Agar Agar is a great, vegan/vegetarian replacement for gelatine. I find it very versatile and use it to make jellies, lemon curd, marshmallows, custard and even the occasional cheesecake!  

Yes I admit it, I love this stuff! Almond flour, not to be confused with ground almonds (another awesome ingredient I will talk about later) is a fantastic replacement for wheat in cake recipes. It keeps my cakes light, fluffy and sweet ...

I can’t resist this sweet little nut and use them in many different forms in my recipes. Almond nut milk makes a great base for hot and cold drink or to add moisture to biscuits and cakes. I use almond butter for cakes, biscuits, blondies and it is ...

Arrowroot powder is definitely one of my favourite baking ingredients. I find it amazing for making light crunchy cookies, adding thickness to sauces and ice cream plus it's great for adding that extra rise to ...

Cashew nuts have a mild, sweet flavour. Made into nut butter they are perfect for cookies and cakes or soaked and blended they make an amazing nut cream that can be used by itself, in ice cream, as a pastry or pie filling or even in my orange ...

Well Cocoa Powder certainly comes high on the lists of super foods. It is extremely nutritionally rich containing (amongst other) high levels of Vitamins A, B, C & E, copper, calcium, zinc, iron, fibre, ...

Sweet, light and full of nutrition coconut flour is another amazing alternative to wheat when baking cakes, cupcakes, pancakes, biscuits and so many other delicious treat.

I thought I would quickly cover coconut milk. Personally I love coconut milk – it makes great smoothies and is an amazingly rich and creamy base for ice cream.  

I like to mix up my sweeteners however coconut sugar definitely ranks high on my list of favourites. Made from the sap of the coconut it has an incredible caramel like flavour making it perfect for so many recipes.