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Paleo/Primal Fruit (Non-Blender) Recipes

Page Contents:
—  Raw [Food Processor]  —
—  Served Cold  —
—  Cooked  —
Also see fruits in Appetizers and Snacks
Also see fruits in Frozen Desserts


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Raw: Bars

Raw Lärabars

Here I've included the basic formula I've come up with, which can be
tweaked to your liking. I've also included some ideas for flavors and
ingredients to get you started. If your bars seem too dry, you can add up
to 2 tbsp of warm water as needed. Alternately, if your bars come out too
wet, simply throw them in the dehydrator for a while until they firm up a
bit. My recipe makes about six 4 x 1.3 x 0.5 inch bars, depending on
whether or not you use fillings.

1 cup nuts:
    Almonds, walnuts, pecans, cashews, pistachios, peanuts, hazelnuts, etc.

1 cup sweet dried fruit:
    Dates, raisins, figs, prunes, etc. 

1 cup filling (optional):
    Dried cherries, dried blueberries, dried apricot, dried pineapple,
    cranberries, goji berries, more chopped nuts, dried coconut, chocolate
    chips, coffee beans, cacao nibs, shredded carrot, etc.  

2 - 4 tbsp flavoring (optional):
    Cacao, vanilla, cinnamon, citrus zest and juice, ginger, mint, cloves,
    coconut oil.

In your food processor, mix together fruit and nuts until a sticky,
workable dough is formed. Add flavoring, and process well. Add fillings,
and pulse until combined - being careful not to wreck the texture. Shape
into six equal sized bars, and wrap in parchment paper or plastic wrap. If
you're in a hurry, you can shape the dough into eight to twelve balls,
instead. Lärabars should keep in the refrigerator or freezer in an airtight
container for up to a month.

Below I've listed Lärabar flavors, and my best guess at how to recreate
them.

Apple Pie
    1 cup mixed almonds and walnuts
    1 cup dates
    1 cup mixed raisins and dried apple
    2 tbsp cinnamon

Banana Bread
    1 cup almonds
    1 cup dates
    1 cup dried banana

Blueberry Muffin
    1 cup cashews
    1 cup dates
    1 cup dried blueberries
    Zest and juice of 1 lemon
    1 vanilla bean, scraped

Carrot Cake
    1 cup mixed almonds and walnuts
    1 cup mixed dates and raisins
    1 cup mixed dried pineapple, shredded coconut, and carrot
    1 tbsp coconut oil
    2 tbsp cinnamon

Cashew Cookie
    1 cup cashews
    1 cup dates

Cherry Pie
    1 cup almonds
    1 cup dates
    1 cup dried cherries

Coconut Cream Pie
    1 cup mixed almonds and cashews
    1 cup dates
    1 cup shredded coconut
    2 tbsp coconut oil

Ginger Snap
    1 cup mixed almonds and pecans
    1 cup dates
    2 tbsp fresh ginger
    1 tbsp mixed cinnamon and cloves

Key Lime Pie
    1 cup mixed cashews and almonds
    1 cup dates
    1 cup shredded coconut 
    Zest and juice of 1 lime

Lemon Bar
    1 cup mixed cashews and almonds
    1 cup dates
    Zest and juice of 1 lemon

Pecan Pie
    1 cup mixed pecans and almonds
    1 cup dates

Tropical Fruit Tart
    1 cup mixed almonds and cashews
    1 cup dates
    1 cup mixed dried pineapple and shredded coconut
    Zest and juice of 1 orange
    1 tbsp coconut oil

From: Maggie at Rawified
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Raw Bar

2 cup of nuts (almonds / cashews / walnuts / pecans)
1 cup of (unsweetened) coconut
1 - 1 1/2 cup of Medjool dates (with pits removed!)
1 cup of dried apricots
1/2 - 1 cup of dried berries (cherries, cranberries or goji berries)
1/2 - 1 cup of seeds (sesame / sunflower / pumpkin)

Optional ingredients for flavor variations: Lemon zest, cinnamon, vanilla,
peppermint extract, Organic cocoa powder, ginger, carob.

Proportions do matter! Too much of the dry ingredients and the bars easily
crumble.

Process the nuts, seeds and coconut together. Add to a bowl.

Process dates and dried fruit until pureed.

Add the pureed fruit to the nuts/seeds and mix well. It should be a sticky
mess.

Line a casserole dish with plastic wrap and press the mixture into a
casserole dish, and place in the refrigerator. After a couple of hours, I
cut the bars up, put them into snack baggies to store back in the
refrigerator. They should keep for a week (if they don't get eaten before
then).

