For the pastry crust:

1. In a large bowl, sift the first six ingredients and whisk together.
2. Cut the butter and shortening into the flour mixture using a pastry cutter or fork, until you have pea-sized balls.
3. Stir together the water, vinegar and vanilla extract in a small measuring cup. Add to the flour mixture a little at a time to create a dough. The dough should be moist but not sticky. If it is sticky, add some brown rice flour.
4. Form the dough into two disks, wrap in plastic wrap and refrigerate for at least one hour.
5. After the dough has chilled and you are ready to roll it out, preheat your oven to 325F and lightly oil mini or regular size muffin pans.
6. Roll out the dough to 1/4-inch thick, using brown rice flour on the rolling pin and counter to prevent sticking.
7. Using a circular cookie cutter or the top of a glass, cut circles in the dough and fit into your pan. If they are two large, just experiment with folds until you find the shape you like best.

For the filling:

1. Whisk together all filling ingredients until smooth. You can add the pecans and currants at this point or add a few to the bottom of each tart shell instead.
2. Spoon or pour the filling into the tart crusts, filling up to 3/4 from the top of the crust.
3. Bake at 325F for about 10 to 12 minutes (or a little longer for larger tarts), or until the crusts are lightly browned and the filling is bubbly.

1. Preheat the oven to 350F and line 2 mini cupcake pans with muffin liners. Set aside.
2. In a medium bowl, sift the gluten-free flour, cocoa powder, baking powder and baking soda. Add the coconut sugar and salt and whisk to combine. Set aside.
3. In a food processor, process the avocado, water, maple syrup, vinegar, vanilla and chocolate until smooth.
4. Add the flour mixture to the food processor and process until well combined and smooth. You may need to stop and scrap down the sides of the mixing bowl. Don't worry about overmixing the batter; it doesn't affect gluten-free baking.
5. Spoon the batter evenly into the prepared cupcake pans and smooth out the tops with your finger or the back of a spoon. Place both pans on the middle rack of the oven and bake at 350 for 10 to 12 minutes, or until a toothpick inserted in the centre of a cupcake comes out almost clean (there may be a few crumbs sticking to it but that's okay).
6. Remove the cupcakes from the oven and sprinkle with coconut sugar topping. Place a piece of chocolate on top of each cupcake and return the pans to the still-warm (but turned off) oven for about 10 seconds, just enough to soften the chocolate. Allow the cupcakes to cool slightly before serving.

1. Preheat the oven to 350F.
2. Lightly oil two mini doughnut pans and set aside.
3. In a large bowl, sift together the brown rice flour, sorghum flour, potato starch, tapioca starch, Sucanat, flaxmeal, cinnamon, ginger, nutmeg, cloves, baking powder and baking soda.
4. In a separate bowl, whisk together the nondairy milk, sunflower oil, applesauce, egg replacement and vanilla.
5. Add the liquid mixture to the flour mixture and stir to combine, making sure there are no more large clumps.
6. Spoon the mixture evenly into the prepared doughnut pans, filling each about 3/4 full. Lightly tap the pan on the counter to release any air bubbles. Bake at 350F for 8 to 10 minutes, or until a toothpick inserted in the centre of a doughnut comes out clean. Allow to cool for about 5 minutes before transferring them to a cooling rack to cool completely.
7. For the cinnamon sugar topping, simply dip each doughnut in the melted Earth Balance and allow excess to drip off. Then dip in the cinnamon sugar to cover all sides.

For the cookies:

1. Preheat the oven to 375F and line two cookie sheets with parchment paper or Silpat liners.
2. In a medium bowl, sift together the white rice flour, tapioca flour, potato starch, spices, baking powder, xanthan gum and salt.
3. In another bowl, briskly whisk together the flax meal and water (use Sayward's method for best results). Add the pumpkin puree, tahini, Sucanat, maple syrup, coconut oil and vanilla extract and whisk until smooth.
4. Add the flour mixture to the pumpkin mixture and stir to combine. Fold in chocolate chips if using.
5. Portion dough using a cookie scoop onto the prepared cookie sheets and use the bottom of a wet glass to flatten each cookie. Bake the cookies at 375F for 10 to 12 minutes or until very lightly browned on the bottom. Allow them to cool completely before proceeding with assembly.

For the filling:

1. Using a stand mixer or hand mixer, beat together the pumpkin puree, maple syrup, cocoa powder, cinnamon and salt. Set aside.
2. In a double boiler, place the chocolate, tahini and coconut oil. Heat on medium-low, stirring occasionally, until the chocolate and oil are melted. Remove from heat and add to the pumpkin mixture. Continue mixing all ingredients until smooth.

To assemble:

1. Pipe or spread a thick layer of chocolate filling on a cookie and place another cookie on top, pressing down gently. These whoopie pies are best eaten the day they are made, but they can also be stored in an air-tight container in the fridge.

Crust:

1. In a food processor, process the oats and almonds to a fine meal.
2. Add the cinnamon, salt, brown rice flour, baking powder and coconut and pulse to combine.
3. Finally, add the oil, maple syrup and vanilla and process until well combined. The mixture should stick together when pressed between two fingers. If it seems too dry, add a teaspoon or two of water.
4. Press the mixture into the bottom of oiled tart tins. Bake at 350 for about 8 to 10 minutes, or until dry to the touch and lightly browned. Allow to cool completely before filling.

Adzuki pudding:

1. In a high-powered blender, puree the beans and silken tofu. Add the remaining ingredients and blend for 2 or 3 minutes until smooth.
2. Refrigerate the filling in a covered container for several hours or overnight to allow it to thicken up. Pipe or spread the filling into tart crusts and refrigerate until ready to serve. Tarts are best eaten the day they are made.

1. In a large bowl, whisk together the whole wheat flour, unbleached flour, brown rice flour, baking powder and sea salt. Set aside.
2. In a separate bowl, whisk together the maple syrup, oil, vanilla extract and almond extract.
3. Add the liquid mixture to the flour mixture and mix until a dough forms. The dough should stick together when pressed together. If it seems too dry, add 1 or 2 tablespoons of cold water. Refrigerate the dough for about 30 minutes.
4. Take 1/4 of the dough out of the fridge at a time and roll 1 tablespoon into a thin, round finger shape. Squeeze in around the middle of the finger to create a knuckle, and use a paring knife to make indents at the joints to resemble a finger. Press a whole almond firmly into one end for a nail, and insert a slivered almond in the other end to resemble a bone. Repeat with remaining dough.
5. Place cookies on a cookie pan that is lined with parchment paper and bake at 325 degrees for about 10 minutes or until the cookie bottoms are light golden (the tops should be dry but not browned). Allow cookies to cool before decorating.
6. Gently lift up the almond nails and squeeze red decorating gel into the nail bed and press the almond back into place, so the gel oozes out underneath. Add in gel at the stump end of the fingertip so it looks like it has been severed from a hand.
7. Allow the gel to firm up and then store them in an air-tight container for up to one week.