My take on Gluten free banana bread - delicious and nourishing and you can even make it into French toast!
Almond Butter Bark (recipe from Sarah Wilson's IQS Cookbook)
Banana Icecream is so easy to make! Peel your ripe bananas, wrap them in foil and store in the freezer. You can either peel one end of the foil back and eat straight or let them thaw a bit and blend them (I use a stab mixer).
Love balls! Made with Sarah Wilson's IQS Nut-Ella.
Blueberries and organic yoghurt
Pancakes with blueberries and organic yoghurt
Bacon & Egg Cupcakes
Coconut Curry Meatballs with steamed veg
I love coconuts