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Lemon Blueberry Muffins (Grain-free)

| After School Snacks, Baked Sweets, Members only

These grain-free lemon blueberry muffins are light, moist and full of zesty flavour. They’re made with wholesome, real-food ingredients and come together quickly with minimal fuss. Whether you’re after a healthy snack, or a delicious treat with a cup of tea, these muffins are a go-to favourite in our kitchen. Health benefits Almond meal is…

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Lemon Lime Granita

| Drinks & Smoothies, Ice-blocks, Members only

This lemon lime granita is a light, refreshing frozen treat that’s perfect for hot days. Made with fresh citrus juice and naturally sweetened with honey or rice malt syrup, it’s an easy homemade alternative to store-bought icy desserts. With just a few simple ingredients, you can create a beautifully textured granita that’s both tangy and…

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Mum’s Lemon Fish Bake

| Fish & Seafood, Members only

My mum’s lemon fish bake is a simple, nourishing one-pan meal that’s fresh, light, and packed with flavour. Mum made it for us when she stayed last Christmas holidays and I knew right away that I needed to share the recipe. Roasted potatoes, capsicum, and red onion create a delicious base, while white fish fillets…

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Homemade Raspberry Lemonade

| Drinks & Smoothies, Members only, Uncategorized

This homemade raspberry lemonade is a delicious, hydrating, and naturally sweetened drink that’s sure to quench your thirst. With tangy lemons, juicy raspberries, and a hint of coconut water, it’s a refreshing treat for any occasion. Health benefits This is a whole lot healthier than any store bought raspberry lemonade soda or syrup. Raspberries are…

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Lemon White Chocolate Truffles

| No-bake Sweets, Members only

These healthy lemon white chocolate truffles are a little burst of zesty, creamy sweetness. Perfect as a homemade treat or edible gift, these truffles are easy to make and irresistibly delicious, with the refreshing tang of lemon paired with smooth white chocolate. They are a great option for upcoming Valentines day too! Health benefits While…

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Lemon Yoghurt Pudding

| Desserts, Members only

This Lemon Yoghurt Pudding is a light sponge cake that sits at the top of your dish with a gooey bottom underneath. It is a perfect dessert for citrus lovers. The pudding is gently baked in a water bath which gives a wonderful smooth custard underneath the golden sponge. The pudding is just as delicious…

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Honey Lemon Ginger Granola

| Breakfast, Members only

I adore this new Honey Lemon Ginger Granola flavour combination. It might be my new favourite (do I say that every time- ha ha). The flavours are lovely and subtle, the granola is crunchy and golden. It’s a fibre packed, mineral rich start to the day that includes a nice assortment of nuts and seeds…

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Anzac Lemon Slice

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

We have a lot of Anzac baking inspo here in the Well Nourished Family, but this Anzac Lemon Slice is a flavour combination I’ve been dreaming of for a while. So with a few rounds of testing and tweaking I really think this Anzac biscuits inspired slice is special. I’m a big Anzac lover and…

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Simple Lemon Curd

| Dips, No-bake Sweets, Sauces and Dressings, Desserts, Members only

This easy Lemon Curd recipe is a delicious spread or filling for a lemon tart. It’s so simple to make, and the flavours can be adjusted to suit your level of tartness. Warning – SO delicious by the spoonful straight from the fridge! Hide at the back out of sight! I often make this when…

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No Bake Lemon Bars

| After School Snacks, No-bake Sweets, Members only

These quick and easy No Bake Lemon Bars are an easy to prepare, delicious lemony treat. They’re not nut free so they may need to be kept for an after school or weekend treat, but they’re a great energising snack with lemon and the crunch of slivered almonds. Naturally gluten free, they can easily be…

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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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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!

Lemon Delicious

| Baked Sweets, Desserts, Members only

Lemon delicious is a light, zesty pudding that my family loves. My version is gluten free and makes a cosy dessert served warm with fresh cream and berries. The puddings are just as delicious cold from the fridge with some Greek yoghurt and stewed fruit dolloped on top. Health benefits Made with coconut or rapadura…

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Lemonade Ice Blocks

| Ice-blocks, Members only

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….

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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!

