Peanut Butter Cookies

This recipe was found by Jacob & Robyn but I thought I would share.

2 cups whole wheat or unbleached all-purpose flour

1 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1 cup chunky natural peanut butter
1 cup maple syrup
1/3 cup extra virgin olive oil
1 1/2 teaspoons vanilla extract

Preheat oven to 350F degrees. Place racks in the top third.

In a medium mixing bowl combine the flour, baking soda, and salt. in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined - still a bit dusty looking. Let sit for five minutes, give one more quick stir, just a stroke or two. Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. It's a loose batter, so if you're set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step. Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.

Make 2 - 3 dozen cookies.

Banana Coconut Lime Cake

2 C Wheat flour
3/4 tsp baking soda
1/2 tsp salt
2/3 C Xagave
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs milk
1 tsp vanilla extract
1/2 C coconut

Topping: 2 Tbs additional coconut
Glaze: 1/2 C powdered sugar ( There really isn't a healthy alternative to powdered sugar that I have found) whisked with 1 1/2 Tbs fresh lime juice

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.
Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.

Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.

When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.

Spicy Peach BBQ Sauce

Ingredients:

3 cups finely chopped pitted, peeled peaches (abt 1 1/2 lbs or 5 med)
1/2 cup finely chopped seeded red bell pepper (abt 1/2 large pepper)
1/2 cup finely chopped onion (about 1/2 large)
1 1/2 Tbs finely chopped garlic (about 7 cloves)
2/3 cups honey
1/3 cup cider vinegar
1 1/2 tsp Worcestershire sauce
1 tsp hot pepper flakes
1 tsp dry mustard
1 tsp salt
7 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1. Prepare boiling water canner (as in, fill up your big pot with water) . Heat jars and lids in simmering water until ready for use (I put my jars through the “sanitize” setting on my dishwasher and place the lids in a pot of simmering water). Do not boil. Set bands aside.

2. Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.

3. Ladle hot sauce into hot jars leaving 1/2 inch head space. Remove air bubbles (just place the head space measuring device or a clean spatula in the jar and gently move back and forth a few times). Wipe rims. Center hot lid on jar. Apply band and adjust until fit is fingertip tight (that means don’t screw it on super duper tight, just normal snug.)

4. Process in boiling water for 15 minutes, adjusting for altitude*. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Zucchini bread

http://networkedblogs.com/lYZzU

Here is a link to my friends Katrina's Zucchini bread- whole wheat and sugarless.

Zucchini Pancakes

Zucchini Pancakes

• 4 cups finely shredded fresh zucchini (4 - 8-inch zucchini required)- or one large forgotten one from the garden!
• 8 large eggs, beaten
• 1.5 cup whole wheat flour
• 1 teaspoon salt
• 6 T. melted butter
• 4 teaspoons baking powder
• Couple drops of stevia
• Mix Dry, Mix wet separately and beat eggs well. Mix together and cook on griddle.
• We put strawberries and peaches that had pure maple syrup and cinnamon mixed in on top. We also do peanut butter and maple syrup..
• These are Really good way to use zucchini- the kids have no issues at all eating these!
• Adapted from: http://www.food.com/recipe/zucchini-pancakes-16702#ixzz1Vp3LDXZ4

Strawberry freezer jam (honey-sweetened)

4 cups strawberries
1 T lemon juice
1/2 cup honey
(this can vary, depending on how sweet your berries are. Start at 1/3 and go up to 1 cup if needed)
1 package of No sugar needed pectin
3/4 cup water
8 drops of stevia

Yummy Rice Krispy Treats

2/3 cup Agave
2/3 cup Peanut/Almond Butter
2 tsp Vanilla
6 cups Gluten Free Rice Krispies ( you can use reg. but I like the brown rice better)

Heat agave and peanut butter over medium heat until it looks like a thick syrup,
about 2-3 minutes. Add vanilla.
Spray a medium sized bowl with oil and add the rice cereal, pour syrup mixture on top,
mix until evenly coated.
Press into oiled 9 x 13 dish.