please clarify your “free off” statements … it’s not that we don’t want to buy, it’s just that we don’t waste time checking the labels of items we know are NOT safe.

Here are two sources to get it from, Berlin Natural Bakery being better & higher quality b/c its grown in Germany where its supposed to be grown.

–Berlin Natural Bakery: http://www.berlinnaturalbakery.com/
You can buy off their website.

–VitaSpelt: http://www.purityfoods.com/
Grown in Lansing, Michigan, and it appears you can buy off their website. United Natural Foods also sells their product: http://www.unfi.com–this is a buying club.

I know its a little late to get your flour for Thanksgiving, but maybe you can get it for Christmas and for the rest of the year if you decide to go with spelt. So much easier than trying to put together gluten-free or buying gluten-free options (I personally don’t care for…). To each their own.

Happy Holidays and hope this helps!
Elizabeth S.

First combine coconut, cream, and vanilla extract in a bowl and mix well. Then proceed to step one.

2 c shredded unsweetened coconut
3 T heavy cream
1 t vanilla extract
3 large egg whites, at room temp
1/4 t cream of tartar
2/3 c granular Splenda (or sweetner of choice)

1. Beat egg whites and cream of tartar until thick and frothy. Gradually add sweetner.
2. Fold in coconut.
3. Press mixture into bottom and up sides of pie plate.
4. Bake at 350 for 18-20 minutes. Cool completely.

Sweet Potato Souffle
2 cans sweet potatoes
1 stick butter, melted
1/2 c. sugar
2 eggs
1 c. milk
1/4 tsp. nutmeg
1/2 tsp. cinnamon

TOPPING:
1/2 c. butter
1/2 c. chopped pecans
3/4 c. oatmeal
1/2 c. brown sugar

Combine above ingredients for souffle in mixing bowl and beat 2 minutes. Pour into greased 1 1/2 quart baking dish. Bake for 1 hour and 15 minutes. Combine topping ingredients and mix well.
Top souffle with topping and bake an additional 15 minutes.

I love pecan pie, too, and I can’t do the cane sugar, so I make it with brown rice syrup and maple sugar/syrup. Since pecan pie is primarily eggs & sugar (with a few nuts thrown in , it’s hard to make it with a very low glycemic index. I imagine that agave nectar would also do the trick instead of the maple syrup (it is a bit less expensive), but we don’t use it too much as it is highly processed. Basically, I take a standard pecan pie recipe and substitute the brown rice syrup for the corn syrup and the maple sugar for the cane sugar. I usually also mix in a bit of maple syrup into the brown rice syrup, as the rice syrup has a rather strong taste.

Good luck!