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

Happy Apple™ Crisp

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

ingredients:

Filling
6 cups peeled, sliced baking apples (Granny Smith, Macintosh work well)
1 cup sugar
2 tsp. lemon juice
1 tsp. cinnamon
2 tbsp. tapioca flour

Crumble Topping
1 box Enjoy Life ® Happy Apple™ cookies, crumbled (approx. 1 cup)
1/4 cup margarine or substitute.
1 tsp cinnamon

directions:

Spray 8 or 9 inch square pan with spray oil. Toss apples with lemon juice and set aside. For filling, mix sugar, cinnamon and tapioca flour. Add the apples and mix until coated. Place apples in prepared pan and bake for 10 minutes.

While the apples are baking, prepare your crumble topping. In a medium bowl combine crumbled Happy Apple™ cookies and cinnamon. With a fork, cut margarine or substitute into the crumbled cookies and cinnamon mixture until pea size consistency.

Once the apples are through baking, remove pan from oven and sprinkle with crumble topping. Bake at 400°F for 20-25 minutes or until browned.

Sensational Snickerdoodle Pie Crust

Who would've thought these yummy, soft-baked cookies would make such a delightful crust.

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

ingredients:

1 package Enjoy Life ® Snickerdoodle cookies
3 tbsp. margarine (melted) or substitute
1 tsp. vanilla
1/3 cup brown sugar
1/2 Cup coconut or chopped nuts (optional)

directions:

Process in the food processor until well combined. Place in a 9" pie shell. Press down and smooth it up the sides. Bake at 350 for eight minutes. Let cool. Fill as desired - works great for pumpkin and pecan pies!

Cherry Heart Pie

Contains NO: wheat, peanuts, tree nuts, egg, soy, fish or shellfish. Dairy-free option.

ingredients:

For Crust:
2 cups Enjoy Life ® Very Berry Crunch granola
2 tbsp. tapioca or rice flour
1 tbsp. brown sugar
3 tbsp. butter, margarine or safflower oil dash salt (optional)

For Filling:
2 cans (14.5 oz each) drained tart cherries
1/4 cup of the cherry juice remaining in can
2/3 cup brown sugar
4 tsp. quick cooking tapioca
1 tsp. almond extract (optional)

directions:

Grind granola in food processor or blender until fine. Add remaining crust ingredients and process until well blended. Press into greased heart-shaped pie plate. Preheat oven to 350°F. While waiting, combine all filling ingredients in a bowl. Let stand 15 minutes. Pour on top of crust and bake 15-20 min at 350°F or until filling begins to bubble.

*Adapted with permission from Carol Fenster's Gluten-Free 101.

Wicked Witch's Hat Cookies

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

ingredients:

1 box of Enjoy ® Life Double Chocolate Brownie cookies
Optional decorations for hats: sunflower seeds, pumpkin seeds, dried fruit or Enjoy Life ® Not Nuts! ™ Mountain Mambo ™ trail mix

directions:

Slightly flatten one cookie with the bottom of can or palm of your hand. Set aside. Carefully form another cookie into the shape of a "chocolate kiss" or solid cone. Start by pinching the bottom and shaping upward. When finished, it should look like the top of a witch's hat. Attach the cone shaped cookie on top of the other cookie to form the hat. Place seeds, dried fruit or trail mix around the base and tada, you have a witch's hat!

Easy Oozy Chocolate Icing

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

ingredients:

2 cups Enjoy Life ® semi-sweet chocolate chips
1 cup rice milk

directions:

Heat rice milk to approximately 175 degrees, or just below boiling point. Pour hot milk over chocolate in a bowl and whisk until smooth. Set aside to cool, whisking occasionally.
Let thicken until spreadable or use mixer to whip until fluffy. Spread on cooled cake, cupcakes or other goodies

Fruity-Tooty Snack Bars

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

ingredients:

For Crust:
2 cups Enjoy Life ® granola cereal (any flavor)
1/2 cup rice flour
1/2 cup tapioca flour
1/4 tsp. salt (optional)
1/2 cup butter or oil
1/2 cup All Fruit spread

For Topping:
1 1/2 cups All Fruit spread
1 cup Enjoy Life ® semi-sweet chocolate chips
1 cup dropped dried fruit
1 cup dried coconut and/or nuts

directions:

Blend all ingredients in food processor until well blended. Cover with wax paper and press firmly into lightly greased baking pan. Remove paper and bake uncovered at 350°F for 10-15 minutes.

While baking, warm 1 ½ cups All Fruit in saucepan or microwave until liquefied. When crust is done, pour preserves on top of crust. Sprinkle with remaining toppings. Let cool before slicing. (Option: use more granola for topping).

Sweetheart Frozen Chocolate Sandwiches

Dairy-, soy- or rice-based milk and ice cream products can be used in these treats for equally yummy results!

