Hippie “Oregano” Brownies

1/2 cup butter
2 ounces unsweetened chocolate
1 cup sugar
2 eggs, well beaten
1/2 teaspoon vanilla
3/4 cup flour
1/4 teaspoon salt
1/8 ounce “oregano,” chopped

  • Preheat oven to 350°F.
  • Melt butter and chocolate together in a large saucepan over low heat.
  • Remove the saucepan from the heat and stir in remaining ingredients.
  • Pour mixture into a greased 8-inch square pan.
  • Bake for 25 to 30 minutes.
  • Let cool.
  • Cut into squares.
  • Serve and enjoy.

Homemade Toasted Nut Butters

Peanut butter
550 g (1 lb 4 oz/4 cups) peanuts
½ teaspoon Himalayan salt

Almond butter
650 g (1 lb 7 oz/4 cups) almonds
½ teaspoon Himalayan salt

Cashew butter
625 g (1 lb 6 oz/4 cups) cashews
½ teaspoon Himalayan salt

Pistachio & macadamia butter
350 g (12 oz/2½ cups) pistachio nut kernels
230 g (8 oz/1½ cups) macadamia nuts
½ teaspoon Himalayan salt

Preheat the oven to 150ºC (300ºF).

Line a baking tray with baking paper. Spread your chosen nuts on the baking tray, sprinkle with the salt and bake for 10–15 minutes, or until golden, shaking the tray occasionally to ensure they don’t burn.

Transfer the toasted nuts to a high-speed food processor and start blending. The blending time will depend on how smooth and creamy you like your nut butter, and how powerful your processor is. It can take up to 10–20 minutes to achieve a smooth nut butter, and you’ll need to stop and scrape down the sides of the processor bowl a few times, and to give the motor a rest. The nut butter is complete when it is smooth and creamy, with no nut pieces — unless you prefer a crunchy nut butter, in which case you can stop processing earlier.

Store your nut butter in a clean jar in the fridge. It will keep for up to 3 weeks.

Buckwheat Pancakes

1 cup buckwheat flour

2 tablespoons potato flour or ground yellow maize flour

2 tablespoons coconut flour

2 teaspoons gluten-free baking powder

1/8 teaspoon Himalayan salt

1½ cups coconut milk

1 tablespoon melted coconut oil

1–2 teaspoons grapeseed oil

To make the pancakes, combine the buckwheat flour, potato flour, coconut flour, baking powder and salt in a large bowl.

Add the coconut milk, coconut oil and ½ cup water and whisk well. The amount of water you need depends on how thick you prefer your batter; add a bit more for thinner batter.

Heat a non-stick frying pan over medium heat. Brush the pan with some of the grapeseed oil.

Pour ¼ cup of the batter into the pan and cook for 2–3 minutes, or until bubbles appear on the surface. Turn and cook the other side for 2 minutes, or until cooked through. Transfer to a plate and keep warm.

Cook the remaining batter in the same way, adding more grapeseed oil to the pan as needed. You should have enough batter to make eight pancakes.

Chocolate Hazelnut Spread

2 cups hazelnuts

1 teaspoon vanilla extract

¼ cup raw cacao powder

pinch of Himalayan salt

½ cup rice malt syrup

1 tablespoon coconut oil

¾ cup non-dairy milk of your choice

Preheat the oven to 315ºF.

Spread the hazelnuts on a baking tray and bake for 5–10 minutes, or until browned. Remove from the oven and leave to cool slightly, then rub off the skins.

Place the hazelnuts in a high-speed food processor. Blend for 2–3 minutes, or until they turn into a butter. Add all the remaining ingredients and process until smooth.

Store in an airtight container in the fridge. It will keep for up to 2 weeks.

Detox Juice

I’m not one of those that goes on juice detoxes — although this juice could almost persuade me otherwise!

1 medium-sized beet, scrubbed well

1–2 carrots

1 small apple, cored and chopped

1/2 cup chopped pineapple

juice of ½ lemon

14 mint leaves

½ inch knob of fresh ginger

Mix all the ingredients in a juicer or blender and serve.

If you use a blender for this recipe, rather than a juicer, you will get a much thicker juice, due to the fibrous pulp from the fruit and veg being retained. You can add a little water to the recipe to thin it, or run the juice through a fine mesh sieve.

Gluten Free Banana Maple Bread

Everyone loves a piece of freshly baked banana bread, especially one that’s sugar, gluten and wheat free.. It is a perfect accompaniment to tea or coffee, or just on its own for a snack.

