What’s a meat loving girl like myself doing holding a raw “cookbook” like this?
Well, now you’re going to know my secret source for intriguing new recipes.
Sunday, May 31st @ 7:30pm
Powell’s City of Books on Burnside
1005 W Burnside (800) 878-7323
Delving into the world of raw recipes can seem daunting at first (it really is a whole new world of summer suited dehydrating and freezing techniques) but one is quickly rewarded in the development of a new arsenal of food preparation techniques.
And Yes, reading a raw recipe book can be a nice kick in the butt to eat more fruits and vegetables to supplement my cooked diet. However, Ani Phyo’s raw recipe books serve primarily to remind myself of how successful simple, bright wholesome flavors are.
Her latest book Ani’s Raw Food Desserts: 85 Easy, Delectable Sweets and Treats contains a wide range of raw recipes. From classic coconut oil based chocolates, nut based scones, dairy and tofu free “cream” concoctions, to simple unrecipes of Fleur de Sel Kissed Watermelon and apples dusted with fresh rosemary; Ani Phyo presents ample opportunities to enjoy your summer fruits in a new way.
New tricks I learned: using cacao powder, pairing mesquite flour with chocolate, and playing up agave syrups. Reading through Ani’s Raw Food Desserts shook up my conservative approach to using this sweetner. Now I can’t wait to toss fresh lavender blossoms in agave syrup, or to create a whole bottle of cinnamon nutmeg seasoned syrup for yogurt drizzles.
Featured below is one of the new recipes from Ani’s Raw Food Desserts: Sesame Snap Cookies. These speckled fruit patties are bombs of flavor: tart apricot with crunchy pistachios and sesame seeds that pop in the teeth, and they’re super easy to make with the use of a food processor. I think these will be my new super quick breakfast to grab out the door, when I’m not imagining them covered with chocolate, that is.
Sesame Snap Cookies
From the book Ani’s Raw Food Desserts by Ani Phyo. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2009. Find out more at www.dacapopresscookbooks.com.
Makes 10 cookies
- 1 cup dried apricots
- 1/2 cup shelled pistachios
- 1/2 cup sesame seeds
- 1 teaspoon lemon extract or lemon juice
- 1 teaspoon agave syrup
Place the apricots in the food processor and process into a paste. Add the pistachios, sesame seeds, lemon extract, and agave syrup and process to mix well.
Scoop the dough by 1 1/2 teaspoons onto a sheet tray lines with parchment and flatten into cookies.
Will keep for a week in the fridge or for several weeks in the freezer (thaw before eating).
Variations:
If you love herbs, try adding 1/2 teaspoon fresh thyme or tarragon to the dough. Or add 1/2 teaspoon minced fresh ginger for zing.
11 Comments
What an interesting looking book! I may have to summon up the courage to try some of those recipes out?
These look divine!
Love those cookies! I have the book too, and am planning on making the pineapple cashew squares. Thanks for the great review.
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I saw the book in a store recently and it looked intriguing-thanks for the recipe!
Pardon my ignorance, I’m quite the novice. What is agave syrup?
I loved this post, and your blog in general. I am going to try these cookies. Thanks!
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I have this cookbook and I really like it a lot. So far I’ve had the chocolate lavender bars and the almond cream. The recipes are really simple and even better they actually work.
[...] Rachael got home, we celebrated Joan’s birthday with sesame snap cookies ? perfect for the woman who sees the ravaging effects of bad lifestyle choices every day as a [...]
raw food is great! I started this diet a few months back and I must say that I feel much better and I also look better. I am loving it.
