Tam Tims - Australia (Copycat Tim Tams Recipe)

MAKES 8

Ingredients

• 1 cup gluten-free plain flour, plus extra for dusting
• 2 teaspoons granulated stevia
• 1/3 cup raw cacao powder
• 75 g cold unsalted butter, diced
• 1/4 cup milk (any kind, though full-fat dairy is best)

Ganache

• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons rice malt syrup
• 2 tablespoons raw cacao powder

Chocolate Coating

• 100 g dark (85-90% cocoa) chocolate, chopped into small, even-sized pieces

Instructions

1. Preheat the oven to 180°C and line a baking tray with baking paper. 
2. Place the flour, stevia, cacao powder, butter and milk in a food processor bowl and process to make a firm dough. Transfer the dough to a lightly floured work surface and knead until smooth. Roll the dough out between two sheets of baking paper to make a rectangle (about 5 mm thick). Cut into 16 smaller rectangles. Transfer to the baking tray and bake in the oven for 10 minutes. 
3. Meanwhile, to make the ganache, place all the ingredients in a small bowl and beat until fluffy. (For a firmer frosting, set the ganache mixture in the fridge for 15 minutes.) 
4. Remove the biscuits from the oven and allow to cool. Once cooled, spread a thin layer of ganache over eight of the biscuits and top each one with another biscuit, sandwiching them together. Place in the fridge while you make the chocolate coating. 
5. Melt the chocolate slowly in a microwave (or in a heatproof bowl over a saucepan of boiling water, making sure the base of the bowl doesn't touch the water). Dip each biscuit sandwich in the melted chocolate and place on the baking paper. Return to the fridge to set before serving. Store in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 months. 

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Ina Garten's Ultimate Ginger Cookie, Paige-Style

Paige's Ginger Molasses Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1/4 cup white sugar
• 1/4 cup butter
• 1/3 cup unsulfured molasses
• 1 flax egg
• 1 1/4 cups chopped crystallized ginger (6 ounces)
• Granulated sugar, for rolling the cookies

Directions

1. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
2. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, butter, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the flax egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
3. Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Note: adapted from Ina Garten's Ultimate Ginger Cookie recipe. 

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Ray's Vegan Soul: Dessert Recipes

Ray's Vegan Soul Dessert Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

Vegan Date Cookie

Ingredients

• 1 cup soaked dates
• 1 ripe Banana
• 2 tablespoons of Almond Butter
• ¾ cups of Almond Meal
• ¾ cups of Quinoa Fakes
• 1 teaspoon of vanilla
• Pinch of salt 

Instructions

1. Add dry ingredients to food processor and pulse and wet ingredients and pulse until well mix. Place scoops of cooking on baking sheet and bake at 350 until firm Approximately 12 to 15 minutes.

Vegan Raw Cheese Cake 

Ingredients

Crust

• 1 cup of Dates
• 1 cup of Walnuts
• ¼ cup unsweetened Coconut
• Pinch of salt 

Cheese Cake Filling

• 1 ½ cup of Raw Cashews (soaked overnight)
• 1 lemon (juice from lemon)
• ¼ cup Coconut Oil
• ½ cup sweetener Maple syrup or agave
• 1 tablespoon of Vanilla extract 

Mango Glaze

• 1 cup of Mango
• ¼ cup of sweetener Maple syrup or agave
• 1 teaspoon of Vanilla extract 

Instructions

1. Crust combine all ingredients in food processor and pulse until crumbly. Press crust in springform pan. Blend ingredients for Filling and pour on top of crust. Blend glaze ingredients and spread on top of filing. Place in freezer until firm and remove from pan and serve.

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Oatmeal Creme Pies (Little Debbie Copycat)

Oatmeal Creme Pies (Little Debbie Copycat)

Source: Cooking with K.

Ingredients: Cookies

1 cup butter, softened
1 cup light brown sugar
1/2 cup sugar
1 large egg
2 tablespoons molasses
1 teaspoon vanilla
1 and 1/2 cup flour
1/2 teaspoon soda
1/2 teaspoon cinnamon
3 cups quick cook oatmeal
1/2 to 1 cup raisins (optional)

Ingredients: Marshmallow Creme

2 (7 oz.) jar marshmallow fluff
1 cup butter, softened
3 to 4 cups powdered sugar
1/3 cup heavy cream
1 teaspoon vanilla

Directions: Cookies

Preheat oven to 375 degrees F. Line cookie sheets with parchment paper; set aside.

In the bowl of an electric mixer using the paddle attachment, cream butter, brown sugar and sugar together until creamy smooth, scraping down the sides of the bowl occasionally.

Add egg, molasses and vanilla, cream until well incorporated.

In a medium bowl, sift together flour, soda and cinnamon. Add flour mixture to the creamy mixture and mix until well incorporated.

Add oatmeal 1 cup at a time and mix until all the oatmeal is well incorporated. Fold in raisins.

Using a 3 tablespoon cookie scoop, drop cookie dough onto the prepared cookie sheets far enough apart, so the cookies do not touch when baked.

Bake for 10 minutes or until cookies are still soft to the touch. They will be barely brown on the edges. Remove the parchment paper with the cookies onto a cooling rack. Do not remove the cookies from the parchment paper until they are completely cooled, or they will break.

Scoop 3 tablespoons frosting and place on the bottom of a cookie. Place the bottom of another cookie on top of the frosting. Slightly press down; set aside. Continue with remaining cookies.

Directions: Marshmallow Creme

In the bowl of an electric mixer using the wire whisk, cream the marshmallow fluff and butter until creamy smooth, scraping down edges.

Add 2 cups powdered sugar. Beat until creamy smooth. Add milk and additional powdered sugar (a 1/2 cup at a time) until mixture is thick and will hold together after scooping. Use the cream as needed to keep creamy and not too stiff.

Cook's Note: The marshmallow mixture needs to be very thick but not too stiff to keep the cookies from breaking when they are pressed together with the filling inside them.

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Vegan Pumpkin Oatmeal Chocolate Chip Cookies

Vegan Pumpkin Oatmeal Chocolate Chip Cookies

Source: Running With Spoons.

Prep time
10 mins

Cook time
10 mins

Total time
20 mins

Yields: 12 cookies

Ingredients

• ¾ cup whole wheat flour 
• ½ cup rolled oats 
• ¼ cup unrefined sugar 
• ½ tsp. baking powder 
• ¼ tsp. salt 
• 1 tsp. ground cinnamon 
• ½ tsp. ground nutmeg 
• ¼ tsp. ground ginger-fresh 
• ¼ cup honey 
• ½ cup canned pumpkin puree (not pumpkin pie filling) 
• 1 tsp. vanilla extract 
• 1½ Tbsp. coconut oil 
• ¼ cup dairy free chocolate chips (can also use regular) 

Paige's Recipe Notes:

• Add more sugar 
• Sub baking powder for dash of baking soda and 1 egg white

Instructions 

1. Preheat oven to 350ºF and lightly grease a cookie sheet or cover it with parchment paper. 
2. In a medium sized mixing bowl, combine flour, oats, sugar, baking powder, salt, and spices. Mix until well combined and set aside. 
3. In a separate bowl, combine maple syrup, pumpkin, and vanilla, then stir in oil to incorporate. 
4. Add wet ingredients to dry ingredients, mixing until just combined. Do not overmix. Fold in chocolate chips. 
5. Using a rounded tablespoon, drop dough onto prepared baking sheets, and flatten slightly. 
6. Bake 10-12 minutes, or until edges begin to turn golden brown. 
7. Remove from oven and let cool for 1 minute before transferring to a cooling rack to cool completely.

