PKD Recipes

Ingredients
3-4 Apples grated
½ C raisins
4 ounces apple sauce
1 banana mashed
½ C Walnuts
5 Tbsp olive oil
2 eggs
1 C spelt flour
1 tsp cinnamon
1 tsp baking powder
1 tsp Himalayan salt
1 Tbsp baking soda
Preparation
Preheat oven to 375º, line loaf pan with parchment paper, Mix the apple, mashed banana, applesauce, cinnamon, raisins in a large bowl. Combine the beaten eggs and the olive oil with the apple mixture. Mix flour, baking powder, baking soda, and salt together fold into the apple mix. Scrape the mixture into the loaf tray, smoothing the surface and bake 25 minutes until a toothpick comes out clean.

Ingredients
6 over ripe bananas, peeled thickly sliced
¼ C olive oil
2 eggs
1 Teaspoon vanilla powder
2 C Spelt flour
¾ teaspoon baking soda
½ teaspoon Himalayan salt
1 C raisins
1 C walnuts crushed
Preparation
Preheat oven to 400º. Combine the bananas on a baking sheet and roast for 20 minutes at 400º until they start to caramelize. Let them cool completely and mash them. Reduce heat to 325ª. Line a 8 x 4 inch loaf pan with parchment, In a bowl whisk together the oil, roasted mashed bananas and their juices (literally everything from the roasting pan), eggs, raisins, walnuts and vanilla. Sift in the flour, baking soda and salt, Pour batter into the prepared loaf pan and bake at 325º for an hour or until a toothpick inserted comes out clean.

Ingredients
½ C chopped almonds
1 stick Earth Balance
⅓ C Tupelo honey
1 Tbsp Vanilla powder
½ tsp almond extract (optional)
¼ tsp Himalayan salt
1 ½ C spelt flour
Preparation
Preheat oven to 375º. Use food processor to chop almonds. Cream margarine and honey. Add vanilla, (almond extract, if using) and beat well with chopped almonds. Add flour and salt. Drop by rounded spoonfuls onto cookie sheet. Bake 10 minutes. For a crisper cookie, roll into a log, put in the refrigerator and bake 400º for 8 minutes.

Ingredients
3 frozen peeled bananas
1 Tbsp raw almond butter
1 Tbsp raw carob powder
1 C blackberries
4 soft dates
⅓ C water
2 Tbsp chia seeds

Preparation
In a high speed blender add dates, berries, and water until smooth. Mix in the chia seeds and put aside for a short time, allowing it to set for an hour until it thickens. Cut the frozen bananas into chunks with almond butter, carob powder and mix until creamy. Put in a high speed blender and blend until it is like soft serve ice cream. Put this is a bowl with your previously prepared jam and enjoy.

This is a cheat.

Ingredients
1 ½ C vegan semisweet carob chips
2 Tbsp vegan margarine
¼ C unsweetened carob powder
1 ripe avocado (about 1 ¼ C)
1 tsp vanilla powder
3 C powdered sugar (Cheat)
½ C chopped walnuts

Preparation
Set aside a parchment lined 9-inch square metal baking pan so the paper ends hang over the edge of the pan.
In a saucepan, combine the carob chips and vegan margarine; melt over low heat. Stir in the carob powder. Peel and pit the avocado, and puree in a blender. Add the carob mixture and process until smooth. Add the vanilla and half of the powdered sugar, processing until incorporated. Add the remaining powdered sugar a little at a time, to form a stiff dough. Fold in the chopped walnuts. Smooth the mixture into the prepared pan, and refrigerate for at least 3 hours, until firm. To serve, grip the parchment paper and lift the fudge from the pan. Transfer to a cutting board and discard the parchment paper. Cut the fudge into 36 pieces.

Ingredients
3 ripe peaches
(dip in hot water to skin)
2 Tbsp maple syrup
2 tsp tapioca
1 vanilla bean
½ tsp nutmeg
Topping:
1 ½ C whole spelt flour
1 ½ tsp baking powder
1 tsp nutmeg
¼ tsp baking soda
¼ Himalayan salt
⅛ C almond milk
⅛ C olive oil
2 Tbsp maple syrup
(If you wish it sweeter~
Sprinkle with coconut sugar
or pour maple syrup over individual
servings)

Preparation
Preheat the oven to 375º
Add peaches, maple syrup, arrowroot, vanilla bean scraped and nutmeg to a large bowl. Mix thoroughly. Transfer the fruit mixture to an 8-by-11-inch baking dish, and spread out in an even layer.

Topping: Combine the almond milk and lemon juice in a small bowl, and set aside for 5 minutes to “clabber” (curdle). Sift the flour, baking powder, nutmeg and baking soda into a medium bowl; add salt, and whisk to combine. Drizzle the olive oil into the flour mixture, and use your hands to work the oil in until all the flour is moistened. Add the clabbered almond milk and the maple syrup, and stir until just incorporated.

