Lemon Drop Truffles
25 small pitted dates
1 cup raw pecans or walnuts
1 cup rolled oats
Lemon zest from 1 lemon
1/4 cup lemon juice, freshly squeezed
1/2 t vanilla
1/2 cup unsweetened dried coconut flakes
Grand all ingredients, except coconut, in a food processor until they become sticky and hold together. Scoop out 1 tablespoon and roll into a ball. Then roll in the shredded coconut. Best frozen and then slightly thawed before eating.
Gingerbread Man Cookies
A strong blender such as a Vita Mix or BlendTec, or a strong food processor such as a Kitchen Aid or Cuisinart, is necessary for this recipe.
25 small pitted dates
2 1/4 cups white wheat flour, sifted
2 t baking powder
1/4 t sea salt
1 1/2 t powdered ginger
1 t cinnamon
1/4 t cloves
1/3 cup molasses
1 cup raw cashews
1 t vanilla
Soak dates in 1/2 cup water for at least 4 hours. Mix sifted flour, baking soda, salt, and spices in a large bowl. Blend dates and water with remaining ingredients in a strong blender or food processor until smooth. Add to dry ingredients. Mix well and knead until you have a smooth ball of dough. Wrap in wax paper and refrigerate for several hours until chilled. (This step makes rolling out much easier.) Divide dough in half and roll one half between two pieces of parchment paper. Roll out to 1/4 inch thick. Cut with a gingerbread man cookie cutter and place on a cookie sheet lined with parchment paper. Bake for 10 minutes at 350 degrees.
Cranberry Relish Salad
From Whole Food American Favorites
This recipe was inspired by my love for cranberry sauce without all the sugar! If you prefer less sweet, use a more tart apple and/or less dates. Cut down on the walnuts if you need to cut back on the fat.
1 medium Fuji apple
1 cup raw cranberries
8 small pitted dates
1/4 cup walnuts
Chop all ingredients in a food processor to a relish consistency.
Cranberry Spice Cookies
20 small pitted dates soaked in 1/2 cup water
1/4 cup pumpkin seeds
1/4 cup hemp seeds
1 1/2 cup rolled oats, divided
1 t. baking soda
1 t cinnamon
1/4 t nutmeg
1/8 t cloves
1/2 cup fruit juice sweetened dried cranberries
Soak dates for at least 4 hours. Grind seeds and 1/2 cup oats to powder in 2 batches in a coffee grinder or use a strong blender. Add soaked dates, along with soak water, ground seeds and oats, baking soda and spices to food processor fitted with the S blade. Process till smooth. Manually stir in oats and dried cranberries. Process briefly if need to make sure all is mixed well. Scoop out dough with a spoon or cookie scoop and place on cookie sheet lined with parchment paper. Mash just a bit with a fork. Bake at 350 for 12 – 13 minutes.
Gingerbread Man Cookies
From my cookbook Whole Food American Favorites
A strong blender such as a Vitamix or BlendTec., or a strong food processor such as a Kitchen Aid or Cuisinart, is necessary for this recipe.
25 small pitted dates
2 1/4 cups white wheat flour, sifted
2 t baking powder
1/4 t sea salt
1 1/2 t powdered ginger
1 t cinnamon
1/4 t cloves
1/3 cup molasses
1 cup raw cashews
1 t vanilla
Soak dates in 1/2 cup water for at least 4 hours. Mix sifted flour, baking soda, salt, and spices in a large bowl. Blend dates and water with remaining ingredients in a strong blender or food processor until smooth. Add to dry ingredients. Mix well and knead until you have a smooth ball of dough. Wrap in wax paper and refrigerate for several hours until chilled. (This step makes rolling out much easier.) Divide dough in half and roll one half between two pieces of parchment paper or wax paper. Roll out to 1/4 inch thick. Cut with a gingerbread man cookie cutter and place on a cookie sheet lined with parchment paper. Use raisins or dried cranberries to decorage. Bake for 10 minutes at 350 degrees.
Now at a reduced price of only $13!
Order yours today!
100% Plant Based
100% Nutritious
100% Delicious
