tbsp = tablespoon | tsp = teaspoon

Use organic ingredients where possible

Ingredients: makes 12

• 75g rice flour 
• 25g topioca flour (available from health food stores)
• 1 rounded tsp bread soda/baking soda  
• 1/4 level tsp sea salt (optional)
• 60g chopped sunflower, poppy seeds, raisins etc (not necessary to chop seeds)
• 2 tbsp melted coconut oil
• Ener-G Egg Replacer in lieu of two eggs whisked with warm water (total 4 tablespoons liquid)
• 2 ripe bananas (preferably with brown spots)
• 3 tbsp xylitol or thick, cloudy honey 
• About 12 large paper muffin cases and a muffin tin

Method

1. Preheat oven to 170°C

2. Measure out the flour, bread soda, sea salt, sunflower/ seeds/ raisins into one bowl

3. Set the coconut oil to melt on a low heat in a small saucepan, with the honey or xylitol

4. Lightly beat the replacer eggs mixture in a separate bowl then add the bananas and mash together

5. Add the oil and honey/xylitol mixtures to the banana/egg mixture, then add this to the dry ingredients and mix till well blended

6. Place spoonfuls in muffin cases and bake for 20 minutes or until golden brown

tbsp = tablespoon | tsp = teaspoon | cup = 250 ml

Use organic ingredients when possible

Ingredients

• 1 ½ cups (375 ml) of quinoa flakes
• ¼ cup (125 ml) of ground flaxseeds
• 2 tbsp of brown rice syrup
• ¼ cup (125 ml) organic extra virgin olive oil
• ¼ cup (125 ml) good-quality maple syrup
• ½ cup (125 ml) chopped pecans
• ½ cup (125 ml) chopped prunes or apricots
• ¼ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• A pinch of sea salt

Method

1. Preheat the oven to 175 degrees celsius

2. Line a pan with parchment paper or line a 12 cup muffin tin with paper liners

3. Combine all the ingredients in a large bowl

4. Pour mixture into the pan or muffin cups. Pack mixture down with spatula

5. Bake until the bars are golden brown. Approximately 30 minutes

6. Cool before removing from pan or muffin tin

tbsp = tablespoon | Tsp = teaspoon

Use organic ingredients when possible

Ingredients – serves 7 people

• 375 ml (1 ½ cup) of coconut flour 
• 375 ml ( 1 ½ cup) of quinoa flour
• 1 ½ tsp baking soda (bicarbonate of soda)
• 2 tsp of baking powder
• 125 ml (1/2 cup) of honey; maple syrup or agave nectar
• 500 ml (2 cups) of ripe banana  (5 bananas)
• ½ tsp of nutmeg
• 190 ml (3/4 cup) of ground flax seed (or linseed)
• 125 ml (1/2 cup) of raisins
• 1 tsp of vanilla extract
• ½ tsp of sea salt
• 60 ml (1/4 cup) of rapeseed oil (or canola oil)
• ½ lemon juice
• Splash of rice milk if consistency is too thick

Method

1. Pre-heat oven to 170°C

2. Mix flour, baking soda, baking powder, vanilla extract, sea salt in a bowl and set aside

3. In a separate bowl combine the rapeseed oil, honey, bananas, lemons juice and nutmeg. Mix well with an electrix mixer or spoon

4. Add flax seed and raisins to wet mix

5. Add the dry ingredients to the wet ingredients and mix. If the mixture is too dry add a splash of rice milk

6. Line a loaf tin with parchment paper and pour in the cake mix. Bake for 55 minutes or until skewer comes out clearly

Note: Instead of coconut and quinoa flour can use 3 cups of mixed gluten free flour blend sold in organic stores

tbsp = tablespoon | tsp = teaspoon

Use organic ingredients when possible

Ingredients – serves 4 to 6

• 500 ml  of buckwheat flour (or use gluten-free blended flour sold by organic stores)
• ½ tsp of cinnamon
• 3 tsp Ener-G Egg replacer mixed with 4 tbsp of rice milk
• 2 tsp of honey
• 400 ml rice milk
• ½ tsp sea salt
• 2 tbsp of coconut oil ( or rapeseed/canola oil)

Serve pancakes with Honey; or peaches; or soaked dried fruits; or lemon juice or maple syrup 

