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…
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…
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…
This zesty Lemon Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. With simple steps, this is a good one to get the children involved in. Young children can mix and press the base down, then hold a mixer for the Lemon Buttercream. If you are using a Thermomix … well, let them lick the spoon!
Confidence in the kitchen often starts with being allowed to cook for themselves, so older children and teens could do the whole recipe themselves, provided you supervise with the hot oven! This is sure to become a favourite so get baking today!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Lemon Coconut Slice
- 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
- Preheat your oven to 180°C/350°F (fan forced).
- Melt your butter (or coconut oil). Thermomix 90, 1 minute, speed 3.
- Add the sweetener and mix to combine. Thermomix 30 seconds, temp 90, speed 4.
- Add all of the other ingredients and process or mix well until combined. Thermomix reverse speed 4, 30 seconds.
- Press firmly into a lined tin 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.
- Once cooled, pop it into the fridge to chill for 30 minutes or more.
- 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 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.
Gluten-freeSubstitute the spelt with your favourite gluten-free flour and the oats can be replaced by quinoa flakes.
Dairy-free or veganReplace 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-fructoseUse brown rice syrup as your sweetener.
Let me know how you love this zesty and delicious treat.
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…
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 we at Well Nourished like to avoid. To quote Michael Pollan, “Eat all the junk food you want- as…
This delicious salad 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 a nice…
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. Take a look at the variations (below…
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 Cauliflower Almond Lemon Tahini Salad is a lovely side dish or salad to accompany a simple meal of grilled protein. In the cooler months I love to combine roasted or cooked vegetables with leafy greens…to me it’s the perfect combination of essential nutrients and flavour. The cooked vegetables and spices ‘warm’ the dish up…
Equal parts deliciousness and goodness, my Lemon Honey Bliss Balls are my favourite sweet treat right now. Using Manuka honey means these balls of bliss are not only delicious, but antibacterial also (Manuka honey has higher antibacterial properties than regular honey). If you cannot source Manuka honey, they are great with raw honey too. Time…
I’ve been asked to develop a 100% spelt loaf and here it is. If you are really wheat sensitive this is your best option in sourdough. When I started my sourdough journey I started with spelt right off the bat and really struggled to produce a good loaf, they were always super dense. Frustrated, I…
This Cheesy Vegetable Crustless Quiche is super quick and easy to make and is great for breakfast, lunch, snacks or dinner. Best of all it’s super versatile so have a play with ingredients to vary it to suit your tastes and dietary requirements. Take a look at the variations (below the main recipe) for suggestions…
This Banana Rhubarb and Raspberry Slice not only looks amazing, it tastes sensational. The sweetness of the ripe bananas paired with the tartness of the rhubarb really is is a match made in heaven.
My kids are both back at school as of today and seeing as this Banana Rhubarb and Raspberry Slice is their current favourite snack, it’s only fitting that I share it here in the membership. I can’t wait to hear how you love this, I hope it will be added to your planner and become your families new favourite too. Feel free to experiment with other fruits for the topping or if you prefer, you could just make the banana cake part.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Banana Rhubarb & Raspberry Slice
- 125 g butter - at room temperature
- 25 g coconut sugar or rapadura - 2 tbsp (optional)
- 2 free-range or organic egg/s
- 250 g banana/s - they need to be very ripe (1 cup approximately)
- 1 tsp vanilla - powder, extract or essence
- 100 ml milk - of choice
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- ¼ tsp sea salt
- 200 g wholemeal spelt flour - (1¾ cups approximately)
- 2 stem/s rhubarb
- 140 g fresh raspberries (can use frozen if you like)
- Pre-heat the oven to 180°C/ 350°F (fan-forced). Line a slice tin with baking paper.
- Mix the butter, sugar, eggs, bananas, vanilla, milk and cinnamon in a high speed blender for a minute. Thermomix, 1 minute, speed 5.
- Add the bicarb and salt and blend for a couple of seconds. Add the flour and fold through the mixture. Thermomix, flour symbol, a couple of turns until the flour is mostly incorporated into the wet. Finish with a spatula if necessary.
- Place in a lined slice tin and top with finely sliced rhubarb and raspberries. Bake for 20 minutes or until the centre is cooked.
- Airtight in the fridge or freezer.
Dairy-freeReplace the butter with coconut oil or macadamia nut oil (the coconut oil does toughen it when it cools, but it's still delicious).
Gluten-freeReplace the flour with your favourite GF flour.
Egg-freeRach tested egg-free for me and I'm happy to announce chia eggs were a success.
Different fruitYou can absolutely switch up the fruit to suit your tastes and what's in season.
Boost the proteinAdd any nuts or seeds to the batter or top.
TipThe 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.
This Olive Rosemary Garlic Sourdough is a new favourite variation on my Basic Loaf. If you like olives, rosemary and garlic, you’ll love this. Check out the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements….
