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Easy Blender Cookies  Preheat oven to 350°

First start out by boiling 10 pitted dates in a small amount of water, about 1/2 cup, in a small sauce pan for ten minutes.  Then pour off the liquid.

In a high speed heavy duty blender blend together the following all at once, stopping occasionally to scrape the sides with a spatula.

all of the dates
2 T chia seeds
2 ripe bananas
1/4 applesauce
1 T cinnamon
2 pk Sweet Leaf Stevia
2 cups Bob's Red Mill Gluten Free Baking Flour
1/2 c teff flour
1 1/2 T baking powder

Blend until the batter is smooth and airy.  If you can, take out your blade, and then stir your desired amount of raisins in the batter.  From the blender spoon the blender onto a parchment lined cookie sheet like you would any normal cookie recipes. 

Bake for 10 minutes.  

Oops! I Forgot to Buy Pumpkin Butternut Thanksgiving Pudding

1 T chia seeds
2 T water
1 ripe banana
1 c almond milk
1 T Bob's Red Mill Gluten Free Baking Flour
1 can butternut squash puree
1/4 t salt
1/4 t nutmeg
1/4 t (Tone's has this) orange peel
1 T cinnamon
4 pk Sweet Leaf Stevia

Heat oven to 350 degrees.  Soak chia seeds in 2 T water for 15 minutes.  Mash banana and blend with chia mixture.  Pour almond milk into a small saucepan and whip the 1 T Bob's Red Mill Gluten Free Baking Flour into the milk.  Heat up saucepan to med heat and bring almond milk to boil.  Heat milk to a thick texture while stirring and then pour into the chia banana mixture.  Add the remaining ingredients and mix.  Line a 9x9 baking dish with parchment paper and pour the mixture into the dish.  Bake for 30 minutes.  Poke the center of the pudding with a fork and bake until it the fork comes out clean, adding five minutes to the baking time each time the fork comes out with pudding on it.

Gluten Free Fat Free Allergen Free Pumpkin Bars

I made this for Clark to help get him through the transition of having "no baked goods and no sweetener".

1 can butter beans drained
4 medjool dates
1 cup raisins
1 T chia seeds
1/4 c water

Blend the above ingredients in a blender then transfer mixture to a mixing bowl and add

1/2 tsp xanthum gum
1/3 c canned pumpkin
1 T cinnamon
1 T allspice...
1/2 c Bob's Red Mill Baking Flour

Blend ingredients together and then spoon onto a cookie sheet covered with parchment paper and spread the batter as if you were making cookie bars.

Chop up an apple in tiny pieces, leaving the skin on and sprinkle the apple pieces on top of the batter.

Bake for 15 minutes at 350 degrees.

Lo-fat Vegan Gluten Free Peach Cobbler

This recipe never lasts.  All of my boys, including  my son-in-law love it.

1 1/2 T chia seeds
1/4 c water
1/3 c apple sauce
1/3 c honey
1/3 c Bob's Red Mill Baking Flour
1/3 c Teff Flour
1 t cinnamon
2 t baking powder
dash of salt 
dash of xanthum gum

In the bottom of your mixing bowl soak chia seeds in water for 10 minutes (this is your egg replacer).  Mix chia seeds mixture with the remaining ingredients.

Line a 9x13 baking pan with parchment paper and spoon batter into the pan.

Then sprinkle a thin layer of raisins on the batter.

Next you will need 2 cups of frozen peach slices.  Press the frozen peach slices into the batter.  Sprinkle the peaches with desired amount of cinnamon.

Bake in 400 degree oven for 25 to 30 minutes until the cobbler is fully cooked. Test with a knife like you would a cake.

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