Almond Butter Balls
  • 2 Cups Almonds
  • Flax Seed Oil
  • 1 to 1 1/2 Cups Rolled Oat
  • 1 Tsp. Vanilla
  • Brown Rice Syrup

Grind almonds in food processor. Slowly add oil until almond butter is formed. Put oats and almond butter into a bowl and mix. Add vanilla and enough brown rice syrup to be able to form mixture into balls. For a creative touch, you can roll these balls in coconut.

Date Nut Candy

  • Dates
  • Almonds and/or Pecans

Pit and stuff each date with either a pecan or an almond. You can also mix almond butter, carob, and coconut together to make a yummy filling.

Dehydrated Snacks...

Crisp & Sour Apple Chips

  • 10 Granny Smith Apples
  • Lemon Juice

Peel, core, and uniformly slice apples. Layer on dehydrator trays and sprinkle with lemon juice. Dehydrate for 8 to 10 hours at 105 degrees. An apple peeler/corer/slicer is a wonderful tool for this!

Chewy Banana Chips

  • 8 Bananas
  • Lemon Juice

Peel and uniformly slice bananas. Layer on dehydrator trays and sprinkle with lemon juice. Dehydrate for 10 to 12 hours at 105 degrees.

Tangy Kiwi Strips

  • 10 Kiwi fruit

Peel and uniformly slice kiwi fruit. Layer on a dehydrator trays. Dehydrate for 6 to 7 hours at 105 degrees.

Raw Carob Fudge

  • 1 Cup Raw Carob Powder
  • 2 Apples
  • 1/4 Cup Rolled Oats
  • 1/4 to 1/2 Cup Flax Seed Meal
  • 1 Tbsp. Rice Syrup (optional)
  • 1 Tsp. Vanilla
  • Water

Blend all ingredients together, excluding water. If dough is too dry, then slowly add water until a slightly adhesive dough is formed. Press dough into a glass pan and freeze for about 4 hours. To add extra fun to your fudge, top with chopped pecans or walnuts or shredded coconut.

Fresh Strawberry Ice Cream

  • 1 Tablespoon arrowroot powder
  • 1 Cup cashews
  • 3 Cups water
  • 1 Tablespoon vanilla
  • 2 Cups fresh strawberries, chopped
  • 1/2 Cup pure maple syrup
  • 1/3 cup oil (optional – best options – Udo’s Oil or Flax Seed Oil)

Soak arrowroot powder in one cup water. Boil 1 minute, cool 1 minute, then add cashews, and blend until smooth. Add remaining water, vanilla and 1 cup chopped strawberries; liquefy. Add maple syrup. Slowly add while blending. Continue processing for 1 more minute. Add remaining strawberries. Pour into ice cream maker and process. (This is the best way, but if you don't have an ice cream maker, freeze in a bowl or tray. Serve before it gets hard.)

Jamoca Almond Fudge Ice Cream

  • 1 tablespoon arrowroot powder
  • 1 cup cashews
  • 3 cups water
  • 1 tablespoon vanilla
  • cup pure maple syrup
  • 1/3 cup oil (optional – best options – Udo’s Oil or Flax Seed Oil)
  • 5 tablespoons Roma (instant coffee substitute)
  • 1/3 cup almonds, toasted and chopped
  • cup carob chips melted with 2-3 tablespoons rice milk

Soak arrowroot powder in 1 cup water. Boil 1 minute. Blend cashews and arrowroot mixture with another cup of water until very smooth. Add syrup, roma, arrowroot mixture, and remaining 1 cup water. Pour oil in slowly while blender is running. Pour into ice cream maker according to the directions. When the ice cream starts to get thick (stop machine to check), add almonds. When ice cream is done swirl in slightly cooled, melted carob. Enjoy!

Banana Muffins

  • Cup Butter, Melted
  • 4 RIPE Bananas, Mashed
  • 1 Cups Walnuts, Chopped
  • 1 Tbsp. Baking Powder
  • 1 Tbsp. Vanilla
  • Cup Rice Syrup
  • 3 Tbsp. Rice Milk
  • 3 Cups Flour (Whole Wheat or Spelt)

Mix all ingredients together. Pour mixture into lightly oiled muffin tins. Bake in a pre-heated, 350 degree oven for 30 to 35 minutes.