Stuffed Bell Peppers

Vegetarian Stuffed Bell Peppers
http://thefreshfridge.com/2011/06/vegetarian-stuffed-bell-peppers

Lemon Rosemary Cookies

2 cups wheat flour
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup agave
1/3 cup oil
1 tsp vanilla
1 Tbsp chopped fresh rosemary
1 Tbsp lemon zest

Preheat oven to 350.

Mix flour, salt, and soda in medium bowl and set aside.

In a separate bowl and using a whisk, combine agave, oil, vanilla, rosemary, and lemon zest.

Drop by spoonfuls on a lined cookie sheet. Bake for 7-10 minutes until edges are slightly brown.

Let cool on cookie sheet to set up.

Zucchini Bread

2 cups Wheat Flour
1/2 tsp sea salt
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 cup oil
1/2 cup agave
2 eggs
1 Tbsp vanilla
1 cup shredded zucchini (peel on)
1/2 cup toasted pecans or walnuts (optional)

Preheat oven to 350, grease and flour pan

Combine flour, salt, soda, and cinnamon. In separate bowl mix using whisk, oil, agave, eggs, and vanilla. After its all blended well mix in zucchini.

Slowly add dry ingredients into wet mixture. Pour in prepared pan and back for 30-40 minutes.

Rhubarb Crisp

1 cup maple syrup
1 cup whole wheat flour
3/4 c rolled oats
4 T cinnamon
4 cups sliced rhubarb
1 cup agave
2 T cornstarch
1 cup water
1 tsp vanilla

in mixing bowl combine maple syrup, flour, oates, and cinnamon, mix together. Press half the mixture into an 8x8 pan. Top with sliced rhubarb.

in a saucepan combine 1 cup agave, cornstarch, water,and vanilla. Cook together on medium heat until it boils stirring constantly. Pour mixture over rhubarb.

top rhubarb with remaining crumbmixture and bake at 350 for 45-55 minutes.

German Chocolate Frosting - non-dairy/non-sugar

1 cup agave
3 egg yolks
1/2 cup butter
1 tsp vanilla extract
1 cup chopped pecans
1 1/3 cup unsweetened cocunut

In large saucepan combine eggs, butter, vanilla, and agave - cook over low heat stirring constantly until thick. Remove from heat and stir in cocunut and pecans - let cool then spread on cake