Lemon Coconut Bliss Balls

| After School Snacks, No-bake Sweets, Members only

Equal parts deliciousness and goodness, my Lemon Coconut 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…

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Lemon Ginger Honey Biscuits

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

These Lemon Ginger Honey biscuits are a delicious and easy to make treat. You can make them as just plain biscuits (yum) or add a ball of the icing (really yum). I love this flavour combination, it’s fresh, zesty and a match made in heaven.  Health benefits Packed with the immune-boosting properties of ginger and the…

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Pear and Ginger Yoghurt Cake

| Healthy Lunchbox, After School Snacks, Baked Sweets, Desserts

This healthy yoghurt cake has long been a go-to cake of mine. It’s a deliciously light and moist treat, made with wholesome ingredients like wholemeal spelt flour, yoghurt and ripe pear. It’s a super versatile recipe that can be easily adapted with other fruits and for various dietary needs, making it perfect for anyone looking for a healthier, homemade cake option.

Seeing as the weather has cooled off a bit, I thought I’d make it with winter fruit and warming ginger. When I made this one to photograph, my daughter said it tastes like a ‘real tea cake’ – ha ha! Compliments are hard to come by from teenagers so I’ll take it as a win.

If you’re not a fan of pear and ginger, don’t despair, it is very easily adapted to other flavours.

Health benefits

The use of full-fat yoghurt provides a good source of calcium and probiotics, supporting gut health. Wholemeal spelt flour adds fibre, aiding digestion, while the ginger and lemon zest provide anti-inflammatory benefits. The pear adds natural sweetness and fibre, making this cake a nutritious choice for a dessert or snack.

Ingredients

This cake is made with melted butter or macadamia nut oil, full-fat yoghurt (or greek yogurt), rice malt syrup or honey as a natural sweetener, and wholemeal spelt flour. Ginger root and lemon zest enhance the flavour, while ripe pear adds a fruity touch. The cake is finished with a sprinkle of coconut sugar or rapadura for a delightful crunch.

How to make this healthy yoghurt cake recipe

Start by preheating your oven and preparing a round cake pan. In a large mixing bowl, whisk or beat together the butter (or macadamia oil), yoghurt, sweetener, eggs, lemon zest, and ginger. Then, gently mix in the dry ingredients: baking powder, bicarbonate of soda, sea salt, and spelt flour. Pour the batter into the tin, arrange the pear slices on top, sprinkle with coconut sugar, and bake for around 40 minutes. The cake is ready when a skewer or toothpick inserted into the centre comes out clean. Remove the cake from the pan once you can handle it and let the cake cool on a wire rack.

You can also make this into muffins, just reduce the cook time to 25-30 minutes. If you don’t have a round cake pan you could use a loaf pan or square pan too. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this yoghurt cake with a dollop of double cream or crème fraîche for added richness. Store any leftovers in an airtight container for a few days at room temperature or freeze the cake for later enjoyment.

Vary this healthy yoghurt cake to suit your dietary needs

For a dairy-free version, substitute the butter with macadamia nut oil and the yoghurt with coconut yoghurt. If you’re avoiding nuts, use olive oil instead. To make it fructose-friendly, use rice malt syrup and swap the pear for berries, skipping the sugar topping. Gluten-free variations haven’t been tested with this recipe, but try experimenting with your favourite gluten-free flour blend (almond flour with a tablespoon of arrowroot or tapioca starch would be my go-to). You can also make this cake egg-free by using chia egg or aquafaba as substitutes.

Other flavour options

This cake recipe is highly adaptable:

  • Lemon Yogurt Cake: Double the lemon zest and add thin slices of lemon on top before baking. You could also add a lemon glaze.
  • Orange Yoghurt Cake: Use orange zest and top with sliced orange, optionally sprinkling poppy seeds on top.
  • Raspberry Yoghurt Cake: Top with fresh or frozen raspberries (or any fresh berries will work too).
  • Apple Tea Cake: Add cinnamon to the batter and top with sliced apple and cinnamon sugar.
  • Spiced Nectarine Cake: Reduce the ginger and add cinnamon, topping with sliced nectarine for a summery twist.

