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Easy Healthy Apple Crumble

June 8, 2026 | Baked Sweets, Desserts, Members only

This easy healthy apple crumble is a simple, delicious dessert made with sweet, spiced apples and a golden, buttery topping. It’s the kind of classic you can pull together with pantry staples, yet it still feels nourishing and satisfying thanks to whole food ingredients. Perfect for cooler evenings or when you need a reliable family…

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Apple Crumble Pie

September 1, 2025 | Baked Sweets, Desserts, Members only

If you’re torn between making a classic apple pie or a comforting apple crumble, this Apple Crumble Pie recipe is the best of both worlds. It has a chewy, golden base, a delicious cinnamon-spiced apple filling, and the perfect crumble topping. It’s one of those crowd-pleasing desserts that’s surprisingly easy to make and always disappears…

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Apple crumble overnight oats

July 21, 2025 | Breakfast, Healthy Lunchbox, After School Snacks, Members only

Apple crumble for breakfast? Yes, please. These apple crumble overnight oats are a great make-ahead breakfast, perfect for busy mornings – comforting, creamy and topped with warm cinnamon apples and a golden, nutty crunch. It’s like dessert met nutrition and made breakfast magic. Health benefits This overnight oats recipe is packed with fibre from the…

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Healthy Apple Cinnamon Muffins

July 13, 2025 | Healthy Lunchbox, Baked Sweets, Members only

My hubby loves apple anything so I can’t believe I haven’t added these Healthy Apple Cinnamon Muffins to the collection sooner. They’re definitely the kind of nourishing treat you’ll feel good about baking again and again. Sweetened with coconut sugar and filled with chunks of juicy apple, they’re made with wholemeal spelt flour for a…

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Easy Apple Fritters

August 26, 2024 | Desserts, Members only

I’m going to start with a warning…these Easy Apple Fritters are dangerous!! They are quick and easy to make and even easier to eat! They are as delicious as a cinnamon donut in my mind with a crisp golden outside and soft, fluffy centre filled with apple.- and like a donut are best enjoyed warm,…

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Apple Frangipane Galette

July 1, 2024 | Desserts, Members only

This apple frangipane galette is a simple, rustic dessert that feels a little special without the fuss of a traditional tart. Frangipane is a slightly sweet almond-based custard filling; a galette is a dish (sweet or savoury) with a pastry base and edges turned up and over the filling to form an edge without needing…

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Fruity Rice Paper Parcels

February 5, 2024 | Desserts, Members only

These Fruity Rice Paper Parcels are a simple and versatile sweet treat – like a gluten-free hand pie of sorts. The best thing is you can fill with any fruit you enjoy, although I do highly recommend the rhubarb and strawberry combo. They are best enjoyed hot out of the pan for the ultimate crispness….

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Easy Apple Caramel Tart

May 7, 2023 | Baked Sweets, Desserts, Members only

I wanted to put a dessert together for mums this Mother’s Day that’s easy for kids to make and super delicious. This Easy Apple Caramel Tart recipe is a really simple, no fail dessert, morning or afternoon tea. My family adores this, I hope yours do too. If Mother’s Day is not around the corner,…

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Apple Caramel Crumble Slice

September 13, 2021 | After School Snacks, Baked Sweets, Desserts, Members only

This Apple Caramel Crumble Slice is a delicious combination of flavours and so easy to make with variations for gluten-free, dairy-free, nut-free and vegan. It has a slightly nutty and oaty main base and top crumble, sweetened with a lovely caramel and lightened with fresh baked apple. Perfect for morning or afternoon tea when you…

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Apple Tea Cake

July 12, 2021 | Baked Sweets, Members only

This is my low sugar, wholegrain version of my nan’s Apple Tea Cake. It’s very reminiscent of the mouthwatering cake my nan used to make me as a kid, only a bit nuttier being made with wholemeal spelt. It’s really quick and easy to make too. Perfect for having with a cup of tea, as the…

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Apple Raspberry Rhubarb Macadamia Crumble

September 21, 2020 | Baked Sweets, Desserts

This Apple Raspberry Rhubarb Macadamia Crumble is my absolute favourite combination of fruit for a crumble. The sweetness of the apples and raspberries offsets the tartness of the rhubarb perfectly and topped with the buttery macadamia crumble it’s a beautiful, nourishing dessert (that’s healthy enough for brekkie).

Health benefits

The combination of apples, rhubarb, and raspberries brings a boost of antioxidants, fibre, and vitamins. Macadamia nuts are rich in healthy fats, while almond meal adds protein and fibre, making this dessert a healthier option compared to traditional crumbles.

Ingredients

Key ingredients for the filling include Granny Smith apples, rhubarb, and raspberries, all sweetened with a touch of rice malt syrup, honey, or maple syrup. The crumble topping is made from almond meal, oats (or quinoa flakes for a grain-free option), macadamia nuts, and cinnamon.

How to make apple raspberry rhubarb macadamia crumble

To make this fruit crumble, start by sautéing the apples, rhubarb, and cinnamon in butter until softened. Stir in the raspberries, then divide the fruit mixture between ramekins or put into a large baking dish. For the crumble mixture, pulse together butter, almond meal, syrup, cinnamon, oats (or quinoa flakes), and macadamias until a sticky crumble forms. Sprinkle the crumble over the fruit and bake until golden brown.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this low sugar crumble warm, paired with cream, Crème Fraîche, yogurt, or vanilla ice cream for extra indulgence. Leftovers can be stored in an airtight container in the fridge or freezer. To reheat, cover with foil and warm in a low oven.