Contains NO: wheat, peanuts, tree nuts, egg, fish or shellfish. Option for dairy-free.

ingredients:

For Cookie Sandwich:

2 large Enjoy Life ® Double Chocolate Brownie cookies
1 large scoop of ice cream or frozen substitute
1 recipe for white frosting

For Creamy White Frosting:

3 cups powdered sugar
1/3 sup all natural shortening
1/4 cup rice milk
1/2 tsp. clear vanilla extract

Yankee Doodle Dandy Bars

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

ingredients:

crust:

1 box of Enjoy Life ® Snickerdoodle cookies (or Lively Lemon, if available)
½ cup sorghum flour
1 tsp tapioca flour
½ tsp xanthan gum

filling:

8 oz cream cheese (dairy, soy or rice-based, diet permitting)
¼ cup egg substitute
1 tsp vanilla
1/3 cup sugar or evaporated cane juice crystals

fruit topping:

fresh blueberries, strawberries and/or raspberries

directions:

crust:

Mix tapioca flour and xanthan gum with sorghum flour. Chop cookies in food processor and add to the mix. Lightly grease 8x8” pan with vegetable spray and add the cookie mixture. Press firmly in bottom of the pan. Bake at 350 F for 12 minutes or until lightly browned.

filling:

While crust is baking, prepare filling. Blend the cream cheese or cream cheese substitute, egg substitute, vanilla, and sugar until smooth. Cover and set in refrigerator until crust is ready.

When crust is done, remove from oven and spoon the filling evenly on top of crust. Return to oven and bake 20 -25 minutes or until center is almost set. Let it cool. Cover and refrigerate 4 hours or overnight.

fruit topping:

10-15 minutes before serving, top off with fresh blueberries, strawberries and/or raspberries.

Refrigerate another 10-15 minutes to allow flavors to blend.

Granola Bon-Bons

Dairy-, soy- or rice-based ice cream products can be used in these treats for equally yummy results!

Contains NO: wheat, peanuts, tree nuts, egg, fish or shellfish. Dairy and soy-free option.

ingredients:

1 cup Enjoy Life ® granola (chopped, any flavor)
1 cup coconut (optional)
1/2 pint ice cream or frozen alternative

directions:

Scoop out 1 tablespoon softened ice cream at a time and form into balls. Place ice cream balls back into freezer to harden but do not completely refreeze. Chop granola in a food processor until the size of small bits and measure 1 cup. Transfer granola to a bowl and combine with coconut, set aside. Put granola/coconut mixture in a shallow dish. Take the ice cream balls and roll them in the granola/coconut mixture until coated pressing coating onto surface. Cover and refreeze until completely frozen.

Optional:
Add 1 tbsp. cocoa powder to the granola and coconut.

Hot Chocolaty Cocoa

Contains NO: wheat, gluten, dairy, peanuts, tree nuts, egg and soy.

ingredients:

1/4 cup Enjoy Life ® semi-sweet chocolate chips
3 tbsp sugar
1 ½ tbsp cocoa powder
1/8 tsp vanilla
12 oz rice milk*

directions:

Microwave: Mix all ingredients. Heat in microwave for 30 second, stir. Continue heating and stirring until boiling. Let cool to your desired temperature and enjoy.

Stovetop: Mix all ingredients. Stir constantly, heat over medium/low heat until boiling. Let cool to your desired temperature and enjoy.

Options: Top with marshmallows or whip-cream** (should you diet permit). And don’t be shy! If you love chocolate, dribble a few chips on top for an extra chocolaty bite. It makes a pretty decoration too (any excuse for chocolate is good)!

Yield: 2-6 ozs cups

*TIP To make this even creamier, use 8 oz. of rice milk and 4 oz. Silk Creamer (contains soy).
**TIP Non-dairy alternative to whip cream is Soyatoo! Soy Whip (contains soy).

Cookie Lovers' Parfait

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

ingredients:

1 box of Enjoy Life ® No-oats "Oatmeal" cookies (or Lively Lemon, if available)
8 to 12 oz yogurt* (dairy, soy or rice-based, diet permitting)
2 cups fresh berries (blueberries, strawberries and/or raspberries)

equipment:

4 parfait glasses or transparent cups/glasses

directions:

Working in layers in each parfait glass, crumble one cookie at the bottom of each glass and top with about 2 tablespoons of yogurt. Add the red berries (strawberries and/or raspberries). Add another layer of a crushed cookie and 2 tablespoons of yogurt. Add the blueberries. Finish up with a dollop of yogurt and one more crushed cookie.

Chill for at least 20 minutes to allow flavors to blend.

Serving ideas: Try vanilla, lemon or berry yogurt to add some extra flavor.

Blissful Brownie Sundae

Dairy-, soy- or rice-based ice cream products can be used in these treats for equally yummy results!

Contains NO: wheat, peanuts, tree nuts, egg, soy, fish or shellfish. Option for dairy-free.

ingredients:

3 Enjoy Life ® Double Chocolate Brownie cookies
1/2 tsp. vanilla
2 tbsp. brown sugar
1 scoop ice cream or frozen substitute

directions:

Process in food processor until they are well combined. Place most of the mixture in the bottom of a ice cream dish. Place a large scoop of your favorite flavor ice cream (or non-dairy ice cream substitute) on the cookie bed. Top with remaining cookie mixture.

This recipe is for a single serving. Can be doubled or tripled, etc. to suit the occasion.

Serving ideas: garnish with [non-dairy] whipped topping, nuts, fresh fruit or chocolate shavings. Enjoy Life™ semi-sweet chocolates chips can add a super-duper extra chocolate kick. Mmmmm.....enjoy!

