• Preheat the oven to 180°C (350°F) and line 2 baking trays with greaseproof paper.
• Set aside.
• Toss the potato chips with 1 tablespoon of olive oil, ½ teaspoon of ground turmeric, sea salt, and black pepper.
• Place them on one of the baking trays and bake until they are crisp and golden.
• While the chips are baking, prepare the fish batter.
• In a bowl, whisk together the remaining ½ teaspoon of turmeric, salt, black pepper, 1 tablespoon of olive oil, gram flour, tapioca flour, and water.
• Adjust the batter consistency by adding more water if it’s too thick or more gram flour if it’s too thin.
• It should have a thick, golden consistency.
• After about 15 minutes, dip the cod fillets into the batter, turn the chips over, and place the fish on the baking tray.
• Bake for no more than 12 minutes or until the fish is golden and cooked through.
• Boil the frozen peas in salted water, then drain them and set them aside.
• In a small bowl, combine the coconut yogurt, dill, gherkins, and seasoning.

For Roasted Vegetables:

• Preheat the oven to 200°C (390°F).
• Toss the baby carrots, baby zucchini, and mini red capsicums with olive oil, salt, pepper, and paprika (if using).
• Roast them in the preheated oven for 25-30 minutes or until they’re tender and slightly caramelized.
• Set them aside.

For the Hummus:

• In a food processor, combine the drained and rinsed chickpeas, tahini, peeled garlic clove, lemon juice, cumin powder, and a pinch of salt and pepper.
• Process until smooth and creamy.
• Adjust seasoning to taste.

For the Mezze Platter:

• Cook or reheat the gluten-free falafels according to the package instructions.
• Slice the eggplant and zucchini into rounds, drizzle with olive oil, season with salt, pepper, and your choice of dried herbs.
• Grill or roast them until they’re tender and have grill marks.
• Arrange the roasted vegetables, falafels, olives, unsweetened coconut yogurt, avocado slices, sweet cherry tomatoes, and flaxseed crackers on a large serving platter.
• Line the platter with lettuce leaves for a fresh touch.
• Serve the hummus in a small bowl alongside the platter.

For the Base:

• Line a 20cm (8-inch) square baking tray with baking paper and preheat the oven to 170ºC (340ºF).
• In a bowl, cream together the coconut oil, coconut sugar, and mashed banana.
• Add the gluten-free flour to the mixture and form it into a dough.
• Press the dough into the lined baking tray, smoothing it with the back of a spoon, and prick it all over with a fork.
• Bake for approximately 25 minutes or until the base turns golden brown.
• Allow it to cool in the tin before adding the coconut caramel layer.

For the Coconut Caramel:

• In a small pan, gently heat the coconut cream with the maple syrup, stirring to combine.
• Turn off the heat and add the grated creamed coconut.
• Stir well to fully combine, then allow it to cool.
• Once cooled, spread the coconut caramel evenly over the shortbread base.

For the Topping:

• Melt the dairy-free chocolate and coconut oil together in a heatproof bowl placed over a pan of hot (but not boiling) water.
• Stir well to combine.
• Pour the melted chocolate over the coconut caramel layer and top with your preferred sugar decorations.
• Allow the bars to set at room temperature for 2-3 hours before slicing them into squares.

• Preheat the oven to 180°C (350°F) and line an ovenproof dish with baking paper.
• Set aside the 4 firmest figs and roughly chop the remaining 8 figs.
• Don’t worry if they become soft and jammy; that’s what you want.
• In a large bowl, mix together the ground almonds, baking powder, cinnamon, sugar, and orange zest.
• In a separate bowl, whisk the eggs and then add the vanilla, orange juice, and melted butter.
• Combine the wet mixture and the chopped figs with the almond mixture and fold to combine.
• Pour the mixture into a 20x26cm (8×10 inch) brownie tin or ovenproof dish and level the top with the back of a spoon.
• Slice the reserved figs and arrange them on top of the batter.
• Bake in the oven for 50-60 minutes, or until a skewer inserted into the center comes out mostly clean with no more than a few crumbs.
• The top should be golden brown, and the middle should be firm.
• Allow the cake to cool slightly before serving, and make sure it cools completely before transferring it to an airtight container.
• It will keep well for up to 4 days.

