1. Super Cookies

• 1 tablespoon of chia seeds
• 3 tablespoons water
• ½ cup raisins
• ½ cup tahini
• 2 tablespoons water
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• 6 tablespoons coconut flour
• 1 tablespoon baking powder

1. Soak the chia seeds in the first measure of water for 15-20 minutes until they start to gel, this creates a chia seed egg replacer.
2. Preheat the oven to 360 degrees Fahrenheit.
3. Place the raisins, tahini and water in a food processor, blitz until smooth.
4. Add the remaining ingredients including the soaked chia seeds, blitz until combined (the mix will be sticky).
5. Wet your hands and wet a spoon (the moisture will prevent the mixture from sticking to your hands).
6. Take tablespoonfuls of the mixture and roll into balls, place on a baking paper lined tray.
7. These cookies don’t spread while cooking, so use a wet fork to press them down to an appropriate thickness.
8. Bake for 8 to 10 minutes.

2. Chocolate Rainbow Bites

• 1 bag dark chocolate morsels
• Dried fruit, assorted
• Seeds, assorted

1. Line a baking sheet with parchment paper.
2. Melt the chocolate in a small pot over very low heat while stirring constantly. Alternatively, you can place the chocolate in a microwave-safe glass measuring cup. Microwave for 60 seconds then stir. Microwave another 30 seconds, and stir again to completely melt the chocolate.
3. Use a spoon to make small rounds of chocolate on the parchment paper. Let the chocolate fall from the spoon and it will naturally form a round shape. Immediately, sprinkle the top of each chocolate with an assortment of diced dried fruits and seeds while the chocolate is still hot
4. Put the baking sheet in the refrigerator for at least an hour until the Rainbow Bites are firm.

3. Chocolate Sheet Cake

• 2 cups gluten-free flour
• 2 cups sugar
• ¼ teaspoon salt
• 4 heaping teaspoons cocoa
• 2 sticks vegan butter
• 1 cup boiling water
• ½ cup plain rice milk mixed with ½ tablespoon vinegar to make a “buttermilk”
• 3 teaspoons Ener-G egg replacer mixed with 4 tablespoons water to make “eggs”
• 1 tablespoon baking soda
• ½ teaspoon xanthan gum (omit if your gluten-free blend has this in it already)
• 1 teaspoon vanilla

• 1¾ sticks vegan butter
• 4 heaping tablespoons cocoa
• 6 tablespoons plain rice milk
• 1 teaspoon vanilla
• 1 pound powdered sugar

1. Preheat oven to 350 degrees Fahrenheit.
2. In a mixing bowl, whisk together the dry ingredients for the cake.
3. In a small saucepan over high heat, bring two cups of water to a boil (sometimes, boiling extra ensures you have enough in case some evaporates).
4. In a large saucepan over medium-low heat, melt the vegan butter. Add cocoa and whisk together until there are no lumps (flat whisk works well for this).
5. Measure one cup of boiling water and add it to the cocoa butter mixture. Allow it to boil for 30 seconds, then turn off the heat. Pour over the dry ingredients and stir.
6. In a measuring cup, pour the “buttermilk”, “egg” and vanilla. Whisk and pour into the bowl, stirring until all of the batter is combined and smooth.
7. Grease a 13x18 inch sheet pan and pour the batter. Spread it until it is flat and even. Bake for 15 to 20 minutes (or until cake is done).
8. While the cake is baking, make the icing. Melt the vegan butter in a large saucepan. Add cocoa, stir to combine, then turn off heat. Add the rice milk, vanilla, and powdered sugar. Stir together until smooth.
9. Once the cake is done, pour the frosting over the warm cake. This heps is spread evenly.
10. Once cooled and the frosting has been set, cut into squares.