Fill a pan 8″ x 14″ with cut raw apples.
Mix and slightly heat the following and pour over the apples:
1/4 cup honey
2 T. fresh lemon juice
Pinch of salt
1/3 cup honey, chopped dates or other sweetener
1/4 cup water
1 T. vanilla
Heat in a sauce pan the above 3 ingredients.
Mix the following in a bowl
2 1/2 cups quick oat
1/2 cup flour (spelt, rice, whole wheat etc.)
1/4 t. salt
1 cup finely ground coconut
1/3 cup chopped nuts (optional)
Mix all dry ingredients and then pour the honey, water and vanilla mixture over the dry ingredients and mix together, then place the topping over the apples. Bake uncovered at 350 for about 45 minutes to an hour. Place the crisp on the bottom shelf, place aluminum foil on the top shelf above the crisp to protect the topping from burning.
Vegan Pumpkin Pie (yields 2 pies)
Blend very smooth the following two ingredients:
2 C water from cooking the pumpkin
1/2 C Cashews or almonds
Add to the blender and blend smooth:
¼ C arrowroot powder or non GMO corn starch
3 ¼ C cooked pumpkin or winter squash (butternut is great and you can use the skins also)
½ C honey
½ C Sucanat
1 Tbs. Vanilla
1 ½ T Molasses
½ tsp. salt
Pour into pie shell and bake at 425 for 15 minutes, then at 250 for 1 /1/4 hours. Will be nice and firm when cooled.
Oil Free Pie Shell (Makes 2 pie shells)
Finley grind in a blender or nut grinder (coffee mill) the following:
1 C. Almonds, Cashews or Pecans
1 C. Minute or old fashioned oats
Place all in a bowl and add:
1 C. flour: whole wheat or rice
2/3 t. salt
Add enough water to make a stiff dough and roll out on wax paper then transfer to a pie shell.
Bake the pie shell at 350 for about 20 minutes.
CAROB FUDGE TOPPING
1 cup of hot water
1 1/3 cups of dates
Combine the first 2 ingredients and let stand for a little while. (5 min to 1 hr.)
Blend the following for 2 minutes:
1 cup soy milk or water
3/4 cups of cashews or almonds
3/4 teaspoon salt
1 teaspoon of vanilla
Then add the soaked dates, blend for 1 minute, then add 1/2 of carob and blend until mixed well.
Carob Topping for Banana Ice Cream
1/2 cup cashews
1/8 cup peanut butter
1 cup soy or almond milk
1/4 cup honey
1/8 cup carob powder
Blend until very smooth.
3 cup water
1/2 cup plus 3 tablespoons small tapioca pearls (not instant tapioca)
1 t. vanilla
2/3 cup honey
One 13.5-ounce can coconut milk
1 generous pinch salt
Bring the water to a boil in a medium saucepan. Gradually stir in the tapioca, reduce heat and simmer gently, stirring frequently (especially on the bottom of the pan), until the tapioca have begun to soften and have tiny white dots in the center of each pearl, 10 minutes. Add vanilla, honey, coconut milk, and salt to pan, continue to cook over low, stirring frequently, until the tapioca are tender, about 10 to 15 minutes. Add bite sized pineapple and banana. Transfer to a large metal bowl and chill until cool and thickened, 30 minutes.