Sweet potato pizza, gluten free and divine!

1.5 cups baked sweet potato and onion

1/2 cup gf flour, I used chickpea

3/4 cups almonds/walnuts flour (I soak and dehydrate my nuts and then grind to flour form)

2 organic eggs or flax substitute

2 TBSP flax seeds, freshly ground

Spices: cinnamon, rosemary, parsley, curry, basil and sea salt
Toppings: Cheese, veggies, anything your heart desires!

1. Put in a blender and blend until well incorporated.

2. Place on a baking sheet and form into a circle about 1/3 inch thick.

3. Bake for 25 minutes at 180F.

4. Pull out of oven and top with cheese and veggies.

5. Bake again for 5 minutes.

This is the best pizza I have ever had. And I mean ever.

Raw sugar free Banoffee fudge

2 bananas

8 medjool dates

1 TBSP tahini

1 TBSP coconut oil

Dash of cinnamon and sea salt

1. Blend and set in a pan drizzled with coconut oil.

2. Freeze for an hour to set.

Yummy for the whole family! Kids love this one!!

Savory Rosemary GF Pumpkin Muffins with herb butter, vegan optional!

Easy and delicious!

1.5 cups of chickpea flour

3 TBSP coconut oil

2 organic eggs ( or egg replacer or 2 TBSP flax seeds in 1/3 cup water)

1 cup cooked pumpkin

1 TBSP rosemary

Dash of sea salt as preferred

Handful of pine nuts (optional)

1. Mix ingredients together and place in cupcake liners greased with coconut oil.

2. Bake at 180C for about 35 min.

3. Mix together some so butter, left to soften at room temperature, with your favorite herbs and place back in the fridge to set. 

Now all there is left to do (shucks!) is to eat these with plenty of raw herb butter, hot out of the oven. You will not be sorry!

A great savory muffin. 

Gingerbread Fudge

1/2 cup dates

1/4 cup tahini

1 TBSP molasses

1/2 pod vanilla

Winter spices

1. Blend together until a gooey, soft consistency forms in the blender.

2. Set in fridge to set, about 1 hour.

Homemade Miso Mayo

Yum, yum, yum, yum.... Full of enzymes and yumminess.

2 eggs yolks (organic, free range, Omega 3)
1 TBSP sweet white miso
1 TBSP lemon juice
1 TBSP whey (recipe here)
dash of sea salt
3/4 cup cold-pressed olive oil
1/3 cup sweet white  miso (folded in at the end)

1. Combine all ingredients except for the olive oil and the 1/3 sweet white miso.
2. Slowly add in olive oil, one drop at a time, allowing the mixture to thicken. Took me about 3-4 minutes to add all the oil.
3. Fold in the 1/3 cup of additional sweet white miso.
4. Place in fridge to cool.

Great on sandwiches, wraps, chicken burgers, fish, grilled veggies, etc.