Cranberry Coconut Balls

Enjoy this easy no-bake snack made with fruit and nuts.

1 cup dates
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup walnuts
1/3 cup sunflower seeds
1/3 cup shredded coconut
1 Tablespoon water

Finely chop all ingredients in a food processor fitted with the "S" blade.

With hands, form into one-inch balls (about 28).

Chop some additional coconut (about 1/4 cup). Coat the balls with coconut.

Store in refrigerator or freezer.

Banana Nut Muffins

This recipe makes a big batch of 24 muffins.  Keep at room temperature up to three days or freeze for longer storage. It's nice to have wholegrain vegan muffins on hand that have no oil or refined sugar. The bananas, apples and dates add enough sweetness and the small amount of peanut butter makes them satisfying.

2 cups whole wheat flour

1 cup rolled oats

4 teaspoons baking powder

2 teaspoons baking soda

2 bananas

2 apples (about 2 cups diced)

1/4 cup peanut butter

1/2 cup dates, sliced (about 11 small)

1/2 cup water

4 teaspoons vanilla

1/4 cup non-dairy milk

1 cup chopped walnuts

Place dates and water in a blender and allow to soak for a few minutes.

In a large bowl combine dry ingredients: flour, oats, baking powder and baking soda.

To the blender with the dates, add bananas, apples, peanut butter, vanilla and milk; blend until smooth.  Pour  the banana-apple-date mixture into the bowl with dry ingredients and stir just until mixed.  Fold in nuts.

Fill 24 muffin cups with batter and bake at 350f degrees for 20 to 23 minutes. Toothpick inserted near center of muffin should come out clean.

Ginger Balls

Ingredients

2 cups dates

2 cups raw cashews

2 teaspoons fresh ginger, minced

1 teaspoon vanilla

1/8 teaspoon salt

1/4 cup shredded unsweetened coconut

Instructions

Place first five ingredients in food processor and process until smooth.

Shape into 1" balls.  Roll in coconut.  Store in refrigerator.

Makes about 35 1-inch balls.