Cherry Pie Larabar

1.5 c dried, pitted dates

1 c raw almonds

3/4 c dried cherries

Lightly grease a loaf pan. Combine all ingredients in food processor and blend until well mixed and mixture comes together and forms a ball. Press mixture into prepared pan. With a lightly greased knife, cut into bars.

Pistachio Larabar

I purchased a pistachio Larabar the other day and read the ingredients: dates, pistachios, cashews. I had all of these ingredients in my cupboard so I whipped out my food processor and Voila!

6 oz dried pitted dates

1/4 c raw cashews

1/2 c shelled, dry roasted, unsalted pistachios

Place all ingredients in food processor and blend until mixture resembles a fine crumb. Pour mixture into a lightly greased loaf pan and press down. Cut into bars with a lightly greased knife.

Trail Mix Cereal Bars

4 c gf crispy brown rice cereal or Rice Chex
1 c raisins
1/2 c roasted, salted, shelled sunflower seeds
1/2 c sesame seeds
1/2 c shredded coconut, unsweetened and unsulfured
1 c peanut butter
1 c Lundberg brown rice syrup
Grease a 13"x9" pan. In a large mixing bowl, combine dry ingredients. In a medium saucepan, stir peanut butter and brown rice syrup over medium heat until it starts to bubble. Pour syrup mixture over cereal mixture and stir until evenly coated. Pour into prepared pan and press down to smooth it out. Let cool before cutting.

This is a very versatile recipe. Other nut butters or seed butters can be used instead of peanut butter. Use whatever combination of dried fruits, nuts and seeds you prefer. For a sweeter treat add 1 c enjoy life chocolate chips to the cereal mixture or melt it and spread it on top.

Orange Cardamom Spiced Nuts

2.5 c nuts (I used 1 c raw cashews, 1 c raw pecans, and half cup dry roasted unsalted pistachios)

1/4 c Lundberg brown rice syrup

1/2 t coarse salt (I used Himalayan pink salt)

1.5 t dried orange peel or fresh orange zest

1 t ground cardamom (use 1/2 t if using potent, high quality cardamom)

Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper, set aside. In a medium bowl, mix nuts with syrup until evenly coated. In a small bowl; combine salt, orange peel and cardamom. Sprinkle spices over nuts, stir until evenly coated. Transfer nuts to one of the lined baking sheets, spread nuts in a single layer, separating nuts. Bake until nuts are golden and syrup is bubbly, about 10-15 minutes. Immediately transfer nuts to other lined baking sheet. Separate nuts. Let cool completely. Store in an airtight container.

GFCF Lemon-Blueberry Scones

Preheat oven to 400 degrees.

1 c white rice flour

3/4 c brown rice flour

3/4 c sorghum flour

2 T granulated sugar

4 t baking powder

1 t xanthan gum

1/4 t salt

1/3 c gfcf butter, cut into pieces

2 eggs, beaten

3/4 c coconut milk (don't shake the can, pour just the white liquid on top)

1/2 c dried blueberries

zest of one lemon

juice of 1/2 lemon

rice milk

coarse sugar

Combine flour, 2 T sugar, baking powder, xanthan gum, lemon zest and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In another bowl combine eggs, coconut milk, blueberries and lemon juice. Combine the two mixtures using a fork until just moistened. Turn dough out onto a lightly floured surface. Fold and knead dough 10-12 times until smooth. Pat dough into an 8" circle and cut into 8 wedges. Place wedges 1" apart on an ungreased cookie sheet. Brush with rice milk and sprinkle with coarse sugar. Bake at 400 degrees for 12-14 minutes.

GFCF Pumpkin Bread

1 c white rice flour

1 c brown rice flour

1.5 c sorghum flour

1/4 c ground flaxseed

1 t xanthan gum

2 c sugar

2 t cinnamon

2 t nutmeg

1 t salt

2 t baking soda

1/2 c organic extra virgin coconut oil, melted

1/4 c apple and plum baby food (or other flavor, just make sure it's gfcf)

2/3 c water

1 can (15 oz.) pumpkin puree

3 eggs, beaten

Preheat oven to 350 degrees. Combine dry ingredients in one bowl, and wet ingredients in another. Combine wet and dry ingredients and mix thouroughly. Fill 24 lined muffin cups or 2 greased loaf pans. Bake loaves for 50-60 minutes. Bake muffins for 20-25 minutes. Test with a toothpick to make sure they're done.

I made french toast with this bread and topped it off with pure maple syrup and chopped pecans. It was so good it could pass as dessert. You definitely want to serve it with eggs or some other protein to avoid a sugar crash.