Healthy Living Ministries

Applesauce Squares

  •  1 ½ c. applesauce
  • ¼ c brown sugar
  • 2 T flour (or 2 T cornstarch)
  • 1 T Lemon juice  

In saucepan combine these first 4 ingredients and bring to a low boil, stir and cook until nice and thick, remove from heat and cool. Set aside this is the middle layer. (Sandy Brown’s Applesauce is the best in this recipe.) 

  • ½ cup butter - or I use Vegenaise or applesauce if you want to do away with oils.
  • ½ cup brown sugar
  • ½ cup flour (I use bread flour)
  • 1 cup quick cook oats
  • ½ cup shredded coconut
  • ½ tsp. nutmeg
  • ¼ c finely chopped pecans- for bottom- optional
  • ¼ c coarsely chopped pecans – for top - optional  

Cream butter or applesauce (if you choose that,) together with the brown sugar. Mix in flour and the oats. Divide dough into two bowls. Stir in ¼ cup of the coconut into half of the mixture, this is the bottom crust. (I add chopped pecans to my top mixture and about a ¼ cup really fine chopped pecans to the bottom mixture blended into it before pressing it into the pan.) Press half the mixture into an 8x8 greased pan do not go up the sides. Spread the cooled applesauce on top of the pressed mixture. Add remaining coconut and pecans to the other half of the mixture and crumble on top of the applesauce. Bake at 375 for 35 minutes...cool and cut.  To make a 13x9” cake pan full...Just double amounts of everything…I add ¼ c extra coconut to the top mixture if I double it for 13x9.

 

BUTTERSCOTCH PUDDING

 Layer with Tofu Whipped Topping in parfait glasses, or top with a dollop of topping

and a sprinkle of granola!

  • 15 oz. canned pumpkin 1/3 c. honey
  • 1/3 c. soymilk 1 t. vanilla
  • 1/8 t. salt plus a dash 1 t. maple extract

1. Whip all ingredients together in a bowl with wire whisk.

2. For creamier pudding, add 1/3 c. silken tofu, 1 T. more honey and an additional dash

of salt, and blend in blender until smooth.

Nutritional analysis per 1/2 cup: 136 calories, 4.3 g fat, 24 g carbohydrate, 2.2 g protein,

0 mg cholesterol, 2.7 g fiber, 31 mg calcium, 1.38 mg iron, 43 mg sodium.

TOFU WHIPPED TOPPING

  • 12.3 oz. silken tofu, extra firm
  • 3 T. honey
  • 1/4 c. cashews
  • 1/8 t. salt
  • 1/2 c. water
  • 1/2 t. coconut extract or vanilla
  • 1 t. lemon juice (opt. with vanilla

1. Blend all ingredients in blender until smooth.

2. Chill before serving.

Nutritional analysis per 1/4 cup: 99 calories, 5.7 g fat, 9.4 g carbohydrate, 4.4 g protein,

0 mg cholesterol, 1 g fiber, 49 mg calcium, 2.63 mg iron, 42 mg sodium. 

CAROB PUDDING

 This would make a great parfait, too!

  • 3/4 c. hot water
  • 1/8 t. salt 
  • 3/4 c. hot water
  • 1/8 t. salt
  • 1/2 c. dates, (softened in the water) 1/2 t. vanilla
  • 2 T. carob powder
  • 1 c. hot cooked millet
  • 1 T. peanut butter
  • 1 T. coconut
  • 2 t. coffee substitute (opt.)

1. Whiz water and dates in blender.

2. Add remaining ingredients and blend completely smooth.

3. Chill and serve with granola and/or whipped topping.

Nutritional analysis per 1/5 recipe: 143 calories, 3 g fat, 28.4 g carbohydrate,

3.1 g protein, 0 mg cholesterol, 4 g fiber, 20 mg calcium, .9 mg iron, 63 mg sodium. 

CAROB FUDGE SAUCE (OR FROSTING)

  • 3 T. carob powder
  • 3/4 c. water
  • 1/2 c. dates
  • 1 T. peanut or almond butter
  • 1 t. vanilla
  • 1/8 t. salt
  • 1 t. coffee substitute (Postum)*

1. Heat carob powder, water and dates until dates are soft and carob mixture is glossy.

2. Combine this mixture with remaining ingredients in blender and blend until smooth.

3. Store in refrigerator. Freezes well.

4. For Carob Mint Sauce, add 1/8 t. peppermint extract. For Carob Fudge Frosting,

decrease water to 1/2 cup.

*Sauce will have a nice flavor even without this ingredient. Makes 12 servings, 2 T. each.