Vary this apple raspberry rhubarb macadamia crumble to suit

To make this gluten-free, replace the oats with rolled quinoa flakes. For a dairy-free/vegan version, substitute the butter with coconut oil and serve with coconut cream or yogurt. To make it nut-free, replace almond meal with spelt or gluten-free flour and omit the macadamia nuts or replace them with seeds.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

This Apple Raspberry Rhubarb Macadamia Crumble is my absolute favourite combination flavours with apple, raspberry and rhubarb.

Print Recipe

4.89 from 9 votes

Apple Raspberry Rhubarb Macadamia Crumble

This Apple Raspberry Rhubarb Macadamia Crumble my absolute favourite combination of fruit for a crumble. The sweetness of the apples and raspberries offsets the tartness of the rhubarb.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Servings:

Author: Well Nourished Team

Ingredients

30 g butter
4 Granny Smith apple/s – large ones, peeled and diced
1 bunch/s rhubarb – finely sliced
1 tbsp rice malt syrup, honey or maple syrup
1 tsp ground cinnamon
100 g raspberries – fresh or frozen (1 cup)

Crumble

50 g butter
100 g almond meal
1 tsp ground cinnamon
85 g rice malt syrup, honey or maple syrup
100 g rolled oats – or rolled quinoa flakes for grain-free
125 g macadamia nuts – (1 cup)

Metric – US Customary

Instructions

Pre-heat your over to 180°C/350°F (fan-forced).
In a medium sized pot, melt your butter. Add the diced apple, rhubarb, syrup and cinnamon and stir to toss in the butter. Pop the lid on and cook over a low heat for 8 mins stirring occasionally.
Lastly fold through the raspberries and turn off the heat immediately.
To make the crumble place the butter, almond meal, cinnamon and syrup into a food processor and pulse so that they come together. If you are using a Thermomix, 4-6 pulses.
Add the oats (or quinoa) and macadamia nuts and pulse again to form a sticky crumble. If using a Thermomix, reverse 4-6 pulses.
Divide the fruit between 4 ramekins (or into one large dish). Top with the crumble and bake for 10-15 minutes until golden brown.

Serve

Warm with cream, Crème Fraîche, yoghurt or ice-cream.

Make-ahead

Re-heat in a low oven (covered with foil) until just hot.

Store

Store in an airtight container in the fridge or freezer.

Notes

Gluten-free

Replace the oats with rolled quinoa flakes.

Dairy-free/ vegan

Replace the butter with coconut oil and serve with coconut cream or coconut yoghurt (or cashew cream).

Nut-free

Replace the almond meal with spelt or gluten free flour, and the macadamia nuts with a seed or leave out.

Let me know how you love this nourishing and delicious crumble recipe in the comments below.

Apple Almond Breakfast Slice

August 24, 2020 | Breakfast, Baked Sweets, Members only

Breakfasts can be such a challenge on busy mornings. In the rush of getting into the day, a pre-made breakfast that is both sustaining and enjoyable to eat is sure to make mornings easier! This Apple Almond Breakfast Slice is full of amazing ingredients and such a far cry from the processed cereal aisle! Of…

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Pork and Apple Sausage Rolls

March 24, 2020 | Budget Friendly, Make-ahead Meals, Pork recipes, Freezable Meals, Healthy Lunchbox, After School Snacks, Savoury Snacks

A tasty sausage roll always goes down well at anytime. These Pork and Apple Sausage Rolls offer a delicious combination of savoury pork and sweet Granny Smith apples, wrapped in flaky puff pastry. They’re perfect for snacks, parties, or a quick meal. The hint of mustard and thyme brings an aromatic depth, making these rolls irresistible.

They can also be made ahead and simply baked just prior to serving – which is perfect for entertaining or make-ahead meals.

Health benefits

Packed with pork mince, grated vegetables, and baby spinach, these sausage rolls are a protein rich meal or snack and a great way to sneak in some extra nutrients. Spinach adds iron, while apples contribute fibre and a touch of sweetness, balancing the savoury flavours. These are packed with nutrition and additive free unlike so many store-bought sausage rolls.

Ingredients

The key ingredients include free-range pork mince, Granny Smith apples, and flaky puff pastry sheets. Grated carrot and baby spinach add texture and colour, while mustard and thyme provide a punch of flavour.

How to make Pork and Apple Sausage Rolls

The instructions for making these sausage rolls is simple. Preheat your oven. Grate the garlic clove, onion, apple, carrot, and spinach, mix them with the ground pork, dried thyme leaves, mustard, and seasoning (salt and pepper) in a large bowl. Spread the pork mixture along the centre of puff pastry strips, roll them up, brush with milk and sprinkle chia seeds (or poppy seeds or sesame seeds) on top. Bake on a baking tray lined with baking paper (parchment paper) until golden brown.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Turn them into rissoles or patties

You can make these into rissoles or patties by shaping the meat filling into balls, flattening and cooking on the BBQ or in a pan.

Serving suggestions and how to store

Serve these sausage rolls warm with tomato chutney or sauce. They are great party snacks or lunchbox treats. To store, refrigerate or freeze them before baking for a quick option later. Leftovers can be stored in the fridge or frozen in an airtight container.

Vary these pork and apple sausage rolls to suit your dietary needs

For gluten-free sausage rolls, use gluten-free puff pastry. To make them dairy-free, skip the milk brushing. For an onion and garlic-free version, swap them with finely diced fennel and a pinch of chilli flakes. You can also use chicken or turkey mince for a lighter alternative.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more easy to make, healthy sausage roll recipes, click HERE.

These Pork and Apple Sausage Rolls are complete with a serve of fruit and veggies and so simple to make. Perfect for entertaining or a yummy snack.

