MilitantFoodie.com

Orange Apricot Cake

on February 3, 2017 by AmbeR in Funky-Kid-Friendly-Finger-Foods, Militant Foodie is Back, MFers!, Seven Super Powered Breakfasts!, Sneaky Sides for S.A.D. eaters ⋅ Leave a comment

Vegetarian, gluten free, sugar free, soy free, corn free, low(ish) carb

Some of my fond childhood memories featured a sticky, moist, tangy Orange Bundt Cake, made from yellowcake, orange jello and apricot nectar. I LOVED that cake. Years later, I made an attempt to vegetarianize it by substituting Tang for Orange Jello. Wow! Talk about a punch-in-the-tongue! My family was not impressed by my alterations, and so I tried to forget about my love of sticky, orange cake.

Recently, I ran across this Paleo Orange Cake recipe by Elana’s Pantry. It was lovely and made my whole house smell AMAZING, but it just did not stimulate my taste-buds like the ArtificiallyFlavoredSugaryOrangeCake from my youth.

As usual, I felt the compulsion to fiddle with the recipe. I used the Madhava Agave 5 to lower the carbs, I added dried appricots to punch-up the FruityFactor, saffron threads to add depth of flavor and color, and tamarind concentrate to intensify the tanginess and give it a bit more moisture.

YUMMMMY!

I have yet to attempt to bake it in a bundt pan, but it makes heavenly muffins. For Chinese New Year, I baked the little cakes in gorgeous little fish molds to bring as much luck and fortune as possible to the vegetarian feast 🙂

Orange Apricot Cake

Ingredients:

2 large oranges

¾ cup (about 6 oz) dried apricots

¼ cup tamarind concentrate

¾ cup wet sweetener of choice (e.g. Madhava Agave 5, honey, agave nectar or maple syrup)

1 pinch saffron threads

2 Tbs water

2 cup blanched almond flour

½ tsp sea salt

1 tsp baking soda

Instructions:

Clean the oranges with a mild detergent or apple cider vinegar to remove any wax or yuckiness. Place the whole oranges in a pot of water and boil for about an hour, until soft. Drain the water.

Soak the saffron threads in the 2 Tbs of water and set aside for at least 15 minutes.

Place the whole, boiled oranges in the food processor or blender (I find it helpful to quarter them first), and blend until smooth.

Add the apricots to the orange goo and continue to blend (I sometimes coarsely chop the apricots first)

Add the rest of the wet ingredients (saffron water, eggs, tamarind concentrate) until pretty smooth.

Add the final ingredients (almond flour, salt, baking soda) and blend until fully combined.

Pour into greased baking dish/cups/molds, filling to the top, because these cakes don’t rise. (makes approximately 18 regular sized muffins)

Bake for 40-50 minutes at 375 degrees, until a toothpick comes out clean.

IMPORTANT:

Allow the cake to cool in the pan for two hours before even attempting to turn-it-out. It still tastes delicious when it is a crumbly mess, but if presentation means anything to you:

LET IT COOL 2 HOURS AND NOT A MOMENT LESS!!!

I would imagine that the fiber and minerals are even BETTER than listed, because the recipe utilizes the whole orange, including the peel. However, I don’t know how to get my calculator to figure that in…

Low Carb Fermented Ketchup

on August 19, 2016 by AmbeR in Misc ⋅ Leave a comment

*Do research about hygiene, contamination and possible risks of fermenting foods. Weigh the benefits of probiotics and fermented foods vs the possible hazards. Make informed decisions. This is merely a recipe that I enjoy and the methods I use. Proceed at your own risk.

Low Carb Fermented Ketchup

(adapted)

Ingredients:

24 oz tomato paste (make sure you get a brand that doesn’t add a bunch of extras. Tomatoes. That’s what it should be made out of.)

¼ cup whey (great instructions from a cool website here ), or juice from a vegan ferment like sauerkraut or escabeche

1 tsp turmeric root (preferable fermented. Here is one way to do it.)

