Recipes, rituals and other stories to realign the body and mind



Snacks, Sugar Free, Gluten free, Breakfastdanielle coppermanComment

The recipe for these raw shortbreads came about quite accidentally. I was going through the stages of making Raw Caramel Shortbreads and got as far as step two, when I realised how good step one tasted solo. I scrambled the mixture out of the baking tin and chopped the raw biscuit base into fingers resemblant of the  traditional tea-time favourites. Despite having a buttery biscuit base (did I steal that from somewhere?), these biscuits are set in the freezer, instead of baked. If you're used to conventional biscuits you probably can't even begin to imagine how these must taste. But let me assure you; these biscuits are more melt-in-the mouth than a Rich Tea, any day. They are incredibly moreish, cleverly crafted and, simply put, very, very nice indeed. No matter how hungry or fed I am, each bite - even the tiniest nibble -  is a thrill that never loses its charge. 

Once set in the freezer to stiffen, these biscuits have almost exactly the same texture as a normal shortbread, just a little less crumbly. They are like a cross between shortbread and fudge - a winning combination if ever I came across one.


100g cashews
1 Teaspoon Vanilla Extract or the seeds from 1 vanilla pod
A Generous Pinch of Salt
3 Tablespoons Tahini
5 Tablespoons Ground Almonds
3 Tablespoons Desiccated Coconut
1/4 Cup Coconut Oil, melted on a low heat
2-3 Tablespoons Agave

Juice and Zest of 1 Unwaxed Lemon
Fresh Rosemary
Cacao Powder
Raw Chocolate Chunks or Raw Cacao Nibs
Superfoods of Choice - Lucuma, Maca, Mucuna and Chia Seeds work well


Simply add all of the ingredients to a high speed blender. The speed and power of your blender is really important for this recipe, as the biscuit tastes so much better smooth. 

 + Experiment with flavours such as solid coconut milk or creamed coconut, for a clotted cream variation.

+ For a raw choc chip cookie, simply add cacao nibs or chunks of raw chocolate to the mixture, and form into flat discs instead of shortbread fingers. For a dehydrated version, click here.

+ serve with homemade cashew cream, runny coconut cream or coconut and ginger whip.

+ Try my raw caramel millionaire shortbreads.


Snacks, Gluten free, Brunch, Breakfastdanielle coppermanComment

Makes 15-20 Biscuits (depending on size)

2 1/2 Cups Almond Meal
3/4 Cup Buckwheat Flour
1/2 Teaspoon Himalayan Pink Salt
1 Teaspoon Bicarbonate of Soda
1 Tablespoon Fresh Sage, chopped
2 Sprigs of Fresh Rosemary, chopped
1/2 Large Sweet Potato, steamed or baked, then pureed.
1/2 Teaspoon Ground Chia Seeds, optional
1/4 Cup Olive Oil
1 Teaspoon Apple Cider Vinegar
1 Tablespoon Agave or Date Syrup


Start by baking the sweet potato at 200c for 45 minutes, or until completely soft. Meanwhile, mix the flours together in a large bowl. 
When the sweet potato is soft, turn the heat of the oven down to 170c and puree it in a blender or food processor with the oil, salt, cider vinegar, fresh herbs, natural sweetener, until smooth. Pour the puree into the dry ingredients and mix with a wooden spoon. Add more buckwheat flour if the mixture is too sticky. Knead together and massage with your hands to help the ingredients come together. Flour a surface and roll out the dough until it is about 2-3mm thick. Use shaped cutters or a sharp knife to cut into circles or rectangles. Arrange on a baking tray lined with baking paper or greased with a little coconut oil.

Bake for 15-20 minutes.


