Banana Nut Cookies
www.DrFuhrman.com
Ingredients:
1/4 cup dates, pitted
1/4 cup original soy milk
1 cup walnuts
1 cup pecans
1 cup unsweetened shredded
coconut
4 bananas
2 teaspoons cinnamon
Instructions: Cover dates with soy milk and soak overnight. Place the nuts and
coconut in a food processor with the metal S blade and grind to a coarse meal. Add
the bananas, dates & soaking soy milk, and cinnamon. Mix to form the dough. Take
the thick mixture out of the food processor and spoon onto a nonstick cookie sheet.
Bake in the oven at 250 degrees for 30 minutes. Yields 25 cookies
Banana Oatmeal Cookies
Jennifer Shmoo
Serves: 4
Preparation Time: 20 minutes
Ingredients:
2 cups oats
1 teaspoon baking soda
1 teaspoon cinnamon
4 medium overripe bananas
1/4 cup sunflower seeds
1/4 cup raisins or currants (optional)
Instructions: This is my version of an oatmeal cookie recipe that was shared on an
email list recently -- it's perfect for kids! Preheat the oven to 350ºF. Line a baking sheet
with parchment and spray with nonstick spray. Use a Vita-Mix to blend the oats into
flour. Pour the oat flour into a mixing bowl and add the baking soda and cinnamon.
Put the peeled, overripe bananas into the Vita-Mix and blend until completely
smooth. Add to the oat mixture along with the sunflower seeds and raisins or currants,
and mix until well combined. Use a 1-ounce cookie scoop to place spoonfuls of the
cookie dough on the baking sheet. Dip the scoop in water to keep the dough from
sticking. Use lightly moistened fingers to flatten each cookie down slightly. Bake 12
minutes. Cool cookies on a wire rack and store in an airtight container. Makes about
17 cookies.
Date-Nut Pop'Ems
www.DrFuhrman.com
Serves:
Preparation Time: 10 minutes
Ingredients:
1/2 cup sunflower seeds
1/2 cup blanched almonds
2 coconut-date rolls
2 tablespoons raw cashew butter
1 tablespoon ground flax seeds
Instructions: In a Vita-Mix or coffee grinder, grind the sunflower seeds and almonds
into a powdered meal. Knead all ingredients together and form into little nut balls.
Note: There are many variations to these delicious Date-Nut
Balls. You may use equal amounts of almonds, cashews,
walnuts, pecans and sunflower seeds in any combination,
adding more dates as needed for desired consistency.
These appeal to all ages, but they are especially good for
toddlers to use as a finger food. You can grind a large
amount of the nuts and seeds at one time and store in the
freezer for later use.
Flax/Oatmeal Bars
www.DrFuhrman.com
Serves: 4
Preparation Time:
Ingredients:
1/2 cup dried apples
1/2 cup raisins
1/2 cup dates
1 1/2 cups vanilla soy milk
1 cup rolled oats or oat flakes
3 tablespoons ground flax seeds
1 tablespoon raw cashew butter or
peanut butter
Instructions: Soak apples, raisins, and dates in half the soy milk in refrigerator
overnight. Mix oats and ground flaxseeds and soak with other half of soy milk in
refrigerator overnight. In the morning, blend the dried fruit mixture in a blender or
food processor with the nut butter. Mix the blended fruit with the oat/flaxseed mixture
and roll into logs or spread on a baking sheet. Cook in oven at 200 degrees for 30
minutes to dehydrate.
Black Bean Brownies
Chumly
Serves: 10
Preparation Time: 10 minutes
Ingredients:
1/2 cup Cocoa
2 teaspoons vanilla extract
1 can black beans
2 tablespoons ground flax seed
1 teaspoon baking soda
1 cup unsweetened applesauce
2 cups pitted dates
3/4 cup whole wheat flour
1 cup walnuts (optional)
Instructions: Place first 6 ingredients in a food processor. Start the food processor, then
add the dates one at a time until finished. Add the flour until evenly blended. Shut off
the food processer and stir in the nuts. Spread into a 13 x 9-inch pan. Bake at 350
degrees F for 20-25 minutes. Tastes best chilled in the refrigerator.
Yummy Banana Oat Bars
Marian Fanok
Serves: 8
Preparation Time: 10 minutes
Ingredients:
2 cups quick oats (not instant)
1/2 cup shredded coconut
1/2 cup raisins or chopped dates
1/4 cup chopped walnuts
2 large ripe bananas, mashed
1/4 cup unsweetened applesauce
(optional)
1 tablespoon date sugar (optional)
Instructions: Preheat oven to 350 degrees. Mix ingredients together in a large bowl.