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

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

Healthy yoghurt cake - This yoghurt cake has long been a go-to cake of mine, I've always loved the nice moist crumb it produces. It can be varied to so many flavours too. This is a Pear and Ginger Cake.
Print Recipe
4.84 from 30 votes

Pear and Ginger Healthy Yoghurt Cake

This simple, healthy yoghurt cake is an adaptable basic cake that I know you'll keep coming back to.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Snack
Servings: 12
Author: Georgia Harding

Ingredients

  • 100 g butter or macadamia nut oil -melted
  • 250 g natural, Greek or coconut yoghurt (1½ cups)
  • 170 g rice malt syrup or honey (½ cup)
  • 3 egg/s
  • 1 lemon/s -zest
  • 3 tbsp ginger root -finely grated or 2 tsp ground
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp sea salt
  • 300 g wholemeal spelt flour (2½ cups)
  • 1 ripe pear -cored and thinly sliced
  • 2 tbsp coconut sugar or rapadura

Instructions

  • Pre-heat your oven to 170℃/340℉ (fan-forced). Grease and line a spring form pan/ tin with baking paper. I used a 22cm cake tin.
  • In a mixing bowl or food processor, beat the butter, yoghurt, sweetener of your choice, eggs, zest and ginger until well combined.
  • Add the baking powder, bicarbonate of soda and sea salt and blend again for a few seconds to just combine.
  • Now gently fold in the spelt flour and mix until the flour is just combined. The more you mix this, the heavier the cake will become, so less is certainly best.
  • Pour the batter into the prepared cake tin, top with the pear, sprinkle over the sugar and bake for 40 minutes or until the cake is firm in the middle (a skewer inserted into the middle will come out clean). 
  • Release the springform tin and allow to cool on a wire rack.

Thermomix

  • Melt your butter 90, 1 min, speed 3. Add the yoghurt, sweetener of your choice, eggs, zest and ginger and blend 1 minute, speed 4.
  • Add the baking powder, bicarbonate of soda and sea salt mix 5 seconds speed 4.
  • Add the spelt flour and mix 5 seconds, lock the lid, on the flour symbol. Scrape down the sides and fold any uncombined flour as much as you can by hand. You really don't want to over process it, less is best.
  • Pour the batter into the prepared cake tin, top with the pear, sprinkle over the sugar and bake for 40 minutes or until the cake is firm in the middle (a skewer inserted into the middle will come out clean). 
  • Release the springform tin and allow to cool on a wire rack.

Serve

  • This is so yum served with double cream, or creme fraiche.

Store

  • In an airtight container for a few days. 
  • It can also be frozen (also in an airtight container).

Notes

Dairy-free

Replace the butter with macadamia nut oil and the yoghurt with coconut yoghurt. If you need it to be nut-free you can use coconut oil, but it will effect the taste and texture (the cake will toughen as it cools). Another option is olive oil.

Fructose friendly

Choose rice malt syrup as your sweetener and replace the pear with berries and omit the sugar on top. Take a look at the flavour combo's below.

Gluten-free

I haven't tested this with a gluten-free flour as yet. But this Basic Easy Healthy Cake recipe is my all time favourite gluten-free cake (but not nut-free). Another great gluten and nut-free cake is my Vanilla Bean Cupcakes (this recipe also makes one large cake).

White spelt

You can certainly replace the wholemeal spelt with white spelt flour - this will produce a lighter, less dense cake batter.

Egg-free

I also haven't tested this but suspect it will work well with chia egg or aquafaba.

Another flavour

So for all of these - omit the ginger and pear.
  • Lemon Yoghurt Cake - double the lemon zest and place very thinly sliced pieces of lemon on top (before baking). This is lovely with the ginger too (your call).
  • Orange Yoghurt Cake - add the zest of one orange and place very thinly sliced pieces of orange on top (before baking). This is lovely with poppy seeds sprinkled on top too.
  • Raspberry Yoghurt cake - top with fresh or defrosted raspberries.
  • Apple Tea Cake - add a tablespoon of cinnamon to the cake batter. Thinly slice one apple and arrange on top. Mix a teaspoon of cinnamon in with the sugar and sprinkle on top.
  • Spiced Nectarine Cake - I reduced the ginger to 1 tbsp and added 1 tsp of cinnamon to the batter. Top with a sliced nectarine (I used one large nectarine).
 

I'd love to hear how you enjoy this cake - please post any questions or feedback in the comments below or rate this recipe.

Lemon Drops

| Ice-blocks

This Lemon Drops recipe one of the simplest, healthiest and most delicious treats I make.  Seeing as many of you have told me that you have an abundance of lemons from your backyard trees, I thought now would be a good time to share it.

