pumpkin chickpea soup

1 onion
2 garlic cloves
1 tsp cumin
1/2 tsp coriander
1L veg stock
1kg chopped pumpkin
1 tin chickpeas

Serve hot or chilled with cream.

Broccoli & Stilton soup

Garlic oil

4 spring onions

2 heads broccoli

1 L chicken stock

125g block Stilton

Almond meal

Cherry coconut ice blocks

270ml tin coconut milk

1/2 cup preserved cherries & a few tsps syrup

1/2 tsp vanilla

1/8 tsp cinnamon

(Makes 6 full in pink containers)

Peanut butter, tahini & honey biscuits

For a dozen:

1 cup spelt flour

1/2 tsp baking soda

1/2 tsp (scant) sea salt

1/2 cup peanut butter

40ml tahini

40ml olive oil

1/4 cup honey

1 tsp vanilla

Oven at 180C. 

Stir dry together. Mix wet together & pour over dry. Stir till just combined. Make balls (small ice cream scoop) and press with a fork.

Bake 10 minutes, turning try around halfway through.

Broccoli & goats cheese soup

2 heads of broccoli
3 cups water/stock
1 tin cannellini beans
100g goats cheese
EVO oil (or garlic oil)
Lemon juice

Sweet Potato Soup with Miso and Ginger

1 brown onion
4 cloves garlic, crushed
2inch piece of fresh ginger, sliced
3 cups mashed roasted sweet potato
3 Tbsp miso
4 cups vegetable or chicken stock

Yoghurt drizzle: 1/2 cup yoghurt, 1/2 tsp garam masala, 1/2 Tbsp maple syrup

Cook the onion and garlic in the olive oil over medium heat until soft and translucent. Raise the heat a little and add the ginger. Fry until the ginger is fragrant, but don't let the onions and garlic brown. Add the sweet potato mash and miso, and continue cooking until the puree is warmed.

Add the stock to the pan and stir to combine. Bring to a simmer, then cover, turn the heat to low, and let the soup cook for about 5 minutes to bring the flavours together. Remove from heat and puree.

Whisk together the yogurt, garam masala, and maple syrup. Drizzle over the sweet potato soup to garnish.

Beet berry purée

1 cup / 125 g raspberries

1 small beetroot (approx golf ball)
½ lemon, juice
2 tbsp water
2 soft dates, pitted

Carrot & white chocolate tart

• 400g gingernut biscuits
• 140g unsalted butter, chopped
• 800g (about 5) carrots, chopped
• 1 vanilla bean, split, seeds scraped
• 100g white chocolate, finely chopped
• 1 tsp ground ginger
• 1 egg, plus 2 extra egg yolks
• 200g brown sugar
• 250g sour cream

Place the biscuits in a food processor and whiz to fine crumbs. Melt 90g butter, then add to crumbs and pulse to combine. Press mixture into the base and sides of a 22cm loose-bottomed tart pan, then chill.

Preheat oven to 200°C. Place carrot on a baking paper-lined baking tray with vanilla pod and seeds, and remaining 50g butter, and toss to combine. Roast for 1 hour or until tender. Place hot carrot mixture in a food processor and whiz until finely chopped. Add chocolate and whiz until melted and combined. Add ground ginger, egg and egg yolk, brown sugar and sour cream, and whiz until very smooth.

Meanwhile, reduce oven to 180°C. Place the tart pan on a baking tray and bake for 10 minutes or until light golden.

Reduce oven to 160°C. Pour carrot mixture into pie shell and bake for 1 hour 15 minutes or until just set. Cool to room temperature. Chill for 3 hours or until cold.

Lemon ricotta pancakes

• 1 1/2 cups all-purpose flour
• 3 1/2 Tbsp sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 1 cup ricotta
• 3 large eggs
• 1/2 tsp vanilla extract
• 1 Tbsp lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 
  
• Whisk together flour, sugar, baking powder, baking soda and salt for 30 seconds. Make a well in center of flour mixture and set aside. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended. Then, whisk lemon zest with lemon juice and add to milk mixture along with melted butter and blend until combined (it will curdle a little, that's fine, but you'll want to hurry and pour it into the dry mixture). Pour into flour mixture and whisk just to combined (batter should be slightly lumpy).

