No Bake Cookies
1 cup Xagave
1/4 cup unsweetened cocoa 1/4 cup milk 1/4 cup butter 1/4 cup chunky peanut butter 2 cups quick cooking rolled oats In a medium sauce pan mix Xagave and cocoa. Add milk and butter. Put over medium heat. Bring to a boil. Boil for one minute. Remove from heat. Stir in peanut butter and oats. Drop by teaspoonfuls onto foil-lined cookie sheets. Place in a cold place to sit until firm. Store in an airtight container in a cool place. Enjoy! NOTE: 1 Tbsp milk powder + 1/4 cup water 1/4 cup butter powder + 1 Tbsp water 1/4 cup peanut butter powder + 1 Tbsp water + 1 Tbsp oil Oatmeal Chocolate Chip
In mixer with cookie paddle attachment cream together:
1/2 cup butter, softened 1/2 cup coconut oil 1-1/2 cups Muscovado brown sugar Add in: 1 tsp vanilla 2 eggs Continue to cream together. Add in: 1 cup whole rolled oats 3-1/2 cups freshly ground oat flour 1 tsp baking soda 1 tsp salt Mix until all ingredients are combined. Add in: 1-1/2 cups chopped pecans or walnuts 1-1/2 cups chocolate chips 1 cup Craisins Continue to mix until well incorporated. Scoop large balls onto parchment lined cookie sheet evenly spaced. Place in a preheated 325 degree oven and bake for about 10 to12 minutes. Let sit on cookie sheet for 2 minutes to cool. Remove to racks to finish cooling. Makes about 3 dozen cookies. NOTE: Use half butter and half coconut oil for a healthier alternative. NOTE: Instead of regular refined brown sugar I use a combination of dark and light muscovado sugar, which is a minimally refined sugar. NOTE: You may use all oat flour or a combination with whole wheat or spelt flour. NOTE: 1/2 cup butter powder + 2 Tbsp water 1/4 cup egg powder + 1/4 cup water Chewy Chocolate Brownies
3 cups Brownie Mix
1/3 cup water 1/2 cup walnuts, if desired Preheat oven to 350 degrees. Grease and flour an 8" square pan. In a medium bowl combine Brownie Mix and water. beat until smooth. Add more water as needed. Add chopped walnuts. Pour into prepared pan. Bake 30 to 35 minutes, until edges separate from pan. Cool, cut into 2" squares. Makes 16 brownies. Variations: Cake-like brownies: add 2 Tbsp milk to batter. Double-Fudge: Add 1 cup chocolate chips to batter. Cranberry Pecan Cookies
4-3/4 cups Cranberry Pecan Cookie Mix
1/2 cup water Preheat oven to 375 degrees. In a medium bowl, combine mix and water. Stir until well blended. Shape into 1" balls. Place on greased baking sheet. Bake 10 to 12 minutes or until cookies are a light golden brown. Transfer to wire racks to cool. Chocolate Chip Banana Bread
1 cup whole wheat flour
1/2 cup oats 1-1/2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp sea salt 3/4 cup mini chocolate chips 3/4 cup chopped walnuts or pecans 1-1/2 cups mashed very ripe bananas (about 3 -4 ) 1/2 cup maple syrup or agave nectar 2 eggs 3 Tbsp melted coconut oil 1 tsp vanilla Preheat oven to 350 degrees. Oil an 8-1/2" loaf pan. In the bowl to your stand mixer, combine flour, oats, baking soda, cinnamon and salt. Process until thoroughly mixed. Add the chocolate chips and nuts and mix on low until combined. In a medium bowl, combine bananas, maple syrup or agave, eggs, coconut oil, and vanilla. Stir until combined and smooth. Pour over the flour mixture and process on low until just combined. Transfer the mixture to the prepared loaf pan. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Remove the loaf from the pan carefully and allow to cool completely on a cooling rack Peanut Butter Cookies
