Oh My – Homemade Lemon Meringue Pie! Easy and dairy and gluten free! (vegan)

Posted on February 16, 2014 by Dr Nancy P

Yes, you read that right – this is a completely dairy and gluten free lemon meringue pie! Can you believe it? I’m not sure I can but I am ridiculously excited about it!

I’ve been obsessing about lemon meringue pie lately but really wanted to avoid the traditional gluten and dairy-filled pie recipes. I wasn’t sure I’d be able to pull this off but… oh my word – I definitely have! This is so yummy and really pretty easy too.

I gave a piece to my top taster and this was the result after only a few minutes… so I’m pretty sure she liked it too 😉

This recipe is in 3 parts – the pastry shell, the curd filling and the meringue. The curd is super easy and the recipe has been posted separately (here) but I’ll re-post it here for ease. The curd recipe will give you more than you need but that’s ok – you can save it for later (or make some extra mini pies too!). If you want a thicker meringue then simply double the meringue ingredients.

For the pastry:

100g Ground almonds
100g Flaked almonds
75g Rice flour(or other gluten free flour)
25g Golden raw Caster sugar (or other unrefined sugar)
50ml Almond oil
3 -4 tbsp cold almond or other non dairy milk
Pinch of Himalayan rock salt

For the filling:

1 1/4 cups of Lemon juice (I used 6 very large lemons)
Zest of half of the lemons used (freeze the rest of the zest for use later)
1/2 cup of Cold water
1 3/4 cups unrefined raw Sugar (adjust to taste)
5 tbsp Cornflour (corn starch)
2 tbsp non-dairy margarine
6 tbsp Almond milk (you could also use soya or coconut milk)

For the meringue:

6 tbsp Egg replacer (I used Orgran No-egg)
1/2 cup and 2 tbsp ice cold Water
1/2 cup unrefined raw Sugar (smaller granules work better)

Make your curd filling to start with (you can make the curd well in advance – it will keep for a few weeks in the fridge).

Juice and zest your lemons. You only need the zest from half of the lemons but it’s worth zesting them all and keeping the remaining zest in the freezer to use in other recipes later.

Place the lemon juice and water in a cold saucepan. Add the cornstarch and whisk to dissolve. Add the sugar and turn on the heat. Continue to whisk as you bring the mixture to a boil slowly. Once boiling allow it to boil gently for one minute without stirring.

Add the rest of the ingredients, whisking the whole time, and cook for 3 minutes. Have a little taste – if it’s not sweet enough for you then stir in some more sugar. Remove from the heat, pour into a bowl and allow to cool in the fridge. Place clingfilm over the bowl to avoid a skin forming.

While the curd cools you can make your pastry.

Preheat the oven to 180 C and grease a 20 cm flan or pie dish lightly with almond oil.

Put the ground and flaked almonds into a bowl with the flour and salt and stir to combine. Keep stirring and add in the olive oil gradually. Add 2 tablespoons of almond milk and keep stirring. The mixture should hold together when pressed, if it doesn’t then add some more almond milk, stirring all the time, until it does. At this point have a taste. If you want a sweeter pastry then add some more sugar until you get the desired flavour. Press in to the flan dish. You may well have some pastry left over – if so you can either make some mini-pies or you can create little flat biscuits with the leftovers (just bake until cooked!) .

Bake in the oven for 15 minutes or until set and barely golden. Remove from the oven and brush the pastry with a little almond oil and return to the oven for a few minutes to set then set aside to cool.

Once the pastry has cooled fill it with as much curd as you fancy and place in the fridge while you prepare the meringue.

Preheat the oven to 100 C.

Put the egg-replacer in to a large, clean, dry mixing bowl. Add a small amount of water and begin to whisk – ideally with an electric hand blender if you have one. It will form a sticky paste. Continue to mix and add a little water at a time, together with a little sugar. Whisk the whole time and add the water and sugar very gradually. You will see that the paste begins to rise. Whisk until you have stiff peaks and it is a marshmallowy consistency.

Remove the filled pie from the fridge and spread the meringue over the top. Allow to sit for 10 – 15 minutes so it begins to set. Then place in the oven for 30 minutes. If you want a browned finish to the meringue you can use a cooks blow torch to add that effect.

Allow to cool (if you can wait – I confess, I couldn’t!) and then enjoy!

