• Place 1/4 cup of water into the Q Cup™ and stir.
• Crack the egg on top of the open Q Cup™ and microwave for one minute.
• Cover and let it sit for five minutes.
• Add sliced avocado and your favorite salsa.
• Replace the cover, and you have the perfect portable breakfast!
• Enjoy!

• Preheat your oven to 160ºC and line a medium loaf tin with baking paper.
• In a mixing bowl, whisk together the eggs, olive oil (or coconut oil), milk (or water), vanilla paste (if using), and honey.
• Mash the ripe bananas with a fork and add them to the egg mixture, whisking together until well combined.
• In another bowl, mix together the bicarbonate of soda, chestnut flour, gluten-free plain flour, cacao powder, and cinnamon.
• Pour the dry ingredients into the wet mixture and combine with a wooden spoon.
• Pour the mixture into the prepared baking tin.
• Slice an extra banana and place the slices on top of the mixture.
• Put the tin in the oven and bake for about 1 hour and 10 minutes.
• After an hour of baking, test the loaf by poking a skewer or knife into the middle.
• If it comes out clean, remove it from the oven.
• If not, continue baking for another 10 minutes.

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.