The Enjoy Life Foods E-cookBook

free of the top 8 allergens!

The Enjoy Life Foods Team

CONTENTS

3 4 5 21 56

Foreword A Note from Sarah Boswell Breakfast Savory Snacks and Main Courses Desserts and Sweets

2012

Enjoy Life Foods LLC

Foreword

Welcome to our E-Cookbook! Weve been putting together recipes using Enjoy Life products for many years now and we finally said to ourselves, why dont we put a bunch of our favorites in one place to make it easier for everyone to use our recipes? So here it is. Our first ever! Every recipe you will find here is free of gluten, wheat, soy, eggs, dairy, nuts, tree nuts, fish, shellfish and oats. And all of the recipes in this cookbook share one thing: one of the key ingredients is an Enjoy Life product. One of our favorite parts of putting this cookbook together was actually working in our test kitchen and putting together the recipes. We did a lot of baking for this project and came up with some recipes that we hope you will love as much as we do. Sara Boswell, a Ph.D candidate from Texas A&M (shes one of the few food scientists in the US getting a degree in gluten-free), showed us how she achieves fantastic results in her lab using one of the most underrated grains in the gluten-free baking arsenal: sorghum. She is the genius behind many of our recipes, including our new favorites: Pumpkin Donuts and Texas-Style Blueberry Donuts. Before you get started, youll want to make sure you have the required Enjoy Life Foods products on hand. Theyre carried in many retail stores throughout the U.S. and Canada, and a variety of online retailers, such as Amazon.com. There are many gluten-free flours on the market, so it is just a matter of preference which to use. We hope you enjoy these recipes as much as we enjoyed developing them!

The Enjoy Life Team

A note on sorghum flour and baking egg-free by Sara Boswell, Texas A&M
Sorghum flour is often underrated for its potential baking uses in a gluten-free home. A staple for thousands of years in African cuisine, white Milo sorghum grown in the United States is an excellent baking flour. Sorghum is high in dietary fiber, protein, and if milled properly, has a nice neutral flavor. One of the challenges of gluten-free and allergen-free baking is finding replacements for ingredients that help bind the crumb of your baked goods together like eggs and wheat flour. In our recipes we have combined science with every day practicality, by choosing to use sorghum flour in combination with tapioca starch and a special concoction that we like to call tapioca egg. Wheat flour is very unique not only due to the protein, but also due to the starch molecules within the flour that are a combination of smaller and larger size molecules. During baking these starch molecules will gelatinize, or melt, which helps to create the mouth feel of your baked good. Combining the two flours in our recipes allows us to help mimic this texture. Mimicking the viscosity and baking properties of egg were also challenging, however by using a soft tapioca gel (tapioca starch that is melted in water) we have been able to create thick batters that can hold together upon baking. While it does require an extra step, we find that using the tapioca egg really does make our baked goods look and taste better.

Sara Boswell

BREAKFAST

Basic Tapioca Egg

This egg substitute replaces gums in many of our recipes. The secret to the Tapioca Egg is that the gelled tapioca makes long thin strands that add netting to batters and doughs, which help with dough volume and texture. If your recipe uses a lot of baking soda, add the soda at the end of mixing to prevent it from breaking up the gel. TIP: The "egg" is best when fresh, though it must be completely cool before it is incorporated into a recipe. We recommend making it the same day you plan to use it. Ingredients: 1 T tapioca starch 1 C cold water In a small saucepan combine the tapioca and the cold water. Turn on the heat to medium and whisk the mixture even though no change is visible. Continue whisking as the mixture starts to gel and turn translucent. Whisk up until the point the mixture just begins to simmer and remove from the heat. Pour into a container and allow to cool. Once cool the mixture may be refrigerated. Makes approximately 16 T of Tapioca Egg. May be stored for 1 day.

Tapioca Egg Wash

Ingredients: 2 t tapioca starch 1 C cold water Follow directions for the above. Wash should be made just prior to dipping and coating food for baking or frying.

Chocolate Chip Pancakes

(Makes about 6 medium pancakes)
Though there are a few steps involved in getting these pancakes just right, we think it is definitely worth it. Dont forget the apple sauce the pectin in it gives the pancakes great texture! Ingredients: C sorghum flour C tapioca starch 1 T sugar 1 t gluten-free baking powder t fine sea salt C milk of your choosing (we use rice milk) t vanilla extract 1 T safflower oil 1 T apple sauce 2 T Tapioca Egg (see recipe pg. 6) 1 T+ Enjoy Life Semi-Sweet Chocolate Mini Chips Combine sorghum, tapioca, sugar, baking powder and salt. Mix until uniform. Add rice milk, vanilla and oil to dry ingredients, and beat until combined. Repeat with apple sauce. Mix in tapioca egg until uniform. Allow to sit for 5 minutes. Stir in chocolate chips. Meanwhile, heat up a skillet or fry pan, nonstick if possible. Spray a small amount of oil on pan. Pour on approximately 2 T to C of batter, depending on how big you want your pancakes. Allow to cook on one side until the top of the pancake is bubbly. Flip with a spatula and allow to cook another minute or so, until cooked through. Serve immediately with the fruit or syrup of your choosing.

Enjoy Life Latkes

(Makes about 12 4 diameter latkes)
What makes this recipe unusual is the carrot, which gives the pancakes a slight orange hue and prevents them from turning grey. The latkes, once cooked, are a little greasy make sure you keep lots of paper towels on hand to soak up the oil! Weve adapted the recipe to make it both gluten-free and egg-free. The resulting pancakes would make mom proud! Ingredients: 4 large Russet or other starchy potatoes, peeled and chopped into quarters 2 small yellow onions, peeled and halved 2 medium-sized carrots, peeled, or one large carrot C Enjoy Life Crunchy Flax cereal, ground into 3 T fine crumbs 1 T tapioca flour 1 T finely milled white rice flour 1 t baking soda 1- t sea salt (more to taste) pepper to taste Oil for frying pancakes Soak potatoes, onions and carrots in cold water for at least 30 minutes. Drain. Using the coarse zesting side (not grater side) of a box grater, grate carrots, onions and potatoes into a fine paste. If you prefer to use a food processor, use the shredding attachment to grate all the ingredients and then switch to the blade to finely chop the grated vegetables. Once finely chopped, empty into a mesh colander and drain off the liquid into a bowl (there will be 1- C or so). Reserve about 2 T to add back to the batter should you need it. Whisk in Enjoy Life Crunchy Flax cereal crumbs, baking soda, flours, and salt and pepper. The batter will have an orange hue and will feel dry and a little gritty it should not be wet or runny. If too stiff and does not hold together as a batter, whisk some of the potato water back in, 1 T at a time until it is the desired consistency. With your hands, take about C of batter and form into a " thick round patty. Gently place it in a hot non-stick skillet filled deep with the vegetable oil of your choice. The pancake will break apart or have jagged edges if you try forming it once it has been placed in the pan. After about 4 minutes, when the sides have started to brown and the pancake becomes translucent at the top, flip over. Fry for another 3-5 minutes or until the bottom is also golden. Remove from oil and place on several layers of paper towels to absorb oil. Flip sides to pick up as much oil as possible. This may be repeated several times.

(Enjoy Life Latkes, continued)

Transfer to a serving plate. If reheating later or freezing, place on a parchment or foillined sheet pan and lay the pancakes down in a single layer. Freeze this way and transfer them to plastic bags once frozen. May be frozen for up to 60 days. Best when they are reheated, rather than right out of the pan. To reheat the pancakes preheat the oven to 425F. Lay pancakes in a single layer on a sheet pan lined with foil. Place in oven for 8-10 minutes, or until warmed through and crisp on the outside. Pat with paper towels and serve with apple sauce or sour cream.

Zucchini Mufns
(Makes about 6 medium muffins)
Enjoy Life Crunchy Cookies make a great instant streusel to top off these moist muffins, which are packed full of summer flavor. Ingredients: 3 T brown sugar 2 T palm oil 2 T apple sauce 1 T honey cup rice milk 2 T Tapioca Egg (see recipe pg. 6) C sorghum flour C tapioca starch 2 t baking powder t salt t cinnamon t nutmeg C zucchini thinly grated t apple cider vinegar t baking soda 6 Enjoy Life Crunchy Sugar Crisp Cookies ground into crumbs Preheat oven to 375F. Line a cupcake pan with paper or foil liners. Cream together sugar and palm oil until light. Add in apple sauce. The mixture will become streaky. Add in honey and rice milk. Mix together sorghum, tapioca, baking powder, salt, cinnamon and nutmeg. Add dry ingredients to wet ingredients, stirring until smooth. Fold in zucchini and apple cider vinegar. Finally, add in baking soda (add this last as it can create a slight off-flavor if added too soon). Scoop into paper or foil liners. Top with a generous helping of the cookie crumbs. Bake about 20 minutes, or until muffin has risen and is firm to the touch. Eat immediately or within 24 hours. If making ahead, freeze in an airtight container once muffins have cooled. Warm up before serving. To make zucchini bread, double the recipe and bake in oiled and floured mini-loaf pans.

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Pumpkin (chocolate chip!) Mufns

(Makes 6 muffins)
Pumpkin is one of the most useful ingredients in the kitchen of those with food allergies and gluten intolerance. It helps retain moisture, improves texture, and is fairly neutral in flavor. We love combining pumpkin with chocolate, though this recipe can be made without chocolate chips. Either way, these muffins are tender and delicious!

Ingredients:
2 T palm oil 4 T granulated sugar 1 T honey or agave syrup C pumpkin puree or pumpkin pie puree C tapioca starch C sorghum flour 2 t baking powder t sea salt t cinnamon t nutmeg t clove c water 2 T Tapioca Egg (see recipe pg. 6) t apple cider vinegar t baking soda 4-6 Enjoy Life Crunchy Vanilla Honey Graham or Sugar Crisp Cookies, in crumbs C Enjoy Life Semi-Sweet Chocolate Mega Chunks or Mini Chips (optional)

Preheat oven to 375F. Line a cupcake pan with paper or foil baking cups. Combine tapioca starch, sorghum, baking powder, salt, cinnamon, nutmeg and clove in a bowl. Keep baking soda separate. Whisk together palm oil and granulated sugar until light. Add in honey (or agave) and continue to whisk. Whisk in pumpkin puree. Add dry ingredients to palm/sugar/honey/ pumpkin mixture and stir until well combined. Whisk in water, followed by Tapioca Egg. Once the batter is smooth, mix in the cider vinegar. Finally, fold in the baking soda and mix until well combined. Add chocolate chips if desired. Scoop into baking cups. Top with cookie crumbs. Bake for 20 minutes or until firm to the touch. Allow to cool. Serve immediately or freeze until needed.

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Blueberry Mufns
(Makes 6 muffins)
The twist in our version of blueberry muffins is the inclusion of cookie crumbs in the batter. They add a buttery vanilla flavor to the muffins that complement the fresh blueberries. Frozen blueberries will also work, though the color of the muffins will be a little muddy. Ingredients: 2.5 T palm oil 4 T granulated sugar 1 T honey C applesauce t vanilla extract C water C sorghum flour C tapioca starch 2 t baking powder t sea salt 2 T Enjoy Life Sugar Crisp Cookie crumbs (about 2 cookies) 2 T Tapioca Egg (see recipe pg. 6) t apple cider vinegar t baking soda C blueberries (add more if you wish) 4-6 Enjoy Life Crunchy Vanilla Honey Graham or Sugar Crisp Cookies, crumbed Preheat oven to 375F. Combine sorghum, tapioca, baking powder, and sea salt and mix until combined. Whisk together the palm oil and the sugar. Add in honey and whisk until incorporated. Whisk in apple sauce, vanilla, and water. Add in the sorghum, tapioca, baking powder and sea salt to the palm oil/sugar/apple sauce/vanilla/water mixture and stir until well combined. Fold in the cookie crumbs. Whisk in Tapioca Egg. Once incorporated, add in apple cider vinegar. Fold in baking soda, followed by blueberries. Scoop into prepared pans. Bake in oven for 20 minutes, or until firm to the touch. Allow to cool and eat immediately, or freeze and rewarm as needed.

