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The elderflower includes a sweet flower note to this baked cheesecake, which is beautiful served with fresh raspberries.

PER SERVING 460 cals, 31 g fat, 5g sat fat, 30 g carbohydrates


For the base:

150 g (5oz) digestives

45 g (1 1/2 oz) olive oil spread, melted

For the filling:

750 g (1 1/2 pound) dairy-free cream cheese

175 g (6oz) caster sugar

254 g container Alpro single soya (or dairy-free single cream)

2tbsp cornflour

1tbsp vanilla bean paste

✣ Finely grated passion and juice of 1 lemon

3tbsp elderflower cordial

2 eggs

For the topping:

4tbsp elderflower cordial

✣ Edible flowers, such as elderflowers

✣ Raspberries, to serve

You will require:

18 cm (7in) springform tin, greased and lined with stick movie

1 Heat the oven to 180 C/ Gas 4. Blitz the gastrointestinal biscuits in a food mill to make crumbs. Whizz in the melted olive oil spread, then press into the base of the tin and bake for 10 minutes.

2 Put the cream cheese, sugar and single soya, or dairy-free cream, into a food mill, and blitz to integrate.

3 Stir the cornflour with 4tbsp water up until it liquifies. Include this to the mix in the food mill, together with the vanilla, lemon passion and juice, elderflower cordial and eggs. Mix up until smooth and velvety.

4 Pour the mix over the biscuit base. Prepare for 10 minutes. Lower the oven temperature level to 160 C/Gas 3 and bake for 35 minutes. Leave in the oven for 1 hr, then chill over night.

5 For the topping, heat the cordial for a couple of minutes. Drizzle over the top of the cheesecake and embellish with edible flowers.

TIP To make this gluten complimentary, utilize free-from digestion biscuits and examine your cornflour is devoid of gluten, too.


So typically grocery store vegan ice cream consists of unknown things, rather enjoy our naturally sweetened variation.

PER SERVING 380 cals,29 g fat, 24 g sat fat, 32 g carbohydrates


100 g (3 1/2 oz) pitted Medjool dates

1tsp cornflour

250 g (9oz) raspberries, plus additional to serve

2 x 400 ml tins of coconut milk, cooled over night in the refrigerator

Mint leaves, to garnish

You will require:

450 g (1lb) loaf tin

1 Soak dates in 100 ml (3 1/2 fl oz) of boiling water for 10 minutes.

2 Remove 2tbsp of the water and combine with the cornflour, then reserved.

3 Put the dates and staying water into a food mill, blitz till smooth. Include the raspberries and a pinch of salt and mix once again.

4 Scoop the solidified coconut cream that’s on top of the tins into a bowl and blend for 5 minutes till fluffy. Include the cornflour and the raspberry mix. Blend up until thickened and spoon into the tin. Cover with baking parchment and freeze for 1 hr.

5 Remove and mix in a food mill up until smooth. Go back to the freezer for 1 hr, then mix once again. Put back into the tin, cover with parchment and freeze over night.

6 Remove ice cream from the freezer 5 minutes prior to serving with raspberries and fresh mint leaves.

TIP Blending the ice cream as it freezes, separates the ice crystals as they form to make a smooth, velvety texture.


Peanut butter and chocolate integrate completely to make this crisp and chewy bake.

PER COOKIE 152 cals, 8g fat, 4g sat fat, 16 g carbohydrates


100 g (3 1/2 oz) butter, softened

60 g (2oz) crispy peanut butter

100 g (3 1/2 oz) light brown soft sugar

1 egg

1/2 tsp vanilla essence

200 g (7oz) medium ground gluten-free oatmeal

45 g (1 1/2 oz) gluten-free plain white flour

1/4 tsp gluten-free baking powder

100 g (3 1/2 oz) dark or milk chocolate, cut into little pieces

1 Cream the butter, peanut butter and sugar up until light and fluffy. Mix in the egg and vanilla essence, then the oatmeal, flour, baking powder and chocolate chips.

2 Chill the dough for 20 minutes. Divide the mix in between 2 pieces of stick movie. Forming into 2 x 15 cm (6in) long logs and chill in the refrigerator or freezer till company.

3 Heat the oven to 200 C/ Gas 6. Cut each dough roll into 1cm ( 1/2 in) thick discs. Area the cookies out on 2 lined baking trays.

4 Bake for 8 minutes till golden. Delegate cool on the trays for a while prior to moving to a cooling rack to cool totally.

TIP If you can’t discover oatmeal, whizz porridge oats in a food mill as an option.


Polenta and ground almonds makes a yummy option to flour in gluten-free baking.

PER SERVING 152 cals, 8g fat, 4g sat fat, 16 g carbohydrates


125 g (4oz) caster sugar

3 eggs, separated

175 ml (6fl oz) olive oil

Juice and passion of 1 orange

225 g (8oz) great polenta

60 g (2oz) ground almonds

1 1/2 tsp gluten-free baking powder

150 g (5oz) raspberries

1 peach, cut into pieces

15 g ( 1/2 oz) flaked almonds

1tbsp honey

✣ Juice of 1 lemon

You will require:

20 cm (8in) cake tin, base-lined with baking parchment and greased

1 Heat the oven to 180 C/Gas 4. Blend the sugar and egg yolks till thick and pale.

2 Slowly include the oil and orange juice while whisking.

3 Mix the polenta, ground almonds, baking powder and orange passion into the egg yolk mix.

4 Whisk the egg whites up until stiff and fold in a 3rd at a time till well integrated.

5 Transfer the mix to the tin and top with the raspberries, peach and flaked almonds.

6 Bake for 50 minutes. While the cake cooks, warm the honey and lemon juice, blending to liquify the honey. Reserve to cool.

7 Cool the cake in the tin for 5 minutes. Transfer to a cooling rack and drizzle over the honey mix.

TIP Adding the drizzle while the cake is warm enables it to sink in without turning soaked.


A decadent dairy-free dessert that everybody will like.

PER SERVING 450 cals, 29 g fat, 15 g sat fat, 40 g carbohydrates


150 g (5oz) ginger biscuits, crushed

45 g (1 1/2 oz) dairy-free spread, melted

2 1/2 tablespoon cornflour

750 g (1 1/2 pound) plain soya yogurt, rationed into 500 g (1lb 2oz) and 250 g (9oz)

200 g (7oz) dark chocolate, melted

45 g (1 1/2 pound) soft brown sugar

3tsp instantaneous coffee, liquified in a little warm water

1 piece of stem ginger, carefully sliced, and 4tbsp of syrup from the container

250 g (9oz) raspberries

You will require:

18 cm (7in) cake tin, gently oiled and lined with baking parchment

1 Heat the oven to 190 C/ Gas 5. Mix the ginger biscuits with the melted spread and press equally into the cake tin. Bake for 20 minutes.

2 Using a fork, blend the cornflour into 2tbsp water, then blend into the 500 g (1lb 2oz) soya yogurt in a big blending bowl. Include the chocolate, sugar, coffee and 2tbsp stem ginger syrup. Mix well.

3 Reduce the oven temperature level to 160 C/Gas 3. Put the mix over the biscuit base and bake for 35-40 minutes.

4 For the sauce, beat together the sliced stem ginger, the staying 2tbsp ginger syrup with 250 g (9oz) soya yogurt.

5 Allow the tart to cool, embellish with fruit, then slice and serve with the sauce.

TIP Save the syrup from the stem ginger container, it’s sweet and with a tip of spicy ginger and can be utilized as a sweetener in whipped cream, hot chocolate or sprinkled on fruit salad.


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