Print Recipe

4.83 from 29 votes

Pork and Apple Sausage Rolls

These Pork and Apple Sausage Rolls are complete with a serve of fruit and veggies and so simple to make. Perfect for entertaining or a yummy snack.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Snack

Servings:

Author: Georgia Harding

Ingredients

1 clove/s garlic - peeled
1 red onion/s - peeled
2 Granny Smith apple/s - moisture rung from them
1 carrot/s - small & grated
30 g baby spinach - handful (or alternatively parsley leaves)
½ tsp dried thyme
1 tsp wholegrain mustard
½ tsp sea salt - or to taste
ground black pepper - good grind
500 g free-range pork mince
1 sheet Carême All Butter Puff Pastry - I love the wholemeal spelt puff
2 tbsp milk (of choice) - to brush pastry
1 tsp chia seeds - black

Instructions

Preheat your oven to 200°C/400°F (fan-forced) and line a baking tray with baking paper.
In a food processor grate your garlic, onion, apple, carrot and baby spinach. Alternatively, grate / finely chop by hand.
Mix together with the thyme, mustard, salt, pepper and pork mince until well combined.
Halve the sheet of puff pastry and divide the mince mixture evenly along the centre and length of both halves of the pastry.
Roll and pinch together the seam, placing it face down on the baking tray.
Brush with the milk, sprinkle with the chia seeds and cut into approx. 8 pieces (per log).
Bake for 30 minutes or until the pastry is puffed and golden brown.

Thermomix

Chop the apple 10 seconds, speed 5, wring out the moisture and set aside. Chop the garlic, 5 seconds, speed 4. Add the onion, carrot and baby spinach. Chop 10 seconds, speed 5 (or until grated finely). Add back the apple.
Add the thyme, mustard, seasoning and pork mince and mix reverse, 1 minutes, speed 3.
Continue as above.

Serve

Enjoy immediately with your preferred tomato chutney or sauce.

Make ahead

Make and refrigerate or freeze in an airtight containber until ready to bake.

Notes

MYO pastry

This spelt pastry is perfect for sausage rolls (the savoury version).

Gluten-free

Use a gluten-free pastry for the sausage rolls.

Dairy-free

Omit milk.

Onion and garlic-free

Replace the onion and garlic with finely diced fennel (from half a small bulb) and a pinch of chilli flakes.

Chicken or turkey

Also delicious with chicken or turkey mince.

Like these? Why not post a comment below or rate this recipe.

Apple Crumble Cake

September 11, 2019 | Healthy Lunchbox, After School Snacks, Baked Sweets

This wholesome Apple Crumble Cake combines the warmth of cinnamon, the sweetness of apples, and the nutty crunch of almonds in the crumble topping.

We’re right on the cusp of shifting from winter to new season summer produce. Every year, I find it’s about now that the once crisp, bursting with flavour apples I’ve been buying are just not tasting so great. Some just don’t have the flavour, others are floury and not enjoyable to eat. But I never throw them, I just re-invent them like I’ve done here with this Apple Crumble Cake.

Truth is, once cooked and combined with other flavours they are quite delicious. If the apples are particularly floury, I’ll often mix them with a stronger flavoured fruit like rhubarb or berries of some kind and they are transformed. So like so many of my recipes, this soft buttery cake is a great base for experimenting with fruits and flavours.

For more apple recipes, take a look at this Apple Pie recipe or pears, check out this Pear, Yoghurt, Ginger Cake.

Health Benefits

This Apple Crumble Cake recipe is not only a delicious treat but is also healthier than many apple cakes. Made with wholemeal spelt flour, it provides more fibre, vitamins, and minerals compared to refined flours, supporting digestive health and helping to stabilise blood sugar levels. The apples add natural sweetness and are rich in antioxidants and dietary fibre. Coconut sugar or rapadura, used as a sweetener, is less processed and has a lower glycemic index than refined sugars, making it a better choice for sustained energy. Additionally, the flaked almonds offer healthy fats, protein, and vitamin E, contributing to health and overall vitality.

Ingredients in this Apple Crumble Cake

The ingredients in this Apple Crumb Cake are thoughtfully chosen to create a balance of taste, texture and nutrition.

Wholemeal spelt flour – Higher in fibre and nutrients compared to refined wheat flour.
Melted Butter – Adds richness and moisture to the crumble and cake.
Coconut sugar or rapadura – Natural, unrefined sweeteners with a lower glycemic index.
Natural yoghurt (or plain greek yogurt) – Provides a tangy flavour, creamy texture, and beneficial probiotics.
Rice malt syrup or honey – Natural sweeteners, offering a healthier alternative to refined sugars.
Fresh Granny Smith apples – Tart, fibre-rich, and full of antioxidants (you can also use other apples like gala apples or pink lady apples but I think Granny Smith taste best).
Ground cinnamon – Adds warmth and spice to the cake.
Flaked almonds – Introduce a satisfying crunch and healthy fats.

How to make this easy Apple Cake

To make this Apple Crumble Cake, start by preheating your oven and lining a slice tin with baking paper. Begin with the crumble by mixing the butter, sweetener, spelt flour, and cinnamon in a food processor or by hand until a heavy crumb forms. Fold in the flaked almonds and set the mixture aside. For the cake, mix the melted butter with yoghurt, sweetener, and egg until creamy and well combined. Add the cinnamon, baking powder, bicarbonate of soda, and sea salt, mixing thoroughly. Gently fold in the flour until just combined. Pour the cake batter into the prepared baking dish, spread the diced apple evenly over the top, and finish by sprinkling the streusel topping, pressing it down slightly. Bake for 35-40 minutes, or until a skewer inserted into the middle comes out clean.

This Apple Crumble Cake recipe also includes a Thermomix method.

