I have four great loves in life, my family, my friends, my camera & …….food! So when I get to photograph food that my friends & family can eat, I get really excited. I sometimes just make food to photograph it! (I actually do this a lot ). I try my best to avoid eating gluten and dairy so the majority of recipes here will be gluten & dairy free. I have never been very good at following a recipe (much to my husbands disgust!). I like to make things up as I go along. This sometimes works out amazingly, other times not so much! Here is a collection of food recipes that have worked out for me. I hope you enjoy them as much as I do.

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Apple, cinnamon & cashew milk

This drink is one of my absolute favourites! Especially for those really cold days (it’s -12 in Toronto today!) I warm some cashew milk (I’m sure it would work with other nut milks too). Whilst the milk is warming chop up an apple and grab some cinnamon sticks. Once the milk has warmed put the apple (I use pink lady) and the cinnamon and a drop of vanilla essence in the milk and leave for about 10 minutes. it should then be perfect to drink! I leave the cinnamon and apple in whilst i’m drinking so the flavours really sink in, but you can always spoon them out if you prefer.


Honey & Almond loaf

Ingredients -

  • 1 7g sachet of active dry yeast

  • 1 1/2 cups of warm water

  • 3 1/2 - 4 cups of plain white flour

  • 2tbsp of honey and a little more for the glaze

  • Flaked almonds

  • pinch of salt

Method -

Put the yeast, salt, honey and water in a mixing bowl and leave for 10 minutes. Then add 3 1/2 cups of flour to the mixture (add more if needed) knead the mixture with your hands until it is no longer sticky. Heat the oven to 400F. Place some baking parchment onto a baking tray then shape the dough to any shape you would like, and place it on the tray for 20 minutes, under a tea towel to rise. Meanwhile mix a tbsp of honey with a little bit of water. Once the bread has risen brush the honey and water over the bread and then sprinkle the almonds on top. Place in the oven for 18 minutes!

Rye crust tart with broccoli and leeks

Ingredients -

for the crust -

  • 100g of plain flour

  • 100g of rye flour

  • pinch of salt

  • 75g of butter

  • 75g of skyr

For the filling -

  • 300g of broccoli

  • 500g of leeks

  • 3 garlic cloves

  • splash of olive oil

  • 6 eggs

  • 200g of cottage cheese

  • 200g of cream cheese

  • sprinkle of chives

  • salt & pepper

Method -

Mix all the ingredients for the crust in a bowl and combine (I had to add some water for it to combine.) Greece a tart tin with butter. Roll out the dough and place it on the tart tin and press it in. Refrigerate for 1 hr.

Preheat the oven to 180c/350F. Line the pastry case with baking parchment and pour in some baking beans or uncooked rice and bake in the oven for 15 minutes, then remove the baking parchmnet and rice and cook for a further 5 minutes. Increase the oven temperature to 200c/400F.

Meanwhile make the filling. thinly slice the broccoli into flat trees. Slice the leeks and rinse well. boil the broccoli for 1 minute..Saute the leeks and garlic in the olive oil for 5 minutes and season with salt & pepper.

Beat the eggs together then add the cottage cheese, cream cheese, salt & pepper, leeks & chives. For this mixture into the tart base then place the broccoli trees on top in a pattern and push them down slightly. Bake for 35 minutes.

Recipe from Trine Hahnemann - Scandinavian Comfort Food.


Winter soup……

(gluten & dairy free)

Ingredients -

  • 2 cans of coconut milk

  • 2 chopped carrots

  • 2 chopped celery sticks

  • 1 medium chopped onion

  • 1 1/2 cups of sliced mushrooms

  • 1 cup of homemade vegetable stock

  • 1/2 cup of wild rice

  • Italian herbs

Method -

Throw in a pan with some olive oil the celery, carrots and onion and cook for a few minutes. Then add the mushrooms, a pinch of salt & pepper & Italian herbs and cook for a few more minutes. Add the coconut milk & wild rice and leave in the pan to simmer for at least 45 minutes (I left mine for 1hr) Enjoy!


The healthy (ish) chocolate shake…..

