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

pumpkin raspberry muffins

everything in the

vegetable garden freezes

except the squash vines

24 servings, 120 calories

1 can pumpkin, 1 (4-oz size) container gerber bananas, 1/4 c ground flax seed, 1/4 c chia seed, 1 c oats, 1/4 c lemon juice, 1 T cinnamon, 1 t kosher salt, 1 t soda, 1/2 c date nectar, 1 T vanilla, 2 c frozen raspberries, 2 c white whole wheat flour

mix, use silpat, 375 F, 15 minutes