YUMMY COOKIES   130 g Oatmeal Flour 100 g finely ground Hazelnuts 1 tsp Cream of Tartar 1/2 tsp Corn-Flour 1/2 tsp Bicarbonate of Soda 125 ml Rice Syrup 2 Tblspns Maple Syrup 125 ml Sunflower Oil Unsweetened Blackberry Jam Method: Preheat oven to 165 Celsius Mix oatmeal flour and hazelnuts together. In a small bowl combine cream of tartar, corn-flour and bicarbonate of soda and add it to the oatmeal mix.  Cream together rice syrup and maple syrup, add the oil, then add all this to the dry mix. Make into a dough, pinch off small balls, the size of walnuts, and pat down a little.  Place well apart on grease proof paper on a baking tray because the cookies will spread quite a bit.  I usually get nine on a baking tray.  Slightly press finger in middle of each cookie and add a little jam.  Bake for 10 minutes. When cooked, leave on the grease proof paper for ten minutes while they cool and harden a little. You may want to place them into a container with glad-wrap or greaseproof paper in between layers because they can be a bit sticky. That's if you can keep them that long :-) Makes about 16 cookies, and boy are they yummy. Enjoy!! With love from Shrimati

SPINACH AND FETTA PIES   3 bunches of English Spinach or 3 x 250 g packs of frozen Spinach 200 g soft Fetta Cheese 200 g Vegetarian Cheddar Cheese 1/2 tsp freshly grated Nutmeg 1/4 tsp freshly ground Black Pepper 125 g unsalted Butter 1 packet of Filo Pastry   Method: Boil spinach, when cooked, drain. Grate the cheddar cheese and place in a bowl. Add the fetta, nutmeg and pepper, then also place the spinach in the cheese mix. If cool enough mix with your hands and really bind the mix. Shape the mix into 14 or 16 torpedo shapes and put to one side. Melt the butter, then get one sheet of Filo pastry and with a pastry brush, lightly cover the whole sheet with melted butter and then place another pastry sheet on top. Lightly cover that sheet with butter and then fold the pastry in half, lengthways. In one corner of the pastry, put one torpedo shaped mix and then fold it to the nearest short side. Then fold up only enough so the triangle shape stays firm and then to the side again, until you have done the whole sheet and the pie is triangular shaped. Brush with butter and repeat for the remainder of the pies. Cook in a preheated oven at 200 Celsius for around 15 min or until lightly golden brown. Makes 14-16 triangles. Delicious to eat by themselves or with a light salad. With love from Shrimati

CAROB BLISS BALLS 200 ml Honey 350 ml Tahini 1/2 tsp of Vanilla Essence 1/3 cup Carob Powder 1 1/2 cups of Full Cream Milk Powder   Mix  all the wet ingredients together and then add the carob and milk powder. Pinch off about 18 pieces and roll into balls. Nice and easy but very delicious and healthy. With love from Shrimati

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