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.

Ingredients:

• 1 3/4 cups KIND Snacks Maple Walnut Clusters with Chia & Quinoa
• 1 Tbsp. vegan (dairy-free) butter, melted
• 1 tsp. ground cinnamon
• 1 Tbsp. dairy-free chocolate chips
• 1/2 tsp. vanilla extract
• 6 Granny Smith apples, cored and sliced into 1/2 inch pieces
• 1 tsp. unsweetened coconut flakes

Directions:

1. Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray; set aside.
2. Combine all ingredients in a large mixing bowl; gently toss to combine. Transfer mixture to the prepared baking dish.
3. Bake for 20 minutes or until apples are tender.
4. Remove from oven; set aside for 10 minutes to cool before serving.
5. Serve warm.
6. Enjoy!

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Prep Time:5 minutes
Cook Time:25 minutes
Makes about 30 pieces.

Ingredients:

• 3/4 package Crunchmaster Original Mult-Seed Crackers
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 tsp. vanilla extract
• A few pinches of sea salt
• 1 cup chocolate chips
• 1/4 cup chopped pecans
• 1/4 cup raisins

Directions:

1. Line a rimmed baking sheet with foil.
2. Preheat the oven to 350 degrees F.
3. Line the bottom of the sheet with crackers, filling about 2/3 of the sheet.
4. In a saucepan, melt the butter and brown sugar. Cook until the mixture boils and thickens.
5. Remove from heat, add the salt and vanilla and pour over crackers. Spread in a thin layer to cover.
6. Bake for 15 minutes.
7. Remove from oven and sprinkle with chocolate chips. Let stand 5 minutes, then spread with a spatula.
8. Sprinkle with pecans and raisins, push into the chocolate lightly with spatula.
9. Place pan in refrigerator to cool completely. Break into pieces and keep in the fridge.

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Serves 4

Ingredients:

• 2 Tbsp. brown sugar
• 3 Tbsp. butter
• 1 tsp. ground cinnamon
• 1 tsp. orange zest
• 3 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
• 3 Honey Crisp apples, peeled, cored, and cut into 1/2-inch pieces
• ¾ cup Crunchmaster Cinnamon & Sugar Grammy Crisps
• ¼ cup finely chopped pistachios
• 2 ½ Tbsp. certified gluten-free oats
• 1/2 cup Greek plain yogurt

Directions:

1. Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.
2. In a medium bowl, combine brown sugar, 1 tablespoon melted butter, cinnamon and orange zest. Add apples; gently toss to combine. Transfer mixture to the prepared baking dish.
3. In a small bowl, combine Crunchmaster Grammy Crisps, pistachios, oats, and remaining butter. Using your fingers, mix to form a crumb consistency. Sprinkle crumbs over apples. Cover dish with aluminum foil and bake for 30 minutes or until bubbling. Uncover and bake for another 20 minutes.
4. Remove from oven; set aside to cool for 15 minutes before serving.
5. Serve with a dollop of Greek plain yogurt.

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Ingredients:

• 1 Anjou Pear, just ripening, but not too soft. (peeled, cored, sliced in 1/3 in wide crescents)
• 1 Granny Smith Apple (peeled, cored and cut the same)
• ½ cup Butter or Butter Substitute
• ½ cup Light Brown Sugar
• ¾ cup Sweet Rice Flour
• ¼ cup Tapioca Flour/Starch
• ½ cup Sorghum Flour
• 1 and ¼ teas Xanthan Gum
• 1 tbsp Baking Powder
• 3/4 stick Butter ( or substitute as above)
• 1 cup Granulated Sugar
• 4 oz. Plain Apple Sauce
• 3 Eggs (not extra large)
• 1 teas Pure Vanilla Extract
• 1 dash Cinnamon

Directions:

1. Preheat oven to 325 degrees.
2. Prepare the apple and pear first, then set aside. Grease the sides of the cake pan, and then taking the bottom of your cake pan, cut out a circle of Parchment paper and place on bottom, being certain to reach the rim.
3. Melt the ½ cup butter or substitute in a saute pan and then stir in the brown sugar. Combine well, until butter is softened. Spread this melted butter and sugar all over the parchment paper. Don’t worry if it’s a little blotchy, it will all melt into place in the oven.
4. Now, place the pears and apples, trying to alternate as you layer, and place them all facing in the same direction, as in the photo. Next, set your pan aside while you mix the batter.
5. In a small bowl, combine the flours, xanthan gum, baking powder, cinnamon and stir to combine.
6. Place the softened stick of butter or substitute in a large bowl, and cream this with the granulated sugar. Add the eggs, vanilla, and apple sauce. Blend well with a hand mixer or your beaters.
7. Slowly add the dry ingredients and beat until smooth and well incorporated. Batter may seem a little elastic or stretchy, but that’s fine.
8. Pour batter in the prepared pan and using your spatula, smooth top to achieve a flat surface.
9. Bake at 325 degrees for approx. 45 minutes. Cake will become a golden color and is done when it springs back slightly when touched. Ovens vary and many ovens are not accurate after years & years of use, so keep checking!
10. Dress this cake up with strawberries, ice cream, a dollop of whipped cream, or just serve plain with a great cup of coffee!

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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