Ricotta banana pancakes

Mix together:

250g ricotta

2 eggs

1 banana, mashed

1/2 cup milk

Then add:

100g plain flour

1 tsp baking powder

Baked French toast with caramelised pears

• 2 ripe bosc pears
• 2 Tbsp butter
• 1 Tbsp maple syrup
• 
  
• 5 or 6 slices french or sour dough bread
• 1/4 cup toasted hazelnuts, crushed
• 3 eggs
• 1&1/4 cups whole milk
• 1.5 Tbsp maple syrup
• Pinch salt
• 1/4 tsp nutmeg
• 1/4 tsp cardamom
• 1/2 vanilla bean
• Zest of 1/2 small orange

Fry sliced pears in butter, add maple syrup & allow to caramelise.

Oven at 175C. Layer bread, nuts & pears in buttered baking dish. Soak with mixture of remaining ingredients. Bake 40 mins or until firm.

Lazy black & white beans

1 red onion, diced & sweated

1 tin black beans

1 tin cannelinni beans

500g passata

Dash water

2 (15ml) Tbsp tomato sauce

1 Tbsp Worcestershire sauce

1 Tbsp brown sugar

1 Tbsp mustard

Simmer & reduce

Creamy salmon pie

600g salmon, chunked

1 cup cream

Big handful of Parmesan

Grated rind of 1 lemon

2 or 3 crushed garlic cloves

Big pile of rocket, wilted

Topping:

1/2 smallish head of cauliflower, steamed & mashed with

Tbsp grated Parmesan

Knob butter

Cook at 200C for 20 or 25.

Lou's apple crumble

1. FILLING (stew fruit & spices on stovetop first, then add coconut cream)
2. 400g apples
3. 1/2 teaspoon cinnamon
4. 1/2 teaspoon vanilla
5. Juice and zest of 1/2 orange
6. 1/4 cup coconut cream
7. 
   
8. TOPPING (blitz)
9. 1/2 cup cashews
10. 1/2 cup coconut
11. 1/4 cup sunflower seeds
12. 1.5 tablespoons butter
13. 1 tablespoons maple syrup

Preheat oven to 180 degrees. Grease a pie dish (Pyrex) & layer fruit then crumble. Bake 15 minutes.

Parmesan cream bake

1 cup pasta, cooked

Small head of broccoli, steamed

1 can cannelinni beans, rinsed

3 big handfuls of spinach, blanched

1 cup of cream

Handful grated Parmesan

Clove garlic, crushed (better if cooked somehow?)

Grated lemon zest

Extra Parmesan

Panko

Cook 180C for 20 minutes.

Shortcut moussaka

for 3 or 4
2 small eggplant, sliced into 1cm high rounds
2 cloves garlic, crushed
1 red onion
500g lamb mince
1/2 tsp cinnamon
500g passata
300ml sour cream
2 handfuls grated parmesan

Salad leaves to serve

Degorge eggplant, layer onto baking tray(s) and drizzle with O oil & salt. Bake at 200C for about 35 minutes, turning after 15.

Fry onion, then garlic & cinnamon a minute or so, brown lamb, add passata and simmer about 10 minutes.

Spread some lamb on the bottom of baking dish. Layer eggplant and cover with remaining lamb.

Mix sour cream & parmesan & spread over the top. Bake at 200C for 15 or 20, until bubbling hot.

(Serve with green salad.)

Tuscan lemon chicken

6 chicken thighs (bone in)

3 cloves garlic sliced

1 very large lemon, sliced (or two medium)

6 x 1.5" rosemary sprigs

Lots of O oil

Torn stale bread (used pana di casa)

Oven at 200C.

Arrange all ingredients except bread in baking dish, salt and roast for 30 minutes.

Roll torn bread in juices and bake another 20 mins.

Served with green beans.

Basic (everyday) banana bread

For 6 big muffins:

3 ripe bananas
100g butter, melted
3 eggs
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp mixed spice
220g almond meal

Baked at 160C for 35 or 40 minutes(?)

Pink bean mash

Cannellini beans
Rosemary (or thyme)
Paprika
Tomato paste

(Side for salmon)

Slow cooked chicken & potatoes

8 chicken thighs, dusted in plain flour
1 cup red wine
500ml passata
400g tinned tomato
2 Tbsp tomato sauce
2 cloves garlic, crushed
Few good sprigs of oregano
12 chat potatoes, halved

Oven to 160C.

Brown dusted thighs in oil. Add wine & bring to boil. Add remaining ingredients and cook in the oven 2 hours, covered for the first hour.