From: Breakaway Training's Blog
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Apple Pie Energy Bar

This one is pretty darn close to the Apple Larabar.

3/4 cups of dried apples
3/4 cups of pitted dates (about 18)
1/2 cup of raisins (sultanas)
1/2 cup of walnuts
1 1/2 - 2 tsp of ground cinnamon

In a food processor combine the apples, dates, raisins and cinnamon and
blend for a couple of minutes until a ball is formed.

Add the walnuts and blend until the walnuts are chopped to desired sized.

Press firmly onto a piece of parchment paper forming a large rectangle
about 1/2 inch wide.

Cool in the refrigerator for a couple of hours.

Cut into desired shape. Makes about 6-7 bars.

Store in an airtight container in the refrigerator

From: Edible Harmony
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Edible Harmony

Apricot Yummies

Sun-dried unsulfured apricots
Raw walnuts

Mix together equal parts of ground apricots and walnuts (Run through coarse
food grinder). Shape into flat squares or balls. May be rolled in shredded
coconut. These freeze very well.

From: Ten Talents Cookbook by Frank and Rosalie Hurd.
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Fruity Chews

Put thru a food grinder:
1 cup dates
1 cup dried apricots, unsulfured
1 cup raisins
1 cup walnuts or pecans

Add in and mix:
1 cup coconut shreds
3 Tbsp.fresh lemon juice

Pack smooth into flat pan lined with waxed paper. Chill and cut into
squares. May be rolled in fine coconut. Can be made into balls and
flattened with a walnut half. Freeze well.

From: Ten Talents Cookbook by Frank and Rosalie Hurd.
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Homemade Cherry Pie "Larabars"

1/2 cup organic unsweetened dried tart cherries
1/2 cup dates
1 cup crispy almonds, chopped
1/2 teaspoon cinnamon

Place dates and cherries in a food processor and process into a paste.

Add almonds and spices, then pulse until almonds are well ground

Remove paste from food processor and use your hands to form into bars.

Wrap tightly in wax paper and place in a sealed container. Can be kept at
room temp for several days or in the fridge for several weeks.

From: The Mommypotamus
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The Mommypotamus

Cherry Pie Bars

1 c. (160g) dried, unsweetened cherries
1/4 c. (40g) dried, unsweetened dates
1/3 c. warm water (for soaking fruit)
1 c. (120g) almonds
1/4 tsp. cinnamon
1/4 tsp. vanilla
dash salt

Soak the dried fruit in warm water for 5-10 minutes. Meanwhile, gather
remaining ingredients and pour into a food processor. Drain the fruit and
add to the food processor. Process for 30-60 seconds or until the mixture
sticks together when pinched with your fingers. Pour into a loaf pan and
press firmly into bars with a spatula. Chill for 10 minutes and then cut
into 6 bars. Store refrigerated for up to two weeks.

From: Sara at A Teaspoon and A Pinch. Found at Living Crunchy
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Easy Fruit Bar

1 tablespoon dried dates
2 tablespoons dried cranberries
1 tablespoon dried coconut

Dice the dates, then add the diced cranberries and the coconut. Mix
together into a ball and then lengthen into a snake shape. Flatten and
shape into a bar shape.

Wrap in tinfoil or plastic wrap and refrigerate until it hardens.

By Sistercooks. From: Food.com
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Homemade Fruit and Nut Bars

You can get creative and experiment with different nuts and dried fruits as
well as thrown in some seeds. If you find they don't clump or stick
together, add some extra dried fruit or a bit of water.

10 dried dates, pitted (often found in the produce section)
One cup raw almonds
1/4 cup raisins
A food processor

Pour the pitted dates, raw almonds, and raisins into the food processor.
Secure the lid.

Process ingredients for about two minutes, or until they are chopped and
mixed thoroughly. The fruit should appear smooth, yet you'll still be able
to see bits of nuts. The mixture will look like firm cookie dough.

Alternatively you could do the fruit fruit and then nuts second. Just be
sure not to puree them, the fruit should be well blended and the
nuts/seeds, a bit chunky, you don't want to make nut flour

Tear off a 12 in. x 18 in. piece of plastic wrap and lay it flat on a
counter or cutting board. Place the fruit and nut mixture in the center of
the plastic wrap.

Pull up the plastic on either side and begin to press it together to form
one large bar, keeping the layer of plastic between your hands and the
dough to prevent sticking. Squeeze the mixture firmly together - if it's
loose, it'll fall apart when you try to eat it.

