Amy's Happy Tummy

1 1/4 C whole wheat flour* 1 C unbleached flour 2/3 C cane sugar 3 tsp baking powder 3 tsp cinnamon  1/2 tsp nutmeg 1 tsp salt 1/2 C unsweetened applesauce 1 C soymilk or almond milk 2 tsp vanilla 1/2 C canola or coconut oil 2 C grated carrots 1 C raisins 1/2 C walnuts, chopped Preheat the oven to 350 degrees. In a large bowl, whisk together all dry ingredients. You can even put in the raisins and walnuts at this point. In a separate bowl, whish together the wet ingredients. Fold in the carrots and stir until combined. Spray muffins tins with cooking spray and spoon batter into muffin tins. Bake for about 20 minutes for regular size muffins (17-18 minutes for mini muffins), or until a toothpick comes out clean.  *May substitute 2 Tbsp flaxmeal for part of the whole wheat flour. These muffins are also incredible as carrot cake cupcakes topped with cream cheese frosting! 

This is one of our very favorite desserts and often gets requested for birthdays.  It's simple and so delicious. We even accidentally found out that it is great as frozen key lime pie as well! :) Ingredients: 12 oz firm tofu (water-packed or Mori-nu both work well!) 1 - 8 oz non-dairy cream cheese 1/2 C lime juice  3/4 C cane juice crystals 1 tsp vanilla extract 1 Tbsp honey 2 Tbsp cornstarch 1 graham cracker crust* Instructions: Blend all ingredients in the blender until very smooth. Pour into a saucepan and stir constantly over medium heat until it starts to bubble a little. Pour into a graham cracker crust and chill for at least four hours or overnight. *Use gluten-free crust to make this dessert gluten-free.

These cookies are simply amazing: delicious, and easy! They are cookies so I wouldn't call them health food, but they definitely have healthful elements. Ingredients: 1 C Earth Balance stick margarine or Country Crock Vegan Sticks (or other plant-based margarine) 1 C packed brown sugar 1/2 C organic cane sugar 2 flaxmeal "eggs" (2 T flaxmeal plus 5-6 T water mixed) 1 Tbsp vanilla 2 1/4 C unbleached flour 1 tsp salt 2 tsp baking soda 1/2 tsp baking powder 2 C rolled oats 1 1/2 C dried cherries 3/4 C chopped walnuts Instructions: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat. Cream the butter and sugars in a large mixing bowl. Add flax "eggs" and vanilla and mix until combined. Add flour, salt, baking soda, baking powder. Stir until combined and then mix in the oats. Scoop cookie dough onto the prepared baking sheets. Bake 10-15 minutes depending on the size of your cookies, or until the edges are just slightly golden. L...

This easy recipe came about because of a little mishap by an eight-year-old! :) One of the tastiest and best mishaps we've had in our home. (Watch the YouTube video to hear the whole story!)  This scrumptious bread recipe can easily be make into muffins, loaves, or cake. Ingredients: 1/2 C canola oil 1 large ripe banana, mashed 1/2 tsp vanilla 1 1/2 C natural applesauce 1 C whole wheat flour 1 C unbleached flour 1/2 C cane juice crystals 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon Instructions: Preheat oven to 350 degrees. Spray three small loaf pans or muffins tins with nonstick cooking spray. Combine al wet ingredients in a medium mixing bowl. Mix together well. Combine all dry ingredients in a a large mixing bowl and stir. Pour wet ingredients into dry ingredients and stir until combined. Spoon into pans. Bake loaves for 30-40 minutes, covered only half the time. Bake muffins for 20-25 minutes or until lightly golden and a toothpick comes out clean.

