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)

This is a nice basic seeded bar without nuts, so it can be used for school lunchboxes.  You can add or omit any of the seeds below to make it specific to your tasting!