Press dough in a 9"X 9" baking pan and bake for 30 minutes. Cool on wire rack. When
cool, slice into squares or bars and serve. Note: Add the applesauce & date sugar for
a sweeter, moister version of these bars.
Pumpkin Pineapple Cookies
www.DrFuhrman.com
Serves:
Preparation Time: 15 minutes
Ingredients:
1 cup fresh or canned pumpkin or
sweet potatoes
1 small banana, mashed
1/2 cup crushed pineapple, with juice
3/4 cup date sugar
3/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups quick oats (not instant)
1 cup raisins
1/2 cup chopped walnuts
Instructions: Combine pumpkin, banana and pineapple. In
a separate bowl, combine rest of ingredients. Stir in
pumpkin mixture. Drop by tablespoonfuls onto cookie sheet
and press down slightly. Bake for 10 minutes at 350 degrees.
Note: You may use fresh or canned sweet potatoes instead
of the pumpkin. Makes 16 cookies.
Cara's Apple Strudel
www.DrFuhrman.com
Serves: 4
Preparation Time: 20 minutes
Ingredients:
1/4 cup apple juice
3/4 teaspoon vanilla
1 teaspoon cinnamon
1 egg white
1/4 cup vanilla soy milk
3 apples, peeled and chopped
1/4 cup raisins, chopped
1/2 cup rolled oats or oatmeal flakes
Instructions: Preheat oven to 350 degrees. Mix together the apple juice, vanilla,
cinnamon, egg white and soy milk. Stir in the apples, raisins, and oats. Pour into an 8 X
8 inch baking dish. Bake uncovered for one hour.
Vanilla Carob Fudge
www.DrFuhrman.com
Serves:
Preparation Time:
Ingredients:
1 1/2 cups almonds
1/2 cup raw tahini
1 tablespoon maple syrup or 2
tablespoons honey
1 teaspoon vanilla extract
1 tablespoon raw carob powder
Instructions: Process almonds in food processor and then add tahini, maple syrup and
vanilla. Process until well mixed. Press 1/2 mixture in an 8X8 inch square baking dish
and then add the carob powder to the rest of the mix and process. Drop spoonfuls of
the carob mixture on top of the plain mixture and then carefully spread it over top
until evenly distributed. Refrigerate for at least an hour and enjoy!
Goji Oat Clusters
www.DrFuhrman.com
Serves:
Preparation Time: 25 minutes
Ingredients:
1 1/2 bananas
1 cup unsweetened applesauce
2 teaspoons vanilla extract
3/4 cup date sugar
2/3 cup whole wheat flour
1 1/4 teaspoons arrowroot powder
2/3 cup raw walnuts, ground
2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 cup oats
1/4 cup Goji berries
1/4 cup raisins or currants
6 dates, pitted and chopped
1/2 cup raw walnuts. chopped
Instructions: Preheat oven to 375 degrees. Blend bananas, applesauce, vanilla, and
date sugar in blender until creamy. In a large mixing bowl, combine the flour,
arrowroot powder, ground nuts, cinnamon and nutmeg. Add the blended wet
ingredients to the dry ingredients and mix well. Stir in oats, Goji berries, raisins, dates,
and chopped nuts. Bake for 10 minutes. Yields approx. 40 cookies. Note: These
cookies freeze well.
Chocolate Chip Cookies
submitted by Angela Eagle
1 ½ cups whole wheat pastry flour
1 heaping TBS arrowroot powder or
cornstarch
1 tsp baking powder
¼ tsp salt
½ cup flaked coconut
1/3 cup barley malt sweetened choc
chips
½ cup safflower oil
½ cup maple syrup or barley malt
1 tsp vanilla
½ tsp orange extract
Mix dry ingredients together. Stir wet ingredients together well and add to the dry
(optional: 1/3 cup chopped pecans or walnuts). Form balls of dough – 2” in
diameter, place on parchment lined sheets and flatten. Bake at 350 degrees for 1216 minutes until lightly browned. This recipe can be doubled.
Fruit and Nut Bars
submitted by Angela Eagle
½ cup dried apricots
1 cup dates
1cup dried figs
2-3 TBSPs orange juice
¾ cup unsweetened shredded coconut
½ cup ground almonds
grated rind of 1 orange or lemon
extra unsweetened shredded coconut
Wash the apricots thoroughly, then chop all the dried fruit – a food processor is good
for this. Then add the orange juice, coconut, almonds, and grated rind. Press the
mixture into a lightly greased 8-inch square shallow cake pan, making it about ½ inch
deep. Sprinkle with more shredded coconut. Chill, then cut into bars.