1 cup reconstituted peanut butter
1/2 cup reconstituted butter 1/2 cup honey or Xagave 1/2 cup packed brown sugar 1 reconstituted egg 1-1/4 cup whole wheat flour 1 tsp baking powder Preheat oven to 350 degrees. In a large bowl, mix peanut butter, butter, honey, brown sugar, and egg until smooth. Combine flour and baking powder; stir into batter until blended. Roll into small balls and place on greased cookie sheet. Flatten slightly using a fork. Bake 13 to 15 minutes or until cookies are slightly toasted on edges. Pinto Bean Pecan Pie
1/2 cup sugar
3/4 cup brown sugar 1/2 cup reconstituted butter 1 heaping cup mashed, cooked pinto beans 2 reconstituted eggs 1/4 cup Xagave 1 tsp vanilla 1/2 cup pecans, chopped & halves 1 (9") unbaked pie shell Blend sugars, eggs, and butter until creamy. Add into beans, agave, and vanilla; blend well. Pour into unbaked pie shell and top with pecans. Bake at 375 degrees for 20 minutes, then 350 degrees for 25 more minutes. Sugar and Spice Cookies
1 cup Basic Baking Mix
1/2 cup brown sugar, packed, or white sugar 1 teaspoon cinnamon 1/3 cup raisins, optional 1/4 cup vegetable oil 1 egg 1/2 teaspoon vanilla Preheat oven to 350ºF. Lightly grease baking sheet. In a mixing bowl, combine baking mix, sugar, spice, and raisins, optional. Stir to mix. Put oil, egg, and vanilla in small bowl. Beat with a fork to mix. Add oil and egg mix to the dry ingredients. Stir to combine. Dough will be thick. Measure level tablespoons of dough. Drop on cookie sheet about 2 inches apart. Dough will spread into cookies 2-1/2 to 3 inches wide as it bakes. Bake 10–12 minutes or until edges start to turn brown. Be careful to not over bake. Remove cookies from baking sheet while still warm. Makes about 18 crisp and chewy cookies. NOTE: Put some ice cream between two cookies to make a great ice cream sandwich. |
Tapioca Pudding
2 Tbsp Xagave
1 tsp Stevia extract 1/4 cup tapioca 3-1/2 cups milk 1 egg, well beaten 1 tsp vanilla Mix Xagave, Stevia, tapioca, milk and egg in heavy saucepan; let stand 5 minutes. Cook on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat. Stir in vanilla. Pour into serving dishes. Cool. (Pudding thickens as it cools). NOTE: 1/2 cup milk powder + 3-1/2 cups water 2 Tbsp egg powder + 2 Tbsp water Vanilla Pudding
1/3 cup cornstarch
1 tsp Stevia extract Pinch of salt 2 Tbsp Xagave 4 cups milk 1 egg, well beaten 1 Tbsp vanilla 1 Tbsp butter In a heavy saucepan mix together cornstarch, Stevia, and salt. Stir in Axgave and milk. Cook and stir over medium heat until full boil. In a bowl beat egg yolk. While beating vigorously, pour into it part of boiling pudding. Mix thoroughly, then pour all egg-pudding mixture back into saucepan. Continue cooking and stirring on low 1 minute longer. Remove from heat and stir in vanilla and butter. Pour into serving dishes and cool. NOTE: 1/2 cup milk powder + 4 cups water 2 Tbsp egg powder + 2 Tbsp water Chocolate Pudding
1/4 cup cocoa
1/3 cup cornstarch 1 tsp Stevia extract Pinch of salt 3 Tbsp Xagave 4 cups milk 1 egg, well beaten 1 Tbsp vanilla 1 Tbsp butter In a heavy saucepan mix together cocoa, cornstarch, Stevia, and salt. Stir in Xagave and milk. Cook and stir over medium heat until full boil. In a bowl beat egg yolk. While beating vigorously, pour into it part of boiling pudding. Mix thoroughly, then pour all egg-pudding mixture back into saucepan. Continue cooking and stirring on low 1 minute longer. Remove from heat and stir in vanilla and butter. Pour into serving dishes and cool. NOTE: 1/2 cup milk powder + 4 cups water 2 Tbsp egg powder + 2 Tbsp water Maple Apple Crisp
