Try and say it in one go! Quite a mouthful, but wait till you get an actual mouthful of the bread! Another successful gluten and refined sugar free recipe.  1/2 cup buckwheat flour 1/2 cup coconut flour  1 tsp baking soda ½ tsp salt 1 tsp cinnamon ¼ tsp nutmeg ½ cup butternut squash puree ¾ cups maple syrup 1 tbsp vanilla ⅓ cup coconut oil, melted 2 eggs 2 tbsp walnut pieces Preheat oven to 350. Combine dry ingredients in a bowl and whisk together. In a separate large bowl combine butternut, eggs, coconut oil, vanilla and maple syrup. Combine dry ingredients with wet ingredients and pour batter into a greased loaf pan. I sprinkled some extra walnut pieces and cinnamon on the top of the bread. Bake for about 30-40mins depending on your oven. Serve warm with butter, mmmmmm. 

 Another gluten-free winner! I’m really enjoying experimenting with all these recipes, some definitely don’t pass the taste test but the ones that do are worth sharing. Ingredients 1 cup minced apple 2 cups almond flour  1/4 cup shredded coconut  1 tablespoon cinnamon  1 teaspoon baking soda pinch of sea salt 1 egg at room temperature 2 tbsp of honey  Instructions Preheat oven to 375 degrees F (190 Celsius) In a large bowl, combine almond flour, apple, shredded coconut, cinnamon, baking soda, and sea salt In a smaller bowl mix the egg and honey until well blended Add the wet ingredients to the dry and mix well Knead the dough with your hands if necessary to ensure an even distribution of ingredients Form dough into 2 circles approximately ½ inch thick Cut each circle like a pizza into 6 or 8 slices depending on the size you want your scones Transfer to a baking sheet  Bake for 10 minutes or until golden brown.  Coconut cream  2 cans of coconut milk (chilled in fridge overnight)  1 tbsp …