275g Dove Farms Gluten Free Brown Bread Flour (Doves Farms and available at many health food stores)

125g quinoa flour 

2 TBS psyllium husk

1 TBS of xylitol (natural sugar substitute)

2 Tsp(heaped) dry yeast

1.5 Tsp salt

125g whole linseeds

125g sunflower seeds

2 eggs

1 egg white

300ml water

100ml rapeseed oil or coconut oil

10ml apple cider vinegar

Mix the dry ingredients together and mix the wet ingredients together. Combine both together in food processor for 3 min.  The final mixture will be quite loose (unlike regular bread dough).   Pour into greased bread tin.  Cover and leave to rise in a warm place for 1.5 hours.  Bake for 35 min at 180 C.  (To test if done, knock on bread and listen for hollow sound).   Allow to cool before serving.  Enjoy!

Makes one large 24cm cake (enough to feed 10-12)

• 375g roasted and peeled beetroot, cut into chunks
• 450g firm silken tofu
• 70g unrefined caster sugar
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 350g chocolate (minimum 60% cocoa solids) melted
• chocolate shards or fruit and cream to serve (optional)

Preheat the oven to 180˚C (gas 4) and line the base and sides of a 24cm loose-bottomed round cake tin with baking parchment-but don’t grease it.

Place the beetroot, tofu, sugar, vanilla and baking powder in a food processor and blitz to a fine puree. Tip into a bowl and mix in the melted chocolate.

Pour into the tin and bake for 30minutes. The cake will look quite uncooked but don’t panic-it will be fine. Leave to cool completely (it’s quite a soft cake), then remove from the tin and place on a large plate. Store in the fridge until needed, but bring back to room temperature before serving.

To serve, simply cut into wedges and decorate with chocolate shards or serve with fruit (it’s great with berries, pineapple and mango) and, if you like, cream.