What could be better on an Autumn Day than this delicious dessert that brings together all that is best of your favourite puddings, with none of the drawbacks.  There are quite a lot of ingredients, but this is just so easy to make and the finished result so sublime, it is definitely worth taking a moment or two getting everything together.

Gluten and dairy-free, Apple Pie Baked Oats make the perfect dish for an easy and sumptious Sunday Brunch or to round off the perfect Sunday Lunch.  Heaven.


Serves 4

1 ¼ cup gluten-free oats

1/2 cup ground walnuts

2 tbsp ground almonds

2 tbsp flax

2 tbsp coconut sugar

1 tsp baking powder

½ tsp bicarbonate of soda

1 ½ tsp cinnamon

½ tsp ground ginger

Pinch nutmeg

¼ tsp salt

1 1/3 cups milk of choice

5 tbsp unsweetened apple puree

1/3 cup organic nut butter

2 tbsp coconut sugar, palmyra sugar, coconut syrup or maple syrup

1.5 tsp vanilla paste

Two handfuls walnuts, roughly chopped

2 apples, cored and finely chopped

Apple Pie oats 3
Apple Pie oats 15
For the stewed apple topping

3 apples, cored and chopped

2 tbsps coconut sugar, palyra sugar, coconut syrup or maple syrup

1 tsp cinnamon

2 tbsp water


To serve: coconut yoghurt


1)      Start by making your stewed apples. Place the apples into a pan with all ingredients, then stir to combine. Heat on a low to medium heat for 3-4 minutes, then stir gently and cook until softened, adding more water if needed. Remove from the hob and set aside.

2)      Preheat your oven to 180C and grease a baking dish.

3)      For the oats, stir together your dry ingredients. In a separate bowl, whisk together the wet ingredients. Combine the two bowls, stirring well until mixed together, then fold in the walnuts and chopped apples.

4)      Place in the oven to bake for around 30 minutes, or until golden, then serve with a dollop of coconut yoghurt and the stewed apples.


Good, healthy food is anything but boring. And this delicious Thai inspired dish absolutely proves the point.  Zinging with flavour and full of texture this is an inspired dish for entertaining, or just enjoying on your own!


Serves 2-4

1 tbsp nut oil (argan nut oil is best)

For the peanut sauce –

4 tbsp organic peanut butter

3 tbsp coconut milk

2 tbsp water

1 tbsp coconut oil, melted

1 tbsp tamari

1 tbsp maple syrup

Juice ½ – one lime (to taste)

½ tsp each of chopped lemon grass, ginger and kaffir lime leaf

½ tsp chilli flakes (optional)

1 garlic clove, minced

1 tsp minced ginger

Salt and pepper, to taste


Two individual packets instant brown rice noodles

One courgette, spiralised

One carrot, spiralised

1 red pepper, de-seeded and chopped

5 baby corn, roughly chopped

2 bok choy, chopped

Two handfuls edamame beans

Pad Thai 5
Pad Thai 2

1)      Start by making your sauce by stirring together all ingredients until smooth. Taste and adjust spice as desired. Set aside.

2)      Heat your argan oil in a pan, then add in the noodles and vegetables and lightly fry until just softened. Add in the peanut sauce and stir until well combined and heated through.

3)      Spoon into bowls and squeeze over fresh lime and top with peanuts, coriander and spring onions.

To serve

Fresh lime juice, chopped peanuts, chopped coriander, chopped spring onions


One of the hardest things to give up is sugar and the most powerful and practical tip to helping you manage sugar cravings, is to always eat sweet things with protein and fat.  Step aside mass produced sweets and hello to this wonderful fudge!

The protein and fat in this wonderful recipe delay the release of the natural sugars into the blood stream, protecting you from insulin spikes.  And the sweetener used, coconut syrup, is lower in GI than white sugar and, combined with the natural sweetness of coconut, means you can use much less.

So when you sweet tooth becomes too much, here is an option that you can enjoy without the guilt!


Creates 20 small cubes

1 cup cacao butter buttons

2 tbsp coconut butter

2 tbsp coconut milk powder (optional, but adds creaminess)

3.5 tbsp organic cashew butter

3-4 tbsp maple syrup

1.5 tsp vanilla paste

1 tsp agar agar or powdered gelatin (optional, but helps to create a softer texture)

¾-1 tsp matcha green tea powder

Pinch salt


Freeze-dried raspberries and melted white chocolate to decorate (optional)

White Chocolate fudge 4
  • In a bain marie, very gently melt together the cacao buttons with the coconut butter. Stir until smooth and melted, then remove from the heat.
  • Allow the mix to cool slightly, then place into a blender with the remaining ingredients and blitz smooth – don’t worry, the mixture will appear dark green, but it will lighten once it sets! Taste and adjust sweetness as desired.
  • Pour into a lined loaf tin, then place in the freezer to firm up. Cut into cubes, then store in the fridge and enjoy.

OK, so I have changed the rules of the universe and created a pizza that is actually good for you! Using  gluten free chick-pea flour and a whole heap of good-for-you veggies, this is the sort of pizza you actually can eat every day.  Enjoy!