Crumble the topping over the filling, and bake until the fruit is bubbling and the topping is browning around the edges, 25 minutes. Remove the cobbler from the oven, and set aside for 10 minutes before serving. Should you have sliced almonds, sprinkle these over the top of the cobbler.

Ingredients
3 C coconut milk or 2 cans full fat
¾ C cashews
½ C maple syrup
¼ C lemon juice
1 ½ Tbsp Vanilla Powder
½ tsp Himalayan salt

Preparation
Soak cashews for 2-4 hours before making the ice cream. Pour out the water from the bowl and pat them dry with a towel. Then proceed with the recipe. Keep in mind a high powered blender gives the best, creamiest results.

Add all of the ingredients to a high powered blender and blend on high until very smooth and creamy, about a minute or two. Taste and add any more sweetener or vanilla, if desired. Pour into your ice cream maker and let it do it’s magic. Mine took about 30 minutes.

Place in the freezer to firm up for a couple of hours or so. If it completely freezes overnight, just take it out a few minutes before to soften some before serving.

Ingredients Caramel Sauce
¼ C melted Earth Balance Margarine or
¼ C coconut butter (not oil)
4 Tbsp maple syrup
½ tsp vanilla powder

Preparation
To make the caramel sauce, melt some of the Earth Balance margarine and be sure it measures out ¼ cup. Add the syrup and vanilla mix with a fork. Add any water if desired, to reach a desired consistency. Pour over the ice cream.
This should be eaten within the next few days.

Ingredients
2 C roasted unsalted cashews soaked
2 C vanilla almond milk
½ C maple syrup

Preparation
Cover cashews with water and soak overnight. Drain water from cashews and place in high powered blender. Process cashews with 1 cup almond milk on low to medium speed for a few minutes; gradually increasing to high speed until a frothy smooth mixture forms. Add remaining milk and syrup and process until combined.
Pour mix into ice cream maker and churn until soft serve ice cream forms.

Ingredients
2 Frozen bananas
½ C Carob powder
1 C Almond milk
½ C Carob chips

Preparation
Place first three ingredients in high speed blender. Blend until smooth. Add carob chips and pour into freezer safe container and freeze until solid.

GLUTEN FREE
Corn, rice, quinoa, amaranth, millet and buckwheat are gluten free grains. Some additionally avoid corn products. Gluten is a protein found in barley, rye, spelt, wheat and countless other foods such as processed meats, soy sauce, ice cream, cheese, cookies, ketchup, salad dressings, even commercially prepared almond cheese contains casein from cows; this is not vegan. Careful when buying grains, sometimes cross-contamination can occur if gluten grains are stored in the same area as the gluten free grains.

Gluten Free Pie Crust
Gluten-free pie crust mixes are available at health food stores, food co-ops, and online. Some have found it easier to get a package of Mi-Del Gluten Free Ginger Snaps, crush them, and mix them with a little oil and press into a greased pie pan for a crust. Pamela’s lemon shortbread cookies are also gluten-free, and can be crushed and mixed with oil for an apple pie crust. Mi-Del Gluten Free pecan snaps make a good pumpkin or apple pie crust. Or, you can buy gluten-free brown rice flour, tapioca flour, corn starch, corn flour and make a crust.

Shopping List
Stainless bowl
2 avocados
1 can full-fat coconut milk
3 bananas
¼ tsp nutmeg
6 tbsp tupelo honey
2 vanilla beans
1 C. Almond milk
Juice from 4 limes
1 small watermelon
Himalayan salt
½ C. carob chips (optional seeds)

Avocado Ice Cream-First Layer
2 avocados
3 bananas frozen
3 tbsp tupelo honey (optional)
1 vanilla bean
¼ tsp nutmeg

Add the cut up avocados to the banana ice cream, puree until smooth and creamy in a high speed food processor. If using a BlendTec use the twister jar follow the directions for banana ice cream adding 2 avocados to the bananas. Line a metal bowl with parchment paper. Pour in the avocado ice cream. Let set in freezer.

Vanilla Ice Cream-Second Layer
One can full-fat coconut milk, chilled overnight in the fridge
1 C. almond milk
1 vanilla bean
3 Tbsp tupelo honey (adjust, taste for sweetness)
¼ tsp Himalayan salt

Open the can of coconut milk. Scoop off the creamy top fatty layer into stainless steel bowl. (The remainder should be put aside to be used in another recipe.) Add the almond milk, scraped vanilla bean, tupelo honey, Himalayan salt. Blend well. Be sure it is cold then add to an ice cream machine. Once chilled add the vanilla ice cream layer to the frozen bombe. Freeze.

