PKD Recipes

Ingredients
¾ C. vanilla almond yogurt
1 medium mango, seeded, peeled, cut up
¼ C. tupelo honey
2 tsp almond extract
2 C. frozen mango

Preparation
Add first four ingredients in order listed to a high speed blender and secure lid. Press Pulse 6-8 times to blend fresh mango. Add frozen mango, secure lid, select frozen yogurt and serve.

In addition to animal proteins causing a shift toward an acidic urinary pH, the second culprit seems to be sugar. So far the only useable sweetener is tupelo honey. Foods prepared with any other concentrated sugar causes urinary pH to swing toward acidic, a secondary rise in cholesterol, and oftentimes triggers a migraine headache.

ENJOY
Use these freely.
All fruit spread
Bananas
Cinnamon
Dates
Tupelo honey

CAUTION
These can give a slight headache the following day.
Xagave
Coconut sugar
Coconut nectar

AVOID
Agave syrup
Alcohol
Artificial sweetener
Beet sugar
Brown sugar
Cane Sugar
Corn syrup
Dextrose
Fructose
Glucose
High fructose corn syrup
Honey other than Tupelo
Lactose
Maltose
Maple syrup
Rice malt
Rice syrup
Saccharine
Splenda
Stevia
Sucralose
Sucrose
Sugar cane juice
Table sugar
White sugar

NOT YET TESTED
Just like sugar chicory
Linden flower honey
Saw palmetto honey
Yacon syrup

SUGAR CANE : JUST LIKE SUGAR® BAKING CONVERSION:

1 tsp = 1 ¾ tsp
1 Tbsp = 1 ¾ Tbsp
⅛ C. = ¼ C.
¼ C. = 7/16 C.
½ C. = ⅞ C.
⅔ C. = 1 ¼ C.
1 C. = 1 ¾ C.

If one uses eggs + honey this is not vegan.
Brown Rice Cookies
Ingredients
1 C. brown rice flour
½ tsp Himalayan salt
1 C. ground almonds, walnuts
1 C. raisins
¼ C. tupelo honey
2 Tbsp coconut oil
1 egg or
egg replacer
1 tsp vanilla
1 tsp almond flavor

Preparation
Stir together flour, salt, nuts, raisins. In another bowl mix together honey, coconut oil, egg, extracts. Add wet to dry ingredients; combine. Chill overnight or 12 hours. Preheat oven 350º. Prepare 2 baking sheets with olive oil spray or parchment paper. Shape cookies into 1 inch balls and place on cookie sheets. Flatten each dough ball with a fork or the bottom of a glass. When cookies bake they will not change their shape. Bake 12 – 15 minutes. Cool on wire rack.

Brown Rice Crisp Cookies Vegan
Ingredients
¾ C. Brown Rice Flour
½ C. Sorghum Flour
½ C. Tapioca Flour
½ tsp Baking Powder
¼ tsp Baking Soda
½ tsp Xanthan Gum
½ tsp Ground Cinnamon
¼ tsp Himalayan Salt
1 C. Just like sugar baking
⅓ C. Olive Oil
⅓ C. Rice Milk
1 tsp Vanilla bean
3 Tbsp Applesauce unsweetened

Preparation
Preheat the oven at 350°F.
Mix together the brown rice flour, sorghum, tapioca flour, baking powder, baking soda, xanthan gum, ground cinnamon, salt and Just like sugar for baking. Slowly stir in the the oil, rice milk, vanilla extract and unsweetened apple sauce until everything is fully incorporated. Using a cookie scoop or a tablespoon, scoop the cookie dough and drop them onto a parchment lined sheet pan at least 2 inches apart, you do not have to press them down because they will spread. Bake the cookie dough for 12-15 minutes until slight golden brown.

Brown Rice Chewy Cookies
Ingredients
1 C. coconut oil
2 C. brown rice flour
¼ C. cornstarch
2 Tbsp tapioca flour
1 tsp xanthan gum
1 tsp Himalayan pink salt (omit)
1 tsp baking soda
2 ounces just like sugar baking
½ C. tupelo honey or
just like sugar brown baking
1 whole egg or
egg replacer

1 Tbsp almond milk
1 tsp vanilla extract

Preparation
In a medium bowl, sift together the rice flour, cornstarch, tapioca
flour, xantham gum, salt and baking soda. Set aside. Add the just like sugars or honey to coconut oil. Mix. Add egg, milk and vanilla
mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.
Chill the dough in the refrigerator until firm, approximately 1 hour.
Shape the dough into 2-ounce balls and place on parchment-lined baking
sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans
after 7 minutes for even baking. Remove from the oven and cool the
cookies on the pans for 2 minutes. Move the cookies to a wire rack and
cool completely. Store baked cookies in an airtight container.

Brown Rice Carob Chip Cookies
Ingredients
1¼ C. Oat Flour
1¼ C. Brown Rice Flour
1 tsp Baking Soda
1 C. Just Like Sugar Brown
½ C. Just Like Sugar Baking
1 C. carob chips
½ C almonds or walnuts
⅓ C olive oil or coconut oil
1 tsp vanilla
1 tsp almond
1 egg or
4 tsp EnerG egg replacer mix with 7 Tbsp water or
egg replacer

Preparation
Preheat oven 375º. Spray baking sheets with olive oil or line with parchment paper Whip EnerG egg replacer with warm water in blender until it is smooth and frothy. Combine dry ingredients into wet. Drop by spoonfuls onto baking sheets and bake for 10 minutes.

