Vegan+ GF chocolate peanut butter cookies

Alrighty, this week was a chocolate peanut butter week. Chocolate covered bananas, apples, chocolate covered chocolate. This was the third chocolate peanut butter cookie I made, trial and error is my favorite. Life is so fun.


DRY: 

• 1/4 cup arrowroot powder 
• 1/4 cup almond meal
• 1/2 cup garbanzo/fava bean flour 
• 4 tbsp pure cocoa powder 
• 1 tsp baking soda 
• pinch sea salt 
• 1 tbsp ground flax 

WET:

• 1/2 cup coconut oil(melted to liquid)
• 1/2 cup pure maple syrup 
• 2 tsp pure vanilla extract 

PB FILLING:

• 1/2 cup natural peanut butter 
• 3-4 tbsp agave nectar 
• 1 tsp vanilla extract 
• 3 tbsp arrowroot powder/tapioca starch/flour 

 How does the magic happen? 

1. Mix the dry ingredients together in a medium mixing bowl. Then mix the wet ingredients together in a small mixing bowl. Combine mixtures (should be a sticky dough). 
2. Combine the PB filling ingredients in a small bowl and set aside.
3. Put 1 tbsp of the chocolate dough mixture flattened on a cookie tray lined with parchment paper. Take a tsp amount of the PB mixture and flatten it on top of the chocolate dough. Then cover the cookie with another tbsp of the chocolate dough, creating a sandwich. 
4. Bake at 350 for 10-12 minutes. When they come out of the oven, they may be very crumbly. Let them sit for at least 20 minutes to cool, then stick em in the fridge for a bit. They come out incredible when you sit them in the fridge overnight. Enjoy!

Gluten free vegan gingerbread cookies

Tonight was a night of sweet tooth heaven. It also happens to be the night before the night before Xmas, which is means that baking and eating Xmas cookies is completely allowed. I love gingerbread. Whether they are crunchy, or soft and chewy, gingerbread has always been my jam. My boyfriends family is gluten free, so recently I've been experimenting with gluten free baking and cooking. What I've learned...is there's lots to learn about gluten free! But...these turned out really good;)

1/4 cup maple syrup
1/2 cup vegan butter(earth balance)
1/2 cup coconut sugar
1/2 cup molasses
1/2 tsp sea salt
1/4 tsp nutmeg
3/4 tsp cinnamon
3/4 tsp ginger
1/2 tsp cloves
2 tbsp flax with 1/2 cup water
1 tsp baking soda
1 tsp baking powder
1 cup sorghum flour
1 cup quinoa flour
1/2 cup arrowroot flour

Mix first 9 ingredients in a bowl until thoroughly combined. Stir in flax mixture. Mix the remaining ingredients in a bowl, then combine slowly into the first mixture. Stir well until a gooey dough forms. Place onto a parchment lined baking sheet and bake at 325 for 10-12 minutes. Enjoy!

Raw Pear+Apple Crisp

I love apple crisp. Its one of my favorite things to make, as well as my favorite things to eat. I have made so many different apple crisps over the years; maple pecan, walnut date, vanilla almond, citrus oat nut. The variety is never ending. This week I am doing a raw cleanse, so I thought I would make a raw crisp of some sort. Turned out really good. Sweet and crispy. Let me know what you think!


For the crisp:
-1/2 cup coconut flakes
-1/2 cup walnuts
-1/2 cup slivered almonds
-tsp cinnamon
-tsp nutmeg
-1 cup chopped dates
-tbsp chia seeds
-tbsp ground flax seeds
-tbsp hemp seeds

For the apple-pear part:
-2 large apples
-2 large pears
-1/2 lemon, juiced
-1/4 cup raisins (soaked 10 mins in water)
-1/4 cup dates (soaked 10 mins in water)
-tsp pure vanilla extract
-2 tbsp pure maple syrup

Caramel:
-10 dates
-2 tbsp raw almond butter
-tsp vanilla extract
-tsp coconut oil


1) To make the crisp: chop in the food processor everything but the dates until chopped into medium chunks, then add the dates and pulse until the chunks are small. Can be a little chunky. Put in a bowl and set aside.

2) Then, cut the apples and pears into slivers and put in a medium mixing bowl. Blend the remaining lemon juice, raisins, dates, vanilla and maple until smooth. Mix with apples and pears.