Snacks, Gluten freedanielle coppermanComment


1/2 Cup Ground Almonds
1 Tablespoon Nutritional Yeast
2 Cups Buckwheat Flour
1 Large Carrot
Handful Fresh Basil, chopped
2 Sprigs Fresh Rosemary, chopped
Other Fresh Herbs of Choice, chopped
2 Tablespoons Tahini
1 Tablespoon Reishi Powder, optional
1 Tablespoons Sunflower or Pumpkin Seed Butter (nut butter will work)
5 Tablespoons Coconut Oil, room temperature
1 Tablespoons Bicarbonate of Soda
1 Clove Garlic
2 Tablespoons Solid Coconut Milk or Dairy Free Yogurt
2 Tablespoons Golden Linseeds
2 Tablespoons Olive Oil


Preheat the oven to 220c.
In a large bowl, mix the flour, nutritional yeast, reishi and ground almonds together. Now add the coconut oil, mixing with your hands, then the coconut milk, tahini, seed or nut butter and the carrots. Combine thoroughly then add all of the herbs and seeds, along with the oil. When the mixture begins to resemble a dough, knead it momentarily and form it into a ball. 
Roll out onto a floured surface, adding more flour if the dough is too sticky, to no more than 3mm thick. The thicker the dough, the softer the biscuits will be, but I prefer them thinner as they are much crunchier. Use a round cutter or a sharp knife to cut the dough into discs, rectangles or squares - however you would like to serve them. Arrange them on a baking tray, greased with a little coconut oil. Bake for 12-15 minutes, until they begin to turn golden.

Serve with spreads like pesto, houmous and guacamole, or cheese, or sweet condiments like jams, chutneys, homemade nutella, raw honey, smashed fruit and nut butters.


Snacks, Sugar Freedanielle copperman1 Comment

As I child I have fond memories of walking around the tiny village we grew up in, dressed proudly in devil horns or, in some cases, mummified with toilet roll. An enthusiastic albeit moderate group of children, eyes gleaming, full of hope that the next door we knocked on would promise even more candy than the previous. We’d enjoy a game of apple bobbing, or attempt to eat a ring donut off of a line of string without using out hands, before doing the rounds and disturbing unenthusiastic neighbours, there lack of excitement portrayed in their choice of ‘treats’. (Baked beans, a half empty packet of liquorice allsorts, and even a healthy muesli bar on one occasion, which, as a 6 year old expecting candy, I took as a trick, not a treat. 

The lead up to halloween was just as exciting. We’d make halloween biscuits or concoct some unruly potions whilst our mothers ‘enjoyed’ making our costumes. Icing and decorating the biscuits was the best bit, even though I didn’t like the taste of icing. Despite a severe case of sweet tooth, I never liked that part of a cake. I actually felt insulted by fondant icing, and although I went with it, was even hostile towards butter cream. I’m much the same now. I ice my cakes with creamy frosting like cashew or coconut cream, as opposed to sickeningly sweet icing. I love experimenting with natural colourings too, using an easy coconut base and simply adding vibrant superfood powders. The recipe below is a sweeter icing recipe compared to nut based alternatives like cashew cream. The creamed coconut is a brilliant consistency to work with, and sets perfectly in the fridge. Mixed with a little liquid, like nut milk, or blended smoothly with cashews, it will become slightly softer which is ideal for cakes, but for biscuits, it is best left as it is. Coconut is an incredibly source of vitamins, minerals and antioxidants, so not only is this recipe completely natural, sugar free and made without artificial colours or flavours, it is incredibly nutritious too. 


100g Coconut Oil
35g Coconut Palm Sugar
1 Tabelspoon Raw Organic Honey
100g Buckwheat Flour
2 Tablespoons Almond or Cashew Butter, or Smooth Tahini


1 Bar Creamed Coconut
1 Teaspoon Natural Sweetener, optional


Charcoal Powder or Capsules
Sweet Orange or Freeze Dried Mango Powder
Beetroot Powder or Fresh Beetroot (to stain)
Spirulina Powder
Tumeric Powder
Cacao Powder
Vanilla Extract or Seeds
Lemon Juice or Zest


Preheat the oven to 190c.

Beat the coconut oil, sugar and honey together in a bowl until fluffy. Then stir in the flour and the nut butter and form into a bowl. If the mixture is too wet, add more flour. Flour a surface and roll out the dough so it is no higher than 1cm. Use cookie cutters or a knife if you are free styling, and make your desired biscuit shapes. Arrange them onto a baking tray, either greased or lined with baking paper, and place in the oven for 12-18 minutes. 

