LEMON BLUEBERRY LOAF (GLUTEN FREE, VEGAN)
Serves 10-12
 
Ingredients
¼ cup of coconut oil
200ml of unsweetened coconut milk
Juice of ½-1 lemon
Rind of ½-1 lemon
8 tbsp. of maple syrup
150g of homemade gluten free flour mix (1 ½ cups of brown rice flour, ½ cup of arrowroot powder, ¼ cup of white rice flour, ¼ cup of tapioca flour)
150g of ground hazelnuts
2 heaped tsp. of baking powder (gluten free)
¼ tsp. baking soda
½ cup of fresh blueberries
 
Directions
Preheat the oven to 180C (fan)
Grind the hazelnuts in a food processor or blender until a flour forms
Then combine the gluten free flour, ground nuts, baking soda, baking powder in a bowl
In another bowl combine all the wet ingredients (not the blueberries) and then combine this with the dry ingredients and fold through the blueberries
Line a loaf tin with baking paper and place the mixture into the tin
Bake for 30 minutes or until a toothpick or knife comes out clean
Leave to cool off then slice into 10-12 pieces (can be frozen)
 
Adapted from rhiansrecipes.com

GLUTEN FREE PEAR OAT BAKE (VEGAN)
Serves 6
 
Ingredients
2 ½ cups of gluten free oats (250g)
1/4 cup of desiccated coconut
1 tbsp. cinnamon
2 pears grated
2 tbsp. maple syrup
2 cups of coconut milk (unsweetened)
2 ground flaxseed eggs (2 tbsp. ground flax mixed with 90ml of water)
Handful of chopped nuts/seeds of choice (optional)
 
Directions
Preheat the oven to 180C (fan)

Combine the flax and water in a bowl and let sit for 5 minutes

Add the oats, cinnamon, grated pear, maple syrup and milk to a bowl and then add in the flax eggs and combine until a batter forms.

Then line a dish with parchment paper 10 x 8 and place the mixture in, flattening it out

Bake for 30 minutes or until lightly browned, remove from the oven and allow to cool.

Serve with ¼ cup of coconut yogurt and raspberry chia jam (1 cup of raspberries blended and then add 2-3 tbsp. chia seeds and 1 tbsp. maple syrup and allow to thicken then store in a jar for up to a week in the fridge)

Adapted from littlegreenspoon.com