pumpkin raspberry biscotti with chocolate drizzle

a hotter oven

for crispy biscotti &

caramelized flavor

24 servings, 115 calories

2 c frozen raspberries, thawed, with liquid; 1.5 c pumpkin, 1/4 c ground flax, 10 packets stevia, 1 t kosher salt, 1 t powder, 1 T vanilla, 1 c cocoa, 3 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk, 1 c lily’s stevia-sweetened chocolate chips

mix all but chips, make log on silpat-covered stone, 425 F, 25 minutes; slice, 425 F, 15 minutes; drizzle with melted chips, sprinkle with flaky sea salt

spiced oatmeal raisin cookies with flaky sea salt

last spring’s fawn’s footprints

making little divots in

tamarack needles

24 servings, 105 calories

2.5 c oats, 1 c white whole wheat flour, 10 packets stevia, 1 t sea salt, 2 t vanilla, 2 t powder, 1/4 c ground flax, 1 t cinnamon, 1 t nutmeg, 1 t cardamom, 1 t allspice, 2 c raisins, 2 c mooala unsweetened vanilla almond milk

mix, use silpat, 375 F, 12 minutes, sprinkle with more sea salt

fennel & flax springerle

slight shimmer of ice

on the pond could almost be

a gust of fall wind

45 servings, 50 calories

1/4 c ground flax+2 T fennel seeds+1 c apple juice+1 (4-oz size) container gerber bananas, 1 t kosher salt, 1 T vanilla, 8 packets stevia, 1/4 c olive oil, 3 c white whole wheat flour

rest flax mixture 10 minutes, knead in rest, roll out with springerle rolling pin on silpat-covered stone, 325 F, 20 minutes, cool & slice

cocoa springerle

summer’s new chickens

waking up to snow-covered

land for the first time

45 servings, 50 calories

1 c apple juice, 1 (4-oz size) container gerber bananas, 1/4 c namaste egg replacer, 1 t kosher salt, 1 t cinnamon, 6 packets stevia, 1 c cocoa, 2 c white whole wheat flour, 1/4 c olive oil

cream 1st 3, beat in rest, drizzling water if needed; roll out with springerle rolling pin on silpat-covered stone; 325 F, 20 minutes; cool & slice

sourdough pumpkin cookies

walking in the woods

rocks & sticks hiding under

the dry crispy leaves

source, 30 servings, 165 calories

1 can pumpkin, 1/2 c wheat chef, 1 stick soft vegan butter, 8 oz vegan cream cheese, 1 t soda, 1 t sea salt, 1 t vanilla, 2 t cinnamon, 1 t nutmeg, 1/2 c sugar, 1/2 c brown sugar, 1 bag vegan chocolate chips, 2.5 c white whole wheat flour

mix, use silpat, 350 F, 18 minutes

spiced banana & chia bars

autumn spices don’t

just have to apply to things

made out of pumpkin

16 servings, 175 calories

4 c frozen sliced bananas, 1/2 c chia seeds, 1 bag lily’s stevia-sweetened chocolate chips, 2 T pumpkin spice, 1 t kosher salt, 1 T vanilla, 1 t soda, juice of 1 lemon, 1.5 c white whole wheat flour, 1.5 c mooala unsweetened vanilla almond milk

mix, bake in parchment-lined 9×13 pan, 400 F, 45 minutes

sourdough maple biscotti

the first woodpecker

of the fall, a hairy or

is it a downy?

12 servings, 200 calories

1 c wheat chef, 1 t kosher salt, 1/2 c maple syrup, 2 T olive oil, 1 T vanilla, pinch orange zest, 1/4 c water, 1 c white flour, 2 c white whole wheat flour

stir; rest, covered, 1 hour, fold 8x; rest, covered, 3 hours; form log on silpat-covered stone, rest 1.5 hours; 375 F, 25 minutes; slice, 375 F, 25 minutes

oatcakes with chocolate & sea salt

start with 1/4 c

water and drizzle in the

rest if it’s too dry

source, 12 servings, 320 calories

2 c oats, 1 c white whole wheat flour, pinch sea salt, 2 pinches soda, 2/3 c cold vegan butter, 1/2 c brown sugar, 1/4 c – 1/2 c warm water, 1/2 c chocolate chips

combine all but butter, water, chocolate; chop in butter, stir in water until dough comes together; make rectangle on silpat-covered baking sheet, slice into 12, separate; 375 F, 15 minutes; cool, top with melted chocolate & more sea salt