So much of my passion for food and cooking comes from growing, picking and cooking food with my nana. Even into adulthood, my Saturday routine was to finish consulting in my Naturopathic clinic by mid-day and drive straight to my Nans for lunch. In winter, we’d bunker down and watch the footy. In summer, we’d sit out back in the sun or we’d do a bit of gardening.

One very strong memory I hold dear was helping my Nan pot a new lemon tree, not too long before she passed away. To this day, my Nans’ lemon tree lives on in my mums little courtyard, its fruit as abundant as always. Mum actually tried to graft it so I too could have a little piece of Nans’ tree (sadly it didn’t work out). Maybe this is why I just love lemons!

Health benefits

Lemons are a vitamin C and antioxidant rich fruit and a concentrated source of nourishment. For more about the health benefits of lemons (plus recipes using lemons) click here. Coconut oil is a delicious, immune supportive and healing fat that I’ve raved about here. By using natural sweeteners like honey or maple syrup, you can enjoy a delicious treat without the refined sugars.

Ingredients

To make these zesty lemon drops, you’ll need semi-solid coconut oil, the juice and zest of 1 small lemon (approximately ¼ cup), and 1-2 tablespoons of rice malt syrup, honey, or maple syrup to add just the right amount of sweetness.

How to make Lemon Drops

Start by mixing the coconut oil, lemon juice, lemon zest, and sweetener in a blender or food processor until you achieve a thick, icing-like consistency. If you’re using a Thermomix, blend for 30 seconds on speed 4. Pour the mixture into a silicone mold or a small tray lined with baking paper; you can even pipe it for a fun presentation. Place it in the freezer for about 15 minutes, or until firm, then pop them out or cut into cubes.

Serving suggestions and how to store

Enjoy these lemon drops straight from the freezer whenever you need a refreshing pick-me-up. They’re perfect as a post-workout snack or a yummy sweet treat. Store them in an airtight container in the freezer to keep them firm and ready to enjoy whenever you like.

Vary this to suit your dietary needs

You can easily customise these lemon drops to fit your dietary preferences. For a fructose-friendly option, opt for rice malt syrup as your sweetener. If you’re looking for a vegan treat, both rice malt syrup and maple syrup work perfectly as substitutes for honey. Feel free to experiment with different citrus fruits for a fun twist on flavor!

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

Lemon drops
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5 from 1 vote

Lemon Drops

These lemon drops are a zesty treat that’s perfect for a quick energy boost or a sweet snack. Made with just a handful of simple ingredients like coconut oil, fresh lemon juice, and a touch of sweetness, they’re incredibly easy to whip up in just a few minutes. Enjoy these bright bites straight from the freezer for a cool, invigorating treat!
Prep Time5 minutes
Freeze1 hour
Total Time1 hour 5 minutes
Course: Snack
Servings: 12 drops

Ingredients

  • 105 g coconut oil (½ cup) semi-solid is best (pop in the fridge or warm for a few minutes if you need to)
  • 1 small lemon/s (approx. ¼ cup of juice) and zest
  • 1-2 tbsp rice malt syrup, honey or maple syrup

Instructions

  • Mix the ingredients together in a blender or food processor until well combined and thick (like icing sugar). If using a Thermomix, mix 30 seconds, speed 4.
  • Pour into a silicone mould or a small tray (lined with baking paper). You could also pipe this if you'd like to get creative.
  • Pop into the freezer for 15 minutes or so, until set firm.
  • Push from the mould or cut into cubes.

Store

  • Store and eat straight from the freezer. Try to stop at one.

Notes

Fructose-friendly

Choose rice malt syrup as your sweetener.

Vegan

Choose rice malt or maple syrup as your sweetener.
 

I'd love to hear how you like this super simple treat. Post a comment below.

Lemon Turmeric Jellies

| Healthy Lunchbox, After School Snacks, No-bake Sweets

I’m always experimenting with jelly flavours and trying to cram as much nutrition into one small treat as possible. So these Lemon Turmeric Jellies came about after my husband came down with man flu and I went on a mission to keep the rest of us from succumbing.

These lemon turmeric jellies are a refreshing, immune-boosting treat packed with antioxidants and anti-inflammatory benefits. They’re easy to make, with a zesty lemon flavour and a hint of spice from ginger and turmeric.

