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RAW CARROT BARS

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CARROT BAR FILLING

2 cups organic carrots grated

5-6 tbs. of raw organic almond butter

1 tsp. Simply Organic Orange Flavor

1 cup dried organic cranberries

8 organic dates

1 cup finely ground raw organic pecans (Terrasoul. Terrasoul.com or Amazon)

1 teaspoon Simply Organic cinnamon

1 tablespoon organic agave

2 teaspoons Simply Organic vanilla

1 cup organic pineapple drained very well (Native Forest. Amazon)

*Grind the dates and pecans to make a paste. Put them in a mixing bowl.

*Add the carrots, agave, vanilla, cinnamon, orange flavor, almond butter. Mix well.

*Add in the pineapple. Mix.

*Spread on top of the Crust (see below)

*Cover with plastic wrap and keep in the freezer.

CRUST:

1 1/4 cup finely ground walnuts
3 tbs. ground organic golden flax meal (Spectrum on Amazon)
1 tbs. Organic coconut butter, butter flavored (Nutiva, Amazon)
1 tsp cinnamon 
*Mix all ingredients together well, especially paying attention to the coconut butter so there are no chunks.
*Press down firmly into a square baking dish.  Lay a piece of parchment paper on the crust to press down evenly.  (I used the Pampered Chef stone, square pan).
ZUCCHINI BAR FILLING:
2 cup grated zucchini (squeeze some of the liquid out).

8 dates

1 tbs. Organic agave 
1/2 cup finely ground raw organic pecans
1/2 cup finely ground raw organic pumpkin seeds
1 tsp. Simply Organic cinnamon
3 tbs. Organic, raw sprouted pumpkin seed butter or almond butter. (Jiva. Amazon)
1 cup chopped organic pineapple chunks well drained (Native Forest 14oz can. Amazon)
1 vanilla bean (slit the bean down the middle and scrape out the black seeds) or 1 tbs organic vanilla (Simply Organic Amazon)
*Grind up the dates, pecans and pumpkin seeds to make a paste. I used a cusinart to grind them.
*In a mixing bowl, Mix the ground ingredients with pumpkin butter, pineapple chunks, cinnamon and vanilla.
*Spread on top of the crust in the square baking pan. 
*Cover with plastic wrap. Keep these bars in the freezer.
They will cut better and will never freeze solid because of all the nut oils. Let them firm up in the freezer so they are easy to cut.

RAW ZUCCHINI BARS

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Crust

  • 1 1/4 cup finely ground organic walnuts
  • 3 tbs. organic ground flax meal
  • 1 tablespoon Organic butter flavored coconut oil
  • 1/2 tsp organic ground cinnamon

Mix all ingredients together well, especially paying attention to the coconut butter so there are no chunks. Pat down firmly into a square baking dish. (I used the Pampered Chef stone, square pan). You can use a piece of parchment paper to pat down the crust.

Filling

  • 2 cups grated zucchini (squeeze some of the liquid out).
  • 8 organic dates no pits!
  • 1/2 cup finely ground organic raw pecans
  • 1/2 cup finely ground raw organic pumpkin seeds
  • 1 teaspoon Simply Organic cinnamon
  • 3 tbs. raw organic almond butter
  • 1 cup chopped dried apricots (my favorite Made in Nature).
  • 1 vanilla bean (slit the bean down the middle and scrape out the black seeds).
  • 1 tsp Simply Organic lemon flavor

Grind up the dates to make a paste. Mix in lemon flavor. Add all the rest of the ingredients. Spread on top of the crust in the square baking pan. Keep these bars in the freezer.

They will cut better and will never freeze solid because of all the nut oils.

APPLE PIE

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Ingredients

preheat oven to 350°

PIE DOUGH CRUST

3 cups organic gluten free flour

1 cup melted organic vegan butter flavored coconut oil (Nutiva. Thrive Market or Amazon)
7 tablespoons organic cold almond milk
2 tablespoons organic agua faba
1 tablespoon organic maple syrup or agave 
1 teaspoon salt 
1/2 teaspoon xanthan gum
This crust can be pre-baked for a no-bake filling or filled with fruit for a fruit pie or any custard filling.