Watermelon Sorbet-Final Layer
4-6 C. frozen watermelon cut small
2-4 limes juiced, use 2 then add more
3 Tbsp tupelo honey (optional)

Add all ingredients to high speed blender. If using a BlendTec use the twister jar. Add more lime juice (from 2 more limes) if needed. Drizzle the tupelo honey over the top if required. If desired, once the watermelon sorbet is completed, stir in carob chips for seeds. Without the addition of carob chips then one has made a seedless variety of watermelon sorbet. Once your bombe is well chilled, add the watermelon sorbet to the already frozen bombe and freeze.

When fully frozen and cut, it should resemble the photo.

Ingredients
1 Tbsp unsweetened carob powder
⅓ powdered coconut sugar
(or if you like your dessert less sweet try
1 Banana)
½ C. plant milk
1 tsp vanilla
¼ C. ground chia seeds
2 Tbsp almond butter (optional)
¼ C. fresh raw cherries in season (optional)
Sprinkle top with sliced almonds (optional)

Preparation
To get the smooth consistency of a mousse, powder the coconut sugar and grind the chia seeds in a coffee grinder. Mix all recipe ingredients together using a high speed blender. If you choose to add the almond butter add 1 extra Tbsp of sweetener. Place in ramekins and put in fridge to solidify– about 4 hours. Serve with fresh raw cherries when available or place sliced almonds on top.

Frozen Cherry Compote
1 cup frozen cherries pitted
1 tablespoon tupelo honey

Pureé in a high speed blender. Serve carob mousse with a side of cherry compote.

Ingredients
2 frozen bananas peeled and cut into four pieces

Preparation
Using a Blendtec blender, get the twister jar. Peel and quarter bananas; freeze until solid.

Add the frozen banana pieces that have been cut into four to the Twister jar and place Twister lid on jar. Hold Twister lid and with other hand, select Speed Up to Speed 7 and blend until smooth. Turn Twister lid counter-clockwise during blending.

Try substituting some of the frozen banana with another frozen fruit, such as raspberries, pineapple, or mango.
The taste for me is smooth and creamy like ice cream. I tried it one day and my husband did not like the taste. I enjoyed it immensely.

Ingredients
1½ C. almonds soaked
½ C. walnuts soaked
1½ C. pitted dates
½ tsp almond non alcoholic extract
½ cup dried cherries

Preparation
Grind ½ cup almonds into a powder in a food processor; set aside. Place the remaining 1 cup almonds and walnuts in the food processor and process until coarsely chopped. Add the dates and almond extract and process until the mixture sticks together. Remove the mixture to a mixing bowl. Add the dried cherries and mix. Form the dough into 2-inch round balls and flatten each ball slightly with the palm of your hand. Roll each cookie in the almond powder that you set aside. Add a cherry to the top of each cookie. Store refrigerated or frozen in a sealed container.

If you use egg, then this is a not vegan.
Ingredients
2 eggs or
egg replacer
¼ C. olive oil
¾ C. tupelo honey
3 Granny Smith apples cored & sliced
1 tsp vanilla powder
½ tsp Himalayan salt
¼ tsp ground cloves
1 tsp ground cinnamon
1 tsp baking soda
¾ C. whole spelt flour
½ tsp baking powder
¾ C. spelt flour

Preparation
Preheat oven to 350°F. Line with parchment paper a 9″x5″ loaf pan; set aside. Add eggs, oil, 1½ apples, vanilla powder, and honey to blender. Secure lid and select Whole Juice or blend on Medium High (speed 6 or 7) for 50-60 seconds. Add remaining 1½ apples and secure lid. Press Pulse 5–6 times. Add salt, cloves, cinnamon, baking soda, baking powder, whole spelt flour, and white spelt flour. Secure lid and pulse 5–6 times or until flour is incorporated; do not overblend.
Pour batter into greased pan, and bake for 45–50 minutes or until toothpick entered into center comes out clean.

Ingredients
Crust
2 ½ C. spelt flour
½ tsp Himalayan salt
10 Tbsp coconut oil
¼ C. ice-cold water
Additional ¼ C water if needed
or vegan pie crust

Preparation
Add first 4 ingredients to blender jar and secure lid. Press Pulse 8-10 times. Add ¼ cup water and secure lid. Press Pulse 4 times. Add remaining water and press Pulse 4 times or until dough is formed; do not over blend. Remove dough, divided into two balls. Pat into a smooth disc, wrap dough in plastic wrap and refrigerate at least 2 hours before rolling out dough. Roll out dough and cut into 20 triangles.