Meanwhile, make the icing. Fill a small bowl with boiling hot water and sit the bar of creamed coconut inside. (Make sure not to cut the plastic at this stage). Leave for a few minutes, and when the water is cool enough, start to massage the creamed coconut to encourage the mixture to melt. When it is soft, remove from the water, cut the plastic it is in and pour into a medium bowl. Add your colourings/flavourings of choice (charcoal for bats, turmeric for pumpkins, beetroot for some blood) and mix with a spoon or spatula until the coconut is vibrantly coloured.

Remove the biscuits from the oven when they are beginning to brown. (They will be browner than normal biscuits due to the buckwheat flour). Let them cool for about 10-20 minutes before icing them. Once they are iced, set in the fridge for 1 hour until ready to serve.


    Snacks, Sugar Free, Gluten freedanielle copperman1 Comment

    I recently had a conversation with my make up artist on a shoot about how good crunchy food is. Sometimes, we agreed, we don’t even crave sugar or food at all, we just want something to munch on. Biscuits are the devils. Made predominantly from butter, sugar and flour they are so simple yet somehow so incredible. The perfect snack and the perfect accompaniment for a hot drink. I was recently back and forth in emails giving health advice to a full time teacher who complained that it’s all well and good eating healthily and taking leftovers for packed lunch, but there is no escaping the staff room and the morning break-time snacks. I came up with this recipe as a simple and portable snack to make at home and take to work if office snacks are hard to turn down. I also think it is a great idea to have these in a jar or to make fresh for guests, so that you have something to offer them that you can enjoy with them. The look on my grandmothers face when i turn down the offer of a biscuit with my tea is so painful, I needed to come up with something.

    I made these for a group of guests over the weekend whilst I was moving house and they are completely gluten, wheat, dairy, grain and refined sugar free. I made mine similar to chocolate digestive biscuits, but you could easily make the biscuit and leave it plain as there is plenty of flavour from the vanilla, salt and coconut palm sugar. You could also add ground ginger for a healthy gingersnap variation, or a mixture of spices to make chai biscuits - amazing with hot drinking cacao. If you want more of a proper cookie, add chopped chunks of raw chocolate to the mixture and leave them about 1cm in depth instead of flattening them down. You can top yours with cashew cream instead of icing, or stick two biscuits together with a spoonful of cashew cream in the middle to make a delicious cookie sandwich.

    ½ Cup Coconut Oil, room temperature
    ¼ Cup Coconut Palm Sugar
    Pinch of Salt
    1 Teaspoons Organic Vanilla Extract
    1 Tablespoon Almond Butter
    1 1/2 Cup Buckwheat Flour
    2 Tablespoons Water

    + (Can add 2 tablespoons unrefined syrup of choice (date, coconut blossom, agave, honey, yacon) to add a wonderful caramel flavour to the biscuit)

    1/2 Cup Coconut Oil or Cacao Butter
    3-4 Tablespoons Raw Cacao Powder
    1 Teaspoon Agave
    Pinch of Salt

    Preheat the oven to 175c.
    Use an electric whisk to beat the coconut oil until it softens and becomes slightly fluffy. Scrape down the sides of the bowl and make sure the coconut oil becomes a good soft consistency before continuing. Next add the sugar, vanilla, salt and cinnamon and beat again for 1-2 minutes. Add the almond butter and whisk again until everything becomes completely combined and the mixture becomes light and fluffy. It will look darker in colour than usual biscuit or cake batter but this is just the caramel colour of the sugar. Scrape down the sides of the bowl to ensure everything is combined and gradually add the water, before whisking one last time. Now, taking a wooden spoon, add the flour bit-by-bit and mix gently but thoroughly. When all of the flour has been added, give the mixture a final vigorous beat with the spoon before taking a tablespoon of the mixture at a time to flatten in your palms. If the dough is too wet and sticks to your hands, add a little more flour. You can also use a rolling pin and a circle cutter (or any shape for that matter) to separate into biscuits, but i always get frustrated when the dough sticks to the surface. I made the tablespoon of dough into a ball and then used the heel of my hands to gently flatten it into a circle. Grease a baking tray with a little coconut oil before arranging the uncooked biscuits. 
    Bake for 10-15 minutes, until the edges begin to brown slightly.