Vary this Apple Cake to suit your dietary needs

Check out the variations below the main recipe for tips on how to adapt this Apple Cake to your specific dietary needs. Includes dairy-free, gluten-free, egg-free and nut-free. You could also make this cake into muffins. Simply divide the batter into muffin cases and top with the apple and crumb topping. Also reduce the cook time to 20-25 minutes.

Serving suggestions and how to store it

For a delicious treat, serve this Apple Crumble Cake warm with a dollop of cream, crème fraîche (sour cream), natural yoghurt or plain Greek yoghurt. Or for dessert, you could top it with a scoop of vanilla ice cream.

To store, allow the cake to cool to room temperature and then to chill fully in the fridge, which helps achieve clean, crumb-free slices. Once chilled, slice the cake and snap freeze the pieces on a tray before transferring them to an airtight container for longer storage. Alternatively, separate slices with baking paper and freeze airtight. This method ensures the cake stays fresh and easy to enjoy whenever you like.

Print Recipe

4.66 from 32 votes

Apple Crumble Cake

This healthy, wheat-free Apple Crumble Cake is easy to make and delicious with variations for gluten-free, nut-free, egg-free (vegan) and frutose friendly.

Prep Time20

Cook Time35

Total Time55

Course: Dessert, Snack

Servings: serves

Author: Georgia Harding

Ingredients

Crumble

70 g butter - diced and room temp
3 tbsp coconut sugar or rapadura
115 g wholemeal spelt flour (1 cup)
½ tsp ground cinnamon
20 g flaked almonds (¼ cup)

Cake

70 g butter - melted
165 g natural, Greek or coconut yoghurt
115 g rice malt syrup or honey (⅓ cup)
1 egg/s
1 tsp ground cinnamon
1½ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp sea salt
200 g wholemeal spelt flour (approx. 1¾ cups)
3 apple/s (Granny Smiths if you are buying especially) peeled and 1cm dice

Instructions

Preheat your oven to 170°C/340°F (fan forced). Line a slice tin with baking paper. My slice tin is approx. 17cm x 27cm.

Start with the crumble.

In a food processor or by hand, combine the butter, sweetener, spelt and cinnamon until a heavy crumb forms.
Then fold in the flaked almonds and set aside.

Now make the cake.

In a food processor or with an electric mixer, mix the butter with the yoghurt, sweetener and egg until creamy and well combined.
Add the cinnamon, baking powder, bicarb and sea salt. Mix together.
Fold in the flour until just combined.
Place the cake batter into the tin. Spread the apple over it and top with the crumble. Press down a little.
Cook for 35-40 minutes or until a skewer inserted into he middle comes out clean.

Thermomix

Mix the crumble 1 minute, speed 5. Then fold in the flaked almonds, 5 seconds, reverse speed 4. Set aside.
Without washing the bowl, melt the butter, 1 min, temp 90, speed 3.
Add the yoghurt, sweetener and egg and mix 30 seocnds, speed 4 until creamy and well combined.
Add the cinnamon, baking powder, bicarb and sea salt. Mix 5 seconds, speed 3.
Fold in the flour until just combined. Use the flour symbol for 3-4 turns.
Place the cake batter into the tin. Spread the apple over it and top with the crumble. Press down a little.
Cook for 35-40 minutes or until a skewer inserted into the middle comes out clean.

Serve

Warm with cream, creme fraiche or yoghurt.

Store

Chill fully in the fridge (this will help you to get nice crumb free slices), slice and snap freeze on a tray before storing in an airtight container.

Notes

Gluten-free

Sub with a good quality gluten-free flour. Or approx. 2/3 almond meal with 1/3 buckwheat flour.

Dairy-free

Substitute the butter with macadamia nut oil and the yoghurt with coconut yoghurt.

Egg-free

Substitute the egg with a chia egg.

Nut-free

Omit the flaked almonds, it will still be lovely. Or swap for sunflower seeds.

Vegan

Chose the dairy-free and egg-free versions and rice malt as your sweetener.

Fructose friendly

Choose rice malt as your sweetener (in the crumble and cake). Top with a low-fructose berries instead of apple.

Add a twist

Add berries or rhubarb to the apple or swap apples for pears.

I really can't wait to hear how you love this cake. Post a comment below and feel free to rate the recipe too. It helps it to reach and be enjoyed by others.

Creamy Potato Apple Soup

April 26, 2018 | Budget Friendly, Make-ahead Meals, Freezable Meals, Vegetarian, Soups

Well, there’s a distinct change in the weather, even here in sunny Queensland, with a little bit of a chill in the air in the evenings and mornings. It’s the perfect time to bring out comforting recipes like this Creamy Potato Apple Soup. Autumn and winter are my favourite seasons here on the Gold Coast – the skies are blue, the days are dry and sunny, and the crisp air is far more comfortable for me than the sticky humidity of summer (now I’m sounding like my mother, ha ha).

Which brings me to this budget friendly, quick and easy to make, nourishing soup. It’s a little winter warmer to mark the change in season as I LOVE me a bowl of soup.

I actually developed this recipe recently to support a great community program by The Fruit Box called The One Box – where fresh produce is purchased directly from local markets and suppliers and distributed to families doing it tough. I worked with a list of the ingredients available in the box and I came up with four recipes (using at least four ingredients available in the box – depending on seasonal availability). The Fruit Box then print my recipes onto beautiful designed recipe cards and distribute with the box. So the families receiving the food boxes not only get a box full of nourishment, but some recipe inspiration to turn the goodies into a delicious, nourishing meal.

So for this recipe, the ingredients I chose from what was available were onion, celery, potato and milk…and this simple soup was born!

