Pumpkin Oatmeal

• 16 oz can organic pumpkin
• 2 Tbsp ground flax seed mixed with 1/2 cup water, let sit 5 minutes
• 2 Tbsp brown rice syrup or agave (or more if sweeter taste desired)
• 2 cups gluten free oats
• 1 tsp cinnamon
• 1tsp vanilla
• 1/2 tsp nutmeg
• zest of 1 lemon (optional)

Mix together the above ingredients and spread into an oiled 9” by 11” pan and top with granola. Bake at 375 for 20-25 min.

Banana Bread

• 1/4 cup walnuts, ground finely in blender
• 1-3/4 cups brown rice flour
• 1/2 cup arrowroot
• 2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup chopped walnuts
• 1-1/2 cups ripe mashed banana
• 1/4 cup safflower or sesame oil
• 6 Tbsp. apple juice concentrate
• Egg replacer to equal 2 eggs (1 egg = 1 Tbsp. ground flax mixed with 1/3 cup water and let sit 5 min.)
• 1 tsp vanilla extract

Preheat oven to 350°.  Mix finely ground walnuts with flour, arrowroot, baking soda, and salt in a large bowl.  Stir in the chopped walnuts.
In a separate bowl, mix together the banana, oil, apple juice, egg replacer, lemon and vanilla.  Add to the flour mixture and stir until just moistened.  Do not over mix.
Pour into a greased 9x5” loaf pan and bake for 55-60 minutes or until cake tester inserted in middle comes out clean. Cool in pan for 10 minutes, then remove from pan and cool on wire rack.

Crispy Rice Squares

2 dozen

• 1 tsp. cold pressed canola oil
• 1/2 cup brown rice syrup
• 2 Tbsp. sesame tahini, or almond butter
• 3 tsp. vanilla extract
• 2 cups crispy brown rice cereal
• 2 cups puffed rice
• 2 cups puffed millet or Perky’s Nutty Rice
• 1/2 cup pumpkin or sunflower seeds
• 1/2 cup currants, chopped dried apple, or dates

Heat oil in a large pot; add rice syrup and tahini or almond butter. Stir until bubbly.  Remove from heat and stir in vanilla.  Add remaining ingredients and mix well with a  wooden spoon.  Press into an ungreased 13x9” pan and press mixture flat.  Let mixture set a room temperature or refrigerate. Cut into squares.  Store in an airtight container.