1 C. HONEY
½ C. OIL
½ C. CAROB POWDER
1 t. SALT
4 t. VANILLA
2 t. LIQUID LECITHIN
2/3 C. SOY MILK
1 T. PERO (COFFEE SUBSTITUTE)
BLEND THE ABOVE INGREDIENTS UNTIL SMOOTH. BLEND IN (OR STIR IN)
1 C. WHOLE WHEAT PASTRY FLOUR AND
1 C. WHOLE WHEAT FLOUR.
STIR IN: 1 C. WALNUTS, CHOPPED COARSLEY.
POUR INTO AN 8 INCH SQUARE OILED BAKING PAN. BAKE AT 375 UNTIL THEY ARE FIRM,
ABOUT 30 MINUTES. COOL. CUT INTO SQUARES.
Carob Chip Cookies
1/2 C. Olive Oil
1/2 C. Honey
1/2 t. Vanilla
1/2 C. Crushed Canned Pineapple
1 C. Whole Wheat Pastry Flour
1/2 t. Real Salt
3/4 C. Oat Flour
1/2 C. Wheat Germ
1/2 C. Chopped English Walnuts
1/2 C. Unsweetened Coconut
3/4 C. Barley Malt Sweetened Non Dairy Carob Chips
Mix olive oil and honey together.
Add vanilla, pineapple, and blend.
Add flour, salt; beat well.
Add all remaining ingredients except the carob chips.
Stir in carob chips last.
Form into cookie by using a small scoop.
Bake at 350 degree F. until brown. (About 20 minutes.)
Rice Crispy Squares
2 c. Carob Chips (non dairy-barley malt sweetened)
1 c. Honey
½ c. Peanut Butter (natural)
1 t. Vanilla
6 c. Crispy Brown Rice
MELT the carob chips with honey on the stove at low (or use a double boiler). ADD peanut
butter and vanilla. MIX well. TURN off the heat and QUICKLY ADD the rice. PRESS the mixture
unto a square olive oiled pan. REFRIGERATE. CUT into bars before it totally cools.
VARIATIONS: Drop 1 cup of rice cereal and add 1 cup toasted, chopped almonds or 1 cup
Dee's Delicious Raw Nutty Fudge
1 cup Almonds
1 cup Pecans
1 cup Macadamia Nuts
1 cup Walnuts
1 cup Dates
In a vita mix place ingredients and blend-chop.
Pat mixture into a pan or shape into heart shapes and garnish with a pine nuts. Refrigerate over
Healthy Almond Soys
2 Cups Cashew Butter
2 Cups Carob Powder
1 T. Vanilla (non-alcoholic)
1 t. Real Salt
2 Cups Honey
1 Cup Soy Milk Powder
½ Cup Walnuts
1 Cup Coconut
Mix all ingredients together except coconut. Form into small balls. Roll each ball into coconut
and press 1 raw almond into the center of each candy.
Healthy Granola Bars
4 ½ Cups Oats
½ t. Real Salt
2 t. Vanilla (non-alcoholic)
½ Cup Olive Oil
½ Cup Honey
2 T. Black Strap Molasses
½ Cup Chopped Walnuts
½ Cup Carob Chips (Barley malt sweetened, non dairy)
Mix all the ingredients together. Press ingredients down evenly and firmly unto a flat pan. Bake
at 400 degrees for 15 minutes. REVERSE pan and bake an additional 5 minutes. Watch
carefully. Totally cool before cutting. Delicious!
OAT FLOUR AND WHOLE WHEAT PIE CRUST
¾ C. OLIVE OIL
1 t. LIQUID LECITHIN
1 ½ t. REAL SALT
ADD: 2/3 c. HOT WATER
POUR SLOWLY OVER:
1 C. OAT FLOUR
1 C. WHOLE WHEAT FLOUR
1 C. WHOLE WHEAT PASTRY FLOUR
STIR WELL. (THE OAT FLOUR MAKES THIS AN EXCELLENT PIE CRUST FOR CHILDREN. THIS
CRUST DOES NOT BECOME HARD IF STIRRED A LOT).
ROUND UP INTO A BALL. DIVIDE AND ROLL BETWEEN WAX PAPER. PEEL OFF TOP PAPER.
PLACE CRUST IN PIE PLATE – PAPER SIDE UP. PEEL OF OTHER PIECE OF PAPER AFTER
FITTING EVENLY INTO PIE PAN.
Peanut Butter Cookies
½ c. Chunky Peanut Butter
½ c. honey
¼ c. date sugar
¼ c. olive oil
¼ t. salt
½ t. non alcoholic vanilla
½ c. whole wheat flour
½ c. whole wheat pastry flour
¼ c. wheat germ
SCOOP small ice cream scoop into cold water then into cookie mix. DROP unto a cookie sheet.
FLATTEN with fork (dip fork into cold water if it sticks). BAKE at 350 degrees for 10 minutes or
until golden brown. LET cookies cool on sheet a few minutes before moving them to a cooling
rack. These freeze well and are delicious after frozen.
Pineapple Coconut Squares
½ C. Olive Oil
½ C. Date Sugar or Sucanat
1 C. Whole Wheat Flour
1 C. Quick Oats
1 C. Unsweetened Coconut
1 t. Real Salt
1/3 C. Cornstarch or Arrow Root Powder
3 C. Crushed Pineapple
2 C. Date Sauce
1. MIX olive oil and date sugar
2. ADD dry ingredients, EXCEPT CORNSTARCH, and crumble
3. PLACE pineapple in small sauce pan and ADD cornstarch; STIR constantly until it boils.
4. PUT half of topping in pan then SPREAD on date sauce and pineapple
5. SPRINKLE rest of topping on top.
6. BAKE at 325 degrees F. for 20-25 minutes.
DATE SAUCE: COOK 1 cup of dates with 1 ¼ cup distilled water in sauce pan until dates are
soft. BLEND until smooth.
6 cups Cherries, Red Sour
6 T. Arrowroot Powder, or Cornstarch
8 T. Juice from Cherries
¾ c. Honey
¼ t. Non Alcoholic Almond Extract
Dash Real Salt
DRAIN cherries. MIX juice from cherries, arrowroot powder, salt and honey together. COOK
until thickened, ADD cherries and almond extract. GENTLY mix together. POUR into unbaked
pie shell. TOP with pie crust. FLUTE edges and BKE 375 for 45 minutes.