Pumpkin Tarlets

Pumpkin Tarlets
A delightful twist on pumpkin pie.
NO: wheat, gluten, peanuts, tree nuts, dairy, egg or soy

Ingredients

Crust:
1/4 cup plus 2 tbsp lightly packed brown sugar
1/2 cup rice flour
1/4 cup plus 2 tbsp tapioca flour
1 tsp xanthan gum
1/4 tsp cinnamon
1/2-3/4 cup Enjoy Life® Cranapple Granola (crumbled)*
1/4 cup Spectrum shortening

*To crumble granola, process lightly in a food processor or place in a plastic or papper bag and lightly pound out with a rolling pin.

Pumpkin Filling:
1 1/4 cups canned pumpkin
3/4 cup rice milk
1/2 cup light brown sugar
1/2 cup vegetable oil
1 cup brown rice flour
1/2 tsp baking powder
1/4 tsp salt
Pumpkin pie spice (use less spice if you like it mild)
2 tsps cinnamon
1 tsp ginger
1/2 tsp cloves

Directions:

1) Preheat oven to 350°F.

2) Make your crust. Mix brown sugar, rice flour, tapioca flour, xanthan gum, cinnamon, and granola until combined. With a fork, cut in the shortening until it looks crumbly.

3) Lightly grease a muffin pan or line with muffin liners.

4) Place 1 tablespoon of mixture in each and press into place. Save remaining mixture for the top. Set aside.

5) To make the yummy pumpkin filling, mix together rice flour, baking powder, pumpkin spices, and salt. Set aside.

6) In separate bowl, mix pumpkin, rice milk, brown sugar, and oil until combined. Add the flour mixture to the pumpkin and mix well.

7) Fill the muffin tray with pumpkin filling. Top off with a sprinkle of the extra crust mixture. (There maybe extra topping depending on how much you prefer on top).

8) Bake tarts for 10 minutes or until lightly browned. Let cool in muffin pan for about 15 minutes before removing. Remove carefully, (i.e. with 2 spoons). Serve warm or cold. Keep fresh in the refrigerator.

Chocolate Hobgoblins

Ingredients:
Hobgoblin
2 tsp. brown rice syrup
1/4 cup Sunbutter sunflower seed butter
Perky's Nutty Rice (about ½ box, enough to cover bottom of shallow pan)

Chocolate Coating
1 (10 oz) bag Enjoy Life® semi-sweet chocolate chips
2 tsp Spectrum shortening

Directions:
1.) Pour Perky's Nutty rice into a shallow pan and set aside.
2.) Mix Sunbutter with the brown rice syrup. Mixture should stiffen upon mixing. Pinch off about ½ tablespoon of filling and form into a "pear" shape.

3.) Roll the pear shaped sunflower mixture into Perky's Nutty Rice cereal, pressing the cereal in place. Reshape if needed. Set in refrigerator while making the chocolate coating.

4.) To make the chocolate coating, combine chocolate chips and shortening in a microwaveable container. Cook 30 seconds, stir. Continue until all the chocolate is melted and smooth.

5.) Using a fork, dip the goblins (one at a time) into the melted chocolate. Make sure to carefully tap the fork on the edge of the bowl to remove excess chocolate. Place on parchment lined sheet.

6.) To give those creepy creatures some eyes, use a single rice puff for each eye. You can even give them eyeballs but putting a small drop of chocolate in the center of the rice puff. You could also use frosting to create eyes or even a mouth! Have fun and be creative.

7.) Let sit to harden. You can quicken the hardening by placing in the refrigerator. Enjoy!

Home-made Chocolate Chip Cookies

Contains NO: wheat, dairy, peanuts, tree nuts, egg, soy, fish or shellfish.

ingredients:

2 1/4 cups Food Allergy Gourmet Basic Flour Mix or other gluten-free baking mix
3/4 tsp. table salt
1/2 tsp. baking soda
1 tbsp. dry egg replacer
11 tbsp. shortening, melted and cooled slightly
1 cup brown sugar (light, dark or mixed
1/4 cup granulated sugar
7 tbsp flax mixture (see below)
1 tbsp vanilla extract
1/8 tsp. artificial butter flavor (optional)
3/4 cup Enjoy Life ® semi-sweet chocolate chips

directions:

Preheat oven to 325°F. Adjust oven racks to upper- and lower-middle positions. Whisk together the Basic Flour Mix, salt, baking soda and egg replacer in a bowl.

Use a heavy duty mixer to blend the melted shortening, brown sugar, granulated sugar, vanilla and artificial butter flavor (if using). Stop the mixer and scrape down the sides. Add the dry ingredients and mix until combined, scraping down the bowl as necessary. Mix in the chocolate chips.

