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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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Basic Roasted Tomato Sauce

| Sauces and Dressings, Members only

This super easy basic Roasted Tomato Sauce has delicious flavours of garlic and fresh herbs and a perfect way to preserve flavourful tomatoes in the warmer months when they are at their best. It’s an extremely versatile sauce that is suitable for pizza, pasta, soups and any Italian or Mediterranean sauces using passata. Health benefits…

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Smoked Salmon Vermicelli Salad

| 30 Minute Meals, Pasta and Noodles, Fish & Seafood, Vegetarian, Members only, Salads

When you can’t be bothered putting the oven on, this zesty Smoked Salmon Vermicelli Salad is a quick, easy, and tasty meal for two. It’s perfect for a summer evening or for a quick, healthy lunch. Freshly pickled red onion, crunchy vegetables, smoky salmon, and a wonderful dressing that all go together over the vermicelli rice…

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Middle Eastern Couscous Salad

| 30 Minute Meals, Vegetarian, Members only, Salads

This easy to make Middle Eastern Couscous Salad requires no cooking and makes for a super delicious but light meal. It’s perfect to whip up when it’s too hot to put the oven on or if you’re short on time. It also makes a great side dish to take to a BBQ or as meal…

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Panzanella Salad

| 30 Minute Meals, Vegetarian, Members only, Salads

This is delicious Panzanella Salad is great to use up stale bread. The dressing uses the stems of the basil and if you buy the exact quantity of peppers and olives from the deli then nothing will be wasted. Make sure you use the most flavoursome tomatoes possible – the deliciousness of this dish is…

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Oysters Asian Vinaigrette

| Fish & Seafood, Holidays & Entertaining, Members only

My family adores these Oysters Asian Vinaigrette. Personally, I don’t overly enjoy oysters (so I feel they are wasted on me) but I make these to the delight of my family and husband in particular. There’s nothing my hubby doesn’t like when it comes to food – I’m sure it has something to do with…

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Spinach Currants Pine Nuts

| Members only, Side dishes

This Spinach Currants Pine Nuts is a simple but very delicious side dish. I think it pairs really well with Christmas meats and would be such a great side for your festive feast. The spinach is lightly wilted and combined with crunchy toasted pine nuts and juicy sweet and sour currants. It’s a delicious and…

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Baked Sourdough Donuts

| Baked Sweets, Sourdough Baking, Members only

My kids love donuts, so when they recently suggested we try making our own, I thought it might be a good opportunity to create a healthier version of this popular family favourite. These Sourdough Donuts are simple to make and because they are baked in the oven, there is no need for deep frying. Generously…

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Honey Burnt Basque Cheesecake (with raspberry sauce)

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

This Honey Burnt Basque Cheesecake is perfect for celebrating with friends and family. It is deliciously decadent and impressive, yet simple to make. The ruby red raspberry sauce is quite tart, but when paired with the rich creaminess of the cheesecake, the flavours balance perfectly. The cheesecake requires six hours setting time in the fridge…

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Carrots with Hazelnut Maple Butter

| Members only, Side dishes

These Carrots with Hazelnut Maple Butter is an incredibly delicious side dish. It’s a beautiful combination of flavours and textures, and I can’t wait to hear how you love it. This would suit any summery meal, with a grilled or BBQd protein or in the winter months, this is delicious with a roast or a…

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Baked Passionfruit Cheesecake (Vegan)

| Baked Sweets, Holidays & Entertaining, Desserts

This gluten and dairy-free, vegan Baked Passionfruit Cheesecake is super simple to make and really delicious. Most vegan cheesecakes are raw and don’t hold up so well in the warmer weather. So this is the perfect alternative. It’s not overly sweet so feel free to increase the sweetener if you’re a sweet tooth.

Take note of the times required in this recipe. You need time to soak your cashews and also allow 6 hours (or overnight ideally) for the baked cheesecake to cool fully.

Whilst I’ve made this passionfruit, you could change the flavour to suit your taste or occasion… top with a berry or cherry compote, or stack with fresh fruit or make it indulgent by topping with chocolate ganache.

Health benefits

This vegan passion fruit cheesecake offers around 10 g of protein and 6 g of fibre, making this vegan cheesecake both satisfying and balanced. Cashews provide healthy fats and plant-based protein that help keep you full, while the coconut yoghurt adds beneficial probiotics for gut health. Passionfruit contributes vitamin C and antioxidants that support immune function and skin health. Psyllium husks are the unsung hero here, they bind the mixture beautifully and add a gentle source of soluble fibre that supports digestion and healthy cholesterol balance.

Ingredients

This wholesome cheesecake is made from nourishing staples including raw cashews, coconut yoghurt, almond meal, and desiccated coconut, all naturally sweetened with rice malt syrup, honey, or maple syrup. The base is slightly chewy and caramel-like, while the filling is smooth and tangy from lemon juice and zest. The passionfruit syrup on top adds a burst of tropical flavour that makes this dessert both refreshing and decadent.