Health benefits

Potatoes and sweet potatoes provide a healthy dose of fiber, potassium, and vitamin C, supporting immune function. Apples add natural sweetness along with antioxidants, and the broth or stock contributes protien and essential minerals.

Ingredients

This soup includes basic ingredients like potatoes, sweet potatoes, Granny Smith apples, and celery, simmered in a broth or stock of your choice and finished with a touch of milk for creaminess.

How to make this creamy potato apple soup

In a pan, begin by sautéing onion, cloves garlic, and celery in butter or olive oil until soft and fragrant. Add diced potatoes, sweet potatoes, apples, and chicken broth or stock, then season with salt and pepper. Simmer until the vegetables are tender and falling apart. Let the soup cool slightly before blending with milk to achieve a smooth and creamy texture.

Serving suggestions and how to store

Serve this apple and potato soup warm with a slice of sourdough bread or a sprinkle of fresh herbs for garnish. It pairs wonderfully with a side salad for a complete meal. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to a month. Reheat gently on the stove before serving.

Vary this creamy potato apple soup to suit your needs

For a dairy-free version, use olive oil and a nut-based milk. To make it vegetarian or vegan, choose vegetable stock and follow the dairy-free adjustments. If you’re avoiding onion, substitute it with finely chopped fennel. For a garlic-free variation, replace garlic with a pinch of cumin and cayenne pepper for a subtle, warming spice.

This Creamy Potato Apple Soup, is a delicious blend of vegetables & apple, coupled with broth & milk, perfect for a winter warmer.

Print Recipe

4.67 from 15 votes

Creamy Potato Apple Soup

This is a delicious blend of carbohydrate by way of the vegetables and apple, coupled with protein from the broth and milk.

Prep Time10

Cook Time15

Total Time25

Course: Soup

Servings:

Author: Georgia Harding

Ingredients

30 g butter or olive oil
1 large onion/s -peeled and roughly diced
2 clove/s garlic -peeled and sliced
2 stick/s celery -cut into pieces
2 potato/s (medium) (approx. 300g) peeled and diced
1 sweet potato/s (small) (approx. 100g) peeled and diced
2 Granny Smith apple/s (small) (approx.100g) peeled and diced
370 ml chicken broth or stock (1½ cups) or vegetable stock
Sea salt and freshly ground black pepper -to taste
60 ml milk (of choice) (¼ cup)

Instructions

In a large pot add the butter or oil with the onion, garlic and celery. Sauté over a low to medium heat for 5 minutes or so until the onion starts to soften.
Add the potatoes, sweet potato, apples and broth or stock. Season with salt and pepper and bring to a high simmer. Cook until the potato is soft and falls apart (when skewered with a knife or fork).
Allow to cool a little, add the milk and blend with a stick blender or in blender or food processor until smooth and creamy.

Thermomix

Chop the onion, garlic and celery 5 seconds speed 5.
Add the butter or olive oil and cook 5 mins, 100, speed 1.
Add the potatoes, sweet potatoes, apple and broth or stock.
Cook 15 mins, speed spoon, 100.
Remove the lid and allow to cool for 15 minutes. Add the milk and blend 30 seconds, speed 5-6 (take care to gradually increase the speed).

Store

Store in an airtight container in the fridge or freezer.

Make-ahead

Re-heat in a pot over a low heat until just hot.

Notes

Dairy-free

Choose olive oil and a nut milk.

Vegetarian and vegan

Use vegetable stock and for vegan the dairy-free variations.

Onion-free

Replace the onion with fennel, finely chopped and sautéed as above.

Garlic-free

Replace the garlic with a pinch of cumin and cayenne pepper.

I'd love to hear how you enjoyed this soup. You can post a comment below and let me know.

cream cheese boil

Spiced Breakfast Muffin

October 5, 2016 | Breakfast, After School Snacks, Baked Sweets

I know you are just going to love this Spiced Breakfast Muffin recipe. It’s protein rich, gluten-free, grain-free and dairy-free, but super light and fluffy in texture. Its also really easy to whip up and the muffins freeze really well too. My kids often have these on their way to early morning swim squads or for afternoon tea – perfect high energy food! They are only slightly sweet, so if you’d like to add more sweetener for a sweet muffin, do so.

The best breakfast

In my many years consulting as a naturopath and assessing patients diets, the one meal where many people struggled (nutritionally), was breakfast. I found that so many people were searching for more energy, productivity and better general health; spending large sums of money on supplements and searching for the ‘magic bullet,’ but also neglecting the one meal that could improve both their short and long-term health.

Those patients that took my advice and changed their ways reported at follow up consults that since eating a nourishing breakfast, they snacked less and found it easier to make healthier food choices right throughout the day. They had better concentration, a happier mood and more energy to exercise. They also had the motivation to prepare a healthy dinner in the evening.

In my professional opinion, if you want to improve your overall health and wellbeing, start the day right with a nourishing breakfast. That’s the reason why my very first book ‘Rise and Shine’ was focussed on starting the day by fuelling your body with a wholesome brekkie.

Health benefits

There’s so much nutrition in these very low sugar, gluten free breakfast muffins. Sweet potatoes are a fantastic source of fibre and vitamins, while apples add natural sweetness and antioxidants. The nut butter provides healthy fats and protein (along with the eggs and buckwheat flour), making these muffins a satisfying and nutrient-dense breakfast option. The warming spices, such as cinnamon and mixed spice, help regulate blood sugar and enhance flavour.

Ingredients

This recipe combines nutrient-rich sweet potatoes and apples with creamy nut butter to create a dense and deliciously light muffin base. I recipe tested this with almond butter, cashew butter and also ABC (almond, brazil, cashew). The addition of buckwheat flour and bicarbonate of soda (baking soda) helps the muffins rise, while a choice of natural sweeteners like honey or rice malt syrup gives a gentle sweetness.

