Two things inspired me for this recipe. Firstly, I found a random pear in my garden – it had rolled a fair distance from a neighbouring tree, ripe, sweet, hot from the sun, a tad bruised from the journey but stunningly juicy. Secondly, the kids had been eating a bag of mixed nuts & left all the brazils at the bottom. So, as you do, I decided to pair the two – chunky brazil nuts meet sweet ripe pears….

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I love adventuring in the kitchen with my six year old. She announced that we should invent some cookies: “I don’t want them to be too sweet. And I think there should be pecans”. Right, then. Game on.  These cute, nutty, little biscuits were quick & easy to concoct (with the added perk that they’re dairy & egg-free, meaning Trixie could share them with her vegan friend). Tahini is a magic ingredient here – it’s rich, mineral-laden but not overbearing, plus it helps to bind the cookies together….

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Okay, so this is the fanciest frilliest most epic recipe on the blog so far! How sensationally festive would this look on your Xmas table? Since it’s summer downunder, I was inspired by the vanilla, chocolate, berry combo of the Kiwi classic Jellytip iceblock. But this plant-powered cake version is a nutrient-rich wholefood taste sensation, packed with goodness as well as flavour. Using raw natural ingredients to lock in flavour & texture, it’s made entirely of nuts, fruits & pure sweeteners, dodging all the processed sugars, saturated fats & high-glycaemic flour blends of traditional cheesecakes. Mean clean green cuisine….

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I always get excited by bananas going freckly and darkening merrily in the fruit-bowl – they add such awesome sweetness for baking. This recipe is a banana cake adaptation from my grandmother’s ancient copy of the Edmonds Cookery Book – I’ve made it gluten & dairy free, with about a third of the sweeteners. You can easily serve the cupcakes on their own, or go a bit fancy and make the topping too. This easily adapts to make one large cake….

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