Ingredients:

Dough

• 160g brown rice
• 160g white rice
• 120g tapioca pearls
• 3/4 tsp xantham gum
• 1/2 tsp baking powder
• 3Tbs sugar
• 1 tsp salt
• 300mls warm water (40 degrees)
• 1 Tbs olive oil

Filling

• 60g butter (I used nuttelex)
• 40g coconut sugar
• 1 tsp cinnamon

Icing

• 150g raw sugar
• 1 Tbs boiling water

Ingredients:

• 220g raw cashews
• 120g medjool dates
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1 tbs chia seeds
  

Ingredients:

• 150g desicated coconut
• pinch salt
• 250g medjool dates
• 220g coconut cream
• 70coconut oil
• pinch salt

1. Add coconut , 125g medjool dates & a pinch of salt to bowl. Blitz 1 minute, speed 9.
2. Press into a lined springform tin. Don't worry about cleaning the bowl.
3. Add coconut cream, 125g medjool dates coconut oil & pinch of salt. Mix speed 8 for 30 seconds.
4. Poor on top of base & refrigerate/freeze. 

Ingredients:

• 140g dry roasted almonds
• 150g medjool dates
• 2 Tbs nut butter ( almond is great)
• 1 Tbs maple syrup
• 2 Tbs cacao powder
• 1/2 tsp vanilla extract
• 1/8 tsp salt

1. Place almonds into bowl, blitz for 3 seconds speed 9.
2. Add remaining ingredients & blitz for 20 seconds speed 9.
3. Roll into balls & refrigerate.

Ingredients 

• 10 sundried tomatoes
• 1 red onion
• 2 brown onions
• 700g chard red capsicum de-seeded                 
• 5 tomatoes (or 500g)
• 2 cloves garlic
• 40g apple cider vinegar
• 90g home made tomato paste
• 1 tsp raw sugar (or sugar of choice)
• 2 tsp vegetable stock
• 1 tsp chilli flakes (I use 1/4 tsp)
• 1/2 tsp ground corriander
  

Ingredients

• 470g peeled, cored, roughly chopped quinces
• 2 apples (185g roughly), cored & quartered
• 2 onions (240g) quartered
• 90g lemon (pith/skin removed)
• 70g apple cider vinegar
• 250g raw sugar
• 1 tsp yellow mustard seed
• 1/2 tsp salt