½ tsp black pepper

1 Tbs sea salt

1 tsp smoked paprika

½ cup Madhava Agave 5 (or ¾ tsp stevia)

3 cloves garlic (preferably fermented)

Instructions:

Blend all ingredients together until perfectly smooth.

Transfer into lidded glass jars, leaving about an inch of “headspace.”

Tap the bottom of the jars against your work surface to get all the bubbles to rise to the top of the jar.

Fermented veggies develop a yeasty-scum on top if the veggies break the surface of the brine and are exposed to air. It is simple enough to hold veggies below the surface to prevent this. Condiments, however, present a difference type of challenge…

Poor a tiny bit of melted coconut oil over the top of the ketchup to totally cover the top. (this will prevent exposure to air and therefore, prevent yeasty scum)

Secure the lid and store in the dark, at room temperature for about a week before transferring to the refrigerator.

(after fermentation is complete and the coconut oil on the top of the jar is cool, it should become solid. Tap the solidified oil to break into largish chunks, and remove it from the jar.)

Very estimatey estimates for Low Carb Fermented Ketchup.
Remember: these estimates don’t account for the magical transformation that happens during fermentation… Sodium and sugar should be less.

Adjusted Curried Peach Preserves

on July 29, 2016 by AmbeR in Misc ⋅ 1 Comment

I discovered this recipe for Curried Peach Preserves a couple of years ago, and I became totally hooked. It will keep in the refrigerator for what seems like an indefinite period of time (we are talking months. In fact, I’ve yet to have a jar of curried peach preserves “go bad” before I have finished it!)

It is super handy to have in-stock for an impressive snack at impromptu get-togethers if served over a block of cream cheese with whole-grain crackers! It’s also the Superstar of my best-received Overnight Oats recipe!

AND, it is even enjoyed by non-adventurous-palate of people who THINK they don’t like curry 😉

When I started really cutting down on the carbs in my life and removing sugar from my recipes a few months ago, I made some adjustments to this favorite that not only Skinnied-it-Up, but it’s now SOOOOOO much easier!

Altered Curried Peach Preserves

Easy and Impressive! Cheap, Colorful and Nutritious! What’s not to love?

Ingredients:

3 lbs sliced frozen peaches (thawed)

2 cups bake-able stevia (the kind that measures 1:1 like sugar)

1 Tbs curry powder

½ tsp turmeric powder

½ tsp sea salt

2 Tbs flax meal

1 inch fresh ginger, peeled and grated.

Zest and juice from 1 lime

Zest and juice from 1 small orange

Instructions:

Combine all ingredients in a large bowl (or the pot you will be cooking in) and gently stir to evenly disperse the ingredients. Cover, and allow to sit at room temperature for at least 12 hrs.

Wonderfully Fruity Goop produced from a Wild Night of Maceration…

After the ingredients have mingled and macerated, bring them to a simmer in your large heavy-bottomed pot for about 15-20 minutes. Stir occasionally to make sure the ingredients aren’t fusing to the bottom of the pot.

Remove from heat and allow to cool. If it is still not the texture you desire, add another Tbs of flax meal.

Store in a sealed container in the refrigerator.

nutritional estimates for 1/4 cup serving of sugar-free curried peach preserves

Looking for some ideas of how to enjoy this Curried Delight? There are so many amazing people out there coming up with inventive and healthy recipes that I just have to share!

How about atop a low-carb mini-cheesecake? Check out this lovely website.

Or what about a not-so-naughty breakfast-on-the-go? Spread the curried preserves on this Paleo English Muffin!

Carrot Cake Muffins

on July 22, 2016 by AmbeR in Funky-Kid-Friendly-Finger-Foods ⋅ Leave a comment

I first discovered Date Syrup while perusing my local International Grocer. Since I had been on a raw-food-dessert kick, I was using A LOT of dates as a binder and sweetener. Lots-o-Dates can take quite a chunk out of the Ol’ Grocery Budget, so when I saw a jar of Date Syrup (ingredients: dates) for less than $5, I just thought “CHA-CHING! This is gonna save me the BIG BUCKS!!” When I was experimenting with this Carrot Cake Muffin recipe, the Date Syrup added a delightful richness that the low-carb sweeteners alone could not accomplish. Oooooooo I was so excited. I made multiple batches of the muffins to test amongst various groups of hungry people, and they were received with RAVE REVIEWS!!!

