Get the latest Nutmeggy recipes from Group Recipes. http://www.grouprecipes.com/tag/nutmeggy Adapted from Hannah's recipe at BitterSweet, this is a new and unique way to make "Zucchini Bread". You'll be dying to get your next giant out of the garden! Original recipe here: http://bittersweetblog.wordpress.com/2009/08/25/growing-like-weeds/ http://www.grouprecipes.com/102763/almond---zucchini-babka.html My fiance claims not to like gingerbread, but he ate three of these babies and declared them "the best gingerbreads hes ever had". Blackstrap molasses and spelt flour in these rolled spice cookies add a healthy touch to Christmas gift baskets this year. http://www.grouprecipes.com/82223/spicy-molasses-snappers.html A crunchy sunflower seed, pumpkin seed and almond crust provides a hearty base for the rich and creamy pumpkin custard filling. You'll never miss the gluten or the doughy pastry! This is equally delicious frozen - one of my friends prefers it that way! http://www.grouprecipes.com/78727/gluten-free-double---pumpkin-pie.html You can have your apple pie and drink it, too... This is good for eye, skin and hair health, treating ulcers, promoting regularity and detoxification and preventing colds and flu. http://www.grouprecipes.com/75175/apple-pie-in-a-glass.html I make this with a good hearty seed and grain bread and fat free egg substitute - it's a delicious, hearty and healthy way to start your morning! http://www.grouprecipes.com/74726/autumn-spice-french-toast.html A smooth, lightly spiced carrot soup pureed with fresh ginger and thickened with potato. Lower-cal than your traditional, cream-based potages! Delicious freshly made on a winter day, or re-heated from frozen. http://www.grouprecipes.com/72515/curry-carrot---ginger-soup.html It may look like brownies, but there is NO cocoa or chocolate in the batter... only a smattering of chocolate chips! The dark colour comes from the Purple Haze carrots that make up the base of this snacking cake. http://www.grouprecipes.com/72370/carrot-snacking-cake.html Pears, carrots and raisins team up with the unlikely candidate of green tomatoes for a deliciously tangy-sweet mincemeat. This is a vegan recipe, perfect for pie or tart fillings at Christmas and it freezes well, too! Makes about 5 qts mincemeat. http://www.grouprecipes.com/72197/green-tomato-mincemeat.html My mom loves baklava, and this is her recipe - hazelnuts and almonds make a killer combination in the flaky, sticky pastry (my favourite too, since I hate walnuts and pistachios!). I believe she got it from one of her schoolmate's parents when she lived near the Greek area of Toronto. You need a half sheet pan for this, which makes a lot - about 54 3" squares! You can freeze it after the syrup drench, though. http://www.grouprecipes.com/61778/two---nut-baklava.html A little out of season, but I can't help it - I love pumpkin! Great with a cranberry juice glaze too for special occasions! Can also be made in an UNGREASED Angel Food Cake pan, bake for 1 hour and invert to cool. http://www.grouprecipes.com/59491/angelic-pumpkin-cupcakes.html