For the dough  220g (2 cups) oat flour 100g (1 cup) ground almonds 2 tsp cinnamon 1/4 tsp salt 4 tbsp maple syrup 120ml (1/2 cup) melted coconut oil or butter  For the filling: 200g blueberries, frozen or fresh 2 1/2 tbsp chia seeds 2 tbsp maple syrup 2 tbsp lemon juice Pinch of salt M

Ingredients Sponge: 5 large eggs (60–65 g each) 100 g sugar 100 g rice flour 25 g cocoa powder 20 g melted butter Chocolate mousse & topping: 1,000 ml whipping cream 450 g dark chocolate (70% preferred, minimum 50%) 120 g powdered sugar Method Sponge: Separate eggs. Beat yolks with

Ingredients | Makes 6 rolls Psyllium husk (70g) Coconut flour (70g) Chia seeds (30g) Flax seeds (30g) Pumpkin seeds (30g) Sesame seeds (30g) Sunflower seeds (30g) Coconut sugar (6g | ½ tbsp) Salt (1½ tsp) Cream of tartar baking powder (7.5g | 2½ tsp) Eggs (3) Apple cider vinegar (15ml |

Ingredients: 1 cup flour ⅓ cup caster sugar 1 sachet vanilla sugar Pinch of salt ½ cup milk 3 eggs 1 baking powder 1 tbsp oil Method: In a bowl, mix the eggs, caster sugar, oil, and milk with a mixer until combined. Add the flour and baking powder, then mix again. The batter should be th

Ingredients: 400 g Doves Farm white bread flour 15 g psyllium husk 400 ml lukewarm water 10 g salt 7 g dried yeast 2 tablespoons oil Method: Place the psyllium husk in a bowl and add the lukewarm water. Mix well and let it sit for 1–2 minutes to thicken. Add the flour, salt, and yeast. Mix

Ingredients: 300 g Doves Farm bread flour 150 ml lukewarm water 7 g dried yeast 50 g sugar 50 g softened butter 1 egg a pinch of salt Method: Mix all ingredients together and knead into a smooth dough. (No long proofing required — you don’t want to let it rise for 1 hour.) Divide the dou

Ingredients: 350 g Schär Mix B flour 100 g tangzhong 50 g granulated sweetener 1 egg 1 egg yolk 40 g softened butter, grated 70 ml water + 50 ml water (for the yeast starter) 80 ml full-fat milk 1/3 cube fresh yeast Instructions: 1. Make the tangzhong: In a small saucepan, mix 40 g rice

Ingredients 250 g rice flour 50 g ground almonds (or ground walnuts) 6 g baking powder ½ tsp salt 2 tsp icing (powdered) sugar or sweetener Zest of 1 organic lemon, finely grated 1 tsp vanilla extract or vanilla flavouring 1 whole egg 1 egg white 50 g Rama margarine 15 g psyllium husk 1

Ingredients: 2 bananas 14 Tbs oat flour 2 Tbs cocoa powder Shredded coconut vanilla extract Method : In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Add oat flour and cocoa powder. Using your hands, form into small balls. If desired, roll balls in shredded c

Ingredients: 200 g almond flour 50 g poppy seed flour vanilla 120 g butter 3 egg yolks sweetener or sugar Instructions: Work all the ingredients into a dough. Shape the dough into small balls. Use the handle of a wooden spoon to make small indentations in the center. Fill the indentation

Ingredients Sponge Cake 4 eggs Pinch of salt 1 tbsp cocoa powder Sugar or sweetener, to taste Cream 300 g mascarpone 150 ml whipping cream Sugar or sweetener, to taste Gelatine sheets (optional) Method Preheat oven to 180°C. Whisk egg whites with salt until stiff. Gradually add sugar,

Ingredients 40 g coconut flour 3 eggs 3 tbsp honey 2 tbsp plain yogurt 2–3 tbsp milk 1 tbsp coconut oil 1 tsp vanilla extract 1 tsp baking powder For the glaze 40 g dark chocolate (70% cocoa or higher) 2 tsp coconut oil shredded coconut or chopped almonds Instructions Thoroughly mix a

Ingredients: 270 g white bread flour (Freee Doves Farm) 130 g plain white flour 140 g powdered sugar 60 g butter 2 eggs 2 tablespoons honey 1 tablespoon gingerbread spice 1 teaspoon baking soda Jam (for filling) Optional coating: 1 egg (for brushing) 100 g dark chocolate 50 g cocoa but