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FRESH STRAWBERRY MUFFINS
No Added Fat, Sugar-Free, Wheat-Free, Gluten-Free

Utensils needed: One bowl, spoon, knife, measuring cups, muffin pan.

Preheat Oven 350° F

• 1-1/4 cups fresh strawberrys, remove
      stems, cut into very small pieces

• 1-1/4 cups brown rice flour (Bob's Red Mill)

• 3/4 cup honey

• 1/2 cup potato starch

• 1 large egg

• 2 teaspoons aluminum-free baking powder

• 2 teaspoons real vanilla extract

• 1/4 teaspoon salt

• 1/4 cup fat-free sour cream

• Mix Well

• Mix well with spoon

Note: For those with Celiac Sprue condition, replace vanilla extract with imitation vanilla for 100% gluten-free.

Directions: Follow recipe in order given and mix when directed. Spray a 12 count regular size muffin pan with Pam spray or generic equivalent. Fill tins 3/4 full, and no more. Batter will make 12 regular size muffins. Bake at 350° for 20 minutes or until done. Let set in pan for 10 minutes, then remove to cool or eat. Store in airtight container. Muffins freeze well.

Mini size muffins are always a fun choice. Batter will make twice as many mini muffins and will bake for about 5 minutes less.

Note: If you use another brand of brown rice flour, be certain it does not have a sand-like texture.

Note: For dairy-free, use "Tofutti sour cream", or a rice sour cream.

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CHOCOLATE FUDGE WALNUT COOKIES
No Added Fat, Sugar-Free, Wheat-Free

Utensils needed: One bowl, spoon, measuring cups, cookie sheet, mini food processor.

Preheat Oven 375° F

• 1/3 level cup fat-free sour cream

• 1-1/4 cups brown rice flour (Bob's Red Mill)

• 1 cup honey

• 1-1/4 cups spelt flour

• 1 large egg

• 3/4 cup uncooked Quaker quick oats
  (or generic)

• 2 teaspoons real vanilla extract

• 1/2 teaspoon salt

• (mix well with spoon)

• 1-1/4 teaspoons baking soda

• 1 square (1 ounce) unsweetened

• (mix well)

• 1 cup chopped walnuts

• (mix)

• 1/3 cup baking cocoa (Hershey's)

Directions:  Follow recipe in order given and mix when directed. Let dough set in bowl for 15 minutes. This will make a better cookie when baked. Do not re-mix dough.

Spray cookie sheet with Pam spray or generic equivalent. Drop batter by large spoonfuls in a ball-like shape onto the cookie sheet. Space about 2 inches apart. Batter will make 32 cookies or more. Bake at 375° for 15 minutes. Remove from cookie sheet to cool. Store in airtight container. Cookies freeze well and can be eaten frozen.

Note:  While fat-free sour cream is used in this recipe, low fat, reduced fat or regular sour cream may also be used. I use Breakstone's or Daisy brands because of their limited use of additives.
Note:  You absolutely cannot tell that these cookies contain oats.

Note: If you use another brand of brown rice flour, be certain it does not have a sand-like texture.

Note: For dairy-free, use soy "Tofutti sour cream", or a rice sour cream.

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HONEY PUMPKIN PIE
No Added Fat, Sugar-Free, Wheat-Free, Milk-Free

Utensils needed: One bowl, spoon, measuring cups, grinder for walnuts,
9 inch deep dish glass pie pan.

Preheat Oven 400° F

• 1 cup Quaker quick oats (or generic)

• 1/8 teaspoon salt

• 1 cup finely chopped walnuts

• 1/3 cup honey

• 1/8 teaspoon cinnamon

• 1 tablespoon real maple syrup

Directions:  In a bowl, mix all ingredients well. Mixture will be sticky. Lightly spray a 9 inch or so, deep dish glass pie pan with Pam spray or a generic equivalent. Pour mixture into pie pan. Spray your fingers and press mixture roughly over bottom of pan. Re-spray fingers as needed. Have patience, this will take less than five minutes. Now spray top of mixture covering bottom of pan. Using fingers and firm pressure, pat down crust and you will find with practice, this will cause crust to spread evenly and push at least half way up the sides of the pan. The crust doesn't need to be perfect or to reach the top of the sides. Lightly spray crust and bake in oven at 400° for 5 minutes. Remove from oven and prepare filling. Leave oven at 400°.

• 1 - 15 ounce can real pumpkin

• 3/4 teaspoon cinnamon

• 2 large eggs

• 1 teaspoon corn starch

• 3/4 cup honey

• (mix well with spoon)

• 1/8 teaspoon salt

• 1 cup rice milk

• (mix well)

Directions:  Follow recipe and mix when directed. Pour filling into pie crust. Bake at 400° for 10 minutes, reduce temperature to 350° for 30 minutes. Then increase temperature to 375° for 15 minutes. Turn oven off and leave in oven 10 minutes more or until inserted knife comes out clean. If your oven runs hot, watch the pie closely as the honey and maple syrup can burn easily. The crust can darken and still be fine. Cool pie 30 minutes before cutting.

Note: Regular milk may be used in place of rice milk. You may also vary the amount of honey in the filling by one or two tablespoons, more or less, to suit your taste. You may also use your choice of spices.

Note: For those with Celiac Sprue disease, oats contain gluten. You may omit the oats and use all nuts. Some brands of rice milk may contain 2% barley. Harmony Farms is a brand of rice milk that is gluten-free. For low salt diets, reduce or omit salt.

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Go Bananas Over BANANA NUT CAKE
Nothing artificial, everything natural and nutritious.

Utensils needed: One bowl, spoon, fork, measuring cups, 11 x 7 glass baking dish.

Preheat Oven 325° F

• 1 large egg
• 1 tablespoon unsweetened applesauce (mix with spoon)
• 1/2 cup honey
• 1 teaspoon vanilla extract (mix)
• 2 cups ripe bananas peeled & mashed (tap cup to settle contents)
• 1-1/4 cups brown rice flour (Bob's Red Mill)
• 1 cup spelt flour
• 2 teaspoons aluminum-free baking powder
• 1/4 teaspoon salt
• 1/2 cup purified water (mix)
• 1 cup chopped walnuts (black walnuts are great or regular walnuts or nut of choice)
• Mix

Note: For gluten-free, use imitation vanilla, omit spelt flour and use all brown rice flour. For low salt, reduce or omit salt.

Follow recipe in order given and mix when directed. Pour batter into 11 x 7 glass baking dish lightly sprayed with Pam spray. Bake at 325° for 25 minutes. Turn oven off and check in 5 minutes by inserting a knife (should be done). If not done, check every 5 minutes until inserted knife comes out clean. Do not over-bake. Cool 30 minutes.

Does not need icing. Best if eaten within 24 hours. Store in airtight container or cover baking dish. Freezes well.

Note: If you use another brand of brown rice flour, be certain it does not have a sand-like texture.