Zucchini Cake with Chocolate Frosting

2 c gluten free flour mix

1 1/2 tsp baking soda

1 1/4 tsp stevia

1/2 tsp salt

1/3 c cocoa powder

1/2 c honey or agave

2 eggs

1/2 c oil

2 tsp vanilla

2 c grated zucchini

Preheat oven to 350.  Grease a 13 x 9 inch pan.  In large mixing bowl, whisk together dry ing.  Combine wet ing. and mix into dry ing.  Bake for 20 minutes.  Cool in the pan.

Chocolate Frosting

1 square Baker's unsweetened chocolate

3/4 c almond milk

2 Tblsp honey

1/2 tsp stevia

1/3 c peanut butter or cashew butter or almond butter

Melt the chocolate on low heat in small pan.  Mix in milk, honey and stevia.  Heat to a low boil and cook for 7 minutes.  Remove from heat and mix in nut butter.  Frost immediately.

Zucchini Chocolate Chip Muffins

11 oz. Gluten Free Flour Mix
1 Tblsp baking powder
1/4 tsp xanthan gum

1/2 tsp salt

1 tsp stevia

1/2 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp nutmeg
3 eggs

1/2 c oil

1 c almond milk

1 tsp vanilla

1 packed cup shredded zucchini or 2 cups frozen, thawed and drained

1/2 c mini chocolate chips

Preheat oven to 375.  In large mixing bowl, whisk together dry ingredients.  Blend the wet ingredient in blender. Whisk together the wet and dry ingredients. Stir in the chocolate chips by hand.
Cover bowl with plastic wrap and let sit for 30 minutes. Spoon the batter into 12 greased muffin cups and sprinkle with coconut sugar or raw sugar. Bake for 20 minutes or until toothpick comes out clean. Cool muffin pan on wire rack for 10 minutes and then remove muffins and place on wire rack. Let cool for 10 minutes before eating.

Apple Pancakes

1 1/2 c gluten free flour mix :  1 c brown rice flour, 1 c tapioca starch, 1/2 c almond meal
1/2 tsp xanthan gum

1 Tblsp baking powder

1/2 tsp salt

1/4 tsp stevia

1/4 tsp nutmeg

1/2 tsp baking soda

1 egg, lightly beaten

3 Tblsp marg., melted

1/4 tsp vanilla

1 cup almond milk

1 cup grated apple

Combine flour, baking powder, salt, stevia and nutmeg in mixing bowl.  In a separate bowl, mix baking soda, egg, marg., vanilla and milk.  Combine both mixtures, stirring only until blended.  Fold in grated apple.  Using about 1/4 cup of batter for each pancake, pour batter onto hot, lightly greased griddle.

Top with applesauce or fruit.

Strawberry Oat Bars

1 1/2 c rolled oats
1/2 c almond meal
1/2 tsp stevia
2 Tblsp ground flaxseed
1c gluten free flour mix
1/4 tsp salt
1/4 tsp baking soda
2 tsp vanilla
1/2 c coconut oil, melted
2-4 Tblsp water
2 Tblsp gf flour
1/2 tsp ground cinnamon
1/4 tsp stevia
2 c sliced fresh strawberries

Preheat oven to 350.  Lightly grease an 8 x 8 inch baking pan.  In a mixing bowl, place oats, almond meal, stevia, flaxseed, flour, salt, baking soda, and vanilla; toss to combine.  Use a pastry blender or two forks to work in coconut oil.  Add water 1 Tblsp at a time until the mixture resembles small peas.  Remove 1 c of oat mixture and set aside.  Press remaining mixture into prepared pan.  Bake 25 minutes or until nicely browned.  Meanwhile, place remaining 2 Tblsp flour, cinnamon and 1/4 tsp stevia in a bowl.  Stir in strawberry slices until well coated.  Spread strawberries over hot crust.  Sprinkle top evenly with reserved oat mixture and press gently.  Return to oven and bake 20 minutes more or until topping is golden brown,  Remove and cool completely on a wire rack, refrigerate for 30 minutes before cutting.

Chocolate Coconut Oat Bars

2 1/2 c rolled oats
1 c almond meal
1 c unsweetened shredded coconut
1/3 c cocoa powder
1/4 tsp stevia
1/2 c extra-virgin coconut oil
1/2 c honey or maple syrup
1 c mini chocolate chips

Preheat oven to 275.  Combine oats, almond meal, coconut, cocoa powder and stevia in a large bowl.  Mix well.  Combine coconut oil and honey in a small saucepan over medium heat.  Stir until mixture is hot, not boiling.  Pour over oat mixture and stir until well mixed and cooled slightly.  Stir in chocolate chips, quickly but thoroughly.  Press the mixture into an ungreased 8 x 8 inch pan and bake for 20 minutes.  Remove from oven and cool completely.  Cut into small squares. Refrigerate until firm.

Herbed Green Beans

1 lb. fresh green beans
2 Tblsp oil
1/4 c chopped fresh parsley
1/2 tsp dried basil
1/2 tsp dried oregano
1/8 tsp crushed red pepper
2 cloves garlic, chopped
2 tomatoes, cut into 1-inch pieces

Cook whole green beans.  Heat oil until hot.  Cook and stir remaining ingredients in oil until tomatoes are soft.  Stir in green beans, cook, stirring occasionally just until beans are hot, 1 to 2 minutes.

Pineapple Salsa

1 red pepper, diced
1 cucumber, diced
2 anaheim chili peppers, or 1 jalapeno pepper, diced
1 bunch cilantro, chopped
3 Tblsp apple juice concentrate
1 Tblsp olive oil
1/4 tsp salt
2 (20 oz.) crushed pineapple or 1 fresh pineapple, chopped

Stir and serve with tortilla chips or on fish tacos.