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Chocolate Mug Cake

| Baked Sweets, Desserts, Members only

Recipe by Kristin Cosgrove We all get a craving for dessert occasionally, so why not make something that is rich and decadent, but also nourishing? My Chocolate Mug Cake is just the thing for those evenings when a simple, sweet treat is needed. However, a word of warning; it is dangerously easy and fast to…

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Pumpkin Loaf with Maple Buttercream

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

This Pumpkin Loaf with Maple Buttercream is an easy to make loaf with a lovely moist crumb. Any time you’re cooking with pumpkin it’s very worthwhile to cook extra to make this cake. There is loads of plant-based goodness and fibre in this delicious snack.  When my kids were little, we read that you could…

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Banana Rhubarb and Raspberry Slice

| After School Snacks, Baked Sweets, Healthy Lunchbox

This Banana Rhubarb and Raspberry Slice not only looks amazing, it tastes sensational.  The sweetness of the ripe bananas paired with the tartness of the rhubarb really is is a match made in heaven.

My kids are both back at school as of today and seeing as this Banana Rhubarb and Raspberry Slice is their current favourite snack, it’s only fitting that I share it here in the membership. I can’t wait to hear how you love this, I hope it will be added to your planner and become your families new favourite too. Feel free to experiment with other fruits for the topping or if you prefer, you could just make the banana cake part.

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

This Banana Rhubarb and Raspberry Slice tastes amazing.  The sweetness of the ripe bananas paired with the tartness of the rhubarb is a perfect match.
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4.6 from 10 votes

Banana Rhubarb & Raspberry Slice

This Banana Rhubarb and Raspberry Slice not only looks amazing, it tastes amazing.  The sweetness of the ripe bananas paired with the tartness of the rhubarb is a match made in heaven.  Wow your family with this easy to bake recipe.
Prep Time10 mins
Cook Time20 mins
Servings: 8
Author: Georgia Harding

Ingredients

  • 125 g butter - at room temperature
  • 25 g coconut sugar or rapadura - 2 tbsp (optional)
  • 2 free-range or organic egg/s
  • 250 g banana/s - they need to be very ripe (1 cup approximately)
  • 1 tsp vanilla - powder, extract or essence
  • 100 ml milk - of choice
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • ¼ tsp sea salt
  • 200 g wholemeal spelt flour - (1¾ cups approximately)
  • 2 stem/s rhubarb
  • 140 g fresh raspberries (can use frozen if you like)

Instructions

  • Pre-heat the oven to 180°C/ 350°F (fan-forced). Line a slice tin with baking paper.
  • Mix the butter, sugar, eggs, bananas, vanilla, milk and cinnamon in a high speed blender for a minute. Thermomix, 1 minute, speed 5.
  • Add the bicarb and salt and blend for a couple of seconds. Add the flour and fold through the mixture. Thermomix, flour symbol, a couple of turns until the flour is mostly incorporated into the wet. Finish with a spatula if necessary.
  • Place in a lined slice tin and top with finely sliced rhubarb and raspberries. Bake for 20 minutes or until the centre is cooked.

Store

  • Airtight in the fridge or freezer.

Notes

Dairy-free

Replace the butter with coconut oil or macadamia nut oil (the coconut oil does toughen it when it cools, but it's still delicious).

Gluten-free

Replace the flour with your favourite GF flour.

Egg-free

Rach tested egg-free for me and I'm happy to announce chia eggs were a success. 

Different fruit

You can absolutely switch up the fruit to suit your tastes and what's in season.

Boost the protein

Add any nuts or seeds to the batter or top.

Tip

The bananas need to be very ripe or it won't be sweet enough as there's very little added sugar.

I really can't wait to hear how you love this slice. Post a comment below and feel free to rate the recipe too. 

Banana Chocolate Swirl Cake

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

This Banana Chocolate Swirl Cake uses the natural sweetness of ripe bananas and paired with chocolate and peanut butter, it’s a flavour match made in heaven (there’s a delicious nut-free version too).  This cake not only tastes amazing but looks fabulous with the added marbled effect throughout. Plus, it is super simple and fuss-free to…

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Chocolate Party Cake

| Baked Sweets, Desserts, Healthy Lunchbox, Holidays & Entertaining, Members only

My Chocolate Party Cake is an easy to make, allergy friendly cake that is perfect for parties. Don’t let the ingredients fool you – the kids will be none the wiser to this rich, moist and delicious cake. Best of all, it is actually best eaten the next day so you can happily pre-prepare it…

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Apple Crumble Cake

| After School Snacks, Baked Sweets, Healthy Lunchbox

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 doing it for me. Some just don’t have the flavour, others are floury and a bit gross. 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 they 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 all my recipes, this 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.

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

Print Recipe
4.9 from 19 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 mins
Cook Time35 mins
Course: Dessert, Snack
Servings: 8 serves
Author: Georgia Harding

Ingredients

Crumble

  • 70 g butter - diced and room temp
  • 2 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 full-fat natural yoghurt
  • 115 g rice malt syrup or honey (⅓ cup)
  • 1 free-range or organic 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.

Start with the crumble.

  • In a food processor or by hand mix 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 by hand 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. 

