Recipe: healthy ‘tiny teddy’s’


Delicious little biscuits that soothe a sweet tooth. These little babies are perfect for making with the kids. They are quick, use a food processor and store well. I got this recipe from

I amended the recipe to use half gluten free flour, half almond meal, but you just use all gf plain flour for nut free version. What I love about the recipe is the portion size makes it quick and easy to make without that overwhelming feeling that baking large batches sometimes causes (to me at least ). Oh, and they are delicious. You can add chocolate but I left mine plain and the honey makes the so sweet. They are crunchy and a little crumbly as is the case with gluten free baking but so good. My dough was quite oily and although it rolled out well, it was fragile so a bit harder for delicate little fingers to keep the shapes they made, handle with care when transferring to baking sheet.

What you do
1/2 cup gluten free plain flour (I used aldi has no brand)
1/2 cup almond meal
2 heaped tablespoons honey
2 heaped tablespoons coconut oil or 50 grams of finely chopped butter, not melted.
1/2 teaspoon concentrated natural vanilla extract
pinch of salt

1 tablespoon cacao or cocoa (optional)

What you do
Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit

Combine the ingredients in your blender or food processor
Pulse and blitz until mixture comes together, scrape sides if necessary until it starts to stick together, about a minute or so
Form a ball of dough with your hands, and wrap in cling film. Fridge for 5-10 minutes. Mix will be soft.
Roll the mixture out between two sheets of baking paper,
cut into desired shapes and bake for 5 – 8 minutes, allow to cool completely before touching.

That’s it, enjoy!


Recipe: Rasberry vanilla chia jam

That’s it. Enjoy!

I recently made a blueberry jam using chia seeds as a way to set the jam and wanted to try a Rasberry version. It’s quite delicious and so versatile and so very easy. I made this one whilst getting the kids breakfast ready, they had a great time eating the frozen berries. I got the original recipe from @moorebrune healthy happy well blog.

What you need
1 cup of berries
3 tablespoons of water
2 tablespoons of sweetener (I used maple syrup and rice malt syrup)
1 tablespoon chia seeds
A dash of vanilla (or to taste)

What you do
1. Place berries, water and sugar in a saucepan.
2. Cook on a low heat for about 5 minutes, stirring evey now and then, until berries are soft and mushy
3. Mush up the mix with either a stick mixer or potato masher (depending how smooth you want it)
4. Add the vanilla and chia seeds and stir to combine
5. Place mix into a jar and place in fridge to set.

Recipe: Delicious choc chai banana ‘ice cream’

I’m sitting in my lounge room craving ice cream and a cup of tea, and then I thought to combine the two. Yummy! And of course I added some chocolate cacao powder. Hope you enjoy it as much as I did.

What you need
2 frozen bananas (or not frozen)
1 chai tea bag (or 2 if you want a stronger chai flavour)
1 tablespoon cocao powder
2 tablespoons coconut cream
Drizzle of honey

What to do
1. Chop bananas and add to blender
2. Rip open tea bag and add contents to blender, along with cacao and coconut cream
3. Blitz until it all comes together, scrape down sides periodically
4. Scrape down sides and drizzle honey to taste, blitz again

If your banana is not frozen, put in container and freeze for an hour before eating (if u can wait that long). Makes about 2 cups.


Recipe: Gluten free Banana Bread

I was searching for a Banana Bread recipe that was gluten free and found this recipe which is also sugar free and dairy free, which suits me just fine! I have adapted this recipe from a book I recently downloaded by Alexx Stuart called real treats, 68 Gluten, Grain and Dairy free sweets.  I have changed it to suit the ingredients I had in my pantry.

The taste is very ‘bananery’, but it still has a spongey softness to it. Now, I wrote that it is sugar free but don’t let that fool you, it’s still sweet, it just doesn’t use conventional, refined sugar ( which is referred to as addictive poison by various groups). This is a whole food banana cake.  If you try it, let me know what you think. I like it.

What you need

  • 3 eggs 
  • 100ml coconut oil, melted
  • 90 ml maple syrup (the real stuff)
  • 1 tsp baking powder (gluten free)
  • 1tsp cinnamon
  • 1tsp vanilla essence
  • 2 medium bananas
  • 90g gluten free self raising flour (I used the ‘has no…’ Brand  from Aldi)
  • 20g almond meal  

What you do

  1. Preheat oven to 180c and grease a loaf tin
  2. Beat eggs, coconut oil, maple syrup, vanilla, cinnamon until combined
  3. Add mashed banana. Mix till combined
  4. Add the rest of the ingredients (all the dry) and mix till combined
  5. Pour mixture into tin and bake for 30-40 minutes or u till a skewer comes out clean. 
  6. Cool on a rack or start eating. 
  • Lessen bananas to 2 for a drier loaf, which is good for toasting. 
  • Add walnuts at the last stage if u want
  • Substitute banana for 1.5 cups grated carrot for a carrot cake loaf
  • Use a muffin tin to make muffins
  • This recipe freezes well

Recipe: Blood Red Rasberry Chocolates


I’m going to say I made these look gory because its Halloween, not that they went a little wrong visually but definitely right on the palette. In the words of lil miss 4 “yum mummy, more chocolate please!”

I got this recipe from the whole food simply blog. Her recipes are quite amazing..go have a look if you haven’t already. I substituted medjool dates for sultanas because I didn’t have dates.

what you need
4 tablespoons coconut oil
4 tablespoons cacao
3 tablespoons honey
1 cup frozen rasberries
Handful of sultanas or 4 medjool dates

what you do
1. Blitz raspberry and sultanas until smooth
2. Melt coconut oil, cacao, honey in a pan over low heat
3. Fill a muffin tin half with chocolate mix. Add a spoon of raspberry mix. Top with rest of chocolate
4. Put in freezer to set.

Note: if u let the bottom set in the freezer before adding the raspberry mix and top chocolate, it will be neater. I am keeping these in the fridge, not the pantry.

Enjoy xx