Healthy Carrot Cake Muffins are even KID APPROVED!!!

I high-tailed it back to the International Grocer to restock my Date Syrup stores and THEY DIDN’T HAVE ANY!!! I went to the higher-end Grocery Store and was shocked that amongst their healthy-alternative-sweeteners, THEY DIDN’T HAVE ANY, EITHER!!! Despite the protests from my pocketbook, I headed to the way-too-expensive HealthFoodStore, as a last resort. They carried a teensy, tiny jar of Date Syrup for over $7, that could barely make one batch of muffins. Unacceptable! Naturally, I chose to make my own date syrup (here is one online source for instructions), and the recipe turned out just as good.

I want to provide multiple options, depending on accessibility, time and money: these muffins can be made and are still SPECTACULAR!

**Just a friendly reminder: I REALLY hate to endorse/advertise for/insist upon specific brands of ingredients. In this particular recipe, I list Madhava AgaveFIVE specifically because the flavor is so nice and the carbs are SO acceptable. If you are not so concerned about carbs, by all means: use full-blown agave nectar or honey. My nutritional calculations are for the AgaveFIVE, though.

***I did not specify a specific protein powder to use, other than “Plain”. I don’t really want to participate in a this-vs-that protein powder debate… soy, whey, pea, sprouted brown rice… you choose what you like. These nutritional calculations are for sprouted brown rice protein.

****You can cut way back on the fat by substituting unsweetened applesauce for the coconut oil, but I am a BIG coconut oil and Good Fats Fan, so I choose to stick with the slightly greasy and good fatty version 🙂

Carrot Cake Muffins

(protein packed, grain free, no sugar, lower carb)

Soooooo Yummy and Energizing, Guilt-Free Carrot Cake Muffins!

Ingredients:

¾ cup coconut flour

2 Tbs plain protein powder (optional)

2 Tbs flax meal

1 tsp baking soda

½ tsp sea salt

1 Tbs ground cinnamon

¼ tsp ground allspice

1 lb peeled and shredded carrots

½ cup raisins, coarsely chopped

1 cup walnuts, chopped

1 Tbs vanilla extract

½ cup date syrup

¾ cup Madhava AgaveFIVE (or full-blown-agave-nectar-of-choice)

½ cup bake-able stevia (the kind that measures 1:1 like sugar)

10 eggs

1 cup coconut oil, warm and liquidy

Instructions:

In a large bowl, combine the shredded carrots with ¼ cup date syrup, ½ cup AgaveFIVE sweetener and ½ cup bake-able stevia. Stir to evenly coat the carrots, then loosely cover and allow to macerate for at least 1 hour. Strain the carrots and gently press out the excess moisture. Discard or repurpose the liquid (you could use it for Chia Puddings or Overnight Oats!)

Combine the dry ingredients (coconut flour, protein powder, flax meal, baking soda, sea salt, cinnamon, allspice) and add it to the strained carrot mixture. Stir and fluff the carrots to evenly coat with the dry ingredients. Add the raisins and walnuts and toss a bit more to evenly distribute.

shredded carrots, raisins and walnuts tossed with dry ingredients

Blend together the remaining wet ingredients (eggs, ¼ cup date syrup, ¼ cup AgaveFIVE, vanilla, melted coconut oil) and then use a hand mixer to add to the carrot mixture.

Mixing can be tricky: note the solidified white coconut-oil iceberg… just do your best to mix it in!

*This can be a little tricky because coconut oil sometimes cools-off and solidifies, making big white chips in your batter mixture. Do your best to mix it all together and break up any white chunks that form.

