#fruitandnut

225g butter

75g sugar (I use half white/half light muscovado)

3 heap tbsp golden/corn syrup

Melt together in a pan without boiling

350g porridge oats

75g dried fruit roughly chopped(I used cranberries, sultanas, golden raisins, flame raisins, blueberries)

75g nuts of your choice roughly chopped (I used salted peanuts and cashews)

Add melted gooeyness to oats, fruit and nut. Mix until fully combined.

Flatten into a 9 inch dish with the back of a metal spoon.

Bake in oven at 200°C for 20 minutes or until golden brown.

Enjoy the delicious taste of ripe peaches mixed with creamy coconut milk and the slight crunch of pistachios. This dairy-free ice cream is a great treat on a hot day or any other time.

Ingredients: 2 ripe peaches, peeled and diced. 1 can 13.5 oz full-fat coconut milk. 1/2 cup shelled pistachios. 1/4 cup maple syrup or agave nectar. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Diced peaches, coconut milk, pistachios, maple syrup, vanilla extract, and salt should all be put in a blender. Mix until it's creamy and smooth. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Cover the ice cream and put it in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. You can put scoops of the ice cream in bowls or cones and decorate them with more chopped pistachios if you want.

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy a rich dessert that is suitable for Paleo diets: avocado chocolate mousse. Rich cacao powder, sweet honey, and creamy avocados combine flawlessly to create a decadent and nourishing treat. For extra taste and texture, sprinkle your preferred fruits and nuts on top.

Ingredients: 2 ripe avocados. 1/4 cup raw cacao powder. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. Pinch of sea salt. Optional toppings: sliced strawberries, coconut flakes, chopped nuts.

Instructions: Peel and pit the avocados, then place them in a food processor or blender. Add the cacao powder, honey or maple syrup, vanilla extract, and sea salt to the avocados. Blend until smooth and creamy, scraping down the sides as needed to ensure everything is well combined. Taste the mousse and adjust the sweetness or flavorings if desired. Transfer the mousse to serving bowls or glasses. Chill in the refrigerator for at least 30 minutes before serving. Once chilled, top with sliced strawberries, coconut flakes, chopped nuts, or your favorite toppings. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy the delicious mix of roasted apricots and crunchy almonds in this smooth ice cream. The fruity sweetness of the apricots and the nutty flavor of the almonds go well with the richness of the heavy cream.

Ingredients: 1 cup roasted apricots, pureed. 1 cup heavy cream. 1 cup whole milk. 1/2 cup sugar. 1/2 teaspoon almond extract. 1/4 cup toasted almonds, chopped.

Instructions: Put roasted apricot puree, heavy cream, whole milk, sugar, and almond extract in a bowl and mix them together. Mix the ingredients together with a whisk until the sugar is gone and everything is well blended. Put the mixture into an ice cream maker and churn it according to the directions on the machine. It's time to add the toasted almonds to the ice cream. Do this in the last few minutes of churning. Once the ice cream is smooth and creamy, put it in a container and freeze it for at least 4 hours, or until it is firm. If you want, you can serve scoops of the roasted apricot and almond ice cream with extra toasted almonds on top for decoration.

Prep Time: 15 minutes

Cook Time: 20 minutes

This summer salad is a perfect blend of sweet and savory flavors. The juicy strawberries, creamy feta cheese, and crunchy almonds make it a delightful and refreshing choice for a hot summer day.

Ingredients: 2 cups fresh strawberries, sliced. 4 cups mixed greens lettuce, spinach, arugula. 1/2 cup crumbled feta cheese. 1/4 cup sliced almonds, toasted. 1/4 cup red onion, thinly sliced. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, sliced strawberries, red onion, and crumbled feta cheese. In a small pan, toast the sliced almonds over medium heat until they turn golden brown. Be careful not to burn them. Sprinkle the toasted almonds over the salad. Drizzle the balsamic vinaigrette dressing over the salad. Season with salt and pepper to taste. Toss the salad gently to combine all the ingredients. Serve immediately and enjoy your refreshing summer strawberry salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

The sweet dried apricots and salty pistachios in these vegan pistachio apricot thumbprint cookies go so well together. They're great as a snack or as a sweet treat to share with family and friends.

Ingredients: 1 cup pistachios, finely chopped. 1 cup dried apricots, chopped. 1 cup all-purpose flour. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup almond milk. 1 tsp vanilla extract. Pinch of salt.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a bowl, mix together chopped pistachios and chopped dried apricots. In another bowl, combine all-purpose flour, melted coconut oil, maple syrup, almond milk, vanilla extract, and a pinch of salt. Mix until a dough forms. Roll the dough into small balls and place them on the prepared baking sheet. Make an indentation in the center of each cookie using your thumb or the back of a spoon. Fill each indentation with the pistachio-apricot mixture. Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes