These are great energy boosters. Keep a batch in your refrigerator and take a few along when you go out.
1/4 cup almonds
1/4 cup walnuts
1 cup raisins
4 dried figs or dates, pits removed
1/4 cup carob powder
2 teaspoons blackstrap molasses
1/2 teaspoon vanilla extract
1/8 teaspoon ground cardamom
1 teaspoon minced fresh ginger or 1/8 teaspoon powdered
Pinch sea salt
About 2 tablespoons water
Carob powder or unsweetened shredded coconut for rolling
Place almonds and walnuts in food processor with metal blade and pulse to chop. Add raisins, figs or dates, molasses, vanilla, cardamom, ginger, and sea salt. Process until everything is uniformly chopped. Add water a little at a time until mixture holds together. Roll into 1-inch balls. Roll balls in shredded coconut or carob powder if desired. Keep balls refrigerated if you are plan to keep them around more than a day or two.
Makes about 2 dozen
Note: Other nuts or seeds can be substituted for the almonds and walnuts.
This moist, spiced cake is easy to make and vegan too.
1/4 cup oil
1/2 cup maple syrup, brown rice syrup, or agave nectar
1 teaspoon vanilla extract
1 cup unsweetened applesauce
3/4 cup raisins
3/4 cup chopped walnuts
2 cups whole wheat or whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon powdered ginger
Preheat oven to 350ºF. Oil a 10-inch round cake pan or 8- or 9-inch square baking pan. Beat oil, maple syrup, and vanilla together until smooth. Stir in applesauce, raisins, and walnuts. In separate bowl, sift remaining ingredients together. Dough will be stiff. Spread into prepared pan. Bake 30 minutes, or until cake pulls away from edges of pan and knife inserted in center comes out dry. Cool on rack. Serve cake plain or with whipped tofu topping. It's also delicious frosted.