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1½ cups rolled oats
1/2 cup whole grain pastry flour
1/4 tsp. sea salt
1/3 cup granulated cane juice
1/2 cup walnuts, chopped
1/4 cup dark chocolate chips
1 egg, beaten
2 tbsp. butter, softened
1 tbsp. coconut oil
1 tsp. vanilla flavoring

Preheat the oven to 350º. Mix dry ingredients and wet ingredients separately. Then combine the two. Line a baking pan with wax paper. Take one and half tablespoons of batter and drop onto wax paper.  Leave at least one or two inches of space between cookies. Bake 20-25 minutes or until brown around the edges. Makes 12-14 cookies.

Filling:
2 pears, cored and diced
2 apples, cored and diced
¼ cup dried cranberries
½ cup apple juice
1 tsp. ginger juice (grated ginger squeezed)
2 tbsp. whole grain pastry flour
½ tsp. ground cinnamon
¼ tsp. ground dried cloves
1/8 tsp. sea salt

Topping:
½ cup whole grain pastry flour
1/3 cup maple sugar (or other sugar)
½ tsp. baking powder
¼ tsp. sea salt
3 tbsp. butter, softened

Preheat oven to 375°.  Put diced pears, apples and dried cranberries into a mixing bowl.  Whisk apple juice, ginger juice, cinnamon, cloves, and pastry flour.  Pour liquid onto fruit and coat thoroughly.  Pour filling ingredients into a 9x9 casserole dish or baking pan.  In a separate bowl combine whole grain pastry flour, maple sugar, baking powder and sea salt.  Work softened butter into the flour until you have a crumbly mixture.  Sprinkle crumbles on top of fruit.  Bake 45 minutes.

3 tbsp. sucanat (granulated cane juice)
1/8 tsp. allspice
1 tbsp. butter
¼ cup water
4 pears (Anjou, Bosc or Bartlett)
Juice of one lemon
2 tbsp. honey
Sea salt
Cinnamon

Preheat oven to 325° degrees.  Bring sugar (sucanat), allspice, butter and water to a boil. Cook on medium high heat 3-5 minutes until reduced by half.  Coat the bottom of a pie pan with reduced liquid.  Combine lemon, honey and a pinch of sea salt.  Using a mandolin or knife, slice pears very thinly. Arrange pears, one layer at a time, on the bottom of the pie plate. In between each layer of pears brush a little lemon/honey/salt mixture.  Cover and bake one hour.  Remove cover and continue baking 20 minutes.  Let cool 20 minutes.  Carefully remove any liquid from the bottom of the pie pan and reduce on medium heat in a separate sauce pan.  Cover the pie pan with a plate and flip over so the pears are now on the plate.  Drizzle reduced liquid on top of pears. Dust with a light coating of cinnamon.

4 nectarines, halved (pit removed)
1 tbsp. unsalted butter
Pinch of sea salt
1 cup blackberries
1 cup apple juice or other juice

Heat a grill pan (or frying pan) on medium/high and melt 1 tbsp. unsalted butter.  Lightly sprinkle nectarines with sea salt.  Place nectarines flesh side down onto grill pan and sear 7-10 minues or until softened.  While nectarines are grilling, place blackberries and juice into saucepan and cook on high heat until liquid is reduced by 2/3 (approx 10-15 minutes).  Removed nectarines from pan and place on a plate.  Spoon 1-2 blackberries and thickened juice into the center. 

1/2 cup corn meal
1/2 cup whole grain pastry flour
1/3 cup granulated cane juice
1/4 tsp. sea salt
1 1/2 tsp. baking powder
1 egg beaten
1/2 cup whole yogurt
2 tbsp. butter, softened
1 cup blueberries

Preheat oven to 375.  Lightly oil a muffin tray.  Combine dry ingredients (corn meal, flour, granulated can juice, sea salt, and baking powder) in a mixing bowl.  Combine wet ingredients (egg, yogurt, butter).  Then mix wet ingredients into dry ingredients.  Fold in the blueberries.  Bake 20-25 minutes.  Let cool.  Makes 6 muffins.

2 pints fresh strawberries (can use pre-packaged bags of frozen strawberries)
2-3 tbsp. grape jam (or other fruit preserves)

Wash strawberries and discard crowns.  Pat dry and place into freezer bags or other containers.  Freeze overnight.  Remove frozen strawberries from the freezer and thaw for 5-10 minutes or until slightly soft.  Place into a food processor with fruit jam and puree until smooth.  Serve immediately or refreeze and serve anytime. 