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Deirdre's Best Gluten Free Cookies

Deirdre's Best Cookies (Gluten Free)

Ingredients

• 1 cup creamy almond butter
• 1/4 cup honey *or less
• 1 egg
• 1 tsp vanilla
• 1 tbsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat oven to 350.
2. Beat all ingredients together
3. Using a large spoon to form balls, scoop batter onto a parchment paper lined cookie sheet (making sure you leave plenty of room in between each. *Add some to the top of the balls if looking for something sweet.
4. Bake for 12 minutes

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Quinoa Chocolate Chip Cookies (Simply Quinoa)

Vegan Coconut Oil Chocolate Chip Cookies

Source: Simply Quinoa.

Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours, 10 minutes

Yield: 18 - 20 cookies

Ingredients

• 1/2 cup quinoa flour 
• 1/2 cup brown rice flour 
• 2 tablespoons arrowroot starch (I haven't tried these with tapioca or potato) 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon sea salt 
• 1/2 cup coconut oil, softened 
• 1 cup coconut sugar 
• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) 
• 1 teaspoon vanilla extract 
• 1/2 cup vegan chocolate chips (I like Enjoy Life) 

Instructions

1. In a small mixing bowl, whisk together all dry ingredients and set aside. 
2. Beat together softened coconut oil and coconut sugar until creamy. Add flax egg and vanilla and beat until smooth. 
3. Add flour mixture into wet ingredients in three additions, mixing fully between each. Fold in chocolate chips. 
4. Cover bowl and chill dough for 1 - 2 hours. 
5. With 30 minutes left in the chilling, preheat oven to 350 degrees F and line a baking sheet with parchment paper. 
6. Remove dough from fridge and let sit for 5 minutes. Scoop 2 tablespoons of dough and shape into balls. Place on parchment and repeat until no dough remains. For a thicker cookie, leave balls as is, but for a thinner cookie, gently flatten them between your palms. 
7. Bake cookies for 9 - 11 minutes until edges are brown and crispy. 
8. Let cool on pan for 5 minutes, then transfer to a wire rack and cool completely.

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Ann Wigmore - Recipes for Sweets

Ann Wigmore's Recipes for Sweets

To make Pate or PIE CRUST
With almonds. In food processor:

• Add nuts
• Veggies (green onions, celery tomatoes,)
• Herbs lemon or lime juice

SWEETS

Raw Tembleque (Puerto Rican Dish)

• 2 C young coconut meat
• 1/3 cup pitted dates (3 large dates that have been soaking for a few hours)
• a bit of coconut water, if needed
• ½ tsp vanilla extract (chop up vanilla bean and soak it – 1 stick with water)
• cinnamon

1. Blend first four ingredients until smooth. Serve and sprinkle with cinnamon.

Note: can sub coconut with avocado for a pudding.
Note: put in ice cube trays, put in omega and make ice cream.



Mark Anthony Carrot Cake

• 2/3 C almonds, soaked and peeled
• 1 C raisings, soaked
• 1 C pitted dates soaked minimally
• 6 cups finely grated carrots
• 1.5 C shredded coconut
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 TB grated lemon peel

1. Process almonds, raisins, and dates through omega juicer with the blank plate or with food processor. 
2. Place in a large bowl. Knead in remaining ingredients until well mixed, but do not over handle. 
3. Frost with lemon cream frosting or decorate with nuts, raisins, coconut, carrots, etc. 
4. For best flavor and texture, refrigerate cake 4 hours or overnight before serving. It can be kept for a week.

Lemon Cream Frosting

• 1 C (full cup plus 2 dates) pitted dates, soaked 1 hour
• 1 C overflowing cup avocado
• 2 TB lemon juice
• 1.5 tsp grated lemon peel

1. Blend dates, avocado, lemon juice, and lemon peel in food processor or blender until smooth, adding soak water if necessary. 
2. For best texture, refrigerate frosting at least 6 hours or overnight before use.

Ice Cream

1. Take frozen pineapple and mango - process in food processor to make ice cream.

Apple Pie
The Crust:

• 2 cups almonds soaked min 12 hours, peeled
• 1 cups dried figs, cut in ½ soaked min 1 hr. (save soak water)

Note: can use dates or apricots.
Note: add nutmeg, cardamom, vanilla, cinnamon for flavor
Note: instead of nuts, sprout and dehydrate buckwheat.
Note: buckwheat, almonds, and grated lemon – not sweet crust.

1. With omega juicer (whole plate or food processor), pass almonds alone one time, then pass the almonds with the figs, mix well, pass the almonds with the figs a third time. 
2. In a pyrex dish container, spread the mixture evenly from the bottom to the sides. 
3. The crust could be done in advance and dehydrated for 12 H, or use fresh.

Apple Sauce (small apples)

• 5 organic apples, wholes, no core, and sliced in chunks
• ½ tsp cinnamon
• ½ vanilla bean, sliced whole and soaked in water

1. Blend well in vitamix.

Sliced Apples

• 7 organic apples, peeled, sliced thin thin with mandolin (save some slices to decorate on top)

Note: let sit in water and lemon to prevent oxidation (1/4 C water, ½ lemon juice).



Mise en Place

1. In pyrex container, put a layer of apple sauce, fresh apples, apple sauce, fresh apple, finish with apple sauce, decorate like a fan with apples, garnish with cinnamon. 
2. Save in fridge until served or put in dehydrator 2 hours before serving to warm up

Chocolate Sauce

• blended soaked figs.
• the water that figs were soaking in
• raw cacao powder

Chocolate Pudding 

• coconut pulp
• cocoa powder
• dates
• coconut oil
• coconut water

1. Blend.

Cookies

1. Use fig water. Mix with almond pulp. Add cocoa powder - make cookies.

Quinoa Rejuvelac (in a big glass jar)

1. Soak quinoa for 8 hours.
2. Then rinse 3-4 times a day for 2 days. Placed slanted on a dish drainer. When you see sprouts. Rinse in strainer 3 times.
3. Cover with water about 2 times heights of quinoa and let sit for 3 days. Strain and drink.
4. Lasts 3 to 5 days.
5. Shake a few times a day
6. Second time- save quinoa only, add double the amount of water not triple. Discard after that.

Pink Champagne

• quinoa rejuvelac
• cherries
• a few dates

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Pistachio Crusted Orange and Dark Chocolate Cookies (Better Nutrition)

Pistachio Crusted Orange and Dark Chocolate Cookies

Source: Better Nutrition.

