This appeared in 2013 on My New Roots and I've finally jumped onto the bandwagon! A dense, filling bread made of just nuts and seeds - genius. All mixed in the tin and you can experiment with different nuts and seeds too.
1 c sunflower seeds
1 1/2 c oats
1 c almonds (or hazelnuts)
1/2 c flaxseed
2 Tbs chia seeds
3 Tbs psyllium husk powder (or 4 Tbs psyllium husk)
1 tsp salt
1 Tbs natural sweetener (maple syrup, rice malt syrup)
3 Tbs melted coconut oil
1 1/2 c water

Line a loaf tin with parchment/baking...
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Being a New Zealander we don't traditionally celebrate Halloween but this year I succumbed to making my first Halloween-themed snack for kindergarten's 'Freaky Friday' - ghost pretzels. Trust me to make the most finicky, fiddly thing. You can't get big thick pretzel sticks here so I only had thin little ones to work with. Dip in melted white chocolate and place chocolate chips for eyes and mouth. They barely fit on the stick and some of the faces looked a bit dodge but they tasted great and t...
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This is Miss Four's second birthday cake, for the other side of the family. A sugar-free beetroot chocolate loaf cake. Make one loaf cake and another one half the height. The half becomes the lid of the chest. Ice the lid and chest with chocolate ganache and attach with toothpicks.
To decorate I used raspberry licorice straps and smarties/pebbles and filled the chest with chocolate coins and sweets to represent jewels -  gourmet jellybeans, Hershey's kisses and jubes. I used green food colouri...
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This is the first novelty cake I made for Miss Four's birthday, her request. It was a spelt madeira-type cake with a jam filling and vanilla buttercream frosting. Googled how to cut the 22-cm round cake into a butterfly shape and decorated it with licorice straps, black jubes and edible glitter. Thank goodness for edible glitter, really made the job easier. I think this is the start of a decade of novelty cake making...
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For some reason I had always shied away from using 100% buckwheat flour in a recipe but I gave this a go to expand my repertoire for my gf friends. These turned out so soft with a crisp outside - perfect waffles.
Makes 7 to feed about 3 people
1 c buckwheat flour
1 Tbs rapadura sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1 1/4 c buttermilk (you can make your own by mixing 1 Tbs + 3/4 tsp white vinegar with 1 1/4 c milk of your choice and letting it sit for 5 min)
1/4 ...
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A really easy recipe from 'Gluten-Free & Vegan for the Whole Family' by Jennifer Katzinger (Sasquatch Books, 2015). The recipe is also refined sugar-free (I used dark choc chips that weren't sugar-free though as I didn't have 85% dark chocolate on hand). You could do many variations on this recipe - raisins or other dried fruit instead of chocolate, add coconut, use hazelnuts, oats, add cinnamon.
Makes about 20
2 c almonds (I used 1 c almonds and 1 c oats)
1 c dates (or about 10 medjool dates)
2 ...
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I was pleasantly surprised that Nigella Lawson has a GF, DF recipe for chocolate cake, seeing she is the queen indulgence and full-fat everything. I did not put dark chocolate in my batter, I thought it was sweet enough. A lovely dense cake with gooey icing. Instead of chia seeds you could also make flaxseed 'eggs' - 6 Tbs flaxseed soaked in about 15 Tbs water).

2 oranges
6 chia 'eggs' (6 Tbs chia seeds soaked in 18 Tbs water)
1 tsp baking powder
1/2 tsp baking soda
2 c almond meal (or hazelnut me...
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Chocolate mendiants are traditional French sweets during Christmas time. The chocolate discs are studded with nuts and fruit to represent the four monastic orders of the church - usually raisins, figs, hazelnuts and almonds. In our household, however, I make chocolate treats all year round. These ones are decorated with goji berries and coconut, apricots and almonds, pumpkin seeds and ginger, and mini marshmallows. Just go crazy with your toppings...

Makes 12 little discs
1/2 c cacao powder
1/2 ...
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Upside down cakes are so much fun to make! I made this gluten free for a morning tea and was much appreciated by my GF friends.
60g butter
1/2 c brown sugar
7 slices canned pineapple and reserve the juice
25 maraschino cherries
1 2/3 c gluten free flour (I used GF mix and buckwheat)
1 tsp xantham gum (be careful not to use more as it will make the mixture too gummy)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
60g melted butter
1/2 c brown sugar
1/4 c rice malt syrup
1 egg
1 tbsp vanilla extract
1...
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