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 to 6 servings

Ingredients:

• 1 (4.25-oz.) box Blue Diamond Almond Nut Thins
• 1/4 cup Blue Diamond Smokehouse Almonds, finely chopped
• 1 (1-oz.) packet dry gluten-free ranch dressing mix
• 1/3 cup light gluten-free ranch dressing
• 1 Tbsp. melted butter
• 1 1/4 lbs. chicken tenderloin or 1 1/2-inch cubes boneless, skinless chicken breast
• Olive oil cooking spray

Directions:

1. Preheat oven to 400°F and spray a baking sheet with gluten-free nonstick cooking spray. Place Blue Diamond Nut Thins in a gallon-size bag and fold over the top. Crush with a rolling pin until chips are in tiny pieces. Add Blue Diamond Almonds and dry ranch dressing mix to bag and shake well to mix.
2. Stir together ranch dressing and butter in another medium bowl. Dip each chicken tenderloin in ranch dressing and shake off excess. Roll in chip mixture, pressing into the surface to coat well; place on prepared baking sheet. Coat with nonstick cooking spray and bake for 10 minutes. Coat with cooking spray again and cook for 10 minutes more.

Quick tip: Any of the coating mixture that falls off the chicken after cooking is great sprinkled over a tossed green salad or mashed potatoes.

Ingredients:

• 2 slices Rudi’s Gluten-Free Multigrain Sandwich Bread
• 1/2 avocado
• 1/2 lime
• 1 clove fresh garlic, chopped
• 1 Tbsp. red pepper flakes
• Salt and freshly ground pepper to taste

Directions:

1. Toast bread slices until slightly golden-brown.
2. In a small bowl, mash up avocado. Gently squeeze in juice from the lime and stir. Add in garlic, red pepper flakes, salt, and pepper.
3. Spread avocado mixture over toast. Top with addition red pepper flakes or spices if desired.

Tip:For even more flavor, try topping your toast with other items like fresh or sun-dried tomatoes, cilantro, sprouted lentils, or even salsa!

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 12 Cakes

Ingredients:

• 10 medium white mushrooms
• 6 green onions
• 2 cloves garlic
• 2 medium sweet potatoes, shredded
• 1 cup finely chopped kale
• 1 tsp. cumin
• 1 cup steamed quinoa
• 1 Tbsp. flax meal or chia meal + 4 Tbsp. hot water
• Zest from 1 lime
• ¼ cup crushed Enjoy Life Garlic and Parmesan Plentils
• 2 Tbsp. minced fresh chive
• 2 Tbsp. minced fresh cilantro

Directions:

1. Preheat oven to 350°F.
2. Place the mushrooms, green onions and garlic cloves in the base of a small food processor. Pulse until everything is finely chopped.
3. Warm a sauté pan over medium heat and add a glug of olive oil. Sauté the mushroom mixture for 7-8 minutes until the mushrooms have released their liquid and are lightly golden. Add the shredded sweet potatoes, chopped kale and cumin and sauté another 3-4 minutes. Add ¼ cup water and cook until the potatoes are softened and liquid has evaporated. Pour into a large bowl.
4. Add the steamed quinoa, the flax meal/chia meal mixture, lime zest, crushed Plentils and the minced chive and cilantro. Season with salt and pepper and mix until thoroughly combined. Form the mixture into 12 evenly sized cakes, about 2” in thickness.
5. Heat a large nonstick fry pan over medium and add a glug of oil. Place the cakes in the pan and cook 3–4 minutes on one side, gently flip and cook 3–4 minutes on the other side. Place on a baking sheet and continue until all cakes are lightly cooked on both sides. Place in the oven to continue cooking for another 10 minutes. Serve with your favorite gluten-free BBQ sauce.

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.