No bake cinnamon rolls

120 g. oat flour 1o0 g. pecans 2 T. and 2 t. psyllium husk with 1/3 c. water 1/4 c. maple syrup Filling: 155 g. dates 3 T. maple syrup 2 T. water salt to taste 3 t. cinnamon soak psyllium in water blend pecan nuts and all other cust ingredients. blend until dough forms push into a rectangle on parchment paper Blend all the filling ingredients, spread a thick layer of the fillong on the crust. roll with help of the parchment paper and hands. refrigerate overnight. cut into rolls By HealthyEmmie

Peanut Butter Rice Crispy treats (from Alicia Silverstone)

1 3/4 cups brown rice syrup

1 pinch sea salt

3/4 cup peanut butter or almond butter (all natural)

1 box brown rice crisps cereal

1/2 cup grain-sweetened chocolate chips (optional)

Heat rice syrup with a pinch of salt in a saucepan over low heat. When rice syrup liquefies, add peanut butter and stir until well combined and heated through.

Pour entire box of cereal into a large bowl. Pour rice syrup mixture on top. Use your hands to incorporate everything together (mix in grain-sweetened chocolate chips at this point, if using).

Press down into an 8- ×8-inch or 9- ×13-inch baking dish. Wet your fingers as your press down to keep them from sticking. Let cool for 1 hour before cutting into squares.

Vegan Vanilla and instant pudding mix - dry mix

Vegan Homemade Vanilla Pudding Mix

32 servings

1 1/4 c. soy, almond, rice or coconut milk powder (for resources)
1 1/4 c cornstarch
1 5/8 c organic sugar
1/4 t ground nutmeg - fresh ground is best
3/8 t salt

Combine all the dry ingredients and store in an airtight container. 

To prepare:

Add 1/2 cup mix to a saucepan. Add 2 c. soy, almond, rice or coconut milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Remove from heat and add 1/2 t of vanilla extract. Cool and serve.



Variations: Substitue the vanilla for any flavor of extract.

Vegan Chocolate pudding mix - dry mix

3/4 c. soy, rice, almond or coconut milk powder (for resources)
3/4 c. Cornstarch
1 1/2 c. organic sugar
3/4 c. Cocoa powder
1/4 t. salt (optional)

Mix all ingredients together and place in a jar.


Add 2/3 c. to a saucepan add 2 c. of soy, rice, almond or coconut milk.  Stir until blended.  Bring to a boil.  Reduce heat and simmer stir constantly until thickened.  Let cool and serve.

Coconut Snowballs

3 types of coconut in a tender buttery melt in your mouth cookie


1 cup unsalted butter
1/4 t. salt
1/3 c. confectioners' sugar
1/2 c. coconut milk powder
3/8 t. coconut flavouring
2 1/2 c. unbleached all purpose flour
1 cup toasted coconut
Coating:
1 1/2 c. confectioners' sugar
1 c. Coconut milk powder

preheat oven to 350 degrees in a med sized bowl beat together the butter and salt until soft and fluffy.  Mix in the confectioners' sugar, coconut milk powder and coconut flavoring.  Add the flour and toasted coconut mix until well combined.  form the dough into 1" balls.  place on an ungreased cookie sheet and bake in the oven for 12-15 min.  Let the cookies cool for 3 min.

Sift the confectioners' sugar with the coconut milk poweder and place in a shallow pan.  Roll the warm cookies in the mix coating.  let them cool and re-roll.
Store in an airtight container for 1 week or freeze.

makes 50-60 cookies

Easy Peasy Pie Crust

1 1/8 c. all purpose flour
1/2 t. salt
1 t. sugar
8 T. cold unsalted butter cut into 8 pieces or 6 T. coconut oil
3 T. cold ice water

Combine flour, salt and sugar in a food processor.  Pulse 1-2x.  Add butter or coconut oil, mix for 10 seconds until it looks like cornmeal.  Place mixture in a bowl and sprinkle with cold ice water.  Use a spatula to make into a ball, add more ice water if nix seems dry.  Wrap in plastic wrap and flatten into disk.  Freeze for 10 min.  or refrigerate for 1 hour.  Remove from freezer or refrigerator.  Place on wax paper and roll out between 2 sheets of wax paper.