Ingredients

• 1 flaxseed egg (1 Tbs. flaxseed meal plus 3 Tbs. warm water)
• 1 cup coconut sugar
• Zest and juice of 1 medium orange
• 1 cup vegan butter substitute
• 1½ cups almond meal
• 1 cup white rice flour
• ¼ tsp. salt
• 1 tsp. baking powder
• 1 cup vegan chocolate chips
• ¼ cup unsweetened dairy-free milk (e.g., almond, coconut, hemp)
• 1/3 cup unsalted pistachios, chopped

Instructions

1. Preheat oven to 350°F. Prepare two baking sheets by lining with parchment paper or baking mats. Set aside.
2. Combine flaxseed meal and warm water in small bowl, then set aside.
3. Add coconut sugar, orange zest and juice, and vegan butter into medium bowl. Combine ingredients with mixer on medium speed. Add in flaxseed mixture, almond meal, white rice flour, sea salt, and baking powder, mixing again on medium speed until ingredients are just combined. Do not over-mix, or dough will become tough.
4. Drop dough by rounded tablespoonfuls onto prepared baking sheet. Freeze for 5 minutes. After removing from freezer, press center of each cookie with thumb, then place tray into oven. Bake 18–20 minutes, until golden brown.
5. While cookies are baking, measure chocolate chips and dairy-free milk into small pot. Place over low heat, whisking constantly until mixture becomes smooth. Immediately remove from heat to avoid burning.
6. After cookies have been removed from oven, drizzle chocolate over each, and sprinkle with crushed pistachios. Freeze to solidify chocolate before serving.

Per cookie: 213 cal; 2g pro; 14g total fat (4g sat fat); 23g carb; 0mg chol; 136mg sod; 2g fiber; 13g sugars

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Banana Oat Cookies (Dr. Fuhrman)

Banana Oat Cookies

Source: Dr. Fuhrman.

Ingredients

• 1/2 cup raisins or chopped dates
• 2 medium bananas, mashed
• 1 1/2 cups old fashioned oats
• 1/3 cup chopped walnuts or almonds
• 1/4 cup unsweetened, shredded coconut
• 1 teaspoon vanilla
• 1/8 teaspoon cinnamon
• 100% fruit spread, any flavor, if desired

Instructions

1. Add 2 tablespoons water to dates or raisins and soak for 30 minutes. 
2. Preheat oven to 325 F. 
3. Combine the mashed bananas and the oats. Add the nuts, coconut, vanilla, cinnamon, and the soaked dates or raisins. Mix well. 
4. Drop by tablespoons onto a non-stick cookie sheet. If desired, flatten a little and make an indentation into the center of the cookie. Add the fruit spread. 
5. Bake for 13 minutes or until golden brown.

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Raw Baking - Cookies, Truffles, Fudge, Etc. (Whole Foods)

Whole Foods Baking Class: Guilt Free Delicious Decadence (Great Christmas Treats)

Cocoa Oat Truffles
Delicious, makes about 20 truffles.

Ingredients

• 1 cup rolled oats 
• 1 cup finely chopped pitted dates (double dates to 2 cups)
• ¼ cup unsweetened cocoa powder, divided 
• ½ cup almond butter 
• 2 tsp pure vanilla extract (he was using Madagascar)
• pinch grated nutmeg
• pinch of ground cinnamon (don’t be shy with the cinnamon)

Instructions

1. Place oats in the bowl of a food processor and process until finely ground. Add dates, 2 tbsp cocoa powder, almond butter, vanilla, nutmeg, and cinnamon and process until finely ground and sticking together. Place remaining cocoa powder in a shallow bowl. Roll truffle mixture to stick together. Roll truffles in cocoa powder and chill until ready to serve. 

Almond Chai Nog (Delish)

Ingredients

• 1 cup unsweetened almond milk or oat milk (he used unsweetened vanilla)
• 1 cup pitted medjool dates (he used almond 2 cups)
• one half teaspoon cinnamon
• small pinch all spice
• small pinch cardamom
• small pinch nutmeg
• one half teaspoon grated fresh ginger (you don’t need to remove the skin!)
• one quarter teaspoon vanilla extract 

Instructions

1. Blend all ingredients thoroughly until smooth. Serve chilled. Optional: for hot treat, warm the almond milk in a small saucepan being careful not to scorch prior to blending. 

Note: Can also make hot chocolate this way with almond milk and cacao powder.



Minty Chocolate Macaroons
Makes about 15 macaroons.

Instructions

• 1 cup unsweetened shredded coconut 
• one half cup tahini (sold raw in the produce section or in the dry section)
• one quarter cup raw cacao
• one quarter cup raw honey (or maple syrup)
• a couple of drops of mint extract 

Instructions

1. In a bowl mix together the shredded coconut and cacao. Add the tahini, honey, and mint extract. Mix together well. Form little macaroon balls and place on a pan with parchment. Top with more shredded coconut. Refrigerate for at least an hour. Enjoy (no need to refrigerate)

Raw Cookie Dough Bites 

(okay..i prefer the other two)
Makes about 15 bites.

Prep time: 15 minutes
Total time: 15 mins

Instructions

• 2 cups almond flour 
• one half teaspoon baking soda
• one quarter teaspoon sea salt (optional)
• one quarter cup coconut butter (solid but soft)
• 1 tablespoon honey (or maple syrup)
• 2 tablespoon almond butter
• 2 teaspoons pure vanilla extract 
• 1 cup mini dark chocolate chips or cacao nibs (terr amazon cacao nibs-pure chocolate) (he uses soy, dairy, and gluten free chocolate chips) (he used cacao nibs)

Instructions

1. Whisk together the flour, baking soda, and salt in a medium bowl. Combine the coconut butter, honey, almond butter, and vanilla in a separate, smaller bowl. Pour wet mixture into the dry mixture and combine well. Your own two hands to the best job of getting it all combined. If you find the mixture is too dry and crumbly, add a tablespoon of water at a time until to reach cookie dough consistency. Mix in the desired amount of chocolate chips or nibs and roll into 1 to 1 ½ inch-balls. Store in the refrigerator. They should keep for several days, although they tend to dry out the longer they are stored (if they last that long…)

No Bake Thumbprint Cookies 

Dr. Joel Fuhrman, author of Eat for Health.

Ingredients

• 3/4 cup pitted dates 
• 3 cups rolled oats 
• 1 1/2 cup smooth almond butter 
• 1/2 cup shredded unsweetened coconut 
• zest and juice of 1 orange 
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon sea salt 
• 3/4 cup 100% all-fruit preserves, such as cherry or apricot

Instructions

1. Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes. Reserve 1/2 cup of the soaking liquid, and then drain dates well. 
2. In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside. Transfer dates and reserved 1/2 cup soaking liquid to food processor and purée until smooth. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make a dough. 
3. Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done. Make an indentation in the middle of each cookie by pressing down with your thumb. Spoon a bit of fruit preserves into each indentation and chill for at least 1 hour before serving.

Nutritional Info
Per Serving:Serving size: 1 each, 180 calories (90 from fat), 10g total fat, 1g saturated fat, 0mg cholesterol, 30mg sodium, 16g carbohydrate (3g dietary fiber, 6g sugar), 6g protein



Raw Fudge 

(Curtis – health specialist said it was very good)
Makes 20 pieces

These moist, rich, chocolaty squares may become a new favorite treat. Note that they need to be stored in the freezer in order to keep their shape, as the mixture is very moist.

