Posted on November 24, 2009 by


Grain Free Pumpkin Custard

Gettin' Dirty at the Holiday Cooking Class

½ cup (raw) cashews

1 TBSP agar flakes

1 pinch celtic sea salt

1 ¼ cups water, boiling

1 ½ cups roasted pumpkin

¼ cup raw honey

1 TBSP vanilla extract

1/2 tsp ground cinnamon

¼ tsp ground nutmeg

1 pinch ground cloves

¼ teaspoon lemon zest

  • · Place cashews, agar and salt in a vita-mix and process to a fine powder
  • · Pour boiling water into vita-mix and process on high speed
  • · Add pumpkin, honey and vanilla and process again until smooth
  • · Blend in cinnamon, nutmeg, cloves and lemon zest
  • Pour custard into ramekins or half cup mason jars
  • Refrigerate until set, about 30 minutes
  • · Serve

Sesame Truffles

½ cup (raw) cashews

¼ cup tahini raw or roasted

¼ cup raw honey

1 teaspoon vanilla extract

¼ cup sesame seeds (I used raw, though you could toast them for a stronger flavor)

  • Place cashews in food processor and pulse until the texture of coarse sand. Add tahini, honey and vanilla and pulse until smooth
  • Transfer mixture from food processor to a bowl and refrigerate 2 hours
  • Roll into 1 inch balls and coat with sesame seeds

Jamie's Holiday Cooking Class in action

Walnut Truffles

1 ½ cup carob powder

1 cup maple syrup

6 cups walnuts

6 TBSP tahini

  • Soak walnuts over night.
  • Put in food processor until you have a sticky dough.
  • Roll into balls. If you like, roll balls in shredded unsweetened coconut.

Coconut Macaroon

6 egg whites

½ cup raw honey

1-tablespoon vanilla extract

3 cups shredded coconut

  • In a mixing bowl whisk egg whites
  • Fold in honey, vanilla and coconut
  • Drop batter onto a parchment lined baking sheet, one rounded tablespoonful at a time
  • Pinch each macaroon at the top (like a kiss)
  • Bake at 325 350°* for 10-15 minutes, until lightly browned
  • Serve

Almond Carob Bars

2 cups almonds
½ cup ground flax
½ cup shredded unsweetened coconut
½ cup almond butter
½ cup raw carob powder
½ cup melted coconut oil
¼ cup raw honey (can adjust)
1 TBSP vanilla

  • Put almonds in food processor and blend until finely chopped.
  • Add flax meal, shredded coconut, and almond butter, mix until smooth.
  • Melt coconut oil on low heat in pan and add honey and vanilla.
  • Add this mixture to food processor and mix until smooth.
  • Press into 8×8 pan and chill for one hr.  Makes 16bars

Basic Pie Crust

1 cup walnuts, soaked

1 cup almonds, soaked

10-15             dates

2 TBSP orange juice

  • Put the nuts in the food processor with the dates.
  • Blend them while adding the orange juice.  You should end up with a big ball of sticky nut mixture.
  • Once you have the dough, press it inside the pie pan, wetting your fingers if you need to.
  • Place the piecrust in the freezer while preparing the rest of the pie.

Apple Pie

Crust: use basic piecrust.


1 Cup shredded apples

1             cup soaked raisins

1 ½             cup soaked almonds

¼            tsp nutmeg

½            tsp cinnamon

½             cup raisin soak water

2             Tbsp raw honey or 3-4 dates (optional)

Shred apples using a hand shredder or food processor.  Place the 2 cups of shredded apples in a bowl.  Mix in the raisins.  The raisins have to be soaked in advance. Cover them with water in a bowl. They will almost double in size when soaked, and you can use the rest for another recipe or just to snack on.  In the blender, make a sauce out of the almonds, nutmeg, cinnamon, raisin soak water and honey.  Mix this sauce with the shredded apple mixture, pour the mixture into the piecrust.  Decorate with slices of fruit (banana, apple, strawberry).

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