Peanut Butter Balls
submitted by Janice Kearley
¼ cup wheat germ
½ cup crushed graham crackers
1/3 cup honey
¾ cup peanut butter
½ cup powdered milk
½ cup mint chocolate chips (optional)
Mix wheat germ and graham crackers. Put crumbs into
shallow bowl. Mix honey, peanut butter, dry milk and
chips in a medium bowl. Shape mixture into 1-inch balls.
Roll each ball in crumbs. Put balls on baking sheet and
chill for several hours.
Janice adds flax seed meal and crushed pecans and
cashews to the crunchy mix.
Yields 12-15 balls.
Carob Peanut Butter Cereal Bars
submitted by Janice Kearley
¾ cup crushed rice millet cereal
1/3 cup agave/honey/maple syrup or brown rice syrup
¾ cup peanut butter
¼ cup carob powder, plus extra for rolling
1 tsp vanilla
flax, wheat germ
Mix wheat germ, flax and extra carob powder for rolling in a shallow bowl. Mix
sweetener, peanut butter, carob and vanilla in a medium bowl. When consistent,
mix in crushed cereal. Shape mixture into 1-inch balls. Roll each in powder. Put balls
on baking sheet and chill for several hours. Enjoy
Blueberry Banana Nut Muffins
submitted by Devon Abbey
2 cups flour
1 cup cornmeal
1 TBSP baking powder
1 tsp salt
1 tsp cinnamon
½ cup walnuts, pecans or poppyseeds
1 cup blueberries (frozen is fine)
2 cups mashed bananas (add water to
make 2 cups)
½ cup maple syrup
½ cup soy or rice milk
1/3 cup canola or safflower oil
2 tsp vanilla
Preheat oven to 375 degrees. Always sift dry ingredients. Stir in nuts. Blend wet
ingredients separately until smooth. Add wet ingredients to dry and mix until JUST
BLENDED (do not over stir). Fold in berries. Fill 12 muffin slots to the top and bake 2530 minutes.
Maple-Oat Cookies
from Whole Foods
Makes about 30 cookies
Toasting the oats adds great flavor to these simple oat
cookies, sweetened with maple syrup and flavored with
warm spices.
Ingredients
2 cups rolled oats
3/4 cup plus 2 tablespoons spelt flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon sea salt
1/2 cup pure maple syrup
1/2 cup canola or high-heat sunflower
oil
2 teaspoons vanilla extract
Method
Preheat oven to 350°F. Place oats in a medium saucepan and toast over mediumhigh heat, stirring frequently, until oats are slightly golden and fragrant, about 3
minutes. Remove from heat and stir in flour, cinnamon, nutmeg and salt. In a
separate bowl, whisk together maple syrup, oil and vanilla until combined. Add
maple mixture to oat mixture and stir to combine completely. The dough will be
warm. Drop by rounded teaspoonfuls onto a parchment-lined baking sheet. Gently
flatten dough with wet fingers and bake until golden brown, about 15 minutes. Cool
cookies on a wire rack, then store them in an airtight container.
Tahini Oat Cookies
http://www.wholefoodsmarket.com/recipes/2035
Makes about 24 cookies
If you love sesame, you will love these cookies, rich in flavor from
sesame seeds and subtly sweet from a touch of maple syrup.
Ingredients
1 cup rolled oats
1 cup whole wheat pastry flour
1/4 teaspoon sea salt
1 teaspoon baking powder
1/4 cup tahini
1/4 cup sesame oil
1 teaspoon vanilla extract
2 teaspoons cornstarch
1/2 cup maple syrup
2 tablespoons sesame seeds
Method
Preheat oven to 350°F. Grind oats in a blender until coarsely ground (some whole flakes
should remain intact). Do not wash out blender. In a large mixing bowl, combine oats,
flour, salt and baking powder. Place tahini, sesame oil, vanilla, cornstarch and maple
syrup in blender and process until smooth. Stir this mixture into oat mixture. Drop
tablespoons of batter on a greased baking sheet. Sprinkle with sesame seeds. Bake for 10
to 12 minutes, until cookies are golden brown on bottom and puffed.
Nutrition
Per serving (About 2 cookies/43g-wt.): 180 calories (80 from fat), 9g total fat, 1g saturated
fat, 3g protein, 24g total carbohydrate (2g dietary fiber, 8g sugar), 0mg cholesterol, 85mg
sodium