Instructions

1. Soak walnuts in cold water for 4 to 6 hours. Drain and place in the bowl of a food processor. Pulse until chopped. Add dates and pulse to chop, stopping frequently to scrape down sides. Add cocoa powder, vanilla and salt. Process until mixture is almost smooth, scraping sides as needed to keep mixture moving; the mixture will form a ball similar to dough with tiny bits of walnuts remaining. Transfer to an 8-inch square baking dish and press down evenly with wet fingers. Freeze for 4 to 6 hours until well chilled. Cut into squares. Store in freezer until ready to serve.

Nutritional Info
Per Serving:Serving size: 1 square, 130 calories (70 from fat), 8g total fat, 0.5g saturated fat, 0mg cholesterol, 60mg sodium, 16g carbohydrate (3g dietary fiber, 11g sugar), 4g protein

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Flourless Chocolate Chip Peanut Butter Cookies

Peanut Butter Chocolate Chip Cookie Dough Bites

Paige's Recipe Notes: NO FLOUR, NO OIL, NO WHITE SUGAR

Ingredients

• 1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
• 2 teaspoons vanilla extract
• 1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can us PB2 from gym to make healthier, check your labels) 
• 1/4 cup (80 grams) honey (agave would be amazing too!) 
• 1 teaspoon baking powder**
• a pinch of salt if your peanut butter doesn't have salt in it
• 1/2 cup (90 grams) chocolate chips

* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons. 

** If you need a grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot. 

Instructions

1. Preheat your oven to 350 F / 175 C. 
2. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined. 
3. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. 
4. With wet hands, form into 1 1/2" balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. Bake for about 10 minutes. 
5. Yields about 14 1 1/2" cookie dough balls.

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Chocolate Chunk Cookies (Epicurious)

Chocolate Chunk Cookies

Source: Epicurious.

Paige's Recipe Notes: From Gabby, my RA - Delicious.

Yield: Makes about 48 (3-inch) cookies.

Ingredients

• flourless cooking spray, for greasing 
• 1 cup sugar 
• 3/4 cup packed light brown sugar 
• 1 cup (2 sticks) unsalted butter, cut into small cubes, at room temperature 
• 2 1/2 cups all-purpose flour 
• 1 teaspoon baking soda 
• 1 teaspoon salt 
• 2 large eggs, at room temperature 
• 1 teaspoon pure vanilla extract 
• 2 cups bittersweet chocolate chunks or chips - use dark chocolate 

Instructions

1. Preheat the oven to 350°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. In a stand mixer fitted with the paddle attachment, beat together the sugars and butter on medium speed until light in texture and smooth, about 2 minutes. While that mixture is beating, sift the flour, baking soda, and salt into a bowl and set aside. 
2. Add the eggs, one at a time, to the sugar-butter mixture, followed by the vanilla, and blend until incorporated. With the mixer on low or using a wooden spoon, stir in the sifted dry ingredients. Scrape down the bowl as needed to blend evenly. Stir in the chocolate chunks. 
3. Using 2 spoons, drop the dough onto the prepared baking sheets, about 2 inches apart. If desired, slightly flatten the cookies before baking. 
4. Bake the cookies in batches, rotating the pans halfway through baking, until they are cracked on top but still slightly moist, 12 to 15 minutes. Transfer the cookies to wire racks and let cool completely. 

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Various Desserts + Jam Jar Salad Dressing

Angel Food Cake

ANGEL CAKE I

Sift twice: 

• 1 1/2 cups sugar

Sift separately before measuring: 

• 1 cup cake flour

Resift the flour 3 times with 1/2 cupful of the sifted sugar and: 

• 1/2 teaspoon salt

Whip on a platter until foamy: 

• 1 1/4 cups egg whites: 10 egg whites (2 tablespoons water or 1 tablespoon water and 1 tablespoon lemon juice)

Add: 

• 1 teaspoon cream of tartar

Whip the egg whites until stiff but not dry. Gradually whip in, about 1 teaspoonful at a time, 1 cupful of the sifted sugar. Fold in: 

• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract

Sift about 1/4 cupful of the sugar and flour mixture over the batter. Fold it in gently and briefly with a rubber scraper. Continue to do this until all the mixture is used. Pour the batter into an ungreased 9 inch tube pan. Run a knife through the batter in widening circles to break up the air bubbles. Bake the cake in a moderate oven 375° for 15 minutes. Reduce the heat to 250° and bake it until done, for about 1/2 hour in all. 

See preceding rule for Angel Cakes. 

A good angel cake may be made by this rule using: 

• 1 1/4 cups sugar
• 1 cup egg whites

The rest of this recipe part cannot be read.

ANGEL CAKE II

Part I

Combine and set aside: 

• 1 1/2 cups egg whites
• 2 1/2 tablespoons cold water
• 1 1/2 teaspoons cream of tartar
• 1 scant teaspoon vanilla
• 1 teaspoon almond extract
• 1/2 teaspoon salt

Part II

Sift, then measure: 

• 1 cup cake flour

Add and resift 6 times: 

• 1/2 cup sugar or confectioners' sugar

Beat Part I by hand or with an electric(?) mixer until well blended. Then ? with an egg beater until stiff but not(?) dry. Stop beating while the mixture is(?) still glossy. Fold in, about 2 ?spoonfuls at a time: 

• 1 cup sifted sugar

Fold in Part II lightly with a ? scraper, a little at a time. You ? then fold in: 

• 1 cup chopped black walnut ? meats or 3/4 cup blanched ? thinly sliced toasted almonds

Bake the batter in an ungreased ? inch tube pan. Run a knife through ? batter in widening circles to break ? the air bubbles. Bake the cake in a moderate oven 375° for 1/4 hour. Reduce the heat to a slow oven 250° ? bake it about 15 minutes longer until done. Invert the cake until ? cold. Remove it from the pan. ? it as desired.

Apple Honey Tart

Ingredients

• 2 large or 3 medium tart baking apples, such as Granny Smith
• 2 Tbsp fresh lemon juice or vinegar
• 3 Tbsp unsalted butter
• 1/3 cup Wholesome Sweeteners Fairtrade Organic Honey
• 1/2 tsp ground cinnamon
• 1/4 cup cream
• Zest of 1 large lemon
• 10-inch tart pan lined with pie dough

Instructions

1. Preheat oven to 425°F. Peel and core apples. Cut in half and then into 1/2" thick slices. Add 2 tablespoons lemon juice or vinegar to a small bowl of water. Dip apples into water, drain, and set aside. Bring butter, honey and cinnamon to a boil in a small saucepan over medium-high heat. Boil for 3 to 4 minutes. Remove from heat and slowly stir in cream, then add lemon zest. Cool for 10 minutes. 
2. While sauce is cooling, arrange apple slices in decorative pattern over the tart crust. Pour sauce evenly over apples and place in oven. After 12 minutes, lower heat to 350°F without opening oven and cook for another 20 - 30 minutes, until golden brown. Place under broiler for 1-2 minutes, watching carefully, for an even deeper caramelized look. Cool briefly and serve. 

