Trail Log
These logs make great snacks as they are high in energy - great for hiking, after school, or mid-afternoon pick-me-up. They are also good for parasite prevention and parasite elimination!
Yield: 2 1/2 doz.
- 1/4 cup dry roasted cashews
- 1 1/4 cup walnuts
- 6 dried or fresh black figs
- 1/2 cup dates, pitted
- 1/4 cup dried apples
- 1/4 cup seedless raisins
- 1/4 tsp. lemon juice
- 1 T. apple cider
- 2 T. 1/2 cup flaked coconut
Run nuts and fruit through the fine blade of a food chopper and mix thoroughly. Blend in lemon juice and cider. Using about a tablespoon at a time, roll the mixture into small logs each about 2" by 3/4". Roll the logs in the flaked coconut and allow to stand uncovered for a day or two to dry. Store in refrigerator or wrap tightly in foil or plastic film to carry on the trail.
Apple or Peach Cobbler
Mix:
- 8 tart apples, cored & sliced (or 8 peaches, sliced)
- juice of 1-2 lemons
- grated rind of 1 lemon
Toss with Apples:
- 1 T. arrowroot
- 2 T. Rapadura sugar or maple syrup
- 1/2 tsp. cinnamon (omit if using peaches)
- 3/4 cup arrowroot or bulgar flour
Put apple mixture into buttered glass dish.
Process in food processor and crumble over top of apple mixture:
- 3/4 cup almonds
- 3/4 cup arrowroot or bulgar flour
- 6 T. butter
- 1/4 cup rapadura sugar
- 1/4 tsp. sea salt
- 1 tsp. vanilla
Bake at 350 degrees for 1 hour.
Serve with whipped cream or sweet cheese topping (blend well 1 cup cream cheese with 3 T. honey).
Banana Ice Cream
Peel & freeze very ripe bananas in a plastic freezer bag. Very ripe banana skins have no green. They have black or brown marks all over, and the stem is brown or snaps back effortlessly.
Freeze a minimum of 8 hours. Depending upon your freezer, it may take at least 12 hours.
Place in a Champion Juicer using the blank plate or Green Power/Green Life Juicer with blank screen. 1 to 2 bananas is a normal serving.
If using a blender or processor, use a little fruit or berry juice, or soak water from dehydrated fruit.
You may add to the blending process any of the following: carob powder, shredded coconut, any berry, dates.
After the ice cream is made you can top with: raisins, walnuts (dehydrated after soaking), carob dressing (carob, honey, & avocado, blended together), maple syrup, apple butter, or strawberry jam.
Zucchini Bread
- 5 small zucchinis, sliced (1/4 inch thick or to preference)*
- Raw coconut oil
- Pumpkin pie spice or cinnamon
- Honey
Oil cookie sheet with raw coconut oil. Place zucchini slices on cookie sheet. Do not overlap. Brush each slice with raw coconut oil. Sprinkle each slice with pumpkin pie or cinnamon spice. Drizzle all with honey. Cover with aluminum foil (shiny side toward food as Hanna taught us).
Bake at 375 degrees for 25 minutes. Remove foil. Continue baking for 5 more minutes.
* You may substitute any type of squash that you wish. Adjust amount as needed depending upon number to be served.
Zucchini Pineapple Cake
- 3 eggs, beaten
- 2 cup rapadura sugar or healthy equivalent
- 2 tsp. vanilla
- 1 cup oil
- 1 cup drained, crushed pineapple
- 1/2 cup raisins
- 1 cup nuts
- 1 tsp. cinnamon
- 2 cup grated zucchini
- 3 cup spelt or rice flour or healthy equivalent
- 1 tsp. sea salt
- 1 tsp. baking soda
Stir first 9 ingredients together. Sift together flour, sea salt, baking soda. Add to other ingredients.
Bake in 9x13 inch greased & floured pan at 325 degrees for 40 minutes.
