Apple Pie

1 Whole-wheat Pie Crust

Filling:

1/2-2/3 cup of Agave Nectar

2 tablespoon whole-wheat flour

½ teaspoon ground cinnamon

¼ teaspoon nutmeg

½ teaspoon grated lemon peel

1 to 2 teaspoons lemon juice

6 to 7 cups thinly sliced, peeled, and cored apples (2 pounds)

Topping:

1/3-1/2 cup of coarsely ground rolled oats

1 teaspoon stevia

1 teaspoon cinnamon

Mix Agave nectar, flour, cinnamon, nutmeg, and lemon together. Place half of the sliced apples in pie crust. Pour half of the agave mixture over the apples. Layer more apples and top off with the rest of the agave mixture. Mix together the topping and cover the apples and agave nectar mixture. Bake at 425 degrees for 40 to 50 minutes. Enjoy!

Chocolate Almond Fudge

Serves 4-6

½ cup dates

¼ cup soy or nut milk

1 cup raw almond butter

½ cup raw carob or chocolate

½ cup unsweetened shredded coconut

1 teaspoon vanilla extract

Chop dates and cover overnight with soy or nut milk to soften. The next day, mash dates and milk, then add almond butter and vanilla. Mix carob/chocolate with the coconut. Add the dry ingredients to wet ingredients slowly. When thoroughly mix, press into glass dish. Chill in refrigerator or freezer before cutting to serve.

Recipe made from Disease-Proof Your Child by Dr. Fuhrman