3) After that, place the apple-pear mixture in a large casserole dish, then distribute the crisp evenly on the top.

4) Blend all the ingredients for the caramel in a high powered blender until smooth. You may need to add a touch of water of a little more coconut oil to get a smoother texture.

5) Lastly, drizzle the caramel on top of the crisp and enjoy right away!


**the crisp lasts about 2-3 days in the fridge. If you don't want to eat it raw, try warming it up, or add it to your oatmeal in the morning. It's quite the versatile dish.

Raw Hemp Brownies With Cashew Maple Icing

You know those days where you wake up and crave all the wrong things? Well this morning I woke up and was craving brownies. Raw brownies. So I thought I'd make brownies with a nutrient and protein punch in them. The icing was just for fun.

For the Brownies:

• 1 cup raw cashews 
• 1/2 cup raw walnuts 
• 1 cup raw hemp seeds
• 1/2 cup raw sesame seeds 
•  1 cup carob powder 
• 1/2 cup raw cocoa powder
• pinch salt 
• dash vanilla extract
• 12-15 dates**

For the icing:

• 2 tbsp cashew butter
• 2 tbsp pure maple syrup

1.  In your food processor combine all ingredients except the dates. Process until mixture is in a fine crumble. Then add dates, one by one, and pulse until well combined. **You may need to add a couple more dates for a stickier consistency.
2. Transfer mixture to a square dish, flatten and press the mixture down into the dish until it is leveled flat. 
3. Stir the cashew butter and maple together. I only made enough for two brownies, you can make more if you'd like. The ratio is equal parts of each. 
4. Enjoy the goodness of wholesome desserts with nutritional rewards :)

Raw Cherry Pineapple Sorbet

When I think of summer I think of fresh fruit, but unfortunately it's the winter, and fresh fruit costs a whole paycheck. To get my taste of summer I throw frozen fruit in the cart at Costco when I go with my parents. Costco is great, massive amounts of food for half the price. Anyway, this recipe is more of a blank canvas, you can make up your own sorbet with almost any different kind of frozen fruit. Give it a whirl and let me know!

I made mine with:
- 1 frozen banana
- 1/2 cup frozen cherries
- 1/2 cup frozen pineapples
- 2 medjool dates
- 3 to 4 tbsp almond or coconut milk


To make this, simply blend all the ingredients in a high powered blender ( I recommend the vitamix). You may need to add more almond milk to thin, but be careful not to add too much because then it will turn into a smoothie. Enjoy right away or put in the freezer and enjoy it later!

Raw Cashew Veggie Wrap

This wrap is the definition of the phrase, "delicious and nutritious." It has such great flavor and is an excellent source of raw phyto-nutrients!

Cashew spread:

• 1 cup raw cashews 
• 1/2 cup raw sunflower seeds
• 1/4 cup sesame seeds
• 2 cloves garlic 
• 2 tbsp nutritional yeast
• 1 tbsp extra virgin olive oil 
• juice of half a large lemon 
• 1 tsp tamari 
• 1/2 cup water (plus more to thin, if necessary)  

You will also need:

• collard green leaves 
• shredded carrots 
• tomato (cut into chunks) 
• avocado (cut into slivers)
• sprouts (of any kind) 
• mushrooms (of any kind) 

1. Blend all ingredients in a high powered blender until smooth.(can be a little chunky if you desire) 
2. Spread a generous amount of the cashew spread on two collard green leaves. 
3. Distribute the carrots, tomatoes, avocado, sprouts, and mushrooms evenly in the center of the leaf. 
4. Roll the leaf into a burrito looking wrap. Then wrap it again with the other leaf. Cut in half and enjoy! 

Raw Cleanse

This week I am doing a raw cleanse. What is a raw cleanse you ask? Ill tell ya. A raw cleanse is a detox where you consume only raw fruits, vegetables, nuts and seeds, as well as soaked grains and legumes. Everyone does their own cleanse differently, but I prefer to consume two raw green juices a day as well as three raw meals per day, for seven days. I also incorporate some raw snacks for my own sanity.This cleanse is supposed to clean and clear out your digestive system, detoxifying you of any chemicals and impurities your body has built up.The cleanse doesn't get rid of everything toxic in your body, but it sure makes you feel awesome, which is enough to sell me! It helps balance blood sugar, overall energy, and can really be a booster to your immune system.