Rockin' Rasberry Truffles

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

ingredients:

Raspberry Puree
12 oz unsweetened frozen raspberries
1/3 cup plus 2 tbsp sugar

Chocolate Truffles
1 (10 oz) bag Enjoy Life ® semi-sweet chocolate chips
1/2 cup raspberry puree
1 tbsp butter*
1 tbsp shortening

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

directions:

1.Bring raspberries and sugar to a boil over medium heat. Reduce heat and simmer 5 minutes. Place cooked mixture into a blender and blend one minute. Strain to remove seeds.
2.Mix the raspberry puree, 1 tbsp butter and 1 tbsp shortening in a medium saucepan over medium heat. Bring to boil. Remove from heat. Add 1 (10 oz) bag Enjoy Life chocolate chips and stir until smooth.
3.Put truffle mixture in a bowl and cool to room temperature. Cover the mixture with plastic wrap and chill in refrigerator for 4 hours or overnight. 4.Line a baking sheet with parchment paper. Using a tablespoon or melon baller, scoop the mixture into balls and place on baking sheet. If needed, chill in refrigerator to refirm.
5.To make the chocolate coating, combine 1 (10 oz) bag Enjoy Life chocolate chips and shortening in a microwaveable container. Cook 30 seconds, stir. Continue until all the chocolate is melted and smooth.

6. Using a fork, dip the truffles (one at a time) into the melted chocolate, tapping the fork on the edge of the bowl to remove excess. Place on parchment lined sheet and allow to harden. Once hardened, indulge and enjoy. Don't forget to share!**

*TIP Dairy-free option: use1 tbspEarthBalance margarine (contains soy) or Spectrum shortening in place of butter.

**TIP Add an extra special touch by rolling your truffles in cocoa powder. Sift a thick layer of cocoa powder in a shallow dish and roll truffles until coated.

Cinna-Baked Apples

Contains NO: wheat, peanuts, tree nuts, egg, soy, fish or shellfish. Note: this recipe may contain dairy.

ingredients:

1/2 cup Enjoy Life ® Cinnamon Crunch granola
3 apples, cored and top removed
1/2 cup apple juice
1 cup water
3 tsp. butter or substitute
1 tbsp. cinnamon

directions:

Slice off top of apples and remove the core. Place the apples in a glass-baking dish, cut a little off the bottom if necessary for them to stand. Fill apples with granola and place back in baking dish. Add juice and water to the pan. Place 1 tablespoon of butter on top of each apple and sprinkle with cinnamon. Bake the apples at 375°F for 45 minutes or until apples are tender. Baste apples with juice and water mixture if desired.

Freaky Finger Cookies

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

ingredients:

1 box Enjoy Life ® snack bars (any flavor)
finger nail options: dried cranberries, raisins or pumpkin seeds

directions:

Cut bars in half length-wise, then warm slightly in the microwave so that they are more pliable (5-10 seconds). Form fingers by pinching in the sides of the bars in two places. Slightly press down one end and add a small piece of dried fruit or a pumpkin seed for a fingernail. Ta da...a freaky finger cookie!

Crunchin' Munchin' Fruit Stuffin'

Contains NO: wheat, gluten, peanuts, tree nuts and soy. Options for dairy- and egg-free.

ingredients:

1 12.8 oz. box Enjoy Life ® Cranapple Crunch granola
1 cup chopped celery
1 cup chopped onion
¼ cup butter or dairy-free substitute*
¾ cup dried cranberries
1 cup chopped apples
2 eggs or egg substitute**

directions:

1. In sauté pan melt butter. Add chopped celery and onions and sweat over medium/low heat until vegetables are tender. Do not heat too high, avoid browning. Set aside.
2. Mix chopped apples, dried cranberries with Cranapple Crunch Granola. Add the celery and onions and mix until combined. If granola pieces are too big, break into smaller pieces. Mix in eggs. Place in a lightly greased casserole dish. Bake at 350°F for 30 minutes. Serve with all the fixings and enjoy!

*TIP Dairy-free options: use 1/4 cup plus 1 tbsp EarthBalance margarine (contains soy) or Spectrum shortening in place of butter.
**TIP Egg-Free option: use 1 tbsp Ener-G Egg Replacer mixed with 4 tbsp warm water.

No Bake Trail Mix Cookies

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

ingredients:

1/2 cup sugar
2/3 cup brown rice syrup
1 tsp vanilla
1 cup Sunbutter sunflower seed butter
1 6oz bag of Enjoy Life ® Not Nuts!™ trail mix
1 1/4 cup Perky's Nutty Rice cereal
1/4 cup rice flour
1/2 tsp xanthan gum
2 tsp tapioca flour

directions:

Pour brown rice syrup and sugar into a pan. Warm over medium heat for 1 minute. Remove from heat and stir in vanilla and Sunbutter. Once blended, mix in remaining ingredients. Dough will be stiff. Form dough into 1oz balls (2 tablespoons) or as desired, and flatten with palm of hand. Let sit for 5 minutes and then enjoy! Yield: approx 3 dozen.

"Can't Get Enough Apple" Cobbler

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

ingredients:

Filling:

6 apples peeled, sliced baking apples (aprox. 6 cups) like Granny Smith or Macintosh
1 cup sugar
2 tsp. lemon juice
1 tsp. cinnamon
2 tbsp. tapioca flour

Cobbler Topping:

1 cup sorghum flour
2 tbsp. sugar
1 tsp. cinnamon.
2 tbsp. tapioca flour
1 1/2 tsp. baking powder
1/4 cup margarine or butter substitute.
1/2 cup rice milk, plain or vanilla flavored
1 tbsp. egg substitute*

* Mix 1 tbsp. ground flax with 3 tablespoons water. Let stand for 15 minutes. Measure out 1 tablespoon for the recipe.

