Ingredients

1/2 C. raw almonds
1/2 C. raw walnuts or cashews
10 pitted dates
1 TBLS unrefined coconut oil
3 TBLS shredded coconut
Put first 4 ingredients in a food processor i used the twister jar from Blentec. Process all until smooth.

Take out by rounded Tablespoon roll into 1 inch balls roll in shredded unsweetened coconut . I also tried mixing some coconut sugar in with the shredded coconut and rolled balls very yummy! Do not bake these.

Servings 10 -12
ENJOY

Ingredients
3 cups shredded carrots
1 cup pitted Medjool dates
1 cup walnuts
1/2 cup unsweetened coconut flakes
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
Pinch of salt
For the glaze
1 14-oz. can coconut milk, chilled
1 tsp honey
1/2 tsp cinnamon
1/2 tsp vanilla extract
Pinch of ground cloves

Instructions
Place the ingredients for the cake into a blender or food processor. Pulse until everything is evenly combined. Press the mixture into a mini cheesecake pan or any springform baking pan. I did not have this pan I put it in mini muffin cups.
Blend together the chilled coconut cream (spooned from the top of the can), honey, cinnamon, vanilla, and ground cloves until completely combined. Spread on top of the cakes. Top with additional walnuts if desired.
Notes
Servings: 16 mini cakes

POLENTA CRUST WITH PESTO, BRUSSELS SPROUTS, AND ROASTED RED PEPPER

This simple-but-hearty polenta crust, adapted from Lynne Rossetto Kasper’s The Italian Country Table, is a cinch using Kasper’s double-boiler technique.  

Preparation time: 1 hour 40 minutes plus at least 2 hours to let crust set up (ideally overnight)

Makes one 9-x-13-inch pizza

Crust

• 1 cup cornmeal
• 3 cups boiling water
• ¼ teaspoon salt, or to taste

Toppings

• 1 cup shelled edamame (if using frozen edamame, thaw first)
• 1 cup coarsely chopped flat-leaf parsley
• 3 to 6 cloves garlic
• 1/2 cup pumpkin seeds
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 2 cups shredded Brussels sprouts
• 1 cup sliced roasted bell pepper

Make the crust: Fill a 6-quart pot halfway with water, and bring to a simmer. Place the cornmeal in an 8-quart stainless-steel bowl, and whisk in the 3 cups of boiling water until smooth. Stir in the salt. Seal the bowl with aluminum foil, and set it over the pot of simmering water. Cook for a total of 90 minutes: During the first 20 minutes, stir several times; then stir every 20 to 30 minutes. (Replenish simmering water, if necessary.) Spread polenta into an oiled 9-x-13-inch pan, and refrigerate until chilled (or up to five days). When ready to bake, preheat the oven to 450 degrees F.

Make the pesto topping: Blend the first six ingredients together in a food processor until smooth, and use to top the pizza along with the other ingredients. Bake until toppings are warmed through.

Here is a delicious bar recipe free of gluten, soy, egg, and dairy.

Ingredients

• 5 Tbsp Dates
• 4 Tbsp Sunflower Seeds
• 4 Tbsp Cashew Butter, or a nut butter of your choice (Sun butter, almond or peanut)  or any combination
• 4 Tbsp Pumpkin Seeds
• 6 Tbsp Shredded Carrots
• 6 Tbsp Gluten Free Oats
• 3 Tbsp Rice Bran (optional)
• 3 Tbsp Ground Flax Seeds or Chia Seeds

**Note: sometimes have to add more dates or cashew butter – make sure that you chop the dates fine before adding rest of ingredients

Directions

1. Preheat oven to 325.
2. Chop dates in food processor until fine (It’s important not to have chunks of dates)
3. Add cashew butter or nut butter , sunflower seeds and carrots in food processor ‐ chop fine;
4. Stir in oats, rice bran, pumpkin seeds (Mixture should be sticky but able to form a ball)
5. Line an 8 X 8 pan with parchment paper. I found it easier just to press mixture into pan versus trying to roll it out.
6. Precut bars before baking, add melted chocolate on  top
7. Bake at 325 for 20 minutes

Additions:
I melt mini chocolate chips in a pan about 2 TBLS and a dash of cayenne pepper then cover the bars with the melted chocolate.  You can also Add 2 Tbsp carob or cocoa powder to mixture or other kind of nuts or shaved coconut for variety.  fA few more options sesame seeds; currants, coconut flakes, even goji berries

Secrets:
I found that chopping the nuts/seeds/berries makes a smoother bar.

I sometimes add a protein powder to add to the mixture (1‐2 scoops) – RAW PROTEIN from Vitamin Cottage or Whole Foods.

Substitutions:
Substitute fresh ground peanut butter or almond butter for the cashew butter.