Imma tell you right now, this is addictive. It’s smooth and creamy texture hits the spot, substitute mayonnaise for this spread in your next sandwich or wrap and you will not be disappointed. This recipe was created to accompany my Turkish inspired chicken wrap so please go to the recipe and get at it.

Yield: 1 cup
Ingredients

½ cup soaked raw cashews (soak in hot water for at least one hour)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 cloves garlic
2 tablespoons toasted tahini
3 tablespoons water
2-3 teaspoons raw honey
2 tablespoons fresh dill (chopped)
¼ teaspoon salt
Fresh ground pepper

Method

Add all of the ingredients to a blender or a container and use a hand blender. Blend until smooth, allow the spread to sit in the refrigerator for at least 30 minutes before serving.

My favourite way to eat this is to have it with my Turkish Inspired Chicken Wraps.

Free Pdf recipe here

I grew up with banana bread that contained between one to two cups of refined sugar, it was delicious BUT not nutritious. This baby has NO refined sugar, is grain free, gluten free, dairy free. It’s moist, light and I think every child and adult will LOVE it.

Ingredients

3 eggs (room temperature)
1/4 cup olive oil
1 1/2 cups banana (ripe and mashed)
2 tablespoons raw honey (optional)
1 teaspoon vanilla extract
2 cups almond flour
1/4 cup tapioca starch
1/2 cup coconut flour (sifted)
1 teaspoon cinnamon
2 teaspoons baking powder
2 tablespoons chocolate chips (optional, for the top)

Method

Preheat oven to 350 degrees Fahrenheit
Add all of the dry ingredients to a medium sized bowl
Mash the bananas in a medium size bowl, add the eggs, vanilla extract, olive oil and honey, whisk together. Combine the dry with the wet ingredients and fold together. Line a loaf pan or (8.5” x 4.5“) with parchment paper and add the batter. Sprinkle chocolate chips on top and sliced bananas if you would like. Bake for 45-50 minutes

*Note- Cooking time will vary on your oven and the type of loaf pan you use. Glass loaf pans cook faster than a traditional alloy loaf pan.

Free PDF recipe here