Gingerbread Dough

1/4 cup green banana flour
1/4 cup coconut flour
1 tsp. Vegetable oil
3/4 cup sugar equivalent
1/2 tsp. Baking Soda
1 tsp. Salt
1/2 tsp. Ground Cinnamon
1/2 to 1 cup water
1/4 cup sugar free maple syrup
Mix dry ingredients
Add 1/2 cup of water plus syrup
Plus enough water to make soft pliable
Firm Dough

You can use this for cut out cookies.
You can roll into balls and flatten before using the cutters on each mound
If you find that easier. The last of the dough can remain in uncut circles to have the shape of a Pitter Patter.
Baking can be done in an oven or on the stove in a dutch oven.
Butter some foil and line the pan you use with the foil. Bake until the cookies are firm around 12 minutes at medium.
Don't bake at high heat. If you like it crisper leave the heat alone and increase the time.

A Cherry and a Peach and Chocolate Crumble

Splenda Pie Cherries
Juice Pack Peaches
Coconut Flour Brownies
Cottage Cheese
Packets of Splenda

Cinnamon

The cookie crumbs

1/2 cup coconut flour
1/2 cup water
1/2 tsp. baking soda
2 roundedTbs. Extra dark dry cocoa powder (Hershey's)
1 tsp. salt
Splenda equal to 3/4 cup of sugar
Butter Pam

Spray foil lined skillet with Pam.
Mix all and spoon mounds of dough onto preheated skillet (top of stove) Keep spaced 1" or so apart as you may want to flatten them a little for a shorter cooking time.
Bake in pan over medium low heat
until set 20 minutes or less
Turn over when set and bake in skillet another 10 or 12 minutes.
Remove from heat.

Assemble fruit - freezing the peaches partially before hand while assembling and making the skillet brownies.

Into a bowl or bowls if serving many, layer fruit, cheese and flavorings/sweetenings.
Take cooled brownie cookies and break one or so over each serving.