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Healthy Carrot Cake Muffins

| Healthy Lunchbox, Baked Sweets, Members only

These healthy carrot cake muffins are everything you love about classic carrot cake but in a simple, wholesome muffin form that’s naturally sweetened, moist, and full of warming spices. They make the perfect afternoon tea treat, lunchbox filler, or even a healthier option for celebrations when topped with the optional cream cheese yoghurt frosting. Health…

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Quick Chocolate Almond Torte

| Baked Sweets, Desserts, Members only

This quick chocolate almond torte is a rich, fudgy cake made with simple whole food ingredients and minimal effort. Naturally gluten-free thanks to almond meal, it has a dense, moist texture that pairs perfectly with a silky chocolate ganache. It’s the kind of dessert that feels indulgent and impressive, yet comes together quickly with just…

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Strawberry Almond Loaf

| After School Snacks, Baked Sweets, Desserts, Members only

This delicate and slightly jammy Strawberry Almond Loaf is a delicious flavour combination and makes for a moreish moist cake. Naturally gluten/grain free, it can also be easily made dairy-free. I love having slices of this on hand in the freezer for a quick lunchbox filler (if nuts allowed) or to go with an afternoon…

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Chocolate Beetroot Cake

| Baked Sweets, Desserts, Members only

It might seem unusual to add vegetables to baking, but this Chocolate Beetroot Cake is a match made in heaven and work very well together to create a rich, fudgy, earthy cake. This recipe also happens to be gluten and dairy-free which adds to its versatility. I like to serve this cake as a dessert,…

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Vegan Vanilla Cake

| Baked Sweets, Desserts, Members only

This Vegan Vanilla Cake is for the many ‘egg-free’ cake requests I’ve received. I’m really proud of this delicious, really easy to make cake. My son took it to school one day and shared it with a very fussy friend who declared it ‘the best cake ever’ (trust me, praise from food fussy teens is…

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Chocolate Vanilla Marble Cake with Chocolate Olive Oil Glaze

| Baked Sweets, Desserts, Members only

This is a simple Chocolate Vanilla Marble Cake that makes a big impression. Creamy vanilla and rich chocolate cake are swirled together for a marble effect. We like to eat this cake as it is or perhaps with a light dusting of icing sugar, however for a special occasion, the smooth and decadent chocolate olive…

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Hummingbird Cake

| Baked Sweets, Desserts, Members only

This classic Hummingbird Cake is a luscious blend of tropical fruity flavours. Originating in the Caribbean, this cake is chock full of banana and pineapple, a hint of coconut and topped with a luscious maple cream cheese icing. To complete this special treat there are maple roasted pecans within the cake and on top. Health…

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Spelt Rock Cake

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

After several requests for a Spelt Rock Cake, I set to reworking my nan’s original and very traditional recipe. The result is these delicious morsels resembling rocks (in looks only!) and harking back to the years of rations in World War 2 era … simple ingredients and an easy method. I’ve given you some add…

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Pineapple Crumble Cake

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

This healthy, wheat-free Pineapple Crumble Cake is easy to make and delicious with variations for gluten-free, egg-free and vegan. It’s so good warm out of the oven with cream or yoghurt (or coconut yoghurt). This recipe calls for fresh pineapple which may not always be possible – you can substitute for tinned pineapple (in natural…

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Plum Upside Down Syrup Cake (gluten-free)

| After School Snacks, Baked Sweets, Desserts, Members only

This gluten-free Plum Upside Down Syrup Cake is easy to make and one of my favourite ways to enjoy plums as the season comes to an end. With the cinnamon, lemon and almonds it’s a flavour combination made in heaven. Health benefits Made with almond meal instead of flour, this upside down cake is naturally…

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Lemon Crumble Tea Cake

| Healthy Lunchbox, Baked Sweets, Desserts, Members only

This zesty Lemon Crumble Tea Cake is so quick and easy to make and even quicker to eat. It is very tart so if you prefer a sweeter tart, add an extra couple of tablespoons of rapadura to the homemade lemon curd. I know the next time you are offered lemons from a friendly neighbour,…

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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 that’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, it’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 170°C (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. It’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 (½ cup)
  • 80 ml macadamia nut oil – or melted butter or olive oil (¼ cup)
  • 170 g rice malt syrup, honey or maple syrup (½ cup)
  • 1 lemon/s – zest and 3 tbsp juice
  • 1 tsp vanilla – extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 200 g white spelt flour (1 ¾ cups)
  • 100 g blueberries (1 cup approx.) fresh (can also use frozen but do not defrost)
Metric – US Customary

Instructions

  • Preheat the oven to 170°C/340°F (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 from Source Bulk Foods, Otto’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).
 