Apple-Walnut Crumble

30 minutes prep time | Serves 6

Ingredients

For topping:

• 1 Tbsp vegetable oil
• 1 Tbsp xylitol or 2 tsp agave syrup
• 1 c old-fashioned oats*
• 1/2 c chopped walnuts
• Pinch of salt

For filling:

• 5 c peeled, chopped apples, such as Honeycrisp ? a blend of Granny Smith and Cortlands
• 3 Tbsp xylitol or 2 Tbsp agave syrup
• 1 tsp cornstarch
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 425°. 
2. In a small saucepan heat oil and xylitol or agave syrup over medium heat. Add oats and sauté for approximately 10 minutes, or until oats turn golden, stirring occasionally. 
3. Reduce heat to medium low. Add walnuts and sauté for an additional 3 minutes, stirring occasionally. Add pinch of salt and stir. Remove mixture from heat and set aside. 
4. In a large bowl, combine apples, xylitol or agave syrup, cornstarch, and spices. Toss well to coat. 
5. Place apple mixture into a glass baking dish. Sprinkle oat topping over. Bake for 25 to 30 minutes, until apples are tender. 

* This dessert can be made gluten free if gluten-free oats are used. 

Per serving: 314 Calories, 8 g Protein, 48 g Carbohydrates, 7 g Fiber, 11 g Total fat, 57 mg Sodium

Vitamins B12, C, E, Calcium, Manganese

Pecan Pie with Candied Ginger and Rum

Double-Crust Apple-Apricot Pie

ACTIVE: 1 HR; TOTAL: 4 HR | MAKES ONE 9-INCH PIE

Ingredients

• 2 cups pecan halves (7 ounces)
• All-purpose flour, for dusting
• Perfectly Flaky Yogurt-Butter Pie Dough (recipe, p. 122)
• 1 cup lightly packed light brown sugar
• 1/4 cup light corn syrup
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 3 large eggs
• 2 tablespoons rum
• 1/4 cup finely chopped crystallized ginger

Instructions

1. Preheat the oven to 350°. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool. 
2. Increase the oven temperature to 400°. On a floured work surface, roll out the dough to a 13-inch round; patch any cracks. Fold the round in quarters and transfer to a 9-inch glass pie dish; unfold the pastry and gently press it into the pie plate. Using scissors, trim the overhanging dough to 1/2 inch. Tuck the edge of the dough under itself and crimp decoratively. Line the dough with foil, shiny side down, and prick all over with a fork, piercing the foil and pie dough. Freeze for 15 minutes.
3. Fill the pie with pie weights or dried beans and bake in the lower third of the oven for 30 minutes. Remove the foil and weights. Return the crust to the oven and bake until lightly browned, about 12 minutes.
4. Meanwhile, in a heatproof bowl, combine the brown sugar, corn syrup, butter and salt. Set the bowl over a saucepan filled with 1 inch of simmering water and whisk in the eggs 1 at a time. Cook, whisking gently, until the filling is warm to the touch. Remove from the heat and whisk in the rum. 
5. Arrange the pecans in the pie shell and scatter the crystallized ginger on top. Pour the filling over the pecans. Bake for about 25 minutes, until the filling is jiggly but not cracked; cover the edge of the crust with strips of foil halfway through baking to prevent over-browning. Let the pie cool on a wire rack. Cut into wedges and serve.

Banana Bread

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar (1/2 cup - for less sweet)
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas) - Diane puts 4 bananas
• 1/3 cup plain low-fat yogurt
• 1 teaspoon vanilla extract
• Cooking spray

Instructions

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

South American Banana Bread

Coconut makes this South American banana bread extra moist. Preparation time: 20 minutes. Baking time: 1 hour. Makes 16 (1-slice) servings. 

Ingredients

• 1 cup sugar
• 1/4 cup soft margarine
• 1/2 cup liquid egg substitute (or substitute 2 eggs)
• 1 1/2 cups mashed ripe banana (3 to 4 bananas)
• 1/3 cup water
• 1 2/3 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. baking powder
• 1/4 cup coconut
• nonstick cooking spray

Instructions

1. Preheat oven to 350 degrees. In a large bowl, mix sugar and margarine. Add egg substitute. Stir until blended. Add bananas and water. Beat 30 seconds. Stir in remaining ingredients, except coconut, just until moistened. Fold in coconut. Spray bottom of a 9- by 5- by 3-inch loaf pan with cooking spray. Pour batter into pan.
2. Bake for about 1 hour or until knife inserted in center comes out clean. 
3. Cool 5 minutes. Loosen sides from pan and then remove loaf. Cool completely.

Cherry-Almond Clafoutis

TOTAL: 1 HR PLUS COOLING | 8 SERVINGS

Ingredients

• 1 cup granulated sugar, plus more for dusting
• 5 large eggs
• 1/2 vanilla bean, split, seeds scraped
• 3/4 cup all-purpose flour, sifted
• 3/4 cup plus 2 tablespoons almond flour or almond meal
• 1 teaspoon kosher salt
• 1 cup whole milk
• 1 cup heavy cream
• 12 ounces sweet cherries, pitted
• Confectioners' sugar, for dusting
• Sweetened whipped cream, for serving

Instructions

1. Preheat the oven to 350°. Butter a 10-inch round gratin dish and dust with granulated sugar. In a large bowl, whisk the 1 cup of granulated sugar with the eggs and vanilla seeds. Whisk in the all-purpose flour, almond flour and salt until just incorporated. Add the milk and cream and whisk until light and very smooth, 3 minutes. Pour into the prepared gratin dish and arrange the cherries on top. 
2. Bake for 35 to 40 minutes, until the clafoutis is set. Let cool. Dust with confectioners' sugar and serve with whipped cream. 

MAKE AHEAD: The clafoutis can be refrigerated overnight. Serve at room temperature. 

WINE: Sweet sparkling red wine: 2011 Tenimenti Ca'Bianca Brachetto d'Acqui.

Chocolate Cookie Cake

Ingredients

• 1 cup of each - margarine & crisco
• 1 1/2 cup of each - white & brown sugar
• 3 eggs
• 1 1/2 tsp vanilla
• 4 1/2 cups all purpose flour
• 1 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1 1/2 bags of chocolate chips = (3 1/2 cups)

Instructions

1. Preheat @ 325°
2. Cook for 45 minutes

Coconut Banana Bread

Ingredients

• 4 tbsp Superfood Protein blend
• 2 bananas, or at least 1 heaping cup of chopped bananas
• 4 fresh dates, pitted and chopped (soak in warm water if they are quite dry)
• 4 medium organic free-range eggs
• 1/4 cup coconut oil, melted
• 1 tbsp maple syrup or raw honey
• 1/2 cup coconut flour
• 1/2 tsp aluminum-free baking powder
• 1/4 tsp unrefined sea salt
• 1/2 tsp ground cinnamon

Tools You'll Need

• Loaf pan
• Oven

Instructions

1. Preheat oven to 350F (180C). 
2. In a bowl, mash the bananas with the chopped dates.
3. In another bowl, whisk the eggs until they are fluffy, then combine with the banana-date mash. Stir in the oil and maple syrup or honey. Add the flour, baking powder, salt and cinnamon. Combine well. 
4. Transfer the batter to a loaf pan, greased and lined. Flatten with a rubber spatula.
5. Bake for 35-40 minutes, or until a knife comes out clean. 
6. Serve while warm, or cool and store in an air-tight container in the fridge.

