lunchbox

Lemon Coconut Slice

August 17, 2020 | 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 21 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:

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.

Banana Rhubarb and Raspberry Slice

June 28, 2020 | 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

4.74 from 15 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:

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.

Banana Chocolate Swirl Cake

March 10, 2020 | After School Snacks, Baked Sweets, Healthy Lunchbox, Members only

This Banana Chocolate Swirl Cake uses the natural sweetness of ripe bananas and paired with chocolate and peanut butter, it’s a flavour match made in heaven (there’s a delicious nut-free version too). This cake not only tastes amazing but looks fabulous with the added marbled effect throughout. Plus, it is super simple and fuss-free to…

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Curried Egg (with a healthy twist)

February 11, 2020 | After School Snacks, Breakfast, Healthy Lunchbox, Members only

I grew up with curried egg…my nan used to scoop out the yolk, add a little mayo, curry it and then refill the whites. For special occasions she’d pipe them so they looked gorgeous. My kids also love curried egg. They love it in a sandwich with lettuce for lunch or on toast for breakfast….

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Pizza Subs

January 29, 2020 | 30 Minute Meals, After School Snacks, Budget Friendly, Freezable Meals, Healthy Lunchbox, Make-ahead Meals, Members only, Vegetarian

These Pizza Subs are a really quick and easy to make snack or lunchbox main that my kids absolutely love. I find by adding the toppings to a good quality sourdough, it’s more filling than thin pizza bases for my two big kids. However, you can always use these toppings on pita or flat bread…

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Chocolate Party Cake

January 19, 2020 | Baked Sweets, Desserts, Healthy Lunchbox, Holidays & Entertaining, Members only

My Chocolate Party Cake is an easy to make, allergy friendly cake that is perfect for parties. Don’t let the ingredients fool you – the kids will be none the wiser to this rich, moist and delicious cake. Best of all, it is actually best eaten the next day so you can happily pre-prepare it…

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Healthy Chocolate Coconut Slice

January 9, 2020 | Baked Sweets, Healthy Lunchbox

This is such a yummy old fashioned style Chocolate Slice – it reminds me a lot of the one my nan always made me, only a little healthier. It’s a lovely chocolatey treat to stock your freezer with, so if you have hungry kids at home looking for a snack or need an easy lunchbox filler you’ll have this on hand ready to go!

Food memories are the best. As a kid I used to bake with my nan every weekend, we even occasionally ‘invented’ recipes. The ones that worked out, she carefully wrote on a note pad and sticky taped it into her recipe notebook. I still have that notebook, though the tape is browned and dried and the binding has seen better days.

Anyway, enough nostalgia…though I do hope that one of my recipes will perhaps form memories and be carried down in your family.

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

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This Healthy Chocolate Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. Sure to become a favourite.

Print Recipe

4.68 from 67 votes

Chocolate Coconut Slice

This Chocolate Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. Sure to become a favourite with young and old alike!

Prep Time10 mins

Cook Time10 mins

Chill30 mins

Course: Snack

Servings:

Author: Georgia Harding

Ingredients

150 g butter or coconut oil
85 g rice malt syrup, honey or maple syrup (¼ cup approx.)
30 g cacao - unsweetened Dutch process or raw
120 g wholemeal spelt flour (1 cup)
90 g rolled oats (1 cup)
100 g desiccated coconut (1 cup)

Bittersweet Chocolate Icing (see note below)

30 g cacao - unsweetened Dutch process or raw (¼ cup)
2 tbsp coconut oil
2 tbsp rice malt syrup or honey
1 tbsp milk - of choice
10 g desiccated coconut (2 tbsp)

Metric - US Customary

Instructions

Preheat your oven to 180°C/350°F (fan forced).
In a large pot over medium heat, melt your butter (or coconut oil). Thermomix 90, 1 minute, speed 3.
Turn off the heat and add the sweetener, mixing to combine. Thermomix 30 seconds, temp 90, speed 4.
Add all of the other ingredients and mix well until combined. Thermomix reverse speed, 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.

Bittersweet Chocolate Icing

Make the icing by beating all of the ingredients together in a small bowl until smooth and creamy. Thermomix butterfly, 1 minute, speed 3.
Spread over the chilled slice and 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.

Store

Store in the fridge or freeze in an airtight container.

Note

The icing above is very rich (for dark chocolate lovers only). You can leave it off, top it with melted chocolate or a chocolate butter cream. This recipe works really well as a super healthy ganache too.
Refrigerating before slicing makes it much easier to cut without crumbling.

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 with coconut oil (this will produce a tougher/ crisper slice).

Low-fructose

Use brown rice syrup as your sweetener.

I'd love to hear how you like this slice. Post a comment below or rate this recipe.

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Breakfast Salsa

January 8, 2020 | 30 Minute Meals, Breakfast, Make-ahead Meals, Members only

This Breakfast Salsa is a simple, healthy start to the day. It can also be prepared the night before for a super fast, easy brekkie. My perfect breakfast always includes protein, good fats and carbohydrate in the form of vegetables and nuts. I find this kind of meal sets me up for a productive and…

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Chicken Souvlaki Bowl

December 31, 2019 | Chicken, Make-ahead Meals, Members only, Vegetarian

This Chicken Souvlaki Bowl is a delicious combination of both Greek and Turkish flavours. It’s quick and easy to make and a favourite family meal. If you can’t be bothered with threading skewers, check out the express souvlaki below the main recipe. Also take a look at the variations (below the main recipe) for suggestions to alter the…

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Lemony Smoked Salmon, Spinach and Caper Quiche

December 4, 2019 | After School Snacks, Fish & Seafood, Freezable Meals, Healthy Lunchbox, Make-ahead Meals, Members only

This Lemony Smoked Salmon, Spinach and Caper Quiche is a perfect summer meal because it can be pre-made and is just as delicious cold, as it is it hot. It’s a great recipe to take on a picnic or to a bring a plate event. I think this is a flavour match made in heaven…

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Gingerbread Loaf with Caramel Drizzle

November 27, 2019 | Baked Sweets, Desserts, Members only

This healthy Gingerbread Loaf with Caramel Drizzle is a low sugar, wholegrain version of the classic catering to various dietary goals. If you love ginger, you’ll love this loaf and whilst it’s sweet, it’s not sickly sweet. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to…

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Apple Crumble Cake

September 11, 2019 | After School Snacks, Baked Sweets, Healthy Lunchbox

We’re right on the cusp of shifting from winter to new season summer produce. Every year, I find it’s about now that the once crisp, bursting with flavour apples I’ve been buying are just not doing it for me. Some just don’t have the flavour, others are floury and a bit gross. But I never throw them, I just re-invent them like I’ve done here with this Apple Crumble Cake.

