Pear and ginger cake

Dry

2 c wholemeal spelt flour*

1/2 c almonds**
5 tsp baking powder
1/4 tsp sea salt

Wet
1 400ml can coconut cream/milk
1/3c coconut nectar
1/3c coconut oil (melted)
2 tsp grated ginger
2 tsp vanilla extract
4 pears
1/2 c dates (chopped)
Top with desiccated coconut and chopped almonds if desired
*For a gluten free option, replace this with 2/3 c buckwheat flour, 2/3 c brown rice
flour, 1/2 c oat flour and 3 tbsp cornflour. You can also just use straight buckwheat
flour (if you only want to pull out one flour container!), but I definitely prefer the
taste and texture of the mixed flour blend.
**Dried and activated if you have them already made up, otherwise just use raw.
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
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HOWTO
Preheat oven to 175 C fan bake, and grease the sides and base of a 24 cm cake
tin (I use this sunflower oil).
Slice one of your pears thinly and arrange it in the base of the tin, then chop the
remaining pears into 1cm chunks and set aside.
Grind almonds in a blender to a flour, pour into a large bowl, then sift remaining
dry ingredients on top and stir to combine.
Blend wet ingredients in the blender until frothy, then pour onto dry ingredients
and gently stir until just combined with a few flour flecks remaining.
Fold through pears and dates gently until just combined (don't over mix so your
cake stays nice and fluffy), then spoon dollops of the mixture into the tin taking
care not to disturb your pear arrangement. Spread the top out flat with a spatula.
Bake for 35 minutes until the top springs back when touched and a wooden skewer
inserted in the middle comes out clean.
Remove from the oven and leave in the tin for 10 minutes, then turn upside down
onto a wire rack and carefully remove the base. Leave to cool before slicing
(especially if using the GF flour mix - it binds on cooling).
Sprinkled with desiccated coconut and chopped almonds if desired, then slice and
enjoy with a generous dollop of coconut cream, coconut yoghurt or my Coconut
Cashew Chia Cream or Vanilla Bean Ice Cream (my favourites!).

Coconut cashew chia cream

1c raw cashews (soaked 2 hrs or overnight)

400ml coconut cream* (kept in fridge)
2 Tbsp white chia seeds
2 tsp vanilla powder OR 2 inches vanilla bean/2 tsp vanilla extract
Up to 2 Tbsp light coconut nectar/yacon syrup/agave nectar OR 2
medjoul dates
pinch sea salt
1/2c water
*If your coconut milk or cream is quite runny, then omit the extra
water. Coconut milks and creams vary greatly in thickness and cream
content, but you can always add more water in the morning if your
mixture ends up too thick. I use Trade Aid's Organic Fair Trade Coconut
Milk (you can order it here) and it works perfectly.
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

HOWTO

1 Drain your cashews and rinse.

2 Place all ingredients in a high speed blender and blend for 1-2
minutes until completely creamy, scraping down the sides mid
way to ensure all the chia seeds are ground up.
3 Start with 1 tablespoon of sweetener (or 1 date), taste, then add
another 1 depending on how you like it. I've also made this
without any sweetener and it's still fabulous, especially over
already sweet fruit.
4 Pour into a glass jar and place in the fridge overnight - by the
morning it will be nice and thick.
5 If you want a thinner consistency, stir through another 1/4-1/2c of
water in the morning.
Will keep for around 4 days in the fridge - if it lasts that long. Enjoy
dolloped on fresh fruit salad, stewed fruit, fruit crumble, muesli,
porridge/oats, buckinis, raw granola, or served alongside your favourite
orange, carrot or chocolate cake for added moisture. My favourite
combo at the moment is a few generous dollops of cream perched atop
a bowl of fresh seasonal fruit salad, sprinkled with Loving
Earth buckinis (raw dehydrated gluten free buckwheat cereal). Just
delicious.

NobakeBlueberry+CardamomCheesecake

Base

1cupwalnuts.
1cupshreddedcoconut.
2tablespoonsalmondbutter.
2tablespoonscoconutoil.
1/4teaspoonseasalt.

Filling

2cupsrawcashews,soakedinwaterfor2hoursthendrainedandrinsed.
1/4cupcoconutoil.
1/2cupcoconutmilk.
1lemon,juiced.
2tablespoonsricemaltsyrup.
1/4cupBareBlendsVanillaProteinPowder(seenote).
11/2cupblueberries(freshorfrozen).
11/2teaspoongroundcardamom.
1/2teaspoonvanillapowderor1teaspoonvanillaextract.

