In a large bowl, combine flour, flax meal, baking powder, sugar, and salt. Set aside.
In medium bowl, whisk the egg with oil and milk. Add to dry mixture along with cranberries and stir until just combined.
Toss all the salad ingredients together in a bowl.
Mix the balsamic vinegar and olive oil together and add the dressing to taste. You can keep the leftover dressing in the refrigerator for up to a week.
Heat oven to 375 degrees.
Prepare filling by combining sugar, flour, and lemon peel in medium bowl. Mix well.
Add lemon juice, apples, and cranberries. Stir to mix. Spoon into 6-cup baking dish.
Preheat oven to 425°F.
Make the pie crust: Mix oats, flour, almonds, sugar, and salt together in small mixing bowl. In a separate bowl/measuring cup, blend the oil and water together with a fork or small wire whisk, until emulsified (fully blended).
Toss all the salad ingredients together in a bowl. Mix the balsamic dressing and the olive oil together and add the dressing to taste. You can keep the leftover dressing in the refrigerator for up to a week.
Preheat oven to 375 degrees. Arrange eggplant, onions, and zucchini on a baking sheet, sprayed with cooking spray. Lightly spray top of vegetables with cooking spray as well. Cover with aluminum foil. Bake for 10 minutes covered and 10 minutes uncovered.
White Bean Hummus
Drain and rinse the beans; add into the bowl of a food processor, along with remaining ingredients.
Puree until the mixture is smooth, about 1 minute.
Wraps