Eating real food #wheatfree #sugarfree

Choc Coconut Cupcakes with Cacao Nibs

These are dead rich, don’t make these if you don’t love chocolate and have some serious tastebuds.

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½ cup coconut flour
½ cup raw cacao powder
½ cup flax-meal or LSA
½ teaspoon Himalayan or mineral sea salt
½ teaspoon bicarb soda

1 cup rice malt syrup (low GI)
6 free-range eggs (trust me, you don’t want caged eggs)
½ cup extra-virgin coconut oil melted
1 teaspoon vanilla extract

Choc ganache
1 cup rice malt syrup
100 g butter
3 heaped tablespoons cacao powder
Optional: 2 teaspoons Vital Just Reds powder (sneak in some antioxidants)

desiccated coconut (buy from a health store, the typical brands often sneak in refined sugar)
Cacao nibs

Preheat oven to 180 Celsius.

Sift and combine dry ingredients into a bowl.
Whisk wet ingredients in a seperate bowl.
Gently combine wet and dry mixture and pour into a standard lined cupcake tin.
Cook for 18 minutes. Allow to cool in the tin for a few minutes before moving to a wire rack to cool completely.

To make the icing, whip butter with an electric mixer until soft and fluffy. Add the rice malt syrup and whip till combined. Gradually add your cacao and just reds powder until mixture is thick and chocolaty enough to smooth over your cupcakes. Add more cacao if it needs thickening and a touch of almond milk if it needs to be thinner.

After covering your cupcakes with the ganache, sprinkle with desiccated coconut, cacao nibs and enjoy. xx


Sweet French Toast with Caramelised Banana

This is the perfect lazy Sunday morning breakfast. Actually, this is perfect anytime you want something easy, sweet and healthy. This contains a good amount of protein, fibre, and healthy fat, and my favourite metabolism booster, cinnamon. This meal is also suitable for those that are gluten-free or lactose intolerant with substitutions included.

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2 slices of your choice of bread (sub: gluten-free bread)
1 free-range egg
¼ cup of almond milk
½ teaspoon of vanilla extract
3 drops of natural liquid stevia

½ teaspoon of coconut oil
Cinnamon to sprinkle
Banana sliced

Large dollop of Greek yoghurt (sub: coconut yoghurt)
100% natural maple syrup

In a small bowl, with a fork, whisk the egg, almond milk, vanilla, and stevia until combined. Place the slices of bread on a large plate. Pour the liquid mixture over the bread allowing the liquid to be absorbed.

Turn your fry-pan on medium heat. Add coconut oil and let melt. Add the soggy bread to the pan and allow to cook on both sides. While this is cooking, add your sliced banana to the side of the pan to allow it to caramelise and sprinkle some cinnamon on the bread and banana.

Once the bread is golden on both sides transfer to your favourite plate. Add a dollop of yoghurt, your deliciously cooked banana, drizzle some maple syrup and add a dash more cinnamon.

Sesame and Sweet Cranberry Granola

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There is nothing quite like trying to whip up a smoothie or cook eggs on toast in the morning rush as you get ready to start the day. Let’s be honest, who has the time? Granola is my quick go to for a summer breakfast option. It is packed with fibre, protein, essential carbohydrates, healthy fats, and delicious flavours. This will make enough granola for a couple of weeks.


7 cups oats
1/2 cup almonds, roughly chopped
1/2 cup cashews
1 cup sesame seeds
1/2 cup chia seeds
1/2 cup melted coconut oil
1/2 – 3/4 cup rice malt syrup (depending on how sweet you like it)
1 teaspoon vanilla extract
Sprinkle of cinnamon, nutmeg, salt

3/4 cup cranberries

Turn oven onto 180 degrees celsius. Mix all ingredients, except the cranberries, in a large bowl till combined and pour onto two large trays lined with baking paper.

Bake for about 15-20 minutes until mixture is lightly golden, making sure to stir once or twice while cooking. Remove from oven and scatter the cranberries over the mixture.

Once cooked allow to cool before storing in an airtight container.

I like to top mine with banana and milk, but feel free to add whatever you like: yoghurt, mixed berries, peach, coconut, honey. xx

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Coconut & Macadamia Protein Balls



1/2 cup almonds
1/2 cup cashews
1/4 cup macadamias

2 teaspoon vanilla
2 tablespoons coconut cream
1/4 cup of water
3 tablespoons rice malt syrup
1/4 coconut flour
3/4 cup oats

Blend nuts in food processor till mixture just begins to form together.

Add vanilla, coconut cream, water, rice malt and coconut flour and blend till they are mixed through well.

Add oats and blend for only a few seconds as you don’t want the oats to turn to flour. If mixture is too thin add a spoon or two more of water, if too thin add more oats.

Roll tablespoon size balls into a container lined with baking paper. Store in the fridge. 