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Banana Chocolate Chip Mufns with Granola Crunch Top

(Makes 6 muffins)
Ingredients: 2.5 C gluten-free flour mix* 1 C brown sugar, loosely packed 1- t baking soda 1- t gluten-free baking powder t salt t cinnamon 1 t xanthan gum, Agar, OR guar gum 2 C mashed EXTREMELY ripe bananas (about 5-6 bananas) 1 T gluten-free vanilla extract C grapeseed or canola or sunflower oil C water, room temperature 2 C Enjoy Life Semi-Sweet Chocolate Mini Chips 2 C Enjoy Life Cinnamon Crunch Granola *Gluten-Free Flour Mix: Feel free to use your favorite gluten free flour mix (gum-free, if possible) or try our suggestion: 1 C buckwheat 1 C brown rice flour C tapioca starch C amaranth C sorghum, teff, or toasted quinoa flour OR 2 C sorghum flour C tapioca starch Preheat oven to 350F. Line 2 muffin tins with muffin cups OR lightly oil the tin. In a large bowl, combine all dry ingredients except granola and chocolate chips. In a separate bowl or Pyrex measuring cup, combine all the wet ingredients. Add the wet ingredients to the dry ingredients and stir until batter is uniform and smooth. Stir in the chocolate chips. Using a C measure, scoop batter into muffin tin until all batter is used. Lightly tap tin on counter to make batter more uniform in tin and force out air bubbles. Sprinkle granola over tops of muffins to cover entire surface. Not all of it will stick - that's okay. Bake for 25-30 minutes, or until a toothpick comes out dry. Allow to cool. Eat immediately or store in an airtight container for up to two days. Muffins may be frozen.

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Cinnamon Coffee Cake

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Cinnamon Coffee Cake

(Makes about 9-10 pieces of cake)
This moist coffee cake is our take on a classic. Dont skimp on the cinnamon! Ingredients: C palm oil C + 2 T granulated sugar 2 T agave nectar or honey C applesauce C water 2 t vanilla 1 C sorghum flour C tapioca starch 1 T + 1 t baking powder 1 t salt 1 t apple cider vinegar t baking soda Topping: 2 T Enjoy Life Vanilla Honey Graham Cookie crumbs (about 2 cookies) 1 t cinnamon 2 T brown sugar 2 T safflower oil C Enjoy Life Cinnamon Crunch Granola (optional) Icing: 1 C confectioners sugar 1 T water + additional water if too stiff 1 t vanilla (optional) Preheat oven to 375F. Prepare a 9" x 9" baking pan with parchment or lightly oil with palm oil and dust with sorghum, shaking off the excess. Make the topping first: combine cookie crumbs, cinnamon, brown sugar and oil until a paste is formed. Mix together palm oil and sugar until light and fluffy. Add in agave (or honey) and apple sauce and mix - it will look streaky. Mix in water and vanilla. Fold in dry ingredients (except baking soda) and mix until incorporated. Mix in apple cider vinegar. Once incorporated, mix in baking soda. Pour into prepared pan and spread batter so it is even. Drop dollops of topping on to batter, spreading it over the top. Sprinkle granola over the top. Place in oven and bake 20-24 minutes, or until cake is risen and firm to the touch. While cake is baking, make icing by mixing sugar, water, and vanilla together. Add water to thin enough so that icing is stringy but not too wet. Once cool, top with icing. Serve immediately or freeze in pieces and warm as needed.

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Sorghum Donut

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Basic Sorghum Cake Donut Recipe

(Makes 4 large donuts or 6 small cake donuts)
The key to getting fluffy donuts with the perfect texture is mixing the batter just right. After countless experiments, weve found that baking soda needs to be the last ingredient added or the texture becomes crumby and the donut falls apart. A fresh Tapioca Egg gives these donuts a great texture thats as close as weve tasted to an old fashioned donut. Ingredients: C sorghum flour C tapioca starch 1 t baking powder t salt 3 T sugar 1 T honey (or agave) 2 T palm oil 2 T Tapioca Egg (see recipe pg. 6) C apple sauce C rice milk t ground cinnamon t apple cider vinegar t baking soda 1 T Enjoy Life Semi-Sweet Chocolate Mini Chips (optional) Preheat oven to 375F. Grease the donut pan with a very thin coating of palm oil and dust the oil with sorghum flour. This will allow the donut to de-pan easily. Cream honey, sugar, and palm oil in a bowl, then mix in applesauce. The mixture will be streaky - dont worry. Mix in of the dry ingredients (except the baking soda) followed by the rice milk and the remaining of the dry ingredients (except the baking soda). Fold in the Tapioca Egg 1 T at a time and mix thoroughly. Add apple cider vinegar to the mixture. Once that is mixed in, incorporate the baking soda and then the chocolate chips (if desired). Pour into prepared donut pan. Bake at 375F for 15-17 minutes. Once cool, ice as desired with Sugar Glaze or Chocolate Icing (see recipe pg. 61 & 62) or dust with confectioners sugar or granulated sugar. Best eaten the day they are made. If baking ahead, freeze un-iced donuts until needed.

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Pumpkin Chocolate Chip Cake Donuts

(Makes 4 large or 6 small cake donuts)
These not-too-sweet pumpkin donuts will fool even the most discerning donut eater. They're light, fluffy and delicious and we loved them when theyre simply dipped in sugar glaze. As with the other donuts, the key to making these come out just right is mixing the donuts as we recommend below and not adding the baking soda until the very end. Ingredients: C sorghum flour C tapioca starch 1 t baking powder t salt t cinnamon 1 pinch nutmeg 1 pinch clove 3 T sugar 1 T honey (or agave) 2 T palm oil 2 T Tapioca Egg (see recipe pg. 6) C pumpkin puree C rice milk t apple cider vinegar t baking soda 1 T Enjoy Life Semi-Sweet Chocolate Mini Chips Sugar Glaze (see recipe pg. 58) Preheat oven to 375F. Grease the donut pan with a very thin coating of palm oil and dust the oil with sorghum flour. This will allow the donut to de-pan easily. Mix dry ingredients except for baking soda together. Cream honey, sugar, and palm oil in a bowl, then mix in pumpkin puree. The mixture will be streaky dont worry. Mix in the dry ingredients including the spices (except the baking soda) followed by the rice milk and the remaining of the dry ingredients (except the baking soda). Fold in the Tapioca Egg 1 T at a time and mix thoroughly. Add apple cider vinegar to the mixture. Once that is mixed in, incorporate the baking soda. Fold in the chocolate chips then pour batter into prepared donut pan. Bake at 375F for 15-17 minutes. Dip into sugar glaze while still warm and place on wire rack. Excess glaze can be returned to the pan and reused. If baking ahead, freeze un-iced donuts as soon as they cool. Decorate before serving.

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Banana Chocolate Chip Cake Donuts

(Makes 4 large or 6 small cake donuts)
These banana donuts are great with or without chocolate chips though of course we prefer ours with! Theyre light, fluffy and delicious, and we love them when theyre simply dipped in sugar glaze. As with the other donuts, the key to making these come out just right is mixing the donuts as we recommend below and not adding the baking soda until the very end. Ingredients: C sorghum flour C tapioca starch 1 t baking powder t salt t cinnamon 3 T sugar 1 T honey (or agave) 2 T palm oil 2 T Tapioca Egg (see recipe pg. 6) C mashed bananas, approximately banana C rice milk t vanilla t apple cider vinegar 1 T Enjoy Life Semi-Sweet Chocolate Mini Chips Sugar Glaze (see recipe pg. 58)

Preheat oven to 375F. Grease the donut pan with a very thin coating of palm oil and dust the oil with sorghum flour. This will allow the donut to de-pan easily. Mix together dry ingredients and set aside. Cream honey (or agave), sugar, and palm oil in a bowl, then mix in mashed bananas. The mixture will be streaky dont worry. Mix in the dry ingredients including the spices followed by the rice milk and the remaining of the dry ingredients Fold in the Tapioca Egg 1 T at a time and mix thoroughly. Add apple cider vinegar to the mixture. Once that is mixed in, incorporate the baking soda. Fold in the chocolate chips then pour batter into prepared donut pan. Bake at 375F for 15-17 minutes. Dip into sugar glaze while still warm and place on wire rack. Excess glaze can be returned to the pan and reused. Best eaten the day they are made. If baking ahead, cool donuts and freeze unglazed. To serve, remove from oven and warm in microwave for 20 seconds or oven for a few minutes on a pan. Glaze while still warm.

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Texas-style Blueberry Donuts

(Makes 5 large donuts or 7 small cake donuts)
Sara, who created these donut recipes, is a native of Houston, Texas and fondly remembers the blueberry donuts the local Shipleys used to sell when she was growing up. Made with tiny wild Maine blueberries, these donuts are packed with summer flavor. To get that authentic Shipleys flavor, dip in sugar glaze before eating. Ingredients: C sorghum flour C tapioca starch 1 t baking powder t salt 3 T sugar 1 T honey (or agave) 2 T palm oil 2 T Tapioca Egg (see recipe pg. 6) C apple sauce C rice milk t vanilla extract t ground cinnamon t apple cider vinegar t baking soda 3 T wild blueberries (frozen or fresh) Preheat oven to 375F. Grease the donut pan with a very thin coating of palm oil and dust the oil with sorghum flour. This will allow the donut to de-pan easily. Mix dry ingredients together (except baking soda) and set aside. Cream honey, sugar, and palm oil in a bowl, then mix in applesauce. The mixture will be streaky dont worry. Mix in the dry ingredients (except the baking soda) followed by the rice milk and the remaining of the dry ingredients (except the baking soda). Fold in the Tapioca Egg 1 T at a time and mix thoroughly. Add apple cider vinegar to the mixture. Once that is mixed in, incorporate the baking soda. Fold in the blueberries dont worry if they color the batter, thats part of the fun. Pour into prepared donut pan. Bake at 375F for 15-17 minutes. Once cool, dip in Sugar Glaze. The donuts taste best the day they are made. If baking ahead, freeze donuts before they are glazed. To defrost, remove from freezer and microwave for 20 seconds or place in warm oven on a pan until defrosted. Glaze as desired.

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sa vory snacks and main courses

21

Enjoy Life Crunchy Flax Seasoned Breadcrumb Recipes

To make these breadcrumb recipes, youll want to pre-grind your Enjoy Life Crunchy Flax so they are fine crumbs. Once you have crumbs, these seasoned breadcrumb recipes are a snap to follow and use. Store in an airtight container in the freezer to extend shelf life indefinitely.

Sweet Corn-ake Style Breadcrumbs

Ingredients: C Enjoy Life Crunchy Flax Cereal, ground into crumbs C Enjoy Life Crunchy Vanilla Honey Graham Cookie crumbs t fine sea salt A few grindings of fresh black pepper Combine all of the above in a food processor bowl, and mix until combined and even. Store in an airtight container in the freezer.

Onion Breadcrumbs
Ingredients: 2- C Crunchy Flax Cereal, ground into crumbs 2 oz gluten-free onion powder or dehydrated onions, about C 1- t dry parsley flakes 1 t ground coriander t rosemary t garlic powder t ground black pepper t salt Combine all of the ingredients in the bowl of a food processor. Pulse until evenly mixed. Store in an airtight container in the freezer until needed.

Italian-style Breadcrumbs
Ingredients: C Crunchy Flax Cereal, ground into crumbs t garlic powder 1 t dry parsley flakes t finely ground oregano OR t dry oregano leaves t fine sea salt Combine all of the above in a food processor bowl and mix until combined and even. Store in an airtight container in the freezer.

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Baked Cheezy Tomatoes with Basil

(Serves 4 to 6)
This simple appetizer takes only a few minutes to put together and is always a party pleaser. Fresh, inseason tomatoes take this dish to another level. Ingredients: 2 large tomatoes, sliced into rounds to C Daiya Mozzarella-style Shreds 3 T Italian or Onion Breadcrumbs (see recipe pg. 22) C fresh basil leaves 2 T extra virgin olive oil Pre-heat the oven to broil. In a small bowl combine the breadcrumbs and the Daiya cheese. Set each of the tomato rounds on a non-stick sheet pan. Place 1-3 leaves of basil on top of each wheel. Sprinkle the breadcrumb and Daiya mixture over the top so that the tomatoes are mostly covered by the mixture. Drizzle the olive oil over the top of the tomatoes. Set 4" under the broiler for 2 minutes and check. If the tops have browned, remove from oven. If not, leave under the broiler for one more minute. Serve immediately or at room temperature, 1-2 tomato rounds per person. The tomatoes will be soft, so move them carefully using a spatula.

