Fig & Hazelnut Tart

Heat oven to 375 degrees.

Set aside in a bowl, 6 fresh figs, diced.

In food processor, pulse:
1 1/2 C fresh toasted hazelnuts (skinless)
4 Tbl organic brown rice flour
1/2 C confectioners' sugar

Once combined, add and process:
2 large egg
2 Tbl melted ghee
1 Tbl brandy
2 tsp grated lemon zest

Pour into oiled 8" tart pan.   Garnish with 2 sliced figs.
Bake until set and golden, about 40 min.
Cool and dust with confectioners sugar.

(Adapted from a Martha Stewart Recipe

Cinnamon Apple Brown Betty

Heat over to 375.

3 Granny Smiths, peeled and cored and sliced 1/4 inch thick

2 tbl fresh lemon juice

4 tbl ghee or butter

1/4 cup brown sugar

2 C gluten-free bread crumbs (Almost Gluten-Free from Ave. Bakery)

1 tbl rice flour

1/8 tsp ground mace

1/2 tsp ground cinnamon

1 tbl brandy

Toss apples with lemon.  Set aside.

In a small bowl combine bread crumbs with 4 tbl melted ghee.  Add remaining ingredients to apples and toss. Divide a third of the bread crumbs among 4 six-oz. ramekins.  Arrange half the apples over bread crumbs and add another third of the crumbs.  Repeat with the rest of the apples and bread crumbs.  Press into ramekins.

Bake for 20 minutes. Raise temp to 450 and bake until golden.  Run a knife around the sides and turn out Cinnamon Apple Betty onto saucers.   Serve with vanilla coconut ice cream.

Candied Yams (Mama's Recipe)

2 1/2 # Ruby Yams Baked (leave slightly firm)

1/2 cup brown Sugar

1/4 tsp nutmeg

1 tsp. cinnamon

1/2 tsp salt

1/2 cup butter or ghee (I know, I know, it's a lot)

1/2 cup brandy (no kidding)

Bake at 325 for 45-50 minutes.  OMG, this dish is delicious!