Ingredients

• 1 cup honey
• ½ cup maple syrup
• ¼ cup pistachios, roasted almonds, pecan or macadamia, whole or chopped
• 1½ cup tahini
• Sea salt, to taste

Steps

1. Place honey and maple syrup into a pot over medium heat until it bubbles.
2. Once it bubbles, reduce the heat and add in your roasted almonds or any nuts of your choosing and stir through your tahini until creamy and well combined.
3. Pour into a lined loaf tin or a tupperware container and let it sit at room temperature for an hour. Wrap it in plastic wrap or with a lid, and place it in the fridge for 12 hours or overnight.
4. Chop and serve with thick dark Turkish-style coffee.

Ingredients

• 220 g (1 cup) caster sugar
• 375 ml (1½ cups) coconut milk

• 335 g (2¼ cups) plain flour
• 110 g (½ cup) caster sugar
• 75 g (¾ cup) moist coconut flakes (see Note), plus extra, to serve
• 1 tsp baking powder
• 1 cup (250 ml) coconut milk

Steps

1. Preheat oven to 200°C. To make coconut bread, combine flour, sugar, coconut flakes and baking powder in a bowl. Add coconut milk and mix to form a sticky dough.
2. Turn out onto a floured surface. Divide dough in half, and using lightly floured hands, shape each portion into a 4 cm-thick rectangle and place in the centre of 2 large sheets of greased baking paper. Fold the paper into a parcel to fully enclose dough; folding ends to secure. Place parcels on a large baking tray and bake for 35 minutes or until golden brown and cooked through. Set aside to cool completely before cutting into rough 4 cm pieces.
3. Meanwhile, to make coconut caramel, place sugar and 60 ml (¼ cup) water in a small saucepan over medium heat and stir until sugar dissolves. Bring to the boil and cook, without stirring, for 6 minutes, or until deep golden brown. Remove from heat and gradually add coconut milk; be careful as mixture will spit. Return to medium heat and stir until well combined and smooth. Set aside to cool completely.
4. Place bread pieces on a large tray or shallow serving bowl and pour over caramel. Set aside, turning occasionally, for 1 hour or until bread has absorbed caramel. Sprinkle with extra coconut flakes to serve.

Ingredients

• 10 almonds, blitzed to a crumb
• 1 red onion, roughly chopped
• 1 long green chilli (see Note)
• 3 cloves garlic
• 4 cherry tomatoes

• 70 ml grapeseed oil
• 1 block smoked hard tofu, cut into 2cm chunks
• 1 tsp cumin seeds
• 1 cinnamon stick
• 1 Indian bay leaf (optional)
• 1 black cardamom pod (optional)
• 1 tsp Kashmiri chilli (optional)
• 1 tsp garam masala
• 200 ml water (you may not need all of it)
• 100 g frozen peas

• 1 cup dairy-free coconut yoghurt
• Bunch of coriander, leaves picked
• ½ green chilli, sliced (optional)
• Steamed rice

Steps

1. Place the curry paste ingredients in a small blender and blitz until the right consistency.
2. Add the grapeseed oil to a cast iron pan or a wok. Fry the tofu into 2cm chunks and fry until crisp on the outside. Scoop out of the oil and let it rest on baking paper.
3. In the same pan with the oil, add the cumin seeds, cinnamon stick, bay leaf and black cardamom and fry for 30 seconds.
4. Add the Kashmiri chilli and garam masala, followed by the curry paste mixture. Fry for 5-10 minutes until reduced and looking thick. Stir occasionally to ensure the paste doesn’t burn.
5. Add 150 ml of water, and season with a pinch of salt. Cover with a lid and simmer for 20-25 minutes, adding more water if it begins to dry out.
6. Add the fried tofu and peas and cook for another minute or until warmed through.
7. Pour into a serving dish, top with a couple of spoons of coconut yoghurt, g, plus the green chilli slices and coriander leaves. Serve with steamed rice.