STRAWBERRY CASHEW CREAM PIE
by Alison Bailey Vercruysse, 18 Rabbits
June 2010

Crust
1 cup almonds
¼ cup dates, pitted
1-2 T. water, if needed to bind

Blend in food processor until looks like coarse sand. Add water if needed to bind. Press on bottom of 6 ½ inch spring form pan line with parchment paper.

2 cups fresh strawberries, organic de-stemmed and roughly chopped
1 cup raw cashews
1/3 cup water
4 dates or. ¼ cup maple syrup
juice of 1 medium lemon
1 t. pure vanilla extract
¼ cup coconut butter
pinch of sea salt

Make Cashew Cream
Soak cashews in water for 4 – 8 hours and rinse.
In two batches, Blend ½ of the following: cashews, dates or maple syrup, lemon, vanilla, salt and strawberries in mixer on high until creamy. Add coconut butter and mix well.

Pour into pan over the crust. Spread in pan and chill for 3 hours in
the freezer or until solid.

Serve. Store in refrigerator for 3 to 4 days or in the freezer for 2
weeks.

Copyright© 18 Rabbits June 2010

RAVENOUS RABBIT MUFFINS
by Denise Karapinar
facebook winner 8/27/09

1-cup gracious granola, finely chopped
1 1/2 cups whole-wheat white flour
1 1/4 teaspoons baking soda
• 2 teaspoon ground cinnamon
1/4-teaspoon salt
1 egg
3/4-cup sugar
3/4-cup low fat buttermilk
1/4-cup canola oil
3/4 cup finely grated apple
3/4 cup finely grated carrots
3/4-cup raisins

Preheat the oven to 400 degrees.

Mix granola, flour, baking soda, cinnamon, and salt in a bowl.

Beat together egg, sugar, buttermilk and oil.

Stir the wet into the dry until it’s all incorporated, but do not over mix. Ford in the carrots, apple, and raisins.

Spray a muffin tin and distribute the mixture evenly.

Bake for about 20 min, or until a toothpick comes out clean.

Tada! There you have it! A wholesome treat, suitable for the hungriest of rabbits! (and people)

APRICOT CLAFOUTIS
 

 
While in France last month, there were some ripe apricots high up on the branches near the Maison du Vin Daumas Gassac. I hoisted my 4-year old nephew on my shoulders and he twisted the sunset colored fruit off the branch. We put them in our basket and walked to my sister’s farmhouse where we baked this delicately sweet cake.

½ cup spelt flour
½ cup almond flour
pinch of sea salt, finely ground
3 eggs
2/3 cup rice milk
2 T. cognac or grand marnier (optional)
2 T. yogurt, plain (optional)
3 ½ T. butter, melted
2 T. agave syrup
8 apricots, ripe

Butter a pie or deep tart dish. Cut apricots in half and discard the seeds. Place cut side down on the bottom of the pan.

Whisk together spelt flour, almond flour and salt. In a separate bowl, whisk together eggs, rice milk, cognac, agave syrup and melted butter.

With a spatula, combine the wet with the dry until smooth. Pour over apricots and bake.

400 degrees 35-40 minutes

The cake is done when the middle springs back to the touch. Cool on a wire rack. Use a knife to loosen the sides and flip onto a platter.

The cake makes a pleasing breakfast treat too!

Bastide du Gassac, France

Copyright© 18 Rabbits June 2009

PECAN PRALINE BANANA BREAD
Wheat-free and no refined sugars

1 1/4 cups Spelt flour
2 t. baking powder
1/2t. salt
1/4 cup unsalted butter, melted
1/4 cup maple syrup
2 medium ripe bananas
2 eggs, large
1/2 c. buttermilk (or milk with a squeeze of lemon)
1 cups Gracious Granola™
1/4 cup pecans, chopped (optional)

Whisk together dry ingredients.

In a separate bowl, mash bananas; mix in butter, sugar, eggs and buttermilk. Using a spatula, fold wet ingredients into dry and then fold in Gracious Granola™ and cranberries.

Pour into greased or parchment paper lined pan(s) and bake until toothpick comes out clean.

Preheat oven to 350°F. Butter loaf pan(s). Bake 1 hour for loaves or 30 minutes for mini loaves. Cool on rack.

Makes 1 loaf or 8 mini loaves.

Copyright© 18 Rabbits 2007

HARVEST APPLE GRANOLA PANCAKES
After eating these pancakes for breakfast, your palate awakens and your body feels refreshed due to the bounty of fiber and absence of refined sugars

1 cup flour
½ cup buckwheat flour
1 ½ t. baking powder
½ t. baking soda
Pinch of salt
½ cup Veritas or Gracious Granola
1 ½ cup buttermilk
1 t. sunflower or canola oil
2 large eggs 1 apple. Peeled, cored and ¼-inch cubes
1 t. cinnamon

Whisk together flour, buckwheat flour, baking powder, baking soda and salt. Mix in granola.

In a separate bowl, whisk together buttermilk, oil and eggs. Add wet to dry ingredients and mix just until combined. Fold in apples and cinnamon.

Heat and grease griddle on medium heat. Pour batter and bake on one side until holes appear. Flip pancakes and cook second side. Keep in a warm oven until ready to eat. Serve with warm maple syrup.

Cooking Time: 5-6 minutes per pancake. Makes 10-12 medium pancakes.

Copyright© 18 Rabbits 2007

VERITAS GRANOLA BROWNIES

6 oz. Scharffen Berger 70% Bittersweet Chocolate
¾ cup unsalted butter
1 c. sugar
3 eggs
1 t. vanilla
¾ cup flour
Pinch salt
1 cup Veritas Granola™

Line a 9X9 baking pan with parchment paper or spread with butter.

Melt chocolate and butter in a stainless steel bowl set in a skillet with simmering water. Take off heat and wipe underside of bowl with towel.

Add eggs with vanilla and whisk after each egg. Stir in flour, salt and granola. Whisk until well blended and pulls away from the pan. Spread evenly into pan and sprinkle top with granola.

Bake 325 degrees F for 30-35 minutes until toothpick inserted in center comes up with crumbs not batter. Cool in pan.

Makes 25 Brownies.

Copyright© 18 Rabbits 2006

PUMPKIN PIE with Gracious Granola
A delicious twist to a classic dessert

Pumpkin Filling

1 pound pumpkin puree
1 cup sugar
1 t. allspice
½ t. cinnamon
½ t. nutmeg, grated
2 t. vanilla
1 t. salt
3 eggs
6 oz. fromage blanc
4 oz. half and half
5 sage leaves

Pie Crust
1 ½ cups Gracious Granola
1 ½ cups all purpose flour
6 oz. unsalted butter, chilled
Pinch of sea salt
1-3 t. cold water

Add all ingredients except water to the food processor and blend until just forms into a mass. Add water if too dry. Turn out onto floured surface and roll to 1/8 inch thickness. Place dough into pie shell, mold edges and chill in the freezer for 20 minutes. Prick with a fork all over shell. Place a piece of foil in center and fill with pie weights, beans, rice or lentils.

Bake 375°F for 12 minutes with foil. Remove foil and bake another 2-3 minutes. Remove to wire rack to cool.

To set crust: whisk 1 egg with 1 T. half and half and brush on the edges of the pie crust.

Whisk together above ingredients. Fill pie shell. Bake 45-50 minutes at 350°F. Cool on a wire rack. Custard should set and jiggle in the middle slightly.

Copyright© 18 Rabbits 2007