Ingredients:

• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon sucanat w/honey
• 1/2 stick butter, cut into tablespoons.
• 3/4 cup Parmesan cheese
• 1/3 cup milk (or buttermilk)

1. In a bowl stir flour, salt and sucanat.
2. Cut in butter.
3. Add cheese and mix.
4. Blend in milk.
5. Shape into a 1″ tall and 2 ” wide log and rap in plastic wrap.
6. Store in the refrigerator for at least 3 hours or up to 2 days.
7. Cut dough into 1/8 inch slices and place on a baking stone or cookie tray.
8. Bake at 325 degrees for 20 minutes or until sides are darkening.

Makes about 5 dozen

They can also be used as croûtons

Ingredients:

• 1/4 cup water
• 1/3 cup cocoa

• 1/4 cup olive oil
• 1/3 cup sucanat w/molasses
• 3 Tablespoons molasses
• 1 – 1 3/4 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

1. In a saucepan heat water and cocoa on medium heat until blended.
2. Stir together olive oil, sucanat and molasses.
3. Stir together flour, salt and baking soda.
4. Add cocoa mixture to wet mixture and mix.
5. Next add flour mixture. Add as much flour as needed to make a smooth and pliable dough.
6. Roll dough on a greased work surface till it is about 1/8 inch thick.
7. Cut with miniature cutters.
8. Bake at 350 for 10 minutes or until crisp.

Makes 10 ounces

Ingredients:

• 1/2 cup chopped pecans
• 1 cup rolled oats
• 1/3 cup sucanat w/honey
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 cups flour
• 2 sticks room temperature butter
• 3/4 cup buttermilk ( Milk can be used )

1. In a food processor or blender chop pecans, oats, sucanat, baking powder and salt till fine.
2. In a separate bowl, stir together the oat mixture and the flour . Mix in butter.
3. Add milk and roll out dough to about a 1/4 inch thickness.

• 3-4 apples peeled, cored and thinly sliced
• 2-3 Tablespoons sucanat w/honey
• 2 Tablespoons flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

1. Stir together sucanat, flour, cinnamon and nutmeg.
2. Add apples and stir till coated.
3. Spread apple mixture over half the dough.
4. Place the other half of dough on top of the apple mixture.
5. Cut into squares. Seam together sides.
6. Place on greased cookie trays or pizza stones.
7. Bake at 350 for 15 minutes.

Makes about 3 1/2 dozen 2×2 inch squares

-Toast before serving

-You may store them in a freezer or refrigerator to keep freshness

Ingredients:

• 1 1/2 cups Dannon vanilla yogurt
• 1/2 cup milk
• 2 Tablespoons sucanat w/honey
• 2 small frozen bananas
• 2 Tablespoons flaxseed oil

1. Blend all ingredients in a blender.

Makes 2-3 servings

Ingredients

• 2 cups chopped dates
• 1 1/2 cup water

1. Place all ingredients in a saucepan .Cover and let cook, stirring occasionally for about 10 minutes. Or until mixture thickens.

• 1/2 cup pecans
• 1 cup rolled oats
• 1/2 cup sucanat w/honey
• 1 teaspoon salt
• 1 Tablespoon baking powder
• 4 cups flour
• 3/4 cup milk (Buttermilk can be used)
• 2 sticks room temperature butter

1. In food processor or blender chop pecans, rolled oats and sucanat till fine.
2. Mix in salt and baking powder .
3. Pour the the ingredients that are in the processor into a bowl and add flour. Cut in butter. Add milk.
4. Grease 2 jelly roll pans . Roll the dough evenly into the pans.
5. Bake at 350 for 21 minutes. Loosen from pans immediately after getting out of oven.
6. Spread date mixture over one tray. Take the 2nd tray’s contents and place it on top of the date mixture.
7. cut into squares.
8. Makes 3 1/2 dozen 2 x 2 inch bars.

These bars are best warm.

Ingredients:

• 6 cups rolled oats
• 1 cup unsweetened banana chips, chopped fine
• 1/2 cup shredded coconut
• 1/2 cup chopped almonds
• 1/2 cup chopped pecans
• 1/4 cup hulled sesame seeds
• 1/4 cup wheat germ
• 1 cup sucanat w/honey
• 3/4 cup water
• 1/2 cup honey
• 1/3 cup olive oil
• 1/2 tablespoon vanilla
• 1/2 teaspoon salt

1. Stir together oats, banana chips, coconut, almonds, pecans, sesame seeds and wheat germ.
2. In a saucepan pour sucanat, water, honey, olive oil, vanilla and salt.
3. Heat and stir till blended. Do not boil.
4. Pour syrup over dry ingredients. Mix till blended.
5. Spread into greased jelly roll pans.
6. Bake at 300 for 30 minutes. After 15 minutes stir granola then place back in oven for15 more minutes.

Makes about 8 cups