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Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] GINGERBREAD POPCORN

Ingredients:

14 cups popcorn (Non GMO) 1/4 cup Flavor God Gingerbread Cookie Seasoning 1/2 cup buter 1/2 cup black strap molasses 3/4 tsp vanilla extract 1/2 tsp baking soda Instructons:

1. Pop popcorn in any style you prefer 2. Place popped popcorn into a buter coated bowl. 3. Prep two large cookie sheets with a coat of baking spray. 4. Preheat the oven to 250°F 5. Using a pot or skillet, place the buter, molasses, and Flavorgod Gingerbread Cookie Seasoning and brng melted mixture to a boil, strring constantly for about fve minutes. 6. Pull of fre. Str in vanilla and baking soda so that the syrup should appear light and fufy. 7. Immediately pour over the popcorn in the bowl and mix untl evenly coated. 8. Transfer the popcorn to cookie sheets and place in the oven for 30-45 min- utes. Gently str the popcorn every 10-15 minutes. If you can’t keep an eye on it, the coatng on the popcorn could burn. It’s beter to take it out early than leave it in too long. 9. Serve warm or cold and enjoy!

Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] GINGERBREAD COOKIE POPCORN Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] GINGERBREAD COOKIE Ingredients:

1¼ cups four ¼ cup Flavorgod Gingerbread Cookie Seasoning ¼ cup brown 1 tsp baking powder ½ tsp baking soda ½ tsp salt 2 large grade A eggs 4 tbsp melted buter ¾ cup milk 1 cup maple syrup + 1 tsp Flavorgod Gingerbread Cookie Sea- soning Optonal: Powdered Sugar Instructons:

1. Preheat your skillet to medium heat. 2. In a medium bowl, whisk together four, baking powder, baking soda, salt, and Flavorgod Gingerbread Cookie Seasoning. 3. In a large bowl mix together brown sugar, 2 eggs, melted buter, and milk. 4. Add dry ingredients to wet ingredients and str untl just combined. Don’t over mix, there should stll be a few lumps throughout. 5. Lightly grease your skillet and pour ¼ cup of bater to form perfect shape. Cook 1-2 minutes untl edges begin to look “dry” and bubbles form in the bater. Use a thin spatula to fip the pancake and allow to cook another minute or two untl the second side is lightly browned. Repeat with remaining bater. 6. Serve warm with maple syrup and sprinkled Gingerbread Cookie seasoning.

Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] GINGERBREAD COOKIE PANCAKES Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] GINGERBREAD COOKIE MOLASSES CHOCOLATE CHIP BARS

Ingredients:

½ cup melted unsalted buter 1 large grade A egg 1 cup raw ½ cup molasses 1 tbsp vanilla extract 3 tbsps Flavorgod Gingerbread Cookie Seasoning 1 ¼ cups gluten-free four ¼ cup raw oats 1 ½ cups semi-sweet chocolate chips

Instructons:

1. Preheat oven to 350°F. 2. Line an 8” square baking pan with aluminum foil, spray with cooking spray, and set aside. 3. In a mixing bowl add the cooled melted buter, egg, honey, molasses, vanilla, Flavorgod Gingerbread Cookie Seasoning, and oats. Whisk mixture untl smooth. 4. Add the four and str untl just combined, don’t overmix. 5. Str in 1 ¼ cups chocolate chips. 6. Turn bater out into prepared pan, smoothing the top lightly with a spatula. 7. Evenly sprinkle remaining chocolate chips over the top, pressing them down very lightly with a spatula. 8. Bake for about 32 to 34 minutes, or untl done. I prefer them very moist, sof, and fudge-like, and baked for 32 minutes. A toothpick inserted in the center should come out clean, or with a few moist crumbs. Allow bars to cool in pan for at least 30 to 60 minutes before slicing and serving. Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] GINGERBREAD COOKIE MOLASSES CHOCOLATE CHIP BARS Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] GINGERBREAD COOKIE ICE CREAM

