|1 cup Dry coconut flakes
1/4 cup Almonds
1/4 cup Walnuts
1/4 cup Sesame seeds
1/4 cup Sunflower seeds
1-2 Tbsp Pumpkin seeds
1 Tbsp Flax seeds
1 cup Raisins/dates/cranberries
1/4 tsp Cardamom
1/4 tsp Cinnamon
5-6 stigma/threads of saffron
Ghee or Honey or maple syrup to roll if necessary.
|Gentle dry roast all ingredients except spices, raisins, dates and cranberries.
Roast separately since they need different heat. (Coconut flakes needs very mild heat, Almonds needs more heat) (Flax and sesame seeds pop while roasting, so keep lid and shift the pan, like popcorn)
Roast gently until golden brown.
Keep coconut flakes seperate after roasting, since we don’t want to grind them (they look good and crunchy)
Let all the seeds and nuts cool and put them into the grinder. (I use Magic bullet) Food processor or Vita Mix works too.
Grind into a fine powder.
Add cardamom, cinnamon, and saffron. Mix all ingredients together.
Roll into small balls with your hands.
If you don’t like to use raisins or dates or cranberries then use Maple syrup/ honey.
Keep them in a glass jar. Shelf life of 15-20 days.
Very Sattvic, Increases Ojas, Rejuvenating, Tonifying, Nourishing, Good for the nervous system, Memory, bones and joints.
Good for VPK Doshas. (1-2balls/day, Kapha should eat less)
Great source of Omega 3-6
|4 ripe bananas
2 baking apples (large)
4 Tbsp. or so granulated sugar
a good splash of rum or any other liqueur
4 or more amaretti cookies crumbled
3-4 oz Earth Balance Butter
|Preheat Oven to 400 Degrees
Cut off ends of the bananas then slice to divide them in half lengthwise.
Remove banana from skins and cut into medium slices.
Reserve the skins.
Peel the apples and cure them.
Dice the apples finely.
Cook apples in a saucepan with a few drops of water and the sugar until a little soft.
Puree the apples and add the liqueur, simmering until thick.
Add some Earth Balance butter and cop a little longer.
Fill the banana skins with the apple puree and surmount with the sliced banana.
Sprinkle on the cookie crumbs and dot with butter (liqueur is also good!)
Butter a shallow baking dish suitable for table service and arrange bananas.
Bake in oven for 10 minutes. Serve Hot
|1 3/4 cups dates, pitted and chopped
1 teaspoon baking soda
approx. 1 1/2 cups boiling water
1/4 Cup + 1 Tablespoon cup butter
3/4 cup white sugar
1 1/8 cup self-rising flour
Caramel Sauce Topping:
3/4 cup packed brown sugar
2/3 cup evaporated milk
1 teaspoon vanilla extract
If you are vegan, substitute 1/2 cup of plain soy yogurt for the eggs, and use margarine instead of butter.
|-Preheat oven to 350 degrees F (175 degrees C)
-In a small bowl, combine the dates and baking soda. Pour boiling water over the dates just to cover them.
-Cream 1/4 cup plus 1 tablespoon of the butter with the white flour until light. Beat in the eggs and mix well.
-Add the flour, and the date mixture (including the water) to the egg mixture and fold to combine.
-Pour the batter into an 8 inch round baking pan.
-Bake at 350 degrees F 30-40 minutes.
-Let cool. Slice and serve with warm caramel sauce.
To make the caramel sauce: In a small saucepan combine the brown sugar, evaporated milk, and vanilla. Cook over medium heat and bring to a boil. Turn down heat and simmer 5 minutes, stirring occasionally.
|1 1/2 cup flour
1 cup brown sugar
1 teaspoon baking powder
3/4 cup butter
1 1/2 cup rolled oats
1 cup apricot jam
|Mix everything except jam together until crumbly, put 2/3’s of mixture in 11×8 pan spread with jam. Cover with remaining of crumbs. bake 375 degrees F for 30 minutes. Cook and cut into bars|
|1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1 cupp applesauce
2 cupp flour
1 teaspoon baking sodda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon gr. cloves
1 cup raisons
1/2 cup chopped nuts
|preheat oven to 375 degrees F
cream butter and sugar stir in egg and applesauce. Mix dry ingredients in. Beat until smooth. Add raisons and nuts. Arrange by spoonfuls bake 5-7 minutes or until light brown
|8 medium apples, peeled & sliced
1 tablespoon lemon juice
2 tablespoons orange juice
Grated rind of 1 orange
1 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
3/4 cup flour
1/4 teaspoon salt
6 tablespoons butter or margarine
|-Slice apples into a greased 9-inch square pan or a 1-quart casserole.
-Stir the orange juice, lemon juice, and orange rind into the apples.
-Mix brown sugar, flour, cinnamon, and salt into a bowl. Cut in the butter and mix well.
-Spread topping mixture onto the apples.
-Bake at 350 degrees for 45 minutes, or until golden brown and bubbly.
-Let cool, serve with vanilla ice cream or frozen yogurt.
|1 cup butter
1/2 cup ea. brown and white sugar-cream until light
add 1 beaten egg yolk+
1 teaspoon vanilla
2 cup cake flour
|mix together the ingredients above, spread on bottom (thin) of cookie sheet. pat with fingers. bake 350 degrees F 15-20 min. melt a 10 oz. bar of chocolate over hot water and spread over dough. sprinkle with sliced almonds|