Treat your kids with this sweet & healthy, chunky, chewy snack for school or after.

Maybe you should double it for the crowd they’ll bring home with them.

My son’s friends always raided my kitchen with these high on their list.

You’ll need:

1 Cup – Butter – 2 sticks-room temperature
1-1/2 Cups Organic Sugar, just cane or mix ‘n match to your sweet tooth
4 Eggs separated
1-1/2 teaspoons pure Vanilla
3 Cups Unbleached White Flour
1-1/2 teaspoons Cinnamon
1/2 teaspoon Sea Salt
3 Cups Assorted Nuts, whole, unsalted: Brazil, almonds, macadamia, your choice but with crunch and mouth feel in mind and keeping the Brazils in for the oil and feel
3 Cups Dates fresh and cut into large chunks
1-1/2 teaspoons Baking Soda (level) dissolved in 2 Tablespoons boiled water

2 Cookie sheets greased or parchment papered
350 degree oven for about 20-22 minutes

To prepare:

Preheat oven. Sift together flour, cinnamon, salt. Cream butter & sugar in electric mixer. Add yolks, vanilla, and baking soda water. Mix. Add flour mixture in 3 portions. Mix well. Beat egg whites till soft peaks. Meanwhile add nuts and dates by hand and mix thoroughly. Fold in beaten egg whites. Spoon by Tablespoon onto cookie sheets. Don’t worry. You may need only one sheet depending on your Tablespoonful size. Bake in middle of oven for 20-25 minutes. Cool on sheet. Healthy and yummy!

I know, I know, another Chocolate Chip Cookie, BUT this is one of the best!

The Sucanat gives a totally unique depth of satisfying sweet, that has you reaching for more ‘n more ‘n more

… As always, organic is best.

You’ll need:

1-1/4 Cup Sugar – Organic Sucanat™
2/3 Cup Salted Butter softened
1 teaspoon Vanilla
1 Whole Fresh Egg
1 Tablespoon Water
3/4 Cup Unbleached White Flour
3/4 Cup Whole Wheat Pastry Flour
1/2 teaspoon Sea Salt
1/2 teaspoon Baking Soda
1 teaspoon organic Nonfat Dry Milk Powder
1/2 Cup Chopped Walnuts
1-1/4 Cup Chocolate Chips (organic of your
choice: chocolate, carob, butterscotch…)

4-5 Cookie Sheets (not nonstick)
Parchment Paper
375 Degree Oven
7-8 Minutes/batch
1 teaspoon to scoop batter

To prepare:

Preheat oven at 375 degrees. Parchment paper for cookies is always much better than greasing the cookie sheet for easier release after baking, and parchment can be reused. So cut a piece to fit your cookie sheet with no need to grease either at all and store cooled sheets with parchment in them for the next time.

In an electric mixer cream butter and Sucanat™ till well mixed. Meanwhile, sift together both flours, salt, baking soda, nonfat milk powder. Put mixer on slower speed and add egg, vanilla, water to creamed butter/sugar mixture one at a time and mix after each addition. Add sifted flour to mixture in 3 additions, mixing after each addition. Add walnuts and chocolate chips and mix for few seconds till just mixed through but not crushing. You can mix by hand to complete it. Drop batter by teaspoonfuls onto papered cookie sheets. Bake in middle of oven for 7-8 minutes until tops start to crack and bottoms slightly tan. Remove from oven and allow to cool on sheets while filling the remaining sheets. Cookies will crisp as they cool making it easier to lift from paper. Enjoy dunking in your favorite glass of or cup of….

One of my favorite on-the-go, ‘fast food’ lunches in one slice – dense & delicious, just filling enough depending on the size of the slice, and the energy boost I need to get it all done. For a midday satisfying, tasty snack it gives you and your kids energy to spare – a lunchbox must!

Top it with a dollop of cold apple sauce and it’s a terrific dessert.

You’ll need:

1 Cup Unbleached White Flour
1 Cup Whole Wheat Pastry Flour
1 teaspoon Baking Soda
1/4 teaspoon Sea Salt
1/2 teaspoon Baking Powder
1 Cup Cane Organic Sugars
1 Cup Organic Brown (mix ‘n match any organic sugars to your taste)
3/4 Cup Vegetable Oil: you can mix your favorites together i.e. canola & unfiltered corn oils
3 Large Whole Eggs, beaten
1 teaspoon Pure Vanilla Extract
1-1/2 Cups Zucchini shredded and squeezed or pressed between paper towels
1-1/2 Cups Sweet Potato peeled and shredded
1 Cup Walnuts chopped (can also use almonds or pecans)

NOTE: You can also substitute buttermilk or yogurt for the oil.

One glass loaf dish
One large mixing bowl
Parchment paper (optional)
Food processor or hand grater
350 degree oven for about 1 hour 20 minutes

To prepare:

Preheat oven. Butter one 9 X 5 xX3 inch loaf dish. A piece of parchment paper cut to fit inside bottom of dish makes it easier to lift pieces out. Sift first 5 ingredients together into medium bowl. In a large mixing bowl whisk together by hand sugars, oil, eggs and vanilla till well blended. Mix in shredded zucchini and sweet potato. Add nuts and mix thru then dry ingredients stirring all together. Pour batter into loaf dish. Bake about 1 hour/20 minutes in middle of oven or until inserted cake tester comes out clean. Cool on cake rack. Cut it, wrap it, take it to-go – you’re set for the afternoon…or morning.