For those of you nut-friendly, this one didn’t make the book. But it’s amazing. Don’t take my word, try it. 
Cashew pumpkin dip
Step One: Blend!
Season with salt and pepper 🙂
nom nom nom.
1 1/4 C brown rice flour
2/3 cup arrowroot flour
1 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon celtic sea salt
3/4 C organic kent puree (quarter, remove seeds, bake in some water until soft)
2 tablespoons coconut oil
1 teaspoon lemon juice
2 1/2 tbsp honey
Mix it all together, bake 15min @ 200°c, leave to sit.
Served here with cinnamon nuttelex and orange date marmelade.
