Oat Flour Cookies

1 3/4 cups rolled oats
1/4 cup dried unsweetened coconut
1 dry egg replacer

1/2 tsp baking soda

1/4 tsp salt
3/4 cup cane sugar
1/3 cup vegetable oil
1/4 cup almond milk

additional ingredients below

Preheat your oven to 350°F.

Add the rolled oats to a blender carafe and blend for 1 minute, scraping down the sides as necessary. Add the dried coconut and blend for another 30 seconds. Move the oat-coconut flour to a large mixing bowl along with the egg replacer, baking soda, and salt. In a medium mixing bowl combine the sugar, oil, almond milk, vanilla and almond extract. Add the wet ingredients to the dry and mix with a fork until combined, then fold in one of the following:

- 3/4 cup chocolate chips
- 1/2 cup raisins & 1/4 cup sliced almonds.
- 1/2 cup dried cherries & 1/4 cup sliced almonds.

To bake, drop the dough in 2-3 tbsp measurements onto a baking sheet lined with parchment paper.  Bake for 11-13 minutes.  Let cool for a few minutes, then move to a cooling rack.

Gluten-Free Peanut Butter Cupcakes

3/4 cup non-dairy milk
1 1/4 tsp cider vinegar
1/2 cup creamy peanut butter
1/3 cup vegetable oil
2/3 cup cane sugar
1 tbsp brown rice syrup
1/2 tsp vanilla
1 dry egg replacer

1/2 cup sorghum flour

1/4 cup white rice flour

3 tbsp almond flour
2 tbsp tapioca starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350°F.

In a small bowl or cup, combine the non-dairy milk and cider vinegar and set aside.

In a large bowl, beat together the peanut butter, vegetable oil, sugar, brown rice syrup, vanilla, and dry egg replacer.  In a medium bowl, sift or whisk together the remaining dry ingredients.  Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together.

Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 25-27 minutes.  Allow cupcakes to cool, then frost.

Chocolate Rum Frosting

2 tbsp refined coconut butter
2 tbsp dairy-free margarine
1/4 cup cocoa powder
1/2 tbsp light rum
1/2 tsp vanilla extract
1 cup powdered sugar
non-dairy milk as needed

Bring the ingredients above to room temperature, then beat together the coconut butter, margarine, and cocoa powder.  Add the rum and begin gradually incorporating the powdered sugar, adding the non-dairy milk as needed to bring to the desired consistency.

(Note: I go light on my cupcake frosting, so double the recipe above if you go hard with yours.)

Gluten-Free Chocolate Rum Cupcakes

3/4 cup non-dairy milk
1/4 cup + 2 tbsp vegetable oil
1 cup cane sugar
1/4 cup + 2 tbsp cocoa powder
1/4 cup light rum or coconut rum
1 dry ener-g egg replacer
3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup almond flour
2 tbsp tapioca starch
3/8 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum

Preheat oven to 350°F.

In a large bowl, whisk together the sugar, oil, cocoa, and rum, then whisk in the non-dairy milk.  Sprinkle the egg replacer on top and whisk until incorporated.  In a medium bowl, sift or whisk together the remaining dry ingredients.  Whisk the dry ingredients into the wet until the mixture just comes together.  Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 20-22 minutes.  Allow cupcakes to cool, then frost.

* Note - if you need to exclude nuts from the recipe, lose the almond flour and add 2 tbsp tapioca flour and 2 tbsp corn starch.

Chocolate Pie

1 bag (2 cups) semi-sweet chocolate chips
1 pound silken tofu
pinch of salt

Melt the chocolate chips in the microwave or on a double boiler, then add all of the ingredients to a blender and blend until well combined. Add your choice of the following and continue to blend until smooth:

- 1/2 tsp vanilla and 1/2 tsp almond extract
- 1/2 tbsp amaretto and 1/2 tbsp rum
- 2 tbsp coffee liqueur and 1/2 tsp vanilla

Pour the mixture into a graham cracker crust or raw date and nut crust and refrigerate until ready to serve.

Gluten-Free Donut Holes

In a large heavy-bottomed pot or saucepan, pour in around two inches of vegetable oil. Heat over medium-low heat until a thermometer inserted in the oil reaches 325°F.

While the oil is heating, whisk or sift together the following dry ingredients in a medium bowl:

1 cup sorghum flour
3/4 cup white rice flour
1/4 cup + 2 tbsp corn flour
1/4 cup + 2 tbsp almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt

In a large bowl, whisk together the following wet ingredients:

1/2 cup cane sugar
3/4 cup vanilla non-dairy yogurt
1/2 cup pumpkin puree
2 tbsp vegetable oil

Add the dry mix to the wet, stirring until a wet dough forms. Measure out a level tablespoon of dough and roll into spheres. Working in batches, drop the balls of dough into the oil and cook until golden brown, turning occasionally, around 4 minutes for each batch. Remove from the oil and drain on paper towels. Sprinkle with powdered sugar and serve.

Gluten-Free Zucchini Bread

Preheat your oven to 350°F.

In a medium bowl, whisk or sift together the following dry ingredients :

3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup corn flour
2 tbsp almond flour
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp xanthan gum
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1/2 tbsp dry ener-g egg replacer

In a large bowl, whisk together the following wet ingredients:

1 large zucchini, shredded (1 cup worth)
1/4 cup + 2 tbsp cane sugar
1/4 cup brown sugar
1/4 cup vegetable oil
1/4 cup applesauce
3/4 tsp vanilla

Add the dry mix to the wet in batches, gently whisking until thoroughly combined.

Optionally, you can fold in the following:

1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)

Pour into a greased loaf pan and bake for 60-65 minutes, until a toothpick inserted into the center comes out clean.

If you skip the pecans and raisins, drizzle lemon glaze over the bread after it has cooled. To make, whisk together the following ingredients in a medium bowl, gradually adding the powdered sugar and breaking up any lumps as you go:

1 cup + 2 tbsp powdered sugar, sifted
3 tbsp fresh lemon juice (~1 medium lemon)
zest from half a lemon

Lay the cooled zucchini bread over a sheet of parchment paper and pour the glaze on top, making sure the sides are evenly covered. Place in the refrigerator for a half hour for the glaze to harden, then cover in plastic wrap.

Pumpkin Pie

1 can (15 oz) pumpkin puree
3/4 cup cane cane sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 block water-packed silken tofu
1 1/2 cup cashew cream*
1 pie crust (graham cracker or dough)

Preheat oven to 425°F.

Combine pumpkin, sugar, spices, salt, tofu, and cashew milk in a blender. Pour the mixture into the pie crust and bake for 15 minutes, then reduce temperature to 350°F and bake for another 45-50 minutes.  If there is any remaining batter, pour into a small ramekin and bake alongside the pie for a lovely custard.

*Note: To make cashew cream, soak 1 cup of cashews in water for at least 8 hours, drain, and then blend cashews with 3/4 cup warm water.