Pear and Ginger Yoghurt Cake

| After School Snacks, Baked Sweets, Desserts, Healthy Lunchbox

This healthy yoghurt cake has long been a go-to cake of mine. Like all of my recipes, it’s evolved over the years (from a high sugar, refined flour cake) – I’ve always loved the nice moist crumb yoghurt cakes produce. I’ve been keeping this recipe aside for a special occasion and with Mother’s Day coming up, here we have it.

Seeing as the weather has cooled off a bit, I thought I’d make it with winter fruit and warming ginger. When I made this one to photograph, my daughter said it tastes like a ‘real tea cake’ – ha ha! Compliments are hard to come by from teenagers so I’ll take it as a win.

If you’re not a fan of pear and ginger, don’t despair, it is very easily adapted to other flavours. Take a look at the variations below for all the details as well as 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 much more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and delivered to my door), click HERE to take a look.

Healthy yoghurt cake - This yoghurt cake has long been a go-to cake of mine, I've always loved the nice moist crumb it produces. It can be varied to so many flavours too. This is a Pear and Ginger Cake.
Print Recipe
4.85 from 19 votes

Pear and Ginger Healthy Yoghurt Cake

This simple, healthy yoghurt cake is an adaptable basic cake that I know you'll keep coming back to.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Snack
Servings: 12
Author: Georgia Harding

Ingredients

  • 100 g butter or macadamia nut oil -melted
  • 250 g full-fat natural yoghurt (1½ cups)
  • 170 g rice malt syrup or honey (½ cup)
  • 3 free-range or organic egg/s
  • 1 lemon/s -zest
  • 3-4 tbsp ginger root -finely grated or 2 tsp ground
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp sea salt
  • 300 g wholemeal spelt flour (2½ cups)
  • 1 ripe pear -cored and thinly sliced
  • 2 tbsp coconut sugar or rapadura

Instructions

  • Pre-heat your oven to 170℃/340℉ (fan-forced). Grease and line a spring form pan/ tin with baking paper. I used a 22cm cake tin.
  • In a mixing bowl or food processor, beat the butter, yoghurt, sweetener of your choice, eggs, zest and ginger until well combined.
  • Add the baking powder, bicarbonate of soda and sea salt and blend again for a few seconds to just combine.
  • Now gently fold in the spelt flour and mix until the flour is just combined. The more you mix this, the heavier the cake will become, so less is certainly best.
  • Pour the batter into the prepared cake tin, top with the pear, sprinkle over the sugar and bake for 40 minutes or until the cake is firm in the middle (a skewer inserted into the middle will come out clean). 

Thermomix

  • Melt your butter 90, 1 min, speed 3. Add the yoghurt, sweetener of your choice, eggs, zest and ginger and blend 1 minute, speed 4.
  • Add the baking powder, bicarbonate of soda and sea salt mix 5 seconds speed 4.
  • Add the spelt flour and mix 5 seconds, lock the lid, on the flour symbol. Scrape down the sides and fold any uncombined flour as much as you can by hand. You really don't want to over process it, less is best.
  • Pour the batter into the prepared cake tin, top with the pear, sprinkle over the sugar and bake for 40 minutes or until the cake is firm in the middle (a skewer inserted into the middle will come out clean). 

Serve

  • This is so yum served with double cream, or creme fraiche.

Store

  • In an airtight container for a few days. 
  • It can also be frozen (also in an airtight container)

Notes

Dairy-free

Replace the butter with macadamia nut oil and the yoghurt with coconut yoghurt. If you need it to be nut-free you can use coconut oil, but it will effect the taste and texture (the cake will toughen as it cools). Another option is olive oil.

Fructose friendly

Choose rice malt syrup as your sweetener and replace the pear with berries and omit the sugar on top. Take a look at the flavour combo's below.

Gluten-free

I haven't tested this with a gluten-free flour as yet. But this Basic Easy Healthy Cake recipe is my all time favourite gluten-free cake (but not nut-free). Another great gluten and nut-free cake is my Vanilla Bean Cupcakes (this recipe also makes one large cake).

White spelt

You can certainly replace the wholemeal spelt with white spelt flour - this will produce a lighter, less dense cake batter.

Egg-free

I also haven't tested this but suspect it will work well with chia egg or aquafaba.

Another flavour

So for all of these - omit the ginger and pear.
  • Lemon Yoghurt Cake - double the lemon zest and place very thinly sliced pieces of lemon on top (before baking). This is lovely with the ginger too (your call).
  • Orange Yoghurt Cake - add the zest of one orange and place very thinly sliced pieces of orange on top (before baking). This is lovely with poppy seeds sprinkled on top too.
  • Raspberry Yoghurt cake - top with fresh or defrosted raspberries.
  • Apple Tea Cake - add a tablespoon of cinnamon to the cake batter. Thinly slice one apple and arrange on top. Mix a teaspoon of cinnamon in with the sugar and sprinkle on top.
  • Spiced Nectarine Cake - I reduced the ginger to 1 tbsp and added 1 tsp of cinnamon to the batter. Top with a sliced nectarine (I used one large nectarine).

 

 
 

I'd love to hear how you enjoy this cake - please post any questions or feedback in the comments below or rate this recipe.

Self Saucing Ginger Puddings

| Desserts, Holidays & Entertaining

I love food traditions! However try as I will, I really struggle with eating Christmas pudding. I love a good dessert on special occasions, but the pud leaves me zapped of energy, unable to focus and mentally flat. Not the nicest way to end Christmas festivities! So this week I thought I’d share how I offset a spike in blood sugar with 180 Superfood Protein blend, whilst still enjoying, in my case, an alternative decadent dessert – a divine Self Saucing Ginger Pudding.

