pumpkin & apricot clafoutis

last autumn’s seeds push

up the landscaping plastic

tacked on the garden

6 servings, 120 calories

12 oz silken tofu, 1 can pumpkin, 1 can apricots in juice, 8 packets stevia, 1 T vanilla, 1 t kosher salt, 2 T namaste egg replacer, 1 T almond extract, 2 T cornstarch

blend all but apricots (including juice), pour into parchment-lined cast-iron pan; top with apricots, more stevia, cinnamon; 375 F, 30 minutes; 425 F, 30 minutes or until set up

tahini & rye chocolate chip cookies

tahini from the

fridge microwaved until it’s

just pourable works

20 servings, 196 calories

1 c tahini, runny or melted; 3/4 c brown sugar, 1/2 c elmhurst milked cashews, 1 T namaste egg replacer, pinch sea salt, 1 t soda, 1 T vanilla, 1 bag monkfruit-sweetened chocolate chips, 1.5 c rye flour

cream first 3, beat in rest; bake flattened balls sprinkled with more salt on silpat, 350 F, 15 minutes

cocoa & jam cake

snow flakes in the air

vanish into ripples when

hitting the warm pond

8 servings, 225 calories

1 c oats, 1 c white whole wheat flour, 2 c cocoa, 3/4 c so delicious unsweetened vanilla coconut milk yogurt, 1 T powder, 1 T vanilla, 1 t kosher salt, 2 c unsweetened vanilla almond milk, 8 packets stevia, 10 oz reduced-sugar jam

mix all but jam, pour batter in parchment-lined cast-iron pan, swirl jam on top, 375 F, 45 minutes

healthy chocolate & pumpkin brownies

just before it’s light

enough to turn off the lights

the birds are outside

source, 16 servings, 175 calories

2 T flax + 6 T water, 1 c pumpkin puree, 1/2 c nut butter, 1/2 c melted coconut oil, 1/4 c maple syrup, 2 t vanilla, 3/4 c cocoa, 1/2 t soda, 1/2 t salt, 1/2 c stevia-sweetened chocolate chips

mix all but chips, pour into parchment-lined 8×8 pan, sprinkle with chips, 350 F, 45 minutes

double chocolate energy balls

lots of glue to make

them not-crumbly enough

to eat in the car

27 servings, 130 calories

2 (4-oz size) containers gerber bananas, 2 c cocoa, 1/2 c d’vash date nectar, 1 c lilly’s stevia-sweetened chocolate chips, 1 c almond flour, 1 c chopped walnuts, 1 t cinnamon, 1 t kosher salt, 1 t vanilla

food processor, pulsing in chips at end, form balls, freeze until set