(Compliments of Jesse Clark)

1# firm tofu
2 c pureed pumpkin or winter squash
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp vanilla extract
1/4 c maple syrup
1/3 c safflower oil

350 degrees for 1 hour

(Compliments of Jesse Clark)

2# Sweet potatoes
1/4 c safflower oil
2 eggs
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
3 Tbsp maple syrup

350 degrees for 45-55 minutes.

(Compliments of Jesse Clark)

Preheat oven to 350 F and line two cookie sheets with parchment paper.

Combine:
1 cup almond flour
1/2 cup date granules
1 egg, slightly beaten
1 teaspoons vanilla extract
1⁄2 teaspoons almond extract
1⁄2 cup chopped dried apricots
2 Tablespoons butter

Combine all ingredients and mix well. Drop by teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.

(Compliments of Jesse Clark)

1 stick butter (room temp)
1/2 c brown sugar
2 Tbsp molasses
2 eggs
1tsp vanilla
2 cups gluten-free flour
1/4 tsp baking powder
1tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/2 c rice milk
1/2 c chopped walnuts
1 c raisins.

Bake for 18 minutes at 350 degrees.
Frosting – 8 oz cream cheese room temp, 1/2 stick butter room temp, 3/4 c powdered sugar – if it’s too thick you can use a little rice milk to thin (a Tbsp or two)

(Compliments of Jesse Clark)

2 cups mi-del gluten free ginger snaps
3 Tbsp melted butter
Press crumb mixture onto bottom of pan
Filling:
5 8-ounce packages of organic valley cream cheese,
1/3 cup maple syrup
3 tablespoons brown rice flour
4 eggs
1 cup organic valley sour cream
1 tablespoon vanilla

Combine cream cheese, maple syrup and flour at medium speed Add eggs, one at a time until well blended. Blend in sour cream and vanilla, pour over crust. Bake at 450 for 10 minutes, reduce to 250 and continue to bake 1 hour. Chill at least 4 hours, or overnight.

1 3/4 cup spelt flour
1 tsp baking powder w/o aluminum
1 tsp baking soda
1/2 tspn salt
1/3 cup canola or safflower oil
3/4 cup maple syrup
2/3 cup water
2 tsp vanilla
1 TBSP apple cider ... OPTIONAL (I never used it)

1) Sift dry ingredients
2) Whisk wet ingredients until emulsified
3) Oil & flour a 9" cake pan...IMPORTANT: line pan with parchment paper.
4) Pour wed ingredients into dry ones & mix well
5) Pour batter into cake pan
6) Bake at 375 for 30-40 minutes.

After cake is bake, can slice cake horizontally and fill with jam and/or diced strawberries.