Method

1. Mix flour, cinnamon and sea salt in bowl

2. In another bowl mix egg replacer, rice milk, honey and coconut oil

3. Combine the two and making sure the honey is whisked through. The mixture should be of a light batter consistency

4. Cook the pancakes on a lightly oiled medium hot pan using coconut oil. English pancakes unlike American pancakes are only a few millimetres thick. Drop a tablespoon of batter into the pan and swirl quickly until the pan is covered. Cook until lightly browned and then flip over using a palet knife. Cook on the other side

5. Serve with honey, peaches, soaked dried fruits, lemon juice, maple syrup

6. Pancakes can be made in advance and reheated for a quick snack

tbsp = tablespoon | tsp = teaspoon1 | cup = 250ml

Use organic ingredients when possible

Ingredients – serves 8

• 700ml coconut milk
• 170g (about 2) mangos, cut into chunks
• 2 tbsp lime juice
• 2 tbsp arrowroot (available from health food stores)

Method

1. Mix the coconut milk with the 2 tablespoons of arrowroot and set aside

2. Peel, cut and puree the mangoes

3. Combine the pureed mango, remaining coconut milk and lime together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot mix. This should cause the liquid to thicken (not a lot, but a noticeable amount; it will thicken as it cools)

4. Set the ice cream mixture aside to cool. When the mixture is cool, either place it in the freezer overnight or into an ice-cream machine. The ice cream maker will ensure a smoother, less icy texture

5. It will freeze very solid, so take it out of the freezer in advance of eating

tbsp = tablespoon | tsp = teaspoon | cup = 250 ml

Use organic ingredients where possible

Ingredients

• 1 L of rice milk (or coconut milk)
• 250 ml (1 cups) of brown basmati rice
• 1 tsp of vanilla extract
• 2 tbsp of honey

Method

1. Place rice and milk in a pan and bring slowly to the boil

2. Turn heat down and simmer until rice is cooked and the milk has all been absorbed. You may need to add extra milk if the consistency becomes too thick

3. Once the rice is cooked, add vanilla extract and honey to taste

4. Serve warm or allow to cool and enjoy for a snack. Serve with fruit

tbsp = tablespoon | tsp = teaspoon

Use organic ingredients when possible

Ingredients:

• 2 cups brown rice flour 
• ½ cup tapioca flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking soda
• 1 ½ tsp xanthan gum or ¼ cup ground chia seeds
• ½ tsp sea salt
• 1 ½ cups boiling water
• 1 cup prunes
• ¾ cup virgin coconut oil
• 1 cup maple syrup or agave nectar
• 2 tbsp apple cider vinegar
• 1 tbp vanilla extract

Icing:

• 150ml coconut milk
• 1 ½ tsp agar powder
• 3 tsp cornflour
• 30g raw cacao powder
• 185ml maple raw agave 
• ½ tsp vanilla extract 
• 50g dairy-free dark chocolate, roughly chopped

Method

1. Preheat oven to 180°C. Grease two 9 x 13-inch cake tins

2. In a medium sized bowl place the flour, cocoa powder, baking soda, xanthan gum (if using) and sea salt; mix together well with a fork or wire whisk

3. Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes

4. Place the prunes and ground chia seeds (if using) and water into a blender and add the coconut oil, water, apple cider vinegar, and vanilla. Blend until very smooth. Pour the wet ingredients into the dry and mix well, though be careful not to over mix

5. Immediately pour batter into prepared tins. Bake for about 25 minutes. Let stand for a few minutes in the pan and then gently invert onto a wire rack to cool. Let cool completely before icing 

The Icing:

6. Place nearly all the coconut milk in a saucepan and whisk in the agar powder. Bring to the boil, stirring frequently to prevent the agar sticking to the bottom of the pan. When the mixture comes to a rolling boil, reduce the heat to low and allow simmer for 6 minutes, all the while gently whisking

7. Meanwhile, place the cornflour and remaining coconut milk in a cup, and mix into a smooth paste

8. Remove the agar mixture from the heat, whisk in cacao and maple syrup, then add cornflour mixture and whisk to combine well

9. Return the pan to the heat and boil, stirring constantly. The mixture will thicken and lose its cloudy look as soon as it starts to boil

10. Remove from heat. Add in the vanilla and broken chocolate, stirring until smooth and silky. Pour into a bowl and refrigerate until set (1-2 hours)

11. Final step – process the mixture in a blender until luscious and glossy. Transfer to a bowl and store in fridge until required