• 2 cups diced mixed candied fruit
• 1 cup dark raisins
• 1 cup golden raisins
• ½ cup dark rum
• ½ cup chopped blanched almonds
• ½ cup pecans
• 1 ¼ cups GF flour
• ½ cup butter, softened
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• ½ tsp almond extract
• ¼ cup grated, peeled apple or applesauce
• ½ tsp baking powder

• ¼ tsp each: salt, cinnamon, allspice

• Rum or brandy

1. Combined candied fruit with raisins.

2. Add dark rum, stirring enough to coat fruit. Cover loosely and let stand overnight.

3. Next day, add nut and toss with ¼ cup flour. Set aside.

• ½ cup corn syrup
• ¾ cup peanut butter
• 1/3 cup soft butter or margarine
• ½ tsp salt
• 1 tsp vanilla
• 4 cups icing sugar
• ¾ cup chopped nuts, if desired

1. Mix the first five ingredients in a bowl.
2. Gradually add the icing sugar while beating to a thick consistency.
3. Drop onto a cutting board, and knead.
4. Gradually work in the nuts.
5. Put into a buttered 8” square cake pan.
6. Refrigerate, and cut into squares to serve.

• ¼ cup almond butter or natural peanut butter
• ¼ cup honey
• 2 tbsp brown sugar
• 2 tbsp vegetable oil
• ¼ tsp salt
• ¼ tsp cinnamon
• 2/3 cup GF large-flake oats
• ½ cup chopped pecans
• ½ cup chopped dates
• 1/3 cup ground or finely chopped hazelnuts
• 1 egg white

1. In saucepan, bring almond butter, honey, brown sugar, oil, salt and cinnamon to a boil over medium heat, stirring until the sugar is dissolved, about 1 minute. Allow to cool slightly.
2. Meanwhile, in a bowl, combine oats, pecans, dates and hazelnuts. Set aside.
3. Whisk egg white into honey mixture in pot; fold in oat mixture until evenly coated.
4. Press firmly into an 8 inch square cake pan lined with parchment paper.
5. Bake at 325F until golden brown, about 20 minutes.
6. Let cool in pan for about 30 minutes, then refrigerate for about 1 hour. Cut into bars and serve.

• 20 oz. milk chocolate or semi-sweet chips
• 2 cups unsalted peanuts
• 2 cups coarsely crushed ripple potato chips

1. Melt chocolate, then add peanuts and potato chips
2. Put on wax-paper lined cookie sheets.
3. Put into refrigerator to cool, then break into pieces and serve.

• 7 tart apples, peeled, cored and sliced
• ½ tsp vanilla
• ½ tsp ground cinnamon
• ½ cup GF rolled oats
• ½ cup butter
• ½ cup rice flour
• ½ cup chopped pecans
• 4 tsp fresh lemon juice
• 1 cup brown sugar

1. Preheat oven to 375 F
2. In a mixing bowl, combine apples, lemon juice and vanilla. Toss to combine.
3. Layer sliced apples in a 9x13” baking pan.
4. Combine rice flour, pecans, sugar, cinnamon and rolled oats into a bowl.
5. Cut in the butter.
6. Sprinkle sugar mixture over apples.
7. Bake 45 minutes or until topping looks crunchy and apples are tender.

For unbaked crust:

• 650 g pecans, roasted and chopped
• 350 g dried apricots and figs, cooked and pureed
• 20 g sugar

1. Mix together and press on the bottom of the cake ring.

For Chocolate Ganache Flan (unbaked)

• 110 ml maple syrup
• 350 g silken (soft) tofu
• 1 tbsp vanilla extract
• pinch of salt
• 400 g dark chocolate (non-dairy), melted

2. Puree first four ingredients in a blender and stir in melted chocolate.
3. Pour over crust and allow to cool.
4. Serve decorated with fruit.

• ½ cup white rice flour
• 1/3 cup corn starch
• 1/3 cup icing sugar
• 1 tsp xanthan gum
• 12 egg whites
• 1 tsp lemon juice
• 1 ½ tsp cream of tartar
• ¼ tsp salt
• ¾ cup white sugar
• 1 tsp almond extract

1. Sift the rice flour, corn starch, icing sugar and xanthan gum.
2. Beat egg whites until foamy. Add cream of tartar, lemon juice and salt. Continue beating until egg whites are stiff. 
3. Gradually add sugar and beat until glossy, but not dry.
4. Fold in dry ingredients, ¼ at a time. Fold in almond extract.
5. Spoon into an ungreased angel food pan.
6. Bake at 350F for 35 minutes, and invert pan to cool.

