we're going to make this recipe. I found it in the Dec 2011 issue of Yoga Journal and I'm changing the recipe a bit. I'll let you know how it goes Apricot Squares 1 cup dried apricots (org, unsulphured) 1 cup unsweetened shredded coconut 2 cups almond flour (I'm using the super flour) 1/2 tsp himalayan or Celtic sea salt 1/4 tsp baking soda 2 eggs (or use Egg Replacer) 1 Tbsp vanilla extract (I'm using 1 tsp vanilla powder) Preheat oven to 350º. Lightly oil an 8" baking pan. Process the apricots and coconut in a food processor. Add in the flour and pulse until crumbly. Transfer to a bowl and then add remaining ingredients. Press batter into the baking pan and bake for 20-25 minutes. Let cool in pan for 1 hour. Cut and serve. Store in airtight container. This is a super easy recipe to make with the kiddos. Also it's gluten free, dairy free and has no refined sugar in it! WOWsers! ++++++++++ well, we made the recipe and then discovered that the oven doesn't work! So we cooked these up on the stove. It's sort of weird to make cookies this way but it worked. The cookies are very good. Not super sweet. The Super Flour also works extremely well and helps to bind the ingredients. I look forward to making these again proper-like.
"Pumpkin" Pudding a friend gave me this recipe a few years ago. I've never made it but it looks DELICIOUS. If you make it, let me know how you liked it. 2 cups fresh peeled and pureed butternut squash 25 pitted dates* (yikes) 1/2 cup double strength freshly made almond milk (blend 1 C. nuts to 2 C. water) 1/2 cup raw almond butter 1 tablespoon allspice 1 teaspoon cinnamon 3 teaspoons Pomona apple Place all ingredients except almond butter and apple in blender. Blend until smooth then add the almond butter and blend and finally the apple and then blend. Pour into dessert dishes and let stand in fridge. Optional garnishes: sprinkle some shredded coconut and/or sprinkle some cinnamon on top. *YIKES: This looks like a LOT of dates for the amount of squash being used. Please feel free to adjust that. Start with 1/2 cup of dates and go from there. Maybe the author of this recipe has a big sweet tooth. :-)