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Thyme and Sundried Tomato Rice Crackers

(Makes 20- 1.5" square crackers)
Ingredients: 3 T golden flax seeds t cumin seed, ground t sea salt 1 t tomato paste C hot water 1 t thyme leaves (fresh is best!) C raw sunflower seeds (extra needed for garnish) C white or brown rice flour C Enjoy Life Crunchy Flax Cereal Preheat oven to 350F. Combine flax, thyme, cumin, salt, tomato paste and hot water in a food processor bowl. Allow to sit for one minute. Run processor for about 30 seconds. Add in sunflower seeds and rice flour. Run processor again for about 20 seconds. Add in Crunchy Flax cereal and process until nearly mixed into the dough. Working quickly, place dough on a piece of parchment and using wet hands, push down to flatten. Using a rolling pin, roll dough to 1/8" - 1/16". If dough is sticky, cover with another piece of parchment and roll slowly from the center. If dough cracks, repair with more dough and use water as a glue. When you achieve the desired thickness, brush entire surface with water, sprinkle sunflower seeds on top and press in with rolling pin. Possible other garnishes to add include: fresh herbs, black pepper, coarse sea salt or garlic. Using either a round or wheel pastry cutter, cut the cracker dough into desired shapes. Place on a baking sheet lined with parchment and place in center rack of the oven. Bake for 15-20 minutes, or until edges begin to brown. Allow to cool completely before eating. Can be stored up to two weeks in an airtight container. For bread sticks, roll into thin cylinders and bake until crisp.

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Chili Cheese-stuffed Poblano Peppers

(Serves 4-6)
We love the mild heat of a poblano pepper and we love it even more when it is stuffed with a spiced chili filling studded with seeds and dried fruit. This dish looks prettiest when it is made with fresh poblano peppers. Roasted peppers work too, though the results are a little messier. Ingredients: 4-6 large poblano peppers C Daiya Pepperjack-style cheese shreds + 1 T for garnish 1 C cooked rice (any type will do we used white long grain) 1 medium onion, minced 10 oz ground beef, turkey, or chicken 1 T + 1 t chili powder 3 T Enjoy Life Beach Bash Seed and Fruit Mix 1 T Onion Breadcrumbs (see recipe pg. 26) t salt Olive oil Saute the onion in a pan with 2 T olive oil until golden. Add the ground beef to the mixture and cook; remove extra fat. Add in chili powder and mix in completely. Remove from heat. Mix in rice and then Daiya shreds, stir to incorporate completely into ground beef mix. There are 2 ways to approach the pepper: roasting the pepper and blistering off skin OR cooking the pepper with the filling already inside. Here are directions for both: Stuffed Roasted Pepper: Preheat oven to 375F. Cut top off poblano pepper. Carefully remove pith and seeds. Stuff mixture into hollow of pepper until it is completely filled. Cap with top. Rub olive oil around outside of pepper and sprinkle with salt and pepper. Wrap in a piece of tin foil and twist the ends so pepper can steam in foil envelope. Repeat with all. Bake in oven for 20-30 minutes or until pepper is soft. Serve immediately. Pre-cooked Poblano Pepper: Preheat oven to broil. Place peppers on foil-lined sheet train under broiler. Turn every 2 minutes, until skin puffs. Remove when all sides have at least some blistering. Place in sealed plastic container to cool. Once cools, carefully remove skin and seeds. To stuff, find a weak spot on the cleaned pepper where there may be a hole or a slash in the side. Stuff filling into the side. Place peppers on a non-stick pan and dust tops with Onion Breadcrumbs and Daiya shreds. Bake at 375F for 10-15 minutes, or until hot and shreds are melty. Serve immediately.

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Just Like Real Mac-n-Cheez

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Just Like Real Mac-n-Cheez

(Serves 4 to 6)
Our version of Mac-n-Cheese is made with Daiya Cheddar spreads and topped with a crust of our Onion Breadcrumbs made with Enjoy Life Crunchy Flax Cereal. Ingredients: 8 oz dry Tinkayada Brown Rice Elbows, about 2 cups uncooked 1 t salt 2 t olive oil (optional) 1 T buttery spread or oil of your choice 2 T white rice flour 1- C stock (we use Pacific chicken stock) 1 C packed Daiya Cheddar-style Shreds t cayenne t coriander, ground t onion powder 2-3 T Onion Breadcrumbs (see recipe pg. 22) Cook elbows in water seasoned with the 1 t of salt. Cook until just past al dente. Rinse in cold running water to remove excess starch and, if desired, toss with the 2 t mild-tasting olive oil to prevent sticking. Set aside. Set a saucepan over the stove set on medium heat. Melt the buttery spread or oil. If using buttery spread note it may sputter a bit because of the water content. When hot, add in the 2 T of white rice flour and heat until slightly bubbly, about 1 minute or so. Whisk in hand, add the chicken stock in several additions, whisking after each so that the oil/rice flour mixture is evenly distributed throughout the stock. Continue whisking as you bring the mixture to a boil. It will thicken significantly and become a translucent sauce. Continue to whisk the thickened sauce for another minute to allow some of the starch flavor to cook out. Remove from heat. Immediately add the Daiya shreds to the sauce and whisk continuously until the shreds melt into the sauce. At first it will be lumpy, but then it will smooth out. Whisk in the onion powder, coriander and cayenne if desired. If the sauce is too thick, add stock, 1 T at a time until it is the desired consistency. Pour into the 9" x 9" baking pan and top with the Onion Breadcrumbs. Bake for about 15 minutes, or until the macaroni is heated through and the sauce is bubbly. Serve immediately. May keep in a refrigerator for up to 3 days.

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Roman-Style Cherry Tomato Sauce

(Serves 2-4, about 1-1/2 cups of sauce)
This sauce cooks in less than 25 minutes and is packed with flavor. Although usually served with generous amounts of Romano cheese, you wont miss the dairy at all with this flavor-packed sauce. Ingredients: 1 pint (2 C) cherry tomatoes 5 garlic cloves, minced fine (or 1 T minced garlic) 1- T Italian Breadcrumbs (see recipe pg. 26) t dry oregano flakes 1 t dry parsley flakes extra virgin olive oil t sea salt Preheat oven to 350F. Combine all of the above ingredients, making sure the tomatoes are coated with oil. Place in a 9" x 9" baking pan and put on center rack of oven. Set timer for 20 minutes. After 5 minutes stir tomatoes, and continue to check and stir every 5 minutes. Once tomatoes are soft and bursting through their skins (about 20 minutes or so), remove from oven. Allow to cool. Puree mixture with a hand blender or a food processor. For a smoother sauce, pass through a cheese cloth or strainer. Garnish with fresh chopped basil if desired. Serve immediately or store and enjoy.

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Mole Rojo Red Mole Sauce in the Style of Rick Bayless

(Makes about 2-1/2 quarts of sauce)
Mole (pronounced moh-LAY) is a classic Mexican sauce that is as varied as the people who make it. One of the noteworthy aspects of mole is that it contains chocolate - and in this case, our Enjoy Life boom CHOCO boom Dark Chocolate Bar. Weve adapted this recipe from Chef Rick Bayless, whose original Mole Rojo contains both nuts and gluten. You wont even notice theyre gone in our version. Weve given you two sets of directions: one will take several hours; the other is faster, but produces a slightly less rich sauce. We like to serve this sauce with roast chicken or pan-fried chicken breasts. Ingredients: C oil for frying (a flavorful oil like tallow or lard is best, but vegetable oil will do) 5 medium tomatillos (about 12 oz) 7 oz dried chiles (a combination of guajillo, pasilla, and ancho avoid smoky chipotle) 5 garlic cloves C toasted sunflower seeds 1 C toasted pumpkin seeds C raisins C Enjoy Life Crunchy Flax Cereal 1 Enjoy Life boom CHOCO boom Dark Chocolate Bar t ground cinnamon t ground anise t cloves C sugar 2 T fine sea salt The Slow Way: Peel and wash the tomatillos. Place in a baking pan and broil the tomatillos until they are mottled black and soft all over, about 4-5 mins per side. Set aside in the bowl of a food processor or in a blender. Heat the oil in a medium size sauce pan to about 375F. If it smokes, it is too hot. Carefully fry the peppers in the oil, about 10-20 seconds on both sides. The peppers will change color and puff. Do not allow the peppers to smoke as this will make them VERY bitter. Drain the oil from the peppers and put it back in the pan with the rest of the oil, if possible. Place the peppers in a bowl and cover with hot water for 30 minutes, or soft. While the peppers are soaking, fry the garlic in the oil and remove when the garlic is golden. Do not overfry or the garlic will be bitter. Remove from oil and place in the food processor bowl with the tomatillos. If your sunflower and pepitas are not toasted, you can fry them in the oil carefully. Add raisins to the oil they will lighten and expand. Remove from the oil, shaking off excess, and place in bowl with tomatillos. Also add the cinnamon, anise and cloves to the bowl. Puree until smooth, adding chicken stock if you need more liquid to get it to run. Empty the puree into a small bowl and set aside for later. Take the peppers and de-stem them as much as possible. Remove them from the soaking liquid but reserve the liquid. Puree the

29

(Mole Rojo, continued) Store in an airtight container. Serve in place of bbq sauce with corn tortillas and lots of Daiya cheese.

peppers in the blender or the food processor until fine. If you need more liquid, add a little of the soaking liquid, checking first to see if it is bitter. If it is, dont use it, just add stock to the puree. Add the pepper puree to the bowl that contains the frying oil it is aromatic and add a lot of flavor. If the bowl is too small, transfer to a bowl that holds 4 quarts. Simmer the sauce for about 30 minutes, or until it is reduced make sure you cover the top with a lid slightly cocked to the side so steam can escape OR a splatter guard. This will splatter a lot. After 30 minutes add the tomatillo puree to the mix. Add in a little chicken stock to thin, about two cups, plus 2 C of the pepper soaking liquid if it is not bitter if it is, add chicken stock in its place. Add in the chocolate bar. Simmer for 2 hours with a lid not-quitecovering the top or a splatter guard. After two hours, add the salt and the sugar. If it is not salty enough, add more, t at a time. Once cool, strain sauce to remove any stray seeds or pieces. Use immediately or store in the refrigerator for up to a week, in the freezer for up to a month. The Fast Way: Place peppers on a sheetpan. Roast at 350F until puffy but not burnt. At the same time roast the tomatillos until soft and slightly darkened. Place roasted peppers in hot water to soak for 30 minutes. Meanwhile, toast sunflower seeds and pumpkin seeds. Once peppers are soaked, combine the peppers, tomatillos, seeds, spices, raisins, sugar, chocolate and salt. Puree all of it together in 2 batches. Strain through a sieve. Once strained, place in large soup pan, add 1-2 quarts of chicken stock and cook for two hours. Cool.

30

Pan-fried Chicken with Mole Sauce

(Serves 2-4)
Ingredients: 1-2 lbs chicken breasts (2-4 breasts) C Daiya Pepper Jack-style Shreds C Italian Breadcrumbs (see recipe pg. 22) 2 T oil for sauting Salt and pepper C 1- C mole sauce Butterfly each of the chicken breasts, leaving them connected in the middle. Spread a tablespoon of the Daiya shreds in the middle of each breast and salt and pepper each side. Dust each side with a few pinches of breadcrumbs. Repeat until all breasts are seasoned. Heat oil in saut pan. When hot, place chicken in pan, being careful not to crowd chicken or it will steam rather than brown. Lower heat to medium. Cook 6-8 on the first side and flip over. Top with the Daiya shreds and let the other side cook, about 6-8 minutes. Once done, place in a casserole pan, Daiya side up. For every chicken breast, use about C of mole sauce. Heat mole in a pan with another C water or stock. Bring to a simmer then remove from heat. When all the chicken breasts are done, top with mole sauce. Serve while hot, or, if cooled, place in oven with foil over top and cook in oven until warm. Alternately, dark chicken meat may be cut into pieces and stewed in the mole sauce and used for taco filling.

31

Cider Vinegar Salad Dressing with Seeds and Fruit

(Dressing for 2-4 small salads or one large salad)
This quick and easy salad dressing is made with Enjoy Lifes Beach Bash Seed and Fruit Mix, which pairs deliciously with crisp green salads. Ingredients: cup extra virgin olive oil 3 T apple cider vinegar 2 T Beach Bash Seed and Fruit Mix t ground oregano OR t whole leaf dry oregano Salt and pepper to taste Whisk together the olive oil and the cider vinegar until well combined. Whisk in oregano and Seed and Fruit Mix. Pour immediately over salad and serve. Garnish with extra Seed and Fruit Mix.

32

Sweet and Sour Meatballs

(Serves 4-6 as a main dish)
Sweet and sour meatballs are a favorite in our office. This melt-in-your-mouth recipe is quick and easy for Sunday football or any occasion! Ingredients: Sauce: 1 small onion, minced C lemon juice or vinegar 1 C granulated sugar 1 - 15 oz can tomato sauce C water 1 16 oz can cranberry sauce (jellied or whole) 1 12 oz jar chili sauce Meatballs: 2 lbs lean ground beef (or turkey) C Enjoy Life Crunchy Flax Cereal small onion, minced 2 t garlic powder 2 t salt t black pepper, ground 2 t parsley flakes (or fresh parsley, minced) Preheat oven to 375F. For Sauce: In a saucepan on medium heat, combine all ingredients, and stir. Bring sauce to a boil and turn heat to low to simmer the sauce. For Meatballs: Grind Enjoy Life Crunchy Flax Cereal in a food processor. In a large bowl, combine all ingredients. Form into balls and place on sheet pan. Bake for 10-12 minutes on each side. When completed, blot excess fat and add meatballs to the sauce. Simmer covered for 45 minutes, stirring periodically. Meatballs and sauce can be stored for up to 3 days in the refrigerator, or up to a month in an airtight container in the freezer.

