simple strawberry sorbet

1 bag frozen strawberries
1 cup orange or pineapple or juice
1/2 cup sugar

Defrost the strawberries for 10 minutes. Blend all ingredients together. Freeze.

pumpkin oatmeal cookies

1 cup pumpkin puree
1/2-3/4 cup light brown sugar
1 T. molasses
1 egg whites
1 cup gluten free flour mix
1 tsp. baking soda
1 tsp. cinnamon
3 cups rolled oats
1 cup raisins-optional

Preheat oven to 350 degrees F. Mix thoroughly the pumpkin, sugar, and molasses. Beat in egg whites. Gradually stir in flour, baking soda, and cinnamon. then add the oats and raisins and mix well. Drop by spoonfuls onto a greased cookie sheet. Bake for 12-15 minutes. When cooled, drizzle on icing.
Icing:
1 cup confectioners sugar
1 T. maple syrup
2 T. water
Mix well.

pumpkin chocolate-chip bars

2 cups gluten free all-purpose baking mix

1 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. salt

3/4 cup natural applesauce

1/4 cup oil

1 cup sugar

1 egg

2 tsp. vanilla extract

1 cup pumpkin puree

1 cup chocolate chips

.

Ina mixing bowl, combine the first four ingredients. Then add applesauce, oil,sugar, egg, vanilla, and pumpkin puree. Mix well to combine. Fold in the chocolate chips. Pour batter into a greased 9 x 13 pan. Bake for 30 minutes, until edges start to brown.

chocolate chip biscotti

2 eggs
1/2 cup oil
3/4 cup sugar
1 cup almond flour
1 cup potato starch
1 cup oat flour
1/2-3/4 cup chocolate chips
oil spray
1 tsp. cinnamon
2 tsp. sugar

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Beat the eggs, oil, and sugar on high speed for 5 minutes. Add the almond flour, potato starch, and oat flour, combine using a rubber spatula or wooden spoon. Mix in the chocolate chips. In a small bowl combine the cinnamon and sugar. Pour the dough mixture into one or two rounds on the prepared cookie sheets and quickly spray tops with oil. Sprinkle with cinnamon/sugar and place in the oven. Bake for 30 minutes. Remove from the oven and let cool for 5 minutes. Slowly slice the biscotti into sticks and place it back in the oven for 20 minutes.

chocolate mousse pie

8 oz. dark chocolate
8 eggs, separated
1/2 cup sugar
1/2 tsp. vanilla
pinch of salt

Melt chocolate. Separate eggs. Beat egg whites until stiff. Slowly add the sugar. In another bowl beat the yolks with the vanilla and salt. Mix in the chocolate. Fold the whites into the yolks. Pour 1/3 of the mixture into a greased 9-inch round pan. Bake at 350 F. for 20 minutes. Place the remaining batter in the refrigerator

. Cool the cake completely then pour the remaining batter on top. Freeze. Take it out of the freezer 10 minutes before serving.

apple blueberry crisp

3 large apples, peeled and thinly sliced
1 1/2 cups frozen or fresh blueberries
1/4 cup sugar
2 tsp. cornstarch
1 tsp. vanilla extract
1 tsp. cinnamon
half a lemon squeezed
Crisp:
3/4 cup gluten free flour
1/2 cup oats
1/2 cup light brown sugar
1/2 tsp. cinnamon
1/4 cup oil

Mix together the apples and blueberries with the sugar, cornstarch, vanilla, cinnamon, and lemon. Place in a deep 9-inch baking dish. Combine together the crisp ingredients and distribute over the fruit. Bake at 375 F for 45 minutes.

pear crumble

8 pears, peeled and thinly sliced
1 T. vanilla sugar
1/2 cup sugar
1/2 tsp. cinnamon
3-4 T. lemon juice
Crumble:
1/4-1/2 cup sugar
1 cup almond flour or ground almonds
3/4 cup potato starch
1/2 cup oil

Put the pears in a bowl. Add the sugars, cinnamon, and lemon juice. Mix and place in a baking dish. A 9 x 13 works well.
Combine crumble ingredients. Place on top of the pears. Bake at 350 for 40 minutes.

black bean chocolate cake

1 15-oz can black beans, rinsed and drained                          
2 eggs
1 egg white
1/2 cup cocoa powder
3 T. natural applesauce
1/3 cup honey
1 tsp. instant coffee
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. vinegar
1/4 tsp. salt
1 tsp. vanilla extract
chocolate chips

Using a blender or food processor, blend the beans until smooth. Add the remaining ingredients except chocolate chips, and process until smooth. Pour the batter into a greased 8-inch pan. Sprinkle chocolate chip on top if desired. Bake at 350 F. for 30-45 minutes or until a toothpick or knife inserted in the center comes out clean.

Pineapple lemon ice pops

A refreshing treat on a hot day!



1 1/2 cups diced pineapple or a 20 oz. can of pineapple tidbits-juice reserved
2 T. pineapple juice- or reserved pineapple juice from the can
1 1/2 T. honey
juice from 1 lemon

Place all ingredients in the blender. Blend well until smooth. Pour into ice pop molds. Freeze.

chocolate oatmeal cookies

1/2 cup natural applesauce
1/2 cup light brown sugar
1 tsp. baking soda
2 egg whites
1 cup quick-cooking oats or oat flour
1/4 cup brown rice flour
1/4 cup potato starch
1 pkg. chocolate pudding mix
1/2 cup chocolate chips-optional

Preheat oven to 350 degrees F. In a medium bowl, combine the applesauce and brown sugar. Stir in the baking soda and then the egg whites. Add the oats, rice flour, potato starch, and pudding mix. Mix well to combine. Fold in the chocolate chips if desired. Scoop spoonfuls onto a cookie sheet and bake for 15 minutes.