1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
2. Into a small bowl, combine the 1 tablespoon cinnamon and 1 tablespoon sugar. Set aside.
3. Into a large mixing bowl, sift together flour, baking soda, ginger, cloves and salt. Set aside.
4. In another large bowl, cream together butter and the [q:1/2] cup sugar. Beat in egg, vanilla and molasses.
5. Sift half the dry mixture into wet ingredients and beat until combined. Add remaining dry ingredients and blend well.
6. Roll dough into small balls, then roll into cinnamon sugar. If dough seems too wet to roll, chill for 20 to 30 minutes.
7. Place about 2 inches apart on prepared baking sheets and bake for 12 to 15 minutes.
8. Cool completely on baking rack, and enjoy!

Corn Tortilla Chips

1. Preheat your oven to 400◦F.
2. Arrange the Sprouted Corn Tortillas in a single stack and cut in half, then cut them in thirds to make 6 pieces.
3. Slightly round out the point of each tortilla chip wedge with kitchen scissors to make candy corn shapes.
4. Place pieces without overlap on a baking sheet greased with coconut oil, then place parchment paper and then place another baking sheet to keep the chips flat.
5. Bake for 10 minutes until crisp. Set aside to cool.

Pumpkin Butter Spread

1. Add all pumpkin butter spread ingredients to a saucepan and stir to combine over medium-high heat.
2. Once it starts boiling, reduce heat to low and bring to a simmer.
3. Cook uncovered for 20 minutes, stirring occasionally. Stir, let cool and set aside

Yogurt Cheesecake Spread

1. Combine all the ingredients in a bowl, and mix to combine. Refrigerate until time for assembly.

Assembly

1. Line up chips on a baking sheet. for assembly. Keep the end of the corn tortilla chips yellow, to imitate the yellow end of candy corn.
2. Start by dolloping a scoop of pumpkin butter into the middle and spread out gently until it makes the orange section of candy corn.
3. Next, scoop a smaller spoonful of the yogurt cheesecake spread onto the point of the tortilla chip as the top white section of candy corn, and spread out gently into shape.
4. Place on a festive fall platter, and serve!

1. Start by prepping the pesto. Grab a food processor and combine 2 cups fresh basil, 3 Tbsp walnuts, 3 cloves of garlic, 2 Tbsp lemon juice, 4 Tbsp nutritional yeast, and [q:1/4] tsp sea salt until a paste forms.
2. Stream in 4 Tbsp of olive oil slowly. Once the olive oil has been blended, start adding 1 Tbsp of water at a time until the pesto becomes a spreadable consistency. Set aside until ready for assembly.
3. Preheat your oven to 400° Fahrenheit.
4. Add 2 pints of cherry tomatoes on a baking sheet and drizzle over 1 tbs of olive oil. Sprinkle with [q:1/4] tsp salt and [q:1/4] tsp pepper.
5. Roast tomatoes for 25 to 30 minutes. Set aside until time to assemble.
6. Take slices of the Ezekiel 4:9 Sprouted Grain Bread and brush with olive oil and toast in a pan until golden on both sides.
7. Top with a dollop of vegan pesto and spread around evenly.
8. Scoop the roasted cherry tomatoes on top. Finish with sea salt and ribbons of basil.

1. Place the syrups and peanut butter into a small saucepan and whisk thoroughly to mix. Bring to a boil while stirring constantly.
2. Reduce the heat to medium-low, stir or whisk frequently, and simmer for 10 to 12 minutes or until the syrup thickens and drips slowly from the spoon.
3. Place the crispy cereal, dried fruit, seeds, and nuts in a mixing bowl. Pour the hot syrup over the mixture and mix thoroughly to coat all ingredients.
4. Lightly moisten a glass baking dish with cold water. With moistened hands, place the mixture in the baking dish and press it down evenly and firmly.
5. Place the dish in the freezer for 20 to 30 minutes, allowing the syrup to harden. Remove and slice into bars or squares.
6. Store in a covered container on the counter or refrigerate.

1. Place the rice and lentils in a bowl with the raisins and mix.
2. Take a won-ton wrapper and place 1 heaping teaspoon of the rice filling in the center of the wrapper.
3. With cold water, moisten the edges of the wrapper. Take one corner of the wrapper and fold it over the filling to the opposite corner and press firmly to seal the filling inside the wrapper forming a pyramid-shaped pastry. Repeat until all wrappers are filled.
4. Heat oil in a deep fryer or heavy pot. When hot deep fry several samosa at a time until crisp and golden brown. Remove and drain on paper towels.
5. Serve with chutney, sweet and sour, spicy mustard, curry, plum or raisin sauce.