You'll end up with a quarter-inch thick bar that's about 3 1/2 in. x 7 1/2
in. Alternatively, using water to wet your hands, pinch off small amounts
of the mixture and roll into small balls if you prefer.

Wrap the large bar tightly in the plastic. Place the bar flat in the
freezer for an hour to harden slightly, which will make it easier to cut
into bars.

Remove the large bar from the freezer, unwrap it, and place on cutting
board. Divide bar in half, and then cut each half into thirds, creating six
bars total.

From: Doug Cook RD
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Dried Fruit and Nut Bars

1/2 cup raw almonds
1/2 cup raw walnuts
1/2 cup dried figs (5 Turkish figs)
1/2 cup dried dates (10 deglet dates)
1/2 cup dried apricot (14 apricot pieces)
2 tablespoons goji berries
1 tablespoon coconut oil
1 tablespoon lemon zest
1 tablespoon warm water

Add nuts, figs, dates and goji berries to food processor. Process until a
sticky mix forms.

Add lemon zest, coconut oil, apricots and water and process - make sure mix
remains a bit clumpy.

Using your hands form mix into smalls balls, or bars. Bars will keep in an
airtight container in the fridge or freezer for up to 1 month.

From: Vicky at Avocado Pesto
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Almond/Cashew Date Energy Bars

2 1/4 cups dates
1/2 cup almonds
1/4 cup cashews
1/2 tsp vanilla
1/4 tsp cinnamon

Just chop the dates and toss them into the food processor. Place the
processed dates into a bowl. Next, toss the nuts into the food processor,
and give them a whirl. Add the nut pieces into the bowl with the dates. Add
any remaining ingredients and combine. (Tip: It helps to mix it together
with your hands.) If the mixture is too dry and won't stick together, try
adding more dates. Transfer the mixture onto a sheet of wax paper. Press
down into a large square or rectangular shape. Wrap up and cover with foil
or place into an air-tight container. Refrigerate until bar hardens. Cut
into individual portion sizes.

You can mix up the nuts to change the taste. Try almonds, walnuts, pecans
or cashews. Play around with nut butters, cinnamon and vanilla. Try adding
dried apricots, raisins or cranberries.

By: Kristin Teater at Examiner.com
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KLT

Sunshine Bars

1 c. (160g) dried, unsweetened pineapple
1/3 c. warm water (for soaking fruit)
1 c. (120g) cashews
1/4 c. (20g) unsweetened coconut flakes
1/2 tsp. lemon zest
dash salt

Soak the dried fruit in warm water for 5-10 minutes. Meanwhile, gather
remaining ingredients and pour into a food processor. Drain the fruit and
add to the food processor. Process for 30-60 seconds or until the mixture
sticks together when pinched with your fingers. Pour into a loaf pan and
press firmly into bars with a spatula. Chill for 10 minutes and then cut
into 6 bars. Store refrigerated for up to two weeks.

From: Sara at A Teaspoon and A Pinch. Found at Living Crunchy
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Raw: Desserts

Raw Apple Pie

Pretty much any combination of nuts will work for the crust, but pecans,
walnuts, and almonds are preferable. If you don't have raisins, you can use
dates instead - which will give your pie more of a caramel flavor.

3 cups nuts (pecans, walnuts, almonds)
1 cup raisins
4 medium apples (or 5 small apples)
1 tbsp cinnamon
1 tbsp apple cider vinegar (or lemon juice)

In your food processor, coarsely grind together the nuts and half of the
raisins until a workable dough is formed - do not over combine.  Take about
2/3 of the dough, and press it into the bottom of a pie pan. Set the other
1/3 aside to be used as topping.

Using a mandolin or your food processor, thinly slice the apples and place
in a bowl. Blend together the rest of the raisins with the apple cider
vinegar, cinnamon, 3 tbsp of water, and a couple of the apple slices to
form a paste. Pour the paste into the bowl with the apples, and toss -
being careful not to break the apple slices. Arrange the apple slices in
the pie, layering them so that their sides are slightly overlapping (like
how fruit always looks on tarts).

The dough that's set aside can be rolled out and cut into strips to make a
lattice topping, or you can crumble it over the top like an apple crisp if
you're in a hurry. Cut into 8 equal pieces, and keep in the fridge for a
couple of days.