What causes ‘that’ feeling after dessert

So why does Christmas Pudding (and many other high sugar desserts) leave most people feeling rotten? When you eat a really sweet dessert (highly refined carbohydrate), your body responds by producing a large amount of insulin to remove the glucose from your bloodstream, directing it into muscle, fat, liver and various cells to be metabolised (so your body can use it for fuel).

Once this sudden influx of insulin has done it’s job, your blood sugar drops suddenly and at this point you will be left feeling flat and lacking energy. Soon after, you’ll possibly feel hungry again or crave more sweet stuff so the cycle is repeated leaving you physically and emotionally labile. One minute you’re up, next you’ll come crashing down.

Note- I’m not talking in terms of diabetes here, rather an otherwise healthy persons response to high sugar foods.

How to have your dessert, minus the mood and energy swings

So if you enjoy a little sweet treat every now and again (it’s Christmas after all), your best bet is to design it so that the amount of insulin released is more gradual. A lower-sugar dessert made with high-fibre whole foods (as opposed to highly refined carbohydrate), a complete protein and good fats is a great place to start. This combination of food groups helps to temper the breakdown of carbohydrate and conversion to glucose so you don’t feel the highs and lows previously described.

I add 180 Nutrition Superfood Protein blend to my desserts as it provides fibre, a complete source of protein and good fats to both nourish and help my blood sugars remain stable, whilst I, enjoy a delicious dessert (without an energy crash, mood swings and brain fog).

Why I choose 180 Nutrition Superfood Protein Blend

Navigating the many types of protein powders available is tricky business. Many brands are derived from feed-lot, grain-fed cows (also often fed GMO’s), highly processed soy proteins and contain franken-sugars, fructose, maltodextrin starches (aggravate blood sugars and the GIT), additives and more yuk ingredients.

180 Nutrition Superfood Protein blend is a simple, balanced blend of clean, Grass-Fed Whey Protein Isolate (or Pea Protein Isolate in there vegan range), Flaxseed, Almonds, Sunflower Kernels, Shredded Coconut, Coconut Flour, Cocoa (Chocolate flavour only), Chia Seeds, Sesame Seeds, Psyllium Husks, Stevia. 180 Nutrition protein powder also contains essential minerals and B vitamins from plant sources to further support stable energy and mood, healthy fats and plant based fibre. They are also super low in sugar (and fructose-friendly) – I love including it in my morning smoothie so I stay full for longer, without a mid morning blood sugar crisis.

For me there is simply no better choice and this is the reason I partner with 180 Nutrition – their protein powder ticks all of my tough to tick boxes (I’m a hard lady to please). I love that they have vegan AND grass fed whey protein options (to suit everybody) and that they couple their proteins with nourishing whole food to make it nutritionally complete (and so much more than just protein). I’m a fan of their ethos in general and they’re an Aussie company that I know and trust.

Healthy self saucing ginger pudding

Print Recipe
5 from 4 votes

Self Saucing Ginger Puddings

Whilst this Self Saucing Ginger Pudding is satisfyingly sweet, because it contains a nice balance of complex carbohydrate, plenty of protein and healthy fats (thanks 180 Superfood Protein blend), it won't leave you feeling low like many desserts - Christmas Pudding I'm looking at you!!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Servings: 4
Author: Georgia Harding

Ingredients

  • 80 g butter or macadamia nut oil -melted
  • 120 ml milk (½ cup) of your choice (coconut, nut or regular)
  • 1 free-range or organic egg/s -beaten
  • 50 g coconut sugar or rapadura (⅓ cup approx.)
  • 2 tbsp ginger root -finely grated fresh
  • 1 tsp ground cinnamon
  • 60 g 180 Nutrition Superfood Protein Blend -two scoops, coconut (if you don't have this, then sub with almond meal)
  • 65 g wholemeal spelt flour (see gluten and grain-free below)
  • Pinch sea salt
  • 2  tsp baking powder

Syrup

  • 85 g rice malt syrup, honey or maple syrup
  • 180 ml hot water (¾ cup)

Instructions

  • Preheat your oven to 180℃/350℉ (fan forced). Grease 4 ramekins.
  • In a blender or food processor, mix together the butter, milk, egg, coconut sugar, ginger and cinnamon until well combined and frothy.
  • Add the coconut 180 Superfood Protein blend, flour, sea salt and baking powder.
  • Mix until just combined (don't over mix or the pudding will become heavy).
  • Divide the batter between the four ramekins and place on a small baking tray (makes it easier to pop in the oven).
  • In a small jug make the syrup by combining the sweetener and hot water. Mix to combine and carefully pour over the batter.
  • Place in the oven and bake for 20-25 minutes or until the puddings are golden and crisp on top. The sauce will be absorbed into the middle and base of the ramekin (forming a lovely sticky syrup).

