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Macadamia white choc cookies
2 cups plain flour
1/2 tsp baking soda
Pinch sea salt
1/2 tsp nutmeg
1/2 tsp cinnamon
2/3 cup oil
3/4 cup brown sugar
1/3 cup plant milk
2 tsp vanilla extract
1 tbsp flax seeds
1 cup macadamia nuts, chopped
1/2 cup vegan white chocolate, chopped
Preheat oven to 180•c and line two cookie sheets. Mix together all dry ingredients apart from the flaxseed, macadamia nuts and white choc. Mix all liquid ingredients and flaxseed together in a jug and pour into the dry ingredients. Fold to combine and then add in white choc and macadamia nuts, dough will be thick and sticky. Drop a tbsp of dough per cookie and leave 2 inches of space between each one. Bake for 12-14 mins, until the edges turn golden.

Zespri Sungold KIwi Loaf

Ingredients:

220g of spelt flour
100g of ground almonds
120g of coconut sugar
1 ripe banana
2 Zespri Sungold Kiwis - chopped into pieces
3 tbsp of sunflower oil
200ml of almond milk
1 tsp of vanilla extract
1 tsp of bicarbonate of soda
1 tsp of baking soda

For the frosting:

145g of cashews soaked in boiling water for 30 minutes
2 tbsp of maple syrup
2 tbsp of coconut oil
1/2 tin of coconut milk
1 tbsp of lemon juice
1 tsp of vanilla extract

Preheat the oven at 180 degrees Celsius. In a large bowl mix together the spelt flour, coconut sugar, ground almonds, bicarbonate of soda and baking powder. In a separate bowl, using a for mash down the banana until you have a smooth puree. Add in the sunflower oil, almond milk and vanilla extract and mix. Pour the banana mixture into the flours and mix well. Fold in the chopped Sungold Kiwis. Pour the batter into a greased loaf tin and bake in the oven for 50 minutes.
In the meantime make the frosting: add all the ingredients into a blender and blend until smooth and creamy. Transfer the frosting into a bowl and place it in the freezer to set for 40 minutes.
Remove the loaf from the oven, let it cool down completely before spreading the frosting on top. Cut into slices and enjoy!