For those of you looking to try something like this, I am going to post all my raw recipes that I make/eat this week as well as everything else I consume so that you can get an idea of what you may want to do for your raw detox. Something like this is definitely more fun when done with others, so grab a buddy and try it. What have you got to lose? 

Some tips:

-Drink water with and between every meal 
-take it easy; don't do heavy exercise and rest regularly
-get good sleep, try for about 8 hours a night
-eat slowly and chew thoroughly 



DAY ONE:

• 8 oz water

• 16 oz green juice (apple, celery, romaine, carrot,ginger) 

• fruit porridge (banana, pear, chia seeds, flax seeds, almonds, raw cocoa powder, raw honey, hemp seeds, almond milk)  
• 12 oz water 

• Apple 

• raw cashew greens wrap

• raw cashew creme pie 

• grapes
• 12 oz warm water with lemon
• clementine 
• pumpkin seeds 
• 12 oz water 

DAY TWO: 

• 8oz water 
• 12 oz green juice 
• raw apple and pear crisp 
• clementine 
• almonds and pumpkin seeds 
• 16 oz water 
• raw collard greens wrap 
• raw cocoa and carob brownies 
• 16 oz water 
• grapes 
• marinated portabella and sprout salad 
• 12 oz tea 

DAY THREE:

• 8oz water 

• 16 oz green juice 
• banana apple crisp 
• raw pumpkin seeds & raisins 
• cherry & pineapple sorbet 
• 8 oz water 
• large salad 
• raw pie 
• 12 oz tea 
• banana 
• carrots
• raw carob brownie

 DAY FOUR:

• 8 oz water 
• 16 oz green juice 
• apple and pear crisp 
• balsamic roasted vegetable wrap (not raw! This was my one cheat when I went out with the family for my moms birthday)
• sliver of raw cashew cream pie 
• 12 oz tea
• large green salad 
• cherry banana date sorbet 
• 8 oz water

DAY FIVE:

• 8oz water 
• 16 oz green juice 
• banana pear crisp 
• 12 oz tea/almond milk 
• raw collard green wrap with cilantro pesto 
• raw banana cherry sorbet 
• raw carob brownie 
• kale, Brussels sprouts & red onion salad 
• banana pineapple sorbet 
• 8 oz water 

DAY SIX:

• 8 oz water 
• apple crisp 
• salad smoothie (romaine, spinach, banana, berries, almond milk)
•  pumpkin seeds, raisins, almonds 
• apple 
• 20 oz water 
• 2 clementine
• raw carob brownie 
• kale and herb salad with sesame sunflower dressing 
• sliver of raw pie 
• 3 dates 
• 8 oz water 
• 12 oz tea 

DAY SEVEN:

• 8oz water 
• banana cereal (banana, pumpkin sesame chia flax and sunflower seeds, almond milk)
• 16 oz green juice 
• apple 
• clementine 
• 16 oz water 
• kale and herb salad 
• 2 dates 
• raw chocolate chip cookies 
• apple 
• green juice 
• 8 oz water 
• clementine 
• carrot 
• almonds 

How did it go? How did I feel?  

The first two days I felt hungry and light. When I eat raw foods (raw fruits and vegetables mostly) I tend to feel light and satiated throughout the day. Its a wonderful feeling; everything you eat makes you feel energized and non-groggy. You know that feeling when you want to sleep after you eat a big bowl of oatmeal, or a sandwich? Well with this detox, you don't have that. I felt really great for about five days, then I started to eat too much dried fruit and not enough vegetables. Gotta work on that balance. Well, this week was definitely fun and I would recommend this detox to anyone looking to get back on track to their diet regamine or interested in a raw food lifestyle!

Meatballs with Parsley Spinach Pesto

Meat? No, I did not use meat in this vegan savory meal. In fact, these meatballs are made primarily of walnuts and almonds, which are a great source of magnesium and copper!  Nuts provide lots of protein and good fats; consider them a gift from nature. For the pesto, I used parsley from my backyard. Fortunately the plant weathered the recent hurricane quite nicely. Parsley is rich in potassium, calcium, manganese, iron, and magnesium. Herbs are natures medicine, and thankfully we have access to so many of them! 

Alrighty, now for the good stuff. These meatballs are a great appetizer, a meal addition, or snack. They should be crispy on the outside and moist on the inside. They have a little kick from some red cayenne pepper I put in. 