Pie filling
2 Granny Smith apples sliced
½ C. Tupelo honey
1 Tbsp coconut oil
1 tsp ground cinnamon
Squeeze of lemon juice over apples

Preparation
Add half of the apple pieces to the WildSide jar and secure lid. Press Pulse 8-10 times. Set aside. Add coconut oil, brown sugar and cinnamon to a medium saucepan and heat on medium until oil is melted, stirring frequently. Once oil is melted, add blender chopped apples to saucepan and bring to a boil. Turn down heat and simmer for five minutes. Put 1 ½ tbsp on one half of the triangle and fold the other half over the filling. Use a fork to press the top crust into the bottom crust. Place pie pockets on a cookie sheet lined with parchment paper and bake in oven preheated to 400ºF. Bake for 15-20 minutes or until golden brown.

Homemade carob chips
Makes 3 cups
1 C. coconut oil
1 C. carob powder
¼ C. Tupelo honey
1 vanilla bean scraped

Preparation
Melt oil over very low heat in a medium pan. Transfer oil to a medium bowl. Add remaining ingredients and mix well. You could also put the mixture in a blender. Line an 8 x8 pan with parchment paper. Pour mixture into the pan. Chill in fridge. Use a knife to break large pieces out of the pan. Chop on cutting board to desired size with a sharp knife.

CAROB FUDGE
Ingredients
½ C. coconut milk
¼ C. honey
2 ½ C. dark carob chips without milk
commercially prepared or above recipe
Dash Himalayan salt
1 vanilla bean scraped

Preparation
Fudge is perfect for the slow cooker because it doesn’t scorch or burn.
Add dark non dairy carob chips, coconut milk, honey and salt, stir to combine. Cover and cook in a slow cooker on low 2 hours without stirring. It’s important that lid remain on during this 2 hours. After 2 hours, turn the slow cooker off, uncover, add vanilla bean and stir to combine ingredients.

Allow to cool in uncovered slow cooker, until fudge has reached room temperature…approximately 4 hours. Using a large spoon, stir vigorously for 5-10 minutes until it loses some gloss. Lightly spray a 1 quart casserole dish with olive oil. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 10 pieces. This fudge is very rich and meant to be eaten on occasion as a treat.
Note: Canned coconut milk can be found in the Asian or organic sections of most grocery stores.

Ingredients
⅓ C. pecans
⅓ C. almonds
1 C. medjool dates, pitted
1 C. carob powder

Icing
⅓ C. carob powder
1 avocado
2 Tbsp Tupelo honey
2 tsp vanilla extract
pinch Himalayan salt
½ tsp ground cinnamon

Preparation
Combine pecans, almonds, dates, and the carob powder in a food processor and process until the mixture is finely chopped and well combined. Pat this into an 8 inch square pan lined with parchment paper.
Clean the food processor to make the icing. Scoop in your avocado, honey, the carob powder, vanilla, pinch of salt, and cinnamon. Process until smooth, thick, and luscious. Adjust to taste with more honey or carob. Spread the icing over the brownie base, then put in the freezer for about an hour to set before cutting into squares. Store in the freezer, but try to take each brownie out of the freezer for about 15 minutes before you eat it. The flavors come through best when the brownie (and icing) have been able to thaw a bit.

I went to our local farmer’s market and tasted some delicious passion fruit butter. Its cost was a bit high at $9 for 6 ounce jar. I decided to try my hand at making my own.

Caution: this contains eggs.

Ingredients
4 passion fruit or lillikoi, scrape the inside
2 organic eggs (If you use eggs + honey, then is a not vegan.)
3 Tbsp Tupelo honey
3 Tbsp organic coconut oil

Put fruit (strain the seeds if desired), eggs, and honey together in a double boiler. Slowly simmer at about medium heat, stirring with a wire whip for 25 – 30 minutes. Then add coconut oil, remove from heat and put into jars. It will keep refrigerated for 2 weeks.

Ingredients
6 Tbsp full fat coconut cream
¼ C. tupelo honey
1 Tbsp coconut oil
1 tsp vanilla extract
⅓ C. carob powder

Preparation
To prepare coconut cream, place a can of full-fat coconut milk in the fridge overnight. In the morning, flip the can over, open the can only ¼ and drain the liquid from the bottom. Then open the can all the way, and you should be left with a very heavy cream of coconut cream. Use this for the recipe.

To melt the coconut cream and oil add to a small saucepan and heat until liquified. Add all ingredients but carob powder to the bowl of your food processor or stand mixer and whisk until smooth. Sift carob powder and add to frosting. Again, whisk until smooth, about 2 minutes on high. Pour into a bowl and refrigerate for at least an hour. When ready to use, whisk to break up clumps and make creamy. Can be stored in an airtight container in the fridge for 1 week or in the freezer for up to 6 months.
Note
If the frosting is too soft, return to the fridge for 20 minutes.
Makes enough frosting for 8×8 pan of carob brownies, a small cake, or 6 cupcakes.