THE APPLE PIE FILLING

7 cups organic peeled, sliced apples

1/8 cup organic butter flavored coconut oil (Nutiva. Thrive Market, Vitacost, Amazon

1 tsp. Organic Lemon Flavor

1 tsp organic ground cinnamon

1 cup of organic date sugar

2 tbs. Organic gluten free flour

4 tbs. coconut manna

DIRECTIONS FOR PIE FILLING

*In a large mixing bowl add 7 cups of peeled, sliced apples.
*In a measuring cup add 1/8 cup melted vegan butter, lemon flavor and ground cinnamon.

*Pour over the apples and toss the butter all over the apples.
*Mix 1 cup of date sugar and 2 tbs. gluten free flour in a separate measuring cup. Coat the apples with this mixture. Put the apples into the pie crust. Add 4 tbs. Coconut manna all over the top of the pie.
Cover the pie with the pie crust top.

Bake 350 degrees for 50 minutes.
After the 50 min. Turn up the oven to 400 degrees and bake an additional 10-15 minutes until the pie is golden brown.

Products I used:

Namaste organic gluten free flour (Whole Foods or Amazon)

Nutiva coconut oil

Lemon Flavor Simply Organic (coopmarket.com, Vitacost, I herb, Amazon)

Cinnamon (coopmarket.com or Simply Organic)

Date Lady Date Sugar (Ilovedatelady.com)

Wholesome Organic agave syrup (wholesome sweet.com or Amazon and Whole Foods)

Coconut Whipped Cream

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Refrigerate overnight 3 cans, 5.4 oz. of unsweetened organic coconut cream.
Refrigerate your bowl to get it ice cold.
Turn the can upside down and open it so you can easily drain the liquid from the cream.
Put the cream in the refrigerated bowl and whip it up.
Sweeten it with 1 tbs. agave powder (or more to taste) and 1 tsp. vanilla, while whipping it up.

PUMPKIN OR BUTTERNUT SQUASH PIE

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pie

Ingredients

  • 2 cups pumpkin or butternut squash (squash will make the pie sweeter)
  • 3 eggs
  • 1 teaspoon Simply Organic cinnamon
  • 1/2 teaspoon Simply Organic clove
  • 1 tsp. powder stevia
  • 1/2 tsp. salt
  • 1/2 cup date sugar
  • 2 cans unsweetened organic coconut cream
  • 1 gluten free pie crust

Directions

Pre-heat oven to 425 degrees.

In a blender add all the above ingredients except for the pie crust and coconut cream.
Blend it until all mixed together and smooth.
Pour it into the pie shell.

Bake it in the middle of the oven on 400 degrees for 20 minutes.
Turn down the oven to 350 degrees and finish baking the pie for
about another 40-45 minutes or until firm. Cover with parchment paper to keep it from being too brown.

Garnish with coconut whipped cream.

Look for the Home Made Pie Crust Recipe in Index.

TAPIOCA PUDDING

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tapioca

Ingredients

  • 1/3 cup small organic pearl tapioca
  • 3/4 cup water
  • 2 1/4 cup Almond Milk
  • 3 organic eggs separated
  • 1/4 cup organic agave syrup
  • 3 tbs. Organic coconut manna
  • 1 teaspoon Simply Organic lemon flavor
  • Lemon Rind from 1 lemon

Almond Milk

  • 1 cup raw organic almonds
  • 8 cups purified water
  • 10 whole organic dates

Making the Almond Milk

Soak overnight 1 cup raw almonds in 4 cups purified water.
I use a vitamix to blend the milk.
Drain and rinse the almonds.
Put almonds in processor along with 4 cups purified water, 10 whole dates.
Blend thoroughly, until liquified.
Squeeze the milk through a nut bag (whole foods, amazon)

Making the Pudding

In a sauce pan add the 1/3 cup tapioca and the 3/4 cup water. Allow it to soak for 30 minutes.
Add to the soaked, undrained tapioca, 2 1/4 cups almond milk, 3 beaten egg yolks.
Bring to a boil then simmer over low heat for 10 minutes. Keep stirring so it doesn’t stick.
After 10 minutes add Lemon flavor and the rind of 1 lemon, and
3 tbs. coconut manna. Stir well.
Now you will whip up the egg whites with the 1/4 cup agave syrup.
Beat it until peaks form. Fold  3/4 cups of tapioca pudding into the egg whites.
Folding the pudding and egg whites together. Fold in rest of the pudding into the egg whites.
Refrigerate. Serve when chilled.

