BLEND: 2 c. water 2 1/2 tbsp. cornstarch or arrowroot 1/2 c. carob powder 1 tsp. vanilla 1/3?1/2 c. honey pinch salt COOK over low heat, stirring ...

1 1/2 c. unbleached white flour 1 1/2 c. whole wheat flour 1 c. chopped nuts 1/2 c. chopped dates 2 tbsp. yeast 2 large carrots, grated 1 tsp. ...

2 c. leftover cooked whole grain cereal 1 tsp. maple extract 1/2 c. whole wheat flour 2 tsp. vanilla 2 tbsp. nut butter 1/2 c. chopped nuts or ...

1 20 oz. can crushed pineapple grated rind of 1/2 lemon 1/2 c. cashews 16 to 20 oz. Tofu (drained) 3 1/2 tbsp. Emes Kosher Gelatin 1/2 c. frozen ...

1 c. blanched almonds 2 c. soy milk 1 c. rinsed raw cashews 2 tsp. vanilla 1 c. honey 1/4 tsp. almond extract 2 lbs. firm tofu 2 tsp. lemon ...

BLEND: 1 c. water 1 tsp. vanilla 1/2 c. dates pinch of salt 1/2 c. silken tofu unsweetened coconut ADD enough coconut to make a spreadable frosting. ...

1/2 c. unsweetened fine coconut 2 c. cooked millet or cornmeal mush 1/4 c. honey (more if desired) 1 c. water 1 tsp. vanilla 1/2 tsp. salt 1/2 tsp. ...

2 1/2 c. Nutri-Grain Wheat Flakes 1/2 c. pecans or walnuts 1 tbsp. date paste or date pieces 1/4 tsp. salt 2-3 tbsp. water PLACE cereal, nuts, and ...

4 c. granola 5 c. fresh or frozen fruit 2 c. pineapple juice 2 tbsp. corn starch Blueberries, blackberries, peaches, or apples are the best fruit to ...

3/4 c. coconut?almond pulp* 3/4 c. whole wheat flour 1/2 c. honey or barley malt syrup 3/4 c. chopped dates 1/4 c. raisins 1/2 c. chopped nuts 1/2 ...