Kids and nursing moms need plenty of snacks and desserts all day long!  There is plenty of variety here: chocolate, fruit, cakes, and cookies.

1 cup raw milk
1/2 tsp. vanilla extract
1 tbsp. honey
Coconut Layer:
1 1/3 cup unsweetened coconut flakes
1/2 cup coconut oil
1/4 cup honey
1 tsp. almond or vanilla extract
36 almonds (optional)
Chocolate Layer:
3/4 cup cocoa powder
1/4 cup honey
1 cup coconut oil
1 tbsp. vanilla
Melt the coconut oil and honey over low heat until just melted.  Whisk to combine.  Add the extract and coconut flakes.  In each compartment of a 12 cup muffin tin, divide the coconut mixture, making sure you get an even mixture of coconut flakes and coconut oil.  If using, place 3 almonds in each muffin cup.  Place in a freezer until hard (about 30 minutes).
To Make Chocolate:  Combine cocoa powder, honey, coconut oil, and vanilla in a saucepan over low heat.  Heat until just melted, combine well, and remove from heat.  Take out the frozen coconut flakes mixture, and divide your chocolate mixture over it.  Put back into your freezer and freeze until hard.  To get them out, slide a butter knife down one side and pop out.  Store in freezer.
Coconut Layer:
1 1/3 cup unsweetened coconut flakes
1/2 cup coconut oil
1/4 cup honey
1 tsp. almond or vanilla extract
36 almonds (optional)
Chocolate Layer:
3/4 cup cocoa powder
1/4 cup honey
1 cup coconut oil
1 tbsp. vanilla
1 cup nut butter (peanut, almond, sunflower)
1 cup Vance's DariFree (or dry milk)
1/2 cup honey
cocoa powder (optional)
Blend nut butter, darifree, and honey together with hands.  Roll into 1" balls.  Roll balls in cocoa powder if desired.  Refrigerate until ready to eat.
1 cup nut butter (peanut, almond, sunflower)
1 cup Vance's DariFree (or dry milk)
1/2 cup honey
cocoa powder (optional)
1/2 cup shortening
1/2 cup margarine
1 1/2 cups brown sugar
1 tsp. vanilla
1/2 tsp. water
1 egg or egg replacer
2 3/4 cup flour or flour substitute
1 tsp. baking soda
1 tsp. salt
1 cup chocolate chips
1/2 cup nuts, chopped (optional)
In a large bowl, cream together shortening, margarine, brown sugar, vanilla, water, and egg.  Mix in flour, baking soda, and salt.  Once combined, stir in chocolate chips and nuts.  Roll dough into 1 1/2" balls and place on a baking stone.  Bake at 375 for 8-10 minutes or until lightly golden.  Cool on wire racks.
1/2 cup shortening
1/2 cup margarine
1 1/2 cups brown sugar
1 tsp. vanilla
1/2 tsp. water
1 egg or egg replacer
2 3/4 cup flour or flour substitute
1 tsp. baking soda
1 tsp. salt
1 cup chocolate chips
1/2 cup nuts, chopped (optional)
1 1/2 cups garfava or garbanzo flour
1/3 cup honey or maple syrup
1/2 cup coconut oil
1 tsp. baking soda
pinch of salt
Mix it all together and drop onto a cookie sheet.  Bake at 325 for 10-15 minutes.
1 1/2 cups garfava or garbanzo flour
1/3 cup honey or maple syrup
1/2 cup coconut oil
1 tsp. baking soda
pinch of salt
4 cups blueberries, washed and drained well
1/2 cup sugar
1 tbsp. cornstarch or arrowroot
2 tsp. lemon juice
1/3 cup flour or flour substitute
1/3 cup brown sugar
1/2 tsp. cinnamon
3/4 cup oats
pinch of salt
1/4 cup margarine, softened
In a bowl, combine the blueberries, sugar, cornstarch, and lemon juice, and mix to combine evenly.  Pour into a sprayed 11x7 pan.  In the same bowl, combine the flour, brown sugar, cinnamon, oats, salt, and margarine.  Stir with a fork until the mixture is crumbly and evenly blended.  Spread the mixture over the blueberries and bake at 375 for 40 minutes.
4 cups blueberries, washed and drained well
1/2 cup sugar
1 tbsp. cornstarch or arrowroot
2 tsp. lemon juice
1/3 cup flour or flour substitute
1/3 cup brown sugar
1/2 tsp. cinnamon
3/4 cup oats
pinch of salt
1/4 cup margarine, softened
1 cup + 6 tbsp. garbanzo flour, sifted twice
1 cup + 2 tbsp. sugar
6 tbsp. cocoa powder
3/4 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 egg replacer
1 tsp. vanilla
1/4 cup olive oil
1/2 cup rice milk
1/2 cup boiling water
In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.  Mix in egg replacer, vanilla, olive oil, and rice milk until just combined.  Mix in boiling water.  Fill cupcake liners halfway.  Bake at 350 for 25 minutes or until a toothpick comes out clean.  Makes 16 cupcakes.
1 cup + 6 tbsp. garbanzo flour, sifted twice
1 cup + 2 tbsp. sugar
6 tbsp. cocoa powder
3/4 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1/4 cup olive oil
1/2 cup rice milk
1/2 cup boiling water
6 fresh peaches, peeled, pitted, and sliced
1/2 tsp. almond or vanilla extract
1/2 cup flour or flour substitute
1/2 cup oats
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup margarine
Place the peaches in the bottom of a sprayed 11x7 baking dish and sprinkle them with vanilla extract.  In a bowl, combine the flour, oats, sugars, cinnamon, and salt.  Cut the margarine into the dry mixture until it resembles crumbs.  Sprinkle the mixture over the peaches and bake at 375 for 45 minutes, until bubbling and browned.
6 fresh peaches, peeled, pitted, and sliced
1/2 tsp. almond or vanilla extract
1/2 cup flour or flour substitute
1/2 cup oats
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup margarine
1 can chickpeas, drained and rinsed
2 tsp. olive oil
1 tsp. cinnamon
1 1/2 tsp. brown sugar
1/4 tsp. salt
1 cup margarine
3-4 cups garbanzo or garfava flour
1 tsp. cardamom
1/2 tsp. nutmeg
zest of one orange
2 tbsp. vance's dari-free
1/2 cup honey

For Chocolate Ganache:
1/2 cup margarine, melted
1/2 cup powdered sugar
2/3 cup cocoa powder
1/2 tsp. vanilla
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