Making the Raw Cookie Dough:

• In a bowl, combine the melted coconut oil, coconut sugar, peanut butter, and vanilla extract.
• Add the buckwheat flour, bicarbonate of soda, and a pinch of salt.
• Stir to form a soft dough.
• If it’s a bit dry, add 1-2 tablespoons of almond milk for moisture.
• Then, stir in the dark chocolate chips.
• Making the Peanut Butter Nice-Cream:
• In a food processor, place the frozen bananas, chilled thick part of the tinned coconut milk, peanut butter, and maple syrup.
• Blend until the mixture is thick and creamy.
• Be sure to scrape down the sides every 30 seconds.
• Continue processing until the mixture becomes completely smooth and reaches the consistency of soft-serve ice cream.
• Assembling the Cookie Dough Nice-Cream:
• Crumble three-quarters of the prepared cookie dough into the nice-cream and mix well.
• Transfer the mixture into a freezer-proof container.
• Sprinkle the remaining cookie dough over the top.
• Place the container in the freezer for a couple of hours to firm up.

• Preheat your oven to 170°C.
• Line two large baking sheets with baking paper.
• In a large heatproof mixing bowl, combine the egg whites and caster sugar.
• Place the bowl over a pan of gently simmering water.
• Using a handheld electric whisk, beat the egg whites and sugar until the sugar has dissolved.
• When the mixture feels warm, remove the bowl from the heat and continue to whisk for 4-5 minutes until you have a smooth, stiff meringue.
• Fold through most of the grated lime zest, reserving a little for decoration.
• Spoon 6 even-sized 10cm (4in) mounds onto the prepared baking sheets, spaced well apart.
• Using the back of a spoon, make a dip in the center of each mound to create a nest shape.
• Place the meringues in the oven, reduce the heat to 140°C, and bake for 1 hour.
• Then, turn off the oven and open the door slightly to allow the meringues to cool completely.
• For the coconut cream filling, place the coconut cream, double cream, icing sugar, and vanilla in a bowl.
• Beat until soft peaks form.
• Spoon the cream into the center of each meringue nest, arrange slices of kiwi on top, and sprinkle with the remaining lime zest.

• Begin by finely chopping the shelled pistachios in a small food processor.
• Then, place them in a saucepan with the milk and golden caster sugar.
• Bring the mixture to a boil and then remove it from the heat.
• Allow it to cool.
• Fold together the cooled pistachio mixture, vanilla custard, and softly whipped double cream.
• Stir in the chopped dried cherries and the broken gluten-free ginger cookies.
• Transfer the ice cream mixture into a freezer container and freeze for 1½ hours.
• Remove the container from the freezer and stir to break up any large ice crystals.
• Repeat this process of freezing and stirring.
• Finally, freeze the ice cream overnight until it is completely firm.
• About 30 minutes before serving, remove the ice cream from the freezer to allow it to soften slightly.
• Scoop and serve.
• Indulge in the deliciousness of Pistachio & Cherry Ice Cream with Ginger Biscuits, a delightful treat combining the nutty flavor of pistachios, the sweetness of cherries, and the spiciness of ginger biscuits.

• Place half of the frozen mango chunks in the bowl of a food processor.
• Add the juice and finely grated zest of the lime.
• Start processing the mango and lime juice, gradually adding a little coconut water until you achieve a sorbet consistency.
• Taste, and if desired, add a bit of caster sugar at this point.
• Continue to add more frozen mango and coconut water until you reach your preferred sorbet consistency.
• In tall glasses, place a few raspberries at the bottom, then spoon the mango sorbet on top.
• Decorate with more fresh raspberries, shaved coconut, and garnish with fresh mint.

Making the Labneh:

• Line a large bowl with a square of clean muslin (or cheesecloth).
• Place the Greek yogurt in the center of the muslin and wrap the muslin around the yogurt, tying it up with string.
• Suspend the muslin and yogurt over a deep mixing bowl and place it in a cool location.
• Allow it to drain for at least 4 hours before using.

Preparing the Plums:

• Preheat your oven to 200ºC (392°F).
• Place the plum halves cut-side up on a baking tray and drizzle them with honey.
• Bake the plums in the oven for 10 minutes until they become soft and their juice bubbles from the skins.

Preparing the Saffron Labneh:

• Grind the saffron finely and mix it with 1 teaspoon of freshly boiled water.
• Set it aside to infuse for 10 minutes.
• Remove the seeds from the cardamom pods, discard the husks, and finely grind the seeds.
• Combine the labneh with the ground cardamom, icing sugar, and the cooled saffron-infused water.