Serve over baby spinach.

Greeny beany mac & cheese

1/2 cauliflower, broken into florets & baked at 200C for 25 minutes

3 big handfuls of spinach, wilted & blitzed

1 can cannelinni beans, drained

3 big handfuls of grated cheese

1 cup pasta elbows, cooked to al dente

(Could try a bit of paprika too.)

Bechamel:

30g butter, melted in saucepan

40ml flour

2.25 cups milk

Panko to finish

Bake about 20 at 180C

Anzac biscuit pancakes

1 1/2 cups (375ml) milk

100g rolled oats

1 1/2 tablespoons golden syrup, plus extra to serve

2 tablespoons desiccated coconut

3 tablespoons plain flour

2 teaspoons baking powder

2 eggs, separated

In a small saucepan, heat the milk over medium heat to just below boiling point. Remove from the heat, then stir in oats, syrup and desiccated coconut. Leave to cool for 10 minutes.

Sift the flour, baking powder and a pinch of salt into a large bowl. Add the cooled oat mixture and mix well. Using a wooden spoon, beat in the egg yolks one at a time.

In a clean bowl, whisk the eggwhites until stiff peaks form, then gently fold through the oat mixture.

Heat a large non-stick frypan over medium-low heat and add a teaspoon butter. Working in batches, place three 1/4-cup measures of batter into pan and cook for 2 minutes or until bubbles appear. Turn and cook for 1 minute or until golden, then keep warm while you repeat with remaining butter and batter.

Ginger coconut custard

2 egg yolks

Tbsp rice malt syrup (or sugar)

165ml tin coconut milk

1/2 tsp vanilla

Grating of fresh ginger

Oven at 160C. Custards in greased ramekins, in water bath. About 45mins.

Turnip mash

Dice & boil a turnip with garlic clove, 20 minutes. Mash with butter & salt. Goes really well with steak.

Afghan yoghurt soup

500g yoghurt

2 cups veg stock

1 tsp plain flour

Mint

40g butter

4 brown onions

2 leeks

3 spring onions

1 star anise

40g butter

1/2 tsp turmeric

1/2 tsp curry powder

1/4 cup currants

1/2 cup toasted pecans, chopped.

Strain yoghurt in fridge about an hour. Stir a spoonful of stock into flour, then whisk paste through stock. Whisk in yoghurt & then mint.

Melt butter with O oil in saucepan. Sweat onion with star anise, 15 minutes then add leek & spring onion, another 25.

Put butter & spices in a pan over heat till foaming. Remove from heat immediately.

Put warm onion in bottom of bowls, spoon warmed yoghurt on top, swirl with curry butter then sprinkle with currants & pecans.

Apple carrot & ginger baked oatmeal

For two:

2 small apples

1/2 smallish carrot

1 cup oats

Handful almonds, roughly chopped or blitzed

1 egg

1 cup water/milk

1/2 tsp vanilla

1/2 tsp ground ginger

1 (15ml) Tbsp maple syrup

Grease Pyrex dish. Blitz or grate apples & carrot. Add to dish with dry ingredients. Poor over wet, top with almonds & let sit for 30 or over night.

Oven to 190C & bake for 30.

Spiced coconut rice

1/2 cup basmati rice

270ml coconut milk

Seeds from 1/2 cardamom pod

1/8 tsp cumin seeds

1/8 tsp black mustard seeds

Put ingredients not saucepan over high heat, bring to boil stirring frequently. Reduce heat, cover & cook about 15 or 20 till rice is soft. (May need to stir after 10.)

Carrot & ginger cookies

Stir:

1 cup whole spelt flour
1 teaspoon baking powder
1 cup rolled oats
1/2 cup chopped pecans
1 cup grated carrot

Whiz:
1/2 cup fresh dates topped w boiling water (or maple syrup)
1/2 cup unsalted butter
1 teaspoon grated fresh ginger

Oven at 190C. Bake 12 mins.

(Mixed spice would be nice.)

Apple rhubarb breakfast crumble

2 apples, cored & diced

3 thick rhubarb stems, chunked

75g butter (unsalted for B)

1 cup oats

4 UK tbsp almond meal

1 tbsp maple syrup

1/2 tsp vanilla powder

Oven at 180C. Bake about 40 mins.

(Apple a bit firm for B - could put it in oven ahead while prepping res?. Possibly stir in some flour for cakier texture?)

