ALMOND SQUARES
Ingredients:
½ cup honey
¼ cup oil
½ whole wheat flour
½ cup soy flour
½ cup wheat germ
1 tablespoon nutritional yeast
2 eggs, beaten
½ cup almonds, ground
1 cup coconut shreds (see below)
½ cup dried fruit, chopped

Blend honey and oil. Stir in flours, wheat germ and yeast. Pat mixture into bottom of oiled 8 x 12 inch pan. Bake in 350º F. oven for 10 minutes. Remove from oven and let cool. Beat eggs, almonds, coconut shreds and fruit together. Pour mixture over baked crust, return to oven and bake at 350º F. another 25 minutes. Cut into squares when cool. Makes 12 squares.

To prepare coconut shreds:
Open a fresh coconut. Reserve juice for dessert recipes requiring liquid. Cut coconut meat into 1-inch cubes. Shred, a few at a time, in a blender or food grinder. Do no sweeten. Store in a container with a tightly-fitting cover, such as a glass jar. Refrigerate. They will keep for several days.


ALMOND WAFERS
Ingredients:
½ cup corn margarine (may be diet margarine)
¾ cup brown sugar, packed
1 egg, beaten
¼ teaspoon salt
1 teaspoon vanilla, almond, or butterscotch flavoring
½ cup slivered almonds
2 cups whole-wheat pastry flour

Soften margarine, and cream with sugar. Beat in egg. Add other ingredients in their order. Shape into roll about 1½ inches in diameter. Wrap in foil. Chill. Slice thinly and place on oiled cookie sheet. Bake at 400º F. 8 to 10 minutes. Loosen immediately. Makes 5 dozen.

 

DATE-PECAN FINGERS
Ingredients:
3 cups quick rolled oats
2 tablespoons brown sugar
1 teaspoon salt
½ cup corn oil
½ cup finely chopped pecans
¼ cup raw, hulled sesame seeds
¾ cup chopped dates
about ¾ cup hot water

Mix oats, sugar, and salt in bowl. Add the oil and mix well. Stir in pecans, sesame seeds and dates. Sprinkle just enough water over ingredients to moisten. Press together. Let stand about 5 minutes or until dough is right consistency to roll out. Press into a ball. Flatten on a cookie sheet (top or bottom) coated with a vegetable release coating or vegetable shortening. Cover with waxed paper or plastic wrap. Roll out to scant ½ inch thickness. Score into finger-length strips. Bake at 350º F. until a light brown (check after 20 minutes). Makes 3 dozen.

Note: dough may be chilled for easier handling.


DATE-WALNUT LOGS
Ingredients:
1½ cups chopped dates
1¼ cups chopped walnuts
1 cup fine, dried unsweetened coconut

Remove date pits. Grind dates, nuts, and coconut together. Mix thoroughly until mixture sticks together. Add a few more ground dates if necessary. Form into logs. Wrap in foil or plastic. Refrigerate and cut into slices as needed. Makes 32 slices.

Note: The flavor improves after a week or two. These keep indefinitely in the refrigerator. They freeze well. The mixture may be formed into small balls instead of logs.


NUT BALLS
Ingredients:
2 cups whole wheat flour
3 tablespoons soy flour
¼ teaspoon salt
4 tablespoons honey
1 cup oil
3 tablespoons powdered fruit rind (see below)
2 cups nuts, ground

Sift flours and salt. Blend in honey, oil and rind. Add nuts and mix well. Shape into ½-inch balls. Place on lightly oiled cookie sheet. Bake at 350º F. about 30 minutes. Cover balls with brown paper while baking to prevent over browning. When cool, roll in desired covering. Makes about 3 dozen balls.

To prepare powdered fruit rind (orange, lemon, grapefruit):
Select only rinds which are neither artificially colored, waxed, gassed, fumigated, or sprayed with insecticides or mold retarders. Wash and dry fruit. Cut thin shavings of rind. Place on cookie sheet in warm place to dry. When thoroughly dry, pulverize in blender. Put through sieve, and return pieces remaining in sieve to blender to pulverize further. Store in tightly covered jar. Keeps indefinitely.

Suggested covering for confection balls:

  • ground nuts
  • sesame seeds
  • sunflower seeds or meal
  • roasted soybeans, whole or ground
  • powdered fruit rind
  • wheat germ
  • coconut shreds (see below)
  • soy grits
  • carob powder

To prepare coconut shreds:
Open a fresh coconut. Reserve juice for dessert recipes requiring liquid. Cut coconut meats into 1-inch cubes. Shred, a few at a time, in a blender or food grinder. Do no sweeten. Store in a container with a tightly-fitting cover, such as a glass jar. Refrigerate. They will keep for several days.


NUT SQUARES
Ingredients:
1 egg, separated
½ cup honey
3 tablespoons whole wheat flour, sifted
½ teaspoon salt
½ cup nuts, chopped
¼ cup sesame seeds

Beat egg yolk until thick. Blend in honey. Combine with four, salt, nuts and seeds. Fold in stiffly beaten egg white. Turn into oiled square pan. Bake at 350º F. for 20 to 25 minutes, until light brown. Cool. Cut into squares. Makes 9 squares.


NUT STICKES
Ingredients:
½ cup oil
1 cup whole wheat flour (for crust)
¼ cup wheat germ (for crust)
½ cup honey
2 eggs, beaten
4 tablespoons whole wheat flour (for batter)
4 tablespoons wheat germ (for batter)
¼ teaspoon salt
1 cup nuts, coarsely ground
¼ cup sunflower seeds, hulled

Mix oil, 1 cup flour and ¼ cup wheat germ. Pat this crumb mixture into bottom of oiled 8 x 12 inch pan. Blend rest of ingredients together for batter. Pour over crust. Bake at 325º F. for about 25 minutes. Cool and cut into long sticks. Makes 24 sticks.

PEANUT-FRUIT SQUARES
Ingredients:
½ cup unsalted, lightly toasted peanuts
¼ cup pitted dates
¼ cup dried figs, stemmed
¼ cup fine, dried unsweetened coconut
1 tablespoon molasses
1 tablespoon honey
¼ cup toasted sesame seeds

Grind peanuts, dates and figs. Mix thoroughly all ingredients except sesame seeds. Press into a square about ½ inch deep. Refrigerate until firm. Cut into squares. Roll in sesame seeds. Makes 24 squares.

Note: Sesame seeds may be put in squares instead of coconut and the squares then rolled in the coconut.