Refrigerate overnight. Finely chop the remaining appleand stir through. Cut 2 of the apples into quarters and place in the blender with the maple syrup, cinnamon and milk. Divide between two bowls and top with the sultanas and cashew nuts 2 tablespoons chia seeds. 3 medium sized apples, peeled and cored. 3 tablespoons dairyfree milk
Place the plums, sugar, water, lemon juice and cinnamon in a pan over a low to medium heat. Divide between 4 glasses and top with the yoghurt and granola 550g plums, stones removed and quartered. 4 tablespoons dairyfree natural yoghurt. 4 tablespoons glutenfree granola
Add the vinegar and sugar and cook for another couple minutes. Stir in the garlic, ginger, turmeric, ground cumin, chilli powder, cinnamon, ground fennel seeds, cardamom andcoriander seeds
Shape into a round cob, slash the top and dust with a little glutenfree flour. At least three days in advance of making your bread add the flour and water to an airtight tub
Place the banana, peanut butter, maple syrup anddairyfree milk in a blender. Place in the freezerandfreeze until solid – this will take a couple of hours
Beat together the peanut butter, caster sugar, baking powder and egg. Divide into 9 balls and then flatten into thick discs with a fork. 80g dairyfree chocolate chips or chopped peanuts
I've already shown that garri (cassava flour) can be used in unusual ways (check out these garri cookies) and this is entirely the case with this recipe
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