 

Loved this cake recipe? Let me know in the comments below!

Simple Gluten-free Christmas Fruit Cake

| Baked Sweets, Holidays & Entertaining, Desserts

I’ll be honest, this simple Gluten-free Christmas Fruit Cake is so delicious I don’t just make it for Christmas. It’s rich, not too sweet and a bit grown up. It’s also very simple to make and no soaking or steaming is required. If you can find an organic dried fruit mixture to use, all the better.

This easy to make Gluten-Free Christmas Fruit Cake is a festive, moist, and delicious treat that’s perfect for the holiday season.

Health benefits

This cake uses nutrient-dense ingredients such as almond meal, which adds healthy fats and fibre. while coconut sugar or rapadura offers a lower-glycemic alternative to refined sugar. The dried fruits provide a natural sweetness along with vitamins, minerals, and antioxidants.

Ingredients

This gluten-free Christmas cake recipe is made with a mixture of dried fruits, orange zest and juice, brandy (or water), and warm mixed spices. The use of almond meal (ground almonds), brown rice flour, and tapioca flour gives it a rich yet gluten-free base. Optional toppings include blanched almonds and a glaze made from apricot jam to give the cake a lovely finish.

How to make this gluten-free Christmas fruit cake

To make this gluten-free fruit cake, start by simmering the dried fruit with brandy, orange juice, butter, and sugar to infuse the fruit with flavour. After allowing it to cool, mix in the eggs, gluten-free flours and baking powder to form a dense cake batter. Pour the mixture into a cake pan lined with parchment paper, blanched almonds can be added for decoration and bake until golden. Optionally, you can drizzle extra brandy and glaze the cake with apricot jam for a glossy finish.

Serving suggestions & how to store the gluten-free Christmas fruit cake

Serve this gluten-free fruitcake as part of your Christmas dessert spread, or enjoy it with a cup of tea or coffee. It can be stored in an airtight container in the fridge for 2-3 weeks, though it rarely lasts that long!

Substitutions to suit your dietary needs

For a dairy-free option, substitute the butter with coconut or macadamia nut oil. If you prefer a non-alcoholic version, simply replace the brandy with extra water or orange juice.

A note from Georgia

I’m not a huge fan of Christmas cake – I really don’t enjoy the traditional fruit cake mix (especially the peel) so when recipe testing this, I decided to make my own mixed dried fruit. I bought a combination of dried blueberries, cherries, currants, cranberries, sultanas and added diced apricots and figs. It was SO delicious, I’m converted! I always thought Christmas Cake was hard to make but this was just so simple.

For more delicious, healthy festive recipes, click HERE.

This Simple Gluten-free Christmas Fruit Cake is rich, not too sweet & a bit grown up. It’s also extremely simple to make & tastes incredible.
Print Recipe
4.80 from 10 votes

Simple Gluten-free Christmas Fruit Cake

This cake is rich, not too sweet and a bit grown up.It’s also very simple to make and no soaking or steaming is required.
Prep Time35 minutes
Cook Time1 hour 30 minutes
Course: Dessert
Servings: 1 cake
Author: Georgia Harding

Ingredients

  • 80 ml water (⅓ cup)
  • 80 ml brandy – or use more water (⅓ cup)
  • 2 orange/s – zest and juice
  • 170 g butter
  • 95 g coconut sugar or rapadura (½ cup)
  • 2 tsp mixed spice
  • 900 g mixed dried fruit
  • 3 egg/s – lightly beaten
  • 120 g almond meal (1 cup)
  • 65 g fine brown rice flour (½ cup)
  • 60 g tapioca flour (½ cup)
  • 1 tsp baking powder – gluten-free

Optional Toppings

  • ¼ cup/s blanched almonds – to decorate
  • 2 tbsp brandy – extra
  • 2 tbsp apricot jam – to glaze
Metric – US Customary

