double pie crust (homemade or store bought)

1/4 cup jam

1/2 cup powdered sugar

rice milk

sprinkles (if desired)

Cut pie crust into rectangles.  Place 1 tsp. of jam in the center of a rectangle and top with another piece of crust.  Crimp all four edges with the spokes of a fork.  Repeat until all the pie crust is used.  Bake at 425 for 7-8 minutes or until golden.  Meanwhile, make glaze by mixing a small amount of rice milk into powdered sugar until it is the consistency of thick syrup.  Once poptarts are cool, pour glaze over and decorate with sprinkles if desired.

double pie crust (homemade or store bought)

1/4 cup jam

1/2 cup powdered sugar

rice milk

sprinkles (if desired)

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup margarine

1 cup sugar

1 egg replacer

1 tsp. vanilla

1/2 cup rice milk

1 cup blueberries (fresh or frozen)

For Topping:

1 cup brown sugar

2/3 cup flour

1 tsp. cinnamon

1/2 cup margarine

Grease a bundt pan.  In a medium bowl, combine flour, baking powder, and salt.  In a large bowl, beat margarine and sugar until creamy.  Beat in egg replacer and vanilla.  Add dry ingredients to sugar mixture alternately with rice milk.  In a separate medium bowl, combine topping ingredients.  Spread 1/2 the batter into the pan.  Cover with blueberries and half the toping.  Add remaining batter, then remaining topping.  Bake at 350 for 55-60 minutes or until golden brown.

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup margarine

1 cup sugar

1 egg replacer

1 tsp. vanilla

1/2 cup rice milk

1 cup blueberries (fresh or frozen)

For Topping:

1 cup brown sugar

2/3 cup flour

1 tsp. cinnamon

1/2 cup margarine

1 1/2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1/3 cup margarine, melted

1/2 cup sugar

1 egg replacer

1/2 cup rice milk

Topping:

1/4 cup sugar

1/4 cup margarine, melted

1 tsp. cinnamon

Combine dry ingredients.  Add wet ingredients and stir until combined, but still a little lumpy.  Pour into 12 sprayed muffin tins.  Bake at 350 for 20-25 minutes or until a toothpick comes out clean.  For the topping, mix cinnamon and sugar in a small bowl.  Melt margarine in another small bowl.  Dip the tops of the warm muffins into the margarine, then in the sugar.  Place on a rack to cool.

1 1/2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1/3 cup margarine, melted

1/2 cup sugar

1 egg replacer

1/2 cup rice milk

Topping:

1/4 cup sugar

1/4 cup margarine, melted

1 tsp. cinnamon

taco size tortillas

margarine

raisins

walnuts, chopped

bananas, sliced

cinnamon sugar

agave nectar

Spread a small tortilla with a thin layer of margarine.  Add your choice of toppings such as raisns, walnuts, bananas, and cinnamon sugar.

Wrap up and grill on a skillet on the stove with a small amount of margarine.  Serve drizzled with agave nectar.