Eating real food #wheatfree #sugarfree

Month: March, 2015

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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Processed with VSCOcam with t1 preset


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.


Sweet Potato Chips + the Best Chilli Aioli

Keeping Sunday tradition.

Every Sunday lunch the family buys chips and chicken.

Today I wanted a funner version. Sweet potato chips cooked in coconut oil, rather than in vegetable oil like chips from the shops. Coconut oil is a stable fat so it is able to heated to high temperatures without destroying it’s wonderful properties. It also revs up your metabolism! It’s a win win really.


Sweet potato
A few spoons of coconut oil
Himalayan salt

A few spoons of sour cream
2 cloves of garlic
Sprinkle of chilli flakes
Dash of lemon
Large teaspoon of wholegrain mustard

Simply cut up the sweet potato to desired thickness and throw into either a fry pan or saucepan. Cook on medium heat with spoons of coconut oil. You can continue to add oil as necessary. Peel the garlic cloves and throw into the pan while it’s cooking. This will bring out the flavour. Add salt while it’s cooking to taste.

For the Aioli, grab the cooked garlic and crush it. Then mix it in with all of the aioli ingredients.

Serve while the chips are still warm and dip into your delicious sauce.

Quinoa Banana Bread with Sour Cream Frosting.

The vanilla sour cream frosting complements the banana bread beautifully.

I think I’ll be having this one for dessert and breaky in the morning!



1 cup quinoa flour
1/2 cup gluten free oats
2 tsp gluten-free baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt

2 large very ripe bananas
2 large eggs
3 heaped tablespoons of coconut oil, melted
2 tbsp rice malt syrup

1/4 cup of walnuts

50 grams of warm butter
3 heaped tbsp sour cream
1 tsp of real vanilla extract (make sure they don’t sneak in some sugar)
2 tbsp rice malt syrup

Set the oven on 180 Celsius  before you start anything fun.

Just mix all the dry ingredients (except the walnuts) in a bowl and then make a well in the centre.

Then mash the bananas. Put bananas in a separate bowl and add eggs, coconut oil, and rice malt syrup. Mix with a fork.

Pour the wet mixture into the centre of the dry ingredients. Mix up well. Then stir in the walnuts.

Pour this mixture in a loaf tin that has been greased with coconut oil or butter.

Cook in the oven for about 25 minutes. Let cool in the tin.

For the frosting whisk all of the ingredients and slather on the cake after it has cooled.

Kale and Mango Salad

I had no choice but to make a salad for lunch today. I’ve been dying to use purple carrots for weeks now and I just happened to walk past some today. I obviously couldn’t resist the kale. It’s so beautiful.

Then the fun began. It’s a warmer day so I’ve gone for something fruity and joyful.


Big bunch of kale
A purple and orange carrot
Boiled beetroot
A few little tomatoes
A mango

Sunflower kernels
Desiccated Coconut

2/3 cup Olive oil
1/3 cup Apple cider vinegar
Two spoons of wholegrain mustard

Super easy.  Just roughly chop up the salad ingredients however you like. Mix. Decorate with a handful of seeds and desiccated coconut.

For the dressing, shake in a jar and then drizzle desired amount on salad.

P.s you will have loads of dressing leftover. It keeps at room temperature for a long time!