Happy Apple™ Crumble Topping

1 box of Enjoy Life ® Happy Apple™ cookies , crumbled (approx. 1 cup)
1 tsp cinnamon

directions:

Spray 8 or 9 inch square pan with spray oil. Toss apples with lemon juice, set aside.

For filling, mix sugar, cinnamon and tapioca flour. Add the apples and mix until coated. Place apples in prepared pan and bake for 10 minutes. For cobbler, mix sorghum flour, sugar, cinnamon, baking powder, and tapioca flour, set aside. Just before the apples are through baking, cut margarine substitute into the cobbler mixture until it resembles pea size crumbs, set aside.

After the hot apples are removed from oven, mix the rice milk with 1 tbsp. egg substitute. Add the milk and egg to the cobbler mixture above just until moistened. Place the finished cobbler mixture in dollops onto the hot apples. Sprinkle the Happy Apple™ crumble topping on top. Bake at 400°F for 20-25 minutes or until browned.

Contains NO: wheat, dairy, peanuts, tree nuts, egg, fish or shellfish. Note: this recipe contains soy.

ingredients:

Chocolate Cups:

1(10oz.) bag Enjoy Life® chocolate chips

2tsp Spectrum shortening (do NOT substitute with butter, oil or margarine)

Chocolate Mousse:

1(12oz.) package Silken SOFT Tofu (brought to room temperature)

1(10oz.) bag Enjoy Life® chocolate chips

3 tbsp brown rice syrup

1 tsp vanilla extract

8-10 balloons (water balloon size)

equipment:

Hand mixer, blender or food processor

directions:

1. Blow up 8-10 balloons.

2. Line a baking sheet with parchment paper. Set aside.

3. Microwave chocolate chips with shortening for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.

4. Dip balloon intomelted chocolate, coating about 1/3 of the balloon. Let excess chocolate drip off. Repeat step one additional time.

5. Place the dipped end of the balloon on the parchment paper. Repeat with remaining balloons.

6. Placebaking sheet with balloonsin refrigerator to set (about 30 minutes).

7. Release air from balloons: Pinch the balloon just under the knot and cut a small hole in the surface between fingers and knot. Very gradually release the air. Be careful not to release the air too quickly or the bowls may break. Carefully peel the deflated balloons from the chocolate bowls. Patch any holes with the remaining chocolate if needed.

8. Return the bowls to the refrigerator.

9. Create your mousse filling: Using a hand mixer, blender, or food processor, blend tofu until smooth.Set aside.

10. Microwave chocolate chips for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.

11. Add brown rice syrup to the melted chocolate. Mix until combined. Chocolate should "seize" and pull away from the sides of the bowl, almost forming a ball.

12. Add the chocolate mixture to the tofu. Blend until smooth and creamy. Then, mix in vanilla.

13. Chill until set (at least 2 hours).

14. Fill each bowl with approximately 4 tbsp of mousse before serving. Garnish with fresh fruit if desired. Enjoy!

Yield: 8-10 servings

*Chocolate Raspberry Mousse Option. For those who love berries with their chocolate, try adding ½ cup raspberry puree to finished chocolate mousse for an extra berry burst.

Fantastic-licious Fruit Crisp

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

ingredients:

For Topping:
3 cups Enjoy Life ® granola (any flavor)
4 tbsp. rice or tapioca flour
4 tbsp. vegetable oil
3 tsp. fruit juice

For Filling:
4 large Granny Smith apples
3 large pears
1 cup dried cranberries
1/2 lemon, juiced & rind grated
2 tbsp. rice or tapioca flour
2-3 tbsp. brown sugar or substitute
1/8 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. Enjoy Life ® granola (any flavor)

directions:

Directions: Preheat oven to 350°F. Grease or spray a 9 inch square baking dish. Combine filling ingredients. In a separate bowl, combine topping ingredients. Spread half of fruit mixture into pan. Cover with half of topping. Top with layer of remaining fruit mixture. Cover with foil & bake for 30 minutes or until fruit is soft. Remove from oven & cover with remaining topping. Bake uncovered until golden brown, 10-15 minutes. Enjoy!

Not Nuts!™ Trail Mix Bars

Contains NO: wheat, peanuts, tree nuts, egg, soy, fish or shellfish. Dairy-free option.

ingredients:

2 cups Enjoy Life ® Not Nuts! ™ trail mix
2 cups Enjoy Life ® Cinnamon Crunch granola
1/2 cup butter or non-dairy alternative
1/3 cup brown sugar
3 tbsp. honey or agave nectar
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2 tsp. xanthan gum
2 tbsp tapioca flour

directions:

Grease 8 x 8 inch pan. Chop trail mix in a food processor until all seeds and fruit are in small pieces and transfer to bowl. Grind granola in a food processor until it looks like fine crumbs. Add granola crumbs to chopped trail mix and set aside. In a small saucepan over medium heat mix together the butter, brown sugar, honey, tapioca flour, xanthan gum, and vanilla until melted and well combined. Pour mixture over the trail/granola blend, stirring to coat all pieces. Add salt, cinnamon and nutmeg. Stir well, then pour into prepared pan and press down flat. Refrigerate for at least an hour before serving. Makes 8 bars. Keep refrigerated.

