gluten-free
Perhaps you’ve been diagnosed with celiac disease, gluten intolerance or maybe you just instinctually feel better avoiding this protein found in wheat, spelt, rye, barley, tritacle and in small amounts in oats. If you’ve tried some of the gluten–free ‘goods’ out there, enthusiasm for your new diet may have crumbled into a dry, bland, pitiful heap. I’ve been there, but with patience and creativity, I promise you'll find a whole new world of deliciousness opening up to you. Like, right now.
Heat oven to 180 ° and lightly grease a 20 cm square tin; Melt the chocolate in a small pan placed over a slightly larger pan of simmering water; Cream the coconut butter and... (read more)
Preheat the oven to 180°. Lightly grease a tart tin or low pie dish; In a separate bowl, combine the almond flour, salt, cocoa and baking soda; In another bowl, whisk together... (read more)
Dice the fresh fruit and onions and place in a bowl ; Roughly chop the coriander leaves; Toss all of the ingredients together, and season to taste