Gluten free pecan pie:

Basic cookie crust (work in progress)

Filling: dates approx 1 cup, maple syrup 1/4 cup, grape seed oil 1/4 cup

Garnish with maple glazed pecans

cornbread

blend in a food processor:

bag of frozen corn

1/2 onion chopped

cherry tomatoes

sunflower seeds

water

spread on dehydrator sheet

garnish with onion pieces

dehydrate at 105 for 6-7 hours

peel gently off the sheet