Agave Vinaigrette Apple Slaw
Preparation Time
20 Minutes
Cooking Time

Agave Vinaigrette

200 ml olive oil, 100ml Organic Apple Cider Vinegar, 1tbsp prepared mustard, ½ tbsp. Organic dark agave syrup,1 tsp minced garlic

Apple slaw

½ small cabbage 2 apples, cut into matchsticks ½ cup mint leaves

Agave Vinaigrette mix all the ingredients together.

then toss together the cabbage, mint apples and dressing.

Bliss Balls with Linseed Meal
Preparation Time
20 Minutes
Cooking Time
No Cook

½ cup linseed meal

2 cups dates

4 tbs carob powder

1 tbs cocoa powder

1/3 cup crushed hazelnuts

3 tbs almond meal

¼ cup peanut butter

1 tbs tahini

2 tbs rice malt

2 tbs hot water

pinch of cardamom

coconut for rolling

Soak the dates in enough boiling water to cover them. Soak for 15 minutes, then drain and mash. In a large bowl mix linseed meal, almond meal, carob, cocoa, hazelnuts and cardamom. Place rice malt and tahini in a small bowl, add hot water and mix until runny. Make a well in the linseed mix and pour in rice malt and tahini and mashed dates. Mix until mixture is sticky dough, then add nut butter. Mix thoroughly. Form into 1 inch balls using wet hands, then roll in coconut . Store in the fridge.

Carob Cake Vegan
Preparation Time
10 Minutes
Cooking Time
180c 20 - 25 minutes

Juice of 1 lemon,

200ml soy milk (almond milk),

50g vegetable margarine (olive oil or flax),

50ml sunflower oil,

150g castor sugar,

300g plain flour (can use Gluten Free),

2 teaspoons Gluten free baking powder,

50g carob powder

Mix lemon juice and milk leave to curdle. Cream margarine and sugar till light and fluffy. Add baking powder, carob and flour and mix. Stir in the sour milk and beat for two minutes.

Pour into two 20cm floured and greased tins and bake at 180c for 20 to 25 minutes. Check centre of cake is dry before removing from oven. Leave to cool in tins for 5 minutes and turn onto wire wrack to completely cool.

Try Cashew cream, fudge icing or creamed nuts as a filling.

Coffee Cake with Carob
Preparation Time
10 Minutes
Cooking Time
190c 25 Minutes

2 tablespoons coffee (drip, instant or barley)

250ml water

2 tablespoons carob powder

100g castor sugar

200g self-raising flour (Gluten Free)

2 teaspoons gluten free baking powder

90ml sunflower oil

Make coffee and leave to cool. In a mixing bowl, mix dry ingredients add the oil and coffee. Beat with a spoon until mixed.

Put into two 20cm tins, greased and floured and bake for 25 minutes at 190c. Check centre of cake for dryness before removing from oven. Allow to cool 10 mins in tins then turn onto wire rack to cool.

Suggested filling: Cashew Cream

Garam Masala mix
Preparation Time
15 Minutes
Cooking Time
30 minutes
1 cup

1/3 cup whole cloves

¼ fennel seeds

¼ cup black peppercorns

4 cinnamon sticks

½ cup green cardamom pods

½ cup cumin seeds

½ cup coriander seeds

2 tablespoons ground nutmeg

1 teaspoon ground ginger

Pan toast all the whole spices over a low heat, stirring occasionally, for 15 minutes, or oven toast in preheated 95c oven for 30 minutes

Crush cinnamon sticks with a rolling pin. Tap cardamom pods to remove seeds

In a spice or coffee bean grinder, grind the spices together. Sift batches together to ensure its well mixed.