Meatballs:

• 1 cup soaked almond**
• 1 cup soaked walnuts**
• 2 cloves crushed garlic
• 2 tbsp nutritional yeast
• 1 tbsp fresh chopped basil
• 1 tsp onion powder 
• 1 tbsp fresh chopped rosemary
• 1/2 tsp red pepper flakes
• 1 tbsp ground flax seeds
• 2 tbsp extra virgin olive oil 
• 1/2 tsp sea salt    

   **soak walnuts and almonds overnight in water
Parsley Pesto:

•  2 cups parsley 
• 1/2 cup raw cashews
•  1/2 lemon, juiced 
• 1/2 cup pine nuts
• 3 tbsp nutritional yeast 
•  1 avocado
•  2 cups baby spinach
•  1/2 cup broth or water
•  pinch of salt and pepper

 What to do:

1. Add soaked  walnuts and almonds to your food processor and pulse until nuts are chopped. Add the rest of the ingredients and blend until mixture is evenly combined. 
2. Lightly oil a nonstick cookie sheet. Roll the mixture into even balls and place them about 1 inch apart on the cookie sheet. 
3. Bake at 375 for 15-20 minutes or until crispy on the outside. 
4. For the PESTO: Combine all ingredients in your food processor and pulse until mixture is even in texture and consistency. 
5. Enjoy! 

Gluten free vegan chocolate chip cookies

Chewy, sweet, chocolatey, crunchy on the edges and chewy on the inside. These cookies have all of these wonderful characteristics and more. I put some maple sugar in them for a little bit of a twist on the traditional chocolate chip cookie.

• 1 1/2 cups blanched almond flour 
• 1/2 cup cashew flour**
•  2 tbsp maple sugar  
• 3 tbsp arrowroot powder 
• 1 tsp baking powder 
• pinch sea salt 
• 1/2 cup coconut nectar 
• 1/4 cup coconut oil (warmed to liquid)
• 1 tsp vanilla extract 
• 1/2 cup vegan chocolate chips 

1. Mix the first six ingredients together in a medium mixing bowl
2. Stir the coconut nectar, coconut oil and vanilla together in a small bowl
3. Combine the wet and dry ingredients together. Add the chocolate chips last
4. Bake at 350 for 8 to 10 minutes. Wait about 10 minutes for the cookies to cool. (they fall apart right out of the oven) Enjoy! 

** to make cashew flour: blend raw cashews in a high powered blender for a couple seconds or until the nuts turn to powder. 

Vegan maple pumpkin spice cake with cashew coconut icing

My birthday was this week! I decided to make a pumpkin cake because of this beautiful autumn season. Pumpkin is great because it adds flavor, nutrients and moisture to a cake. It can also act as a fat substitute. If you like pumpkin, you'll love this recipe!


For the cake:

• 1 1/2 cups whole wheat flour

• 1 cup maple sugar

• 2 tsp cinnamon

• 2 tsp ginger

• 1/2 tsp nutmeg

• 1/2 tsp cloves

• 1 tsp baking soda

• 1 tsp baking powder

• Pinch sea salt

• 1 cup pure pumpkin purée

• 1 tbsp vanilla extract

• 2 tbsp maple syrup

• 1/2 cup apple sauce

• 2 tsp apple cider vinegar

For the Streusel:

• 1 cup chopped toasted pecans

• 3/4 cup chopped dates

• 1 cup coconut flakes

For the icing:

• 2 tbsp coconut butter

• 1 1/2 cups raw cashews

• 1/2 cup lite coconut milk

• 3-5 dates

• 2 tbsp raw honey

• 1/4 cup pure maple syrup

DIRECTIONS:

CAKE:

1- Whisk all dry ingredients together
in a medium bowl.

2- Mix all wet ingredients together, except apple cider vinegar.

3- Combine thoroughly the wet and dry mixtures, then add the apple cider vinegar at the end.

4- Spray two cake pans, divide the cake batter evenly in both and bake at 375 degree for about 25 minutes.

STREUSEL:
- Chop pecans, dates and coconut and mix together. Set aside.

ICING:
- Add all ingredients to a high powered blender. Add more coconut milk to thin, add more cashews to thicken and add more dates or maple to sweeten.

