Directions
1. Preheat oven to 350 degrees. Grease a 9x12 pan.
2. In a large food processer mix all ingredients. If you don’t have a large food processer, then mix the beets, apples, agave, coconut oil, coco and cinnamon together then mix the rest all together in a bowl. Spread batter into prepared pan.
3. Bake in preheated over for 25 to 30 minutes. Do not overcook!
4. Don’t tell folks it has beets and beans in it until they have tried it and say how much they love it. If I’m going to have a tough crowd then I will say let me know if you think there’s to much cinnamon? It gets there mind off of thinking what is she giving me. LOL
Banana Oatmeal Chocolate Chip Cookies
1 3/4 cups raw rolled oats
1 1/2 cups Whole Wheat flour
2 tsp baking powder (Alummium free)
1/4 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
4 ounces (1 stick) unsalted butter, softened at room temp or Coconut oil.
1 1/2 C. cane sugar or Raw blue agave or Honey
1 large egg
2 tsp vanilla extract
6 ounces (1 cup) chocolate, chopped
1 medium-sized ripe but firm banana, cut into 1/4-inch pieces
1 cup chopped pecans or walnuts
Preheat oven to 375F. Line your cookie sheets with parchment (or lightly grease them).
Combine dry ingredients in a medium bowl. Set aside.
Using a stand mixer at medium speed, cream butter and both sugars until combined, about 1 minute. Add the egg and vanilla and beat until blended. At low speed, add the dry ingredients.
Remove bowl from mixer and using a wooden spoon stir in the chocolate, banana, and nuts (it's okay if the banana gets a bit mashed).
Drop tablespoonfuls of dough onto your prepared sheets, spacing them 2 inches apart. Flatten the dough slightly. Bake until the cookies are golden brown on the bottom, about 11 to 13 minutes
Chocolate Pudding
time: 25 minutes
12 hours to freeze
mix:
2 large avocadoes (or 3 small avocadoes)
1 cup carob powder
1 cup pure maple syrup or raw blue agave
Blend until creamy. If you want a darker chocolate add more carob. If you want it sweeter add more maple syrup or raw blue agave.
Freezer Chocolate Cookies
8 cups whole wheat pastry flour (more, depending on flour used. Pre-bake cookie to make sure batter isn't too soft, then add flour as needed)
1 T baking soda + 1/2 tsp.
1 T. salt
3 cups butter (I used 2 cups + 2/3 cups olive oil)
2 -1/4 c. brown sugar
2 -1/4 cup organic sugar (sub. sucanat, honey and or raw blue agave)
2 T.. vanilla
6 eggs
2 c. mini chocolate chips
1 1/2 c. nuts
Mix flour, soda and salt; then set aside. Beat butter,
vanilla and sugars until creamy; then beat in eggs. Gradually add flour and mix well. Shape into rolls, wrap well in plastic wrap then foil and freeze.
Freeze up to 8 weeks.
Slice from frozen state as needed and bake at 375 degrees for 8 to 10 minutes.
Variety Pack Cookies (use above recipe with following):
Variations
Coconut Cookies
Mix 1/2 cup flaked or toasted coconut into one sixth of master recipe dough. Shape and freeze. Slice and bake as directed. Makes 30 cookies.
Nutty Cookies:
Mix 1/2 cup coarsely chopped pecans, walnuts or peanuts into one sixth of master recipe dough. Shape and freeze.
Butterscotch or Maple Cookies:
Mix 1/2 teaspoon of butterscotch or maple flavoring into one sixth of
the master recipe dough. Shape and freeze.
Haystack Cookies
Mix:
2/3 cup peanut butter
2/3 cup honey
2/3 cup cold water
1 teaspoon salt
Add:
2/3 cup flour
2/3 cup quick oats
4 cups flaked coconut
1 cup nuts, chopped
2 cups dates, chopped
Mix well. Using a tablespoon, form balls, pressing each ball together lightly.
Place each ball onto sprayed cookie sheet. Bake at 350 for approximately 20 minutes.
Lemon Custard Cakes
Baking the desserts in a hot-water bath keeps them creamy and custardy beneath their golden, cakey tops. Lining the roasting pan with a dish towel helps the water circulate under the cups for even cooking.
