Blend first 4 ingredients together. Using your hands is the best way to do this. Mix in milk to form a ball of dough. Roll out to 1/4″ thick and spread a thin layer of butter on dough. Then spread a thin layer of date puree and sprinkle heavily with cinnamon. Top with grated apple if using. Roll like a jelly roll. Slice into 12 even pieces and bake at 350°F for 15 – 20 min. For larger rolls, slice into 8 pieces and bake a little longer.
Cream Cheese Glaze
4 oz. cream cheese
2 Tbsp. butter
1/4 cup date puree
1/2 tsp. vanilla
Blend together and spread over warm cinnamon rolls.
Mix together all dry ingredients. Add liquid ingredients and mix well. Fill lined cupcake tins approx. 1/2 full with batter, top with cream cheese topping. Makes 24 cupcakes. Bake at 350°F for 20 – 30 min. Check for doneness by inserting a tester in center. Cool and Enjoy.
Theses muffins can be made with lots of different fruits or none at all. They are dairy free, gluten free, sugar free, sweetened with dates, full of good fiber and taste amazing.
This recipe can be made with a variety of different fruits. I have used blueberries, raspberries, raisins, and apple with cinnamon, or try a combinations of your favorites. This recipe is also dairy free and gluten free but if you prefer some gluten in you diet replace the flax flour with wheat bran. Makes 12 muffins. This batter can be store in the fridge to bake later.
Mix dry ingredients in a bowl. Whisk together date puree, almond milk, eggs and vanilla. Slowly whisk in melted coconut oil. Pour wet over dry and mix then stir in fruit. Bake at 350°F for approx. 30 min. Enjoy!
In food processor grind oats into oat flour. Add the remaining ingredients and blend until well mixed. Using a small scoop (approx. 2 Tbsp.), scoop onto parchment lined baking sheet. Press down slightly with fork. Bake in a 350 F oven for 12 -15 min. After cookies are cooled they can be topped with a chocolate drizzle. For the chocolate drizzle use 1/4 cup stevia sweetened chocolate chips and 2 squares of Lindt 95% chocolate. Melt in microwave safe dish for 30 seconds, stir and melt at 10 second intervals till melted.
The following recipe is one that my grandmother always made. I replaced brown sugar with date puree.
The following will make enough pastry for 12 medium size tart shells plus enough for a pie shell. (great for quiche)
2 1/2 cups flour
1 tsp. salt
1 cup shortening
1/2 cup water
1 tsp. vinegar
1 tsp. date sugar or puree (optional)
Combine flour and salt, cut in shortening. I like using my hands to blend shortening into flour but pastry cutter can be used. Mix egg, water, vinegar and sugar/puree (if using) together. Add to flour mixture and work together with hands or fork. Using half of mix, flour work surface and roll out to approx. 1/8″. Cut to fit size of baking tin (muffin pan) that you are using.
Blend together first 6 ingredients. This can be done with mixer, blender, magic bullet, immersion blender or by hand with a whisk. If using raisins and or nuts put a few in bottom of each tart shell. Fill shells with mixture and bake for 25 – 30 minutes at 350° F.
fresh basil ( 1/4 cup chopped or more if you like)
fresh ground pepper to taste
salt to taste
Mix every thing together and store in a glass container in refrigerator. This is a great way to use a large amount of cherry tomatoes. Great on a salad or as a topping for pizza, nachos, pasta etc. This recipe can be double. I love having them ready to go in my fridge.
1/2 cup flour (your favorite kind; can make gluten free using flax meal)
1/2 oat bran
2 tsp. baking powder
1 tsp. cinnamon
1/2 cup milk (any kind)
1/2 cup unsweetened apple sauce (or just finely grated apple)
2 T melted butter
Mix all dry ingredients. Add wet ingredients and stir.
Peel and core 1 apple, slice into thin slices (approx. 1/4 inch).
Heat pan with a bit of oil. Using a scoop, scoop batter into heated pan. Do not over crowd your pan. Place an apple slice on each and push down a bit. Sprinkle with more cinnamon. Cook until brown and flip. Cook until cooked through. Pancakes will be done when they spring back when touched.
Preheat oven to 375°F to start. After crust in done reduce to 300°F. Makes a 9 inch cheesecake. This recipe can be cut in 1/2 and made in a 6 inch pan. You will need to adjust cooking time for the cream cheese layer to approx 20 min.
1 cup flour
1/2 cup oats
1/4 cup date puree
1/2 cup butter
Combined all ingredients, mixing well with hands. Press into the bottom of a 9 inch spring form pan.
3 cups diced rhubarb (cover with boiling water and let stand 5 min. Drain)
1/2 cup date puree
1 Tbsp. flour
Mix these 3 ingredients together and spread over crust. Bake in a 375°F oven for 15 min.
Cream Cheese Layer
16 oz cream cheese
1/2 cup date puree
Put cream cheese in mixer and cream until smooth. Add date puree and continue mixing until well blended. Add eggs an mix only until incorporated. Pour over hot crust/rhubarb, adjust oven temp. to 300°F and return to over for 30 – 40 min. While still hot top with…
Sour Cream Topping
1 cup sour cream
1/2 cup date puree
1 tsp. vanilla
Mix together and spread over top of hot cheesecake.
Mix dry ingredients in large bowl. Mix all wet ingredients in a large measuring cup (4 cup one will hold everything) and blend together. Make a well in dry ingredients pour wet into dry. Add cranberries or raisins and mix well. This batter can be stored in the refrigerator for up to 3 weeks.
When ready to bake preheat oven to 350°F for 20-25 min.
1/2 cup sugar free chocolate chips (I use Krisda sweetened with stevia)
4 squares 95% Lindt chocolate Melt in a microwave safe glass bowl either in microwave or over hot water. If using a microwave start at 30 seconds, stir then melt in 10 second intervals, stirring each time until melted.
Using small candy type cup papers (my favorite are the ones lined with foil). The ones I use are Reynolds brand. Pour or spoon a small amount of chocolate into each one. If you tilt and swirl, chocolate will cover bottom and up sides a bit (another way is to use a small kid’s paint brush). Place in fridge or freezer until set. Fill with approx. 2 tsp. of filling (this will depend on size of cups). Cover with more chocolate. Refrigerate and enjoy.