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CARROT CAKE BARS

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Ingredients

  • 2 cups organic Almond Flour (Terrasoul. Terrasoul.com or Amazon)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tbs. cinnamon
  • 1 vanilla bean
  • 1 1/2 cups ground carrots
  • 4 oz. applesauce
  • 4 eggs
  • 2/3 cups organic vegan butter
  • 1/2 cup coconut sugar
  • 2 1/2 tsp. stevia
  • 1 tsp xanthan gum
  • 1/2 cup dried cranberries or raisins
  • 1 teaspoon Simply Organic cinnamon
  • 1 teaspoon Simply Organic lemon flavor

Preheat oven to 350 degrees.

Spray an 8×8 square pan.

Sift all dry ingredients in a separate bowl. Beat eggs in a large mixing bowl with a hand mixer until creamy and light yellow. Add the vegan butter, applesauce, stevia, lemon and cinnamon and coconut sugar.  Beat on medium speed for 2 minutes. Add the dry ingredients 1/3 at a time, so it mixes thoroughly. Place batter in the 8×8 pan and bake for 20-25 minutes.

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 of 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 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)

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.

CAROB PUDDING PARFAIT

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pudding

Ingredients

  • 2 cups almond milk
  • 1/4 cup yacon syrup
  • 4 egg-yolks
  • 1/3 cup carob powder
  • 1 tsp. stevia
  • 4 tsp. arrowroot powder
  • 1/2 teaspoon Simply Organic Cinnamon
  • 1 tablespoon Simply Organic vanilla
  • 1/4 tsp. salt
  • 2 Tbs. coconut manna
  • 2 Tbs. chia seeds
  • 2 Bananas
  • 1 cup finely ground pecans
  • 1/2 cup shredded raw coconut
  • 1 Tbs. yacon syrup
  • 4 egg whites
  • 1 Tbs. agave syrup

Directions

In a large saucepan stir together 1 1/2 cups of the almond milk, stevia, carob powder and yacon syrup. Heat it to a simmer. Remove it from the heat while you:
In a separate bowl whisk together the egg-yolks, arrowroot powder, vanilla, salt, and cinnamon.
Put the saucepan back on the heat and whisk the egg-yolk mixture into the pot.
Bring to a boil then keep cooking 3-4 minutes until it thickens.
Remove it from the heat and immediately add the coconut manna so it melts as you whisk it in.
Add the chia seeds, stir them in.

In a separate bowl beat the egg whites on high speed with a mixer. Drizzle the  1Tbs. agave syrup while beating the egg whites until they are stiff.
Add about 3/4 cup of the pudding to the egg white bowl, folding them into each other. Fold in the rest of the pudding. Set aside until you make the coconut crunch.

Making the coconut crunch:
Add together, 1 cup ground pecans, 1/2 cup shredded coconut and 1 Tbs. yacon syrup.

Thinly slice 2 bananas.

Now you are ready to build the 6 parfaits.
Put the coconut crunch on the bottom of the glass.
Add the pudding on top of the crunch.
Top with bananas.
Do the same thing again, ending up with the pudding.
Cover the tops of the parfaits with plastic wrap and allow them to setup in the refrigerator, preferably over night.
Garnish with whipped coconut cream when ready to serve.

BANANA BREAD

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bananabread

Ingredients

  • 3 organic bananas
  • 1/4 cup organic Nutiva butter flavored coconut oil
  • 3 organic eggs
  • 2 1/2 cups sifted organic almond flour
  • 1/2 cup organic tapioca flour
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 teaspoon xanthan gum
  • 2 tsp. Simply Organic vanilla
  • 1 teaspoon organic cinnamon
  • 2 tbs. organic chia seeds
  • 2 tbs. organic coconut manna
  • 1 cup dried organic cranberries (I use Eden’s because they are apple juice sweetened)

Directions

Preheat over to 350 degrees. Spray oil in bread pan. Cut a piece of parchment paper to fit on the bottom of the pan and spray that. Set aside.
In the vitamix or food processor combine the bananas, vegan butter, eggs, cinnamon, and vanilla. Process until smooth and blended.
Add the sifted almond flour, tapioca flour, salt, baking soda, xanthan gum, chia seeds, and coconut manna. Pulse until blended. Mix in the cranberries.
Pour evenly into the bread pan. Put on a low rack in the oven and bake for 50-60
minutes or until a knife comes out clean. If it is browning up to quickly lay a piece of parchment paper on top of the bread pan.

WHITE BEAN CHILI

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chili

Ingredients

  • 1 chopped onion
  • 3 large cloves garlic chopped
  • 1 cup each chopped – carrots, celery, pepper (I used a red pepper)
  • 1 can each of great northern beans, black beans, and red beans
  • 1/2 teaspoon Simply Organic Cinnamon,
  • 1/8 teaspoon Simply Organic Clove
  • 1 teaspoon Simply Organic Basil
  • 1 teaspoon Simply Organic Oregano
  • 1/4 cup organic olive oil (Thrive Market Brand)
  • 2 cups organic vegetable broth
  • 1 tsp. each cumin, coriander, ancho chili powder.
  • 3 tbs. chili powder
  • Salt to taste

In a large pot add the olive oil and sauté the onion, garlic, carrots, celery, and pepper until barely cooked.

In a vitamix or blender add drained and rinsed 1 can of great northern beans, 2 cups vegetable broth, all the spices and purée it up.

Add the blender ingredients of the can of great northern beans to the large pot of chile ingredients. (This makes the “white sauce” for the chili). Then add the drained, rinsed black beans and red beans. Let this simmer for 1 hour on very low heat.

I garnished my bowl with micro-greens and cubed almond cheese.

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.

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.