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 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
1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/4 cup margarine, softened
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla
1 egg replacer
1 cup zucchini, shredded
2 cups oats
1 cup chocolate chips
3/4 cup dried cranberries
In a medium bowl, combine flour, baking soda, and salt.  Set aside.  In a large bowl, combine sugars and margarine until smooth.  Add egg replacer, vanilla, and zucchini; mix until combined.  Slowly add flour mixture until just combined.  Stir in oats, chocolate chips, and cranberries.  Drop by heaping tablespoonfuls onto baking stone.  Bake at 350 for 12-14 minutes or until golden.
1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/4 cup margarine, softened
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla
1 cup zucchini, shredded
2 cups oats
1 cup chocolate chips
3/4 cup dried cranberries
5 large pears, peeled and sliced
4 tsp. lemon juice
1/2 cup sugar
1/2 cup oats
6 tbsp. flour
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 cup margarine
Place pears at the bottom of a sprayed 2.5 quart casserole dish.  Sprinkle with lemon juice.  In a medium bowl, combine sugar, oats, flour, and spices.  Cut in margarine.  Pour over top of pears.  Bake at 350 for 25-30 minutes.
5 large pears, peeled and sliced
4 tsp. lemon juice
1/2 cup sugar
1/2 cup oats
6 tbsp. flour
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 cup margarine
2/3 cup warm water (110-115 degrees)
1/2 cup warm rice milk (110-115 degrees)
1 enerG egg replacer
1/2 cup margarine, melted
1/4 cup sugar
1/2 tsp. salt
2 3/4 cup flour
2 1/4 tsp. yeast
Filling:
1/2 cup margarine, softened
1/4 cup brown sugar
1 1/2 tsp. cinnamon
3/4 cup chopped pecans (optional)
Icing:
3/4 cup powdered sugar
1/4 tsp. vanilla
1 tbsp. rice milk
Place all roll ingredients in a breadmaker in the order recommended by the manufacturer (if you don't have a breadmaker, scroll below and go to the original recipe for instructions).  Run on dough cycle.  Divide into two portions.  Roll each portion into a 12x8 rectangle.  In a mixing bowl, cream the margarine, brown sugar, and cinnamon.  Spread over each rectangle to within 1/2" of edges.  Sprinkle with pecans if using.  Roll up each, starting with a long side; pinch seam to seal.  Place each roll seam side down on a greased pan; pinch ends together to form a ring.  With scissors or sharp knife, cut from outside edge 2/3 of the way toward the center of ring at 1" intervals.  Separate strips slightly; twist to allow filling to show, slightly overlapping previous strip.  Cover and let rise in a warm place until doubled, about 30 minutes.  Bake at 350 for 20-25 minutes or until golden.  Once cool, combine icing ingredients and drizzle over cakes.  Serve.
2/3 cup warm water (110-115 degrees)
1/2 cup warm rice milk (110-115 degrees)
1 enerG egg replacer
1/2 cup margarine, melted
1/4 cup sugar
1/2 tsp. salt
2 3/4 cup flour
2 1/4 tsp. yeast
Filling:
1/2 cup margarine, softened
1/4 cup brown sugar
1 1/2 tsp. cinnamon
3/4 cup chopped pecans (optional)
Icing:
3/4 cup powdered sugar
1/4 tsp. vanilla
1 tbsp. rice milk
1 tbsp. instant espresso powder
1 tbsp. boiling water
1/2 cup margarine, softened
2/3 cup powdered sugar
1/2 tsp. vanilla
2 cups flour
3/4 cup chocolate chips
Dissolve espresso powder in boiling water.  Set aside to cool.  Beat margarine and powdered sugar on
medium speed for about 2 minutes, until the mixture is smooth.  Beat in vanilla and espresso, then reduce
speed to low and add flour.  Mix until just combined.  Fold in the chocolate chips.  Transfer dough to a gallon-
size ziploc bag.  Put bag on a flat surface, leaving the top open, and roll the dough throughout the whole bag
until evenly distributed.  Seal the bag, pressing out as much air as possible.  Refrigerate for at least 2 hours or
up to 2 days.  Heat oven to 325.  Split open the plastic bag carefully.  Use a pizza cutter to cut into 36 small
squares.  Transfer to baking stone and bake for 18-20 minutes.  Transfer to wire rack to cool.
