This Nut Butter Fudge is really quick and easy to make. Rich in protein and healthy fats, it is a low-sugar sweet treat. If you’re not able to eat peanuts, you can easily substitute it with another nut or even a seed butter. Plus, it’s gluten-free and dairy-free! As the weather warms up, having another…
legumefree
Tuna Pasta Bake
This Tuna Pasta Bake recipe is a very adaptable family meal. I love having a tasty tuna recipe to go to as it’s a sure-fire option when I’ve forgotten to get meat out of the freezer! This recipe could also be considered a Mornay since it has a cheesy white sauce, but there are a…
Lemonade Ice Blocks
Simple but delicious, these Lemonade Ice Blocks are a family favourite treat. Best of all you can adjust the level of sweetness to suit your taste so if you’re a sour lover use less sweetener, or a sweet tooth add more. I think the amount I’ve used is a lovely balance of sweet and sour….
Honey Mustard Chicken
Honey mustard chicken is a simple yet delicious dish that combines chicken thighs with a sweet and tangy honey mustard marinade. The combination of honey, Dijon mustard, and capers creates a unique flavour that complements the tender chicken perfectly. This recipe is easy to make, versatile, and can be served with a variety of sides…
Beetroot Feta Croquettes
These simple Beetroot Feta Croquettes are really easy to make and a delicious, colourful appetiser, light meal or snack. Beetroot is a rich source of fibre and a unique source of betaine, a nutrient that is known to protect against inflammation. Combined with feta and encased in a crunchy crumb, it’s one of my favourite…
Pork Shiitake Gyoza
These delicious Pork Shiitake Gyoza are like a little flavour bomb. I love the contrast of the crisp, caramelised base and the soft steamed tops and the dipping sauce makes this a heavenly meal or starter. Gyoza is a traditional Japanese cuisine, often served as part of a banquet. They are incredibly moreish so this…
Raspberry Muesli
This delicious, easy to make, naturally sweetened Raspberry Muesli is a fabulous staple for any healthy pantry. Oats are a really nourishing, mineral rich grain that are high in fibre and protein. The nuts and seeds provide more nourishment in the form of fat soluble vitamins, protein and essential fats to keep you feeling full and satisfied.
If you’re looking for an alternative to high-sugar, nutritionally void cereals, you’ll love this! It’s quick and easy to make, and it stores beautifully in your pantry for weeks – just like a box of store-bought cereal.
Health benefits
Packed with fibre-rich oats and loaded with healthy fats from coconut oil, almonds and seeds, this muesli provides lasting energy. The raspberry purée adds a natural source of antioxidants and vitamin C for a bright, nutritious boost to start your day.
Ingredients
With a base of rolled oats, coconut, sesame and sunflower seeds, plus flaked almonds and a touch of rice malt syrup or honey, this homemade granola brings together wholesome ingredients in every bite.
How to make Raspberry Granola
To make this Raspberry Muesli (granola) begin by puréeing the frozen raspberries with coconut oil and a sweetener of choice. I find frozen raspberries are a bit more flavoursome than fresh but you can sub with fresh raspberries if you like. Combine the oats, shredded coconut (or coconut flakes), seeds, and almonds on a tray. Pour the berry mixture over the oat mixture and toss well to coat. Spread out over a baking tray (or baking sheet) and make sure there is just a thin, even layer of muesli so that it toasts (if it’s a deep layer it won’t crisp up). Bake until golden and crisp (about 30-40 minutes) giving it a good stir every 10 minutes. Allow to cool fully.
Serving suggestions and how to store
Enjoy this raspberry muesli in a bowl with milk, yogurt, or fresh fruit for a complete breakfast. It’s also great as an afternoon snack or on a smoothie bowl for a bit of crunch and extra nutrition. Let it cool fully before storing in an airtight container to keep it fresh and crunchy.
Vary this to suit your dietary needs
Unlike many cereals this is already wheat-free. For a nut-free option, swap out the almonds for more seeds like pepitas (pumpkin seeds) or your favourite nut-free alternative. If coconut-free, use macadamia nut oil and replace the coconut with extra oats and nuts. Make it gluten-free by substituting oats with buckwheat groats and flaked millet, quinoa, or rice. If you wanted to add some freeze dried raspberries into the granola after its fully cooled it would be super delicious.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements. For more healthy muesli and granola recipes, click HERE.