    Remove from the oven and place on a cooling rack in the fridge for at least 20 minutes. They must be completely cool before you add the chocolate or things will become extremely messy. If you are leaving them plain however, eat the straight away whilst they are still hot with a glass of almond milk or a cup of herbal tea.

    In a small bowl, melt the coconut oil in a microwave, or melt it in a small saucepan on the hob. Remove from the heat and whisk in the raw cacao powder until it is fully dissolved. Add the agave and salt and stir to combine. Leave aside for 5-10 minutes to let it thicken slightly. Now, take a pastry brush or something similar and brush the melted chocolate onto the cooled cookies. If you do not have a pastry brush you could try using a spatula or just dunking one side (or both - it’s entirely up to you) into the bowl of chocolate. Place them onto a plate and put them in the freezer for 2-3 minutes to set. Repeat this 3 or 4 times depending on how thick you want the chocolate layer to be. You could even sandwich two biscuits together, painting both flat sides with chocolate 2 or 3 times before finally pressing them together. Then leave them in the freezer to stick.


    Snacks, Sugar Free, Gluten freedanielle copperman3 Comments

    A few weeks ago I finally found the time to make a healthy version of a former addiction of mine - millionaire shortbreads. I used to eat one almost every day from the dinner ladies at school, and used to buy tubs of the mini ones from Sainsbury’s or Marks & Spencer’s. They were sharing tubs, but if no one else was around to help me out then there was no sharing to be done. Anyway, as such a big fan of theirs, I’d wanted to have a go at making these with a model mange tout twist for ages, but felt it was something that required proper time and effort. And I was right; making healthy versions of your favourite unhealthy addictions is possible, but it’s not effortless.

    The image above was unexpectedly shocking to most of my followers on Instagram. The reaction it got was insane - people refused to believe their eyes. The words ‘healthy’ and ‘caramel’ just don’t go together in the same sentence. And something that looked so good and so goey and chocolatey and delicious, looked pretty out of place on my account among raw salads and smoothies. I worked hard on this recipe and have been perfecting it since i first made it - hence my delay in uploading the recipe. I made them twice in one week and once for a dinner event and they went down so well, with everyone. Even my flatmate who normally doesn’t like caramel (!?) liked these. My version of this infamous snack is even more flavoursome that the shop bought millionaire shortbreads i used to demolish. Looking back, the shortbread was always a little dry, crumbly, powdery and sickeningly sweet. The caramel was hit and miss and in most millionaire shortbreads i got from cafes or restaurants was too sparse and extremely dry. The chocolate tasted artificial and was also far too sweet considering the amount of caramel it sat atop. These millionaire shortbreads are intensely rich due to the darkness of the raw cacao. They are incredibly creamy due to the coconut milk in the caramel, and the base has a wonderful crunch with a simultaneous melt-in-the-mouth texture, due to the coconut oil. I took inspiration from raw dessert recipes that rely on freezing and chilling to set certain ingredients. I baked the base and boiled the caramel but once all the ingredients were layered together, i let the freezer do its thing. The base becomes even crunchier, the caramel becomes chewier and the chocolate is the perfect way to top it off, with a rich, creamy crunch. The added nutrients, vitamins, antioxidants and superfoods that come from the pure ingredients used in these shortbreads are what really makes them special. The coconut in the recipe has incredible health benefits from aiding digestion, regulating blood sugar levels and reducing inflammation in the gut. Cacao is one of the richest sources of the purest energy and contains nearly twice the amount of antioxidants found in red wine and three times that found in green tea! So, make these with guilt-free confidence and eat them as regularly as you feel necessary. They are full of essential vitamins and nutrients and very low in sugar - the content of which you can control to your personal needs/preferences. Enjoy with a green tea or as a midday snack or serve as a light dessert with homemade coconut or cashew cream and berries.


