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1 banana, medium ripe, mashed
2 cups non-dairy milk, like almond
3 cups rolled oats
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon sea salt
2 teaspoons vanilla extract
2 cups blueberries
1/4 brown sugar

Preheat oven to 350°F.

In a large mixing bowl, whisk mashed banana and milk until smooth.
Mix in remaining ingredients until well combined.
Divide oatmeal mixture into 12 muffin cups (for larger muffins, use 6 cup muffin tin)
Bake 25 minutes, until firm.
Cool muffins in tin before removing them.

6 or 12 Muffins

Options: may mix in chocolate chips and/or nuts before baking.

Inspired by a recipe from Costco

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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 teaspoons Ener-G Egg Replacer (equivalent to 2 eggs)
4 tablespoons water
1 cup non-hydrogenated, nondairy butter, room temperature, cut into pieces
1/2 cup granulated sugar
1 cup firmly packed light or dark brown sugar
1 tablespoon vanilla extract
2 1/2 cups unbleached all-purpose flour
1/2 cup quick oats (not instant)
1/2 teaspoon baking soda
Pinch of salt
2 cups nondairy semisweet chocolate chips
1 cup chopped nuts, optional

Preheat oven to 350°F.

Line cookie sheets with parchment paper or use a non-stick cookie/baking sheet

In a food processor or blender, whip the Egg Replacer and water together, until it’s thick and creamy – blending it this way results in a better consistency than blending by hand.
Using an electric mixer or food processor, cream the butter, sugars and vanilla until well blended.
Add the Egg Replacer mixture and thoroughly combine.
In a separate bowl, sift the flour, baking soda and salt. Add the oats.
Add the flour mixture to the wet mixture just until it begins to form a dough.
Add chocolate chips and nuts (if using) and stir to combine.
Place dough in a bowl.
Cover with plastic wrap.
Refrigerate one hour.
To create uniform cookies use a mini ice cream scoop.
Bake cookies for 12 minutes, or until edges are lightly golden.
Let stand for 2 minutes; remove to wire racks to cool completely.

Makes approximately 3 dozen cookies