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Almond Berry Scone Cake

| After School Snacks, Baked Sweets

Because my kids go to a nut-free school, we often use after school as a time to include the beneficial fats and phytonutrients found in nuts. This Almond Berry Scone Cake is one of my kids favourite after school or weekend snacks. I love it too because it’s easy and quick to make and I have to say, I’m a bit partial to this delicious treat!

It also make a fabulous dessert served with cream or vanilla bean ice-cream.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegan, egg-free, fructose friendly and more).

If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.

Almond berry scone cake - My Almond Berry Scone Cake is a delicious gluten, dairy and grain free treat. It's super simple to make (you just blend and bake), and my kids just love it.
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4.91 from 10 votes

Almond Berry Scone Cake

This moist, grain, gluten and dairy-free Almond Berry Scone Cake is so easy to make (just blend and bake) and really delicious. It's sure to become a firm favourite. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert, Snack
Servings: 4

Ingredients

  • 50 g coconut oil (¼ cup) melted
  • 85 g rice malt syrup, honey or maple syrup (¼ cup)
  • 1 free-range or organic egg/s
  • 150 g almond meal (1½ cups)
  • 2 tbsp true arrowroot flour  (or tapioca flour)
  • 20 g shredded coconut (¼ cup)
  • 1 lemon/s -zest
  • 1 tsp vanilla -powder, extract or essence
  • 1 tsp baking powder
  • 60 g berries (¼ cup) of your choice, fresh or frozen

Instructions

  • Preheat the oven to 180℃/350℉ (fan-forced).
  • In a food processor or with a hand mixer combine the coconut oil, sweetener and egg. TMX 10 seconds, speed 4.
  • Add the almond meal, arrowroot, coconut, lemon zest, vanilla and baking powder and mix until well combined. TMX 20 seconds, speed 4 (scraping the sides)
  • Fold the berries into the batter. TMX 10 seconds, reverse speed 1-2.
  • Line a small round cake tin with baking paper and scrape the thick batter into the tin.
  • Using a wet spoon, gently shape the batter into the base of the tin.
  • Bake for 30-40 minutes (until cooked in the middle).

Serve

  • Serve as is or with a little coconut yoghurt or cultured cream on the side.
  • You can also top with slivered or flaked almonds for a nice crunchy top.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Fructose friendly

Choose rice malt as your sweetener.

Coconut-free

Replace the coconut oil with melted butter and replace the shredded coconut with more nut meal.

Egg-free

Substitute the egg with a chia egg or aquafaba.

Vegan

Choose the dairy-free version and rice malt or maple syrup as your sweetener.

Nut-free

This is not the recipe for you. For 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.

Hazelnut

This is lovely with hazelnut meal too.

Another fruit

I love this with sliced stone fruit too.

Let me know how you like it – post a comment below (I'd be extra appreciative if you rate it too) !

Coco-Beet Berry Smoothie

| Drinks & Smoothies

Most mornings, my 7yr old son (the most laid back individual in the world and not particularly partial to anything to domesticated), makes the family a smoothie. Usually, he sticks to favourite combinations like berry, spinach, banana or pineapple, spinach, lime and mint; but occasionally, with a little guidance he likes to get creative.

My only stipulation with the morning smoothie is that it has a little veg in it (and he usually picks spinach or avocado). But one day recently he decided that we should try beetroot in the smoothie. A few weeks on, we’ve been fine-tuning this recipe and I think we’ve got to the really delicious stage, worthy of officially sharing.

Health benefits

Beetroot is an anti-inflammatory, antioxidant, detoxifying and extremely nutrient rich vegetable. Research suggests it improves stamina and sports performance (this fact alone appeals to my sport loving kids). The coconut water is rehydrating and the nut butter a great source of protein.

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

Coco Beet Berry Smoothie
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5 from 3 votes

Coco-beet Berry Smoothie

This Coco-beet Berry Smoothie is a delicious way to include the super nourishing vegetable beetroot into your day. Try it, you won't be disappointed. 
Prep Time5 mins
Total Time5 mins
Course: Drinks
Servings: 2

Ingredients

  • 100 g frozen raspberries (1 cup) or strawberries or a mix
  • 2 tbsp cacao (unsweetened Dutch process or raw)
  • 2 tbsp peanut butter (or any other nut butter)
  • 1-2 tbsp rice malt syrup, honey or maple syrup
  • ½ small raw beetroot -peeled and diced
  • 250 ml coconut water (1 cup) or Coco Quench is nice too

Instructions

  • Blend together in a high powered blender until smooth. Thermomix 30 seconds, speed 9.
  • Enjoy as part of a very healthy breakfast or snack.

Store

  • Leftovers can be frozen into little cups or ice-block moulds for a snack another day.

Notes

Coconut-free

Replace the coconut water with a nut-milk.