Instructions

  • In a large pot, melt together the water, brandy, orange zest and juice, butter, sugar and mixed spice, stirring to combine.
  • Once melted, add the dried fruit. Mix well and simmer over medium heat, continuing to stir, for approximately 10 minutes, or until most of the liquid has been absorbed by the fruit. Remove from the heat and allow to cool for 20 minutes.
  • Preheat the oven to 140°C/284°F (fan-forced) and lightly grease, then double line a 20cm square cake tin with baking paper.
  • When the fruit mixture has cooled, mix in the eggs, almond meal, and sift in the rice flour, tapioca flour and baking powder. The mixture will be quite thick and dense.
  • Transfer the cake mix to the lined tin, and if you like, decorate the cake by placing the blanched almonds around the cake’s edge or feel free to create an elaborate design. Bake for 1.5 hours. I suggest checking the cake after 1 hour and if it seems to be getting too dark on top, cover loosely with foil.
  • You can test the cake for readiness by inserting a skewer which will come out clean when the cake is done. Remove the cake from the oven and if you like, pierce all over carefully with a sharp skewer, then drizzle over the extra 2 tablespoons of brandy.
  • If you would like to glaze the cake, simply melt together the 2 tablespoons of apricot jam with 1 tablespoon of water in a small pot. Use a pastry brush to ‘paint’ the glaze over the top of the cake.
  • Allow to cool completely before slicing.

Serve

  • I only slice what I need and store the rest of the cake whole.

Store

  • Tightly wrap the rest of the cake in baking paper, then a slightly damp tea towel or beeswax wrap before storing in an airtight container in the fridge. It will easily last for 2-3 weeks in the fridge (but never does!).

Notes

Dairy-free

You can use coconut or macadamia nut oil in place of butter in this cake for a dairy free version.

Alcohol-free

Substitute the brandy with more water. 
 
 
 
 
 

Loved this delicious Gluten-free Christmas Fruit Cake?! Let us know in the comments below….

Recipe by Kristin Cosgrove

Hi, I’m Kristin Cosgrove. I’m a mum, student of psychology and passionate whole foods cook. I love to share my love for simple, seasonal recipes and my modern approach to cooking for my family. I live on the Surf Coast with my husband and three children.

You can find me on Instagram at @kristinjcosgrove

Chocolate Mug Cake

| Baked Sweets, Desserts

We all get a craving for dessert occasionally, so why not make something that is rich and decadent, but also nourishing? This is the best Chocolate Mug Cake recipe and is just the thing for those evenings when a simple, sweet treat is needed. It’s also gluten-free, grain-free, dairy-free and refined sugar-free so it suits many dietary requirements.

However, a word of warning; it is dangerously easy and fast to make (and even easier to eat).

Health benefits

This chocolate mug cake recipe uses almond meal as its base, providing healthy fats and protein. The cacao adds a rich antioxidant boost, while the option to use natural sweeteners like rice malt syrup or honey keeps the sugar content in check. Plus, it’s easily adaptable to fit various dietary needs.

Ingredients

For this healthy mug cake recipe, you’ll need rice malt syrup, honey or maple syrup, melted butter or coconut oil, raw cacao powder (or unsweetened cocoa powder), an egg, almond meal (or almond flour), baking powder, and a pinch of sea salt if you love that sweet-salty combo.

How to make healthy chocolate mug cake

In a small bowl mix your sweetener, melted butter, and cacao in a bowl, then whisk in the egg. Stir through the dry ingredients…almond meal, baking powder and a pinch of salt before spooning the cake batter into a ramekin or microwave safe mug. Bake for 10-15 minutes in the oven or zap it in the microwave for about a minute, and you’ve got yourself a rich, gooey chocolate cake. I just love the taste and texture of this delicious dessert!

Serving suggestions and how to store

Serve this gluten-free mug cake fresh and warm as it or with a scoop of ice cream, cream, coconut yoghurt, greek yoghurt or even some fresh berries (I love it with raspberries or strawberries). It’s also delicious topped with sliced banana. It’s best eaten straight away, but if you need to, you can store it in the fridge for a day and reheat.

Vary this chocolate mug cake to suit your dietary needs

For a dairy-free option, swap butter for coconut oil. If you’re keeping things low-fructose, rice malt syrup is the way to go. Nut-free? Use spelt flour or your favourite gluten-free flour in place of almond meal, and you’re good to go! If you want to make it extra indulgent, throw in a tablespoon of dark chocolate chips.

Take a look at the variations below the main recipes to adjust the recipe to suit your dietary requirements and taste.