Ingredients
1 C. pumpkin puree
¾ C. almond milk
1 C. tupelo honey
2 eggs or
egg replacer
2 C. spelt flour
½ tsp aluminum free baking powder
2 tsp baking soda
½ tsp Himalayan salt
1 tsp ground cloves
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp allspice
1 C. raisins
1 C chopped walnuts

Combine everything in a blender. Add nuts/raisins by hand. Pour into a parchment lined bread baking pan. Bake at 350º for 50 – 60 minutes until tester comes out clean. Let it cool on a wire rack.

Chocolate is to be avoided with polycystic organs. This recipe is for Ed who is highly allergic to dairy but loves chocolate.
Ingredients
6 ounces of carob or
6 ounces dark baking chocolate without sugar
Caution chocolate increases PKD/PLD symptoms
1 C. Tupelo honey or date sugar
½ C. olive oil
½ C. almond meal or quinoa flour
¼ C. brown rice flour
½ tsp Himalayan Pink salt
¼ tsp baking soda
2 eggs or
egg replacer
1 tsp vanilla or
vanilla bean scraped
½ C. chopped almonds, walnuts

Preparations
Preheat oven to 350º. Line 8 x 8 pain with parchment paper. Melt dark chocolate and coconut oil in a saucepan over low heat. In a bowl whisk together sweeteners, flour, salt and baking soda. Add the beaten egg replacer, vanilla bean, and melted dark chocolate. Beat on low for two minutes until the batter comes together. Continue beating until it becomes smooth and glossy. Add the nuts by hand. Bake for 30 minutes 350º degree oven. Chill for an hour before cutting.

Chocolate Sauce
Melt one square of carob (or chocolate caution with PKD/PLD) with ¼ cup of tupelo honey 1 tablespoon arrowroot and ¼ cup of almond milk. Whisk together until thickened. Add more water to thin it. Serve alongside the brownie.

Note: Chocolate contains caffeine and as such is to be avoided with PKD. One can try wonderslim fat free cocoa powder. It still gives me a headache. My friend Ed loves chocolate but cannot eat anything that has whey, casein, dairy, butter, or any form of milk. He ends up in the emergency room probably in the intensive care under a watchful eye of the medical staff. This cake is for Ed.

Ingredients Carob Cake
1 ¼ C spelt flour
1 C Just like sugar baking®
⅓ C. unsweetened carob powder
1 tsp baking soda
½ tsp Himalayan Pink salt
1 C. warm water
1 tsp vanilla extract or
1 vanilla bean scraped
⅓ C. olive oil

Carob Glaze Ingredients
½ C. Just like sugar baking®
4 Tbsp coconut oil
2 Tbsp almond milk
2 Tbsp unsweetened carob powder
2 tsp vanilla extract or
1 vanilla bean scraped
dash of Himalayan salt

Preparation
Preheat oven 350º. Line an 8 x 8 baking pan or a round baking pan with parchment paper. Mix together spelt flour, sweetener, carob, baking soda, salt. Add water, vanilla and oil. Use a spatula to scrape down the sides. Bake for about 30 minutes and cool on a rack.

Glaze Preparation
Bring to a boil: just like sugar, coconut oil, almond milk, carob. Then reduce heat to a simmer for two minutes, stirring constantly. Remove from heat and continue to stir for additional 5 minutes. Add vanilla, stir, and immediately pour over the cake. Glaze dries quickly so spread immediately.

Ingredients
1 ½ C. unbleached spelt floor
½ tsp Himalayan pink salt
1 tsp baking soda
6 Tbsp olive oil
¼ C. Tupelo honey or date sugar
2 eggs or
egg replacer
3-4 ripe bananas equal to 1 ½ cups
1 C. unsweetened shredded coconut

Preparation
Preheat oven 350º. Line with parchment paper, a 9-by-5-inch loaf pan. Sift flour, salt, baking soda together. Add the olive oil to the honey. Add the eggs beating until the mixture is smooth. Stir in bananas. Add the dry flour and all but two teaspoons of shredded coconut. Spread the batter in the pan. Bake for about 50 minutes. Halfway through baking add the reserved coconut and sprinkle on top. The bread is done when golden brown and an inserted toothpick comes out clean.

Ingredients
2 tsp lemon zest or 1 lemon zested
⅓ cup strained lemon juice
5 Tbsp just like sugar baking®
1 egg yolk cannot omit
½ tsp lemon juice or lemon flavoring
Dash of Himalayan pink salt

Preparation
Combine grated zest, lemon juice and sugar into sauce pan; stir until sugar is dissolved completely. Continue cooking until in becomes thick. In a medium bowl, lightly beat the egg; whisking constantly slowly stream the hot lemon sugar syrup into the egg. Beat for 2 minutes (only one minute if using a mixer), transfer into the saucepan by pouring the mixture through a sieve. Cook over low heat, stirring constantly until the curd just comes to a boil. Remove from heat stir in lemon. Store in frig.