Unsalted butter, at room temperature, for custard cups
3 large organic eggs, separated
1/2 cup organic sugar
2 tablespoons Whole Wheat Pastry flour
2 teaspoons grated lemon zest (from 1 lemon)
1/4 cup fresh lemon juice or 3 drops of Young Living Lemon Oil
1 cup raw milk
1/4 teaspoon Celtic salt
organic Confectioners' sugar, for dusting - optional
1. Preheat the oven to 350°F. Set a kettle of water to boil. Butter six 6-ounce custard cups, and place them in a roasting pan or baking dish lined with a kitchen towel.
2. In a large bowl, whisk together the egg yolks and sugar until the mixture is light; whisk in the flour. Gradually whisk in the lemon zest and juice, then whisk in the milk.
3. With an electric mixer, beat the egg whites and salt until soft peaks form. Add to the lemon mixture; gently fold in with a whisk (the batter will be thin).
4. Divide the batter among the prepared cups. Place the pan in the oven, and fill with boiling water to reach halfway up the sides of the cups. Bake until the puddings are puffed and lightly browned, 20 to 25 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.
Neiman-Marcus Cookies Turned Healthy
2 cups organic butter
24 oz. chocolate chips
4 cups Whole Wheat flour
2 cups sucanat
2 tsp. Baking soda
1 tsp. Celtic or sea salt
2 cups organic sugar or 1-1/2 raw blue agave
5 cups raw rolled oatmeal
4 eggs
2 tsp. baking powder (aluminum-free)
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, and nuts. Roll into balls, and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees
Peanut Butter Chocolate Pie
time: 25 minute
12 hours to freeze
Needed: 1 Universal Pie Crust
Filling:
11/2 cups raw organic almond butter, you can buy it or make your own. Place almond butter in pie shell.
In a food processor using the S-blade, add:
2 large avocadoes (or 3 small avocadoes)
1 cup carob powder
1 cup pure maple syrup
Blend until creamy. If you want a darker chocolate add More carob. If you want it sweeter add more maple syrup.
Pour mixture on top of almond butter.
Ruth’s Peanut No Bakes Cookies
2-3 Cups Heart to Heart (Kashi)
10 oz pkg Sun spire peanut butter chips
3/4 cup peanut butter
1 tea vanilla
Heat up on stove when it starts to melt take off and add peanut butter and vanilla. (If it is to think add a little water) then mix in Heart to Heart. If you want you can add mini choc. chips or raisins etc. then drop on wax paper and refrigerate until cooled.
Sam’s Oatmeal Cookies
1 cup butter or Coconut Oil, softened or 1 cup of butter
1 and 1/2 cup cane sugar or Raw blue Agave or 2 cups Honey
2 eggs
1 teaspoon vanilla
2 Cups Whole Wheat Flour
1 Cup Ground Oats (in blender)
1and 1/2 Regular Raw Oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup raisins
mini Choc chips or carob chips
Heat oven to 350. Combine flour, soda cinnamon, and salt. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add flour mixture and mix well. Stir in oats and raisins. Drop by rounded tablespoonful onto ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack to cool completely.
Universal Pie Crust
Time: 15 minutes
In a food processor using the S-blade, add:
2 cups hazelnut
2 cups dates, pitted (presoak in 3 cups of water for 10 minutes before putting them in the food Processor; discard water)
We have found that the combination of the hazelnuts with works best for any pie crust.
Process the nuts and dates until they have a thick dough like consistency. Press in pie pane. Make sure not eat all the when taste testing!
This crust can be used for almost any type of pie.
Zucchini Crumb Pie
Dough: mix
4c flour
2c cane sugar or Raw blue agave or Honey
1/2t salt
Cut in- 1 1/2c Organic butter or Coconut oil (reserve 1cup for top)
Filling:
6-8c zucchini (cubed, peeled & seeded)
2/3c lemon juice
1c cane sugar or Raw blue agave or Honey
1/2t cinnamon
1. Cook zucchini in lemon juice until tender.
2. Add sugar & Cinnamon. Add 1/2 of the dough mix until thickened Cool.
3. Press 1/2 dough mixture into 9 x 13” pan. Bake 10 min. @ 375 degrees.
4. Spread cooled zucchini mixture over dough. Add 1t cinn. to remaining dough crumble over zucchini.
5. Bake @ 375 for 30 min.
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