Well Nourished HomepageWell Nourished

Simple recipes, whole foods, inspired health

lunchbox

Choc-Orange Biscuits

| Healthy Lunchbox, Baked Sweets

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 instructions simple and the amount of bowls required minimal ha ha!

Health benefits

Made with wholemeal spelt flour, these biscuits provide more fibre and nutrients than those made with refined flours. The orange zest offers a vitamin C boost, while dark chocolate adds antioxidants. By making your own biscuits, you avoid the unnecessary additives and excess sugars often found in store-bought options.

What you need to make these choc-orange biscuits

This healthy cookie recipe uses simple ingredients like butter or coconut oil, orange zest, vanilla extract, spelt flour, and dark chocolate for the coating. You can adjust the sweeteners to your liking and easily swap out ingredients to accommodate dietary preferences, making it versatile for everyone.

How to make 

These chocolate orange cookies are as simple as mixing the wet ingredients with the dry ingredients. Begin by mixing the melted fat, sweetener, orange zest, juice, vanilla, and sea salt in a bowl. Add the bicarb and spelt flour to form a cookie dough, then chill it before slicing into biscuits. Bake until golden and, once cooled, dip each biscuit into a melted chocolate mixture for an extra indulgent finish. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

These biscuits (or cookies if you are American) are perfect as a snack with a cuppa, or as a sweet treat after a meal. Store them in an airtight container in the fridge or freeze them for later, so you always have a tasty treat on hand.

Vary the choc-orange biscuits to suit your needs

These are perfect for those of you who have egg allergies. For gluten-free, replace the spelt flour with a mix of almond meal, buckwheat, and arrowroot. To make them dairy-free or vegan, simply use dairy-free chocolate. For nut-free, choose coconut oil or butter, and if you’re avoiding fructose, opt for rice malt syrup as your sweetener.

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.

For more delicious, easy to make, healthy sweet recipe, click HERE.

Print Recipe
4.88 from 24 votes

Choc-orange Biscuits

These choc-orange biscuits are a delicious blend of zesty orange and rich dark chocolate, perfect for anyone craving a classic flavor combination. With a crunchy texture and a luxurious chocolate coating, they make an ideal snack or sweet treat.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Snack
Servings: 20
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

  • 100 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.

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. 
 
 
 

I hope you love this recipe as much as my family does. Remember to post any feedback or questions below, enjoy!

Vegan Rice Paper Rolls 

| Vegetarian, Savoury Snacks

These Vegan Rice Paper Rolls are light, refreshing, and packed with colourful veggies and herbs. They are paired with a creamy peanut dipping sauce for an irresistible combination. Perfect for a light lunch, snack, or party appetiser, these rolls are also a fun way to add variety to your meals.

With the warmer weather ahead of us, I thought it time to spring into summer with a fresh, delicious meal or snack. My family LOVES fresh rice paper rolls. We fill them with all kinds of things (including leftovers), but this is our go-to often. I think fresh herbs are really what makes rice paper rolls delicious – they add so much flavour so I never make them without some kind of herb inside.

I am so grateful for my little herb wall garden  it helps to ensure I always have fresh, organic, in-season herbs and greens to flavour my meals and pack a healing, health supporting punch. I especially love that it’s not costing me a small fortune for a puny little bunch of nutritionally sub-standard, generally hydroponically grown herbs.

Health benefits

Rice paper rolls are naturally gluten-free, and this vegan version is packed with fibre from the fresh vegetables, healthy fats from avocado, and probiotics from the sauerkraut or kimchi. The dipping sauce contains peanut butter for plant-based protein and healthy fats, making these rolls both satisfying and nourishing.

Ingredients

These vegan summer rolls are filled with vermicelli rice noodles, crunchy capsicum, creamy avocado, fresh herbs like mint and coriander (cilantro), and fermented sauerkraut or kimchi for a tangy twist. The peanut sauce is a simple mix of peanut butter, tamari, rice wine vinegar, and rice malt syrup, which gives it a delicious balance of salty, sweet, and tangy flavours.

