Pear and ginger cake

Dry 2 c wholemeal spelt flour* 1/2 c almonds** 5 tsp baking powder 1/4 tsp sea salt 

Wet 1 400ml can coconut cream/milk 1/3c coconut nectar 1/3c coconut oil (melted) 2 tsp grated ginger 2 tsp vanilla extract 4 pears 1/2 c dates (chopped)

Top with desiccated coconut and chopped almonds if desired*For a gluten free option, replace this with 2/3 c buckwheat flour, 2/3 c brown rice flour, 1/2 c oat flour and 3 tbsp cornflour. You can also just use straight buckwheat flour (if you only want to pull out one flour container!), but I definitely prefer the taste and texture of the mixed flour blend.**Dried and activated if you have them already made up, otherwise just use raw.c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

HOW TO1 Preheat oven to 175 °C fan bake, and grease the sides and base of a 24 cm cake

tin (I use this sunflower oil).2 Slice one of your pears thinly and arrange it in the base of the tin, then chop the

remaining pears into 1cm chunks and set aside.3 Grind almonds in a blender to a flour, pour into a large bowl, then sift remaining

dry ingredients on top and stir to combine.4 Blend wet ingredients in the blender until frothy, then pour onto dry ingredients

and gently stir until just combined with a few flour flecks remaining.5 Fold through pears and dates gently until just combined (don't over mix so your

cake stays nice and fluffy), then spoon dollops of the mixture into the tin taking care not to disturb your pear arrangement. Spread the top out flat with a spatula.

6 Bake for 35 minutes until the top springs back when touched and a wooden skewer inserted in the middle comes out clean.

7 Remove from the oven and leave in the tin for 10 minutes, then turn upside down onto a wire rack and carefully remove the base. Leave to cool before slicing (especially if using the GF flour mix - it binds on cooling).

Sprinkled with desiccated coconut and chopped almonds if desired, then slice and enjoy with a generous dollop of coconut cream, coconut yoghurt or my Coconut Cashew Chia Cream or Vanilla Bean Ice Cream (my favourites!).

Coconut cashew chia cream

1c raw cashews (soaked 2 hrs or overnight) 400ml coconut cream* (kept in fridge) 2 Tbsp white chia seeds 2 tsp vanilla powder OR 2 inches vanilla bean/2 tsp vanilla extract Up to 2 Tbsp light coconut nectar/yacon syrup/agave nectar OR 2

medjoul dates pinch sea salt 1/2c water

*If your coconut milk or cream is quite runny, then omit the extra water. Coconut milks and creams vary greatly in thickness and cream content, but you can always add more water in the morning if your mixture ends up too thick. I use Trade Aid's Organic Fair Trade Coconut Milk (you can order it here) and it works perfectly.c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

HOW TO1 Drain your cashews and rinse.2 Place all ingredients in a high speed blender and blend for 1-2

minutes until completely creamy, scraping down the sides mid way to ensure all the chia seeds are ground up.

3 Start with 1 tablespoon of sweetener (or 1 date), taste, then add another 1 depending on how you like it. I've also made this without any sweetener and it's still fabulous, especially over already sweet fruit.

4 Pour into a glass jar and place in the fridge overnight - by the morning it will be nice and thick.

5 If you want a thinner consistency, stir through another 1/4-1/2c of water in the morning.

Will keep for around 4 days in the fridge - if it lasts that long. Enjoy dolloped on fresh fruit salad, stewed fruit, fruit crumble, muesli, porridge/oats, buckinis, raw granola, or served alongside your favourite orange, carrot or chocolate cake for added moisture. My favourite combo at the moment is a few generous dollops of cream perched atop a bowl of fresh seasonal fruit salad, sprinkled with Loving Earth buckinis (raw dehydrated gluten free buckwheat cereal). Just delicious.

No-bake Blueberry + Cardamom Cheesecake

Base 1 cup walnuts. 1 cup shredded coconut. 2 tablespoons almond butter. 2 tablespoons coconut oil. 1/4 teaspoon sea salt.

Filling 2 cups raw cashews, soaked in water for 2 hours then drained and rinsed. 1/4 cup coconut oil. 1/2 cup coconut milk. 1 lemon, juiced. 2 tablespoons rice malt syrup. 1/4 cup Bare Blends Vanilla Protein Powder (see note). 1 1/2 cup blueberries (fresh or frozen). 1 1/2 teaspoon ground cardamom. 1/2 teaspoon vanilla powder or 1 teaspoon vanilla extract.