Creates 1 large pizza, or 2 smaller pizzas

For the base

1 cup chick pea flour

¼ cup oat flour

1 cup water

1 tbsp argan nut  oil (or olive oil)

1 tsp smoked paprika flakes

¼ tsp turmeric powder

½ tsp onion powder

½ tsp garlic powder

Salt and pepper, to taste


For the tomato marinara sauce

3 cloves garlic, minced

1 red pepper

1 tin chopped tomatoes

1 tbsp tomato puree

1 tsp maple syrup

1 tsp smoked paprika flakes

Squeeze lemon juice

Handful fresh basil leaves

Salt and pepper, to taste

Socca pizza 5
For the tandoori cauliflower

1 large head cauliflower, broken into small florets

1 cup coconut yoghurt

1 tsp chilli powder (increase amount if you prefer things spicier!)

1 tsp curry powder

1 tsp smoked paprika

½ tsp Smoked cumin

1/2 tsp turmeric

1 tsp minced ginger

1 tsp minced garlic

Juice one lemon

Large handful fresh coriander, leaves removed and stems finely chopped

2 tsp olive oil

Salt and pepper, to taste

For the mint yoghurt

1 cup coconut yoghurt

Large handful fresh coriander, finely chopped

Handful mint, finely chopped

1 tsp minced garlic

½ – 1 tsp minced ginger

1 tsp chilli powder or one fresh birds eye chilli finely chopped

Salt and pepper, to taste

For the pizza toppings –

One red onion, finely sliced

10 cherry tomatoes, sliced

Feta cheese, cubed (optional)


1)      Start making your tandoori mix the night before. Mix together all ingredients for the paste, adjusting according to your taste, then place the cauliflower into the mix and stir to combine. Cover and place in the fridge overnight.

2)      At the same time, prepare your yoghurt by stirring together all ingredients. Cover and place in the fridge overnight.

3)      Once ready to cook your cauliflower, preheat the oven to 200C. Line a baking tray and place the cauliflower on top. Bake in the oven for 20-25 minutes, or until golden and slightly crisp, turning half-way through cooking.

4)      Make your tomato sauce by heating some argan oil in a pan. Add the garlic cloves and cook on a low to medium heat, stirring often, for a few minutes. Add the red pepper and the tomato puree and stir, cooking until the pepper has softened. Add the chopped tomatoes, bring to a boil and then reduce the heat to a simmer. Cook for around 15-20 minutes, stirring often until thickened. Add your flavourings – the spice, salt and pepper, coconut sugar, lemon and basil – then place in a blender and blitz smooth. Set aside.

5)      Now, make your base by blitzing all ingredients in a blender until smooth. Pour into a bowl and allow to thicken for around 20-30 minutes. Heat a touch of oil in a pan, then pour the batter over. Heat for 1-2 minutes, or until the batter comes away from the pan easily, then flip and cook the other side until golden. Set aside. Alternatively, pour into a lightly-oiled, lined, deep baking tray and bake in a pre-heated oven (220C) for 10-12 minutes, or until golden.

6)      Prepare your pizza by spreading the tomato marinara over your cooked base. Scatter over the cauliflower, along with your toppings. Place in the oven and bake for 10 minutes or so, or until the sauce is bubbling and the cheese melted.

7)      Drizzle over your mint yoghurt, then cut into slices and enjoy!


Prüv Aficionados will know that I am a great believer in simple, healthy treats – eating well just goes so much better if you can have some fun and enjoy a bit of indulgence.

These delicious little cookies are everything you could wish for.  As easy  as anything to make, deliciously indulgent, but completely guilt-free.

They are made using no less than SIX(!) of the wonderful ingredients and products that you can find at the Prüv Emporium.  Stock up now and make yourself some deliciously healthy treats like these!


Creates 15-18 small cookies

1 cup oat flour (can also use the pulp left over from making almond milk)

5 tbsp cacao powder

½ – 1 tsp cinnamon

Pinch salt

6 tbsp almond butter

4 tbsp maple syrup

4 tbsp coconut oil, melted

1 tbsp almond milk (optional)

1.5 tsp vanilla paste


For the thumbprint –

Low sugar Chia Jam


50g dark chocolate, melted with 1 tbsp coconut oil to drizzle

Thumbprint cookies 17



1)      Stir together your dry ingredients until well combined. In a separate bowl, whisk together the wet ingredients until well combined.

2)      Mix together the wet and dry ingredients, adjusting the taste and sweetness as desired. Roll into small balls (roughly one tablespoon in size), then flatten slightly with your palm and create a thumbprint in the centre of each cookie.

3)      If the mixture is too sticky, add some more tiger-nut  flour or cacao. If it’s too dry, a splash of coconut oil will help, or the optional tiger nut milk!

4)      Place in the fridge to firm up overnight.

5)      Once firm, spoon your jam into the thumbprints, then drizzle over the melted chocolate. Eat immediately, or store in the fridge in an airtight container until ready to eat!

Thumbprint cookies 2