Overnight Oats and Fruit

From Recipezaar.

Combine and leave in fridge overnight:

2 c. oatmeal
1 c. milk
1 c. apple juice
1/4 c. honey
1 t. cinnamon

In the morning, add:

3/4 c. nuts (optional)
1 tart green apple, sliced thinly
6 oz. yogurt
1 c. desired berries

Serves 4.

Banana Bread

2 eggs, beaten
1/4 c. milk
1/2 c. oil
1/2 t. vanilla
1/2 c. sugar
2 c. flour
1/2 t. baking powder
1/2 t. baking soda
dash salt
2-3 ripe bananas, smashed
1/2 c. nuts

In a greased loaf pan, 350 degrees for 1 hr.

Onion Muffins

Dry:

1.5 c. flour
1/4 c. sugar
1.5 t. baking powder
1/2 t.salt

Wet:

2 eggs
1 c. finely chopped onions
1/2 c. oil

Add 1.5 c. chopped walnuts and bake at 400 for 15 minutes.

Single-Serving Mocha Chocolate Cake

From Chocolate Covered Katie

• 1 tablespoon plus 2 tsp cocoa powder
• 3 tablespoons spelt flour (or white, or even peanut flour)
• 1/2 tsp instant coffee granules
• 1/8 tsp salt
• 2 tsp evaporated cane juice (or sugar)
• 1/4 tsp baking powder
• 1 stevia packet (or 1 more tablespoon sugar)
• 1 tablespoon coconut or veg oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
• 3 tablespoons milk of choice (I used almond milk)
• 1/4 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 45-50 seconds (or more, depending on how powerful your microwave is). If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for the cake to cool before trying to remove it).

I made it the first time using maybe a tsp of sugar and then a tablespoon or so of agave nectar.  It needs more sweet.

Pretend Ranch Dressing

From the Uncheese Cookbook

1.5 c. milk substitute
1 T. umeboshi plum paste
3 T. tahini
2 T. fresh parsley, chopped
1 scallion, sliced
1 t. dried tarragon leaves
1-2 cloves garlic, pressed
pinch of ground white pepper (optional)

Blend until smooth.

Muffins

Dry ingredients:

1.5 c. ww pastry flour OR 1 c. ww pastry flour + 1/2 c. oats
1/2 c. sugar
1 t. baking powder + 1 t. baking soda
dash salt
requisite spices

Wet ingredients:

heaping 1/2 c. applesauce OR 2 mashed bananas + a little oil.
2 eggs
1/3 c. oil

Mix and add blueberries, nuts, choc chip, etc.  400 degrees for 18-22 minutes.

Makes a dozen, roughly.

Crepes

From the Dairy Free cookbook

3 eggs
1 t. salt
1.5 c. water
1.5 c. flour

Beat eggs, salt, and 1/2 c. of the water with a whisk.  Add flour and remaining water and beat until thoroughly blended.  Heat small skillet on low heat, grease with butter.  Pour in 2 T. batter and turn pan so batter spreads over entire bottom.  Pour off excess batter.  Cook on one side until top is dry and turn onto paper towel.  For dessert crepes, flip and cook on other side as well.

Cheddar Cheese Ball

From my mom.

1 c. shredded cheddar cheese
3 oz. cream cheese
2 T. butter
2 T. milk or dry white wine
1 chopped green onion
1 T. diced pimiento
1 t. Worcestershire sauce
dash of hot pepper sauce, optional
parsley or chopped nuts to roll it in

Bring the cheese and butter to room temperature.  Combine with all other ingredients and beat well.  Cover and chill for 4-24 hours.  To serve, make a ball and roll in parsley or nuts as desired.  Let stand 15 minutes at room temperature and serve with crackers.

No-Bake Peanut Butter Chocolate Cookies

From:  Chocolate Covered Katie

(sugar-free and gluten-free, too!)

• 1/4 cup peanut butter (you can probably sub another nut butter)
• 1/4 cup plus 3T raisins
• salt to taste (I used a little over 1/4 tsp, but I like salty pb cookies!)
• 2 T roasted, unsalted peanuts (Or maybe another nut, if you’re allergic to peanuts? Also: If you can only find salted peanuts, reduce or omit added salt)
• 1/8 tsp pure vanilla extract
• 1-2 T cocoa powder (to taste)
• optional: chocolate chips, either before or after blending (or both!)