Thermomix method

  • Preheat your oven to 180℃. Grease 4 ramekins.
  • Melt the butter, temp 90, 1 min, speed 4. Add the butter, milk, egg, coconut sugar and cinnamon. Blend speed 1 min, speed 4.
  • Add the coconut 180 Superfood Protein blend, flour, sea salt and baking powder. Mix 3 seconds, speed 2 (you may need to scrape the sides with the spatula to fold the last of the lour through the batter). Don't over mix of the pudding will become heavy.
  • Divide the batter between the four ramekins and place on a small baking tray (makes it easier to pop in the oven).
  • In a small jug make the syrup by combining the sweetener and hot water. Mix to combine and carefully pour over the batter.
  • Place in the oven and bake for 20-25 minutes or until the puddings are golden and crisp on top. The sauce will be absorbed into the middle and base of the ramekin (forming a lovely sticky syrup).

Serve

  • Enjoy hot out of the oven with double cream and berries.

Notes

Gluten-free

Substitute the spelt with your favourite gluten-free flour mix.

Dairy-free

Replace the butter with macadamia nut oil, choose a dairy-free milk and the 180 Nutrition Vegan Protein blend. 

Tip

Because 180 Superfood Protein is made from real, whole foods,  I find it doesn't effect the flavour or texture of my goodies. I often substitute flour (either spelt or gluten-free) in desserts or treats with 180 Superfood Protein blend - if you're looking to convert other recipes, generally I'll start with replacing a third of the flour (some recipes you can replace up to half).
 

I'd love to hear how you like this delicious pudding? It's my families new favourite dessert! Post a comment or a question below. 

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) !

Grain-free Streusel

| After School Snacks, Baked Sweets

This moist, grain and gluten-free treat is so easy to make and really delicious. It’s one of my kids favourite after school or weekend snacks, hot out of the oven – yum!

Health benefits

This is a wonderful, protein and nutrient rich sweet treat. I like to try to have a fair bit of variety in my families diet to really extend the nutrients they are consuming and often include naturally gluten-free foods, especially baked goods. My baked treats are always wheat-free (more about why we do our very best to avoid wheat HERE)

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

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.

Grain free Streusel - This moist, grain, gluten and dairy-free Streusel is so easy to make and really delicious. It’s a family favourite, especially hot out of the oven.
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4.67 from 3 votes

Grain-free Streusel

This delicious, nutrient dense Grain-free Streusel is a very satisfying treat that's easy to make and even easier to eat. Watch out, it's very moorish!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Snack
Servings: 1 loaf

Ingredients

Streusel Layer

  • 125 g walnuts or pecan nuts (1 cup) chopped
  • 20 g butter -melted
  • 2 tbsp rice malt syrup, honey or maple syrup
  • 50 g rolled / flaked quinoa (½ cup)
  • 1 tsp ground cinnamon
  • Pinch sea salt

Batter

  • 50 g butter -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 
  • 20 g desiccated coconut (¼ cup)
  • 1 tsp vanilla -powder, extract or essence
  • 1 tsp baking powder

Instructions

  • Preheat the oven to 180℃/350°F (fan-forced).
  • Start with the streusel. In a small bowl, mix the butter and sweetener until combined. Add the dry ingredients and mix to combine.
  • Now for the batter. In a mixing bowl mix the butter, sweetener and egg until well combined. Add the almond meal, arrowroot, coconut, vanilla and baking powder and mix until well combined.
  • Line a small loaf tin with baking paper and scrape half of the thick batter into the tin.
  • Top with approx. ½ of the streusel mix (use damp hands to spread the sticky mixture across). Then place the rest of the batter on top and finish with the remaining streusel.
  • Bake for 30-40 minutes (watch during cooking as with top heating ovens, you may need to cover with foil if the topping is browning too fast).

Thermomix Method

  • Start with the streusel. Pulse the nuts to chop using the turbo button 3-4 times and set aside.
  • Melt the butter, 1 minute, temp 90, speed 4.
  • Add the sweetener and mix, 10 seconds, speed 4.
  • Add the quinoa flakes, sea salt, cinnamon and nuts, and mix to combine, reverse, 10 seconds, speed 4.
  • Set aside.
  • Without washing the bowl, melt the butter 1 minute, temp 90, speed 4.
  • Add the sweetener and egg and mix 30 seconds, speed 4.
  • Add the rest of the ingredients and mix 20 seconds, speed 4.
  • Go to step 4 above.

Store

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

Notes

Dairy-free

Replace the butter with coconut or macadamia nut oil.

No Quinoa flakes

You can substitute with rolled oats if you’d like (though no longer GF).

Coconut-free

Substitute the coconut with more nut meal. 

Fructose friendly

Choose rice malt 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.
 

I'd love to hear how you like this recipe - post your comment below. 

Healthy Lamingtons

| Baked Sweets, Desserts

What better way to celebrate being Australian than with healthy lamingtons? I’m really not a fan of traditional lamingtons – probably because I like a sweet with some substance. So when I set out to create a healthy lamington it really was rather simple because I already have two basic cake recipes that I just love the texture off.

So I’ve put this recipe together with several options.  I’ve made a double-decker style lamington with a layer of chocolate in between (pictured). You could also layer with a good quality jam or just make a lamington slice if you like.

I’ve taste tested these with a couple of lamington lovers and been given a big thumbs up – my husband thinks these may be the best sweet recipe I’ve posted yet!

