A delicious dairy alternative and a good source magnesium, cashew milk is creamy and refreshing, nutritious and easy to make. You shouldn't need to strain the mixture after blending if you have a decent blender. That means less hassle and less waste! The following recipe yields 5 cups.
Read MoreThis loaf is a winner either for breakfast or for a teatime snack. Wrap in greaseproof and foil so it keeps longer. Try it with butter (if tolerated) or pumpkin seed butter and jam or toasted with ricotta and honey. You can also make it with a pear, cherry and pecan combination.
Read MoreThis one's gluten-free and comes from the Clean Cakes recipe book reviewed on my site by our resident recipe book-reviewer Lynn. You'll love the flavour of this one and it's crunchy, soft texture. Top Tip: buy several pumpkins, roast them up and freeze them so you've always some to hand. If you're in a hurry, tinned pumpkin does the job.
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