This salad is simple. This salad is delightful. It  is light and refreshing.  You can adjust the amount of honey in it to reflect your preference for sweet or tart.  It's also a very versatile recipe.  You can add any fruit you like to it.  Just don't forget the cranberries! :) Ingredients:  Chop small in food processor or blender: 1 16oz package cranberries, fresh or frozen 2-3 sweet apples 1 lb frozen strawberries, chopped, fresh or frozen (be careful not to make it into smoothie!) Instructions: Dump the above into a mixing bowl and add: 1-quart bag crushed frozen raspberries 1 20 oz can crushed pineapple 1/4 to 1/3 C honey Mix and let sit a couple hours before serving. This is a very versatile recipe. I've added Mandarin oranges, blueberries, or chopped peaches before. Use what you have on hand. Also, to make it completely raw you could use fresh pineapple. Very yummy!

I've never been one to roll out a pie crust so anything that I can press and squeeze and shape is great for me! :) I love this crust that I use for quiche because you mix it up and press it in the pan. Ingredients: 1 C whole wheat or unbleached all-purpose flour 1 C almond meal 1/2 tsp salt 2 Tbsp mild olive oil or canola oil 2-3 Tbsp water 1 Tbsp flaxmeal, optional Instructions: Preheat the oven to 375 degrees F. In a food processor, add the dry ingredients and pulse to combine.  With the food processor running, slowly drizzle in oil.  Add the water as well, but just one tablespoon at a time until the dough sticks together when you press it between your fingers. Crumble the dough into the pan and press the mixture evenly on the bottom and up the sides of the pan. Press firmly and evenly. Poke a few holes in the bottom of the crust, and then bake for 8 to 10 minutes. Once you pull it out of the oven, it's ready for you to pour a filling in and bake. 

You can call it yogurt.  You can call it pudding.  We call it yummy! You can use it on so many things!  We love it on granola, pancakes, and oatmeal.  We also love it plain. We even use it as one of the toppings when we make oatmeal bananas splits.  While the base is tofu, I don't think you'll be able to tell. Ingredients: 1 16 oz block of firm water-packed tofu 4 C (heaping) of frozen strawberries (can throw in other berries) 1/2 C honey 1/4 C canola oil (or other neutral flavored oil) 1 T lemon juice 1 tsp vanilla Instructions: Put all ingredients into a blender and run until completely smooth and mixed thoroughly.  Put into a sealed container and store in refrigerator for an hour or two.  It will get a bit thicker as it sits in the refrigerator. Enjoy!

This has become our favorite jello substitute!  I think that you'll agree that it is yummy! Ingredients: 1/4 C minute tapioca 2 C canned pineapple, drained and reserved Pineapple juice and water to make 2 cups 1/3 C cane sugar or honey Instructions: Heat liquid to boiling, sprinkle in tapioca.  Reduce heat and simmer until tapioca is transparent, stirring frequently.  Remove from heat and add sweetener and salt.  partially cool, then carefully fold in fruit.  Chill.  

You don't have to feel too guilty when you can't eat just one!  As far as cookies go, these are pretty healthy!  And they also help satisfy that sweet tooth that kicks in every once in a while. Ingredients: 1/2 C honey 2 T carob powder 1/4 C soymilk 1/4 C earth balance 1/2 tsp vanilla 6 Tbsp natural peanut butter 1 1/2 C quick oats Instructions: Place the first six ingredients into a pan and melt down until completely mixed together.  Add the quick oats and stir well.  Spoon onto a cookie sheet lined with parchment paper.  Stick into the freezer.  We love eating them right out of the freezer so you can just store them there.  At some point you probably want to transfer them to a tupperware container.

Do you love cookies? Well, you'll definitely love these. Also called Mexican wedding cookies, these will rule the party. I don't think that there is one person who as tried these that has not liked them. So what are you waiting for? Dig in! (the cookies around the edge) Ingredients: 1 C earth balance margarine, extremely soft, but not totally melted 3/4 tsp powder sugar 1 tsp vanilla 2 1/4 C unbleached flour 1/4 tsp salt 3/4 C chopped pecans Bowl of powdered sugar, set aside Instructions: Combine all the dry ingredients, except the extra bowl of powdered sugar.  Mix and add the earth balance.  Heat the oven to 400 degrees.  Roll the dough into inch size balls or so.  Bake for 12 minutes.  They will be golden on the bottom when they are baked through.  Remove from oven and roll in an extra bowl of powdered sugar.  Wait 30 minutes and roll each cookie again.

