• 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

• 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

• 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

• 4 1/2 cups flour (substitute with Pamela’s Gluten-Free Flour)
• 4 tsp grated fresh ginger
• 2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1 tsp. cloves
• 1/4 tsp. salt
• 1 1/2 cup shortening
• 2 cups brown sugar
• 2 eggs
• 1/2 cup molasses
• 3/4 cup raw sugar

• 6 tablespoons soft butter
• 1 cup sugar
• 1/2 cup flour
• 6 eggs, separated
• 4 teaspoons grated lemon rind
• 1/2 cup fresh lemon juice (about 4 lemons)
• 3 cups milk
• 1/2 teaspoon salt

• 1/2 cup coconut oil
• 4 tablespoons dark chocolate powder
• 2 teaspoons vanilla
• 1 teaspoon cinnamon
• 4-5 tablespoons unsweetened shredded coconut
• 2 pinches of salt
• 1 chilled ice tray

• 2 egg whites
• 3/4 cup sugar
• dash of salt
• 1 teaspoon vanilla extract
• 1/4 cup flour (Gluten-free okay)
• 1 package (7 ounces) shredded coconut

• Pamela’s Gluten-Free Pie Crust Mix (double crust)
• 4-5 cups frozen blueberries (large ones)
• 4 tablespoons quick cooking tapioca
• 3/4 cup xylitol sugar
• 1/4 teaspoon Premier Pink Salt
• 4 tablespoons melted butter

• 1/14 cups blanched almond flour
• 1/2 cup Quinoa flakes
• 1/2 cup Pamela’s Baking Mix
• 1/2 teaspoon sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1/3 cup chopped walnuts
• 3 tablespoons coconut oil, warmed
• 4 tablespoons coconut nectar
• 1 tablespoon gluten-free vanilla extract
  4 cups Gala apples, peeled, sliced then, and chopped in half

• 1 bag Pamela’s Gluten-Free Bread Mix
• 1 yeast packet
• 1/4 cup olive oil or grapeseed oil
• 1-1/2 cups warm water
• 1-2 tablespoons Italian herb mix
• 1 can Cento Pizza sauce, or other organic pizza sauce
• 1 tablespoons corn meal

Toppings:

• Mozzarella cheese, shredded
• Baby spinach
• Red onion, sliced thin
• Green onions, chopped fine
• Red bell pepper, chopped
• Olives, sliced
• Nitrate free sausage-optional
• Broccoli with diced yellow bell pepper and red chili flakes

• 1 cup buckwheat
• 2 cups of purified water
• 2 teaspoons cinnamon
• 1 small organic apple
• 1-3 teaspoons of honey
• 1/4 cup of nuts, chopped

• 1 scoop Chocolate Thunder (Forevergreen)
• 1/2 cup coconut milk-chilled
• 1/2 cup cold water
• 1/4 cup frozen cherries
• 1 oz. Black Cherry Rejuvenate (Premier Research Labs)
• 1 oz. Ale Drink (Premier Research Labs)