Makes 4-6

225g plain wholemeal flour
2½ tsp baking powder
1 tsp cinnamon
125 ml  whole milk
125 plain yoghurt
2 eggs
2 tbsp honey
2 tbsp coconut oil, plus extra for frying
225 g fresh or frozen organic blueberries
3 tbsp desiccated coconut

Mix the flour, baking powder and cinnamon together in a bowl, leaving a well in the centre. In a separate bowl or jug, combine the milk, yoghurt, eggs and honey. Melt the coconut oil and pour into the mixture, whisking constantly.

Add the liquid ingredients to the dry ingredients, mixing well until a smooth batter forms. Stir in the blueberries and let the batter rest.

Meanwhile, warm a pan over medium heat and add the desiccated coconut, stirring constantly, until it becomes toasted and olden. Remove from the pan and set aside.

Place the pan back on the heat, adding 1 teaspoon of coconut oil. When the pan is hot and coconut oil is melted, pour ¼ cup of the batter into the pan. Cook for 3-5 minutes, or until the underside is set and bubbles are starting to appear on the surface. Flip and cook the underside before removing from the pan and keeping warm on a plate in a low oven or under a low grill. Repeat with the remaining batter, adding more coconut oil to the pan before cooking each pancake.

Serve the pancakes topped with maple syrup some fresh blueberries and a sprinkle of toasted coconut.

Makes 8-10

150g Almonds (or other nuts such as cashew or walnut)
175g dried dates
2tbsp coconut oil
¼ tsp salt

Using completely raw ingredients means that all the beneficial enzymes are still intact.

Presoak the almonds overnight in a bowl of lukewarm water and a tablespoon of salt.

Presoak the dates for one hour. Remove from water and place in a food processor, Pulse 20-30 times until the dates turn into a chunky paste.

Pace the almonds in the food processor and process until finely chopped.  Add the coconut oil and salt and process until the mixture comes together.

Remove from the processor and oil pieces of the mixture into balls. Store in an airtight container in the fridge for up to 1 week.

This simple recipe is super versatile – try adding other ingredients, such as cocoa powder, for new flavours.

Makes 9

½ cup of coconut oil
220 g dark chocolate
½ cup of coconut palm sugar or granulated sugar
3 eggs large
2 tsp vanilla extract
1 cup of almond flour
3 tbsp cocoa powder
½ tsp baking powder
¼ tsp salt

Preheat oven to 180ºC. Place a rack on the middle rack of the oven.  Line an 8 x 8 baking pan with parchment paper leaving an overhang on two opposite sides.

In a double boiler melt coconut oil. When the coconut oil is partly melted add chocolate and melt entirely. Whisk chocolate and coconut oil together until combined. Set aside to cool (about 5 minutes).

In a medium bowl, add the coconut oil and chocolate mixture, add coconut palm sugar and whisk to combine. Add the eggs one at a time, whisking well after each addition. Add vanilla extract and stir until the batter looks shiny.

Add the almond flour, cocoa, baking powder and salt. Using a rubber spatula fold in the ingredients until just combined, careful not to over mix.

Spread batter into baking pan and bake for 28 to 30 min. or until the top looks set and a toothpick inserted in middle comes out still moist with a bit of chocolate batter.

Let brownies cool in the pan on a wire rack. Using the parchment paper overhang, lift the brownies onto a cutting board to slice. Brownies can be refrigerated for up to five days. For longer storage, store in an airtight container and freeze for up to 3 months.

½ ripe avocado

1 tbsp of Fuatino coconut oil

Mash the avocado until the mixture is really smooth (soften the coconut oil in a warm place, if needed).

Immediately apply the mask to the face – avoiding sensitive areas such as the eyes – and leave on for 10-15 minutes.

Remove using cotton pads and finish by removing any residue with a face cloth stepped in warm water.