Nut-free

Replace the nut butter with tahini (or just leave it out).

Low-fructose

Choose rice malt syrup as your sweetener.

Add Protein

I often add a scoop of 180 Nutrition Superfood Protein powder (coconut flavour). They have both a whey protein and vegan (dairy-free) options. Shop for it HERE.
 
 

I'd love to hear how you like this veggie boosted smoothie. Post a comment to let me know.

Baked Berry Custard

| Baked Sweets, Breakfast

Always keen for a shortcut, I love creating meals that you can quickly assemble then throw in the oven, set the timer and forget. Like most mums I juggle a million of things so I really don’t have the time or patience to stand over the stove stirring or working my way through loads of steps and stages.

I’ve had a few custard mishaps in my day – where I’ve turned away from the stove top, only to ruin a batch. So a baked custard is my answer and to be honest, my whole family actually prefer the consistency of it too.

This baked custard is one of those dishes that makes a great healthy breakfast, snack or even dessert (see serving suggestions below). I really hope your family loves this also.

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

Blueberry egg custard
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4.75 from 8 votes

Baked Berry Custard

This Baked Berry Custard recipe is a simple, nutritious breakfast or sweeten it up a little more and turn it into a decadent dessert. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Dessert
Servings: 4

Ingredients

  • 4 free-range or organic egg/s
  • 3 tbsp rice malt syrup or maple syrup (I find this enough, but you can add up to a ¼ cup for a sweeter custard)
  • 250 g full-fat natural yoghurt (1 cup)
  • ½ tsp vanilla -powder, extract or essence
  • 1 lemon/s -zest finely grated
  • 20 fresh blueberries (raspberries or pieces of strawberry)

Instructions

  • Preheat your oven to 200℃/395℉ (fan-forced).
  • In a food processor or blender, mix the eggs, sweetener, yoghurt, vanilla and lemon zest for 30 seconds (until well combined and frothy - like a smoothie). TMX 30sec, speed 4.
  • Grease the ramekins with a little butter or coconut oil.
  • Divide the mixture between the four ramekins and place in a water bath. I use a large ovenproof stainless steel fry pan (with a lid), filled to about ¾ of the way up the sides of the ramekins.
  • Arrange the fruit between the ramekins.
  • Cover with the lid and bake for about 30 minutes or until set in the middle. A good indicator is that the middle rises a little.

Serving suggestions

  • Obviously, as is is just fine
  • At breakfast, I often serve with a little of my toasted muesli on top
  • Nice with stewed or fresh fruit
  • Lovely with toasted coconut or nuts for dessert
  • Melted raw chocolate or shavings would make this much more decadent

Store

  • Covered in the fridge.

Notes

Dairy-free

Replace the yoghurt with coconut milk (I used the Ayam brand)

Low-fructose

Choose the rice malt syrup as your sweetener

Timesaving Tip

No need to wash the pan you use for the water bath (it's only boiled the water) - simple dry and store. You can also make these on the stove top, in a steam basket or steam oven - just make sure the water doesn't bubble up over the edge of the ramekins.
 

I'd love to hear how you enjoyed this -post a comment or rate this recipe.

Summer Berry Spritzer

| Drinks & Smoothies

With record temperatures this week in Queensland, staying hydrated is a priority. So I whipped up this delicious, refreshing Summer Berry Spritzer. My family loved the flavours and scooping up the berry pulp with the end of the lemongrass stalk too.

Health benefits

The coconut water is nature’s power-ade and I’ve written about its wonderful benefits here.  The berries are fabulous antioxidants and the lemongrass is antimicrobial.

Summer berry spritzer
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5 from 1 vote

Summer Berry Spritzer

A refreshing, rehydrating summer mocktail or even cocktail, this Summer Berry Spritzer is delicious. 
Prep Time5 mins
Total Time5 mins
Course: Drinks
Servings: 4

Ingredients

  • 700 ml coconut water -chilled
  • 50 g frozen mixed berries (½ cup)
  • 4 sprigs fresh mint leaves
  • 4 stalks lemongrass -washed and the fat end crushed and bruised (I just bash it with the rolling pin)

Instructions

  • Divide your ingredients between the glasses.
  • As the berries start to soften, prod them with the bruised end of the  lemongrass stalk. This realises the lovely flavours of both the berries and the lemongrass.
  • Add more ice if required and serve immediately.

Notes

No lemon grass?

You could substitute with quarters of lime.

Recycle

Waste not! Recycle the lemon grass by folding it up and placing in a plunger and cover with boiling water to make lemongrass tea.

Cocktail

Add a shot of vodka for a refreshing, sugar-free summer cocktail.
 

Love your feedback on this refreshing little number! Post a comment. 

