• 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.

• 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.

• ¼ cup butter
• ¼ cup white sugar
• ¼ cup molasses
• ½ + ¼ tsp baking soda
• 1 tsp each of cinnamon, ginger, cloves and salt
• ¾ cup boiling water
• 1 ¼ cup brown rice flour
• 1 tsp GF baking powder
• 1 beaten egg

1. Cream the sugar and butter.
2. Sift cinnamon, ginger, cloves, salt, baking powder and flour.
3. Beat ½ tsp baking soda into molasses until fluffy, and add to the sugar-butter mixture.
4. Add ¼ tsp baking soda to the boiling water. Add this alternately with the dray ingredients to the molasses mixture.
5. Fold in beaten egg.
6. Pour into greased loaf pan (the batter will be thin) and bake for 30 minutes at 400 F.

• 2 ¼ cup GF “graham” wafer crumbs
• ⅓ cup melted margarine
• ¼ cup corn syrup
• 2 - 8 oz. packages of cream cheese, softened
• ¾ cup packed brown sugar
• ⅓ cup corn starch
• 2 eggs
• 1 cup milk
• 2 tsp vanilla
• ¾ cup toffee bits, divided (or use crushed Skor bars)

1. Preheat oven to 325 F. Line a 9x13” pan with foil, leaving a 2” overhang at each end.
2. In a bowl, combine crumbs, margarine and corn syrup until blended. Press into prepared pan. Bake for about 10 minutes or until puffed. Set aside.
3. In a large bowl, beat cream cheese and sugar until smooth, then beat in corn starch until blended. Beat in eggs one at a time.
4. Beat in milk and then vanilla until blended. Using a spatula, blend in ½ cup of the toffee bits.
5. Pour evenly over baked crust. Bake for about 30 minutes or until centre is slightly jiggly. Remove from oven and sprinkle with the remaining toffee bits. Let cool completely in pan on a rack.
6. If you wish, you can add some caramel drizzle for additional flavour. Refrigerate covered for two hours, or up to two days. Remove from pan using handles, or just cut into squares. Enjoy.

1 tbsp butter, margarine or oil
2 eggs
1 cup white sugar
1 1/2 cups chopped dates
1/2 tsp each of vanilla and salt
1 cup chopped walnuts
1 1/2 cups GF Crispy Rice cereal
1/2 cup coconut

1. Place butter in sauce pan to melt.
2. Add next 3 ingredients and cook over low heat, stirring often, until quite thick. Remove from heat.
3. Add vanilla and salt. When it has cooled, add cereal and nuts.
4. Spread coconut on wax paper and drop mixture by teaspoonfuls. Roll into small balls. Refrigerate.

These freeze well and are delicious!