Tag Archives: nuts

Candied Nuts

This recipe is excellent for coating in chocolate.

1/4 cup sugar
1/4 teaspoon salt
1 tablespoon honey
1 tablespoon water
2 cups nuts

Cover a large plate or cookie sheet with parchment paper, waxed paper, or greased foil. If you need a hard glaze, preheat the oven to 425°F.

Mix all ingredients except the nuts in a heavy pan on medium-high heat and stir occasionally for 3 to 4 minutes, until the sugar dissolves completely and turns golden. Add the nuts and reduce the heat to medium-low, and keep stirring the mixture for another two minutes, until it turns golden-brown.

If you want the harder glaze, put the pan in your preheated oven. Stir after five minutes and put back in for another five to ten minutes, keeping a close eye on them to catch the bright, shiny glaze. They burn easily if left too long.

Spread the candied nuts on the baking sheet to cool for ten minutes or so before breaking them into chunks. These chunks can now be used in chocolate recipes. Yields enough candied nuts for 2 batches of Fruit and Nut Chocolate Bars (page 163).

Fruit and Nut Chocolate Bar (page 163)

1/3 cup cocoa powder (heaping)
1/3 cup coconut oil
1/4 cup powdered sugar
1/3-1/2 cup trail mix

Melt coconut oil using a double boiler or solar oven. If you’re careful not to overheat the oil, you can also melt it directly on the stove or in the microwave.


Combine the cocoa powder and the powdered sugar in a mixing bowl. If your coconut oil isn’t already a liquid, take care of that now. Stir in the coconut oil. Add trail mix. Pour the mixture into a mold. This will make a standard chunky chocolate bar.

To make fruit & nut chocolate clusters, increase the amount to a cup of trail mix and dip out spoonfuls onto wax paper. It will hold together better if you allow it to cool slightly before spooning it out.

Here are some alternative ingredients to go in or on your chunky chocolate bars. Mix and match as appropriate:

  • Banana chips (sweet or salty)
  • Coarse salt
  • Fruits (dried/freeze-dried)
  • Nuts & Seeds (chopped
  • Puffed rice
  • Toasted coconut
  • Toasted oats
  • Wasabi peanuts
  • Candied flowers
  • Candied ginger
  • Candied nuts (page 167)
  • Candy cane (blended)

Fancy Spinach Salad (page 115)

Sometimes when I’m falling asleep at night, I’ll describe the dreams I’m about to be having. One night, I fell asleep describing this dish. Be sure to use a bowl that’s large enough for tossing!

Makes one bowl
Takes 20 minutes

2 tablespoons olive oil
2 tablespoons dried cranberries
1.5 teaspoons lemon juice
1 cup roughly chopped fresh spinach
2 tablespoons pine nuts, divided
2 tablespoons sweet nibs (page 123)
1 orange

Combine the oil, cranberries, and lemon juice and let them sit for 15 minutes.

In a bowl, add the mixture to the spinach and one tablespoon of the pine nuts, and toss everything well. At this point, if you’re really going for fancy, transfer the salad to a fresh dish.

Sprinkle the sweet nibs and remaining pine nuts on top of the salad. Cut the orange using the most decorative technique you know (we like the double twist) and use it to garnish the salad.

Date Balls (p. 60)

Recipe update from the tropics: you can substitute banana & tamarind for the dates. Then you have tamarind balls.  Also excellent.


Add these date balls to a platter along with other finger foods and all of a sudden your platter is extra fancy. The more finely you mince, the more elegant these date balls will look in the end—and the better they’ll hold together.

 

half a coconut, bowl-side up, no coconut water inside, still has its hair on the outside.

Makes 12 date balls
Takes 15 minutes

1 cup dates, pitted
1 tablespoon nibs
1 tablespoon shredded coconut (optional)
About 20 pistachios (12 whole plus 1 tablespoon minced)

Mince all the ingredients except a dozen of the pistachios. Combine the minced pistachios, nibs, and coconut.

One tablespoon at a time, roll the dates into cylinders or balls. Press a pistachio into the center, and work the nut and nib mixture into your ball like you’re breading it. That’s all! Voila! Date balls!

Ranger Cookies by Heidi Timm (p.66)

Note: All mentions of aquafaba in this recipe actually came from the publisher, not Heidi.  She’s probably fine with it, but we didn’t notice those edits to run them past her.


We spent so much of the winter at Heidi’s café writing this cookbook and eating the most amazing baked goods in the entire city. She was kind enough to share one of her recipes with us. So if you happen to have a friend with cows and chickens, or maybe you’re actually freegan, this is our highlighted dairy recipe.

Heidi suggests that vegans can swap Smart Balance for the butter and replace the egg with a smashed ripe banana or 3 tablespoons of aquafaba.

Makes 15–20 cookies
Takes 45 minutes

1 cups unbleached all-purpose flour
1/4 cup whole wheat pastry flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups old-fashioned rolled oats
1 cup pecans, toasted and chopped
1 cup dried sour cherries, chopped coarse
8 ounces bittersweet chocolate, chopped into small pieces or chocolate chips
3/4 cup (12 tablespoons, 1 1/2 sticks) unsalted butter, softened but still cool
1 1/2 cups packed dark brown sugar
1 extra large egg or 3 tablespoons of aquafaba
1 teaspoon vanilla extract

Preheat oven to 350°F (175°C), with racks on the top and bottom thirds. Use parchment paper to line 2 sheet pans and set aside.

Pour dry ingredients into a bowl.

In another bowl combine the oats, pecans, dried cherries and chocolate.

In the mixer cream together the butter and sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Slowly add the egg and beat until incorporated.

Gently sift, or with the mixer down to low, add the flour mixture to the bowl. Stir until just combined.

Finally incorporate the oats, nuts, fruit and chocolate with wooden spoon.

Use a 1/3 cup scoop, then press to 3/4 inch.

Bake the cookies, two trays at a time, for 12 minutes. Rotate at 6 mins. Cook until the cookies are uniformly golden, but still wet in the middle. They should appear slightly undercooked.

Remove from the oven and cool on the speed rack.