This recipe is super yummy and kid approved! They can be made of raw ingredients, but even if they’re not 100% raw, these are still better than other less healthy cookie alternatives.


Raw Coconut Pomegranate Cookies

  • 1 cup Unsweetened Coconut, shredded
  • 2 cups Rolled Oats*
  • Dash Salt
  • 1/2 cup Nuts, chopped
  • 1 cup Coconut Oil
  • 1/2 cup Honey or Agave
  • 1 Tablespoon Vanilla
  • 1 cup Pomegranate Seeds

Mix dry ingredients together first. Add in coconut oil, honey, vanilla, and pomegranate seeds and literally mix it with your hands to incorporate the coconut oil. (The heat of your hands helps to soften the coconut oil.) Use a large spoon or cookie scoop and scoop cookie dough onto a glass plate. Put plate in the freezer for about 15 minutes to set the cookies. Enojoy! Make sure to store your cookies in the refrigerator or freezer…if they last that long!

*Rolled oats in the store are not raw, they are toasted. You need an oat roller and oat groats to get truly raw rolled oats or a supplier who sells raw oats.

This recipe is an alteration of a recipe from juliaintheraw.blogspot.com. The title and some ingredients have changed, but I give her credit for the foundation of the recipe.

Dairy-free German Pancakes

  • 2 to 3 Tablespoons Butter Substitute such as Coconut Oil
  • 6 Large Eggs or 10 Medium Eggs
  • 1 cup Whole Wheat Flour
  • 1 cup Rice Milk or Water
  • 2 dashes Sea Salt

I then added:

  • 1/4 teaspoon ground Cloves
  • 1/4 teaspoon ground Ginger
  • 1/2 teaspoon ground Cinnamon

Preheat your oven to 400 degrees Farenheit. Melt coconut oil and put in 9×13 inch pan. Mix remaining ingredients (in the blender works great!). Pour into pans. Bake for 20-25 minutes. The pancakes will raise in the oven and then naturally fall when removed from the oven. Cut up and serve with the toppings of your choice. Personally, I love pure maple syrup, fresh fruit, or my banana topping.


These no bake cookies are perfect for a quick treat, especially in the summer when you may want to avoid turning on the oven. The cookie is mildly sweet and gives the benefit of fiber as well as protein.

Chocolate Oatmeal Cookies (no bake)

  • 1/4 cup Coconut Oil or Butter
  • 1/4 cup Honey
  • 4 teaspoons Cocoa Powder
  • 3 Tablespoons Rice Milk, Almond Milk, OR Water
  • 2 dashes of Sea Salt

Heat the coconut oil, honey, cocoa, rice milk, and sea salt over medium heat until it comes to a boil. Boil for 1 minutes and remove from heat. Then add:

  • 1/2 teaspoon Vanilla
  • 1/4 cup Peanut Butter (no sugar)
  • 1/4 cup Whole Wheat Flour
  • 1 1/2 cups Oatmeal

Stir well and drop by the tablespoon onto parchment paper, glass plate, or wax paper. Makes about 12 cookies.

Alternatives

  • Carob Oatmeal Cookies: simply substitute Carob Powder for the Cocoa.
  • Chocolate Coconut Oatmeal Cookies: Add a few tablespoons of unsweetened coconut when adding in the flour and oatmeal.

{Update 10/8/2012: I increased the rice milk to 3T due to the dryness of the cookies when only using 2T. I’ve also substituted water for the rice milk when I didn’t have any. It didn’t change the flavor or the way they turned out. Agave may substitute well for the honey, but I haven’t tried it yet.}

I wanted to make my Apricot Jam recipe a little more readable and printable for myself and you get the benefit too! This recipe is the print friendly version of this recipe and assumes you have done preserving before.


Apricot Honey Jam (smaller batch version)

  • 7 cups crushed Apricots
  • 1 cups Honey (add to taste, this amount makes a semi-tart jam)
  • 3 T Lemon Juice
  • 1 box No-sugar needed Pectin (optional)

Clean jars and rings. Put lids in hot water. Wash and then crush apricots using a food mill, blender, or potato masher. Put in large stock pot as the jam will “spit.” Add honey and lemon juice. Cook over medium to medium high heat until thickened, stirring frequently to avoid burning. (Use a long handled spoon or even a spatula.) It may take about 45 minutes to cook the pectin out of the apricots. If you add some greener apricots there will be more pectin in the fruit but the jam will be a little more tart. You can add in the box of pectin otherwise. Add more honey to taste if necessary. Ladle into hot jars, wipe around the tops with a clean washcloth, add a lid and ring. Process in a steam or water-bath canner according to your altitude. 0-1000 ft above sea level: 20 minutes for pints, 25 minutes for quarts. Add 2 minutes processing time for every 1000 ft in elevation above sea level.

Makes approximately 2 quarts or 4 pints of jam.

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Apricot Honey Jam (larger batch version)

  • 42 cups crushed Apricots
  • 6 cups Honey (add to taste, this amount makes a semi-tart jam)
  • 7/8 cup Lemon Juice
  • 6 box No-sugar needed Pectin (optional)

Clean jars and rings. Put lids in hot water. Wash and then crush apricots using a food mill, blender, or potato masher. Put in large stock pot as the jam will “spit.” Add honey and lemon juice. Cook until thickened, stirring frequently to avoid burning. (Use a long handled spoon or even a spatula.) It may take about 45 minutes to cook the pectin out of the apricots. If you add some greener apricots there will be more pectin in the fruit but the jam will be a little more tart. You can add in the boxes of pectin otherwise. Add more honey to taste if necessary. Ladle into hot jars, wipe around the tops with a clean washcloth, add a lid and ring. Process in a steam or water-bath canner according to your altitude. 0-1000 ft above sea level: 20 minutes for pints, 25 minutes for quarts. Add 2 minutes processing time for every 1000 ft in elevation above sea level.

Makes approximately 12 quarts or 24 pints of jam.

I made this yummy cake last night for our Neighborhood Independence Day celebration. I loved the change in flavor that the almond extract added. I had several compliments on the cake. It sure makes a girl’s heart feel good! I must do it again!


Yellow Cake with Honey

  • 2 1/2 c. sifted Whole Wheat Flour
  • 3 1/2 tsp. Baking Powder
  • 1 tsp. Sea Salt
  • 1 1/4 c. Honey
  • 1/2 c. Oil
  • 1 tsp. pure Almond Extract
  • 3 large Eggs
  • 1 c. Water

Preheat oven to 350 degrees F. Oil and flour cake pan(s).

Mix above ingredients on medium until incorporated. Mix on high for 2-3 minutes. Pour into prepared pan(s). Bake at 350 degrees F for:
6″ rounds – 30-35 minutes
8″ rounds – 30-35 minutes
9″ rounds – 25-30 minutes
13″ x 9″ x 2″ – 35-40 minutes
or until toothpick inserted into the middle comes out clean.

Frost when completely cool. If you are doing a layered cake, freeze the layers first for easier handling before frosting with this Sucanat Butter Cream Frosting.

I doubled the frosting recipe and changed the vanilla extract to almond extract for the above pictured layer cake. I also chilled the frosting before using it because my butter was a little too soft. I then left it out to soften up a little bit before using it on the cake. Not bad for a 5 minute frost job!

If you’d like to learn more about frosting a cake, there are many videos out there. I liked this one because it gave a lot of basic information in one video (though the “secret syrup” is not necessary).

Comments welcome!