Sweet Potato Cake -- vegan & gluten free

1 1/2 cups buckwheat flour
1 1/2 cups tapioca flour (or white rice)
1-1/4 cups unbleached cane sugar
1 tablespoon baking soda
2 teaspoons cinnamon
1-1/2 teaspoons ground ginger
3/4 teaspoon freshly ground nutmeg (or 1 1/2 teaspoons of powdered ginger)
1/2 teaspoon sea salt
3 sweet potatoes, cooked and mashed (any squash will do, try any of the multitudes of sweet potato varieties!)
1 cup water (or white wine)
1/4 cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla

Glaze:
3 cups powdered sugar
1/2 cup almond milk or citrus juice

Preheat oven to 350 degrees. Lightly grease pan.
Whisk together flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt.
Add sweet potato, water, oil, vinegar, and vanilla and mix well to form a smooth batter.
pour into pan and Bake for 30 to 35 minutes.
Allow cakes to cool in pans until pans are easy to handle then transfer to a wire rack. Cool completely before glazing.
For glaze mix liquid into sugar slowly until desired viscosity is reached.
Sprinkle with coconut, pecans, or serve as is!

Hide the Squash

Slice any squash into thin strips
for every cup of squash use:
1 cup ricotta cheese
1/2 cup shredded hard cheese, like Parmesan
2 eggs
1/2 cup cubed mozzarella, or other soft melting cheese
2 cups tomato sauce, or other 'pasta' sauce of choice

Mix all in a bowl and scoop into a baking dish (a deep glass bowl or a 9x13 pan works well)

Bake at 350 degrees for 30-45 minutes

Serve hot.

Homemade "Ice Cream" -- w/ 4 or less ingredients & no special equipment! Vegan, Gluten Free, etc. too!

Banana:
Freeze bananas solid
Place in a food processor or blender or such
Blend until creamy and frothy -- ice cream!

Peach:
4 ripe peaches, peeled
2 cups whole milk yogurt, (unsweetened and without additives and stabilizers, etc.)

Freeze peaches until solid
Freeze yogurt until solid
Blend peaches and yogurt until creamy and frothy -- ice cream!