Made in mind for Cassie Werner

1 C raw walnuts
1 C raw pecans
½ C raw cashews
3 TBS brown sugar
1 tsp cinnamon
4 TBS coconut oil, melted

Preheat oven to 350.  In food processor, process nuts, brown sugar and cinnamon until finely ground.  Add melted coconut oil and process until mixture clumps together like wet sand.  Press mixture into the bottom and sides of pie dish. Bake in oven for 10 minutes to set.  Remove from oven and cool slightly.

½ C brown sugar
1 TBS  Pumpkin Pie Spice
2 eggs
1 can organic pumpkin  (14oz)
2/3 can coconut milk  (about 10 oz)

Meanwhile, in stand up mixer beat brown sugar, eggs and spices together until fluffy and well incorporated, about 2 minutes.  Add pumpkin and beat until combined.  Slowly add coconut milk while beating.  Pour mixture into partially baked crust.  Return to oven and bake approx. 40 minutes or until filling is set, not liquid when jiggled.   Let cool at room temperature before serving.



zucchini bread

Made in mind for: Cristin Napier

1 C canola oil
2 C granulated sugar
3 eggs, beaten
2 tsp gluten free vanilla extract
1 C white rice flour
1 C brown rice flour
½ C tapioca flour
½ C gluten free oat flour
1 tsp baking soda
¼ tsp gluten free baking powder
2 tsp xanthan gum
1 TBS cinnamon
½ tsp nutmeg
2 C raw zucchini, grated
1TBS sugar in the raw, reserved

In stand up mixer, cream oil and sugar over medium high speed. Add beaten eggs and vanilla and mix until light and fluffy (about 1 minute).

In separate bowl, whisk together all dry ingredients to remove any lumps. Add ½ of mixture to the wet ingredients, mix on medium until incorporated. Add remaining dry ingredients and mix on medium until incorporated. With spatula, fold in the grated zucchini by hand.

Divide batter into a parchment lined and greased bread pan/s (recipe will yield one hearty 9”x5” pan or two 8”x3” pans). Sprinkle the top of each pan with one tablespoon sugar in the raw. Bake at 350 for approx. one hour until an inserted toothpick comes out clean. Cool and then unmold.