Coconut Chiffon Bundt Cake with Coconut Frosting

ACTIVE: 30 MIN; TOTAL: 2 HR 30 MIN

MAKES ONE 10-INCH BUNDT CAKE

CAKE

• 1 3/4 cups cake flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 1/4 cups sugar
• 1 cup sweetened shredded coconut
• 7 large eggs, separated
• 3/4 cup unsweetened coconut milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract

FROSTING

• 1 1/4 cups confectioners' sugar
• 1/4 cup unsweetened coconut milk
• Toasted shredded coconut, for garnish

Instructions

1. MAKE THE CAKE Preheat the oven to 350°. Lightly grease a 10-inch Bundt pan and dust with flour. In a large bowl, sift the 1 3/4 cups of cake flour with the baking powder, salt and 3/4 cup of the sugar. Stir in the shredded coconut. In another large bowl, whisk the egg yolks with the coconut milk, oil and vanilla. 
2. In the bowl of a stand mixer fitted with the whisk, beat the egg whites until frothy, 1 to 2 minutes. With the mixer on, gradually add the remaining 1/2 cup sugar and beat until the whites are glossy and soft peaks form, 1 to 2 minutes. 
3. Make a well in the center of the dry ingredients. Mix in the coconut milk mixture until incorporated. Stir one-fourth of the beaten egg whites into the batter, then carefully fold in the remaining beaten whites until no streaks remain. Scrape the batter into the prepared pan. 
4. Bake the cake for 45 to 50 minutes, until golden and the edges start to pull away from the pan. Transfer to a rack and let cool for 1 hour. Run a paring knife around the side of the cake to loosen it, then invert the cake onto a plate. 
5. MAKE THE FROSTING In a medium bowl, whisk the confectioners' sugar with the coconut milk until smooth. Spoon the frosting over the cooled cake, allowing it to drip down the side. Garnish with toasted shredded coconut.
6. MAKE AHEAD The cake can be stored at room temperature for up to 2 days.

Coconut Tart

Ingredients

Crust

• 2 cups flour
• 3 tsp.(?) baking powder
• 3 tbs sugar
• 1/2 tsp salt
• 1/3 cup shortening
• 1 egg, beaten
• 1/2 cup milk

Filling

• 2 2/3 cups grated coconut
• 3/4 cup sugar
• 1/4 tsp cinnamon
• 1/2 tsp ground nutmeg
• 3/4 cup nutmeg
• 3/4 cup water

Instructions

1. In a bowl mix flour, baking powder, sugar and salt. With a fork cut in shortening until it resembles breadcrumbs. Mix milk and egg together. Gradually add milk, tossing with fork until flour is moist and pastry cleans side of bowl. 
2. Divide ball of pastry in half. Shape each half into round, about 1/4" thick. Transfer one round into 9" pan. Set another 1/2 in the fridge.
3. In saucepan, combine filling. Simmer on med. heat until sugar dissolves and water evaporates. Stir frequently. Cool. 
4. Spoon filling onto pastry in pan. Cut the cooled pastry into 1/2" strips. Place 6 strips across filling. With next 6 strips weave a cross strip, from the centre as the first cross-weave. Bake at 350° for 30-40 mins.

Date-with-an-Angel Cookies

PREP: 15 MINUTES | BAKE: 8 MINUTES/BATCH | COOL: 1 MINUTE/BATCH | OVEN: 350°F

Ingredients

• Nonstick cooking spray or parchment paper
• 3 egg whites
• 1 teaspoon vanilla
• 1 cup sugar
• 1 cup all-purpose flour
• 1 cup chopped pitted dates
• 1 cup chopped walnuts or pecans, toasted
• Powdered sugar (optional)

Instructions

1. Preheat oven to 350°F. Lightly coat cookie sheets with cooking spray or line with parchment paper. In a large mixing bowl beat egg whites and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Slowly add the sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form and sugar is almost dissolved. Fold in flour, dates, and nus. 
2. Drop by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake 8 to 10 minutes or until bottoms are lightly browned. Let cool on cookie sheets for 1 minute before transferring to wire racks to cool completely. If desired, dust with powdered sugar. Makes about 36 cookies.

Nutrition Facts per serving (1 cookie): 70 cal., 2 g total fat  (0 g sat. fat), 0 mg chol., 5 mg sodium, 12 g carbo., 1 g dietary fiber, 1 g protein.

Banana Cake

German Chocolate Cake

One-Layer Chocolate Cake

BANANA CAKE

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 cup mashed ripe banana
• 1/2 cup buttermilk or sour milk
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon vanilla

Instructions

1. In a bowl combine flour, sugar, baking powder, baking soda, and 1/2 teaspoon salt. Add banana, buttermilk, shortening, eggs, and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 3 minutes. 
2. Pour batter into 2 greased and floured 8 x 1 1/2- or 9 x 1 1/2-inch round baking pans. Bake in a 350° oven for 30 to 35 minutes or till a toothpick comes out clean. Cool on racks for 10 minutes. Remove from pans; cool on racks. Serves 12.

GERMAN CHOCOLATE CAKE

Ingredients

• 1 4-ounce package German sweet cooking chocolate
• 1 2/3 cups all-purpose flour
• 1 1/3 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2/3 cup buttermilk or sour milk
• 1/2 cup margarine or butter, softened, or shortening
• 1 teaspoon vanilla
• 3 eggs
• Coconut-Pecan Frosting (see recipe, page 90)

Oven 350°

Instructions

1. In a saucepan combine chocolate and 1/3 cup water; cook and stir over low heat till melted. Cool. In a bowl combine flour, sugar, baking powder, soda, and 1/8 teaspoon salt. Add chocolate mixture, milk, margarine, and vanilla. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes. 
2. Add eggs and beat 2 minutes more. Pour into 2 greased 8 x 1 1/2- or 9 x 1 1/2-inch round baking pans. Bake in a 350° oven for 30 to 40 minutes or till a toothpick comes out clean. Cool on racks 10 minutes. Remove from pans. Cool on racks. Frost with Coconut-Pecan Frosting. Makes 12 servings.

ONE-LAYER CHOCOLATE CAKE

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup milk
• 1/4 cup shortening
• 1/2 teaspoon vanilla
• 1 egg

Oven 350°

Instructions

1. In a bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and 1/4 teaspoon salt. Add milk, shortening, and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 2 minutes. Add egg and beat 2 minutes more. Pour into a greased and floured 9 x 1 1/2-inch round baking pan. 
2. Bake in a 350° oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Cool on a rack for 10 minutes. Remove from pan. Cool thoroughly on a rack. Serves 8. 
3. Microwave directions: Prepare batter as above, except substitute softened margarine or butter for shortening. Grease the bottom of a 2-quart ring mold; line with waxed paper. Pour batter into the mold. Micro-cook, uncovered, on 50% power (medium) for 10 minutes, giving dish a quarter-turn every 3 minutes. If not done, cook on 100% power (high) for 30 seconds to 2 minutes more or till surface is nearly dry. Cool on a wire rack for 5 minutes. Invert onto a plate, remove waxed paper. Cool.
4. One-Layer Mocha Cake: Prepare as above, except add 1 to 2 tablespoons instant coffee crystals to the milk; stir to dissolve.
5. One-Layer Peanut Butter and Chocolate Cake: Prepare as above, except reduce the shortening to 2 tablespoons and add 1/4 cup peanut butter to the flour mixture.

