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

  Carrots and parnsips are in season right now so there is no better time to indulge in some delicious honey-roast produce. 4 large carrots (peeled and chopped into batons)4 large parsnips (peeled and chopped into batons)1 tablespoon olive oil1 tablespoon BuyWholeFoodsOnline.com Raw Honey ((<a href="https://www.buywholefoodsonline.com/raw-coriander-bulgarian-honey-907g.html">https://www.buywholefoodsonline.com/raw-coriander-bulgarian-honey-907g.html</a>)) Preheat your oven to 180 degrees C.Peel and chop the carrots and parsnips into batons - try your best to chop them all into even sizes, so that they cook evenly.Place into a mixing bowl and coat the veggies evenly with the oil and honey (https://www.buywholefoodsonline.com/raw-coriander-bulgarian-honey-907g.html)Spread onto a large baking sheet and cover with tin foil. Bake in the oven for 15 minutes, then, remove the foil on top and place back in the oven for a further 5-10 minutes until golden brown on the edges.Serve with your favourite roast, and our galicky roast potatoes

  This carrot cake overnight oats recipe is so quick to make and has an incredibly delicious flavour punch. Wake up to a freshly prepared 'on the go' breakfast to enjoy every morning. Simply make up the night before and refrigerate. Eat cold or heat up in the microwave in the morning and off you go! 50 g oats175 ml milk1 tbsp natural yoghurt1 tsp chia seeds3 walnut halves1 small carrot (grated)1 tsp honey1/2 tsp ground cinnamon or mixed spice (1)1 tsp raisins/sultanas Combine all the ingredients except for the walnuts in a mason jar or breakfast bowl and refrigerate overnight. In the morning, either eat cold or heat up in the microwaves (90 seconds on high should do it). Sprinkle with the crushed walnut halves.

  I love making fermented foods, not only do they taste amazing, but they're teaming with good bacteria which may improve our gut health! I've added a beautifully tasty pickling spice from buywholefoodsonline.co.uk to this one! Check it out! 1 red cabbage (chopped finely)2 tsp sea salt2 tsp pickling spice by buywholefoodsonline.com (<a href="https://www.buywholefoodsonline.com/pickling-spice-125g.html">https://www.buywholefoodsonline.com/pickling-spice-125g.html</a>)additional 2% brine if needed ((20g sea salt to 1 litre of filtered water)) Save one or two of the large leaves of the cabbage before chopping it. Then, chop the red cabbage finely and place it in the mixing bowl. Sprinkle with the sea salt and the pickling spices. Then, with your hands, massage the cabbage for around 20-30 minutes until the salt starts to draw the moisture from the cabbage.Then, pack the cabbage tightly into your sterilised glass jar. Use the end of a wooden rolling pin to

1 cauliflower (florets & leaves)1 head of broccoli (florets & leaves)1 cup frozen peas1 large leek (cleaned and chopped)1 litre vegetable stock1 white onion (chopped)1 clove garlic (chopped)1 tbsp olive oil Saute the onion and leek in a large soup pot with the oil until they are soft and see-through, then add the chopped garlic.Add the cauliflower, broccoli, frozen peas and stock and cover with a lid. Allow to simmer for 20-30 minutes until all vegetables have softened. Blend with a stick blender or food processor. You may add more stock if the soup is too thick.

1 cauliflower (florets and leaves removed)4 medium carrots (peeled and chopped)1 litre vegetable stock1 white onion (roughly chopped)1 clove garlic (minced)1 inch fresh ginger (grated)1 tbsp olive oil Saute the onion in the olive oil over a medium heat until the onion is see-through and starting to brown on the edges (take your time). Then, add the garlic and ginger and heat through.Add the cauliflower (leaves and florets), carrots and vegetable stock. Cover and simmer for 20-30 minutes until all ingredients are soft. Blend using a stick blender or food processor.