Ingredients
⅓ C. tupelo honey
1 Tbsp coconut oil
3 ½ Tbsp arrowroot or
¼ C. cornstarch
3 C. almond milk
¾ tsp vanilla extract
1 tsp almond extract

Preparation
In a large saucepan over medium heat, whisk together the honey, coconut oil, vanilla, add 2 cups of almond milk. In a small bowl, whisk together the remaining 1 cup of almond milk with arrowroot powder or cornstarch. Slowly add this mixture to the saucepan, whisking constantly until the custard begins to thicken. If you’re thickening it with arrowroot, you don’t want the custard to boil. If you’re thickening it with cornstarch, the custard will need to come to a boil in order to thicken properly. Whisk in vanilla and almond. Cool. This can be refrigerated for up to two days.

Ingredients
1 cup spelt unbleached flour
¼ teaspoon Himalayan Pink Salt
½ cup coconut virgin oil or olive oil
1 cup water
4 eggs or egg replacer

Preparation
Measure spelt flour and add salt
Bring oil and water to a boil in a saucepan
Add the flour at once to the water oil mixture, beat constantly until mixture leaves the sides of the pan. Remove from heat and allow mixture to cool. Add eggs one at a time beating until smooth. Preheat oven 400º. Drop by tablespoons onto an ungreased baking sheet or line a sheet with parchment paper. Bake at 400º for 40 minutes. Turn down the oven to 300º and bake another ten minutes, until the bottoms are crunchy. Slice fill with custard. Custard recipe follows.

Ingredients
1 ½ C. spelt flour
2 tsp baking powder
½ tsp Himalayan salt
½ tsp saffron
1 C. almond yogurt
1 C. Just Like Sugar Baking®
3 eggs
→ or egg replacer
2 tsp grated zest (2 lemons)
1 tsp vanilla extract or
vanilla bean scraped
⅓ C. olive oil
⅓ C. lemon juice (3 lemons)

For the Glaze
½ C. Tupelo honey
2 Tbsp lemon juice

Preparations
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper or grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the ⅓ cup lemon juice and remaining ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, poke holes into the bread and pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

NOTE:
This cake can be a cheat if sugar is used. Both frostings adds to the cake’s flavor. Cane sugar definitely gives a headache; beet sugar slightly less. I have read that most beets grown for beet sugar are genetically modified, be cautious. Try different things and see if you are able to substitute. Let us know your body’s reactions.

On January 6,the feast of three kings, a traditional cake is baked with one bean in it. The person who gets the slice of cake with the bean is King or Queen for the day! One could also add one bean to baked into this cake.

Ingredients
3 C. spelt flour
1 tsp Himalayan salt
½ C. olive oil
½ C. almond milk + extra water

Preparation
This recipe is enough for a top and bottom crust. Mix flour and salt together. Pour almond milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed. Using a food processor, process until it forms a ball adding more water as needed. Shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more. Roll out on lightly floured surface. Fill with your favorite filling.

Smaller Pie Crust
1 ⅓ C. spelt flour
½ tsp Himalayan salt
⅓ C. olive oil
3 Tbsp almond milk

Ingredients
1 C. cashews
½ C. almonds
¼ C. walnuts
3 dates
¼ C. shredded coconut
1 tsp cinnamon
1 tsp tupelo honey

Preparation
Soak nuts for 2 hours or overnight. Add soaked cashews, walnuts, almonds to a high speed blender. Process until they form a thick paste. Add the remaining ingredients and process slowly until slightly blended but still with some texture. Preheat the oven to 350º. Form cookie patties by hand and place on a cookie sheet that is lined with parchment paper. You may have to press the cookies with a fork. Bake at 350º for 15 minutes. Let cool.

Ingredients
2 Carrots grated
½ C. Red cabbage grated
¼ C. Raisins
¾ C. shredded coconut
¼ Teaspoon cinnamon
1 C. buckwheat flour
½ C. Brown rice flour
½ C. Hempseed
½ C. Tupelo honey
½ C. water

Preparation
Preheat the oven to 350º.
Mix ingredients until smooth. Spray two 12 count muffin tins with olive oil or line the muffin tins with paper liners. Spoon the batter into the muffin tins and bake for about 17-20 minutes or until a toothpick comes out clean.

Although persimmon cake is an American dessert, it is similar to traditional English Christmas pudding or quince pudding. This style of pudding-cake is generally either steamed or cooked in an oven with a water bath, or Bain-marie. These methods of cooking ensure the pudding remains moist, does not dry out or form a crust.

Ingredients
¼ C coconut oil
1 C. Just like sugar baking® or
½ C. tupelo honey
1 C. spelt flour
1 C. persimmon pulp
(3 ripe persimmons, peeled, seeded)
1 Tbsp non-alcoholic extract brandy extract(omit)
2 large eggs, slightly beaten
2 tsp baking soda
½ tsp vanilla extract
½ tsp ground cinnamon
1 tsp ground cloves
½ C. chopped walnuts
1 C. currants or raisins

Preparation
In a large bowl, cream together the coconut oil and sweetener with an electric mixer at medium speed. Add spelt flour, ½ cup at a time, alternating with the persimmon pulp, eggs, and baking soda. Stir in the vanilla, spices, walnuts, and raisins and mix on low until the batter comes together, about 5 minutes. Use coconut oil on the top and bottom of a 2-quart pudding mold with a lid. Spoon in the mixture. Put the oiled lid on tightly and lock into place. Put the mold on the stove top in a bigger pot filled with enough water for ample steam so the pudding cooks thoroughly.
Bring the water to a simmer. Simmer over low to medium-low heat for about 2 hours. Make sure the water doesn’t evaporate; add more water as needed. After steaming 1 ½ hours, check with a cake tester for firmness. When the tester comes out clean, the pudding is done. Take the mold out of the water, remove lid, and unmold the cake when cool, (45 minutes-1 hour). While the cake is steaming, prepare the hard sauce.