How to make this Baked Passionfruit Cheesecake

Start by soaking the cashews until soft, then prepare the crust by combining almond meal, coconut, sweetener and coconut oil in a blender until sticky. Press into a lined tin and chill while you blend the creamy cashew filling. Once baked, the cheesecake develops a golden surface and firm texture while remaining silky inside. Top with homemade passionfruit syrup for a naturally sweet finish that complements the rich filling perfectly. It’s best chilled overnight, allowing the flavours to meld beautifully.

Serving suggestions and how to store

Serve this cheesecake chilled, topped with extra fresh passionfruit or a sprinkle of toasted coconut for crunch. It’s ideal as a summer dessert or for celebrations when you want to offer something both indulgent and nourishing. Store leftovers in the fridge for up to five days or freeze individual slices for a ready-to-go treat.

Vary this Baked Passionfruit Cheesecake to suit your needs

This recipe is naturally vegan, dairy-free, and gluten-free. For a low-fructose version, choose rice malt syrup as your sweetener. You can also experiment with other tropical toppings like mango, pineapple or even berries for a different flavour profile.

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

This gluten and dairy-free, vegan Baked Passionfruit Cheesecake is super simple to make and really delicious and not overly sweet!
Print Recipe
5 from 2 votes

Baked Passionfruit Cheesecake (Vegan)

This gluten and dairy-free, vegan Baked Passionfruit Cheesecake is super simple to make and really delicious.
Prep Time2 hours 25 minutes
Cook Time40 minutes
Cool6 hours
Total Time9 hours 5 minutes
Course: Dessert
Servings: 12
Author: Georgia Harding

Ingredients

Base

  • 120 g almond meal – (1 cup)
  • 85 g desiccated coconut – (1 cup)
  • 55 g coconut oil – (¼ cup)
  • 115 g rice malt syrup, honey or maple syrup – (⅓ cup)
  • 2 tbsp psyllium husks
  • 1 tbsp vanilla

Filling

  • 300 g raw cashew nuts – (2 cups)
  • 500 g coconut yoghurt – (2 cups)
  • 170 g rice malt syrup, honey or maple syrup – (½ cup) – maple will make it sweeter than using rice malt
  • 1 lemon/s – juice and zest
  • 3 tbsp psyllium husks
  • 1 tbsp vanilla
  • ½ tsp sea salt

Passionfruit Syrup

  • ⅓ cup/s passionfruit pulp – about 4 passionfruit
  • 2 tbsp rice malt syrup, honey or maple syrup
  • 1 tbsp vanilla
  • 1 tsp tapioca flour
  • 1 tsp water
Metric – US Customary

Instructions

  • Soak the cashews for the filling in water for 4-8 hours (to speed this up, soak in boiling water for 2 hours).
  • Preheat the oven to 170°C/338°F (fan-forced). Line a 22cm springform pan with baking paper.
  • Make the base by pulsing all the base ingredients in a food processor until they come together to form a sticky dough. Press this into the baking tin, pushing up the sides to form a crust. Pop into the freezer while you make the filling.
  • Make the filling by blending all the ingredients together to form a creamy mixture. Scrape the sides as required. If using a Thermomix, blend 1 minute, speed 8, MC on.
  • Add the filling to the base and bake for 40 minutes or until golden brown on top and firm in the middle. Allow to cool in the pan on a wire rack or in the fridge overnight (ideally).
  • To make the passionfruit syrup, place the passionfruit and rice malt in a small saucepan and bring to a simmer for 4-5 minutes. Mix the tapioca and water in a small bowl and add to the syrup. Stir to thicken slightly. Allow to cool.

Serve

  • Pour over the passionfruit syrup, slice and serve.

Store

  • Airtight in the fridge or freezer.

Notes

Fructose friendly

Choose rice malt as your sweetener.
 
 
 
 
 

 

Let me know what you thought of this delicious vegan baked cheesecake in the comments below…

Smoky Cauliflower Pepita Hummus

| Vegetarian, Members only, Side dishes

This Smoky Cauliflower Pepita Hummus is one of my family’s most favourite vegetable dishes. It’s a divine combination of flavours and super nourishing too. Health benefits Cauliflower provides a dose of prebiotic fibre and antioxidants that promote gut and liver health, while pepitas are rich in zinc, magnesium and essential fatty acids that support hormone…

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Apricot Almond Coconut Baked Oatmeal

| Breakfast, After School Snacks, Members only

This delicious Apricot Almond Coconut Baked Oatmeal is so easy and quick to prepare. Eat it hot out of the oven or allow it to cool and cut it into portions to freeze for an instant ready-to-go breakfast. Health benefits Each serving of this breakfast bake provides approximately 11 g of protein and 7 g…

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