How to make Vegan Rice Paper Rolls

To make these fresh spring rolls, start by soaking the vermicelli noodles and preparing your vegetables. Lay softened rice paper wrap on a damp surface, place the filling ingredients in the centre, and roll tightly. Mix the dipping sauce ingredients in a bowl, adjusting the consistency with water as needed. Serve immediately for the freshest taste.

Serving suggestions and how to store

Serve these rice paper rolls with the peanut dipping sauce on the side. To store, keep the rolls in an airtight container lined with baking paper and covered with a damp cloth, but they are best enjoyed fresh. Store the dipping sauce in the fridge in a sealed container for up to a week.

Vary these Vegan Rice Paper Rolls to suit your needs

For a nut-free version, replace peanut butter with tahini. If you’re soy-free, swap tamari with coconut aminos. You can also leave out the sesame seeds if needed. For more filling options, you can explore different vegetables (like cucumber, carrot, red cabbage, bean sprouts), tofu, or even leftover meats if not following a vegan diet.

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.

These healthy, delicious Vegan Rice Paper Rolls (with a very tasty, easy to make dipping sauce) are a quick, easy & nourishing meal or snack.
Print Recipe
5 from 4 votes

Vegan Rice Paper Rolls

I always add fermented vegetables to fresh rice paper rolls. They add a lovely tang to the filling and a whole lot of gut supporting goodness too. The dipping sauce in this recipe is so delicious and so much healthier than anything store bought.
Prep Time22 minutes
Total Time25 minutes
Course: Main Course, Snack
Cuisine: Asian
Servings: 2
Author: Georgia Harding

Ingredients

  • 6 pieces rice paper (spring roll paper) I love the Spiral Organics Rice paper
  • 100 g vermicelli rice noodles (approx.)
  • 6 tsp sauerkraut or kim chi
  • ½ red capsicum/s -sliced into 6 strips
  • ½ avocado/s -sliced into 6 strips
  • 6 lettuce leaves -small ones rolled up (or halve large ones)
  • 6 sprigs fresh mint leaves (or Vietnamese mint)
  • 6 sprigs fresh coriander or basil (regular or Thai basil)
  • 1 tbsp black sesame seeds to garnish (optional)

Dipping sauce

  • 3 tbsp peanut butter
  • 1 tbsp tamari
  • 1 tbsp rice malt syrup
  • 1 tbsp rice wine vinegar
  • 1 tbsp water
  • Pinch chill flakes -to taste

Instructions

  • Start by putting the noodles into a bowl and covering with boiling water whilst you prepare the other ingredients.
  • To make the dipping sauce, combine all of the ingredients together in a small bowl. If the sauce is too thick, you can always add a little more water, teaspoon by teaspoon.
  • Prepare your vegetables on one plate so you can work quickly to assemble each roll. Drain the noodles once they have softened into a bowl.
  • Wet a chopping board so it is damp. Take a sheet of rice paper and run it under luke warm water so both sides are wet. Lay it flat on the chopping board (it will continue to soften as it sits).
  • Place the ingredients horizontally, across the middle of the rice paper. 1 tsp of the sauerkraut or kim chi, a slice of capsicum and avocado. A piece of rolled lettuce, a sprig of mint and coriander in each, followed by about ¼ cup noodles.
  • Fold the top half of the rice paper down, then fold the sides in and roll towards you tucking the ingredients in to form a neat roll.
  • You can also sprinkle with black sesame seeds to serve. Enjoy immediately with the dipping sauce.

Store

  • Store the sauce in an airtight container in the fridge.
  • The rice paper rolls can be stored in an airtight container lined with baking paper and covered with a wet cloth. The paper does go a bit sticky with storage so they are best enjoyed fresh.

Notes

Add meat

If you’re not vegan, feel free to add in seafood or chicken or any leftover meat really.

Nut-free

Replace the peanut butter with tahini.

Soy-free

Replace the tamari with coconut or liquid aminos.

Sesame-free

Leave the black sesame seeds off.

More rice paper roll filling ideas

Click here for lots more filling inspo.
 
 

I'd love to hear how you enjoy this fresh, light meal or snack. Post a comment below or rate this recipe.

