262g Gluten-free flour 2 1/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp sea salt 1/2 tsp cinnamon powder 141g butter, softened 90g dark muscovado sugar 2 Tbs honey 3 eggs 425g bananas (4 average-sized) 57g chopped walnuts Preparation Preheat the oven to 225 deg celcius. Whisk butter with sugar until pale and fluffy, then whisk in eggs and honey. Add the bananas and mash them up with a fork, texture is desirable here.

We got this recipe from our friend Fleur, mother of two and baker of the best gluten-free desserts I’ve ever had. We have this flour pre-mixed and use it as a generic replacement for all-purpose flour. Ingredients 3 cups white rice flour 3 cups brown rice flour 2 cups potato flour 1 cup tapioca flour 1 Tbs xanthan gum or guar gum 1 Tbs sea salt

Paul learnt this recipe while staffing at a meditation retreat center which has particularly clean guidelines for food preparation. It’s a winner of chocolate cakes with no flour and no refined sugar. The sweetness comes from dates and the main substance of almond flour and eggs. Makes a 9” cake Ingredients Cake mix 1 1/2c almond flour 1/2c cocoa powder 1/2 tsp baking soda Pinch of salt Date paste 1 1/2c dates, deseeded (important!

Brownies were a huge draw at Cafe Compassion… not that ours were particularly good, rather nobody at the time made brownies right in Chiang Mai. They made them like light, spongey chocolate cake. Our brownie was more like heavy chocolate fudge pretending to be cake. I (Paul) took inspiration from the brownie and ice cream dessert that I first had at the Hard Rock Cafe in Singapore in 1993…constantly trying to recreate that experience.

You might have tried our favourite dessert. It was inspired by the now-popular sticky date pudding with ice-cream dessert, which we first tried at Cafe Beviamo in Tanglin Mall. Not having access to pricey dates, we relied on the humble banana. Ingredients Unsalted butter 150 g Muscovado sugar 1 1/4 cup Eggs 4 medium to large eggs Bananas 6 large, v ripe All purpose flour 3 cups Cinnamon powder 2 tsp Baking soda 2 tsp Salt 1 tsp Preparation Preheat the oven to 225 deg celcius.

This recipe came from Marisa’s dad. Spaghetti can be portioned out at 100 g per person and boiled for about 8 mintues. For the pesto: Makes 8 portions Ingredients Coriander (roots and leaves) 500 g Black pepper 1 Tbs Salt 5 tsp Extra virgin olive oil 1 cup Garlic, peeled 100 g Preparation Chop the roots and thick stems off the coriander.

We learnt this one from Gordon Ramsay on YouTube, then substituted anchovies with olives and capers. Definitely one of the favourites! I would salt this with 1/2 tsp per portion. 1 portion Ingredients Linguine pasta 100 g Tomatoes, rough chopped 2 large Garlic, thin slices 1 - 2 cloves Chillies (prik noom) 1 chilli Olives, thin slices 4 olives Capers 1 Tbs Olive oil 2 Tbs Preparation Boil pasta for 8 minutes in salted water.

The dressing that went on every house salad that went out. We made it with yoghurt that we fermented ourselves. Ingredients Yoghurt 4 cups Prepared mustard 1 cup Honey 1/2 cup White wine vinegar 1/4 cup Salt 1 tsp Pepper 1 tsp Blend and keep refrigerated.

Ingredients Wet Milk 1 1/2 cups Vinegar (distilled) 1/4 cup Unsalted butter, melted 1/4 cup Eggs, large 2 Dry All purpose flour 1 cup Buckwheat flour 1 cup Baking powder 2 tsp Baking soda 1 tsp Salt 1 tsp Brown sugar 4 Tbs Preparation Head griddle at medium heat.

Feeds 3 persons Ingredients Pasta Fusilli 300 g Sauce Salted butter 40 g White onion, chopped 1 piece All-purpose flour 2.5 Tbs Cheddar cheese 125 g Whole milk 600 ml Salt 1 tsp Black pepper 0.5 tsp Topping Breadcrumbs 3/4 cup Cooking oil 3 Tbs Cheddar cheese 40 g