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Lemon Blueberry Muffins (Grain-free)

| After School Snacks, Baked Sweets, Members only

These grain-free lemon blueberry muffins are light, moist and full of zesty flavour. Theyโ€™re made with wholesome, real-food ingredients and come together quickly with minimal fuss. Whether youโ€™re after a healthy snack, or a delicious treat with a cup of tea, these muffins are a go-to favourite in our kitchen. Health benefits Almond meal is…

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Blueberry Orange Muffins

| Healthy Lunchbox, After School Snacks, Baked Sweets, Members only

These Blueberry Orange Muffins are wonderful citrusy cakes with bursts of blueberries – not only are they pretty to look at but absolutely delicious. They are easy to make and with this basic recipe, the blueberries can be swapped for other berries and the orange swapped for other citrus. Lime and strawberry muffins? Lemon and…

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Blueberry Orange Overnight Oats

| Breakfast, After School Snacks, Members only

Another quick and easy, delicious brekkie recipe, these Blueberry Orange Overnight Oats are a healthy, fibre rich way start to the day. Health benefits Oats are a really nourishing, mineral rich grain that are high in fibre and protein. In herbal medicine they are also restorative to the nervous system. The chia provide more nourishment…

This content is for members only โ€“ but right now, you can unlock it all with 80% off your first 3 months! Get instant access to 1,200+ healthy, delicious recipes, customisable meal plans, shopping lists, ad-free browsing, live chat with a naturopath, and our easy-to-use app. No contracts. Cancel anytime.

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Lemon Blueberry Yoghurt Tea Cake

| Healthy Lunchbox, After School Snacks, Baked Sweets

This lemon blueberry yoghurt tea cake is a light and zesty treat thatโ€™s perfect for any occasion, from morning tea to dessert. The combination of tangy lemon, sweet blueberries, and creamy yoghurt gives this cake a moist, fluffy texture. Plus, itโ€™s easy to whip up with wholesome ingredients like spelt flour and macadamia nut oil (or butter), making it a healthier option than traditional cakes.

It can be made simply by hand or with a regular food processor and I’ve also included the Thermomix method.

Health benefits

This tea cake offers a nourishing twist on a classic dessert. The yoghurt provides probiotics and calcium, which support gut health, while the blueberries are packed with antioxidants. Using natural sweeteners like rice malt syrup or honey reduces the sugar load, and the inclusion of spelt flour offers more fiber and nutrients than refined white flour.

Ingredients

With ingredients like protein rich free-range eggs, full-fat yoghurt, macadamia nut oil (or butter), and fresh blueberries, this recipe is as wholesome as it is delicious. The natural lemon zest and juice add brightness, while the rice malt syrup or honey provides a subtle sweetness.

How to make lemon blueberry yoghurt tea cake

Preheat your oven to 170ยฐC (fan-forced) and line a loaf tin with baking paper (parchment paper). In a food processor or large bowl, whisk the large eggs, yoghurt (or greek yogurt), oil, sweetener, lemon zest and juice, and vanilla extract. Add the baking powder, baking soda, and sea salt, then gently fold in the flour. Be careful not to over mix! Stir in most of the blueberries and pour the batter into your prepared tin. Top with the remaining berries and bake for 45 minutes or until the centre is firm and a skewer or toothpick inserted into the middle is clean. Cool on a wire rack.

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

Serving suggestions and how to store

This lemon yogurt cake is best enjoyed as is, or with a dollop of fresh double cream on the side. It stores well in an airtight container in the fridge for up to three days or can be frozen for longer storage. Just slice and freeze in portions for an easy snack or dessert later.

Vary this lemon blueberry yoghurt tea cake to suit

For a gluten-free version, swap the spelt flour for a gluten-free premix, or use almond meal with a bit of arrowroot or tapioca starch. If you need to make it dairy-free, simply replace the yoghurt with coconut yoghurt and choose either macadamia oil or olive oil. And for a more wholesome twist, you can use wholemeal spelt flour to add extra fibre to the cake. I’ve also substituted the blueberries for strawberries before and it’s really good.

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, healthy sweet recipes, click HERE.

This Lemon Blueberry Yoghurt Tea Cake is a classic combination of blueberry and lemon is so perfect in this moist yoghurt cake.
Print Recipe
4.81 from 36 votes

Lemon Blueberry Yoghurt Tea Cake

The classic combination of blueberry and lemon is so perfect in this moist yoghurt cake. Itโ€™s super easy to make and delicious with a cuppa.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Snack
Servings: 1 loaf cake
Author: Georgia Harding

Ingredients

  • 2 egg/s
  • 120 g natural, Greek or coconut yoghurt – or Greek yoghurt (ยฝ cup)
  • 80 ml macadamia nut oil – or melted butter or olive oil (ยผ cup)
  • 170 g rice malt syrup, honey or maple syrup (ยฝ cup)
  • 1 lemon/s – zest and 3 tbsp juice
  • 1 tsp vanilla – extract
  • 1 tsp baking powder
  • ยฝ tsp baking soda
  • ยฝ tsp sea salt
  • 200 g whiteย speltย flour (1 ยพ cups)
  • 100 g blueberries (1 cup approx.) fresh (can also use frozen but do not defrost)
Metric – US Customary