Health benefits of lemon jellies

The ginger and turmeric root are powerful anti-inflammatory and warming immune supportive herbs in these gut loving lemon gummies. The coconut water is hydrating and the kombucha and kefir are supportive to a healthy gut microflora. While lemon adds a vitamin C boost.

Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about the benefits of gelatin in this post about bone broth.

The biggest benefit of eating gelatin, in my opinion, is that it is a gut healer, which means better nutrient absorption (so greater nourishment) all round. Also, if your gut is functioning well, then your nervous and immune systems are better supported.

I like to use THIS gelatin to make healthy lemon gummies or lemon jelly.

Ingredients

These gummies are made with simple, natural ingredients like fresh turmeric root (or powder), fresh ginger, fresh lemon juice, raw honey and grass-fed gelatin, these jellies are a healthy, gluten-free snack.

How to make Lemon Turmeric Jellies

Start by simmering the turmeric and ginger in water to release their flavours and goodness, then mix in coconut water, lemon juice, and honey. Add gelatin to set the mixture, and let it chill in the fridge until firm.

Serving suggestions and how to store

Serve these anti-inflammatory jellies as a midday snack or a post-meal treat. Store in an airtight container in the fridge for up to a week or in the freezer for longer.

Vary the lemon jellies to suit your needs

For a low-fructose gummy, use rice malt syrup instead of honey. If you’re not a fan of coconut, swap coconut water for kombucha or water kefir, and you can easily sub fresh turmeric with powdered.

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 and easy to make wholefood treats, click HERE.

Or for more healthy gummie recipes, click HERE.

Lemon jellies
Print Recipe
5 from 8 votes

Lemon Jellies

A beautiful, immune supportive treat, these Lemon Jellies have been a hugely popular recipe. They are great for helping to prevent illness, as well as being an easy food to eat if you are feeling under the weather. 
Prep Time10 minutes
Chill1 hour
Total Time1 hour 10 minutes
Course: Dessert, Snack
Servings: 8

Ingredients

  • 250 ml water (1 cup)
  • 2 cm ginger root -peeled & sliced
  • 1 cm fresh turmeric root -peeled & sliced or ½ tsp ground
  • 250 ml coconut water (1 cup) or kombucha or water kefir
  • 1-4 tbsp honey - Manuka or raw (amount depends on the level of sweetness you like)
  • 1 lemon/s (large) juice (or 2 small)
  • 2 - 3 tbsp grass-fed or organic gelatin

*Note about honey - only raw, unheated and unprocessed honey has medicinal properties. A good quality Manuka honey is the very best option.

Instructions

  • Place the water, ginger and turmeric root into a small pot and bring to the boil, reducing to a simmer for approx. 5 minutes.
  • Take off the heat off and allow to cool for 5 minutes.
  • Remove the solids (strain) and stir in the coconut water (kombucha or water kefir) honey, lemon and optional Camu powder. Taste to check that you are happy with the flavour (sour/sweet balance). I should be luke warm before adding your gelatin.
  • Now sprinkle the gelatin over the liquid, allow it to sit and bloom (go wrinkly) for a few minutes then whisk to mix through. For a traditional jelly set use 2 tablespoons, for a firmer, more gummy-lolly-like consistency, add 3 tablespoons.
  • If the gelatin doesn't completely dissolve, you can pop your pot back on the heat for only 1 minute (only heat to luke warm), stirring well.
  • Pour into a lined slice tray or moulds, and set in the fridge.

Thermomix

  • Place the water, ginger and turmeric root into the bowl heat 5 mins, varoma, speed 1.
  • Add the honey or rice malt syrup, mix 30 seconds speed 3.
  • Remove the solids and add the coconut water, kombucha or water kefir, honey (and optional camu camu).  Mix 10 seconds, speed 3. 
  • Now add the gelatin, allow to bloom, mix 1 minute, temp 37, speed 2 or until the gelatin is dissolved.

Store

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

Tip

  • If using silicon moulds to set your gummies, freeze them to make removing them from the mould clean and simple.
  • If your Jellies don't set, its because the liquid was either too hot or too cold (it needs to be luke warm) or the brand you are using has a different liquid to gelatin ratio. All is not lost, simply add back to the pot, gently heat to luke warm and add more gelatin.

Notes

Low-fructose

Choose rice malt syrup as your sweetener.

Coconut-free

Choose the kefir or kombucha instead of the coconut water.