Truth is, once cooked and combined with other flavours they are quite delicious. If they are particularly floury, I’ll often mix them with a stronger flavoured fruit like rhubarb or berries of some kind and they are transformed. So like all my recipes, this is a great base for experimenting with fruits and flavours.

For more apple recipes, take a look at this Apple Pie recipe or pears, check out this Pear, Yoghurt, Ginger Cake.

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

Print Recipe

4.9 from 19 votes

Apple Crumble Cake

This healthy, wheat-free Apple Crumble Cake is easy to make and delicious with variations for gluten-free, nut-free, egg-free (vegan) and frutose friendly.

Prep Time20 mins

Cook Time35 mins

Course: Dessert, Snack

Servings: serves

Author: Georgia Harding

Ingredients

Crumble

70 g butter - diced and room temp
2 tbsp coconut sugar or rapadura
115 g wholemeal spelt flour (1 cup)
½ tsp ground cinnamon
20 g flaked almonds (¼ cup)

Cake

70 g butter - melted
165 g full-fat natural yoghurt
115 g rice malt syrup or honey (⅓ cup)
1 free-range or organic egg/s
1 tsp ground cinnamon
1½ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp sea salt
200 g wholemeal spelt flour (approx. 1¾ cups)
3 apple/s (Granny Smiths if you are buying especially) peeled and 1cm dice

Instructions

Preheat your oven to 170°C/340°F (fan forced). Line a slice tin with baking paper.

Start with the crumble.

In a food processor or by hand mix the butter, sweetener, spelt and cinnamon until a heavy crumb forms.
Then fold in the flaked almonds and set aside.

Now make the cake.

In a food processor or by hand mix the butter with the yoghurt, sweetener and egg until creamy and well combined.
Add the cinnamon, baking powder, bicarb and sea salt. Mix together.
Fold in the flour until just combined.
Place the cake batter into the tin. Spread the apple over it and top with the crumble. Press down a little.
Cook for 35-40 minutes or until a skewer inserted into he middle comes out clean.

Thermomix

Mix the crumble 1 minute, speed 5. Then fold in the flaked almonds, 5 seconds, reverse speed 4. Set aside.
Without washing the bowl, melt the butter, 1 min, temp 90, speed 3.
Add the yoghurt, sweetener and egg and mix 30 seocnds, speed 4 until creamy and well combined.
Add the cinnamon, baking powder, bicarb and sea salt. Mix 5 seconds, speed 3.
Fold in the flour until just combined. Use the flour symbol for 3-4 turns.
Place the cake batter into the tin. Spread the apple over it and top with the crumble. Press down a little.
Cook for 35-40 minutes or until a skewer inserted into the middle comes out clean.

Serve

Warm with cream, creme fraiche or yoghurt.

Store

Chill fully in the fridge (this will help you to get nice crumb free slices), slice and snap freeze on a tray before storing in an airtight container.

Notes

Gluten-free

Sub with a good quality gluten-free flour. Or approx. 2/3 almond meal with 1/3 buckwheat flour.

Dairy-free

Substitute the butter with macadamia nut oil and the yoghurt with coconut yoghurt.

Egg-free

Substitute the egg with a chia egg.

Nut-free

Omit the flaked almonds, it will still be lovely. Or swap for sunflower seeds.

Vegan

Chose the dairy-free and egg-free versions and rice malt as your sweetener.

Fructose friendly

Choose rice malt as your sweetener (in the crumble and cake). Top with a low-fructose berries instead of apple.

Add a twist

Add berries or rhubarb to the apple or swap apples for pears.

I really can't wait to hear how you love this cake. Post a comment below and feel free to rate the recipe too. It helps it to reach and be enjoyed by others.

Healthy Salted Caramel Popcorn

September 10, 2019 | After School Snacks, Healthy Lunchbox, Members only, No-bake Sweets

One of the quickest and easiest snacks to make your kids, this Healthy Salted Caramel Popcorn is a little bit dangerous! I literally struggle to stop eating it, it’s so moorish. Store bought popcorn is generally loaded with dangerous vegetable oils and franken-ingredients, let alone truck loads of sugar. My Salted Caramel Popcorn certainly doesn’t…

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Lamb Kefta

August 20, 2019 | Budget Friendly, Freezable Meals, Make-ahead Meals, Red meat

My hubby loves lamb so I thought it fitting to share this Lamb Kefta recipe ahead of Father’s Day.

One of my families greatest pleasures is trying different cuisines. Middle Eastern is a firm favourite and this Lamb Kefta is based on one we like to order at a lovely restaurant nearby.

I’ve made this to feed a crowd, or, it does us for two meals (and the kids lunchbox too). One night I serve it with the salad below, and then a couple of nights later I’ll serve it with hummus and roasted vegetables.

My Hummus and Roast Vegetable recipe is in my fabulous little ebook Well Nourished Sides and Salads. If you’re after more inspiration for interesting ways to make veggies shine in all their deliciousness. Then take a look – it’s just $9.95 and full of goodness that the whole family will love. Click HERE to find out more.

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

This Lamb Kefta is an easy to make, nourishing meal that my whole family loves. Serving it with the Tomato Salad and Tahini Sauce is a match made in heaven.

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5 from 3 votes

Lamb Kefta

This Lamb Kefta is an easy to make, nourishing meal that my whole family loves. Serving it with the Tomato Salad and Tahini Sauce is a match made in heaven.

