3/4 C. unbleached white flour
3/4 C. whole wheat pastry flour
1/8 tsp. Sea salt
1/4 C. safflower oil
1/4 C. brown rice syrup
Preheat oven to 350°F. Mix the flours and salt in a mixing bowl and then add the oil using a fork to mix until you have beads of dough. Add the rice syrup and mix using your hand just until mixed. Please do not over mix the dough. Gather the dough and form into a ball. You may refrigerate to make it easier to roll out. Roll out thin between pieces of wax paper. Peel off the top layer of wax paper and flip it into a pie plate. Trim the excess with your hands and save the dough to make cut outs. Using a fork put a few pricks in the bottom of the crust. Flute the edges of the crust with your fingers or make tracks with the fork.
Roll the crust trimmings into a ball and then roll out just like the pie crust. This time use a small heart or star shaped cookie cutter to make small crust cut outs. Transfer to a baking sheet with a parchment paper on it. Keep rolling up excess dough to form a ball and then roll out in the same manner to keep making cut-outs until all the dough is used. You will get about 21 small cutouts. Bake for 15-20 minutes until just golden brown.
2 cups Pumpkin puree or 1 can of organic pumpkin
3/4 lb. Tofu
1 tsp. Salt
1 1/2 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Nutmeg
3/4 C. Brown Rice Syrup
1/4 plus 1 Tablespoon maple syrup
1 tsp. Vanilla
1/3 C. light vegetable oil
As another Pumpkin dessert - Try this healthy mousse that is fun topped with everything from roasted nuts to candied seeds.
This is a very healthy dessert that Meredith McCarty got from Harriet Mcnear. Both excellent whole foods cooks.
2 1/2 C. Soy Milk
2/3 C. Maple Syrup
3 T. Agar flakes
3 T. Arrowroot powder
2 tsp. Cinnamon
1 tsp. Powdered ginger
1/2 tsp. Nutmeg
1/2 tsp. Cloves
1/2 tsp. Sea salt
1 C. pumpkin puree
Place 2 C. soy milk with the syrup and agar flakes in a 3-4 qt. Saucepan. Bring to a boil over medium-low heat, stirring occasionally. Turn down and simmer until agar is dissolved, about 5 minutes, continuing to stir every once in awhile.
Mix remaining 1/2 C. soy milk with arrowroot, seasonings, and pumpkin puree. Whisk into soy milk.
For dessert or a fun snack have some healthy popcorn balls ready to set the mood....
Caramel Corn/Popcorn Balls
This simple and healthy treat is fun any time of year. You might like to add chocolate chips, nuts or seeds or even dried fruits to the mix.
8 cups popped popcorn (about 2 T. cooked in a 2 quart pot works well)
1/4 – 1/3 C. brown rice syrup
1/4 – 1/3 C. maple syrup
small pinch of sea salt
1/2 tsp. vanilla
squeeze of lemon
Optional 1 T. Earthbalance buttery spread
Heat the syrups together and boil for several minutes. The color will darken but do not burn. Remove from heat and add the other ingredients and then coat the popcorn. To make popcorn balls place some of the coated corn on wax paper and use the paper to form a pressed together ball. Allow to cool completely. If you want the caramel corn to be more crunchy you might want to place on a baking sheet and bake in a 350°F oven for 10 – 15 minutes watching it so as it doesn’t burn.