Awesome Apple Pie

3/4 c. raw sugar, or granulated sugar
1/4 c. maple sugar or brown sugar
2 T. all purpose flour
1 t. cinnamon
1/4 t. salt
1/4 t. nutmeg
3 # tart apples, peeled cored and sliced
2 T. butter, cut up
1/4 c. whip cream
1-2 T. milk
1 T. raw sugar
2 pie crust (see recipe above)

Preheat oven to 375.  Mix sugar, brown sugar, flour, cinnamon, salt and nutmeg.  Add apples and toss until apples are coated with mixture.  Add butter and mix in dots of butter.  Add whip cream.  Mix well.  Place in pie crust.  Top with pie crust cover edges with foil.  Bake for 40 min.  Remove foil from edges brush with milk and 1T. raw sugar and bake an additional 25-30 min. 
Remove from oven, let cool, and serve.

Blueberry Bars

We hit a great sale at our local market on blueberries, .98 per pint, I had to load up.  Blueberries are totally irresistable to our family and it's not uncommon to find us huddled around a fresh bowl eating handfuls.  This recipe was a great way to make them a little different than usual.  We also took a plate of these over to our friends and they have raved about them as well.

1 1/2 cup sugar
1 teaspoon baking powder
3 cups all- purpose flour
1 cup unsalted butter, cold or I use 1 cup coconut oil
1 egg
1/4 teaspoon salt
zest and juice of one lemon
4 cups of fresh blueberries or you could use frozen, just make sure they are drained well.
4 teaspoons corn starch.

Preheat oven to 375.  Grease 9x13 pan.
In a bowl stir together 1 cup sugar, 3 cups flour, and 1 teaspoon baking powder.  Mix in salt and lemon zest.  Use a fork or pastry cutter to blend in the butter and egg.  Dough will be crumbly.  Pat half of dough into prepared pan, pressing firmly.

In another bowl, stir together the remaining 1/2 cup sugar, cornstarch and lemon juice.  Gently mix in the blueberries.  pour the blueberry mixture evenly over the crust.  Crumble remaining dough over the berries.

Bake for 45 min.  or until slightly browned.  Cool completely and then cut into squares.

SUPER EASY - no bake Granola bars

A great sweet healthy treat, my kids LOVE these! They are also perfect to add to your food storage ingredients.


2 1/2 c. Rice krispies

2 c. quick cooking oats

6 T. Flax meal, hemp seed or other ground seeds or wheat germ (for added protein)

1/2 c. dried fruit (cherries, blueberries, strawberries, cranberries, raisins, whatever you like)

1/2 c. chopped nuts (almonds, walnuts, peanuts, pistachios, whatever you like)

1/2 c. sweetener, liquid (brown rice syrup, honey, maple syrup, molasses) I like brown rice syrup it gives it a caramel taste and texture.

4 T. sucanate or dark brown sugar

2/3 c. nut butter (almond, cashew, soynut, peanut or whatever you like) I like almond butter it has a deeper flavor and taste then peanut butter.

2 t. vanilla extract

1 t. ground cinnamon


mix the rice krispies, quick oats, flaxseed meal (or other), dried fruit and nuts in a large bowl.


Over med high heat bring liquid sweetener of choice and brown sugar or sucanat to a boil, stir constantly. Remove from heat, and stir in nut butter and vanilla until blended.


Pour warm nut butter mixture over cereal mixture and stir until coated. Press mixture firmly into a 9x13 pan that has been lightly oiled. Let cool in pan. cut into 24 bars, wrap in saran wrap and store in the refrigerator for up to 1 week.


