Makes 8 servings

Ingredients:

Crust:

• 1 (4.25-oz.) box Blue Diamond Almonds Cinnamon Honey Nut Thins
• 1/3 cup butter, melted
• 2 Tbsp. sugar
• 1/2 tsp. cinnamon

Filling:

• 3 (8-oz.) packages cream cheese, softened
• 2/3 cup sugar
• 1 tsp. almond extract
• 3 eggs
• 20 fresh raspberries
• 1/4 cup seedless raspberry jam or preserves

Directions:

1. Preheat oven to 350 degrees F. Process cracker crumbs, butter, sugar and cinnamon in a food processor until very finely chopped. Place equal amounts into four lightly greased 4 ½ -inch springform pans.
2. Place a piece of plastic wrap directly onto the surface and press crumbs firmly onto the bottom and partway up the side.
3. Beat cream cheese, sugar and extract with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition.
4. Spread equal amounts of batter into pans. Swirl a Tbsp. of jam into each and press 5 raspberries lightly into the batter. Bake for 30 minutes or until the centers jiggles just slightly when gently tapped. Let cool slightly, then chill for at least 1 to 2 hours.

Ingredients:

• 1 bag Pamela’s Gluten-Free, Non-Dairy Vanilla Cake Mix
• 4 eggs, large
• 12 Tbsp. butter or Earth Balance (see note), softened (not melted)
• 1/3 cup water

Directions:

1. Preheat oven to 350°.
2. Lightly beat eggs. Cut butter into 12 pieces. Combine butter, eggs and water with dry mix and incorporate on low for 30 to 60 seconds. Lumps of butter in batter are normal — do not continue mixing.
3. Pour into lightly greased 9″ by 5″ loaf pan and bake for 60 to 65 minutes. Toothpick should come out clean.
4. Top with whipped cream, fresh fruit, ice cream, chocolate sauce or your other favorite topping for a refreshing spring treat!

Note: If using Earth Balance in place of butter, baking time may be a few minutes less.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Makes 7 – ½ cup servings

Ingredients:

• 1 cup orange juice
• 1 1/2 cups fresh cranberries
• 1 cup quinoa, rinsed
• 2 1/2 cups lactose-free milk
• 1/4 cup maple syrup
• 2 tsp. pure vanilla extract
• 1 tsp. orange zest
• 1/2 cup sliced almonds, toasted

Directions:

1. Pre-heat oven to 400 degrees. Place cranberries and orange juice in a medium sauce pan, and heat until boiling. Reduce heat and simmer for approximately 5 minutes, or until cranberries have “popped” and are cooked through.
2. Add quinoa, milk, maple syrup, vanilla, and orange zest to orange juice and cranberry mixture, and heat until boiling. Turn heat down to medium low and cover ~2/3 of the pan. Cook mixture for ~ 30 minutes, or until pudding consistency is achieved. Stir every 3-5 minutes to prevent sticking. While quinoa is cooking, place sliced almonds on a baking sheet, and bake in oven for 4-5 minutes, or until lightly brown and toasted.
3. Divide quinoa pudding equally in to 7 serving dishes, and top with toasted almonds. Serve warm, or you may chill pudding in fridge, and serve cold.

Prep Time: 25 minutes
Cook Time: 22 minutes
Makes 24 servings

Vanilla Cupcakes Ingredients:

• 1 cup cornstarch
• 1 cup sorghum flour
• 1/2 cup tapioca flour
• 1 1/4 tsp. xanthan gum
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 1 cup Thai Kitchen Coconut Milk
• 1 Tbsp. McCormick Pure Vanilla Extract
• 4 eggs

Vanilla Frosting Ingredients:

• 1 cup gluten-free dairy-free spread, such as soy margarine or vegan buttery sticks or spread, softened
• 1 Tbsp. McCormick Pure Vanilla Extract
• 1 box (16 oz.) confectioners’ sugar
• 2 Tbsp. Thai Kitchen Coconut Milk

Directions:

1. For the cupcakes, mix cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder, baking soda and salt in medium bowl. Set aside.
2. Beat granulated sugar, oil, coconut milk and vanilla in large bowl with electric mixer on medium speed until well blended. Beat in eggs, 1 at a time. Gradually add flour mixture beating on low speed after each addition until smooth. Do not overbeat. Spoon batter into 24 paper-lined muffin cups.
3. Bake in preheated 350°F oven 20 to 22 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
4. For the frosting, beat spread and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add confectioners’ sugar, beating until well blended after each addition and scraping sides and bottom of bowl frequently. Add coconut milk; beat until light and fluffy. Frost cooled cupcakes with frosting.

Read labels of all recipe ingredients, especially your flours, to ensure all are gluten-free.

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Makes 4 servings

Ingredients:

• 4 Rudi’s Gluten-Free Cherry-Almond bars, crumbled (1 cup)
• 1 1/4 cups low-fat vanilla yogurt
• 1 1/2 cups mixed berries (blueberries, raspberries and quartered strawberries)
• 2 tsp. honey

Directions:

1. In each of four parfait glasses, spoon 2 Tbsp. yogurt, 2 Tbsp. crumbled bar, ¼ cup berries, another 2 Tbsp. yogurt, 2 Tbsp. berries, and any remaining granola.
2. Drizzle each parfait with 1/2 tsp. honey. Serve immediately, or cover with plastic wrap and refrigerate for up to 3 hours before serving.