Ingredients
6 ounces almond milk
2 ounces tupelo honey
1 tsp almond extract
2 tsp vanilla powder
½ avocado
3 C leafy greens
1 ½ C ice cubes

Preparation
Put all in high speed blender (Blendtec). Process on ice cream.

Ingredients
1 ½ C. almond milk
½ C. Tupelo honey
prepare for a slight headache
⅛ tsp Himalayan salt

4 Tbsp cornstarch
½ C. almond milk

1 tsp vanilla extract or
1 vanilla bean scraped

Preparation
Heat 1 ½ cups almond milk, honey, salt until steaming. Mix the cornstarch, ½ cup almond milk in a separate bowl. Stir into heated mixture. Remove the pudding from the heat and add the vanilla. If necessary return to heat for a few minutes to thicken. Let cool for ten minutes, stirring now and then. Pour the pudding into individual serving dishes and chill until firm, about 2 hours. If desired serve with sliced bananas.

Ingredients
1 C. sticky black rice
2 C. coconut milk or cashew milk
½ C. water
¼ tsp Himalayan salt
¼ C. tupelo honey

Preparation
Allow rice to soak overnight. Rinse rice. Bring sticky black rice, coconut milk, salt and water to a boil in a saucepan. Reduce heat to very low. Simmer covered with a tight-fitting lid about 20 minutes. Rice will be wet and soft.

Stir in Tupelo honey. Reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick about 40 minutes. Remove from heat. Allow to cool slightly. Serve in bowls and drizzle with additional coconut milk and coconut and fruits if desired.

I first enjoyed this for breakfast in Bali, Indonesia. It is called Bubur Hitam Itam. It was served with fresh tropical fruits: pineapple, mango, papaya, and freshly grated coconut.

Ingredients:
⅓ C. almond butter
2 Tbsp olive oil
1 C. just like sugar for baking
⅓ C. almond milk
1 tsp vanilla extract
1 C. spelt flour
½ tsp baking soda
½ tsp salt
¼ C. raisins
1 C. rolled oat
½ C. carob chips
½ C. walnuts

Preparation:
Preheat oven to 425º. Whisk together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt–you may want to stir these into the flour first). Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack.

Ingredients:
3 Tbsp olive oil
2 C. walnuts
1 C. just like sugar baking
2 tsp vanilla extract
1 ½ C. oat flour (grind oats in high speed blender)
1 tsp baking soda
1 tsp salt
¼ tsp ground cinnamon
2 C. rolled oats
½ C. carob chips

Preparation:
Preheat oven to 350°F.
Blend walnuts in food processor 30 seconds until ground into a fine meal. Add olive oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down the food processor sides occasionally. Transfer to bowl. Whisk together just like sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then carob chips.
Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

Ingredients
1 C. almond flour
or almond meal or
grind 1 C. almonds finely
¼ tsp baking soda
⅛ tsp salt
2 Tbsp oil
2 Tbsp Tupelo honey
½ tsp vanilla extract
¼ C. semisweet dairy free carob chips

Preparation
Preheat oven to 350º F. Line 2 baking sheets with parchment paper.
Wet Ingredients: In a bowl, whisk together oil, honey and vanilla.
Dry Ingredients: In another bowl, whisk together almond flour, baking soda and salt.
Pour wet ingredients into dry ingredients. Stir until blended. Fold in carob chips. Drop dough by level teaspoonfuls onto baking sheet, 2 inches apart. Bake 7 to 8 minutes. Let cool 5 minutes before removing to a wire rack to cool.

Makes 2 dozen cookies
Carob Dough
½ C. olive oil
1 C. tupelo honey
3 Tbsp almond milk
½ tsp vanilla extract
1 ½ C. spelt flour
7 Tbsp unsweetened carob powder
½ tsp baking soda
¼ tsp salt
Almond Filling
¾ C. almond butter
5 Tbsp tupelo honey
2 Tbsp almond milk
Vanilla bean scraped

Preparation
In a large mixing bowl combine oil, tupelo honey, almond milk and vanilla extract and mix until smooth. Sift in spelt flour, carob powder, baking soda and salt. Mix to form a moist dough.
Make the filling. In another mixing bowl beat together almond butter, tupelo honey, almond milk and vanilla bean to form a moist but firm dough. If almond butter dough is too dry, stir in additional almond milk. If dough is too wet knead in a little extra spelt flour.
Preheat oven to 350°F. Line baking pans with parchment paper. Shape the cookies. Create the centers of the cookies by rolling the almond butter dough into 24 tiny balls. Scoop a generous tablespoon of carob dough, flatten into a disc and place a almond butter ball in the center. Fold the sides of the carob dough up and around the almond butter center; seal and place upside down on parchment paper Repeat with remaining dough. Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies cool on cookie sheet for 5 minutes. Then move to a wire rack to complete cooling. Store cookies in tightly covered container.