These cookies are some of the best I've ever had!! Not only are they amazingly delicious, but they also have some very healthy components! :) Ingredients: 2 1/4 C quick oats 2 T cornstarch 1/4 tsp salt 1 tsp baking soda 3/4 C earth balance margarine, very softened 1/2 C cane juice crystals (sugar) 1 C unbleached flour (can use some wheat flour) 1 T flaxmeal 1/4 C maple syrup 1 tsp vanilla 1/2 C chopped nuts, pecans or walnuts 1 C apricots, finely diced Instructions: Heat the oven to 350. And line your cookies sheets with silicone mats or parchment paper. In a large mixing bowl, cream the softened margarine with the sugar and then add the wet ingredients. Lastly, add the dry ingredients, then nuts and apricots. Drop in rounded tablespoons onto a cookie sheet.  Bake for about 10-11 minutes, depending on the size you prefer, or until slightly golden brown around the edges.  Let cool and then remove from the cookie sheet.  Enjoy!

There is no guilt at all in these little balls.  They are super easy, super delicious, and super healthy.  Ingredients: Combine in food processor: 1/2 Cup dates 1/2 Cup raisins 1/2 cup walnuts 1/2 cup pecans 1 Tbsp water, if needed Instructions: Pulse until they combine and are the consistency that you like. I like a chunky texture so these are coarsely chopped. They should easily squeeze together to form balls. Here's where you can add the tablespoon of water if you need a little more moisture in order for them to stick together well. We like them best plain but you can roll them in country coconut or almond meal for a fancier look.  *You can also use a combination of other nuts and dried fruit. 

This Fruit'cream' is so good you'd think that is was real ice cream. Of course it is, just minus the dairy! That's even better! Now you can have your favorite food guilt-free! This is all fruit.  All you need is any type of frozen fruit and a champion juicer (pictured below).  You push the frozen fruit through the juicer and it comes out creamy and good! For those of you who don't have a champion juicer, this type of fruit "ice cream" is great too!! Ingredients: 2 bananas, frozen and cut in 1" pieces 1/2 C strawberries, frozen 2 T soymilk 1/2 tsp vanilla Instructions: Combine all ingredients in a food processor and whiz until thick and creamy.  So yummy right after blended up.  It also freezes well.  Just let it set out for 10 minutes before you're ready to eat it.  :)  This was a hit as a Vacation Bible School snack!

Ohhhhhh! These are yummy. A family favorite for sure!  You'll find these easy to make and easier to eat! These are best if you store them in the freezer and pull them out just to eat a few when you desperately need them! Ingredients: 1 Cup natural peanut butter 1 Cup unsweetened coconut 1 Cup quick oats 1/3 C whole flax seeds (or use some flax meal also!) 1/2 C chopped (or not chopped) roasted peanuts 2 tsp chia seeds 1/3 C honey 1 T vanilla Instructions: Mix all ingredients together and form balls.  We love them right out of the freezer! * Even though the balls look different in the picture above, they are the same recipe.  People in our house just "roll" them differently.  :)

These are some of the best oatmeal raisin cookies I've ever tasted!  The flax, oats, and raisins give it a healthy feel, while the sweet goodness stills reminds you that it is dessert! Ingredients: 1/2 cup canola oil (or just more earth balance) 1/2 cup earth balance margarine 3/4 cup brown sugar 1/2 cup cane juice crystals 1 1/2 tsp cinnamon 1/2 tsp coriander  1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 6 Tbsp. Chia gel (OR egg replacer equivalent for 2 eggs OR 2 T flaxmeal mixed with 6 T water) 1 tsp vanilla 1 1/3 cups unbleached flour (I used Bob's Red Mill Gluten Free flour Blend very successfully in this recipe!) 2 1/2 cups rolled oats 1 to 1 1/2 cups raisins Instructions: Grease a cookie sheet or lay down parchment paper; set aside.  In a large mixing bowl, cream butter and shortening with an electric mixer for 30 secs. Add brown sugar, cane sugar, spices, baking powder, baking soda, and salt. Beat until fluffy. Add egg subst...

