140 g pitted dates100 g desiccated coconut200 g mixed nuts30 g cacao or cocoa powder1 tsp ground mixed spice Combine all of the ingredients in a food processor and pulse until you have a ball of 'dough'.Use ½ a teaspoon of dough to make one snowball. Continue making little balls until you have no dough left.On a large plate or surface, sprinkle some extra desiccated coconut (snow) and roll the little balls in it until they are fully coated. Chill in the fridge for 30 minutes before serving, or portion up and store in the fridge.

Makes 20-25 biscuits 250 g plain flour (or gluten-free plain flour mix. If using plain flour mix, also add 1/2tsp of xanthan gum.)125 g ground almonds125 g unsalted butter (at room temperature)125 g caster sugar1 large egg yolk2 tsp vanilla extract1 tsp sea salt Place the flour, ground almonds and salt in a mixing bowl, and in another mixing bowl, cream the butter and sugar together with a whisk (or an electric one if you have one - it's much easier!).Add the egg yolk and vanilla extract to the creamed butter/sugar and then fold in the flour mixture to make a dough. Shape the mixture into a ball and chill in the fridge for a minimum of 1 hour, but ideally 2.After chilling the dough, pre-heat the oven to 170 degrees (Gas Mark 3) and grease/line two large baking sheets with greaseproof

Makes 15-20 biscuits, depending on the size you cut them. 400 g plain flour ((or gluten-free plain flour mix - I recommend Doves Farm Freee flours))40 g cornflour1 tbsp ground ginger1 tsp mixed spice1 tsp sea salt250 g unsalted butter250 g treacle1 tsp vanilla extract Combine the flour, cornflour, ground spices and salt in a mixing bowl and mix well. Set aside.Beat the butter (which should be at room temperature) together with the treacle and vanilla extract in another mixing bowl until creamy. It'll take about 2-3 minutes.In small batches, add some of the flour mixtures to the butter/treacle mixture and beat well in between. Keep adding until you have a rough, sticky dough. Add more flour until you have a stiff dough forming then stop.Turn out onto a chopping board and kneed very briefly (don't overdo this). Wrap in cling

4 cups oats (gluten free if needed)3/4 cup desiccated coconut1/4 cup chopped nuts of your choice (I like walnuts)1/4 cup dried cranberries1 tablespoon pumpkin seeds2 mashed bananas (extra ripe if possible)7 tablespoons maple syrup5 tablespoons almond butter (unsalted)5 tablespoons coconut oil1 teaspoon mixed spice Preheat the oven to 180 degrees Celcius and prepare a baking tray with greaseproof paperMash the bananas in a bowl with a fork and set asideIn another bowl, chuck in the oats, coconut, nuts, mixed spice, seeds and cranberries. Add a pinch of salt.In a large non-stick pan, heat the mashed bananas, almond butter, coconut oil and maple syrup until the oil has melted, then toss in the dry ingredients and mix wellPlace the mix on the baking tray, spreading evenly (around 1.5cm thick) and place in the oven for 25-30 minutes (keep an eye

There are a few different options for this one! You can make it gluten-free by swapping the self-raising flour for GF self-raising flour, but you will need to add 1/2 a teaspoon of Xanthan Gum to the mixture too. 225 g self-raising flour ((or gluten-free self-raising flour, add 1/2 tsp xanthan gum))125 g brown caster sugar ((or for a more caramelly flavour, use coconut sugar))175 g butter ((melted down))75 g desiccated coconut3 large eggs2 tbsp milk ((if needed, if the mixture is too dry))1 punnet fresh raspberries Preheat the oven to 160 degrees Celcius and line a loaf tin with baking paperMix all ingredients except for the raspberries together in a mixing bowl. Use a whisk or electric mixer to make sure it is well mixed. If you are using gluten-free flour, be sure to add 1/2 tsp of xanthan gum.Then, gently

  I made this by 'bunging stuff in' and didn't do too much measuring. I used gluten-free self raising flour as I need to eat GF, however, I'd imagine it would work similarly with normal flour, should you wish to try! 3 medium ripe bananas (the riper the better)200 g gluten-free self-raising flour ((I used doves farm))1 tsp gluten-free baking powder25 g ground almonds ((aka almond meal, almond flour))3 large eggs1/4 cup coconut oil ((melted into liquid))2 tsp vanilla extract1 pinch salt25 g raw cacao powder ((OPTIONAL)) Preheat the oven to 180 degrees C and prepare a bread tin by greasing it and laying some greaseproof paper in the bottomMash the bananas in a mixing bowl with a fork, then add the 3 eggs and vanilla extract and mix together.Sift the GF flour into another bowl and add the ground almonds, baking powder

  Deliciously, naturally sweet and gluten-free banana walnut muffin recipe. 1 cup walnuts1 cup oat flour ((just blitz some oats in a food processor - gluten free if required))1/8 cup brown sugar2 ripe bananas2 eggs1 tsp baking powder ((gluten free if required))banana chips for decoration ((options)) Preheat oven to 180 degrees of Gas Mark 6Place the walnuts in a food processor and blitz into a paste. Then add the bananas and blitz again until mixed.Add the eggs, sugar, oat flour and baking powder to the mixer and mix thoroughly.Line a muffin tin with 6 muffin liners and pour the mixture evening into each section. Add a dried banana chip on top of each one for decoration, if you like.Bake in the oven for 18-20 minutes, until golden brown. Insert a skewer into one muffin - if it comes out clean, they are ready.

  1 cup walnuts1 cup oat flour (just blitz some oats in a food processor)1/8 cup brown sugar or coconut sugar2 ripe bananas2 eggs1 tsp baking powderbanana chips for decoration Preheat the oven to 180 degrees Celcius (Gas Mark 6)Place the walnuts into a food processor and blitz into a paste. Then, add the bananas and blitz again until mixed. Add the eggs, sugar, oat flour and baking powder to the mixer and mix throughLine a muffin tin with 6 muffin liners and pour the mixture evenly into each section. Add a dried banana chip or a walnut half to the top of each one. Bake in the oven for 18-20 minutes or until golden brown. Insert a skewer into one of the muffns - if it comes out clean, they're ready. 

Gooey Sweet Potato Brownies ​Makes 8 brownies | Calories: 143kcal | Protein: 6.6g | Carbs: 27g | Fat: 3.8g Ingredients 2 cups grated sweet potato (roughly 1 medium sized sweet potato) 2 eggs 1/2 cup maple syrup 1/2 cup extra virgin olive oil 1 tablespoon of baking powder 3/4 cup unsweetened cocoa powder (Green & Blacks is my fave) 1/4 cup raw cacao powder (I like this one) 1 scoop Awesome Supplements Vegan Protein Powder in Chocolate Salted Caramel (optional - if not using protein powder, sub for 2 tablespoons coconut flour) Method 1. Preheat the oven to 185 degrees C 2. Mix the grated sweet potato, eggs, maple syrup, vanilla extract and olive oil in a large bowl and then add the baking powder. 3. Add the cocoa and cacao powder and then the protein powder (or coconut flour). 4. Pour the mixture into a baking tray lined with oiled greaseproof paper. A deep tin