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.

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.