These delicious crackers are both gluten free and paleo. They make a great addition to a cheese or dip platter but also yummy on their own. Play with the flavourings as you like! Method: Preheat oven to 150°C. Line a baking tray with baking paper. Combine dry ingredients, stirring to mix. Mix water and tamari and agave then pour into dry ingredients and mix well. Rest for 5–10 minutes. Mix again and spread out over baking tray. Press

Chimichurri is a great accompaniment to meats and vegetables.  It won’t last long and you’ll love to have an extra jar in the fridge to add to meals and snacks. You can make the chimichurri ahead of time if you like, however the charred greens will be more vibrant if you cook them fresh just before serving. Method: Add the herbs, onion, garlic, chilli, lemon juice and vinegar into a food processor. Pulse a few times to combine. Scrape

Spinach and cheese is a match made in heaven! You’d think it was difficult to make but really it couldn’t be easier. An essential addition to your lunch table and even better if there’s leftovers! Method: Preheat the oven to 180 degrees. Heat the oil in a large fry pan over medium heat. Saute the onion and garlic for a couple of minutes. Add the spinach and cook for 8-10 minutes or until softened.  Set aside to cool.