Instructions

  • Preheat the oven to 170ยฐC/340ยฐF (fan forced). Line a 23cm x 13cm loaf tin with baking paper.
  • In a food processor or mixing bowl beat the eggs, yoghurt, oil, sweetener, lemon juice and zest and vanilla until well combined. If using a Thermomix, 30 seconds speed 3.
  • Add the baking powder and soda and sea salt and mix for 5 seconds to just combine. For the Thermomix 5 seconds, speed 4.
  • Fold in the flour until just combined. Don't over mix it, just combine gently. For the Thermomix lid locked flour symbol for 2 rotations. Then gently fold in three quarters of the blueberries.
  • Pour into your lined baking tin, top with the remaining berries and bake for 45 minutes or until firm in the centre.
  • Allow to cool on a wire rack.

Serve

  • As is or with fresh double cream.

Notes

Gluten-free

Replace the spelt with a gluten-free premix. You can also sub with the same volume of almond meal plus 2 tbsp or arrowroot or tapioca starch. We have also made it with cassava flour.
If using cassava flour we have tested with AKN Organics, Cassava flour fromย Source Bulk Foods,ย Ottoโ€™s Cassava flour or Honest to Goodness Cassava flour. Do NOT use The Lotus organic cassava flour (we suspect this brand adds extra starch to the flour) or sub with tapioca flour.

Dairy-free

Replace the yoghurt with coconut yoghurt.

Wholemeal cake

You can certainly make this with wholemeal spelt (when I was testing it, only white spelt flour was available for some strange reason).
ย 
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Loved this cake recipe? Let me know in the comments below!

Avocado Blueberry Pancakes

| Breakfast, After School Snacks

These Avocado Blueberry Pancakesย are my latest recipe to feature on JamieOliver.com.ย I was asked to put a twist on Jamieโ€™s simple One Cup Blueberry Pancakesย โ€“ something simple to whip up for a fast, healthy breakfast or snack.

These have become my families favourite pancake which Iโ€™m glad about because they are super nutritious and really quick and easy to make. Even though they are not overly keen on avocado, they agree it adds a lovely texture to these pancakes.

These Avocado Blueberry Pancakes are low in sugar, sweetened only with the maple syrup to serve. If you feel this will be a problem for kids used to sweetener in pancakes, feel free to add a couple for tablespoons of coconut sugar or rapadura to the pancake batter (with the wet ingredients).

Health benefits

These pancakes are packed with nutrients. Avocado provides healthy fats, fibre, and vitamins, while blueberries are rich in antioxidants and vitamin C. Using spelt flour adds whole grain goodness, and the option for coconut milk makes it a great choice for dairy-free diets. Together, these ingredients create a meal thatโ€™s both nourishing and satisfying.

Ingredients

The pancakes come together with a blend of cinnamon, avocado, milk (dairy or coconut), a natural fat like butter or macadamia oil, an egg, vanilla extract, spelt flour, baking soda, sea salt, and blueberries. Maple syrup is the perfect topping for a touch of sweetness.

How to make avocado blueberry pancakes

In a high speed blender, mix cinnamon, avocado, milk, fat, egg, and vanilla until completely smooth. Add spelt flour, baking soda, and salt, folding in gently until just combined. Fold in the blueberries. Heat a pan with butter or oil, add batter, and cook until bubbles form and the edges brown. Do not try to move of flip any sooner as they will fall apart. Flip carefully and serve hot with a drizzle of maple syrup.

Serving suggestions and how to store

Serve these pancakes fresh with maple syrup or a dollop of yogurt for added creaminess. To store, place leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan before serving.

Vary these avocado blueberry pancakes to suit your needs

For a gluten-free version, substitute spelt flour with a high-quality gluten-free flour. For a dairy-free option, use coconut milk and macadamia oil. Replace the egg with chia egg or aquafaba for an egg-free variation. To make it vegan, combine the dairy-free and egg-free options.

For more healthy pancake recipes, click HERE.

Avocado Blueberry Pancakes are a healthy and delicious twist on classic pancakes, perfect for breakfast or a snack.
Print Recipe
4.67 from 15 votes

Avocado Blueberry Pancakes

A delicious, highly nutritious breakfast or snack that the whole family will enjoy. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Snack
Servings: 4

Ingredients

  • ยฝ tsp ground cinnamon
  • 1 avocado/s -medium sized
  • 180 ml milk (of choice) (ยพ cup)
  • 1 tbsp butter, ghee or macadamia oil
  • 1 egg/s (see egg-free below)
  • ยฝ tsp vanilla -powder, essence or paste
  • 115 g wholemealย speltย flour (1 cup) see GF below
  • 1 tsp bicarbonate of soda
  • ยฝ tsp sea salt
  • 50 g blueberries (ยฝ cup) fresh or frozen
  • 2 tbsp butter, ghee or macadamia oil

Serve

  • 80 ml maple syrup

Instructions

  • In a blender or food processor, mix the cinnamon, avocado, milk and fat of your choice, egg and vanilla until well combined and smooth. If using a Thermomix 30 second, speed 6.
  • Add the spelt flour, baking soda and sea salt and mix until just combined.ย If using a Thermomix 10 seconds, flour symbol.
  • Lastly fold in the blueberries.
  • Heat the fat in a cast iron or non-stick pan over a moderate heat.
  • Add the pancake batter to the pan and cook until the batter starts to bubble and the edges brown. Don't try to move or flip them before the edges are brown as they can fall apart more easily if not cooked well on one side.
  • Carefully flip and serve hot with maple syrup.