Messy Peanut Butter & Coconut Chocolate Slice



This treat is perfect for summer as it’s kept in the freezer. You’ll probably need to eat it with your hands as it’s pretty crunchy and chewy. I just put all my favourite flavours together and came up with this.

The bottom layer is raw cacao chocolate and the top is a mixture of coconut and peanut butter. Next time I make this, I’m going to pour only half the chocolate mixture on the bottom layer and pour a second layer on top of the coconut filling = frozen snickers bar.

Also if you’re vegan, this recipe is still perfect for you, just substitute the butter for more coconut oil and if you have allergies to peanuts, replace the peanut butter with almond butter.

As it’s frozen rather than baked in the oven, you can substitute any of the ingredients or quantity of ingredients to your preference without causing too much damage. So adjust the sweetener to taste, or whatever you feel.



Chocolate layer

1/2 cup of coconut oil
1/2 salted butter
1/2 cup raw cacao
1/2 rice malt syrup
1 tsp of vanilla
1/2 cup of shredded coconut

Melt all of these, except the shredded coconut, on low heat in a saucepan and stir till combined. Either pour half or the full mixture on to a a square baking dish, (depending on if you want to leave more chocolate for a second layer on top) sprinkle the shredded coconut on top and place in freezer.


Coconut filling

1 can of coconut cream
1/2 cup of coconut flour
1/2 cup crunchy natural peanut or almond butter (100% nuts, make sure they don’t add any oils or sugar)
pinch of sea salt
1/3 cup of rice malt syrup or coconut sugar
1 tsp of vanilla


A variety of coarsely chopped nuts, I used almonds and hazelnuts
Shredded coconut
Spoon of coconut sugar


Mix all filling ingredients together in a bowl. This should be fairly thick and creamy, if not add more coconut flour.

If chocolate layer is semi-hard you can pour your coconut peanut mixture on top. Then sprinkle with toppings and second layer of chocolate mixture (if you decided to lave half of the mixture for on top) then put back in the freezer.

Eat frozen. You might need to take it out of the freezer five minutes before eating so you’re actually able to cut it into slices.




Chocolate Cake Batter Protein Bowl with berries, groaties, almonds, and sesame seeds



Sarah Wilson and her I Quit Sugar (IQS) movement have been such an inspiration and encouragement to my life. She has so many great recipes and her philosophy is the whole package. Her recipes don’t just cut down on processed sugar. She gives you whole nourishing sustainable food ideas that are good in so many dimensions. She likes fermenting foods for gut health, pre soaking her grains, drinking kombucha; most of her recipes are wheat free, so people like I can tolerate them. She eats so many veggies; she hides them in her smoothies, breads, cakes, snacks, just about everything.

I just recently bought her latest book Simplicious. It is beautiful and it’s massive. She gives the rundown on her general idea of health (not just the same repeated info from her previous books, there’s a lot lot more to know). She teaches you all the basics: how to make sauces, cheeses, ferments, drinks…etc  She shows you by wasting less how to save money and help the earth’s sustainability. And the fact that she looks so gorgeous on the front cover is inspiring if nothing else was. How young and skinny does she look.

To the point. Here is the recipe for this delicious breakfast chocolate cake batter. She just leaves it in the fridge overnight and eats in the morning. I couldn’t finish it all because it’s so filling, so I put the rest in the freezer for a few hours and enjoyed it like an ice cream. Tastes just like a crunchy chocolate paddle pop. Actually so good.

Serves two

1/2 coconut cream
1 1/2 cups of almond milk
1/4 cacoa powder
1/4 almond meal or pre soaked and toasted almonds
1/4 vanilla protein powder
1 frozen or fresh banana
1/2 cup buckwheat groats or whole rolled oats

Activated Groaties, berries, fresh fruit, nuts, coconut flakes, Greek yoghurt or raw cacao nibs to serve.

She says to blend all ingredients except the groats or oats. Stir these groats or oats in after blending and pour into two bowls and place in the fridge overnight. In the morning add your desired toppings and have a blast.

I’m tempted to add a little less liquid next time to make it thicker and creamier, but overall was a delightful treat for breaky.

Spelt Chocolate Fudge Cake with Coconut, Vanilla, & Chocolate Ganache

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Sometimes I feel like making something healthy and delicious, but I don’t want to include quirky, raw, grain free ingredients like hiding veggies in my cake. For example, last week I made zucchini and banana coconut bread, which by the way was fabulous. Though my feelings of confidence to bring something like this along for my less adventurous friends was lacking this time.

I was rushed for time as well. In this instance I wanted an easy normal healthy chocolate cake. So here’s my attempt at a simple quick delish.