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 Lamington
Print Recipe
4.75 from 4 votes

Healthy Lamington

Who said a Lamington can't be healthy? This Healthy Lamington recipe can be made a couple of ways, kind of like a choose your own adventure cake. Which ever option you choose, they are really good.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert, Snack
Servings: 6 large lamingtons

Ingredients

Cake

  • For the cake, you can choose either:
  • Easy Healthy Cake
  • - which is gluten, grain, dairy-free with fructose free option (suits Paleo)
  • Vanilla Bean Cup Cake
  • - which is gluten, nut and grain-free with dairy and fructose-free options (legume-based)

* I've tested both cakes and both were delicious, so choose whichever suits your dietary requirements / philosophy.

    Chocolate coating

    • You have two options here:

    Dairy-free chocolate (I find this coats better than the ganache):

    • Over a very low heat mix together well:
    • 2 tbsp cacao -unsweetened Dutch process or raw
    • 100 g coconut oil (½ cup) 
    • 2-4 tbsp rice malt syrup, honey or maple syrup
    • 2 tbsp canned coconut milk
    • You don't want to let this sit for too long or the ingredients will separate.  If this happens just give it a good stir before dunking your cake.

    Chocolate ganache:

    • Place a bowl over a pot of boiling water and mix together until melted:
    • 100 g dark chocolate (85% is my preference)
    • 50 g cream -or coconut milk

    Instructions

    • Bake your choice of cake into a lined tin (approx. 30-20cm) for 15-20 minutes.
    • Allow to cool on a cake rack and then trim the edges.
    • You can cut into small squares for little lamingtons. For big ones like pictured, I halved the cake, sat one on top of the other and cut into six squares.
    • Pop the cake in the fridge for 10 minutes or so to chill while you make the chocolate.
    • Once you've made the chocolate place it in a shallow bowl.
    • In another shallow bowl place about a cup of desiccated coconut and prepare to get messy! I always work next to my sink in case I need to rinse off.
    • Dip all four sides of the cake in the chocolate followed buy the coconut. If you are making them with chocolate middles, I dipped the two middle sides in the chocolate, placed them together and then coated the rest.
    • Work quickly, you don't want to soak them, just lightly coat them.
    • Place on a piece of non-stick paper and refrigerate until you are ready to serve them.

    Store

    • Store in an airtight container in the fridge.

    Notes

    Fructose friendly 

    Make your own dipping chocolate and choose rice malt syrup as your sweetener. 

    Dairy-free

    Make your own dipping chocolate.
     

    I'd love you to let me know what you think of my healthy take on this classic by posting a comment below.

     

    Easy, Healthy Cake Recipe (with lots of flavour variations)

    | After School Snacks, Baked Sweets

    During school holidays, I tend to bake a few more nut based recipes. This is an easy, healthy cake recipe that I just keep coming back to – one because it is so delicious and two because it is so versatile (vanilla one day, citrus or chocolate the next). I’m so excited to share this one because I know it is going to become a firm Well Nourished recipe favourite.

    Due to popular request, I’ve also included a Thermomix method (my first time combining the two), which I’ll do my best to continue to do with future recipes.

    Health benefits

    This is one sustaining, protein rich cake. Almonds are a rich source of monounsaturated fats, many fat-soluble vitamins and a plethora of minerals. They are a very concentrated source of many health giving Phyto (plant) chemicals and are also a great protein source.

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

    Basic healthy cake
    Print Recipe
    4.91 from 20 votes

    Easy, Healthy Cake Recipe (with lots of flavour variations)

    This is one of the most versatile, delicious 'healthy' cakes ever. It's easy to make and the variations on this cake are endless. Check out my suggestions at the end of the recipe. 
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Dessert, Snack
    Servings: 6

    Ingredients

    • 170 g almond meal (1¾ cup loosely packed) 
    • 170 g rice malt syrup, honey or maple syrup (½ cup)
    • 4 free-range or organic egg/s (large) at room temperature and carefully separated
    • ½ tsp bicarbonate of soda
    • ½ tsp sea salt
    • 1 tsp vanilla -powder, extract or essence
    • ½ tsp cream of tartar
    Metric - US Customary

    Instructions

    • Preheat your oven to 180°C/350°F (fan-forced). Grease a 23cm springform round cake tin well.  Shake a little almond meal over the base and sides too to if you like to make it really non-stick.
    • In a food processor mix the almond meal, sweetener of choice, egg yolks, bicarbonate of soda, sea salt, and vanilla until well combined (Thermomix 30 seconds, speed 4). Set aside in a large mixing bowl.
    • In a clean and a completely dry food processor or bowl, whisk your egg whites. You are wanting to form strong peaks (like for a meringue).  I generally do this by whisking it until it becomes foamy (Thermomix butterfly inserted, 20 seconds, speed 3).  Then add the cream of tartar and mix until peaks form (Thermomix butterfly inserted, 1½ minutes approx., speed 4).  Stop beating as soon as strong white peaks form.
    • Gently fold half of the egg white into the almond batter. Fold in the remaining egg white and pop in the oven for 20-25 minutes or until cooked in the middle.
    • Remove the outer ring from the tin and allow to cool before removing the base.

    Tip

    • Personally, I'm generally a throw it all in kind of baker. But by separating the egg white, you will achieve a much lighter cake. So I believe it is worth a little extra effort to beat the egg white.  If you do have an egg white disaster or can't be bothered, you will just have a heavier, but still delicious cake.