Makes 12 muffins
Wet Ingredients
6 Tbsp olive or coconut oil
1 ½ C. almond milk
¾ C. Tupelo honey
1 tsp vanilla extract
1 avocado peeled and mashed up (about ½ C.)
Dry Ingredients
2 C. spelt flour

Or For Gluten Free replace spelt
½ C. coconut flour
½ C. almond meal
1 C. all purpose gluten-free flour mix

½ C. carob powder
¼ tsp salt
1 tsp ground cinnamon
3 tsp aluminum free baking powder

Preparation
Preheat oven to 350° F.  In a stand mixer with paddle attachment or a large bowl with a hand mixer on a low setting, mix all the wet ingredients together until smooth. In another bowl whisk together all the dry ingredients.  Add the dry ingredient mix to the wet mix and using your mixer on low speed blend everything together.  Pour the batter into a lined muffin tins with 12 spaces. I topped with finely chopped almonds. Bake 20-25 minutes or until a toothpick inserted is clean. Set them to cool on a cooling rack.

If you use eggs this is not vegan. When incorporating spelt into an existing recipe, reduce the liquid by 10-15%. For non-yeasted bread reduce the knead time by ⅔ and allow 30 minutes rest at least for full development.
Ingredients
2 C. spelt flour
¾ C. Tupelo honey
1½ tsp baking powder
1 tsp Himalayan salt
½ tsp baking soda
¾ C. freshly squeezed orange juice
2 Tbsp olive oil
1 egg beaten or
egg replacer
1 Tbsp grated orange zest
1 ½ C. fresh raspberries
(if oxalates not a problem use cranberries)
½ C. chopped walnuts

Preparation
Preheat oven to 350ºF. Cut parchment paper to fit within a 9 x 5-inch loaf pan. Mix together flour, honey, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange zest, oil and egg. Mix until well blended. Gently fold in raspberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices). This combination of nuts and grains assists a weight gain.

Ingredients
4 lbs blackberries
2 C tupelo honey
Reduce to 1 C for less sweetness.
½ lemon juiced
1 tsp lemon zest

Preparation
Put all ingredients in a pot on the stove. Bring to a boil, reduce to a simmer, simmering about an hour. Watch so the bottom of the pan does not burn. Stir with a wooden spoon. Makes about 2 quarts. Taste it for sweetness. If not thick enough add apple pectin to the recipe while cooking. Store in refrigerator for several months. To make a seedless jam, strain the berry juice.

Chopped dates can be used in place of tupelo honey or try some fruit heated without sweetener and spread it warm over toast.

Ingredients
2 C. spelt flour
2 tsp baking powder
1 tsp baking soda
pinch Himalayan salt
½ C. Tupelo honey
¼ C. almonds
¼ C. walnuts
¼ C. cashews
½ C. carob chips
½ C. olive oil
1 vanilla bean

Preparation
Stir together all the dry ingredients in a large bowl. Then mix the liquid ingredients and scrape the inside of the contents of a vanilla bean together in a separate bowl. Pour the liquid ingredients over the dry ingredients, stir with a rubber spatula. Spoon onto a cookie sheet or line it with parchment paper. Bake at 350º 12 minutes.

Ingredients
3 C. cooked cooled quinoa
3 Tbsp tapioca starch or
arrowroot
¼ tsp Himalayan salt
¼ C. Tupelo honey
1 C. almond milk
1 C. coconut milk
2 Tbsp coconut oil
1 vanilla bean split
½ C pistachios
fresh fruit

Preparation
Combine tapioca starch and Himalayan salt in small dish. In a separate bowl combine tupelo honey and ¼ cup almond milk. Add tapioca mixture to milk mixture. Bring remaining almond milk and coconut milk to a boil with split open vanilla bean. Simmer then remove bean. Add tapioca mixture, stirring frequently so it does not stick. Add cooked quinoa, coconut oil simmer on low for 20 minutes. Serve in dishes.

Calories 306, Fat 17.6g, Carbohydrates 32.9g, Protein 5.8g, Cholesterol 2 mg, Sodium 122 mg. Fiber 3.9g, Sugars 13.2g

Ingredients Vanilla Pudding
3 C. almond milk
1 vanilla bean split scraped
¼ C. Tupelo honey
Dash Himalayan salt
1 C. quinoa

Preparation
Rinse quinoa thoroughly to remove any residual resins that might make the quinoa taste bitter. Mix almond milk, vanilla, honey, and salt in a saucepan and set on simmer. Add quinoa and cook for 30 minutes, stirring frequently (but not constantly). Once thickened, remove from heat and allow to cool. Serve warm, or refrigerate. Top with pistachios or fresh fruit if desired.

