Adapted from www.eatingwell.com

• 2 cups whole-wheat flour
• 1 cup cornmeal, preferably stone-ground
• 2 cups packed brown sugar
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 15- or 16-ounce can plain pumpkin puree, (1 1/2 cups)
• 1 cup nonfat plain yogurt
• 1/3 cup canola oil
• 2 large eggs
• 2 large egg whites
• 2 cups dried cranberries

Preparation

1. Preheat oven to 350°F. Coat two 9-by-5-inch loaf pans with a light coating of walnut oil; dust with flour and tap out the excess.
2. Combine whole-wheat flour, cornmeal, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a mixing bowl; mix well, breaking up any lumps of brown sugar with your fingertips. Whisk together pumpkin, yogurt, oil, eggs and egg whites in another bowl until well combined. Stir the pumpkin mixture and cranberries into the dry ingredients until completely blended, but do not overmix. Divide the batter between the loaf pans, smoothing the tops with a spatula. Bake until a skewer inserted in the center comes out clean, 55 to 65 minutes. Let the loaves rest in the pans for 5 minutes; turn them out onto a wire rack to cool completely.

From www.whatsforlunchhoney.net

• 5 cups watermelon, seeded and chopped
• 1 cup vanilla ice cream

Preparation

1. Process the watermelon in a food processor until smooth.
   
2. Transfer to a bowl. Add the ice-cream and whisk until smooth. Pour into popsicle molds and freeze for 4 hours, or until firm.

(Note: If you do not have popsicle molds line a few plastic glasses with parchment paper and pour the mixture into the glasses. Allow to freeze for 2 hours then insert popsicle sticks into the center. Once frozen entirely it should be fairly easy to pull the ice cream lollies out.)

• 1/2 cup raw walnuts
• 1/4 cup raw almonds
  
• 1 tbsp. ground flax seeds (optional)
  
• 1/3 cup dried organic cherries
• 1/3 cup dried organic strawberries
• 5 large organic Medjool dates, pitted (about 1/3 cup)
• flaked coconut

Preparation

1. Chop the nuts until coarsely chopped. (Optional: Add the flax seeds to the mixture.) Finely chop the cherries, strawberries and dates, and press together until combined. 
2. In a separate, small bowl mix the chopped nuts and coconut together.
   
3. Form the sticky ingredients into balls about the width of a quarter. Roll them in the nut and coconut mixture. Makes about 16.
4. Chill for 2 hours and store in the refrigerator for a few days (if they last that long).
   

For faster preparation: if you have a food processor, you can chop the nuts/flax seeds in it, remove, and then chop the moist ingredients in it.

Adapted from www.healthcastle.com
Visit this site for the low-down on what makes these healthier and less expensive than the boxed bars :)

• 1 cup raw oatmeal
• 2 cups granola or trail mix
• 1/2 cup walnut, chopped
• 3/4 cup honey
• 1 cup dark chocolate chips
• 2 cups organic/natural unsalted peanut butter (the grind it yourself kind is best!!)

Preparation

1. Line a 9x11 baking sheet with natural wax paper.
2. Place all dry ingredients in a large bowl and mix to combine.
3. Mix honey and peanut butter in a separate bowl.
   
4. Add the wet ingredients to the dry ingredients and stir to form into a firm paste. You may need to add more peanut butter or honey if the mixture is too dry.
5. Press the mixture onto the baking sheet using another small square of natural wax paper.
6. Cover the pressed mixture with natural wax paper and place in the refrigerator for 2 hours.
7. Cut into 36 bars and serve.
8. Store extras in an airtight container or wrap individually in plastic and store in the refrigerator.