Directions1. Line a slice tin with baking paper.

2. To make the base, place all ingredients into a food processor and pulse to obtain a sticky, crumbly mixture. Spread the mixture into the prepared slice tin and press down firmly to form the base. Place to the side.

3. To make the white layer of the cheesecake, drain and wash the soaked cashews and place them in the food processor with coconut oil, coconut milk, lemon juice, rice malt syrup and Bare Blends Organic Vanilla Bean Native WPI. Blitz until you form a smooth cream. Pour half of the mixture on top of the crust and spread evenly. Sprinkle half the blueberries over the top and slightly push into mixture. Place into the freezer for 10 minutes while preparing the next layer.

4. Then, place the remaining blueberries, cardamom and vanilla into the food processor with the remaining white cream filling. Blitz until all combined and you have a smooth purple cream.

5. Remove the unfinished cheesecake from the freezer. Place the remaining blueberry cream on top of the white layer. Place back into the freezer for at least 2 hours until set.

6. For serving, remove cheesecake from the freezer and allow to sit at room temperature for 5-10 minutes before serving as it’s easier to slice.

* This recipe makes 20-24 small pieces of cheesecake. Store in the freezer and keep for whenever you feel like a snack.

Coconut Angel Food Cake with Berries

For the cake: 1 cup cake flour (113 grams) 1 2/3 cup (333 grams) sugar 1 3/4 cup egg whites, from about 13 eggs 1/2 teaspoon salt 1 teaspoon cream of tartar 1/2 teaspoon coconut extract or flavoring

For serving: 1 cup (250 ml) heavy whipping cream 1/4 cup (50 grams) granulated sugar 1 teaspoon coconut extract or flavoring 1/2 cup sweetened flake coconut Fresh berries

InstructionsTo make the cake: Preheat oven to 300 degrees.Sift the flour 3 times, then add 2/3 cup of the sugar and sift 1 more

time.Beat the eggs until frothy. Add the salt and cream of tartar and beat till

they just begin to form soft peaks. Add the remaining sugar 2 tablespoons at a time and beat until they hold soft peaks. Beat in the vanilla.

Sift the flour mixture over the whipped egg whites in 4 additions, folding in each addition by hand until just incorporated.

Spoon into an ungreased 10 x 4 inch tube pan. Rap on a hard surface a few times to release any bubbles. Bake until spongy to the touch and a toothpick inserted into the center comes out clean, about 1 1/4 hours.

If the pan has feet, invert it onto a flat surface. Otherwise, invert over the neck of a bottle. Let cool completely, about 2 hours. Use a thin knife to cut around the edges and release the cake.

To serve the cake: Whip the heavy cream until it starts to thicken. While continuing to

beat, add the sugar slowly, followed by the coconut extract. Beat to soft peaks.

Serve slices of the cake with whipped cream, coconut flakes and fresh berries.

Note: the cake can be made one day ahead. Let sit at room temperature, uncovered, until ready to serve.

Pumpkin Scones

Makes 12 scones (or more if you cut them small)Ingredients:

2 cups flour sweetner to taste 1 plic baking powder pumpkin pie spices to taste 6 Tablespoons cold butter ½ cup pumpkin puree 3 Tablespoons milk 1 egg

For the glaze: xylitol/brown sugar cream cheese ginger(fresh and/or dehydrated) pumpkin pie spice powdered milk

Directions:Preheat oven 218°

Combine dry ingredients in small bowl: flour, sugar, baking powder, salt and spices.Using a pastry blender, cut in butter.In a separate bowl combine wet ingredients: pumpkin, milk and egg. Mix.Next, fold dry ingredients into wet.Transfer dough to a floured surface and pat into a 1" rectangle. (Something around 9" long by 3" wide.)Cut into triangles  with a pizza cutter or sharp knife for the classic scone shape or use a biscuit cutter for a round shape.Place on cookie sheet and bake for 14-16 minutes. 

While they are baking make your glaze(sau o integrală).

Once the scones come out of the oven let them cool for 10 minutes or so before brushing on the sugar glaze. Once that's done let the scones set for a few minutes before drizzling

the spice glaze on.

