This, along with our family sweet potato recipe, is what I’ll be bringing to this year’s Thanksgiving potluck! I can’t wait to try it!

Serves 4

• 4 fuji apples, cored within 1/2″ of the base
• 2 tbsp. sucanat or xylitol
• 2 tsp. molasses
• 1/3 cup dried tart cherries
• 3 tbsp. chopped walnuts
• 1 tbsp. pastured butter
• zest of one lemon
• 1 cup apple juice

Preheat oven to 425 degrees

If needed, slice a little off the bottom of the apple so it will stand. Place apples in a 9 inch glass pie plate. In a small mixing bowl, mix xylitol (or sucanat), molasses, 2 tbsp. maple syrup, cherries, walnuts, butter, and lemon zest. Stuff apples with mixure, overloading extra over the top. Place remianing maple syrup and apple juice at the bottom of the pie plate. Bake apples for 20 minutes, basting with juice. Cover and bake until tender, about 15 min. more. Serve warm.

Here are a few of my favorite sweet treats for Halloween parties and events where I need to whip up a healthy, tasty sweet treat!  These are very kid friendly and quick to make as well!

Date Coconut Balls
• 1 cup raw almonds
• 1 generous cup soft pitted dates (it’s okay if it’s a bit more)
• 1/2 tsp. pure vanilla extract
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• pinch of sea salt
• 1/2 cup finely shredded zucchini squash (use the fine side of a box grater and don’t tell the kids!)
• 1 cup shredded flaked unsweetened coconut, divided

 
Line a cookie sheet with parchment paper or waxed paper.
Place the almonds in a food processor fitted with the steel blade and process into fine crumbs. Add dates, a few at a time, processing well after each addition. Add vanilla extract, nutmeg, cinnamon and sea salt. At first the mixture will just look like bread crumbs, then it will come together in a ball. If it doesn’t come together, add a few extra dates.
Remove the cookie dough from the food processor and mix in the shredded zucchini and a half a cup of the flaked coconut with your hands until well combined. Form the dough into 1-inch balls. Place the remaining half cup of coconut on a plate and roll each ball in the coconut to coat. Place the cookies on the prepared baking sheet and freeze several hours until the balls are firm. Remove them from the freezer and serve thawed.
Note: You can store these cookies in the freezer or refrigerator. They taste best when served cold, but not frozen.
Makes 15 cookie balls.

Aimee’s Almond Oat Energy Bites**
2 1/2 cups Rolled Gluten-free Oats
1/2 cup Pumpkin Seeds
1/2 cup Organic Raisins (very important – grapes are a highly sprayed crop)
1/2 cup Organic Dark Chocolate Chips
1 tsp. Cinnamon
1 oz. Vanilla flavored Nutriiveda Achieve, or vanilla Whey or Rice protein
1/2 cup Almond Butter
1/3 cup Agave Nectar (honey can be substituted)

1. Grind 1/2 cup oats and 1/4 cup pumpkin seeds in food processor until powdery.
2. Combine remaining 2 cups oats, remaining 1/4 cup pumpkin seeds, raisins, chocolate chips, and cinnamon in large bowl. Add oat/seed and protein powder and mix well.
3. Stir in almond butter and agave nectar in a small bowl until smooth. Transfer to dry bowl and mix until soft dough forms.
4. Moisten hands, and roll dough into 1-inch balls. Place in freezer 20 minutes to set, then serve or store in the fridge.

** This recipe is great for kids who are very sensitive to sweets; the added protein helps keep blood sugar stabilized. This recipe also has an ideal carbohydrate/protein ratio that makes it beneficial for endurance sportsand wilderness hiking!

Quick and Easy Chocolate Truffles (now with Kitty option!) 

Makes 24 “truffles”
2/3 cup walnuts
1 cup packed, pitted dates (about 24)
2 Tbsp unsweetened cocoa powder, preferably Dutch-processed
2 Tbsp cacao nibs or finely chopped dark chocolate
Toast the walnuts in a preheated 325F oven for 15 min., or until browned and fragrant. Stir the nuts half way through baking.
In a food processor, pulse the walnuts until they are pebble sized pieces. Set aside in a medium bowl.
Place the dates in the processor and pulse until coarsely chopped. Process until they’re smooth and form a ball around the blade. (At first, you will get lots of sticky pieces.) Add the cocoa and process until smooth.
In a bowl, knead the date mixture with the walnuts and cacao nibs until they stick together. If the mixture is too sticky, add more nuts or cacao nibs. If too dry, add a couple teaspoons of water.
On a cutting board lined with plastic wrap, shape the mixture into a long 1″-wide rectangle. Slice pieces with a sharp knife. Or, roll into 1″ balls. Store leftovers in the fridge.

