Mint Nut Bread

2 1/2 c rice flour
1 c firmly packed brown sugar
3 1/2 t baking powder
3 T extra virgin olive oil
3/4 c apple juice
3/4 c rice milk
1 egg
1 c chopped walnuts
1 c chopped fresh mint

Preheat oven to 350 degrees. Mix the flour, sugar, and baking powder in a large mixing bowl. Whisk together the oil, milk, and egg. Blend the mixtures together.
Add the walnuts and mint.

Bake in greased bread pans in the preheated oven for 50 to 60 minutes. Cool and slice. Ages and freezes well. Serves 8

Camp Apple Dessert

1 apple, sliced, cored, keep skins on
2 T coconut
2 to 3 dates, chopped
2 T chopped walnuts
2 T brown sugar
2 T butter
A few mini marshmallows

Combine all in foil packages, set around coals of camp fire and cook 30 to 40
minutes turning every so often, let cool 15 minutes before eating.

Easy Camp Granola

2 c quick oatmeal
2 c walnuts
2/3 c brown sugar
1/3 c extra virgin olive oil
1/3 c butter
1 t vanilla
1/2 t almond extract

Heat olive oil, butter and brown sugar together in large skillet on the grill. Add vanilla, almond extract, walnuts and oatmeal. Mix until oatmeal is well coated with the sugar and oil mixture. Cool. Store in tight can.

Brown Rice Flour Banana-Walnut Cookies

They're dairy, wheat and sugar free.

1 c mashed banana
1 c chopped walnuts
1 c brown rice flour
1 T ground cinnamon
1/2 t ground coriander
1/2 t baking soda
1/2 c raisins (optional)

Mix the banana, walnuts, and raisins. Add the dry ingredients and stir until well
mixed. Leave for 15 minutes then spoon onto greased baking trays. Flatten with a fork and sprinkle with some more cinnamon.

Bake at 425 degrees for 10 minutes.