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Vegetable Crackers

I love these crackers. When I removed wheat from my diet I really missed crackers to use for dips and shop bought gluten free products mostly contain ingredients I want to avoid. Try these with olive tapenade or guacamole. Make sure you cook them through otherwise they can be a bit chewy.


1 cup carrot & green pulp from juicer, packed slightly

120 g arrowroot flour

53 g/ ¼ cup coconut oil, softened

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon bicarbonate of soda

¼ cup water

  • Preheat the oven to 160°C / Gas Mark 3

  • Place the vegetable pulp into a food processor and blitz until all lumps are removed

  • Add the remaining ingredients except for the water and process until well mixed

  • With the processor running, add in the water a little at a time, until a dough forms

  • Line a baking sheet with greaseproof paper

  • Place the dough on the paper and cover with another sheet of paper

  • Roll the dough until it is evenly 3 mm. This can get sticky, so be patient. I often use my hands to squash it out

  • Remove the top piece of paper and using a knife, cut the dough into squares

  • Bake in the oven for 35 minutes, or until lightly browned and crispy

  • Transfer to a wire rack to cool


Rosemary Crackers
gluten free rosemary crackers


¾ cup arrowroot flour

¼ cup tapioca flour

¼ tsp baking soda

¼ cup coconut oil*, melted

1 tbsp fresh rosemary, chopped

5 tbsp cold water

sea salt - a good pinch or two

* I like to use Royal Green odourless coconut cooking cream, otherwise the coconut flavour can be too strong.


  • Preheat oven to 160°F. 

  • Line a baking sheet with greaseproof paper or a silicone baking mat.

  • Combine the arrowroot and tapioca flours, baking soda, rosemary and salt in a mixing bowl. Add oil and mix.

  • Add the water and continue to mix until combined well. ​

  • Break off a some dough and roll into a ball (a bit smaller than a golf ball

  • Flatten the ball onto the baking sheet, making a circle, 2-3mm thick

  • Continue in the same way with the remaining dough.

  • Cut each circle into quarters or sixths, depending on the size of your circles and how big you want your crackers to be.

  • Bake for 20-25 minutes, until light golden brown.

  • Remove from oven and allow to cool.

Apple and Blackberry Crumble
gluten free apple and blackberry crumble

I'm lucky enough to have an apple tree in my garden and lots of blackberries growing wild in the countryside near my house so this is a regular on our menu. I make lots of the filling and freeze in batches to use the rest of the year.


800g dessert apples peeled, cored and cut into chunks (or keep the peel if you like it)

2-3 handfuls blackberries

Juice and zest of 1 lemon

1 tsp cinnamon

100g gluten free oats

100g tiger nut flour

50g arrowroot

½ tsp cinnamon

35g raw runny honey

100g Royal Green coconut cream


  • Pre heat the oven to 180/160°c fan.

  • In a pan, gently cook the apple, lemon zest, juice and cinnamon with a little water for about 6 minutes stirring occasionally until slightly softened.

  • Combine the flour, oats, cinnamon and sugar together.  Add the coconut cream and rub through until well combined.

  • Tip the cooked apples into a deep oven proof dish and mix in the blackberries.

  • Tip the crumble on top, pressing it lightly and bake for 30-40 minutes, until golden.

Mint Choc Fudge
Dairy free mint chocolate fudge

This is a very easy recipe and its delicious. Keeping it in the freezer means you wont be tempted to eat too much!

The medium-chain triglycerides in the coconut oil can be easily converted directly into ketones, a powerful form of energy for the body. Cacao contains antioxidants and is a good source of iron, magnesium, potassium, zinc and manganese.


1½ cups of coconut oil
 ½ cup of Maple syrup
1 cup organic cacao powder
Pinch of sea salt 
1 teaspoon organic Vanilla powder
5 drops of peppermint oil (I use doTerra)
½ cup of raisins
1 cup of crushed flaked almonds or walnuts (optional, exclude if following AIP diet)


  • Melt the coconut oil in a bowl over a pan of boiling water

  • Add the cacao powder, maple syrup, vanilla and salt and mix well.  Add the raisins and nuts and put in a tray on top of baking paper in the fridge.

  • You can cut it into chunks and store in the freezer, taking out pieces to defrost when you want them.

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