    Serve

    • With double cream or sour cream
    • With full-fat natural or unsweetened Greek yoghurt
    • For dairy free, serve with coconut yoghurt or cashew nut cream

    Store

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

    Notes

    Low-fructose

    Choose rice malt syrup as your sweetener.

    Citrus cake

    Add the zest of 2-3 oranges, lemons or lime to infuse that flavour into the cake.  Once the cake is cooked, mix ¼ cup of juice with ¼ cup of sweetener over a low heat until combined.  Pierce the top of the cake with a skewer a few times and drizzle over the syrup.

    Tea cake

    Brush the top of the warm cake with melted butter or coconut oil and top with a spice/sugar mix (equal parts of mixed spice and coconut sugar)

    Syrup cake

    Warm the sweetener of your choice and brush over the cake whilst still warm.  Feel free to get creative and infuse it with and herbs or spices you like.  I often heat the syrup with a few leaves of lemon balm or lemon myrtle from my garden and serve topped with berries and syrup (as pictured).

    Chocolate cake

    Add a tablespoon of raw cacao to the almond meal batter.

    Almond-free

    Replace the almonds with hazelnut meal.

    As I test other flavour combos I will add to the variations above.  Do you like this cake? Be sure to let me know by posting a comment below. I love hearing from you!

    Berry Nice Brownies

    | Baked Sweets, Desserts, Healthy Lunchbox

    This gluten and grain-free brownies are delicious, decadent treats. They are SO easy to make and sure to become a family favourite. Being nut-free they are also perfect for school lunches too. 

    Health benefits

    They are high in fibre and protein and naturally sweetened too. Plus they sneak in a serve of vegetables making them a perfectly, nutritious chocolate treat.

    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.

    Berry Nice Sweet Potato Brownies - These gluten and grain free brownies are a delicious, decadent treat with fructose, nut and dairy free versions too. Includes Thermomix method too.
    Print Recipe
    4.78 from 18 votes

    Berry Nice Brownies

    These Berry Nice Brownies are one of the most popular recipes on this website. They just tick every box, delicious, easy to make plus they contain a serve of veggies!
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Dessert, Snack
    Servings: 12 slices

    Ingredients

    • 200 g sweet potato/s (approx 2 cups) raw, peeled, grated and extra moisture squeezed from it
    • 125 g butter or coconut oil (½ cup) melted
    • 170 g rice malt syrup, honey or maple syrup (½ cup)
    • 2 free-range or organic egg/s (large sized)
    • 2 tsp vanilla -powder, extract or essence
    • 30-60 g cacao (¼-½ cup) unsweetened Dutch process or raw (the more you use, the richer the brownie)
    • 2 tsp baking powder
    • 1 tsp bicarbonate of soda
    • 2 tbsp coconut flour
    • 50 g raspberries (½ cup approx.) fresh or frozen or pitted cherries are lovely too (estimate about one berry per slice)

    Instructions

    • Preheat your oven to 180℃/350°C (fan forced).
    • In a large bowl, blender or processor, mix together the sweet potato, butter or oil, sweetener, eggs and vanilla until combined.
    • Add the cacao, bicarbonate of soda and baking powder and combine.
    • Finally, stir in the coconut flour. Coconut flour absorbs a lot of liquid so you should only need the two tablespoons. Your batter should be the consistency of a very thick, airy (cake like) batter. Let it sit for a minute and if it still seems a little wet, add more coconut flour teaspoon by teaspoon.
    • Line a small slice tin with baking paper.
    • Pour the batter into the tin and top with the raspberries or cherries (optional).
    • Bake for 25 minutes or until the centre is firm to touch or a skewer inserted comes out clean.  Cool completely before slicing. It will firm up once chilled.
    • Store in the fridge in an airtight container or you can also freeze them.
    • Enjoy at room temperature or warm with double cream or coconut cream and fresh berries.

    Thermomix Method

    • Preheat your oven to 180℃.
    • Grate your sweet potato, 5 seconds, speed 5. Place in a lined or fine sieve and press to remove the moisture (roughly)
    • Melt your butter or oil (if required) 1 minute, temp 90, speed 3.
    • Add back the sweet potato, sweetener, eggs, vanilla, and mix to combine 10 seconds, speed 4.
    • Add the cacao, bicarb and baking powder and mix 5 seconds, speed 3.
    • Add the coconut flour and mix 5 seconds, speed 3. Coconut flour absorbs a lot of liquid so you should only need the two tablespoons. Your batter should be the consistency of a thick, airy (cake like) batter. Let it sit for a minute and if it still seems a little wet, add more coconut flour teaspoon by teaspoon.
    • Continue from point 6 above.

    Store

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

    Notes

    Low-fructose

    Sweeten with rice malt syrup.

    Dairy-free

    Use macadamia nut oil or coconut oil rather than butter.

    Nut-free

    Choose butter or coconut oil over macadamia nut oil.

    Coconut-free

    Replace the coconut flour with double the amount of spelt flour.

    Another vegetable

    I've also substituted the sweet potato with grated beetroot, carrot, zucchini or pumpkin - all equally delicious.

    No berries

    My son has recently decided he doesn't like fruit cooked into anything (kids!!) so these are now no longer 'berry nice' and simply 'very' nice brownies! Feel free to leave the berries off if you'd rather. 
     "OMG OMG OMG....just stumbled across your recipe in Haven magazine last night for "Berry Nice Brownies"....made them tonight and they were a HUGE hit for my hubby's birthday - kids and husband LOVED it ! Yum !!! So pleased I found your site !!"
    Mish's Thermie Gold Coast
     

    These are a favourite in our household, how about yours? Love to hear your feedback in the comments below (if you could rate this recipe that would be fabulous too).

