Start to Finish: 30 minutes

Serves: 4

Ingredients:

Fruit Salsa

• 1 cup blueberries
• 1 cup strawberries, stems removed and diced
• 1 cup plums, pits removed and diced
• 1 cup nectarines, pits removed and diced
• 1 cup cherries, pits removed, sliced in half
• 2 tbsp honey (or agave nectar to make vegan)
• 1 tbsp fresh lime juice
• 1 tbsp finely chopped jalapeno, optional
• 1 tbsp minced cilantro, optional

Directions:

1. In a medium size bowl, combine blueberries, strawberries, plums, nectarines, cherries, honey, lime, jalapeno and cilantro. Mix together well.
2. Cover and refrigerate while making the Cinnamon Chips.

Cinnamon Chips

Ingredients:

• 10 to 12 corn tortillas
• cup coconut palm sugar (or regular sugar)
• 1 tsp ground cinnamon
• ½ tsp salt
• olive oil

Directions:

1. Preheat oven to 350º F. Lightly coat a large baking sheet with olive oil and set aside.
2. Brush tortillas with olive oil and cut into 8 wedges. Arrange tortilla wedges, in a single layer, on the baking sheet. Combine sugar, cinnamon and salt, sprinkle mixture over tortillas.
3. Bake in the center of the oven until chips are lightly brown and crisp, about 10 minutes. Allow to cool for 5 minutes.
4. Serve immediately with Fruit Salsa.

Ingredients:

• 4 cups Rudi’s Gluten-Free Cinnamon Raisin Bread (make sure it’s stale bread), cut into 3/4 inch cubes
• 1/3 cup extra virgin olive oil
• 1 tsp. ground cinnamon
• 1/2 tsp. vanilla extract
• 1/2 tsp. orange zest
• 1/6 tsp. chili powder
• 1/6 tsp. sea salt

Directions:

1. Preheat oven to 350 degrees.

2. Place bread cubes in a single layer on a baking sheet and bake for 20-25 minutes or until golden brown, turning once.

3. Transfer warm bread cubes to a large bowl.. Toss with olive oil, cinnamon, vanilla extract, orange zest, chili powder and sea salt.

Add these sweet croutons to yogurts, rice and quinoa dishes, roasted vegetable dishes and pureed soups, such as sweet potato. Croutons can be kept at room temperature in a zip bag for a few weeks.

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Ingredients:

• 1 egg
• 1 cup sugar
• 1 cup powdered sugar
• 1 cup gluten-free peanut butter, plus another 1/3 cup
• 8 oz. cream cheese
• largest container of Cool Whip (or Cool Whip Lite)
• 6 oz. box of gluten-free instant chocolate pudding
• 3 cups milk
• 1 chocolate bar
• ground peanuts

Directions:

Crust:

1. Mix egg and sugar together. Add the 1 cup of gluten-free peanut butter and mix well.

2. Lightly grease a 9″ x 13″ pan and spread the peanut butter mixture in the pan. Bake at 350 degrees for 9-10 minutes. Do not let it get too brown.

3. Cool completely.

Layers:

1. When the crust is cool, mix 8 oz. cream cheese (room temperature), 1/3 cup gluten-free peanut butter and 1 cup of powdered sugar together with mixer until well-blended. Fold in 2 cups of Cool Whip and spread on top of the cooled crust.

2. Combine gluten-free pudding mix with milk and stir with wire whisk until pudding thickens. Spread the pudding over the cream cheese/peanut butter layer. Refrigerate for at least an hour.

3. Spread another 2+ cups of Cool Whip over the chocolate pudding. (If you don’t wait for the pudding to cool, it is difficult to spread the Cool Whip over it.)

4. Sprinkle chocolate shavings (grate the chocolate bar over a cheese shredder to create shavings) and ground peanuts on the top. Refrigerate again for at least an hour.

Enjoy!

Ingredients:

• 12 tablespoons (1½ sticks) unsalted butter, softened
• ¾ cup firmly packed brown sugar
• 2/3 cup granulated sugar
• 2 eggs
• 1 teaspoon of vanilla extract
• 2 cups instant buckwheat cereal or Cream of Buckwheat
• ½ cup cornstarch
• ½ cup potato starch
• ½ cup rice flour (brown or white)
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• 1 teaspoon xanthan gum
• ¼ teaspoon of salt
• 1½ cups raisins or craisins

Directions:

1. Preheat the oven to 375°F (about 150°C). Cream the butter and sugars with an electric mixer until light and fluffy, about 1 minute. Beat in the egg and vanilla until smooth.

2. Add cornstarch, potato starch, rice flour, baking powder, baking soda, xanthan gum and salt in a medium bowl. Stir the dry ingredients into the batter until just combined. Stir in the buckwheat and raisins.

3. Roll the cookies tightly into balls, until the outside becomes somewhat greasy. Place on a lightly greased cookie sheet and pat down.

4. Bake until the cookies are golden brown, 12 to 15 minutes, cool for 5 minutes, and then transfer to a rack to cool further.