33

Mamas Rolled Stuffed Chicken

34

Mamas Rolled Stuffed Chicken

(Serves 4-6)
This recipe is basically a chicken breast, pounded thin, filled with stuffing, rolled like sushi and cooked in a sweet mushroom tomato sauce. The secret ingredient? Enjoy Life Crunchy Vanilla Honey Graham Cookies, crushed into crumbs! We think youll love it as much as we do. Ingredients: Sauce: 2 T olive oil 1 medium onion, diced 4 cloves of garlic, minced 8 oz button or bella mushrooms, finely sliced 1 28 oz can minced or puree tomato 2 t fine sea salt 1 T packed brown sugar C Enjoy Life Vanilla Honey Graham Cookie crumbs Fresh ground black pepper to taste Chicken Rolls: 1- lbs chicken breasts, skin off (about 3) 3 C gluten-free croutons (cut 5-6 slices of bread into cubes. Season with t each sage, salt, pepper, a pinch of cayenne and 1 T olive oil. Toss to coat. Toast in oven at 375F until crisp. We prefer Canyon Bakehouse or Rudis Bread) 2 T Enjoy Life Crunchy Flax Cereal, ground into crumbs 1 C chicken stock 1 small onion, finely chopped C Daiya Mozzarella-style shreds Toothpicks Heat the olive oil in a large soup pan or small stock pot on medium. Add onions and saut until soft, about 8 minutes. Add garlic and saut for 3 more minutes. Add in sliced mushrooms and stir to coat with oil. Sprinkle t salt over mushrooms. Saute for 5 minutes. Add 4 T water to the pot and stir. Continue to cook the mushrooms until they are soft and have given off most of their juice. Add entire can of tomatoes and 1 C water to pot, and bring back to a simmer. Simmer for 10 minutes uncovered. Add in cookie crumbs and brown sugar, and stir until incorporated in sauce. Gently simmer for 30 minutes, or until sauce is slightly reduced. While sauce is simmering, prepare stuffing and chicken: Pour 1 C chicken stock over croutons and allow to soften. While this is happening, saut the onion in 1 T oil or buttery spread in a large pan. When soft, add in C stock and, 30 seconds later, add softened croutons. Sprinkle the cereal crumbs over the mixture and stir vigorously with a wooden spoon, until the mixture is soft and a mushy and sticky (the cereal helps bind it). Remove from heat and allow to cool. Season to taste with salt, pepper, and a squeeze of lemon juice. Mix in the C Daiya Mozzarella-style shreds. If you are using a whole chicken breast with 2 lobes, cut them in half down the middle. Each piece should be skinless. Remove the tender from each piece if still there and reserve for another dish. Take one of the breasts and carefully slice it in half cross-wise, as if you were going to butterfly it, but slice it all the way so you have 2 thinner pieces. Place the chicken breast on a piece of parchment or plastic wrap set on a cutting board. Cover top with parchment or plastic wrap.

35

(Mamas Rolled Stuffed Chicken, continued)

With a pan or a tenderizing hammer, pound breasts thin about to " so they can be easily rolled. Fill each breast with about 2 T of the stuffing mix, a small handful, and roll up. The chicken breast should roll up like a snail. Seal the breasts closed using 2 toothpicks to hold the ends together. Repeat until all the breasts are used up. Heat up a little oil in a saut pan. Without crowding the pan with too much chicken, saut each of the pieces until they are golden on the side that does not have toothpicks. The chicken will still be raw on top. Place in hot sauce and make sure chicken is covered. Cook for 30-45 minutes, or until chicken is cooked through and still slightly tender. Do not overcook or chicken will be dry. Once done cooking, remove toothpicks. Can be served right away; we find that an overnight in the refrigerator makes it taste even better. Serve with lots of sauce, over pasta if desired. Can be frozen for a month or refrigerated up to a week.

36

Green Bean Casserole

(Serves 4-6 [with 2 cups leftover mushroom soup!])
If you dont feel like making your own soup, you can use store-bought mushroom soup. Pacific Natural Foods makes a version that is gluten free and vegetarian, and works well in the recipe just cook it until it thickens up before using it in the casserole. Ingredients: 14 oz fresh mushrooms, sliced (combination of your choosing) 2 T olive oil 1.5 t salt 2.5 C gluten free chicken OR vegetable stock 1 T dry parsley flakes 1 t garlic powder (or one clove fresh garlic) 1.5 t onion powder 2 T white rice flour 12 oz green beans C Onion Breadcrumbs (see recipe pg. 22) Preheat oven to 350F if baking immediately. In a hot skillet, add 2 T olive oil. Add sliced mushrooms to oil and saute. When mushrooms have softened, add salt, dry parsley, garlic powder, onion powder and 1 C chicken stock. Cook until liquid has been decreased by half. Combine white rice flour with remaining 1.5 C cool chicken stock. Stir until there are no lumps. Add the chicken stock/rice flour mixture to the cooking mushrooms. Stir as it comes to a boil. Allow it to boil for at least 4 minutes. Once it has boiled, puree the mushrooms with a hand blender or in a food processor. Combine half of the soup mixture with all of the green beans. Place in a small casserole dish, no larger than 9" x 9" square. Cover with the breadcrumbs. At this point you can freeze or bake the casserole. If baking, bake it for 20-25 minutes or until bubbly and the breadcrumbs have started to brown. You can keep the remaining mushroom soup (about 2 C) in the freezer up to 1 month, or in the refrigerator up to 3 days.

37

Mediterranean Rice-Stuffed Tomatoes

(Makes 3 large tomatoes or 6 smaller tomatoes)
When tomatoes are in season theres nothing more delicious. In this variation on a classic, we take heirloom tomatoes and stuff them full of a rice salad flecked with Enjoy Life Beach Bash Seed and Fruit Mix dont worry, theres no chocolate in it! This is a very easy dish to put together with any leftover rice you may have from prior meals. Ingredients: 1- C cooked rice (we like long grain white, but any will do) C Enjoy Life Beach Bash Seed and Fruit Mix 1 T extra virgin olive oil t finely minced lemon zest Juice of lemon t sea salt 1 T fresh parsley, finely chopped Pinch cumin Pinch cayenne Fresh black pepper to taste 3 large tomatoes, at least lb each (we prefer heirlooms, but any will work) Additional extra virgin olive oil, sea salt and pepper for drizzling Combine all of the above except the tomatoes in a bowl and toss until combined. Add additional salt to taste, if needed. Slice off the very top of each of the tomatoes, leaving enough to make a lid for the stuffed tomato. Hollow out 3 tomatoes, leaving a wall about thick. From the removed sections, remove as much of the seeds as possible and finely chop up about half of it and add it back into the salad. Discard the seeds, the remaining tomato, and the juice, unless more tomato is desired in the salad. Stuff the hollowed out tomatoes with the rice salad and top with the tomato "lid." Drizzle with olive oil and sprinkle with sea salt and black pepper before serving. May be made several hours in advance.

38

Fill to the Gills Stuffed Mushrooms

(Serves 6-8)
This simple appetizer is easy to make and is always crowd-pleasing. Ingredients: 1 C Enjoy Life Crunchy Flax Cereal 2 garlic cloves, sliced 2 T plus more for garnish, fresh Italian parsley, minced 1 t salt t black pepper, ground 4 T extra-virgin olive oil 20-25 medium size cremini or white mushrooms, stemmed Preheat oven to 350F. Clean mushrooms with a damp paper towel and scrape gills with a spoon if necessary. In a food processor, combine Crunchy Rice or Crunchy Flax Cereal and garlic slices. Grind until you have a fine crumb and transfer to medium bowl. Add the parsley, salt, pepper and 2 T olive oil, and combine completely. If it is too dry, add a small amount of oil. Spoon the filling into the mushroom cavities and arrange on a large baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is golden on top, about 25-30 minutes. Garnish with fresh minced parsley and serve. May be stored up to 2 days refrigerated and covered.

39

Crispy Chicken

40

Oven Baked "Buttermilk" Crispy Chicken

(Serves 2-4)
We were inspired to make this recipe by a visit down south, where corn flakes are frequently used as breading. Since were corn-free, we combined our Vanilla Honey Graham Crunchy Cookies with our Crunchy Flax Cereal, for a corn flake-like flavor without corn. A half cup of Daiya Cheddar Shreds give this chicken a delicious savory punch. You'll want to marinate your chicken for 3 to 8 hours, so plan ahead! Ingredients: Marinade: 2 lbs chicken wings or chicken legs C apple cider vinegar C rice milk 2 T lemon juice, approximately lemon 1 t garlic powder 1 t onion powder t cayenne 1 t sea salt t ground black pepper t ground coriander seed Breading: 1 C Enjoy Life Crunchy Flax Cereal 6 Enjoy Life Crunchy Vanilla Honey Graham Cookies C Daiya Cheddar-style Shreds 1 t sea salt 1 t dry parsley t onion powder t dry rosemary t cayenne pepper Black pepper to taste Marinade: Cut off the wing tip of the chicken and discard. Cut remaining wing in half at the joint and along the connecting skin to get 2 separate pieces. Combine all of the ingredients and pour over chicken that has been placed in a zip-type bag. Squeeze out as much air as possible and leave in refrigerator to marinate 3-8 hours. Main Recipe: Preheat oven to 375F. Spray a wire rack that fits inside a sheet tray with non-stick spray. If you do not have one, you can use disposable aluminum broiler pans with ridges that are available in most supermarkets. These should also be sprayed to prevent sticking. Combine all of the breading ingredients in the bowl of a food processor and process until fine. Put inside a zip-type bag. Remove chicken from marinade and shake off excess. Dispose of the rest. Drop chicken into the bag filled with breading and shake until all pieces are coated. Press on the chicken to make sure the breading sticks. Once coated, place on baking sheet making sure not to crowd the chicken. Bake for 40-50 minutes, or until breading is golden and chicken is extremely tender. This may also be deep-fried for spectacular, crispy, and fatty results! Serve as is or with dipping sauce.

41

Buffalo-Style Sauce
Ingredients: C apple cider vinegar C buttery spread or similar 1 T tomato paste (if none, use flavorful tomato sauce or ketchup) 1 t cayenne pepper 1 fresh jalapeno pepper t powdered garlic t powdered onion Combine all ingredients in a saucepan and bring to simmer. If too thick, thin with water. Puree in blender or food processor. Toss wings in sauce just before serving.

Barbecue Sauce
Ingredients: 1 29 oz can of tomato puree C molasses C firmly packed brown sugar 2 T agave syrup 2 T onion powder 1 T coriander powder t cumin t salt 1 T cider vinegar 1 T dijon mustard (optional) Combine all ingredients in a saucepan. Bring to a boil, then lower heat to just simmering. Simmer for 30 minutes and turn off heat. Allow to sit until ready to use. May be kept in refrigerator for up to a month.

42

Fried (or baked!) Chicken Tenders with Barbecue Sauce

(Serves 2-4)
Chicken tenders can be expensive when you buy them frozen but are very economical to make at home. You dont actually need chicken tenders to make them chicken breasts can be cut up into pieces and used in place of tenders. Ingredients: 1 package of chicken tenders (about 12 oz) C white rice flour Salt and pepper to taste Tapioca gel 1 C Italian Breadcrumbs (see recipe pg. 26) Barbecue Sauce (see recipe pg. 42) Tapioca gel: Combine 2 t tapioca starch and 1- C cold water in a saucepan and bring to a simmer, whisking until it thickens. Pour into shallow bowl and allow to cool. Chicken Tenders: Preheat oven to 375F or heat oil to 375F. Prepare a baking pan with parchment or other non-stick surface. Working from left to right, place the chicken tenders, the bowl of rice flour, the bowl of tapioca gel and finally the bowl of Breadcrumbs. They should be in a neat line in front of you. The baking pan should be to the right of those bowls. Working carefully, take a chicken tender and dredge it in the rice flour, so that the entire piece is dusted with while. Next, drop it into the tapioca gel and cover it completely. Shake off the excess. Drop this into the Breadcrumbs and coat the entire piece. Remove and place on prepared pan. Repeat until all chicken tenders are coated. Bake in a 375F oven until done, about 20 minutes. Serve immediately with barbecue sauce (recipe to follow). These can be fried in 375F oil for 7-8 minutes, or until golden.