From: Maggie at Rawified
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Raw Hot Cross Buns

2 cups raw almonds
1/2 cup raisins
2 tbsp raw honey
Zest of 1 orange
Zest of 1 lemon
1 tsp lemon juice
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg

1/4 cup raw cashews
1 tbsp honey
1 tsp water
1/4 tsp salt

In your food processor, grind almonds into a fine powder. Add 2 tbsp of the
honey, your spices, lemon juice, and about 2 tbsp of water.  Process until
a doughy consistency is reached. Lightly blend in the raisins, lemon, and
orange zest - avoid over processing, as you want to keep the raisins in
fairly large chunks. Divide the dough into 8 chunks, and shape into
roundish squares. Using a knife, make a cross on the top of each bun, and
set aside.

Grind cashews into a fine powder, making sure they get processed thoroughly
and evenly. You want the cashews to be blended as smoothly as possible, to
ensure a nice and creamy icing consistency. Mix in the remaining 1 tbsp of
honey, along with 1 tsp of water and a pinch of salt. Using an icing piper,
make a cross on the top of each bun in icing.

From: Maggie at Rawified
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Served Cold

Pomegranate Strawberry Jello

2 cups (16 oz) pomegranate juice
2 tablespoons honey
2 envelopes unflavored gelatin
1/2 cup strawberries, chopped

1. Bring 1 1/2 cups of pomegranate juice and agave just to a boil.

2. In a separate bowl place the remaining 1/2 cup of pomegranate juice.
Sprinkle with the gelatin and let it stand for 1 minute.

3. Add the hot pomegranate liquid to the cool pomegranate juice and stir
until the gelatin is completely dissolved.

4. Pour into molds or an 8×8 pyrex dish and refrigerate for 20-30 minutes
to cool. (Keep an eye on the jello. You don't want it to firm up or the
strawberry pieces won't sink into the jello).

5. Place pieces of strawberries in the molds and continue to refrigerate
another 20-30 minutes or until set.

6. If using a mold, dip the bottom of the pan in hot water making sure not
to submerge it and shake it to release on to a plate. If you made them in
individual cups, eat straight out with a spoon. (Makes 4-6 Servings)

From: weelicious
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Weelicious

Totally Junked Ambrosia Salad

2 tablespoons arrowroot powder
2 tablespoons water
2 cans fruit, juice of -- (15 ounce) your choice
water -- as needed
1/8 cup raw honey
4 cups fresh fruit * see note

* Go for at least 6 different fruits:
strawberries, kiwis, apples, grapes, peaches, pears, melon, tangerines,
oranges, blueberries, cherries, or pineapple.

In a medium saucepan mix the arrowroot powder and water until well blended.
Measure the juice from the cans of fruit, add enough water to make 2 cups.
Add the juice and water mixture and honey to the saucepan. Boil until the
mixture is clear. Let cool. Meanwhile, put the canned fruits in a large
serving bowl. Cut up the fresh fruit into the serving bowl. Pour the cooled
syrup over the mixed fruit. Chill for several hours before serving.

TIP: If you have no access to fresh fruit, 4 additional 15 ounce drained
cans of fruit may be used in place of the fresh fruit.

Recipe By: The Fat Free Junk Food Cookbook by J. Kevin Wolfe
Posted by addicts@winternet.com to rec.food.recipes on Jan 1, 1999.
Adapted by Patti Vincent
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Ambrosia Salad

1 can mandarin oranges -- drained
1 apple -- cut into small chunks
2 kiwifruit -- peeled and sliced
1 cup halved strawberries
1/2 cup coconut milk
2 tablespoons raw honey
1/4 teaspoon ground cinnamon
2 tablespoons toasted shredded coconut
Lettuce leaves

In a large bowl, add mandarin oranges, apple and kiwi and strawberries. Mix
well. In a small bowl, mix together coconut milk, honey, cinnamon and
toasted coconut. Pour dressing onto fruit. Mix well. Pour fruit mixture
onto lettuce leaves. Chill until ready to serve. Approximately 5 minutes.

Recipe By: Food In A Flash Show #FF2108
Posted by addicts@winternet.com to rec.food.recipes on Jan 1, 1999.
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Peeling Mangoes

Using a peeler, peel the mango. Then, hold the mango on the counter (works
best if on a towel, or a paper towel)  narrow edge and stem facing up. Get
a good sharp knife and allowing about 1" in the middle, cut down on each
side of the mango, so you have two 'halves' and the middle where the pit
is. If you meet resistance, move the knife toward the outside of the mango
until you can cut through.  Then cut as much as you can off the pit. Slice
and eat....oh yeah, either toss or plant (yeah, right) the pit. Patience
is the key.