    For The Base:

    1/2 Cup Coconut Oil, room temperature/soft
    1/4 Cup Coconut Palm Sugar
    1 Tablespoon Organic Vanilla Extract
    Pinch of Himalayan Pink Salt
    1 Teaspoon Cinnamon
    2 Tablespoons Water
    1 Cup Buckwheat Flour
    Cacao Nibs, optional

    For The Caramel:

    2 Tins Coconut milk - using only the solid milk at the top of each tin
    3/4 - 1 Cup Coconut Palm Sugar
    2 Tablespoons Cashew Butter or Almond Butter
    2 Tablespoons Cacao Butter, or Coconut Oil
    2 Teaspoons Himalayan Pink Salt
    1 Teaspoon Organic Vanilla Extract
    2 Tablespoons Chia Seeds
    4-5 Dates, blended with a little water into a homemade Date Paste - optional

    For The Chocolate:

    1/2 Cup Cacao Butter or Coconut Oil
    4 Tablespoons Cacao Powder
    Pinch of Himalayan Pink Salt
    2 Tablespoons Agave or Raw Honey


    Start by making the base. Preheat the oven to 170c. Whisk the oil with an electric whisk and add the sugar, vanilla, salt and cinnamon. Whisk together for 1-2 minutes, until the mixture becomes light and fluffy and everything is combined. Add the water - a little at a time - and whisk again. Now take a wooden spoon and add the flour to this mixture. Stir gently to incorporate the flour and when it becomes too dry, use your hands to knead it. (If the dough is too crumbly, add a little more water). Roll the dough into a ball and squash with your hands for 2 minutes to make sure it’s compact. The heat from your hands will make the oil work into the flour.
    Now press the dough into a lined baking tray. Either grease the tray with coconut oil or line the tray with baking paper and grease that. Press the dough down with back of a spoon or your hands until it is fully compact in the tray (this will avoid crumbling). This took me about 2 minutes, so make sure you work at it otherwise your base may collapse.
    Place in the preheated oven and bake for 18-20 minutes, until it begins to brown at the edges and on top. Remove from the oven when cooked and place in the fridge to cool whilst you make the caramel and the chocolate.

    For the caramel, make the dates into a paste first, if you are using. Set aside and place the coconut palm sugar and coconut milk in a medium saucepan. Bring to the boil and simmer for 5 minutes before reducing the heat. Add the salt, vanilla, almond butter and chia seeds, whisking continuously. Lastly, add the coconut oil and the date paste and whisk vigorously to combine. It should start to thicken round about now. Simmer for 25 minutes, whisking every 5 minutes or so. After half an hour, pour into a heat proof bowl and place in the freezer. After 15 minutes, mix the caramel in order to avoid any of the coconut oil or cacao butter from separating. Then pour it onto the shortbread which should be perfectly cool now. Spread the caramel evenly over the base and again be sure to press it down with the back of a spoon to make it compact. Place in the freezer for about 15-20 minutes, whilst you make the chocolate.

    For the chocolate, place a heatproof bowl over a saucepan filled with boiling water. Add to the bowl the cacao butter and stir with a whisk to encourage it to melt. Once it is more or less melted, add the cacao powder, salt and agave. Whisk until everything dissolves and combines and then remove the bowl carefully from the pan. Pour over the caramel layer and spread evenly, but do this quickly so as not to melt the caramel. Place it back in the freezer for 15 - 20 minutes so the chocolate hardens (the freezing won’t effect the shortbread). When the chocolate is set and the caramel seems tougher, remove from the freezer and store in the fridge until ready to serve. Slice into rectangles or smaller squares depending on how you want to serve them.


    For the Base

    2 Cups Nuts of Choice - i like almonds, walnuts, pecans, hazelnuts
    1 1/2 Cups Medjool Dates
    3 Tablespoons Almond Butter or Cashew Butter
    1 Tablespoon Coconut Oil
    2 Tablespoons Ground Almonds
    1 Tablespoons Maca

    For the Caramel

    2 Cups Soft Medjool Dates
    8 Tablespoons Almond and/or Cashew Butter (can combine)
    1/3 Cup Water
    1 Tablespoon Coconut Oil
    1 1/2 Tablespoons Tamari or Himalayan Pink Salt
    2 Tablespoons Chia Seeds

    For the Chocolate

    100g Cacao Butter
    6 Tablespoons Raw Cacao Powder
    1 Tablespoon Agave
    Pinch of Himalayan Pink Salt

