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1/3 c pure honey
2 Tbsp coconut flour
1 Tbsp almond butter (or any all natural nut butter)
1 1/3 c coarsely chopped nuts
½ c chopped dried fruit
1 c unsweetened coconut flakes

Preheat oven to 300ºF

Line 8×8 or 9×9 baking dish with parchment paper, leaving ends hanging
over two sides.
In a large mixing bowl, combine honey, coconut flour, and nut butter. Stir until well mixed.
Add nuts and dried fruit to mixture. Stir well.
Add coconut flakes to mixture. Stir well.
Place mixture in baking dish. Press firmly so that ingredients hold together.
Bake 20 minutes.
Cool to room temperature. Then place in refrigerator.
Cut into bars. Wrap individually, if desired. Store in refrigerator.

Notes:

Can use any combination of fruit and nuts: almonds, cashews, pistachios, flax seeds, pumpkin seeds, golden raisins, papaya, cherries. Try to use unsalted, raw nuts and
as unsweetened dried fruit (most fruits do have added sugar).
Chop nuts and fruits, then measure. This should be a “rough chop”—not tiny pieces.
Maple syrup or agave are not great substitutions for the honey. The bars do not bind as well!
Bars will bind and stick together much better after refrigeration.

Yield: 8 bars

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3 ripe bananas, mashed
1/3 cup unsweetened applesauce
2 cups old fashion oats
1/4 cup almond milk
1/2 cup raisins
water
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat oven to 350°

Grease and flour, or use baking spray, a 7 inch x 11 inch glass baking dish.

Put raisins in a small bowl and cover with warm water for 10 minutes, then drain.
Combine and mix all of the ingredients thoroughly, including raisins, in a large bowl.
Spoon into baking dish.
Spread evenly.
Bake 20 minutes.
Remove from oven.
Let cool on a rack, then cut into squares/bars

Yields 12 squares

Notes:  Can be baked in an 8 inch square baking dish.
Add 10 minutes to baking time.

Can substitute an apple or pear, chopped and blended with 2 tablespoons water (using 1/3 cup) for the unsweetened applesauce.

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1 cup unbleached flour
1/4 teaspoon salt
1/8 teaspoon baking powder
6 tablespoons cold, non-dairy butter, cut into small pieces
1/2 teaspoon apple cider vinegar
2 tablespoons cold water

In a food processor, process flour, salt, baking powder and butter quickly, using the “pulse” button, until mixture resembles tiny peas.
Mix vinegar and water.
While food processor is running, add to flour mixture through the funnel.
Process until dough comes together around the blade.
Flatten dough out into a circle.
Wrap in plastic wrap.
Refrigerate for at least 20 minutes.
Or place dough in a freezer bag and freeze for later use.

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1 or 2 No Fail Pie Crust recipes or your favorite pie crust recipe
4 cups fresh sour cherries pitted (include juice produced in pitting) or
4 cups frozen unsweetened sour cherries, unthawed, or 2 cans of sour cherries; rinsed and drained
1 cup sugar
3 tablespoons cornstarch
almond milk
sugar

Preheat oven to 400°

Line baking sheet with foil and set on middle rack of oven.
In large bowl, combine cherries, sugar and cornstarch.
Mix well and let stand while rolling out crust.

If making a double crust pie, on a lightly floured surface with a floured rolling pin, roll out 1 recipe of “No-Fail Pie Crust” into 11-inch round (about 1/8 inch thick).
Fit dough into 9-inch pie pan, leaving 3/4-inch overhang. Cover loosely with plastic wrap and refrigerate.
Roll out second pie dough disk into 11 inch round (about 1/8 inch thick).
Remove pie pan with bottom crust from refrigerator and pour in filling.
Brush rim of bottom crust lightly with water.
Add cherry mixture.
Place second crust on top and crimp/pinch edges to seal.
Cut 4 small slits to vent pie.
Brush top of pie with almond milk.
Sprinkle lightly with sugar.
Place on top of prepared baking sheet.
Bake for 60 minutes, or until crust is golden and filling is bubbling.
May need to add foil to the edges, if crust is browning to quickly.
Cool to room temperature before slicing.

Serves 8

Note: No Fail Pie Crust

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2 cups unbleached flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 cup non-dairy milk
3 teaspoons Ener G Egg Replacer
4 tablespoons warm water
4 tablespoons non-dairy butter, melted (Earth Balance or its equivalent)

Grease, then preheat waffle iron

Put Ener G Egg Replacer and warm water in a blender.
Blend until frothy. Add milk and melted non-dairy butter and blend.
Combine flour, sugar, baking powder and salt in a large bowl.
Add the wet mixture to the dry ingredients. Mix until just combined.
Spoon one half cup of batter (or the amount recommended by your waffle maker) onto hot iron.
Spread batter to within 1/4 inch of edge of grids, using the back of a spatula or wooden spoon.
Close lid and bake until waffle is golden brown.
Serve immediately or keep warm in a single layer on a rack in a 200° oven.