Ingredients:

2 cups cream 1 cup almond milk 3/4 inch piece (fnely minced) 3 egg yolks 2 tsp molasses 2 tbsp Flavorgod Gingerbread Cookie Seasoning 2 tbsp vodka 1 tsp vanilla extract 1/4 tsp xanthan gum

Instructons:

1. Set a bowl over an ice bath and set aside. 2. Combine cream, almond milk and minced ginger in medium saucepan over medium heat. Afer it reaches a simmer remove from heat and cover. Let mixture steep for 30 minutes. 3. Return to medium heat untl mixture reaches 175°F on an instant read ther- mometer. 4. Whisk egg yolks, molasses, and Flavorgod Gingerbread Cookie Seasoning in a medium bowl. Slowly add about 1 cup of the hot cream mixture, whisking contnuously, to temper the yolks. Then slowly whisk egg yolk mixture back into cream, whisking contnuously. 5. Cook untl mixture reaches 180F on an instant read thermometer. 6. Pour mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tghtly in plastc wrap and chill for 3 hours. 7. Once the cream mixture is chilled, str in vodka and vanilla extract. Sprinkle Licensedwith to Jessica xanthan Harman gum of 1400 and nowlen whisk st, vigorouslyLebanon, PA 17042,to combine. US. Email Address: [email protected] GINGERBREAD COOKIE ICE CREAM

Instructons:

8. Pour into the canister of an ice cream maker and churn accordingly.. 9. Once churned, transfer to a large, airtght container and press plastc wrap fush to surface. Freeze for about 2 hours. 10. Serve with a sprinkle of Flavorgod Gingerbread Cookie Seasoning and enjoy!

Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] GINGERBREAD COOKIE ICE CREAM Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] GINGERBREAD COOKIE LOAF

Ingredients:

2 cups gluten-free four 1 tsp baking soda 1 ½ tbsp Flavorgod Gingerbread Cookie Seasoning ¼ cup raw sugar ½ cup molasses ½ cup sofened buter 2 eggs 1 tsp vanilla 1 cup butermilk

Instructons:

1. Preheat the oven to 350°F. 2. In a mixing bowl, thoroughly str together the four, baking soda, and Flavor- god Gingerbread Cookie Seasoning. Set aside. 3. In a large mixing bowl, beat together the raw sugar, molasses, buter, eggs and vanilla untl well mixed. 4. Slowly add butermilk to the four mixture and str untl bater is uniform. 5. Spoon the bater into a greased bread loaf pan and bake at 350 degrees for 55 minutes. 6. Let loaf cool in the pan for 10 minutes before removing. 7. Cool for 20-30 mins and your loaf is ready to serve!

Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] GINGERBREAD COOKIE LOAF Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] GINGERBREAD COOKIE ROLL

Ingredients:

3 eggs room temperature 1/4 cup molasses 1/4 cup honey 1 tbsp melted buter 1 cup four 1/4 tsp baking soda 2 ½ tbsps Flavorgod Gingerbread Cookie Seasoning Filling 1 1/2 cups heavy cream 1/3 cup powder sugar Instructons:

1. Heat the oven to 375°F. 2. Line a jelly roll pan with parchment paper. Grease and four the pan and the paper. Then set aside. 3. In a mixing bowl beat the egg yolks untl thickened then add the molasses, honey and melted buter and mix well. 4. In a clean bowl, with a clean whisk, beat egg whites untl sof peaks form. Slowly add the sugar and contnue whisking untl frm peaks form. Carefully fold into the egg yolks mixture. 5. Sif the four, baking soda, salt and seasoning above the egg mixture, slowly folding in making sure you don’t lose all the air that was incorporated with the egg whites. 6. Spread the bater into the prepared pan and bake for 10 minutes and then cool in the pan for 3 minutes. 7. In the meantme heavily sprinkle powder sugar on a damp tea towel. 8. Carefully turn the pan allowing the cake to rest now on the prepared tea tow- el. Remove the pan and gently peel the parchment paper. Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] GINGERBREAD COOKIE ROLL CAKE

