» COCONUT MACAROONS
Ingredients
½ tsp. salt
3/4 cup cashews or other nuts
3/4 cup water
½ tsp. almond flavoring
1/3 cup honey
2 ½ cup unsweetened coconut
1 cup barley or unbleached flour, heaping
Instructions
1. Blend first five ingredients.
2. Add to dry ingredients and stir well.
3. Roll into 1-inch balls.
4. Flatten and place on an oiled baking sheet.
5. Bake at 350° F 12-15 minutes.
Serving Information
Makes about 24
Allergy Information
Oil and yeast free.
Cook’s Note
» CAROB FUDGE FROSTING
Ingredients
4 Tbsp. Carob powder
½ cup dates or 1/4 cup honey
½ -1 tsp. vanilla
¾ cup water
½ cup peanut butter
1/8 tsp. salt
Instructions
1. Whiz all ingredients in blender.
2. Cook in saucepan for 5 minutes.
3. Chill.
Serving Information
Allergy Information
Wheat, oil, and yeast free.
Cook’s Note
Spread on cupcakes or cakes.
» SWEET POTATO PIE
Ingredients
5 med. sweet potatoes
1 tsp. coriander
3/4 cup honey
1 tsp. vanilla
½ tsp. salt
1½ cup soy milk
Instructions
1. Pre-bake pie shell for 10-15 minutes at 425° F.
2. Blend all ingredients to desired consistency.
3. Pour into pre-baked pie shell
4. Reduce heat to 325° F and bake 30-45 minutes, or until done.
5. Let cool to set.
Serving Information
Allergy Information
Oil and yeast free.
Cook’s Note
» PINEAPPLE PUDDING
Ingredients
4 cup unsweetened pineapple juice
½ cup cornstarch
1 cup crushed pineapple in natural juice
¼ cup coconut
2 cups granola
½ tsp. salt
Instructions
1. Bring pineapple juice and cornstarch to boil until thickened.
2. Add crushed pineapple and coconut.
3. Line bottom of dish with ground granola.
4. Pour thickened pineapple and top with granola and coconut.
5. Chill and serve.
Serving Information
Allergy Information
Oil and yeast free.
Cook’s Note