Macrobiotics Cooking with Linda Wemhoff:

"Healthy desserts not only taste delicious,
they can actually help strengthen the body."

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Macrobiotic cooking instructors
For a fun, easy way to learn the preparation of Macrobiotics meals, order Linda Wemhoff's, "Cooking for Health and Vitality" DVD.
(Running Time: 82 Minutes)

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Macrobiotic recipes

Healthy Desserts

Dessert:  Christmas Marzipan
1 cup whole almonds
3 TB rice syrup
1-2 drops almond extract

1. Boil the almonds in water to cover for 2-3 minutes.
2. Drain, then rinse briefly in cold water to cool and pop off the skins by squeezing.
3. Mix the blanched almonds with the rice syrup and almond extract, a little at a time in a blender or food processor until the paste is smooth enough to form into small shapes.
4. Add a tiny amount of beet juice for a red color.


Dessert:  Baked Apples
6-7 big apples
1 cup raisins or currants or both- soaked in 1 1 1/2 cups apple juice
6 TBS tahini
1 tsp. cinnamon
1 pinch of sea salt

1. Wash and cut the apples and fill a baking dish.
2. Put the raisins, currants, apple juice, tahini, cinnamon, and salt in the blender and blend.
3. Pour the mixture over the apples, cover and bake at 350 for 30-40 minutes.
(Note - you can also just core the individual apples and add small bits of the mixture in each apple. You'll have to use less apple juice so the mixture is thicker.)


Dessert:  Poppy seed Cookies
1/2 C rice milk
1 C poppy seeds
3/4 C w w pastry flour
1/2 C white flour
pinch sea salt
1 tsp. baking powder
1/2 C raisins
1/4 C corn oil
1/2 C maple or rice syrup
1/2 tsp. vanilla

1. Heat the milk and poppy's and set aside.
2. Mix the dry ingredients and wet ingredients separately.
3. Add the dry to the wet and add the chopped raisins.
4. Make little mounds on an oiled cookie sheet and flatten.
5. Bake 10 minutes at 350.


Dessert: Vegan Brownies
12 oz. silken tofu, pureed
1/2 cup flour
1 cup water
2 1/4 cups sucanat
1 1/2 tsp salt
1 tsp vanilla
1 1/8 cup cocoa
3/4 cup oil
2 1/4 cup flour
1 1/2 tsp. baking powder

1. Cook tofu, 1/2 cup flour and water together over low heat for about 3 minutes until thickened. Allow to cool.
2. Add sucanat, salt and vanilla to the mixture.
3. Add cocoa and oil to the mixture.
4. Stir in remaining 2 1/4 cup flour and baking powder until blended.
5. Bake in 9x13 pan for around 35 minutes at 350 degrees. Set pan on wire rack to cool, then cut into bars.


Dessert: Chocolate Chip Cookies
1 1/2 cups white flour or whole wheat pastry flour
1 heaping TB arrowroot or cornstarch
1 tsp. baking powder
1/4 tsp. salt
1/2 cup flaked coconut
approx 1/4-1/3 cup semisweet choc chips
1/2 cup oil
2/3 cup maple syrup
1 tsp vanilla
1/2 tsp orange extract

1. Mix dry ingredients together.
2. Stir wet ingredients together well and add to the dry. (Optional: 1/3 cup chopped pecans or walnuts)
3. Form balls of dough ~2" in diameter, place on parchment lined sheets and flatten.
4. Bake at 350 degrees for 12-16 minutes until lightly browned.
This recipe can be doubled.


Dessert: Carob Cake
1 3/4 cups whole wheat pastry or white flour
3 TB roasted carob flour, sifted
1/2 tsp sea salt
2 Tbs non aluminum baking powder
1/3 cup oil
2/3 cup maple syrup
1 tsp vanilla
3/4 cup soymilk

1. Preheat oven to 375 degrees. Oil bottom of 8" square or round cake pan.
2. Combine dry ingredients in a bowl.
3. Combine wet ingredients in a bowl.
4. Add wet to dry and mix well.
5. Pour into cake pan. Bake 30-40 minutes (until toothpick comes out clean).
6. Top still hot cake with enough semisweet choc chips to cover. After about 10 minutes, they will be melted, and you can spread them over the whole surface for a simple frosting.


Dessert: No-bake Chocolate Cream Cake
Crust:
Crushed chocolate graham cracker crumbs plus enough oil or melted margarine so it holds together --- press into bottom and a little up the sides of a 9"springform pan.

Filling:
10 oz package (1 1/2 cups) Vegan semisweet chocolate chips
2 (10 1/2 oz) packages firm "Lite" silken tofu at room temperature
3 Tb maple syrup or honey

1. In small saucepan, melt chocolate chips over low heat, stirring constantly. Stir until smooth.
2. Transfer to food processor or blender, add tofu and maple syrup and process until smooth.
3. Pour filling over crust and top with ground toasted pecans if desired.
4. Refrigerate until cake is set, about 2 hours. Serve cold.


Dessert: Vegan Carrot Cake
2 cups unbleached white flour
1 tsp. baking powder powder
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 cup raisins soaked in 1/3 cup warm water til plump
1/2 cup oil
1/2 cup soymilk
1 cup maple syrup
1 1/2 tsp orange extract
1/2 tsp lemon extract
2 cups shredded carrots
Nuts optional

1. Heat oven to 350 degrees. Grease 10" spring from pan.
2. Sift dry ingredients into bowl and stir to combine.
3. Mix in carrots, separating the shreds and making sure that they are all coated with flour.
4. Mix wet ingredients separately.
5. Combine wet with dry ingredients just until flour is absorbed.
6. Spread batter in pan. Bake about 40 minutes in center of oven, until brown and beginning to shrink from sides of pan.

Glaze:
Mix 6 TB maple syrup, 4 TB frozen OJ concentrate and 1/2 tsp. orange extract. Spread generously onto warm cake.


Dessert: Five Seasons Tofu Cheesecake

For the crust:
3 1/2 cups of your favorite granola
2 TB maple syrup
2 TB apple cider
2 TB oil

1. Grind granola to crumbs in food processor.
2. Work in maple syrup, apple cider and oil.
3. Press this crumb mixtrue into bottom and part way up the sides of the springform pan.
4. Preheat the oven to 350 degrees.

For the Filling:
3 pounds soft or medium tofu (can be all or part silken tofu)
1/2 cup soy milk
1 1/4 maple syrup
1/4 tahini
grated zest of one lemon (very important!)
1 TB vanilla
1 TB almond extract
1 rounded TB white miso
1 rounded TB umeboshi paste
1 level TB arrowroot powder or cornstarch
Optional: Melt 1/2 cup semi sweet chocolate chips

1. Combine filling ingredients in a blender and puree to a smooth paste (you may need to work in several batches).
2. Pour the filling into the springform pan. (Swirl in melted chocolate chips if you choose).
3. Bake the cheesecake for 40-55 minutes, or until the filling rises and the top is lightly browned (It's important that the filling rise!!).
4. Let the cheesecake cool to room temp, then refrigerate.
5. Cut into slices for serving. Serves 10-12. Spoon some good quality jam on top for serving (Raspberry, blueberry or ginger marmalade are particularly nice).

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