 
Ingredients for the ears, noses, and whiskers:
(thank you to Wing-it Vegan for this idea!)
48 whole almonds
24 almond slices
several raisins or a few dates (frozen)

1- Carefully cut about 1/4 inch off the tips of each whole almond. Just the “pointy” ends, these will be your kitty ears as seen in the photo. Use a sharp non-serrated knife and a cutting board for best results. You won’t need the other ends of the almonds, so use them in another recipe above!
2- Cut about 1/4 inch off the tips of each almond slice to make the little triangular-ish noses.
3- Cut the raisins into slices, and then into strips. They are easier to cut if they are frozen and less sticky. These will be your little whiskers, you will need 48 whiskers for 12 kitties. This recipe makes enough for 2 dozen cats.

This rice pudding recipe is gluten-free, soy-free, AND vegan, so you’ll be hard-pressed to find someone who won’t enjoy it! Made from coconut milk, this warming winter treat provides ample medium-chain triglycerides which are believed to provide energy for athletes and be a fat source that is less likely to be stashed away by the body for future use. Coconut is popular in Ayurvedic medicine and cooking, and is well known for its antimicrobial properties and its ability to balance fats in the bloodstream. I created this recipe in response to having a delicious coconut-ginger tapioca pudding at my local health food store earlier this week.

• 1/2 cup uncooked brown rice
• 1 cinnamon stick
• water
• 2 cups coconut milk (or 1 can + 2 oz. water or non-dairy milk alternative)
• 1-2 tsp. vanilla extract
• 1/4 cup date sugar (or sucanat)
• 1/4 cup candied ginger bits

Place rice in a small saucepan with the cinnamon stick and add water until just covered. Bring rice to a boil and turn heat down to simmer for 15-20 minutes. Remove cinnamon stick.

Add coconut milk, vanilla, and date sugar and simmer for 15 minutes.

Add candied ginger and simmer 15-20 minutes longer, until most of liquid is absorbed. Be sure to turn heat off when some liquid remains, as it will thicken upon cooling.

Serve warm or cold, and garnish with shredded coconut if desired.

These brownies were a huge hit at a potluck I attended last night! No one could believe the secret ingredient was….BEANS!

Ingredients:

• 1 ½ c. Trader Joe’s Semi-sweet or Ghirardelli Chocolate Chips (for Gluten-free)
• 2 c. garbanzo beans, drained and rinsed (about 1 can)
• 4 eggs
• 1 c. organic Sucanat or turbinado sugar
• 2 tsp. true cinnamon (Ceylon cinnamon, or canela in the Mexican tiendas) Specialty spice stores will carry this.
• 1/4 tsp. cayenne pepper
• 1 tsp baking powder (use gluten-free baking powder)

Directions:

1. Heat oven to 350 degrees.
2. In a small bowl melt chocolate chips in microwave for 2 minutes.  Stir until smooth.
3. In blender or food processor, combine beans and eggs and blend until smooth.
4. Add sweetener, spices, baking powder, and melted chocolate, process until smooth.
5. Pour batter into a 9” or 8X8” non-stick pan.
6. Bake for 45 minutes or until edges pull away from baking pan. I like my edges a little crispy.
7. Let cook completely before slicing (as chocolate cools, it keeps the bars from being too crumbly).

This rice pudding is a perfect cozy breakfast or dessert on a cool day. You can also make this in the rice cooker and have it available to you – piping hot – for a few mornings!

2 cups water
1 cup brown rice, rinsed
1 1/4 cups rice or almond milk, or other non-dairy milk of choice
1/3 cup raisins (optional)
1/3 cup walnuts
1/3 cup brown rice syrup or maple syrup
1 t. vanilla
1/2 t. cinnamon
1/4 t. ground ginger
1/8 t. ground nutmeg

In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed. Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed. Transfer the mixture to a bowl and place the pudding in the refrigerator to chill. Top individual servings with a little additional cinnamon before serving, if desired.

Serves 3-4

I’m on a roll tonight.  These cupcakes have been on my To Do list for about a month, and I’m nestling into Autumn with a desire to spend time in my kitchen exploring Delicious.

• 1 cup dehydrated cane juice (sucanat)
• 2 teaspoons dried lavender flowers
• 3/4 cup coconut oil, softened
• 4 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cup Gluten-Free flour mix (I successfully used Pamela’s in this recipe)
• 2 teaspoon vanilla extract
• 4 tablespoons hemp, coconut, or rice milk
• 2 teaspoon freshly grated Meyer lemon zest

Preheat the oven to 350 degrees and line a cupcake pan with 12 liners.
In a Vitamix or food processor, grind the lavender and sugar together for about 1 minute. The sugar will appear finer, and the flowers will be small/tiny pieces.  The aroma may make you compulsively use the sugar as a body scrub. That’s fine too, but you’ll have to repeat this step if you do that.

In mixer bowl, combine lavender sugar and softened coconut oil until well mixed. Gradually add in eggs- one at a time, mixing completely between each, then non-dairy milk, vanilla, zest, and mix all thoroughly. While this is mixing, sift together salt, baking powder and flour. Gradually add, a little at a time, to wet ingredients. Mix just until combined. Spoon into cupcake liners.

