1/2 cup canola oil

2 eggs

1 teaspoon vanilla

4 tablespoons carob powder

1/2 cup unbleached white flour

1/2 teaspoon salt

Preheat oven to 350 degrees F. Grease bottom & sides of an 8 x 8 x 2-inch pan.

Combine sugar, oil, eggs, vanilla and carob powder. Beat until light and smooth. Add the flour and salt, mixing until just combined.

Pour batter into the prepared pan. Bake at 350 degrees about 30 minutes.

While the brownies are warm, cut into squares. Cool before removing from pan.

Makes 16 brownies

Note:  I purchase Carob Powder from the following site:  http://www.nutsonline.com

I also have purchased the sweetened carob chips and other organic products. They have great products and their shipping is fast!

1 cup canola oil

4 ripe bananas

3 eggs

1 tsp baking soda

3 tsp baking powder

Dash salt

3 cups flour

2 teaspoons pure vanilla

1 cup carob chips or 1 cup chopped walnuts (optional)

Line muffin tin(s) with paper liners (24 standard or 12 extra-large)

Preheat oven to 325 degrees F.

With an electric mixer, beat the oil, sugar, banana, eggs and vanilla at medium speed for about 3-4 minutes. Combine the flour, baking soda, baking powder and salt in another bowl and stir to combine. Gradually add the flour mixture into the wet ingredients; beat until combined. (Optional – Stir in walnuts or carob chips if desired).

Fill the muffin tins about ¾ full with the batter. Bake at 325 F oven 25-30 minutes or until done.

Makes 24 standard or 12 large muffins

Note: I have added carob powder to the flour mixture for a different taste. Add about 2-3 tablespoons on carob powder into the flour mixture.

These muffins can also be frozen – just remove from the freezer, and wrap in a paper towel and microwave on high for about 20 seconds

1/3 cup packed brown sugar

1 cup flour

1 (8-ounce) cream cheese, softened

1 egg

1 tablespoon lemon juice

1/4 cup granulated sugar

 Preheat oven to 350 degrees F.

Place flour in mixing bowl with brown sugar; mix on low speed until just combined.  Cut butter into 1 inch squares and add to flour.  Mix until butter is combined with flour.  Press dough into bottom of an 8-inch square pan.  Bake at 350 degrees for 10-12 minutes.  Beat together the cream cheese, granulated sugar, egg and lemon juice until fluffy. Spread filling over crust.  Bake at 350 degrees for another 18-20 minutes.  Cool, then cut into squares and keep refrigerated.

Preheat oven to 350 degrees F.

Place flour in mixing bowl with brown sugar; mix on low speed until just combined.  Cut butter into 1 inch squares and add to flour.  Mix until butter is combined with flour.  Press dough into bottom of an 8-inch square pan.  Bake at 350 degrees for 10-12 minutes.  Beat together the cream cheese, granulated sugar, egg and lemon juice until fluffy.  Spread filling over crust.  Bake at 350 degrees for another 18-20 minutes.  Cool, then cut into squares and keep refrigerated.

1 cup sugar

1 egg yolk

2 cups flour, sifted

1 cup walnuts, chopped

1 cup raspberry jam (seedless raspberry jam can also be used)

Preheat oven to 325 degrees. 

Lightly grease an 8 x 8-inch pan or square baking dish.  Blend together the butter, sugar and egg yolk.  Stir in the flour and nuts. Press half of the dough into the bottom of the prepared pan. Spread jam evenly over dough, and then press remaining dough on top. Bake for 1 hour, or until edges are golden brown.  Cool slightly, but cut into squares while still warm.  Store in a covered container.

Cocoa Powder – Carob Powder (equal amounts)

Corn Starch:  Use arrowroot starch or tapioca starch to replace corn starch in most recipes                       

Dairy (Butter): Coconut oil can be used where butter is called for

Dairy (Butter): Earth Balance Vegan Buttery Sticks 

Dairy (Butter): Use 1 cup applesauce for 1 cup butter

Dairy (Heavy Cream):  2/3 Cup Dairy Alternative (Soy milk)

Dairy (Heavy Cream):  Use prepared Dari-Free + 1/3 Cup Melted Margarine or oil 

Dairy (Light Cream):  3/4 Cup Dairy Alternative (Soy milk)

Dairy (Light Cream):  Use prepared Dari-Free + 1/4 Cup melted margarine or oil

Dairy (Evaporated Milk): 1 Cup Light Cream Alternative or a Dairy Free Coffee Creamer

Dairy (Milk): In baked goods, you can generally substitute water or juice in place of milk

Egg:  For each egg in baked goods (cakes, breads, muffins, waffles, pancakes, etc.) substitute 1 heaping tablespoon soy flour and 1 tablespoon water or oil

Egg:  Mix 1/4 cup warm water with 1/2 tsp unflavored gelatin. Stir and let sit for a few minutes.