Hard Sauce Ingredients
1 C. Just like sugar baking® or
½ C. tupelo honey
¼ tsp nutmeg
¼ tsp allspice
2 Tbsp spelt flour
5 Tbsp water
¼ C. coconut oil
1 Tbsp vanilla or
1 Tbsp rum extact

Hard Sauce Preparation
In a small saucepan, combine the sweetener, flour, nutmeg, allspice and water until smooth. Add all ingredients to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in coconut oil and extracts. Serve over warm persimmon cake. Refrigerate.

Ingredients
2 sweet potatoes steamed
1 can coconut milk
3 eggs (cannot omit)
3 Tbsp Tupelo Honey
Freshly ground nutmeg
Tsp orange zest

Preparation
Place cooked sweet potatoes in a blender or food processor. Then
add 3 eggs and slowly add the coconut milk. Taste for sweetness. Add more honey as desired. Then give a few turns from a nutmeg grinder. Add orange zest. Pour into little 3 inch ramekins. Bake at 300º for about an hour, until firm.

To serve this for a dessert add (2) two cookies on the side. The cookies should be made less sweet.

Ingredients
1¼ C. spelt flour
5 Tbsp olive oil
3 Tbsp almond milk + extra water
½ tsp Himalayan salt

Preparation
Preferably in a food processor combine the flour and olive oil. If none is available use a pastry cutter or two knives. Cut the oil into the flour until it resembles coarse oatmeal. Slowly add almond milk a tablespoon at a time to the food processor until it begins to form a ball. Add additional water as needed. Turn it out onto a floured board. Put it in glass container with a lid for (4 ) four hours or refrigerate overnight. Divide into two (2) pieces.  Then add the remaining flour as you roll out the pie crust. Roll it out so it is about an inch beyond the border of the pie. I just invert the empty pie plate over the rolled dough to see if I need to roll it a bit more. Place the pie crust over the floured roller and gently place it on the pie plate. Some fill the baking pie crust with beans so it doesn’t puff up. Others put holes in the bottom crust with a fork. I just watch it bake.

Bake at 350º for ten minutes, until golden. Fill with your favorite filling.

Ingredients
1½ C. cashew pieces
1½ C. dried chopped apricots
½ tsp pumpkin pie spice
¼ tsp cardamom powder
Orange zest
½ C. dried coconut

Preparation
Process all in a food processor. Blend for several minutes until the mixture can forms a ball. Roll into about 16 balls then roll in dried coconut.

Ingredients
1 C. dried sour cherries
4 Medjool dates
¼ C. walnut pieces
1 Tbsp fresh orange juice
¼ tsp ground cinnamon
3 Tbsp carob chips
2 Tbsp unsweetened shredded coconut

Preparation
Finely chop dried cherries, dates, walnuts. Combine in a large mixing bowl. Add orange juice, cinnamon, chocolate chips, and coconut. Mix together with hands, working into a sticky mass. Mixture should hold together; if necessary, add another chopped date or a little more juice. With clean, slightly wet hands, roll mixture in shredded coconut into walnut-size balls. Gently place into an airtight container and refrigerate. They will become firmer as they cool.

Ingredients
1 C. dry quinoa
1 tsp cinnamon
1 tsp cardamon
½ C. Tupelo honey
12 fresh dates
1 ½ C. almond butter
1 ½ C. cashew butter
1 C. soaked walnuts
1 ½ C. pumpkin seeds
¼ C. hemp seeds

Preparation
Wash quinoa thoroughly, add 2 cups water, bring to a boil and cook for 20 minutes. Now toast the cooked grains, either in a dehydrator or thinly spread on parchment lined pans in the oven set to a low temperature. The grains should be slightly crunchy when done. Toast or lightly panfry the walnuts and pumpkin seeds. Coarsely chop in a food processor. Remove the stones from the dates. Put the dates in a blender, add 1 cup boiling water and blender until you create a date syrup. Now mix all the ingredients together. It may resemble a muffin mixture. The quantities may need to be adjusted to take up some of the water (one can add oats). Put into muffin tins (? inch rounds) or spread in a pan (about an inch thick). If you have baking parchment or muffin tin liners use these to prevent sticking. Bake at 350º for 20-30 minutes. The top of the mixture should be browned and not too sticky.

Notes from Steve
While trying to make friends with the cabbages, kales and chards in my fridge I decided that I wanted a treat. There were some catches though: I wanted a treat that was:
delicious
highly alkaline
vegan
a bit of protein in it
has a decent amount of good fats in order to quell hunger
low sodium
low caffeine
low phosphate
low everything else bad.

After a bit of experimentation and research I came up with the above recipe and I the bars to be tasty. Eating several squares also didn’t drop my urinary pH when I tested it a few hours later (in the “too much information” tradition I’ll tell you all that my pH is c. 7.3 to 7.5 today).

Crust Ingredients
⅓ C. cold coconut oil
1 C. spelt flour
1 C. almonds, well chopped

Preparation
Preheat the oven to 350 degrees. Mix the dry ingredients together in a medium size bowl. Add the chopped nuts and the coconut oil. Cut the mixture with two knives, pulling them across each other in a scissors motion, until the crust mixture is crumbly similar to oatmeal. Press the crust mix into the bottom of a pie pan. Place the crust in the refrigerator while you prepare the sweet potatoes.

