Honey, Peanut Butter and Fig Cookies

To make: In a Food Processor whizz til smoothish: 1/2 cup peanut Butter 2 Tbsp honey 1 1/4 cups cashews 1/2 cup almonds 2 heaped Tbsp of gf bread mix or similar 50 grams of butter * make DF and sub for coconut oil or similar When smooth add: 2 tsps baking powder 8 to…

Fig & Feijoa Crumble

To make the crumble: In a pot heat: 1/2 cup millet grains (you could swap this for oats or rice, if you wanted) 1 tin of coconut cream 1 cup of milk (make it DF and use a DF milk or extra coconut cream and water) Boil for about 30 minutes, or until the millet…

Chocolate Easter Eggs with Caramel Fillings

Look What The Easter Bunny has brought us! Caramel filled Easter Eggs. Pictured above: Peanut butter fudge caramel. below: coffee caramels. But any flavour can be made, the same base recipe can be used and adjusted slightly to make it dairy free or to flash up the flavours. I bought silicone Easter Egg moulds from…

Banana Bread

To make: In a bowl mix until thick and creamy: 50 grams of melted butter or df substitute 2 eggs 1 mashed banana 1 tsp vanilla essence 2 tbsp brown sugar (or similar) Add: 1 cup walnuts ground 1 cup almonds ground 2/3 cup gf bread mix OR 2/3 cup rice flour and 1/3 cup…

Peppermint Choc Ice-cream Topper

This Chocolate Peppermint Topper goes hard when it cools, so its the perfect crispy chocolate treat! I recommend having it on top of vanilla ice-cream. Don’t like Peppermint? Don’t add the peppermint oil and have it plain, or add another essential oil or essence to make it a bit different To make: in a double…

Honey and Sesame Chews

Honey and Sesame Chews Gf, df, egg free, nut free and perfect for the lunch box! To make : In a pot bring to the boil : 3 heaped tbsps of coconut oil 1 tbsp of honey 2 tsps of tahini Mix well. Stir often. Allow to. Boil for 4 to 5 minutes. Take off…

Macadamia Bliss Balls

Macadamia Bliss Balls If you don’t have access to macadamia’s, use cashews and the macadamia oil will provide the flavour. You can pick it up at your local supermarket and it tastes amazing! To make: In the whizzer whizz til smoothish: 1/2 cup raisins 1 cup macadamia’s or cashews 2 tbsp of macadmia oil 1…

Rainbow Jelly Cake

Rainbow Jelly Cake For each layer you will need: 1 1/2 to 2 cups of fruit (frozen, tinned or fresh), 100 ml of water or juice, 3 tsps of gelatine and 1 tsp of sugar (optional). Different colours work best to make the layers look more distinct. Each layer needs to be made separately and…

Chocolate Beetroot Mini Cakes

To make: Melt 60 grams of butter or df alternative (coconut oil works well in a 1:1 ratio) Add: 2 eggs 2 tbsps brown sugar (or similar) 1 tsp vanilla essence 1 tsp cardamom powder (optional – but recommended!) Whisk well Add 1 cup grated raw beetroot Stir Add 3/4 cup gf bread mix (or…

Raw Carrot cake

To make: In a whizzer, whizz til smoothish: 1 1/2 cups raisins 2 cups walnuts 1 tsp of mixed spice or cinnamon 1tsp coconut oil Once whizzed add 1 1/2 cups grated carrot. Whizz gently, til just mixed. Roll mixture into pattys. Spread cream cheese icing on the top. Layer as desired. Sprinkle the top…