• Preheat your oven to 200ºC (392°F).
• In an ovenproof dish, combine the quartered strawberries, and if desired, drizzle with maple syrup and lime juice.
• Roast the strawberries in the oven for 20 minutes.
• Remove the roasted strawberries from the oven and allow them to cool.
• Once cooled, you can mash them with a fork or blend them in a blender until smooth.
• In a blender, combine the roasted strawberry pulp with the coconut milk and cashew milk.
• Blend until well combined.
• Pour the mixture into lolly moulds and place them in the freezer to set.

Making the Base:

• In a food processor, blend the wheat-free oats for a few seconds until finely ground.
• Add the cacao powder, brown rice syrup, coconut oil, and dried jujube fruits to the food processor.
• Blend until the ingredients are combined.
• Transfer the mixture to a dish and press it down to create a smooth base.
• Place the dish into the freezer to set.

Creating the Cheesecake:

• Drain and rinse the soaked cashew nuts, then place them in a food processor or high-speed blender along with the coconut butter, fresh espresso, coconut cream, brown rice syrup (or honey), and cacao powder.
• Blend until you achieve a smooth and creamy consistency.
• If needed, add a little almond milk to achieve the desired texture.
• Spread the cheesecake mixture evenly over the set base and return it to the freezer for 4 hours to firm up.
• Making the Coffee Cream:
• In a bowl, combine the coconut cream, brown rice syrup (or honey), and fresh espresso.
• Mix well.
• Once the cheesecake has set, slice it into portions.
• Garnish each portion with jujube crisps and drizzle the coffee cream on top.

• Preheat your oven to 170ºC (340°F) and grease and line three 17cm (7in) cake tins.
• For the icing, melt the dark chocolate and coconut oil together using a bain-marie or microwave.
• Set it aside to cool.
• Whisk the coconut cream until smooth, then add the melted chocolate and whisk again.
• Cover and let it set in the fridge.
• Whip the egg whites until stiff peaks form, then set them aside.
• In another bowl, whisk together the egg yolks, nut milk, water (or coffee), melted coconut oil, vanilla extract, coconut vinegar (or apple cider vinegar), and coconut sugar.
• Sift the ground almonds, cassava flour, bicarbonate soda, and cocoa over the egg yolk mixture.
• Gently stir until everything is well combined.
• Carefully fold in the whipped egg whites using a figure-eight motion, being cautious not to overmix.
• Then, transfer equal amounts of the batter into the prepared cake tins.
• Bake for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean.
• Allow them to cool for a few hours.
• To assemble the cake, layer the icing and berries between the cake layers and on top as decoration.

• Line the base and sides of a 900g (2lb) loaf tin with baking paper.
• Preheat the oven to 170ºC (340°F).
• In a large bowl, combine the plain gluten-free flour blend, sorghum flour, ground almonds, xanthan gum, bicarbonate of soda, baking powder, spices, and salt.
• Rub the cold, cubed butter into the flour mixture until it resembles fine breadcrumbs.
• Add the brown sugar and stir it through.
• Incorporate the treacle, golden syrup, and beaten egg into the flour mixture and lightly mix until combined.
• Pour in the boiling water and stir thoroughly with a silicone or wooden spoon until you have a smooth, sticky, and well-blended batter.
• Spoon or pour the batter into the loaf tin, pushing it into the corners and smoothing the top.
• Bake for 1 hour until the cake has risen well and a skewer comes out clean.
• If you use smaller loaf tins, adjust the baking time to about 30-40 minutes.
• Once baked, remove the cake from the oven and let it cool completely in the tin.
• When the cake has cooled, remove it from the tin and store it wrapped in clingfilm (you can leave the baking paper intact) until you’re ready to enjoy it.

• Preheat your oven to 180ºC (350°F).
• In a mixing bowl, create the chia egg by mixing 1 tablespoon of chia seeds with 3 tablespoons of water and allowing it to sit for 10 minutes until it forms a gel-like substance.
• While the chia egg is forming, shell the pistachios if they are not already shelled.
• Crush them into halves using a rolling pin.
• Line a bread baking tin with baking paper greased with coconut oil.
• In a separate bowl, mash the bananas with a fork until there are no lumps.
• Add the coconut flour, buckwheat flour, mashed bananas, cinnamon, and maple syrup to the chia egg mixture.
• Mix everything together with a spoon.
• Add the crushed pistachios to the mixture and knead with your hands until a dough forms.
• Press the dough firmly into the prepared tin and bake it in the oven for 20 minutes.
• In a separate bowl, whisk the cream from the chilled coconut milk until it becomes slightly frothy.
• Add 1 tablespoon of maple syrup and whisk again.
• Chill the icing in the fridge.
• Once the loaf is ready, remove it from the tin and allow it to cool completely.
• Take the chilled coconut icing from the fridge and spread it over the loaf.
• Top it with additional pistachios for garnish.