Maple Apple Crisp
4 peeled, thinly sliced apples 2 Tbsp lemon juice 1 tsp ground cinnamon 1/4 cup maple syrup 3 Tbsp flour Topping: 1 cup uncooked rolled oats 1/3 cup flour 1/2 cup sliced almonds 2 Tbsp coconut oil 2 Tbsp maple syrup 1 tsp almond extract Mix sliced apples, lemon juice, cinnamon, syrup, and flour in a large mixing bowl. Mix topping ingredients in a separate bowl and set aside. Grease a 9" x 13" baking dish, and spread the apple mixture across the bottom of the pan. Cover with foil and bake at 350 degrees for 30 to 40 minutes or until the apples are tender. Spread the topping evenly over the apples and return the pan to the oven. Bake an additional 20 to 30 minutes uncovered at 350 degrees until topping is crisp. NOTE: 6 cups apple slices + 6 cups water Butter Cake
2-1/2 cups Butter Cake Mix
1 cup water 1-1/2 tsp vanilla Preheat oven to 375 degrees and grease an 8"X8" baking pan Mix all ingredients. Place in prepared pan. Bake for 30 to 35 minutes until done. NOTE: Before measuring cake mix, stir with a whisk. Variation: Chocolate Cake: Add 1/4 cup cocoa, 1/4 cup sugar, and 2 Tbsp water. May add nuts or dried fruits. Applesauce Spice Cake
4 cups Spice Cake Mix
1-1/2 cups applesauce 1/4 cup water Preheat oven to 325 degrees. Grease a baking pan. In a large bowl mix water and applesauce. Add Spice Cake Mix and stir until mixture is well blended. Spread batter into prepared pan. Bake for 45 to 55 minutes. Cool in the pan on a wire rack before removing from pan. Banana Oat Crumb Cake
1/2 cup reconstituted butter
2/3 cup packed brown sugar 2 reconstituted eggs 1 cup reconstituted banana slices, mashed 1 tsp vanilla 3/4 cup flour 1-1/3 cup rolled oats 1 tsp baking soda 1/4 tsp salt Topping: 3/4 cup rolled oats 1/3 cup packed brown sugar 2 Tbsp reconstituted butter 2 Tbsp chopped walnuts or pecans 1/2 tsp cinnamon Cream together butter, brown sugar. Add in eggs, bananas, and vanilla. Sift together flour, oats, baking soda, and salt. Combine flour mixture with banana mixture. Turn batter into greased and floured 8" square pan. Mix topping ingredients together until crumbly. Sprinkle over batter. Bake in preheated 350 degree oven for 40 to 45 minutes. Transfer to a cooling rack. Black Bean Brownies
The highest-fiber, highest protein brownies around. So rich-tasting and full of chocolate flavor, even kids won’t have any idea what the secret ingredient is.
1 can (15 oz) black beans, drained and rinsed 3 eggs 5 tablespoons oil 1 cup sugar ½ cup cocoa ½ cup flour 1 teaspoon xanthan gum 1 teaspoon vanilla ½ teaspoon baking powder ½ teaspoon cayenne ½ cup chopped walnuts ¼ cup dark chocolate chips If using dried black beans, soak them for several hours and cook them until very tender. Preheat oven to 350 degrees. Grease an 8-inch square baking pan and set aside. Add black beans to a bowl of a food processor and process until a paste forms. Add eggs, oil, sugar, cocoa, flour, xanthan gum, vanilla, baking powder and cayenne. Process until smooth and well combined. Stir in walnuts. Spread batter evenly into prepared pan. Top with chocolate chips. Bake in preheated oven for about 30 minutes or until an inserted tester comes out clean. |
| The Planned Pantry |
|
|