banana bread

1.  Line a loaf tin with baking paper.
   
   
2. In a large bowl combine
   80g coconut flour,
   1 teaspoon bicarbonate of soda,
   1 teaspoon ground cinnamon and
   pinch of Celtic sea salt and mix well.
   
   
3. Place
   5 ripe bananas in a bowl to mash.
   
   
4. Preheat oven to 160C.
   
   
5. In another bowl whisk together
   4 eggs,
   1/2 teaspoon vanilla powder,
   90g honey and
   1 tablespoon apple cider vinegar, then stir in mashed banana.
   
   
6. Pour liquid ingredients into dry ingredients and stir with a wooden spoon until combined. Add
   3 tablespoons melted coconut oil and continue to stir until incorporated.
   
   
7. Pour into loaf tin and place
   1 sliced banana on top and bake for 1 hour.
   
   
8. Allow bread to cool in tin for 10 minutes then turn out onto a cooling rack.
   
   
9. Brush extra
   honey over the top and allow to cool for 20-30 minutes.

cough drop gummies

 Makes 40

1. Place
   190ml water and
   2 lemongrass stems, pale part only, bruised with the back of a knife,
   5cm piece of ginger, sliced,
   1/2 teaspoon ground turmeric and
   pinch of ground cloves in a small saucepan, stir and bring to the boil over medium heat.
   
   
2. Turn off the heat, cover with a lid and stand for 1 hour for flavours to infuse.
   
   
3. To
   200ml water add
   50g powdered gelatine, mix well and stand for 5 minutes.
   
   
4. Bring lemongrass pot to a simmer over medium-low heat, stir through gelatine mixture until dissolved.
   
   
5. Remove from the heat and stir through
   3 tablespoons lemon juice and
   3 tablespoons honey until dissolved.
   
   
6. Pour liquid into moulds and place in a freezer for 15 minutes to set.
   
   
7. Remove from moulds and store in an airtight container in fridge for up to 2 weeks.

salmon cakes

 Serves 5

1. Preheat oven to 180C.
   
   
2. Line a baking tray with baking paper.
   
   
3. Prick a
   sweet potato with a fork a few times and bake for 60-70 minutes until tender.
   
   
4. Once cooled, peel away skin, and scoop
   190g (1 cup) of sweet potato into a mixing bowl and add
   300g salmon,
   2 eggs,
   zest of 1 lemon,
   2 tablespoons coconut flour,
   1 tablespoon snipped chives,
   1 tablespoon chopped dill,
   Celtic sea salt and pepper to taste.
   
   
5. Divide mixture into 10 and roll into balls, then shape into patties.
   
   
6. Fry in
   coconut oil for 1 minute each side and drain on paper towel.
   
   
7. Serve with
   lettuce,
   avocado,
   cherry tomatoes,
   aioli and
   lemon wedges.

meat patties

 Makes 8

Perfect to put in wraps with some mayo and lettuce.

1. In a frying pan, saute
   onion, finely diced and
   3 garlic cloves, minced.
   
   
2. Preheat oven to 180C.
   
   
3. In a mixing bowl, combine
   500g beef mince,
   egg,
   carrot, grated,
   1 tablespoon parsley, chopped,
   1 teaspoon dried oregano,
   1/2 teaspoon ground cumin,
   1.5 tablespoons tamari and the onion mixture.
   
   
4. Shape into 8 patties and bake for 15 minutes.

coconut wraps

 Makes 8

1. Place
   6 eggs,
   200ml coconut milk,
   1 tablespoon coconut oil and
   2 tablespoons of water in a bowl and whisk until smooth.
   
   
2. Add
   3 tablespoons coconut flour,
   3 tablespoons tapioca flour,
   1/2 teaspoon Celtic sea salt,
   1/4 teaspoon ground turmeric or curry powder and whisk well to combine.
   
   
3. To allow the dry ingredients to absorb the liquid, stand for 5-10 minutes. The batter is ready when it coats the back of a spoon.
   
   
4. Heat
   1 teaspoon coconut oil in a frying pan over medium-high heat.
   
   
5. Give the batter a good mix, then pour 1/3 cup of batter into the pan. Tilt and swirl the pan to spread the batter over the base to reach 20cm in diameter.
   
   
6. Cook for 1-2 minutes until golden brown on underside, flip and cook for 30 seconds until lightly golden.

quesadilla

 Poppy cooks...

1. Make filling by sautéing
   1/2 onion, finely diced and
   2 garlic cloves, minced in
   olive oil.
   
   
2. Add
   500g beef mince until it browns.
   
   
3. Add 
   small red capsicum, finely diced stirring through for 1 minute.
   
   
4. Add
   2 tablespoon tomato paste,
   1/4 cup water,
   1 teaspoon onion powder,
   1 teaspoon dried oregano,
   1 teaspoon Celtic sea salt,
   2 teaspoons cumin powder,
   2 teaspoons paprika and
   1/4 teaspoon black pepper for 2 minutes, then set aside.
   
   
5. Assemble quasedilla by laying a
   hemp seed wrap on a sandwich press, sprinkle some
   grated cheese on half, top with filling and then a bit more cheese before folding in half and toasting.
   
   
6. Make guacamole by mashing
   2 avocados and then adding in
   1 cup tomatoes, diced,
   1/4 cup onion, finely diced,
   1/4 cup coriander, chopped,
   2 tablespoons lemon juice,
   Celtic sea salt and pepper to taste.

lamb + eggplant stew

Serves 8

Poppy cooks...

1. In a slow cooker place
   4 lamb shanks,
   700g eggplant, chopped,
   red onion, diced,
   3 celery stalks, sliced,
   bunch English spinach, sliced,
   4 cloves garlic, sliced,
   700g basil passata,
   2 cups beef stock,
   1 cup filtered water and cook on low for 10 hours.
   
2. An hour before serving, boil
   2.5kg potato, roughly chopped, drain and mash with
   celtic sea salt and a
   knob of butter.
   
3. Shred lamb meat, return to slow cooker with
   3 tablespoons currants and
   1.5 tablespoons red wine vinegar.
4. Serve mashed potato topped with lamb.