• 1.5 cups amaranth flour
• ½ cup arrowroot starch or corn starch
• 1 cup GF powdered sugar
• 1 tsp guar gum
• 1 tsp cream of tartar
• Pinch of salt
• 1 cup cold butter
• 1 egg
• Milk
• 1 tsp vanilla or almond extract

1. Preheat oven to 350F and line baking sheets with parchment paper.
2. Place dry ingredients in food processor and pulse three times to thoroughly blend.
3. Add pieces of butter and pulse about 10 times.
4. Add egg, 1 tbsp milk, and the vanilla or almond extract. Pulse about 5 times. The mixture should form a sticky, stiff dough. If the dough is still stiff, slowly drizzle in more milk. You don’t want the dough too sticky or it will be harder to roll out.
5. Wrap the dough in waxed paper and refrigerate for about one hour before rolling and cutting out cookies.
6. Lightly flour a large sheet of waxed paper with sweet rice flour and roll the dough to the thickness of pie crust, about 1/8” thickness or slightly thinner. Roll the dough evenly so cookies will bake evenly.
7. Dip cookie cutter in flour for easier cutting. If the dough softens too much while cutting the cookies, place the dough on the waxed paper on a baking sheet, freeze it for several minutes, and continue.
8. Bake in preheated oven for about 12 minutes or just until the edges of the cookies turn golden brown.
9. Cool. Serve, or store in an airtight container and freeze for future use.
Makes about 2 dozen 4-inch cookies.

• 1/3 cup water
• 2 cups milk (homo is best as it’s creamiest)
• 1/3 cup + 2 tbsp sugar
• 3 eggs
• 1 tsp vanilla

Caramel sauce

1. Put 2 tbsp and 1/3 cup of water in a bowl, then microwave until it changes to brown (about 10 minutes). Put it in the refrigerator for 10 minutes.

Pudding

2. Break 3 eggs in a small bowl, and beat. 
3. Warm 2 cups of milk for 90 seconds. 
4. Add the milk to the eggs, add 1/3 cup of sugar and the vanilla, and mix well.
5. Strain the pudding mix into the caramel sauce bowl – otherwise it may be lumpy.
6. Put aluminum foil or saran wrap over the container and make a hole of about one inch in the middle.
7. Microwave for 15 minutes with power at 300w. Make sure the centre is cooked.
8. Let rest in the microwave for about 5 minutes before cooling in the fridge for about 30 minutes. 
Enjoy!

Dough:

• 2 tbsp butter
• ¼ cup white sugar
• 2/3 cup skim milk, warmed
• 1 tbsp yeast
• 1 large egg
• ¼ cup canola oil
• ¼ cup potato starch
• ¾ cup corn starch
• ½ cup millet flour
• ¼ tsp baking soda
• 2 ½ tsp xanthan gum
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla

Filling:

• 1 cup packed brown sugar
• 2 ½ tsp cinnamon
• 1/3 cup softened butter

Icing:

• 8 tbsp softened butter
• 1 ½ cups icing sugar
• ¼ cup soft cream cheese
• ½ tsp vanilla
• 1/8 tsp salt

1. Dissolve yeast into large mixing bowl with warmed milk. Let bubble for a few minutes.
2. Add sugar, butter, oil and vanilla to milk/yeast mixture. Stir to combine. Add egg and combine thoroughly.
3. Sift together salt, potato starch, corn starch, millet flour, baking soda, baking powder and xanthan gum.
4. Slowly add flour mixture to mixing bowl. Stir until well combined.
5. Remove dough from mixing bowl and place in greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky – this is normal. Preheat oven to 400F.
6. Roll dough to ¼ inch thick in a 13x13 dish between two pieces of well floured parchment paper.
7. Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
8. Combine brown sugar/cinnamon and sprinkle over buttered dough surface. Leave a 2 inch strip of dough uncovered at one end.
9. Using bottom sheet of parchment paper as an aid, roll dough into a log. Start at the end opposite of that which you left uncovered.
10. Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Pat any remaining cinnamon/sugar mixture in the bottom of pan.
11. Bake in oven for 18-22 minutes until tops are golden brown. Check for doneness by running a knife between the rolls in the centre of the dish. Dough show not easily stick to the knife. While the rolls are baking, whip together frosting ingredients until soft and creamy.
12. Spread over cooled rolls, and enjoy.