Throw everything into a food processor (I used an Osterizer) and combine until very smooth. Roll into balls, cookies, bars, or simply eat shovel the dough into your mouth, straight from the machine. (I’m not the only one who does this, right? Right?)

Cookie Dough Dip

From:  Chocolate Covered Katie

• 1 1/2 cups chickpeas (1 can, drained) (250g)
• 1/8 tsp plus 1/16 tsp salt
• tiny bit over 1/8 tsp baking soda
• 2 tsp pure vanilla extract
• 1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)
• up to 1/4 cup nondairy milk (Start with 1 T, and add more as needed)
• Sweetener (see note below, for amount)
• 1/3 cup chocolate chips
• 2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)

Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.
See the following link for a Sugar-Free Version.
Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well. You can easily get away with less sugar– some people will be perfectly fine with just 3 T for the whole recipe! And if you don’t want any sugar, be sure to check out the “no-sugar” version linked above. (You can also use stevia, if you like the taste of stevia-sweetened desserts. Try 2-3 packets of NuNaturals stevia, and add more sweetener if needed. I wouldn’t recommend serving an all-stevia version to party guests, though.)

Mel's notes:  I used the 2/3 cup brown sugar recommended (scant) and we could use less.  I used 3 T. flaxseed meal and the entire 1/4 c. almond milk (but could cut that down too, use food processor next time instead of blender because it was too thick to blend).  Also used peanut butter.  It was good!

Granola

Combine 2 c. rolled oats, 1 c. oat bran, cinnamon, <1 tsp. salt, a little wheat germ, and 1/4 c. sesame seeds.

In a separate bowl, combine 1/2 c. oil and 1/4 c. brown sugar, plus 1/4 c. honey and a little bit of water.

Combine.  You will need to get your hands dirty.

Bake at 325 degrees for 30 minutes, stirring every 10 minutes.  In the last 10 minutes add nuts and/or rasins or other dried fruits to a combined total of 2 cups.

Makes a big batch, keep in the fridge and it will stay fresh for quite a while.

Vegan Caramel Corn

From:  http://www.theveggiegal.com/blog/?tag=vegan-caramel-popcorn

Caramel Corn
6-8 cups of air popped popcorn
1 1/2 cup brown sugar
1/3 cup water
2-3 tablespoon Earth Balance butter spread (or other vegan butter)
1/4 teaspoon Vanilla extract
1/4 teaspoon Butterscotch extract (if you don’t have this just use all vanilla)
Salt if using air popped just sprinkle  a little on right after it pops and is still hot.
Pop your popcorn using your air popper (you can use a bag of popcorn but it has a lot of fat).  If don’t have an air popper place a medium to large pot over medium-high heat and add kernels so they just cover the bottom but don’t overlap each other.  Cover with a lid and shake a little every few seconds so they stir around inside and don’t burn.  You should have wonderful, fiber rich and health popcorn in just a few minutes.  Remove any seeds that did not pop or you will crack a tooth!
Mix together your butter and brown sugar in a pan and cook at medium heat until the sugar is dissolved and bubbling but make sure to stir often or it will burn.  Remove from heat, add vanilla and butterscotch extracts and stir.  Poor over popped popcorn in a BIG bowl, and mix until well combined and glazed. Let cool (if you can wait) and ENJOY!

Dairy-Free Gingerbread Cookies

From:  http://dairyfreecooking.about.com/od/dessertsbeverages/r/gingerbreadpeop.htm

Makes about 3 dozen cookies

Ingredients:

• 2 ¾ cups flour
• ½ t. baking soda
• 2 t. ginger
• 2 t .cinnamon
• 1 t. nutmeg
• 1 t. cloves
• ½ cup (one stick) soy margarine, room temperature
• ¾ cup packed brown sugar
• ½ cup molasses
• 1 egg

Preparation:

