Is there a more beaut combo than pecan and maple? I find it hard to believe so. If you agree, you need to make these soft-baked, cookies, they're truly delicious!

(makes 16 cookies)


1 c tapioca flour

1 c almond flour

1/8 tsp pink salt

1/2 c coconut sugar

1 tsp baking soda

1/2 c ghee or butter

1 tsp vanilla extract

1 small egg

1 tbsp water

1/2 c + toasted pecans, chopped

maple glaze

1/4 c melted and cooled coconut butter

2.5 tbsp maple syrup

1 tbsp + milk of choice

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

For the cookies, combine all the dry ingredients (except pecans) in a large bowl and set aside. Whisk the wet ingredients in another bowl then add to the dry and slowly fold with a spatula until combined, then fold in the pecans. Use a medium-size cookie scoop to scoop the dough onto the baking sheets (or roll into balls with your hands).

Place in the oven to bake for 8-12 minutes or until golden.

Allow the cookies to cool then make the maple glaze by mixing all the ingredients together in a small bowl - you may need more milk if it’s too thick, alternatively if it’s too runny, put it in the fridge for 5 minutes, take out and stir. Drizzle over the cookies and sprinkle extra pecans on top. Enjoy!

These beauties are composed of a crumbly cocoa base, layered with creamy peppermint coconut yogurt, drizzled with crunchy dark chocolate and candy cane pieces.


1 c oat flour

1/4 coconut sugar

1/4 c cacao powder

1 tbsp water

1/2 tsp vanilla extract

3 tbsp avocado oil

peppermint creme

1/2 c coconut yogurt

1 tbsp maple syrup

1/2 tsp vanilla extract

2-3 drops peppermint oil*

140g dark chocolate

crushed candy canes

Preheat oven to 200°C/ 390°F (180°C fan). Grease and line an 8-inch square tray and set aside. For the base, combine the ingredients together in a bowl until combined. Press into the tray and place in the oven to bake for 10-12 minutes.

Mix the ingredients for the peppermint creme in a bowl and set aside.

Once the base has cooled, spread the creme on top then place in the freezer to set for at least 1 hour. Slice into 16 bars and place back in the freezer while you prepare the chocolate.

Sit a bowl onto of a smaller saucepan filled with 2 inches of water brought to a simmer. Break the chocolate into the bowl and stir until melted, take off heat.

Drizzle each bar with chocolate, sprinkle with crushed candy canes and enjoy!

Store in an airtight container in the freezer for up to 1 month.

*start with 1 drop of peppermint oil and work your way up, until you’re content with the mintiness

red thai curry

1 tbsp ghee or oil

1 sliced red onion

1c dried chickpeas soaked overnight then cooked

2 cups of sliced carrots

1 cup of sliced broccoli

1/2 c leftover aquafaba (or water)

1/4 c coconut cream (or coconut yogurt)

salt to taste

curry paste

2 romano peppers

4 sprigs of spring onion

1 thumb of ginger

2 garlic cloves

1 lime - juice and zest

small bunch of coriander

1 tbsp paprika

1 tbsp cumin

1/4 tsp cayenne pepper

1/8 tsp black pepper

1 tsp salt

mashed potato

2kg russet/ yukon potatoes

1/2 c coconut cream

salt and pepper to taste

Add all the paste ingredients in a food processor and blend until smooth-ish.

Peel and chop the potatoes in quarters, place in a large saucepan, add enough water to cover and gently boil until soft about 15-20 minutes.

In a frying pan add the oil and red onion to fry on medium-low heat for about 5 minutes until softened. Add the carrots, sauté for a couple minutes then add the chickpeas, followed by the red curry paste and cook for another 5-10 minutes. Finally add the broccoli, aquafaba and coconut cream and put the lid on and simmer on low heat for 15-20 minutes.

Drain the water from the potatoes, add the coconut cream and mash with a masher or an electric whisk until fluffy and fairly lump free. Season with salt and pepper.

Serve with curry and ENJOY my friends!