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Tiny Treats Ebook Review and Recipe

Posted Nov 17 2012 12:11pm

I'm happy to be sharing a recipe book review with you today! Lisa Pitman  of Vegan Culinary Crusade and Nicole Axworthy  of A Dash of Compassion have outdone themselves on their first recipe ebook, Tiny Treats , which features all vegan and mostly raw dessert recipes. You know that anything sweet and healthy is up my alley so I was excited to hop into my kitchen and start putting the book to the test. I'm a big fan of the work of both these girls. Their blogs are filled with tasty recipes and gorgeous photos that are satisfying just to look at. I'm a very visual person so I enjoy looking at colorful and beautiful pictures (especially food). If you are too, I suggest you check out their blogs if you haven't already. Based on all of the above, I KNEW their book would be great - and it is!

Tiny Treats is full of amazing full page photographs of each recipe, and is very user friendly. The recipes are easy to follow and if your kitchen is already stocked with healthy ingredients like nuts, natural sweeteners, cacao powder, coconut oil, etc, then you will have everything on hand to make a treat whenever you feel like it. Being a Canadian too, I love their use of maple syrup! Good one girls ;) They also include all the right little tips all throughout the book.


Regardless of your preference in a dessert, you'll definitely find something to suite your taste. Choose from cookies to snack on like chocolate chip lavender or maple cinnamon macaroons... or bars to bring to a holiday party like pecan praline or hazelnut brownies. Carrot cake petit fours or coconut mango cupcakes would be great for entertaining, or try peach caramel crumble and fruit tacos in a chocolate crepe as perfect light dessert for the hot summer months. Masala chai affogato or cinnamon bun granola might be calling your name if you like spices - and those are only a few of the recipes you will enjoy in Tiny Treats .

What's also really cool is that the girls are donating a third of their proceeds to an Elephant Nature Park in Northern Thailand where Lisa volunteered last year.

So far I've made two recipes and both are wonderful...

The Maple Cinnamon Macaroons are my favourite of the two. They are beyond delicious and ridiculously easy to throw together, yet use only a few ingredients. I suppose that dipping the bottoms in chocolate could be optional but I recommend it for a super special treat. I think these would be a great gift served in a pretty tin.


I also tried the Samoa Bars which are pretty and would make a nice addition to a holiday platter. The funny thing is that I've never had a regular samoa bar or seen one so I had nothing to compare it to. The crust is very unique and the topping is the best part, in my opinion. I could eat it with a spoon! Little chunks of chocolate top it off.


The girls have generously offered to share one of their delicious ebook recipes with all of you. While I haven't made this recipe myself (yet!) I'm certain it's yummy. Just look at the photo and ingredients! Serve it with their almond yogurt.



Cinnamon Bun Granola
Ingredients
  • 2 cups (215g) rolled oats
  • 1/2 cup (95g) raw buckwheat groats
  • 1/2 cup (65g) raw walnuts, chopped
  • 1/2 cup (50g) unsweetened shredded coconut
  • 1/4 cup (40g) raisins
  • 1 tbsp (15mL) ground cinnamon
  • 1/2 tsp (2.5mL) sea salt
  • 1/4 tsp (1.25mL) fresh ground nutmeg
  • 1/2 cup (120mL) pure maple syrup
  • 1/4 cup (50g) Medjool dates, pitted
  • 2 tbsp (30mL) melted coconut oil
  • 2 tbsp (30mL) water
  • 2 tsp (10mL) pure vanilla extract
  • Instructions
  • In a large bowl, stir together the oats, buckwheat, walnuts,shredded coconut, raisins, cinnamon, salt and nutmeg.
  • Using a blender, blend the maple syrup, dates, coconut oil,water and vanilla extract into a smooth, thick sauce.
  • Pour the sauce into the bowl with the dry ingredients andstir until all the dry ingredients are well coated.
  • DEHYDRATOR METHOD
  • Transfer the granola to a Teflex-lined dehydrator tray and spread into a thin (about 1/2 inch thick), even layer.
  • Dehydrate for 8 to 10 hours at 115F.
  • OVEN METHOD
  • Preheat the oven to 300F.
  • Transfer the mixture to a baking tray lined with parchment paper and spread into a thin, even layer.
  • Bake for 25 minutes, gently stirring every 10 minutes to ensure even browning. Allow to cool completely before gently breaking into clusters.
  • Store in an air-tight container.
  • Yields 6 cups

  • I hope you check out Tiny Treats !

    In case you missed my last post, I'm getting ready to release another recipe ebook and you have a chance to win the very first copy. Simply guess the theme of the book in the comment section of this post  where I also posted my fluffy peanut butter mousse recipe.


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