sweet potatoes with orange glaze

roast potatoes cut

side down on oiled foil

and flip if needed

source, 4 servings

4 halved sweet potatoes, roasted at 400 F with oil, s&p, until tender; glaze: zest & juice of 2 oranges, zest of 1 lemon, 3 T maple syrup, pinch cinnamon, 1 t grated ginger, 1/2 c prunes

simmer glaze until thickened, pour over potatoes, top with more orange zest

oat & jam bars

a fox digs for moles

same technique as the dog who

watches from inside

16 servings, 150 calories

2 T chia+1/4 c warm water, 1 can pumpkin, 1 t kosher salt, 1 T powder, 1 T vanilla, 3 c oats, 1 c white whole wheat flour, 1 c warm water, 8 packets stevia, 16 oz wegmans raspberry jammin

mix all but jam, put in 9×13 parchment-lined pan, top with jam, 350 F, 50 minutes

pea & parmesan scones

chop the oats and cheese

until some is ground up but

still keeping some whole

16 servings, 132 calories

2 c shredded vegan parm, 2 c oats, 1/4 c balsamic, 1 t soda, 1 c warm water, 1 c white whole wheat flour, 1 c frozen peas, 1 c halved small tomatoes

chop oats & parm with pastry cutter, chop in all but veggies, add veggies, bake on parchment, 425 F, 25 minutes

pumpkin spice cocoa loaf

sweet enough to eat

plain and healthy enough to

use butter and jam

16 servings, 100 calories

1 can pumpkin, 8 packets stevia, 1/2 c warm water + 1 T ground flax, 1 c unsweetened vanilla almond milk + 1 T cider vinegar, 1 T vanilla, 1 t kosher salt, 2 t soda, 2 t cinnamon, 1 t nutmeg, 1 t cardamom, 1 c cocoa, 2 c rye flour, 1 (4-oz size) container gerber bananas; toppings: 2 packets stevia, cinnamon

mix, spread into 2 parchment-lined loaf pans, add toppings, 350 F, 1 hour