Cream Cheese Frosting

8 ounces cream cheese
1/4 cup butter
1/4 cup raw honey or maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon, optional

Blend all ingredients with a mixer till smooth.  

Pumpkin Cupcakes

1 stick butter
1 cup coconut sugar
1 tablespoon molasses
1 tablespoon raw honey
2 large eggs, beaten
1 teaspoon vanilla
1 cup pumpkin
2 cups Gluten free all purpose flour, Bob's Red Mill
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 cup buttermilk

1. Preheat oven to 350 degrees.

2. With a mixer, cream together butter, sugar, honey and molasses for 2-3 minutes. 

3. Add eggs one by one and mix after each addition. 

4. Add pumpkin and vanilla and mix. 

5. In a separate bowl, wisk together dry ingredients.  

6. Add 1/2 the dry ingredients, then 1/2 the buttermilk and repeat, mixing after each addition. 

7. Spoon batter into paper lined muffin tins (makes 16 cupcakes)  and bake for 20 minutes or until a toothpick comes out clean. 

8. Frost with cream cheese frosting. 

Cranberry Sauce

12 ounces fresh cranberries
1 3/4 cups apple cider
1/2 cup raw honey
1 cinnamon stick
1 bay leaf
6 whole cloves
1 pinch salt
1 tablespoon orange zest

1. Combine all ingredients in a sauce pan and simmer for 20 minutes, stiring frequently.  

2. Removes leaf, sticks and cloves. 

3. Cool and store in refrigerator. 

"Bread" Crumb Topping (Grain Free)

1/2 cup almond meal or flour
1/4 cup golden flax meal
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1 teaspoon course salt
1/2 teaspoon black pepper

1. Combine all ingredients and store in an air tight container. 

2. Use in place of breadcrumbs on casseroles and as a breading. 

Pumpkin Pie (gluten free, naturally sweetened)

1 can pumpkin
1/2 cup coconut milk
1/3 cup coconut sugar
1/4 cup pure maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large eggs, beaten

1. Preheat oven to 350 degrees.

2. Combine all ingredients except eggs in a large mixing bowl.  Mix well.  (I use a stick blender.)

3. Then add beaten eggs and incorportate.  

4. Pour into a pre-cooked pie crust, smooth with a spatula and bake for 55-60 minutes until a toothpick comes out clean. 

Servings: 8

Yield: 1 pie 

Gluten Free Paleo Pie Crust

1 1/3 cups blanched almond flour, super fine ground
1/3 cup tapioca flour
1/2 teaspoon sea salt
1 large egg
1/4 cup organic palm shortening
3/4 teaspoon pure vanilla
2 tablespoons coconut sugar

1. Preheat the oven to 350 degrees. 

2. Combine all ingredients in the food processor and pulse several times to create a dough. 

3. It will not form a firm dough.  

4. Scrape the dough out of the processor and plop into the center of a pie pan. 

5. Use your fingers to press the dough from the center out and up the sides of the pan. 

6. Continue pressing until the crust is as thin as you can get it, scraping excess off the top if                     needed. 

7. Use a fork to poke several holes in the crust.  

8. Place the pie pan on a cookie sheet and bake for 15 minutes. 

9. Remove the crust and place on a rack to cool. 

Servings: 8

Yield: 1 pie