Dry ingredients

3/4 cup spelt flour (or gluten free flour), sifted
1/2 tsp baking powder
3/4 cup cocao powder, sifted
1 1/2 cups coconut sugar

Wet ingredients

3 free range eggs
3/4 cup full fat milk or coconut milk
1 tsp vanilla extract
1/3 cup coconut oil, melted


Set your oven to 160 C°

Mix all dry ingredients in one bowl. Whisk the wet ingredients in another bowl. Pour the wet mixture into the dry bowl and mix to a smooth consistency.

Pour cake mixture into a round spring form tin lined with non stick baking paper and bake for 45 minutes or till just firm.

Cool in the tin for about 5 minutes and then transfer to a cooling rack. This is great just as is, but I smothered the cake with Lola Berry’s chocolate ganache from The Happy Cookbook and threw on some fresh berries.

Lola Berry’s chocolate ganache

1 1/2 cups coconut cream
4 tablespoons of maple syrup or honey
1/2 cup raw cacao powder
1/2 vanilla pod, split and scraped or a tiny pinch of vanilla powder

In a medium saucepan simmer the coconut cream and maple syrup gently for up to an hour. Stirring occasionally. Once it’s really thick add the cacao and vanilla and stir for another few minutes.

She then puts this mixture in the fridge for 20 minutes to cool and thicken even more. I was in a rush so I placed it in the freezer for about 10 minutes, gave it a good stir and it was ready for spreading.




Peanut chocolate porridge with figs, coconut, and blueberries


This is my favourite breakfast option. It’s perfect on any kind of day. It’s warm; wonderful to cuddle up with in winter, but fresh and fruity enough for an Australian summer day.



1/2 cup of oats
1/4 cup of water
roughly 1/4 cup of milk (coconut, almond, fresh organic cows milk)
1 tablespoon of honey

If you can. Pre soak the oats in water the night before. This will make it easier to digest and cook even faster. In the morning put ingredients in a small saucepan on medium heat. Stirring pretty consistently. Add more milk as desired. Cook for about 10 minutes.

Peanut Chocolate Sauce

2 tablespoons of organic 100% peanuts peanut butter (make sure they don’t add anything!)
2 tablespoons of coconut oil
2 heaped tablespoons of cacao powder
2 tablespoon of honey or rice malt syrup
splash of vanilla
splash of any milk

Place ingredients in a small saucepan. Again stirring quite consistently. You can cook the oatmeal and chocolate sauce at the same time. Add more milk if it’s too thick. Once all ingredients are melted in together, it’s ready.

Topping suggestions

any sort of berry (blueberries, strawberries, raspberries)
nuts (almonds, more peanuts, hazelnuts)
shredded coconut
Greek yoghurt, coconut yoghurt, or more milk

Pour however much chocolate sauce you want on your oatmeal (you will probably have a bit leftover for tomorrows toast, or tomorrows oatmeal). Then drown it in your topping of choice, changing it up each time.

Chocolate, Macca, Vanilla Protein Narnie Ice cream

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This is great. I have seen cute pics of nicecream everywhere tempting me to try this. I added pea protein powder to balance the fructose levels in the bananas and make it a more stable breakfast. It’s fluffy and creamy. It’s vegan. Just substitute the greek yoghurt on top with coconut yoghurt or go without and then it’s totally vegan and delicious.


Frozen bananas
Splash of almond milk
Scoop of vanilla protein powder
Teaspoon of cacao powder
Teaspoon of macca powder


Buckinis (Buckwheat already soaked, breaking down the phytates, so your body can more easily absorb the seed. It’s then dried so that it’s crunchy and delicious. I buy the lovingearth brand)
Greek yoghurt

Just blend all ingredients and add desired amount of toppings.

Anzac biscuits

Anzac biscuits are incredible. With Anzac day fast approaching it was time to work out how to make really good, golden, sweet, still soft in the middle Anzac biscuits. I tried following a healthy recipe not long ago that included quinoa flour and flakes, but it was a crumbling mess and honestly wasn’t my thing. I was really happy with how these turned out; golden, sweet and still soft in the middle!

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2 cups of rolled oats
1 cup of wholemeal spelt flour
1/3 cup of coconut sugar
3/4 cup of desiccated coconut

1/3 cup of honey or rice malt syrup
125 grams of butter

1 teaspoon of bicarb soda
2 tablespoons of very hot water

Preheat the oven to 185 Celsius. Mix the oats, flour, coconut sugar, and desiccated coconut in a large bowl.

Stir the butter and honey in a small saucepan until it melts.

Mix the bicarb and hot water in a cup and pour into the warm honey and butter mixture. This part is really fun! It will froth instantly. Pour this into the oat and flour mixture and mix together.

Put tablespoons of the sticky mixture onto paper lined trays. Make sure they aren’t too close together and flatten them a little bit.

Bake in the oven for 8-10 minutes until golden. Allow them to cool on trays and then share the love of Australia around.