Don't like ginger or want to use powdered?

Leave it out or use ½ teaspoon of the ground ginger powder.

No fresh turmeric?

Sub with ¼ teaspoon of turmeric powder.

Add Camu

You can certainly add a tsp of camu camu powder if you wish for an extra vitamin C boost.
 
 

I'd love to hear how you liked these delicious little treats. Post a comment or rate this recipe.

Lemon Macadamia Cookie

| After School Snacks, Baked Sweets

This Lemon Macadamia Cookie recipe is a delicious, healthier alternative to any store-bought cookie, perfect for a quick snack or treat. The combination of zesty lemon and rich macadamia nut oil gives these cookies a burst of flavour and a light, chewy texture. They’re easy to make and naturally gluten-free, dairy-free, grain-free, egg-free and low fructose making them a great option for everyone.

This recipe is a personal favourite – they are so quick to make and taste just divine. However a warning is appropriate…you will not stop at one (at least I can’t)!

Health benefits

Well, firstly almonds are a rich source of protein, essential fats, and fibre. They also contain antioxidants and mood elevating amino acids. The macadamia nut oil is a very stable, primarily monounsaturated fat with an impressive fatty acid and mineral profile.  It adds a delicious, buttery flavour to the mix too. Lemon zest is a concentrated source of vitamins, minerals, antimicrobial and antioxidant compounds.

Ingredients

The blend of almond flour (meal), macadamia nut oil, vanilla extract and a touch of lemon juice and zest creates a delightful balance of nutty and zesty flavours. You can choose between rice malt syrup, honey, or maple syrup as your sweetener, adjusting it to suit your preferred level of sweetness.

How to make Lemon Macadamia Cookie

Line a baking sheet (tray) with baking paper (parchment paper). Then simply combine all ingredients in a large bowl or food processor, form the cookie dough into balls, flatten and cook until golden brown. These cookies have a super short prep time (just 10 minutes) and are perfect for when you’re craving something homemade but don’t want to spend hours in the kitchen. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

These refined sugar free cookies are best enjoyed fresh out of the oven (once cooled a little as they firm up as they cool down) but store beautifully in the fridge or freezer, making them a great make-ahead option. Enjoy them with a cuppa or as a sweet treat in lunchboxes or after school.

Vary Lemon Macadamia Cookies to suit

This Lemon Macadamia Cookie recipe is already gluten-free and dairy-free. For a low-fructose option, use brown rice syrup as your sweetener. Vegans can easily substitute with rice malt or maple syrup to keep the recipe plant-based. Adjust the sweetness to your taste for a cookie everyone can enjoy.

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 and easy to make wholefood treats, click HERE.

This lemon macadamia cookie recipe is so quick to make and taste divine. They are gluten-free, dairy-free, grain-free and fructose free. Try stop at one!
Print Recipe
5 from 3 votes

Lemon Macadamia Cookie

This Lemon Macadamia cookie recipe is gluten-free and dairy free and are just so delicious. They are easy to make and also freeze really well too. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Servings: 12 cookies

Ingredients

  • 150 g almond meal (1¼ firmly packed cups) 
  • 55 g macadamia or coconut oil (¼ cups) - melted
  • 85 g rice malt syrup, honey or maple syrup (¼ cup approx.)
  • 1 tsp vanilla -powder, extract or essence
  • 1 lemon/s -finely grated zest of whole lemon plus 1 tbsp juice (very important or they will spread)
  • 12 macadamia nuts (optional) to finish

Instructions

  • Preheat your oven to 150℃/300°F (fan-forced).
  • In a mixing bowl or food processor, combine all of the ingredients above until well combined (if using a Thermomix, mix 5-10 seconds, speed 5).
  • If the dough feels too moist or oily, add more almond meal until it is thick and comes together easily.
  • Roll tablespoons of the mix with wet hands or just drop blobs onto a tray lined with baking paper.
  • Flatten with and top with a macadamia nut.
  • Bake for 15 minutes or until just starting to brown lightly on top. 
  • Allow to cool on the tray (they will firm up as they cool). Enjoy!

Store

  • Airtight in the fridge or freezer.

Notes

Low-fructose

Choose brown rice syrup as your sweetener.

Vegan

Choose rice malt or maple syrup as your sweetener.

Nut-free

Sorry, this is not the recipe for you (but there are plenty of nut-free options on the website). For 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.

