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Slow Cooked Beef Ragu

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

This slow cooked Beef Ragu is a delicious, easy meal. My family call it fancy or ‘real spag bol’ after a trip to Italy when they were little made them experts in Italian cuisine. Interestingly, the main difference between ragu and bolognese is the ratio of meat to sauce. Ragu is a meat-based sauce while…

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Miso Scrambled Eggs

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

These Miso Scrambled Eggs are a really simple but delicious umami flavour combination and a great way to up your breakfast game. By adding miso paste to your eggs, you are keeping those taste buds excited with variety and extending the amount of nutrition you are deriving from this simple meal! I recommend sourcing good…

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Almond Pastry (dairy and gluten-free)

| Staples, Members only

This Almond Pastry is worth getting excited about. Perfect for sweet baking, it is dairy and gluten-free. It’s really simple to make and you can use either blanched or whole almond meal. There are of course many recipes out there for gluten free and dairy free pastry. Simplicity is one of my key values when…

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Healthy Easy Fish Pie

| Fish & Seafood, Members only

This fresh, light and nourishing Healthy Easy Fish Pie is the perfect pie for this time of the year. It’s also super simple to make, just the way I like it! The title is a little deceptive, as it’s not just fish in there! This pie adds a heap of vegetables to add nutrition and…

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Spring Green Salad with Smokey Yoghurt Dressing

| Members only, Salads

This Spring Green Salad with Smokey Yoghurt Dressing is a lovely combination of flavours and textures. There’s something about the lengthening days and warm, brighter weather that tells the body to choose fresh, raw vegetables to eat. It’s perfect paired with a simple piece of grilled or barbequed protein for a fast, delicious and nourishing…

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Egg Cups

| 30 Minute Meals, Make-ahead Meals, Breakfast, Healthy Lunchbox, After School Snacks, Savoury Snacks, Members only

These Egg Cups are a fantastic gluten-free breakfast and loved by anyone who enjoys a good classic cooked breakfast. Full of nourishment and able to be varied to suit your taste (just choose the options you like), it is simple and fail proof. This recipe ticks all the boxes – quick, easy, nourishing and delicious!…

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Apple Raspberry Rhubarb Macadamia Crumble

| Baked Sweets, Desserts

This Apple Raspberry Rhubarb Macadamia Crumble is my absolute favourite combination of fruit for a crumble. The sweetness of the apples and raspberries offsets the tartness of the rhubarb perfectly and topped with the buttery macadamia crumble it’s a beautiful, nourishing dessert (that’s healthy enough for brekkie).

Health benefits

The combination of apples, rhubarb, and raspberries brings a boost of antioxidants, fibre, and vitamins. Macadamia nuts are rich in healthy fats, while almond meal adds protein and fibre, making this dessert a healthier option compared to traditional crumbles.

Ingredients

Key ingredients for the filling include Granny Smith apples, rhubarb, and raspberries, all sweetened with a touch of rice malt syrup, honey, or maple syrup. The crumble topping is made from almond meal, oats (or quinoa flakes for a grain-free option), macadamia nuts, and cinnamon.

How to make apple raspberry rhubarb macadamia crumble

To make this fruit crumble, start by sautéing the apples, rhubarb, and cinnamon in butter until softened. Stir in the raspberries, then divide the fruit mixture between ramekins or put into a large baking dish. For the crumble mixture, pulse together butter, almond meal, syrup, cinnamon, oats (or quinoa flakes), and macadamias until a sticky crumble forms. Sprinkle the crumble over the fruit and bake until golden brown.

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

Serving suggestions and how to store

Serve this low sugar crumble warm, paired with cream, Crème Fraîche, yogurt, or vanilla ice cream for extra indulgence. Leftovers can be stored in an airtight container in the fridge or freezer. To reheat, cover with foil and warm in a low oven.

Vary this apple raspberry rhubarb macadamia crumble to suit 

To make this gluten-free, replace the oats with rolled quinoa flakes. For a dairy-free/vegan version, substitute the butter with coconut oil and serve with coconut cream or yogurt. To make it nut-free, replace almond meal with spelt or gluten-free flour and omit the macadamia nuts or replace them with seeds.