Apple Crumble

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

ingredients:

5 large apples - peeled, cored and chunked
3 tbsp. lemon juice
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla
a pinch of salt
6 tbsp. non-dairy margarine
1/2 cup brown sugar
1 box of Enjoy Life ® No-oats "Oatmeal" cookies

directions:

Start by putting apples in a bowl with the lemon juice. Combine apples with the sugar, cinnamon and nutmeg. Toss to coat. Spray 8 x 8 inch pan with a cooking spray (any canola oil spray is fine). Spread apples in the bottom of the pan. Place the cookies, brown sugar, margarine, vanilla and pinch of salt in the food processor and process until well combined. Spread the cookie mixture over the apples and bake in a 350°F oven for 40 minutes.

Can be served warm or room temp.

Serving ideas: top with some dairy-, soy, or rice-based vanilla ice cream. Yum!

Sunbutter® Puppy Chow

Contains NO: wheat, gluten, peanuts, tree nuts, egg and soy. Option for dairy free.

ingredients:

1(10 oz.) bag Enjoy Life® Semi-Sweet Chocolate Chips
1/2 cup Sunbutter® sunflower seed butter (smooth or crunchy)
1/2 cup butter or dairy-free alternative*
6 cups Perky O's cereal
2 cups powdered sugar

directions:

1. Melt chocolate chips, Sunbutter and butter together in microwave on high for 1-1 ½ minutes. Stir after 1 minute.
2. In a large mixing bowl, pour melted mixture over Perky O's and mix until coated.
3. Put powdered sugar in large ziploc or paper bag and add cereal mix. Shake until coated.
4. Place on cookie sheet to dry. Then, enjoy!

*TIP Dairy-free option: use 1/2 cup EarthBalance margarine (contains soy) or Spectrum shortening in place of butter.

Super Scrumptious Skillet Cookie

Dairy-, soy- or rice-based ice cream products can be used in these treats for equally yummy results!

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

This recipe may contain dairy or soy.

ingredients:

1 box of Enjoy Life ® Snickerdoodle cookies
1/2 cup brown rice flour
1/4 cup tapioca starch
1 tsp. xanthan gum
1/3 cup brown sugar
1/2 cup non-dairy margarine or oil
6 oz. of Enjoy Life ® semi-sweet chocolate chips
1-2 oz. coconut (optional)
1 scoop of ice cream or frozen substitute

directions:

Process Snickerdoodles into fine crumbs. Mix in remaining ingredients except margarine and chocolate chips. Drizzle in margarine and mix well, then stir in chocolate chips.
Add mixture to a lightly greased 10 inch cast iron skillet or 9 inch cake pan. Bake cookie for 18-22 minutes or until edges are lightly browned. Sprinkle additional chocolate chips on top. Add coconut if desired. Then top with a scoop of your favorite ice cream or frozen substitute and enjoy!

For an even "gooier" cookie, double the recipe and increase the baking time to 25-30 minutes or until the edges are lightly browned. It's yum-a-licious!

Lively Lemon Ice Cream Sandwiches

Dairy-, soy- or rice-based ice cream products can be used in these treats for equally yummy results!

Contains NO: wheat, peanuts, tree nuts, egg, fish or shellfish. Option for dairy-free.

ingredients:

6 tbsp. softened ice cream or non-dairy alternative
1/2 tsp. lemon peel
1 box of Enjoy Life ® Lively Lemon Cookies

equipment:

Soften ice cream and mix in the lemon peel. Top 6 cookies with softened ice cream, about 1 tbsp. per cookie. Then top off with another cookie to make a cookie sandwich. Wrap the cookies sandwich in plastic wrap and refreeze until ready to eat.

Note: If ice cream gets too soft to handle place back in freezer until easy to work with.

Enjoy Life® Chocolate Bark

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

ingredients:

1 bag of Enjoy Life ® Semi-Sweet Chocolate Chips
1 bag of Enjoy Life ® Not Nuts! ™ trail mix
½ tsp. vegetable oil (safflower or canola)
(If you prefer softer bark, use up to 1 ½ tsp vegetable oil)

directions:

Grease or spray a 5 x 11 inch or 8 x8 inch pan.

Mix together chocolate chips and oil in a microwave safe container. Microwave mixture on high for 30 second and stir. Continue microwaving mixture until melted while making sure to stir occasionally, about every 20 seconds. Total time may be about 1 minute, depending on the microwave oven.

Stir nut-free trail mix into the melted mixture and spread to about 1¼ - 1½ inches thick, onto greased pan. Chill for 15 minutes. Remove from refrigerator, break into pieces and munch away! Store this scrumptious candy in an airtight container at room temperature and share with family and friends.

Gingerbread Pumpkin Pie

Contains NO: wheat, gluten, dairy, peanuts, tree nuts and soy. Options for dairy- and egg-free.

ingredients:

Pie Crust:
1 box Enjoy Life ® Gingerbread Spice cookies , processed into crumbs (1½ cups)
2 tbsp tapioca flour/starch
1/2 cup brown rice flour
1/4 cup plus 1 tbsp butter or dairy-free alternative*

Pie Filling:
1 (15 oz.) can pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground allspice
2 eggs or egg substitute**
2 tbsp tapioca flour/starch
1/4 cup milk or dairy-free substitute***

directions:

1. Preheat oven to 350°F and lightly spray a 9" pie plate.
2. To prepare the crust, mix processed cookies with tapioca flour and brown rice flour. Cut in butter using a fork until mixed in. Press mixture into a 9” pie plate. Place pie plate on baking sheet and bake for 6 minutes to set the crust.
3. Reset oven to 425°F.
4. To prepare filling, combine tapioca, sugar, salt, cinnamon, cloves and allspice in a small bowl. Set aside. Mix pumpkin with milk and eggs. Add the sugar mixture until blended. Pour into pie crust. Bake for 15 minutes.
5. Reduce temperature to 350°F, bake for another 50-55 minutes or until knife inserted near center comes out clean. Cool completely. Serve or refrigerate. Enjoy!

