Wheat and dairy free chocolate chip cookies

2 cups almond flour
2tbs coconut flour
1/4 cup cacao powder 
Pinch of sea salt
1/2 tsp baking soda
1 vanilla pod
1/2 cup coconut oil
1/2 cup light agave nectar
200g raw chocolate (loving earth brand)
50g raw macadamia's, halved

Preheat oven to 180 degrees

In a large bowl combine all dry ingredients

In a small bowl combine coconut oil, agave 

and scrape the vanilla seeds in

Combine all ingredients together

If sticky, place in fridge for 15mins

Roll into flat balls and place on baking tray

Add a few Macadamia's to the top 

Place in oven for 10mins only

Allow to cool before removing from tray

Dairy free ginger cookies

1/2 cup organic coconut oil
1/4 cup organic agave syrup 
2 cups organic almond flour
2 tbs organic arrowroot powder
pinch of sea salt
1/4 tsp baking soda
1tsp cinnamon 
2tbs organic coconut flour
2tbs raw honey
1 vanilla bean 
Coconut sugar to sprinkle on top
1cm cube grated ginger

Preheat oven to 180 degrees

Cover baking tray in baking paper

In a large bowl combine arrowroot, salt, almond flour,

 baking soda, cinnamon and coconut flour. 

In a small bowl scrape out a vanilla bean

and add honey, ginger and agave. 

Stir wet into dry ingredients

Scoop into balls

Cover in thin layer of water

Sprinkle coconut sugar over them

Flatten onto a baking tray

Bake for 8-10mins

Cool before removing from tray

Zucchini Pasta

3 zucchinis, grated
1 tbs pine nuts
1 can mixed beans
3 field mushrooms, sliced
1/4 cup spring onions
1 can crushed tomatoes
1 capsicum
2 cloves garlic
1 tsp curry powder

Crush garlic and place in a saucepan on med heat

Add curry powder, salt & pepper and stir through

Add crushed tomatoes, capsicum, mushrooms, beans and spring onions

Allow to simmer on a low heat for 20mins

Add a splash of water if needed

Place on a serving plate

Place grated zucchini over the top

Sprinkle with pine nuts

Baked Peach Ice Cream

8 peaches
1 tbs brown sugar
juice of 1 orange
500ml ready made custard
100ml thickened cream
2 tbs caster sugar

Preheat oven to 180 degrees

Cut up peaches and place in a baking dish

Sprinkle brown sugar and orange juice over them

Place in oven for 30mins or until soft

Blend peaches then strain off the juice

Place peaches in a saucepan

Add custard, cream and caster sugar

Stir until it boils then take off the heat

Allow to cool

Place in an ice cream maker and churn until set

Lime and Coconut Ice cream

280ml Coconut cream
1/2 cup thickened cream
3/4 cup caster sugar
3 limes
1/4 cup shredded coconut

Zest limes, then juice them

Place lime juice and sugar in a mixing bowl

Stir until sugar has dissolved 

Stir in all other ingredients

Pour into Ice cream maker

churn until set

Place in freezer safe container

Freeze until completely set

Remove from freezer 15mins before serving

Flourless Chocolate cake with baked stone fruits

300g Dark cooking chocolate
125g butter
200g brown sugar
1 cup almond meal
1/4 cup slithered almonds
5 eggs, separated
1 pinch cream of tartar

3 blood plums sliced
3 white nectarines sliced
2 tbs golden syrup
2 tbs brown sugar
juice of 2 oranges

Preheat oven to 180 degrees

Line the base of a round dish with baking paper

Melt the chocolate and butter in a bowl over a saucepan of boiling water

Stir in brown sugar, almond meal and almonds

Stir until smooth and allow to cool for 5 mins

Add one egg yolk at a time and stir through

Place egg whites in a bowl with cream of tartar

Beat until soft peaks form

Fold the egg whites into chocolate mixture

Pour into lined tin

Bake for 50mins or until firm on top

Allow to cool

Place fruit in a baking dish

Sprinkle with sugar and golden syrup

Pour orange juice over

Bake for 30-40mins until soft

Place stone fruits over cake

Mushroom and Kale Omelette

(makes 2)
2 stalks of Kale
2 stalks Spring onions
3 sliced field mushrooms
2 crushed cloves garlic
30g pine nuts
1 tsp sea salt
1 tbs olive oil
2 tbs butter
6 eegs
4 tbs water
1tbs mixed herbs
3 tbs fruit chutney
50g feta

Chop Kale finely and rinse

Add olive oil and sea salt

mix well

Add 1 tbs butter and garlic to frypan on low heat

Add mushrooms and cook until soft

Set aside on a plate

Beat 3 eggs with herbs and 2 tbs water

Add 1/2 tbs butter to frypan on medium heat

Add eggs and cook until set

Add 1 1/2 tbs chutney 

Add mushrooms and feta

Add kale and pine nuts, fold over

Sprinkle with spring onions

Season with salt and pepper