Anza Connaughton, 9, place in the top ten winners in the nation in the Namaste Foods Kids Summer Fun Recipe Contest. Here's her award-winning recipe:

Anza's Gluten-Free "Cookie Dough" - Carob Marshmallow Vanilla Toffee Fudge Sundae recipe *

*Gluten-free/Chocolate-free/Wheat-free/Peanut-free/Tree-nut, Soy-free, and/or Dairy-free variations (depending on choices of "milk" & "margarine")/Potato-free

(makes 8-10 large sundaes; serves 8-10 adults or 16-20 kids)

First:  Make the "Cookie Dough"
(Makes about 8-10 flat cookie dough "pancakes")
INGREDIENTS--
2 cups Namaste Perfect Flour Blend
½ teaspoon baking soda
1/4 teaspoon salt
1 cup dairy-free margarine (or butter), slightly softened
1 cup sugar
1 egg, (farm fresh if possible)
1 tablespoon gluten-free vanilla
STEPS--
1.   Preheat the oven to 350 degrees.
2.   In medium bowl, combine the Namaste Perfect Flour Blend, baking soda, and salt.
3.  Use an electric mixer (or a fork if you don't have one) to cream together the margarine and the sugar in a  large bowl. Add
the egg and vanilla and beat together until fluffy (a few minutes).
4.  Slowly add the flour mixture to the margarine mixture and beat until all the ingredients are well combined and smooth.
5.  Using aluminum foil pie pans (approximately 7" diameter) put approximately ⅓-½ cup of batter in each pan. (No need to
grease).
6.  Alternatively, you can line a cookie sheet with aluminum foil and drop tablespoon-sized balls of dough onto the cookie sheet, leaving about 3 inches of space on all sides of the dough balls.
7.  Bake 15-20 minutes until the cookie dough is flat and lightly golden around the edges, soft if touched.
8.  Allow to cool about 5 minutes (longer is ok).

Next, about 15 minutes before you are ready to eat your "ice-cream" sundae--  
Make the Carob Marshmallow  Toffee Vanilla Fudge sauce
INGREDIENTS--
10 oz bag of gluten-free/dairy-free carob chips (or substitute gluten-free/dairy-free chocolate chips)
7 oz jar of marshmallow fluff crème
½ cup of "milk substitute" (soy milk, almond milk, rice milk, etc.)
4 tablespoons Namaste Toffee Vanilla Frosting Mix  
STEPS--
1.  In medium-large sauce pan, over medium heat, combine the marshmallow fluff crème, carob chips, and "milk substitute." Stir
slowly and fairly constantly. When thoroughly mixed and melted, the mixture will start to lightly bubble. Turn down the heat to
low and stir in Namaste Toffee Vanilla Frosting Mix.   
2.  Turn the heat to simmer and keep stirring until thoroughly mixed (about 3 minutes) and yummy.
3.  Turn off the heat.

Last, make the best sundae ever!
INGREDIENTS--
Baked Cookie Dough
Carob Marshmallow Toffee Vanilla Fudge Sauce
Any other desired ice cream sundae toppings (coconut, gluten-free sprinkles, banana, etc.)
Favorite "ice-cream" like Rice Dream, Soy Dream, Coconut, So Delicious, etc.
STEPS--
1.  If making a banana split, split the banana and put it in a bowl.   
2.  Scoop your ice cream into a bowl. Use a metal spatula to get the cookie dough "pancake" out of the pan. It will crumble. Put
the pieces and crumbs right on top the ice cream. (Alternatively, you can put the ice cream right on top of the cookie dough in
the pie pan.) 1 cookie per large sundae. Kids or lighter appetites may want to try ½ cookie per sundae.
3.  Drizzle the warm fudge sauce on top of everything (you don't have to drown it) -- try 1/4 cup per large sundae.
4.  Sprinkle coconut, carob chips, more cookie dough or any other topping on top of the fudge sauce.
5.  EAT‼!

Left-over fudge? Refrigerate in a jar, container, or bowl covered with plastic wrap and keep refrigerated. Warm in a
pot on the stove-top on low heat until re-melted when ready to eat. Will keep for 2 weeks.