Store

  • Store in an airtight container in the fridge.

Notes

Gluten-free

Substitute the spelt for a good quality gluten-free flour.

Dairy-free

Choose coconut milk and macadamia oil for your fat.

Egg-free

Replace the egg with chia egg or aquafaba. I've had lots of feedback that this works a treat.

Fructose friendly

Don't add any extra sugar to the batter and serve with rice malt syrup instead of maple syrup.ย 

Vegan

Combine the dairy and egg-free variations.

I'd love to hear how you like this recipe. Post your comments and questions in the comments below.

Blueberry Rocket Almond Salad

| Vegetarian, Salads

This Blueberry Rocket Almond Salad is a vibrant and refreshing dish perfect for a light lunch or a side. The combination of sweet blueberries, crunchy almonds and creamy feta makes it irresistible.

My local market has big buckets of fresh blueberries for sale at the moment, so this salad was born from my need to use my berries at every given opportunity. This is a great side salad or a meal in itself.

Kids in the kitchen

When my kids were little they hated anything green and leafy. So I started giving them a turn of spinning the salad spinner (they were about two). I served the leaves they spun every night as part of dinner, and low-and-behold, they eventually started to eat salad leaves (without fuss or encouragement) and enjoy them. Now they absolutely love salad leaves, even the spicy ones like rocket and mustard greens.

I also always made sure there were a couple of ingredients in the salad I knew they liked (mixed in with the greens) which made the idea of salad a lot more appealing. The blueberries here may just be your draw card.

Please to remember to persist and offer salads in many ways – they will eventually come around and like my kids, enjoy eating them.

Health benefits

Rich in antioxidants from blueberries and packed with fibre and healthy fats from quinoa and almonds, this salad provides a balanced mix of nutrients. The rocket leaves (arugula) are also a great source of vitamins A and K.

Ingredients

Rocket leaves, snow peas, blueberries, quinoa, toasted flaked almonds, and crumbled feta come together for this salad. The dressing is a zesty blend of lemon juice, olive oil, vinegar, and a hint of sweetness from rice malt syrup or honey.

How to make blueberry rocket almond salad

Combine all the salad ingredients in a large bowl. For the dressing, shake the lemon juice, olive oil, vinegar, and sweetener in a jar. Pour the dressing over the salad just before serving for maximum freshness.

Serving suggestions and how to store

This salad is delicious on its own or as a side dish with grilled fish or chicken. Store leftovers in an airtight container in the fridge, and add the dressing just before eating to keep the salad fresh.

Vary this blueberry rocket almond salad to suit

For a dairy-free or vegan option, omit the feta or replace it with vegan cheese. For a nut-free version, swap almonds with toasted sunflower seeds. Use rice malt syrup to make it fructose-friendly.

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

For lots more sides and salad inspo, take a look at my hugely popular ebook หœWell Nourished Sides and Saladsโ€™– where vegetables become the hero of the dish! It also includes lots of tips to get kids involved and loving their veggies.ย Itโ€™s great value at just $9.95, click HERE to take a look.

For more delicious, easy to make healthy salad recipes, click HERE.

This Blueberry Rocket Almond Salad is perfect for a light lunch or side. The combo of blueberries, almonds & feta makes it irresistible.
Print Recipe
4.50 from 6 votes

Blueberry Rocket Almond Salad

Thisย Blueberry Rocket Almond Salad is a delicious, nourishing flavour combination and a beautiful accompaniment to any meal.ย 
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Servings: 4

Ingredients

  • 25 g rocket leaves - washed (1 cup)
  • 10 snow peas
  • ยฝ cup/s blueberries
  • 1 cup/s quinoa - cooked
  • 40 g flaked almonds (ยผ cup) toasted
  • 40 g feta cheese (ยผ cup) cow feta or goat, crumbled

Dressing

  • 1 lemon/s (small) juice and zest
  • 60 ml extra virgin olive oil (ยผ cup)
  • 1 tsp red wine vinegar - or raspberry vinegar
  • 1 tsp rice malt syrup or honey

Instructions

  • For the salad, combine the ingredients together in your salad bowl.
  • For the dressing, shake the ingredients together in a jar.
  • Dress the salad just prior to serving.

Notes

Dairy-free and vegan

Just omit the feta or replace it with a vegan cheese.ย 

Nut-free

Replace the almonds with toasted sunflower seeds.

Fructose-friendly

Choose rice malt as your sweetener.ย 
ย 
ย 

Love to hear how you like this salad? Also, feel free to share your tips for encouraging your kids to love their salad.