Directions

1.Lineaslicetinwithbakingpaper.
2.Tomakethebase,placeallingredientsintoafoodprocessorandpulsetoobtainasticky,crumbly
mixture.Spreadthemixtureintothepreparedslicetinandpressdownfirmlytoformthebase.Placeto
theside.
3.Tomakethewhitelayerofthecheesecake,drainandwashthesoakedcashewsandplacetheminthe
foodprocessorwithcoconutoil,coconutmilk,lemonjuice,ricemaltsyrupandBareBlendsOrganic
VanillaBeanNativeWPI.Blitzuntilyouformasmoothcream.Pourhalfofthemixtureontopofthe
crustandspreadevenly.Sprinklehalftheblueberriesoverthetopandslightlypushintomixture.Place
intothefreezerfor10minuteswhilepreparingthenextlayer.
4.Then,placetheremainingblueberries,cardamomandvanillaintothefoodprocessorwiththe
remainingwhitecreamfilling.Blitzuntilallcombinedandyouhaveasmoothpurplecream.
5.Removetheunfinishedcheesecakefromthefreezer.Placetheremainingblueberrycreamontopof
thewhitelayer.Placebackintothefreezerforatleast2hoursuntilset.
6.Forserving,removecheesecakefromthefreezerandallowtositatroomtemperaturefor510
minutesbeforeservingasitseasiertoslice.

*Thisrecipemakes2024smallpiecesofcheesecake.Storeinthefreezerandkeepforwheneveryou
feellikeasnack.

Coconut Angel Food Cake with Berries

For the cake:

1 cup cake flour (113 grams)
1 2/3 cup (333 grams) sugar
1 3/4 cup egg whites, from about 13 eggs
1/2 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon coconut extract or flavoring

For serving:
1 cup (250 ml) heavy whipping cream
1/4 cup (50 grams) granulated sugar
1 teaspoon coconut extract or flavoring
1/2 cup sweetened flake coconut
Fresh berries

Instructions
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To make the cake:

Preheat oven to 300 degrees.
Sift the flour 3 times, then add 2/3 cup of the sugar and sift 1 more
time.
Beat the eggs until frothy. Add the salt and cream of tartar and beat till
they just begin to form soft peaks. Add the remaining sugar 2
tablespoons at a time and beat until they hold soft peaks. Beat in the
vanilla.
Sift the flour mixture over the whipped egg whites in 4 additions,
folding in each addition by hand until just incorporated.
Spoon into an ungreased 10 x 4 inch tube pan. Rap on a hard surface a
few times to release any bubbles. Bake until spongy to the touch and a
toothpick inserted into the center comes out clean, about 1 1/4 hours.
If the pan has feet, invert it onto a flat surface. Otherwise, invert over
the neck of a bottle. Let cool completely, about 2 hours. Use a thin
knife to cut around the edges and release the cake.
To serve the cake:
Whip the heavy cream until it starts to thicken. While continuing to

beat, add the sugar slowly, followed by the coconut extract. Beat to
soft peaks.
Serve slices of the cake with whipped cream, coconut flakes and fresh
berries.
Note: the cake can be made one day ahead. Let sit at room
temperature, uncovered, until ready to serve.

PumpkinScones
Makes12scones(ormoreifyoucutthemsmall)
Ingredients:
2cupsflour
sweetnertotaste
1plicbakingpowder
pumpkinpiespicestotaste
6Tablespoonscoldbutter
cuppumpkinpuree
3Tablespoonsmilk
1egg
Fortheglaze:
xylitol/brownsugar
creamcheese
ginger(freshand/ordehydrated)
pumpkinpiespice
powderedmilk
Directions:
Preheatoven218
Combinedryingredientsinsmallbowl:flour,sugar,bakingpowder,saltandspices.
Usingapastryblender,cutinbutter.
Inaseparatebowlcombinewetingredients:pumpkin,milkandegg.Mix.
Next,folddryingredientsintowet.
Transferdoughtoaflouredsurfaceandpatintoa1"rectangle.(Somethingaround9"
longby3"wide.)
Cutintotriangleswithapizzacutterorsharpknifefortheclassicsconeshapeorusea

biscuitcutterforaroundshape.
Placeoncookiesheetandbakefor1416minutes.
Whiletheyarebakingmakeyourglaze(sauointegral).
Oncethesconescomeoutoftheovenletthemcoolfor10minutesorsobeforebrushing
onthesugarglaze.Oncethat'sdoneletthesconessetforafewminutesbeforedrizzling
thespiceglazeon.