This super easy Chocolate Mug Cake is a rich and decadent dessert, but also nourishing (and delicious). A simple and sweet treat!
Print Recipe
4.77 from 26 votes

Chocolate Mug Cake

This chocolate mug cake is the ultimate quick-fix dessert for when you're craving something sweet but don't want to spend ages baking. Made with simple, wholesome ingredients, it's ready in minutes and perfect for those nights when you just need a chocolatey treat.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert, Snack
Servings: 1
Author: Georgia Harding

Ingredients

  • 2 tbsp rice malt syrup, honey or maple syrup
  • 2 tbsp butter – melted
  • 2 tbsp cacao powder – or unsweetened Dutch process cocoa
  • 1 egg/s
  • ¼ cup/s almond meal
  • ⅛ tsp baking powder
  • ⅛ tsp sea salt (optional – I love a sweet /salty flavour)
Metric – US Customary

Instructions

  • Preheat the oven to 170°C/340°F (fan-forced).
  • Mix the sweetener, melted butter (or coconut oil) and cacao together in a small mixing bowl.
  • Add the egg and whisk well with a fork or small whisk.
  • Add the almond meal, baking powder and salt and mix very well.
  • Spoon the mixture into a medium sized ramekin or divide between two smaller ramekins (I share this amount of mixture with my husband and I find it generous enough, however, he would happily eat it all to himself).
  • Bake in the oven for 10-15 minutes. 10 minutes will give you a cake that is still gooey in the middle, whereas closer to 15 minutes will result in a firmer cake.

Serve

  • Serve immediately.
  • I like to serve with vanilla ice cream or coconut yoghurt and mixed berries

Microwave Instructions

  • Follow the instructions above from step 2 through to step 3.
  • Transfer the mixture into one or two microwave safe mugs.
  • Cooking one cake at a time, place the mug on a *plate, then put it inside the microwave and cook for approximately one minute. All microwaves are different so I suggest checking at the 45 second mark and potentially cooking for up to 90 seconds.
  • *Microwave cooking can be unpredictable, and while this hasn’t happened during testing, I recommend placing a plate under your mug during cooking just in case spillage occurs.

Notes

Dairy-free

Coconut oil can be used as a substitute for butter.

Low-fructose

Choose rice malt syrup as sweetener.

Nut-free

Sub the almond meal with spelt flour or flour of choice.
 
 
 
 

Loved this decadent dessert?  Let us know in the comments below.

Recipe by Kristin Cosgrove

Hi, I’m Kristin Cosgrove. I’m a mum, student of psychology and passionate whole foods cook. I love to share my love for simple, seasonal recipes and my modern approach to cooking for my family. I live on the Surf Coast with my husband and three children.

You can find me on Instagram at @kristinjcosgrove

Pumpkin Loaf with Maple Buttercream

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

This content is for members only – 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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Banana Rhubarb Raspberry Slice

| Healthy Lunchbox, After School Snacks, Baked Sweets

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

My kids are both back at school as of today and seeing as this Banana Rhubarb 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 family’s 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.

Health benefits

This slice is packed with fibre from the bananas, wholemeal spelt flour, and raspberries, supporting digestive health. The rhubarb contributes calcium and vitamin K, while the bananas provide potassium for heart health. With minimal added sugar, this slice is a wholesome alternative to traditional sweet treats.

Ingredients

The ingredients include butter at room temperature, coconut sugar or rapadura (optional), free-range or organic eggs, very ripe bananas, vanilla (in powder, extract, or essence form), and milk of your choice. Ground cinnamon, bicarbonate of soda, and sea salt are also needed. For the dry ingredients, use wholemeal spelt flour. You will also need rhubarb, finely sliced, and fresh raspberries (frozen raspberries can be used if preferred).

How to make this banana rhubarb raspberry slice 

This banana bread begins with blending the wet ingredients, including mashed bananas, eggs, butter, vanilla extract and milk, into a smooth mixture. Dry ingredients such as wholemeal spelt flour, bicarb, and cinnamon are folded into the wet mix, creating a light batter. The batter is poured into a prepared slice tin and topped with thin slices of rhubarb and raspberries. Bake until the centre is set and golden brown.

Serving suggestions and how to store

Serve this slice warm as a comforting snack or dessert with a dollop of Greek yogurt or coconut yogurt. It also pairs well with a hot cup of tea. Store leftovers in an airtight container in the fridge for up to a week or freeze individual portions for convenience.

