Pina Colada Cookies

This is a tasty raw foods recipe requiring no cooking, but you will need a dehydrator.

This is a tasty raw foods recipe requiring no cooking, but you will need a dehydrator.

Ingredients:

2 cups walnut

1 cup shredded organic coconut

½ cup dates

½ cup fresh pineapple

½ cup raw macadamia nut butter

1 tsp. vanilla

Preparation:

Blend all ingredients in a food processor and flatten for cookies.

Place in the dehydrator overnight or for 8 hours as desired.

Fruit Cobbler with Yummy Topping

This is the recipe I use when I want to make fruit cobbler. It’s a quick pie-like dessert and very good. It is so versatile. Use any fruit you have available. I’ve used fresh apples, blueberries, and blackberries and sometimes combine two of them.

This is the recipe I use when I want to make fruit cobbler.  It’s a quick pie-like dessert and very good.  It is so versatile.  Use any fruit you have available.  I’ve used fresh apples, blueberries, and blackberries and sometimes combine two of them.

Yield: Enough for 3 pies

Ingredients:

1/2 cup barley flour

1/2 cup oat flour

1 cup rolled oats

6 Tbsp. date sugar or sucanat

1/2 tsp. Celtic sea salt

6 Tbsp. unsalted organic butter

3 to 4 cups fruit, fresh or frozen (thawed)

1/2 tsp. cinnamon (optional)

Honey, maple syrup, or other natural sweetener to taste

Variation: Substitute any alternate flour for the barley flour, as desired.

Preparation:

Preheat oven to 350 degrees.

Mix flours, oats, date sugar or sucanat, and salt in a medium bowl.  Cut in butter.  Mix (with your fingers, if necessary) until mixture is uniform.  Mixture should be lumpy, with the butter all mixed into the flour.

Put fruit into a pie pan.  Sprinkle with cinnamon if desired.

If fruit is very tart, add additional sweetener to top of fruit.  Put a generous layer of the flour mixture on top of the fruit and bake about 30 minutes or until fruit is done and topping is browned.

Use as much topping as you need immediately, and store what is left in your freezer.  It doesn’t require thawing before use.


Nutritional Information: 1/6 of a pie, using apples and 2 tablespoons maple syrup for sweetening: calories: 154, protein: 2.1 g., carbohydrates: 38.7 g., fat: 4.7 g., sodium: 121 mg., fiber: 3.5 g.

(From The Complete Food Allergy Cookbook by Marilyn Gioannini)

Flax Oatmeal Cookies

This is my family’s favorite cookie recipe. We love coconut in our baked goods and the ground flax seeds provide extra fiber. This are so yummy and won’t last long.

This is my family’s favorite cookie recipe.  We love coconut in our baked goods and the ground flax seeds provide extra fiber.  This are so yummy and won’t last long.

Makes about 5 dozen cookies.

Ingredients:

1 cup virgin cold-pressed coconut oil or organic butter
1 cup sucanat with honey
1 cup sucanat with molasses
2 eggs
1 tsp. vanilla
2-1/2 cups freshly milled soft white flour
1 cup rolled oats
1/2 cup ground flax seed
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. Celtic sea salt
1-1/2 cups unsweetened shredded dried coconut
1-1/2 cups carob (or chocolate chips) (optional)
1-1/2 cups chopped almonds may be used in place of the coconut or chips

Preparation:

Cream butter, sucanat with honey, and sucanat with molasses making a grainy paste.  Add eggs and vanilla and beat well.

Mix dry ingredients and stir into creamed mixture.  Add coconut and carob chips and/or almonds if including.

Form into 1” balls and place on ungreased cookie sheet 2” apart.  A cookie scoop works great at marking perfectly round cookies.

Bake at 350º for 10 minutes.

Fudge Coconut Drops

This is our family’s favorite quick, no bake dessert. I’ve altered the original recipe I started with to include shredded coconut and replace the butter with coconut oil. These are the best while still warm.

This is our family’s favorite quick, no bake dessert recipe.  I’ve altered the original recipe to include shredded coconut and replace the butter with coconut oil.  These are the best while still warm.  These won’t last very long!

Ingredients:

2 cups sucanat with honey*
1/4 cup carob powder or organic baking cocoa
1/2 cup plant-based milk (almond, oat, brown rice, or soy)
1/2 cup virgin cold-pressed coconut oil or 1/4 lb. butter (1 stick)
1 tsp. vanilla
1 pinch of Celtic sea salt
1/2 cup organic crunchy peanut butter
1/2 cup unsweetened organic shredded coconut

Preparation:

Combine sucanat, cocoa, milk, and coconut oil/butter in a medium sauce pan.

Cook on MEDIUM heat until it boils.

Remove from heat and let cool one minute.

Add vanilla, salt, peanut butter, oatmeal and shredded coconut.

Stir well.

Drop by tablespoon or cookie scoop onto baking sheet or serving tray.

Enjoy!

*Note:  Sucanat with honey should be used in place of refined sugar in all your recipes making this a much healthier choice.  Sucanat means sugar cane natural.  Your local health foods store may carry this.  I get this through our Co-Op from The Bread Beckers Inc.