Pumpkin Pie

1 15 OZ can Pumpkin
1 tsp Cinnamon
½ tsp Ginger
¼ tsp Clove
½ tsp Salt

1 cup Pine Nut Milk
½ to ¾ cup Agave
2 eggs slightly beaten

Mix Pumpkin and Spices together. In a small bowl slightly beat eggs and add Pine Nut Milk and Agave, mix slowly into the pumpkin mixture just until thoroughly mixed. Pour into Pie Shell and bake at 425° for 15 min then reduce temp to 350° for an additional 40-60 min or until knife comes out clean.

Pine Nut Milk
½ cup Pine Nuts ground in blender as fine as possible
Add 1 cup water ¼ cup at a time blending or liquefying thoroughly with each addition.

Crust for 1 Pie
¾ cup Spelt or Kamut Flour
¼ cup butter
Dash of salt
(grating the butter into Flour and Salt before cutting in saves on time)
2-3 TBS Cold Water

High Fiber Cookies

This is a great low glycemic index
egg and gluten free

Yummy Cookie!

High Fiber Cookies with Pecans

In small saucepan, combine water and Flaxseeds and cook over medium-low heat for 5-15 min, or until thickened to consistency of unbeaten egg whites. Then allow to cool.

1 cup water

2 TBS Whole Golden Flaxseeds

In Large Bowl Combine

2 cups gluten free rolled oats

2 cups rolled quinoa flakes

2/3 cup Amaranth flour

½ tsp salt

1 tsp baking soda

½ cup raisins

½ cup unsweetened carob chips

2 tsp cinnamon

2/3 cup chopped pecans

In Mixer beat together

½ cup Almond Butter

½ cup Butter

2/3  cup Agave

2 tsp Vanilla

Flaxseeds

Then add in Dry ingredients  drop by teaspoons on parchment paper.  Bake on Pampered Chef Stone(or other baking sheets) @350° for 20-25 minutes or until lightly brown.