ASSEMBLY:
-Place one of the cakes on a sizable plate. Spread some of the icing on the cake, then add the streusel. Place the other cake on the top. Ice the top of the cake generously. Garnish with toasted pecans and coconut flakes. Enjoy!

Stuffed peppers with cashew pinenut ricotta

Ah, winter has arrived! Tis the season for warm creamy vegetable dishes! These vegan stuffed peppers are truly decadent. My family loved them!

Ricotta 

• 1 cup soaked raw cashew

• 3/4 cup raw pine nuts 

• 2 cloves garlic 

• 2 tbsp nutritional yeast 

• pinch of sea salt 

• 1/2 cup water 
• juice of 1 lemon

• 1 tbsp dried chives 

• 1 tbsp parsley

• 1/2 tsp onion powder 

Stuffing

• 2 garlic cloves 

• 2 cups chopped portabella mushrooms 

• 8 cups chopped kale 

• 8 cups baby spinach leaves 

• 1 tbsp red pepper flakes 

• 1 1/2 cups cooked lentils 

• 1/2 cup cooked brown rice 

•  6 red bell peppers 

1.  To make the ricotta: Add all ingredients to your food processor. Add more water to thin for desired consistency.
2. To make the stuffing:  Water or broth saute the mushrooms and garlic until soft. Add kale and saute until soft. Add more water/broth as needed. Add lentils, spinach, rice, and red pepper flakes. Stir in Ricotta and mix until fully combined.
3. Assembly: Cut the tops of the red bell peppers, and take the core seeds out. Fill the peppers with the stuffing mixture. Put the loaded peppers in a cupcake pan and bake at 350 degrees for 25 minutes. Enjoy!

Banana Spice Muffins

These muffins are vegan and gluten free. Delicious and nutritious. They are nice and dense to comfort in these cold temperatures. 

 

• 1 cup date sugar/coconut sugar 

• 3 ripe bananas 

• 1 tsp vanilla extract 

• 2 tbsp ground flax

• 1/4 cup warm water 

• 1/3 cup coconut oil, warmed to liquid

• 1 3/4 cup brown rice flour 

• 1/3 cup arrowroot flour 

• 1 tsp baking soda 

• 1 tsp baking powder 

• 1 tsp cinnamon 

• 1 tsp xantham gum 

• pinch of sea salt 

• 1 cup chopped pecans or walnuts

• 1 cup chopped dates

1. Mix first five ingredients in a bowl and set aside for about 10 minutes, then add in the coconut oil.

   2. Whisk together all the dry ingredients, then stir in the nuts and dates. 

   3. Bake at 325 for about 25 minutes. Enjoy! 

Raw vegan cocoa crumble cookies

This morning I was craving rich chocolate. Decided to make myself a delightful treat.

For the cookies:

-1 1/2 cups shredded coconut
-1 1/2 cups pecans
-1 cup pitted dates
-1 tbsp raw honey
-1 tbsp raw coconut nectar
-2 tbsp 100% cocoa powder

*place coconut and pecans in food processor until finely ground. Add the remaining ingredients and process until fully combined. Form into balls and flatten to form a cookie shape.

For the icing:
-1 1/2 cups raw macadamia nuts
-1/2 cup raw cashews
-10 dates
- 1/4 cup coconut oil
-1/2 cup lite coconut milk
-1/4-1-2 cup pure maple syrup(depending on how sweet you like your icing)


* place all ingredients in high powered blender and blend until smooth. Add more coconut milk to thin. Or syrup to sweeten. Put icing in freezer for 20-30 minutes to firm, or in the fridge for a couple hours.

*spread a generous portion of icing on each cookie. Enjoy with a warm cup of tea!

Hearty kale and white bean soup

Ah tis the season for hot soup and warm sweaters! Last night I was in a soup mood, so I decided to throw together this soup, which turned out to be really great. 

Here are the ingredients:

• 1 small chopped yellow onion 

• 4 cloves garlic 

• 3 cups chopped kale 

• 1 roma tomato, cut into chunks 

• 5 medium baby bella mushrooms, sliced 

• 1 box/quart of low sodium vegetable broth 

• 1 tbsn fresh rosemary 

• 1 tbsn dried parsley

• 1 tbsn dried oregano 

• 1 roasted red pepper, cut into slivers 

• 1/4 cup hummus (I used homemade hummus, but store bought would work as well)

• 2-3 tbsn tomato paste (depending on how much tomato taste you like) 

• 1 can white beans 

• 1 cup fully cooked brown rice 
• salt and pepper to taste

1- Saute the onion and garlic in a dash of avocado, canola, or coconut oil (all can withstand higher temperatures) until onions are translucent. You may need to add water if they veggies start to stick. 