*TIP Dairy-free option: use 1/4 cup plus 1 tbsp EarthBalance margarine (contains soy) or Spectrum shortening in place of butter.
**TIP Egg-free option: for best results, substitute Ener-G egg replacer in place of the eggs. Consistency of the pie will vary from original recipe, resulting in more of a firm pudding.
***TIP Dairy-free option: use 1/4 cup Rice Dream non-dairy beverage (Original) or WestSoy Soymilk (Unsweetened Original) (contains soy).

Clusters-O-Crunch

Contains NO: wheat, gluten, peanuts, tree nuts, egg, and soy. Option for dairy-free.

ingredients:

1 cup Enjoy Life® Not Nuts!™ trail mix (Beach Bash™ works best!)

2 cups Perky O’s cereal

1/2 cup butter or dairy-free alternative*

2/3 cup brown sugar

1 tbsp brown rice syrup

directions:

1.Melt butter in a 3-quart saucepan over low heat.
2.Add brown sugar and brown rice syrup.
3.Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and stir 1 minute; remove from heat.
4.Stir in cereal and trail mix until well coated.
5.Drop mixture by the tablespoon onto waxed paper and gently form into a ball. Cool and enjoy!

*TIP Dairy-free option: use 1/2 cup EarthBalance margarine (contains soy) or Spectrum shortening in place of butter.

Addictive Chocolate Tapioca Pudding

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

ingredients:

3 tbsp. instant tapioca
1 tbsp. cornstarch or arrowroot
pinch salt
¼ - 1/3 cup sugar
2 cups rice milk
1/3 cup Enjoy Life ® semi-sweet chocolate chips
1 tsp. vanilla

directions:

Whisk the tapioca, cornstarch, salt, sugar and milk together in a saucepan. Let sit for 10 minutes. Toss in the chocolate. Over medium heat, whisking gently bring to a boil. Remove from heat and pour into a bowl. Cool slightly before stirring in the vanilla. Great eaten warm or chilled.

Rebecca Reilly, author of "Gluten-Free Baking"

Apple Scrapple Muffin

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

for egg-free.

ingredients:

Dry :
1 1/2 cups Enjoy Life ® Cranapple Crunch granola
1 cup white rice flour
1/4 cup brown sugar
1 tsp salt
1 tbsp. baking powder
1 tbsp. cinnamon
1/2 tsp xanthan gum
2 tbsp. tapioca flour

Wet:
1 cup applesauce
2 tbsp. vegetable oil
4 tbsp. honey or agave nectar
2 large eggs or substitute*
1/4 cup milk (dairy, rice or soy)

Topping:
1/2 Enjoy Life ® Cranapple Crunch granola (chopped)
2 tbsp. butter substitute
1 tsp. cinnamon

Fruit:
1 apple, cored and chopped (approx. 1 cup)

directions:

Preheat oven to 350°F. Line or grease 12-16-muffin cups. In a food processor, chop granola into small pieces, measure 1 1/2 cups for the muffins and set aside. Mix the remaining granola with melted butter and cinnamon to prepare the topping and set aside. Combine dry ingredients. In a separate bowl, combine the wet ingredients. Add wet ingredients to the dry and combine. Then fold in fruit. Fill muffin cups and sprinkle with topping. Bake 30 minutes, or until knife inserted in center comes out clean. Serve warm or at room temperature.

* for egg substitute, combine 1tbsp flax meal and 3 tbsp cold water - let stand for 15 minutes before whisking together

Double Chocolate Peppermint Patties

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

ingredients:

1 bag of Enjoy Life ® Semi-Sweet Chocolate Chips
1 tbsp. canola oil
1 box of Enjoy Life ® Double Chocolate Brownie cookies
Peppermint Candy Canes (finely chopped)

directions:

Mix chocolate chips with oil in a microwaveable bowl. Microwave for 30 seconds and stir. Continue to microwave at 30 second intervals until chocolate is smooth and creamy (approximately 1 ½ minutes).

Dip half of the Double Chocolate Brownie cookie into the melted chocolate, allowing excess chocolate to drain off. Then dip or sprinkle the dipped chocolate half in finely chopped peppermint candy. Place on wax paper and cool in the refrigerator until the chocolate sets (10-15 minutes). Serve at room temperature.

Other serving ideas: In place of peppermint candy canes, try dipping the cookies in colorful sprinkles to add some holiday flair or shredded coconut to add another yummy flavor. If you're a real chocolate lover try cocoa powder for an even more chocolately treat!

Blissful Brownie Sundae

Dairy-, soy- or rice-based ice cream products can be used in these treats for equally yummy results!

Contains NO: wheat, peanuts, tree nuts, egg, soy, fish or shellfish. Option for dairy-free.

ingredients:

3 Enjoy Life ® Double Chocolate Brownie cookies
1/2 tsp. vanilla
2 tbsp. brown sugar
1 scoop ice cream or frozen substitute

directions:

Process in food processor until they are well combined. Place most of the mixture in the bottom of a ice cream dish. Place a large scoop of your favorite flavor ice cream (or non-dairy ice cream substitute) on the cookie bed. Top with remaining cookie mixture.

This recipe is for a single serving. Can be doubled or tripled, etc. to suit the occasion.