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

This Apple Raspberry Rhubarb Macadamia Crumble is my absolute favourite combination flavours with apple, raspberry and rhubarb.
Print Recipe
4.89 from 9 votes

Apple Raspberry Rhubarb Macadamia Crumble

This Apple Raspberry Rhubarb Macadamia Crumble my absolute favourite combination of fruit for a crumble. The sweetness of the apples and raspberries offsets the tartness of the rhubarb.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Servings: 4
Author: Well Nourished Team

Ingredients

  • 30 g butter
  • 4 Granny Smith apple/s – large ones, peeled and diced
  • 1 bunch/s rhubarb – finely sliced
  • 1 tbsp rice malt syrup, honey or maple syrup
  • 1 tsp ground cinnamon
  • 100 g raspberries – fresh or frozen (1 cup)

Crumble

  • 50 g butter
  • 100 g almond meal
  • 1 tsp ground cinnamon
  • 85 g rice malt syrup, honey or maple syrup
  • 100 g rolled oats – or rolled quinoa flakes for grain-free
  • 125 g macadamia nuts – (1 cup)
Metric – US Customary

Instructions

  • Pre-heat your over to 180°C/350°F (fan-forced).
  • In a medium sized pot, melt your butter. Add the diced apple, rhubarb, syrup and cinnamon and stir to toss in the butter. Pop the lid on and cook over a low heat for 8 mins stirring occasionally.
  • Lastly fold through the raspberries and turn off the heat immediately.
  • To make the crumble place the butter, almond meal, cinnamon and syrup into a food processor and pulse so that they come together. If you are using a Thermomix, 4-6 pulses.
  • Add the oats (or quinoa) and macadamia nuts and pulse again to form a sticky crumble. If using a Thermomix, reverse 4-6 pulses.
  • Divide the fruit between 4 ramekins (or into one large dish). Top with the crumble and bake for 10-15 minutes until golden brown.

Serve

  • Warm with cream, Crème Fraîche, yoghurt or ice-cream.

Make-ahead

  • Re-heat in a low oven (covered with foil) until just hot.

Store

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

Notes

Gluten-free

Replace the oats with rolled quinoa flakes.

Dairy-free/ vegan

Replace the butter with coconut oil and serve with coconut cream or coconut yoghurt (or cashew cream).

Nut-free

Replace the almond meal with spelt or gluten free flour, and the macadamia nuts with a seed or leave out.
 
 
 
 

Let me know how you love this nourishing and delicious crumble recipe in the comments below.

Cauliflower Cheese

| Members only, Side dishes

This delicious roasted Cauliflower Cheese is a great way to eat this super versatile vegetable. This time, it is not being converted into cauli rice or hidden in an icecream, instead the whole head is steamed then topped with a delicious cheese sauce and roasted until golden. It is the ultimate comfort food to accompany…

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Pork Apple Fennel Tray bake

| Budget Friendly, Make-ahead Meals, Pork recipes, Members only

This Pork Apple Fennel Tray bake is a really quick and easy dinner and perfect for when you are short on time. It’s a throw-it-all-in kind of dinner and even easier than firing up the BBQ! Pork and apple is a classic combination with the saltiness from the pork sausage beautifully balanced by the sweetness…

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No Chop Pumpkin Bacon Soup

| Budget Friendly, Pork recipes, Vegetarian, Soups, Members only

Pumpkin soup just got a whole lot easier and more delicious with this No Chop Pumpkin, Bacon, Sage Soup. The best part about this nourishing, veggie rich soup is you don’t need to chop anything up into small pieces. Simply bake and blend. While the roasting process does take longer than boiling pumpkin in stock,…

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Cuban Chicken Stew

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

This one pan Cuban Chicken Stew is really easy to make and so incredibly delicious. It’s a recipe of mine that has recently featured in Wellbeing’s food magazine, EatWell. It’s a real mix of the Spanish and African flavours unique to Cuban cuisine and a well rounded casserole that will definitely become a firm favourite!…

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Japanese Salad

| Members only, Salads

Some salads are all about a cracking dressing and this Japanese Salad is one such salad! Japanese cuisine is known for its freshness and clean tastes – this is a delightful combination of crunchy vegetables that are dressed in iconic Japanese flavours. My family just loves this salad dressing so I use that to my…

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Perfect Poached Eggs (with a video demo)

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

Perfect Poached Eggs have eluded me for many years, but eventually through much trial and error I have reached poaching success! It is such a good feeling to have a beautiful poached egg placed on a plate with a selection of delicious and nourishing sides. Here I have outlined the quickest and easiest way to…