If one uses eggs + honey this is not vegan.
Ingredients
3 lemons juice & zest
1 C. almond milk
4 egg yolks
½ C. tupelo honey
5 Tbsp cornstarch
¼ tsp Himalayan salt
1 ½ C. water

Preparation
In a medium saucepan, heat and whisk together lemon juice, almond milk and egg yolks. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat. In a separate bowl, mix cornstarch, salt and water. Add this mixture to the hot mixture. Return to heat to thicken if necessary. Remove from heat allow all to cool then serve.

Ingredients
2 C. Frozen Pineapple Chunks
3 Tbsp Cilantro
2 Tbsp Fresh Lime Juice
½ Banana
2 Tbsp Tupelo honey
1 C. Coconut Water

Preparation
Add all ingredients to a High Speed Blender secure lid. Select Smoothies setting. Pour into ice popsicle mold and freeze for 8 hours.

Jams and jellies use a substance called pectin in order to gel. Some fruits are naturally high in pectin, but others are lacking. Adding commercial pectin is one way to get a low-pectin fruit jelly to gel. Caution if you are allergic to lemons or citrus commercial pectin contains this. You can make an equivalent product from apples.

Homemade pectin can be made from apple scrap–the cores and peels, omit the seeds as they contain arsenic. Stockpile these in the freezer until you have enough for the recipe. Keep in mind that tart, under-ripe apples contain more pectin than sweet, ripe apples.

Ingredients
2 quarts apple cores peels or
whole tart apples (crab apples work great)
chopped into 1-inch chunks (omit the seeds)
water

Preparation
Place the apples in a large pot. Add enough water to not quite cover the apples. Bring to a boil. Reduce heat and simmer, stirring occasionally, until the apples are getting mushy, This can take as long as an hour. Strain overnight through a jelly bag or through a colander lined with several layers of cheesecloth or muslin cloth. The slightly thick liquid that strained is your apple pectin.

Use this homemade pectin to make jelly with low pectin fruit, combining equal parts low pectin fruit juice and an equal amount of homemade pectin. Add sweetener to taste.

If one uses eggs + honey this is not vegan.
If substituting sugar for Tupelo honey prepare yourself for a headache which can be relieved by drinking lemon water.

Oatmeal Cookies – 3 Types
1 C. coconut oil
1 ¼ C. Tupelo honey
2 eggs or
egg replacer
1 Tbsp vanilla or
1 vanilla bean scraped
2 C. spelt flour or
1 C. spelt flour + 1 C. oat flour
½ tsp baking soda
1 tsp Himalayan pink salt
1 ½ tsp ground cinnamon
3 C. oats
1 C. raisins
½ C. walnuts

Preparation
In a bowl cream together softened coconut oil, honey, eggs, vanilla until creamy. Add combined flours, baking soda, cinnamon, salt and mix well. Add oats, nuts, raisins, mix well. Cover and chill dough for an hour.

Heat the oven 350º. Drop dough by rounded tablespoonfuls onto parchment lined baking sheets. Bake 8 – 10 minutes until golden brown. Cool 1 minute on cookie sheets then transfer to wire rack. Makes 4 dozen cookies. The addition of the oat flour makes a more cake like cookie that crumbles. If you want a crispy cookie use all spelt flour, be sure to add baking soda. Let it chill and bake at a lower temperature for longer.

Vanishing Oatmeal Cookies
½ C. coconut oil + 6 Tbsp
¾ C. coconut sugar
½ C. Just like sugar for baking®
2 eggs or
egg replacer
1 Tbsp vanilla or
1 vanilla bean scraped
1 ½ C. spelt flour
1 tsp baking soda
1 tsp cinnamon
½ tsp Himalayan salt
3 C. oats
1 C. raisins
1 C. chopped nuts

Heat oven 350º. Beat oil, sugars, with electric mixer until creamy. Add eggs, vanilla, beat well. Add flour, salt, baking soda, cinnamon mix well. Add oats, raisins, nuts. Drop by rounded spoonfuls onto parchment lined baking sheet. Bake 10 minutes until brown. Cool 1 minute on cookie sheets then transfer to wire rack.

Coconut Oatmeal Cookies
1 C. coconut oil
1 C. Tupelo honey
2 eggs or
egg replacer
1 Tbsp vanilla or
1 vanilla bean scraped

1 tsp cinnamon
1 ½ C. spelt flour
1 tsp baking soda
1 tsp baking powder
½ tsp Himalayan salt

3 C. oatmeal
1 C. chopped walnuts
1 C. raisins
1 C. coconut

Heat oven 350º. Cream together coconut oil, just like sugar until well blended. Add the eggs, vanilla and beat well. Then add spelt flour, baking soda, baking powder, cinnamon, and salt. Then add oats, raisin, walnuts, coconut. Use a spring loaded ice-cream scoop to drop onto a parchment paper lined or greased cookie sheet. Bake at 350 about 8-10 minutes or until light brown around the edges.  Cool 1 minute on cookie sheets.