Makes 4 cookie sandwiches

Ingredients:

Sandwich Ingredients:

• 1 pint vanilla hemp milk ice cream, softened
• 4 Tbsp. Enjoy Life Semi-Sweet Chocolate Mini Chips
• 8 Enjoy Life Vanilla Honey Graham Crunchy Cookies

Chocolate Coating Ingredients:

• ¼cup Enjoy Life Semi-Sweet Chocolate Mini Chips
• 2 tsp. sunflower seed oil

Directions:

1. Mix the Enjoy Life Semi-Sweet Chocolate Mini Chips in with the softened hemp milk ice cream.
2. Scoop about ¼ cup onto 4 of the Enjoy Life Vanilla Honey Graham Crunchy Cookies (the “inside” of the cookie).
3. Top with another cookie and use a spoon to press more of the hemp ice cream onto the sides to fill out the cookie.
4. Place on a parchment lined cookie sheet and pop in the freezer for about an hour to set.
5. Meanwhile, melt the ¼ cup Enjoy Life Semi-Sweet Chocolate Mini Chips with the 2 tsp. sunflower seed oil. Remove the cookies sandwiches, one at a time, from the freezer and dip about half into the chocolate. Replace on parchment lined baking sheet in freezer and continue with the remaining cookies until they are all coated in chocolate-y goodness.
6. Freeze until relatively firm, about another hour or so, and then wrap in plastic wrap until ready to enjoy.

Makes 8 servings.
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes

Ingredients:

• 1 gluten-free pie crust (recipe follows) or use purchased gluten-free deep dish pie crust
• 3 eggs, beaten
• 3/4 cup packed brown sugar
• 1 Tbsp. pumpkin pie spice
• 1/2 tsp. salt
• 1 can (15 oz.) pumpkin
• 1 can (13.66 oz.) Thai Kitchen Coconut Milk

Directions:

1. Bake pie crust in preheated 425°F oven 10 to 12 minutes or until lightly browned.
2. Meanwhile, mix eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into prebaked pie crust.
3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or refrigerate until ready to serve. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store leftover pie in refrigerator.

Gluten-Free Pie Crust:

1. Spray 9-inch deep dish pie plate with a gluten-free non-stick cooking spray. Place 1 1/2 cups gluten-free pancake and baking mix in medium bowl.
2. Cut in 1/2 cup (1 stick) cold butter, cut into chunks, with pastry blender or 2 knives until fine crumbs form.
3. Add 3 to 4 Tbsp. ice water, 1 Tbsp. at a time; tossing with fork to moisten.
4. Form dough into a ball. Press onto bottom and up sides of pie plate.

Ingredients:

• 1½ cups brown sugar
• 1⁄4 cup vegetable shortening
• 1⁄2 cup vegetable oil
• 2 eggs or 4 Tbsp. of egg replacer
• 1½ cups rice flour
• 1 tsp. gluten-free pure vanilla extract
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 2 cups gluten-free rolled oats
• 2 cups raisins

Directions:

1. Pre-heat oven to 350°F. In a stand mixer, beat together the first four ingredients. Add flour, vanilla, cinnamon and baking soda, stirring until smooth. Mix in oats and raisins until just combined.
2. Spoon large tablespoons of dough onto a parchment paper-lined cookie sheet, spaced 2-3 inches apart.
3. Bake 10-12 minutes. Cool on a wire rack and serve. Will keep in an airtight container for up to 10 days.

Makes about 3 dozen cookies.

Ingredients

• 2 cups all-purpose gluten-free baking flour or your favorite blend
• 1/2 teaspoon xanthan gum or guar gum
• 1/4 teaspoon sea salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups light brown sugar
• 2 tablespoons unsweetened coconut
• 1/2 cup canola oil or butter (chewy or crisp)
• 2 tablespoons agave nectar
• 1 egg
• Up to 5 tablespoons of brewed coffee
• 1 1/2 tablespoons vanilla extract
• 1/2 cup miniature milk chocolate chips
• Half of a 10 ½ ounce bag Lays Classic Potato Chips, processed till finely minced but not mealy

Directions:

1. Process potato chips and weigh until you have 5 ounces (about half the bag). Preheat oven to 350° F.
2. In a large bowl, whisk together baking powder, flour, xanthan gum, salt, baking powder and baking soda. Stir in the brown sugar and coconut and mix until combined.
3. In separate bowl, whisk together the oil (or butter), vanilla extract, agave, egg and 5 tablespoons coffee. Add the wet to the dry, stirring until smooth. If the dough is too stiff, add more coffee as needed to soften. It is a pretty thick cookie dough. Stir in potato chips and chocolate chips and stir to combine.
4. Drop by the tablespoon onto a sheet pan lined with parchment and bake on the bottom rack for 15-17 minutes. Remove and cool for 5 minutes and move cookies to a cooling rack. Repeat until all dough is used.

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