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Dumpling wrappers

| Staples, Members only

Making your own dumpling wrappers from scratch is a rewarding process that adds a personal touch to your dishes. These homemade wrappers are soft, elastic, and perfect for holding your favourite fillings. While rolling out the dough may take a bit of time, the result is worth the effort. Plus, with the option for a…

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Indian Spiced Lamb Shoulder

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

This delicious, melt-in-your-mouth Indian Spiced Lamb Shoulder is a meal I know you’re going to love. It takes about 5 minutes of prep, then it’s slow cooked in the oven to create the tastiest meal. With Father’s Day just around the corner, this is a fabulous ‘roast’ for dad for lunch or dinner. My hubby…

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Fudgy Sourdough Chocolate Brownies

| Baked Sweets, Sourdough Baking, Desserts, Members only

These Fudgy Sourdough Chocolate Brownies are a very decadent way to use up discarded sourdough starter. They aren’t an every day snack, more of a celebration treat. Seeing we are welcoming new members into the family, and with Father’s Day coming up, I thought I’d better fast-track this simple recipe. I’ve been working on producing…

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Apple Almond Breakfast Slice

| Breakfast, Baked Sweets, Members only

Breakfasts can be such a challenge on busy mornings. In the rush of getting into the day, a pre-made breakfast that is both sustaining and enjoyable to eat is sure to make mornings easier! This Apple Almond Breakfast Slice is full of amazing ingredients and such a far cry from the processed cereal aisle! Of…

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Chicken Shiitake Mushroom Pie

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

This Chicken Shiitake Mushroom Pie is one of my family’s new favourites. Whenever we have a roast chicken for dinner, I throw in an extra chook and use the meat for school lunches and to make this simple pie for dinner one night.  The combination of protein with vegetables, shiitake and warming spices makes it…

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Lemon Coconut Slice

| Healthy Lunchbox, After School Snacks, Baked Sweets

This zesty lemon coconut slice is an easy, low-sugar treat that’s perfect for lunchboxes or snacks, and it’s a staple in the Harding household. With simple steps, it’s a great recipe to get the kids involved—little ones can help mix and press the base, while older kids and teens can tackle the whole thing (with a bit of oven supervision). Whether you’re baking solo or with the family, this recipe is sure to become a favourite!

Health benefits

This is so much healthier than many conventional lemon slice recipes that use condensed milk and crushed biscuits for the base. Lemons are rich in vitamin C, which supports immune health, and the coconut offers healthy fats and fibre for sustained energy. It’s refined sugar-free and using wholemeal spelt flour and oats adds more fibre making this slice a more nourishing option compared to typical sugary treats.

Ingredients

With simple ingredients like melted butter (or coconut oil), wholemeal spelt flour, oats, fresh lemon zest and desiccated coconut, this healthy lemon slice recipe has a wholesome base. The lemon buttercream frosting adds a deliciously tangy finish, and you can easily adjust the recipe with gluten-free or vegan substitutions.

How to make a healthy Lemon Coconut Slice 

To make this healthy Lemon Coconut Slice recipe, simply melt your butter, mix in the sweetener, and stir or blend in the dry ingredients until combined (either by hand or with a food processor). Press the mixture into a baking pan lined with baking paper (parchment paper), bake, and let it cool before adding the lemon buttercream. Once chilled, slice it up and enjoy this delicious treat!

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

Serving suggestions and how to store

For the best texture, store this lemon coconut slice in the fridge or freezer. It’s perfect straight from the fridge, or you can freeze it for longer storage. When packing for school lunches, just include an ice pack to keep it fresh.

Vary this lemon coconut slice to suit your needs

For a gluten-free version, swap the spelt flour for a gluten-free flour (or almond meal), and replace oats with quinoa flakes. If you need it dairy-free or vegan, use coconut oil in the base and cashew cream for the icing. For a low-fructose option, sweeten with brown rice syrup instead of honey or maple syrup. This is also perfect for those with egg allergies being egg-free.

