Crunchy Raspberry Breakfast


This is my current favourite breakfast – and it’s so very simple that I’m not entirely sure that it is really a ‘recipe’ as such!

But it is a very delicious combination and my husband insists that it is worth a share🙂

Perfect for a quick breakfast that will fill you up for ages!

This is for one serve and obviously if you like more of one thing, go ahead and bulk it up.

  • 1/3 cup rolled oats (puffed rice works well for a GF option)
  • 1/3 cup dry roasted almonds, roughly chopped (use a mix of toasted sunflower and pumpkin seeds for nut free)
  • 1/3 cup frozen raspberries
  • 1/3 cup natural yoghurt (dairy/soy/coconut)

Mix all ingredients together and enjoy.


Self Saucing Chocolate pudding


This warm gooey pudding seems to be a bit of an Aussie ‘classic’ for dessert, and one I have enjoyed at my Mother-in-law’s home many times. But my little miss has always missed out … until now.

“Pleeeeeeease can we make cake for dessert?!”. Well, it’s Friday – sure! 5 minutes to whip it up and it baked while we ate our dinner. Yummo!! One happy little girl … who wants the left overs in her lunchbox … um, maybe not flossy-dot!


  • 80g neutral tasting oil (I’ve used rice bran, tasteless coconut and melted Nuttelex)
  • 80g coconut sugar (increase to 120g if you are a real sweet tooth)
  • 1 cup spelt flour
  • 130g milk of choice
  •  1 heaped tsp gf baking powder
  • 2 tbsp cocoa
  • 1 tsp vanilla bean paste
  • 1/4 tsp pink flaked salt
  • 3 tbsp aquafaba (liquid drained from a can of chick peas or kidney beans) OR 1 whole egg.
  • Optional: handful finely chopped dark chocolate or choc chip of choice


  • 2 tsbp cocoa
  • 2 tsbp coconut sugar
  • 350ml boiling water

In a large mixing bowl, use a whisk to mix together the flour, sugar, salt, baking powder and cocoa.

In a smaller bowl whisk together the milk, oil, aquafaba and vanilla.

Add the wet mix to the dry and whisk together until well combined. Stir in the chocolate if using.


Pour into a greased baking dish.

Mix together the cocoa and sugar for the sauce and sprinkle it evenly over the top of the cake batter.


Pour the boiling water evenly over the top of cake, but do not mix it.


Place the dish into a preheated moderate oven for about 30-35 minutes or until the cake is well risen.

oops – I forgot to take a pic until half way through dessert!!

Serve warm, on its own, or with a little ice-cream of choice.

Serves 6-8

I haven’t made a gluten free version of this one yet. I will update when I do. I suspect you’d use a good all purpose GF mix (I like Bob’s Red Mill) with a little psyllium, and slightly increase the milk content. Let me know if you try it!


Slow Cooked Sweet Chilli Lamb


Today was one of those days when I needed dinner to be mostly ready by 7am …. hello Slow Cooker!

We are also part way through week 10 of my 12 week bulk meat shop, so there are quite a few ‘bones’ left to use – but determined as I am to cook decent food for non-outrageous prices… those bones got put to good use! The lamb off-cuts cost me about $5 (of course, you could use a much large piece of lamb too), the rosemary was from my garden and even the sauce was made from chillies from my garden – so this one turned out to be a very frugal, but delicious, lamb roast!!

  • 1kg (roughly) lamb off-cuts/stewing bones
  • 125ml sweet chilli sauce 
  • 1/3 cup red wine
  • 2 tsp mince garlic
  • 4 springs fresh rosemary
  • 1/2 tsp pink salt flakes

Place the lamb in the bottom of the slow cooker.

Pour over the sauce, wine and garlic, and place in the rosemary.


Cover with lid and cook on low for 6-7 hours.


Remove bones from slow cooker and strip the meat from them.

Strain the juices from the bottom of the slow cooker and place them into a saucepan. Bring the juices to a gentle simmer and stir occasionally until the liquid has reduced by about 1/2 – took about 35 mins this time.

If you’d like to reduce the fat in your sauce, allow the liquid to cool – the fat will solidify on the top and then you can scoop it off before reheating and simmering.


Serve the meat with your favourite roast veggies and spoon the reduced sauce over the top.



Nutty muesli slice


The other day I saw a friend post a picture of some yummy muesli bars she’d made and it reminded me of these ones, which I’ve long made but for some some reason, never got around to posting.

Well here they are now, packed full of great stuff for a long lasting energy boost … My only advice is not to leave them unattended … Because a people tend to steal them!20160623_115112

Please see below the recipe for both coeliac friendly and nut free options.

  • 150g rolled oats
  • 20g rolled quinoa
  • 100g Nuttelex/vegan butter/tasteless coconut oil
  • 90g sweetener of choice (I use honey or maple syrup normally)
  • 100g roasted almonds
  • 25g each of flax, chia, sunflower and pumpkin seeds
  • 1/4 tsp pink salt
  • Optional – 30g dark chocolate of choice

Place oats, nuts, quinoa and seeds in a processor and process until roughly chopped (speed 5, 6 seconds). Set aside.


Mix together your oil and sweetener (speed 2, 100C, approx 90 seconds). Add in salt.

Add the dry mix into the wet and process until evenly combined (speed 4, 8 seconds, scrape down and repeat).