From nospam5 in rec.food.cooking on Feb 13, 1999.
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Spiced Oranges

1/4 cup grape juice
3 Tbsp water
1 Tbsp raw honey
1 lemon slice
1 small (1 inch) stick cinnamon
1 whole clove
2 medium oranges, peeled and sectioned
fresh mint (optional)

In a saucepan, combine the first 6 ingredients. Cook over medium heat
until slightly thickened, about 15 minutes. Add oranges; simmer for 1
minute. Pour into a bowl and refrigerate. Discard lemon, cinnamon and
clove before serving, garnish with mint. Makes 2 servings.

Adapted from: Sue Ross in Quick Cooking, N/D '98
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Compotes and Puddings

Fruit and Walnut Compote

1 c. pineapple juice (drained from a 20 oz can of tidbits--save the
pineapple for some other use, not this recipe)
2 c. fresh squeezed orange juice (the oranges were more sweet than tangy)
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
1/2 c. currants
1 c. golden raisins
18 prunes (I used the soft/no-soak kind since that's all I could find. Hard
dried prunes would probably require additional juice.)
18 black mission figs (ditto soft/no-soak, same reason as above)
7 "golden" Turkish figs (traditionally dried; that's all I had on hand but
these were marvelous and next time I will use more of these and fewer of the
black mission figs)
24 Turkish apricots
Walnuts--however many you want (I used about a heaping handful of halves)

Heat juice and spices lightly. Add the whole fruit (don't chop), bring
almost to a boil, lower heat, and simmer gently 10-12-15 mins until juice
thickens and is reduced. Turn off heat and let sit till temp drops to
nearly room temp and then gently stir in walnuts. Serve. *OR* as I did
since I had to cook a day ahead of Christmas, store covered overnight in
fridge. The fruit continues to absorb the spiced juice and gets thicker to
where there really is no juice at all evident, just a sticky mortar-ness. :)
I wanted to serve it warm, so all I did was give it a gentle stir from the
bottom up (because the prunes will macerate if you're not careful) and put
it in the warming drawer of my oven while I prepared the rest of the meal.
__________________________________

All the traditional SAD recipes I looked at/adapted from called for soaking
the fruit in water and then adding copious/gross amounts of sugar. The more
recipes I read the more absurd it seemed to me to leach the sweetness out of
the fruit with water only to have to add sugar to put sweetness back in.
Why not use juice, I thought. And this with the mix of spices is probably
the essence of the incredibly delicious melding of flavors. I assure you my
recipe was sufficiently sweet to please any regular sugar-eater's palate,
which was the whole crowd of non-paleos I cooked for.

By Theola Walden Baker. Posted to the PaleoRecipe Mailing List, Jan. 2003
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Dried Fruit Compote

2 cups dates, cut in 1/4 pieces
2 cups dried apricots (cut)
2 cups black mission figs (cut)
2 cups dried peaches (cut)
4 cups apples (cut in slices, raw-firm-tart)
optional - 2 quarts of home canned pears

Place fruit in kettle big enough to allow fruit to swell. Cover with water
about 2 - 3". Let soak 1 hour if convenient. If not, bring to a boil, and
simmer 2 - 3 minutes. Add 2 T. arrowroot powder or agar-agar. Simmer 2
minutes more. Add 1 Tbsp. each lemon and ornage rind (Scrub the fruit well,
use the white part just below the color). When all the fruits are mixed it
should be quite thick. Remove from heat. Add 2 quarts of pears. Good warm
or cold.

From: Ten Talents Cookbook by Frank and Rosalie Hurd.
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Fruit Pudding

Serve this fruit pudding as a simple side or dessert with dinner guests. 
You can even impress your guests by baking the pudding in individual 
ramekins, which makes for a great presentation. Recipe inspired by Elana's
Pantry.

16 apricots, sulfur-free
8 prunes, pitted
6 eggs
2 cups water
1/2 cup raw pecans, roughly chopped
2 tablespoons pure vanilla extract
1 cinnamon stick, broken in half
Pinch salt

Preheat the oven to 350 degrees F.

In a large saucepan, bring water to a boil. Add in the apricots, prunes, 
cinnamon stick, and salt. Allow the mixture to simmer over heat for 30 
minutes.

Remove the cinnamon sticks and dump the remaining mixture (liquid as well) 
into a blender. Add the eggs and vanilla to the blender and puree until 
smooth.