Slow cooked quinces

2 large quinces, quartered & cored

2/3 cup caster sugar (could reduce quantity)

1/4 cup water

Slow cooker on high, 5 hours.

Orange tomato soup

1 onion

2 cloves garlic

500g tomato (equivalent 1 tin plus two Romas)

1/4 cup freshly squeezed OJ

Couple strips orange peel

1 potato

2 cups chicken stock

Remember to remove peel before puréeing.

Basil (or Thai basil even better!) to finish.

Pumpkin pie porridge

Per person:

1/4 cup oats

2 Tbsp quinoa flakes

2 Tbsp spelt flour

1/4 tsp baking powder

1/4 tsp mixed spice

1/4 tsp cinnamon

1/4 tsp ginger

1/4 cup mashed pumpkin

1/4 cup milk

Dash vanilla

1 Tbsp maple syrup

Handful chopped pecans

Oven at 190C. Bake 30 minutes.

Cheeseless polenta bites

1/2 cup polenta

2 cups water

1/2 tsp onion powder

1 Tbsp nutritional yeast

Bring water to the boil & whisk in polenta. Continue whisking about 5 minutes. Whisk in onion & yeast. Poor into a lined loaf tin & allow to set.

Cut into bites or fingers, oil & sea salt, then either pan fry till crisp or bake at 225C for 20 minutes, turning after 10.

(Could try herbs, real cheese etc.)

Almond crackers

270g almond meal

1 Tbsp o oil

1 egg

Oven at 150C. Mix ingredients, roll between baking paper & score. Bake 15 minutes, break, flip over & return to cooling oven to continue drying.

Can add Rosemary, salt. Try sweet or spicy.

Orange sesame muesli

Ingredients:
250g quinoa flakes
90g unsweetened shredded or flaked coconut
35g cashews, roughly chopped
35g whole raw almonds, roughly chopped
35g pumpkin (pepita) seeds
30g sunflower seeds
20g sesame seeds

40ml virgin coconut oil
30ml un-hulled tahini
30ml brown rice syrup
1 tsp. pure vanilla extract
the finely grated zest of 1 orange
(1/2 tsp. fine sea salt)

100g natural raisins or sultanas
85g dried cranberries
45g dried apple slices, roughly chopped
40g pitted dried dates, roughly chopped

Oven at 180C. Stir mixed wet ingredients through dry. Spread on baking tray & toast 30 minutes, stirring every 10. Allow to cool then stir in fruit.

White bean blondies

Tin white beans, drained
8 medjool dates (10 was too sweet)
Tub applesauce
2 eggs
1 tsp vanilla extract
1 tsp vanilla powder
1/2 tsp bicarb

Small Lavington tin, 30 minutes at 180C.

(Also 30ml teff. Try without.)

Jeff's BBQ pork belly

Stabbed worked belly a whole lot. Stuffed holes with chopped rosemary & thyme. Rubbed with sea salt. Sit at room temp covered with paper towels to absorb any moisture. Rub the bottom with oil & place on a BBQ with lid down on low. After approx an hour, when fat is bubbling out the top, turn heat to high and flip to crackle.

Served with apple & green beans.

Quinoa pancakes

200g quinoa
1 Tbsp chia
375ml milk
1 tsp vanilla extract
1/2 tsp cinnamon
2 eggs
2 ripe bananas
1/2 tsp bicarb

Soak grains & spices over night. Add eggs & bicarb and partially blend.Mix through mashed bananas.

Pork chops with maple mustard

2 pork scotch fillets

Mushrooms

20ml maple syrup

15ml mustard

Juice half small lemon

15ml EVO oil

Cos lettuce

1/2 apple

Buttered Bundy banana pies

2:
1 sheet puff pastry, halved diagonally
1 banana, sliced
Dash rum
2 Tbsp melted butter
1/2 tsp vanilla
Sprinkle of sugar

Oven at 200C. Cooks in 18.

Roast pork belly

For 2:
500g pork belly
Fennel seeds

1/2 radicchio (2 quarters)
Balsamic glaze

2 Granny Smiths
4 cloves
Dash of vanilla

Pork belly - oven at highest setting. Slice skin, rub with oil, fennel seeds & salt. Bake for 15 minutes. Reduces to 160C, continue 45 minutes. Rest for 10.

Slice apples. Cook with dash of water, cloves & vanilla with lid on till soft.