• Preheat the oven to 200°C (390°F).
• In a medium-sized bowl, whisk together the eggs, milk, flour, vanilla extract, salt, and ½ teaspoon of cinnamon until you have a smooth batter.
• In a medium-sized ovenproof frying pan, melt 2 tablespoons of butter or coconut oil over medium heat.
• Add the apple slices, remaining cinnamon, and the sugar.
• Cook, gently turning the apple slices continuously until they have softened and are evenly coated in the cinnamon sugar mix.
• Transfer the apples to a plate and set them aside, then wipe the pan clean with kitchen paper.
• Place the clean pan in the preheated oven for about 10 minutes.
• Remove the pan from the oven and melt the remaining butter or oil in it, tilting the pan to evenly coat the base and sides.
• Return the cooked apple slices to the pan and pour the batter over them.
• Place the pan back in the hot oven and bake for about 15 minutes or until the pancake has puffed up.
• The center should still have a slight wobble, and the outer edges should be a nice golden-brown color.
• While wearing oven gloves, cut the pancake directly in the pan and serve it like a pie, sprinkling it with extra cinnamon.
• Drizzle with maple syrup or honey if desired.

• In a blender, combine the blueberries, peeled banana, protein powder, chia seeds, acai powder (if using), and almond milk.
• Blend for about 30 seconds until you have a smooth mixture.
• Place the rolled oats in a jar and pour the smoothie mixture over them.
• Cover the jar and refrigerate it overnight to allow the oats to absorb the flavors and thicken.
• In the morning, you can get creative with your toppings for an extra burst of flavor.
• Consider adding options like peanut butter, fresh fruit, bee pollen, cacao nibs, or coconut flakes.

• Prepare the chia egg mixture by combining 1 tablespoon of chia seeds with 3 tablespoons of water.
• Let it soak for 5-6 minutes.
• Preheat your waffle maker.
• In a mixing bowl, add the chocolate protein or cacao powder, ground cinnamon, buckwheat flour, maple syrup, and almond milk to the chia egg mixture.
• Stir thoroughly until you have a smooth batter.
• Lightly grease the waffle machine with coconut oil to prevent the waffles from sticking.
• Pour the batter evenly into the waffle machine and cook as desired.
• You might consider cooking without putting down the lid for the first couple of minutes for a lighter, crispier texture.

• Preheat the oven to 190°C (375°F).
• Spray 10-12 holes of a muffin tin with olive oil spray, ensuring each hole is well-coated, then place it in the preheated oven.
• In a jug, whisk the eggs with a splash of water and season with a pinch of salt and a dash of freshly ground black pepper.
• Carefully remove the hot muffin tin from the oven and pour the egg mixture into each hole, filling each one about halfway.
• Top each muffin with your chosen ingredients from the flavor combinations list.
• Bake in the oven for 20 minutes or until the muffins are cooked through and have a lovely golden color.
• Once done, remove the muffins from the oven and let them cool for a minute or two.
• To release them from the tin, gently use a palette knife to release the sides.
• These delicious and customizable egg muffins are perfect for a quick breakfast or snack.
• Enjoy experimenting with various flavor combinations to suit your taste!

• In a blender, combine the oats, ripe banana, frozen strawberries, acai powder, almond milk, and Greek yogurt.
• Blend until smooth and creamy.
• Pour the smoothie mixture into a bowl and get creative with your toppings.
• You can add slices of kiwi, strawberries, a sprinkle of shredded coconut, and a scattering of chia seeds, or experiment with your favorite seasonal fruits for a burst of flavors and textures.