And here's one for the ice cream lovers -it's dairy-free, gluten-free, sugar-free, egg-free, Paleo friendly and can be made low FODMAPS.  This is from Vanessa Hitch - Naturopath at seekvitality.com

1 x 400ml can of organic coconut cream
2 x bananas
2 heaped tablespoons of organic cocoa powder
¼ - ½ cup of ONE of these sugar alternatives (start with ¼ cup and increase to personal taste): Agave syrup or Xylitol or Natvia or Maple syrup or Honey. 

Method: 
Blend all the ingredients together using a powerful blender until smooth. NB: If using Xylitol or Natvia, dissolve first in a little boiling water.
Using an ice cream maker - just pour the mixture in and turn it on for 10-20 minutes and ‘presto’ delicious and nutritious chocolate ice-cream.
If you don’t have an ice-cream maker, you’ll need to place the mixture in a bowl and place in the freezer. Take it out every ½ hour and beat/mix/blend, then place back in the freezer. Repeat this for 3-4 hours.

Author: Kate (from the ourkitchen.fisherpaykel.com website)
This popped up in an email & since I happen to have the ingredients on hand will give it a go this week. What better than a hearty bowl of nourishing soup at this time of year?

INGREDIENTS, SERVES 4--
1 large onion
2 cans of cannellini beans, drained
4 rashers of good quality smoked bacon
750ml vegetable stock
Garlic infused olive oil (2tbsp plus extra to garnish)

METHOD--
1. Chop the bacon into small pieces.
2. Dice the onion.
3. Place 2 tbsp of oil in a pot and add the diced onion and half the bacon, gently sauté until soft and golden.
4. Add beans and vegetable stock, simmer gently with the lid on for 10 minutes.
5. Cook reserved bacon in a small pan until crispy.
6. Blend the soup until smooth and creamy.
7. Serve in a warm bowl garnished with crispy bacon bits and a drizzle of garlic infused olive oil.

Alison Holst's Lemon Cake Recipe
I found this one in the DomPost & I make one when I have a productive Lemon tree! It's Yummy and doesn't dry out. I make mine in a food processor but you can also make it by hand. Nice just warm out of the oven...
 
Rind of 2 lemons
1.5 cups sugar
2 large eggs
0.5 cup canola or similar oil
0.5 tsp salt
1 cup yoghurt (plain is best)
2-3 tbs Lemon juice
1.5 cups self raising flour
 
METHOD:
Turn the oven to 190C or 180C if using a fan oven.
Food Processor:
Put sugar into bowl with metal chopping blade, peel the lemons using a peeler & whizz with the sugar until well blended.
Add the eggs, oil, & salt - process until thick & smooth.  Add the Yoghurt & Lemon juice - blend enough to mix.
Add the flour and process just enough to combine with the other ingredients.

By Hand:
Grate all the Lemon peel into a large bowl.  Add sugar, eggs, & oil then whisk together.  Add salt, Yoghurt, Lemon Juice and mix again.  Sift in the flour and mix until just combined.

Pour cake mixture into a (7 cup) ring pan.  Bake for 30 minutes or until sides shrink/skewer is clean/centre springs back when pressed.
 
Serve with Yoghurt or Whipped Cream!

This is a great alternative to regular bread. This recipe I found years ago when I first started my clinic, the internet was nowhere near as user friendly so most of my recipes came from magazines or cookbooks. I still use cookbooks!!
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Choose at least 3 of the following ingredients to make a total of 4 cups.
One cup MUST be a flour or blend of flours.
I used organic stone-ground white flour + buckwheat flour originally.
I’ve played around several times with the blends - I prefer less fruit & more nuts!

wholemeal flour
white flour
buckwheat flour
rice flour (or other Gluten Free blend)
bran
oats
sunflower seeds
sesame seeds
pumpkin seeds
wheat germ
organic raisins or sultanas
organic dried apricots (chopped)
pitted dates
poppy seeds
any other baking grain
chopped nuts (walnuts, almonds, cashews) but NOT peanuts

Mix the 4 cups of dry ingredients with 500ml unsweetened yoghurt. Add 2tbs brown or raw sugar (you can use honey or natural sweetener instead). Lastly add 1 heaped tsp Baking Powder & optional 1tsp Baking Soda.

Pour into a well oiled loaf tin. Bake @ 180C on fanbake for up to 1 hour.
OK to freeze.

adapted from essentially food magazine