Easy Lemon Curd – dairy and egg free (vegan)

Posted on February 16, 2014 by Dr Nancy P

I’ve been on a bit of a lemon obsession lately so decided I would have a go at making some homemade lemon curd. The curd you buy in the shops is full of refined sugars, dairy and eggs so this is a much healthier option. It was super easy to make too!

This is divine mixed with some natural soya yoghurt, or of course it will make the perfect filling for a lemon meringue pie (recipe here)!

You will need:

1 1/4 cups of Lemon juice (I used 6 very large lemons)

Zest of half of the lemons used (freeze the rest of the zest for use later)

1/2 cup of Cold water

1 3/4 cups unrefined raw Sugar (adjust to taste)

5 tbsp Cornflour (corn starch)

2 tbsp non-dairy margarine

6 tbsp Almond milk (you could also use soya or coconut milk)

Juice and zest your lemons. You only need the zest from half of the lemons but it’s worth zesting them all and keeping the remaining zest in the freezer to use in other recipes later.

Add the rest of the ingredients, whisking the whole time, and cook for 3 minutes. Have a little taste – if it’s not sweet enough for you then stir in some more sugar. Remove from the heat, pour into a bowl or jars and allow to cool. Place in the fridge once cooled. Then enjoy – right off the spoon! 🙂

Cherry and apple flapjack slice and a whole lot of love!

Posted on February 12, 2014 by Dr Nancy P

This oaty, fruity, flapjacky treat is simply lovely! You can make it with any fruit compote you choose and in any shape you choose! I was feeling the love so I whipped up one rectangular one and one in a little heart shape! 🙂

This is SO much better for you than traditional flapjack slices – it’s full of wholefoods and the addition of the chia seeds gives an added Omega boost too! You could use store bought compote but they tend to be full of sugar so have a go at making your own if you can – it’s so easy!

You will need:

1 cup Rice flour
1 cup Oats (or quinoa porridge flakes)
1/2 cup Desiccated coconut
1/4 cup Raw coconut sugar
1/4 cup Chia seeds
1 tsp ground Ginger
1/2 tsp Himalayan rock salt
110g Coconut oil (not melted)
3 Tbsp Maple syrup or Agave (or other liquid sweetener)
1 1/2 cup Cherry and apple compote

To make a quick cherry and apple compote take one punnet of cherries (pitted and roughly chopped in quarters) and approximately 3 – 4 Bramley apples (peeled, cored and chopped) and place in a bowl. Pop in the microwave and cook in short bursts until the apple has softened and the cherries are cooked through (can also be done in a saucepan on the hob). If required add a little unrefined sugar to sweeten (though I prefer it without sugar). Allow to cool.

Preheat oven to 175 C.

Add the flour, oats, coconut, sugar, chia seeds, ginger and salt to a large bowl and mix well. Add the coconut oil and rub it in to the dry mixture using your hands to create a breadcrumb consistency. Add the liquid sweetener and mix in to form a crumble-type mixture.

Line a rectangular or square (or heart shaped!) baking dish with baking paper (ensure the baking paper comes up the sides so you can easily remove the flapjack from the tin later). Take just over half of the mixture and place in to a lined baking tin and flatten well. Bake in the oven for 20 – 25 minutes until it starts to brown.

Remove from the oven and spread the compote over the base. Put the remaining crumble mix over the top and lightly press down. Bake in the oven again for 20 – 25 mins or until it browns.

Take it out the oven and let it cool in the tin (or if you can’t wait for it to cool completely wait at least 15 mins!). Then remove, cut up and enjoy 🙂

Malt loaf muffins! Dairy and Gluten free!

Posted on January 26, 2014 by Dr Nancy P

After seeing a post of some delicious looking malt loaf muffins my friend Vicky made I decided I simply had to have a go at gluten and dairy-freeing them! I love the spicy richness of malt loaf so was sure these would be divine. These also super easy to make and make a great grab and go brekkie if you’re on the run. Thank you for the inspiration Vicky! 🙂

You will need:

1 2/3 cups gluten-free Oat bran (if you don’t need to go gluten free then go with wheat bran)

1 cup and 4 tsp Coconut sugar (or other raw, unrefined sugar)

2 tsp Rice malt syrup (or Agave)

2 cups Raisins and currants

2 tsp ground Cinnamon

2 tsp Allspice

1/8 tsp ground Cloves

1/8 tsp ground Nutmeg

pinch of Himalayan rock salt

2 cups of Almond or other non-dairy milk

2 cups of Gluten free flour (or Spelt flour)

2 tsp Baking powder

This mixture will make approx 12 medium sized muffins and 6 mini ones.