Instructions to make these gluten-free spiced breakfast muffins

Begin by steaming the diced sweet potato and apple until soft. Puree them in a blender or food processor, then combine with nut butter, spices, eggs, and sweetener. Add the dry ingredients – buckwheat flour and bicarbonate of soda, blending until everything is incorporated. Pour the muffin batter into lined muffin tin and bake until a skewer comes out clean.

Serving suggestions and how to store

These muffins are delicious served warm with a pat of butter or alongside your favourite smoothie. Store them in an airtight container in the fridge for a few days, or freeze for longer storage.

Vary this spiced breakfast muffin to suit your needs

For a nut-free option, substitute the nut butter with sunflower seed butter or hulled tahini. You can also experiment with different gluten-free flours, such as almond meal (almond flour), depending on your preference. If you prefer sweeter muffins, drizzle with honey or maple syrup after baking.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, make ahead, healthy breakfast recipes, click HERE.

This Spiced Breakfast Muffin is a light & fluffy gluten-free way to start the day or treat. They are easy to make & dairy-free too.

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4.88 from 24 votes

Spiced Breakfast Muffin

These Spiced Breakfast Muffins are a nourishing, gluten-free way to start your day. Made with sweet potato, apple, and a blend of spices, they offer a balance of natural sweetness and warmth from cinnamon and mixed spice. Plus, they pack in plenty of protein and healthy fats thanks to the nut butter base.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Servings: muffins

Ingredients

200 g sweet potato/s -peeled and diced 1-2cm
1 green apple -peeled and diced (large)
250 g nut butter (1 cup) *see note below
1 tsp ground cinnamon
2 tsp mixed spice
Pinch sea salt
3 egg/s
85 g rice malt syrup, honey or maple syrup (¼ cup)
30 g buckwheat flour (¼ cup)
2 tsp bicarbonate of soda

Instructions

Preheat the oven to 180℃/350℉ (fan-forced). Line your muffin tray with safe, non-stick large muffin cases.
Start with steaming the sweet potato and apple until cooked (mine took about 5 minutes).
Once they are cooked, allow to cool for a few minutes and puree in a food processor or high speed blender. If using a Thermomix, blend 10 seconds, speed 5.
Add the rest of the ingredients and blend until just combined. If using a Thermomix mix 20 seconds, speed 5.
Pour the batter into the muffin cases and bake for 15-20 minutes or until cooked (skewer inserted is clean).

Serve

warm with butter
with a smoothie (our favourites are Coco-beet Berry Smoothie, Tropical Green Smoothie, or a Chocolate Breakfast Smoothie.

Store

Store in an airtight container in the fridge or freezer.

Notes

Nut-free

You can sub the nut butter with hulled tahini and/ or sunflower seed butter (Sunbutter). I’ve also had feedback that using regular butter half half with the sun butter works well too (though haven’t tested it myself).

Another flour

You can certainly use another flour if you wish – any flour (except coconut) or even almond meal can be subbed 1:1.

Timesaving tip

Steam your apple/ sweet potato at dinner time and simply blend and bake in the morning - delicious hot muffins for brekkie.

No sweet enough

These are not super sweet, especially if you make them with rice malt syrup. If you bake them and would like them to be sweeter, then serve with honey or maple.

I just adore this recipe, it will definitely become a staple in my household. I’d love to hear what you think, post a comment below and let me know what you think.

Healthy Baked Pancakes

May 7, 2015 | Breakfast, Baked Sweets

My family loves pancakes – lets face it, the batter is easy to whip-up. But it’s a real pain to stand over the stove flipping pancakes so that they are cooked just right, especially when you are making them for a big group. Because I love a shortcut, I’ve been working on a batter that bakes well and these Healthy Baked Pancakes are what I’ve come up with! Just in time for Mother’s Day these simple pancakes are full of nutrition.

Why are they healthy?

I’ve chosen to make the main batter gluten-free, grain-free, dairy-free and refined sugar-free (see ‘variations’ below for alternatives to suit your specific dietary requirements). So the almond meal and buckwheat flour base combined with the eggs, means they are a high protein pancake with a nice dose of essential fats from the almonds. The cinnamon helps to stabilise your blood sugars and more fibre and goodness from the apple.

Ingredients

You’ll need Granny Smith apples, eggs, coconut milk, coconut sugar, vanilla extract, almond meal, and buckwheat flour. The apples create a sweet, spiced base with a hint of cinnamon, while the pancake batter is light and fluffy with a touch of vanilla and apple cider vinegar for a nice lift.

How to make healthy baked pancakes

Start by melting butter or coconut oil in a cast-iron pan, then layer thinly sliced apples on the bottom and sprinkle with cinnamon and sugar. Blend the pancake batter in a food processor or blender or whisk in a large mixing bowl, pour it over the apples, and bake until set and golden brown. Once done, turn it out onto a plate, slice, and enjoy!

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this baked pancake recipe with a dollop of yogurt or crème fraîche and drizzle with maple syrup for extra sweetness. Leftovers can be stored in an airtight container in the fridge for a quick, delicious breakfast the next day.

Vary these healthy baked pancakes to suit

To make this dish dairy-free, use coconut oil and coconut milk. For a nut-free option, substitute the almond meal with spelt or whole wheat flour. You can also swap the apples for other fruits like pears, strawberries, raspberries or bananas, depending on your preference.

For more pancake recipe inspiration, browse our recipes HERE.

