This easy recipe is adapted from Healthy Food Guide. From this base you can make many variations of cookie – plain, with nuts, with coconut, oats, other dried fruit, spices. I like that it adds LSA to sneak in an extra nutrient punch.

100g butter
½ c natural sweetener (I used rapadura sugar and honey)
1 tsp vanilla essence
1 egg
1 ¼ c flour (I used spelt)
¼ c Dutch cocoa powder (Dutch process cocoa gives a fudgier, denser flavour but natural is fine too. Here's an...

6 tbsp warm water
2 1/2 tbsp ground flaxseed
400g can black beans, drained
3/4 c cocoa/cacao
1/2 c natural sweetener of choice (I use rice malt syrup)
3 tbsp melted coconut oil
1 1/2 tsp baking powder
1 tsp vanilla
1/4 tsp salt

Preheat oven to 180C. Line a brownie tin with baking paper.
Whisk water and flaxseeds, set aside 10 min.
Blitz rest of ingredientss with flax mixture in a blender or food processor. Spread into tin and bake 20-25 min until set.

4 tsp dried yeast (14g)
1/4 c caster sugar
1 c warm milk
4 c flour (Mama Chan uses plain, I use spelt)
1 tsp ground cinnamon
60g butter, softened
1 egg, slightly beaten
1/2 c warm water
3/4 c dried currants
1/4 c mixed peel
beaten egg for glazing

flour paste for crosses:
1/2 c flour
1 Tbs caster sugar
1/4 c water

glaze after baking:
1/4 c lemon juice
2 Tbs sugar
boil for few min
or 1 Tbs apricot jam

Combin...