Chia Berry Ripe

| After School Snacks, Breakfast, No-bake Sweets

This little concoction is a medley of several very super, whole foods. It’s deliciously sweet enough for a dessert (my husband thinks it tastes like a cherry ripe, hence the name) and healthy enough for breakfast! I make a jar of it and help myself when I feel like it.

Health benefits

Firstly it is gluten and dairy free. Chia seeds have a very impressive nutrient profile and are a great gluten-free source of fibre, protein and omega 3 fatty acids. These small, tasteless seeds swell up and absorb liquid and the flavours they are soaked in, which makes them incredibly versatile.

The berries and cacao powder are rich in antioxidants and the lemon zest and coconut milk are wonderful immune boosters. The coconut water is very hydrating. How super is that?

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

If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.

Healthy choc berry chia pudding
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4.67 from 3 votes

Chia Berry Ripe

This is the most delicious flavour combination for a healthy chia pudding - named after the infamous 'cherry ripe' chocolate bar. 
Prep Time10 mins
Total Time10 mins
Course: Breakfast, Dessert, Snack
Servings: 2

Ingredients

  • 50 g berries (½ cup) I use frozen or fresh raspberries and blueberries but any will do, smashed up a bit to release their juice
  • 45 g chia seeds (¼ cup)
  • 1 tbsp cacao (unsweetened Dutch process or raw)
  • 2 tbsp rice malt syrup or maple syrup (or to taste)
  • 2 tsp vanilla -paste or powder
  • ½ tsp ground cinnamon
  • 270 ml canned coconut milk (1 cup approx.)
  • 125 ml coconut water (½ cup)
  • 1 lemon/s -zest finely grated (optional)

Instructions

  • In a large jar place all of the ingredients and stir or shake to combine well.
  • Place it in the fridge for at least a few hours (I leave it overnight).
  • You can shake or stir it after an hour or so, just to make sure the flavours are well distributed.
  • The longer it is left , the thicker it becomes. Adjust the consistency with more milk if it become too thick.

Serve

  • Enjoy as it is or topped with more berries and cashew nut cream (recipe here). A little toasted flaked coconut is also delicious.

Store

  • Store in an airtight container in the fridge.

Notes

Coconut-free

Replace the coconut milk with a nut milk or dairy milk.

Low-fructose

Sweeten with rice malt syrup.

Tip

I find people generally either love or struggle with the gelatinous, slightly grainy texture of chia. If you don't like the texture, try to blend it smooth or use ground chia seeds to make it.
 
"The best Chia Pudding flavour combination ever!"
Sally

 

Love to hear if you like this delicious chia pudding.  Post a comment or rate this recipe below!

 

Coconut Berry Ice

| Drinks & Smoothies

Following on from my ‘Water‘ post yesterday, I thought I’d share the anti-oxidant loaded, coconut water smoothie I made myself for a nutritious, healthy, fast breakfast this morning. Between getting my kids fed and to running club by 7am, as well as organising a hundred other things in preparation for the day ahead- let’s just say I didn’t have the luxury of sitting down to breakfast. This is also a nourishing, healthy snack and I always make this for my kids prior to sports events or if they’ve had a very active day.

I love the taste of coconut water though I know a few people who just don’t. So if you want to benefit from the impressive mineral profile and hydration of coconut water – without the taste, then try it in a coconut berry smoothie. The berries give you an antioxidant boost of note and the LSA (or almond meal) adds protein and good fats to keep you full for longer.

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

Coco Berry Ice - This antioxidant loaded, rehydrating coconut berry smoothie makes a delicious breakfast or snack. Great to set you up for a really active day or for sporty kids.
Print Recipe
5 from 1 vote

Coconut Berry Ice

A quick easy super delicious hydrating start to the day.
Prep Time5 mins
Total Time5 mins
Course: Drinks
Servings: 2

Ingredients

  • 350 ml coconut water
  • 100 g berries (1 cup) fresh or frozen
  • 1-2 tbsp LSA -or almond meal
  • 1 tsp vanilla -powder, extract or essence

Optional extras

  • 2 tbsp full-fat natural yoghurt
  • 1 banana/s

Make a meal of it

Instructions

  • Throw it all into a blender or food processor and process at the highest speed until smooth.
  • If your berries are not frozen, add a little ice also.

Store

  • Leftovers can be frozen into little cups or ice-block moulds for a snack another day.

Notes

Dairy-free and vegan

Replace the yoghurt with coconut yoghurt.

Nut-free

Use ground linseed or chia seeds instead.

Coconut-free

Replace the coconut water with nut milk.

Gluten-free

Omit the muesli or use a gluten-free muesli.

Add Protein

I often add a scoop of 180 Nutrition Superfood Protein powder (coconut flavour). They have both a whey protein and vegan (dairy-free) options. Shop for it HERE.
 
 

I'd love to hear how you enjoy this refreshing smoothie. Post a comment or question below.