1. Cranberry Goat Cheese

   1. Start by making the cranberry sauce. Grab a medium sized saucepan and add [q:1/4] to [q:1/3] cup of coconut sugar (depending on how sweet you want it) and [q:1/2] cup of orange juice and stir until dissolved.
   2. Once sugar is dissolved, stir in the cranberries and cook until they start to pop and thicken the sauce, about 10 minutes. and cook over medium heat.
   3. Remove heat and add the cranberry sauce to a bowl to cool. Add 2 tsp of orange zest, stir and set aside.
   4. While the cranberry sauce is cooling down, soften 10 oz of goat cheese to room temperature and use a fork to break it up into a spreadable consistency in a medium mixing bowl.
   5. Once the cranberry sauce has cooled down and is now thickened, spoon about 2 Tbsp over the softened goat cheese in dollops and gently swirl in the cranberry sauce, being careful not to overmix.
   6. Refrigerate immediately until set.

2. Tortilla Cups

   1. Preheat oven to 375 degrees.
   2. Using a small bowl, place it upside down over the tortillas, and cut out 3 circles per tortilla with a knife.
   3. Grease up a mini muffin tin using 2 tsp coconut oil and a paper towel. Place each tortilla circle into the mini muffin tin to create a cup. Spoon an additional 2 tsp coconut oil on top to help crisping.
   4. Bake at 375 for 10 minutes or until crisp and lightly brown. Let cool.

3. Assemble and Serve

   1. Using a spoon or a cookie scooper, scoop out a dollop of the cranberry goat cheese mixture into the tortilla cups. Top with extra cranberry sauce if desired.
   2. Top with a sprig of rosemary on each tortilla cup, place on a holiday platter, and enjoy!

1. Spray an 8-inch square pan with cooking spray and line with parchment.
2. Grab a microwave-safe bowl and warm up almond butter, coconut oil, and maple syrup until it is melted and pourable, stirring every 10 to 15 seconds.
3. In a large mixing bowl, combine the cereal with the almond butter mixture. Mix well, then press this layer down into the pan.
4. Melt 1 cup dark chocolate using a double boiler method or the microwave. Pour on top of the almond butter cereal layer, reserving about [q:1/4] cup for a drizzle on top.
5. Sprinkle over marshmallows, pressing down gently to ensure they stick to the almond butter cereal layer.
6. Finish with the remaining [q:1/4] cup melted dark chocolate, drizzling on top.
7. Refrigerate until it is set, at least 30 minutes.
8. Slice into bars, and enjoy!

1. Place juices, sea salt and agar flakes in a pot. Bring to a boil. Stir occasionally to dissolve the flakes. When it comes to a boil, reduce the flame to low and simmer 3 to 4 minutes.
2. Place the sliced fruit and berries in a serving dish. Pour the hot juice over it. Set aside on the counter or a cool place until gelled, about 1 to [q:1 1/2] hours.
3. Slice into squares or spoon out and serve.

1. Mix ChildLife Essentials Liquid Calcium with Magnesium with yogurt
2. Line a flat pan with parchment paper and spread yogurt mixture evenly on top (about [q:3/8] inch in thickness)
3. Sprinkle your favorite cereal on top (we used fruity cereal!)
4. Place in the freezer for 2 to 3 hours until frozen.
5. Remove from parchment paper, break into pieces and serve immediately.

1. Preheat your oven to 350 degrees Fahrenheit.
2. Add the cereal to a large bowl. Mix in the coconut flakes, sliced almonds, vanilla extract, almond extract, honey, and coconut oil until combined.
3. Spread out onto a baking sheet lined with parchment paper. Bake for 25 minutes. Let cool completely and set aside.
4. Melt the white chocolate using a double boiler or the microwave.
5. Using a new baking sheet lined with parchment paper, pour over the melted white chocolate and spread out evenly.
6. Immediately sprinkle over granola and the strawberries before it begins to set.
7. Let set in the freezer for minimum of 10 minutes.
8. Break into pieces to serve, and enjoy!