Nutritional analysis per 2 T. serving: 41 calories, 1.4 grams fat, 7.1 g carbohydrate,

.5 g protein, 0 mg cholesterol, .7 g fiber, 12 mg calcium, .17 mg iron, 27 mg sodium. 

CAROB BROWNIE CAKE

  • 2/3 c. whole wheat pastry flour 1 t. vanilla
  • 1/2c c. carob powder
  • 1/3 c. honey
  • 1/3 c. Sucanat or date sugar
  • 1 c. chopped nuts
  • 3/4c c. non-dairy milk
  • 1 T. powdered coffee subst.(Postum)
  • 1 T. Ener-G baking powder
  • 1/2t  salt

1. Preheat oven to 400o.

2. Measure dry ingredients in one bowl and wet in another.

3. Prepare 8x8� pan with nonstick spray.

4. When oven is hot, mix together dry and wet ingredients.

5. Stir quickly and place in oven immediately. Speed is important since baking powder

is moisture activated.

6. Bake at 400o for 5 minutes, then reduce heat to 350o and continue baking for 25

minutes. Cool and top with Carob Fudge Sauce or Frosting.

Nutritional analysis per 1/16 recipe: 115 calories, 4.9 g fat, 18.8 g carbohydrate,

2.2 g protein, 0 mg cholesterol, 2.5 g fiber, 77 mg calcium, .76 mg iron, 170 mg sodium.

Cranberry Dessert

 2 – bags 12oz. Fresh Cranberries

  • 1 cup orange juice
  • ½ cup applesauce
  • 1 cup apricot Jam- natural one
  • ¾ cup Agave syrup
  • 1 tsp. ginger or 3 tbs. candied ginger
  • ¼ lb. dried apricots finely diced
  • ½ tsp salt 

Place in heavy pot and cook until thick at med-heat, stirring often, aprox. 15 minutes.

Cool at room temp. Enjoy! 

Pineapple Date Squares

  Crumb Crust                                                                                                                                                                                         

  • ½ c. oil, canola or light olive oil                        
  • 1 ½ c. Chopped dates or raisins*
  • ½ c honey or Agave syrup                              1 can crushed pineapple 15ozs.  W/juice
  • ½ t. salt                                                                     2 T lemon juice                              
  • 1 ½ c W.W. pastry flour                                           2 T cornstarch
  • 1 ½ c quick rolled oats                                            1 T orange rind zest – optional
  • ½ c coconut                                        
  • 1/3 c chopped walnuts                                                           

 *If the raisins are used in this recipe then add ¼ c. frozen apple juice concentrate. Mix crumb crust roll out into 2- 9” circles or one- 9x13 inch pan. Over medium heat combined filling ingredients and cook until thickened, stirring often.Spread the filling over crust and cover with other half of crust. Bake @ 350º 20 to 30 minutes.

  • 5 apples cored and peeled, diced
  • 1 cup rasins
  • 1 cup unsweetened crushed pineapple 

 

Cook over medium heat until tender. mix in 1 tbs. corn starch or tapioca flour  in 1 tsp vanilla and a small amount of water, stir in to apples and stir and heat until thickened.

QUICK CAROB FUDGE FROSTING Makes 2 cups

  • 1 c. malt-sweetened carob chips
  • 1/2 c. pitted dates (about 15 dates)
  • 1/2 c. water*
  • dash salt

1. Combine all ingredients in pyrex bowl.

2. Microwave on high for 2 minutes.

3. Pour into blender and blend until smooth.

4. Chill to thicken or use as is for Banana Popsicles or thick sauce.

*May need to add more water if dates are dry.

Nutritional analysis per 2 T. serving: 155 calories, 8 g fat, 22 g carbohydrate,

1.2 g protein, 0 mg. cholesterol, .7 g fiber, 27 mg calcium, .17 mg iron, 25 mg sodium

 

TRAIL MIXo"

 1 c. Cheerios

1/2 c. walnuts

1/2 c. sunflower seeds

3/4 c. Spoonsize Shredded Wheat

1/2 c. carob chips

3/4 c. raisins

1. Combine all ingredients and store in ziplock bag.

2. Get creative with your own recipe . . . pumpkin seeds, roasted pecans, toasted

almonds, slivered or sliced, granola or other cereal, chopped dried fruit of various

kinds . . . there are lots of possibilities!

Nutritional analysis per 1/2 cup: 209 calories, 11.2 g fat, 25.2 g carbohydrate, 5 g protein,

0 mg cholesterol, 3 g fiber, 57 mg calcium, 1.56 mg iron, 47 mg sodium. 

CAROB CAKE" More cakey than brownies.