 

 

What do you think of these beauties? I'd love your feedback in the comments below! 

Immune Tea – a Simple Remedy to Prevent and Treat Colds and Flu

| Drinks & Smoothies

There’s something soothing about a warm cup of tea when you’re feeling run down. But not any old tea will do. With people dropping left right and centre at the moment with cold symptoms, sore throat, flu symptoms, and all manner of dreaded bugs, I thought I’d share this immune boosting tea recipe – a remedy I rely on to keep myself and my family well.

I also personally use this remedy to treat symptoms of upper respiratory infection. I’ve found in my family it really helps relieve symptoms and shorten the duration of cold symptoms (and severity of the infection). This immune tea is my take on the infamous hot lemon and honey drink my mum used to make me as a child, only packing much more of a medicinal punch.

Health benefits of this immune boosting tea recipe

  • The turmeric is a powerful antioxidant, anti-inflammatory, antibacterial and antiviral. This, combined with the anti-inflammatory effects of ginger, means that both are wonderful for treating the congestion associated with respiratory infections.
  • Honey has been used for centuries to reduce inflammation, promote healing and reduce infection. But not all honey is created equal. Processed honey has no medicinal qualities. Real, raw honey possesses these properties, with some types of honey more potent than others. Manuka honey is a type of honey which is potently antibiotic and is receiving much attention in the medical community for its medicinal qualities. It or another raw medicinal honey would be your best choice here.
  • Lemon obviously donates a little hit of vitamin C. But it is the zest that impresses the most. Lemon zest is very nutrient dense, an amazing antioxidant and is very anti-bacterial too. It is also very good for stimulating digestion and breaking down mucous. Where ever a recipe calls for lemon juice, always incorporate the zest too.

Ingredients

You’ll need boiling water, ginger (either tea bags or fresh), turmeric (ground or fresh), raw or manuka honey, and a lemon for both zest and juice. If you want to take it up a notch, you can even add a splash of coconut oil for extra richness.

How to make Immune Tea

Simply pour boiling water over the ginger and turmeric, let it steep for a few minutes, then stir in the lemon juice and zest. Finish it off with honey to taste, and your immune tea is ready to enjoy! It’s perfect for a cozy night in or to fill up a thermos for sipping throughout the day if your fighting infection.

Serving suggestions and how to store

This tea is best enjoyed warm, either fresh out of the pot or in a thermos to keep it hot. If you have leftovers, you can store it in the fridge and reheat when needed. It also doubles nicely as can be used as a base for iced tea in warmer weather!

Vary this to suit your dietary needs

To make it vegan, swap the honey for maple syrup or rice malt syrup. For a more potent brew, simmer the ginger and turmeric root for a few extra minutes, or add a tablespoon of coconut oil for an extra immune boost.

Immune-boosting tea with ginger, turmeric, and lemon—nourishing and soothing for your immune system.
Print Recipe
4.77 from 30 votes

Immune Tea

This immune-supportive tea is my go-to when I’m feeling run down or just want to stay ahead of the cold and flu season. It's easy to whip up, full of warming spices, and can be sipped throughout the day. Plus, you can customize it to suit your taste and boost its benefits!
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Servings: 2

Ingredients

  • 500 ml boiling hot water (2 cups)
  • 2 organic ginger tea bags (or a 2 cm slice of fresh ginger root, diced or grated)
  • ½ tsp ground turmeric (or a 2 cm fresh piece of root, diced or grated)
  • 2 tsp manuka or raw honey -more or less to taste
  • 1 lemon/s -juice and zest

Instructions

  • Pour the boiling water over the ginger, turmeric, and optional coconut oil.
  • Let it sit for a few minutes before adding the zest and juice.
  • Add the honey then simply sip yourself well.
  • This makes 2 cups or one thermos of immune tea.

Notes

Supercharge it

Simmering the ginger and turmeric root in the water for 5-10 minutes will make a more potent brew.

Boost it

Add a tablespoon of extra virgin coconut oil to the tea.

Vegan

To make it vegan, replace the honey with maple syrup or rice malt syrup. 
 
 

Do you have any homemade remedies you swear by to prevent or treat colds and flu?  I'd love you to share by commenting below.

Download your FREE Immune Health Plan ebook – A practical guide filled with simple tips to help support your immune system so you and your family stay fighting fit this winter.