Walnut Cookies

2 cups walnuts, finely chopped

2 cups flour, whole wheat or pastry

pinch of salt

1/2 cup coconut oil

3/4 - 1 cup maple syrup

1 tsp. vanilla

Mix all ingredients together. Shape into small balls and flatten into cookies. Bake at 350 degrees F. for 10 - 12 minutes.

If desired, place thumbprint in each cookie before baking. Add a spot of jam in each indentation.

Lemon Balm Berry Ice Cream

1 1/2 cups cashews
1 cup water
1 cup packed lemon balm leaves (we used lemon verbena leaves instead)
1/2 cup blueberries
1/2 cup raspberries
1/2 cup agave (any sweetener of choice will work)
1/3 cup lemon juice (we used Meyer lemons with the peelings left on)
2-3 drops lemon essential oil* - used lemon zest instead

If you'd like little green specs, blend all but the lemon balm until smooth and creamy.
Add the balm and blend briefly.

Chill and process through an ice cream machine.

*Substitute lemon zest to taste.

Aunt Polly's Apple Cake

Aunt Polly's Apple Cake

2 cups sugar
1 1/2 cups oil
3 eggs
1 tsp. vanilla

Mix ingredients above together, beating for 3 minutes. In another bowl mix:

3 cups flour (sift 1 tsp. each of baking soda, baking powder, cinnamon, and 1/2 tsp. salt). 

Fold flour into sugar & oil mixture with spatula. Then add:

1 cup chopped walnuts
1 cup coconut
3 cups apples, raw, diced.

Fold into mixture. Bake in a tub pan for 1 1/2 hours at 350 degrees. When done, invert over a pop bottle to cool.

Rice Flour Brownies

(No gluten, wheat, or milk)

2 squares unsweetened chocolate (2 oz.) OR 3 Tbsp. cocoa
1/3 cup shortening
2 eggs
1 cup sugar
1 tsp. vanilla
2/3 cup rice flour for chewy brownies; 1 cup rice flour for cake-like brownies
1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350 degrees. Melt chocolate and shortening together over hot water (or use microwave oven) and cool. Add eggs, sugar, vanilla, and blend well. Mix together flour, baking powder, and salt. Add to chocolate mixture. Bake in a prepared 8-inch square baking pan for 30 - 35 minutes. Do not overbake. Cool slightly and cut into squares. 

Carob brownies: Melt 1/4 cup carob chips with shortening and substitute for chocolate.

Coconut Cream Pie

Here's one of my favorite "easy" dessert recipes that.  It says to pour it into a pie crust or graham cracker crust, but if you don't have time --- it makes a great custard pudding as well.  Simple and delicious!

Coconut Cream Pie

3 1/2 cup vanilla flavored rice milk*

1/2 cup honey (or alternative liquid sweetener)

6 Tbsp. cornstarch

2 cups coconut, unsweetened**

2 Tbsp. coconut extract

Save 1/2 cup of the rice milk to use with the cornstarch for thickening.  Bring the remaining ingredients to a slow boil and then add the cornstarch/milk mixture.  Stir constantly until a rolling boil

is achieved.  Remove from heat.  Pour into a baked graham cracker crust or pie shell.  Cool completely, then serve and enjoy.

* soymilk will work fine; if using unflavored, add a 1/2 tsp. of vanilla flavoring

**sweetened coconut will work as well

***for gluten-free option, use gluten free pie crust

Pumpkin Butter

This delicious topping is perfect for toast, pancakes, or waffles. It is a great source of Vitamin A and the flavor is enhanced by the sweetness of apple cider and spices.

Pumpkin Butter

1 - 29 oz. can pumpkin puree
3/4 cup apple juice or cider
2 teaspoons ginger
1/2 teaspoon ground cloves
1 and 1/2 cups white sugar*
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg


Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat and simmer for 45 minutes or until thickened. Stir frequently.

Spoon hot pumpkin mixture into hot jars. Cover and refrigerate until used. 

Makes five 8 oz jars.

*Natural sweeteners may be used such as: date sugar, agave syrup, Sucanat, etc.

(USDA does not recommend canning pumpkin butter)

Mint Infused Chocolate Truffles

8 ounces dairy-free semi-sweet or bittersweet chocolate (choose a good quality of 62% cacao or higher), chopped

1/2 cup plain soymilk

1 tsp. vanilla

1 cup fresh mint leaves, chopped

cocoa powder

Over a double boiler, heat soymilk until it starts to simmer. Remove from heat and add mint leaves. Cover and steep in fridge for one hour. Then, strain and place mint infused soymilk back into double boiler and bring to a simmer again. Add a tsp. more soymilk if too much evaporation took place during the simmering process.

Place the chopped chocolate in a separate bowl. Pour the hot soymilk over the cocoa. Add the vanilla. Stir until the chocolate has melted and is creamy.