5 Freezer Friendly Foods to Pack a Fast, Healthy Lunchbox

| Creating Healthy Lunchboxes

Before I had kids I barely used my freezer – a tray of ice, the odd tub of ice-cream and packet of frozen peas was about all you’d find. It was only once my kids started school that I discovered the time-saving benefits of freezing, especially when it comes to packing a healthy, whole foods lunchbox quickly and easily. With a good freezer stash of food and perhaps a few leftovers, I can pump out a couple of packet-free school lunches in less than 5 minutes which on mad mornings, is really important.

As it’s that time of the year when parents are back packing lunches (at least in QLD we are), I thought I’d share 5 of my favourite freezer friendly food ideas to help you to pack a nourishing, delicious school lunch in a matter of minutes.

1. Cooked meat

A good quality protein really helps to keep my kids focussed and energised throughout the school day. As I avoid processed meats in my kids lunchbox, I dice and portion left over roast, bbq’d or grilled meats and if I’m not going to use it up the next day, I freeze it in small glass containers to use later in sandwiches, sushi or fresh spring rolls. Cooked meatballs are also great to freeze (one of my kids favourite meatball recipes here).

Cooked meat can be defrosted in the fridge overnight to use in the morning.

2. Bread

Instead of buying breads with preservatives to extend their shelf life, buy a good quality, additive-free sourdough bread, slice and freeze it. I have these cloth bags which I double up (put one bag inside of the other) and keep sliced sourdough in one set and gluten free bread in a second set. It’s such a great plastic-free way to store bread.

For more about why it’s really important for your kids health to choose a good quality bread, click here.

3. Baked goodies

When I bake healthy treats (cakes, cookies, biscuits, savoury crackers, slices and muffins) for my kids, I always make a double batch (or two different things at the same time) and freeze them in large airtight containers. Crackers, cookies, biscuits and bliss balls I place straight into the container (when using plastic containers I always line with safe baking paper so the food doesn’t come into contact with plastic). For muffins, slices, cakes, pikelets etc; I lay them out on a lined tray and pop them in the freezer for an hour or so to snap freeze them and once frozen, I add them to the container to store. I usually have one container for sweet and another for savouries and both have a variety of snacks in them to choose from (so I just add to it each time I bake).

This means I only bake every 2-3 weeks and the freezer is always filled with home-made, nourishing snacks to grab and go. All baked goodies can be packed into the lunchbox from frozen. There is loads of baked treat inspiration here.

I also freeze no-bake and raw treats like bliss balls and gummies to pack from frozen. Raw and no-bake treat recipes you can find here.

4. Yoghurts, smoothies and chia puddings 

Yoghurts, smoothies and chia puddings can all be frozen in little cups or refillable food-pouches and packed in the lunchbox from frozen. By morning tea or lunch they will still be defrosted enough to eat. There are a couple of chia pudding recipes here (also checkout the fruity whip recipe). My kids love these in summer and they are also great for helping to keep the rest of the lunchbox cold (along with ice bricks on hot days).

5. Leftover soups, curries and casseroles

These can all be portioned and frozen to heat up and pack in a thermos flask for lunch (we do this a lot in winter).

I use recycled glass jars or pyrex containers to freeze leftovers and generally take them out the night before to defrost.

The fruit and vegetable component of my kids lunch box is often the only part of their lunch that I prepare in the morning. Now my kids are old enough to pack their own lunch, the freezer has become even more important in helping them to choose healthy options to fill their lunchbox. 

I hope this has given you some inspiration to start using your freezer and pack a nourishing, whole foods lunch for your kids. For loads more posts about packing kids lunches, click HERE. You’ll also see that I’ve recommended avoiding storing food in plastics in the freezer. This post will explain why it’s really important not to freeze food in plastic containers or bags (BPA-free containers and bags are no safer, read more on this here).

All of the Lunchbox Inspiration you’ll ever need

Do you struggle to effortlessly pack your kids a delicious, healthy lunchbox (that they look forward to eating) each day? Let me help take the stress out of school lunches…’The Well Nourished Lunchbox’ is a fully interactive, beautifully designed ebook that will guide you to pack your kids (or even yourself) a delicious, nutritious lunch, simply and easily.

