gluten-free

These truffles can be refrigerated or kept in the freezer until ready to serve. The whole family will love them!

This healthy gluten-free cake delivers plenty of dietary fibre to support gut and cardiovascular health, along with protein and calcium for bone health. You will also get a good dose of beneficial unsaturated fats, which are important for supporting healthy cardiovascular function and reducing high cholesterol levels.

I love a good scone! They need a nice crumb that crumbles a little as you bite and what makes it even better … they’re gluten free!

Madeleines would have to be one of the prettiest additions to the afternoon tea table. Light and fluffy with a delicate crisp shell, they can be served plain or dipped in chocolate. This gluten-free version is indistinguishable from the original recipe in both flavour and texture and is perfect for those with gluten intolerances.

Organic Merchant’s Spark Dust provides a vitamin- and antioxidant-dense boost to a hot chocolate, smoothie, coffee and in baked goods.

Organic Merchant’s Spark Dust provides a vitamin- and antioxidant-dense boost to a hot chocolate, smoothie, coffee and in baked goods.

Can you make a delicious and creamy ice cream without using cream or milk? Yes, you absolutely can. Not only is this ice cream delicious and creamy, it’s rich with flavour and takes only five minutes to make. The coffee and the salt work together to enhance the chocolate flavour, so don’t leave them out.

These fluffy and gorgeous pancakes with coconut yoghurt are delicious and nutritious.

Sayur lodeh translates in Indonesian to vegetables in coconut milk and is a traditional Javanese dish. Use the vegetables listed as a guide but you can use whatever you like. We use coconut aminos in place of the traditional shrimp paste to keep it plant-based

This is a satisfying and fragrant curry that the whole family will love.

My whole life, I have told people that curry repulses me. “Just the smell of it makes me ill.” I would declare. Until one day I ate a dish at a book launch that rocked my world. It was delicately scented and flavoured and yet had a complex balance of flavours that I couldn’t quite work out. What I discovered was that I don’t hate curry … I really hate curry powder. I can’t eat spicy food, so this is a very mild, fragrant curry. If you prefer your curry to have a bit more punch, add some extra chilli.

I prefer a fairly dry tabbouleh but if you like your tabbouleh a little wetter, add more extra-virgin olive oil and lemon juice.