The pink grapefruit in this pavlova has a lovely bitter flavour that cuts through the sweetness of the meringue and balances a rich meal.
Stuffings are another way to show the remarkable versatility of quinoa flake. I’ve used this stuffing recipe in chicken and turkey for festive occasions and...
The mouthwatering combination of sweet and salty flavours in these tarts dance on your tongue.
You will need to start this cake a few hours before you need it, as the macadamias are best soaked for a couple of hours to soften them slightly before blending...
The ricotta cheese in this baked cheesecake adds lightness and the dates add a subtle sweetness.
The base for this light and summery tart can be made a couple of days in advance and stored in an airtight container. Use any berries or summer fruits that are in...
This crustless cheesecake is a real treat with few ingredients. The cookies crumbled over the top add a great crunch and the blueberries add a touch of sweetness....
The combination of the vegetables and the coconut flour gives this cake a unique, surprisingly light, texture.
‘Chocolate cake’ might be a bit of an understatement for this cake. Who would have imagined that a cake made with legumes could ever be this light and tasty?
Traditionally, madeleines are enjoyed warm from the oven. These not-so-traditional madeleines are equally delicious warm or cool.
The buttermilk in conjunction with the bicarbonate of soda helps to give these scones an extra lift.
These cupcakes are super moist and chocolaty, and cannellini beans make these cupcakes gluten-free!
This is similar to the classic coconut jam slice, except this one is gluten free and made with chia jam. It is slightly softer, but just as moreish.
The cannellini (lima) beans are a surprising ingredient that lends a great texture to these blondies, which are very tender and moist.