2- Add the kale, tomato and mushrooms. Once the kale looks soft and bright green add the vegetable stock as well as the remaining ingredients. Stir well. 

3- Let simmer for about 15-20 minutes. Enjoy! 

Banana chai pie

This summer I made so many raw pies with berries, nectarines, peaches, and basically anything in season. When I went to the food store yesterday they had organic bananas on sale for 99 cents that were bruised. I got 8 bananas for a buck! Sad but true: it made my day. So, I decided to make myself a sweet banana cream pie. Then decided cause it was winter I would spice it up and make the icing chai.

Alrighty, Here is the ingredients for the bottom crust:

• 1 1/2 cups raw pecans 

• 1 3/4 cup shredded coconut 

• 15-20 medjool dates

1- place pecans and coconut in your food processor until the mixture is finely ground. Then add the dates (about 5 at a time). Add enough dates until the mixture is sticky, but not sticking together. You want the texture to be "crust like" not soft. Press the mixture into a pie pan of your choice.

2- Now cut up about 4 or 5 medium ripe bananas. Layer them so that they cover the crust with one layer of banana.

 Now for the icing:

1/2 cup full fat coconut milk
1 cup raw cashews
1 tbsn pure maple syrup (or 2 if you like it super sweet)
2-3 dates
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ginger
pinch of cloves 

3-Place all ingredients in a high powered blender (such as vitamix). Add more coconut milk if the blender is struggling. Blend until nice and creamy.

4- Pour the creamy goodness evenly over the pie until it covers. You should have enough to just cover.

5-Sit back and enjoy with a cup of warm tea :)

** the pie is great right away, but its even better chilled in the fridge overnight! Also, make sure to keep in the refrigerator so that it doesn't spoil!  

Vegan protien packed lasagne

• 1 box brown rice lasagne 

• 2 medium zucchini, grated

• 2 large carrots, grated

• 2 cloves fresh garlic

• 1 cup soaked cashews (soaked 2 hours)

• 1 can garbonzo beans

• handful of chopped fresh basil

• 2 cups fresh chopped spinach 

• 1 jar of roasted red peppers

• 1 large jar low sodium tomato sauce (or 2 smaller jars)

• juice of 1/2 a lemon 

1. Cook brown rice lasagne noodles until al'dante. set aside. 
2.  Place soaked cashews, garbonzo beans, and lemon juice in blender with 1/4-1/2 cup water(to thin), and blend until mixture is smooth. 
3. Saute zucchini, carrots, and garlic until soft but still retaining good color. *use water to saute 
4. Smooth a thin layer of the tomato sauce in a large roasting pan.*glass works well, or nonstick 
5. Place another layer of the pasta, then vegetables (including spinach). 
6. Put another layer of pasta, then the cashew garbonzo mixture along with the freshly chopped basil. Continue with another layer of pasta, then layer with more tomato sauce, and the peppers. Finish with a final layer of pasta with the remaining tomato sauce. (if you used it all up already, just open another jar)

Raw granola

This recipe is truly one of my favorites. I just made it last week and it is already gone! My family loved it! This recipe is so easy and makes a great complex breakfast.

• 1 cup pecans (soaked 6-8 hours)

• 1 cup almonds (soaked 6-8 hours)

• 1 cup walnuts (soaked 6-8 hours)

• 1 cup raw sunflower seeds

• 1 large apple, peeled and cut into chunks

• 3/4 cup maple syrup

• 1 tbsn orange zest  

• 1 tsn vanilla extract

• 1 tbsn chia seeds

• 1/4 cup flax seeds
•  1 cup raisins

 Directions:  Place soaked nuts and sunflower seeds in your food processor and pulse/grind until nuts are in small pieces (about the size of pumpkin seeds). Move mixture into a large bowl. Place chopped apple, orange zest and vanilla in the food processor and mix until smooth. Add liquid mixture to the large bowl along with the remaining ingredients. Stir well. Spread evenly on your dehydrator sheets and dehydrate for 24 to 30 hours or until desired texture. 


Please let me know what you think!