Gluten free - grain free - dairy free - refined sugar free - egg free - nut free
    Sometimes, breakfast for me consists of one of these smoothies and a handful of almonds. They also make a great, filling afternoon tea for the kids. I know there are probably thousands of smoothie recipes on the internet...green smoothies seem to be all the craze. All I know is that my kids like smoothies based on banana, with a few other ingredients, and this is the formula I tend to stick to! I use organic frozen berries.  Berries are one category of food that has a high level of pesticides when not organic, and buying frozen organic berries is MUCH cheaper than fresh! 
    This 'recipe' is just a suggestion, really. Be creative with what you have (the 'browner' smoothie pictured below has less berries and more greens)! You can make double and keep half in the fridge for the next day, saving you that precious time.

Gluten free - grain free - dairy free - egg free - low sugar
    I love keeping this log in the fridge and bringing it out for a snack when friends are over, or taking it to a picnic. It's always a hit and it's so easy to make. No baking, no fuss, only 4 ingredients. It's also great for a mid afternoon snack if you're after a little indulgence that isn't actually too indulgent!  Basically, it's a version of bliss balls served more elegantly!
    
Ingredients

• 300g dried figs
• 100g (1 cup) whole almonds or almond meal
• 50 g dark chocolate (dairy free, 70% cocoa, preferably fair trade)
• 1 Tablespoon liquid (orange juice, water, or orange liqueur like Cointreau or Grand Marnier)
• Finely grated rind of one orange
  
  

Method

• If using whole almonds, place in food processor and process until finely chopped (if using almond meal, simply place in food processor).
• Slowly add dried figs to processor, while it's running- just a couple of figs at a time to make sure the processor doesn't seize up!  If your processor isn't very powerful, you may have to chop the figs in half before gradually adding them.
• Add the chocolate and blend lightly so there are still some little chunks.
• Add liquid of choice and blend until the mixture comes together.
• Roll the mixture into a sausage shape and roll up in cling wrap. Make sure you've made the sausage very, very firm, or it will have gaps in it when you slice it.
•  Refrigerate for a couple of hours until it is solid, then slice into thin rounds and serve.

This is a wonderful alternative to icing/frosting and it's completely refined-sugar free. I use it for cakes, muffins and biscuits that are vanilla or fruit based. I've seen a few slightly different versions on different websites recently. My version is my own favourite combination of ingredients from various versions...so I can't really give credit to any one of them !   I usually make mine with medjool dates, but if you don't have any, try the honey/ rice syrup version.
    I use this as 'icing' on Carrot Cake Muffins and Banana Cake, as filling between Gluten Free Shortbread Cookies, as a dip for sliced apple and pear pieces (a great morning or afternoon tea snack). And I've recently made a killer ice cream with this cashew cream stirred through it!

Ingredients

• 1 cup cashews (preferably raw, but roasted works too)

• 6 pitted medjool dates OR 4 tablespoons honey or rice malt syrup (or half honey, half agave syrup)
  

• 1 teaspoon vanilla extract or paste

• 2 tablespoons coconut oil (or you could try a nut-based oil)
  

• pinch of sea salt

• water

Method

• Put the cashews and dates in a bowl and cover with water. Soak for at least an hour.  Drain from the water and rinse (particularly if you've used salted cashews).  You can make this without this soaking process, but the end result will be a more grainy.
  

• In a food processor or blender, process together the cashews, dates, vanilla, oil and salt. Make sure it's completely combined. Add a trickle of water with the motor running until the mixture is totally smooth and creamy.  Set aside for at least 15 minutes for it to set, or put in the fridge for later.

• This lasts in an airtight container in the fridge for at least a couple of months.