Press the mix firmly into a lined tin … Sprinke with chopped chocolate (if you want a choc fix!) And press it down into the slice.



Place into a preheated 150C oven for 30 mins.

Allow to cool in tin for 10 mins before transferring to a wire rack to cool completely.


Cut into 16 squares and store in an airtight container in the fridge for up to a fortnight.


If you need a nut free option, remove the almonds and increase the seeds to a total of 200g, but oven roast them first to get a nuttier flavour.

Four a coeliac friendly version, replace the oats, by weight, with puffed rice.







Spiced Apricot Muffins


These little delights are a bit of a twist on my Spiced Plum Cake.

So easy to make and speedy to get in the oven, the kids love them … and I might be quite partial to one with an afternoon cuppa too!

  • 225g stewed/tinned apricots (drained from their juices) – this is about 8 whole fresh fruit
  • 50g Nuttelex/vegan butter/tasteless coconut oil, melted
  • 160g milk of choice
  • 1 medium overripe banana
  • 4 tbsp honey (use rice malt or maple syrup for the vegan version)
  • 1 tsp vanilla bean paste
  • 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 cups spelt flour (i do half whomeal and half white) OR 1 1/2 cups GF flour mix plus 1/4 cup almond/seed meal
  • 2.5 tsp GF baking powder
  • pinch Himilayan salt
  • 1 tbsp coconut sugar

Into your blender/processor/nutribullet/thermo cooker place the apricots, banana, Nuttelex, vanilla, milk and syrup. Blitz until smooth (Speed 7, 10 seconds)

In a separate bowl, whisk together the baking powder, salt, spices and flour (and almond/seed meal if using).

Add the dry mix to the wet and mix to combine (Speed 4, 10 seconds, scrape down and repeat). Don’t over beat. I often just tip the wet mix into the bowl with the flour mix and combine by hand.

Pour into a lined muffin tin and sprinkle with coconut sugar.


Place into preheated moderate oven and bake for about 18 minutes or until an inserted skewer comes out clean. Allow to cool for a few minutes before transferring to a wire rack.


Makes about 20 and they freeze and defrost well.



Gingernut Biscuits


I grew up dunking hard gingernut biscuits in hot drinks … Ultimate comfort food!

When William was really little and we’d go to visit his grandparents, he’d want to copy us and ‘dunk’ too. We found a pretty decent substitute in the Leda brand of gingernut … But they have a lot of sugar and they are quite expensive… And on the whole I always prefer to make my own if at all possible.

He’s still a keen dunker!


So I’ve been playing around with a ginger bikkie to dunk into our afternoon cuppa … And this seems to be the winner!!

  • 1 1/4 cup spelt flour OR 1 cup plain GF flour mix plus 1/2 tsp psyllium
  • 1 tsp GF baking powder
  • 1 tsp bicarbonate soda
  • 80g coconut sugar
  • Pinch pink salt
  • 2 heaped tsp ground ginger
  • 1/4 tsp allspice
  • 60g nuttelex/vegan butter, room temperature
  • 30g maple syrup
  • 3 tbsp aquafaba (liquid drained from a can of chick peas)

Place all dry ingredients in a bowl and use a whisk to combine evenly (speed 4, 10 seconds)

Add in the Nuttelex, syrup and aquafaba and use a wooden spoon to mix well and bring together to a stiff dough (speed 4, 8 seconds, scrape down and repeat).


Make small balls of the mixture (about 1 teaspoon full). Place on to a lined baking tray and press down gently.


Place into a preheated 150 C oven and bake for 20-25 minutes.


The bikkies will still be slightly soft when you remove them from the oven but will harden on cooling. Leave on the tray for 10 mins before transferring to a wire rack to finish cooling.


Makes about 24, and they store well for about a week in an airtight container.

Enjoy…. And happy dunking!


Mini Cheesey Puffs


This were inspired by the cheese puffs my mum made when I was little.

I really didn’t want to use Ellie’s Bio Cheese (as I don’t personally love the taste and man is it expensive!) so this is a bit of a cheating way to have a cheesey tasting treat without the cheese!

They are super quick to whip up and everyone loves them.

  • 1.5 cups spelt flour OR 1 1/3 cups plain GF flour mix plus 3/4 tsp psyllium
  • 2 tsp GF baking powder
  • 1/4 tsp pink salt
  • 1/4 tsp garlic salt
  • 1/4 tsp paprika
  • 2 tbsp Nutritional yeast
  • 180 mls milk of choice
  • 80g Nuttelex/vegan butter
  • 3tbsp aquafaba (liquid drained from a can of chick peas) OR 1 whole egg

Melt the Nuttelex, tthen add the milk and aquafaba. Whisk vigorously until slightly frothy. Set aside. (Speed 1, 100C for approx 90secs or until all melted. Add milk and aquafaba, then speed 4 for 8 seconds).

In another bowl, mix together all other dry ingredients and use a whisk to combine. (Speed 4, 5 seconds).

Add the wet mix into the dry and mix gently until just combined (speed 4, 8 secs, scrape down and repeat if required).

Place teaspoons of  mixture into a well greased or lined mini muffin pan and then into a preheated 180 C oven for 12 mins or until, golden, well risen and they bounce back when gently touched.



Allow to cool for a few minutes in the tray before transferring to a wire rack.


Makes 24 mini muffins …. And they freeze well.