    This is a much more straightforward variation and like more raw desserts, relies heavily on your blender and your freezer.
    For the base, place the nuts in a food processor and blend for half a minute to make into a floury consistency. Next, add the dates, maca, coconut oil and almond butter and blend again, until sticky and almost smooth. Use a spatula to scrape the raw dough from the blender into a rectangular dish or tray. Press down firmly until compact and set in the freezer.
    Rinse the blender and add all of the caramel ingredients, apart from the chia seeds. Blend until everything is smooth and add a little extra melted coconut oil if the mixture is too thick. When the mixture is smooth, scrape out and pour onto the base which should be setting nicely. Spread evenly and return to the freezer.
    Lastly, place a heatproof bowl over a saucepan filled with boiling water. Add the cacao butter to the bowl and stir with a whisk to encourage it to melt. Once it is more or less melted, add the cacao powder, salt and agave. Whisk until everything has dissolved and then remove the bowl carefully from the pan. Pour over the caramel layer and spread evenly. Return to the freezer and leave for at least 1 hour. You can store them in the freezer too, as they will stay firm but won’t turn to ice. Since changing my diet i have never valued my freezer more!


    Snacks, Vegetarian, Gluten freedanielle coppermanComment

    One of my most improvised, made-up-on-the-spot recipes, yet thankfully one of the most successful. Home in Bath my ingredients are limited so i made this recipe up completely from scratch, using whatever i could find and trying to figure out which nuts i could grind into a flour and which seeds i could use as a sort of gum alternative (to make the dough stick together). With a baking cupboard full of nuts and seeds and a spice rack to die for (nice work, mum) i ended up with some incredible crackers to accompany our lunch; full of flavour (i got carried away with the herbs) and extremely light and crispy. I never miss crisps that much but when i see them or think about the sheer delight that they used to bring me when i got home from a night out, i suddenly feel desperate to recreate them, healthily. These are in no way similar to thin, oily potato crisps but aren’t too far from being mistaken for a Dorito (minus their suspicious powdery coating). However, mix some nutritional yeast with some paprika and, voila: the ultimate natural, gluten-free tortilla chip! For a popadom alternative (yes i know, possibly the most versatile cracker on earth but seriously you can alter them to go with anything) just add ground cumin, garam masala and onion seeds and use to scoop up your curry.


    2 Tablespoons Chia Seeds 
    1 Tablespoon Ground Almonds
    1/2 Cup Quinoa Flour
    2 Tablespoons Ground Sunflower Seeds
    1 Tablespoon Coconut Oil, melted
    1 Egg, whisked to a froth
    1 Teaspoon Celery Salt
    Pinch of Himalayan or Sea Salt (optional)
    2 Teaspoons Dried Oregano
    1 Teaspoon Dried Sage
    2 Teaspoons Dried Rosemary or Ground Fresh Rosemary
    4 Tablespoons Water
    1 Teaspoon Baking Powder
    Pumpkin Seeds (any seeds or chopped nuts really) To Top


    Preheat the oven to 175c.
    Grind the chia seeds in a spice blender or if you dont have one of these just leave them whole. Place the chia seeds, ground almonds and ground sunflower seeds into a bowl and mix until combined. Add 2 tablespoons of water and mix again. The chia seeds will soak up the water immediately so you may need to add a little more than anticipated. Add the quinoa flour, salts, herbs and baking powder and mix again with a whisk or a wooden spoon if it becomes too thick. Add the remaining 2 tablespoons of water and mix again. Add the egg and mix thoroughly before stirring in the coconut oil. If the mixture looks too wet, add a little extra flour. If you want a smoother cracker, add this mixture to a blender and blend for 2 minutes until the dough becomes a smooth paste. Transfer back into a bowl and you’ll probably need to add a little more flour. I left mine unblended and the whole seeds gave it a brilliant texture.
    Grease a baking tray with coconut or olive oil. People tend to use baking paper but i find, especially with things like dough, if it sticks to the paper there’s absolutely no separating them. Spread the mixture onto the greased baking tray (you may need two baking trays). Evenly spread the mixture and flatted with the back of a spoon or a spatula until it is between 2-4mm thick. The thinner you manage to get it, the more crispy they will be and perfect for dips. If you leave it thicker they’ll make perfect crispbreads or flatbreads for sandwich toppings (like an open sandwich) or even as a pizza base alternative. Anyway, spread the mixture so that it forms one large cracker that you can cut after the cooking process. Top with nuts or seeds of choice and another little sprinkling of salt and place in the preheated oven.
    Bake for 10-20 minutes but check regularly. The sides will brown first so be careful not to burn any of it. If the middle doesn’t seem quite done, take it out anyway as it will continue to cook slightly and will crisp as it cools. For a pizza, the middle would be perfect still a little doughy, but for a crispy snack you can always double bake the middle portion of the mixture once it has cooled and you have separated the sides and set aside.

