recipes

• Place each cup of nuts in 1½ cups (355 ml) of water.
• Soak the nuts overnight, then drain the water.
• In a food processor, combine the drained nuts, dates, agave nectar, cinnamon, vanilla extract, and salt.
• Process until a chunky paste forms.
• Press the paste into an 8- or 9-inch pie pan to form a crust.
• Fill with your desired pie filling.

• Preheat the oven to 325°F (170°C, or gas mark 3).
• Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, use an electric mixer to cream together the butter, agave nectar, and sugar until light and fluffy, about 4 minutes.
• Sift the white whole wheat flour, cocoa powder, and salt on top of the butter mixture and combine.
• Place the dough on the prepared baking sheet and flatten it into a disk.
• Dust with a little extra flour, then roll the dough out to about ¼ inch (6 mm) thick.
• Bake for 20 to 25 minutes, checking a bit earlier to avoid overbaking.
• Let cool for at least 1 hour on the baking sheet.
• Break the cooled dough into shards and blend into a fine powder in a food processor.
• Use the crumbs for your desired recipe, such as for pie or cheesecake crust.

• Preheat the oven to 325°F (170°C, or gas mark 3).
• Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, use an electric mixer to cream together the butter, agave nectar, and sugar until light and fluffy, about 4 minutes.
• Sift the white whole wheat flour, whole wheat pastry flour, cinnamon, and salt on top of the butter mixture and combine.
• Place the dough on the prepared baking sheet and flatten into a disk.
• Dust with a little extra flour, then roll the dough out to about ¼ inch (6 mm) thick.
• Bake for 20 to 25 minutes, checking a bit earlier to avoid overbaking.
• Let cool for at least 1 hour on the baking sheet.
• Break the cooled dough into shards and blend into a fine powder in a food processor.
• Use the crumbs for your desired recipe, such as for pie or cheesecake crust.

• Preheat the oven to 425°F (220°C, or gas mark 7).

To make the filling:

• Toss the peach slices with the brown sugar, cinnamon, allspice, and cloves.
• Place in an 8-inch (20 cm) or 9-inch (23 cm) square glass baking dish and bake for 10 minutes.
• While the peaches are baking, prepare the batter for the crust and the topping.

To make the crust:

• In a small-size bowl, combine the milk and lemon juice to curdle and form a buttermilk-like consistency.
• Add the vanilla to the buttermilk mixture.
• In a large-size bowl, mix together the flour, sugar, cinnamon, baking soda, baking powder, and salt.
• Fold the wet ingredients into the dry ingredients carefully.
• Set aside.

To make the topping:

• In a small-size bowl, use your fingertips to work the chilled butter into the brown sugar until coarse and crumbly.
• Remove the peaches from the oven and spoon the crust batter over them.
• Sprinkle the topping over the batter.
• Return to the oven and bake for 25 to 30 minutes, or until the fruit is bubbly and the crust is crisp.
• Serve warm with a scoop of Plain Ol’ Vanilla Ice Cream for a traditional treat.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Grease an 8-inch (20 cm) square baking dish.
• Toss the blueberries and mango chunks together and place in the prepared baking dish.
• In a mixing bowl, combine the oats, brown sugar, flour, butter, and cinnamon.
• Use your fingertips to work the butter into the mixture until it becomes coarse and crumbly.
• Sprinkle the crumb mixture evenly over the fruit in the baking dish.
• Bake for 30 minutes, or until the fruit is bubbly and the topping is golden brown.
• Serve warm or cold with a scoop of vanilla ice cream.

To make the almond cream:

• Combine the sour cream, almond extract, and maple syrup in a small bowl.
• Whisk until smooth.
• Place in the fridge for
• 1-2 hours to thicken.

