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

3 cups flour or flour substitute
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 1/2 cups honey
3/4 cup buttermilk substitute
3 eggs
1/2 cup oil
2 tsp. vanilla
2 cups carrot, finely grated
8 oz. can crushed pineapple, drained
1 cup walnuts, chopped (optional)
In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.  In a large bowl, stir together the honey, buttermilk substitute, eggs, oil, and vanilla until well-blended.  Add the dry ingredients to the wet ingredients and stir until combined.  Stir in the carrot, pineapple, and walnuts.  Pour into a greased 9x13 pan.  Bake at 325 for 50-60 minutes or utnil a toothpick comes out clean.  Cool, then frost with buttercream frosting or sprinkle with powdered sugar if desired.
3 cups flour or flour substitute
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 1/2 cups honey
3 eggs
1/2 cup oil
2 tsp. vanilla
2 cups carrot, finely grated
8 oz. can crushed pineapple, drained
1 cup walnuts, chopped (optional)
1/2 cup shortening
1 tsp. vanilla
3/4 cup honey
1 egg
1 cup flour or flour substitute
1/8 tsp. baking soda
1 tsp. baking powder
1 pinch salt
1 cup oats
1/2 cup pecans, chopped (optional)
1/2 cup zucchini, shredded
1/2 cup raisins or dried cranberries
In a large mixing bowl, cream together shortening, vanilla, and honey.  Beat in the egg until well blended.  Combine the flour, baking soda, baking powder, and salt; stir into the honey mixture.  Stir in the oats, zucchini, pecans, and raisins.  Drop by spoonfuls on a baking stone and bake 10-12 minutes at 350.  Cool on wire racks.
1/2 cup shortening
1 tsp. vanilla
3/4 cup honey
1 egg
1 cup flour or flour substitute
1/8 tsp. baking soda
1 tsp. baking powder
1 pinch salt
1 cup oats
1/2 cup pecans, chopped (optional)
1/2 cup zucchini, shredded
1/2 cup raisins or dried cranberries
3/4 cup margarine or coconut oil
1/2 cup honey
1 egg
1 tsp. vanilla
1/2 tsp. lemon extract (optional)
2 cups flour or flour substitute
2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups carrots, shredded or pureed
Cream together margarine/oil and honey.  Add egg, beat well.  Blend in vanilla and lemon extracts.  In a separate bowl, sift together the flour, baking powder, and salt.  Gradually add the dry ingredients to the wet ingredients and mix well.  Stir in carrots.  Drop by teaspoonfuls on baking stone.  Bake at 375 for 12-15 minutes or until slightly firm and golden.
3/4 cup margarine or coconut oil
1/2 cup honey
1 egg
1 tsp. vanilla
1/2 tsp. lemon extract (optional)
2 cups flour or flour substitute
2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups carrots, shredded or pureed
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
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