Serves 4

Note: Serve with your favorite syrup

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1 1/2 cups flour
1 cup sugar
3/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
5 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla

Chocolate Chip Filling

8 ounce non-dairy cream cheese
1 1/2 teaspoons Ener G Egg Replacer
2 tablespoons warm water
1/3 cup sugar
6 ounces vegan chocolate chips
1/3 cup finely chopped walnuts or pecans

Preheat oven to 350° F.

In large bowl, sift flour through salt. In a food processor, blend water through vanilla. Add flour mixture and pulse until well blended.
In another bowl, using a hand mixer or electric stand mixer, blend until frothy, egg replacer and water. Add cream cheese and sugar and beat until well blended. Stir in chocolate chips.
Fill 18 paper-lined cupcake cups half full of batter.
Top each with 1 tablespoon of chocolate chip filling and 1/2 teaspoon nuts.
Bake for 25 minutes, or until top springs back when gently pressed.

Makes 18 cupcakes

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1 1/4 cups firmly packed brown sugar
1/2 cup vegetable oil
1 1/2 teaspoons Ener-G-Replacer
2 tablespoons warm water
2 teaspoons vanilla
1 cup non-dairy milk
1 tablespoon fresh lemon juice or white vinegar
1 1/2 cups diced rhubarb
1/2 cup chopped pecans or walnuts
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Topping
1 tablespoon non-dairy butter, melted
1/3 cup sugar
1 teaspoon cinnamon

Preheat oven to 400°

Blend 1 1/2 teaspoons Ener-G-Replacer with the warm water in a blender until frothy.
Mix lemon juice with the non-dairy milk. Let mixture stand for 5 minutes.
In a food processor, mix well sugar through milk mixture. Add rhubarb and pecans or walnuts, then pulse for 5 seconds.
In a separate bowl combine flour through salt. Add to rhubarb mixture until just blended. Spoon batter into 18 paper lined muffin cups, filling them 2/3 full.

Topping
Combine all ingredients in a small bowl. Scatter mixture over filled cups and press lightly into batter.
Bake in oven for 25 minutes or until muffins are lightly browned.

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12 ounces fresh raspberries (2 3/4 cups)
1 tablespoon granulated sugar
1 cup almond milk
1/2 stick nondairy butter, melted
4 1/2 teaspoons E ner G Replacer
6 tablespoons water
1/2 cup packed brown sugar
1/3 cup unbleached flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 to 3 1/2 ounces dark chocolate, coarsely chopped

Preheat oven to 400°F.

Butter a 1 1/2 quart shallow baking dish.
Toss berries with granulated sugar and let stand 15 minutes.
Blend 4 1/2 tablespoons Ener G Replacer with 6 tablespoons water until frothy. Then blend mixture with milk, nondairy butter, brown sugar, flour, cocoa and salt in a blender until smooth.
Scatter berries (with juices) evenly in baking dish, then pour batter over top.
Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate.
Cool about 20 minutes.
Serve warm or at room temperature.

Serves 6

Note: Also good cold, topped with nondairy ice cream.

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Crust
1/2 cup nondairy butter, at room temperature
1/4 cup confectioners’ sugar
1 cup unbleached all-purpose flour

Filling
1/2 cup silken tofu (soft or firm)
1 cup granulated sugar
Zest from 2 lemons
1/3 cup fresh lemon juice (2-3 lemons)
2 tablespoons unbleached all-purpose flour
1 tablespoon cornstarch
Confectioners’ sugar, sifted

Preheat oven to 350°F.

Grease an 8 x 8 baking pan with cooking spray
and sprinkle with a light dusting of flour.

Preparing the crust
In a food processor, in the bowl of an electric stand mixer, or
with an electric hand mixer, cream the butter and confectioners’
sugar until light and fluffy. Add the flour, and process/beat until the dough
just comes together.
Press dough into the bottom of the prepared pan. Bake for 20 minutes, or until lightly browned. Remove from oven. Cool on wire rack while preparing the filling.

Filling
In a food processor or blender, add the tofu and blend until creamy, about
1 minute. Add the granulated sugar and blend until smooth. Add and blend the lemon zest, lemon juice, flour, and cornstarch. Pour the filling over the baked shortbread crust and bake for 20 minutes, or until filling is set.
Remove from oven and cool on wire rack.
To serve, cut into squares or bars and dust with sifted confectioners’ sugar, when serving.

Yield: Sixteen 2-inch squares

Note: Best eaten the day they are made. But they can be covered and stored in the refrigerator for a few days.

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2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup canola oil
4 ripe bananas, mashed
1/4 cup water
1 teaspoon vanilla extract
1 cup dried cranberries, soaked in hot water to cover, then drained
1 cup walnuts or pecans, toasted (or not)

Preheat oven to 350°F.

Lightly grease muffin tins or use paper cupcake liners.
In a medium-size bowl, mix the flour, baking soda, and
salt together.
In a large bowl, beat the sugar and oil together, then
add the mashed bananas. Stir in the water and vanilla and
mix thoroughly. Add the flour mixture, along with the
drained cranberries and nuts. Stir to mix.
Fill each muffin tin halfway with the batter. Bake for 20-30 minutes,
until they are golden brown and a toothpick inserted into the center comes out clean.

Yields 24 medium muffins