There are other variations you can make up your own favorites:


GERMAN CHOCOLATE BAR: Add chocolate chips or carob chips, with coconut flakes


CHERRY CHOCOLATE BAR: Add Chocolate chips or carob chips with dried cherries.


PEANUT BUTTER BAR: Add roasted peanuts with peanut butter and use honey as sweetener.


CHERRY ALMOND: Add dried cherries, almond butter and chopped almonds and use almond extract in place of vanilla, if you like.


APPLE PIE: Add chopped dried apples and rice syrup or honey with walnuts or pecans and cinnamon.


PECAN PIE: Add pecans, almond butter, rice syrup, dates and cinnamon.


TROPICAL BAR: add pineapple and mangos, with brazil nuts or macadamia nuts and Almond butter or macadamia butter. use almond extract.

Grandma's Cherry Salad

Serves 8-10

1 lg. tub of cool whip
1 can of cherry pie filling
1 1/2 c. slivered almonds
1 can condensed milk
1 small can of chopped pineapple

Mix Cool whip with cherries and condensed milk. Then add almonds and pineapple. Place in the refrigerator for atleast 1 hour. Then serve.

These are the Best Ginger Cookies EVER!!!

Big Soft Ginger Cookies

yield 2 dozen

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup coconut oil or margarine
1 cup sucanat or white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons sucanate or white sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the Coconut oil or margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Best Cherry Pie EVER!!!!

Pie Crust:
2 1/2 c. unbleached all purpose flour
1 t. salt
2 T. sugar
12 T. butter (cold unsalted) (cut into 1 T. slices)
1/2 c. vegetable shortening (or I used Spectrum all natural shortening, you can also use Coconut oil, this makes a more healthier alternative)
4 - 6 T. cold water

Process flour, salt and sugar in food processor. Then add butter and shortening and process until dough starts to form into uneven clumps and resemble cottage cheese. Pulse and blend while adding 4 T. water. Dough should be slightly tacky and stick together well, add more water if needed. Divide dough into 2 even balls, wrap in plastic wrap and refrigerate for atleast 45 min.

Preheat oven to 425. Then unwrap dough. Lay out wax paper and put dough on wax paper, roll out dough to a 10" circle for pie crust. Lay in pie plate trim off edges with a knife.

For top of pie, roll out to 9" circle and set aside.

Filling:

2- 16 oz. bags of frozen whole cherries
1-1 1/2 c. organic sugar
1 T. lemon juice
2 t. Almond Extract
2 T. corn starch

In a sauce pan put the bags of frozen cherries, lemon juice, almond extract and 1/2 c. sugar. Cook on Med until cherries are defrosted and soft. taste mixture and add more sugar if needed (for desired taste). Take about 1/2 c. of juice out of the pan and set aside. Mix in 2 T. of corn starch whisking well to get rid of lumps. Then add to cherry mixture in pot. Cook until brought to a rolling boil, stirring constantly, cherry mixture is done when the syrup has thickened.

Pour into a prepared pie plate, top with prepared pie crust, pinch edges together to make a scalloped edge.

Cook at 425 for about 15-20 minutes. Or until crust is browned.

Pecan Pie Bars- yummy

CRUST:
2 C. all purpose flour
1/3 c. sugar
1/4 t. salt
2/3 c. butter

FILLING:
3 eggs
1 c. lt corn syrup
1/2 c. sugar
1/2 c. brown sugar
2 T. melted butter
1 t. vanilla extract
1 2/3 c. chopped pecans

Preheat oven to 350. lightly grease 9x13 pan. stir together flour, sugar and salt for the crust. cut in the butter until mixture resembles coarse crumbs. sprinkle the mixture evenly over the prepared pan and press firmly.
bake crust 20 min.
prepare the filling while the crust is baking. mix together eggs, corn syrup, sugar, brown sugar, butter and vanilla until smooth. stir in the chopped pecans. spread the filling evenly over the crust as soon as it comes out of the oven.

bake for 25 min. or until set. Allow to cool completely before slicing into bars and serving.

Snickerdoodles