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Looking for a soft light cookie that melts in your mouth? But also gives you energy when the 3pm slump hits? This is the cookie for you! Serves 15 Prep - 15 minutes Cooking time - 10 minutes Ingredients - 12 Dry Ingredients: 2 cups gluten free plain flour 1/3 caster sugar 2 tbsp vanilla protein powder 1 tsp baking soda 1 tbs baking powder 1 tsp xanthin gum Wet Ingredients: 2 eggs 1/4 cup maple syrup 1 tbsp vanilla essense 1/2 cup dark chocolate bits 100 grams unsalted butter 1/4 cup olive oil Method: Pre-heat oven to 180 degrees Celsius Add all wet ingredients into a bowl Whisk ingredients together Add dry ingredients and stir until combined About/Tips: Leave dough in fridge for 45 minutes before baking

A quick and easy salad, that can be made vegan, wheat and gluten free, dairy free, and add in some meat for the carnivores! Serves 10 Prep - 15 minutes Cooking time - 10 minutes Ingredients - 6 Ingredients: 4 cups Brown rice/quinoa 1 jar Sun-dried tomatoes Bag of Rocket (add how much you want) 4 Lemons 1/3 cup currants 1/4 cup Sunflower seeds (use any seed for crunch) Method: Cook rice Add all ingredients into a large bowl and mix Squeeze all four lemons on top

This is a chocolate cake which provides sweet chocolate notes combined with texture and moistness in ever bite! Except instead of normal flours we have used almond meal. A great healthy alternative to flour which caters to the gluten intolerants! Serves 12 Prep - 10 minutes Cooking time - 45 minutes Ingredients - 10 Dry Ingredients: 2 cups almond meal 1/3 cocoa powder 2 tsp instant coffee powder (or 2 coffee shots) 1 tsp baking powder Wet Ingredients: 3 eggs 1/4 cup maple syrup 1 tbsp vanilla essense 1 1/2 cups dark chocolate bits 100 grams unsalted butter 1/4 cup olive oil Method: Pre-heat oven to 180 degrees Celsius Grease a cake tin/line cake tin Add all wet ingredients into a bowl Whisk ingredients together Add dry ingredients and stir until combined About/Tips: If you prefer more texture you can choose to use 1 cup almond meal and 1 cup polenta instead of 2 cups almond meal.

The perfect drink for a summer's afternoon. Suits all dietary requirements, included vegans! Serves 2 Prep - 0 minutes Cooking time - 5 minutes Ingredients - 7 Ingredients: 1/2 cup frozen mango 1/2 cup frozen pineapple 1/2 cup water tbsp lime cordial tbsp honey tbs shredded coconut 1 handful of ice Method: Either cut up fresh fruit and add extra handful of ice or use frozen fruit Blend on high for 2 minutes or until mixed in About/Tips: You can change this recipe to suit you! If you want more of a smoothie style drink you can add a cup of milk instead of the 1/2 cup water, or add ice cream or yoghurt. If you prefer it to be more of a runny/slushy mocktail style, then keep to water and ice and add more as you go to get the right consistency. Facts: I love using my Nutribullet to make smoothies, juices, and mocktails because it just blends so well! Any store bought blender is great for the recipe but nothing I have ever tried beats the original Nutribullet (not sponsored just my opinion!). In fact, the founder of Nutribullet Colin Sapire has recently (2021) launched a new blender. I am yet to try it out but it is on my wish list of cooking appliances. Check out the brand below.

Serves 12 Prep - 10 minutes Cooking time - 25 minutes Ingredients - 7 Dry Ingredients: 1 1/2 cups self-raising flour 1/2 cup cocoa powder 1/3 cup coffee ground (or one shot coffee) Wet Ingredients: 3 eggs (whisked separately) [use flax seed for egg free - 3 tbsp of flax seed meal and 3 tbsp water) 2/3 cups milk of choice 1 tbsp maple syrup 1 tbsp oil (vegetable or olive) Method: Pre-heat oven to 180 degrees Celsius Grease a cup cake. muffin, or mini loaf tin with butter or oil Add and mix all dry ingredients into large bowl Add wet ingredients into middle of dry (whisk eggs separately then add to wet ingredients) Use a 1/3 cup to scoop mixture into tins (or smaller if using cupcake tin) [be careful not to over fill - leave a 1 or 2 cm gap from mixture level to top of tin] Cook for 25 minutes (or check at 20 minutes for wet mixture on a tooth pick) About/Tips: This mixture is one of the first baking goods that I created that was fluffy and soft, just like 'non gluten free' recipes which can often be the hardest part of living gluten free or with Coeliac disease - missing out on soft, fluffy baked goods which aren't dry or crumbly! Facts: The World Coca Foundation reveals that - "Cocoa was first developed as a crop in many ancient South American cultures, with the Aztecs and Mayans being the most well-known of these indigenous populations. Researchers have found evidence of cocoa-based food dating back several thousand years."

A moist banana bread that can never go wrong! It is borderline cake density which is what makes it so moist and soft. Alternatives - you can make this without cows milk and eggs - just substitute milk for almond milk, and eggs for flaxseed meal. Serves 12 Prep - 15 minutes Cooking time - 45 minutes Ingredients - 11 Wet ingredients: 2 large eggs 2 tbsp milk (of your choice) 1 tsp vanilla essence 2 cups very ripe mashed banana (usually this takes 3 medium sized bananas) 75 grams unsalted butter 2 tbsp maple syrup Dry ingredients: 1 cup plain flour 1 cup almond meal 1 tsp baking powder 1 tsp salt 1/2 cup brown sugar Method: Pre-heat oven to 180 degrees Line any shape baking tray (I use rectangle) Mix all dry ingredients together into a bowl Add milk, whisked eggs, vanilla essence, maple syrup, and butter into bowl Once mixed, add mashed banana into bowl and combine Cook for 45-50 minutes or until a tooth pick comes out without mixture on it Let cool in pan for 10 minutes Transfer to a cooling rack until fully cooled and serve Tips: I like to eat this fresh out of the oven warm, with cream, fruit, or ice-cream. If you prefer a more intense banana flavour, add another banana into the mixture

A cake you can mix up with either hand beaters or in the blender in under ten minutes! Serves 10-15 Prep - 10 minutes Cooking time - 40 minutes Ingredients - 11 Dry Ingredients: 1 cup polenta 1/2 cup rice flour 1/2 cup gluten free self raising flour 1 tbs baking powder 1/2 cup brown sugar 2 tbs cinnamon spice/ground 1/4 cup chia seeds (black or white) - mix in after blending/beating Wet Ingredients: 1/2 cup oil (I like to use olive oil) or you can use 2/3 cup of butter 1 cup milk (or milk alternative) 2 tbs pure maple syrup 3 eggs Method: Mix all flours together in a bowl with a spoon Add all wet ingredients Beat in bowl until combined or blend until combined Add in chia seeds and stir into mixer Cook for 35-40 minutes or until brown/tooth pick is dry Optional icing sugar: Heat 1/2 cup of butter until room temp or slightly melted Beat butter and add icing sugar until consistency is at desired level (the thicker the easier to spread onto cake) Add for taste any of the following - 1 tea spoon cinnamon // vanilla essence // maple syrup Let cake rest and cool before adding icing Tips: This cake can be kept in fridge or pantry for 3-4 days - it will get dry so serve with fruit and cream or yoghurt for a gluten free on-the-go brekky, or morning tea. You can bake this cake in any type of cake tin Fun Fact: The history behind the circular cake tin with the whole in the middle is intriguing to some, I found a link online that dissects it's history which I found quite interesting! Click the tab below for more.