Healthy Chocolate Cake

Ingredients

CAKE:

• 1 2/3 cups whole wheat flour
• 1 teaspoon baking powder
• 3 teaspoons baking soda
• 3 cups dates, pitted, divided
• 1 cup pineapple chunks in own juice, drained
• 1 banana
• 1 cup unsweetened applesauce
• 1 cup shredded beets
• 3/4 cup shredded carrots
• 1/2 cup shredded zucchini
• 4 tablespoons natural, non-alkalized cocoa powder
• 1/2 cup dried currants
• 1 cup chopped walnuts
• 1 1/2 cups water
• 2 teaspoons vanilla extract

CHOCOLATE NUT ICING:

• 1 cup raw macadamia nuts or raw cashews
• 1 cup vanilla soy, hemp or almond milk
• 2/3 cup dates, pitted
• 1/3 cup hazelnuts
• 2 tablespoons natural, non-alkalized cocoa powder
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350° F. 
2. Mix flour, baking powder, and baking soda in a small bowl. Set aside. 
3. In blender or food processor, puree 3 cups of the dates, pineapple, banana ??? and applesauce. 
4. Slice remaining 1/2 cup dates into 1/2 inch thick pieces. In large bowl, m??? sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, ??? vanilla and flour mixture. 
5. Add the blended mixture and mix well. Spread in a 9.5" x 13.5" nonstick ??? baking pan. 
6. Bake for 1 hour or until a toothpick inserted into the center comes out cl???.
7. ICING: Using a high powered blender*, combine all icing ingredients until smoot??? and creamy. Place a dollop over warm cake and serve. If desired, you ma??? spread on cooled cake instead. 

*A food processor may be used to combine icing ingredients but the icing will not be as smoo???

Special Buckwheat Banana Bread

Ingredients

• 1/2 cup chopped prunes or dried fruit
• 1 3/4 cups buttermilk
• 1/2 cup brown sugar
• 2 1/3 cups Hodgson Mill Buckwheat Flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1 medium banana

Instructions

1. Preheat oven to 325 degrees F. Prepare 1 medium loaf pan or 1 small and 3 miniature loaf tins, greased or lined with parchment or wax paper. 
2. Coarsely chop the prunes or dried fruit and place in a bowl. Pour buttermilk over fruit and let soak for about 10 minutes to plump the fruit. Combine flour, sugar, salt and baking powder into medium bowl. Stir in buttermilk mixture and banana until well blended. 
3. Spoon the batter into prepared pan or pans and work in corners with spatula. Smooth tops with spatula. Let rest for 10 minutes. 
4. Place the pans in the oven and bake for 45 minutes (30 minutes for miniature loaves), or until the loaves are a rich brown. Test done when a wooden toothpick inserted in the center comes out clean. 
5. Remove the bread from the oven. Turn the pans on their sides and gently pull the wax paper to slip the loaves onto a metal rack to cool. 

Jam Jar Salad Dressing

Ingredients

• 1/4 clove garlic, finely chopped
• Handful of fresh herbs, finely chopped
• 1 tsp dijon mustard
• 1 tbsp (15 mls) apple cider vinegar
• 1/3 cup (80 mls) extra virgin olive oil
• 1/2 tsp Superfood Greens powder
• Sea salt, to taste

Instructions

1. Peel and finely chop the garlic and place in the jar. 
2. Add the remaining ingredients to the jar. Place the lid on the jar and shake vigorously for 30 seconds.

Tip: This dressing will keep well in the refrigerator for 7 days. The jam jar makes it easy to store the dressing and to shake it up again when you next use it. 

Mini Apple Crumbles

MAKES 12 CRUMBLES

PREP TIME: 10 minutes

COOK TIME: 15 minutes

Ingredients

FOR THE CRUMBLE TOPPING

• cooking spray
• 1/2 cup rolled oats
• 1/2 cup whole-wheat flour
• 1 teaspoon ground cinnamon
• pinch kosher salt
• 1/3 cup maple syrup
• 2 tablespoons cold, unsalted butter, cut into small pieces

FOR THE APPLE FILLING

• 2 firm apples, peeled, cored, and diced
• 2 tablespoons maple syrup

Instructions

1. Preheat oven to 350°F. Lightly coat a 12-cup mini muffin pan with cooking spray and set aside. 
2. To make the crumble topping, combine oats, flour, cinnamon, and salt in a medium bowl. Stir in maple syrup until well coated. Use a fork to smash the butter pieces into the oat mixture until crumbly. Set aside. 
3. To make the apple filling, add apples, maple syrup, and 1/2 cup water to a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Remove from heat and let cool slightly. 
4. Meanwhile, place 1 teaspoon of the oat mixture into the bottom of each muffin cup. Use your fingers to gently press down to form a solid crust. Place 1 tablespoon of the apple mixture over each and top with remaining crumble, distributing evenly among all muffin cups. Bake for 10 to 15 minutes or until golden brown. Remove from oven, let cool to room temperature, then use an offset spatula or a butter knife to gently remove from pan. Serve at room temperature. 

Perfectly Flaky Yogurt-Butter Pie Dough

TOTAL: 20 MIN PLUS 2 HR CHILLING - MAKES ONE 9-INCH CRUST

Ingredients

• 6 ounces bleached all-purpose flour (1 1/4 cups)
• 1 stick cold unsalted butter - 5 tablespoons cut into 1/4-inch dice, the rest left whole
• 1/4 cup cold plain whole yogurt (not Greek-style)
• 1/2 teaspoon salt

Instructions

1. Measure the flour into a glass or ceramic bowl and freeze for 15 minutes. Freeze the 3-tablespoon-size chunk of butter for 15 minutes. Put the 5 tablespoons of diced butter on a plate and refrigerate for 15 minutes. In a glass measuring cup, combine the yogurt and salt with 1 tablespoon of cold water and refrigerate for 15 minutes. 
2. Using a pastry blender or two butter knives, cut the diced butter into the flour until the mixture resembles coarse meal. Using your hands, rub the mixture between your hands until all of the fat is evenly distributed and the mixture resembles fine oat flakes. Using a sharp knife or a cheese plane, very thinly slice the remaining 3 tablespoons of butter and freeze the slices for 5 minutes. 
3. Add the butter slices to the bowl. Toss gently to separate the slices and cut once or twice to combines them with the flour; the slices should remain cold and intact. Drizzle the cold yogurt into the bowl, using a rubber spatula to stir and toss as you drizzle. Continue tossing  the dough, scraping any off the spatula and the side of the bowl, until it is crumbly and evenly moistened. Press the dough into a 6-inch disk and wrap in plastic. Refrigerate the dough for at least 2 hours or overnight, or freeze for 1 month. 

TWO WAYS TO CRIMP A CRUST

1. The Thumb Crimp - To create an angled, wave-like edge, work on the bias, pinching the pie dough between your thumb and bent forefinger at even intervals.

2. Traditional Fluting - To create an even, triangular crimp, form a V with your thumb and forefinger, pressing the edge of the dough into the V with your other forefinger.