Sweet Potato Layer Ingredients
4 Tbsp coconut oil
½ C. Just Like Sugar baking®
2 eggs, beaten
2 C. Okinawan sweet potatoes cooked mashed
½ C. almond or coconut milk
1 tsp vanilla
⅛ tsp Himalayan pink salt

Preparation
Peel your sweet potatoes. Okinawan sweet potatoes come in wildly different sizes, so I can’t easily tell you how many potatoes you’ll need to make 2 cups. Use your best judgement. Boil the potatoes until a fork slides easily into them. Drain and mash. Set aside to cool while you make the crust. Isn’t that purple color amazing? How thoroughly you mash them depends on the final texture you want. Wash your medium size bowl that you used to mix the crust. Add the coconut oil and ssweetener together until smooth. Add one egg at a time, mixing them each until completely incorporated. Add half the sweet potatoes, mixing thoroughly. Add the other half and mix again. Finally, mix in the milk, vanilla and salt.

Spread the sweet potato layer into the pie crust, making sure not to add too much. The potato layer should fill the pie no higher than 1/2 inch from the top edge of the crust. Leave room for the haupia layer. Bake the pie at 350 for 30 minutes, or until the edge of the crust is golden and the sweet potato filling is lightly browning in spots. Cool the pie completely in the refrigerator.

Haupia Layer
1 can coconut milk (usually 13.5 oz)
½ C. water
⅓ C. Tupelo honey
⅓ C. cornstarch

Preparation
When the cooked pie has cooled, begin preparing the haupia layer. Do not prepare the haupia early or it may solidify and become unwieldy. Place the coconut milk and water in a saucepan, but don’t turn on the heat just yet. Mix together the honey and cornstarch in a small bowl. Heat at medium, stirring constantly, until thickened. You can tell it’s thick enough when you lift your spoon out, and the bits hold their shape. Just like sugar®. makes two types; one for baking and one for mixing with drinks.

Ingredients Pumpkin Puree
2 C. pumpkin squash cut into inch cubes
1 C. water

Preparation
Bring squash in water to boil, reduce heat to low simmer 20 minutes then drain and puree in food processor or blender. Or roast the pumpkin, cut side down in the oven at about 350º for an hour. Scoop out the cooked flesh and puree. Pumpkin seeds can be cleaned and roasted in the oven separately for eating later.

Ingredients
1 ½ C. pumpkin puree
⅓ C. Tupelo honey or
¾ C. coconut sugar or stevia
½ tsp vanilla
1 tsp cinnamon
½ tsp ground cloves
¼ tsp ground nutmeg
(careful too much can give hallucinations.)
¼ tsp ground allspice or
1 ½ tsp pumpkin pie spice
1 C. almond milk
2 eggs or 3 Tbsp of cornstarch
Pie crust

Preparation
Preheat oven to 350º. In a food processor or blender combine pumpkin purée, honey, spices and plant milk (in batches if necessary). Pour into the pre baked pie crust and bake for 30 minutes. Let cool. I leave it in for another half hour with the heat turned off just to be sure it firms up nicely.
Serve with Rice Dream (rice milk ice cream)

Pie Crust
1 ⅓ C. spelt flour or rice flour
1 ⅓ C. olive oil
3 Tbsp almond milk, brown rice milk, or water

Preparation One Crust Pie Crust
Mix the oil and the flour in a food processor and while it is spinning, slowly add a tablespoon at a time of ice cold water or milk until it begins to form a ball. Roll it out using parchment paper. Flip it into the pie pan and bake at 350º for about 20 minutes. Either place holes in the bottom with a fork or place a piece of parchment paper over the pie crust and pour some beans to allow the crust to hold its shape. If you use parchment bake for 15 minutes, remove the beans and parchment and bake another 5 minutes until golden.

Tart Ingredients
½ C. spelt flour
2 Tbsp walnuts
2 Tbsp olive oil
2 Tbsp ice cold water

Tart Preparation
Process all but the water  in a food processor.  Slowly add the water, a tablespoon at a time, through the food processor opening. Continue adding water just until the dough clumps together. Stop the processor. Turn out on a floured board. Divide into (4) four equal portions. Roll out until thin, dusting with flour as you roll. Line a tart pan or 4 small baking dishes with the tart dough. Bake at 360º for about ten minutes until golden in color.

Apple Filling
Ingredients
4 apples skinned cored sliced thin
2 Tbsp tupelo honey
Dash cinnamon
1 tsp vanilla
Apple juice as needed

Preparation
Put all the apple filling ingredients in a pan on the stove while the tart shells continue baking. Simmer all together and taste for sweetness. Add more tupelo honey if needed. Cook about twenty minutes until apples are soft. Add apple juice to cover the apples. If mixture is too sweet or tastes a bit bland, add a squeeze of lemon juice to perk it up. Once the tart shells have cooked, pour the apple mixture equally divided between the (4) tart shells. Put the prepared apple tarts in the oven for about ten minutes at  300º. Prepare the crème Anglaise.

Vegan Crème Anglaise
Ingredients
1 C. almond milk
2 Tbsp tupelo honey
1 tsp almond extract
2 Tbsp cornstarch

Preparation
Mix cornstarch with a little milk and add to the milk mixture. Simmer altogether in a pot on the stove, stirring constantly as it begins to thicken. Allow it to bubble for about 5 minutes so the taste of the starch is gone. Taste and adjust sweetness. Serve the tarts warm from the oven alongside crème Anglaise ladled over the tart.

