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French Toast

| Breakfast, After School Snacks, Desserts, Members only

This French Toast is our favourite way to use up Sourdough Brioche and is a perfect easy breakfast. It can be topped with yoghurt and fresh berries for the ultimate brunch time treat. You can also make with regular brioche or sourdough or any bread at all. Best of all it’s a great way to…

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Pumpkin Thyme Lemon Risotto (oven baked)

| Budget Friendly, Make-ahead Meals, Freezable Meals, Vegetarian, Slow Cooked, Members only

This simple plant powered vegetarian Pumpkin Thyme Lemon Risotto is a delicious, budget friendly meal. Being oven baked, it is super convenient to pop in the oven and walk away! I love the combination of pumpkin, parmesan and feta throughout creamy rice. Using arborio rice really gives a true risotto texture. If you happen to…

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Spelt Dutch Baby

| Baked Sweets, Desserts

This is my spelt version of a Dutch Baby which is essentially a big, puffy, family-style pancake baked in a sizzling-hot buttered skillet. This dish is puffy around the outside and flat in the centre offering the perfect little nest for fresh berries. It has the eggy texture of a crepe with crispy edges and is super simple to make – no flipping, just pour and bake. Make sure you allow enough time for your oven to come up to temperature so that you get a nice puffy pancake – the oven and pan need to be HOT.

Health benefits

This Dutch Baby isn’t just tasty – it’s packed with some health perks too. Using spelt flour adds a nutritious twist, as it’s rich in fibre and easier to digest than regular wheat. Plus, eggs give you a good hit of protein, helping to keep you full and energised throughout the day.

Ingredients

With just a few simple ingredients like butter, large eggs, spelt flour, half cup milk (of your choice) and only a tablespoon sugar, this Dutch Baby is easy to make with pantry staples. You can even customise the toppings to suit your taste or whatever you have on hand, making it versatile for any occasion.

How to make this healthy Dutch Baby pancake

Making this Spelt Dutch Baby is super easy – just blend the batter (or whisk by hand in a bowl), melt butter in an oven-safe pan, and pour the batter into the hot pan (preferably a cast-iron skillet). Pop it in the hot oven and watch it puff up in just 15 minutes. The cook time is a lot quicker than flipping individual pancakes! Once it’s golden brown and ready, serve it up with your favourite toppings for a crowd-pleasing dish. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve your Spelt Dutch Baby straight out of the oven while it’s still puffed and golden. Top with a generous amount of fresh berries, a dollop of crème fraîche or coconut yogurt, and a drizzle of maple syrup. We love it for breakfast, brunch or dessert! If you have leftovers, store them in an airtight container in the fridge and reheat in the oven to enjoy later.

Vary this to suit your dietary needs

To make this Dutch Baby dairy-free, simply swap the butter for coconut oil or ghee. For a gluten-free version, use your favourite gluten-free plain flour instead of spelt. You can also get creative with toppings – try adding nut butter, fresh lemon juice, sliced bananas, stewed fruit (apple or stone fruit) with a sprinkle of cinnamon to change things up. For a savory Dutch Baby, click here. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

This Spelt Dutch Baby is essentially a big, puffy, delicious family-style pancake baked in a sizzling-hot buttered skillet.
Print Recipe
5 from 3 votes

Spelt Dutch Baby

This Spelt Dutch Baby is essentially a big, puffy, family-style pancake baked in a sizzling-hot buttered skillet.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Dessert
Servings: 2
Author: Georgia Harding

Ingredients

  • 60 g butter – (4 tbsp)
  • 3 egg/s – at room temperature
  • 120 ml milk of choice (½ cup)
  • 60 g white spelt flour – (½ cup)
  • 1 tbsp coconut sugar or rapadura

To Serve

  • 1 cup/s fresh berries – of your choice
  • 2 tbsp crème fraîche – or coconut yoghurt
  • 2 tbsp maple syrup
Metric – US Customary

Instructions

  • Preheat the oven to 200°C / 390°F (fan-forced).
  • Place the eggs, milk, flour and sugar into a blender and blend well to make a lump free batter. If you have a Thermomix 7 seconds speed 5. Rest the batter while you heat the butter/pan.
  • Place the butter in an oven proof pan (I used a 27cm cast iron skillet) and pop it in the oven for 5-7 minutes (just to melt the butter and heat the pan). Take care not to leave for longer (you don’t want the butter to burn).
  • Working quickly, pour the batter into the hot, buttery pan and return to the oven to cook for 15 minutes until it puffs and is golden. Remove from the oven (it will deflate quickly, this is totally normal).

