• 3 cups of nuts and seeds such as almonds, cashews, brazils,  pumpkin and sunflower seeds
• 1 beaten egg white
• 2 tbsp melted honey
• 1/3 tamari soya sauce

Preheat the oven to 160C.  Line a tray with baking paper.

Mix all the ingredients together and then place on a tray and bake for about 25 mins or until golden, stirring every 5 minutes.

• 1 large egg white
• 1/8 tsp cream of tartar
•  Sprinkling of salt
• ¼ c icing sugar
• ¼ tsp vanilla extract

Preheat the oven to 130C.  Cover a tray with baking paper.

Beat the egg white, cream of tartar and salt at hi speed until foamy. Gradually add in the icing sugar one tablespoon full at a time, beating until stiff peaks form.  Lastly fold in the vanilla.

Divide the meringue into two equal nests and bake for 1 ½ hours or until dry.  Turn the heat off and let the meringues cool in the oven with the door closed for at least 3 hours.

Carefully remove the meringues from the paper and serve with whipped cream, berries or chocolate or whatever fruit and flavours appeal.  Last night we had these with lemon curd, whipped cream and passion fruit couli.  If you look back through the recipes on the website you will find the one for the lemon curd which is quite delicious.