Here are different varieties of cookies – one with honey, another without sugar, a traditional baked cookie. Grain-water-paste baked on hot stones by Neolithic farmers some 10,000 years ago may have been among the earliest cookies. Later cookies were baked by the Monks and given as replenishing food for weary travelers. Should you have PLD liver cysts:
avoid sugar, try substituting just like sugar for baking or tupelo honey;
avoid butter try coconut oil instead.

Orange Saffron Butter Cookies with honey
Ingredients
4 ounces coconut oil
⅛ tsp saffron
soaked in 1 Tbsp hot water
½ Tbsp orange zest or
zest from one orange
1 tsp orange extract
½ C. tupelo honey
1 egg yolk
1 ¼ C. spelt flour
6 dried apricots chopped

Preparation
Allow coconut oil to soften. Work soaked saffron and orange rind into the oil. Blend in honey, then egg yolk. Add flour to form soft ball. Use of an electric beater helps. Once mixed, add the chopped apricots. Roll into a log in parchment paper, refrigerate for 3 hours or drop by spoonfuls.
Preheat oven to 325º.
Slice into thin cookie like pieces. Press with a fork to spread the cookie. Bake approximately 10 min, or until the edges begin to brown. Cool on a wire rack. Store in an airtight container. These are chewy cookies.

Orange Oatmeal Cookies without sugar
Ingredients
1 ½ C. oatmeal
¾ C. whole grain spelt flour
¾ C. unbleached spelt flour
1 tsp aluminum-free baking powder
½ tsp Himalayan pink crystal salt
¾ C. currants
1 C. toasted walnuts chopped
½ C. light walnut oil
½ C. barley malt or
½ C. tupelo honey
Zest 1 orange
½ C. orange juice
1 tsp vanilla

Preparation
Preheat oven to 350º.
Line two baking sheets with parchment paper. In a medium-large bowl, mix dry ingredients. In a smaller bowl, whisk together wet ingredients. Stir wet into dry. This makes 3 cups of batter. Transfer rounded spoonfuls of dough to a baking sheet, leaving at least an inch of space between cookies. If uniformity is important, use ¼ or  ¼ cup scoop. Flatten cookies with the back of a fork to make 3-4 inch round shapes ½ inch thick. Dip scoop or fork in water to keep it from sticking. Bake cookies slowly until edges and undersides are golden, 25-30 minutes.

Lemon Sugar Butter Cookies
Ingredients
4 ounces unsalted cultured butter
⅛ C. confectioners’ sugar
Do not use sugar or butter with PLD
1 egg yolk
pinch Himalayan salt
1 tsp lemon juice
2 tsp finely grated lemon zest
1½ C. white spelt flour

Preparation
Preheat oven to 350ºF.
Line baking sheets with parchment paper. In a food processor or mixer, mix butter until smooth, add the confectioners’ sugar and blend again. Beat in 1 egg yolk, followed by lemon juice, zest and dash of salt. Add the flour and mix. Turn dough out onto countertop, gather dough into a ball, divide in half, and wrap each piece in plastic wrap. Chill dough for 30 minutes in refrigerator. Roll each piece of dough into a log that is about 1 to 1 ¼ inches in diameter. Wrap logs in parchment paper and chill dough for 2 hours in refrigerator. Dough logs can be wrapped and kept refrigerated for up to 3 days or stored in freezer for up to 1 month. Slice the chilled logs with a knife. Bake at 350ºF for 12-14 minutes until they are set but not yet browned.

Ingredients
4 C. walnuts soaked
1 C. pitted, packed dates
⅔ C. carob powder
2 tsp vanilla non alcoholic extract
1 ½ Tbsp water
¼ C. dried cherries
¼ C. carob chips (omit)

Prepare
Place the walnuts in a food process and process until ground. Add the dates and process until the mixture begins to stick together.  Add the cocoa or carob powder and vanilla extract and process. Add the water and process briefly. Add the dried cherries, carob and pulse only to mix. Press the mixture firmly into a parchment lined cake pan. Chill for at least 30 minutes before serving. Carob cake will keep for two weeks in the refrigerator

To serve
Dust the top of the cake with additional finely chopped nuts, fresh fruit, cherries, berries. To make a whipped topping, blend ½ C. water, 1 C. soaked cashews, and ¼ C. Tupelo honey.

Fig and carob layer
Ingredients
1½ C. dried figs sliced
⅔ C. carob powder
¼ C. almond butter
⅓ C. Tupelo honey
2 tsp vanilla
¼ tsp cinnamon
⅛ tsp Himalayan salt

Banana layer
Ingredients
2 ripe bananas, mashed
2 Tbsp orange zest
2 Tbsp Tupelo honey

Raspberry layer
Ingredients
2 baskets raspberries
3 Tbsp lemon juice
3 Tbsp Tupelo honey
⅓ C. sliced almonds

Preparation Fig Carob Layer
For the fig and carob layer, place 1 1/4 cups figs, carob powder, almond butter, tupelo honey, vanilla, cinnamon and Himalayan pink salt in the work bowl of a food processor. Process until smooth. (You may need to add a few tablespoons of water to get a smoother texture). Add more water and honey to taste, and continue blending. Stir in the reserved ¼ cup figs.