43

Twice-Baked Potatoes with Bread Crumbs

(Serves 4)
Sara is a big fan of cheesy twice baked potatoes. She inspired this recipe with her tales of meals past. The Daiya shreds take this recipe from everyday to wow! Ingredients: 4 small potatoes, about 4 long 1 T olive oil t salt 2 T buttery spread or oil of your choice 3 to 4 T stock (chicken or vegetable) 1 T fresh chives, finely chopped 1 T bacon bits (optional) t gluten-free onion powder t garlic powder Pinch ground thyme Pinch cayenne t sea salt 2 T Enjoy Life Crunchy Flax Cereal crumbs C + 1 T Daiya Pepperjack-style Shreds or Cheddar-style Shreds

Preheat oven to 375F. In a bowl, combine the olive oil and the t salt with a few turns of fresh ground pepper. Toss the potatoes in the oil/salt mixture to coat. Place them on a piece of metal foil in the oven for 45 minutes or until cooked through. Remove from oven and allow to cool. Once cool, cut the potatoes in half lengthwise. Scoop out the middles, leaving about potato all the way around. To the potatoes, add the buttery spread or oil, the stock, the chives, onion powder, garlic powder, oregano, cayenne, sea salt, the Daiya shreds, and 1 T Enjoy Life Crunchy Flax Cereal that has been ground into crumbs. If using bacon, add it now. Mix until combined. Stuff the filling back into the skins. Top with the extra Daiya shreds and the remaining 1 T of Enjoy Life Crunchy Flax Cereal crumbs. When ready to bake, place in 375F oven and bake for 20 minutes, or until potatoes are heated through and Daiya is beginning to melt.

44

Turkey Meatloaf
(Makes 1 large meatloaf)
Simply the yummiest egg-free, gluten-free meatloaf around! Ingredients: 1 C seasoned breadcrumbs 1 medium onion, chopped fine 1 clove garlic, minced 1 C chicken stock 1 T tapioca starch/starch 1- lbs ground turkey, beef, or chicken 1 t salt 1 T gluten-free ketchup (optional) Sauce (optional): C gluten-free ketchup 1 T mustard (optional if allergic) 1 t packed brown sugar Preheat oven to 375F. Line a sheet tray or loaf pan (your choice) with parchment or non-stick spray. Sautee the onion and garlic until onion is translucent, about 5-7 minutes. Remove from heat and allow to cool. Meanwhile, make tapioca gel: combine cold chicken stock with tapioca. While stirring, bring to a simmer. Remove from heat immediately and allow to cool. In a large bowl, combine turkey meat, cooled onions, and bread crumbs. With your hands, work together the ingredients until combined. Add in the 1 T ketchup and tapioca gel, again working with your hands until combined. Shape into a loaf and place in loaf pan or directly on sheet pan for a "free-form" meatloaf. Combine the mustard, ketchup and sugar together. Pour over top of meatloaf, if desired. Bake in 375F oven for approximately 60 to 70 minutes, or until cooked through. Do not overcook. Remove from oven and allow to sit for 10 minutes. The meatloaf can be easily sliced and served as is, or on sandwiches. Serve immediately, freeze or refrigerate for up to 3 days.

45

Eggplant Parmesean

46

Eggplant "Parmesean"
(Serves 2-4)
This family favorite has all the flavor of the real thing without any of the dairy or egg. If you prefer a crunchier eggplant, it can be deep-fried or pan-fried.
Ingredients: 2 medium-sized eggplants 1 T salt C white rice flour Tapioca Egg* 1 C Italian or Onion Breadcrumbs (see recipe pg. 22) 1 large jar of gluten-free, allergy-free tomato sauce, or 3 C homemade sauce Daiya Mozzarella-style Shreds or cheese of your choice Tapioca Egg: Combine 2 t tapioca starch and 1- C cold water. Bring to a simmer, whisking the entire time. The mixture will become translucent. Turn off heat and allow to cool completely before using. Mixture will be sticky, but not too thick. Place in a wide, shallow bowl. *please note this is a variation of our original Tapioca Egg recipe from page 6 Preparing the eggplant: Preheat oven to 375F. Slice eggplant about " thick and sprinkle with salt, very lightly coating all surfaces. Allow to sit for 30 minutes, or until eggplant starts to give off water. Discard water and pat eggplant dry. Prepare a baking pan with parchment or other non-stick surface. Working from left to right, place the eggplant, the bowl of rice flour, Tapioca Egg, and the bowl of bread crumbs. They should be in a neat line in front of you. The baking pan should be to the right of those bowls. Working carefully, take a piece of eggplant and dredge it in the rice flour, so that the entire piece is dusted with while. Next, drop it into the Tapioca Egg and cover it completely; shake off the excess. Drop this into the Breadcrumbs and coat the entire piece. Remove and place on prepared pan. Repeat until all eggplant pieces are coated or you have run out of bread crumbs. Bake in a 375F oven until done, about 20 minutes. These can be fried, if preferred, in oil heated to 375F for 3-4 minutes or until golden. At this point the eggplant pieces can be used in any way you like (for example, with our barbecue sauce), but we really like them baked with tomato sauce.

47

(Eggplant Parmesean, continued)

Assembling the dish: Oil a 9" x 9" casserole with 1 T olive oil. Place about C of sauce on the bottom and cover with eggplant pieces. Cover the pieces with cheese or Daiya Mozzarella shreds, sauce, and another layer of eggplant. Repeat until all eggplant has been used up. Pour the remainder of the sauce over the top layer and garnish with cheese, or the last of the Daiya shreds. Bake in a 350F oven 20-30 minutes, or until bubbly and hot all the way through. Keeps in the refrigerator for 3 days or in the freezer for 1 month. Best served immediately.

48

Breaded Zucchini Spears

(Serves 2-4)
Flax Cereal on hand, you can turn that zucchini into family-friendly zucchini spears. Theyre baked, not fried (though they can be fried) and will please even your pickiest eaters! Ingredients: 1 small to medium zucchini, cut in half and then cut into wedges 1-2 C Italian Breadcrumbs (see recipe pg. 26) 1 t salt 1- C Tapioca Egg (see recipe pg. 6)

Preheat oven to 375F. Line a pan with parchment paper or tin foil. Lightly oil the surface. Sprinkle zucchini wedges with salt in bowl. Toss together. Allow to sit for 10-15 minutes. Once Tapioca Egg is cool, place in shallow bowl into which you can easily dip the zucchini spears. With a paper towel, dry off the zucchini. In front of you, working left to right, set up the zucchini wedges, the tapioca gel, and the seasoned bread crumbs. Take a zucchini wedge with your left hand, drop it into the tapioca gel, shake it off, and place the zucchini spear in the bread crumbs. Coat entirely with bread crumbs and place on parchment or foil-lined pan. Do not leave zucchini in gel it will break down the starch. Repeat until all spears are coated. Place in oven and bake for 25-35 minutes, or until golden. Serve immediately. May also be fried in 375F oil for about 3-4 minutes, or until golden.

49

Cranberry Apple Sausage Stuffing

50

Cranberry Apple Sausage Stufng

(Serves 6-8)
This festive holiday stuffing has a twist: one of its ingredients is our Happy Apple Soft Baked Cookies! Snickerdoodle cookies can be substituted if Happy Apple isnt available. Ingredients: 1 box Enjoy Life Happy Apple Soft Baked Cookies OR Snickerdoodle Cookies 8-10 slices gluten-free bread, stale OR toasted until dry, broken into bite-sized pieces 1 lb turkey sausage or vegetarian sausage, uncooked (optional) C cranberries, dried 1 onion, chopped fine 1 carrot, peeled and chopped fine 1 clove garlic, finely minced 2- C chicken stock or vegetable stock t salt t ground sage 2 T oil or butter or buttery spread Preheat oven to 350F. Grease a 9"x13 pan and set aside. Tear up the loaf of bread into bite size pieces and place on sheet pan. Tear up the Happy Apple Cookies and place on the same sheet pan. Place in oven and allow to bake until golden and toasted, about 15-20 minutes. Meanwhile, in 1 T of oil or butter, saute the onions, garlic and carrots together. When soft and translucent, remove from pan. Add in sausage, which should not be in casing. Cook sausage. Once cooked, add sausage to the onions, garlic and carrots mixture. Add cranberries to this mixture. In a large bowl, combine the toasted bread and cookies with the onion-sausagecranberry mixture. Sprinkle salt and sage over the top. Pour chicken stock and toss until absorbed. If desired, add butter, oil, or buttery spread to stuffing. Spread evenly in 9"x13 pan. Bake in oven for 30 minutes or hold in refrigerator until ready to use.

51

Pumpkin Gnocchi

52

Pumpkin Gnocchi with Sage and Vanilla

(Serves 2-4 people)
We love gnocchi, those delicious, easy-to-make, chewy dumplings that taste great slathered in sauce or bathed in butter. In the fall and winter, our thoughts turn to pumpkin, and winter squash of all kinds, and using it in as many of our favorite dishes as possible. Our version of gnocchi is pretty straight forward. We jazz up our sauce with a secret ingredient, Enjoy Life Crunchy Sugar Cookie crumbs, which add a touch of sweetness and a hint of vanilla, and really bring out the pumpkin flavor. Ingredients: For the gnocchi: 1 C canned or fresh pumpkin puree C tapioca starch C sorghum flour, finely milled C white rice flour, finely milled t xanthan or guar gum 1 t fine sea salt 1 generous pinch nutmeg (optional) Extra rice flour for dusting To finish the gnocchi: 2 T soy-free buttery spread or butter Fresh sage leaves or t dried sage 1 t Enjoy Life Crunchy Sugar Cookie crumbs Salt to taste Parmigiano-Reggiano cheese, if tolerated Fill a large pot with water and bring it to a boil on the stove. In a mixer, combine all of the ingredients for the gnocchi. Mix until smooth, scraping down the bowl as needed. Allow to sit for five minutes. Dust a flat surface with a little bit of rice flour. Take a handful of dough and roll out into a coil, about to in diameter. With a knife cut into pieces about thick. Set aside, or, if ambitious, use a fork to shape the gnocchi by rolling each piece across the fork to create the indents found in classic gnocchi. Repeat until all dough is used. When ready to cook, drop all the gnocchi into the rapidly boiling water, stirring to prevent sticking to the bottom of the pan. After a minute or 2 the gnocchi will rise. Once all have risen, cook for 1-2 more minutes and drain. Meanwhile, set a large non-stick skillet over medium heat. Once hot, add buttery spread to pan (if using butter, do the same but cook butter until it browns a bit). Stir in sage and cookie crumbs. Toss in gnocchi and coat each side with a little bit of the buttery spread. Add more spread if there is not enough to coat each piece. Without moving the pan, allow each piece to cook until slightly browned, about 2-4 minutes depending on the heat of your stove. Serve immediately. Garnish with cheese if tolerated.

53

Cornbread Muffins

54

(Not Even a Kernel of) Cornbread Mufns

(Makes 18-24 small muffins)
These adorable muffins taste like the real thing minus the corn. Sorghum guru Sara Boswell first made these back in her lab, and here has created a variation that we think taste just like Jiffy! Whole grain white milo sorghum, and a secret Enjoy Life ingredient that no one will ever guess, give this treat that familiar holiday flavor. Be sure to follow the directions exactly weve found that if an ingredient is added out of order, the muffins wont rise as much. Ingredients: 3 T granulated sugar 1 T honey 2 T palm oil C apple sauce C water 1 C sorghum flour 1 t baking powder t sea salt 2 T Enjoy Life Crunchy Vanilla Honey Graham Cookie crumbs (about 2 cookies) 2 T Tapioca Egg (see recipe pg. 6) t cider vinegar t baking soda Preheat oven to 375F. Oil and sorghum flour two mini muffin pans OR a 9" x 9" baking pan. Set aside. In a small bowl combine the sorghum, baking powder and sea salt. Mix. DO NOT ADD BAKING SODA. Combine palm oil, sugar and honey and whisk until combined. Add in apple sauce and whisk until combined. Alternate additions of water and flour until both are used up completely. Add in Cookie crumbs. Whisk in Tapioca Egg. Once it is mixed in, add in the cider vinegar and mix until completely incorporated. Once it is smooth, add in the baking soda. Fill each of the indents in the muffin pan full. If desired, top with extra graham crumbs. Immediately bake for 10 minutes. Allow to cool in pan. Serve as soon as possible. If making ahead, freeze in an airtight container. Defrost and reheat prior to serving. Allow to sit for 30 seconds then with a wooden spoon stir continuously until the chocolate is melted. If it needs to be further melted, place in microwave for 15 seconds. Stir until completely melted. Add in vanilla extract. If it is too thick for glazing, add water, 1 t at a time.

