Gluten-free honey banana bread, Vegan optional

1.5 cups gluten-free flour

4 bananas, smashed (not overly smashed)

1/3 cup organic Greek honey (or coconut sugar for vegan option)

1/4 cup organic olive oil

2 bio eggs (or 2 TBSP chia seeds with 1/3+ cup water for vegan option)

1 TSP cinnamon

1/2 TSP Himalayan sea salt

1/4 cup shredded coconut (optional)

1/2 TSP soda (optional)

1. Blend all ingredients.

2. Bake at 180C for about 35 minutes.

3. Allow to cool for 30 minutes.

4. Frost with honey frosting (1 TBSP honey with 1 TBSP coconut oil and a dash of cinnamon)

5. After frosted, dust with coconut, flower petals, and fresh fruit.

5. Place in fridge for 30 minutes if you wish frosting to set or serve immediately! 

Roasted Chestnuts with Cinnamon Sweet Potatoes

A delicious quick meal, very healing for the pancreas and kidneys and a great way to kickstart the new autumn month of October!

2 sweet potatoes

1 cup roasted chestnuts

Coconut Oil

Cinnamon

Honey (optional)

Peel potatoes and steam for about 15 minutes.

Toss with chestnuts, coconut oil, cinnamon and honey.

Raw cinnamon chocolate layer cake with lemon and vanilla frosting

Cinnamon Layer cake

Chocolate layer cake

Alternate both these recipes for the layer cake. The Cinnamon Layer cake can be split in two so you have three total layers, one chocolate and two cinnamon, to play with. 

Make double the frosting, one recipe can have vanilla and the other recipe can have the juice of one lemon (as below).

Lemon Frosting

1.5 cups raw cashews

2-4 TBSP honey, depending on sweetness desired

Juice of 1 large lemon

Vanilla Frosting

1.5 cups raw cashews

2-4 TBSP honey, depending on sweetness desired

1 TSP vanilla

Use Seasonal fruit for topping

1. Process cashews, till finely ground, add honey, and blend in lemon or vanilla to taste.

2. Layer alternating flavors between layers.

3. Top with fresh seasonal fruit and herbs for decoration.

Raw Creamy Lemon Butter Cupcakes

3 cups Medjool dates

2 cups nuts (almonds, pecans and/or walnuts)

1 TBSP cinnamon

1.5 cups raw cashews

Juice of 1 large lemon

2-4 TBSP honey, depending on sweetness desired

1 TSP vanilla

Seasonal fruit for topping

1. Process nuts and dates with cinnamon till mixture forms a ball.

2. Push dough into a cupcake tin (put a bit of water in the pan to make sure batter doesn't stick).

3. Process cashews till finely ground and blend in lemon, honey and vanilla to taste.

4. Put one large spoonful of cashew butter in each cupcake.

5. Top with seasonal fruit.

I used a mini cookie cutter to form teddy bears and hearts for a pretty garnish!

Raw Banoffee Tier Pie, Oh yes!!!

Too good to be true, really!!

Crust:

1 cup almonds and walnuts (mixed)

1.5 cups Medjool dates, fresh and gooey

Dash cinnamon

1. Blend and place in three small pie pans (to make a tier cake)

Filling:

1 cup semi-soaked cashews

2-3 bananas

2 TBSP coconut oil

1-2 TBSP raw Greek honey

1. Process in blender and pour into crusts.

2. Freeze for a few hours.

3. Before serving, remove from freezer, top with fresh bananas and walnuts.

All you banana lovers, THIS PIE IS AMAZING!!!