Gingerbread Cookies

1/3 cup coconut oil
1/4 cup agave nectar
1/4 cup molasses
1/4 cup plain soy milk

2 - 2 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Spices:

1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger


Directions:

Mix oil and sugar. Add molasses and soy milk.

Add in all of the dry ingredients. Mix until a dough is stiff. It is helpful if you allow the dough to chill for at least 10 minutes.

Preheat oven to 350 F.

On a pre-floured surface, roll the cookie dough out flat. Use cookie cutters to create desired shapes. Transfer to a greased cookie sheet. Do not forget to create a hole at the top of the cookie if you wish to hang it.

Bake for 8 minutes. Remove from oven and allow the cookies to cool for 2 minutes before removing from pan.

Holiday Nut Balls

2 tablespoons honey
1/3 cup unsalted nuts (I used almonds)
4 tablespoons peanut butter
1/3 cup unsweetened coconut

Grind your nuts in a food processor or blender until smooth.

Mix honey, nuts, and peanut butter in a bowl.

With clean hands, form small balls with the peanut butter mixture. Roll these balls in coconut. Serve!

Makes 12

Banana - Pecan Pancakes

1 1/2 cups whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. cinnamon
1 1/4 cups mashed bananas
1 1/2 cups soy milk
1 tbsp. olive oil
3/4 cups pecans, chopped

Combine dry ingredients in a bowl. In a separate bowl, combine bananas, milk, and oil. Combine both bowls. Once the ingredients are mixed, add pecans to mixture.

Oil a large skillet and place on medium heat. Pour about 1/4 cup batter for each individual pancake onto the skillet. Cook until pancakes are lightly browned.

Serve with agave nectar.

Irresistible Sugar-free Granola

5 cups rolled oats
1 cup sliced almonds
1 cup chopped pecans
1 cup sesame seeds
1 cup wheat germ
1 cup coconut oil
3/4 cup honey
3/4 cup agave nectar
1 cup raisins
1 cup dried cranberries

Preheat the oven to 325 degrees. In a large bowl, mix dry ingredients. Spread dry ingredients out on two large cookie sheets. Heat coconut oil, honey, and agave nectar on medium heat until smooth. Evenly pour honey mixture over the dry ingredients.

Bake for 20 minutes until oats and nuts are toasted. Let stand until cool. Store in an airtight container at room temperature.