So . . . let me tell you abou these recipes and why they ended up on Neen's Bean's blog, posted by me . . . . I am not a traitor :)

Neen's Bean's was doing a health class the past seven weeks. A ton of people came who were interested in changing their diet and improving their workouts. I went for moral support for her and to have a good time. The classes were awesome. Along the way, I signed up for dr. Fuhrman's website. He has a fantastic recipe data base, including making desserts without white sugar. It's great! So for the last class, I made these two desserts and they were huge successes. There was not one piece of either one left. I personally prefer the Gingerbread Cake, however, the men seemed to prefer the Banana Cream Pie. Both were exceptional. Everyone wanted the recipe so I posted it on Neen's blog for the other people in the class. Neen's gave me privileges to post on her site because she is overwhelmed with recipes (from those in her class) she needs to type in, so I'm helping her. She's trying to collect a huge data base of recipes so we can have a variety of super healthy food to eat. I didn't even feel guilty when I ate these desserts. Turkey Legs loves the cake plain without anything on it. He has requested it as a snack on a winter hike he is going on. I don't mind because it's healthy enough to eat for breakfast or lunch or dinner . . . . .
Enjoy!
PS I did buy a Vita-Mix and it's the best appliance in the world!

Healthy Gingerbread Cake
Serves: 8
Preparation Time: 40 minutes

Ingredients:
2 cups whole wheat pastry flour
1 teaspoon baking powder
2 teaspoons baking soda
1/4 cup date sugar (substitution: puree twice as many dates)
1 cup pureed pineapple
1 banana, mashed
1 cup applesauce
2 teaspoons ground cinnamon
3 teaspoons ground ginger (I only used 1 teaspoon)
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup chopped walnuts
1/2 cup currants1 cup peeled and shredded carrots
1 cup peeled and shredded beets

BUTTERNUT LEMON SAUCE
1 medium butternut squash, peeled and cut in chunks
1/2 cup date sugar (substitution: puree twice as many dates)
1 cup carrot juice
1/4 cup lemon juice
2 teaspoons lemon zest
1/4 teaspoon lemon extract

MACADAMIA CREAM
1 1/3 cups macadamia nuts, unsalted
1 cup soy milk
2/3 cup pitted dates, preferably Medjool (soft and plump)

Instructions:
Preheat oven to 350 degrees. Mix flour, baking powder, and baking soda in a bowl. In a larger bowl, beat date sugar, pineapple, mashed banana, and applesauce together. Stir in spices. Add the flour mixture along with the chopped walnuts and currants. Now, add the shredded carrots and beets. Mix well. Spread in a nonstick 9 X 9 inch baking pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Serve with Warm Butternut Lemon Sauce and Macadamia Cream.

BUTTERNUT LEMON SAUCE - Cover and simmer squash and date sugar in carrot juice about 15 minutes or until tender. Puree squash with carrot juice, then add lemon, lemon zest, and lemon extract. Keep warm and drench warm cake with it.

MACADAMIA CREAM - In Vita-Mix, Blendtech, or other powerful blender blend all ingredients together until smooth and creamy. Place dollop over sauce drenched cake.source: http://www.drfuhrman.com/

Banana Cream Pie

This is so yummy! For the raw tahini I blended in sesame seeds. I don't have the medjool dates, so I added twice as many pitted dates. This may be a little too sweet, but everyone liked it. Enjoy!
Serves: 8
Preparation Time: 30 minutes
Ingredients:

CRUST
1 cup oats
1/2 cup unsweetened soy milk
3 tablespoons raw tahini1 very ripe banana

FILLING
2 very ripe large bananas
1/2 cup unsweetened vanilla soy milk
12-15 medjool dates
1/2 avocado, peeled and pitted
4 large romaine lettuce leaves (or other lettuce)
1 tablespoon ground flax seed (optional)
1 teaspoon raw sunflower seeds (optional)
1 teaspoon unhulled sesame seeds (optional)
1 teaspoon chopped walnuts
1/2 teaspoon vanilla extract

CREAM TOPPING
1/2 cups raw cashews
3/4 cup unsweetened vanilla soy milk
8 medjool dates
unhulled sesame seeds (optional)

Instructions:
Preheat oven to 350 degrees.

CRUST: Blend oats into a flour. Blend banana. In a bowl, thoroughly combine blended oats, banana, tahini, and soy milk. Spread dough in a glass pie dish until bottom and sides are covered. Bake for 10 minutes, then remove and cool.

FILLING: Blend all ingredients in a high-powered blender. Spoon mixture into pie crust and bake for 40 minutes. Let cool.

CREAM TOPPING: Blend cashews, soy milk, and dates together in a high-powered blender. Spoon over entire surface. If desired, sprinkle with sesame seeds. Refrigerate.source: http://www.drfuhrman.com/

**I made this again and it tastes even better if you put bananas on the bottom of the pan then add the filling. I also used almond extract instead of vanilla for the cashew topping and it was fantastic!