Pop all the ingredients apart from the flour and baking powder in to a large bowl and mix well. Allow to soak for a couple of hours so the bran absorbs the milk and forms a wet mush!

Preheat the oven to 180 C.

Mix the flour and baking powder together really well and then add to the wet ingredients. Combine thoroughly and then pop in to muffin cases, sprinkle some coconut sugar over the top and bake for 20 – 25 mins, or until a skewer comes out clean.

These are delicious straight out the oven while still warm or will keep for a few days in an airtight container. You can also freeze them to eat later.

Peppermint Triple Chocolate Candy Cane Brownies – gluten and dairy-free

Posted on January 11, 2014 by Dr Nancy P

I’m a bit late posting this but hey, what can I say – it’s been christmas and all that 😉

I actually re-made this over this weekend so thought it was about time I posted the recipe.

This was a birthday creation for myself, to be shared with my favourite cake-eating friend 🙂 We are both fans of chocolate and peppermint so what better than this delicious minty chocolatey combo! The crunch of the peppermint candy canes on top really make this something special (you can use any hard mint candy for this).

You will need:

1/4 cup Rice flour

1/2 cup Ground almonds

1 cup unrefined Raw sugar (golden caster sugar, coconut sugar etc)

1/2 cup almond oil (or coconut oil)

1/4 cup raw Cacoa powder

2 eggs (or 2 tbsp chia seeds soaked in 6 tbsp water)

1/2 tsp Himalayan rock salt

1/4 tsp Bicarbonate of soda

1 tsp Vanilla extract

1/8 Tsp Pure peppermint extract

Milk, white and dark chocolate chunks (optional)

For Icing

100g Dairy free chocolate

200 – 300g Unrefined icing sugar (adjust quantity to depending how runny you want your icing)

drop of Pure peppermint extract

a dash of warm water

Hard mints or candy canes, silver balls, any other decorations

Preheat the oven to 170C and grease a 20 x 20cm square baking pan with parchment paper.

Mix the ground almonds, flour, cacao powder, sugar, salt and bicarbonate of soda together in a large mixing bowl. In a separate bowl beat the eggs (or if using chia seeds instead then soak them in the water). Make a well in the center and add the beaten egg (or soaked chia seeds), vanilla extract, peppermint extract and oil. Whisk together using a hand mixer until well mixed. It should be thick and glossy when mixed.

If you are the chocolate chunks stir them in now. Pour in to the baking tin and place in the oven for 20 – 25 mins until a skewer inserted in the middle comes out clean.

Cool on a wire rack

Take the hard mints (or candy cane) and bash with a rolling pin in to small pieces.

Then prepare the icing. Melt the chocolate and then stir in the icing sugar and peppermint extract.

Use enough icing sugar to get the consistency of icing you want (if it’s too thick add a little water). Spread quickly on to the brownies and sprinkle the crushed mint and any other decorations you want to use on to the top! Then enjoy (with a big old candle if it’s your birthday 😉 )

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and in case you’re wondering if they taste good… well this is all that’s left of this weekend’s creation!

Frangipane Mince Pie tarts

Posted on December 26, 2013 by Dr Nancy P

I know Christmas is over, but I never tire of mince meat! I did actually create these before the big day but didn’t get a chance to post the recipe until now. This was created on request from a special friend for her discerning hubby, and they seemed to go down well … in his words “this is the best thing you’ve ever baked”…! 🙂

So if you have some leftover mince meat then give this a go! These include a layer of marzipan which is optional but I think adds a fab extra almondy loveliness! Make your own (recipe here) or buy a block of plain marzipan – but do buy the good stuff (Neideregger is a great brand).