Cover the bowl and place in the refrigerator for two hours or more. Remove from refrigerator. Using a teaspoonful of chocolate mixture at a time, form small balls (wear plastic gloves for this process). Place rolled truffles on parchment set on a cookie sheet. Cover and place in the refrigerator overnight.

Then, roll truffles in cocoa powder and place in individual papers.

Makes 30 - 40 truffles

Variations: sift a dusting of powdered sugar over cocoa coated truffles; or roll in chopped walnuts, pecans, or almonds instead of cocoa powder. May also roll in unsweetened coconut.

Carob Mousse

2 packages firm silken tofu
1/3 cup carob powder
1/3 cup vegetable oil
1/2 cup brown rice syrup
2 tsp. lemon juice
1/4 tsp. sea salt


Mix all ingredients in blender until consistency is creamy and light. Refrigerate for approximately 2 hours before serving.

Oatmeal-Nut Pie Crust

 

This is a wonderful pie crust and is especially good for cheesecake.  I prefer it over a graham cracker crust.  Walnuts = brain food.


Oatmeal-Nut Pie Crust


1 cup uncooked rolled oats (gluten free if necessary)
3 Tbsp. brown sugar
2/3 cup minced walnuts
1/3 cup margarine (or vegetable oil, scant)


Preheat oven to 350 degrees F.  Spread oats in large, shallow pan.  Bake 10 minutes to toast.  Toss with sugar, nuts and melted margarine. 


Press into pie pan.  Refrigerate while making filling.


Yummy!  Can be used this way for a pudding filling - or - filled and baked again as for cheesecake.

Pumpkin Butter

This delicious topping is perfect for toast, pancakes, or waffles. It is a great source of Vitamin A and the flavor is enhanced by the sweetness of apple cider and spices.

Pumpkin Butter

1 - 29 oz. can pumpkin puree
3/4 cup apple juice or cider
2 teaspoons ginger
1/2 teaspoon ground cloves
1 and 1/2 cups white sugar*
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg


Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat and simmer for 45 minutes or until thickened. Stir frequently.

Spoon hot pumpkin mixture into hot jars. Cover and refrigerate until used.

Makes five 8 oz jars.

*Natural sweeteners may be used such as: date sugar, agave syrup, Sucanat, etc.

(USDA does not recommend canning pumpkin butter)

Almond Carob Truffles

1 cup almonds
1 cup dates
1/4 tsp. cinnamon
3 Tbsp. carob powder
3 Tbsp. water, warm
1 tsp. vanilla


Place almonds and dates in food processor and mix until ground.  Add cinnamon, carob powder, water, and vanilla.  Mix until well blended.


Fill mini-muffin tin with papers.  Using a small cookie scoop, measure out scoops of mixture.  With hands, roll into uniform balls and place in muffin papers.


Refrigerate to chill and ready to eat.


Really yummy!


*You may use chocolate instead of carob if you prefer, but carob has a 'sweeter' taste and it delicious in this recipe.


**The napkin ring in the picture was made with vintage jewelry bits and pieces and a simple napkin ring.  A fun project, to be sure!

Walnut-Date Truffles

Recently I was craving chocolate, but didn't want to cave in to the extra ingredients added to a candy bar.  I went in search of a recipe that would allow the natural goodness of pure cocoa and healthy ingredients to please the palette.  Here's what I found --- and it was well worth the effort.  Yummy, healthful, raw, and oh, so good!

Walnut-Date Tuffles


1/2 cup walnuts
1/2 cup Medjool dates
1/4 tsp. cinnamon
2 Tbsp. raw cacao powder
2 Tbsp. water

Place ingredients in a food processor and process until smooth.  Then, using a small cookie scoop, fill with dough to measure, then roll in hands to form a smooth ball.  Once round, gently roll in cacao powder.  Place into a mini cupcake or candy liner.  Chill until ready to serve.


Super delicious and enjoyed by all who came to visit!  Even better than "real" candy!

Lemon Balm Berry Ice Cream

1 1/2 cups cashews
1 cup water
1 cup packed lemon balm leaves (we used lemon verbena leaves instead)
1/2 cup blueberries
1/2 cup raspberries
1/2 cup agave (any sweetener of choice will work)
1/3 cup lemon juice (we used Meyer lemons with the peelings left on)
2-3 drops lemon essential oil* - (we used lemon zest instead)


If you'd like little green specs, blend all but the lemon balm until smooth and creamy.
Add the balm and blend briefly.  Chill and process through an ice cream machine.


*Substitute lemon zest to taste.


