Gluten free almond and pear muffins

Makes 5 small muffins

Ingredients
- ¾ cup almond flour
- 1 pear
- ⅓ cup sugar
- 1 tbsp honey
- 1 tbsp vegetable oil
- 1 egg
- 1 tbsp vanilla extract

Directions
Cut, peel and chop the pear into pieces, and cook it with a bit of water for 10-15 minutes. Pour all the ingredients in a bow and mix with a food processor leaving some small chunks of pear. Pour into a muffin tin and cook at 180C for abour 40 minutes.

Brownies

Serves 6

Ingredients
- 100g brown sugar
- 50g butter
- 20g cocoa powder
- 1 egg
- 60g flour
- ½ tbsp baking powder
- pinch of salt

Directions
Melt the butter and mix all the ingredients in a bowl. Pour into a greased tin and bake at 180C for 20 minutes until still goey in the middle. Let cool for 15 minutes then cut and serve.

Cocoa and coconut cake

Serves 6

Ingredients
- 65g flour
- 35g shredded dried coconut, plus 2tsp for decoration
- 20g cocoa powder
- 100g (brown) sugar
- 2 eggs
- 30g butter, melted
- 65g milk
- 1tbsp vanilla extract
- 1tsp baking powder

Directions
In a bowl beat the eggs with the sugar. Add the milk and butter, and then all the dry ingredients. Pour into a buttered cake tin and bake at 150C for about 40 minutes. Let it cool, remove from the tin and decorate with additional dried coconut.

Pumpkin muffins

Serves 4

Ingredients
- 1 cup fresh pumpkin
- 1 egg
- ¼ cup vegetable oil
- 1 cup flour
- ¾ cup sugar
- ¼ cup raisins
- ½ tbsp cinnamon
- ¼ tbsp ginger
- ¼ tbsp nutmeg
- ¼ tbsp cloves
- butter to grease the muffin tin

Directions
In a bow mix the pumpkin, egg and oil and beat lightly. Add the remaining ingredients and mix. Pour the mix into a greased muffin tin and cook for 30 minutes at 160C.

Coconut and honey cake

Serves 4-6

Ingredients
For the cake:
- 1 egg
- ½ tbsp vanilla extract
- ½ cup sugar
- ½ cup flour
- pinch of salt
- ¼ cup milk
- 1 ½ tbsp butter

For the topping:
- ½ cup dried shredded coconut
- 1 tbsp butter
- 1 ½ tbsp honey
- 1 tbsp sugar
- ¼ cup of milk

Directions
In a bowl, beat the egg, sugar and vanilla extract. Add the flour and salt. Melt the butter and milk till they start to boil and add to the mix. Pour into a baking tin and cook at 180C for about 30 minutes.
While the cake is cooking, mix all the ingredients for the topping in a saucepan till it starts simmering.
Once the cake is cooked, take it out of the over, pour the topping over it and place in the oven on grill settings till the coconut is brown (about 5 minutes).

Lemon drizzle muffins

Servings: 4 muffins

Ingredients:
- 50g butter
- 55g sugar
- 1 egg
- 60g flour
- 1 lemon

Directions:
Soften the butter and mix it with the sugar and egg. Beat well then add the flour and the zest of 1 lemon. Pour the mix into muffin liners in a muffin baking tin. Bake for about 30 minutes at 140C. In the mean time squeeze the juice of ½ a lemon.
While still hot, poke holes in the muffins with a form and pour the lemon juice on top to make the muffins moist. Cool and serve

Lemon posset

Serves 2

Ingredients
- 150ml double cream
- 40g sugar
- juice of 1 ½ lemons
- strawberries (or other fruit) for decoration

Directions
In a saucepan over medium heat stir the double cream and sugar, and bring to the boil. Cook for a couple of minutes and add the lemon juice. Pour into clear glasses or bowl and refrigerate for at least 5 hours.
Decorate the top with strawberries and serve.

Chocolate Chip Cookies

Serves 6-8

Ingredients
60g butter
30g caster sugar
60g brown sugar
1 egg
1/2 tsp vanilla extract
1/2 tsp baking soda
pinch of salt
175g flour
100g chocolate, chopped into small bits

Directions
Melt the butter and mix with the caster sugar and white sugar. Add the egg, vanilla extract, baking soda and salt, mixing. Gradually add the flour and finally the chocolate. Place dollops of dough on a baking tray at least 5cm apart and bake for 30 minutes at 180C.

Nectarine tart

Serves 8-10

M shaped for Mathilde's birthday

Ingredients
- 100g butter
- 250g flour
- 200g sugar
- 1 egg
- 3 spoonfuls marmelade
- 3 nectarines

Directions
Mix the melted butter, flour, sugar and egg with your hands to form a ball. Flatten it with a rolling pin and cut it into any shape you like. Spread a thin layer of marmelade on top. Cut the peaches into thin slices and place the slices over the pastry slightly overlapping and covering it entirely.
Bake at 180C for 40minutes.

Pineapple upside down cake

Serves 3

Ingredients
For the topping:
- 25g softened butter
- 25g sugar
- 4 canned pineapple rings
For the cake:
- 40g sugar
- 50g flour
- 30g softened butter
- 1 tbsp baking powder
- 1 egg
- 2 tbsp juice from the canned pineapple

Directions
For the topping: mix the butter and sugar till obtaining a smooth cream. Spread on the bottom of a cake tin and 2cm on the sides. Place the pineapple rings on the bottom of the cake tin. Break one ring into pieces to cover all of the bottom of the tin.
For the cake: Mix all the ingredients and pour in the tin.
Bake for 40 minutes at 175C. Let the cake cool for 15 minutes and then turn upside down to serve.