(gluten & dairy free)

Ingredients -

  • 3 bananas

  • 2 scoops of coconut bliss dark chocolate ice cream

  • 2 tbs of smooth unsalted peanut butter

  • 2 cups of almond or cashew milk

Method -

Throw all the ingredients in a food processor and blend until smooth! Top with shredded coconut & dairy free chocolate chips if you wish!


Bean Chilli….

(gluten & dairy free)

Ingredients -

  • 1 Large chopped onion

  • 1 red pepper

  • 3 tablespoons of olive oil

  • 2 celery sticks

  • 2 cloves of garlic, chopped

  • 2 large cans of chopped tomatoes

  • 1 can of black beans (rinsed)

  • 1 can of pinto beans (rinsed)

  • A Pinch of Salt & pepper

  • 2 tsp of ground cumin

  • 2 tbs of fresh chopped cilantro

  • 1/2 tsp of cayenne

  • 1 cup of home made vegetable stock

Method -

Heat the olive oil in a big pan. Throw in the onion, garlic, red pepper, celery, salt & pepper and sauté for 2 minutes.

Then throw in the rest of the ingredients and bring to the boil. Reduce the heat and leave on a low heat for as long as you can (I leave mine for 3-4 hrs). I served this with cauliflower rice with some dairy free creme fraiche and sprinkle of cilantro on the top.


The Ultimate chocolate Mousse

(Gluten & dairy free)

Ingredients -

  • 300g dairy free chocolate chips

  • 160ml coconut cream

  • 2 egg yolks

  • 3 egg whites

  • 2 table spoons of coconut palm sugar

  • 2 teaspoons of almond extract

  • hazelnut & cacao nibs to decorate

Method -

Place the chocolate chips & coconut cream in a heat proof bowl & heat until all the chips have melted.

In a separate bowl whisk the sugar and egg yolks together until creamy. Then add this to the chocolate & coconut cream.

In a different bowl whisk the egg whites until they form peaks. Then fold the whites into the chocolate mixture.

Spoon the mixture into small serving dishes and place in the fridge for 2-3 hours. Top with the hazelnuts and cacao nibs.


Lemon & Cranberry muffins

(Gluten & dairy free)

Ingredients -

  • 1 cup of almond flour

  • 1 cup of oat flour

  • 1 cup of coconut flour

  • The zest of 1 lemon

  • 2 tbs of honey

  • 1/2 tsp of vanilla essence

  • 1 cup of fresh cranberries

  • 1 cup of sunflower oil

  • 2 tsp of baking powder

  • 1/2 tsp of baking soda

  • 60g of unsweetened apple sauce

  • 2 tbs of maple syrup

  • The juice of 1/2 a lemon

  • The juice of 1/2 a lemon put aside for decorating

  • Icing sugar for dusting & icing

Method -

Pre-heat the oven to 350f.

line a cupcake tray with cases.

put all the ingredients into one bowl and mix well.

Spoon the ingredients into the cases and bake for around 20 minutes or when the top springs.

After the cupcakes have cooled. Mix together the lemon juice and enough icing sugar until you get the consistency you prefer. Pour on top of the muffins and enjoy!


Matcha, Cardamom & Vanilla latte & chocolate power balls..

Ingredients for latte -

  • 2 tbs of Matcha

  • 1 tsp of vanilla bean essence

  • 1 tsp of ground cardamom

  • Almond Milk

Method -

Heat a mug full of almond milk. Then place all the ingredients in the mug and whisk together with a Matcha whisk & enjoy!

Chocolate Power Balls….

Ingredients -

  • 200g of mixed nuts (cashews, peanuts, almonds & walnuts)

  • 2 tbs of maple syrup

  • 1 tbsp of mulled chia seeds

  • 2 tbs of coconut oil

  • 2tbs of raw cacao powder

  • shredded coconut for decorating

Method -

Soak the dates in boiling water for 10 minutes. Then place the rest of the ingredients into a food processor and blend. Add the dates and whizz the ingredients again until smooth. Once smooth roll the mixture into small balls and coat with the coconut. Place the balls on a tray covered in parchment paper and place in the fridge for 1 hr, then enjoy!