Its Christmas treat week at the Studio once again. Here are the recipes for all the wonderful treats we are featuring. Wishing you all a very Merry Christmas & Happy Holiday Season! Lisa, Lorrie & Sherry:)
NO BAKE COCONUT DATE ENERGY BITES
Serves: 12-13 energy bites
- ⅓ cup cashews
- 10 medjool dates, pits removed
- ½ cup coconut, shredded, divided
- 1 Tbs coconut oil
- 1 Tbs water (I added another TBSP of water and it mixed better)
- Put cashews in a food processor and pulsate for 10 seconds.
- Add pitted dates, ¼ cup coconut flakes, 1 tbs coconut oil and water. Process for a minute or until the mixture comes together and no big nuts or dates remain.
- With a tablespoon scoop or a spoon scoop out 1 tablespoon of the mixture and roll in between hands to form a ball.
- Put remaining shredded coconut in a bowl, and then roll the ball in the coconut. Place ball in a mini muffin liner and refrigerate for an hour and then serve.Store in refrigerator.
Spicy Cranberry Salsa
4 cups fresh or frozen cranberries
1 seedless orange, skin on
1 cup seedless raisins (Golden, Sultana or Thompson)
1/2 cup honey
1/2 cup sugar
2 tablespoons finally chopped preserved ginger or 1/2 teaspoon powdered ginger
1 tablespoon finely chopped red Thai Pepper
Quarter the orange and finally chop in food processor with candied ginger if using.
Remove to a non-metal bowl.
Coarsely chop cranberries with three short pulses in the food processor.
Add berries to oranges.
Mix in all other ingredients.
Cover and let stand overnight in the fridge so that flavours marry.
Refrigerated salsa will keep for about two weeks. Can be frozen.
Jumble Seed Cookies
The combination of seeds, nuts and oats offers a wonderful array of minerals, including high calcium and magnesium, as well as high fiber. But watch out–these are addictive!
Makes 20-24 cookies
- 1/3 cup maple syrup
- 1/3 c. honey
- 2 tsp. vanilla
- 2 T. almond butter
- 1/3 cup tahini
- 1-1/4 cups oats
- 1/4 c. spelt flour
- 1/2 c. sunflower seeds
- 1/2 c. pumpkin seeds
- 1/2 c. chocolate chips
- 1/4 cup ground flaxseeds
- 1/3 cup raisins
- 1/3 cup sesame seeds
Preheat oven to 350F. Lightly grease 2 large cookie sheets, or line with parchment paper.
In a small bowl, whisk together the maple syrup, honey, vanilla, almond butter and tahini.
In a medium-sized bowl, mix together the remaining ingredients. Pour wet mixture over dry and stir to blend well.
Drop by tablespoonfuls onto prepared cookie sheets (you may have to press the dough to hold together). Bake for 10-15 minutes, until golden. Cookies will firm up as they cool. Makes 20-24 cookies. (from Sweet Freedom).