Pour the fruit mixture into an 8 X 8 glass dish. Sprinkle the top with 
chopped pecans and bake in the oven for 35-40 minutes.

Remove from the pudding from oven and allow to cool and set for 10 mintues 
before serving.

From: The Whole Kitchen blog.
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Apples

Applesauce

16 lbs non-sweet apples
1/3 lb Ceylon cinnamon (less if you aren't using Ceylon)
16 oz water

Equipment: 16 qt stock pot, food mill, ladle, slotted spoon, spatula

Rinse apples in a clean sink. Cut apples into sixths, then into slices. Put
all into stock pot. Turn burner on low-medium. Stir every 15 minutes. Set
timer for 15 minutes. When all is soft turn off burner and let cool a while
before milling. Store beyond a 10 day usage in the freezer.

Condensed from my Applesauce Step-by-Step page
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Graur Razvan Ionut / FreeDigitalPhotos.net 10011038

Paleo Apple Dessert

6 lbs (more or less) of apples Cortland or any type that keeps it shape
when cooked
fresh shelled hazelnuts (or any nut of your choice) coarsely chopped
dried cherries coarsely chopped (or any other dried fruit you like...not too
sweet)
honey

Peel and core apples, quarter and slice thinly.
Line bottom of a 9" removable bottom baking tin (the ones that are used for
cheesecake) with a layer of apples tightly packed together, round sides out,
start from the edge and work your way in
Sprinkle with a few chopped nuts and cherries
Drizzle with a very small amount of honey (or omit if you want)
Continue making tightly interlocked layers of apple, nuts/dried fruit and
drizzled honey until you're apple 'structure' is about an inch higher than
the sides of the tin or until you run out of apples.

Put the baking tin into a another larger pan to collect any juices and place
in a 250 degree oven for about 5 hours or until the apples turn golden (like
caramel) and sink down into a juicy mass.

Refrigerate until needed (overnight or a few hours).

When ready to serve, remove the outer tin sides and the 'pie' should hold
it's shape and cut into pieces easily. For a fancy presentation, decorate
with edible flowers or some brightly coloured fruit or berries and serve.

By Sharon Knauer. Posted to the PaleoRecipe Mailing List, March 2001
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Apple and Quince Sauce

2 quinces, peeled, cored and diced
1 1/2 lb cooking apples, peeled, cored and cut into chunks
Juice 1 orange
Generous glass of port
1 cinnamon stick

Goes with: Roast Goose with Prune, Apple and Apricot Stuffing

Put the quinces into a pan with just enough water to cover, then simmer
gently for 30-40 minutes until tender. If necessary, boil hard to reduce
the water to just a few tablespoons. Add all the remaining sauce
ingredients, cover and cook until the apples have collapsed. Serve hot or
cold with the goose.

Note: If you don't have access to quinces, make the sauce without them,
adding a few spoonfuls of water to the apples.

Adapted from: Robin Cowdrey, posted to rec.food.recipes on April 15 2000.
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Maple Baked Apples

8 large tart red apples
1 cup pure maple syrup
16 dates
2 tsp grated lemon rind

Pare top half of apples, remove cores. Place apples in a large baking dish.
Stuff each one with 2 dates. Combine maple syrup with lemon rind and a
little water. Pour over apples and bake at 375F for 1 hour or until tender.
Baste with the syrup occasionally.
Serve warm or chilled. Can be made ahead for a nice breakfast.

From: Ten Talents Cookbook by Frank and Rosalie Hurd.
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Baked Apples

4 apples
1 cup raisins
1/4 tsp cinnamon
1/2 tsp vanilla
1/2 cup apple juice
1/4 cup walnuts, almonds or pecans, chopped
2 tbsp almond butter (optional)

Heat oven to 375F. Core and pierce apples with a fork in several places
around the center, to prevent them bursting. Mix raisins, nuts, butter,
cinnamon and vanilla in a small bowl. Fill center of each apple with this
mix. Place in a glass baking dish, and pour apple juice into the pan.
Cover with foil and bake about 30 minutes, or until tender.

