Flag Slab Pie ~ adapted from delish

3 pints fresh strawberries, stems removed and sliced in half

1 pint fresh blueberries

2 T cornstarch 

1 package refrigerated pice crusts
1 egg

Preheat oven to 400. 

Remove pie crusts from packaging. Using a rolling pin, shape one crust into a large rectangle. Transfer to rimmed baking sheet or jelly roll pan and form crust up sides of pan. Place in refrigerator. 

Roll second pie crust to same size as pan. Cut several star shapes from long end of crust, then cut remainder in strips. Place on plate and refrigerate. 

In small bowl, combine blueberries and 1 T cornstarch. Make a right angle out of small strip of aluminum foil  and place in one corner of pie crust. Place blueberries inside. In medium bowl, combine strawberries and 1 T cornstarch and spread in pie crust. Remove aluminum foil strip. Place crust stars on blueberries and stripes on strawberries. Beat egg in small cup and brush on crusts.

Bake 40 minutes or until golden. Cool 30 minutes to 2 hours before slicing. Store loosely covered at room temperature.

Honey Banana Bread ~ adapted from A Pinch Of Joy

1/2 c unsweetened applesauce
1/2 c honey
2 eggs
3 overripe bananas, mashed
2 c all purpose unbleached flour
1 t baking soda
1/2 t salt
1/2 t cinnamon

Preheat oven to 350. Lightly grease 2 9x5 loaf pans or spray with non-stick cooking spray. Set aside.

In medium bowl, mix applesauce and honey together. Add eggs and mashed bananas and stir well. In separate bowl, combine flour, baking soda, salt, and cinnamon. Add dry ingredients to wet and stir just until combined. Do not over mix.

Divide between prepared pans and bake 30-35 minutes or until top springs back when touched. Makes 16 slices, 8 per loaf.

Chef's Note: Using 2 baking pans reduces the baking time by half, as most banana bread recipes bake for an hour. Using honey in place of refined sugar and applesauce in place of oil cuts the calories to 121 per slice.

Healthy Sugar Free Fudge ~ adapted slightly from Peachy Palate

1 14 oz can black beans, drained and rinsed
1/2 c pitted medjool dates
1/4 c natural peanut butter
1/4 c unsweetened coca powder
2 T coconut oil, melted
2 t vanilla extract
Pinch sea salt
Chopped pecans, optional (but strongly recommended)

Place all ingredients except pecans in food processor. Process until very smooth, approximately 5 minutes. Scrape down bowl as necessary. Spread fudge mixture in a greased 4x9 loaf pan. Sprinkle with pecans,l if desired, pressing down slightly. Refrigerate until well set, at least 1 hour. Slice into 20 squares and store tightly covered in refrigerator.

Chef's note: The texture is definitely "beans", in my opinion the addition of pecans is a must.

Flourless Peanut Butter Mini Muffins ~ adapted from Avery Cooks

1 over ripe banana

1/2 c natural peanut butter, no added sugar

1 egg

2 T honey (optional)

1 t vanilla

1/4 t baking soda

pinch salt (optional)

chocolate chips

Preheat oven to 400 degrees. Lightly spray mini muffin pan with cooking spray, set aside. 

Place all ingredients except chocolate chips in a blender and puree until very smooth, approximately 1 minute. Using a small cookie scoop, fill each muffin cup 3/4 with peanut butter mixture. Top each with 4 or 5 chocolate chips.

Bake 8-9 minutes until tops are puffed and set and a toothpick comes out clean. Cool in pan 10 minutes then remove to wire rack to cool completely. Yield 18-20 mini muffins.

Note: If omitting honey, also omit salt. 

Healthy Cheesecake Bites ~ adapted from heathersdish

Crust
1 c raw almonds
1 egg white
1 T honey
Pinch of salt

Filling
4 oz cream cheese, softened
1 egg yolk
2 T honey
1/2 t vanilla
1 T milk

Preheat oven to 325.

Place almonds in food processor and grind until very fine, but not into a paste. Add remaining crust ingredients and pulse to combine.

Spray 8 to 10 cups of a mini muffin tin with nonstick cooking spray. Place approximately one tablespoon almond mixture in each cup. With wet fingers, press mixture into bottom and up sides of cups. Bake 7 minutes.

While crust is baking, cream filling ingredients in a small bowl. Divide filling into crusts and return to oven to bake 20 minutes or until tops are set and begin to crack.

Cool cheesecakes completely before removing from tin. Refrigerate for best taste. Yield 8 to 10 mini cheesecakes.



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Pumpkin Pie Cupcakes

1 ~ 15 oz can pumpkin purée, not pie filling
2 eggs
1/2 c half and half
1/3 c honey
1 t vanilla extract
2/3 c flour
1/4 t baking soda
1/4 t baking powder
1/4 t salt
Dash of each; cinnamon, ground ginger, nutmeg, and cloves

Preheat oven to 350. Line 12 cup muffin tin with foil liners or use silicone liners. Set aside.

In medium bowl, mix pumpkin, eggs, half and half, honey, and vanilla until well mixed. Sift flour, soda, baking powder, spices, and salt into bowl with pumpkin and mix well. Divide evenly into muffin tin and bake 20 to 25 minutes, or until tops are not tacky.

Remove from oven to wire rack to cool 20 minutes. Place in freezer 20 minutes. Remove from liners and enjoy with light whipped cream, if desired. Yield 12 cupcakes, 99 calories each (without whipped cream).


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Oatmeal Carrot Cookies ~ adapted from Amy's Healthy Baking

1 c quick cook oatmeal
3/4 c unbleached all purpose flour
1 t baking powder
1/2 t cinnamon
1/4 t salt
1 egg
2 T coconut oil, melted and cooled slightly
1/4 c honey
1 t vanilla
1 c grated carrot
1 c chopped walnuts
1 c golden raisins

In medium bowl, whisk together oats, flour, baking powder, cinnamon, and salt until well blended. Set aside. In separate large bowl, mix egg and oil together. Add honey and vanilla and beat until smooth. Add dry ingredients to egg mixture and stir just until dry ingredients are combined. Fold in carrot, walnuts, and raisins. Place dough in refrigerator for 30 minutes.

Preheat oven to 350. Drop cookie dough onto parchment lined baking sheet, making 15 cookies. Place baking sheet in center of oven, immediately reduce heat to 325 and bake cookies 15 minutes. Cool slightly on baking sheet, approximately 3 minutes, transfer to wire rack to cool completely. Store in an airtight container at room temperature 5 days. Yield 15 cookies, 135 calories each.