Instructons:

9. Roll up the cake, startng with the short side and then set aside to cool completely. 10. In a clean mixing bowl combine the heavy cream, sugar and Flavorgod Gingerbread Cookie Seasoning and start whisking with increased intensity untl frm peaks form. 11. Unmold the cake, gently peeling the towel and spread 2/3 of the flling over the cake. Roll it again (this tme without the towel). Spread the remaining flling on top of the cake. 12. Sprinkle some additonal Flavorgod Gingerbread Cookie Seasoning for added favor. 13. Let your roll sit for 2 hours, slice and enjoy!

Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] GINGERBREAD COOKIE ROLL CAKE Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] , YOGURT & GRANOLA PARFAIT

Ingredients:

¾ cup canned pumpkin (not pumpkin pie mix) 1 tsp agave nectar / or honey ½ tbsps Flavorgod Pumpkin Pie Seasoning ¾ cup nonfat plain Greek yogurt 1 cup granola (your favorite kind) Additonal agave nectar, if desired

Instructons:

1. In a medium-sized bowl, add the pumpkin, agave nectar, and seasoning and mix untl combined. 2. In two small bowls (two gmall glasses will work), place some of the pumpkin mixture (as much as desired at the botom. 3. Next, create layers of Greek yogurt, granola, honey or agave nectar 4. Finish with one more layer of pumpkin mixture. 5. Serve with your favorite nuts and berries.

Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] PUMPKIN PIE, YOGURT & GRANOLA PARFAIT Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] PUMPKIN PIE SPICED BAKED APPLES

Ingredients:

1 apple 1 tbsp honey or maple syrup 2 tsps Flavor God Pumpkin Pie Seasoning Dried cranberries Walnuts

Instructons:

1. Preheat oven at 350°F 2. Choose a fresh, tasty apple. 3. Core the apple and place apple in a baking dish. 4. Fill the core with cranberries. 5. Pour honey down the center, over the cranberries. 6. Sprinkle Flavorgod Pumpkin Pie seasoning over the apple. 7. Place the apple in the oven and bake at 350°F for 18-20 minutes. You should be able to easily puncture it with a knife. 8. Remove from oven, and cool. 9. Cut open and top with a small handful of walnuts.

Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] PUMPKIN PIE SPICED BAKED APPLES Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] PUMPKIN PIE PUMPKIN SEEDS

Ingredients:

1½ cups of fresh pumpkin seeds ½ tbsps Flavorgod Himalayan Salt & Pink Peppercorn 1 tsp olive oil 2 tbsps Flavorgod Pumpkin Pie Seasoning

Instructons:

1. Preheat the oven to 350°F. 2. In a medium mixing bowl, toss the pumpkin seeds with Flavorgod Himalayan Salt & Pink Peppercorn and olive oil. 3. Transfer seeds to a baking sheet. 4. Roast in the oven for 8 minutes. 5. Flip pumpkin seeds and place back in oven 8 minutes. 6. Remove from the oven and cool on the baking sheet. 7. Sprinkle with Flavorgod Pumpkin Pie Seasoning 8. Transfer to a bowl and serve!

Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] PUMPKIN PIE PUMPKIN SEEDS Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] PUMPKIN PIE FRIES

Ingredients:

1 small pumpkin 2 tbsps olive oil plus more for brushing 1 tbsp Flavorgod Himalayan Salt & Pink Peppercorn 2 tbsps Flavorgod Pumpkin Pie Seasoning

Instructons:

1. Preheat oven to 425°F 2. Cut the pumpkin in half and remove all the seeds and the fbrous strands -- the stringy brains!. Scrape the inside of the pumpkin with a spoon untl it’s smooth. 3. Peel the pumpkin with a serrated vegetable peeler. Be careful, the pumpkin is slippery. Then cut the halves in half again, and slice the fesh into thin wedges. 4. if your “fries” are too long for easy hand eatng, trim the edges. 5. I was lef with about 1 lb 3 oz of pumpkin slices, enough to fll a baking sheet. 6. Toss the pumpkin with the oil and Flavorgod Himalayan Salt & Pink Pepper- corn in a bowl. Make sure to get the pumpkin well coated. 7. Cover a baking sheet with parchment paper and brush it lightly with oil. Lay out the pumpkin in one layer, ensuring that nothing overlaps. 8. Bake for about 30 minutes, untl the pumpkin is tender and browned. 9. Sprinkle Flavorgod Pumpkin Pie Seasoning 10. Top with any type of fruit jam, caramel or melted chocolate. 11. Serve hot and enjoy!

Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] PUMPKIN PIE FRIES Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] PUMPKIN PIE CORN BREAD

Ingredients:

1 cup gluten-free four 1 cup cornmeal 1 tbsp baking powder 2 tbsp Flavorgod Pumpkin Pie Seasoning 1/2 cup honey 2 eggs 1 cup pumpkin purée 1/3 cup vegetable 2 tbsp molasses 1/3 cup butermilk Garnish: *Flavorgod Pumpkin pie seasoning *honey *buter Instructons:

1. Set the oven to 400°F 2. Combine dry ingredients in a small bowl and whisk. 3. Mix the wet ingredients in a larg bowl. Pour the dry stuf to the wet ingredi- ents in the large bowl and mix untl just combined. 4. Pour into a butered 9-inch springform pan, (you can also use an 8×8 square pan) spreading out evenly. 5. Bake for 30-35 minutes untl a toothpick inserted in the center comes out clean. 6. Cool for a few minutes in the pan, then remove. 7. Garnish with more Flavorgod Pumpkin Pie Seasoning , drizzle of honey and buter. 8. Serve warm and enjoy! Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] PUMPKIN PIE CORN BREAD Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] PUMPKIN PIE FRENCH TOAST ROLL UPS Ingredients:

1 loaf square white bread. Sara Lee White Bread has the perfect texture 1 small can Easy Pumpkin Pie Mix 2 tbsp Flavorgod Pumpkin Pie Spice 4 ounces cream cheese 2 eggs ¼ cup milk 1 tsp vanilla ½ cup honey buter and oil (high smoke point oil) Powdered (or confectoners sugar) for dustng the roll-ups

Instructons:

1. Cut the crust of of each bread slice, just like when you had as a kid! 2. With a rolling pin, roll each slice of bread untl it is fat. 3. Spread a thin layer of cream cheese 1-inch wide across the width of the bread, leaving a border a quarter of an inch. 4. Spread 1 tsp pumpkin pie mix over the cream cheese. 5. Drizzle honey. 6. Startng at the end with the pumpkin & cream cheese, roll the bread tghtly into a cigar-like shape. 7. Set aside untl the buter/oil is hot and the egg mixture is ready. 8. In a shallow bowl, combine eggs, milk and vanilla. 9. Whisk untl well combined. 10. Place the oil or buter (or both!) in the skillet and over medium heat. Don’t let the buter burn! Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] PUMPKIN PIE FRENCH TOAST ROLL UPS

Instructons:

11. Dip each roll-up into the milk/egg mixture, then place seam-down in the hot skillet. Cook 5-6 roll-ups at one tme. 12. Let the roll-ups cook on one side for about a minute, then turn as needed untl all sides are cooked. 13. Remove from the skillet and immediately roll in Flavorgod Pumpkin Pie Sea- soning 14. Enjoy!

Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected] PUMPKIN PIE FRENCH TOAST ROLL UPS Licensed to Jessica Harman of 1400 nowlen st, Lebanon, PA 17042, US. Email Address: [email protected]