Ingredients:

• 2 Tbsp Butter or margarine
• 4 cups gluten free marshmallows
• 2 tsp gluten free vanilla
• 2 cups Arzu Original Flavor
• 1 cup shredded coconut

Directions:

• In a 3 quart saucepan, melt butter over medium heat.
• Add marshmallows and stir until melted.
• Remove from heat, add vanilla.
• Add Arzu and mix well.
• Spoon into a greased 7×11 or 9×9 pan.
• Pat down and cool completely.
• Cut into 1 inch squares. Makes 36 squares.

Per square- Cal 52, Carb 9gm, Sugar 4gm, Fiber 1gm, Fat 1gm, Protein 1gm

• ½ cup dairy free margarine (may substitute with butter)
• ¾ cup brown sugar
• ¼ cup silken tofu (may substitute 1 egg)
• 2 teaspoons gluten-free vanilla
• ¾ cup quinoa four
• 3  tablespoons baking coco
• ½  teaspoon salt
• 1 ½ cup Arzu Original Flavor
• 3  tablespoons molasses
• 1 teaspoon orange zest

Preheat oven to 350* Cream margarine and brown sugar in large mixing bowl. Add tofu and vanilla and mix well. Slowly add quinoa flour, coco and salt, blend well. Add Arzu, molasses and orange zest and blend well. Drop by teaspoonful on to parchment lined cookie sheet.

• Bake for 10 – 12 minutes.
• Makes 4 dozen cookies.
• Nutritional information for 1 cookie:

Calories 50, Fat 2 gm, Saturated fat 0gm, Trans-fat 0 gm,  Cholesterol 0, Sodium 15 mg, Carbohydrates 7 gm, Fiber 1 gm, Sugar 3 gm, Protein 1 gm,Iron 2 % RDA

Filling Ingredients

• 5   Cups fresh or frozen sliced peaches
• 1   Teaspoon cinnamon (Optional)
• 3   Tablespoons lemon juice
• 4   Tablespoons agave nectar (May substitute with Honey)
• 1   Tablespoon cornstarch dissolved in 2 tablespoons cool water

Directions

Mix all ingredients in an 11×7 pan. Mix well

Crisp Topping Ingredients

• 6  Tablespoons melted GFCF margarine (Such as Earth Balance) may substitute with butter
• 1  Cup Arzu Chai Flavor (May substitute with Arzu Original and 1
• 1   teaspoon cinnamon)
• ½ Cup Montina or Sorghum flour
• ¼  Cup Cornstarch or Tapioca
• ½  Cup brown sugar or turbinado sugar
• ¼   Cup orange or apple juice

Directions

1. Place all ingredients in a bowl and “squish” together until all ingredients are crumbly. Pour crumble evenly over peaches in  baking dish.
2. Bake in Preheated 375* oven for 35-40 minutes until golden brown.

Serve warm.

Makes 12 servings

Nutritional information :  12 servings ( ½ cup ) Calories 190, Fat 6 g, Sodium 85 mg, Carbohydrates 34 g, Fiber 2 g, Protein 3g.

Apple Cranberry Filling

Ingredients

• 4-5 Braeburn (or similar) apples peeled and sliced into ¼ inch Pieces
• ½ Cup dried cranberries
• 2 Teaspoon cinnamon
• 3 Tablespoons lemon juice
• 3 Tablespoons Agave Nectar (May substitute with Honey)
• 1 Tablespoon Cup Cornstarch

Directions

1. Mix all ingredients in a 11×7 pan. Mix well

Crisp Topping

Ingredients

• 6 Tablespoons Margarine or Butter.
• 1 Cup Arzu Chai Flavor (May substitute with Arzu Original and 1 tsp cinnamon)
• ½ Cup Sorghum flour
• ¼ Cup Cornstarch or Tapioca
• ½ Cup brown sugar or turbinado sugar

Directions

1. Preheat Oven to 375*
2. Place all ingredients in a bowl and “squish” together until all ingredients are crumbly.
3. Pour crumble evenly over apples in baking dish.
4. Bake for 25-30 minutes or until golden brown.

Serve warm.

Ingredients

• 2 sticks butter or margarine (1 cup)
• ¾ cup brown sugar
• ½ tablespoon grated lemon peel
• 2 teaspoon vanilla extract
• 1 cup Arzu Original Flavor
• ½ cup sorghum flour
• ½ cup rice flour
• Juice of one lemon

Directions

1. Beat together margarine, brown sugar, lemon peel, and vanilla until creamy.
2. Add flour and Arzu; mix well.
3. Cover and chill for 30 minutes.
4. Preheat oven to 350* F.
5. Shape dough into 1 inch balls.
6. Place 3 inches apart on ungreased cookie sheet.
7. Flatten each cookie with the bottom of a glass dipped in granulated sugar.
8. Bake 12-15 minutes or until edges are light golden brown.
9. Cool 2 minutes before removing from cookie sheet and placing on cooling rack.

Makes 2 dozen cookies.
Optional: garnish with powdered sugar or drizzle with melted chocolate.

½ cup margarine or butter (1 stick)
¾ cup brown sugar
1 egg
2 teaspoon vanilla
½ cup sorghum flour
¼ cup rice flour
3 tablespoons unsweetened coco powder
½ teaspoon baking soda
¼ teaspoon salt (optional)
1 ½ cups Arzu Original
½ cup gluten-free chocolate chips

Pre Heat Oven to 350* F. Line two cookie sheets with parchment paper.
Cream margarine and sugar until creamy.
Add egg and vanilla; beat well
Add combined sorghum flour, rice flour, coco powder, baking soda and salt. Mix well.
Stir in Arzu and chocolate chips.
Drop by rounded tablespoons onto parchment paper.
Bake 10-12 minutes.
Cool 1 minute before removing from cookie sheet and placing on cooling rack.
Yields 2 dozen cookies.

½ cup Arzu Original
¼ cup and 2 Tablespoons rice four
1/3 cup packed brown sugar
2 Tablespoons chopped nuts (optional)
¼ teaspoon baking soda
3 Tablespoons butter or margarine, melted

Heat oven to 350*F.
Lightly grease 8 inch pie plate.
Combine dry ingredients in bowl and mix well.
Add melted margarine or butter; mix until crumbly.
Press onto bottom of prepared pan.
Bake 10 minutes.
Fill with desired filling (IE: pumpkin, cheese cake, etc)
Bake according to filling directions.

Gluten free Marshmallows – (Approx. 10)

Melted Gluten free chocolate   (4 ounces) Can be melted in a pot placed near campfire.

½ cup Arzu Original

Roast marshmallows on open campfire (or over candle if inside)

Gently cover roasted marshmallow with melted chocolate

Roll chocolate covered marshmallow in dish of Arzu.

Enjoy!!!

·        Can substitute chocolate with white chocolate, peanut butter or other nut butter of choice.

½ cup ARZU Original

½ cup powdered sugar

1 Tablespoon powdered Cocoa

1 Tablespoon honey

¼ cup Bourbon

½ cup  chopped pecans ( optional)

Place ARZU and bourbon in a bowl.  Stir together.

Add all other ingredients and stir until blended together.

Use additional powdered sugar to roll mixture into 1/2 inch balls. Roll in additional powder sugar to prevent sticking together.  Store in airtight container.  Will   keep in airtight container for up to 2 weeks.

Prepare Original Arzu according to package directions.

Add:  1/2 Tbsp chopped mint,

         1 Tbsp Cranberries,

         1 Tbsp Apricot,

         1/2 tsp lemon zest,

         1 Tbsp Honey

Surprise your tastebuds with this combination of flavors.  Serve as a breakfast or dessert.