pecan & hazelnut truffles

freeze the filling for

10 minutes whenever it

gets hard to work with

8 servings

1 c pecans+1/2 c hazelnuts+1/2 c maple syrup+pinch sea salt+1/4 c sugar; 1 t cream of tartar+1/3 c flour; 10 oz melted semisweet chocolate

blend nut mixture, stir in flour mixture, make balls with floured hands on floured wax paper, dip in chocolate

vanilla & cinnamon yogurt cake with maple buttercream

when the fox comes by

in broad daylight it’s time to

lock up the chickens

previous version, 12 servings, 235 calories unfrosted

2 c plain full fat yogurt, 1 c sugar, 2 t cinnamon, 2 t vanilla, 1 t sea salt, 2 t powder, 1/2 c canola oil, 2 eggs, 1 c white whole wheat flour; frosting: 2 sticks soft vegan butter+1/2 c maple syrup+2 t vanilla+1 c powdered sugar+2 t cream of tartar

mix, bake in greased pie dish, 350 F, 70 minutes, cool & frost

poppy seed chocolate chip cookies

the same day as last

year the big fox crosses the

snow covered back field

24 servings, 170 calories

1/4 c poppy seeds, 1 bag lily’s stevia-sweetened chocolate chips, 1 t soda, 1 T vanilla, 1/2 t sea salt, 1/2 c namaste egg replacer, 1/2 c olive oil, 10 packets stevia, 3 3/4 c white whole wheat flour, 1.5 c elmhurst milked cashews

mix, place balls on silpat-covered stone, 350 F, 25 minutes

double chocolate buckwheat sourdough biscotti

nut butter powders

are rather magical in

baking recipes

16 servings, 160 calories

1 c wheat chef, 1 t sea salt, 2.5 c buckwheat flour, 1 T powder, 1 T vanilla, 1 T pumpkin spice, 1 bag lily’s stevia-sweetened chocolate chips, 1/4 c c powdered almond butter, 2 T cocoa, 10 packets stevia, 1.5 c warm water

mix, form shaggy log on silpat-covered stone; 350 F: 30 minutes, slice, 25 minutes

quick vegan cinnamon rolls

no aquafaba

no waking up the yeast, no

rising, no proofing

source, 8 servings

dough: 2 c flour, 1 T powder, 1 t salt, 1/4 t soda, 1/4 c canola oil, scant 3/4 c nut milk+1 t cider vinegar; filling: 1 stick soft vegan butter, 1/2 c brown sugar, 1.5 t cinnamon, 3/4 c chopped toasted pecans; glaze: 4 oz soft vegan cream cheese, 1 c powdered sugar, 1 T nut milk, 1 t vanilla

dough: form ball, roll out; filling: combine, spread over dough; roll up dough, slice; 400 F, 25 minutes in greased baking dish; glaze: combine, pour over rolls

chocolate chile sourdough biscotti

finding the time to

fully cool the biscotti

before 2nd bake

source, 18 servings, 215 calories

3 eggs, 1 stick soft vegan butter, 1/3 c cocoa, 2 t powder, 1 t sea salt, 1 t chipotle chile powder, 1 t vanilla, 2 c white whole wheat flour, 1 c wheat chef, 2/3 c cashews, 1/2 c lily’s stevia-sweetened chocolate chips, 3/4 c sugar

beat, form 2 logs on silpat; 350 F, 25 minutes; cool & slice; 300 F, 25 minutes