Sliced pineapple

Chopped mangoes (optional)

1/3 cup of syrup 

1/3 tsp of cinnamon 

For the crust 

About 4 cups of oats 

1/2 cup of syrup 

1/3 cup of coconut oil 

1/3 tsp of cinnamon 

Instructions 

Preheat the oven to 350ºF. 

 Put the pineapple and mangoes in a greased pan don’t fill it to the top. mix the syrup and cinnamon into the pineapple and set aside.

For the crust mix the oats syrup coconut oil and cinnamon in a big bowl .

sprinkle the crust on top of the pineapple and put in the oven for 25 minutes 

carefully take the pan out of the oven and let it cool and serve with whipped cream.

For apple or blueberry crisp, use the pineapple crisp recipe just instead of pineapple use sliced apples or blueberries. 

Makes 17

Ingredients:

12 soft fresh dates, pitted

1/4 cup whole raw almonds

2 TBSP natural smooth almond butter

1/4 cup unsweetened cocoa powder

Directions:

Step 1: Place the dates, almonds, almond butter and cocoa in a food processor and process until smooth. You might need to scrape down the sides of the processor with a spatula between pulses, just to make sure everything combines.

Step 2: Line a tray with non-stick baking paper. Using a sifter or sieve, sift the extra cacao into a shallow bowl.

Step 3: Using clean hands that are wet with a little bit of water (to combat stickiness), roll 2 teaspoons of the date mixture into a ball. Add it to the cacao ad give the bowl a little shake to coat. Place the truffle on the prepared tray. Repeat with the remaining mixture and cacao.

Step 4: Place the tray in the fridge, taking out the truffles just as you’re ready to eat them. You can store the truffles in an airtight container in the fridge for up to one week.

Ingredients:

4 cups of applesauce

3 cups of strawberries frozen or fresh

2 cups of cherries frozen or fresh

11/2 cups of blueberries frozen

 1 tbsp Lemon juice (optional)

Instructions:

Blend everything together in a blender or a food processor. Lay out parchment paper on dehydrator trays. Pour fruit mixture on trays and spread evenly with spatula. Stick the trays in the dehydrator. Dehydrate for 6 to 9 hours until nice and chewy. When fruit leather is done, cut it up and store in a plastic bag.

Makes  7 to 8  trays of fruit leather.

Enjoy – Auden