55

desserts and sweets

56

Ganache-Style Glaze I
This easy ganache glaze is for coating cakes and glazing pies. Ingredients: C water 1 T palm oil 1 T granulated sugar 1- t agave syrup or glucose syrup 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 1 t vanilla extract Place chocolate chips in small bowl. Combine water, palm oil, sugar, and agave syrup in small saucepan and bring to a boil. Remove from heat and pour over the chocolate chips, stirring continuously until the mixture is smooth. Use immediately or allow to cool for a thicker consistency. May be stored in the refrigerator for a week or so in an airtight container.

Ganache-Style Glaze II (for donuts)

This glaze is ideal for glazing donuts. You can also dip ice cream in this for a fun candy shell.

Ingredients: C + 1 T water 1 T palm shortening or coconut oil 1 T granulated sugar 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 1 t vanilla extract

Place chips in a medium bowl. In a small pan combine the water, oil and sugar and bring to a boil. Allow to boil for 1 minute. Immediately pour over chips. Allow to sit for 30 seconds, then stir continuously with a wooden spoon, until the chocolate is melted. If it needs to be further melted, place in microwave for 15 seconds. Stir until completely melted. Add in vanilla extract. If it is too thick for glazing, add water, 1 t at a time.

57

Sugar Glaze for Donuts and Coffee Cake

Ingredients: 2 C confectioners sugar 2 T water (+ 1 T water if too stiff) 1 t vanilla (optional) In the bowl of a food processor, mix the confectioners sugar until free of lumps (you can skip the mixing step if yours is lump-free). Add water, 1 T at a time, until the mixture is smooth. If using vanilla, add it while the mixture is still lumpy to avoid making the mixture too thin. If using this to coat donuts, stir mixture just as donuts are coming out of the oven, and pour over top of donuts set on a wire rack a minute after they have come out. The excess glaze can be reused.

Fluffy White Icing

(Makes about 1-1/3 C icing)
Ingredients: 1- C confectioners sugar C palm oil or buttery spread t lemon juice 1 t vanilla extract 1 T water (or more, for fluffier icing) Pinch salt (if using palm oil) In the bowl of a stand mixer fitted with a paddle, combine the confectioners sugar and the palm oil (or buttery spread) until it is a thick paste. If using a lumpy confectioners sugar, make sure you sift it several times before adding it to the mixer the lumps are difficult to remove once you start whipping the icing. Once the paste is smooth, scrape down the bowl, and add in the wet ingredients and the pinch of salt if needed. Whip until light and fluffy. Add additional water, 1 t at a time, to lighten. Store at room temperature in a tightly covered container until ready to use.

58

Chewy Crunchy Honey Granola Snack Bars

(Makes about 12 small bars)
These snack bars are easy to prepare and can be customized to your tastes. All you need to make them work is a thermometer we use an inexpensive Taylor digital readout thermometer. Ingredients: 1 C honey 1 T safflower, grapeseed, sunflower or other mild oil 1 T flax seeds, ground 2- C Enjoy Life Cinnamon Raisin Crunch Granola 1 C Enjoy Life Mountain Mambo or Beach Bash Seed and Fruit Mix In a large bowl, combine the granola, ground flax seeds and Seed and Fruit Mix. Set aside. Lightly oil a piece of parchment, a silpat, or a piece of foil and place on a sheet tray. Combine the honey and safflower oil in a heavy-bottomed stainless steel pan. Bring to a boil. When temperature reaches 320F, quickly pour over granola/Seed and Fruit mix, and mix until everything is coated in honey. Quickly turn ingredients onto oiled parchment and with a wooden spoon or oiled rolling pin, pat down flat. Place another piece of parchment over the top and, with a rolling pin, flatten out mixture to to thick without causing holes to appear. You will want these VERY thin or they are hard to eat! Remove top piece of parchment and allow bars to cool. It is easiest to cut the sheet into bars while the mixture is still warm it will harden as it gets cool and become difficult to cut. Score the bars and cut into pieces that are easy to handle. Store in an airtight container. Very Crunchy Bar Option: To make a crunchier bar, omit the oil from the recipe and make as directed above.

59

No-tella Sunbutter Chocolate Spread

(Makes 1-1/2 C of spread)
Chocolate and sunflower seed butter is one of our favorite flavor combinations. We love this spread it can be used in desserts and as a weekend treat on bread and pancakes. Because it has chocolate rather than cocoa, it will be hard right out of the refrigerator, but will soften up at room temperature. Ingredients: 5 oz ( C) Enjoy Life Semi-Sweet Chocolate Mini Chips C rice milk OR milk of your choosing 2 T rice milk powder (optional) 1 C sunflower seed butter 1 t vanilla 1 t agave syrup (optional) Place chocolate in a double boiler and gently heat until melted. Meanwhile, heat rice milk (and optional rice milk powder) on stove until boiling. Immediately pour over chocolate and stir until incorporated. Add sunflower butter to chocolate mixture and stir until smooth. Add vanilla and agave, if desired. Place in a jar and refrigerate until set, about 4 hours. It will keep in sealed jar in the refrigerator for up to a month or more.

60

Rockyless Rocky Road Candy

(Makes a sheet pan of crunchy chocolate candy)
Theyre not marshmallows theyre our soft chocolate chip cookies. If you can eat marshmallows, throw a handful in to make this even more fun. Ingredients: 1 box Enjoy Life Soft Baked Chocolate Chip Cookies 2 C Enjoy Life Crunchy Flax Cereal 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 1 T vegetable oil Line an 8x 8 pan with parchment or wax paper. In a microwavable bowl, melt the chocolate chips in 30 second intervals until melted. Cut each chocolate chip cookie into 9 pieces. In a large bowl, combine cookies and cereal. Add melted chocolate and combine gently with a spatula. When mixture is completely coated, place into pan. Pat mixture down evenly and refrigerate for at least 1 hour. Remove from pan and cut into squares. May be stored covered for up to 4 days.

61

Frozen Banana Pops

62

Frozen Banana Pops

(8 pops)
Made with Enjoy Lifes Semi-Sweet Chocolate Mini Chips and Mountain Mambo Seed and Fruit Mix, these banana pops are as easy as they are delicious! Make them ahead and store them in your freezer for a convenient summer treat! Ingredients: 4 ripe bananas 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 1 bag Enjoy Life Mountain Mambo Seed and Fruit Mix 8 wooden skewers

Peel all 4 bananas and cut them in half so you have 8 short, fat banana pieces. Skewer each half from the bottom and lay on a small tray lined with parchment or foil. Place in freezer until completely frozen, about 4-8 hours. When the bananas are completely frozen, melt the bag of chocolate chips over a double boiler or in a microwave in a large bowl. Pour the Seed and Fruit Mix into a shallow pan, such as a pie pan. Once the chocolate is melted and the Seed and Fruit Mix is ready, take the bananas out of the freezer. Working quickly, dip the bananas in the chocolate, quickly removing excess, and dip them in the Seed and Fruit Mix, covering the banana entirely in the Seed and Fruit mix. Excess will shake off, so dont worry about using too much. Place back on the parchment and repeat until all bananas have been coated and dipped. Place the bananas in the freezer for 10 minutes. Once the chocolate is set, place each banana in a plastic bag or wrap individually as you prefer. Bananas should be eaten within 30 days.

63

Chocolate Pudding Creme Pie

64

Chocolate Pudding Crme Pie

(Serves 6-8)
No holiday dessert course is complete without a chocolate pudding pie. Made with a chocolate cookie crust and filled with velvety chocolate pudding, the pie is topped with rich whipped cream. Here we use a rice-based whipped topping in place of the cream, but the results are equally delicious. Ingredients: 1 chocolate pie shell (recipe to follow) 1 chocolate pudding filling (recipe to follow) C Enjoy Life Semi-Sweet Chocolate Mini Chips or Mega Chunks Non-dairy topping of your choice Chocolate Pie Shell: 1 box Enjoy Life Double Chocolate Crunchy Cookies C granulated sugar 3 T oil (your choice we prefer palm, safflower or grapeseed) Chocolate Pudding Filling: C sugar C cocoa C + 1 T finely milled white rice flour t sea salt 2 C milk of your choice (we use rice milk) 1 t vanilla extract C Enjoy Life Semi-Sweet Chocolate Mini Chips Chocolate Pie Shell: Preheat oven to 350F. Place entire package of cookies in food processor with sugar. Process until fine. Add oil 1 T at a time and process until crust becomes wet, but not soaked. If it is still dry after 3 T of oil, add 1 t at a time until wet and easy to handle. Place the crust in the middle of a full-size pie pan and with your fingers spread crust around pan, pressing as you go, making sure to have about 1/8" of coverage over all surfaces - and no holes! Bake for 8-10 minutes, or until you can just smell chocolate aroma. Use immediately or freeze for later. Chocolate Pudding Filling: Combine the sugar, cocoa, rice flour, tapioca starch and salt. Mix until evenly combined. In a saucepan, combine the dry ingredients above with 2 C milk and whisk over medium heat. The milk will start to darken and, as the temperature increases, it will thicken. Continue whisking until the mixture comes to a boil. Lower heat to simmer and continue to stir for another 2 minutes. Remove from heat. Add in the Enjoy Life Semi-Sweet Chocolate Mini Chips and the vanilla extract, and whisk until the chips are completely melted. If they do not melt completely, the pudding will taste grainy. Keep stirring over heat if the pudding seems grainy. Once cooked, pour into prepared pie shell. If you dont mind a skin forming, do not cover. To avoid a skin on the pudding, cover with plastic wrap so the wrap is touching the surface of the pudding. Anywhere it doesnt touch a skin will form. Allow to cool completely in the refrigerator. After the pudding cools and right before serving, top with non-dairy whipped topping and Enjoy Life Semi-Sweet Chocolate Mini Chips or Mega Chunks and serve.

65

Banana Pudding

66

Old Fashioned Banana Pudding

(Serves 4-6)
This luscious, easy-to-make recipe can be made in individual parfait glasses or in a large bowl for more casual eating. Our Enjoy Life Crunchy Vanilla Honey Graham Cookies are the perfect pairing with creamy vanilla pudding and fresh slices of banana.

Ingredients: 1 recipe rice milk vanilla pudding 1 box Enjoy Life Crunchy Vanilla Honey Graham Cookies 4-6 bananas For the pudding: 2 C rice milk C + 1 T finely milled white rice flour C granulated sugar 1- t vanilla extract

Combine the rice milk, rice flour and sugar in a saucepan and bring to a boil, stirring constantly as it thickens. Once it has boiled, reduce temperature to a simmer and stir for 1 more minute. Cover the pan, reduce heat to lowest setting, and allow to slowly cook for another 5 minutes. The rice flour needs time to fully gelatinize. Taste after 5 minutes. If it is grainy, continue to slowly cook for another 5 minutes and check texture. Once it is smooth, pour into a bowl, cover with plastic wrap to prevent a skin from forming, and place in the refrigerator to cool. Once it has cooled, you can assemble the pudding: Take half of the cookies and pulverize into crumbs. Keep the other half of the cookies whole. Slice the bananas into thin disks. Place the whole cookies at the bottom of the bowl. Top with a generous layer of vanilla pudding. Cover the pudding with bananas and cover the bananas with cookie crumbs. Cover the crumbs with pudding, then banana slices, and then another layer of crumbs. Repeat until all the ingredients have been used. Top off the pudding with cookie crumbs. Refrigerate for 2-4 hours, or until pudding has softened up the bottom layer of cookies. May be made 1 day ahead.

67

Chocolate Sunbutter Pie

68

Fudgy Chocolate Sunbutter Pie

(Serves 6-8)
This decadent pie is our allergy-friendly version of the perennial favorite, chocolate peanut butter pie. The crust can be used in cheesecakes or any cold-set pie. Ingredients: 1 Classic Graham Cracker Crust (recipe to follow) 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 1 C Sunbutter or sunflower seed butter 1 T vanilla 1 T agave syrup (optional - for sweetness) 1 C cold water 1 T tapioca starch Empty bag of chocolate chips into a mediumsized bowl. Combine tapioca starch and cold water in saucepan and bring to a simmer. The solution will turn translucent and sticky. Pour immediately over chocolate, stirring constantly, until all chocolate is melted. The mixture will be very lumpy and bumpy dont worry! Immediately whisk the sunbutter into the mixture it should start to look smooth, although a little grainy. Stir in the vanilla and the agave, if desired. Pour into prepared pie crust. Top with chocolate chips, extra crumbs, and roasted sunflower seed pieces, if desired. Leave in the refrigerator overnight, or until set, about 3 hours. Serve cold or at room temperature. To store, tightly cover with plastic wrap and store in refrigerator. Keeps up to 4 days.

