hummus, dip or nut cheese.  You can use this recipe to clean out your fridge of greens or incorporate whichever outdoor greens are in season.  Taste it as you go so you can adjust to taste.  You are a super-food super-human!
Ingredients:
5 C greens (I used chickweed, miners lettuce, spinach, thistle (warning: spiky) and parsley
1/4 C chives, chopped fine
1 clove garlic
1 medium tomato
3/4C flax
1C almond pulp
1/4 C nut butter (optional)
1 lemon, juiced
1/2 tsp good quality salt
Instructions:
Start with the tomato and lemon juice in the blender until liquid
Add the greens and blend until liquid
Add everything except the chives and flax and blend until as smooth as possible
Add flax and blend to incorporate (if you have to add a bit of water just go slow so you don’t overdo it)
Add the chives at the last minute so they are incorporated but not totally blended
Spread your mixture onto a paraflex or silicone sheet in your dehydrator
Score the top to make square crackers
Dehydrate at 110 for several hours until dry to the touch
Flip over your dehydrator tray onto another tray so the paraflex sheet is on top of the cracker
Peel the paraflex sheet off and continue to dehydrate until crispy
Break into crackers
Store in an airtight, dark container

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Raspberry Apricot Caramels

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This recipe needs to be refrigerated but can keep for a few hours in your purse, car or lunchbox.  These keep well in the freezer and keep best if you don’t tell anyone about them.

C = cup
T = tablespoon
t = teaspoon

Raspberry Apricot Caramels

Ingredients

  • Dates, 2 C
  • Dried Apricots, 1 C
  • Cashew butter, 1/2 C
  • Coconut butter, 1/2 C
  • Carob powder, 1/2 C
  • Raspberries, 3/4 C
  • Hemp seeds, 2 T
  • Maca, 2 T
  • Vanilla bean powder, 1/2 t
  • Himalayan salt, 1 pinch – 1/8 t

Instructions

Soak dates and apricots to soften in water for 2-8 hrs (only if the dates/apricots are not soft)

Drain apricots and process in the food processor with the dates until they form a thick paste

Add cashew and coconut butter, carob, pine pollen and macs, vanilla and raspberries and process until well combined (this is gummy)

Place in fridge for 1/2 hr or more until easy to roll into balls

Form into 1″ balls and refrigerate or freeze until ready to use

optional: roll in hemp seeds, coconut flakes or chia to get fancy
optional: raspberry medicine flower oil, 7 drops

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Lemon Coconut Trail Bars

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This is one of my favourite flavour combination with coconut flakes, mulberries and lemon zest. The essential oils are optional so feel free to leave them out.  Just in time for hiking.

Lemon Coconut Trail Bars

Ingredients
  • 1.5 C dried mulberries
  • 1/2 C dates, pitted
  • 1/2 C hemp seeds
  • 1/2 C coconut flakes
  • 1/4 C protein powder of choice
  • 1/4 C oat flour
  • 2 T chia seeds
  • 2 T coconut butter
  • 3 T coconut oil
  • 1/4 t Himalayan or sea salt
  • 1 T lemon zest
  • 1/4 t vanilla powder
  • 6-10 drops lemon essential oil (if you are not using this you can increase the zest if you like)
  • 12 drops Medicine Flower coconut oil
Instructions

Pulse dates and mulberries in the food processor until well combined

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Add the remaining ingredients and pulse to combine

Taste for sweetness and lemonyness and adjust to your taste

Spread into a baking tray or large dish and leave to set in the refrigerator until firm

These bars are high in protein and nutrient dense! Don’t do what my babysitter did and eat a whole tub!

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