Mix Mix Mix! Here, I am attempting to suck the solidified coconut oil chunks through the beaters…

Preheat oven to 325 degrees.

Line muffin tins with cupcake liners. Fill the cups almost to the top. I like to gently smooth out the tops of the muffins into a little mound. These muffins don’t really rise, in the traditional sense, so this step is really just about the presentation.

For more photogenic muffins, shape the tops into smooth mounds before baking…

Carrot Cake Muffins, ready for the oven!

Bake for 20-25 minutes, until you can stick in a toothpick and pull it out clean.

Allow to mostly cool before serving.

Makes 24 muffins.

Fluffy, Moist, Sugar-Free, All Natural Carrot Cake Muffins!

These freeze well for future snacking, or you can store them in a sealed container in the refrigerator for about a week.

Nutritional Estimates for Carrot Cake Muffins, using AgaveFIVE sweetener and Sprouted Brown Rice Protein.

Broccoli Slaw Salad

on June 24, 2016 by AmbeR in Sneaky Sides for S.A.D. eaters ⋅ Leave a comment

I attended a potluck while visiting friends out-of-town a few weeks ago.

Generally, I assume there won’t be many dishes that meet my very strict food restrictions at a potluck. However, this particular gathering had a wide selection of salads! Oh Joy of Joys! Could I possibly have stumbled onto my long-lost-community-of-kindred spirits?!?

Unfortunately, No.

In typical southern style, almost all of the salads contained meat. However, they were still dazzling to the eye and stimulating to my imagination! I decided to experiment with creating a whole foods, vegan, probiotic version! My first attempt offered the opportunity to use the coconut “facon” recipe that I discovered online and have been making for quite awhile now. It was very, very lovely indeed. However, I have set a recent goal to simplify my cooking processes, rather than going full-bore-psycho-frantic-foodie every single time. So I thought to myself, “Self, could you just mix the coconut “facon” seasonings directly into the salad dressing, and skip the whole coconut-harvesting&shucking-bloody-knuckle-producing process?” The answer is YES! YES I CAN!!

Without further ado, I present the easy, hunger-busting, summer-bod-fueling:

Broccoli Slaw Salad

Vegan, probiotic, flavorful Broccoli-Slaw-Salad that won’t raise suspicion from S.A.D. eaters 🙂

Ingredients for salad:

4 cups shredded broccoli (or pre-cut broccoli slaw)

½ cup raw sunflower seeds

½ cup raw pumpkin seeds

½ cup unsweetened raisins

½ red onion, finely diced

Ingredients for dressing:

1 cup coconut milk kefir (you can make your own like this)

1 Tbs apple cider vinegar or coconut vinegar

1 Tbs gluten free soy sauce or coconut aminos

1 tsp liquid smoke

1 dash smoked paprika

1 dash sea salt

1 packet stevia

Instructions:

Combine all salad ingredients in a large bowl.

Whisk together the dressing ingredients in a small bowl, and pour it over the salad.

Gently stir the salad until it is evenly coated with the dressing.

Cover and refrigerate at least 2 hours before serving.

*leftovers are fabulous from the ‘fridge for up to a week. After that, use the sniff-test as your judge 🙂

nutritional estimates for broccoli slaw salad

No Bake Cookies, Militant Foodie Style!

on May 27, 2016 by AmbeR in Funky-Kid-Friendly-Finger-Foods ⋅ Leave a comment

Sometimes I just have to f*ck around with an already amazing recipe, to try and make it “MORE”… to make it healthier, whole-foodier, sugar free, lower carb, potentially paleo, etc etc etc.

This week I experimented with the spectacular recipe contributed by Brandi for last year’s “Ain’t that America?” post. I hope you love it as much as I, and my diet-restricted comrades, have enjoyed it 🙂

No Bake Cookies, Militant Foodie Style!

