1. Preheat the oven to 350 degrees. Start by slightly chopping the oats so the cookies will hold together easier. Chop the walnuts into small pieces as well.
2. Combine all the ingredients in a bowl, using a fork or potato masher to mix everything together. If the batter seems too dry, add some more banana, or if it’s too wet, add some more oatmeal.
3. Form the mixture into balls and place on a greased cookie sheet. Bake for 15 or so minutes. And that’s it!

1. In a small saucepan off heat, combine the rice flour, sugar, and salt until well mixed. Add [q:1/4] cup of almond milk and place the saucepan over medium-low heat, mixing well to dissolve the rice flour and sugar.
2. Add the remaining almond milk, stirring constantly until mixture thickens for about 3 minutes.
3. Remove the pan from heat and whisk in the dairy-free margarine and vanilla until completely incorporated.
4. Transfer pudding to heatproof bowl or serving dishes, place plastic wrap directly on the surface of the pudding and chill in the refrigerator for at least 3 hours before serving.
5. Serve cold with a dollop of dairy-free whipped topping.

1. Preheat oven to 400°. Lightly oil and then flour the bottom of a pie pan with coconut oil and brown rice flour.
2. To make pie crust, sift together in a medium bowl the brown rice flour, 1 tablespoon of the arrowroot, 1 teaspoon of the coconut sugar, [q:3/4] teaspoon of the sea salt, and [q:1/4] teaspoon and [q:1/8] teaspoon of the cinnamon.
3. Gradually add solid coconut oil to dry mixture (preferably with a standing mixer set on low). Once mixture is crumbly, add in [q:1 1/2] tablespoons of vanilla extract and the agave nectar. Slowly add in the water—2 tablespoons at a time. Remove resulting dough from the bowl and form it into a ball shape with your hands. Next, flatten dough into a round disk and place it into a pie pan. Using the heel of your hand, press dough into pan and up along the sides to form a crust. Crimp edges with your fingers. Place pie crust into the refrigerator until you’re ready to fill it.
4. To prepare the filling, place pumpkin puree, coconut milk, and remaining 2 teaspoons of vanilla into a medium bowl. Sift in remaining [q:3/4] cup of coconut sugar, [q:1/4] cup of arrowroot, and potato starch. Then add in remaining [q:1 1/2] teaspoons of cinnamon, [q:1/2] teaspoon sea salt, ground ginger, nutmeg, and cloves. Mix ingredients together (preferably with a standing or hand mixer) until they are incorporated. Remove pie crust from refrigerator. Pour [q:2 3/4] cups of filling into pie crust. Cover edges of pie crust with aluminum foil or pie shields.
5. Bake pie for 30 minutes. Let it cool and then transfer it into the refrigerator to set for 4 hours before serving. Serve with a dollop of Ryan’s “Whipped Cream” (optional).

1. For crust, combine cookie crumbs and melted butter, press into a greased spring form pan making sure to evenly go up the sides; refrigerate. For a firmer crust, bake for 8 minutes.
2. To make the risotto, heat the apple cider to a simmer. Melt the butter and cook the rice until it starts to look a bit translucent. Once it starts to turn colors, add one cup of the hot apple cider, stirring continuously until all the liquid is absorbed. Continue adding the apple cider 1 cup at a time until all the liquid is absorbed. Remove from heat and cool. Set aside. Rice must be cooled before adding to cheesecake mixture.
3. Preheat oven to 300 degrees. Bring 5 cups of water to a boil for a steam bath for cheesecake (reduce to simmer until needed).
4. In a large mixing bowl, mix the cream cheese and sugar on medium until it is smooth and fluffy, about 5 minutes. Add the eggs one a time and mix each well, about 1 minute. Once eggs are mixed into batter, add the sour cream and vanilla mix just until blended. Gently stir in the cooled risotto until evenly incorporated. Pour mixture into the chilled crust.
5. Place an oven safe dish on the lowest oven rack and pour the hot water into dish. Place the cheesecake pan on the middle rack. Bake for [q:1-1/4] hours. Turn oven off, leave door closed and let cheesecake continue to bake using the residual heat of oven for another 30 minutes. Remove cheesecake and cool on a cooling rack for 1 hour. Once the cheesecake is cool, cover and refrigerate for at least 4 hours. Cut into 12 – 16 pieces.

1. Preheat oven to 375°F and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
2. Combine wet ingredients in a large bowl with a hand or stand mixer.
3. Whisk dry ingredients in a small bowl. Once incorporated, add to the wet mix and mix until smooth. Allow to sit for 1 to 2 minutes to thicken up.
4. Scoop approximately [q:1/3] cup at a time into your hand. Shape into a bar and place on prepared baking sheet. You can also shape the bars on the baking sheet; I found that was easiest.
5. Bake bars for 22 to 25 minutes, or until toothpick inserted comes out clean, the bottoms of the bars are golden, and the tops are cracking slightly.
6. Remove from oven and allow to cool on the pan for 5 minutes before removing to a cooling rack.
7. Once cooled completely, then drizzle with melted chocolate.

1. Peel, core, and slice apples.
2. Put all ingredients in a large bowl, mix well and pour into a baking dish (no need to grease it).
3. Shake the pan to distribute the apples well.
4. Combine all topping ingredients and mix well. Evenly distribute the topping on the apples and pat down.
5. Bake at 350 degrees for about 45 minutes or until apples are tender and bubbly. If topping begins to brown too much, turn the heat down to 325 and cover with foil.

Filling

1. Pre heat oven to 375 degrees
2. Cut off the top of 4 apples and remove the inside with a spoon or scooper. Be very careful, as to not puncture the peel!
3. With the 2 additional apples, remove the skin and slice very thinly. These apple pieces will be the filling for the mini apple pies.
4. Throw the apple slices in a bowl and mix with sugars and cinnamon. Scoop mixture evenly into each of the 4 hollow apples.

Topping

1. Roll out pie crust and slice into [q:1/4] inch strips. Note: You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture and sweetness to the pie.
2. Cover the top of the apple in a lattice pattern with pie crust strips.
3. Place apples in an 8 by 8 pan and add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20 to 25 minutes.
4. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft

1. Heat water, mango nectar, nutmeg and cinnamon in a sauce pan to simmer.
2. In another large saucepan measure out 1 cup Arborio Rice and add one cup of the hot water/mango mixture, stirring constantly until all the liquid is absorbed.
3. Continue adding the water/mango mixture one cup at a time until all the liquid is used and rice is tender. (If texture is too firm, add [q:1/2] cup additional water.)
4. The rice should take about 25 minutes to cook, and still have some sauce left. Fold in the diced mango.
5. Garnish with toasted coconut, nutmeats, or dried fruit.