Preparation Banana Layer, mash the bananas by hand or they will become too liquid. Stir in the orange zest and drizzle over Tupelo honey, adjust the taste. These two layers can be made up to 4 hours in advance and stored, covered and refrigerated, to be assembled just before serving.

To assemble the parfaits
Toss 1½ baskets of raspberries with lemon juice and honey. Use half the fig and carob mousse evenly divided in the bottom of 4 glasses. Top with half the raspberry lemon mixture. Divide the sliced almonds over the raspberries (this will help create a barrier for the banana layer). Place half the banana layer over the almonds. Repeat the layering and garnish with the reserved raspberries and additional orange zest.

Makes 4 parfaits.

Ingredients
1 avocado, halved, pitted, peeled
½ C. coconut milk
1 Tbsp tupelo honey
1 tsp non-alcohol vanilla extract
1 tsp cinnamon
Pistachios if desired

Process all ingredients in food processor or blender until smooth and creamy.Serve immediately or refrigerate until ready to serve. Sprinkle with pistachios and coconut strips if desired.

Cashew Cream
1 C. cashews, soaked
½ C. almond milk
¼ cup tupelo honey
½ tsp vanilla extract

Carob Mousse
2 medium avocados
½ C. tupelo honey
1 tsp vanilla extract
¾ C. carob powder
¾ C. almond milk

Preparation
Using a blender, process all Cashew Cream ingredients until velvety smooth. Remove the Cashew Cream to another bowl. Place all ingredients for the carob mousse in a food processor and process until smooth and creamy. To make the parfaits, layer the carob mousse, cashew cream, and assorted fresh fruits and berries in wine or parfait glasses.

Ingredients
1 avocado
¼ C. tupelo honey
¼ C. carob powder
1 tsp vanilla extract (omit)

Preparation
Blend all in a food processor. Or mash together. Adjust sweetness and carob powder to your taste. Serve in little dishes. This is so rich just a few bites satisfies that sweet tooth.

Ingredients:
1 cup coconut milk
½ cup of Jack fruit (lanka)
1 sweet potato cut into 1 inch chunks
1 taro root cut into 1 inch chunks
2 Tablespoons of pearl tapioca
2 Tablespoons of tupelo honey

Pour the coconut milk into a pan on low heat. Add 1 cup of water and the pearl tapioca. Simmer until the tapioca is soft. In the meantime peel and cube the taro and sweet potato. One can use a variety of sweet potatoes for a mixture of colors.

If you cannot find jack fruit, this can be omitted. Add the taro, sweet potatoes and honey to the coconut milk. Simmer until the root vegetables are soft. Taste the soup for sweetness. If you wish it sweeter, add a few chopped dates or raisins or a little more tupelo honey. Serve warm in bowls. I serve it in mugs so I can drink the warm sweet coconut milk.

Ingredients
2 C. chopped dates
¼ C. Tupelo honey
½ C. water
½ tsp vanilla
1 C. chopped almonds
1½ C. grated unsweetened coconut

Preparation
In a heavy pan cook dates, honey and water over low heat stirring constantly until thick about 5 minutes. Remove from heat, add vanilla, nuts, and coconut. When cooled but still workable, roll into 1-inch balls. Roll coconut around outside of balls. Place on wax paper.

Ingredients

1½ C. coconut oil
¼ C. Hemp Seed Butter
4 Tbsp Tupelo honey
1 Tbsp vanilla extract
2 tsp cinnamon
¾ C. roasted carob powder
¼ C. ground walnuts
¼ C. Shelled Hemp Seeds
¼ C. chopped almonds

Preparation:
To melt coconut oil, scoop out measured amount and heat slightly on stovetop.  In a medium bowl, place melted coconut oil and almond butter. Stir until both are blended.  Next, whisk in honey and vanilla extract. Add in cinnamon and stir until it blends evenly. Next, slowly stir in carob powder one tablespoon at a time.  The mixture should still be slightly runny. Add hemp seeds and ground walnuts and chopped almonds.  The mixture should still run off the spoon very slowly.

Spoon into mini cupcake trays lined with paper liners. Pour in mixture half way. Chill in freezer for 15 minutes. When the candies are set, pop out and store in a freezer safe container.  Keep frozen.  Yield: 50 candies. If you are feeling creative, you might poke a raw walnut in the top.

Ingredients
½ C. boiling water
½ tsp saffron threads
3 C. spelt flour
¼ tsp Himalayan pink salt
3 tsp baking powder
½ C. olive oil
1 C. Just Like Sugar for baking®
2 eggs beaten
lemon zest from 2 lemons
½ C. fresh lemon juice from 2 lemons

Preparation
Heat oven to 350º. Add boiling water to saffron threads and steep for 30 minutes. Put in a high speed blender or forr processor. Add sugar to the oil. Add eggs. Sift dry infredients together add to creamed mixture stirring just enough to moisten.  Turn into two lightly oiled and floured loaf pans. Bake in preheated oven 350º for 40 -45 minutes. Serve with fresh raspberries or raspberry coulis.

Raspberry Coulis
1 C. raspberries
2 Tbsp Tupelo honey
1 tsp fresh lemon juice

Preparation
Blend together.

