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Sugar-Free Gluten Free Breakfast Cookies





This recipe contains no refined sugar. Of course, agave has naturally occurring sugars. These cookies are easy to make, and easy to store away in an airtight container for weekday breakfasts on the go.



2 c. gluten free flour
2 c. gluten free oats
2 c. almonds
1 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla extract
1 tsp. almond extract
2 eggs
½ c. butter, softened
1 c. unsweetened applesauce
½ c. agave syrup



In the food processor, grind the almonds and the oats until they are of a flour consistency. Combine all of the ingredients in a large mixing bowl until the mixture is smooth. Place the dough by the teaspoonful on foil lined baking sheets. Bake the cookies in the oven at three hundred and fifty degrees for ten minutes. The cookies can be eaten on their own or dipped in peanut butter or honey-butter.  


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This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





Plate pie with whipped cream & drizzle with honey. Enjoy!