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

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

This zest Lemon Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. Sure to become a favourite.
Print Recipe
4.73 from 43 votes

Lemon Coconut Slice

This lemon coconut slice is the perfect mix of zesty lemon and creamy coconut in an easy-to-make treat. It’s a wholesome, homemade alternative to store-bought snacks.
Prep Time10 minutes
Cook Time15 minutes
Chilling time40 minutes
Total Time1 hour 5 minutes
Course: Snack
Servings: 12
Author: Georgia Harding

Ingredients

  • 150 g butter or coconut oil
  • 85 g rice malt syrup, honey or maple syrup (¼ cup approx.)
  • 1 lemon/s – zest (juice reserved for icing)
  • 120 g wholemeal spelt flour (1 cup)
  • 90 g rolled oats (1 cup)
  • 100 g desiccated coconut (1 cup)

Lemon Buttercream (see below note)

  • 70 g butter – at room temperature (important it's not over softened or too cold)
  • 20 ml lemon juice – no more or it may split
  • 3 tbsp rice malt syrup or honey
  • 3 tbsp tapioca flour – or arrowroot
  • 2 tbsp desiccated coconut – for decorating, optional
Metric – US Customary

Instructions

  • Preheat your oven to 180°C/350°F (fan forced).
  • Melt your butter (or coconut oil) in a large pot. If using a Thermomix 90, 1 minute, speed 3.
  • Add the sweetener and mix to combine by hand or in a food processor. If using a Thermomix 30 seconds, temp 90, speed 4.
  • Add all of the other ingredients and process or mix well until combined. If using a Thermomix, reverse speed 4, 30 seconds.
  • Press firmly into a lined slice tin (approx. 17 x 27cm) and bake for 10-12 minutes. Take care not to overcook this as it can dry out. If your oven runs hot, reduce the temperature to 160°C.
  • Allow to cool in the tin (it firms as it cools) and once cooled, pop it into the fridge to chill for 30 minutes or more.

Lemon Buttercream

  • Beat the icing by mixing all of the ingredients together in a small bowl until smooth and creamy. Thermomix butterfly, 20 seconds, speed 3.
  • Spread over the chilled slice.
  • Sprinkle over a little extra desiccated (or shredded) coconut.
  • Chill for 10 more minutes in the freezer, remove from the tin and carefully slice into squares by pressing straight down with a large sharp knife.
  • Refrigerating before slicing makes it much easier to cut without crumbling.

Troubleshooting the icing…

  • If it's grainy or curdled – means the mixture is too cold. It usually needs warming up (either with a hair dryer or a warm towel wrapped around the bowl). Once it is a slightly warmer temperature, whip it up again with an electric beater / Thermomix.
  • If it it is very thin – usually means that the butter/ mixture is too warm and needs cooling down. Putting the bowl in the fridge for 15 minutes or so and then beating it afterwards should fix it perfectly. You can also add a bit more tapioca to thicken it. 

Store

  • Store in the fridge or freeze in an airtight container. The butter icing will soften when left at room temperature.
  • I enjoy these straight from the fridge or freezer. When packing into school lunches, pack against an ice brick.

Notes

Gluten-free

Substitute the spelt with your favourite gluten-free flour and the oats can be replaced by quinoa flakes.

Dairy-free or vegan

Replace the butter in the base with coconut oil (this will produce a tougher/ crisper slice). For the icing a cashew cream would be the best choice.

Low-fructose

Use brown rice syrup as your sweetener.
 
 

Let me know how you love this zesty and delicious treat. I’d really appreciate it if you could leave a short comment and 5 stars!

Broccolini Shiitake Stir-fry (with poached eggs)

| 30 Minute Meals, Vegetarian, Breakfast, Members only

This Broccolini Shiitake Stir-fry (with poached eggs) is the perfect way to start the day or makes for a quick, light meal. I try to start the day with a few serves of veggies because I just find it sets me up for a much more productive day and I’m more likely to continue with…

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Spiced Potato Wedges

| Budget Friendly, Members only, Side dishes

These Spiced Potato Wedges are so easy to make, that you’ll never want commercial ones again! Wedges from the frozen section in the supermarket are not only expensive, they are loaded with additives and ingredients that are best avoided. To quote Michael Pollan, “Eat all the junk food you want- as long as you cook…

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Indian Baked Veggies

| Vegetarian, Members only, Salads, Side dishes

This delicious Indian Baked Vegetables brings the warmth and aroma of Indian spices onto your table. It is quick and easy, combining three vegetables for a tasty side or salad (or a meal for 2). I love combining roasted vegetables, spices and fresh leafy greens into a side dish to accompany a grilled protein. It’s…

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Breakfast Bread

| Breakfast, After School Snacks, Members only

This Breakfast Bread is a nutty, seedy wholesome loaf and a staple in my house – it’s a meal in a slice! It’s simple to make and doesn’t require kneading or proving like most traditional breads. It’s also grain, gluten, yeast, dairy and fructose-free which is a bonus. Health benefits Rich in protein and healthy…

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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…

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