Honey butter pumpkin rollsINGREDIENTS:Dough1/3 cup milk2 tablespoons unsalted butter1 large egg1/2 cup pumpkin puree2 1/4 cups all-purpose flour (bread flour may be substituted; rolls will be firmer and chewier rather than softer and fluffier; you may only need 2 cups bread flour)2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)1 tablespoon granulated sugar1 tablespoon pumpkin  pie spice1 teaspoon ground nutmeg1/2 teaspoon salt, optional and to tasteHoney Butter2 tablespoons unsalted butter, melted2 tablespoons honeyTip: Combine equal parts softened butter (not melted) and honey, and whisk together until fluffy and combined for serving with the rollsDIRECTIONS:

1 Dough - Add milk to a 2-cup microwave-safe measuring cup, or microwave-safe bowl.2 Add butter and heat on high power to melt butter, about 45 seconds. Stir until butter has

melted smoothly into the milk.3 Add the egg, pumpkin puree, and whisk to combine.4 Return measuring cup to microwave and heat for about 15 seconds to warm mixture up.

This will help to activate the yeast; set aside briefly.5 To the bowl of a stand mixer fitted with the dough hook or large mixing bowl for hand

kneading, add the remaining dough ingredients, thorough optional salt.6 Pour wet pumpkin-milk mixture over the dry ingredients.7 Turn mixer to low speed, and knead for 5 to 8 minutes, or until dough is smooth and has

come together. This is not a sticky dough and if your dough is sticky, tacky, or gloppy, add additional flour, 1 tablespoon at a time, until dough is no longer sticky. I doubt you will need to add any, because I could have made this recipe with 2 cups flour, but went up to 2 1/4. Don't over-flour your dough because it creates rolls that are dense and heavy.

8 Turn dough out into a mixing bowl that's been lightly sprayed with cooking spray. Flip dough over once so both sides are lightly greased, and cover bowl with plasticwrap.

9 Place bowl in a warm, draft-free environment until dough has nearly doubled in bulk, about 45 to 60 minutes. Do not go by time elapsed on the clock. Wait until dough has nearly doubled in size, and if it takes longer than an hour, that's fine.

10 Punch dough down and turn it out onto a nonstick surface. I spray my counter with cooking spray and don't even need to add flour.

11 Divide dough into 8 to 12 equally-sized portions, rolling each portion into a ball. I made 8 rolls and they were very generously sized. I would aim for 9 to 10 rolls. They may look skimp now but don't worry, they rise and swell very nicely.

12 Place dough balls into a foil-lined and cooking sprayed 9-inch square pan. If you would like to use an overnight or make-ahead option, after you get the rolls into the pan and covered with foil, place pan in fridge. When ready to bake, pick up with the next step below, making sure to allow the dough to come to room temp and rise nicely; it could take longer than the 45 minutes indicated below since dough is coming right out of a cold fridge.

13 Cover pan with a sheet of foil, place pan in a warm, draft-free environment until dough has nearly doubled in bulk, about 45 minutes. In the last minutes of rising, preheat oven to 375F.

14 Honey Butter - Melt butter in small microwave-safe bowl, about 45 seconds on high power.

15 Add the honey and stir to combine.16 Before baking, generously brush dough with honey butter; reserve any extra and brush it

on after baking.Bake for 15 to 17 minutes, or until puffed, golden, domed, cooked through, and when tapped, the

rolls should sound hollow. Allow rolls to cool in pan until they're cool enough to handle before

serving. Rolls will keep airtight at room temperature for up to 4 days. Heat in microwave for 5 to 10 seconds as necessary to recreate the just-baked taste and to soften. Finished (baked) rolls will keep airtight in the freezer for up to 6 months. I have not tried freezing this dough in the unbaked state but you could likely freeze it after step 12 and upon thawing, pick up with step 13; however I

haven't tried. Nor have I tried doubling the recipe, but I imagine that would be fine. Bake in a 9x13 pan or similar.

Lemon Icebox Cookies

INGREDIENTS 2 cups all-purpose flour, (spooned and leveled) 1 cup confectioners' sugar 1 teaspoon coarse salt 1 tablespoon plus 1 teaspoon lemon zest 1 teaspoon fresh lemon juice 1 cup (2 sticks) unsalted butter, cut into pieces 2 large egg yolks

1/4 cup granulated sugar, for rolling

DIRECTIONSIn a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).

Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll

logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges,

about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.