Oil radicchio, bbq for a few minutes each side. Drizzle with balsamic.

"Pepperoni" chickpeas

400g can chickpeas, rinsed & drained

1 tsp onion powder

1 tsp fennel seeds

1 tsp black mustard seeds

2 tsp smoked paprika

1 tsp chilli flakes

Pinch salt

2 Tbsp EVO oil

Bake at 200C for 20 or 25 minutes. Sprinkle on a pizza.

Baked snapper with miso butter & brocollini

2 snapper fillets, spread with
25g unsalted butter, softened
1 Tbsp miso

1 Tbsp O oil
1 Tbsp soy
1 tsp sesame oil
1/2 red chilli
Toss through:
Bunch brocollini
1/2 large red capsicum
Handful mushrooms

Bake at 200C 18 minutes.

Garnish with spring onion & lime juice

Sweet potato brownie pretzel pie

For the base blitz:

2 cups pretzels

50g unsalted butter

30ml sugar

Press into pie tin.

Oven at 180C.

For the brownie, melt over low heat:

125g dark chocolate

50g unsalted butter

30ml cocoa

Cool slightly, then fold through:

125g brown sugar

30ml olive oil

1/2 tsp vanilla

2 eggs

100g plain flour, sifted

150g roasted mashed sweet potato

Spread into tin & bake 18 minutes.

Roast lamb racks with peperonata

2 racks of lamb, each with 8 bones

sea salt

1 tbsp extra virgin olive oil

1 bunch thyme

1/2 garlic bulb, horizontally cut in half, skin left on

For the peperonata (fried peppers or capsicum)

2 1/2 tbsp extra virgin olive oil

1 red onion, cut into 1cm slices

2 garlic cloves, finely chopped

1 tsp chopped oregano

2 tsp salted baby capers, rinsed well

2 anchovy fillets, roughly chopped

1 red capsicum, cut into 1cm strips

1 yellow capsicum, cut into 1cm strips

200g tinned cherry tomatoes

1/3 cup de-seeded Ligurian olives

1 1/2 tbsp red wine vinegar

2 tsp brown sugar

Preheat the oven to 90°C. Trim fat from the lamb and season with salt.

For the lamb, heat 1 tbsp oil in a frying pan on a medium-high heat. Gently fry the racks until golden brown all over.

Remove from pan and place on a bed of thyme along with the unpeeled garlic cloves in a baking tray. Put in oven for one hour, or until a meat thermometer registers an internal temperature of 55°C.

Remove from oven and allow to rest somewhere warm for 10 minutes. Check garlic and, if needed, return to the oven and continue to cook until very soft.

For the peperonata, heat 2½ tbsp oil in a large, heavy-based pan over a low flame. Add onion, garlic and oregano, and sauté for 10 minutes, stirring often, until onion is soft.

Add capers and anchovy fillets and stir over heat for 2 minutes. Add capsicums and cherry tomatoes and simmer, covered, for 20 minutes, until capsicum strips are soft and tender. Add olives, vinegar and sugar and simmer, uncovered, for 10 minutes, until slightly thickened.

Cut each rack into portions and serve with a large spoonful of the peperonata and slow-cooked garlic.

Tip: You can make peperonata from scratch by blackening whole capsicums on the stove top, then putting them in a bowl and covering with plastic wrap. When cool, they should have steamed to a soft texture. Peel and slice them, then make the sauce without the peppers and fold them through at the end. The result is concentrated flavour and a slight smokiness.

Balsamic strawberry ice blocks

250g strawberries

1.5 Tbsp balsamic

Tsp rice malt syrup

Watermelon mint ice blocks

1.5 cups chopped watermelon

Juice of 1 lime

2 sprigs of mint leaves

Cheats sweet potato wedges with "dukkah"

For 4:
2 large sweet potato, microwaved 6 minutes or more, turning halfway then panfried about 12 minutes till crisp.
Toast in a dry pan
2 Tbsp sesame seeds
1 Tbsp fennel seeds
1/2 tsp ground coriander
1 Tbsp pumpkin seeds
1 tsp chilli flakes
2 tsp salt flakes

Black beans
Lemon juice
Yoghurt
Shaved cucumber

Chicken mince curry

2 greedy or 3 with sides:

1 red onion

2 cloves garlic

knob ginger

2 Tbsp curry powder

1/2 tsp nigella seeds

1/2 tsp fennel seeds

1/2 tsp black mustard seeds

1/2 tsp cumin seeds

1/2 tsp fenugreek seeds

500g chicken mince

270ml coconut milk

1/2 red capsicum

can chickpeas

Coconut & white chocolate tart with tropical fruit

Ginger nut biscuit crumb?

