Pies

Sister Huey's Creamy Cheesecake
Coconut Cream Pie
Sister Huey's Creamy Cheesecake
This recipe is based on Sister Huey's recipe which called for 1/2 c. Florida Crystals instead of Truvia! Use a whisk to mix the following,
  • 1 small container Tofutti Sour Cream
  • 1 small container Tofutti Cream Cheese Plain
  • 1 medium container So-Delicious CoolWhip Topping
  • 1 T. Truvia
Pour into one 10-inch graham (or shortbread preferred!) pie crust if not using another filling. OR Pour over a fruity filling in two 9-inch graham pie crust. For a fruity filling, try "cranberry orange sauce."
Coconut Cream Pie
Bring to a light boil in a sauce pan for a few minutes until it thickens...
  • 1 can of full fat coconut milk
  • 1 t. imitation vanilla extract
  • 1 c. sweetened coconut flakes
  • 1 t. agar agar powder
  • 2 squirts liquid monk fruit sweetener (i.e. sweeten to taste)
  • pinch of black salt
Transfer thick liquid to a shortbread pie crust shell. Place in the freezer till contents gel firm. Then cover with So Cool Whip and keep in the refrigerator till time to serve.

Cakes, Brownies, Etc.

Black Bean Brownies
Apple Cinnamon Instant Oatmeal Cookies
Lemon Bars
Black Bean Brownies
Based on the recipe by Chocolate Covered Katie.
Preheat oven to 350 degrees F.
Blend...
  • 1 15-oz can black beans, drained and rinsed
  • 2 T. carob powder
  • 1 T. peanut butter
  • 1 t. Caffix or Roma 
  • 1/2 c. quick oats
  • 1/4 t. salt
  • 1 t. maple flavor
  • 4 T. Truvia
  • 1/4 c. unrefined coconut oil
  • 2 t. pure vanilla extract
  • 1/2 t. baking powder
  • 1/2 cup carob chips
  • little bit of water to help it blend
Spread in greased baking dish. Bake for 15 minutes.
Apple Cinnamon Instant Oatmeal Cookies
Preheat oven to 350 degrees F. 
Mix dry ingredients:
  • 12 packets of Instant Low-sugar Apple Cinnamon Oatmeal
  • 2 c. Bob's Redmill Gluten Free All Purpose Baking Flour
  • 2 T. Truvia
  • 1/2 t. cinnamon
  • 1/4 t. black salt
Mix wet ingredients:
  • 2 t. imitation vanilla flavor
  • 1 c. extra virgin coconut oil (place in bowl over stove and set on low heat to melt it)
  • 4 Simply Eggless vegan eggs (6 T.)
  • 1/2 c. unsweetened applesauce
​Combine wet and dry ingredients. Drop on parchment paper on pan. Press down to shape. Bake for 12 minutes.
Lemon Bars
Grease a small baking pan (10 x 10). Preheat oven to 350 F.

Make your bottom crust. Mix dry ingredients and wet ingredients separately, then combine and press into pan.
  • 2 c. almond flour
  • 1/2 c. cornstarch
  • pinch salt
  • 1/4 c. melted virgin coconut oil
  • 1/4 t. maple flavoring
  • 2 vegan "eggs" (4 T. Just Egg)
  • sweetener (1 T. + 1 t. Truvia)
Bake 20 minutes at 350 F.

Make your top filling. In saucepan, bring to gentle boil for a few minutes the following:
  • 1 can full fat coconut milk
  • 1 t. lemon zest, dried
  • 1 t. vanilla
  • pinch turmeric
  • 3 t. True Lemon crystals (or 1/3 c. lemon juice)
  • sweetener (2 T. + 1 t. Truvia)
  • 2 t. agar agar powder
Then pour filling on top of baked crust. Freeze or refrigerate till filling is firm like Jello before serving.