  • Ý. Mix in bowl:
  • 1 2/3 c. whole wheat pastry flour 1 T. Ener-G baking powder
  • 1 c. Sucanat
  • 1/2 t. salt
  • 3 T. carob powder 2 t. Roma (coffee subst.)
  • 2. Mix in another bowl:
  • 1/3 c. unrefined canola oil 1 c. water
  • 1/2 t. vanilla

3. Combine liquids to dry ingredients and mix until moist and most lumps have

disappeared.

4. Pour into 8 x 8� pan and bake immediately in preheated 350o oven. Bake until

toothpick inserted in center comes out clean, 35-40 minutes.

5. Frost with Quick Carob Fudge Frosting or chilled Carob Fudge Sauce.

 Nutritional analysis per 2 x 2" piece: 155 calories, 5 g fat, 27 g carbohydrate,

1.3 g protein, 0 mg cholesterol, 1 g fiber, 62 mg, calcium, 1.28 mg iron, 177 mg sodium. 

Apple Burrito

  • 8 apples coarsely chopped
  • 6 tortillas
  • 1/3 c. water
  • 1 3/4 c plus
  • 1/4c. apple juice
  • 1/4 c. raisins
  • 2 c. pineapple juice
  • 1tsp. vanilla
  • 1/4 c arrowroot or cornstarch
  • 1/8 tsp. maple flavoring

Toasted coconut (optional)
In a large saucepan, add apples, water, raisins, vanilla, and maple flavoring. Cook over medium heat until apples are tender.
Fill each tortilla with apple mixture and roll up.
In a 9 x 13 inch casserole dish, place filled burritos seam side down.
in medium saucepan, combine 1 3/4 cups apple juice and pineapple juice, bringing to a boil.
in a measuring cup combine 1/4 c. apple juice and cornstarch. add to heated mixture in saucepan, reduce the heat to simmer and stir constantly until thickened.
Pour sauce over burritos and bake at 350 degrees for 30 minutes. Sprinkle coconut over top just before serving, if desired.
Variations: Add 1/2 c chopped walnuts to filling. For peach burritos, substitute 1 quart  diced fresh peaches for the apples and use 4 cups peach juice for liquid.

Fruit Sorbet

Variation: Use raspberries, blueberries, or peaches

  • 6 small bananas, frozen and chopped into ½” pieces (3 cups)
  • 1 ½ c. strawberries, frozen
  • ½ c. dairy-free milk powder
  • pinch salt
  • ¼ c. frozen juice concentrate
  • 1. Slightly thaw the bananas; blend all ingredients in a food processor or blender.
  • 2. Pour into container and freeze. Serve with ice cream scoop.
  • Nutritional analysis per ½ cup: 72 calories, .9 g fat, 15.5 g carbohydrate, 2 g protein,0 mg cholesterol, 2 g fiber, 14 mg calcium, .5 mg iron, 11 mg sodium.
  •  

    Strawberry Topping

    • 1- 1/2 cup frozen strawberries
    • 1/4 cup fresh or frozen pineapple
    • 1 cup water
    • 1/2 cup Rice Moo powder or, Soy Powder, dry non fat milk may be used also
    • 1/4 cup honey
    • 1 tsp vanilla

     

    blend in a blender until smooth. 

    Pineapple Ice box Cake

      Crust

    • 2 Cups mixed raw nuts, ground up
    • 1 tsp. vanilla
    • 2 Tbsp Agave syrup

    Spread on bottom of dish saving 3/4 cup for topping.

        Filling

    • 2 cups cashews soaked overnight,rinsed and drained
    • 1/4 cup water
    • 1/3 cup agave syrup

    Blend until creamy. Pour into mixing bowl and stir in 2 cups diced pineapple or drained crushed pineapple.Pour into crust. Freeze 2-4 hrs. When ready to serve top with reserved crumb topping.

    Sweet Cashew Cream- Great in Parfait's

    Soak for 2 hrs. 8 dates in 1/2 cup of water(do not discard the water)

    3/4 cup raw cashews

    1/2 tsp vanilla

    pinch of salt

    blend all together until smooth in a blender, adding more or less water as desired thickness is obtained. 

    Creamy Pineapple Pie Dessert

    Pie crust 

    • 1 1/2 cups unsweetened coconut(finely shredded) Toasted
    • 2 cups pecan meal
    • 1/3 cup maple syrup or 1/4 cup agave syrup

    Mix all ingredients together with a fork and press into a 9" pie pan.

    Filling 

    •  1 cup soy milk or Sweeeted Vanilla Flavored Almond Milk
    • 3/4 cup cashews washed lightly roasted for 5 minutes
    • 1/3 cup cornstarch
    • 2 Tbsp. coconut milk
    • 2 tsp. vanilla extract
    • 2/3 cup maple syrup or 1/2 Agave syrup
    • 1/2 tsp. salt
    • 1/2 of a lemons juice
    • 1 can crushed w/Juice - 20 oz. 