1 tbsp. instant espresso powder
1 tbsp. boiling water
1/2 cup margarine, softened
2/3 cup powdered sugar
1/2 tsp. vanilla
2 cups flour
3/4 cup chocolate chips
1 1/4 cups water
1 enerG egg yolk
1 tbsp. oil
1 tsp. lemon juice
3 1/2 cups flour
1 tsp. salt
2 tbsp. sugar
1/8 tsp. white pepper
1 tbsp. yeast
Place water, egg yolk, oil, lemon juice, flour, salt, sugar, pepper, and yeast into your bread machine in the order recommended by the manufacturer.  Run on dough cycle.  Remove dough when complete and place on floured countertop.  Cut dough into 16 equal pieces.  Roll each into a rope about 14-16" long.  Shape each rope into a pretzel.  Place on greased cookie sheet.  Sprinkle with kosher salt.  Bake at 375 for 15-20 minutes or until golden brown.
1 1/4 cups water
1 enerG egg yolk
1 tbsp. oil
1 tsp. lemon juice
3 1/2 cups flour
1 tsp. salt
2 tbsp. sugar
1/8 tsp. white pepper
1 tbsp. yeast
4 medium-large pears, peeled, cored, and chopped
1 cup fresh or frozen blueberries
1/3 cup sugar
1/2 tsp. cinnamon
Topping:
1 1/4 cups oats
1 cup flour or flour substitute
1/2 cup brown sugar
1 tsp. cinnamon
3/4 cup margarine, diced
Spray a 2 quart casserole dish.  In a bowl, toss together the pears, blueberries, sugar, and cinnamon.  Dump the fruit into your dish and spread evenly across the bottom.  In another bowl, combine the oats, flour, sugar, and cinnamon.  Add the diced margarine and cut into dry ingredients until a crumbly mixture.  Sprinkle the topping over the pears evenly covering them.  Bake at 375 for 45 minutes or until topping is brown.
4 medium-large pears, peeled, cored, and chopped
1 cup fresh or frozen blueberries
1/3 cup sugar
1/2 tsp. cinnamon
Topping:
1 1/4 cups oats
1 cup flour or flour substitute
1/2 cup brown sugar
1 tsp. cinnamon
3/4 cup margarine, diced
3/4 cup margarine, softened
3/4 cup sugar
3/4 cup brown sugar
2 egg replacers
1 tsp. vanilla
1 1/4 cups flour
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
2 3/4 cup oats
1 cup raisins
In a large bowl, cream together margarine, sugar, and brown sugar until smooth.  Beat in egg replacers and vanilla until fluffy.  Stir together flour, baking soda, cinnamon, and salt.  Gradually beat into margarine.  Stir in oats and raisins.  Drop by teaspoonfuls onto greased cookie sheets.  Bake at 375 for 8-10 minutes or until golden brown.  Cool on wire racks.
3/4 cup margarine, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
1 1/4 cups flour
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
2 3/4 cup oats
1 cup raisins
3 cups fresh or frozen blueberries
1/2 lemon
3/4 cups sugar
4 tbsp. margarine, softened
1 1/2 cups flour
1 1/2 tsp. baking powder
3/4 cup rice milk
Topping:
3/4 cups sugar
3/4 tsp. salt
1 1/2 tbsp. cornstarch or arrowroot
1/4 tsp. cinnamon
3/4 cup boiling water
Spread blueberries on the bottom of a 11x7 greased baking dish.  Squeeze the juice from the lemon over them.  In a medium bowl, stir together the margarine and sugar until smooth.  Stir in flour and baking powder alternately with rice milk until smooth.  Batter will be thin.  Spoon over the berries, and spread evenly.  To make topping, in a small bowl, stir together sugar, salt, cornstarch, and cinnamon.  Sprinkle over the batter, then pour boiling water over the entire dish.  Bake at 350 for 45 minutes or until golden brown.
3 cups fresh or frozen blueberries
1/2 lemon
3/4 cups sugar
4 tbsp. margarine, softened
1 1/2 cups flour
1 1/2 tsp. baking powder
3/4 cup rice milk
Topping:
3/4 cups sugar
3/4 tsp. salt
1 1/2 tbsp. cornstarch or arrowroot
1/4 tsp. cinnamon
3/4 cup boiling water
8 dates
1/2 cup shredded coconut
1-2 bananas
fruit for filling (bananas, kiwi, blueberries, oranges, green apples, blackberries, etc.)
Cut a banana into pieces and lay on the bottom and sides of a glass dish that is about 4x4".  In a food processor, mix dates and shredded coconut until you get a thick and sticky paste.  Cover the banana layer with about 2/3 of that paste.  Layer fruit into inside.  Cover with remaining date-coconut mix.  Place the cake in the fridge for a few hours to overnight.  Turn upside down carefully onto a plate and serve.  Eat within a day or so.
8 dates
1/2 cup shredded coconut
1-2 bananas
2 cups fruit for filling (bananas, kiwi, blueberries, oranges, green apples, blackberries, etc.)
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