1½ cups spelt flour
½ cup maple sugar
1/8 tsp. sea salt
½ tsp. cinnamon
1 tsp. baking powder
½ cup almonds
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup cranberries
¼ cup raisins
2 tbsp. walnut oil
1 tbsp. honey
1 egg, beaten
1 tsp. vanilla extract
2 tbsp. organic butter, softened

Preheat oven to 350º.  Combine spelt flour, maple sugar, cinnamon, baking powder and sea salt.  Add in almonds, pumpkin seeds, sunflower seeds, cranberries and raisins.  In a separate bowl whisk walnut oil, egg, honey and vanilla together.  Combine the wet ingredients with dry ingredients to form batter.  Work softened butter into the batter with your hands or a fork.  Line a cookie sheet with parchment paper and drop 1 heaping tbsp. of batter onto the sheet.  Flatten lightly with a fork.  Bake 20-25 minutes or until lightly brown on the edges.  Yield: 12-16 cookies.

3 apples, washed cored and diced
1/3 cup apple juice
1/2 cup granulated maple syrup
1/2 cup whole grain pastry flour
1 cup rolled oats
1/4 cup walnuts, chopped
1/4 tsp. ground cardamom
1/2 tsp. ground cinnamon
Pinch of coriander
1/8 tsp. sea salt
3 tbsp. softened butter

Preheat oven to 350.  Lightly oil the bottom of a baking pan.  Spread apples evenly in the pan and add apple juice.  In a bowl combine maple sugar, whole grain flour, rolled oats, walnuts, cardamom, cinnamon, coriander and seas salt.  Work in softened butter until combined and there are no large clumps.  Sprinkle dry ingredients on top of apples.  Cook uncovered for 35-40 minutes.  Serves one.  :)  Actually serves six, but who's counting?

2 cups cooked brown rice
1 cup coconut milk
1/2 cup almond milk
3 tbsp. shredded dried coconut
1/3 cup maple syrup
1/2 tsp. cinnamon

Combine all ingredients in a pot and cook on medium heat about 7-10 minutes.  Serve warm. 

1 bag non-dairy chocolate chips
10-12 strawberries

Clean strawberries and let dry completely.  Boil water in a double boiler and turn the heat to low.  Add chocolate chips to the upper bowl.  Stir until the chocolate begins to melt.  Remove the top bowl from the heat and continue to stir the chocolate (off the heat) until fully melted.  Holding a strawberry by its crown, dip into the chocolate, turn and coat evenly.  Set on wax paper to dry. 

½ cup almonds
3 tbsp. butter, softened
1 egg, beaten
1 tsp. almond extract
1 tsp. vanilla extract
1/3 cup granulated cane juice
1 tsp. baking powder
1¼ cups whole grain pastry flour
1/8 tsp. sea salt
Fruit preserves or jam (any flavor)

Preheat oven to 350º. In a food processor mince almonds. Add butter and pulse until combined. Add egg, almond and vanilla extracts, and pulse again until combined. Mix dry ingredients together, and then add to the food processor. Pulse until dough forms. Roll dough into two inch balls. Place balls onto a lightly oiled cookie sheet. Flatten the dough a little and press your finger into the center. Drop a dollop of preserves into the center. Bake 12-15 minutes. Makes 16 cookies.

2 cups apple juice (or other juice)
2 heaping tbsp. agar sea vegetable flakes (kanten)
1 tbsp. maple syrup
1 apple, cored and diced
1 pear, cored and diced

Soak apple juice and agar in a pot for 10-15 minutes.  Bring to a boil and cook on medium heat for 5-7 minutes.  Add maple syrup, apple and pear and cook 1-2 minutes.  Remove from the heat and pour into a casserole dish or bowl.  Put into the refrigerator for one or more hours until jelled.  Can cut and serve in jello squares, or put into the food processor to make creamy.  Serves four.

1/4 cup walnut oil
1 egg, beaten
2 tbsp. organic butter, room temp
1/4 cup maple syrup
2 tsp. vanilla flavoring
3/4 cup whole grain pastry flour
3/4 cup rolled oats
1/2 cup walnuts, chopped
1/2 cup raisins
1/4 tsp. sea salt

Preheat oven to 350.  Mix wet ingredients and dry ingredients in separate bowls, and then combine the two together.  Lightly oil a cookie sheet.  Place a dollop of cookie dough on the sheet. Flatten with a fork to be about 1/2 inch high and 3-4 inches wide.  Bake for 15-20 minutes or until the edges turn brown.  Let cool.