Nutty Cream
by Sylvia Mason

Blend:  (in powerful blender)

½ cup skinned almonds (pour into boiling water, turn off and take out in 1 – 3 minutes.  The skins just pop off)
½ cup raw cashews
1 medium golden apple
¼ cup raw coconut nectar, or maple syrup or honey
1 TBS vanilla
1 pinch salt

Spread over pie





Double Carob Oat Bars
– no added sugar –
by our
web Lackey

1-½ cup old fashioned rolled oats
1-½ cup quick rolled oats
1 heap TBS carob powder
2 TBS unsweetened carob chips - vegan
1 TBS raw sunflower seeds – optional
1 TBS dried currents
1 tsp stevia powder extract - the white stuff
¼ tsp cinnamon powder
1 tsp vanilla extract
pinch of salt
1-¼ cup of water

Mix all dry ingredients then add in the water, mix until the dry is all wet.
(We don't have an oven so we bake in a pan on the stovetop.) Press into a skillet w/spoon. Bake over a very, very low heat, for 25-30 minutes. If baked in an oven, I would try it at about 325° f for 30 to 40 minutes (check often, no guarantees).

Cut into 2 inch squares.


Blondie Oat Bars
– no added sugar –
by our
web Lackey

1-½ cup old fashioned rolled oats
1-½ cup quick rolled oats
1-½ tsp stevia powder extract - the white stuff
cup almond meal - may use sunflower seed meal instead
1-½ tsp vanilla extract
pinch of salt
1-¼ cup of water

Mix all dry ingredients, add in water, mix well.
(We don't have an oven so we bake in a pan on the stovetop.) Press into a skillet w/spoon, poke holes in mix so steam can escape. Bake over a very, very low heat, for 25-30 minutes. If baked in an oven, try at about 325° f for 30 to 40 minutes (check often, no guarantees).

Blondie Topping
cup of raw almond meal (can substitute other seeds/nuts e.g. sunflower seed)
½ tsp stevia extract powder
As soon as the surface of the blondies are dry (about 18-20 minutes), spread this meal-mix on the top of the blondes. Continue baking for about 5 more minutes.

Cut into 2 inch squares.


Blondie Oat 2 Bars
– no added sugar –
by our
web Lackey

1-½ cup old fashioned rolled oats
1-½ cup quick rolled oats
1 tsp carob powder
1 TBS unsweetened carob chips
1 TBS raw sunflower seeds – optional
1-½ tsp stevia powder extract - the white stuff
½ cup almond meal
½ cup coconut milk - the kind in a can
1 tsp vanilla extract
pinch of salt
1 cup of water

Mix all dry ingredients, add in water, mix well.
(We don't have an oven so we bake in a pan on the stovetop.) Press into a skillet w/spoon, poke holes in mix so steam can escape. Bake over a very, very low heat, for 25-30 minutes. If baked in an oven, try at about 325° f for 30 to 40 minutes (check often, no guarantees).

Cut into 2 inch squares.