Ingredients:

2 cups raw sunflower seeds (hulled)

2 cups cashew (salted, halves and pieces)

2/3 cup coconut oil

2 ½ cup stevia bake-able blend (or equivalent of 2.5 cups sugar)

4 Tbs cocoa powder

4 oz special dark chocolate bar

2/3 cup almond milk

2 tsp vanilla extract

4 cups oats (be sure to use gluten free if serving these to someone with sensitivities)

Instructions:

In a food processor or blender, blend the sunflower seeds, cashews and coconut oil until smooth.

Transfer nut mixture into a large sauce pan, and simmer over low heat, adding the dark chocolate, cocoa powder, sweetener, vanilla and almond milk. Stir until uniformly mixed.

In a large bowl, combine all the ingredients and mash, moosh and squish… until the oats are evenly distributed.

Drop the dough onto wax paper or parchment paper to cool. If you are in a rush, you can transfer to the fridge to “set”.

I suggest making these “cookies” right before bed, because they are even YUMMIER the day after you make them, but they very rarely survive that long!

You can make the cookies any size you like, but I have calculated the caloric damage for a 40 cookie batch.

nutrition estimates for the MilitantFoodie version of the No-Bake cookie

A kid-friendly, guilty-free Dark Chocolate Experience!

Love yer Gutz Bean Salad

on April 15, 2016 by AmbeR in Sneaky Sides for S.A.D. eaters ⋅ Leave a comment

Blah blah blah… writing about fermented foods, sprouts and beans…

OR, I could let other authors sing the praises of these wonderful ingredients that promote gut health, body alkalinity, sustained energy, affordable sources of protein and more!

Nice list of reasons Beans are Magical

Great info and recipes about gut health and fermented foods

Cool article explaining the benefits of sprouting legumes

Love yer Gutz Bean Salad

Pretty-in-Pink Nutritious Bean Bomb!

Ingredients:

2 cups fermented cabbage, drained (I make my own fermented cabbage by this method, but I choose red cabbage to the delight of all who have tried it)

3 cups sprouted lentils (instructions for sprouting)

1 can kidney beans (about 15 oz)

2 cans chickpeas (or about 3 cups sprouted chickpeas you can make like this)

1 cup minced red onion

2 cup diced celery

Dressing Ingredients:

½ cup unsweetened apple juice

2 tsp Fermented mustard (you can make your own)

3-4 cloves fermented garlic, minced (you can make your own)

¼ cup black current preserves (or other 100% fruit/no sweetener berry preserves or pie filling)

1/3 cup olive oil

3 Tbs Apple Cider Vinegar (or overly fermented kombucha)

1 tsp dried basil

½ tsp sea salt

¼ tsp ground black pepper

Instructions:

Toss chickpeas, kidney beans, sauerkraut, minced onion, celery and sprouted lentils into a large bowl.

Whisk together the dressing ingredients and gently stir into the beans to evenly coat.

Allow to chill in the refrigerator for at least 2 hours or overnight.

** this dish is hearty and tasty and can be a lovely side or an entree. When I am needing to boost my protein without adding carbs, I have been known to add boiled egg and eat it as a meal.

Nutritional Estimates for Probiotic Bean Salad

Would you LOOK at the nutrition in this Bean Salad?!? No way that sh*t is real… Must be wearing a padded bra…

*Do research about hygiene, contamination and possible risks of fermenting foods. Weigh the benefits of probiotics and fermented foods vs the possible hazards. Make informed decisions. This is merely a recipe that I enjoy and the methods I use. Proceed at your own risk.

Curried Radishes

on April 15, 2016 by AmbeR in Sneaky Sides for S.A.D. eaters ⋅ Leave a comment

For years, I have been making and dazzling friends and family with my Delicious Curried Potatoes. Now that I am trying to reduce the amount of carbs I feed myself and my loved ones, I feared I would have to reserve this dish for special occasions or “cheat nights.”

However, during a highly productive brain-storming session with a hunky cooking partner, I was delighted to discover that radishes could fill the potato void BEAUTIFULLY! I’d never given radishes much consideration in the past, but I’m now becoming a BIG BIG fan!

Curried Radishes

flavorful alternative to potatoes!

