Created by Rose Bryant

Cupcake Ingredients:
1c coconut flour or 1 c gluten-free flour (Bob's Red Mill)  
3 Tbsp Cocoa powder
1/4 tsp baking soda
1/4 tsp sea salt
1 tsp apple cider vinegar
1 1/2 tsp pure vanilla extract
1 c non-dairy milk (oat, almond, hemp, hazelnut, rice, soy)
1 Tbsp cocount oil
1/4 c beet juice (fresh)
2 extra large organic eggs (optional - omit for vegan)

Gluten Free Red Velvet Cupcake preparation:
Preheat oven to 350F. Line a cupcake pan (approx 12) with paper cupcake liners or non-stick of your choosing. In large bowl combine all dry ingredients. In separate bowl combine all wet ingredients.  Slowly pour and stir the wet ingredients into the dry ingredients. Mix until smooth. Fill each cupcake tin about 1/2 - 3/4 full (will rise when baking). Bake at 350F for 15-20 mins. Do the clean toothpick test to check if they are done after 15-20 mins (stick toothpick  into muffin and pull out - if toothpick is doughy - cook a couple of more minutes and check again.) Cool before adding frosting.

Raw Cream Cheese Frosting Ingredients:
1 1/2 c raw cashews
1/2 c water
3 Tbsp coconut oil
2 Tbsp raw honey (vegan option - omit honey and use sugar substitute of your choosing)
1 Tbsp pure vanilla extract
1/4 tsp sea salt

Frosting preparation:
Put all ingredients into high speed blender and blend until smooth. Refrigerate for one hour or until firm. Frost top of cupcakes and Enjoy!

Created by Rose Bryant

Ingredients:
20 oz gluten-free rice pasta lasagna noodles
48 oz tomato basil pasta sauce
1 butternut squash
1-2 sweet potatoes
3 medium beets

2lb Ricotta Cheese
12 oz shredded mozzarella cheese
4Tbsp Extra Virgin Olive Oil
or Avacado Oil
2 Tbsp Cinnamon

Preparation:
Peel, chop & toss butternut squash, beets, sweet potatoes, olive oil and cinnamon in a bowl.  Place in oven save dish and bake at 400F for 20 minutes or until tender. While vegetables are baking, boil rice pasta lasagna noodles for 12 minutes, strain and rinse with cold water immediately. Place lasagna noodles in baking dish, covering the bottom of the dish, creating a base for the lasagna. Spread the tomato pasta sauce to cover noodles. Then spread ricotta and sprinkle mozzarella cheese. Put a layer of the baked root vegetable mix to cover the cheese. Lay more lasagna noodles over the root vegetable layer and top with tomato pasta sauce and both types of cheese again.  For deep dish lasagna you can add an additional layer by repeating the steps to create another layer. Bake for 15 mins and serve. Enjoy!