69

Enjoy Lifes Classic Graham Cracker Crust

Ingredients: 1 box Enjoy Life Crunchy Vanilla Honey Graham Cookies C granulated sugar or evaporated cane juice crystals C oil or butter of your choice (we use melted palm, safflower or grapeseed oil) Preheat oven to 350F. Place entire package of cookies in food processor with sugar. Process until fine. Add oil and process until crust becomes a little wet. Place the crust in the middle of the pie pan and with your fingers spread crust around pan, pressing as you go, making sure to have about of coverage over all surfaces and no holes! Bake for 8-10 minutes, or until crust turns golden brown. Use immediately or freeze for later. Once filled, the crust comes out easily from the pan.

70

Easy Sunbutter Chocolate Cups

(Makes 12 small cups with some leftover sunbutter filling)
This recipe doesnt require any special chocolate knowledge or baking. Just remember to keep these sweet treats refrigerated until you are ready to eat them, otherwise theyll melt everywhere. If youd like a sturdier treat, you can always try your hand at tempering. There are many websites that show detailed tempering instructions. If you are going to temper your chocolate, do not combine sunbutter and chocolate when making the chocolate coating. Ingredients: Sunbutter Filling: 3 T smooth sunflower seed butter 1 t vanilla extract (omit if desired) 2 t agave syrup (substitute brown rice syrup or cane syrup) 1 T confectioners sugar No-temper Chocolate: 2 Enjoy Life Dark Chocolate boom CHOCO boom Bars 1 T smooth sunflower seed butter Combine the Sunbutter Filling ingredients and stir until smooth. Roll into marble-sized pieces and pat down. Reserve. Melt the chocolate and sunflower seed butter in a double boiler. Stir until smooth. Remove from heat. To assemble the cups: Spoon a small dollop of chocolate into the bottom of a mini cupcake liner or candy liner. Tilt liner until bottom is covered. Repeat until 12 cups are lined with chocolate. Add reserved sunbutter filling to cup. Cover with chocolate. Repeat until all are covered. Place in a refrigerator and allow to cool until set. Peel away the liner and store in an airtight container in the refrigerator or freezer. Remove only as many as you plan to eat. These will melt in your hands as they are not tempered!

71

Dirt Pie

72

Chocolate Pudding Dirt Pie

(Serves 4-6)
Traditionally served in a flower pot, Chocolate Pudding Dirt Pie is neither dirty nor a pie. Made from our Enjoy Life Crunchy Double Chocolate Cookie crumbs and fudgy pudding, this dessert will put a smile on everyones face. Dont worry if you dont have a food-safe flower pot! A glass will work just fine, too. Ingredients: C granulated sugar C cocoa powder 3 T finely milled white rice flour 1 T tapioca starch t sea salt 2 C milk of your choice (we use rice milk) 1 t vanilla extract C Enjoy Life Semi-Sweet Chocolate Mini Chips 1 box Enjoy Life Crunchy Double Chocolate Cookies 2 small bags allergy-friendly organic gummy worms Combine the sugar, cocoa, rice flour, tapioca starch and salt. Mix until evenly combined. In a saucepan, combine the dry ingredients above with 2 C milk and whisk over medium heat. The milk will start to darken and, as the temperature increases, it will thicken. Continue whisking until the mixture comes to a boil. Boil for 1 more minute while continuing to whisk. Remove from heat. Add in the Enjoy Life SemiSweet Mini Chips and the vanilla extract and whisk until the chips are completely melted. If they do not melt completely, the pudding will taste grainy. Pour into a pan to cool. Cover with plastic wrap to prevent a skin from forming. Cool until set, about 4-6 hours. This makes about 2- C of pudding. Meanwhile grind the Enjoy Life Crunchy Double Chocolate Cookies into crumbs in the bowl of a food processor. Reserve in a bowl. When the pudding is ready, take out 5 to 6 bowls, glasses, or flowerpots - whichever you have chosen to hold your pudding. Place approximately 1 T cookie crumbs at the bottom and cover with a small scoop of pudding about 3 T. Repeat until the bowl or glass is about full. Cover top with cookie crumbs. On top of the cookie crumbs scatter 3 or 4 gummy worms. Repeat until all the pudding has been used up. Refrigerate and serve later or serve immediately.

73

Frozen Chocolate Blackbottom Pie

(Serves 6-8)
Use your favorite ice cream or frozen dessert to make this easy ice cream pie that everyone will love. Ingredients: recipe Ganache (see recipe pg. 57) 1 Enjoy Life Double Chocolate Pie Shell ((see recipe pg. 65) 2 pints of two different flavors of nondairy ice cream, your choice For garnish: chocolate chunks, extra cookie crumbs, non-dairy topping

Prepare both the ganache recipe and the cookie crust recipe. Keep the ganache at room temperature. Once the crust has cooled, place it in the refrigerator to cool completely. After 30 minutes, ladle about C ganache in it and tilt the pie pan until the ganache is coating the bottom. Place pan in the freezer to set. Remove one of the ice cream flavors from the freezer. Place in blender or food processor and process until smooth. Pour into the prepared pie shell. Place back in freezer. Once it has frozen, in about 1-2 hours, pour a layer of ganache over the top, removing excess. Place back in freezer to set. 2 hours later, blend or process the second flavor of non-dairy ice cream. Pour over the first layer. Place back in freezer to set. Once it has set, ladle more ganache over the top, until it has covered the ice cream completely. Garnish the top ganache layer with chocolate chips or chunks, cookie crumbs, or anything else that you like. Place back in freezer. When ready to serve, place pan over stove for a moment to loosen up the pie shell from the pan. Slice and serve. Will keep in the freezer up to a month if the temperature doesnt fluctuate (if you are storing this in your kitchens freezer, it will last a few weeks). Best if served within 1 week of making.

74

Enjoy Life S'mores

(Makes 7 s'mores)
Ingredients: 1 box Enjoy Life Crunchy Vanilla Honey Graham Cookies 1 package marshmallow spread or marshmallows 2 Enjoy Life boom CHOCO boom Dark Chocolate Bars Place marshmallow (or spread 1-2 T marshmallow spread) on 1 cookie. Place in microwave, set to high and run 10-15 seconds, or until marshmallow doubles in size. Place 1 square of the Dark Chocolate Bar on top of the marshmallow and sandwich with another cookie. When cool enough to eat, dig in!

75

Sweetheart Cinnamon S'mores

(Makes 6 s'mores)
Ingredients: 1 box Enjoy Life Soft-Baked Snickerdoodle Cookies 3 large marshmallows or marshmallow spread 1 Enjoy Life boom CHOCO boom chocolate bar (Ricemilk or Dark Chocolate) Cut the marshmallows in half, so you have a total of 6 pieces. Set aside. Break the chocolate bar into 4 sections. Then break each section in half for a total of 8 pieces. Set aside. Slightly flatten 2 Snickerdoodle cookies. Use a heart shaped cookie cutter or a knife to cut out your sweetheart cookie. Place 1 piece of chocolate in center. Slightly flatten a marshmallow piece and place it on top of the chocolate. Cover with remaining cookie. Assemble more smores with remaining ingredients. Place smores on a microwavable plate. Microwave for 10-20 seconds or until the chocolate starts to melt and the marshmallow softens. Remove and enjoy!

76

Enjoy Life Moon Pies

(Makes 7 sandwich cookies)
These nostalgic sandwich cookies are like Smoresbut way more decadent! Ingredients: 1 box Enjoy Life Crunchy Vanilla Honey Graham Cookies 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips or Mega Chunks 2 T + 1 t palm oil or coconut oil (do not use oil or butter) or shortening 1 bag marshmallows (or marshmallow spread) 1 piece of parchment paper or tin foil Over a double boiler, melt the chocolate chips with the oil or shortening. Remove from heat once melted and smooth. Paint the flat side of 7 cookies with a small amount of the melted chocolate. Set on a tray and refrigerate until set. The remaining 7 cookies will be used for melting the marshmallow. Place enough marshmallow (1 large one or 4 small ones) on the flat side of a cookie that is not painted with chocolate to cover most but not all of the cookie. Microwave on high for 10-15 seconds, or until slightly melted. Repeat until all cookies have been used up. Place one of the chocolate-painted cookies on top of the marshmallow cookie and press down to make a sandwich. Allow to cool slightly. Repeat until no more cookies remain. Drop a sandwich into the melted chocolate and cover in chocolate. With your other hand, pick up the sandwich and shake off the excess chocolate. Place on parchment paper (or foil) lined tray. Repeat until all cookies are covered in chocolate. Place in the refrigerator and allow to set, about 1 hour or so. Store in an airtight container for up to 3 days. The chocolate is not tempered, so it will melt in your hands. Make sure to keep plenty of napkins on hand!

77

Decadent Blondies
(Makes 1 dozen blondies)
We developed this recipe when we decided to introduce the world to our Mega Chunks. The recipe is printed on the Mega Chunk package. Its a big hit here at the office. Ingredients: 1 C + 1 T gluten free flour blend t baking soda t baking powder Flax gel ( C water, warm PLUS 2 T finely ground flax OR C Tapioca Egg) t salt C grapeseed oil (or oil of your choosing) 1 C firmly packed brown sugar OR 1.5 T molasses and 1- C vegan cane sugar 1 T vanilla extract 1 C Enjoy Life Semi-Sweet Chocolate Mega Chunks or Mini Chips Preheat oven to 350F. If using convection, preheat to 300F. Prepare a 9" square baking pan with parchment or non-stick spray. Set aside. Combine all the wet ingredients and allow to sit while you mix the rest of the ingredients. Combine all the dry ingredients except the brown sugar. Sift together if desired. In a large bowl, combine wet ingredients with brown sugar. Mix until uniform. Add all the dry ingredients to the wet ingredients and mix until well combined Add in the chunks, stir until mixed. Place batter in prepared pan. Bake for 20 minutes, or until sides begin to turn golden and top has formed a golden crust - it will be firm but not hard all the way through. Allow to cool. Cut into squares and enjoy. Keeps for up to 1 week when stored in an airtight container in a cool place. May be frozen.

78

Fruity-Tooty Snack Bars

Ingredients: Crust: 2 C Enjoy Life Cinnamon Crunch or Very Berry Crunch Granola C rice flour C tapioca starch t salt (optional) C oil C All Fruit spread Topping: 1 C All Fruit spread 1 C Enjoy Life Semi-Sweet Chocolate Mini Chips 1 C dried fruit 1 C dried coconut, nuts or seeds (optional) 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 350F for 10-15 minutes. While baking, warm 1 C 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).

79

No Bake Seed and Fruit Mix Cookies

(Makes about 3 dozen cookies)
This cookie recipe is easy as pie and a fun project for rainy days. Ingredients: C sugar C brown rice syrup 1 t vanilla 1 C Sunbutter sunflower seed butter 1 bag Enjoy Life Seed and Fruit Mix (any flavor) 1 C Enjoy Life Crunchy Flax Cereal C rice flour t xanthan gum

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 1 oz balls (2 T) or as desired, and flatten with palm of hand. Let sit for 5 minutes and enjoy!

Crunchy Power Bars

(Makes 12 large bars)

Ingredients: 1 C Sunbutter sunflower seed butter (or nut butter if diet permits) - 1 C brown rice syrup t vanilla t salt 1 box Enjoy Life Crunchy Flax Cereal C Enjoy Life Semi-Sweet Chocolate Mini Chips

Stir together first 4 ingredients in a small saucepan over medium-low heat until melted. Place Crunchy Flax cereal, chocolate chips (and optional ingredients, if using) into a large bowl. Add warmed ingredients to bowl and mix well. Press into greased 8"x 8" pan. Cool before slicing.

80

Not Nuts! Seed and Fruit Mix Bars

(Makes 8 large bars)
This classic bar recipes has been a favorite of Enjoy Life fans for many years.
Ingredients: 2 C Enjoy Life Seed and Fruit Mix (any flavor) 2 C Enjoy Life Cinnamon Raisin Crunch Granola C buttery spread or palm oil C brown sugar 3 T honey or agave nectar 1 t vanilla 1 t cinnamon t nutmeg t salt 2 t xanthan gum 2 T tapioca starch Grease an 8" x 8" inch pan. Chop Seed and Fruit 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 Seed and Fruit Mix and set aside. In a small saucepan over medium heat mix together the butter, brown sugar, honey, tapioca starch, xanthan gum, and vanilla until melted and well combined. Pour mixture over the Seed and Fruit Mix/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. Keep remaining pieces refrigerated.

