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Carob chip oatmeal cookies

• Preheat oven to 180*C (350*F/Gas 4). Line a baking tray with baking paper.
• In a bowl add all dry ingredients and mix until well combined.
• You can make your own oat flour by processing rolled oats in a blender.
• In another bowl add all liquid ingredients and whisk until well combined.
• Pour liquid into dry mixture and combine.
• Gently fold in carob chips and almond flakes.
• You can place larger carob buds in a plastic bag and crush into smaller chips with a rolling pin.
• Use 1 tablespoon of mixture for each cookie and place them on baking tray.
• Press the top of each cookie down with the back of a fork then bake for 15-20 minutes.
• If cookies are becoming too brown cover with foil.

Apricot oat cookies

• Preheat oven to 180*C (350*F/Gas 4). Line a baking tray with baking paper.
• In a bowl add all dry ingredients and mix until well combined.
• In another bowl add mashed banana and all liquid ingredients, whisk until well combined.
• Pour liquid into dry mixture and combine.
• Gently fold in apricots and almond flakes.
• Use 2 tablespoons of mixture for each cookie and place them on baking tray.
• Press cookies flat with the back of a fork and pat them around the edges to make perfectly round cookies. Bake for 20-25 minutes.
• For crunchy cookies leave in for the full 25 minutes.
• If cookies become too brown, cover with foil.
• Makes 18 medium sized cookies.

Cherry Carob Brownies

• Preheat oven to 180*C. Lightly oil a lamington tray and cover with baking paper.
• Wash and cut cherries into small pieces, take out the seeds.
• Mix all ingredients together in a large bowl.
• Pour into tray and bake for 20 min.
• Test if knife comes out clean its ready.

Apple & Zucchini Carrot Cake

• Preheat oven to 170*C. Lightly oil a loaf tin and line with baking powder.
• In a bowl, beat together oil, honey, and egg yolks until creamy.
• Gently stir in carrot, zucchini, apple and pecans.
• Fold in flour, baking powder and cinnamon.
• In a separate bowl, beat egg whites until stiff and fold into cake mix.
• Pour mixture into tin and bake for 50-60 min. Cover with foil if getting too brown after 40min.

Linseed Banana Muffins

• Preheat oven to 180*C. Lightly oil a 12 cup muffin tray.
• Combine flour, baking powder and hazelnuts in a bowl.
• Mix banana, honey, Perfect sweet, oil, egg and yoghurt into a separate bowl.
• Then stir into flour mix, till combined.
• Place mixture into muffin tray and bake for 40-45 min, until golden brown.
• Muffins freeze well.

Apple & Blueberry Muffins

• Preheat oven to 180*C.
• Lightly oil a 12 cup muffin tray.
• Combine flours, baking powder, almonds, sea salt into a bowl.
• Process milk, eggs, and oil together.
• Then add to flour mix.
• Add blueberries and apple and mix gently.
• Place heaped tablespoons of mixture into muffin cups and bake for 18-20 min, until golden brown (and until inserted squewers comes out cleanly).

Spicy Pumpkin muffins

• Preheat oven 180*C, grease and flour 4 muffin pans.
• Process oil, pumpkin, eggs, honey and milk until creamy and smooth.
• Sift dry ingredients together.
• Add oil mixture to flour mixture, stir until well combined.
• Pour into tins.
• Top with pumpkin seeds.
• Bake for 20-25min.
• Can brush with honey when out of oven for a glazed effect.

Crunchy Oatmeal Cookies

• Dry toast oat flakes till golden
• Pour into a mixing bowl and pour over boiling hot juice, let stand for 5-10 min.
• Mix with remaining ingredients
• Drop tablespoons of dough onto a preheated oiled cookie sheet.
• Bake at 350*C for 12-20 min.
• Makes 3 dozen.