1. Preheat oven to 400°F. Spray a 6-cup mini-bundt pan with cooking spray or lightly coat with oil. Sprinkle molds with 2 tablespoons sugar, tapping out excess.
2. In a large bowl, combine flours, xanthan gum, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
3. In another bowl, whisk together the egg (or tofu,) buttermilk, brown sugar, pumpkin, oil, and lemon peel until very, very smooth. Add dry ingredients and stir just until combined. Spoon [q:1/4] cup batter into prepared doughnut molds.
4. Bake 15 to 18 minutes or until doughnuts brown around edges. Cool 2 minutes. Then loosen edges and invert doughnuts onto wire rack to cool. Repeat with remaining half of batter. Makes 12 doughnuts.

1. Mix the flour, sugar, baking powder and salt together.
2. Stir the eggs, coconut milk, coconut oil and vanilla until well blended.
3. Pour the wet ingredients into a bowl with the dry ingredients. Mix and fold the ingredients together, being careful not to overstir; small lumps are okay.
4. In a heated skillet greased with coconut oil, pour or ladle about [q:1/4] cup of batter into pancake circles.
5. Place slices of banana on top of the batter circles. Sprinkle with a little extra maple sugar or sugar of your choice.
6. Once the bottoms of the pancakes are brown and the bubbles from the batter begin to pop on top, flip the pancakes over to cook the other side; about 2 minutes each side.
7. The cakes are ready once the bananas have caramelized and the pancakes are golden brown. If not ready to serve, keep warm on a baking sheet in the oven at about 200°F until ready.
8. Sprinkle with nuts and serve with real maple syrup.

1. In a medium bowl, combine oats and milk. Stir to blend and set aside.
2. In a large bowl, combine flours, sugar, baking powder, salt, cinnamon, and nutmeg. Blend well.
3. Add eggs and vanilla to oat mixture, stir to blend, and add to dry mixture. Stir just until all ingredients are moist. Do not overmix.
4. Spray large frying pan with oil spray and preheat over medium heat. Use [q:1/4] cup batter for each pancake. Turn when bubbles appear on the surface and bottom is browned.

1. In a blender, combine tahini, yogurt, oats, honey, and ice.
2. Blend until smooth.

1. Preheat oven to 350º.
2. Heat vegetable oil in a large skillet over medium heat. Saute onion for 5 minutes, until soft. Add broccoli, asparagus, mushrooms, pepper, and garlic. Saute for 5 minutes.
3. In a large bowl, combine eggs, feta cheese, and salt. Add sauteed vegetables and mix until blended. Pour into prebaked piecrust. Bake for 35 to 40 minutes or until cooked through. Allow quiche to cool for 30 minutes in pan before serving. 

Granola

1.  Preheat oven to 300°.
2. Lightly coat baking sheet with nonstick cooking spray.
3. In a large bowl, combine oats, flour, cinnamon, and salt.
4. In another bowl, whisk together syrup, oil, and vanilla. Add this to the oat mixture, stirring well to coat.
5. Spread granola across prepared baking sheet. Bake for 30 minutes.
6. Remove from oven. Sprinkle with raisins.
7. Using a large spoon, mix raisins and granola well, breaking up any lumps.Return granola to oven and continue baking for 20 minutes more.
8. Allow granola to cool completely. It may be kept refrigerated in an airtight container for 2 weeks.

Parfait

1. For each parfait, place [q:1/2] cup of plain, nonfat yogurt in a bowl with [q:1/2] cup of granola.
2. Add fresh, sliced peaches, raspberries, or other fruit. Serve immediately.

1. The night before: Rinse quinoa in a mesh strainer to remove bitter coating.
2. Oil crock of your slow cooker.
3. Combine quinoa, milk, cranberries, applesauce, vanilla, and stevia in slow cooker.
4. Cook on low for 6 to 8 hours.
5. In the morning: Stir quinoa, and taste and adjust seasonings, or add more liquid. Top with slivered almonds.

1.  Place nuts in a large bowl and sprinkle with salt. Add enough filtered water to cover nuts by at least 1 inch. Cover and soak overnight.
2.  Drain nuts and rinse 2 or 3 times, until water runs clear.
3. Add nuts to a food processor or high-speed blender. Add banana, coconut milk, and cinnamon and process until smooth.
4. Pour porridge into a saucepan and heat over medium-high heat for 8 minutes, or until thick.