All of the recipes are nut-free, wheat-free and refined sugar-free, and they are able to be frozen too. Over 90% of recipes are fructose-friendly, gluten-free, grain-free, dairy-free and suitable for vegetarians. 80% of recipes are also suitable for egg-intolerant families.

I’d love to hear what else you might use your freezer for to help you to pack a fast whole food lunch. If you have any questions or contributions, please post them in the comments below this post.

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.

Savoury Veggie Crackers

| Healthy Lunchbox, Savoury Snacks

My kids are big veggie lovers now, but this hasn’t always been the case. One of the tricks that really helped along the way was creating fun, nourishing snacks like these Savoury Veggie Crackers. I’ve written extensively about raising real food loving kids HERE – it’s a topic I’m super passionate about. I also have a whole chapter in my ebook The Well Nourished Lunchbox dedicated to delicious ways to include vegetables in your child’s diet (as well as over 50 sensational recipes, including loads of savoury cracker options). Click HERE to find out more.

One thing I know for sure, is the more vegetables your kids eat, the more they will enjoy and be open to eating them. So when my kids were little and reluctant to eat a wide variety of veggies, I used to hide them in everything I cooked, including sweet and savoury baking (as well as presenting them in their whole form throughout the day and with every meal). You can read my thoughts on the benefits and pitfalls of ‘hiding’ veggies for picky eaters HERE.

I first made this cracker when my kids were teething (as a rusk of sorts). So I thought I’d re-invent it as a cracker my kids will enjoy now – and it’s safe to say they do! I love adding extra veggies anywhere I can and this  cracker is really quick and easy to make. I hope you and yours enjoy it too.

Health benefits

Spinach adds a wealth of vitamins and minerals, including iron, calcium, and vitamins A and C. Wholemeal spelt flour provides fibre and complex carbohydrates, while optional sesame seeds and nutritional yeast add extra protein, healthy fats, and B vitamins. These crackers are a wholesome alternative to store-bought varieties, which often contain refined ingredients, vegetable oils and additives.

Ingredients

These vegan crackers feature a base of wholemeal spelt flour combined with pureed spinach, olive oil, and sea salt for a nutritious and delicious dough. Optional ingredients like garlic granules or garlic powder, sesame seeds and nutritional yeast enhance both flavour and nutritional value.

How to make these Savoury Veggie Crackers

To make these crispy crackers, start by blending the spinach and water in a food processor until smooth. Mix in olive oil, salt, sugar, baking powder, and any optional ingredients like sesame seeds or garlic powder. Gradually add the flour, adjusting as necessary until the dough reaches a play-dough-like consistency. Roll the dough out thinly with a rolling pin between sheets of parchment paper, cut into squares with a sharp knife (or a pizza cutter), and bake until crispy.

Serving suggestions and how to store

These dairy-free crackers are a great addition to a snack platter or paired with your favourite dip. Store them in an airtight container for up to a week, or freeze them and pop them into lunchboxes straight from the freezer for an easy snack.

Vary Savoury Veggie Crackers to suit your dietary needs

For a gluten-free or grain-free version, substitute the spelt flour with a gluten-free or paleo flour. These variations may need additional baking time to crisp up properly. If you’re in the mood for something fun and colourful, try replacing the spinach with beetroot for pink crackers. To make this recipe garlic and sesame-free, simply omit those ingredients.

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

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

Savoury veggie crackers - These Savoury Veggie Crackers are a delicious, very easy to make and a great way to include a little veggies. They are wheat, dairy, nut and egg-free and have a gluten-free option too.
Print Recipe
4.91 from 10 votes

Veggie Crackers

These Savoury Veggie Crackers are a healthy and tasty snack option, perfect for lunchboxes or as a crispy, savoury bite with dips or spreads. Made with spinach (or beetroot) for a vibrant colour and a boost of nutrients, these crackers are packed with flavour and can easily be adapted to suit different dietary needs.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Snack
Servings: 50 crackers
Author: Georgia Harding