From: Cooking Healthy with One Foot out the Door
      by Polly Pitchford and Delia Quigley
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Cinnamon Apple Chips

2 C. unsweetened apple juice
1  cinnamon stick
2  Red Delicious apples

In large skillet or pot, combine apple juice and cinnamon stick; bring to a
low boil while preparing apples. With sharp knife, slice off 1/ 2 inch from
top and bottom of apples and discard (or eat!). Stand apples on either cut
end and gently slice crosswise into very thin (1/8 inch) rings, rotating
the apple as necessary to get even slices. Drop apple slices into boiling
juice; cook 4 to 5 minutes until apple slices appear translucent and
lightly golden. Meanwhile, heat oven to 250 F. With slotted spatula, remove
apple slices from juice and pat dry. Arrange slices on cake-cooling racks,
being sure none overlap. With pot holder (rack will become hot from chips)
place racks on middle shelf in oven; bake 30 to 40 minutes until apple
slices are lightly browned and almost dry to touch. Let chips completely
cool on racks before storing in airtight container. Makes 2 servings.

From: Clelia (cmd at ICA.NET)
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Apple Crisp

You could coat apple slices with cinnamon and arrowroot. Add walnut pieces
on top, drizzle with a bit of honey and bake. That might be close to an
apple crisp.

From: Patti Vincent
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Fried Wild Apples

4   tbsp bacon grease
1/4 cup water
1/2 tsp cinnamon
4   strips bacon, crumbled
6   cups wild apples, cored and sliced thin

In a heavy skillet, heat the bacon grease. Add apples. Lower heat and let
the apples fry, turning often with a spatula, until barely tender. Add
water if the pan gets dry. When the apples are tender, sprinkle with
cinnamon; crumbled bacon. Serve over pork chops or ham.

From: Chris Fincham
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Apple Bacon

400 g (1 lb) bacon, fresh or cured
1 tbsp oil, if needed
2 onions, sliced
2-3 apples, cored and sliced
pepper
a few whole cloves

Cut the bacon into slices and fry them in a large frying pan at medium
heat. Turn them over a couple of times and fry until crisp. Remove from
pan, add oil if needed and fry onion rings and apple slices with the spices
at low heat until they are soft and beginning to color. Return the bacon to
the pan, stir and let warm through.

From: Viking Recipes
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Fried Apples and Bacon

3 or 4 apples peeled (or unpeeled) and chopped
1/2 lb. bacon (I like Walnut Acres Sunday Bacon, cured with pure maple with
no nitrates)

Fry bacon, drain and retain drippings. Fry apples in the hot bacon grease
until soft. Crumble bacon, toss with apples and serve.

From: Binnie Betten
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Maple-Cinnamon Applesauce

6 McIntosh or other tart apples, peeled and cut into 1-inch pieces
2 Golden Delicious or other sweet apple, peeled and cut into 1-inch pieces
1/4 cup water
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon

Combine apple pieces and water in a large saucepan. Bring to a boil, then
reduce heat to maintain a simmer. Cover and cook, stirring once or twice,
until the apples are very soft and falling apart, about 30 minutes. Mash
the apples to the desired consistency and stir in maple syrup and cinnamon.

Make Ahead Tip: Refrigerate for up to 2 weeks or freeze for up to 6 months.

Adapted from: EatingWell: September/October 2009
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EatingWell: September/October 2009

Bananas

Grilled Banana

Typical Swedish BBQ-dessert altered for increased "paleoness". Originally
they're supposed to be stuffed with chocolate and peanuts.

Split unpeeled banana along the length with a knife, but not all the way
through the "bottom skin". Stuff with almond butter mixed with lots of
carob and some grated coconut. Grill till the filling boils - enjoy!

By Erik Fridén. Posted to the PaleoRecipe Mailing List, June 2003
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Valentin Mosichev / 123RF Stock Photo 725489

Thai Bananas in Coconut Milk

1 14 oz can coconut milk
3 large bananas sliced
pinch of salt

Optional, for an Indian touch add:

crushed black pepper
turmeric
mustard powder
1 red chili (optional)
urad dal ?
curry leaves
oil for seasoning

On medium heat, simmer everything for 10 minutes. Serve immediately.
Makes 4 servings.

Adapted from a tag on a can of Thai Kitchen coconut milk
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Baked Bananas - Ginger

4 firm bananas
1 teaspoon olive oil
1-inch piece grated fresh ginger
1 tablespoon cinnamon
1/2 tablespoon nutmeg
1/2 cup raisins

Preheat oven to 375 degrees.
Peel and cut bananas in half, lengthwise.
Oil a baking pan and arrange bananas.
Sprinkle with cinnamon, nutmeg and raisins.
Cover and bake for 10 to 15 minutes.

