Crisyn
03-01-2007, 06:47 PM
This is the recipe for the bars I posted in the Photo Thread. It is a variation on my Fig & Date Squares (http://www.rawfoodtalk.com/showthread.php?t=23425&highlight=fig+date) combined with my love for Living Cuisine's Caramel Coconut Cookies....
Caramel Apple Bars
2 apples, peeled and sliced thinly
1 Tbsp lemon juice
1 cup pecans
1/2 cup almonds
1/2 cup shredded dried coconut
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamon
1 pinch sea salt
1 cup dates, soaked and pitted
1/4 cup almond milk (or use water and an extra tbsp of almond butter)
2 Tbsp coconut oil
1 Tbsp almond butter
1 tsp vanilla extract
Toss apple slices and lemon juice in a small bowl. Set aside.
Process the pecans, almonds, coconut, cinnamon, nutmeg, cardamon, and salt in a food processor until coarsely ground. Transfer to large bowl.
Place dates, almond milk, coconut oil, almond butter and vanilla in a food processor and blend to a paste. Add to nut mixture and stir until well incorporated.
Spread the mixture out evenly on a Teflex sheet - into a square about 1/4 inch thick.
Starting on one edge of the square, press the apple slices into the mixture, overlapping each slice over the previous one. I usually get 4 rows of apples.
Dehydrate at 115 for 6 hours, then do a "flippy-flippy"* or whatever method you use to get the bars off the Teflex sheet and onto a mesh screen while staying apple side up. Dehydrate for another 6-8 hours or until the desired texture is reached. Cut into bars and enjoy!
* A "flippy-flippy" is what I call it when I place Tray B upside down on top of Tray A, and then flip them over, so the food from Tray A is then upside down on Tray B. Then remove the Teflex sheet from Tray A, and place Tray A back upside down with the mesh screen touching the food on Tray B, then flip them back over, and voila! The food is back on Tray A - right side up - but minus the Teflex sheet.
Caramel Apple Bars
2 apples, peeled and sliced thinly
1 Tbsp lemon juice
1 cup pecans
1/2 cup almonds
1/2 cup shredded dried coconut
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamon
1 pinch sea salt
1 cup dates, soaked and pitted
1/4 cup almond milk (or use water and an extra tbsp of almond butter)
2 Tbsp coconut oil
1 Tbsp almond butter
1 tsp vanilla extract
Toss apple slices and lemon juice in a small bowl. Set aside.
Process the pecans, almonds, coconut, cinnamon, nutmeg, cardamon, and salt in a food processor until coarsely ground. Transfer to large bowl.
Place dates, almond milk, coconut oil, almond butter and vanilla in a food processor and blend to a paste. Add to nut mixture and stir until well incorporated.
Spread the mixture out evenly on a Teflex sheet - into a square about 1/4 inch thick.
Starting on one edge of the square, press the apple slices into the mixture, overlapping each slice over the previous one. I usually get 4 rows of apples.
Dehydrate at 115 for 6 hours, then do a "flippy-flippy"* or whatever method you use to get the bars off the Teflex sheet and onto a mesh screen while staying apple side up. Dehydrate for another 6-8 hours or until the desired texture is reached. Cut into bars and enjoy!
* A "flippy-flippy" is what I call it when I place Tray B upside down on top of Tray A, and then flip them over, so the food from Tray A is then upside down on Tray B. Then remove the Teflex sheet from Tray A, and place Tray A back upside down with the mesh screen touching the food on Tray B, then flip them back over, and voila! The food is back on Tray A - right side up - but minus the Teflex sheet.