clementine rosemary cake

zest one clementine

for the batter and then slice

all the clementines

10 servings, 270 calories

5 sliced clementines, 1 zested; 3 sprigs rosemary, 6 packets stevia, 2 c cornmeal, 2 c rye flour, 1/4 c d’vash date nectar, 1/4 c olive oil, 1 T vanilla, 1 t kosher salt, 2 t powder, 2 namaste egg replacer eggs, 1/4 c lemon juice, 1 c unsweetened vanilla almond milk

mix all but clementines, rosemary, 2 stevia; pour into oiled pie dish, top with rest; 350 F, 50 minutes

banana buckwheat black bottom cupcakes

frozen raspberries

or chocolate chips on top for

breakfast or dessert

24 servings, 132 calories (chocolate chips), 102 calories (raspberries)

2.5 c buckwheat flour, 1 c cocoa, 1/4 c d’vash date nectar, 4 packets stevia, 1 T powder, 1 t kosher salt, 1 T vanilla, 1/4 c lemon juice, 2 c unsweetened vanilla almond milk, 4 (4-oz size) containers gerber bananas+2 T namaste egg replacer, toppings: 1/2 c stevia-sweetened chocolate chips, 1/2 c frozen raspberries

mix all but banana mixture & toppings; press into silpat muffin tins, top with banana, toppings; 350 F, 18 minutes

banana buckwheat muffins

a mourning dove looms

over the chickadees and

the tufted titmice

12 servings, 171 calories

4 (4-oz size) containers gerber bananas, 1.5 c buckwheat flour, 1 T powder, 1 t salt, 1 T vanilla, 1 t cinnamon, 1/4 c d’vash date nectar, 1 c quaker 3-minute steel-cut oats, 1 c unsweetened vanilla almond milk, 1 T lemon juice

mix, use silpat, 350 F, 18 minutes

gingerbread sandwich breakfast cookies

lemon, balsamic,

allspice: umami instead

of the molasses

previous version, 11 servings, 192 calories

3 c white whole wheat flour, 2 (4-oz size) containers gerber bananas, 6 packets stevia, 1/2 t soda, 1/2 t powder, 1 t salt, 1 T vanilla, 2 t ginger, 2 t cinnamon, 1 t cardamom, 1/2 t allspice, 2 t balsamic, 2 T ground flax, 1/2 c warm water, 1 T lemon juice; frosting: 1 T nut butter, melted; 6 packets stevia, pinch salt, 1 c cocoa, scant 1/2 c warm water

stand mixer until ball forms, roll out on silpat, cut 22 rounds with pastry cutter, bake on silpat, 350 F, 13 minutes; combine frosting ingredients; sandwich

gingerbread breakfast cookies

bake 10 minutes for

chewy cookies or 15

for crunchy cookies

80 servings, 33 calories

1 can pumpkin, 1/3 c d’vash date nectar, 2 T cocoa, 2 T ground flax, 2 T olive oil, 1 T vanilla, 1 t powder, 1 t kosher salt, 6 packets stevia, pinch black pepper, 2 t ginger, 2 t cinnamon, 1 t nutmeg, 1 t cardamom, 2 c oat flour, 2 c white whole wheat flour, 1/2 c lilly’s stevia-sweetened chocolate chips

mix in stand mixer, roll out & cut on wax paper, bake on silpat, 350 F, 10 minutes

pumpkin oat cookies

they only taste like

banana to people who

don’t like bananas

24 servings, 102 calories

1 can pumpkin, 1 (4-oz size) container gerber bananas, 1/2 c d’vash date nectar, 2 namaste egg replacer eggs, 1 T cinnamon, 1 T vanilla, 1 T powder, 1 t kosher salt, 1/2 c lilly’s stevia-sweetened dark chocolate chips, 4 c oat flour

mix, use silpat, 350 F, 15 minutes

pop tarts

fill the bird feeder

once all summer, and every

other day in fall

source, 6 servings, 385 calories

dough: 2 c white whole wheat flour, 1 t kosher salt, 2/3 c coconut oil, up to 1/2 c cold water; filling: 1 c frozen berries + 1 T chia seeds, microwaved until warm; 2 packets stevia

knead dough, adding water as needed; roll out between wax paper, cut into 6 rectangles, drop filling, fold, seal with fork, poke holes, sprinkle with stevia, bake on silpat on rimmed baking sheet, 375 F, 25 minutes