Prep Time30 mins

Cook Time10 mins

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

1 red onion/s
¼ bunch/s fresh coriander leaves
¼ bunch/s fresh parsley leaves
¼ bunch/s fresh mint leaves
1 tsp dried oregano
1 tsp sweet paprika
1 tsp ground cumin
½ tsp ground cinnamon
Ground black pepper
1 tsp sea salt - or to taste
1 kg lamb mince

Tomato salad

8 vine ripened tomatoe/s -seeds removed and diced
1 red capsicum/s -diced
1 red onion/s (small) finely diced
¼ bunch/s fresh parsley leaves
¼ bunch/s fresh mint leaves
½ lemon/s -juice
60 ml olive oil (4 tbsp)
35 g pine nuts -toasted (¼ cup )

Tahini Sauce

250 g full-fat natural yoghurt (1 cup)
40 g hulled tahini (2 tbsp approx.)
1 clove/s garlic -minced
½ tsp sea salt - or to taste
Ground black pepper

Instructions

In a food processor mince the onion and fresh herbs until very finely chopped. Thermomix 10 seconds, speed 5 (you may need to scrape the sides).
You can make this without a food processor, but you will need to make sure the onion and herbs are all very finely chopped (important for the texture and flavour).
Add the oregano, paprika, cumin, cinnamon and seasoning and mix to combine. Thermomix 3 seconds, speed 4.
Add the lamb mince and mix until the herbs and spices are evenly distributed throughout the mince. This can be done in your processor or by squeezing through with your hands. Thermomix 30 seconds, reverse, speed 4 or until well combined.
Form patties and place on a plate.
Heat your BBQ or griddle pan and cook to brown on all sides. This is a good job for hubby or the kids whilst you throw the salad together.

Salad

Combine all of the ingredients into a bowl and toss well. I sometimes bulk this out by adding extra greens like baby spinach or lettuce leaves.

Tahini sauce

Combine all ingredients into a small bowl and mix well.

Serve

Serve the hot Kefta on a plate with the salad and sauce.

Make-ahead

Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge.
They can also be frozen (either the raw mixture to cook another night or the cooked meatballs).

Notes

Dairy-free

Replace the yoghurt with coconut yoghurt or Cashew Cream.

Garlic-free

Replace the garlic in the sauce with a teaspoon of ground cumin.

Onion-free

Replace the onion in both the Kefta and salad with a small bulb of fennel.

Nut-free

Replace the pine nuts with sunflower seeds.

Sesame-free

Replace the tahini with almond butter.

Beef Kefta

This is also delicious so feel free to sub the lamb mince with beef mince.

I'd love to hear how dad enjoys this recipe.Post a comment or rate this recipe below.

Strawberry Cream Gummies

July 10, 2019 | No-bake Sweets

These easy to make Strawberry Cream Gummies are a delicious, gut healing treat that my whole family loves (including Bonnie Blue my 6 month old puppy). She knows what’s good for her 😉

I regularly make gummies treats for my family to support their gut health and immune system. The limit is your imagination when making different flavoured gummies. If you’re after more ideas, check out my Lemon Turmeric, and Top Deck (chocolate) gummy recipes too.

Health benefits

Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder.

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 system is better supported too. Gelatin also reduces inflammation, improves joint integrity and for the vain amongst you – it improves the condition of your skin, hair and nails. In fact, it’s said to be better then botox (and erase wrinkles, stretch marks and cellulite) – now I’ve got your attention!

I only buy the Changing Habits Organic Gelatin. Because Gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading. You can find out more or shop for it HERE.

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

These easy to make Strawberry Cream Gummies are a delicious, gut healing treat that my whole family loves. Check out the Raspberry Cream Gummy variation too

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4.89 from 9 votes

Strawberry Cream Gummies

These easy to make Strawberry Cream Gummies are a delicious, gut healing treat that my whole family loves. Check out the Raspberry Cream Gummy variation too.

Prep Time10 mins

Refrigerate30 mins

Course: Snack

Servings: pieces

Author: Georgia Harding

Ingredients

400 ml canned coconut milk
2 tbsp maple syrup - optional
125 g strawberries (1 cup -heaped) frozen then defrosted berries provide the best flavour
250 ml boiling water (1 cup)
1 tsp vanilla - essence or paste
4 tbsp grass-fed or organic gelatin

Instructions

In a small pot, heat the coconut milk and maple syrup over a low heat until luke warm (don't over heat it).
Add 2 tablespoons of the gelatin and allow to bloom, mixing it well to combine. Continue to mix over the very low heat until it dissolves.
In a food processor or blender, blend the strawberries until it forms a pulp. You can strain off the seeds if you wish, for a really smooth gummy (I personally don't bother).
Add the boiling water and vanilla, blend again then add the remaining 2 tablespoons of gelatin and process for a minute or so until the gelatin has dissolved.
Line a slice tray with baking paper. Pour in the coconut cream layer. Then gently pour over the strawberry layer (swirling as you pour creates the pattern on the top).
Pop into the fridge for about 30 minutes to set.
Slice and enjoy.

Thermomix

Heat the coconut milk and maple syrup 3 mins, 60, speed 3. Add 2 tablespoons of the gelatin and mix 1 min, speed 5. Pour into a lined slice tray.
Rinse the bowl and process the strawberries 1 min speed 8. Add the boiling water, mix 10 seconds speed 4. Add the remaining gelatin and blend 1 minute, speed 5.
Then gently pour over the strawberry layer (as above). Pop into the fridge for about 30 minutes to set.

Store

In an airtight container in the fridge or freezer. Can be packed from frozen into the lucnhbox (against an ice brick to keep it chilled).

Tip

If using silicon moulds to set your gummies, freeze them to make removing them from the mould clean and simple.

Notes

Raspberries and Cream

Replace the strawberries with raspberries.

Fructose friendly

Choose raspberries and replace the maple syrup with rice malt syrup.

Sweeter

My kids are fine with little or no sweetener. But feel free to adjust the sweetness to suit your taste and add more maple syrup (or rice malt) if you prefer a sweeter gummy.

Let me know how your family enjoys this delicious and healing treat. Leave a comment below or rate the recipe.