Bake at 350 degrees for 15- 20 minutes or until cake tester or toothpick inserted in center of one comes out clean.  Cool completely before frosting.

Meyer Lemon Frosting

• 1/2 cup coconut oil
• 1 cup sucanat
• 3 tbsp. meyer lemon juice
• 1 tsp. vanilla

Blend sucanat in blender or Vitamix until powdery.  Cream Sucanat with coconut oil in a small bowl. Once blended, add lemon juice and vanilla. Chill until desired thickness is achieved before frosting.

I originally made this cake in 2005 and have recently been craving it. Here is the adapted recipe for food intolerances. It’s going to be the showpiece for Sunday Night Dinner. I also added crystallized ginger to the batter for an extra bit o’ spiciness. HEAVEN.

FOR THE TOPPING
3 tablespoon palm oil (coconut may be flavorful)
1/2 cup sucanat mixed with 1 tbsp. molasses
1 1/2 teaspoon Cinnamon
4 large Bosc Pears
– FOR THE BATTER –
4 ounces palm oil or grapeseed oil
4 ounce Applesauce
3/4 cup sucanat
2 tablespoon Ginger grated
3 Eggs (or Ener-G Egg Replacer as directed)
2/3 cups Molasses
3 cups gluten free baking mix
1 1/2 teaspoon Baking soda
1 1/2 teaspoon Baking powder
1/3 cup crystallized ginger
1/2 teaspoon salt
1 1/2 cups rice milk
1 1/2 tablespoon Vinegar

Instructions
Preheat the oven to 325 degrees Fahrenheit. Oil a 9-inch springform pan, and line the bottom with a 10-inch circle of parchment paper.

To make the topping, combine 3 Tbs palm oil, ½ cup sucanat, and cinnamon in a medium saucepan. Melt the oil over medium heat for about 1 minute; then pour the mixture into the prepared springform pan, completely coating the parchment paper. Place the quartered pears on top of the oil-sugar mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through.

To make the batter, cut palm oil into 1-inch pieces, and put them in a large mixing bowl. Add ¾ cup sucanat, and cream the mixture on medium speed for 3-5 minutes, until it is smooth and a pale tan color. Add the grated ginger, and beat 1 minute more. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating on low speed and making sure that each egg is fully incorporated before adding another. When all the eggs have been added, slowly pour in the molasses and beat to fully mix. The mixture will look as though it is “breaking” or curdling, but don’t worry—it will come together when the dry ingredients are added.

In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine.

Alternately add small amounts of flour and rice milk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter. Pour and scrape the batter into the pear-lined pan, smoothing the top with a rubber surface. The pan will be nearly full.

Carefully transfer the pan to the center rack of the oven, and bake for about 1 hour and 45 minutes, until a skewer inserted in the cake’s center comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Cover the pan with an upside-down serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pan’s base off the cake, and peel away the parchment paper. Allow the cake to cool for a half hour or so, and serve warm.

Yield: One big cake, likely serving 10-12 people

RECIPE: Vegan Pumpkin Tart with Pecan Crust

These brownies are not too sweet; without the frosting they are a little on the unsweetened side – but the frosting gives them the perfect touch of richness without being overwhelming.  Zucchini adds extra fiber and moistness to this healthier treat!

Brownies:

• 2-2 1/2 cups finely grated zucchini
• 1/2 cup mashed ripe banana
• 1 Tbsp. water
• 2 tsp. vanilla
• 1 cup oat flour
• 1 cup whole wheat pastry flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1/3 cup cocoa powder
• 2/3 cup sugar (more if you like your brownies sweeter or want to skip the frosting)

Frosting:

• 1/2 cup coconut oil
• 3 tbsp. cocoa powder
• 4 tbsp. rice or soy milk
• 1 tsp. vanilla
• 1 cup sucanat, blended until powdered

Mix the zucchini, banana, water and vanilla together in a large bowl. You may find the zucchini  oozes water a bit – this is fine.  Mix the remaining dry ingredients in a separate bowl and fold the dry ingredients into the wet batter. Oil a 9×13 baking pan with coconut, palm, or grapeseed oil and pour batter in. Bake at 350 for 25-35 minutes, or until a toothpick inserted into the batter comes out clean.

Remove from oven and set aside to cool 20 minutes or overnight.

To prepare the frosting blend the coconut oil, powdered sugar, cocoa, rice milk, and vanilla together in a Vitamix or food processor. Spread over cooled brownies with a spatula. If you place the brownies in the refrigerator, the frosting will firm up nicely (due to the type of fats found in coconut oil).

• 1 qt. vodka
• 8 vanilla pods

Split vanilla pods lengthwise and scrape the seeds into the vodka. Place pods into the bottle as well. Cover and store for at least 2 months before using. This will keep for a year at room temperature.  Split into smaller bottles to give as gifts!

To make a smaller batch, use one vanilla pod for 3/4 cup of vodka.