OVEN TEMP: 350 DEGREES F        COOK TIME: 20 MIN

FOR 8 SERVINGS: DOUBLE THE INGREDIENTS

 

FOR 4 SERVINGS YOU WILL NEED:

4 peaches, peeled, cored, and halved

1 Tbsp purified water

1 tsp allspice

12 drops vanilla extract

 

PREPARATION:

1. Preheat oven to 350 degrees F. Place peaches and water in a baking dish. Sprinkle with allspice and drizzle each peach half with 3 drops of vanilla extract.

2. Cover and bake for about 20 min. Serve warm.

 

TIPS: Fresh plums, nectarines, Bartlett pears, and apples may be substituted for the peaches, and any of these are also delightful with a dash of allspice and a touch of vanilla. You may also serve this with Marinated Shrimp Over Squash for a gourmet ending to a flavorful meal.

 

 

FIBER HIGH TRUFFLES

 

MAKES 30 TO 36 TRUFFLES * PREQUEL AND SEQUEL FRIENDLY

 

INGREDIENTS:

1/2 cup natural peanut butter

1/3 cup unheated natural honey

3/4 cup whey

1/2 tsp ground cinnamon

1/2 cup coarsely ground macadamia nuts

2 Tbsp milled or ground flaxseeds

3 Tbsp toasted sesame seeds

1 cup Uncle Sam's Cereal

1/4 cup raisins

1/4 cup chopped unsweetened dried apricots

1/4 cup crushed toasted sliced almonds

Carob powder for dusting

 

PREPARATION:

1. Place the peanut butter, honey, whey, cinnamon, macadamia nuts, flaxseeds, sesame seeds, cereal, raisins, and apricots in a food processor fitted with a steel knife. Process using on-and-off turns until well combined and the mixture holds together.

2. Let the mixture rest for 10 minutes.

3. Line a baking sheet with wax paper.

4. Form the mixture into 1-inch balls. Roll each ball in the crushed almonds, pressing to adhere.

5. Place the carob powder in a small sieve. Sprinkle the truffles lightly with the carob, rolling the balls to evenly cover the surface.

6. Let the truffles rest on the baking sheet for 10 minutes.

7. Refrigerate in an airtight container.

 

TIPS: Specifically designed for those who want fiber but do not have to lose weight. Kids love this recipe too. Freezes well.

 

 

APPLE CRISP

 

OVEN TEMP: 375 DEGREES F        COOK TIME: 30 MIN

FOR 8 SERVINGS: DOUBLE THE INGREDIENTS

 

FOR 4 SERVINGS YOU WILL NEED:

2/3 cup date sugar

1/2 cup oat flour

1/2 cup old-fashioned rolled oats

1/3 cup butter, softened

1 tsp cinnamon

1 tsp nutmeg

3 medium apples (Granny Smith, Golden Delicious, or Rome Beauty), cored, peeled, and sliced

 

PREPARATION:

1. Preheat oven to 375 degrees F. In a bowl, mix date sugar, flour, oats, butter, cinnamon, and nutmeg together. Add the apple slices and toss lightly.

2. Pour into 8-inch-square, nonstick baking pan. Bake for about 30 min or until apples are soft.

 

TIPS: The oat flour is especially light and sweet. Healthier than wheat flour, oat flour is lower on the glycemic index than regular flour. If you can't find oat flour at your local grocery or health food store, you can always make it at home by grinding rolled oats in your food processor until you get a flour consistency. This crisp is good hot or cold and is a perfect accompaniment to just about any Gourmet entree. Add a cup of cooked cranberries for added color and antioxidant power. Also try topping with 4 Tbsp of raisins.

 

 

LEMONY ALMOND COOKIES

 

OVEN TEMP: 250 DEGREES F        COOK TIME: 30 MIN

 

FOR 1 DOZEN COOKIES YOU WILL NEED:

2 egg whites

Pinch of cream of tartar

2 Tbsp honey

1/2 tsp vanilla extract

1 Tbsp lemon zest

1 cup almonds, ground

 

PREPARATION:

1. Preheat oven to 250 degrees F. Beat eggs with the cream of tartar until stiff white peaks form, gradually beating in honey, vanilla, and lemon zest. Gently fold in almonds.

2. Drop 1 Tbsp of batter at a time on a nonstick or lightly greased (use butter) regular cookie sheet, spacing about 2 inches apart.

3. Bake for about 30 minutes.

 

TIPS: These are flourless cookies made with ground almonds. They are a bit soft right out of the oven, but they harden up when they have cooled down. These are best stored in an airtight container. Try roasted, ground pumpkin seed instead of the almonds and omit the lemon zest.