(3 Tablespoons of this mixture equal 1 egg)

Egg:  One teaspoon baking soda and two tablespoons vinegar        

Egg:  One mashed banana has the binding power of one egg, good for baking when 1-3 eggs are required.

Honey:  Use simple syrup (cane or beet sugar + water) to replace honey in most recipes

Oats/Oatmeal: Equal amount of wheat flakes (found in food stores)           

Sugar: An excellent substitution for sugar is Stevia, but it does not  have the same taste as sugar 

Vinegar:  Lemon juice or lime juice           

Wheat: Amaranth, Millet, Kamut, Kasha, Spelt, Quinoa or Oats 

Dari-Free is a milk substitute that I found through the following site: http://www.vancesfoods.com/home.htm 

Dari-Free is Vegan friendly, Gluten-free, Casein-free, Fat-free Potato based milk alternative.  This is a great substitute for those who are Lactose Intolerant. We’ve tried both the Vanilla & Chocolate and they are great!

As Binders

1/2 large mashed banana

1/4 cup apple sauce or pureed prunes

Mix 1 packet of unflavored gelatin with 1cup boiling water   (3 tablespoons of this mixture equal one egg )

1 tablespoon apricot puree

1/4 cup of soft tofu

1/4 cup soy milk

 As Leavening

2 tablespoons carbonated water and 2 teaspoons baking flour

1 teaspoon baking powder, 1 tablespoon water, and 1 tablespoon vinegar (add vinegar separately at the end for rising)

Dissolve 1 teaspoon yeast in 1/4 cup warm water

1 heaping tablespoon of soy flour and one tablespoon water

1 tablespoon of arrowroot powder mixed with 3 tablespoons water

1 tablespoon cornstarch mixed with 3 tablespoons water

 For Whipping

 1/4 teaspoon xanthan gum with about 1/4 cup of water. Let stand. It thickens, and can be whipped like an egg white.

Dissolve the yeast (2 tsp) in the 1 1/4 cups warm water, then mix with the honey and molasses. Add 1/2 tsp salt and 5 cups spelt flour. Mix well and knead for about 5 minutes. Shape as desired (pizza crust, dinner rolls, sweet rolls, crescents, etc). Let rise in warm place for 1/2 hour.

Bake at 350 degrees for about 30 minutes. (If making pizza, remove from oven after 20 minutes, add toppings, and return to oven for additional 10 minutes).

In a large skillet or pot, combine apple juice and cinnamon stick; bring to a low boil while preparing apples. With sharp knife, slice off a 1/2 inch from top and bottom of apples and discard. Stand apples on either cut end and gently slice crosswise into very thin (1/8 inch) rings, rotating the apple as necessary to get even slices. Drop apple slices into boiling juice; cook 4 to 5 minutes until apple slices appear translucent and lightly golden.

Meanwhile, heat the oven to 250 degrees. With a slotted spoon, remove apple slices from juice and pat dry. Arrange slices on a cooling rack, being sure none overlap. With pot holder (rack will become hot from chips) place racks on middle shelf in oven; bake 30 to 40 minutes until apple slices are lightly browned and almost dry to touch. Let chips completely cool on racks before storing in airtight container.

2 tablespoons extra virgin olive oil

1 teaspoon sea salt

¼ teaspoon black pepper

1-2 teaspoons dried parsley flakes

 Line a baking pan with Parchment paper. Wash the potatoes and pat dry.  Cut the potatoes into quarters, and place in a bowl.  Drizzle the potatoes with the olive oil.  Sprinkle the parsley flakes, salt & pepper on top.  Lightly toss the potatoes to coat.  Place on the prepared pan and bake at 400 degrees for 40-45 minutes.  Serve warm. Makes 2 servings