Scoop up the dough by tablespoons and roll into a ball. Place the balls on an ungreased cookie sheet and flatten slightly.

Bake for 15-17 minutes. Reverse the cookie sheets' positions halfway through baking, top to bottom and front to back. Cookies are done when they are light golden brown and the outer edges start to harden and centers are still soft and puffy. Cool cookies on cookie sheets for two minutes and then transfer to a wire rack to finish cooling. Store in an airtight container.

Note - To make Flax Mixture, pour 1 part ground flax seed and 3 parts very hot water in a lidded jar. Shake vigorously. Let cool and use as directed.

Note - Dough can be frozen up to one month. Form the cookies into flattened balls and place them onto an ungreased cookie sheet. Freeze the cookie dough balls until frozen solid and store them in an airtight zipper bag or container. Cookies can be baked from the frozen state. Just add an extra 1 to 2 minutes baking time.

Optional Additions - If your diet allows, try adding nuts, raisins or shredded coconut.

Jody Hall, author of "Let's Bake!"

www.foodallergygourmet.com

Easy, Squeezy Gingerbread Men

Contains NO: wheat, dairy, peanuts, tree nuts, egg, soy, fish or shellfish.

ingredients:

3 cups powdered sugar
1/3 cup all-natural shortening
1/4 cup rice milk
1/2 tsp. vanilla
1 box of Enjoy Life ® Gingerbread Spice cookies
4 popsicle sticks

directions:

Mix sugar and shortening until well blended. Stir in rice milk and vanilla (by hand or with mixer on low speed). Put mixture (frosting) into pastry bag with tip. Squeeze frosting onto Popsicle stick and set three Gingerbread Spice cookies on top, one above the next. Use remaining frosting to decorate. Have fun making frosted hats, eyes, nose, and clothes! Makes 4 gingerbread men/women.

Chocolate Fondue

Contains NO: wheat, gluten, peanuts, tree nuts, egg,or dairy. Note: this recipe might contain soy.

ingredients:

2 tbsp butter, margarine or substitute

1/4 cup brown rice syrup

1 tsp vanilla extract

1 tbsp tapioca flour

1- 10 oz bag Enjoy Life ® semi-sweet chocolate chips

1/4 cup water or soy or rice milk

directions:

1) Place butter, brown rice syrup, vanilla and tapioca flour in a microwavable

container.

2) Heat mixture just until butter is melted, stir to combine ingredients.

3) Add chocolate chips to butter mixture, stirring until combined. Mixture will

"seize" and form a ball.

4) Add water and stir until smooth.

5) Keep warm and serve with fresh fruit, cookies, or anything you'd like. Enjoy!

Choco-Yummy Raisins

Contains NO: wheat, dairy, peanuts, tree nuts, egg, soy, fish or shellfish

ingredients:

1 (10 oz) bag Enjoy Life ® semi-sweet chocolate chips

2 tsp shortening

1 cup raisins*

directions:

1. Line a baking sheet with parchment paper and set aside.

2. Combine chocolate chips, shortening in a microwavable boil. Heat for 30

seconds, then stir. Continue until all chocolate is melted and smooth.

3. Add raisins and mix until coated.

4. Using a slotted spoon, remove the coated raisins. Placed drained raisins on

parchment and let cool to harden. Once cooled, break apart pieces if needed.

Enjoy and share with your loved ones!

Creepy Spider Cookies

ingredients:

1 box of Enjoy Life ® Double Chocolate Brownie cookies

Spider legs:
1 box of Enjoy Life ® Cocoa Loco snack bars
Other options: gluten-free pretzels or licorice

Spider filling:
2 tsp. brown rice syrup
1/4 cup Sunbutter sunflower seed butter

Decorations:
sunflower seeds, pumpkin seeds, dried fruit

directions:

Slightly flatten two cookies with bottom of can or palm of your hand. Set aside. Roll out a Cocoa Loco bar length-wise and cut into long strips, about the size of small pretzel sticks. Attach three of the strips on top of a cookie so they hang over the sides forming the legs. (Gluten-free pretzels and licorice are a fun alternative too!)

Mix Sunbutter with the brown rice syrup to make the spider filling. Place ½ tablespoon of filling on top of the legs in the center of the cookie. Top with the remaining cookie. Use dried fruit or seeds for the spider's eyes.

Note: Spider can be made without the Sunbutter filling by sticking the two cookies together after the legs are put on.

Yield: 6 Creepy Spider cookies