Ingredients:

1 large onion, diced (white, yellow or red all work here)

3 cloves garlic, minced

4 cups radishes, quartered

1 Tbs cumin powder

½ Tbs curry powder

½ Tbs turmeric powder

1/2 – 1 tsp sea salt

3 Tbs olive oil

Ingredients for Recommended Dip:

1 cup sour cream or yogurt

1 Tbs dry dill

Instructions:

Heat oil on medium heat in a large skillet.

Add onions and garlic, sautéing until softened (about 2-3 minutes).

Add cumin, curry, turmeric and salt, and stir to coat, continuing to sauté until quite fragrant (approximately 5 minutes).

Add radishes to the skillet and stir to coat. Cover for 5-10 minutes, until radishes are slightly soft, then remove the lid and allow the radishes to sear briefly. Remove from heat and serve immediately, or transfer to the refrigerator or freezer to stop cooking process and enjoy later.

Nutritional Estimates for 3 Tbs Dill Dip

Nutritional Estimates for 3/4 cup Curried Radishes

Spicy Probiotic Party Mix

on November 13, 2015 by AmbeR in Funky-Kid-Friendly-Finger-Foods, Kefir Experiments..., Misc ⋅ Leave a comment

Remember how much you loved those stone-age-cartoon-character vitamins as a kid? Your mom would respond to your pleas for more with “These aren’t candy. They’re GOOD for you…” (implying that you could eat however much candy you want, but vitamins are a controlled substance that must be consumed in moderation).

Now-a-days I prefer to get all my vitamins and minerals from FOOD, rather than a pill. However, it sometimes seems like a chore to have enough diversity and whole foods at-hand to ensure I am getting everything my active body desires to stay healthy. My new favorite solution comes disguised as “Party Mix”. Did you check out the nutrition on last week’s YogUmami’s Little Helper party mix? That sh*t was STACKED! Mmm mmm mmm. Sexy, Sexy Nutrition.

Well here’s another option, just to keep things FRESH and EXCITING. This time my party mix got spiced up with a sultry batch of Red Curry Fermented Carrots Kefir Cheese and was prepared exclusively on low temp in the food dehydrator to keep the probiotic party alive and happening! Not only is it loaded with nutritionally dense seeds and nuts, but it’s got THREE different fermented foods: Kefir, Fermented Carrots and Fermented Garlic! Concerned that 3’s a Crowd? Fear Not, Prude: everyone has a role to play and it will be a swinging good time for your mouth and your tummy 🙂

This isn’t (just) a snack. It’s GOOD for you!

Spicy Probiotic Party Mix

party in your hand… or your mouth…

Ingredients:

2.5 cups Red Curry Fermented Carrots Kefir Cheese

1/3 cup fermented carrot mush (you can use pureed fresh carrots + 1 tsp sea salt if you MUST)

¼ cup ground fresh chili paste

¼ cup gluten free soy sauce

6 cups nuts or seeds of your choice (I used 3 cups whole almonds, 2.5 cups sunflower seeds, 1 cup pumpkin seeds (in shell)

9 cups rice chex cereal

Instructions:

Thoroughly mix red curry kefir, chili paste and gluten-free soy sauce.

Gently stir in all remaining ingredients until evenly coated.

Spread out in a single layer on food dehydrator sheets or parchment paper lined pans.

Dehydrate on 110 degrees for 8 hours.

Remove the trays from the dehydrator and break all the pieces apart.

Continue to dehydrate for 8 more hours, or until partymix is VERY crunchy.

Allow mix to cool to room temperature before sealing it in an airtight container.

(if you are making this for personal use rather than a large gathering, I would suggest storing half of the mix in the freezer… to discourage you from eating the whole thing.)

*If you absolutely cannot get your hands on a food dehydrator, you can prepare this yummy recipe in a low temp oven. It will still be delicious and loaded with vitamins, but all the little probiotic buggies will be dead.