BAKED APPLES

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baked apples

Ingredients

  • 3 organic apples, cored and cut in half with the skin left on
  • 1 cup organic apple juice
  • 1/2 cup dried chopped organic cranberries, apricots and dates
  • 1 teaspoon Simply Organic Lemon
  • 1 teaspoon Simple Organic cinnamon
  • 1/4 teaspoon Simply Organic Clove
  • 1/4 teaspoon Simply Organic Ginger
  • 1/2 cup finely ground organic walnuts (Terralsoul. Terrasoul.com or Amazon)
  • 1/2 cup finely ground organic roasted, salted pumpkin seeds (Go Raw. Thrive Market, Vitacost, IHerb, Amazon)

Directions

Pre-heat oven 350 degrees
In a saucepan add apple juice,lemon flavor, cinnamon, clove and ginger. Mix well. To that add all the chopped dried fruit. Bring to boil, turn down to low, cover and let cook about 30 minutes.
Add the ground walnuts and pumpkin seeds. Mix well.
In a baking dish, that has a lid, place the 6 halved apples, skin facing down. Place some of the fruit mixture on the white part of each apple.
Cover the baking dish and bake the apples for 30 minutes.
Be a beast, pick one up and eat it with your fingers.

ALMOND BUTTER COOKIE

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cookie

Ingredients

  • 3/4 cup puréed dates and figs (about 6 dates, 6-8 figs-size matters)
  • 1/2 cup melted vegan butter (Nutiva. Thrive Market or Amazon)
  • 1/2 teaspoon Simply Organic orange flavor
  • 1 egg or 1 flax egg
  • 1 cup organic almond butter
  • 1/4 cup organic carob powder
  • 1 tsp. Simply Organic vanilla
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. Xanthan gum
  • 2 1/2 cups very fine organic almond flour

Directions

Pre-heat oven 325 degrees
Combine all dry ingredients in a separate bowl.
Purée dates and figs in a cuisinart.
In a large bowl, with a hand mixer add vegan butter and orange flavor and beat well together.
Add egg and mix.
Add the almond butter and use the mixer to blend until it is totally mixed with the butter and egg.
Next comes the dry ingredients. Mix until smooth.
I baked these on a cookie sheet with parchment paper. (Easy clean)
Make the cookie dough into balls all the same size. Pat them down on the parchment paper to resemble a cookie the size you would want to eat.
These bake a little longer that a traditional cookie, about 20-25 min.
Check that they are slightly brown on the bottom. They will be soft.

APPLE CAKE

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applecake

Ingredients

2 cups cubed (small) organic apple pieces

1 teaspoon organic lemon juice
1 cup chopped organic dates
1/2 cup organic apple sauce
1/2 cup organic vegan butter (Nutiva. Thrive Market, Amazon)
1/2 cup organic coconut sugar
6 organic egg whites room temperature (I buy them in the carton)
Grated rind of 1 organic lemon
2 1/4 cups of sifted organic almond flour
1/2 cup organic tapioca flour
1 tsp baking soda

1/2 teaspoon xanthan gum
1/4 tsp. salt
1 teaspoon Simply Organic lemon flavor
1 teaspoon Simply Organic cinnamon
1/4 teaspoon Simply Organic clove
Optional: raw almond butter and raw shredded coconut

Directions

Preheat oven 350 degrees
Prepare an oblong baking pan with spray oil and lining it with parchment paper. Spray parchment paper.
Cube the apples. Evenly sprinkle the lemon juice over the cubed apples.
In a bowl measure and combine the dry ingredients, set aside.
In a separate bowl beat the 6 egg whites until it forms soft peaks, set aside.
In a large mixing bowl combine the vegan butter, applesauce, rind of 1 lemon,
coconut sugar, the cinnamon and clove and beat until smooth with an electric mixer.
Add the dry ingredients and use electric mixer to blend thoroughly.
By hand fold in the egg whites.
Pour evenly into the oblong baking pan.
Bake 40-45 minutes or until firm.

Before serving spread almond butter on first AppleCake slice, then add another piece on top, spread another layer of almond butter then top with shredded coconut.

SANTA CLAUS AND WATERMELON BALLS

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Now is the time to find these wonderful, delicious Santa Claus melons.
For an even fresher melon salad add citrus essential oils. I love the grapefruit.
Make melon balls. Collect at least 1/4 cup of the juice from the melons. I added 6 drops grapefruit essential oil to about 8 cups of melon balls. Add more oil if you like.
Pour over the melons. Toss and eat them up.