Serving Size: 20 cookies
Instructions for Produce Sale: Double the recipe; place each cookie in a plastic sandwich baggie or cupcake cup
1/4 cup unsalted organic butter, softened
1/2 cup applesauce
1/2 cup maple syrup
1 large pasture-raised organic egg
2 teaspoons vanilla extract
1 cup organic whole wheat flour
2 cups old fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup flax seeds
1/2 cup dried cherries (optional)
Preheat oven to 350°F.
Place the butter, apple sauce and maple syrup in a bowl or standing mixer and beat until well combined. 3. Add the egg and vanilla extract and beat until smooth.
In a separate bowl, whisk together the flour, oats, baking soda, salt and cinnamon. Slowly add the dry ingredients into the wet and mix to incorporate. Fold in the cherries and flax seeds.
Using a small ice cream scoop or 2 Tbsp measure, drop dough onto parchment-lined baking sheets. Use the palm of your hand to gently press down the cookies, as they do not spread during baking.
Bake for 15 minutes and remove to a cooling rack.
Nutritional Information: Flax seeds are high in omega-3 essential fatty acids, which are necessary for good skin and heart function. Flax is also proven to lower elevated blood fat (triglyceride) levels. Oats are very hearty and boast large amounts of fiber, a nutrient that helps maintain healthy digestion. Additionally, consuming oats is linked to a reduced risk of heart disease, diabetes, and some forms of cancer. Finally, maple syrup contains key minerals such as magnesium, zinc, and potassium, as well as has anti-inflammatory properties.
Adapted from Weelicious http://weelicious.com/2014/05/13/breakfast-cookies-recipe/
Serving Size: 16 brownies
Instructions for Produce Sale: Triple the recipe; place each brownie in a cupcake cup
1 15-ounce can black beans, drained and rinsed
3 large pasture-raised organic eggs
3 tablespoons non-GMO organic canola oil or coconut oil
3/4 cup coconut sugar or organic whole cane sugar (called sucanat), or 1/2 cup of honey
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 pinch salt
1/2 cup mini organic dark chocolate chips (without milk), divided
Preheat the oven to 350 degrees F. Lightly oil an 8 x 8-inch baking pan or dish and set aside.
Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla, baking powder, and salt. Process until smooth. Add 1/4 cup of the chips and pulse a few times until the chips are mixed in.
Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining 1/4 cup chocolate chips.
Bake 30-35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.
Nutritional Information: Beans and eggs provide lean protein, which builds and repairs tissues in the bones, skin, and muscles. Coconut sugar is high in potassium, which promotes heart health
Adapted from No Whine with Dinner by Liz Weiss
Serving Size: 10-12
Instructions for Produce Sale: Triple the recipe; slice and place each piece in a plastic sandwich baggie
1 ½ cups whole-wheat flour (e.g., Trader Joe’s carries King Arthur’s whole wheat white flour)
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 organic pasture-raised eggs
½ cup non-GMO organic canola or coconut oil
½ cup honey
½ teaspoon vanilla
1 cup organic pumpkin puree – pumpkins from garden or your own pumpkin after halloween!
Preheat oven to 350 degrees. In a large mixing bowl whisk together the dry ingredients (from the flour to the salt).
Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix. Fold in the pumpkin puree and nuts (if using).
Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter. For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 – 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.
Nutritional Information: Pumpkins are rich in both vitamin A and carotenoids, two compounds that regulate eye health and boost your vision, especially in dim lighting. Carotenoids also play a key role in keeping the skin radiant and reducing the appearance of wrinkles! Additionally, cooked pumpkin has high levels of the refueling nutrient potassium, which works to restore the body’s electrolyte balance and promotes healthy muscle function, especially after exercising.
Adapted from 100 Days of Real Food blog