Healthy Baked Pancakes - these are so much simpler & quicker than regular pancakes. Refined sugar free, gluten & dairy-free + thermomix method

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5 from 7 votes

Healthy Baked Pancakes

I love pancakes but I don't like standing over a stove and flipping them. So for the lazy cooks amongst us, this Healthy Baked Pancakes not only tastes amazing, but it is much quicker and easier to make.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Servings:

Ingredients

2 Granny Smith apple/s -peeled, cored and sliced very thinly
4 tbsp butter, ghee or coconut oil -depending upon the size of your pan, you need a good covering of fat.
3 egg/s
270 ml canned coconut milk (you could also use full-fat milk)
3 tbsp coconut sugar or rapadura
1 tsp apple cider vinegar (or lemon juice)
1 tsp vanilla -powder, extract or essence
1 tsp ground cinnamon (plus extra over the apple base)
½ tsp sea salt
¼ tsp bicarbonate of soda
120 g almond meal (1 cup)
60 g buckwheat flour (½ cup)

* you can just use straight almond meal but I prefer mixed with buckwheat

Serve

250 g natural, Greek or coconut yoghurt (1 cup approx.)
maple syrup (to serve)

Instructions

Preheat your oven to 180℃/350℉ (fan-forced).
In an oven-proof pan (I used cast iron approx. 30cm) or non-stick baking dish, melt the butter, ghee or coconut oil so that it coats the base of the pan or dish well.
Arrange the apples to cover the base of the pan in a single layer. Sprinkle a little cinnamon over the apples and 1 tablespoon of the coconut sugar.
In a blender or food processor, combine the eggs, milk, remaining sugar, vinegar, vanilla, cinnamon, sea salt, bicarbonate of soda and mix until well combined.
Add the flour and mix until well combined and all of the flour is incorporated.
Pour over the apple and bake in your preheated oven for 20 minutes or until the pancake is set in the middle.
Turn out onto a plate, slice into pieces and enjoy with your favourite topping.

Thermomix Method

Start by grinding your almonds/buckwheat if you need to. I ground in total 60g of buckwheat and 120g of almond meal for 12 seconds, speed 8. Set aside.
In an oven-proof pan or non-stick (I used cast iron) baking dish, melt the butter so that it coats the base of the pan or dish well.
Arrange the apples to cover the base of the pan in a single layer. Sprinkle a little cinnamon over the apples and 1 tablespoon of the coconut sugar.
In your TMX bowl, combine the eggs, milk, remaining sugar, vinegar, vanilla, cinnamon, sea salt, bicarbonate of soda and mix 30 seconds, speed 4.
Add the flour and mix 10 seconds, speed 4.
Pour over the apple and bake in your preheated oven for 20 minutes or until the pancake is set in the middle.
Turn out onto a plate, slice into pieces and enjoy with your favourite topping.

Serve

With full-fat natural or coconut yoghurt, cream or sour cream and your favourite syrup.

Store

Store in an airtight container in the fridge.

Notes

Fructose-friendly

Replace the coconut sugar or rapadura with rice malt syrup and chose a low-fructose fruit (like blueberries).

Dairy-free

Choose either ghee or coconut-oil to coat your pan and coconut milk for the batter.

Nut-free (spelt flour version)

You can directly replace the grain-free flour for spelt flour or whole-wheat flour if you'd prefer.

Coconut-free

Replace the coconut sugar with rapadura and the coconut milk with the milk of your choice.

Another fruit?

Entirely possible - replace the apple with sliced Beurre Bosc Pears and add a sprinkle of ginger powder over the fruit. Berries, banana, rhubarb, stone fruit or even pineapple is delicious.

Boost the protein

Add in 2 scoops of whey or collagen protein powder into the batter. I love using this collagen protein - it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste.

I love the simplicity of baking one big pancake, how about you? Share your comments below or rate this recipe.

Healthy Apple Pie – rustic style (with gluten, grain, dairy & egg free versions)

May 7, 2014 | Baked Sweets, Desserts

As the cooler months roll in and apple season is at its peak, there’s no better time to whip up a comforting, healthy apple pie. My husband, who rarely indulges in sweets, has a soft spot for this rustic-style apple tart. It’s a simpler, fuss-free version that skips the complicated pastry work but still delivers the perfect amount of sweetness and that classic flavour. You can make one big pie (less fiddly) or lots of individual ones.

Health benefits

Store-bought apple pie often comes with a hidden list of not-so-healthy ingredients. These pies are typically loaded with refined sugars, unhealthy fats like hydrogenated vegetable oils and preservatives to keep them shelf-stable. The crust is often made with white flour, lacking the fibre and nutrients found in whole grains, while the filling can be packed with high-fructose corn syrup and artificial flavours. All these additives can make store-bought pies a far cry from this nourishing, homemade version where you control what goes in!

This low sugar, rustic apple pie is a wholesome blend of whole, natural ingredients, offering a comforting dessert that’s better for you without sacrificing taste. By choosing spelt flour and natural sweeteners, you’re giving yourself a treat that’s as nourishing as it is delicious.

Ingredients

The key ingredients for this pie include a wholesome spelt shortcrust pastry made from wholemeal spelt flour, butter, coconut sugar, and a touch of vanilla. The filling is all about the apples—Granny Smith apples are my favourite type of apples—paired with a hint of cinnamon and natural sweeteners like rice malt syrup, honey, or maple syrup. For those with dietary restrictions, there’s a gluten, grain, dairy, and egg-free pie crust option too.

How to make this Healthy Apple Pie

Making this apple galette is a breeze, there’s less than 20 minutes of prep time. Start by preparing the spelt or gluten-free pastry, then with a rolling pin, roll it out between parchment paper. Slice your apples thinly and mix with a simple cinnamon glaze. Arrange the apples on the pastry, fold in the edges, brush with glaze, and bake on a baking sheet until golden brown. It’s that easy!