Potato Bread (Exuma Style)

Ingredients

• 2 c. coconut, shredded 
• 3 c. grated sweet potatoes
• 1 c. grated red sweet potato or pumpkin
• 1 c. sugar
• 3 c. flour
• 1 c. oil or shortening
• 2 c. water
• 1 orange rind
• 1 tsp. salt
• 2 Tbsp. cinnamon
• 3 Tbsp. nutmeg
• 1 Tbsp. black pepper

Instructions

1. Grease 3 loaf pans with shortening; set aside. Mix all ingredients except flour, water, and salt. Mix salt and water and add to mixture. Add flour; mix until firm. Pour into prepared loaf pans, spread a little water over the top to smooth off, and bake at 400°F. for 2 hours or until brown on the top. Allow to cool completely before slicing. 

Raw Apple Crisp

Serves 8

Ingredients

• 4 crisp apples, such as Honeycrisp, chopped
• 1/4 cup orange juice
• 3/4 cup pecan halves
• 3/4 cup hazelnuts
• 3/4 cup raisins
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon

Instructions

1. Put apples in an 8-inch square baking dish or 2-quart casserole dish. Drizzle with orange juice, toss until the fruit is coated and smooth the top. In a food processor, combine pecans, hazelnuts, raisins, ginger and cinnamon and pulse just until chopped. Spoon the nut mixture over the apple mixture and serve.

Apple Butter Pie

Sliced Sweet Potato Pie

Apple Butter Pie

MAKES 8 SERVINGS | HANDS-ON 15 MIN.

TOTAL 2 HOURS, 50 MIN

Ingredients

• 8 oz. gingersnaps
• 3 Tbsp. butter, melted
• 1 (14-oz.) can sweetened condensed milk
• 1 cup spiced apple butter
• 3 large egg yolks
• 1 1/2 tsp. apple cider vinegar
• Garnishes: whipped cream, crumbled gingersnaps

Instructions

1. Preheat oven to 350°. Pulse gingersnaps in a food processor 20 times or until finely ground. With processor running, pour butter through food chute, processing until blended. Press mixture into a 9-inch pie plate. 
2. Bake at 350° for 15 minutes. Cool on a wire rack 5 minutes. 
3. Meanwhile, whisk together sweetened condensed milk and next 3 ingredients. Pour into prepared crust. Bake at 350° for 15 minutes. Chill 2 to 24 hours. 

Note: We tested with Smucker's Spiced Apple Butter.

Recipe from Sheri Castle, Chapel Hill, NC

Sliced Sweet Potato Pie

MAKES 8 SERVERS | HANDS-ON 20 MIN

TOTAL 3 HOURS, 15 MIN

We love the layered look of this ever-so-sweet streusel-topped treat. 

Ingredients

• 1/2 (14.1-oz.) package refrigerated piecrusts
• 2 1/2 lb. small, slender sweet potatoes, peeled and cut into 1/8-inch to 1/4-inch rounds
• 1/2 cup granulated sugar
• 2 (4 x 1-inch) orange peel strips
• 1/2 cup firmly packed light brown sugar
• 2 Tbsp. all-purpose flour
• 2 tsp. pumpkin pie spice
• 1 tsp. loosely packed orange zest
• 1/2 tsp. table salt
• Streusel Topping

Instructions

1. Preheat oven to 375°. Fit piecrust into a 9-inch deep-dish pie plate; fold edges under, and crimp. Bring potatoes, next 2 ingredients, and 1 cup water to a boil in a Dutch oven. Cover, reduce heat to medium, and simmer 6 minutes or until potatoes are just tender. 
2. Transfer potatoes to a large colander, reserving cooking liquid. Rinse potatoes with cold water. Transfer cooking liquid and orange peel strips to a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 10 to 12 minutes or until reduced to 1/4 cup. Reserve 2 Tbsp. potato-orange liquid; discard remaining liquid. 
3. Transfer potatoes to a bowl; toss with brown sugar, next 4 ingredients, and reserved 2 Tbsp. potato-orange liquid. Spoon into crust; sprinkle with streusel. 
4. Bake at 375° for 1 hour and 5 minutes to 1 hour and 15 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Cool completely. 

Streusel Topping

Stir together 3/4 cup coarsely chopped pecans, 1/4 cup plus 1 Tbsp. all-purpose flour, 1/4 cup firmly packed light brown sugar, 3 Tbsp. melted butter, 1 Tbsp. granulated sugar, 1/4 tsp. pumpkin pie spice, and 1/8 tsp. table salt. Let stand 30 minutes. Crumble into small pieces. MAKES 1 1/4 cups

Recipe from Sheri Castle, Chapel Hill, NC

Spice Cake

Ingredients

• 2 c. flour
• 1 1/2 c. brown sugar
• 2/3 c. butter
• 1 1/4 c. milk
• 2 tsp. baking powder
• 1/3 tsp. salt
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1 tsp. allspice
• 1 tsp. mace
• 1 tsp. orange rind
• 1 tsp. vanilla flavor
• 2 tsp. cloves
• 3 eggs

Instructions

1. Prepare cake pan by greasing with shortening and dust with flour. Mix all ingredients in a large mixing bowl until well blended. Pour into prepared pan and bake at 350°F. for 1 hour or until cake is done.

Healthy Chocolate Frosting Recipe 

Instructions

1. In a mixing bowl, mix equal amounts of raw cacao powder and water or non-dairy milk until you achieve a smooth, spreadable consistency. 
2. Add your favorite liquid sweetener (agave syrup, maple syrup, etc.) and mix until evenly distributed. Add a little at a time, tasting, until the desired sweetness is achieved. 
3. OPTIONAL: For added smoothness and nutritional benefit (but also calories and healthy fats), add a little coconut oil until desired smoothness of consistency is achieved. 
4. Spread on top of your favorite protein bar or dip some strawberries or bananas for a tasty treat.

Pumpkin Bread

Ingredients

• 1-1/2 cups cooked and mashed or canned pumpkin
• 1 cup sugar
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 cup nuts, coarsely chopped

Instructions

1. In a medium sized mixing bowl stir together pumpkin and sugar. Add milk and oil; mix well. Sift or stir together flour, baking soda, cinnamon, salt, cloves and ginger. Add to pumpkin mixture. Add nuts. Pour into 4 greased and lightly floured 6x3x2" loaf pans. Bake in 350°F. preheated oven for 35 to 40 minutes. Cool 10 minutes and remove from pans onto wire rack. Cool completely. This freezes well. Yield: 4 small loaves.

Fig Food Pumpkin Pie

Ingredients

• 9" crust
• 1 box Fig Food Organic Pumpkin
• 1 c. unsweetened soymilk
• 3/4 c. brown sugar
• 3 T. ground flax seed
• 1 t. vanilla extract
• 1 t. ground cinnamon
• 1/2 t. salt
• 1/4 t. ground ginger
• 1/4 t. ground nutmeg
• 1/4 t. ground allspice

Instructions

1. Preheat oven to 425°. Combine soymilk, vanilla extract and ground flax seed in a blender, mix, and let stand for 15 minutes. Add remaining ingredients, and blend until smooth. Pour into crust. Bake 10 minutes at 425°, then reduce oven temperature to 325° for about 60 minutes or until filling is set. Set on wire rack to cool, then refrigerate overnight. See figfood.com for more tips and optional recipes. 

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