Ingredients:

Cookie Crust:

• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1/2 tsp vanilla
• 1 egg
• 2 tsp milk
• Pinch of salt
• 1/2 cup rice flour
• 1/2 tsp xanthan gum
• 1/4 cup tapioca starch
• 1/4 cup potato starch

Topping:

• 6-oz. cream cheese
• 4 Tbsp. powdered sugar
• Cinnamon sugar
• Variety of fruit, sliced or diced (my favorites include: strawberries, canned peaches, apples, pineapple, mandarin oranges, kiwi, mango and blueberries)

Directions:

1. To prepare crust: Cream together butter, sugar and vanilla. Beat in egg and milk.

2. Add salt, rice flour and xanthan gum. Beat well.

3. Stir in tapioca and potato starch.

4. Spread on greased round pizza pan, pie plate or cookie sheet.

5. Bake at 375º for 10 minutes until cooked, not browned. Cool.

6. To prepare topping: Beat together cream cheese and powdered sugar. Spread over cooled crust. Sprinkle cinnamon sugar over cream cheese layer.

7. Arrange fruit over topping.

8. Refrigerate overnight and cut before serving.

Ingredients:

1/2 cup chopped pecans

1/3 cup butter

1/2 cup white sugar

2 eggs

1 3/4 cups all-purpose gluten free baking flour

2 tsp. baking powder (Rumford’s is gluten free)

1/2 tsp. salt

1/4 tsp. baking soda

Dash of nutmeg (optional)

1 cup mashed, very ripe bananas

Directions:

1. Preheat oven to low broil. Place pecans on a sheet of aluminum foil or cookie sheet. Place in oven until toasted. Let cool.

2. Cream butter and sugar together. Add eggs and beat well. Add dry ingredients alternately with bananas, beating well after each addition. Add toasted pecans.

3. Pour into well-greased loaf pan.

4. Bake at 350º for 45-50 minutes or until it tests done. Remove from pan while still warm. Serve with butter.