Vary banana rhubarb raspberry slice to suit 

For a dairy-free version, swap butter with coconut oil or macadamia nut oil. Use your preferred gluten-free flour blend to make it gluten-free. To replace eggs, try chia eggs for a plant-based alternative. Feel free to experiment with different seasonal fruits like blueberries, apples, or pears for variety. For a protein boost, mix in nuts or seeds, or sprinkle them on top before baking.

Tip

Ensure the bananas are very ripe, as their natural sweetness is key to the flavour of this slice, with minimal added sugar used.

For more delicious, easy to make healthy cake recipes and other sweet treats, click HERE.

This Banana Rhubarb Raspberry Slice tastes so delicious and is super easy to make. The banana and rhubarb are a match made in heaven!
Print Recipe
4.81 from 21 votes

Banana Rhubarb Raspberry Slice

This Banana Rhubarb 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 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snack
Servings: 8
Author: Georgia Harding

Ingredients

  • 125 g butter - at room temperature
  • 25 g coconut sugar or rapadura - 2 tbsp (optional)
  • 2 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 - finely sliced
  • 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 (approx. 17 x 27cm) 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

| Healthy Lunchbox, After School Snacks, Baked Sweets, 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

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

My Chocolate Party Cake is an easy to make, gluten-free, 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…

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Apple Crumble Cake

| 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 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert, Snack
Servings: 8 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. 

Pear and Ginger Yoghurt Cake

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

This healthy yoghurt cake has long been a go-to cake of mine. It’s a deliciously light and moist treat, made with wholesome ingredients like wholemeal spelt flour, yoghurt and ripe pear. It’s a super versatile recipe that can be easily adapted with other fruits and for various dietary needs, making it perfect for anyone looking for a healthier, homemade cake option.

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.

Health benefits

The use of full-fat yoghurt provides a good source of calcium and probiotics, supporting gut health. Wholemeal spelt flour adds fibre, aiding digestion, while the ginger and lemon zest provide anti-inflammatory benefits. The pear adds natural sweetness and fibre, making this cake a nutritious choice for a dessert or snack.

Ingredients

This cake is made with melted butter or macadamia nut oil, full-fat yoghurt (or greek yogurt), rice malt syrup or honey as a natural sweetener, and wholemeal spelt flour. Ginger root and lemon zest enhance the flavour, while ripe pear adds a fruity touch. The cake is finished with a sprinkle of coconut sugar or rapadura for a delightful crunch.

How to make this healthy yoghurt cake recipe

Start by preheating your oven and preparing a round cake pan. In a large mixing bowl, whisk or beat together the butter (or macadamia oil), yoghurt, sweetener, eggs, lemon zest, and ginger. Then, gently mix in the dry ingredients: baking powder, bicarbonate of soda, sea salt, and spelt flour. Pour the batter into the tin, arrange the pear slices on top, sprinkle with coconut sugar, and bake for around 40 minutes. The cake is ready when a skewer or toothpick inserted into the centre comes out clean. Remove the cake from the pan once you can handle it and let the cake cool on a wire rack.

You can also make this into muffins, just reduce the cook time to 25-30 minutes. If you don’t have a round cake pan you could use a loaf pan or square pan too. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this yoghurt cake with a dollop of double cream or crème fraîche for added richness. Store any leftovers in an airtight container for a few days at room temperature or freeze the cake for later enjoyment.

Vary this healthy yoghurt cake to suit your dietary needs

For a dairy-free version, substitute the butter with macadamia nut oil and the yoghurt with coconut yoghurt. If you’re avoiding nuts, use olive oil instead. To make it fructose-friendly, use rice malt syrup and swap the pear for berries, skipping the sugar topping. Gluten-free variations haven’t been tested with this recipe, but try experimenting with your favourite gluten-free flour blend (almond flour with a tablespoon of arrowroot or tapioca starch would be my go-to). You can also make this cake egg-free by using chia egg or aquafaba as substitutes.

Other flavour options

This cake recipe is highly adaptable:

  • Lemon Yogurt Cake: Double the lemon zest and add thin slices of lemon on top before baking. You could also add a lemon glaze.
  • Orange Yoghurt Cake: Use orange zest and top with sliced orange, optionally sprinkling poppy seeds on top.
  • Raspberry Yoghurt Cake: Top with fresh or frozen raspberries (or any fresh berries will work too).
  • Apple Tea Cake: Add cinnamon to the batter and top with sliced apple and cinnamon sugar.
  • Spiced Nectarine Cake: Reduce the ginger and add cinnamon, topping with sliced nectarine for a summery twist.

