sago jelly

Serves 2

Poppy cooks…

1. Add
   4 tablespoons tapioca pearls to a small saucepan of boiling water, stirring continuously so they do not stick to the bottom until the tapioca turns clear (approximately 15 minutes).
   
   
2. Drain tapioca pearls in a fine mesh sieve under cold running water.
   
   
3. Return tapioca pearls to saucepan and mix through
   2 tablespoons coconut cream,
   2 tablespoons filtered water,
   1/2 tablespoon vanilla extract and
   1 tablespoon rice malt syrup.
   
   
4. Pour mixture into serving ramekins or glasses and set in the fridge for at least 2 hours.
   
   
5. Serve topped with
   mango cheek, diced and
   toasted desiccated coconut sprinkled on top.

cherry ripe tart

Serves 12

This raw tart is so easy to make and is super healthy. You can use both cherries or raspberries - or a mixture of both - though I prefer just frozen raspberries. Even if you use just raspberries, it still tastes like a Cherry Ripe! If you want to make it even more chocolate-ee, add 1 tablespoon of cacao powder to the base mixture when combining the ingredients in the food processor.

Poppy bakes…

1. Soak
   13 medjool dates in warm water for at least half an hour.
   
   
2. Pit the dates, then combine in a food processor with
   2 cups desiccated coconut.
   
   
3. Press the mixture into a 25cm tart dish and place in the freezer to set.
   
   
4. For the filling, in a food processor, combine
   2 avocados,
   7 tablespoons cacao powder,
   6 tablespoons coconut oil and
   2 cups of medjool dates, pitted.
   
   
5. Add
   2 cups of cherries / raspberries (fresh or frozen) to the filling mixture. Blend for as long as you like, dependent on how chunky or smooth you want the filling mixture to be.
   
   
6. Spoon the filling mixture in to the base and set in the freezer.
   
7. You can garnish with extra cherries / raspberries, and be sure to store in the freezer until ready to eat.

tropical crumble

Serves 8

Ingredients: fruit mixture

1 mango, cubed

1 pineapple, cubed

3 tablespoons coconut sugar

1 vanilla pod, de-seeded

Ingredients: crumble 

1 cup gluten-free flour

1/4 cup coconut sugar

5 tablespoons nuttelex

1/2 cup fine desiccated coconut - toasted

Method

1. Combine mango, pineapple, coconut sugar and vanilla pod in a baking tray and bake for 20 minutes
2. Combine flour and nuttelex using a fork
3. Add coconut sugar and coconut and combine
4. Freeze crumble mixture for 10 minutes
5. Top fruit with crumble mixture and bake for 20 minutes or until golden brown

Notes

If you want to make individual serves, simply spoon the fruit into ramekins before topping with crumble mixture and baking in the oven. You can also halve the amount of desiccated coconut and substitute with quinoa flakes.