    Carrot Cake Slice

    | Baked Sweets, Healthy Lunchbox

    This simple nut-free carrot cake recipe offers a little veg and a lot of nourishment in the form of a sweet treat. Guaranteed to delight even fussy little (and big) people.

    Health benefits

    The carrot is obviously a great start. A little-hidden veg is a good thing. The spelt flour is a low gluten source of fibre. The seeds boost the protein, essential fat and mineral profile of the slice. The rapadura is a mineral rich sweetener and preferable over refined sugar. The orange zest is a great immune booster.

    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 Carrot Cake Slice
    Print Recipe
    4.96 from 21 votes

    Carrot Cake Slice

    This delicious Carrot Cake Slice is easy to make and with a serve of vegetables, is a great edition to the kids lunchbox. 
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Snack
    Servings: 8

    Ingredients

    • 1 carrot/s -large (about 140g) grated
    • 70 g currants (½ cup) or sultanas or raisins
    • 115 g wholemeal spelt flour (1 cup)
    • 70 g mixed seeds (½ cup) ground. I grind sunflower, sesame, linseeds and pumpkin seeds but any combo will work. Can also use a nut meal, but no longer nut-free.
    • 60 g coconut sugar or rapadura (¼ cup)
    • 1 tsp bicarbonate of soda (please measure carefully)
    • 1 tsp baking powder
    • 1-2 tsp ground spices (whatever you like eg; cinnamon, cardamom, ginger, mixed spice)
    • 120 g butter (½ cup) melted (or macadamia oil)
    • 3 free-range or organic egg/s
    • 1 orange/s - zest (take care not to include the white pith which can be bitter)

    Instructions

    • Preheat your oven to 150℃/300°F (fan forced). Line a small 20 x 30cm tin with greaseproof paper.
    • In a mixing bowl mix the carrot, dried fruit, and all dry ingredients.
    • In a small bowl or jug beat the eggs, butter or oil and zest together.
    • Add to the dry ingredients and mix until just combined.
    • Pour into the tin and bake for 20 - 25 minutes or until firm to touch in the middle.

    Thermomix method

    • Grind your seeds, 30 sec, speed 8. Set aside. If you are grinding your own gluten or grain-free flour do this now also.
    • Weigh and grate your chopped carrot, 5 seconds, speed 5. Set aside.
    • Melt the butter, 1 minute, 80 degrees, speed 4.
    • Add the eggs and zest and mix 30 seconds, speed 5.
    • Add the carrot and dried fruit and mix, 30 seconds, reverse speed 3.
    • Add the flour, seeds, sugar, spices, bicarb and baking soda. Mix 5-10 seconds until just combined (scraping the sides), speed 4. Don't over-mix as it will become tough.

    Time saving tip

    • I use a lot of ground seeds in my baking. One, because my lunchbox treats need to be nut free and secondly because seeds are very nutritious. For example, pepitas are a rich source of zinc, a mineral that often assists fussy eaters. So instead of supplementing to improve their desire and palate for food, include pepitas where you can. My kids aren't a fan of their flavour so I grind them. If you plan to use them this way, you can grind a small batch of one or a mixture of seeds to keep in the fridge in an airtight glass container ( a jar is good).

    Cakes gone 'green' (or flecked green)

    • You may have noticed that your seed containing cakes or cookies turn or fleck 'green'.
      I can explain...Sunflower seeds contain chlorogenic acid which reacts with the baking powder and bicarb when it's heated and turns various shades of green when cooled.
      To reduce the ‘shrek-look’ you can reduce the baking powder or bicarb (by about a third) or add 2 tsp lemon juice or vinegar to the wet ingredients. But remember - even if they do turn green, they are completely safe to eat. You might even like to use this as a way to turn cakes green on purpose?

    Store

    • In an airtight container or it can be frozen in an airtight container or bag.

    Notes

    Make it nutty

    If you want to add half a cup of walnut halves or pecans to this cake, feel free though obviously it wouldn't be nut-free or suitable for school lunches.

    Dairy-free

    Replace the butter with macadamia oil, though now not nut free.

    Gluten-free

    Replace the spelt with half rice, half buckwheat flour (or another GF flour).

    Grain-free

    Replace the spelt flour with 100 gram (1 cup) almond meal (now not nut-free).

    Don't want to grind the seeds

    Replace with almond or hazelnut meal or LSA, though now not nut free.

    Low-fructose

    Replace the rapadura with 80 -100gram brown rice syrup. Replace the dried fruit with coconut.

    Chocolate version

    Omit the dried fruit and zest and add 30 gram of cacao powder at stage 6 of the method.

    After more healthy lunchbox inspiration?

    My best selling ebook The Well Nourished Lunchbox has you covered and is choc-a-block full of healthy lunchbox inspiration - and not just sweet but heaps of savoury crackers, sandwich-free lunch recipes and so much more. In fact, it's 150 pages of goodness!
    Click HERE to find out more about this fabulous ebook (and read the many, many reviews).

     

    Do you like this recipe? Let me know, or post a question in the comments below or rate the recipe.

