1 stick butter, plus more for the molds

1-2 tablespoon rice flour, for the molds

1 tblp pure vanilla extract

3/4 cup plus 1 tbsp almond meal

1/4 cup millet or quinoa flour

100 gms sugar

pinch of salt

4 egg whites, lightly beaten with fork

1/2 pint raspberries, washed and dried

Set the oven to 375 degrees. Use non stick spray  to flour the pan and set aside.

In a small pot melt the butter over low heat . Cook until it starts to turn golden and gives off a

nutty flavor. Remove from heat and add the vanilla extract and leave to 5 minutes.

Combine the almond meal, millet or quinoa flour, sugar and salt in a large bowl. Beat in the egg whites. Add the brown butter to the flour and egg whites and stir to combine.Pour small quantities in the muffin plan and stud it with a strawberry. . Bake for 20-25 minutes until the edges are brown. Let cool for 5 minutes before removing from pan.

Vegan Lemon Rice pudding

4 cups coconut milk

2 cups water

1/2 cup Basmati rice

1 cup sugar

1/2 teaspoon salt

1/2 cup lemon juice

2 tsps lemon zest

10 raisins 

sliced almonds

1 tsps cinnamon 

In a medium heavy bottomed pot, combine coconut milk, water, rice, sugar and salt. Bring to a boil over high heat, reduce heat and simmer for 40 minutes

Stir in lemon juice and zest . Sprinkle with raisins, cinnamon and sliced almonds.

1  cup  chickpea flour/besan 

1 teaspoon turmeric powder 

3/4 cup water

1 cup cooked mashed potato

1 cup coriander leaves (cilantro), finely chopped

2 cups carrots, grated

1 cup cooked spinach (lightly wilted,

Salt to taste

Oil for light brushing

If you are using fresh spinach, start by wilting them in a skillet. Then cut into small pieces.

In a large mixing bowl, add the chickpea flour, salt, turmeric powder and baking powder. Whisk to combine.

Add the water and whisk well to remove any lumps.

Add the cooked mashed sweet potato and mix well into the batter.

Now add the chopped coriander leaves, cooked spinach and grated carrots.

if the consistency of the batter is rather thick with all the vegetable  add some water

Heat a non-stick frying pan or skillet on medium. Lightly brush the pan with a little oil.

Laddle some of the batter on the hot pan and spread the batter around to make a rather thin pancake.

Cook for 3 minutes on one side then flip and cook for another 3 minutes. Flip again and cook for a final one minute. Then remove from the pan and place into a serving plate.