For flan no substitute works well to replace eggs.
Ingredients
3 eggs
1 ½ C almond milk
5 tablespoons tupelo honey
1 tsp vanilla
1/4 tsp cinnamon

Preparation
Place four 6-ounce custard cups in 8 x 8 baking dish. Heat 5 tablespoons honey and 1 tsp vanilla, stirring frequently, bring to gentle boil continue cooking until color deepens. Pour equal amounts into custard cups. Combine eggs, almond milk, remaining honey, and vanilla. whisk together until mixed but not foamy. Pour egg mixture into custard cups. Pour boiling water into baking dish surrounding the outside of the custard cups. Fill water bath to 1-inch depth. Bake at 325ºF for 40 – 45 minutes or until a knife inserted comes out clean. Loosen edge with a sharp knife; invert onto dessert plates and serve immediately.

No substitute works for eggs.
Ingredients
½ C. tupelo honey
1 C. almond milk
6 egg yolks
2 Tbsp lemon zest
⅓ C. lemon juice ~3 lemons
⅛ tsp Himalayan salt
½ C. water
5 Tbsp of cornstarch

Pie Crust

Preparation
Pre-bake a spelt pie crust. For the filling in a blender combine tupelo honey, milk, egg yolks, lemon juice, lemon zest, and salt. Add the mix to a saucepan and bring to a boil. Once it boils, immediately remove from heat stirring with a whisk. In a separate bowl combine water and cornstarch. Slowly whisk into stovetop mixture. It will thicken within a minute or two. Transfer back to stovetop if needed. Cool and pour into pre-baked pie crust.

Meringue Ingredients
6 egg whites
¼ tsp cream of tartar
2 Tbsp tupelo honey

Preparation
Beat egg whites, cream of tartar, pinch of salt until peaks form. Add honey while beating. Bake pie at 325º F for 14-16 minutes until meringue is set and golden. If meringue turns too dark, lower the oven heat but allow to bake for at least 15 minutes.

Ingredients
¼ C. olive oil
⅔ C. tupelo honey or
8 dates crushed or
1 C. agave
3 eggs or
2 Tbsp ground chia + 4 Tbsp water or
Other egg replacer
2 tsp vanilla powder
1 tsp baking soda
2 tsp cinnamon
½ tsp Himalayan salt
½ C. crushed pineapple
1 C. unsweetened coconut
2 C. grated carrots (2)
¼ C. chopped walnuts
3 C. spelt flour

Preparation
Preheat oven 325º.
Mix oil and eggs or egg replacer until smooth. Add sweetener and mix well. Add remaining ingredients. Line two cake pans with parchment paper or line one 9 x 13 pan. Bake at 325º for 50-60 minutes. Allow to cool upside down on wire racks.

Passion fruit coulis
Ingredients
4 passion fruits
½ C. of water
¼ C. tupelo honey
1 Tbsp arrowroot

Preparation
Add passion fruit pulp, ½ C. water and ⅓ C. tupelo honey to blender. Blend well. Then add arrowroot and cook on stovetop until thickened. Glaze cake with coulis.

Vegan Cream Cheese
Ingredients
1½ cups cashew halves, soaked for 12-24 hours, rinsed
3 Tbsp fresh lemon juice
3 Tbsp water
Preparations
Place cashew halves in a glass dish and fill with filtered water. Cover and place in the fridge to soak for 24 hours. Then, drain and rinse the cashews with water.
Drop the soaked rinsed cashews in a blender or food processor and add 3 tablespoons of lemon juice plus 2 tablespoons of water and work up to 3 tablespoons if needed. The water is in the recipe just to help the mixture get as smooth as possible in the blender.
Blend for 2 minutes or so, until it’s as smooth as smooth can be. Set aside for a couple of hours.
Drape a tall plastic container with cheesecloth. Spoon the creamed cashew mixture onto the cheesecloth. Pull up the sides of cheesecloth and tie with a piece of string or twine.
Hang the cheese bag on a kitchen utensil and rest it inside a pitcher. It just has to be extended in the air so that the extra liquids can drain from it.
Leave in a warm place for at least 24 hours. Then, remove from the hanging setup you’ve created, remove cheesecloth and serve as is or add flavors such as herbs or vanilla.

To make this into frosting, add some tupelo honey to get it to taste sweet. Or use Daiya vegan cream cheese.

Ingredients
1 C. vanilla almond yogurt
½ C. orange juice
3 Tbsp tupelo honey
2 C. frozen pineapple chunks
Fresh pineapple for garnish

Preparation
Blend in a high speed blender. Secure lid, select frozen yogurt, and serve. If desired top with fresh pineapple. Can later be frozen.