The frangipane does contain egg but I’ve also posted an egg-free version below too! 🙂

If you fancy making up a batch of mince meat specially then the recipe is here

For the pastry you will need:

4 oz Buckwheat flour

2 oz ground Almonds

5 tbsp Agave nectar

Up to 6 tbsp Water

For the frangipane you will need (this will be enough for 4 small tarts – 5 – 6cm diameter):

65g unrefined Raw sugar or Coconut palm sugar

100g Ground almonds

1 Egg

50 ml Almond oil (you can use mild Olive oil if you prefer)

1/8 tsp Vanilla extract

1/8 tsp Almond extract (if you have it)

Ground cinnamon (for dusting)

Flaked almonds (for decoration)

125g Marzipan (optional)

Make the pastry first. Put the buckwheat flour and ground almonds in a processor and add the agave. Pulse and gradually add the water until it forms a dough. You may find you need more or less water. If it is too wet add a little more flour. Once it is forming a firm dough remove, wrap in cling-film and place the mixture in the fridge for 20 minutes or so.

Preheat the oven to 175 C.

Remove the pastry from the fridge and roll out as thin as you can. Line mini tart cases (or one large flan/tart tin) with the pastry (you will probably have spare pastry left over). Brush with a little almond oil and then place in the oven to blind bake. They only need a few minutes – just until they start to brown very slightly at the edges.

Meanwhile make the frangipane. Pop the sugar and almond oil in a bowl and mix well together. Add the egg and extracts and mix again. Gently fold in the ground almonds until well mixed.

Once the pastry cases are starting to brown a little remove from the oven. Allow to cool for a few minutes and then spread a thin layer of mince meat (enough to cover the base). Thinly slice the marzipan and layer over the top.

Then cover with a generous layer of the frangipane.Sprinkle flaked almonds over the top and a dusting of cinnamon. Then place in the oven for 15 – 20 mins or until the frangipane is cooked and a lovely golden brown.

Delicious served with custard or soya yoghurt at any time of year! 🙂

Egg free frangipane recipe:

6 tbsp Coconut Oil (don’t melt it)
2/3 cup Coconut Palm Sugar / Unrefined Raw Sugar
1 and 1/4 cup Ground Almonds
2 tbsp Cornflour
pinch salt
1/4 tsp Ground Cinnamon
2/3 cup Almond Milk
2 tsp Vanilla Extract
1/2 tsp Almond Extract

Put the coconut oil, sugar, ground almonds, cornflour, cinnamon and salt in a food processor and pulse until well combined and all crumbly. Slowly add the almond milk, vanilla extract and almond extract whilst still pulsing the food processor until it forms a thick batter. This frangipane takes a bit more baking than the one above so keep an eye on the tarts and just remove when done.

Christmas Hats! Black Pepper, Coconut Cream and Strawberry Festive Fun!

Posted on December 20, 2013 by Dr Nancy P

I love dressing up (as my friends well know…) .. so much in fact that even my bakes are getting in the act this year….. 🙂

These are a fun little festive treat to make for parties over the Christmas season. The biscuits themselves are very light, and not too sweet and so they go nicely with the sweetness of the strawberry and the rich coconut cream – the pepper adds a bite and make these a perfect bit of adult fun. If you want something a bit sweeter for the kids you can use my basic biscuit recipe for the bases instead – recipe here

You will need:

150g Spelt, rice or gluten-free flour blend

50g Dairy free margarine

50g raw Coconut sugar / unrefined dark sugar

1 egg (if you want to go egg-free then use a little oil instead – 1/4 cup olive or almond oil but add less of the mixture in (see below)

2 tbsp Maple syrup (or agave or rice syrup, or honey)

1/2 tsp baking powder

1/2 tsp ground Cinnamon

1/2 tsp fresh ground Black Pepper

1/8 tsp ground Cloves

1/8 tsp ground Nutmeg

A punnet strawberries

1 can of Coconut cream (milk – the canned milk, not the carton) (65 – 70% coconut extract – see below)

a little unrefined icing sugar (optional)

A few hours before you make these (or a day if you can) you need to set the coconut milk. I use this variety.

Pop the can in the fridge for a few hours or overnight and try not to move it. The coconut fat solidifies and separates at the top, leaving clear liquid at the bottom. When you are ready to make the cake remove the can carefully from the fridge and turn the can upside down in one move (i.e. no shaking!). Then open the can at the bottom – yes – trust me, open the bottom! You should find that the fat has solidified and you will see a few cm’s of clear liquid. Pour this off (don’t throw it away – you can pop it in a smoothie!) and then you are left with the coconut cream to use! 🙂

To make the biscuits:

Preheat the oven to 170 C.