Bacon, Corn, Rosemary Muffins

June 5, 2019 | After School Snacks, Breakfast, Healthy Lunchbox, Savoury Snacks

These Bacon, Corn, Rosemary Muffins are my families latest obsession. They’re not only a delicious combination of flavours, but the crumb is just spot on. I’ve tested them with The Wholefood Collective organic gluten-free wholemeal flour.

They are perfect for a breakfast on the go, with soup for lunch or for morning or afternoon tea. My kids also love them in their lunchbox. They can also be frozen which makes them great for batch baking. I always warm my Bacon, Corn, Rosemary Muffins by placing them in my sandwich press (and then slathering with butter because it’s my weakness ha ha)!

Check out the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements. There are lots of options to suit.

These Bacon, Corn, Rosemary Muffins are a delicious, gluten-free savoury snack or even breakfast. They are quick and easy to make & my kids favourite snack.

Print Recipe

4.8 from 5 votes

Bacon, Corn, Rosemary Muffins

These Bacon, Corn, Rosemary Muffins are a delicious, gluten-free savoury snack or even breakfast. They are quick and easy to make & my kids favourite snack.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Snack

Servings:

Author: Georgia Harding

Ingredients

100 g cheddar cheese -grated
1 red onion/s (small) peeled and very finely diced
120 g zucchini/s (small) grated
1 corn cob/s -kernels removed
2 rasher/s bacon -diced
1 tbsp fresh rosemary leaves -finely chopped
230 g gluten-free flour (2 cups)
1 tsp sea salt
Ground black pepper -to taste
3 tsp baking powder
2 free-range or organic egg/s
180 ml milk (¾ cup) of your choice

Instructions

Preheat your oven to 200℃/395℉ (fan forced).
In a large mixing bowl, combine three quarters of the cheese, the onion, zucchini, corn kernels, half the bacon, rosemary, flour, salt, pepper and baking powder. Mix well.
In a jug whisk the eggs and milk. Add to the dried mix and fold in until just incorporated.
Divide between ten patty cases, top with the remaining cheese and bacon and bake for 15 minutes or until risen and golden brown.

Thermomix

Preheat your oven to 200℃ (fan forced).
Grate the cheese, 5 seconds, speed 6. Set aside three quarters of it in a large mixing bowl. The other quarter in a small bowl.
Grate the red onion, 2 seconds, speed 6. Add to the mixing bowl.
Grate the zucchini, 5 seconds, speed 4. Add to the mixing bowl.
Add the corn, half the bacon (the other half can be set aside with the cheese) and rosemary.
Place the bowl on the Thermomix and zero out the scales.
Add the flour, salt, pepper, baking powder and fold it all together.
Add the eggs and milk to the Thermomix and beat, 5 seconds, speed 4.
Fold this through the the other ingredients until just combined.
Divide between ten patty cases, top with the remaining cheese and bacon and bake for 15 minutes or until risen and golden brown.

Store

Store in an airtight container in the fridge or freezer.

Notes

Corn-free

Omit the corn and replace with one small grated carrot.

Vegetarian

Replace the bacon with a teaspoon of smoked paprika.

Dairy-free

Choose a dairy-free milk and replace the cheddar with half a cup of nutritional yeast and an extra teaspoon sea salt.

Another flour

You can replace the gluten-free flour with wholemeal spelt flour if you'd prefer.

Onion-free

Omit the onion or replace with half a small bulb fennel, very finely diced.

I hope you and your family love these savoury muffins as much as we do. Let me know and leave a comment below.

Mint Yoghurt

June 5, 2019 | After School Snacks, Dips, Sauces and Dressings, Members only

This Mint Yoghurt is a really versatile dip or sauce that pairs really well with lamb (grilled, BBQ’d or roasted) and also Indian fare. When my kids were little and I was teaching them to enjoy curries and spicy foods, I’d always had this Mint Yoghurt on the table, so they could add it to…

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Breakfast Hash Pie

May 8, 2019 | Breakfast, Budget Friendly, Freezable Meals, Healthy Lunchbox, Make-ahead Meals, Pork

This Breakfast Hash Pie came about when my son was wanting me to make hash browns and I couldn’t be bothered frying them individually. So, I came up with this ‘lazy’ version of a brekkie hash.

We also have many mornings we have less than 20 minutes to eat and get out the door. So make ahead brekkie’s are an essential part of my ‘eating well’ routine. The best thing about my Breakfast Hash Pie, is I can make it the night before, portion and re-heat for the mornings when we are short on time.

Why everyone needs a proper brekkie

In my many years consulting as a naturopath and assessing patients diets, the one meal where many people struggled (nutritionally), was breakfast. I found that so many people were searching for more energy, productivity and better general health; spending large sums of money on supplements and searching for the ‘magic bullet,’ but also neglecting the one meal that could improve both their short and long-term health.

Those patients that took my advice and changed their ways reported at follow-up consults that since eating a nourishing breakfast, they snacked less and found it easier to make healthier food choices right throughout the day. They had better concentration, a happier mood and more energy to exercise. They also had the motivation to prepare a healthy dinner in the evening.

In my professional opinion, if you want to improve your overall health and wellbeing, start the day right with a nourishing breakfast. If you’re after more make ahead breakfast inspiration you can’t go past my ebook ‘Rise and Shine – A Well Nourished Breakfast’ – 25 delicious, easy and versatile recipes that each take 5-10 minutes to make – yes, in the real world! Find out more HERE.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegetarian) and to bump up the veggies too.

This Breakfast Hash Pie is super versatile and makes for a healthy breakfast (or even a meal). It’s a great balance of plant based carbohydrate and protein and one of my go-to’s when I’m after a nourishing, easy to prepare meal.