This recipe is very easy. Measurements are pretty much the same throughout, so it's easy to memorize. I substituted flax seed for egg and like the gentle nut flavor, it adds to the dough. 1 tablespoon ground flaxseed mixed with 3 tablespoons water is the equivalent of one egg. Ingredients: 1/2 cup earth balance margarine 1/2 cup peanut butter 1/2 cup sugar cane crystals 1/2 cup brown sugar or 1/4 cup honey 1/2 tsp. baking soda 1/2 tsp. baking powder 1 Tb. ground flaxseed, mixed with 3 Tb. water 1/2 tsp. vanilla 1 1/4 cup all-purpose flour Granulated sugar Instructions: In a large mixing bowl, beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar cane crystals and brown sugar, baking soda, and baking powder. Beat until combined, scraping the sides of the bowl occasionally. Beat in flaxseed mixture and vanilla until combined. Mix in as much flour as possible with the hand mixer. Stir in ...

So many yummy fruits in the summer call for many different kinds of crisp!  This crisp topping is so versatile and can be used on any fruit.   It can be made gluten-free by substituting the flour with brown rice flour. Ingredients:  1/4 C flour 3 T margarine 1/4 C cane sugar 3/4 C rolled oats Instructions: Cream margarine and sugar. Mix in flour and oats to form a crumble mixture.  Sometimes I just substitute oil for the margarine and it works great.

This is one of my comfort foods.  I don't eat this on the go.  I sit down so I can enjoy every last bite.  It reminds me of those thin mint girl scout cookies and I love them!  These cookies were originally designed with chocolate, but since I prefer to cook with carob, I just substituted with that. Ingredients:  2 C all-purpose flour* 1/2 C carob powder 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/3 C carob chips 1/2 C vegan margarine, softened (1 stick) 1/2 C evaporated cane sugar 1/2 C light brown sugar  1/3 C vegetable or canola oil 1/4 C plain soymilk 1 tsp peppermint extract 1/2 tsp vanilla extract Instructions: Sift flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.  Stir in 1/3 C carob chips, and set aside. Cream margarine, cane sugar, and brown sugar with electric mixer 2 or 3 minutes.  Beat in oil, soymilk, peppermint, and vanilla until smooth. Beat in flour...

Our Christmas cake gone AWRY!  I guess I didn't know that whopped topping turns into a runny gluelike substance after it's been in the freezer!  We were going to take this cake to the Pathfinder dessert auction fundraiser Saturday night, however, I just couldn't do it with the whipped topping running all over the place!  So, alas, we had to keep it at home and eat it ourselves.  And it was amazing!  It tasted like I was eating strawberry shortcake.  Runny whipped topping tastes the same as whipped topping...but the texture is different!  :) This a very easy cake to make. You need three ingredients: Ingredients: A vanilla cake recipe 1 container of whipped topping (don't put it in the freezer!!) 2 lbs fresh strawberries Here is the vegan vanilla cake recipe I used. 1 C non-dairy milk + 1 tsp apple cider vinegar 1/2 C vegan butter, softened scant 1 cup cane sugar 1 tsp vanilla extract 1 1/2 C unbleached all-purpose flou...

Truly a brain food!  I never feel bad about giving these sweet treats to my kids!  They are even good for breakfast!  :) Ingredients & Instructions: Heat on Stove: 1/2 cup peanut butter 5/8 cup Honey 1 Tablespoon Vanilla 2 teaspoons Oil Grind to a course meal: (measure first and then grind) 1/4 cup pumpkin seeds 1 cup granola (or use 3/4 c unground grape-nuts*) 1/2 cup walnuts 1/2 cup almonds 1/4 cup sunflower seeds Add to ground meal: 1 cup flax meal 1 cup Rice Crispies or Puffed Brown Rice 1/4 cup carob powder 1/4 cup soy milk powder Mix everything together and press into a 9x9 pan. Cut into squares, then chill till firm.