gingerbread cookies (paleo version)

Makes 16

Poppy bakes…

1. If you are unable to buy sunflower seed flour, you may want to start by milling sunflower seeds in a thermomix to create the sunflower seed flour required at step 8.
   
   
2. Soak
   5 dates in warm water until soft (a minimum of 30 minutes).
   
   
3. Blend dates until smooth to form a paste.
   
   
4. In a medium saucepan on medium heat, heat up
   1/3 cup manuka honey,
   1.5 tablespoons ground ginger,
   1/2 tablespoon ground cinnamon,
   1/3 teaspoon ground nutmeg and date paste until the edges begin to bubble slightly.
   
   
5. Remove saucepan from the heat and stir through
   3 tablespoons coconut oil until combined.
   
   
6. Add
   1/2 teaspoon baking soda,
   1/4 teaspoon celtic sea salt, and slowly add
   1.75 cups sunflower seed flour.
   
   
7. Allow mixture to cool or place in the fridge.
   
   
8. Roll out dough between two pieces of baking paper to desired thickness, then cut into desired shapes.
   
   
9. Bake in a 180ºC oven for approximately 10 minutes or until they brown.
   
   
10. Allow to cool before eating.

buckwheat pasta with tomato + avocado pesto

Serves 3

This meal is perfect for when you want some comforting home-cooked food but don't have a lot of time. I usually whip this up in about 10 minutes and it is yum!

Poppy cooks…

1. Cook
   340g buckwheat pasta in accordance with packet instructions.
   
   
2. Blend
   avocado,
   1/2 cup semi sundried tomatoes,
   1/4 cup basil,
   2 garlic cloves,
   1.5 tablespoons lemon juice,
   1/4 teaspoon celtic sea salt and
   1/4 teaspoon chilli flakes.
   
   
3. Once pasta is cooked, toss through pesto and serve!

strawberries + cream tart

Serves 12

Poppy bakes…

1. The night before you plan to make this dish, soak
   1.5 cups dates in
   filtered water. If you don't have time to soak the dates, you can steam them for approximately 10 minutes.
   
   
2. At high speed, blend
   1.5 cups desiccated coconut until it forms a paste.
   
   
3. Set aside 1/3 cup of the soaked dates and place the remainder in the blender with the coconut and process until the dates are broken down and combined well with the coconut.
   
   
4. Press mixture into a loose-base tart pan and bake in a 160º oven for 20 minutes. Then set aside and allow to cool.
   
   
5. To make the filling, blend
   1.75 cups coconut milk, remaining 1/3 cup of dates,
   2 tablespoons powdered gelatin,
   1/4 cup arrowroot flour and
   1.5 tablespoons coconut oil then pour on top of crust and place in the fridge while you make the strawberry layer.
   
   
6. For the strawberry layer blend
   2 cups strawberries,
   2 tablespoons coconut oil,
   2 tablespoons powdered gelatin and
   1/4 cup coconut milk then pour on top. You can create a pattern by using a butter knife to drag the strawberry layer through the coconut layer.
   
   
7. Refrigerate for at least 2 hours before serving and garnish with any leftover strawberries you may have and a sprinkling of desiccated coconut.  Any leftovers can be stored in the fridge or the freezer.

home-made potato nuggets

Serves 2

A great side for adults, or for kid's meals! Just allow one potato per serve.

Poppy cooks…

1. Wash and peel
   2 potatoes and boil in
   filtered water until cooked, then drain.
   
   
2. Grate potatoes, drain excess moisture, add
   celtic sea salt and cracked black pepper then form into nuggets shapes.
   
   
3. Place in a frying pan with a little
   olive oil, continually turning until golden all around.

You can also use sweet potato and/or oven bake the nuggets instead of pan-frying.