So I found this recipe online when I was looking for interesting ways to use zucchinis.  Immediately I couldn't wait to try it!  I was totally sceptical that it was going to taste like a vegetable, wouldn't be anything like a regular brownie, or simply wouldn't be rich enough.  Boy was I wrong!!  This brownie has totally ticked all the boxes, I am absolutely delighted about it.  I varied the original recipe and this is how I made it:

Everyone seems to have a bliss ball recipe and some are better than others!  This one is a really simply recipe that can be used as a great base, you can add cacao nibs, 85% chocolate, dried berries, chopped nuts, peppermint oil, anything really.  I love to add a little maca poweder to mine which is great for hormone health and adrenals.
Once you've given this a go a few times I am sure that you will figure your own style, I generally don't measure when making them for myself!

Here are the easiest pancakes around - totally gluten and dairy free!
Whisk one egg with one mashed banana and 1/3C desiccated coconut. 
Pour into a small frying pan and cook each side taking care when you flip it. 
Top this with fresh berries and a little yoghurt (coconut yoghurt to stay with the dairy free theme) and serve.

I just have to share another of April's brilliant recipes, she sure is a master in the kitchen with this recipe being an absolute winner.

These are delicious healthy muffins that are perfect for on the run.  Once again it's a recipe that I have taken from mydarlinglemonthyme as she is amazing.  If you're serving to fussy kids then go a bit lighter on the spices and add a little honey.

I absolutely love this recipe because it contains no flour, I took these to work both iced and uniced - they were a hit with my colleagues (I didn't tell them what the main ingredient was until after they were consumed!). 
They can be made in a Thermomix or in your food processor (I have modified this slightly from the Thermomix website so instructions are for TM).  I have iced these particular cupcakes with a freezedried raspberry powder and homemade icing sugar, the chocolate icing below is however delicious!

I was given this recipe by a friend who is a fabulous cake maker - Anna Castillo.  Because it was a weekend of numerous birthday celebrations I thought it was the perfect opportunity to whip this up and it did not disappoint! 

This is the first recipe that I have created myself, I have to say its a winner!

These cupcakes are slightly adapted from My Darling Lemon Thyme (which is my favourite wholefoods book with down to earth realistic recipes that are mainly gluten/dairy free)