Bev's Recipe Collection

• 1 1/2 cups olive oil
• 1 1/2 cups sucanat (or brown sugar)
• 1/2 cup molasses
• 2 eggs
• 4 1/2 cups whole wheat flour
• 4 tsp baking soda
• 1 tsp salt
• 1 tsp ground cloves
• 2 tsp ginger
• 2 tsp cinnamon

Mix the olive oil, sucanat, molasses, and eggs. In a separate bowl, whisk the flour, baking soda, salt, cloves, ginger, and cinnamon. Mix the flour mixture into the oil mixture. Refrigerate for at least an hour. Shape into balls, place on baking trays, and flatten each cookie ball. Bake at 375 for 10 minutes. Cookies will flatten more and look cracked and set. Allow to cool 5 minutes, then remove to wire racks.

• 3 1/2 C quick cooking rolled oats
• 1/2 C flaked or shredded coconut
• 2/3 C butter, melted
• 1/3 C honey
• 3 eggs
• 6 oz semisweet chocolate pieces
• 1 C chopped walnuts
• 1/3 C brown sugar or sucanat
• 1/2 t vanilla
• 1/2 t salt

Combine all the ingredients and mix well.  Press firmly on the same jelly roll pan and bake for 20 minutes at 350 degrees.  Cool and cut into bars.  Store in tightly covered container.

For the apples:

• 16 cups apples, peeled and diced
• 2 tablespoons pure maple syrup
• 6 tablespoons water
• 4 teaspoons cinnamon

For the crumble topping:

• 2 cup old-fashioned oats (or 1 cup buckwheat flour)
• 1 cup almond flour
• 1 cup chopped pecans (I use pecans)
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup melted coconut oil
• 1/2 cup pure maple syrup

In a large bowl, toss apples with maple syrup, water, and cinnamon. Pour apples into two greased 9″ x 13″ baking dishes. In the same (now empty) bowl, add oats, almond flour, pecans, cinnamon, salt, coconut oil, and maple syrup. Stir crumble topping together and pour into baking dish on top of apples. Bake at 350 degrees for 40 to 45 minutes until apples are soft. This is wonderful served fresh or room temperature.

Recipe from Healthy Liv

1 (15 oz.) can chickpeas (or 1 1/2 cups cooked)
2/3 + 2 Tbs creamy peanut butter
1/2 cup maple syrup
1 1/2 tsp vanilla
1/3 cup coconut oil, melted
dash of salt

Combine all ingredients in a food processor and blend until velvety in texture (8-10 minutes). Line a 5″ x 7″ pan with parchment paper (or wax paper). Spread the fudge evenly in the pan and freeze for at least 1 hour. Remove from the freezer and cut into squares. Store in the freezer, allowing the fudge to thaw slightly before eating.

Recipe from Eat Healthy, Eat Happy

Combine all ingredients in a food processor and blend. Press mixture evenly into a 8″x 8″ baking dish.

• 1 cup peanut butter
• 3 medium ripe bananas
• 2 tsp vanilla extract
• 1/8 tsp  salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup

Combine all filling ingredient in a food processor and blend well. Pour over prepared crust and freeze until firm.

Topping:

• 1/3 cup almond butter (I used this recipe)
• 1/2 cup semi-sweet chocolate chips
• 1 1/2 tsp coconut oil

Melt chocolate with coconut oil on low heat. Combine with almond butter. Spread evenly over frozen filling. Store in the freezer. Thaw for about 15 minutes before serving.

adapted from www.chocolatecoveredkatie.com

1 pint (2 cups) heavy whipping cream
1/4 cup honey granules (sugar)
1 tsp vanilla extract

Several minutes before making the whipped cream, place the mixer bowl and whisks in the freezer until frosted (this will help the cream to thicken). Combine all ingredients in chilled mixer bowl and whip on high speed until fluffy; Refrigerate.

(adapted from Bread Beckers Recipe Collection)

• 2 C pecan halves, shelled
• 1/4 C honey

Heat oven to 350 degrees.  Place pecans in an even layer on a baking sheet covered with parchment paper.  Roast 6 minutes.  Measure honey into a saucepan.  Pour roasted pecans into sauce pan and stir.  Cook over medium heat for 4 minutes, making sure mixture simmers and foams.  Transfer back to the parchment paper and separate with fork.  Cool completely.  Store in an airtight container.

Black beans are the secret ingredient in these moist, cake-like cookies.

• 1 (15 oz) can organic black beans, drained and rinsed
• 1/4 cup coconut oil, melted
• 1 cup honey
• 2 eggs
• 1 Tbs vanilla
• 2 cups whole wheat flour
• 1/2 cup cocoa powder
• 2 tsp baking soda
• 3/4 tsp salt (or 1/2 tsp if not using organic beans)
• 3/4 cup semi-sweet mini chocolate chips

In a food processor, blend the black beans, coconut oil, honey, eggs, and vanilla until smooth (There will still be specks of beans). Add the flour, cocoa powder, baking soda, and salt; process until combined. Add the chocolate chips and pulse until distributed. Spoon cookie dough by heaping tablespoons onto baking trays. Bake at 350 for 9-10 minutes, or until cracked and beginning to set. Let cool on the tray for a couple minutes before transferring cookies to wire racks to cool.

makes about 4 dozen

From Blog of Joy

This is a kid-friendly and delicious way to add kefir to your daily diet.

• 1 cup kefir
• 1 frozen banana, cut into 1/4″ slices (this will help it puree better)
• 5 frozen strawberries, sliced
• 2 tsp honey
• splash of vanilla to taste (optional)

Puree all ingredients in a food processor. Enjoy! 🙂

Serves 2-3