Honey butter pumpkin rolls

INGREDIENTS:
Dough
1/3 cup milk
2 tablespoons unsalted butter
1 large egg
1/2 cup pumpkin puree
2 1/4 cups all-purpose flour (bread flour may be substituted; rolls will be firmer and chewier rather than softer
and fluffier; you may only need 2 cups bread flour)
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
1 tablespoon granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon ground nutmeg
1/2 teaspoon salt, optional and to taste
Honey Butter
2 tablespoons unsalted butter, melted
2 tablespoons honey
Tip: Combine equal parts softened butter (not melted) and honey, and whisk together until fluffy and combined
for serving with the rolls
DIRECTIONS:
1 Dough - Add milk to a 2-cup microwave-safe measuring cup, or microwave-safe bowl.
2 Add butter and heat on high power to melt butter, about 45 seconds. Stir until butter has melted smoothly
into the milk.
3 Add the egg, pumpkin puree, and whisk to combine.
4 Return measuring cup to microwave and heat for about 15 seconds to warm mixture up. This will help to
activate the yeast; set aside briefly.
5 To the bowl of a stand mixer fitted with the dough hook or large mixing bowl for hand kneading, add the
remaining dough ingredients, thorough optional salt.
6 Pour wet pumpkin-milk mixture over the dry ingredients.
7 Turn mixer to low speed, and knead for 5 to 8 minutes, or until dough is smooth and has come together.
This is not a sticky dough and if your dough is sticky, tacky, or gloppy, add additional flour, 1 tablespoon
at a time, until dough is no longer sticky. I doubt you will need to add any, because I could have made this
recipe with 2 cups flour, but went up to 2 1/4. Don't over-flour your dough because it creates rolls that are
dense and heavy.
8 Turn dough out into a mixing bowl that's been lightly sprayed with cooking spray. Flip dough over once so
both sides are lightly greased, and cover bowl with plasticwrap.
9 Place bowl in a warm, draft-free environment until dough has nearly doubled in bulk, about 45 to 60
minutes. Do not go by time elapsed on the clock. Wait until dough has nearly doubled in size, and if it
takes longer than an hour, that's fine.
10 Punch dough down and turn it out onto a nonstick surface. I spray my counter with cooking spray and
don't even need to add flour.
11 Divide dough into 8 to 12 equally-sized portions, rolling each portion into a ball. I made 8 rolls and they
were very generously sized. I would aim for 9 to 10 rolls. They may look skimp now but don't worry, they
rise and swell very nicely.

12 Place dough balls into a foil-lined and cooking sprayed 9-inch square pan. If you would like to use an
overnight or make-ahead option, after you get the rolls into the pan and covered with foil, place pan
in fridge. When ready to bake, pick up with the next step below, making sure to allow the dough to come
to room temp and rise nicely; it could take longer than the 45 minutes indicated below since dough is
coming right out of a cold fridge.
13 Cover pan with a sheet of foil, place pan in a warm, draft-free environment until dough has nearly
doubled in bulk, about 45 minutes. In the last minutes of rising, preheat oven to 375F.
14 Honey Butter - Melt butter in small microwave-safe bowl, about 45 seconds on high power.
15 Add the honey and stir to combine.
16 Before baking, generously brush dough with honey butter; reserve any extra and brush it on after baking.
Bake for 15 to 17 minutes, or until puffed, golden, domed, cooked through, and when tapped, the rolls should
sound hollow. Allow rolls to cool in pan until they're cool enough to handle before serving. Rolls will keep airtight
at room temperature for up to 4 days. Heat in microwave for 5 to 10 seconds as necessary to recreate the justbaked taste and to soften. Finished (baked) rolls will keep airtight in the freezer for up to 6 months. I have not
tried freezing this dough in the unbaked state but you could likely freeze it after step 12 and upon thawing, pick up
with step 13; however I haven't tried. Nor have I tried doubling the recipe, but I imagine that would be fine. Bake
in a 9x13 pan or similar.

LemonIceboxCookies
INGREDIENTS

2 cups all-purpose flour, (spooned and leveled)

1 cup confectioners' sugar

1 teaspoon coarse salt

1 tablespoon plus 1 teaspoon lemon zest

1 teaspoon fresh lemon juice

1 cup (2 sticks) unsalted butter, cut into pieces

2 large egg yolks

1/4 cup granulated sugar, for rolling
DIRECTIONS
In a food processor, pulse flour, confectioners' sugar, salt, and lemon
zest until combined. Add butter and process until sandy. Add egg
yolks and lemon juice; pulse until dough comes together. Divide
dough in half and form each into a 1 1/2-inch-wide log. Wrap in
plastic and freeze until firm, about 2 hours (or up to 1 month).
Preheat oven to 350 degrees, with racks in upper and lower thirds.
Spread granulated sugar on a piece of parchment; roll logs over sugar
to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart,
on two parchment-lined baking sheets. Bake until cookies are golden
brown around edges, about 15 minutes, rotating sheets halfway
through. Transfer cookies to wire racks to cool.