Converting Recipes...

KhaasLadki

Well, I searched for a topic like this and didn’t find anything, so here goes.

Could someone help me come up with some ideas to change this recipe to ‘raw’? I LOVED these things – one of the few sweets I still want – but there has GOT to be a way to make them raw! I’ll list the recipe and let’s see what we come up with.

1. 1 1/4 c graham cracker crumbs (what kind of nut could we use to be flavored like this?)
2. 1/4 c sugar (???)
3. 1 tsp cinnamon
4. 1/2 tsp nutmeg
5. 1/2 c peanut butter (either my homemade or almond butter?)
6. 1/3 c corn-syrup (agave or honey)

Combine ingredients. Roll in powdered sugar (maybe coconut [or nothing]?), chill.

Edit: anyone else with recipes you’d like converted feel free to use this topic!

P.S. sorry about the giant words – it’s being stupid again. :-p

lzhpt

I’ll take a shot at this one—grind your pecans very fine with some soaked dates in a 1:1 ratio, mix in the cinnamon and nutmeg, add 1/2 C of homemade almond butter (soaked almonds thrown in the blender w/ a little cold-pressed almond oil and salt) and I bet you won’t need the honey or agave. Roll into balls and roll them in raw dehydrated coconut. Freeze a little while. You can also roll in raw carob or cacao powder or all 3 for variety. What a great post!

KhaasLadki

OOOH CAROB POWDER!!! Wow – we never even tried that when we made the original recipe!!! Thanks for the suggestions, too!

kandace

Khaas Ladki: those big words had to do with the # before all the ingredients, which just wanted a space after each one. your recipe looked so pleasant, so i just did a quick fix.

RawKidChef

For the graham cracker crumbs, I like to blend dried bananas because of my nut intolerance, but why don’t you do pecans and almonds (soaked and dehydrated of course). I would put cinnamonand some coconut oil in as well but I see you already have cinnamon. And yes almond or cashew butter would work great. For sugar, I would love maple syrup powder, but the best raw alternative would be this raw sugar recipe

For quantities, I would suggest the following:

1/4 cup melted coconut oil

1 tablespoon raw agave or honey

2 tablespoons raw carob powder

1/4 teaspoon himlayan crystal salt (works best in sweet recipes versus sea salt)

1 teaspoon vanilla extract or seeds from half a vanilla bean, or both

Mix all together. The recipe didn’t give quantities but these are the quantities I would use.

lzhpt

While searching for a new recipe for tomorrow, I came across this Pecan Graham Cracker Crust recipe from Renee Underkoffler, It sounds similar: 2C pecans-soak 1 C in 2C water for 2-4 hours, drain, rinse. 4-6 soft dates soaked and pitted 1 T maple syrup or raw honey 2T raw carob powder 1T cinnamon 2t frsh ground nutmeg 1T non-alcoholic vanilla (optional) pinch sundried sea salt

chop the dry pecans into a fine meal, set aside. Chop soaked pecans into a fine meal. Add everything else except the dry pecans. Add the dry pecans at the end. This makes a pie crust, but you can just as easily roll them into balls and then roll in the cacao, coconut or carob. Please let us know how it turns out.

KhaasLadki

Cool ideas! I will try to make these this weekend (depending on the grocery bill! :-o ) and I’ll let ya’ll know how it goes!

Thanks guys!

angie207

I make a graham cracker-ish crust with a combo of raw almonds, cashews, & macadamia nuts with just a touch of agave & a pinch of salt. The pecan one sounds good, too, though. For future reference, agave substitutes for sugar by using about 2/3 of the amount of agave as you would sugar. Tricky for a small amount, but 2 1/2 Tablespoons of agave would be about right for 1/4 cup of sugar.