Torta Gianduia { THIS FLOURLESS ITALIAN CHOCOLATE-HAZELNUT CAKE IS FULL OF DEEPLY SATISFYING DARK CHOCOLATE. YOU CAN USE ANY BRAND OF CHOCOLATE-HAZELNUT SPREAD YOU CHOOSE, BUT I FEEL THE RESULTS ARE BEST WITH AN ALL-NATURAL PRODUCT. THE IDEAL PAIRING FOR THIS CAKE IS ESPRESSO OR COGNAC, AND I SERVE IT WITH A HEALTHY DOLLOP OF FRESHLY WHIPPED CREAM. } Contributor: K C Cornwell { INGREDIENTS } 1/2 cup | 1 stick (227g) unsalted butter, plus more for the baking pan 4 ounces (113 g) bittersweet chocolate, chopped 2/3 cup (90 g) hazelnut meal 6 large eggs, separated 2 tablespoons sugar,
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TROPICAL SWEET BREAD { THESE FRESH INGREDIENTS WILL TAKE YOU STRAIGHT TO THE TROPICS… IN YOUR OWN KITCHEN! SIMPLE INGREDIENTS AND ALLERGY-FRIENDLY. YUM! } Contributor: Lisa McInerney { INGREDIENTS } 3 Eggs 2 Tablespoons Maple Syrup or Rice Malt Syrup (fructose free) 1 teaspoon Vanilla Extract 200 grams mashed Bananas (approximately 2 large) 70 grams Mango pieces 1/2 cup Coconut Flour 3/4 cup Almond Meal 1/4 cup Arrowroot Flour 3 teaspoons Baking Powder 1 teaspoon Bicarb Soda dash of Salt 1 Tablespoon Milk (of choice) 2 Passionfruit   FOR TOPPING: 1/4 cup chopped Mango 1/4 cup shredded Coconut 1 Passionfruit
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TUSCAN STYLE GLUTEN FREE CANTUCCI { CANTUCCI, OTHERWISE KNOWN AS ITALIAN ALMOND BISCOTTI, BUT THIS TIME IT’S GLUTEN FREE! YES PLEASE! } Contributor: Brynley King { INGREDIENTS } 140 g Corn Starch 50 g Tapioca Flour 30 g Rice Starch 12 g Baking Powder 50 g Raw Honey 3 Yolks 50 g Zibibbo (or any other sweet wine) 100 g Almonds 1 tbsp of Honey for topping { METHOD } Preheat the oven to 350 F. Combine all dry ingredients (flours and baking powder) in a bowl and mix well. Pour honey, yolks and Zibibbo wine over the flours. Cut
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TWO-INGREDIENT COCONUT COOKIES { WANT EASY, HEALTHY COOKIES, WITH OUT ALL THE FUSSY? THEN STACEY HAS THIS AWESOME TWO INGREDIENT COOKIES FOR YOU. } Contributor: Stacey Deutscher { INGREDIENTS } 3/4 cup shredded coconut 1 banana, large and ripe { METHOD } Preheat your oven to 180°C and line a baking tray with a sheet of baking paper. Toast the coconut in a pan over a medium heat until it is lightly browned. Add the banana to a blender with the toasted coconut. Pulse until the mixture comes together and the coconut is fine. Shape the mixture into discs and
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VANILLA CAKE { THIS WHITE CAKE IS LIGHT AND WORKS WONDERFULLY AS THE BASE FOR ANY OF YOUR VANILLA CAKE NEEDS. OUR FAVORITE WAY TO EAT IT IS WITH A LAYER OF RASPBERRY JAM IN THE CENTER AND RASPBERRY BUTTERCREAM ON THE OUTSIDE. } Contributor: Danielle Walker { INGREDIENTS } 5 egg whites, at room temperature 1/4 cup full-fat coconut milk 1/4 cup palm shortening, softened 1/4 cup light-colored raw honey 1/4 cup pure maple syrup 2 teaspoons pure vanilla extract 1/2 teaspoon freshly squeezed lemon juice 1 1/2 cups blanched almond flour 3 tablespoons arrowroot powder 3 tablespoons coconut
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