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.

For more delicious, easy to make and healthy cake recipes and sweet treats, click HERE.

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
4.84 from 30 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 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Snack
Servings: 12
Author: Georgia Harding

Ingredients

  • 100 g butter or macadamia nut oil -melted
  • 250 g natural, Greek or coconut yoghurt (1½ cups)
  • 170 g rice malt syrup or honey (½ cup)
  • 3 egg/s
  • 1 lemon/s -zest
  • 3 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). 
  • Release the springform tin and allow to cool on a wire rack.

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). 
  • Release the springform tin and allow to cool on a wire rack.

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

| Holidays & Entertaining, Desserts

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 this protein rich dessert whilst still enjoying these decadent Self Saucing Ginger Puddings.

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 a wholefoods protein powder 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).

The vast world of protein powders

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.

Most also contain absolutely no plant fibre, good fats or micronutrients (vitamins and mineral) so nutritionally they are incomplete and not at all reflective of a well rounded, whole food meal. Thankfully, there are a select few which offer balanced nutrition and do what we need them to do – provide a sustaining, nutritious supplement, and here’s the clincher, that actually tastes good. It’s just got to taste good right?

What to look for when choosing protein powders

When choosing a wholefood-based protein powder, there are several key factors to consider to ensure you’re getting a good-quality and effective product:

Ingredients: Look for a protein powder that is derived from wholefood sources, such as pea protein, brown rice protein (preferably non GMO, sprouted and fermented), hemp protein, or a blend of these. If you’re okay with dairy, choose a Whey based protein powder, ensure it is grass-fed and/or organic. Avoid products with additives, artificial flavours, excess sugar or artificial sweeteners.

Nutritional Profile: Assess the nutritional content beyond just protein. Look at the levels of essential amino acids, vitamins, and minerals present in the powder. A good wholefood-based protein powder will offer a range of nutrients beyond just protein.

Allergen Information: Consider any allergies or dietary restrictions. Wholefood-based protein powders are often suitable for those with common allergies (e.g., dairy, soy, gluten), but always check the label for potential allergens.

Taste and Texture: Personal preference matters too. Choose a protein powder that tastes good to you and mixes well with your favourite fruits and fluid (I love making smoothies with coconut water and yoghurt) or add protein powder to recipes like pancakes, overnight oats or chia puddings. Some wholefood-based powders can have a grainier texture, which may be a consideration.

By considering these factors, you can select a wholefood-based protein powder that aligns with your dietary preferences, nutritional needs, and taste preferences, ensuring you get the most out of your protein supplement.

GoodnessMe have a fabulous selection of clean protein powders, you can take a look HERE.

Ingredients

This recipe uses butter or macadamia nut oil, milk (regular or plant-based), an egg, coconut sugar, fresh ginger, cinnamon, wholefood protein powder, wholemeal spelt flour, baking powder, and sea salt. For the self-saucing syrup, you’ll need rice malt syrup, honey, or maple syrup combined with hot water.

How to make these self saucing ginger pudding

To prepare these ginger self saucing puddings, start by blending the butter, milk, egg, coconut sugar, ground ginger, and cinnamon until frothy. Add in the rest of the dry ingredients including the protein powder, flour, baking powder, and salt, mixing until just combined. Pour the batter into greased ramekins and place them on a baking tray or sit them in a baking dish. Prepare the syrup by mixing your choice of sweetener with boiling water and pour it over the batter mixture. Bake at 180℃ (fan-forced) for 20-25 minutes, until the tops are golden and crisp, with a sticky sauce at the base. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve these self saucing ginger puddings hot out of the oven, ideally with a dollop of double cream or coconut cream and fresh berries for added flavour and colour. Leftovers (if any!) can be stored in the fridge and gently reheated, though they’re best enjoyed fresh when the sauce is still warm and gooey.

Vary these self saucing ginger puddings to suit

For gluten-free self saucing puddings, swap the spelt flour with a gluten-free flour blend. To make it dairy-free, replace the butter with macadamia nut oil, use a plant-based milk, and opt for a vegan protein powder. If you’d like to skip the protein powder, try ground nuts or seeds as a tasty alternative.