Pop the flour, baking powder, spices and sugar in a food processor and blend briefly. Add the margarine and mix again for a minute or so.

While this is mixing break the egg in to a bowl and whisk the maple syrup in to it to form combine. Trickle a little of this mixture in to the processor bowl while it is running slowly. Keep adding until the mixture forms a firm dough (you may not need all of it).

Once it forms a dough use your hands to combine it and remove from the processor. Roll out the dough on a lightly floured surface until it’s about 3 – 5 mm thick and use a small round cutter to cut shapes. You will probably have more dough than you need but it can be wrapped in cling film and frozen for later 🙂

Pop the biscuits on to a lined baking sheet and bake in the oven for 12 – 15 minutes or until they start to brown. Remove and allow to cool.

Coconut cream:

Take the solidified coconut cream and using electric or a hand whisk beat until fluffy. If you want a little sweetness add a little unrefined icing sugar in as you whip it.

Strawberries:

Remove the stem of the strawberries and cut the top off each to give a flat base.

Now you can assemble your biccies!

Pop the whipped coconut cream in to a piping bag. If you don’t have one (I don’t!) then put it in a plastic ziplock bag and just snip the corner of the bag off to use as a nozzle. Pipe a small amount of cream on to the centre of each biscuit. Pop a strawberry on top and then pipe around the base of the strawberry and add a little dot of cream to the top (for the bobble on the hat!). You could dust with a little icing sugar and a grind of black pepper if you wanted to. Serve as soon as possible. They will last overnight but the biscuits will go softer so wait to assemble until as close to serving time as possible. Any extra biscuits can be stored in an airtight container for a few days and they will stay crispy.

Have fun! 🙂

Persimmon Spiced Muffins

Posted on December 8, 2013 by Dr Nancy P

I have to confess that until a few weeks ago I’d never even heard of a persimmon fruit, let alone eaten one or cooked with it! I do like a challenge though and these little fruits are very popular at this time of year in the States so I thought I’d experiment.

The fruit itself is like a cross between and apple and a pear, and it’s lovely eaten on it’s own, or chopped and served in a salad. It’s also lovely to cook with. This recipe is for some yummy, healthy muffins which would make a perfect afternoon snack or even something you could grab for a brekkie on the go!

Before you start the first thing you need to do is make some oat flour. Simply take 4 cups of porridge oats (make sure they are gluten-free oats), pop them in a processor or blender and process until they form a flour. You will need 2 cups of actual flour for the recipe so you will have some extra to use later 🙂

You will need:

2 cups Oat flour

1/2 tsp Bicarbonate of soda

1/2 tsp Baking powder

1 cup Persimmon flesh

3 tbsp Apple puree (recipe here)

1/2 cup Coconut oil (melted)

1 cup Coconut sugar

1 tbsp Chia seeds

1 cup of Raisins

1/2 tsp Vanilla extract

1/2 tsp ground Cinnamon

1/2 tsp ground Cloves

1/2 tsp ground Nutmeg

1/2 tsp sea salt

Makes approx 12 – 14 muffins

Preheat the oven to 180 C and line a muffin tray with paper liners (or just grease the tray).

Put the oat flour in to a mixing bowl, add the bicarbonate of soda and baking powder and mix well and leave to one side.

Put all the other ingredients apart from the raisins in to a food processor and blend for a few minutes until well combined.

Add the wet mixture to the dry and stir gently. Finally fold in the raisins.

Take approximately 2 tbsps of mixture and add to each cake liner. Sprinkle with coconut sugar and pop in the oven for 20 – 25 minutes or until the tops have browned and a skewer comes out clean. These are very moist muffins so they will seem quite loose.

These are divine whilst still warm from the oven! or allow to cool and enjoy later 🙂

Mince Pies! Gluten and Dairy Free!