Serving suggestions and how to store

This rustic apple pie is perfect warm out of the oven, perhaps with a dollop of cream or a scoop of vanilla ice cream. Leftovers (if there are any!) can be stored in an airtight container in the refrigerator, ready to be reheated for a dessert later on.

Vary this healthy apple pie to suit

For those following a low-fructose diet, skip the sugar in the pastry and opt for stevia instead, while replacing the apples with berries or rhubarb for a delicious twist. You can also mix in some berries or rhubarb with the apples for a bit of extra flavour. Whether you need gluten-free, dairy-free, or egg-free options, this pie can easily be adapted to suit your needs.

Check out the variations below the main recipe for tips on how to adapt it to your specific dietary needs.

For more delicious, healthy and easy to make wholefood treats, click HERE.

This healthy apple pie recipe is delicious & easy to make. It has two pastry options, a spelt shortcrust & a gluten, grain, dairy & egg free version

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5 from 5 votes

Healthy Apple Pie - rustic style (with gluten, grain, dairy & egg free versions)

This recipe gives you two pastry options to suit your dietary requirements. It's super simple to make and my hubbies favourite dessert.

Prep Time20

Cook Time20

Total Time40

Course: Dessert, Snack

Servings: pie

Ingredients

Spelt shortcrust pastry

300 g wholemeal spelt flour
160 g butter chilled and diced
3 tbsp coconut sugar or rapadura
1 egg/s -yolk
1 tsp vanilla -powder, extract or essence
1-2 tbsp chilled water
OR

Gluten, grain, dairy and egg free pastry

2 tsp chia seeds (ground is best, but can be unground)
Pinch xanthan gum (optional but does help to bind it more strongly)
70 ml hot water
200 g almond meal
70 g true arrowroot flour (starch)
3 tbsp coconut sugar or rapadura
½ tsp bicarbonate of soda
Pinch sea salt

Filling

6 large Granny Smith apple/s -peeled
2 tsp ground cinnamon
2 tbsp rice malt syrup, honey or maple syrup
2 tbsp hot water

Instructions

Preheat your oven to 180℃/350°F (fan forced).

Spelt Pastry

In a food processor mix the flour and sugar until combined. TMX 10 secs, speed 2.
Add the butter and process until it comes together in a coarse crumb (you can also do this by hand by rubbing the butter into the flour mix). TMX 10 seconds, speed 4.
Add the egg yolk, vanilla and 1 tablespoon of water.
Process until the dough starts to come together, then gently knead it for a minute. TMX 10 seconds speed 4 then 30 seconds on the knead setting.
Add extra water if necessary teaspoon by teaspoon until it is the proper consistency (see the note about consistency below). TMX knead an extra 10 seconds.
Form a disc and wrap the dough in parchment (baking) paper and rest in the fridge for at least 30 minutes whilst preparing your apple.

Gluten, grain, dairy and egg free pastry

In a small bowl, place the chia, xanthan and hot water and mix until well combined. Rest until a gel is formed (approx 10 minutes).
In a food processor or bowl mix the almond meal, arrowroot, sugar, bicarb and salt until very well combined. TMX 10 secs, speed 2.
Add the chia gel and process until it forms a ball. TMX 10 seconds speed 4
Add extra water if necessary, teaspoon by teaspoon until it is the proper consistency (see the note about consistency below).
Form a disc and roll as instructed below.
* Note this gluten free pastry will not brown the way the spelt will. Cooking it until it is brown will result in a really hard, not so nice pastry! Glaze it also with the cinnamon glaze to add a lovely bit of colour.

A note about pastry consistency

As all whole flours are slightly different in their consistency/texture, you will need to judge how much water is needed yourself for both types of pastry. The consistency you are after is that the dough should easily come together in a firm, slightly sticky ball (but not stick to your hands or the bowl).

For the filling

Take your peeled apples and cut them in half lengthways and remove the core.
Lay them flat side down and cut into 3-5mm slices (they need to be very thin, especially for a gluten free pie as the pastry can not be overcooked or it will toughen).
In a small bowl mix the cinnamon, sweetener and hot water until combined to form a glaze.

To assemble

Flatten the disc of (either) pastry between two sheets of parchment (baking) paper.
Roll into one large (rough) circle, about 3mm thick and peel off the top sheet of parchment paper. Place the parchment paper and rolled out pastry onto a baking tray.
Fan out the sliced apple and arrange to cover the centre of the pastry about an inch or so from the outer edge.
Fold in the edges roughly.
Brush with half of the cinnamon glaze.
Bake for about 20 minutes.
Remove from the oven and brush over the remaining glaze.
Return to the oven for about another 5 minutes (maximum for gluten free, remember it will not brown). For the spelt version, you can continue to cook until the apple has softened and the pastry is golden brown.

Store

Store in an airtight container in the fridge.

Notes

Low-fructose

Apple pie is pretty much out if you are fructose intolerant. For a low fructose pie, omit the rapadura or coconut sugar in the pastry and replace with a pinch of stevia powder. Fill the pie with berries or rhubarb and choose the rice malt syrup to make the glaze.

Add berries or rhubarb

Feel free to add in some berries or diced rhubarb to the apple. A flavour match made in heaven!

A word about baking paper

THE best parchment paper I've come across is made by a company called "If you care". Not only is it environmentally friendly, totally chlorine free and fully compostable, it is the best baking paper (and cupcake moulds) I have come across in a long shot. It is so non-stick, you can even reuse it again and again if you like. It is available at my favourite eco store Biome…check it out here