ABSOLUTELY WONDERFUL!!!  [Margi]

Fuji Apple Streusel

With a large Fuji apple orchard next door, we have an abundance of Fuji's available each fall. Their natural 'water core' defines them as one of the best! Great flavor, great texture, and perfect sweetness when picked ripe off the tree. Here's a recipe that I've developed for a sweet and delicious vegan and gluten-free apple streusel.

Filling:

6 - 8 Fuji apples, peeled and sliced
1/3 - 1/2 cup sugar (or sweetener of choice)
2 Tbsp. cornstarch
1 Tbsp. lemon juice
2 tsp. cinnamon

Topping:

1 cup brown sugar
4 Tbsp. flour (gluten-free if necessary)
6 Tbsp. oil
2 tsp. ground cloves
1 Tbsp. cinnamon
1 cup walnuts, chopped

Peel and dice apples. Mix with sugar, lemon juice, cinnamon, and cornstarch. Place in a baking dish.

In another bowl, mix together brown sugar, gluten-free flour, oil, cloves, cinnamon, and walnuts. Then sprinkle over apple mixture and gently press into place.

Bake for 1 hour at 350 degrees F.

Sesame Fingers

Sesame Fingers

1 1/2 cups sesame seeds, raw
1 1/2 cups coconut
2/3 cups raisins
1/2 cup almonds or pecans, chopped
1/2 cup honey (or alternative liquid sweetener)
1/4 cup peanut butter
1 tsp. orange rind
1/2 tsp. salt

Mix all ingredients together.  Pat mixture into a 9" x 13" baking pan.  Press down firmly.  Bake at 350 degrees F. for 30 minutes.  Line the edges with foil to prevent over browning.  Cool and cut into squares (1" x 2" rectangles).

Hedgehogs

 Hedgehogs

2 cups walnuts, chopped
2 cups coconut, unsweetened
1 cup dates, chopped
1/2 cup oats, rolled, gluten free
1/2 cup honey (or alternative liquid sweetener)
1/4 cup water

Mix all ingredients.  Allow to stand for five minutes.  Then press into 1" x 2" logs.  Place on a prepared baking sheet at 350 degrees for 10 - 12 minutes.  Turn them once during baking process.  Do not overbake.

Makes:  24 - 30 logs.

Honey Fruit Balls

 

Honey Fruit Balls

1 Tbsp. coconut, dried, shredded

1 Tbsp. honey (or alternative liquid sweetener)

1 cup apricots, dried

1 cup peaches, dried

Wash, then steam dried fruits for about five minutes.  While still hot, place through a food grinder or chopper.  Stir in honey and coconut.  Mix until completely blended.  Form into small balls or roll into a log.  May be rolled in shredded coconut if desired.  Chill.  

Makes 24 candies

*Fruit roll can be sliced into small rounds after chilling.

Honey Nut Squares

 

Honey Nut Squares

3/4 cup honey (or alternative liquid sweetener)

1/4 cup dates, ground

3/4 cup raisins, ground

3 Tbsp. wheat germ*

1 cup nuts, ground

Heat honey.  Add ground fruits.  Stir in the wheat germ and nuts.  Spread into a pan and press down.  Cut into squares.

Makes 24 squares

*for a gluten-free version of this recipe, substitute brown rice bran for the wheat germ

Parisian Sweets

 

Parisian Sweets

1 cup raisins, seedless

1/2 cup figs

1 cup almonds

1/2 cup cherries, dried

1 cup dates, pitted

1 cup walnuts

1/2 cup confectioners' sugar*

Grind fruits and nuts together in food mill.  Mound mixture and then roll out on a flat surface to about 1/2 inch thickness.  Sprinkle with powdered sugar* (optional) and cut into squares.  

Makes 4 dozen

This recipe can be varied by the types of fruits added or taken away from the recipe.  Fruits that could be substituted are dried prunes, pears, peaches, citron, candied orange peel, etc.  If desired, fruit squares could be dipped in chocolate or carob.

Chewy Chewy Fruit Chews

 

Dried fruits make tasty after meal treats, or a delicious addition to a lunch box or tea tray.  Devoid of refined sugars, they also create a healthy and nutritious addition to a child's Easter basket.  And yes, it's alright if mom or dad take a nibble or two of these delightful candies as they are packing the basket!

Chewy Chewy Fruit Chews

1 cup figs, dried

1 cup apricots, dried

1 cup dates, pitted

1/2 cup cherries, dried

1 cup walnuts

1/2 cup coconut, shredded, unsweetened

1/8 tsp. salt

2 Tbsp. honey (or alternative liquid sweetener)

1/2 cup walnuts, chopped

Using a food mill, grind the dried fruits and 1 cup of walnuts together.  Add the coconut, salt, and honey.  Mix until well combined.  Shape into small, walnut-sized balls.  Then roll in the additional 1/2 cup of walnuts.  Chill until firm.  Then serve or store until ready to serve.

Makes:  4 dozen candies