1. In a medium sized mixing bowl, combine flour, baking soda, ground ginger, cinnamon, nutmeg and cloves. Set aside.
2. In a large mixing bowl, cream margarine and brown sugar with a hand mixer or standing mixer with paddle attachment until fluffy, about 4 minutes. Add molasses and beat well, about 2 minutes. Add in egg and beat until well combined.
3. In several additions, add the dry mixture, beating until mixture just holds together. Divide dough into three batches. Wrap each section in plastic wrap and chill in the refrigerator for one hour.
4. Preheat oven to 350 F. Line two large baking sheets with parchment paper. Set aside.
5. Lightly flour a countertop or work surface, and, working with one section at a time, roll out dough until about 1/4 inch thick. Using a cookie cutter dipped in flour, cut out individual cookies and place on prepared sheets. Place sheets in freezer for 15 minutes.
6. Working in batches, bake cookies for 12-15 minutes, until lightly browned. After removing the pans from the oven, allow cookies to remain on pans for about 2 minutes before placing on a cooling rack to finish cooling.

We didn't do the freezing step and they still worked.  However, make sure we don't roll them TOO thin.  They are best when thicker and softer.  Bake in the middle of the oven for about 6-8 minutes.  Keep an eye on them.

Balls of yumminess

From The Family Nutrition Book by Sears

So all you do, is you take 1/2 cup of each of these things:

crunchy peanut butter
honey
carob powder
raw sunflower seeds
sesame seeds
rolled oats

And 1/4 cup ground flaxseed if you want (I did).

And then mix it all up and shape them into little balls. It makes about 30 little balls.

And then you have some yummy little balls to eat.

Yum. Yum yum.

Graham Crackers

Graham Crackers:

1/3 cup canola oil
1/3 cup honey
1/4 cup skim milk
2 Tablespoons molasses
1 teaspoon vanilla
2.5 cups whole wheat pastry flour (ended up being about 2.75 cups at the end)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon

Mix. Add more flour if needed (up to 3 cups the recipe said). Roll out dough onto greased cookie sheet, cut squares, poke holes with fork. Bake 25 minutes at 300 degrees.

Everett enjoyed the graham cracker I let him test, although it did get pretty messy after being wet down with his saliva. Note: Yes, these do contain honey, but honey that has been cooked, in baked goods like this, or cereals, are ok for babies. Raw honey is not.

Carrot and Raisin Muffins

From http://www.muffinrecipes.net/carrot-and-raisin-muffins.html

Carrot and Raisin Muffins ingredients list:
1 ½ cups of all-purpose flour.
2 teaspoons of cinnamon.
1 ½ teaspoons of baking powder.
½ teaspoon of baking soda.
½ teaspoon of salt.
3 medium eggs.
½ cup of melted butter.
½ cup of milk.
¾ cup of granulated sugar.
1 ½ cups of shredded carrots.
½ cup of raisins.
Glaze:
 2 tablespoons of milk.
1 tablespoon of melted butter.
¼ cup of cream cheese, softened.
½ teaspoon of vanilla.
1 cup of powdered sugar.

Instructions for Carrot and Raisin Muffins:
Preheat your oven to 400°F (200°C).
Combine the all-purpose flour, cinnamon, baking powder, baking soda and salt.
Beat together the eggs and the granulated sugar.
Add the shredded carrots, raisins, ½ cup of milk, and ½ cup of melted butter; mix thoroughly.
Add the flour mixture and stir until the dry ingredients have moistened.
Spoon the batter into twelve greased muffin cups.
Bake for 20 minutes.
Glaze:
Mix together cream cheese and 1 tablespoon of butter.
Stir in the powdered sugar, 2 tablespoons of milk, and vanilla, then drizzle over top of the cooked muffins.
Optional: eat hot with sunbutter.

Whole Wheat Crackers

Makes 2 cookie sheets worth.

*Mix 1 c. ww flour with 1 T. wheat bran, 1 t. corn meal, 1/2 t. salt, 1/4 t. baking powder, and 1/2 t. sugar.
*Add 1 t. honey and 2 T. butter.  Mix with fork, then hands.  Or use a food processor.
*Add spices (such as garlic, cumin, oregano) and sesame seeds.
*Gradually add 3/4 c. water until dough forms a ball.
*Dust dough with flour and roll out on two cookie sheets.  Sprinkle with corn meal and salt.  Slice with spatula and pierce with fork.
*Bake at 400 degrees for 18 minutes.