Peanut Butter Cake (flourless and dairy free!)

I don't think that this cake needs much for an introduction or selling speech - it pretty much sells itself being dairy and gluten free (naturally). It takes only about 5-10 minutes to whip up and then only 20-30 to cook! So, pretty much it's a cinch :)

Try making it and see for yourself!

1 c. Peanut Butter (I used creamy, but I'm sure any type will work)
1/2 c. Honey
1 Egg
1 Banana (mashed)
1/2 t. Baking Soda
1 t. Vanilla
1/4-1/2 t. Almond Extract (or use more vanilla and omit the almond) 

Blend together thoroughly (I use my immersion blender). Pour into a greased 7x7 pan. Bake at 350* for 20-30 minutes.

Enjoy! It's delightful!

Variations:
Dash of cinnamon (1/2 t.)
Sprinkle chocolate chips on top or into the batter

I can not take credit for this recipe, it was passed to me from one of my sisters - to her we are ever grateful!

Squash Crisp or Pumpkin Custard Crisp

It's that time of year again: orange vegetables, cinnamon, ginger and steamy mugs all calling out to us. Whether you pair this dessert with ice cream, Greek yogurt; coffee or tea, it's bound to be a winner. It is similar to pumpkin pie, but easier (as there is no crust or rolling) and it has a richer more custard like flavor and consistency. I hope you try it and enjoy it!

3-3 1/2 c. Squash/Pumpkin/Sweet Potato/Yam, cooked till soft 
  *you can use only of the above listed vegetables, but my favorite is to combine many for a more interesting well rounded flavor, ie: squash and yams
3/4 c. Milk (dairy or almond milk)
4 Eggs
2 t. Vanilla
1/3 c.  Butter or coconut oil, melted

1/2 c. Brown sugar

3 T. Flour (wheat or a gluten free option)

1 t. Baking powder

1/4 t. Salt

1 T. Cinnamon

1/4 t. Cloves

1/8 t. Nutmeg

1/2 t. Ginger

Combine all ingredients and blend (with immersion blender) until smooth and velvety (similar to the consistency of a pumpkin pie before baking)

Pour into a greased 9x9 - 9x13 (3 quart) pan. Top with your favorite crisp topping or crushed gingersnaps (1/2 c.) and butter (2 T. melted).
Bake uncovered at 350 degrees for 45-50 minutes, or until knife comes out of center clean.

My favorite crisp topping:

2 c. Old Fashioned Oats

1/4 c. brown sugar

1/3 c. butter or coconut oil

1 shy T. cinnamon

1/2 t. ginger

1/4 c. walnuts or pecans, chopped

pinch of salt