Posted on December 7, 2013 by Dr Nancy P

It’s mince pie time again! whoop! This year I’m trying out some mini ones – almost as I type! 🙂 but for now I thought I’d post my recipe for mincemeat and gluten and dairy-free pastry in case you fancy making a batch this weekend 🙂

For the Pastry:

4 oz Buckwheat flour
2 oz ground Almonds
5 tbsp Agave nectar
Up to 6 tbsp Water

For the Mincemeat:

3 oz Bramley apples, cored and finely chopped
6 oz Mixed dried fruit (I prefer raisins, currants, cranberries and apricots)
1 oz Vegetable suet
2 oz Raw sugar (coconut palm or dark raw muscovado)
Juice and grated zest of half an Orange
1 level tsp of ground allspice
1 pinch ground Cinnamon
1 pinch ground Cloves
1 pinch grated / ground Nutmeg
1 small handful chopped Almonds
1 tbsp Date syrup

Put all the ingredients for the mincemeat into a saucepan. Cook on a low heat, stirring frequently. Cook until the apple is soft and the mixture is thick – it may take some time. Remove from the heat and allow to cool.

Preheat the oven to 180 C/ gas mark 6.

Lightly oil & flour a 12 muffin tin with almond, coconut or hazelnut oil. Remove pastry from the fridge and roll out on a lightly floured surface. Roll it as thin as you can – a few mm. Use a round biscuit cutter to cut out 12 bases. Place them in the tin. Lightly brush with oil and use a fork to prick the base. Place in an oven to blind bake for 5–10 mins. Keep an eye on them – this pastry browns quite fast. Once the edges are brown and the middle is firm remove them. While the cases are in the oven take a smaller circular biscuit cutter to cut out the “lids” or you could use star shapes/ holly leaf shapes/lattice pattern – whatever takes your fancy 🙂

Place a generous helping of mincemeat in each of the cases and place your chosen “lid” on top. Lightly oil and sprinkle with a little cinnamon and raw sugar. Place the pies back in the oven and bake until golden (10–20 mins). Keep a careful eye on them. You want the tops to brown but be careful the bases don’t burn. Remove from the oven and leave to cool for 5 mins, then remove and place on a wire cooling rack.

Chocolate, Nut and Chia Cookies – dairy and gluten free

Posted on November 30, 2013 by Dr Nancy P

Do you love chocolate? I do! rather too much sadly! So I’m always on the look out for chocolate goodies that will hit the chocolate spot but are a little bit better for me! These cookies are awesome – they’re chocolatey, they’re healthy and they’re full of omega-3’s and good protein and fat. They’re also dairy, gluten and unrefined sugar free! Whoop!

You will need:

1/2 cup Buckwheat flour (you can also use quinoa or rice flour)
1 cup Almonds
1 cup Hazelnuts
1/4 cup Medjool dates (approx 2 – 3 chopped)
1/3 cup Maple syrup
2 tbsp Coconut oil (melted)
3 tbsp Raw cacao powder
3 tbsp Chia seeds
1/4 cup Water
Cinnamon chocolate chilli sugar – for dusting

For the cinnamon chocolate chilli sugar you can buy pre-mixed sugar, but I prefer to make my own. It’s easy! Just mix 100g coconut sugar with 10g of cocoa powder, 2 tsp cinnamon and 1 tsp chilli powder (or more if you want it hotter!). Adjust the amounts depending how much you need but keep them in those ratios. Make up a batch and keep it in an airtight jar. Just shake before use as the sugar tends to sink to the bottom, leaving the lighter cocoa etc at the top.

Preheat the oven to 180 C.

First pop the nuts into a food processor and blend until they are really well ground (almost to a flour). Add in all the other ingredients and process again. It will form a sticky dough.

Take a tablespoon of the mixture and roll it into a ball. Then place on a lined baking tray and flatten until very thin.Sprinkle with the cinnamon chocolate chilli sugar and then pop in the oven. Bake for 12 – 15 mins until firm and starting to brown. Remove from the oven and allow to cool.

Then eat! 🙂

Pure and Simple Bakes

delicious, healthy, vegan friendly, low gluten bakes – have your cake and eat it!

Tag Archives: vegan

Oh My – Homemade Lemon Meringue Pie! Easy and dairy and gluten free! (vegan)

Easy Lemon Curd – dairy and egg free (vegan)

Cherry and apple flapjack slice and a whole lot of love!

Malt loaf muffins! Dairy and Gluten free!

Peppermint Triple Chocolate Candy Cane Brownies – gluten and dairy-free

Frangipane Mince Pie tarts

Christmas Hats! Black Pepper, Coconut Cream and Strawberry Festive Fun!

Persimmon Spiced Muffins

Mince Pies! Gluten and Dairy Free!

Chocolate, Nut and Chia Cookies – dairy and gluten free

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