Melt:
100g white chocolate
50g butter
60ml coconut milk

Set in the fridge. Serve with lycées, mango etc.

Next time try using gelatine & a bit more coconut milk.

Pumpkin pie pancakes

1 cup oats, blended (try with 1/2 cup)

1/2 cup teff flour

1 tsp baking powder

1 tsp cinnamon

1 tsp mixed spice

(Pinch salt)

1 cup pumpkin (or sweet potato)

6 dates, soaked

1 egg

Milk/water to pouring consistency

Grilled eggplant salad

1 eggplant, sliced into discs about 1/2 inch thick

6 medium mushrooms

1 red capsicum, cut in strips

1/3 cup olive oil

1 tsp smoked paprika

1/2 tsp cumin

2 Tbsp apple cider vinegar

Quinoa (used half of 2 rice-cooker cups uncooked)

Parsley (not too much)

1 spring onion

Juice of a lemon

1 Tbsp soy

1 Tbsp honey

Marinate eggplant & mushrooms in oil mixture. BBQ with capsicum till soft & return to marinade bowl with remaining ingredients.

Chocolate cavil nero smoothie

Handful frozen blueberries
Half a frozen banana
Frozen cavil nero leaf
Tbsp cacao
Coconut drinking milk

Moroccan Polpettone

Loaf:

500g beef or lamb mince

2 tsp ras el hanout

1/2 tsp sea salt

1/2 cup almond meal

Sauce:

2 Tbsp ghee

1 red onion, diced

2 cloves of garlic, chopped

1 tsp ground coriander

1 tin chopped tomato

salt

mushrooms, chopped

frozen peas

fresh mint

Lemon wedges

Form a loaf with mince etc. Preheat oven to 200C.

In casserole, fry onion in ghee, add garlic and after a few minutes, coriander.  Stir another minute then remove from heat, stir through tomato & mushrooms. Place loaf on top. Cook about 45 minutes. Add peas and cook another 2 or 3 minutes.

Garnish with chopped mint & squeeze of lemon.

Lupin pancakes

Per person:

1/3 cup lupin flour

1/3 tsp baking powder

1 egg

165 ml coconut milk (& water)

Pinch salt

Basic teff pancakes

100g teff flour

1 tsp baking powder

Punch salt

1 egg

150ml water or milk

Serve with fruit for breakfast or with curry.

Mocha tofu pie

For a 7inch tin, crust:

100g nuts (hazelnuts)

8 fresh dates

30ml cacao

15ml coconut oil

2 tsp finely ground coffee

Pinch salt

Filling:

300g medium tofu

200g melted dark choc

15ml caster sugar

20ml milk (eg coconut) or liqueur

1 tsp cacao

1 tsp vanilla

Pinch salt

Gingersnap biscuits

For 24:

2 1/2  cups rolled oats

1/2 cup coconut sugar
1 1/2 Tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. fine grain sea salt
1/2 tsp. baking soda
1 tsp. baking powder
1/3 cup 80 ml coconut oil
1/3 cup 80 ml brown rice syrup or barley malt
2 Tbsp. water
1 tsp. vanilla extract

Directions:
1. Preheat oven to 175°C.

2. In a small saucepan over low-medium heat, melt coconut oil. Whisk in brown rice syrup, water and vanilla. Remove from heat and set aside.

3. In a food processor blend oats until you have a rough flour. Add to a large bowl with all other dry ingredients. Stir to combine.

4. Add wet ingredients to dry ingredients and fold to combine. 

5. Spoon out dough into balls onto a lined baking sheet – only six per tray. They REALLY spread. Bake for 10 minutes until golden brown. Remove from oven, let sit for five minutes, then transfer to a cooling rack.

Beware rainy days! Get them airtight as soon as they're cool.

Bloody Mary sauce (for burgers)

For 4 burgers:

1 large red onion

1 red capsicum

1 tsp paprika

200ml tomato juice

1 Tbsp Worcestershire sauce

1 Tbsp tobacco

Juice of 1 lemon

Salt & pepper

Soften in frying pan