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

Print Recipe
5 from 5 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, it won't leave you feeling low like many desserts - Christmas Pudding I'm looking at you!!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Servings: 4
Author: Georgia Harding

Ingredients

  • 80 g butter or macadamia nut oil -melted
  • 120 ml milk (of choice) (½ cup)
  • 1 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 wholefood protein powder - vanilla or a neutral flavour
  • 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 wholefood protein powder, 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 (approx. 1½ cup capacity) and place on a small baking tray (makes it easier to pop in the oven and catches any overflow).
  • In a small jug make the syrup by combining the sweetener and hot water. Mix to combine and carefully pour over the batter (over a spoon).
  • 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℃/ 360°F (fan-forced). 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 wholefood protein powder, 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 a vegan wholefood protein powder.

No protein powder

Replace with ground nuts (nut meal) or ground seeds. 
 
 

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

This Almond Berry Scone Cake is a healthy twist on a classic scone, combining the rich flavour of almond meal with bursts of juicy berries. It’s simple to make, naturally sweetened, and adaptable to various dietary needs, making it a crowd-pleaser for any occasion.

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.

Health benefits

Almond meal is a fantastic source of healthy fats, protein, and vitamin E, while berries add a boost of antioxidants and natural sweetness. With the option to use natural sweeteners, this cake is a nutritious alternative to traditional baked treats.

Ingredients

The batter in this scone recipe combines a wholesome blend of almond meal, arrowroot or tapioca flour, shredded coconut, lemon zest, and a choice of natural sweeteners like honey or maple syrup. Fresh or frozen berries add a fruity burst to every bite, while vanilla extract and baking powder bring balance and lift to the cake.

How to make almond berry scone cake

Start by combining the wet ingredients, including the melted coconut oil, your chosen sweetener, and an egg, until smooth. Mix in the dry ingredients – almond meal, arrowroot, coconut, lemon zest, vanilla, and baking powder until well combined, then gently fold in the berries. Once the batter is ready, transfer it to a baking tin lined with parchment paper (baking paper), smoothing the surface with a wet spoon. Bake in a preheated oven until golden and cooked through, allowing the cake to cool slightly before serving.

Serving suggestions and how to store

This almond scone cake is best served warm or at room temperature, either on its own or accompanied by a dollop of coconut yoghurt, Greek yogurt or cultured cream (creme fraiche). For added crunch, you can top the batter with slivered almonds (or sliced almonds) before baking. Leftovers should be stored in an airtight container in the fridge, where they will keep for a few days, or in the freezer for longer storage.

Vary this almond berry scone cake to suit your dietary needs

For a fructose-friendly version, use rice malt syrup as the sweetener. If you prefer a coconut-free option, replace the coconut oil with melted butter and omit the shredded coconut in favour of more almond meal. Egg-free adaptations can be made by substituting the egg with a chia egg or aquafaba, and a vegan version is achieved by using both a plant-based sweetener and the egg-free adjustment. This recipe is not suitable for nut-free diets, but my Well Nourished Lunchbox ebook offers plenty of nut-free options. Hazelnut meal works beautifully in place of almond meal for a richer flavour, and sliced stone fruits are a delicious alternative to berries, offering a seasonal twist to this versatile cake.

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

A delicious Almond Berry Scone Cake that's naturally sweetened, gluten-free, and perfect for a healthy treat. Try it with coconut yoghurt or cultured cream for an extra indulgence.
Print Recipe
4.93 from 14 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 minutes
Cook Time30 minutes
Total Time40 minutes
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 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. If using a Thermomix 10 seconds, speed 4.
  • Add the almond meal, arrowroot, coconut, lemon zest, vanilla and baking powder and mix until well combined. If using a Thermomix 20 seconds, speed 4 (scraping the sides)
  • Fold the berries into the batter. If using a Thermomix 10 seconds, reverse speed 1-2.
  • Line a small round cake tin (I used 16cm 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 grain-free streusel recipe combines a delicious nutty streusel topping with a moist almond meal-based batter, creating a wholesome treat that’s perfect for morning tea or an after-dinner dessert.

This 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 it’s so yum!