I love a good, hearty soup and this Moroccan Sweet Potato Soup is a delicious, easy to make nourishing bowl of yum. The addition of the spices warms it up supporting digestion and reducing inflammation. Take a look at the variations below the main recipes to adjust the recipe to suit your dietary requirements and…
I love the combination of flavours in this Pumpkin, Goat Cheese, Sun-dried Tomato Quiche. It’s delicious hot and cold and if you can’t be bothered to make the pastry, either use a good quality all-butter store bought shortcrust or turn it into a frittata (crust-free quiche). Take a look at the variations (below the main…
I love poached eggs for breakfast, but they also make for a fast healthy meal when I don’t have any other protein to cook with. This Miso Noodles with Poached Eggs is a great recipe as I generally always have these ingredients in my pantry and fridge so this is a popular meal in my…
This Asian Sticky Pulled Pork couldn’t be quicker or easier to prepare and when you take it from the oven, you’ll have a melt in your mouth, sticky sweet pulled pork to enjoy.
The zesty slaw is the perfect accompaniment to offset the sweetness of the pork so I highly recommend you make it. Sometimes we have this all piled into tortillas which is also extremely delicious.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
Asian Sticky Pulled Pork
- 1 kg pork shoulder – or collar, boned, fat trimmed
- 50 g ginger root – fresh and finely grated
- 4 clove/s garlic – crushed
- 1 red chilli/s – long and halved (optional)
- 3 star anise
- 75 ml tamari – or coconut aminos (⅓ cup)
- 115 g rice malt syrup, honey or maple syrup (⅓ cup)
- 120 ml dry white wine (½ cup)
- 120 ml chicken stock or bone broth (½ cup)
- 1 ½ tsp Chinese Five Spice Powder
- ½ red or white cabbage
- 1 green apple – sliced into matchsticks or a cup of diced pineapple
- ½ bunch/s fresh mint leaves
- 1 red capsicum/s – sliced
- 1 lime/s – juice
- 2 tbsp fish sauce
- 1 tbsp rice wine vinegar
- 1 tbsp rice malt syrup, honey or maple syrup
- 1 red chilli/s – optional and diced
- Preheat oven to 160°C/ 320°F (fan-forced).
- Place the pork in a cast iron Dutch oven or casserole dish with a heavy or tight fitting lid (if not tight, place a layer of foil under the lid).
- In a small jug mix the ginger, garlic, chill, star anise, tamari, sweeter, wine, stock and five spice and pour over the pork.
- Cook for 3 hours, turning after an 1½ hours.
- Remove the lid, break up the pork and increase the heat to 200°C (390°F) and cook for a further 20 minutes (uncovered) or until the sauce reduces and the pork is sticky and tender.
- Make the slaw by mixing all the salad ingredients together. Mix the dressing ingredients together in a jar and shake well to combine. Dress the salad just prior to serving.
- Serve the pork with the salad.
- Great inside tortillas too.
- This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.
- If you end up with a lot of liquid, you may need to reduce this on the stove top or in the oven to caramelise the meat and make it nice and sticky.
- Re-heat in a low oven (covered) until just hot.
- Store in an airtight container in the fridge or freezer.
Wine-freeReplace with stock or broth plus a tsp of vinegar.
Soy-freeReplace the tamari with coconut aminos.
Seafood-freeReplace the fish sauce with a tablespoon of sea salt.
Fructose-friendlyChoose rice malt as your sweetener.
Grain-freeChoose maple syrup as your sweetener.
Garlic-freeOmit or replace with garlic oil (if tolerated).
I’d love to hear how you like this recipe. Post a comment below and rate this recipe, thanks so much.
If you’re after a really digestible muffin (with all the benefits of sourdough baking) then these Raspberry Macadamia White Chocolate Muffins are for you. They are really simple to make, light and fluffy treats that my whole family loves. They are also a great way to use up any discard after feeding your starter. I…
Every time we visit my mum in Perth, my kids beg her to make her Shepherd’s Pie. I always have a laugh as it contains quite a few vegetables they dislike, yet they devour it every single time. This pie is a far cry from the basic meat and potato pie that most of us…
This Green Eggs and Ham Pasta Cups recipe is a delicious one handed snack with a whole load of nourishment. Greens are often hard to get kids to accept, so a power pesto like the one below combined with a universally loved food (pasta) is very often enough to convert green skeptics. Throw in a…
This Lemony Couscous is a really fast and simple side dish that suits Middle Eastern or Mediterranean flavoured dishes perfectly….
My son does a lot of sport, and a lot of growing…he’s like a weed. Whereas my daughter has had definite spurts over the years, Jesse just grows at a steady pace. He eats a lot in a day so I’ve always encouraged him to take care of his own snacks where possible. One of…