If preparing mix in the oven:

Set oven to 225 degrees and spread the mix in a single layer on parchment paper lined trays.
Place in the oven. Every 30 minutes, gently stir the mixture around the trays to ensure they are evenly cooking.
Remove any pieces that crisp quickly in order to prevent burning.
As the mix starts getting close to the desired consistency, begin checking more frequently to prevent burning.
Depending on the ingredients you selected, this process will take 2-6 hrs to completely dry/crisp.
Once the mix is crunchy and moisture free, allow to cool to room temperature before storing in an airtight container.

Nutritional estimates for 1/2 cup Spicy Probiotic Party Mix using pumpkin seeds, sunflower seeds, almonds and rice chex

YogUmami’s Little Helper

on November 6, 2015 by AmbeR in Bio-Fuel!, Brown Bag, Funky-Kid-Friendly-Finger-Foods, Misc ⋅ 3 Comments

Party Mix! Yay!

Party Mix that is a relatively low carb, unprocessed Energy Bomb and tastes like a SaltedCaramelCappuccino? HellzYeah!!!

This recipe is super versatile. You could make it vegan, gluten free, corn free, nut free, grain free, soy free, caffeine free (but WHY??)…

You could add some cocoa powder or nibs and have SaltedCaramelMOCHAccino!

Add a blob of pumpkin puree and a tablespoon of pumpkin-spice and have a SaltedCaramelPUMPKINSPICECappuccino!!!

You know what I have to say to all the naying Nay-Sayers who like to groan and mock those who enjoy sipping fancy, embellished coffees with their yoga mats slung over their well-toned shoulders?

I say, “Slip on some stretchy pants, bend over, and bite your own ass while choking on my Party Mix, Haters!”

(okay… I may have over-indulged in the cappuccino flavored party mix before writing this blog…)

I am totally stoked to present:

YogUmami’s Little Helper

(this recipe works great in the food dehydrator, or it can be prepared in a low temperature oven)

… a perfect Pick-Me-Up after returning from your transcendental cloud…

Ingredients:

1 1/4 cups low-carb-vegan-miso-caramel

½ cup low carb instant cappuccino mix

3/4 cup canned coconut cream

1 Tbs vanilla

1 Tbs Stevia powder

8 cups unsalted, sugar-free dried ingredients of your choice (e.g. chex rice or corn cereal, pecans, almonds, pistachios, pretzels, pumpkin seeds, dried coconut, etc)

Instructions:

Whisk together the instant cappuccino mix, coconut cream, vanilla and stevia until thoroughly combined.

Pour the mixture over 4 cups of the dry ingredients in a large bowl.

Gently stir to evenly coat the dry ingredients with the cappuccino mixture.

Spread the cappuccino-coated-crunchies out on parchment paper lined pans or food dehydrator trays. Set aside.

In a large bowl, pour the caramel over the remaining 4 cups of the crunchy, dry ingredients.

Gently stir to evenly distribute the caramel.

Spread the caramel-coated-crunchies out on parchment paper covered pans or food dehydrator trays.

* keep the caramel crunchies and the cappuccino crunchies on separate trays until they have completely dried. This will preserve the individual flavors rather than making a muddled mess.

If using a food dehydrator: set the temperature to 110 degrees, load the trays and walk away for 8 hrs. Check the mix, break apart the pieces, and continue to dehydrate until all moisture is gone and mix is very crunchy (should take around 16-20 hrs total.)

If preparing mix in the oven: Set oven to 225 degrees and place the trays inside. Every 30 minutes, gently stir the mixture around the trays to ensure they are evenly cooking. Remove any pieces that crisp quickly in order to prevent burning. Depending on the ingredients you selected, this process will take 2-6 hrs to completely dry/crisp.

Once the mix is crunchy and moisture free, allow to cool to room temperature before storing in an airtight container.

**Nutritional estimates are for a mix consisting of 3 cups rice chex cereal, 2 cups raw pecan halves, 2 cups raw pistachios, 1 cup unsweetened dried coconut pieces.

Nutritional Estimates for 1/2 cup serving of YogUmami Party Mix