    Blend until creamy, the cashews with the 1/2 the soy milk. add the rest of the ingredients except the pineapple. and blend. Pour misture into a pot and andd pineapple with the juice. Cook over medium high heat stirring constantly until thickens. Pour hot filling into pie crust and place into refrigerator. Serve cool.

    Decorate with fresh fruit as desired. Enjoy!!!! 

    German Carob Cake with Danish Coconut topping

     

    • 1 1/2cup unbleached flour
    • 1/2tsp salt
    • 2 tsp baking powder
    • 1/3 c carob powder
    • 1 Tbsp coffee subsitute
    • 1 tsp cinnamon
    • 1 tsp vanilla
    • 1/2 cup raw sugar mix well all dry ingrediants
    • add to this
    • 1/2 cup canola oil
    • 2 Tbs lemon juice
    • 1/2 apple juice or 1/2 maple syrup or 1 cup water.
    • 1 tbsp vanilla

    Mix all dry ingredients together set aside. Mix all wet ingredients together and add to the dry , mix well. Pour into a greased dish 9x13 and bake for 35-40 minutes at 350 F.

     German carob Frosting:

    • 1/2 raw sugar
    • 2 Tbsp cornstarch
    • 1/2 c coconut milk-divided
    • 1/2 c unsweetened shredded coconut- toasted
    • 1/4 cup oil
    • 1/2 c chopped toasted walnuts or pecans

    In bowl mix 3 tbsp coconut milk with 2 tbsp cornstarch until disolved. In a small sauce pan add all ingredients except walnuts cook until slightly thick 5-6 minutes, remove from heat and stir in nuts.

    Berry Fruit Sauce

    • 12 oz. can white grape raspberry juice concentrate
    • 1 can water
    • 3 T. cornstarch
    • 16 oz. pkg. frozen mixed berries, raspberries or blueberries

      1. Dissolve cornstarch in ½ c. of the water.

      2. Heat juice and remaining water in saucepan until boiling.

      3. Add cornstarch mixture and stir over medium high heat until thickened.

      4. Add frozen fruit, stir and remove from heat.

      5. Serve over whole wheat toast spread with nut butter or over French Toast. Also

      delicious served as a dessert topping on Tofu Cheesecake or Carob Cake!

    Banana date Cookies

    • 3 bananas, mashed
    • 1 t. vanilla
    • 1 c. chopped dates
    •  2 c. quick oats
    • ½ c. walnut pieces
    • 1 c. raisins
    • ½ t. salt
    • 1 c. unsweetened coconut
    • 1. Mash bananas and mix with all ingredients.

      2. Drop by tablespoons onto non-stick cookie sheet. Flatten with a fork and bake at 350for 25 minutes.

      3. These are best warm from the oven. Next day, reheat to crisp before serving.

      Nutritional analysis per cookie: 118 calories, 4.3 g fat, 20 g carbohydrate, 2.1 g protein,0 mg cholesterol, 2.5 g fiber, 13 mg calcium, .72 mg iron, 52 mg sodium

    Fruit Eggrolls

     

    • 2 cups chopped fresh strawberries
    • 2 large bananas split in fourths lengthwise and chopped 
    • 1 package of egg roll wrappers( found in produce section by the tofu) 

     

    Follow directions on package for rolling up the fruit in the wrapper, fry until lightly brown.

    Sprinkle with powder sugar or zigzag drizzle chocolate ice cream topping length wise over egg rolls. serve warm, caution insides is warm and gooey...but so easy and quick to make. 

    Hint: lightly wet the end seam corner of the wrap when rolling it up helps keep egg roll closed when it frys. 

    Fruit Pizza

    Fruit Pizza II Recipe

    • 1 (18 ounce) package refrigerated sugar cookie dough
    • 1 (8 ounce) package cream cheese, softened
    • 1 (8 ounce) container frozen whipped topping, thawed 
    • 2 cups sliced fresh strawberries, blueberries, peaches, grapes(halved)oranges, or bananas(if bananas are used dip in mixture of "Fruit Fresh' and a little water,drain well. Or Real Pineapple juice works well too) 
     
    Glaze: 
    • 1/2 cup white sugar
    • 1 pinch salt
    • 1 tablespoon cornstarch
    • 1/2 cup orange juice
    • 2 tablespoons lemon juice
    • 1/4 cup water(or reserved juices from Pineapple or peaches if used)
    • 1/2 teaspoon orange zest
     

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
    2. In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
    3. Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in "Fruit Fresh and a little water" so they don't darken. Then make a sauce to spoon over fruit.
    4. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

    Fruit Pizza II Recipe