Adapted from “Biggest Loser”

• 1 1/2 cups dry oatmeal
• 1 cup powdered milk
• 3 tablespoons unsweetened cocoa powder
• 4 tablespoons Chocolate Thunder protein powder
• 2 tablespoons ground flaxseed
• 2 packets Stevia
• 1/2 cup unsweetened vanilla almond milk
• 1/4 cup almond butter
• 1 1/2 tablespoons vanilla extract
• 1/2 cup chopped almonds or walnuts

In a large bowl, mix the oatmeal, powdered milk, cocoa, protein powder, flaxseed, and sweetener.  In a small saucepan or electric skillet, place the almond milk and nut butter.  Heat on low and stir until mixed.  Add the vanilla and stir well.  Add the nut butter mixture to the dry ingredients and stir to combine.  There will be about 2 cups of mixture.  Stir in the nuts.  Using a 2 tablespoon scoop, form 16 truffles and refrigerate until firm.   Wrap individually and store in the fridge.

From www.naturalhealthyconcepts.com

Crust:

• 1.5 c. rolled oats
• 1 c. brown sugar
• 1 c. softened butter
• 1/5 c. almond flour
• 1/2 c. chopped walnuts
• 1/2 tsp. soda

Mix until crumbly.  Pat 3/4 of the mixture into a 9×13 pan.  Reserve rest of the mix for topping.

Filling:

• 5 eggs
• 2 c. turbinado sugar
• 1/3 c. almond flour
• 4 c. fresh rhubarb cut into small pieces
• Cinnamon
• Dash of sea salt
• 1 Tbsp. butter

Beat eggs, add sugar, flour and salt.  Add rhubarb to filling mixture.  Slowly pour filling into crust.  Sprinkle with remaining crust mixture.  Lightly sprinkle top of the torte with cinnamon.  Dot with dabs of butter if desired.   Bake in a 350 F. oven for 50-60 minutes.

From Metagenics 2008

• 2 eggs
• 1/2 cup Agave Nectar
• 1 1/2 cups pumpkin
• 1 cup coconut milk or evaporated milk
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• hot water

Butter a shallow 1 1/2 quart baking dish.  In a medium mixing bowl, mix together eggs, Agave, and pumpkin.  Slowly mix in coconut milk.

In a separate medium bowl, mix the cinnamon, ginger, nutmeg, cloves, and salt.  Add liquid mixture to the spice mixture and pour into the prepared baking dish.

Set dish in a large baking pan and add hot water to a depth of about 1 inch.  It should come about halfway up the side of the inner baking dish.   Bake for about 50 minutes at 325 degrees or until custard is set and a knife inserted near the center comes out clean.

Cool completely before serving.

By Leo Galand, The Fat Resistance Diet

• 2 eggs
• 3 ounces apple juice concentrate
• 3 ounces orange juice concentrate
• 2 tablespoons yogurt
• 1 1/2 cups pumpkin, cooked fresh or canned
• 2 1/2 cups whole wheat flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1 teaspoon baking soda
• 1 cup seeds or nuts
• 1/2 teaspoon extra-virgin olive oil, to coat pan

Preheat oven to 375 F., and lightly coat two cookie sheets with oil.  Put the eggs, juice concentrates, yogurt and pumpkin in a blender and puree well.  In a large bowl, mix the dry ingredients, and then add the wet ingredients from the blender.  Stir just until combined, but don’t over mix.

Drop the dough by tablespoonfuls onto the lightly oiled cookie sheets.  These cookies don’t spread when baked, so shape the dough as you wish.

Bake in the oven for 15 to 18 minutes until cooked through and nicely browned.  Remove from the oven and let the cookies cool on a rack.

From Beth Hillson, Living Without

• ¾ cup light brown sugar, packed (I use 1 c Xylitol with a teaspoon of molasses mixed in.)
• 1 tablespoon cornstarch or potato
  starch
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoons ground ginger
• ¼ teaspoon ground cloves
• 3 large eggs
• 14 ounces coconut milk or 1-3/4 cup
  heavy cream
• 1 (15 ounce) can pure pumpkin puree
• ½ cup sweetened flaked coconut,
  lightly toasted, coarsely chopped
• Gluten-free pie crust- Prepared or
  made from scratch

Preheat oven to 425.  Combine sugar, cornstarch, salt and spices.  In a separate bowl, beat together eggs, and coconut milk.  Add pumpkin and beat well.  Add sugar mixture to pumpkin mixture and beat to combine.  Sprinkle all but 1 tablespoon flaked coconut over the bottom of the par-baked crust, if desired.  Pour pumpkin mixture into the pie shell.  Place pie in preheated oven and bake for 15 minutes.  Lower the temperature to 350 and bake an additional 40-50 minutes or until a knife inserted in the center comes out clean.   Remove pie from oven and sprinkle remaining coconut over the top.  Let cool on a wire rack for 2 hours.

From Living Without

• 1 ¼ cups gluten free baking mix
• ¼ cup coconut flour or blend of
  choice
• 1 tablespoon sugar
• 1 teaspoon xanthan gum
• 1 teaspoon agar powder
• ¾ teaspoon salt
• ½ teaspoon baking powder
• 6 tablespoons cold butter
• 3 tablespoons shortening or coconut oil
• 3-4 tablespoons cold water, divided
• 1 teaspoon cider vinegar

Place the first 7 ingredients in the bowl of a food processor fitted with the steel blade.  Pulse to combine.  Add butter and shortening and pulse until mixture resembles coarse meal.  Add half the water and all the vinegar and process.  Add remaining water, little at a time until dough forms into a ball.

Remove dough from the bowl and pat it into a disk between two sheets of wax paper or plastic wrap.  Roll it into a 12 inch circle.  Remove the top sheet of wrap and gently turn the crust over on to a  lightly greased 9-inch pie pan.  If it cracks or breaks in places, pat it back into place.  Form and press the dough into a pie shell and
crimp the edges so that they are slightly higher than the pan.  To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil.  Prick the bottom of the crust several times with a fork.  Freeze the
crust for 15 minutes while preheating the oven to 375.

• 10 tablespoons butter
• 2/3 cup packed dark brown sugar (2/3 cup Xylitol with 1-2 teaspoons Molasses)
• 1 teaspoon vanilla extract
• 2 eggs
• 1-1/2 teaspoons baking soda
• 1 pinch salt
• 1-2/3 cups Pamela’s Gluten-free Baking Mix
• 1 cup Gluten-free rolled oats (Bob’s Red Mill)
• 2 cups chopped dried cranberries
• 3/4 cup chopped walnuts

Preheat oven to 350 degrees F.

Blend butter and sugar until fluffy.  Add eggs and vanilla and mix well.  In a separate bowl sift flour, baking soda, and salt together.  Stir in to butter mixture.  Stir in the oats.  Fold in nuts and cranberries.  Drop by spoonfuls onto ungreased cookie sheets, spaced at least 2 inches apart.  These cookies spread.

Bake 8-10 minutes in the preheated oven, until the edges are crisp and the centers appear dry.  Cool on wire racks and enjoy.