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Peanut Butter Cups

| Desserts, Members only, No-bake Sweets

When my kids were younger, my hubby went to the USA for a work trip and when he asked the kids if they wanted him to bring them anything back, they both requested Reece’s Peanut Butter Cups. He bought them a bag back and I then set out making them to see if I could…

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Tray Bake Fried Rice

| Freezable Meals, Make-ahead Meals, Members only, Pork, Vegetarian

This Tray Bake Fried Rice is a fabulous one pan tray bake style meal that my family loves. Best of all it’s super adaptable to suit your tastes and supplies. While the classic fried rice in a wok is a fairly simple process, I love this method as it requires almost no hands-on work. A…

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Chocolate Hazelnut Fig Granola

| After School Snacks, Breakfast, Members only

This delicious Chocolate Hazelnut Fig Granola is a beautiful, tasty flavour combination, it’s my new favourite breakfast granola. I get bored eating the same flavours all the time so I like to switch it up regularly. Nutritionally, variety is super important too. This granola has subtle sweetness with bursts of fig and a wonderful texture…

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Apple Tea Cake

| Baked Sweets, Members only

This is my low sugar, wholegrain version of my nan’s Apple Tea Cake. It’s very reminiscent of the mouthwatering cake my nan used to make me as a kid, only a bit nuttier being made with wholemeal spelt.  It’s really quick and easy to make too. Perfect for having with a cup of tea, as the…

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Scroll and Pizza Dough

| Baked Sweets, Members only, Savoury Snacks, Staples

This Scroll and Pizza Dough recipe is a low sugar, wheat free, no vegetable oil version of the highly processed, bakery or supermarket scrolls or pizza bases. They are really easy to make and tailor to your kids’ tastes. Why I don’t use yeast There’s no doubt, yeast would make the scroll and pizza dough…

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Laksa Paste

| Dips, Sauces and Dressings, Members only

This quick and easy Laksa Paste makes enough for five meals (for 4 people). It’s super convenient to have in the freezer to replace additive laden supermarket pastes. Once you’ve made this paste, portion and snap freeze the paste in jars or on a lined tray and then keep in an airtight container or bag…

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Butterscotch Self Saucing Pudding

| Baked Sweets, Desserts, Members only

This Butterscotch Self Saucing Pudding one for the dessert loving mums out there. Using coconut sugar or rapadura gives the pudding a gentle sweetness with such a delicious flavour. A lovely baked crust on the pudding with gooey sauce underneath and dolloped with cream- a truly delightful mix of tastes and textures that will please…

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Chocolate Mug Cake

| Baked Sweets, Desserts

Recipe by Kristin Cosgrove

We all get a craving for dessert occasionally, so why not make something that is rich and decadent, but also nourishing? My Chocolate Mug Cake is just the thing for those evenings when a simple, sweet treat is needed. However, a word of warning; it is dangerously easy and fast to make (and even easier to eat).

Take a look at the variations below the main recipes to adjust the recipe to suit your dietary requirements and taste.

Makes one large or two smaller mug cakes.

This super easy Chocolate Mug Cake is a rich and decadent dessert, but also nourishing (and delicious). A simple and sweet treat!
Print Recipe
4.8 from 15 votes

Chocolate Mug Cake

This super easy Chocolate Mug Cake is a rich and decadent dessert, but also nourishing (and delicious).
Prep Time5 mins
Cook Time15 mins
Course: Dessert, Snack
Servings: 1
Author: Georgia Harding

Ingredients

  • 2 tbsp rice malt syrup, honey or maple syrup
  • 2 tbsp butter – melted
  • 2 tbsp cacao – or unsweetened Dutch process cocoa
  • 1 free-range or organic egg/s
  • ¼ cup almond meal
  • ⅛ tsp baking powder
  • ⅛ tsp sea salt (optional – I love a sweet /salty flavour)
Metric – US Customary

Instructions

  • Preheat the oven to 170°C/340°F (fan-forced).
  • Mix the sweetener, melted butter (or coconut oil) and cacao together in a small mixing bowl.
  • Add the egg and whisk well with a fork or small whisk.
  • Add the almond meal, baking powder and salt and mix very well.
  • Spoon the mixture into a medium sized ramekin or divide between two smaller ramekins (I share this amount of mixture with my husband and I find it generous enough, however, he would happily eat it all to himself).
  • Bake in the oven for 10-15 minutes. 10 minutes will give you a cake that is still gooey in the middle, whereas closer to 15 minutes will result in a firmer cake.

Serve

  • Serve immediately.
  • I like to serve with vanilla ice cream or coconut yoghurt and mixed berries

Microwave Instructions

  • Follow the instructions above from step 2 through to step 3.
  • Transfer the mixture into one or two microwave safe mugs.
  • Cooking one cake at a time, place the mug on a *plate, then put it inside the microwave and cook for approximately one minute. All microwaves are different so I suggest checking at the 45 second mark and potentially cooking for up to 90 seconds.
  • *Microwave cooking can be unpredictable, and while this hasn’t happened during testing, I recommend placing a plate under your mug during cooking just in case spillage occurs.

Notes

Dairy-free

Coconut oil can be used as a substitute for butter.

Low-fructose

Choose rice malt syrup as sweetener.

Nut-free

Sub the almond meal with spelt flour or flour of choice.
 
 
 
 

Loved this decadent dessert?  Let us know in the comments below.

