Makes 30 pieces     Time: 50 minutes 
Ingredients:
Melomakarona 

1. 350 g gluten-free oats
2. 1 orange (peel and juice)
3. 25 g walnuts
4. 50 g sunflower oil
5. 50 g olive oil
6. 50 g honey
7. 30 g brandy
8. 1 tsp ground cinnamon 
9. 1 /4 tsp ground cloves
10. 1 tsp gluten-free baking powder 
11. 1/2 tsp baking soda

Syrup
1. 150 g water
2. 200 g honey
3. 1 cinnamon stick

Useful Utensils
1. bowl
2. oven tray
3. baking paper
4. 2 forks
5. heatproof jar
6. serving dish

Note: Start by making the syrup - so it is ready when the melomakarona come out of the oven. 

Method:
Melomakarona
1)  Preheat oven to 170 C. Cover the oven tray with baking paper and set aside.
2)  Place 350 g gluten-free oats, thin orange peel pieces from 1 orange (save 1 piece for the syrup) into mixing bowl and process in a food processor for about 20 seconds.  Transfer to a bowl and set aside.
3) Place 25 g walnuts into mixing bowl and chop for about 5 seconds in a food processor.  Transfer to a bowl and set aside.
4) Place 50 g sunflower oil, 50 g olive oil and 50 g honey into mixing bowl and mix for 20 to 30 seconds.
5) Add 50 g brandy, 1 tsp ground cinnamon, 1 /4 tsp ground cloves, 130 g orange juice and mix for ten seconds.
6)  Add the oats/orange peel mixture you set aside, 1 teaspoon baking powder and 1 /2 teaspoon baking soda into mixing bowl and process until a dough forms, about 1 minute. Shape dough into oval cylinders (3 x 1.5 cm) and place onto the oven tray you have prepared. Prick in 2 places in the centre with a fork and press them lightly with the back of the fork. 

7) Bake 20 min at 170 C.

Syrup
1) Place 150 g water, 200 g honey, 1 cinnamon stick and 1 orange peel piece into a pot. Gently simmer until a thick syrup has formed. This could take up to 20 minutes. 
2) Dip each cookie into the syrup for 7-10 seconds and transfer to a serving dish with the aid of 2 forks. Sprinkle them with the ground walnuts you set aside and serve or keep in a sealed container.

Nutrition Advice:  Although oats don't contain gluten, their main protein, Avenin, has a similar structure as gluten and about 10% of people who are gluten intolerant should avoid it. Coeliacs should consult their physician before consuming oats. Also, use oats that are certified gluten free.


Recipe Adapted and Compliments to: Thermomixcyprus 50 min 30 pieces
Chef: Savvas Mappouras.

These family-friendly paleo sweet potato muffins are not only gluten-free, flourless, and dairy-free but also suitable for toddlers, adults, and various occasions such as breakfast, snacks at home, office or a wholesome addition to school lunches.

Ingredients

• 1 cup mashed sweet potato (230g)*
• 2 large eggs
• 1/2 cup almond butter (unsalted, unsweetened) --> any nut butter will do. 
• 2 Tbsp maple syrup or honey 
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup dark chocolate chips ---> I added a handful of pecan nuts instead. You can add raisins, cranberries, blueberries, walnuts or whatever tickles your fancy ! 

Instructions

1. Preheat your oven to 175 degrees C and line a muffin tin with 12 silicone baking cups.
2. Place the mashed sweet potato, eggs, almond butter, maple syrup and vanilla in your food processor and blend until smooth.
3. Add in the cinnamon, baking powder, baking soda and salt. Blend again until smooth.
4. Add in the chocolate chips. Pulse a few times to disperse them throughout the batter.
5. Scoop the batter into the lined muffin pan. Each muffin slot should be filled about 3/4 full. Depending on the size of your silicone baking cups, you can make between 5 large muffins and 12 small muffins. 
6. Place the sweet potato muffins in the oven and bake at 175 degrees for 15-25 minutes.. less time for smaller ones and more time for larger ones.  When done, the muffins should have nice rounded tops and be firm in the middle. Poke the muffin with a wooden tooth pick. If it comes out clean they are ready. 
7. Cool the muffins for 5 minutes in the baking pan. Then, remove them from their silicone liners and cool them on a wire cooling rack

Recipe Adapted From: https://bakeitpaleo.com/paleo-sweet-potato-muffins/print/30824/