These are perfect as a quick on the go breakfast or snack. Pair them with a handful of berries or warm them up with a little butter or, for a sweet treat, try them with a smear of date paste…soooo good.

1/2 cup plain yogurt

1/4 cup unsweetened apple sauce

1 super ripe banana, mashed

2 pear, mashed

1/2 cup date paste + 1 tbsp water

1 cup gluten free flour

1/2 cup coconut flour

1/2 cup ground oats

2 tsp baking powder

2 tbsp psyllium husk powder

1 tsp baking soda

1 tsp cinnamon

2 carrots, shredded

1 small zucchini, shredded

1/4 cup coconut oil, melted

1 egg, lightly beaten

*date paste- Place about a cup of dates into a mason jar and cover with water. Let soak for a few hours or over night. Empty the dates into a food processor with about a tablespoon of the soaking water. Pulse until you have a beautifully smooth paste.

Preheat oven to 350

In a food processor pulse together the zucchini and carrot until nicely shredded. In a medium bowl mix together the yogurt, applesauce, banana, pear, zucchini, carrots, date paste, coconut oil and egg until combined. In a separate bowl add the flours, oats, baking powder, baking soda, psyllium husk powder and cinnamon; whisk together. Dump the wet ingredients in with the dry ingredients. Using a wooden spoon stir until well combined. Grease an 8 inch square baking pan with a little coconut oil. Evenly spread the batter into the pan and bake for approximately 1 hour/ 1 hour 10 min. To tell if they are done insert a toothpick into the center of the pan, if it comes out clean the squares are done! Enjoy.

Recipe adapted from Donna hay

Salad:

• 1 small whole grain  baguette, sliced and grilled
• 4-6 cups arugula or mixed greens of choice
• 2 baby fennel, thinly sliced
• 2 pears, thinly sliced
• blue cheese – As much or as little as you like

Honey Balsamic dressing:

• 1/4 cup of your favourite balsamic vinegar
• 1/2 cup olive oil
• 2 tbsp honey
• salt and pepper to taste

Add all of the above in a small bowl and whisk together. You should have extra dressing…I  recommend pouring it onto a few small plates, and letting your guests dunk their bread!

Slice the baguette and spread with a thin coat of olive oil. Grill until just crispy. Place a few slices of baguette on each plate and then arrange the arugula, blue cheese, fennel and pears. Drizzle with a generous amount of honey balsamic dressing. Serve and enjoy!

*Note – Try topping with some toasted walnuts!