    Vanilla Bean Cupcakes

    | Baked Sweets, Healthy Lunchbox

    These healthy and nutritious grain, gluten, nut and sugar-free vanilla bean cupcakes are light and moist and will fool gluten lovers any day. Packed with fibre and protein, you simply can’t go past these beauties for a nourishing guilt free treat. Better still, they are so quick and simple to make and being nut-free, they are perfect for kids parties and school lunch boxes too.

    This recipe also makes a fabulous ‘big’ cake too. Perfect for birthday parties (it’s been my kids cake every year since they were little). One batch makes one cake. I generally make a double batch and bake two cakes with cream or ganache in between.

    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.

    Vanilla bean cupcakes - These vanilla bean cupcakes are gluten free, grain free, nut free and fructose free. They are the perfect lunch box or kids party food treat too.
    Print Recipe
    4.92 from 12 votes

    Vanilla bean cupcakes

    One of my most popular recipes, these Vanilla bean cupcakes are just delicious and you'd never guess they are made with beans. 
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Snack
    Servings: 8 cupcakes

    Ingredients

    • 425 g can cannellini beans -drained and rinsed well
    • 5 free-range or organic egg/s -large (or 6 small eggs, see note below)
    • 1 tbsp vanilla -powder, extract or essence
    • 50 g butter -softened at room temperature
    • 85 g rice malt syrup, honey or maple syrup (¼ cup)
    • 40 g coconut flour please weigh this, as it really needs to be exact
    • ¼  tsp sea salt
    • ½ tsp bicarbonate of soda
    • 1 tsp baking powder (gluten free)

    Instructions

    • Preheat the oven to 180℃/350°F(fan forced).
    • In a powerful blender or food processor, puree the rinsed beans, eggs, and vanilla until very smooth and set aside.
    • Without rinsing your food processor, mix together the butter and honey or brown rice syrup until very well combined.
    • Add back the pureed bean/egg mix and mix until well combined.
    • Now add the coconut flour, sea salt, bicarbonate of soda and baking powder.  Mix until combined and spoon into paper-lined cupcake moulds immediately. The batter does have a slightly thick but airy consistency that is unusual if you've never worked with coconut flour before.
    • Bake for 20 minutes for large and 15 minutes for mini cupcakes, or until lightly brown on top and springy to touch (like a regular cake).
    • Cool and top with your preferred icing (recommendations below).

    Thermomix Method

    • Preheat the oven to 180℃.
    • Mix the beans, eggs, vanilla, butter and sweetener for 1 minute, speed 7.
    • Add the coconut flour, sea salt, bicarbonate of soda and baking powder and mix 10 seconds, speed 4.
    • As per above method.

    Note

    • Don't scrimp on the eggs or let the batter sit for too long. Not enough eggs and delaying getting it in the oven will result in a much heavier batter and cake.
    • I usually like baked goodies straight out of the oven, but these are actually best eaten the next day, especially if you think you can taste the beans or egg. 

    Store

    • They are best stored in the fridge and can also be frozen in an airtight container or snap-lock bag.

    Notes

    Low-fructose

    Choose rice malt syrup as your sweetener (optional pinch of stevia if you like also).

    Coconut-free

    Substitute the coconut flour for 100 grams of almond meal (though now obviously not nut free). I have also substituted for 40 grams of wholemeal spelt flour with success (no longer gluten-free if you substitute with spelt).

    Dairy-free

    Substitute the butter with ghee or coconut oil.

    Lemon or lime cupcakes

    Add the zest of one large lemon or lime to the egg/bean mix.

    Orange cupcakes

    Add the zest of one large orange to the egg/bean mix.

    Blueberry cupcakes

    Add ¼ cup of fresh or defrosted blueberries, mixed through the batter very gently at the very end.

    Chocolate chip

    Add a ¼ cup of dark chocolate chips (I love the Green and Blacks 85% cacao chocolate). As I'm a bit of a stooge when it comes to my kids eating chocolate, I often just push a square of chocolate into the middle or place on top of the cupcake (this also saves me the effort of icing)!

    Icing suggestions

    Remember to make sure the cupcakes are completely cold before icing.

    Fructose-free vanilla icing (gluten free too)

    50grams of butter, softened at room temperature
    A pinch of pure stevia powder
    1 tablespoon brown rice syrup
    1 tablespoon vanilla bean powder
    Beat together until light and fluffy.

    Cream cheese icing

    50 grams cream cheese or quark
    20 grams butter, softened at room temperature
    1 tablespoon brown rice syrup
    1 teaspoon vanilla
    Beat together until light and fluffy.

    Cashew nut cream (dairy and gluten free)

    ½ cup raw cashew nuts
    ¼ cup water
    1 teaspoon vanilla
    1 tablespoon brown rice syrup or maple syrup (optional)
    Soak the cashews in water for 3-4 hours. Strain and then process with the rest of the ingredients until smooth. You can add more or less water to the nuts to achieve the desired consistency. If you aren't organised enough to soak the cashews, then boil them gently for 5 minutes, then process.

    Vanilla cream

    Carton cream whipped until light and fluffy
    1 teaspoon vanilla
    Beat ingredients together and place on top of the cupcake. You can also slice the top of the cake off, top with cream and replace the cake top with a slice of strawberry (like a butterfly cake).