Serving ideas: garnish with [non-dairy] whipped topping, nuts, fresh fruit or chocolate shavings. Enjoy Life™ semi-sweet chocolates chips can add a super-duper extra chocolate kick. Mmmmm.....enjoy!

Lemon-Pucker Pie

Contains NO: wheat/gluten, peanuts, tree nuts or egg

ingredients:

Crust:
1 box Enjoy Life® Lively Lemon cookies, crumbled into small pieces
1/4 cup plus 1 Tbsp. butter or Spectrum shortening
1/2 cup brown rice flour
2 Tbsp. tapioca flour

Lemon Filling:
1 (.25 ounce) pkg. unflavored gelatin
1/2 cup lemon juice
1/4 cup water
2 tsp. grated lemon zest
1(12 oz.) pkg. SILKEN FIRM Tofu
1/4 cup plus 3 Tbsp. sugar
1 (10 oz) container frozen Cool Whip (contains casein)*
1 tsp lemon zest (optional)

Crust:
1 box Enjoy Life® Lively Lemon cookies, crumbled into small pieces
1/4 cup plus 1 Tbsp. butter or Spectrum shortening
1/2 cup brown rice flour
2 Tbsp. tapioca flour

Lemon Filling:
1 (.25 ounce) pkg. unflavored gelatin
1/2 cup lemon juice
1/4 cup water
2 tsp. grated lemon zest
1(12 oz.) pkg. SILKEN FIRM Tofu
1/4 cup plus 3 Tbsp. sugar
1 (10 oz) container frozen Cool Whip (contains casein)*
1 tsp lemon zest (optional)

directions:

1) To prepare crust, mix together crumbledcookies, brown rice flour and tapioca flour.

2) With a fork, cut in butter until mixed.

3) Lightly spray a 9" pie plate. Press crumbs into bottom and sides. Bake for 12 minutes to set the crust.

4) To prepare filling, combine gelatin, sugar, lemon juice and water in a medium saucepan. Stir over medium heat until dissolved,scraping sides if needed. Set aside to cool, about 5 minutes.

5) With a food processor, blender, or hand mixer, beat tofu for 1 minute or until almost smooth. Blend in gelatin mixture. Refrigerate 15 minutes. Mixture will thicken.

6) Break frozen whipped topping into pieces and add to the gelatin/tofu mixture.Process until smooth. Add lemon zest if desired.Spoon filling into the baked crust. Refrigerate 1 hour or until firm. Enjoy!Store any remaining piein refrigerator.

*TIP Replace Cool Whip with Tru Whip, an all natural whipped topping withno hydrogenated oils (contains casein and soy).

Not Nuts!™ Pancakes

Brighten their mornings with these tempt-sational pancakes. They're sure to leave the house with a smile.

Contains NO: wheat, dairy, peanuts, tree nuts, soy, fish or shellfish. Option for egg-free.

ingredients:

1/2 cup sorghum flour
1/2 tsp xanthan gum
1 tsp tapioca flour
1 1/2 tsp baking powder
1 1/2 tbsp sugar
1/4 tsp salt
1/3 cup Enjoy Life ® Not Nuts!™ trail mix
1 egg or egg substitute*
3/4 cup rice milk
1 tbsp vegetable oil
1/4 tsp vanilla

directions:

In a bowl, sift together sorghum flour, tapioca flour, sugar, xanthan gum, baking powder and salt. Make a well in the center and pour in rice milk, egg*, vanilla and vegetable oil. Mix until smooth. Add Enjoy Life ® Not Nuts! ™ trail mix.

Heat a lightly greased skillet or frying pan over medium high heat. To tell if the griddle is hot enough, place a few drops of water on the griddle. If the water droplets "dance" on the surface it is hot enough. Spoon batter onto the griddle, turn the heat to medium. Turn and cook the pancakes until brown. Serve hot and gobble away!

* egg substitute: 1 tbsp flax meal and 3 tbsp cold water, whisked

Mini Biscotti

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

ingredients:

1 box of Enjoy Life ® Cocoa Loco or Caramel Apple snack bars
1/2 bag (5 oz) of Enjoy Life ® semi-sweet chocolate chips
1-1 1/2 tsp. canola oil
1/4 cup powdered sugar
3 3/4 tsp. unsweetened apple juice concentrate

directions:

Preheat oven to 300F. Cut the snack bars lengthwise and place on cookie sheet. Bake in oven for 10-15 minutes or until bars are a little dried out. Set aside to cool.

toppings:
Mix chocolate chips with oil in microwavable bowl. Microwave for 30 seconds and stir. Continue to microwave at 30 second intervals until chocolate is smooth and creamy (1 1/2 minutes).

A little at a time, add apple juice concentrate to powdered sugar until it forms a spoonable glaze.

Line a cookie sheet with waxed paper. Drizzle chocolate or apple glaze onto mini biscotti or dip the ends into the glazes, allowing the excess to drip off. Place in refrigerator to set, about 10 minutes. Serve at room temperature.

Good Ol' Apple Pie

Contains NO: wheat, peanuts, tree nuts, egg, soy, fish or shellfish. Dairy-free

option.

ingredients:

For Crust:
2 cups Enjoy Life ® Cinnamon Crunch granola
2 tbsp. tapioca or rice flour
1 tbsp. brown sugar
3 tbsp. butter, margarine or safflower oil dash salt (optional)

Grind granola in food processor or blender until fine. Add remaining crust ingredients and process until well blended. Press crust into greased 8 or 9" pie plate. Bake in oven at 350F for 5-10 min until golden brown.

