1 c oat flour

1 ¼ c brown rice flour

¼ tsp baking powder

tsp salt

c light honey

1 medium egg

c ghee or butter, room temp

1 tsp vanilla extract

Pinch of salt


1 c (120g) coconut butter, melted

1 tsp light honey

1/2 tsp vanilla extract

6 tbsp milk of choice*

Freeze-dried raspberries

In a large bowl, whisk the ghee, honey, vanilla and egg for a couple of minutes, then sift in the dry ingredients and fold until combined into a dough.

Working on a floured surface, use a rolling pin to roll out the dough to a thickness of about ¼ inch. Use a 2-inch cookie cutter and cut out about 18 cookies. Place them on the baking trays, leaving a gap between each cookie. Gather the dough scraps, roll out and repeat until all the dough is used.

Place in the middle of the oven to bake for 10 minutes or until slightly golden around the edges. Leave the cookies to in the trays to cool completely.

For the glaze, combine the melted coconut butter, honey and vanilla extract. Gradually add the milk until the glaze is smooth and drizzly. Add a handful of freeze-dried raspberries to a sieve to grind it through with a spoon or your fingers so that the powder goes through. You can add more or less depending on your desired shade of pink. Mix then use a teaspoon to spread onto each cookie. Sprinkle a little freeze-dried raspberries onto each cookie to decorate and enjoy!

*You may need more or less liquid, so add gradually, until a spreadable and drizzly consistency

These cookies crumbly and tender, filled with a spiced date filling with walnut pieces swirled inside.

date filling

1/2 c date paste (150g)

1/4 c chopped walnuts

1/2 c water

1/2 orange zest

1/4 tsp cardamom

1 tsp cinnamon

2 pinches of nutmeg

pinch of salt


1 c oat flour

1/2 c brown rice flour

1 medium egg

2 tbsp honey

1/3 c ghee, room temp

1/4 tsp baking soda

pinch of salt

1/2 tsp vanilla extract

For the date filling, add all the ingredients to a small saucepan and simmer on medium-low heat for about 10 minutes, until darker in colour and thick like a paste. Take off heat and set aside.

In a large bowl, whisk the ghee, honey, vanilla and egg for a couple minutes, then sift in the dry ingredients and fold until combined into a dough. Place in the fridge to firm up for 30 minutes.

Take the dough out onto a piece of parchment paper and roll into a rectangle and spread the date spread evenly on top. Use the parchment paper to help and roll from the long side of the dough until a long log. Transfer to the fridge again for another hour.

Preheat oven to 200°C/ 390°F (180°C fan) and line a couple baking trays with parchment paper.

slice the dough into 1/2 inch thick slices and place on the baking tray.

Place the tray in the middle of the oven to bake for 10-15 minutes or until golden around the edges. Allow to cool completely in the tray and enjoy!

This is one of my favourite pasta dishes. I love that the sauce has some sneaky vegetables added in (sweet potato and carrots), while still tasting creamy and delicious.

1 large sweet potato

1 large carrot

3 cloves garlic

1/4 c cashews, soaked and drained*

1 tsp dijon mustard

1 tbsp sweet paprika

2 c+ milk of choice

2 c broccoli florets

2 c chopped kale

pinch of cayenne pepper

salt and pepper to taste 8oz /227g pasta shells

Preheat oven to 240°C/ 460°F (220°C fan).

Cook the pasta according to package instructions (al-dente), rinse in cold water and set aside.

Add the sweet potato and carrots to a baking dish and place in the oven to roast until soft inside (about 40-50 minutes). Add the garlic cloves with the skin on 5-8 mins before removing the veggies from the oven.

Once out the oven, allow to cool for about 10 minutes. Peel the garlic skins, then add the cloves to the food processor, along with the sweet potato, carrots, cashews, dijon mustard and paprika, blend until smooth, then add the milk and blend again until super smooth.

Add the broccoli and kale to a large pot, add the sweet potato sauce and put on medium heat to simmer for about 5 minutes then stir in the pasta and cook for another couple minutes. Take off heat and serve!

*Ideally, you want to soak cashews overnight, if not soak in boiling hot water for an hour.