Crust Ingredients
1 ½ C. almonds (soaked 2 hours)
4 medjool dates
2 Tbsp coconut oil
⅓ C. dried shredded unsweetened coconut

Preparation
Process in food processor. Before pressing the crust into the bottom of the springform pan (or pie plate), sprinkle dried, shredded, unsweetened coconut on the bottom of the pan. Then, press in the crust. This helps prevents the crust from sticking to the pan, making each slice beautiful and easy to serve.  Try a second glass plate to help press the crust.

Cheesecake filling Ingredients
3 C. cashews soaked overnight
¾ C. coconut oil
¾ C. tupelo honey
Juice and zest from Meyer lemon
dash Himalayan pink salt

Preparation
Blend ingredients in high speed blender. Pour mixture on top of crust. Tap pan to remove any bubbles.

Blackberry Sauce Ingredients
2 C. blackberries
½ C. dates or tupelo honey

Preparation
Blend in a high speed blender. Pour sauce over and freeze together or serve sauce separately.

Ingredients for batter
3 Tbsp olive oil
1 egg
⅓ C. rice milk
1 C. spelt flour
1 ½ tsp baking powder
dash Himalayan pink salt

Ingredients for filling
1 Tbsp vanilla or
Vanilla bean scraped
2 C. sliced fresh peaches
⅓ C. tupelo honey
½ tsp nutmeg
3 Tbsp tapioca

Preparation
Beat egg well with oil. Stir in milk. Sift together flour, baking powder, salt; beat until smooth. Mix peaches, honey, nutmeg, and toss with tapioca mixed with a little water. Pour batter on top. Bake 375º oven for 20 minutes. Lower oven to 340º and bake additional 15 minutes, until bubbly. If this is not sweet enough for you, pour a tablespoon of tupelo honey over each individual serving, otherwise serve warm, fresh from the oven with a cup of chamomile tea.

If using buttermilk + egg this is not vegan.
Ingredients
1 ½ C. banana (5 bananas)
¼ C. almond milk with lemon juice
or cultured buttermilk
1 egg yolk
½ C. tupelo honey
3 C. spelt flour
¼ tsp Himalayan pink crystal salt
1 tsp aluminum free baking powder
1 tsp baking soda

Preparation
Place the ripe banana, almond milk, egg yolk, and honey in a food processor. Add spelt flour, tupelo honey continue mixing. While the processor is going, add the salt, baking powder, and baking soda. Continue until all is well incorporated.
Preheat the oven to 350º
Line a bundt pan with parchment paper or spray with oil. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, turn out onto a wire rack and cool completely.

Any left over cake can be cut into strips and baked in the oven to dry like biscotti.

Ingredients Apple Mixture
2 Apples Golden Delicious variety.
Leave the skin on, use a knife or an apple slicer or if you have one of those delightful machines that turns, peels cores and slices the apple, use this to create a delightful apple pattern across the top.
2 tsp cinnamon
1½ lemons juiced
½ tsp Himalayan pink crystal salt
⅓ C. tupelo honey
1 egg yolk or
Egg substitute
3 Tbsp olive oil
1 tsp vanilla

Ingredients Cake
2 C. white Spelt Flour
½ tsp cinnamon
1 tsp baking soda
2 tsp Rumford® no aluminum baking powder
½ C. chopped soaked roasted almonds
¼ C. almond milk

Bread Machine Preparation
In a large bowl, toss the chopped apples with the cinnamon and squeezed lemon juice. Add the egg yolk, honey, vanilla, and olive oil. Mix with a spoon. Allow it to rest for about ten minutes to make its own juices. Sift the dry ingredients over the apple mixture. Mix by hand to form a batter consistency. Add the chopped almonds. Lightly oil the tin of the bread machine. Set on the bake cycle for about an hour. Turn it upside down on a towel. If you leave the chunks of apples large, its taste resembles a pie. I didn’t even allow it to cool or set before tasting it.

Conventional Oven
Pour ½ apples and batter into a large cake pan that has been lined with parchment paper to prevent it from sticking. Decoratively fan the remaining apples across the top in a swirling pattern. Bake at 375º oven until golden about 30 minutes.

Ingredients
1½ C. raw soaked almonds
for a crisper crust soak the nuts then dehydrate
1 C. dates
¼ tsp cinnamon
1 tsp virgin coconut oil
1 vanilla bean scraped

Preparation
Process almonds in a food processor until a coarse almond flour is formed. Add dates, coconut oil and cinnamon to the food processor and process until the mixture forms dough. Press the dough into a pie pan.

Ingredients

7 small fuji apples
½ lemon juiced
¾ tsp cinnamon
1 C. chopped dates
1 tsp lemon zest
1 raw pie crust (recipe below*)

Preparation
Slice 5 apples in a food processor. Pour the lemon juice and sprinkle with cinnamon. Dehydrate on low for a few hours or put this in an oven at the lowest possible setting for an hour.

In a blender add 2 additional fuji apples, chopped dates, cinnamon and lemon zest to make an applesauce. Mix the applesauce and the dehydrated apples in a bowl. Pour the mixture into a basic raw crust. Refrigerate for two hours.

*Basic Raw Crust
Ingredients
1 ½ C. raw soaked almonds
for a crisper crust soak the nuts then dehydrate
1 C. dates
¼ tsp cinnamon
1 tsp virgin coconut oil
1 vanilla bean seeds scooped out

Preparation
Process almonds in a food processor until a coarse almond flour is formed. Add dates, coconut oil and cinnamon to the food processor and process until the mixture forms dough. Press the dough into a pie pan.