For Filling:
6 cups Granny Smith apples, peeled, cored and sliced thinly
2 tbsp. butter, margarine and safflower oil
2 Tbsp. brown sugar
1 Tbsp. lemon juice
1 1/2 Tbsp. instant tapioca
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
1/2 cup apple juice concentrate
1/2 cup water

directions:

Melt butter or substitute on stovetop in sauté pan on medium heat. Add apples and sauté for 5 min. Add remaining filling ingredients and cook on medium, stirring occasionally until apples are soft and liquid has thickened. Scoop apple mixture into crust. Option: top with [non-dairy] whip cream, ice cream or frozen substitute.

Brownie Bottom Cheesecake

Contains NO: wheat, gluten, peanuts, tree nuts and soy. Options for dairy- and egg-free.

ingredients:

Crust:
1 box Enjoy Life® Double Chocolate Brownie cookies, processed into crumbs (1 ½ cups)
1/4 cup plus 1 tbsp butter or dairy-free alternative*
1/4 cup cocoa powder
1/2 cup brown rice flour
2 tbsp tapioca flour/starch

Cheesecake:
Vanilla filling:
1 (8 oz.) package cream cheese or dairy-free alternative **
1 egg or egg substitute***
2 tsp vanilla
1/2 cup sugar

Chocolate filling:
1 (8 oz.) package cream cheese or dairy-free alternative**
1 egg or egg substitute***
1/2 cup sugar
1/4 cup cocoa powder
1 tsp vanilla
1/4 cup Enjoy Life® semi-sweet chocolate chips (optional)

directions:

1. Preheat oven to 350°F. Lightly spray a 9” tart pan with removable bottom.
2. To prepare crust, mix cookie crumbs with brown rice flour, cocoa powder and tapioca flour. With a fork, cut in butter until mixed well. Press crumbs into bottom and on the sides. Bake for 6 minutes to set the crust.
3. To prepare cheesecake, first make vanilla filling: beat cream cheese, sugar, egg and vanilla until smooth. Next, make the chocolate filling: beat cream cheese, sugar, egg, cocoa powder and vanilla until smooth. Add chocolate chips for an even chocolatier flavor (optional). Spoon dollops of chocolate and vanilla filling over the baked crust. With a knife, gently swirl the dollops for a marbled appearance.
4. Bake at 350°F for 45-50 minutes or until knife inserted comes out clean. Let cool. Cover and refrigerate 6 hours or overnight. Enjoy!

*TIP Dairy-free option: use 1/4 cup plus 1 tbsp EarthBalance margarine (contains soy) or Spectrum shortening in place of butter.
**TIP Dairy-free option: use 1 (8 oz.) package of Tofutti’s Better Than Cream Cheese (plain non-hydrogenated) (contains soy) in place of cream cheese.
***TIP Egg-free option: for best results, use Ener-G’s egg replacer in place of eggs. We found that flax/water egg substitute does not work well in this recipe.

Chocolate Fudge

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

Note: this recipe may contain soy

ingredients:

1/2 cup vanilla soymilk or other vanilla milk
1 1/4 cups organic white sugar or other equivalent
1/4 cup non-dairy margarine (such as Earth Balance)
1/2 cup Enjoy Life ® chocolate chips
1 tsp real vanilla extract

directions:

Put milk alternative and sugar in a saucepan over medium-high heat, stirring constantly to prevent curdling. Bring to a slow boil for 7 minutes. (Keep an eye on the pan at all times and stir frequently) Remove from heat and add margarine, chocolate, and vanilla. Stir until margarine and chocolate melt and mixture is smooth and creamy. Pour into a greased 8”x8” dish (or smaller for thicker pieces). Refrigerate overnight, cut into squares. You can decorate with crushed peppermints or coconut for a festive touch.

Alisa Fleming, author of "Dairy Free Made Easy"

www.GoDairyFree.com

Oven Fried Chicken

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

ingredients:

3 Enjoy Life® Original Bagels

1 tsp poultry seasoning

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1 tsp parsley flakes

2 tsp vegetable oil

¼ cup water

3 tbsp tapioca flour

2 whole chicken breasts cut in half (4 pieces total)*

directions:

1) Split bagels in half.

2) Dry out bagels by letting them air out over night or by heating in the oven. For

the oven method, preheat the oven to 200° F. Place on cookie sheet. Bake for

30 minutes or until bagels are crunchy. Cool.

3) Increase oven temperature to 375 ° F.

4) Place the dried bagels in a food processor and blend into fine crumbs. If you

prefer, leave some pieces pea-size for added texture.

5) Add seasonings to 1 cup bagel crumbs; save remaining crumbs for later. Add

oil and mix with fork until coated. Place the crumb mixture in a shallow pan or

plate and set aside.

6) In a separate bowl, mix together water and tapioca starch.

7) Dip chicken into the liquid mixture and drain of any extra. Roll chicken in

crumb mixture until coated.

8) Place coated chicken pieces in a shallow lightly greased pan. Bake for 15

minutes or until chicken is tender and juices come out clear. The internal

temperature should be a minimum of 165° F. Enjoy!

Yields: 4 servings

* To make chicken breast cook more evenly, place the chicken on a piece of

plastic wrap. Sprinkle a little water over the chicken and cover with another

sheet of plastic wrap. Pound the thicker portion of the breast until it becomes

a uniform thickness.