• 2 cups Bisquick Mix (self rising flour will work also)
• ¼ cup Chia-Brown Rice Flour
• 2/3 cup cold milk or cold water
• 1 tbsp vegetable oil
• Add 1 egg and 1 tbsp sugar or other sweeteners (optional)
• Butter to top

Directions:

1. Heat oven to 450 degrees.
2. Add ingredients to flour mix and stir until soft dough forms.
3. Then by hand roll into small balls and place on baking pan or cookie sheet.
4. Sprinkle flour on dough or hands for ease of handling. Press the balls down with your hands to desires thickness.
5. Bake 8 to 10 min. or until brown.
6. For spoon biscuits, spoon onto pan.

• 4 squares, unsweetened chocolate
• ¾ Cup butter
• 3 eggs
• 2 cups sugar
• 1 cup Chia-Brown Rice Flour
• ¼ cup walnuts marinated in brandy
• 1 tbsp butter
• Additional butter for greasing pan
• Powdered sugar or chocolate bits

Directions:

1. Melt unsweetened chocolate and butter in bowl in microwave on medium for two minutes.
2. Stir until chocolate completely melts. Then add eggs and beat well.
3. Stir in sugar and flour until well blended. Gently blend in walnuts.
4. Spread in greased pan.
5. Bake at 350 grade F for 20 minutes. A toothpick inserted in the centre will come out a little wet – that’s perfect.
6. Let cool, then cut into squares and sprinkle on powdered sugar or chocolate bits.

• 1 ½ Cup Chia-Brown Rice Flour
• ¼ Cup Crisco Vegetable Shortening
• 3 Tablespoon cold water
• 1 Teaspoons salt
• 1 Tablespoon sugar
• 1 Teaspoon baking powder

Directions:

1. Mix Chia-Brown Rice flour, baking powder, sugar and salt in mixing bowl.
2. Add water then cut shortening into the flour with fork or a pastry cutter, until mixture resembles a doughy texture, (note this may not take all the flour, but that’s ok). Do not use your hands to try and mix it, the heat from your hands will melt the shortening, causing the pastry to be “heavy”, not light and flaky. It may appear as if it needs more water, it does not.
3. Using a floured rolling pin, roll dough on a lightly floured surface from the center out in each direction, forming a 12-inch or so circle, flouring the roller pin as needed to prevent the crust from sticking to it.
4. Transfer dough, to a greased 9-inch regular or deep-dish pie pan. For easy transfer of dough it may be cut in half then place each half in the pie pan then pressing them together at the center.
5. Prior to baking pie crust should be scored with a knife then add pie filling.
6. For extra crispy pie crust bake crust for 5 minutes at 350 degrees prior to adding pie filling. (optional)

This will makes 1 (9-inch) pie crust. Recipe can be doubled for a two-crust pie.

• 3 Tablespoon Chia-Brown Rice Flour
• 2 Eggs
• 1 ¼ Cup milk
• 1 ¼ Teaspoon vanilla
• ¾ Cup sugar
• 2 Tablespoon butter (soft)
• 1 Tablespoon Vegetable oil
• 1 Teaspoon Baking powder
• 1 Cup coconut flakes
• Pinch of salt

Directions:

1. Mix eggs, milk, and vanilla together, beat well with a mixer for 3 to 5 minutes.
2. Add mix in sugar, butter, oil, baking powder.
3. Then add Chia-Brown Rice flour and a pinch of salt, followed by coconut flakes.
4. Pour into 9 inch pie crust and bake for 30 to 40 minutes at 350 degrees or until golden brown and pie springs back to touch.

• 1 Cup raw unsoaked walnuts
• 1/2 Cup pitted dates
• 1/4 Cup coconut water
• 4 Tbs. raw carob
• 1/2 Tbs. Chia Seeds

Directions:

1. Blend the walnuts and dates in a food processor until reaching a smooth texture.
2. Mix in the carob, coconut water and chia seeds.
3. Form dough into small balls and chill before serving.