Serve

  • Top with your favourite toppings as listed above.

Doubling

  • You can either make another pancake straight after the first or use two pans at the same time.

Notes

Dairy-free

Replace the butter with coconut oil or ghee if tolerated.

Gluten-free

Replace the spelt with your favourite gluten-free plain flour. 
 
 
 
 
 
 

What did you think of this delicious dish? Let me know in the comments below…

Easy Chicken Cacciatore

| Budget Friendly, Make-ahead Meals, Chicken, Freezable Meals, Vegetarian, Members only

This super simple Chicken Cacciatore is a tasty, wholesome meal that my whole family loves. There’s no need to be precious about slicing everything perfectly, the aim is to just get it into the pot quickly. It’s the ultimate, rustic set-and-forget Italian inspired meal.  Health benefits This recipe is rich in protein from the chicken…

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Bolognese Pasta Bake and Beef Tacos

| Budget Friendly, 30 Minute Meals, Make-ahead Meals, Pasta and Noodles, Red Meat, Freezable Meals, Members only

This Bolognese Pasta Bake & Beef Tacos is such a great ‘combo’ meal that can easily be prepped in an hour to set you up for a couple of delicious, yet totally different meals. The Bolognese Pasta Bake doesn’t require the pasta to be cooked reducing prep time and washing up extra dishes. It is…

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Sourdough Brioche

| Sourdough Baking, Members only

This Sourdough Brioche breads is made with dough that has been enriched with butter and eggs, creating a soft and tender loaf that is a pure delight to eat.  Brioche can be enjoyed with your favourite spreads, either fresh or toasted. This is a long project, although requires very little hands on time. The amazing…

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Syrian Roast Vegetable Salad

| Vegetarian, Members only, Salads, Side dishes

This Syrian Roast Vegetable salad is a beautiful vegetarian dish that showcases Syrian cuisine perfectly…aromatic spices, lemon, honey dressing, and garlic-y yoghurt. This is a great alternative side dish to this wonderful Syrian Lamb Leg. Health benefits This salad is loaded with fibre and antioxidants from the colourful variety of roast vegetables, supporting gut health…

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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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Green Papaya Noodle Salad

| Vegetarian, Members only, Salads

This zesty Green Papaya Noodle Salad is a perfect flavour combination and the ultimate summer side or meal. The Green Papaya makes for perfect vegetable noodles. If you can’t source it, 100g vermicelli is a great substitute. Serves 2 as a meal or 4 as a side salad. Health benefits Green papaya is rich in…

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Leftovers Lunch Salad

| 30 Minute Meals, Pasta and Noodles, Healthy Lunchbox, Members only

This Leftovers Lunch Salad is a bit of a build your own adventure dish. This is something I make often for my kids’ school lunches when I need something healthy but quick and easy to make from what I have in the fridge and pantry. It’s a great dish to use up small amounts of…

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Peanut Butter Smoothie

| Drinks & Smoothies, Members only

My family love this quick and simple Peanut Butter Smoothie. We don’t add extra sweetener, but if you’d like to you can (this may be necessary if your bananas aren’t ripe enough). A teaspoon or two of honey would suit this nicely if needed! Health benefits This smoothie is packed with protein, fibre, and healthy…

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Gluten-free Wraps

| Healthy Lunchbox, Savoury Snacks, Staples, Members only

There aren’t too many additive-free wraps on the market so here is my favourite, easy-to-make Gluten-free Wraps recipe. In the name of simplicity, I stick with crepe-like wraps as I don’t like the fuss or time it takes to roll dough into perfect circles. I also like the option of making larger square wraps in…