Print Recipe

4.93 from 13 votes

Breakfast Hash Pie

This Breakfast Hash Pie is super versatile and makes for a healthy breakfast (or even a meal). It’s a great balance of plant based carbohydrate and protein and one of my go-to’s when I’m after a nourishing, easy to prepare meal.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Breakfast, Main Course

Servings:

Author: Georgia Harding

Ingredients

3 potato/s (large) or sweet potatoes, peeled and grated
1 tbsp butter or olive oil -for greasing dish
1 red onion/s (small) finely diced
10 free-range or organic egg/s
½ tsp sea salt - or to taste
Ground black pepper -to taste
4 rasher/s bacon -short cut
30 g baby spinach -approx. (1 cup) or English spinach
125 g mature cheddar cheese (1 cup) grated

Instructions

Preheat your oven to 180ºC /350ºF (fan-forced).
Grate the potato and wring it in a clean cloth to remove the moisture.
Grease a baking dish (26 x 18cm approx.) with butter or olive oil and place the grated potato and red onion in it, tossing to roughly combine.
In a jug or blender beat the eggs and seasoning.
Pour over the potato onion mix to cover.
Place the bacon on top, followed by the baby spinach and cheese.
Bake in the oven for 30 minutes or until the egg is set.
Slice and serve.

Thermomix

Preheat your oven to 180ºC /350ºF.
Grease your baking dish.
Grate the cheese, 20 seconds, speed 6. Set aside.
Now roughly chop and then grate the potato, taking care not to over process it. 3 seconds, speed 8. Check the consistency and wring well (you can use the steamer basket for this).
Chop the onion, 3 seconds, speed 6.
Add the potato and onion to the baking dish and toss to mix.
Blend the eggs and seasoning 20 second, speed 4.
Assemble from point 5 in the regular method.

Serve

Serve with a leafy green salad and a nice tomato chutney.

Make-ahead

Re-heat in a low oven until just hot.

Store

Store leftovers in an airtight container in the fridge. Can also be frozen.

Notes

Dairy-free

Replace the cheese with ¼ cup macadamia nuts ground up with ¼ cup nutritional yeast and a good pinch sea salt. Grease dish with olive oil.

Vegetarian

Simply omit the bacon. I like layering strips of red capsicum and a sprinkle of smoked paprika...it adds a lovely 'smokey' flavour.

Add more veggies

You can also add in florets of broccoli or grated carrot or zucchini (wring out the moisture) in with the egg/ potato layer.

Onion-free

Replace the onion with a small bulb of finely diced fennel.

Lunchbox slice

Leftovers are great in the lunchbox.

I'd love to hear how you enjoy this brekkie pie...post a comment and rate the recipe below.

Simple Guacamole

May 2, 2019 | After School Snacks, Dips, Sauces and Dressings, Healthy Lunchbox, Members only, Savoury Snacks

It’s funny, avocado is one of my least favourite foods (my kids feel the same way). But give us a bowl Guacamole and it will disappear rather quickly! It’s amazing what adding a few extra flavours and changing the texture can do! I often add a little nutrient and flavour booster to my Guacamole (see…

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Peppermint Choc-chip Iceblocks

February 21, 2019 | After School Snacks, Ice-blocks

These Peppermint Choc-chip Iceblocks are currently my sons favourite snack and I’m not complaining. They take literally minutes to make and don’t require the oven which in QLD summer, is a godsend. Plus, all that goodness disguised in this tasty iceblock, what more could you want from an icy treat?

I freeze these in my Onyx stainless steel iceblock moulds. I also freeze them in little containers so the kids can pack them in their lunchbox. By morning tea they are soft enough to scoop out and eat easily.

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

These Peppermint Choc-chip Iceblocks are quick and oh so easy to make and crammed with so much nourishment. And delicious to boot!

Print Recipe

4.91 from 10 votes

Peppermint Choc-chip Iceblocks

These Peppermint Choc-chip Ice-blocks are quick and oh so easy to make and crammed with so much nourishment. And super delicious to boot!

Prep Time10 mins

Freeze2 hrs

Course: Dessert, Snack

Servings:

Author: Georgia Harding

Ingredients

400 ml canned coconut milk (I used Ayam brand)
1 handful baby spinach
1 avocado/s -medium sized
115-170 g rice malt syrup, honey or maple syrup (⅓-½ cup)
15-20 drops food grade peppermint oil or peppermint essence - to taste
40 g cacao nibs (⅓ cup) or dark chocolate chips if you'd prefer

Instructions

Place the coconut milk, baby spinach, avocado, sweetener and peppermint oil in a high speed blender or food processor and blend until creamy.
Taste the mixture to check the mint flavour and sweetness is right for you. I do find the flavour intensifies and is much more delicious when the mixture is frozen.
Fold in the cacao nibs or choc-chips and then pour into mould and freeze until firm.
Remove from the moulds and enjoy. I find running the mould under water helps to release the ice-blocks.

Notes

Fructose Friendly

Choose rice malt as your sweetener.

Coconut-free

Replace the coconut milk with cows milk or a nut milk.

School lunchbox

You can always freeze this into re-usable pouches or little cups and pack from frozen for a icy morning tea. For heaps more lunchbox inspo (150 pages to be exact), take a look at my best selling ebook The Well Nourished Lunchbox.

I hope you and your kids love this recipe as much as we do. Post a comment below and let me know.

Mediterranean Chicken Bake

February 13, 2019 | 30 Minute Meals, Chicken, Healthy Lunchbox, Make-ahead Meals

This is one of my ultimate time saving meals that also doubles as a great lunchbox main. My Mediterranean Chicken Bake is prep to plate in 30 minutes and I strongly recommend you make a double batch for a few days of quick and simple lunches.

Last week we added to our family an adorable puppy – Bonnie Blu. My teen also started at a new school so I now have two kids at two different schools. So between chasing after this tiny creature who feels like a cross between a new born (minus a nappy) and a toddler, and spending more time each day driving my kids about, meals like this one have been my saviour. Plus, the kids are loving it in their lunchbox in my grain-free wraps (recipe in the Well Nourished Lunchbox ebook).

Save time and sanity packing school lunches

Do you spend a heap of time searching the internet for recipes which you lovingly cook, only to find your kids fuss and don’t enjoy what you’ve made?

The ‘Well Nourished Lunchbox’ ebook is here to help…and it’s SO much more than just another recipe book!

