Baking for fun again Tracy? You are very much like your grandmother.

        What is better than a freshly picked zucchini from the garden? Zucchini spice crisp is better I'll tell ya! Just like apple crisp but yet better tasting without the guilt. I used a couple ingredients that some may not be familiar with, but its alway fun trying new things right? Get those taste buds ready for a sweet nutritious fall treat.

                                                             Gluten and Guilt Free Zucchini Spice Crisp

                        4c. grated zucchini
                       1/3c. lemon juice
                       1/2c. honey (I used xylitol)
                       1/2tsp. cinnamon
                       1/2tsp. pumpkin pie spice
                   
                       2c. buckwheat flour
                       1c. honey (I used xylitol)
                       1/2tsp. cinnamon
                       3/4c coconut oil

Cook on medium heat first 5 ingredients until zucchini is soft/moist for about 10 minutes. Then in a separate bowl combine flour, 1c. honey, and cinnamon. Melt coconut oil just a tad so you can add to flour mixture to make a crumble stirring with a fork. Use 1/2c. flour mixture to stir into zucchini mixture. Then use half of flour mixture to make a crust on 2 pie pans or any pan that works best for you. Pour zucchini mixture on top of crust and top with the rest of the floured crumbled mix. Bake at 375 degrees for 40 minutes.

Let cool when you take it out and savor this delicious guilt free treat made fresh as a blessing for the body, soul, and mind all from a garden.

Savory Tip: You may chose to substitute apples for zucchini or another kind of flour for buckwheat flour. Using zucchini and xylitiol makes this sweet treat guilt free from a lot of sugar. Buckwheat makes it much easier on the stomach to digest for anyone. So scoop up a plate of deliciousness!