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

Fig Apricot Walnut Orange Gluten-free Sourdough Loaf

| After School Snacks, Breakfast, Members only, Sourdough Baking

Recipe by Kristin Cosgrove I have never been a fan of fruit bread but this Fig Apricot Walnut Orange Gluten-free Sourdough Loaf has totally won me over. It is a far cry from commercial raisin toast or fruit buns. You will need to create a Gluten-free Starter Culture (which is easy enough to do) and…

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Gluten-free Sourdough Banana Pancakes

| After School Snacks, Baked Sweets, Breakfast, Desserts, Healthy Lunchbox, Members only, Sourdough Baking

Recipe by Kristin Cosgrove These Gluten-free Sourdough Banana Pancakes are a favourite family weekend breakfast. Not only are these pancakes gluten-free, they also use up the discard from your gluten-free sourdough starter which means they save on food waste as well as taste delicious. I like to serve them with dollops of coconut yoghurt, fresh…

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Raspberry and Rosewater Jelly

| Desserts, Members only, No-bake Sweets

This Raspberry and Rosewater Jelly is a delicious and nourishing jelly that the kids will love. It’s really quick and easy to make so there’s no need for chemically laden jelly crystals anymore. It was a revolution in my mind as an adult to realise that jelly packets were not needed to make jelly. What…

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Fruity Pops

| After School Snacks, Ice-blocks, Members only

One of the most simple and creative ice blocks your kids can make themselves are Fruity Pops. Kids of any age can make these – you can cut the fruit then they can design their own ice block, or older kids can both cut the fruit and make them. If you don’t have ice block…

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Peppermint Lime Iced Tea

| Drinks & Smoothies, Members only

This refreshing Peppermint Lime Iced Tea was created by my 12 year old son. It’s quick and easy to make and the perfect drink for a hot day. If you want to make it ahead, assemble it and add the ice at the last minute. This is a great standard recipe for any iced tea,…

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Pineapple Star Anise Granita

| Desserts, Ice-blocks, Members only

This simple but delicious Pineapple Star Anise Granita is a flavour combination that was inspired by a palate cleanser I had at one of my favourite ‘special occasion’ restaurants. It’s a simple and refreshing dessert. I adore this flavour combination and I hope you do too….

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Jamaican Chocolate Semifreddo

| Desserts, Ice-blocks, Members only

This Jamaican Chocolate Semifreddo was born from my love of a well-made ice cream! There is a flavour called Jamaican Chocolate I enjoyed many years ago that is now etched in my memory because it was absolutely divine. So it was only fair that I replicate the flavours of that delectable treat in this nourishing…

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Shake and Go Pancakes

| After School Snacks, Breakfast, Desserts, Holidays & Entertaining, Members only

This is my nourishing version of the very unhealthy ‘shake and mix’ type of pancake mix available in supermarkets. This is great for pancake loving kids, because they can make up their own very easily. It is also far more cost effective than the supermarket version and made completely from good wholesome ingredients. This mix…

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Nut Butter Fudge

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

This Nut Butter Fudge is really quick and easy to make. Rich in protein and healthy fats, it is also 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.  As the weather warms up, having another no-bake treat to…

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Lemonade Ice Blocks

| Ice-blocks, Members only

Simple but delicious, these Lemonade Ice Blocks are a huge family favourite. 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. It think the amount I’ve used is a lovely balance of sweet and sour….

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Chia Berry Jam

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

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…

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Pumpkin Creme Caramel

| Baked Sweets, Desserts, Members only

This dairy-free Pumpkin Creme Caramel is based on a traditional Cuban Pumpkin Flan sans 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 -…

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Lemon Coconut Slice

| After School Snacks, Baked Sweets, Healthy Lunchbox

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.

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
4.81 from 26 votes

Lemon Coconut Slice

This zesty Lemon Coconut Slice is a delicious, low sugar lunchbox treat or snack. Sure to become a favourite with every member of the family!
Prep Time10 mins
Cook Time15 mins
Chilling time40 mins
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). 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.

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.

Lemon Coconut Bliss Balls

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

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…

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Banana Rhubarb and Raspberry Slice

| After School Snacks, Baked Sweets, Healthy Lunchbox

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.

This Banana Rhubarb and Raspberry Slice tastes amazing.  The sweetness of the ripe bananas paired with the tartness of the rhubarb is a perfect match.
Print Recipe
4.77 from 17 votes

Banana Rhubarb and Raspberry Slice

This Banana Rhubarb and Raspberry Slice not only looks amazing, it tastes amazing.  The sweetness of the ripe bananas paired with the tartness of the rhubarb is a match made in heaven.  Wow your family with this easy to bake recipe.
Prep Time10 mins
Cook Time20 mins
Servings: 8
Author: Georgia Harding

Ingredients

  • 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)

Instructions

  • 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.

Store

  • Airtight in the fridge or freezer.

Notes

Dairy-free

Replace the butter with coconut oil or macadamia nut oil (the coconut oil does toughen it when it cools, but it's still delicious).

Gluten-free

Replace the flour with your favourite GF flour.

Egg-free

Rach tested egg-free for me and I'm happy to announce chia eggs were a success. 

Different fruit

You can absolutely switch up the fruit to suit your tastes and what's in season.

Boost the protein

Add any nuts or seeds to the batter or top.

Tip

The 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. 

Rhubarb Orange Frangipane Tart

| Baked Sweets, Desserts, Members only

This delicious, nourishing and low sugar Rhubarb Orange Frangipane Tart is a fabulous dessert. Rhubarb is in-season right now and it’s a high fibre vegetable which is great for supporting sluggish digestion. It has a very impressive nutrient profile and is also a wonderful source of many protective antioxidants. I adore this dessert and I…

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