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LEMON RASPBERRY BARS

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lemon bars

*Bar Crust
1 – 1.3oz package of “Natures All”organic dried raspberries or blueberries (Amazon, Whole Foods)
1 cup organic almond flour (Anthony’s Goods. Anthonysgoods.com, Amazon)
3 tbs. Organic vegan butter (Nutiva. Thrive Market or Amazon)
3 tbs organic agave syrup (Thrive Market, Vitacost, IHerb)
1 tsp Simply Organic vanilla flavor
1/2 teaspoon Simply Organic lemon flavor

Grind up the dried fruit then mix all the above ingredients together.
Spray oil on an 8×8 pan
Firmly pat the crust into the square pan. Set aside and make the filling.

Preheat the oven at 350

*Lemon filling
1 cup kite hill ricotta
1 – 8oz pkg. kite hill almond cream cheese
1/2 cup organic agave
3 tsp stevia
1/3 cup organic lemon juice
2 tbs lemon zest
1/2 teaspoon Simply Organic lemon flavor
1 organic flax egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water. Mix and let rest for 7-10 minutes)
1 1/2 tbs organic arrowroot powder (Anthony’s. Anthony’s.com or Amazon)

In a food processor whip up the two almond cheeses for a minute
Add all the rest of the ingredients and whip for another 3-4 minutes
Evenly spread the lemon filling on top of the crust
Bake for 30-35 minutes
Cool and cut into bars
Sprinkle with Agave Powder

BUTTERNUT SQUASH ALMOND RICOTTA CUSTARD CUPS

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muffins

Ingredients

  • 2 cups very firmly packed cooked organic butternut squash
  • 1 1/2 cups kite hill almond ricotta cheese
  • 4 tbs flax eggs (1tbs flax meal to 3tbs of water. Mix in bowl. Let set in refrigerator for 15 minutes)
  • 1/2 cup organic date sugar
  • 1/2 cup organic agave syrup
  • 1 tbs Simply Organic vanilla
  • 1 tbs Simply Organic cinnamon
  • 1/2 cup melted vegan butter (Nutiva. Thrive Market or Amazon)
  • 1 cup organic almond flour (Anthony’s. Anthony’s.com or Amazon)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp xanthan gum

In a food processor blend first 9 ingredients together. Measure out the dry ingredients in a measure cup together. Add the dry ingredients to the wet and mix until incorporated. Fill paper muffin cups almost full and place in a muffin tin to cook. Bake 325 for 25-30 min.

APPLE-FENNEL SAUCE

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applefennelsauce

Ingredients

  • 4 apples, peeled and cut into thin slices
  • 2 cups chopped fennel
  • 1 lemon, juiced
  • 1/8 cup agave
  • 3 dates, chopped
  • 1/2 teaspoon Simply Organic lemon flavor
  • 1/2 teaspoon Simply Organic maple flavor
  • 2 peeled and cubed oranges
  • 1 teaspoon Simply Organic Cinnamon
  • 1/2 – 1 tsp. stevia

Directions

*Put the apples, fennel, dates, oranges in a baking dish.
*In a measuring cup, measure the agave.
*Add to the agave the juiced lemon, lemon and orange flavors, cinnamon and stevia.
*Pour the mixture over the apples and fennel. Mix well. Cover to bake.
*Bake in 350 degree pre-heated oven for 30 min.
*Blend in vita-mix or blender after cooking time is finished.

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.

ALMOND FLOUR PANCAKES

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Benefits of Almond Flour

  • Almond Flour is low glycemic.
  • Almonds are an alkaline PH.
  • Almonds have no cholesterol.
  • Almonds are high in protein and fiber.

photo-(4)

 Ingredients

  • 1/2 C. finely ground organic almond flour.
  • 2 tbs. organic tapioca flour
  • 1 organic egg
  • 3 organic egg whites beaten until stiff.
  • 1/4 C. organic almond milk (Elmhurst)
  • 1 tbs. organic olive oil
  • 1tbs. organic agave syrup
  • 1 tsp. Simply Organic cinnamon
  • 1/2 tsp Simply Organic vanilla
  • 1/2 tsp Simply Organic orange flavor
  • 1/4 tsp. Sea Salt

Directions

  • Beat the 1 egg. Add the oil, milk, agave, cinnamon, vanilla, orange flavor, salt. Mix well.
  • Beat the egg whites until stiff. Fold the stiffly beaten egg whites into the almond flour batter.
  • Heat a skillet or grill on low, spray with oil and cook pancakes until golden.
  • Optional: Top the pancakes with your favorite fruit. I used cooked apples.