Recipes from the undisputed queen of eczema

• If you have not already made the Cashew Cream, soak 1 cup of cashews in hot water and set aside.
• Line 2 large baking trays with baking (parchment) paper and set aside.
• Bring a medium pot of water to the boil.
• Peel and cube the sweet potato, then add to the pot and boil
  until soft (about 15 minutes). Drain, then remove
  excess water with paper towels or a clean tea towel.
  Set aside to cool.
• Next, place the cup of raw cashews into a highspeed
  blender and pulse until the mixture resembles breadcrumbs or flour (do not excessively blend as it will turn into nut butter), then add the
  tapioca starch, garlic powder and salt, and briefly blend. Set aside.
• Place the sweet potato in a large flat-based bowl and mash, then stir ¼ cup of the cashew flour mix into the mash. Add another ¼ cup of flour and kneed together until the flour is well mixed in. Add the remaining flour as needed. The dough may be slightly sticky.
• Wrap the dough in some plastic wrap and place in the refrigerator to firm for about 10 minutes.
• While the dough is firming make the Cashew Cream if you haven’t already, and set aside in the refrigerator.
• Remove the dough and separate into three balls, and place one onto the lined baking tray. Roll it into a long snake-like piece about 1 cm
  (1/ 3 in) wide and then cut into gnocchi-sized pieces, about 1 x 2 cm 1/ 3 x 1 in).
• Press individual pieces down lightly with a fork to make a pattern on the top. Repeat with the other two balls of dough, then set aside and leave to firm (about 10 minutes).
• While the gnocchi is firming, make the zucchini noodles with a vegetable spiralizer or peel zucchini strips to create a large, flat noodle shapes. Set aside.
• Place a large non-stick pan or skillet on medium heat with a dash of oil and add half of the gnocchi to the pan, cooking until lightly browned (about 1–2 minutes on each side). Remove from the pan and set aside while you cook the rest of the gnocchi.
• Once the gnocchi is ready, add the zucchini noodles and cabbage to the frying pan and heat for 1 minute, then place onto a serving dish or into two bowls.
• Drizzle with Cashew Cream, then place the gnocchi on top and sprinkle with chives.

Pancakes:

• Sift the flour and bicarbonate of soda into a
  mixing bowl and mix together.
• Gradually mix in the milk and stir until lump-free, then stir in the egg (or Egg Replacer, p. 211, or ½ banana, pureed).
• Heat a small non-stick frying pan, add a little oil, and using a measuring cup pour the mixture into the pan. Lightly cook each side.
• Repeat until mixture is finished.
• To serve, spread a thin layer of rice malt syrup or maple syrup onto the pancakes and top with pear.

Nice Cream:

• Place the frozen bananas into a food processor.
• Add the milk and maple syrup and blend on medium speed.
• Scrape the sides down and blend again. You should not need to add more milk if blending for a couple of minutes on medium
  speed (not high), but add a tablespoon extra if needed.
• Do not add too much liquid or it will become runny (if this occurs, place the Nice Cream into the freezer for about 20 minutes).
• The consistency should be of soft serve — if you would like it to be firm, place it in the freezer for an hour or more. Serve immediately.
• Leftovers can be placed into ice block moulds and stored in the freezer for 1–2 days.