INGREDIENTS 1 large banana, sliced 75 ml walnuts, crushed (optional) 3-4 tbsp sesame seeds (optional) 6 sheets dairy-free filo pastry 50 ml olive oil Syrup & vanilla ice-cream of choice for serving DIRECTIONS 1. Heat oven to 180°C fan. 2. Place one sheet of filo on a clean surface. Brush the entire sheet lightly with oil and place a second sheet over it. Pat across the surface lightly with your hands to smooth out. 3. Cut the double filo sheet in quarters, widthways. 4. Lightly brush the sides of each pastry strip with a little oil. 5. At the top of each strip of pastry, add 3-4 slices of banana and a sprinkle of crushed walnuts if using. 6. Roll the top section over the once, then fold the sides in too, before continuing to roll all the way down, creating a secure filled pastry parcel. Repeat the process. 7. Place all the spring rolls on a baking paper lined tray, leaving a little space in between each one. Brush each roll lightly with oil. You can sprinkle the sesame seed on at this point, or you can toast them lightly and serve them on the side as an optional “sprinkle”. 8. Bake for 20 mins until golden and crispy. 9. Serve warm, preferably with ice-cream and syrup.

INGREDIENTS 1 sheet puff pastry (thawed, if frozen) + 1 extra sheet if making pastry braids FILLING 4-5 Gala apples, peeled, cored, and thinly sliced 1/4 (60 ml) coconut sugar 1/4 cup (60 ml) chopped walnuts 1/4 cup (60 ml) raisins 1/2 teaspoon ground cinnamon A pinch of ground clove A squeeze of lemon juice To finish 2 Gala apples A squeeze a lemon juice 1 tbsp vegan butter (or coconut butter/oil) melted for brushing over Coconut flour (or organic icing sugar) for dusting Cont. below

Here’s what you need: INGREDIENTS 200g (1 1/2 cups) organic caster sugar (or a 50/50 mix of birch and coconut sugars) 480 ml (2 cups) plain plant yoghurt (I use oatgurt) 240 ml (1 cup) melted coconut oil or light olive oil/rapeseed oil 60 ml (1/4 cup) plant milk (I use oat milk) 2 tsp vanilla extract A couple of drops almond extract 300g (2 1/2 cup) all-purpose flour + 35g (1/4 cup) cornflour 1 tsp baking soda 2 tsp baking powder 1/2 tsp salt 250 ml (1 cup + 2 tsp) carton/tetra pack of un-whipped vegan whipping cream (I use oat or soy whip for this cake) 240 ml (1 cup) blueberries, approximately (use more if desired) 240 ml (1 cup) chopped strawberry pieces, approximately (use more if desired) 120 ml (1/2 cup) raspberry jam*** (use more if desired) A sprinkling of flaked almonds, optional *Alternatively a 50/50 mix of birch and coconut sugars can be used, 180 ml (or 3/4 cup) of each. **If using coconut oil, ensure all other ingredients are at room temperature to prevent solidification of the oil and lumps in the batter. ***Can be sugar-free or chia jam. DIRECTIONS 1. Preheat your over to 160°C (320°F), fan, and grease and line the bases of four 18 cm (7-inch) cake tins. I only have two cake tins of this particular size, so I bake 2 cakes at a time, then repeat the process after cleaning and relining the tins I have. 2. In a large mixing bowl combine the sugar/s, yogurt, oil, milk and extracts. Mix thoroughly. 3. Into this wet mixture, sift the remaining dry ingredients. Fold through to combine well, but do not over mix. 4. Divide the batter evenly between the pans. I weigh the batter and get around 1300 g (around 49 oz) total weight. Divided by 4 this means each pan gets 325 g (around 11.5 oz) of batter. You can eyeball it, of course, but weighing and measuring will produce the most accurate results and the most even cake layers.  5. Bake the cakes on the centre rack of your oven for around 20-22 minutes or until a toothpick inserted in the centre comes out clean and the top is turning a light golden colour.  6. Allow the cakes to cool in the tins for around 10 minutes before carefully transferring to a wire rack to cool completely. Meanwhile whip the vegan cream. 7. Layer the cakes by spreading around 3 tablespoons of jam, around 60 ml (1/4 cup) of whipped cream (more if you wish), followed by around 60 ml (1/4 cup) of blueberries and around 60 ml (1/4 cup) of strawberry pieces. 8. Place the next cake layer on top of the first and repeat the layering of jam, cream and berries, then top with the next cake. Repeat until you have a cake of four layers. Top the final layer with in the same way, but pile the berries in the centre and sprinkle over flaked almonds if using. 9. Slice, serve and enjoy!