As Natasha wrote on facebook…

‘I feel like I am always looking for new recipes and ideas and I spend an inordinate amount of time doing so. I just said to my husband that this ebook is the only lunchbox resource I will need for the rest of my kids’ school lives!’

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements (including making this dish vegetarian or vegan).

Mediterranean Chicken Bake (with lemony mayonnaise) - A super fast and easy to make, delicious and nutritious tray bake meal. Mid-week meals don't get a whole lot better.

Print Recipe

4.96 from 24 votes

Mediterranean Chicken Bake (with lemony mayonnaise)

A super fast and easy to make, delicious and nutritious tray bake meal. Mid-week meals don't get a whole lot better.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: Mediterranean

Servings:

Author: Georgia Harding

Ingredients

500 g chicken thighs
2 red capsicum/s (large)
1 sweet potato/s (kumara)
1 red onion/s
2 tbsp olive oil -extra virgin
1 tsp dried oregano
1 tsp smoked paprika
1 lemon/s -zest
Sea salt and freshly ground black pepper -to taste

Lemony mayo

115 g whole egg mayonnaise (½ cup)
1 clove/s garlic -minced
½ lemon/s - juice
1 tsp honey
Sea salt and freshly ground black pepper -to taste

Instructions

Pre-heat the oven to 180℃/350℉ (fan-forced).
Finely slice the chicken, capsicums, sweet potato and red onion. Place on a large baking tray and drizzle over the olive oil. Add the oregano, smoked paprika, lemon zest, sea salt and pepper.
Toss together until the chicken and vegetables are evenly coated and arrange in a single layer on the tray.
Place the tray into the oven and bake for 20-25 mins until browned and the chicken is cooked through.
Now make the lemony mayo by mixing all of the ingredients together in a small bowl.

Serve

For a light meal, serve in a lettuce cup, tortilla or wrap with the lemony mayo and leafy greens
Or tossed through mixed greens (dressed with olive oil and lemon juice) for a delicious salad. I also like to add in olives and cherry tomatoes.
For a bulked up meal, it's lovely over rice, quinoa or cous cous.
Leftovers are fabulous in a wrap or as a salad for lunch.

Make-ahead

Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge.

Notes

Onion-free

Replace the red onion with baby fennel.

Garlic-free

Replace the garlic with a pinch of cumin and cayenne.

Fructose friendly

Replace the honey with rice malt syrup.

Egg-free

Replace the mayo with natural yoghurt or Cashew Nut Cream.

Vegetarian

Replace the chicken with 300g of brown or field mushrooms. Plus 1 cup of cashew nuts or almonds (throw on the tray for the last 10 minutes of baking).

Vegan

See vegetarian variation. Replace the honey with rice malt syrup and and the mayo with cashew cream.

I hope you and your family love this recipe. Help me to reach more people with simple, nourishing whole foods. Leave a comment, rate this recipe or share it on socials.

Popcorn Caramel Chews

February 6, 2019 | After School Snacks, Healthy Lunchbox, No-bake Sweets

I’m seriously becoming more time poor as each year passes. My kids are busy with both before and after school activities pretty much every day of the week. So the amount of time I have to spend in the kitchen is way less than when they were little and we were home a lot more. So it’s recipes like these Popcorn Caramel Chews that take literally 5 minutes to make, which are a saviour when life gets crazy.

The caramel base is the easiest caramel you’ll ever make (no heating required). The best part is they hold up much better than most no-bake treats when out of the fridge.

These are also a great treat for kids resistant to whole foods. You can serve them as is, but I’d encourage you to take the opportunity to add in some extra nourishment (suggestions to tailor the recipe to your needs and taste below). My kids think this is the best thing I’ve ever made, so I can’t wait to hear how your kids like them.

These are also super popular at parties… I reckon they’d give Honey Joys a run for their money.

All the lunchbox inso you’ll ever need

If you’re also a busy mum or dad lacking inspiration to pack a healthy, yet delicious lunch box that your kids actually enjoy eating, then the ‘Well Nourished Lunchbox’ ebook is here to help…and it’s so much more than just another recipe book!

“This book has been the answer to the weekday dilemma of what to put in the lunchbox that is not only healthy but taste good and gets eaten !!! We all LOVE it.” Suzanne

Find out more or SHOP HERE.

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

These Popcorn Caramel Chews take just minutes to make and are a delicious, no-bake treat. They are great for the lunch box or for kids parties and celebrations.

Print Recipe

5 from 2 votes

Popcorn Caramel Chews

These Popcorn Caramel Chews take just minutes to make and are a delicious, no-bake treat. They are great for the lunch box or for kids parties and celebrations.

Prep Time5 mins

Course: Snack

Servings: small serves

Author: Georgia Harding

Ingredients

½ cup coconut butter
170 g rice malt syrup, honey or maple syrup (½ cup)
½ tsp vanilla -powder, extract or essence
Pinch sea salt (optional)
3 cups popcorn - plain or salted (or pop your own, approx.⅛ cup uncooked)

Your choice of extra nourishment (all optional)

1 tbsp chia seeds
30 g goji berries (¼ cup)
30 g sunflower seeds (¼ cup) or pumpkin or sesame seeds (raw, toasted or dehydrated)
30 g flaked almonds (¼ cup) or slivered or chopped nuts (raw, toasted or dehydrated)
Top with freeze dried raspberry fruit sprinkles for a party

* the nuts and seeds you can add in whole or grind them.

Instructions

Start by softening the coconut butter by standing the jar in hot water.
Once it's soft enough to be mixed with a spoon easily, add it to a bowl with your choice of sweetener and the vanilla.
Mix with a metal spoon until combined and creamy.
Add the popcorn (and any extras) and fold it thorough the caramel. If it's cold and the caramel is to thick to work through the popcorn, stand the mixing bowl in hot water for a few minutes.
Divide between 18 mini patty cases. You can top with extras if you like also.
Put in the freezer for 30 minutes or so to set.

Store

Airtight in the freezer. They can be eaten from frozen or packed into a lunchbox with an ice-brick. The caramel will soften a little but it holds up a lot better than coconut oil based raw treats.

