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.)
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.
Layer with Tofu Whipped Topping in parfait glasses, or top with a dollop of topping
and a sprinkle of granola!
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.
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.
This would make a great parfait, too!
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.
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.
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.
2 – bags 12oz. Fresh Cranberries
Place in heavy pot and cook until thick at med-heat, stirring often, aprox. 15 minutes.
Cool at room temp. Enjoy!
*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.
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
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.
3. Combine liquids to dry ingredients and mix until moist and most lumps have
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.
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.
Variation: Use raspberries, blueberries, or peaches
blend in a blender until smooth.
Spread on bottom of dish saving 3/4 cup for topping.
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.
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.
Mix all ingredients together with a fork and press into a 9" pie pan.
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!!!!
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:
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.
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!
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!
1. Mash bananas and mix with all ingredients.
2. Drop by tablespoons onto non-stick cookie sheet. Flatten with a fork and bake at 350o for 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
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.