¼ cup plus 2 tablespoons linseed (flaxseed) meal

2 cups almond meal

½ cup desiccated coconut

½ cup millet flakes

1 teaspoon ground cinnamon

1 teaspoon vanilla powder

1/8 teaspoon Himalayan salt

2 teaspoons baking soda

3 ripe bananas

¼ cup melted coconut oil

½ cup maple syrup

Preheat the oven to 315ºF. Line a loaf tin, measuring about 9½ x 5 inches, and about 2½ inches deep, with parchment paper.

Put the linseed meal in a bowl, mix in ¾ cup water and place in the fridge for 5–10 minutes, or until the mixture gels together and takes on an egg-white consistency.

In a large bowl, combine the almond meal, coconut, millet flakes, cinnamon, vanilla, salt and baking soda.

In a small bowl, mash two of the bananas using a fork. Mix in the coconut oil and maple syrup.

Add the banana mixture to the bowl of dry ingredients and mix until combined, then pour the batter into the loaf tin.

Slice the remaining banana and arrange over the loaf. Bake for 35–45 minutes, or until a skewer inserted into the middle of the loaf comes out clean.

Remove from the oven and leave to cool before slicing.

The loaf will keep for 2–3 days, stored in an airtight container in the fridge or at room temperature.

Creamy Quinoa Porridge

Quinoa is gluten free, high in protein and fibre, and is low GI, meaning it is slowly digested for longer-lasting energy. Lucuma gives the porridge a natural sweet kick, with cinnamon and nutmeg for a touch of spice

2 cups cooked quinoa

1½ cups rice milk

1 cup coconut cream

2 tablespoons maple syrup, plus extra to serve

1 teaspoon lucuma powder *

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1/8 teaspoon Himalayan salt

2 tablespoons sunflower seeds

2 tablespoons chia seeds

1 tablespoon golden raisins

Bring the quinoa and rice milk to the boil in a separate saucepan. Add the remaining porridge ingredients, stirring well. Bring to a simmer and cook for 3–5 minutes, stirring occasionally.

When your porridge has reached a thick, creamy consistency, remove from the heat and ladle into four serving bowls.

Serve warm, with an extra drizzle of maple syrup.

* A natural sweetener prepared from the Peruvian lucuma fruit. Known as ‘Incan gold’, the pulp of the fruit is dehydrated to produce the powder, which is commonly added to smoothies, treats and breakfast foods.

Strawberry Chia Pudding

Chia is a versatile, powerful little seed with outstanding health benefits. It is very high in calcium, and being high in fibre it keeps you feeling full for longer and is especially handy for regularity. It is also gluten, wheat and nut free.

40 g (1½ oz/¼ cup) chia seeds

250 ml (9 fl oz/1 cup) almond milk

225 g (8 oz/1½ cups) strawberries, hulled

1 teaspoon vanilla powder

1–2 teaspoons rice malt syrup

To make the strawberry chia, place the chia seeds in a bowl with the almond milk and whisk together with a fork. Set in the fridge for at least 8 hours, or overnight. When you’re ready to serve, place the strawberries, vanilla and rice malt syrup in a blender and whiz into a purée on high speed. Add the purée to the chia seeds and whisk well. Spoon into serving glasses, add your favourite topping and serve immediately

Caramel Chia Pudding

Chia is a versatile, powerful little seed with outstanding health benefits. It is very high in calcium, and being high in fibre it keeps you feeling full for longer and is especially handy for regularity. It is also gluten, wheat and nut free.

40 g (1½ oz/¼ cup) chia seeds

375 ml (13 fl oz/1½ cups) almond or coconut milk

1 tablespoon mesquite powder

1 teaspoon rice malt syrup

To make the caramel chia, place the chia seeds in a bowl with the coconut or almond milk and whisk together with a fork. Add the mesquite powder and rice malt syrup and whisk well. Set in the fridge for at least 8 hours, or overnight, before serving with your favourite topping.

Chocolate Chia Pudding

Chia is a versatile, powerful little seed with outstanding health benefits. It is very high in calcium, and being high in fibre it keeps you feeling full for longer and is especially handy for regularity. It is also gluten, wheat and nut free.

40 g (1½ oz/¼ cup) chia seeds

375 ml (13 fl oz/1½ cups) coconut milk

1 tablespoon raw cacao powder

1 teaspoon lucuma powder

1–2 teaspoons rice malt syrup

To make the chocolate chia, place the chia seeds in a bowl with the coconut milk and whisk together with a fork. Add the cacao, lucuma and rice malt syrup and whisk well. Set in the fridge for up to 8 hours, or overnight, before serving. Add toppings of your choice if desired.