Health benefits

Packed with nutrient-dense ingredients like walnuts, almonds, and quinoa flakes, this streusel offers a good source of protein, fibre, and healthy fats, while honey or maple syrup provides a natural sweetness that keeps things refined-sugar-free. 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)

Ingredients

The recipe uses walnuts or pecans for the streusel, butter, your preferred natural sweetener, quinoa flakes, cinnamon, and a pinch of sea salt. The batter is made with almond meal (almond flour), arrowroot flour (or tapioca flour), coconut, vanilla extract, baking powder, and more.

How to make this Grain-free Streusel

Preheat your oven, then mix the streusel ingredients in one bowl and the batter ingredients in another. In a loaf pan lined with parchment paper, layer half of the batter, sprinkle half the streusel, then add the remaining batter and top with the rest of the streusel. Bake until golden brown and aromatic. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this streusel warm from the oven or cooled with a dollop of Greek yogurt (or ice cream for a dessert). Leftovers can be kept in an airtight container in the fridge or freezer to maintain freshness.

Vary this grain-free streusel to suit your needs

For dairy-free, swap butter with coconut or macadamia oil. If avoiding quinoa, rolled oats work as a substitute. Coconut can be replaced with extra nut meal, and rice malt syrup makes it fructose-friendly. You can also bake this into muffins, just bake for approximately 20 minutes. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

Note: this recipe isn’t nut-free, but check out my Well Nourished Lunchbox ebook for 50+ nut-free, lunchbox friendly recipes.

For more delicious, healthy sweet treats, click HERE.

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.
Print Recipe
4.60 from 5 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 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Snack
Servings: 1 loaf

Ingredients

Streusel Layer

  • 125 g pecan or walnuts (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 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 (approx. 20 x 12cm) 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 this healthy lamington recipe? I’m really not a fan of traditional lamingtons – probably because I like a sweet with some substance. But this recipe I REALLY love.

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!

Health benefits

By using nutrient-rich ingredients like coconut oil, cacao powder (or cocoa powder), and almond meal, these lamingtons offer healthy fats, antioxidants, and fibre. You can also opt for low-fructose sweeteners like rice malt syrup, making them a better-for-you alternative to traditional lamingtons without compromising on taste.

Ingredients

This recipe is flexible, allowing you to choose between three different cake options (to suit your dietary requirements) and two types of chocolate sauce coatings. You can go gluten-free, dairy-free or even fructose-free depending on your dietary preferences, so it’s perfect for those with food sensitivities or anyone looking for a healthier treat.

How to make this healthy lamington recipe

Start by baking your chosen cake in the oven and allowing it to cool completely. Then, prepare the chocolate coating (either a dairy-free version or a traditional ganache). Cut the cake into squares, dip each piece into the chocolate, and roll them in desiccated coconut. Once coated, pop the lamingtons on a tray and into the fridge to set.

Serving suggestions and how to store

Serve these lamingtons straight from the fridge for a cool, delicious treat. They store well in an airtight container in the fridge, making them a great make-ahead dessert for parties or as a healthier snack option during the week.

Vary this healthy lamington recipe to suit

For a fructose-friendly version, make your own chocolate coating using rice malt syrup. If you’re dairy-free, use the dairy-free chocolate coating instead of ganache. These variations make it easy to customise the recipe to suit your specific dietary requirements without sacrificing flavour.

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

What better way to celebrate Australia Day than with a healthy lamington recipe? Gluten-free, dairy-free and refined sugar free.
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4.88 from 8 votes

Healthy Lamington

These healthy lamingtons are a nutritious twist on a classic treat, made with wholesome ingredients that cater to a variety of dietary needs. Whether you're gluten-free, dairy-free, or looking for a lower-sugar option, this recipe has you covered with multiple cake and chocolate coating choices.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
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)
  • Vegan Vanilla Cake - vegan and option for gluten-free

Chocolate coating (you have two options here)...

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

  • 2 tbsp cacao powder -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

2) Chocolate ganache:

  • 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.
  • Now make the chocolate sauce...
  • For the dairy-free option, place all the ingredients into a small pot. Over a very low heat mix together well (you are just melting the ingredients to luke warm).
  • 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.
  • For the ganache if you choose that, place a ceramic or glass bowl over a pot of just boiled water. Add the chocolate and cream and mix together until melted.
  • Place the chocolate 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.
  • Place a baking tray lined with baking paper next to the bowls.
  • Dip all four sides of the cake in the chocolate followed buy the coconut and place on the baking tray. 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 in the fridge 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.