    Perfect for brunch or lunch topped with mashed avocado, scrambled eggs, smoked salmon, bacon or ham, chicken and spinach leaves or houmous. Alternatively, spread with a little coconut oil and dip into soup or use to mop up your curry.


    Snacks, Sugar Free, Vegetarian, Gluten free, Breakfastdanielle coppermanComment

    This is one of my favourite recipes and I've made it time after time for guests, occasions, event catering and, well, for myself. A lot. It's one of those things that looks extremely unpromising as it goes into the oven, but comes out looking, smelling and tasting like nothing on this earth you have ever tried before. It is a bonus, then, that they are gluten, grain, dairy and sugar free. The base was inspired by a grain free desiccated coconut flapjack i recently experimented with, and although it is quite unlike a biscuit (common in most lemon bar recipes) it is a thousand times more flavoursome and has a much chewier, cakey texture.

    Perfect with a hot drink or as a light, healthy after-dinner dessert. These also make great gifts for foodies and health conscious friends and family. Wrap them in baking paper and seal with some twine or some ribbon.






    6 Tablespoons Coconut Oil
    3 Tablespoons Coconut Blossom Nectar, Agave or Date Syrup (any unrefined syrup will work)
    2 Cups Desiccated Coconut
    1 Cup Ground Almonds
    1/4 Cup Coconut or Buckwheat Flour
    2 Egg Whites

    3 Eggs
    2 Egg Yolks (leftover from the crust)
    Juice of 2 Lemons
    Zest of 1 Lemon, optional
    Juice of 1 Lime
    5 Coconut Blossom Nectar, Agave, Maple or Date Syrup
    1/3 Cup Ground Almonds
    1 Tablespoon Milled Chia Seeds, optional


    Preheat the oven to 175c. Grease a small rectangular oven proof dish with coconut oil or line it with greaseproof paper.
    Melt together the coconut oil, unrefined syrup of choice, shredded coconut, almond flour, salt and coconut or buckwheat flour. Stir to combine and remove from the heat - be careful not to burn the coconut. You only need to heat the mixture until the oil and syrup have completely dissolved. Add your egg whites to the mixture, saving the yolks to use in the filling, and stir thoroughly until the mixture comes together in a doughy, sticky paste. Arrange the mixture in your prepared dish, using a spatula or spoon to spread the mixture out evenly across the base of the dish, pressing firmly to ensure it is compact to ensure it sticks together nicely. 
    Bake for 10 minutes until the top begins to brown. It may also begin to rise but will flatten again as it cools. If the tops aren't browning after 10 minutes, you should still remove it from the oven, as you will continue to cook it once the filling is on top, so it will all come together in the end. Once you've removed it from the oven, place it in the fridge to set whilst you prepare the filling.

    Vigorously mix together the eggs and egg yolks, either by hand if you're feeling up to it, or using an electric whisk. Wait until the become frothy before adding the lemon and lime juice, zest - if using, sweetener, ground almonds and chia seeds - if using. Continue to whisk for 1-2 minutes until everything comes together nicely and is still relatively frothy. Pour the filling mixture over the cooked base and bake for another 15-20 minutes. The top should feel spongy to touch and should bounce back slightly when you prod it. If it is too runny, lower the heat and cook for a further 5 minutes. 

    Leave to cool or set in the fridge before slicing and enjoying. It tastes perfectly delicious as a gooey mess, but once it's set, there aren't even words to describe it. Sprinkle with gluten free flour or desiccated coconut and enjoy as they are, or serve with fresh mint leaves and/or homemade coconut cream. 

    + You can also experiment with adding passion fruit to the filling, or homemade apple or mango juice or puree.