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