Sesame, Chocolate Nutty Bites

Servings: 28
Preparation Time: 20 minutes + 4 hours chilling

Ingredients:

• 1/4 cup raw honey
• 2 tablespoons raw sunflower seeds
• 2 tablespoon walnuts
• 2 tablespoons cocoa powder
• 2 tablespoons raw cashews
• 1 tablespoon almond butter
• 2 tablespoons pumpkin seeds
• 3 tablespoons shredded coconut
• 1 teaspoon coconut oil
• 6 tablespoons sesame seeds, divided use
• parchment paper (preferably unbleached natural), optional
• invisible tape, optional
• stickers, optional

Directions:

Lightly grease the mixing bowl for easier removal.

Place ingredients into a bowl, reserving 3 tablespoons of sesame seeds for later use. Mix together. The mixture will be very thick and difficult to stir.

Line the bottom and sides of a 7 x 5-inch dish with a sheet of parchment paper. Lightly grease the parchment paper with coconut oil. Sprinkle 1 1/2 tablespoons of sesame seeds onto the parchment paper.

Place the candy mixture onto the parchment paper. Grease the back of a spoon or your fingers and mold into the dish.

Sprinkle the remaining sesame seeds over the top of the candy mixture until it is evenly covered.

Refrigerate overnight or at least four hours.

Remove and cut lengthwise so that you have a rectangular piece which is 2 1/2 inches wide and 7 inches long. Next, cut 1/2-inch pieces, which will give you 14 pieces from each rectangle.

OPTIONAL: To wrap each piece individually, remove a strip of parchment paper 7 1/2 inches long. Cut each piece into a 3-inch strip. Lay the piece of candy in lengthwise and roll the ends until they overlap. Use a piece of invisible or transparent tape long enough to wrap around and adhere to itself. You should have a round tube now. Attach a sticker if you wish. Carefully fold down the ends and twist.

Recipe and photo submitted by Starlene, Phoenix, AZ,

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Gluten-Free Pumpkin Pancakes

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup pumpkin puree (homemade or prepared)
• 1/4 cup melted coconut oil
• 1/2 cup organic brown rice flour
• 2 eggs
• 1 tablespoon honey
• 1 teaspoon baking powder
• extra coconut oil for pan and serving

Directions:

Preheat pan to medium-low heat with two spoonfuls of coconut oil.

In a bowl or blender, combine all ingredients (except extra coconut oil). When the pan is hot and a test of batter sizzles, pour the mixture onto the pan in small dollar-size pancakes and cook each side until golden. Smother with coconut oil and maple syrup.

Recipe and photo submitted by April, Las Vegas, NV.

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Oatmeal Berry Crumble

Servings: 6
Preparation Time: 20 minutes

Ingredients:

• 3 cups frozen or fresh mixed berries
• 2/3 cup whole cane sugar
• 3 tablespoons cinnamon
• 1 teaspoon nutmeg
• 1 cup brown rice flour
• 1 cup gluten-free oat flour (or finely ground oats)
• 2 cups gluten-free rolled oats
• 3/4 cup of warm melted coconut oil

Directions:

In a medium-sized casserole dish (2 1/2 quart) place berries.

In a small bowl, mix together 1/3 cup of sugar, 2 tablespoons cinnamon, and 1 teaspoon of nutmeg.

Sprinkle over berries and mix into them, coating the fruit.

In a medium bowl, mix together oat flour, brown rice flour, gluten-free rolled oats, 1/3 cup of sugar, and 1 tablespoon of cinnamon.

Pour in 3/4 of warm melted coconut oil and stir until the crumble begins to form.

Place the crumble on top of the berries, patting gently to make it all fit, but leaving it loose on top.

Cover with glass lid.

Bake covered for 45 minutes at 350 degrees F and then for another 15 minutes uncovered.

Remove from oven and allow to sit for 15 minutes.

Serve warm or cool and enjoy!

Recipe and photo submitted by Emily, Ottawa.

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