Notes

Make a slice

To make a slice, double this recipe and press the mixture into a lined baking tray. You'll need to really push down the mix so it's firmly packed. Pop in the freezer to set and then cut into squares.

Corn-free

Make them with flaked almonds instead.

Nut-free

Choose one of the nut-free options above or use the base recipe.

Fructose friendly

Choose rice malt syrup as your sweetener.

Vegan

Choose rice malt or maple syrup as your sweetener.

*Coconut butter is NOT the same as coconut oil or cacao butter and it's NOT the cream off the canned coconut milk/cream. Though it is sometimes also called 'coconut cream' or 'creamed coconut'. I shop for it here. Many health food stores and some supermarkets stock it also.

Cinnamon Roasted Sweet Potato, Thyme, Feta Muffins

January 30, 2019 | After School Snacks, Breakfast, Healthy Lunchbox, Savoury Snacks

I’ve had quite a few requests for a new savoury muffin recipe and this one is delish! My Cinnamon Roasted Sweet Potato, Thyme, Feta Muffins are both tasty and easy to make. They are great for a healthy breakfast on the go and are perfect for the lunchboxes of kids who love a one handed lunch!

My kids also love them for afternoon tea. They re-heat them in the sandwich press and lather with butter. I think it’s nice to have options other than sweet snacks. No matter how healthy they are, sweet treats still contain sugar of some kind, so I like to have savoury options on hand as well.

A lifetime of savoury lunchbox inspo

If you’re struggling to find the inspiration to pack your kids a delicious, healthy lunchbox (that they look forward to eating) each day, then ’The Well Nourished Lunchbox’ ebook is just what you need. It’s SO much more than just another recipe book, plus there’s heaps of savoury recipe inspiration.

Click HERE to find out more about this fabulous ebook (and read the many, many awesome reviews).

“I use this ebook weekly not only for school lunches but dinners as well. The dahl and nachos are two of our favourites. The recipes have transformed our freezer into a well stocked supply of healthy and nourishing items that make preparing school lunches each day a pleasure. I really love this book!” Amity

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

My Cinnamon Roasted Sweet Potato, Thyme, Feta Muffins are both tasty and easy to make. They are great for a healthy breakfast and are perfect for the lunchboxes of kids who love a one handed lunch!

Print Recipe

4.78 from 22 votes

Cinnamon roasted sweet potato, thyme, feta muffins

A wholesome one-handed snack, these delicious savoury muffins are perfect for a picnic, the school lunchbox or a fast breakfast. You can either make them ahead or bake them fresh, they are both nourishing and filling.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Snack

Servings: muffins

Author: Georgia Harding

Ingredients

250 g sweet potato/s peeled and diced (1-2 cm dice to fill approx. 2 cups)
35 g sunflower seeds (¼ cup)
1 red onion/s -finely sliced
1 tsp maple syrup
1 tbsp olive oil -extra virgin
½ tsp ground cinnamon
1 tsp sea salt
70 g parmesan cheese (½ cup) grated
1 tsp fresh thyme leaves -picked off stems
2 free-range or organic egg/s
180 ml milk (¾ cup) of your choice
4 tsp baking powder
1 tsp sea salt
Ground black pepper -to taste
230 g wholemeal spelt flour (2 cups)
30 g baby spinach -chopped (approx. handful)
100 g feta cheese -goat or regular feta, broken into chunks

Instructions

Preheat your oven to 200℃/395℉ (fan forced).
On a small baking tray (lined with baking paper) place your sweet potato, red onion and sunflower seeds. Add the maple syrup, olive oil, cinnamon and sea salt and toss together. Arrange in a single layer and bake for 15 mins.
In a food processor or large bowl, place your parmesan and thyme leaves and mix to combine. Add the eggs and milk and beat for 10 secs until well combined and frothy. Add the baking powder, sea salt and pepper and mix until just combined.
Fold in the flour until almost combined (it’s important not to over mix them or they will be heavy).
Add the spinach, feta and the baked sweet potato and sunflower seeds. Gently fold into the batter.
Divide between 8 non-stick muffin cases and bake for 15 minutes or until a skewer inserted into the middle come out clean.
Enjoy warm or at room temperature and lathered with butter!

Thermomix method

Preheat your oven to 200℃ (fan forced).
On a small baking tray (lined with baking paper) place your sweet potato, red onion and sunflower seeds. Add the maple syrup, olive oil, cinnamon and sea salt and toss together. Arrange in a single layer and bake for 15 minutes.
In the TMX bowl, place your parmesan and thyme leaves and grate 10 seconds, speed 7.
Add the eggs and milk and beat for 10 seconds speed 6 until well combined and frothy.
Add the baking powder, sea salt and pepper and mix 5 seconds, speed 4.
Fold in the flour until almost combined, 10 seconds, flour symbol (it’s important not to over mix them or they will be heavy). If there is some flour not incorporated on the sides of the bowl, fold it in with the TMX spoon.
Add the spinach, feta and the baked sweet potato and sunflower seeds. Gently fold into the batter using the TMX spoon.
Divide between 8 non-stick muffin cases and bake for 15 minutes or until a skewer inserted into the middle come out clean.
Enjoy warm or at room temperature and lathered with butter!

Store

Store in an airtight container in the fridge or freezer.

Notes

Gluten-free

For gluten-free, substitute the spelt with a good quality gluten-free flour.

Dairy-free

Replace the parmesan with nutritional yeast and a pinch of sea salt and the feta with a vegan cheese. Also choose a dairy-free full-fat milk, coconut is nice.

Onion-free

Simply omit the onion, it's still delicious. You could also substitute it with baby fennel.

Fructose friendly

Replace the maple with rice malt syrup.

Reheating tip

These are delicious reheated in a sandwich press or gently warmed in the oven.

Freezing

They can be frozen in an airtight container.

I'd love to hear how you enjoy these savoury muffins.If you have any recipe requests, let me know also. Post a comment below.

Choc-Orange Biscuits

November 21, 2018 | Baked Sweets, Healthy Lunchbox

There are certain flavour combinations that just work. Dark chocolate paired with orange is certainly one of them! So I present to you, in time for the festive season, my Choc-orange Biscuits.

