1. Peel pumpkin and remove seeds. Chop into small cubes and add to a saucepan. Cover with water and bring to the boil. Simmer for 10–15 minutes, or until pumpkin is very tender. Drain well and allow to cool for 5-10 minutes.
2. Add oats to a high-speed blender or food processor. Blend for 30–60 seconds, or until the oats form a fine, flour-like texture. Remove to a large bowl and reserve food processor for step 3.
3. Add cooked pumpkin to food processor and blend until completely smooth. Measure out 1/2 cup of pumpkin purée for the waffle batter.
4. Add baking powder, spices and salt to bowl with oat flour. Whisk to evenly distribute.
5. In a separate bowl, whisk together eggs, 1/2 cup pumpkin purée, melted butter, maple syrup and milk until smooth.
6. Pour wet ingredients into the dry ingredients and stir gently until just combined. Fold chopped chocolate through the waffle batter.
7. Lightly grease the waffle maker if needed. Spoon batter into the waffle iron (amount will depend on your machine) and cook until golden and crisp on the outside. Repeat with the remaining batter.
8. Serve with butter, maple syrup and pecans.

1. Line an oven dish or rimmed oven tray (that fits in your freezer) with baking paper.
2. Slice strawberries and roughly break apart any large clumps of granola.
3. Spoon yoghurt into the prepared dish. Use a spatula to evenly spread the yoghurt into 1-2cm thick layer.
4. Scatter strawberries and granola bites evenly over the yoghurt, pressing lightly into the yoghurt so they stick.
5. Freeze uncovered until completely solid, about 3–4 hours (or overnight for best results).
6. Once the bark has frozen, use the edges of the baking paper to lift the bark out of the oven dish and transfer it to a chopping board. Break or cut into irregular pieces.
7. For batch storage: Place pieces in a single layer in a freezer-safe airtight container or freezer-safe bag (with baking paper between layers if stacking to prevent sticking). Freeze for up to 2–3 months.
8. Enjoy straight from the freezer as a quick frozen snack. The bark softens slightly after 5–10 minutes at room temperature.

How to freeze & re-heat:

• Assemble the pizza pockets and place seam-side down on a baking paper-lined tray. Freeze until solid, then transfer to a freezer-safe bag. Bake from frozen at 200°C for 20–25 minutes until golden and cooked through.

• Make the dough the night before and let it rise slowly in the fridge. Bring to room temperature for 30–45 minutes before shaping.
• Warm spot hack: If it's a chilly day, pop the covered dough into an oven that’s been heated to 160ºC for 1 minute, then turned off.

Want to make this at home? We used Caputo Lievito Pizza Flour, Caputo Lievito Dry Yeast, Mondo Butcher & Grocer Sliced Salami Classico, Kitchen 2 Kitchen Shredded Cheddar Cheese, Global Spices Italian Herbs, and Community Co Extra Virgin Olive Oil Spray from the Dinner Twist Marketplace.

Lemon Poppy Seed  Bliss Balls

Ingredients :
Makes 30 bliss balls

• 2 lemons
• 275g medjool dates
• 3 tsp vanilla paste
• 2 tbsp coconut oil
• 2 cups rolled oats
• 1/3 cup almond meal
• 3 tbsp poppy seeds
• 1 1/2 cups puffed quinoa
  Glaze:
• 2 tbsp coconut oil
• 1 tsp maple syrup
  
  

Method

1. Line a large oven tray with baking paper. Zest and juice the lemons and remove pits from dates.
2. Add dates, vanilla, coconut oil, oats, almond meal, 2 tbsp lemon zest and 1/2 cup lemon juice (reserve remaining zest and juice for step X) to a food processor. Process for 1-2 minutes until the mixture comes together in a sticky dough (it should hold when pressed between fingers). If too dry, add 1-2 tsp water; if too wet, add a sprinkle of oats.
3. Add poppy seeds and puffed quinoa to the food processor and pulse a few times to combine.
4. Roll tablespoonfuls of mixture, place on lined tray as you go. Refrigerate for 30 minutes to firm up.
5. Melted coconut oil. Add maple syrup and reserved lemon zest and juice. Whisk to combine.
6. Dip each bliss ball into the glaze (or drizzle over the top) and return to the lined tray.
7. Place the tray in the fridge for 20–30 minutes until the glaze sets firmly.

How to freeze & serve:

• Once set, transfer the bliss balls to a freezer-safe airtight container or freezer-safe bag in a single layer (or with baking paper between layers to prevent sticking). Freeze for up to 3 months.
• Enjoy straight from the freezer (they soften slightly after 5–10 minutes at room temperature) or thaw in the fridge overnight for a softer bite.

Cooking notes:

• Want to make these nut-free? Switch the almond meal for desiccated coconut.
• Protein boost: Add 2–3 tbsp vanilla protein powder (you may need 1–2 tsp extra water to balance).

Want to make this at home? We used Niulife Organic Hand Pressed Extra Virgin Coconut Oil, Ceres Organics Rolled Oats, and Raw Food Factory Organic Maple Syrup from the Dinner Twist Marketplace.