Preheat oven to 400F.

Gently blend dry ingredients in a medium bowl. Then blend in shortening until you have course meal. Whisk together egg replacer (1 1/2 tsp. powder, 2 tbsp. warm water) and then add your coconut cream. Fold together and add your dates and spices.

Fold dough together until it is workable and put into a gallon freezer bag, rolling until you have a rectangle 3/4 inch thick. Cut out the sides of the bag, and then cut the dough into rectangles.

Baste dough with coconut cream and sprinkle generously with sugar.

Bake for 12-14 minutes.

Enjoy!

Preheat oven to 375. Put parchment paper on your favorite cookie sheet.

Whisk together your dry ingredients in a medium bowl. Put your wet ingredients into your stand mixer bowl and whip together until Shortening and brown sugar are thoroughly combined and creamy. (Alternatively, use a hand mixer, but I don’t recommend it once you add gluten-free flour.) Take your whisked egg alternative and fold it into the wet ingredients. Fold your dry ingredients into the wet until you have a nice, thick, cookie batter without any dry flour pockets. Stir in your additions.

Chill dough for an hour in the refrigerator, if you can stand waiting that long!

Drop ice-cream scoop (or serving tablespoon) rounds of dough onto the cookie sheet. Flatten cookies slightly as they don’t spread out much and won’t bake properly in the middle otherwise. Bake in pre-heated oven for 10-12 minutes or until cookies are a light golden brown and feel firm to the touch.

Cool and remove from parchment paper. Enjoy!

Preheat oven to 375F.
Combine crust ingredients in a medium bowl, whisking flours together and then adding your shortening. Combine until dough starts forming pea-sized balls, and sprinkle in water one tablespoon at a time until you can form the dough into a ball. Once you have a ball of dough, carefully roll out on wax paper. If you have two pie tins, you can place one bottom-side up underneath the wax paper and place the second one over the dough. Invert and carefully peel off the wax paper to have a perfect pie crust.

Bake for 8-10 minutes in the oven or until lightly browned.

Whisk filling ingredients together in a large bowl and fill your crust with the filling. Bake for 50 minutes or until pie has firmed up somewhat. You CAN greedily eat a slice before it chills, but it will be somewhat soft until it is chilled in the refrigerator overnight. For the most impressive pie, cool overnight.

Preheat oven to 375F. Throw sweet potato, onion, and garlic on a baking sheet and drizzle with a little olive oil and sprinkle with “red” spice of choice. Bake for about 20 minutes and then turn sweet potatoes and bake another 20 minutes.

Whisk sauce ingredients together in a small bowl.

Meanwhile heat nonstick frypan or cast iron skillet on medium and add your oil. When it is warm, add your diced onion and mushrooms. As mushrooms release their liquid and become soft, add your greens and pour the almond butter coconut sauce into the pan on top of them. Combine ingredients thoroughly and season with garam masala, salt, and more of your chosen “red” spice. Let sauce thicken and then take off burner.

Add lime wedges for garnish and flavor. If you will be using in a pastry, add the juice and remove the wedges. You can fold in fresh cilantro and/or sprinkle it on rice or pastry if you will be serving the curry accordingly.

To make pastry (optional) combine pastry ingredients, form into 2 balls and chill for 30 minutes in the refrigerator. Preheat oven to 375F. Place one ball in a large, gallon, freezer quality ziploc bag and roll it out inside the bag to your preferred thickness. If there is too much pastry for the bag, take some out and roll it later. Cut the edges of the bag when it has been rolled out and use it in mini tart pans, to line muffin tins, or even for a shaped pastry although I found it prone to cracking and not well suited for this application. I recommend using it for mini savory pie crusts.

Once you have lined your tart pans with dough, sprinkle them with freshly chopped cilantro and drizzle a little olive oil on them. Then you can fill the crust with your sweet potato curry and bake until golden brown. (Start checking at 15 minutes.)