Trust me, if I didn’t tell you carrots were in them, you’d have no idea.

Dairy Free Semi Sweet Chocolate – 1/2 Cup
Carrot Puree – 1/2 Cup
Light Brown Sugar – 1/2 Cup
Soy Buttery Spread – 2 Tablespoons
Cocoa Powder – 1/4 Cup
Vanilla Extract – 2 Teaspoons
Apple Sauce – 1/2 Cup
Flour– 1 Cup
Kosher Salt– 1 Teaspoon

You will need – Mixing Bowl; Measuring tools; Rubber Spatula; Food Processor for Puree; Sauce Pan; Spoon; 9×9″ Baking Dish.

Preheat your oven to 350 degrees and lightly grease the baking dish. Over a very low burner, melt the Semi Sweet Chocolate until creamy and remove from heat. Let the chocolate cool a bit while you puree your carrots and then combine the two in a mixing bowl. Add in the brown sugar, buttery spread, cocoa powder and vanilla and mix together until creamy. Will likes to take his time with this by using a potato masher while pretending to be a giant crushing machine… you may do the same should you be so inspired.

Once the batter is creamy, stir in the apple sauce, flour and salt. The batter will seem thick as you spoon it into the baking dish. Try to keep the batter even in the dish by spreading it around before putting the brownies into bake.

Bake the for approximately 30-35 minutes… Please be sure to wait a few minutes before you attempt to eat — I know, the temptation may be too much to handle, but trust me — the wait will be worth it.

And the NOSH – Did Will eat it? YES, well… sort of. He’s had a nibble here and there — but I think he might be slightly suspect after seeing the carrots as part of the mix… Just trying to keep the little man honest — although it probably doesn’t help that his parents are polishing them off before he has too much time to think about it.

Rolled Oats – 1 Cup
Sunflower Seeds – 1/2 Cup (unsalted)
Flour – 1 1/4 Cup
Soy Margarine – One Stick or 4 oz., Cubed
Orange Zest – Grated skin of one orange
Orange Juice – 2 Tablespoons
Light Brown Sugar – 1 Cup
Maple Syrup – 1 Tablespoon
Honey – 1 Tablespoon

You will need – Mixing Bowl; Measuring tools; Rubber Spatula; Grater for zesting; Sauce Pan; Spoon; Baking Sheets; Parchment paper.

Preheat your oven to 350 degrees and line a couple of baking sheets with Parchment paper. (Side note: I have mentioned our disdain for Parchment paper before.. but until something better is invented, it really is the best way to prevent your cookies from overcooking or melting before they have a chance to cook.) Once your sheets are ready (relax!), place the oats, sunflower seeds and flour into your bowl — mix together until combined and then set aside. Zest the orange directly into your saucepan, and then squeeze as much orange juice out of the fruit as you can. If you need a little more, supplement to make 2 tablespoons with store bought juice. Add the juice, brown sugar, maple syrup, honey and margarine into the saucepan and then heat on low until melted.

Pour the butter mixture over the dried ingredients in the mixing bowl and stir together with your spatula until combined. Place heaping spoonfuls of the mixture onto the baking sheets and then bake for 10-12 minutes or until golden brown… cool and then taste!

And the NOSH – Did Will eat it? YES! We are pleased to announce another success… But then again, when Crispy combines with Chewy, Sweet AND tangy, who can resist!?!?

Apples – 6, peeled, cored & chopped into small cubes — No seeds!
Lemon Juice – 2 Tablespoons
Light Brown Sugar – 1 1/4 Cups
Sugar – 1/4 Cup
Cinnamon – 2 Teaspoons
Raisins – 1/2 Cup
Soy Margarine – 1/2 Cup cubed
Flour – 1/2 Cup
Rolled Oats – 1 Cup
Non-Dairy Cooking Spray

You will need – 2 Mixing Bowls; Knife for peeling & coring –watch little fingers!; Measuring tools; Spoon; Rubber Spatula; 9×13″ baking dish

Preheat your oven to 350 degrees and spray your baking dish with the non-dairy cooking spray, set aside.
In one mixing bowl, combine chopped apples with the lemon juice, brown sugar, sugar, cinnamon and raisins. Pour the mixture into the baking dish.

In the other bowl, stir together soy margarine, flour and oats until the mix becomes crumbly — you may find that it will be easier to get a little messy and use your fingers at this point. Pour the margarine mixture over the apples in the baking dish and bake for about 45 minutes or until the top is golden and bubbly (yum!).

And the NOSH – Did Will eat it? Well, we had high hopes. At first, he was eating all of the apples — then he was eating the mix before we added the margarine, but once we baked everything combined he wouldn’t have anything to do with the Crisp… The rest of us, however, were more than happy to polish off every sweet bite!

DAIRY FREE SHORTENING – 1/2 Cup
GRANULATED SUGAR – 1/2 Cup
APPLE SAUCE – 1/2 Cup
MOLASSES – 1/4 Cup
ALL PURPOSE FLOUR – 2 Cups
BAKING SODA – 1 Teaspoon
WATER – 1 Cup
OATS – 2 Cups
RAISINS – 1 1/2 Cups

You will need: Measuring tools; 2 Mixing Bowls; Wire Whisk; Mixer; Spatula; Spoon; Parchment Paper; Cookie Sheet

Take the Dairy Free Shortening out of the fridge about a half hour before starting to make it easier to work with and preheat your over to 400°. Once the shortening has softened so that it can be mashed easily with a spoon, combine it with the Sugar, Apple Sauce and Molasses. In the 2nd bowl, combine the Flour and Baking Soda with your wire whisk and add it to the other mixture. Using your Mixer on the lowest speed, combine while pouring in the Water. Once mixed, add in the Oats and Raisins and stir by hand until mixed through. Using a basic spoon, dish out the cookie dough onto a parchment lined cookie sheet – try to keep the cookies less than 1/2″ thick and reasonably sized. Bake for 10-12 minutes or until golden.

And the NOSH – Did Will eat it? Well – he ate the cookie dough but has yet to eat the baked cookie… same thing, right?

WHOLE WHEAT FLOUR – 1 Cup
NUTRITIONAL YEAST – 1 Cup
SALT – 1 Teaspoon
BLACK PEPPER – 1 Teaspoon
DAIRY FREE MARGARINE – 1/4 Cup
WATER – 1 Cup
ALL PURPOSE FLOUR – Up to 2 Cups

You will need: Measuring tools; 1 Mixing Bowl; Wire Whisk; Spatula; Rolling Pin; Parchment Paper; Cookie Sheets; Cookie cutters

Preheat your oven to 350°. Combine all of the dried ingredients except for the All Purpose Flour in the mixing bowl and stir with the wire whisk. With the spatula, stir in the margarine until the batter starts to form into little chunks. Slowly add the water until the batter becomes sticky but pulls away from the bowl and spatula. If it seems too sticky, throw in pinches of the All Purpose Flour until it becomes more solid. Place the dough (in the bowl) into your freezer for a few minutes while you prepare your cookie sheets.

Parchment paper can be a pain in the youknowwhat, but it makes cleaning up much easier. Line each cookie sheet with the paper and then flour up your work area and start to roll out the dough until about 1/4″ thick. Using cookie cutters, cut out the crackers for baking. Add more All Purpose Flour if the dough is still sticky. Bake them for about 15 minutes for chewy (Will’s preference) and no more than 20 minutes for crunchy. Keep them in a plastic bag for a few days – after about a week they will most likely not be edible.

And the NOSH – Did Will eat it? Absolutely!