• 1 3/4 C Gluten Free flour
• 2 C sugar
• 3/4 C cocoa
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 C milk
• 1/2 C oil
• 2 tsp vanilla
• 1 C boiling water
• 1/2 tsp Xanthan Gum
• 1 C chocolate chips (optional)

Mix dry ingredients in large bowl.  Add remaining ingredients except boiling water. Beat for 2 minutes on medium.  Stir in Boiling water.  (batter will be thin)  Pour batter into 9X13 greased pan.  Bake for 45-55 minutes at 350.

• 1 C Sugar
• 2 Eggs
• 1/2 C Margarine or butter
• 1 tsp Vanilla
• 2/3 C Gluten Free Flour
• 1/3 C Cocoa
• 1/4 tsp Salt
• 1 C Chocolate Chips
• 1/2 C Chopped Walnuts

Preheat oven to 350.  Grease Pan.  Beat eggs, stir in sugar, butter and vanilla.  Mix flour, cocoa, and salt.  Mix in wet mixture.  Spoon into pan then top with walnuts and chocolate chips.  Bake for 30 minutes.

• 1 Cup Almonds, Toasted
• 2 Cups Gluten free Corn Flakes
• 2 Tbs Brown Sugar
• 1/4 Cup melted Butter
• 1 Quart Vanilla Ice Cream
• 6 Ounces Frozen Lemonade concentrate
• Fresh or Frozen Raspberries (Optional)

Take ice cream out to soften. Coarsely chop the almonds. Combine Almonds, gluten free corn flakes, brown sugar and melted butter in a food processor. Process until the consistency of graham cracker crumbs. Press crust mixture into 8 or 9 inch pie pan. Set in freezer to set.

With a clean food processor, combine ice cream and lemonade concentrate until well blended. Spoon mixture into pie crust and put back in freezer until a few minutes before serving. Garnish with optional raspberries.

Credit: Elizabeth K.