Baking gifts is good for your health

Christmas is a great time to get your bake on and give the gift of deliciousness by baking something lovely for friends and family! I recently read a news article where psychologists explained the benefits of baking for others. They said that baking for others is an ‘altruistic act and a proactive form of creative expression’ (both of which are psychologically advantageous). Baking’s also a great way to practice mindfulness (due to the attention it requires).

For me, baking is absolutely therapeutic and definitely forces me into mindfulness (more so than meal cooking which doesn’t require the same degree of concentration). It triggers memories of the love my nan had for me as a child, the deliciousness we shared when she baked for me. I hope I can trigger those same memories in my own children one day.

As much as cooking is something I’m obviously passionate about, baking is something I have largely struggled to do well. I think I’m perhaps a little too creative and my free-flowing approach to cooking (combined with a deficit in the patience department) means quite a few fails. Though with each fail I learn a lot about the science behind the bake and I have come a long way as a baker in the past five years or so.

I think it’s why my recipes are well received by many, because they are created by a non-natural baker so they are simple and perfect for those of us challenged in this department. Also, because I have to do my own washing up, I make the methods and the amount of bowls required, minimal.

Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals.

If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective. They have a great range of whole foods at heavily discounted prices (all home delivered), click HERE to take a look.

Print Recipe

4.91 from 20 votes

Choc-orange Biscuits

The delicious combination of orange and dark chocolate make this biscuit a rather special treat.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Snack

Servings:

Author: Georgia Harding

Ingredients

50 g butter or coconut oil (¼ cup) melted
85 g rice malt syrup, honey or maple syrup (¼ cup)
1 orange/s -zest finely grated plus 3 tbsp juice
1 tsp vanilla -powder, extract or essence
Pinch sea salt
¼ tsp bicarbonate of soda
215 g wholemeal spelt flour (1¾ cups)

Chocolate coating

200 g dark chocolate -broken into squares
1 tbsp coconut oil

Instructions

Place the fat, sweetener, zest, orange juice, vanilla and sea salt into a large bowl and beat until well combined. Thermomix melt the butter or coconut oil 1 min, 90, speed 3 then add the sweetener, zest, juice, vanilla and salt and mix 1 min, speed 4.
Add the bicarbonate of soda and mix well. Thermomix 5 seconds, speed 4.
Add the spelt flour and mix until combined. Thermomix, lock lid, 30 seconds knead (flour symbol). Scrape the sides of the bowl to incorporate the flour.
The dough should be firm and hold together without sticking to your hands (like play dough). If it is too wet (sticky) add a little more flour. If too dry, add a tablespoon of juice or water.
Place the dough onto a piece of baking paper and roll it into a log (approx. 5cm in diameter).
Place in the fridge for 1-2 hours then slice into 5mm biscuits (in winter you will only need 30 mins in the fridge).
Preheat the oven to 180℃/350℉ (fan forced) before slicing the dough.
Place slightly apart on a lined baking tray (they spread ever so slightly) and bake for 10 minutes.
Allow to cool fully on the tray (they firm as they cool).

Chocolate coating

Bring a small pot of water to the boil and then turn off the heat. Place a small ceramic, glass or metal bowl over the hot water. Add the chocolate and coconut oil and stir until it is melted.
I use a small bowl so that the melted chocolate is deep (which makes it easier to get a good half of the biscuit coated).
Work with your tray of biscuits right next to the melted chocolate. Dunk half the biscuit into the melted chocolate and place back on the tray. Pop in the fridge to set the chocolate.

Time saving tip

If you can't be bothered with the chocolate coating, press a chocolate button into each biscuit before baking.

Store

Store in an airtight container in the fridge or freezer.

Notes

Gluten-free

Swap the spelt flour with 130g (1¼ cup) of almond meal plus 95g (¾ cup) buckwheat flour plus 2 tablespoons arrowroot. This dough is firm but sticky so wet your hands to shape it into the log. Another GF option is a good quality gluten-free premix, click here for my favourite mix.

Dairy-free and vegan

Use a dairy-free chocolate.

Fructose-friendly

Choose rice malt syrup as your sweetener and 98% dark chocolate.

Nut-free

Choose the coconut oil (or even melted butter) for your fat.

Coconut-free

Replace the coconut oil with macadamia oil or melted butter and omit from the chocolate coating.

lunchbox

Lemon Coconut Slice

Ingredients

Lemon Buttercream (see below note)

Instructions

Lemon Buttercream

Troubleshooting the icing…

Store

Notes

Gluten-free

Dairy-free or vegan

Low-fructose

Let me know how you love this zesty and delicious treat.

Banana Rhubarb and Raspberry Slice

Ingredients

Instructions

Store

Notes

Dairy-free

Gluten-free

Egg-free

Different fruit

Boost the protein

Tip

I really can't wait to hear how you love this slice. Post a comment below and feel free to rate the recipe too.

Chocolate Coconut Slice

Ingredients

Bittersweet Chocolate Icing (see note below)

Instructions

Bittersweet Chocolate Icing

Store

Note

Notes

Gluten-free

Dairy-free or vegan

Low-fructose

I'd love to hear how you like this slice. Post a comment below or rate this recipe.

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Apple Crumble Cake

Ingredients

Crumble

Cake

Instructions

Start with the crumble.

Now make the cake.

Thermomix

Serve

Store

Notes

Gluten-free

Dairy-free

Egg-free

Nut-free

Vegan

Fructose friendly

Add a twist

I really can't wait to hear how you love this cake. Post a comment below and feel free to rate the recipe too. It helps it to reach and be enjoyed by others.

Lamb Kefta

Ingredients

Tomato salad

Tahini Sauce

Instructions

Salad

Tahini sauce

Serve

Make-ahead

Store

Notes

Dairy-free

Garlic-free

Onion-free

Nut-free

Sesame-free

Beef Kefta

I'd love to hear how dad enjoys this recipe.Post a comment or rate this recipe below.

Health benefits

Strawberry Cream Gummies

Ingredients

Instructions

Thermomix

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