81

Whoopie Pies

82

Chocolate Whoopie Pies

(Makes about 5 small pies)
This northeastern favorite makes a light, airy, not-too-sweet cake that pairs perfectly with sweet creamy vanilla icing. This recipe also makes wonderful French-style chocolate cake layers. Ingredients: C water C cocoa (not "Dutch" or alkalyzed) C Enjoy Life Semi-Sweet Chocolate Mini Chips or Mega Chunks C evaporated cane juice crystals or granulated sugar C palm oil 2 T apple sauce (can substitute banana puree or pumpkin puree) 2 t vanilla extract 1 C sorghum C tapioca starch 1 t baking powder Scant t xanthan gum t sea salt 2 T Tapioca Egg (see recipe pg. 6) Vanilla Icing (see recipe pg. 58) Preheat oven to 375F. Prepare 2 sheet pans with either non-stick parchment, silpat or by spreading a thin layer of palm oil over the surface and coating it with a thin layer of sorghum (these will spread the most and look prettiest). Make sure to shake off the thin layer of sorghum. If you use nonstick aluminum foil, the cakes will be more compact and not spread as well. Combine cocoa and water in a saucepan and whisk as it comes to a boil. Allow to boil for 1 minute. Remove from heat. Add chocolate chips or chunks and stir until melted. Set aside to cool completely. Once the mixture is cool, make the cake batter. Combine sugar and palm oil in mixer. Mix until combined. Add in apple sauce and vanilla, and mix on medium until light and fluffy, about 2 minutes. Scrape down bowl. Add in COOL chocolate mixture (warm mixture will melt the fat and cause the batter to fail) and mix until combined. On slow speed mix in dry ingredients sorghum, tapioca starch, xanthan, baking powder, and salt. Once combined, mix for another minute on slow. Add in the Tapioca Egg and mix until just incorporated. Scrape down bowl and mix for 10 more seconds. Dip a oz ice cream scoop into cold water and shake off excess. Scoop dough onto sheet pans carefully the more semi-circular your scoop is, the better the finished cake will look. Lopsided scoops will come out lopsided. Continue until all cake is scooped. Bake for 14 minutes or until cake is dry to the touch. Once cool, pipe icing onto flat side of whoopie pie. Cover with another similarly-sized cake. Eat immediately or wrap in air-tight container. Best if consumed within 2 days.

83

(Chocolate Whoopie Pies, continued)

To Make Chocolate Layer Cake: Preheat oven to 375 F. Instead of scooping cake, oil and flour 2 9 cake pans. Divide batter between the pans and pat down (it will not spread out on its own) with wet fingers. Place in center rack of oven. Bake for 15-20 minutes, or until top is firm to the touch. Remove from oven and allow to cool Once cool, carefully slice each layer in half. To prevent crumbs, pour a thin layer of ganache over each cut layer. Allow to set in refrigerator. Once cool, spread a layer of icing of your choice over each cake round. Stack. Ice entire cake if desired, or cover with ganache. Eat within 3 days.

84

Chocolate Crinkle Cookies

(Makes 24-32 cookies)
Ingredients: 1- C natural cocoa powder (not alkalized or "Dutch") 2 C granulated sugar 2- t baking powder t salt C grapeseed, sunflower, or safflower oil 1 T vanilla extract Tapioca Gel (1 C cold water + 2 t tapioca starch/flour) 1- C PLUS 3 T gluten-free flour blend (we used C + 3 T toasted quinoa flour, C millet flour, C brown rice flour, and C light buckwheat flour) C Enjoy Life Semi-Sweet Chocolate Mini Chips (or 1 C if you like more chips!) 2 C confectioners sugar (or make your own in a food processor or spice grinder) Preheat oven to 350F. Line 2 baking sheets with parchment paper or use 2 non-stick baking trays. Make tapioca gel: in a sauce pan combine tapioca starch with cold water and stir until dissolved. Over high heat, stir gel until it goes from thin and cloudy to thick and translucent. Remove from heat immediately - don't boil. Cool (you can speed this up by whisking it or pouring it into a glass baking pan with lots of surface area and putting it in the refrigerator). Combine sugar, cocoa, baking powder and salt in a bowl. Mix until combined. Add the oil and vanilla and the cooled tapioca gel. It will look a little spongy. Mix until evenly combined. Stir in all the flour at once and mix. Add chocolate chips. Mix until dough is uniform. If the dough is very soft and pourable, add a little bit of extra flour blend to the bowl, 1 T at a time. It should be sticky but pliable, not hard and not too wet. If possible, allow to sit overnight. Flours will absorb some of the water and it will become a little easier to handle. It is not necessary to do so, however. The dough will still be sticky either way. Just a little less so if you can let it sit overnight. Here's where it helps if you have a small ice cream scoop - it'll make forming cookies easier. With that small, .25 oz ice cream scoop (or with a tablespoon) drop small scoops of dough into the confectioner's sugar. Roll in sugar and place on sheet pan, about 12 per pan. Bake in oven for 12-14 minutes, or until surface is crackled and does not look wet. Allow to cool. Store in an airtight container up to 3 days. For a more "cakey" cookie, add in up to C extra of gluten-free baking mix. It will not spread as much.

85

Chocolate Brownies
(Makes about 12 brownies)
Yes, youll need to do a few steps before making these, but trust us, this is worth it. No one will ever know these are free of the top 8 allergens! Ingredients: C Tapioca Egg (see recipe pg. 6) C Chocolate Ganache (see recipe pg. 61) 1 T vanilla extract 2 T agave syrup or honey C brown sugar 1 T cocoa powder 2 T oil (we use grapeseed or sunflower) C + C gluten-free baking mix (we used C buckwheat, C sorghum, C brown rice flour; but C sorghum plus C tapioca will also work) t sea salt t xanthan gum (optional) t baking soda t gluten-free baking powder - 1 C Enjoy Life Semi-Sweet Chocolate Mini Chips Preheat oven to 350F. Line a 9" x 9" cake pan with parchment paper. Combine wet ingredients (Tapioca Egg, Chocolate Ganache, agave, oil, vanilla) with the brown sugar. Whisk until combined. Mix dry ingredients together. Add to wet ingredients. Whisk until well combined, even, and smooth. Scrape into the parchment-lined baking pan. Bake in the oven for 20 minutes, or until edges appear dry and top of brownies are mostly firm to the touch. The brownie will have risen considerably during baking, but will deflate quite a bit. Allow to cool. Cut and serve. Store in an airtight container up to 3 days or freeze.

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Fudgy Snack Cakes

(Makes one dozen cakes or one large cake layer)
These little nuggets of chocolate cake are best when topped with our chocolate glaze and ganache. They can also be filled with crme for a nostalgic cupcake experience. The recipe is similar to the whoopie pie recipe, but the cakes are significantly fudgier and dont rise as much. This recipe will also work as a dense, fudgy cake layer. Weve made birthday cakes with this recipe and it always makes people happy! Ingredients: C water C cocoa powder C Enjoy Life Semi-Sweet Chocolate Mini Chips C evaporated cane juice crystals or granulated sugar C + 1 T palm oil 2 T apple sauce (sub pumpkin or banana puree) 1 t vanilla 1 C + 1 T sorghum flour C tapioca starch 1 t xanthan gum t sea salt 1 t baking powder 2 T Tapioca Egg (see recipe pg. 6) Ganache (see recipe pg. 57) Preheat oven to 375F. Line a cupcake or mini cupcake pan with cupcake paper. Combine water and cocoa, and bring to a boil while whisking the mixture. Cook for an additional minute, until thick. Remove from heat, add chocolate chips and mix until smooth. Set aside to cool completely. Once cool, prepare batter. Combine palm oil and sugar and mix together until uniform. Add in apple sauce and vanilla and mix until light and fluffy. Add in chocolate all at once. Once incorporated, scrape down bowl. Mix together dry ingredients. Add all at once to mixture. Mix until smooth. Add in fresh Tapioca Egg and mix until completely incorporated, about 25 seconds. Scoop dough into pan, filling 2/3rds to the top. Bake 15 minutes, or until top is dry to the touch. Allow to cool. Spoon ganache over the top (the crumb is delicate and may fall into ganache otherwise) or finish with icing, page 62.

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Minty Iced Brownies

(Makes approximately 12 brownies)
Using the earlier brownie recipe, you can make a decadent minty treat that no one will ever suspect is free of the top 8 allergens! Ingredients: Mint Icing: 1- C confectioners sugar t peppermint extract 2 T water Minty Brownie Recipe: 1 brownie recipe, (see recipe pg. 86) C slightly warm Chocolate Ganache (see recipe pg. 57) or melt C Enjoy Life Semi-Sweet Chocolate Mini Chips with 1 t oil Mint Icing: Combine all ingredients and stir until smooth Minty Brownies: Spread mint icing over cooled brownies and allow to sit for at least 30 minutes. Once it feels dry to the touch on top, pour the Chocolate Ganache over the top. Place in refrigerator and allow to harden, about 1 hour. The brownies are best if they can sit overnight in the refrigerator. And easiest to cut! Cut into squares with a warm knife (run it under hot water). Enjoy. Keep brownie in an airtight container. Keeps for 2 days at room temperature. Can be frozen.

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Cinnamon Crunch Faux-Oatmeal Cookies

(Makes 2 dozen cookies)
Ingredients: C warm water 1 T ground flax or ground chia C sunflower, safflower, or grapeseed oil C light agave syrup 1 t molasses 1 t gluten-free vanilla extract 1 bag Enjoy Life Cinnamon Crunch Granola C + 1T brown rice flour C tapioca starch t xanthan gum 1 t baking powder t salt Preheat oven to 350F (or 325F for a convection oven). Combine water and flax seed, and allow to sit for 5 minutes. In the bowl of a food processor or a stand-up mixer, combine all the wet ingredients, including the water (after 5 minutes). Mix for a few minutes. In a separate bowl, combine the flours, granola, and the rest of the dry ingredients. Add the dry ingredients all at once to the wet ingredients. Mix until combined, less than 30 seconds. As the dough sits, it will absorb all of the liquid. With a 1 oz ice cream scoop, scoop cookie dough onto parchment-lined baking sheet. Bake in oven for 10 minutes or until golden brown around the edges. Eat right away or store in an airtight container for up to 3 days. Dough can also be frozen for up to a month.

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Tres Leches Cupcakes

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Tres Leches Cupcakes

(Makes 6 cupcakes)
Though theres no milk in this cupcake, we think youll agree that these taste an awful lot like the Mexican original. The key to keeping these moist is dousing them with the milk of your choice and letting it soak into the cake. Ingredients: 2 T palm oil 3 T sugar 1 T agave nectar cup sorghum cup tapioca starch 2 t baking powder t cinnamon t salt C + C water 2 T Tapioca Egg (see recipe pg. 6) C water t apple cider vinegar t baking soda t vanilla 1 box Rice Dream Horchata style rice milk Fluffy White Icing (see recipe pg. 58) 4 Enjoy Life Crunchy Vanilla Honey Graham Cookies, ground into crumbs Preheat oven to 375F. Line a cupcake pan with paper or foil cups. Cream together palm oil and sugar. Whisk in agave nectar. Sift together sorghum, tapioca starch, baking powder, cinnamon and salt. Add to palm oil mixture followed by of the water, followed by of the dry mixture, followed by the rest of the water. Add the rest of the dry mix to the batter and whisk until combined. Fold in Tapioca Egg. Add in apple cider vinegar. Whisk in baking soda (if you add it earlier it will not taste quite right) and the vanilla. Scoop into lined cupcake pan. Bake for about 20 minutes. Allow cupcakes to cool for 10 minutes. Using a toothpick, prick holes all over the top of the cupcake. Then poke holes in cupcakes with a toothpick and use a teaspoon to spoon Horchata into each cupcake until fully moist. Then place tray in the refrigerator and allow to sit overnight. Ice with fluffy white icing and top with cookie crumbs.

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Mountain Mambo Crunch

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Mountain Mambo Crunch

(Makes a sheet pan of crunchy chocolate candy)
Chocolate, cereal, and Seed and Fruit Mix combine to make a delicious candy treat with no tempering! Ingredients: 1 package Enjoy Life Mountain Mambo Seed and Fruit Mix 1- C Enjoy Life Crunchy Flax Cereal 1- C Enjoy Life Semi-Sweet Chocolate Mini Chips t vegetable oil (your preference; we used safflower oil) In a large bowl, combine Mountain Mambo Seed and Fruit Mix, and Crunchy Flax Cereal. Melt the chocolate chips over a double burner or in the microwave. Add oil to the chocolate. Stir until smooth. Pour chocolate over the Seed and Fruit Mix/ Cereal combination and immediately spread thin on a parchment or Silpat-lined baking sheet. Cool in the freezer or in the refrigerator. When completely cool and hard, break into pieces and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.

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