To make the crumble:

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly coat an 8-inch (20 cm) square baking dish with nonstick cooking spray.
• In a medium bowl, combine ½ cup (60 g) flour, oats, ¼ cup (48 g) Sucanat, pecans, cinnamon, and salt.
• Cut the nondairy butter into small pieces and add to the flour mixture.
• Mix with a fork or your fingers until a coarse crumble forms.
• In a large bowl, toss the blackberries with the remaining 1 tablespoon (8 g) flour, lemon zest, the remaining 3 tablespoons (36 g) Sucanat, and lemon juice.
• Pour the blackberry mixture into the prepared baking dish.
• Sprinkle the crumble topping evenly over the fruit.
• Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbly.
• Let cool on a wire rack.
• Serve warm or cold with a dollop of almond cream.
• Store leftovers in the fridge.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Grease or prepare an 8-inch (20 cm) baking dish.
• To prepare the apples: In the prepared baking dish, combine the Granny Smith, Golden Delicious, and Red Delicious apples with flour, maple syrup, and apple juice.
• Stir to coat the apples evenly.
• Cover the dish with aluminum foil and bake for 30 minutes.
• For the topping: In a medium-sized bowl, whisk together the flour, oats, cinnamon, baking soda, and salt.
• In a small bowl, whisk together the peanut butter, canola oil, milk, sugar, and vanilla until emulsified.
• Stir the wet ingredients into the dry ingredients until well combined.
• If desired, fold in raisins.
• Remove the foil from the apples and crumble the cookie dough evenly on top of the apples.
• Bake for an additional 10 to 15 minutes, or until the apples are tender and the cookie topping is golden brown and cooked through.
• Serve warm, at room temperature, or cold the next morning.

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Combine the flour, sugar, salt (if using), and 3 tablespoons of peanut butter in a food processor.
• Pulse a few times to combine.
• Add the almond milk, 1 tablespoon at a time, until a dough forms.
• If the dough is too dry, add a little more milk.
• Divide the dough into 4 equal portions and roll them into circles about 3 mm thick.
• Place 2 circles on the prepared baking sheet.
• Divide the remaining peanut butter and jam into 2 equal portions.
• Spread them in the center of the bottom crusts, leaving space at the edges to prevent filling from escaping.
• Place the remaining crusts on top, press the edges with a fork to seal, and prick the top crust with a fork for ventilation.
• Brush the top with milk.
• Bake for 26 minutes, or until the edges are golden brown.
• Let the pastries cool on a wire rack.

Variation:

• For an extra touch, drizzle icing over the top.
• Mix powdered sugar, almond milk, and vanilla extract until smooth and drizzle over the pastries once they cool.

• Prepare the chocolate candy: Melt the chocolate chips in the microwave, stirring occasionally to prevent scorching.
• Drop half-teaspoon portions onto foil to form 6 circular candies.
• Refrigerate for at least 1 hour.
• Prepare the shortbread: In a large bowl, use an electric mixer to cream together butter, sugar, milk, and vanilla.
• In a separate bowl, sift together cornstarch, flour, baking powder, and salt.
• Add the dry ingredients in two batches to the butter mixture, stirring until combined.
• Add extra milk if the dough is too dry.
• Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
• Preheat oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Roll out the dough to slightly less than ¼ inch (6 mm) thick.
• Cut out six 3½-inch (9-cm) circles.
• Place the cookies on the prepared baking sheet and bake for 14 minutes, or until the bottoms are golden brown.
• Cool on a wire rack before applying the ganache.
• Assemble the pastries: Spread an equal amount of ganache on each cookie, leaving about ¼ inch (6 mm) from the edges.
• Refrigerate for at least 1 hour to set.
• Prepare the icing: Sift the powdered sugar into a bowl.
• Stir in vanilla (if using) and add milk gradually, stirring until smooth and spreadable.
• Spread icing over the ganache, covering it entirely.
• Place a chocolate candy in the center of each pastry.
• Serve chilled.

• In a saucepot, combine the sugar and ½ cup (120 ml) of the juice and bring to a boil.
• Boil for 3 minutes until the sugar is completely dissolved.
• In a small bowl, dissolve the cornstarch in the remaining ½ cup (120 ml) juice.
• Add the cornstarch mixture to the boiling juice and sugar mixture.
• Stir in the corn syrup and return to a boil.
• As soon as it boils, remove from heat and let cool to room temperature.
• Pour the pudding into the tart shells and allow it to set.
• While the pudding is setting, cut and prepare the fruit.
• Arrange the fruit in a creative, circular design over the pudding.
• Drizzle the cooled glaze over the fruit to seal in freshness and prevent browning.
• Keep refrigerated until ready to serve.