Raspberry Muesli
Ingredients
- 200 g frozen raspberries – defrosted
- 50 g coconut oil (¼ cup) melted if solid
- 85 g rice malt syrup, honey or maple syrup
- 350 g rolled oats (3½ cups)
- 150 g shredded coconut (1½ cups) or flaked coconut is fine too
- 70 g sesame seeds (½ cup)
- 120 g sunflower seeds (1 cup)
- 85 g flaked almonds (1 cup)
Instructions
- Preheat the oven to 150°C/ 300°F (fan-forced).
- Purée the raspberries in a food processor or blender. Add the coconut oil and sweetener and blend until well combined. If using a Thermomix, 30 seconds, speed 8.
- On a large oven tray, toss the oats, coconut, sesame seeds, sunflower seeds and flaked almonds together.
- They need to be in a thin layer approx. 1-2cm deep or the mixture won’t toast well. You can use two trays if you don’t have one big tray.
- Pour over the berry blend and toss through the dry mix until it is evenly coated.
- Bake for 30-40 minutes, stirring every 10 minutes until golden and crisp.
Serve
- Serve with your choice of milk, yoghurt and fresh fruit.
Store
- Allow to cool fully before storing in an airtight container.
Notes
Nut-free
Feel free to swap out any of the nuts/seeds to suit.Coconut-free
Replace the coconut oil with macadamia nut oil and the coconut with 50 extra oats and 100g nuts or seeds.Gluten-free
Replace the oats with the same volume (cup measure) of buckwheat groats (bukkinis) and your choice of rolled or flaked millet, quinoa and/or rice. Any of the nuts and seeds can also be increased to replace the oats.   ÂLet me know how you like this delicious Muesli!
Coconut Chicken Salad
This Coconut Chicken Salad is light, fresh, and incredibly satisfying. Tender coconut-poached chicken pairs beautifully with crunchy cabbage, fragrant herbs, and a zesty lime dressing for a perfect balance of sweet, sour, and savoury flavors. Simple to prepare and packed with nutrients, it’s an easy go-to for busy days and a refreshing meal on warm,…
Chia Berry Jam
This Chia Berry Jam is so quick and easy to make and tastes very similar to regular jam. My kids certainly wouldn’t know the difference. With World Health Organisation’s daily sugar consumption recommendation being three teaspoons for children and six for adults, this Chia Berry Jam lets you enjoy the sweetness of delicious fruit without…
Chicken Thyme Vegetable Sausage Rolls
These Chicken Thyme Vegetable Sausage Rolls are a healthier twist on a classic, combining lean protein, vegetables, and aromatic thyme in a deliciously flaky pastry. Simple to make and perfect for entertaining, they also make a great snack or lunchbox addition—my kids love them cold! Plus, they’re freezer-friendly for easy meal prep. Health benefits These…
Quick Vegetable Fritters
These easy to make Quick Vegetable Fritters are a fabulous low-GI and gluten-free plant-powered snack. This is a great option for when you know your kids need a good serving of veggies in their day. Fritters can be notoriously tricky to get the ratios right- they can fall apart so easily or be too solid….
Savoury Mince Bowl
This fantastic high-protein Savoury Mince Bowl combines tasty mince with the nourishment from eggs and vegetables to fuel your body for the day ahead. A high-protein breakfast is a great choice for sustaining energy, building muscle and controlling your appetite. This meal is about 34g of protein per serve so it really is protein packed….
Pumpkin Creme Caramel
This dairy-free Pumpkin Creme Caramel is based on a traditional Cuban Pumpkin Flan without the condensed milk and cream cheese. It’s such a simple dessert to make when entertaining as it can be made ahead which is always a bonus. Take note of the time required for the custard to cool in the fridge -…
Slow Cooked Beef Ragu
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…
Miso Scrambled Eggs
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…
Simple Sticky Ginger Chicken
This simple Simple Sticky Ginger Chicken is a really easy to make meal that my whole family loves. The warming spices are fabulous for supporting your immune system and reducing inflammation which is always handy in this modern day world. Health benefits Ginger and turmeric give this dish an anti-inflammatory boost. Chicken thighs provide high-quality…
Almond Pastry (dairy and gluten-free)
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…
Healthy Easy Fish Pie
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…
Spring Green Salad with Smokey Yoghurt Dressing
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…
Egg Cups
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!…
Apple Raspberry Rhubarb Macadamia Crumble
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 suitÂ
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.
Apple Raspberry Rhubarb Macadamia Crumble
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)
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. Â Â Â ÂLet me know how you love this nourishing and delicious crumble recipe in the comments below.
Cauliflower Cheese
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…
Pork Apple Fennel Tray bake
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…
Japanese Salad
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…


