Such a wholesome healthy version of macaroons! But dipping in chocolate makes them extra special. This is adapted from Caroline Du Pont's The New Enlightened Eating (Book Publishing Company, 2012).

Makes 16

3/4 c ground almonds
2 tbsp ground flaxseed
2 c desiccated or shredded coconut
pinch salt
1/2 c maple syrup
1/4 c tahini
1 tsp vanilla extract

For dipping:
100g chocolate of choice

Preheat oven to 180C. Line a baking sheet with baking paper.

Grind the almonds and flaxseed in a coffee grin...

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These biscuits are perfectly fine without icing, as our 7-year-old informed me, but I think the icing adds a zing, and lavender and lemon go well together. Being free of sugar and dairy, you can add a couple more to your lunchbox.

You'll need a tray that will fit into your freezer.

1 1/2 tbsp dried lavender flowers
165g flour of choice
1 tsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
2 tbsp coconut oil or butter, melted
1 egg
1 tsp vanilla extract
1/4 c honey
1 tsp stevia

Icing:
1/2 c powder...

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I love the crispiness of these Spanish olive oil biscuits. A yeasted dough that requires no kneading.

90g warm water
10g dried yeast
1 tsp salt
25g / 1/8 cup caster sugar
75g olive oil
300g flour
granulated sugar for topping
caraway seeds for topping (or you could use anise or fennel or cardamom)

In a bowl mix the water, yeast, salt, sugar and olive oil. Gradually add in the flour and mix until a dough forms. If it's too dry sprinkle in a bit more water.
Cover the bowl with a tea towel and leave in a w...
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These a nice little chewy bites, great for lunchboxes.

90g oat flour
80g ground almonds
2 tbsp cacao powder
1/2 tsp baking soda
50g coconut sugar (or another unrefined sugar)
4 tbsp stevia
2 eggs
120g peanut butter (or any nut butter)
100g coconut oil, melted
100g cacao nibs or chocolate buttons

Preheat oven to 180C. Line 2 trays with baking paper.

In a bowl mix the flour, almonds, cacao, baking soda, sugar and stevia. In another bowl mix the eggs, peanut butter and coconut oil.

Mix the wet ing...

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Even though I'm not a Christmassy person, I do like to make gingerbread and have a go at icing. I don't have much flair, as you can see, but the biscuits taste fine anyway.

3 c flour
1 tsp baking powder
1/2 tsp baking powder
pinch sea salt
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp allspice (or 1/2 tsp each cloves, nutmeg)
250g butter at room temperature
1 1/4 c brown sugar
1 egg
2 tbsp molasses
1 tbsp freshly grated ginger

Royal icing:
1 egg white
250 g icing sugar
1 tsp lemon juice

Sift the dry...
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First attempt - used stick blender and only did one coat of chocolate - very nice


Second attempt - doubled the recipe, used Omniblend, double coat of chocolate - extremely nice

Yum - guilt-free treats that are full of nutrients. Everything tastes better coated in homemade chocolate, right? A stick blender is best for this recipe. I tried processing the filling in my Omniblend but there wasn't enough mixture for the blades to mix.

Makes 14
100g cashews
3 tbsp coconut oil
3 tbsp date syrup
1 tbsp caca...
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A useful recipe to use up almond pulp from making almond milk.

1 c almond pulp (I didn't have enough so added whole almonds)
1 c dates
1/2 c desiccated coconut
3 tsp cacao or cocoa powder
1 tsp soft coconut oil
grated zest from 1 orange
pinch sea salt

Blitz all ingredients in a food processor until sticky and hold together. Roll into balls and coat in coconut and place in an airtight container in the freezer to firm up. You can also roll in cacao powder or cinnamon, finely chopped nuts or c...

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You've made your own almond milk, now what do you do with the pulp? Chuck all these ingredients in a bowl, roll out thin and Bob's your cracker! Thanks to Detoxinista for the inspiration.

1 c almond pulp (from making almond milk)
1 tbsp ground flaxseeds (you could also use chia)
3 tbsp olive oil (or coconut oil)
2 tbsp sesame seeds
1/2 tsp sea salt
1 minced garlic clove, optional
finely chopped herbs are also optional (2 tbsp fresh or 2 tsp dried)

Preheat oven to 170C. 

Mix all the ingredie...

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I decided to make a dairy-free ice cream from scratch, and that included the almond milk. The xanthan gum really helps to make the ice cream smooth and creamy. When you make almond milk you have almond pulp left over, so I'll also post two recipes to use up the almond pulp.

200g almonds
500ml water
1/2 c honey
1 tsp maca powder
1 tsp vanilla extract or paste
1 tsp xanthan gum

If you have an ice cream make, put the bowl in the freezer for at least 24 hours.
Soak the almonds in a bowl of water for at l...
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