From: Institute for Integrative Nutrition
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Institute for Integrative Nutrition

Baked Bananas - Pineapple

4 bananas
1/4 cup pineapple juice
1 teaspoon raw honey
1/8 teaspoon grated nutmeg

Preheat oven to temperature of 400 degrees.
From each banana, remove the stem end with the help of a sharp knife.
Down the length of each banana, remove a 1-inch wide strip of peel.
Combine together the pineapple juice, honey and nutmeg in a small bowl.
Use the juice mixture to brush the exposed banana flesh.
In a shallow baking dish, arrange the bananas.
Bake in preheated oven for about 25 minutes, occasionally basting with the 
juice, till the bananas are tender.

From: ifood.tv
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Baked Bananas

1 ripe banana
1 tablespoon lemon juice
2 teaspoons raw honey
1 teaspoon ground cinnamon

Peel banana and slice lengthwise
Line toaster oven with nonstick aluminum foil. Or if in a regular oven, 
just line a cookie sheet.
Preheat oven to 350 degrees
Lightly brush banana halves with lemon juice and place cut side up on the 
pan.
Spoon honey over bananas and sprinkle lightly with cinnamon.
Bake 10 minutes and remove from oven.

From: Recipezz.com
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Engrossed

Dates

Pecan-Date Snack Bars

One and one-third cups of pitted and roughly chopped Medjool dates
Two cups plain pecans (not roasted nor salted)

Preheat oven to 350 degrees.

Place dates in a medium bowl and cover them completely with water. Allow to
soak for 20 minutes.

Meanwhile, process the pecans in a food processor until they resemble the
texture of breadcrumbs.

When the dates are done soaking, drain the water. Add dates to the food
processor and process with the nuts until well-combined and dough comes
together into a ball.

Line a 7" x 11" baking pan with parchment paper - this makes clean-up
easier. (Two bread pans would make a great substitute if you don't have a
7" x 11" pan.)

Press dough evenly into the pan, pressing firmly with your hands to compact
the mixture as much as possible. (It's helpful to wet your hands with water
to prevent batter from sticking to your fingers.)

Bake for about 10 minutes, until the top looks a bit dry. Transfer to a
cooling rack and cool completely (about one hour).

Transfer bars (with parchment paper) to a cutting board, and cut into eight
bars. Enjoy!

These bars are also delicious when enjoyed frozen for increased sweetness
and firmness.

From: NaturalNews.com
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Pineapple

Sri Lankan Annasi (Pineapple Curry)

1	 	pineapple, fresh
25	grams 	onion (1 oz.)
2		green chili peppers (optional)
50	grams 	coconut oil (2 oz.)
1	x 	curry leaves
1/2	each 	lemon grass stems
1	teas. 	red chile powder (optional)
1/2	teas. 	mustard seeds
1/2	teas. 	turmeric
1/4	teas. 	salt
200	ml 	coconut milk (7 oz.)
1/2	teas. 	fennel bulb

Cut the pineapple in half lengthways, scoop out the flesh and cut into
cubes. Retain the half pineapple shells. Chop the onion and finely slice
the chiles. Heat the ghee and fry the onion together with the curry leaves
and lemon grass. Add the chile powder paprika powder, mustard, turmeric,
salt and pineapple pieces and cook for a few minutes until the pineapple is
soft. Remove from the heat and pour in the coconut milk. Sprinkle with the
fennel and allow curry to simmer for a further 10 minutes. Serve in
hollowed out pineapple shells, garnished with sliced chiles.

Adapted from: RecipeLand.com
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Antony Pateman © 2009 RecipeLand.com

Strawberries

Strawberries in Lemon-Lavender Sauce (to go with Patti's Carob Cake)

1 pint strawberries, halved (can be fresh or frozen)
juice of 1 lemon
1 t lemon peel
1-2 T raw honey
1 T lavender flowers (like Alvita bulk lavender tea)

Combine all ingredients except strawberries in a small saucepan. Simmer
until honey is dissolved, stirring frequently. Sauce will begin to thicken
slightly. Strain to remove lavender, return to saucepan and add
strawberries. Simmer until heated through and thickened slightly. Serve warm
over carob cake, or coconut ice cream, (or just off a spoon!)

I served Patti's carob cake like a layer cake: I made two 8-inch rounds,
then "frosted" the center with a bit of honey (for "glue"), and a generous
sprinkle of coconut. Then I placed the second layer on top, added the
strawberry sauce, and sprinkled on a lot more coconut. This is a very
beautiful presentation which must be assembled immediately before serving.
(Else, save the sauce and extra coconut on the side).

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000
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