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Brazil nut shortbread

Ingredients
100g brazil nuts
40g olive oil or melted coconut oil
150g wholemeal spelt flour
Zest of 1 lime
¼ tsp cinnamon
50g coconut sugar or unrefined brown sugar

Method
Preheat your oven to 180C and grease a 20x20cm baking dish (you can make these in a cake pan too and then score them into wedges instead)
Place the brazil nuts into a food processor
Blitz until a paste/butter begins to form – you may need to keep scraping the sides down and then restarting
Add in the oil and blend again for a minute or two
In a bowl sift together the flour and cinnamon – if there is any bran keep it aside and sprinkle it ontop of your porridge
Add the sifted flour, zest and sugar to the nut and oil mix and process again for a few minutes
You should get a thick but crumbly dough
Using your hands, press the dough firmly into the tray and then prick with a fork
Bake for 20mins

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Soda bread

Ingredients
500g wholemeal/spelt flour
1.5tsp bicarbonate of soda
150ml of live natural yogurt (you can replace this with an equal quantity of milk)
200ml of milk (dairy or soya)
1.5tbsp lemon juice

Method
Preheat your oven to 190degrees
Pour 200ml of milk (dairy or soya) into a jug and add 1.5tbsp of lemon juice
Leave for 5 minutes until buttermilk is formed
Sift the flour and the bicarbonate of soda into a large bowl
Make a well in the centre and add in the buttermilk and the yoghurt (if using)
Stir well with a wooden spoon and bring the mixture together, forming a soft dough
Tip onto a floured surface knead for a minute or two
Place onto a floured baking tray and dust the top of the bread liberally with flour
Bake for 40 – 45 minutes
You know the bread is ready if the base of the loaf sounds hollow when you tap it

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Vegan spiced hot chocolate

Ingredients – Vegan spiced hot chocolate
1 cup almond milk
1 medjool date
1 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
30g 100% chocolate/cocoa chopped

Method
Place the date and the milk into a blender and blend until fully combined
Pour into a pan and add the spices
Slowly bring to the boil
Remove from the heat, add in the chocolate and stir until the chocolate has fully melted
Pour into a mug, curl up and enjoy

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Vegan glutenfree pumpkin cinnamon rolls

Ingredients
1 cup tapioca flour
2 cups buckwheat flour
1 tbsp glutenfree baking powder
1 tsp ground cardamon (optional)
1/2 tsp salt
1/2 cup pumpkin puree
1/2 cup apple sauce (unsweetened)

Filling
10 dates (destoned)
2 tbsp date syrup/maple syrup/ honey
1 tbsp soft coconut oil (not liquid)
5 tbsp cinnamon

Method
Preheat your oven to 180C
To make the filling you need to soak the dates in boiling water for 5 minutes
Drain and add to a food processor along with the other ingredients leave to stand
To make the dough: place the dry ingredients into a bowl then add in the pumpkin puree and the apple sauce
Stir well to combine
Tip out onto a floured surface and knead until you have a thick springy dough
Roll out into a rectangular shape until it is around 4cm thick
Spread the dough with the filling so that it is completely covered on one side
Next, starting from one end slowly and tightly roll the dough
Slice the roll and place the buns spiral side upwards into a lightly oiled baking dish, leaving a few cm between each bun
Place into the oven for approx 20 minutes or until golden brown
Leave to cool before enjoying

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Watermelon juice

Ingredients
2 large slices watermelon
1 raw beetroot
2 large carrots

Method
Chop all the fruit and vegetables
Place into the juicer – beetroot first and watermelon last (this is just because the water content of the melon will flush the juicer out making it easier to clean and ensuring that you get all the beetrooty goodness)
Pour over ice cubes
Enjoy

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