as promised

Vegan, GF, Soy Free Pumpkin, Banana, Oat Dessart

• 1 cup brown sugar
• 4 mushy nanners
• 1/2 can pumpkin
• 1 1/2 cups dry out flour (grind in food processor)
• 2 1/2 cups cooked oats
• 1/4 tsp salt
• 1/2 tsp lemon juice
• 1 tsp baking soda
• 1 tsp vanilla extract
• 3/4 cup rice milk
• 3/4 cup chopped walnuts
• pinch of nutmeg

1. Oven 400
2. Hand blend or process rice milk, and cooked oats (little bit at a time)
3. Mash nanners, sugar, pumpkin, lemon juice, vanilla
4. Combine wet oats and nanner mix
5. In seperate bowl mix oat flour, baking soda, salt, nutmeg
6. Combine dry oat mix with wet oat mix (this may take a bit of force and patience with a sturdy wooden spoon)
7. Taste batter to make sure it is to your liking. (Add more oats if mixture is too "soupy")
8. Pour batter in greased glass cassarole dish
9. Bake 50-60 minutes

Pakasa Lemon Rice for 8
2 cups White Rice cooked

1/4 cup Grated coconut 1 minced Jalapeno 3/4 Tbs Grated Ginger  3/4 Tbs Minced Garlic 3/4 Bunch Chopped Cilantro 1.5 cup peas 1/8 cup Oil 1.5 tsp Brown Mustard Seeds 1 tsp Tumeric 1/8th cup Lemon juice 1/3 cup Peanuts
1. Prep coconut paste; Finly mince and mix garlic, ginger, jalopenos. Add coconut
2. Heat mustard seeds and oil in frying pan
3. Add tumeric and coconut paste, stir 5 minutes
4. Add lemon juice, peas, rice, and salt
5. Mix and cook for 5 minutes
6. Stir in cilantro and peanuts
7. Enjoy