Mix all ingredients. Add water by the tablespoon if needed until dough is moist enough to stick together well. Drop onto greased cookie sheet by round tablespoon. Bake at 325 for 20 minutes. May use cane sugar instead of honey if needed. Just add ¼-⅓ cup water.
Blend peanuts and flour in food processor or blender until coarse, place in bowl, add salt. Mix well. Add honey and vanilla, mix. Drop onto greased cookie sheet and press with fork. Bake at 350 for 10-15 minutes, or till golden. To make without honey, use ¼-⅓ cup cane sugar. Add ¼-½ cup water as needed to reach right consistency–they need to stick together without being too wet and gooey.
Blend cashews and ½ c water until smooth, then add remaining ingredients. Blend until smooth. Pour into unbaked pie shell. Bake at 350 for 1 hour or till set. Cover edges of crust with aluminum foil to prevent burning.
Cut apples into chunks or grate. Cook with water, raisins and vanilla until apples are soft. In separate pan bring apple and pineapple juice to a boil. Add cornstarch mixed with ¼ c cold water or juice and stir until thickened to make a sauce. Pour enough sauce in bottom of baking dish just to cover. Fill Breakfast Wraps with cooked apple mixture, roll up (like enchiladas), and place in baking dish. Pour remaining sauce over the top. Bake at 350 for 30 minutes. Good warm or cold for breakfast or dessert. Delicious with Rice Cream (see recipe following) drizzled on top.
Blend all ingredients well, about 5 minutes. Add water 1 cup at a time, blending well between each addition. Add 7-8 cups of water, adjust to taste.
Mix all ingredients together until well moistened. Place on lightly sprayed cookie sheet by rounded tablespoon or ice cream scoop. Bake at 350 for 20-30 minutes. These can make a good treat for a light supper, just leave out the nuts.
Place coconut, almonds, oats and salt in food processor. Blend for about 30 seconds. Add dates and blend until dates are fine, then add 2-3 T water while processor is running until mixture starts to stick together. Test with fingers. It should stick together slightly when pressed, but you don’t want it to turn wet and doughy. Press into a lightly sprayed pie plate, shaping with fingers. Bake at 375 for about 10 minutes.
Pour apple juice into small saucepan and heat till boiling. Mix cornstarch with pineapple juice and add to saucepan, stirring constantly until clear and thickened. Pour over mango and mix well, then place in pre-baked pie crust.
Place dry ingredients in food processor and mix till fine. Add water till moist and crumbly. Spread out crumbles in cookie sheet and bake at 300 until golden, stirring often. Spread crumble topping evenly on top of mangoes and press down slightly. Place in refrigerator to cool. Delicious served with Rice Cream.
Blend dates with milk until smooth. Add remaining ingredients and blend well. Pour into casserole dish and bake at 350 for 1 hour or till set. This also makes a great pie, just decrease the amount of pumpkin by ¼-½ cup, depending on the size of your pie pan.
Process walnuts in food processor until fine. Add dates and process again until thoroughly mixed. Add oats and carob powder and process again. When it is well mixed, while still running, add vanilla and orange juice. Mixtures should stick together when pressed between your fingers. Add more juice if needed. Press into bottom of cheesecake pan and up the sides.
Process walnuts to butter, add carob, coconut and oats and process again. In 2 cup measuring cup place dates and add orange juice to cover. Heat in microwave or small pan to soften, then blend until smooth. Add date butter to food processor and process till thoroughly mixed. Spread in crust. Garnish with coconut. Freeze. Remove from freezer 5-10 minutes before serving.
In food processor grind almonds until fine, then add dates and process again. Add oat flour and salt and process until well-mixed. Add water while processor is running until mixture forms a ball, then stop. You can press this out by hand into the pie pan, or you can roll it out between 2 pieces of plastic wrap. If dough seems too sticky, let it set a few minutes and it will be easier to work with. If you want a sweeter crust, you may add more dates, or add a little unsweetened coconut. You can also use fruit juice in place of the water.
Here is a simple dessert that is super easy! My kids beg for these. All it takes is 3 ingredients:
Just cut a date in half lengthwise, remove seed (if it isn’t already pitted). With a butter knife, fill the hole where the seed was with peanut butter. This is the boat. Take a pecan half and stand it up tall in the peanut butter, this makes a sail. Now you have a date boat!
Here is another super easy, fun dessert. My kids love this one, too. You need just 3 ingredients:
Spread peanut butter on the flat side of a pecan half, this makes the raft. Put raisins on the top of the peanut butter. These are the people riding the raft. It’s as easy as that. It takes hardy any time at all, and my kids think they are just as good as any other dessert that I would spend an hour making and baking!
Here is a simple dessert that is super easy! My kids beg for these. All it takes is 3 ingredients:
Blend until smooth. Chill before serving. Garnish with coconut before serving if you like, or just add about ¼ c coconut to the mixture when blending for a yummy variation. You can also add more peanut butter or peanuts if you like a nuttier flavor. It is best to make it in small batches as larger amounts are harder to blend properly. The original recipe called for millet, but in the absence of millet, I use oatmeal and the kids love it. It’s a great way to use up those oatmeal leftovers that always seem to accumulate in my refrigerator! You can also use leftover cooked rice along with the oatmeal. It works good that way, too.
Do you have questions or need more information? Reach out to us! We would love to help you in whatever way we can.
