Brownies

 

6 T soy margarine or coconut oil

1/2 cup maple syrup or honey

1/2 cup raw cane sugar

1 1/2 cups Sweetened Carob Chips

1 cup Unsweetened Carob Chips

4 egg replacers (1/4 cup flax gel, 1/4 cup milk, 2 T egg replacer, 1 T lecithin)

2 tsp. vanilla

1 tsp maple flavor

1/2 tsp salt

1 cup white flour

1 Tb. cornstarch

1 tsp baking powder

1/2 cup chopped nuts

 

Preheat the oven to 350 degrees. In a small bowl place all the ingredients for the "eggs" and whip together. In a double boiler or microwave melt the carob chips.  In a medium size bowl whip together the margarine, sugar and syrup till fluffy. Add the melted carob chips and whip them in. Add the vanilla, and maple and mix it in.  Whip in the egg replacer mixture. Mix in the flour, cornstarch, and baking powder. Pour the batter into a pan and bake for 20 minutes at 350˚F. Cool completely before cutting.

 

Fruit Bars

 

Crust

5 cups quick oats

2 cups unbleached wheat flour or ww pastry flour

1 1/3 tsp salt

3/4 cup soy margarine

1 honey, maple syrup of choice

2 tsp vanilla

1/3 cup water

 

In a medium size bowl mix together the oats, flour, and salt. Cut the margarine into the dry mixture until it is soft and crumbly. In a little bowl dissolve the sweetener and vanilla in the water. Add the liquid to the dry mixture and gently mix it together with a fork using a folding motion until it is all combined. Set this aside and prepare the filling. When the filling is ready assemble the bars as follows. Oil or grease a 9x13” casserole dish or cake pan. Press half of the crust into the bottom of the pan. Dump the filling on top and spread it around till it is evenly thick. Crumble the remaining crust on top and gently press it down with a spatula. Bake the bars in the oven at 350˚F for 35 minutes. When it is cool cut it into bars.

 

Date Filling

3 cups dates

1 cup walnuts

2 tsp vanilla

1/4 tsp salt

2 1/3 cups water

 

Blueberry Filling

3 cups Blueberries - fresh or frozen

2 cups pitted dates

2/3 cup apple juice concentrate

2/3 cup water

3 Tb. cornstarch

2 tsp vanilla

1/4 tsp salt