• 2 medium sweet potatoes grated
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup rice malt syrup can also use raw honey or pure maple syrup
• 1/2 cup cacao powder 
• 1 teaspoon gluten free baking powder
• 1 teaspoon baking soda
• 3 tablespoons coconut flour

1. Preheat oven to 185 degrees Celsius.
2.  Add all ingredients by mixing the wet stuff then add the dry stuff.
3. Put baking paper in a dish or two and pour in.
4. Bake for 30 mins. Check with a skewer that it comes out clean.
5. Cool for 5-10 mins before pulling out with baking paper to cool on a rack.. 

Ok now here’s for the extra bit of yummy…. (not that you need it)

• Try one jar of peanut butter
• 1/3 cup rice malt syrup
• 1/4 cup coconut oil 
• Vanilla

Whip together with a blender!

• Add a delicious icing if you so desire.
• Add melted choc with coconut oil and a bit of peppermint oil for topping… 

Keep in the fridge or freezer and enjoy!! But try not to eat the whole lot all in one go! Or in our case hide from husband and kids!!

• Oil
• 3 cloves garlic crushed
• 1 knob ginger finely grated 
• 2 brown onions diced 
• 3 large carrots chopped 
• Large bunch celery stalks chopped 
• 6 medium potatoes diced 
• 1 carton chicken stock
• 1 tin chickpeas
• 2 tins diced tomatoes 
• Chopped Chives
• Chopped parsley
• 2 cups water
• Salt pepper to taste

1. Fry the onion, garlic and ginger in olive oil until tender
2. Add potato, carrot and celery cook for 5 mins
3. Add stock
4. Add tomatoes and chickpeas.
5. Bring all to a boil and simmer for 40 mins or until all is soft.
6. Add the herbs, salt and pepper to taste.

This soup can really work so well with anything you find in your fridge or cupboard, use up all your yummy veggies!! You can also add cooked pasta at the end if your kids prefer it!