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Lean Green Logs

SERVES: 14 Logs

TIME: 90 minutes

TAGS:

  • Corn Free
  • Dairy Free
  • Egg Free
  • Low Sugar
  • Soy Free

by:  Debbie Adler

Sweet Debbie's Organic Treats: Allergy-Free and Vegan Recipes from the Famous Los Angeles Bakery

Ingredients

For the logs

  • 15 x 10-inch sheet of parchment paper
  • 1 cup water, plus 3 tablespoons for the date
  • and fig puree
  • 1/2 cup buckwheat groats
  • 10 Medjool dates, pitted and halved
  • 6 dried Calimyrna figs, de-stemmed and halved
  • 1/3 cup hemp seeds
  • 1/4 cup goji berries
  • 2 teaspoons cacao powder
  • 3/4 teaspoon spirulina powder
  • 1/4 teaspoon Matcha green tea powder
  • 1/4 teaspoon ginger powder
  • 1/8 teaspoon fine sea salt
  • 1/2 cup raw pumpkin seeds, roughly chopped

For the Chocolate Glaze

  • 1 four-ounce bar 100 percent unsweetened chocolate, chopped
  • 2 Tablespoons coconut oil
  • 2 Tablespoons coconut nectar
  • 1/8 teaspoon stevia powder
  • 1/8 teaspoon fine sea salt

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Preparation

1. Preheat oven to 375°F.  Line a 15 x 10-inch jelly-roll pan with parchment paper.

2. To make the logs, combine the 1 cup water and the buckwheat groats in a medium size saucepan and bring to a boil. Reduce the heat and simmer for about 15 minutes, or until all the water is absorbed. Spread the groats out on the prepared pan and bake in the oven for 30 minutes, or until the groats are very crunchy. There should not be a soggy one in the bunch. Toss the groats halfway through baking.

3. Combine the dates, figs and the 3 tablespoons water in a food processor or blender and puree. Spoon the date-fig puree into a large bowl.

4. Add the hemp seeds, goji berries, cacao powder, spirulina powder, Matcha green tea powder, ginger and salt to the date-fig puree and stir to combine. Fold in the toasted buckwheat groats and pumpkin seeds.

5. Take about 1 tablespoon of the “dough,” and with wet hands, shape it into a log. Place the log on the prepared pan that was used to toast the groats. Repeat until you have used up all the dough. Place the logs in the freezer to chill while you make the chocolate glaze.

6. To make the chocolate glaze, combine the chocolate, coconut oil and coconut nectar in a small microwave-safe bowl and microwave for 30 seconds at a time until the chocolate melts. Add the stevia and salt and stir to combine.

7. Take the logs out of the freezer, dip each into the melted chocolate and set back down on the pan. Place the glazed logs back in the freezer to chill for 2 hours.

Wrap each log individually in parchment paper or bakery tissue paper, place in a sealable plastic bag and keep frozen until ready to pack or eat.

 

Lean Green Logs

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