Yield: one 9 x 13 pan
24 servings

• 1 3/4 cups organic whole wheat pastry flour
• 1/2 cup organic soy flour
• 1 cup sucanat
• 2/3 cup unsweetened cocoa powder
• 1 Tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 cup organic malt-sweetened carob chips, or chocolate chips
• 1 teaspoon salt
• 1/2 cup okara (soy, soy-barley, almond-oat or almond-rice)
• 1/2 cup homemade soy-barley milk (or almond milk)
• 1 cup homemade soy-barley milk (or almond milk)
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened applesauce

In a large mixing bowl, mix flours, sucanat, cocoa, baking powder, baking soda and salt together until well mixed. Add carob or chocolate chips and toss with the dry ingredients. Place okara and 1/2 cup soymilk in a blender and process until pureed. Add 1 cup soymilk, vanilla extract and applesauce to okara mixture in blender and process until smooth.

Pour okara mixture into dry ingredients and gently mix to moisten completely, but do not overmix. Pour batter into a lightly oiled 9 x 13 baking pan. Bake in a preheated 350 degree oven for 30 – 35 minutes, or until center is done. This is a moist, dense cake, resembling a brownie.

Per square: 105 Calories; 2g Fat (17.7% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 279mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

• 1/2 cup butter (or cold pressed oil)
• 1/4 cup honey
• 1/2 cup almonds, chopped fine
• 2 1/4 cups organic whole-wheat pastry flour
• 1/4 cup honey
• 1 cup creamy goat cheese
• 2 tablespoons soy milk
• 1 egg
• 2 teaspoons lemon juice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla

Mix first four ingredients until crumbly. Set aside 3/4 cup of mixture. Press the rest in bottom of a 9×9 pan. (Lightly spread with liquid lecithin if desired)

Mix together honey, goats cheese, milk, egg, lemon juice and spices. Spread over crust in pan. Sprinkle remaining crust over top and bake at 350 degrees for twenty-five minutes.
(makes 12-15 bars)

Variations: Use fresh sliced fruit, or make a pie or cobbler filling, spread over top crust before or after baking.

“There are many variations of this recipe; this is my family’s favorite.”

Yield: 12 slices Preparation Time: 10 minutes
Baking Time: 45 minutes

• 2 cups cooked black beans, drained
• 2 large eggs, beaten
• 1 1/2 cups sucanat
• 2 teaspoons vanilla extract
• 2 Tablespoons peanut butter, natural variety, nothing added
• 3 Tablespoons unsweetened cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt

Preheat oven to 350 degrees.

In a blender, food processor or with a stick blender, mix the beans and eggs together until very smooth. Add remaining wet ingredients and mix well. In a separate bowl, mix dry ingredients and add to wet ingredients. Mix until very smooth (not lumpy).

Spoon batter into an oiled 10-inch pie plate and bake about 45 minutes, or until done in center and top is crackled. (It will puff and then sink.) Let cool completely (it will be very soft and moist) and cut into 12 wedges. Dust with cocoa or powdered sucanat if desired.

Per serving: 74 Calories; 2g Fat (30.0% calories from fat); 5g Protein; 8g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 88mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

• 8 medium apples, cubed or sliced
• 4 cups rolled oats
• 2 cups whole-grain flour, freshly ground **(Kamut works nicely here)
• 1/2 cup unsweetened applesauce
• 2 teaspoons pure vanilla extract
• 1/4 cup honey
• 1 cup seedless raisins
• 1 Tablespoon cinnamon
• 1/4 cup apple juice

Place cubed apples in bottom of an ungreased 9 x 13 pan. Sprinkle with cinnamon, spread raisins, drizzle with half of the honey.

In a mixer bowl mix oats, flour, applesauce, remaining half of the honey, vanilla. Mix well. If the consistency is a little dry, moisten slightly with a tablespoon or two of the apple juice. Pour remaining apple juice over apples in pan. Place topping over and spread evenly. Bake at 350 uncovered for 30 minutes or until topping is golden brown and filling is bubbly.

Serving Ideas: Serve warm or cold with applesauce, soy or rice milk

Notes: *You can reduce the honey to 2 Tablespoons if desired. This low fat breakfast or dessert is very versatile and keeps well in the fridge.

**You can use a homemade or prepared granola instead of the topping if you prefer. The children love this for breakfast and on those “hard” days, it is easy to serve from the fridge as a snack, breakfast or dessert.

Per serving: 235 Calories; 2g Fat (7.2% calories from fat); 6g Protein; 52g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Yield: 15 servings
Preparation Time: 10 minutes
Baking Time 25-30 minutes

• 2 cups Kamut flour, freshly ground if possible
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 3/4 cups seedless raisins
• 1/2 cups natural, expeller-pressed oil
• 1/2 cups honey
• 1/2 teaspoon pure vanilla extract
• 2 cups unsweetened applesauce

Mix dry ingredients in a large bowl. Mix wet ingredients in another bowl and add to dry ingredients, stirring until all is moistened. Do not overmix.

Pour into a lightly oiled 9 x 13 pan. Bake in preheated 350 degree oven for 25 – 30 minutes or until knife inserted in middle comes out clean. Cake should spring back when touched in the center.
Let cool. ENJOY!

Serving Ideas: Serve with chilled applesauce or cantaloupe.

Variations: Substitute fresh or frozen blueberries or any dried fruit for the raisins.