Gluten Free Muslie Bar
Preparation Time
20 Minutes
Cooking Time
Dry in Oven on Low heat 24 hours

3 medium applescored & shredded (or pulsed in a food processor

1 cup raw almonds

1/4 cup raisins 6 dates,chopped

1/4 cup maple syrup or agave

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon cardamom

1/4 teaspoon sea salt

Grind the almonds in a food processor just before it reaches an almond meal consistency, leaving some small pieces. Transfer to a bowl and add the remaining ingredients. Stir until well combined. Grab handfuls of the mix and place onto small trays. I found it easier to form them into bars on the trays rather than in my hands as the mix is pretty wet. Once they are the shape you want, dry at a low heat for 24 hours, flipping halfway through. Once cooled, they harden to make crunchy bars, so if you prefer them softer just dry them for less time.

Preparation Time
10 Minutes
Cooking Time

2 large ripe avocados

2 tomatoes seeded and finely diced (optional)

2 red chillies, seeded and finely diced (optional)

1 garlic clove, crushed

1 small Spanish onion, finely diced

2 tablespoons olive oil

Juice of 1 lemon

Salt & pepper

Sour cream (optional)

220g Gluten free corn chips

Mash the avocadoes and mix in the rest of the chosen ingredients. Serve chilled with corn chips.

Moroccan Quinoa Pilaf
Preparation Time
10 Minutes
Cooking Time
15 Minutes

1 cup Organic Quinoa Grain

1 Onion Diced

1 tbsp oilive oil

1 tsp fine sea salt

4 tsp Moroccan spice mix

½ cup dried cranberries

1 tbsp lemon juice

250g pumpkin, diced

2 cups vegetable stock

A handful of fresh coriander, chopped

A scatter of crispy fried onions.

Mix cranberries with lemon juice, cover and microwave on high for thirty seconds. Place Quinoa in a strainer and rinse thoroughly. Allow to drain. Heat olive oil in a large fry pan and sauté onion for 5 minutes, until softened.

Add Moroccan spices salt and pumpkin and sauté for another 2 minute, until fragrant. Add drained Quinoa and vegetable stock. Stir thoroughly and cover pan. Allow to simmer for 15 Minutes, stirring occasionally. Stir through the cranberries, Serve garnished with the fresh coriander and onions, if desired.

Raw Chocolate Cheesecake Style
Preparation Time
15 Minutes
Cooking Time
2 to 4 hours in freezer


1 cup hazelnut meal

6 Tbsp raw cocoa powder

3 Tbsp maple syrup, agave or rice malt

1 tsp vanilla paste

1 pinch sea salt


2 cups raw cashews, soaked overnight

6 Tbsp hazelnut butter or nut butter of choice

1/2 cup coconut oil, melted

1/2 cup maple syrup or syrup of choice

1/2 cup cocoa powder

1/2 cup water

2 tsp salt



1/3 cup coconut oil, melted

1 tsp vanilla

1/4 cup maple syrup or syrup of choice

1/4 cup cocoa powder

Use nine inch spring form pan or silicon. For individule serves us a muffin pan.

Blend all ingredients for the crust together in a food processor. Remove from processor and press the crust into the bottom of desired pan, about 1/4 inch thick.

In a food processor or mixer blend together cashews, maple syrup, water, and salt. Run until totally smooth. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend together.

Spoon or pipe the filling on top of crusts. Stick cheesecake in the freezer until solid. ( 2 hours for individual, 4 for large single).

Once frozen remove cheesecake from pan.

Mix the sauce ingredients together with a spoon. Put some ontop of each cake and chill till hard.

Top with hazelnuts. Serve cold

Sugar Free Sponge Cake
Preparation Time
2-3 Hours
Cooking Time
180C 30 minutes

150g raisins (chopped dates)

150ml fruit juice

200g Self Raising Flour (Gluten Free can be used)

2 teaspoons baking powder (Gluten Free)

4 tablespoons sunflower oil

50ml yoghurt (soya, coconut or cashew)

Soak the dried fruit in the fruit juice for a few hours. Blend until it forms a paste. Add the rest of the ingredients and blend for another minute.

Pour into two 20cm round tins, greased and floured bake for 30 mins at 180c check centre of cake before removing to make sure its dry. It not ready cook for a further 5 minutes.

Remove from oven and allow cooling in pan for 10 minutes before turning out onto a wire rack.

Use Cashew cream, jam or fresh fruit as a filling.