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Sticky Beef Ribs

| Make-ahead Meals, Red Meat, Freezable Meals, Slow Cooked, Members only

My family says I’ve ruined ordering ribs out because these Sticky Beef Ribs are SO good and fall-apart tender. The combination of ginger, garlic, tamari, and star anise delivers a sensational Asian flavour. Best of all, they couldn’t be easier to make. They require a long cooking time, so plan; the reward is well worth…

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Chicken Pasta Bake and Curry Chicken Pie

| Make-ahead Meals, Pasta and Noodles, Chicken, Freezable Meals, Members only

As requested by members, I was asked to come up with recipes where you start with a few core ingredients to make a couple of different meals. So from this tray bake I’ve created a Chicken Pesto Pasta Bake and a Curry Chicken Pie. I usually enjoy the Pasta Bake the day of cooking then…

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Banana Bread

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

This delicious healthy, low sugar Banana Bread is perfect for breakfast or a snack. Most varieties of banana bread are usually high in sugar and low protein, it is not always a sustaining start to the day. In fact, many banana breads are so high in sugar, they are anything but healthy. Until now! Health…

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Herby Shapes

| Healthy Lunchbox, Savoury Snacks, Members only

These Herby Shapes are a great recipe for the fans of popular store-bought shapes – only these are actually providing some nourishment. They are very quick and easy to make, and you can cut them into any shape you or your kids like. Of course older children may not be so fussed so the quickest…

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Passionfruit Coconut Tea Cake

| After School Snacks, Baked Sweets, Members only

This Passionfruit Coconut Tea Cake is beautifully moist and bursting with flavour. I love the combination of passionfruit and coconut in a cake. This is one cake that will leave you feeling very satisfied. Naturally dairy and gluten-free, this is a great choice to make when there are a number of dietary requirements for your…

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Syrian Lamb Leg

| Make-ahead Meals, Red Meat, Members only

Lamb is a staple in Syria. This Syrian Lamb Leg combined with an aromatic spice rub and side salad is a healthy and delicious feast. Being geographically located at the cross-roads of ancient trade routes, this country has the benefit of wonderful spices and the influence of many neighbouring countries in its cuisine. You may need…

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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!

Maple Bacon Pumpkin Gorgonzola Sourdough Toastie

| Pork recipes, Breakfast, After School Snacks, Savoury Snacks, Members only

This Maple Bacon Pumpkin Gorgonzola Sourdough Toastie is the ultimate indulgent breakfast (or anytime) toastie. The combination of flavours is superb, and this can be assembled ahead to simply toast and enjoy in the morning.  Health benefits This toastie delivers around 25 g of protein and 6 g of fibre per serve, making it far…

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Healthy Easy Shakshuka

| Budget Friendly, 30 Minute Meals, Vegetarian, Breakfast, Members only

I love a good healthy easy Shakshuka, and this one is a great way to eat your veggies for breakfast. The sauce is great to make ahead to make breakfast extra quick and easy. Or if you’re in a rush, you can fast-track this recipe by simplifying the sauce and leaving out the carrot, zucchini,…

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Double Choc Macadamia Sourdough Cookies

| After School Snacks, Baked Sweets, Sourdough Baking

These Double Choc Macadamia Sourdough Cookies are a great way to use up leftover sourdough starter and a great way to reduce waste in the kitchen. I like to add some discard for extra fudgy deliciousness.  Of course, you can still make these rich, chocolatey cookies without the discard and they will still be a tasty treat.

Health benefits

The sourdough discard adds beneficial wild yeasts and lactic acid, which can make the cookies easier to digest. Macadamias contribute heart-healthy monounsaturated fats and minerals such as magnesium and manganese, while dark chocolate delivers antioxidants and a gentle boost of mood-lifting compounds.

Ingredients

This recipe combines simple pantry staples, including spelt flour, butter, egg, cacao powder, dark chocolate and macadamias, with the addition of sourdough discard for a beautiful texture and flavour. Coconut sugar and a touch of rice-malt syrup or honey keep these cookies naturally sweet without refined sugar.

How to make these Double Choc Macadamia Sourdough Cookies

Start by mixing all the wet ingredients and dry ingredients in a bowl until a soft dough forms. Roll the dough into balls, flatten slightly on a lined tray, and bake until set around the edges but still soft in the centre. The result is a batch of gorgeously rich cookies with chunks of melted dark chocolate and buttery roasted nuts in every bite.