Notes: This is a quick tasty dessert for company or everyday dinner. Served with fresh fruit, it makes a light summer treat. On those days when cooking is difficult, this is a nice pick-me-up that is simple and quick to prepare. Our children enjoy a piece of this cake with applesauce or fruit for an afternoon snack. Whole wheat pastry flour works in this recipe as well.

Per serving: 126 Calories; trace Fat (2.4% calories from fat); 3g Protein; 31g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 158mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

Mix well in one bowl:

• 1 cup extra virgin olive oil, or butter
• 3/4 cup pure maple syrup
• 3/4 cup honey
• 1/2 cup flax seed mixture (see below)
• 1 tablespoon vanilla

Mix well in another bowl:

• 4 1/2 cups rolled oats
• 2 cups barley flour
• 1 cup oat flour (whiz rolled oats in blender)
• 2 teaspoons baking powder
• 1 teaspoon salt

Add the wet ingredients to the dry and mix thoroughly. Place 1/4 cup dough per cookie onto baking sheets that were lightly oiled. With your hands or a spoon, shape the dough to be round and flat. Bake in a preheated 350 degree oven for about 25 minutes. These will not rise, but will be delicious!

Per serving: (including egg replacer) 272 Calories; 10g Fat (32.3% calories from fat); 5g Protein; 42g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 212mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates.

• 1 1/2 cups organic canola oil
• 5 large eggs, separated
• 1 cup honey
• 1 cup oat flour
• 1 cup brown rice flour
• 2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 3 cups finely grated carrots

Separate the eggs and set the whites aside. In another bowl, mix the egg yolks with the oil and honey and beat well. In a separate bowl, mix the dry ingredients together and fold wet ingredients in. Beat egg whites until stiff and gently fold into batter. Pour batter in two 8 inch cake pans that have been lightly spread with olive oil. You can also use a 9 x 13 inch baking pan. Bake in a preheated 300 degree oven for 50-60 minutes or until the center is done.

Per serving: 398 Calories; 25g Fat (55.3% calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 244mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 1 1/2 Other Carbohydrates.

There is snow on the ground and a chill in the air. It’s time to B-A-K-E!!! What is it about home baking that warms the heart as well as the hearth? I don’t know, but I gladly give in to its call!

Today I made this easy, very quick whole wheat chocolate cake with organic sweetened cranberries.

Recipe By : Vickilynn Haycraft
Serving Size : 12

• 3 cups whole wheat pastry flour
• 6 Tablespoons cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2/3 cup sucanat
• 2/3 cup coconut oil, virgin organic — melted
• 2 teaspoons vanilla
• 2 cups almond milk, Homemade, Plain — (if desired)
• 1 cup dried cranberries, organic, naturally-sweetened

Preheat oven to 350. Mix the dry ingredients in a bowl. In another bowl, mix the wet ingredients.
Pour wet into dry and mix until batter is smooth. Pour batter into an ungreased 9 x 13 baking pan and bake for 40 minutes or until center of cake tests done.

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Per Serving: 249 Calories; 16g Fat (52.7% calories from fat); 4g Protein; 28g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 390mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat.

We love our ice cream. We love really GOOD ice cream, not the cheap stuff full of additives. Since we love our ice cream so much, we decided to make our own. As with most things, making our favorite foods at home allows us to use organic ingredients, make sure there are no additives, keep the cost down and make whatever flavors we choose!

Tonight (on my 50th birthday) we are having a houseguest (a childhood friend of our daughter) and she loves my homemade ice cream. I made her favorite – chocolate. And it’s SO easy with our handy dandy ice cream maker. Check this out! You mix up the ingredients in a bowl (takes about 5 minutes). Pour it into the freezer bowl. Place the freezer bowl onto the machine and turn to “ON.” In 25 minutes, delicious, creamy soft-serve ice cream is ready! if you want the texture to be firmer, freeze the ice cream in a container before serving.

Simple Ice Cream

• 4 cups organic whipping cream OR
• 2 cups organic whipping cream and 2 cups organic half and half
• 3/4 cup organic unrefined sugar
• Any add-ins such as crumbled cookies, peanut butter, fresh fruit, chocolate chips.

Mix together in a large bowl until sugar dissolves. Pour into freezer bowl. Place dasher in bowl and bowl onto machine. Turn to “ON.”

My family says these are fantastic! They go really well with the Chocolate Peanut Butter ice Cream I made today.

FLOURLESS PEANUT BUTTER COOKIES
(Gluten-free, dairy-free)

Makes 20 – 22 cookies

• 3/4 cup organic sucanat
• 1 large organic egg
• 1 teaspoon organic pure vanilla extract
• 1 cup smooth organic peanut butter
• 1 teaspoon baking soda

Preheat oven to 350 degrees F.
Line a cookie sheet with unbleached parchment paper.

Place sucanat, egg and vanilla into a mixing bowl (I used my Kitchen Aid with the paddle) and mix well #2 until smooth, about 2-3 minutes. Stop mixer and add baking soda and peanut butter.

Mix on #3 until the dough is mixed and it pulls together, about 1 minute.

Scrape sides of the mixing bowl down. Scooping up dough with a small scooper (about 2 TB) roll dough into a ball with your hands and flatten slightly. PLace the cookies on the parchment about an inch apart.

Bake about 12-14 minutes, or until just golden brown. Let cool on the baking sheet about 5 minutes before transferring to a rack to cool.

Variation: For Thumbprint cookies, after rolling dough into a ball, use your thumb to make an indentation in the dough ball. Place about 1/2 teaspoon of juice-sweetened jam in the indentation. Bake as directed above.

Enjoy!
~~In Messiah,
Vickilynn
Micah 6:8