place cashews in food processor and pulse until the texture of coarse sand', 'add tahini , agave and vanilla and pulse until smooth', 'transfer mixture from food processor to a bowl and refrigerate 2 hours', 'roll into 1 inch balls and coat with sesame seeds', 'serve'

bring egg whites to room temperature', 'sift together the potato starch , cornstarch guar or xanthan gum , and 1 / 2 cup white sugar', 'set aside', 'in large mixer bowl of stand mixer place egg whites', 'beat until frothy / foamy', 'add the salt , cream of tartar , vanilla and almond extracts', 'beat on high speed until stiff - egg white mixture has to stand in straight peaks when you lift the beater out of it', 'this can take 3-5 minutes with some mixers but with my stand mixer it took about 20 minutes as my mixer does not have a very fast speed', 'reduce speed to medium and add the 3 / 4 cup sugar one teaspoon at a time', 'egg white mixture should be thick and still stand in peaks and will hold its shape somewhat', 'should not be runny at all', 'fold in the sifted flour and sugar mixture in thirds', 'using a spatula push out the egg white mixture into a clean ungreased 10 tube pan', 'bake in preheated 350 oven for 45 minutes or at most up to 60 minutes depending on your oven', 'when done it will be golden brown on top probably with some cracks', 'it should look dry', 'invert over a bottle and let hang until cold', 'this cake freezes and thaws very well and is liked by all', 'if your cake falls out and collapses it is because you did not beat it the egg whites , sugar , tartar , salt and flavourings until stiff', 'if you are new to baking angel food it is helpful to watch youtube videos to see the consistency of the beaten until stiff egg whites', 'once you get it this cake is a breeze to make', 'the top can be well browned', 'i place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan', 'this cake rises quite high', if your tube pan is smaller it's better to make 2 smaller cakes, 'let cool completely before using or freezing'

preheat oven to 350f', 'grease either 9 inch round springform pan , or 8 inch square cake pan , and dust with rice flour', 'in a medium bowl , whisk together the flour mix , xanthan gum , baking soda , baking powder , and cinnamon', 'set aside', 'in the bowl of your mixer , cream the butter for about 1 minute or until softened', 'add both sugars , and beat for about 2 minutes', 'add the eggs , one at a time , and beat until well incorporated', 'blend in the milk', 'then turn mixer to low and add the dry ingredients half at a time , beating after each addition , until they are well absorbed', 'remove the bowl from the stand and gently fold in the shredded apples', 'spoon the batter into the prepared pan and bake for 40-45 minutes , or until toothpick inserted tests clean and the cake pulls away from the edge of the pan', 'if serving from the pan , cool at least 10 minutes before removing', 'dust lightly with icing sugar , if desired'

toast pecans or nuts in cast iron pan over low to medium heat , to release oils', 'aprox', '10 minutes', 'preheat oven to 350f', 'meanwhile , combine dry ingredients', 'peel and core apples cut into 1 inch bites', 'add to dry', 'combine wet ingredients', 'combine all ingredients', 'once well mixed into a very thick batter , divide into muffin cups or a pie dish to make an apple crisp', 'bake for approximately 20-30 minutes , when edges & tops brown', 'i had to lower heat after 20 and bake for 10 more', 'remember in cooking , everything is optional so please modify to suit your dietary needs and tastes'

combine the dry ingredients in a bowl', 'mix the wet ingredients in another bowl and quickly add to the dry ingredients', 'add any additional flavourings and stir very briefly', 'put into greased or paper lined muffin cups and bake in a moderate oven until golden and firm to the touch', 'makes about 12 medium sized muffins'

preheat oven to 350 degrees', 'lightly spray a 9-inch square baking pan with nonstick cooking spray', 'peel , quarter , core and slice the apples 1 / 2-inch thick', 'in a medium bowl , toss the apple slices with the lemon juice , orange juice , orange zest and ginger', 'transfer the apples to the prepared baking pan', 'set aside', 'in a food processor , combine the brown sugar , cinnamon , salt , rice flour and tapioca starch', 'pulse for 2 to 3 seconds', 'add butter in tablespoons and pulse until the mixture is crumbly , with butter pieces no bigger than a pea', 'sprinkle the mixture over the apples', 'bake 1 hour to 1 hour 10 minutes or until the apples are tender and juices are bubbling in the center', 'serve topped with vanilla ice cream'