Serving suggestions and how to store

These cookies are delicious straight from the oven, slightly warm with melted chocolate pockets, or cooled and crisped up for a firmer texture. Store them in an airtight container in the pantry for up to a week. You can also freeze the dough balls and bake from frozen for a freshly baked cookie any time.

Vary these Choc Macadamia Sourdough Cookies to suit your dietary needs

For dairy-free or vegan, replace the butter with coconut oil and the egg with a chia egg. For nut-free, use sunflower seeds instead of macadamias, and for gluten-free, swap the spelt for a gluten-free flour mix. No sourdough discard? Simply substitute 25 g extra flour and 25 ml water.

For more sourdough discard recipes, click HERE.

These Double Choc Macadamia Sourdough Cookies are a great way to use up extra sourdough starter to create extra fudgy deliciousness!
Print Recipe
4.75 from 4 votes

Double Choc Macadamia Sourdough Cookies

These Double Choc Macadamia Sourdough Cookies are a great way to use up extra sourdough starter to create extra fudgy deliciousness!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Snack
Servings: 20 cookies
Author: Well Nourished Team

Ingredients

  • 200 g white spelt flour (approx. 2 cups)
  • ½ tsp baking powder
  • 75 g coconut sugar or rapadura (approx. ⅓ cup + 1 tbsp)
  • 2 tbsp rice malt syrup, honey or maple syrup
  • ¼ tsp sea salt
  • 45 g cacao powder – or good quality cocoa powder (⅓ cup)
  • 60 g 70% dark chocolate – roughly chopped
  • 60 g macadamia nuts – roughly chopped (½ cup)
  • 125 g butter – softened
  • 1 egg/s
  • 50 g sourdough discard – leftover (¼ cup)
Metric – US Customary

Instructions

  • Pre-heat the oven to 175°C/347°F (fan-forced). Line two baking trays with baking paper.
  • Add all ingredients into the bowl of the electric mixer (or a large mixing bowl if you are mixing by hand).
  • Mix on low speed for approximately 1 minute or until the mixture comes together to form cookie dough.
  • Scoop approximately a tablespoon of cookie dough into your hand and roll into a ball. Place on the lined baking tray and continue until all the dough is used up.
  • Press the balls down using the palm of your hand to flatten them.
  • Bake the cookies for 10-12 minutes. Allow the cookies to cool on the tray for five minutes before transferring them to a cooling rack to cool completely.

Store

  • The cookies can be stored in an airtight container in the pantry for up to a week.

Notes

No Sourdough Discard

If you do not have any sourdough discard, you can replace it with 25g of extra spelt flour and 25 ml water.

Other Nuts

Walnuts can be used in place of macadamias and are just as delicious

Dairy-free & Vegan

For a vegan or dairy free version of these cookies, omit the butter and the egg and instead, add 100g of melted coconut oil and one chia egg. To make a chia egg, mix 1 tablespoon of chia seeds with 2 tablespoons of water and allow to sit until it becomes a gel, approximately 5 minutes. When mixing, if your cookie dough seems too dry, simply add 1-2 tablespoons of water.
 
 
 
 

These deliciously fudgy cookies are my favourite, let me know in the comments below if you loved them too!

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

Chicken Bunny Chow

| Make-ahead Meals, Chicken, Vegetarian, Members only

Chicken Bunny Chow is one of South Africa’s most infamous dishes. It’s basically an aromatic curry ladled into a hollowed-out loaf of bread. It originated in Durban when apartheid laws forbid some members of society from entering restaurants or cafes. So they took to ordering take-out meals from the sides or backdoors of restaurants and…

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Burnt Honey Macadamia Yoghurt Parfait

| Ice-blocks, Desserts, Members only

This simple three ingredient Burnt Honey Macadamia Yoghurt Parfait is the perfect combination of sweet, buttery macadamia praline with a slightly tart yoghurt parfait. It’s easy to make but looks and tastes special. This recipe does require cooling and freezing- take note of this so you start it early enough to enjoy for dessert! Health…

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