To prepare the red cabbage coleslaw recipe, whisk together the mayonnaise, yogurt, vinegar, sugar, salt and pepper in a large bowl until well mixed.

Add the vegetables, coriander and nuts and toss until well mixed.

Leave the red cabbage coleslaw to stand at room temperature, tossing occasionally, for 30 minutes before serving.

To prepare the gluten-free trail mix bars start heating the oven to 180°C (160° fan).

Grease a 23cm x 33cm baking tin and line the base with non-stick baking paper.

Mix together the dry ingredients in a mixing bowl.

Whisk together the peanut butter, apple sauce, vanilla and milk until blended.

Stir into the dry ingredients until combined.

If themixture is too dry, add a little more soy milk.

The mixture will be very thick and sticky.

Spread into the tin and smooth the top.

Bake for about 25 minutes, until set and golden brown around the edges.

Cool completely the gluten-free trail mix in the tin and cut into bars when cold.

To prepare the gluten-free corn cakes start combining the dry ingredients in a mixing bowl.

Mix together the buttermilk and egg yolk. Whisk into the flour mixture, just until moist.

Whisk the egg white until stiff but not dry. Gradually fold into the mixture until blended.

Grease a frying pan with oil.

Spoon about 1 tablespoon of batter into the pan and cook for 1 minute until bubbles appear on the top and the edges begin to set.

Turn over and cook for a further minute. Repeat with the remaining batter.

Serve the gluten-free corn cakes with tofu dip and garnish with coriander.

To prepare the walnut biscuits start heating the oven to 180°C (160° fan). Line a large baking tray with non-stick baking paper.

Gently melt the butter and honey in a pan over a low heat. Remove from the heat and add the bicarbonate of soda.

Put the flour, oats, walnuts and sugar in a mixing bowl and stir in the honey mixture until blended. Allow to cool slightly.

Place 12 equal heaps of the mixture onto the baking tray and flatten slightly.

Bake for 10-15 minutes until golden. Cool on the baking tray for 5 minutes, then place the walnut biscuits on a wire rack to cool completely.

Heat the oven to 180°C (160° fan).

Butter 4 ramekins.

Heat the milk in a pan to a boil.

Stir in the xylitol and polenta.

Remove from the heat and stir for about 3 minutes until thickened.

Slice the bananas.

Pour the polenta mixture into the ramekins.

Arrange the banana slices on top and press into the polenta.

Bake for about 15 minutes until set.

Sprinkle with powdered xylitol.