1. Preheat the oven to 350°F.
2. In a mixing bowl, add almond milk, eggs, brown sugar, sugar and vanilla and stir with a whisk to mix.
3. Tear slices of Ezekiel 4:9 Cinnamon Raisin Sprouted Whole Grain Bread into small pieces.
4. Add bread pieces to the liquid mixture and stir to coat.
5. Spread the bread mixture into a 9 by 5 ceramic baking pan.
6. Bake at 350 degrees for 45 minutes.
7. Serve warm and enjoy.

1. Place grated sweet potato and onion into a clean, dry dish towel and squeeze out as much liquid as possible.
2. Add drained sweet potato and onion to a medium bowl. Stir in flour, cinnamon, smoked paprika, and salt until sweet potato and onion pieces are coated.
3. Heat sunflower oil in a frying pan over a medium heat while you shape latkes into small, flat patties. Test that oil is ready by adding a couple of shreds of sweet potato—they should gently sizzle.
4. Carefully add latkes and cook for 3–4 minutes on each side until golden brown.
5. While latkes are cooking, mix vegan cream cheese and dill together in a small bowl. Carefully remove latkes from pan and drain on a clean towel. Serve hot with cream cheese-dill mixture.

1. Combine all the ingredients except the fruit in a medium bowl, mixing them vigorously with a whisk until completely smooth. For best results, refrigerate for 30 minutes before serving.
2. Serve with the cut fresh fruit for dipping.

1. Bring all ingredients, except orange slices, to a boil in a medium pan.
2. Reduce heat to low and simmer for 30 minutes.
3. Using a fine-mesh strainer, strain cider into mugs. Discard spices.
4. Garnish mugs with orange slices, if using, and serve.

1. Blend all of the ingredients
2. Serve

1. In a dry skillet over medium-high heat, toast the oats, stirring frequently, until fragrant and slightly colored, 2 to 3 minutes. Turn the oats into a bowl.
2. In a deep medium saucepan, combine pear nectar with [q:3/4] cup water.
3. Over medium heat, cook slowly until bubbles appear around the edges. Do not let liquid boil.
4. Immediately stir in oats.
5. Add pear, cinnamon, and salt. Cook, stirring occasionally, until the oats are tender, about 15 minutes.
6. Mix in the raisins.
7. Divide oatmeal among four bowls. Top with a dollop of yogurt. Serve immediately.

1. Bring cider, cinnamon stick, and cloves to a boil
2. Reduce heat, add honey
3. Simmer for 5 minutes - make sure honey is melted
4. Serve warm

1. Preheat oven to 350°
2. Spread almonds out evenly on cookie sheet
3. Put almonds in oven for 10 minutes

Meanwhile:

1. In saucepan mix water, almond oil, honey, and cinnamon. Heat, but do not bring to a boil.
2. Add cooked almonds directly to the saucepan.
3. Mix for about 5 minutes - or until almonds have absorbed all of the liquid.
4. Place wax paper on cookie sheet and spread almonds out evenly.
5. Sprinkle cinnamon over almonds and let cool.