• 2 bananas
• 1-2 oranges, juiced
• 3 tablespoons cocoa, or cacao powder
• 4 tablespoons coconut butter
• 1 tablespoon maple syrup
• 1 can of coconut milk

• 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

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

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

• 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

• 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

• 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