Ingredients

  • 60 ml water (¼ cup)
  • 50 g baby spinach (2 large handfuls)
  • 1 tbsp extra virgin olive oil -extra virgin
  • 2 tsp sea salt
  • 1 tsp coconut sugar or rapadura
  • 1 tsp baking powder
  • 2 tbsp sesame seeds -optional
  • 1 tbsp nutritional yeast -optional
  • 1 tsp garlic granules -or powder, optional (I've also used a clove of garlic processed with the spinach too)
  • 200 g wholemeal spelt flour (1¾ cups approx.) see below for GF

Instructions

  • Pre heat the oven to 180℃/350℉.
  • In a high speed blender mix the water and spinach, scraping the sides until pureed. Thermomix 1 minute, speed 5 (you will need to scrape the sides quite a few times).
  • Add the olive oil, sea salt, sugar, baking powder (and any optional ingredients) and mix together until combined. Thermomix 20 seconds, speed 4.
  • Add the flour and mix until a dough the consistency of play-doh forms (so it holds together but doesn't stick to your hands).
  • IMPORTANT - All whole flours are slightly different in the rate they absorb water. This is the reason white (highly refined flours) are used in processed foods because they bring consistent results. So you may need to adjust the amount of flour (or water) slightly to achieve the right consistency as described above (especially with the GF variation below). 
  • Form into a rough disc, place between two sheets of baking paper (or silicone sheets). I use 'If you Care' brand of baking paper, it's very non stick and can even be reused (it's that good).
  • Roll until VERY thin (1-2mm). If they aren't thin enough they won't crisp up so keep rolling until the dough stops expanding. Remove the top piece of parchment and cut the dough with a pizza cutter or plastic ruler (my new way to get the squares nice and even). 
  • Lift this carefully onto a baking tray. 
  • Bake for 20-25 minutes. I find the outside rows cook quicker than the inside squares so I often take it from the oven at 20-25 minutes, remove the outer rows and return the middle crackers which are still not crisp enough to the oven for 5 minutes or until they are dry and crunchy.

Store

  • In an airtight container. They can also be frozen and packed into the lunchbox (from frozen). 

Notes

Gluten or grain-free

I've recipe tested these crackers with both gluten-free and paleo flours (both are also nut-free). I found these needed extra time in the oven to crisp up. 

Beetroot (pink crackers)

Replace the spinach with 50g of raw beetroot (about half a small beetroot), peeled and diced. This makes for little pink crackers. 

Garlic and sesame-free

Simply omit from the recipe.
 
 

I'd love to hear how you enjoyed these - post your feedback in the comments below. 

Healthy Gingerbread (and a lovely spice mix to gift)

| Healthy Lunchbox, Baked Sweets, Holidays & Entertaining

This healthy gingerbread recipe is a delicious way to bring festive flavours into your home, without the excess sugar and refined ingredients often found in store-bought gingerbread.  As well as healthy gingerbread cookies, it makes fabulous gingerbread men and gingerbread houses too. And even though it’s perfect for Christmas, with its nourishing spice blend, you can also enjoy it all year long.

Whilst I was developing the perfect spice blend, I ended up with quite a lot of it. Because there’s only so many gingerbread biscuits a family can eat, I started experimenting with other ways to enjoy this nourishing, healing blend and came up with quite a few yummy drinks and eats.

As usual, I just don’t know where to stop when it comes to sharing yumminess, so, I thought I’d share it all! I think the spice mix would make a lovely gift – especially as it is very hardy and has a very long shelf life.

How would you use it I hear you ask? Here are a few ideas:

  • Add it to hot chocolate (or even your latte)
  • Add it to my delicious basic cake mix (think spiced tea cake)
  • Sprinkle it over baked sweet potato (with a dollop of butter)
  • Add it to your favourite pancake batter (it could replace the spices in this Carrot Cake Pancake recipe)
  • Mix it with maple syrup and drizzle it over yoghurt
  • Add it to my No-bake Muesli Bar (replace the cinnamon)
  • Or add it to your favourite chocolate bliss ball recipe
  • Add it to your banana smoothie – a flavour match made in heaven!

Really, the possibilities are endless!

Health benefits

Gingerbread spices like cinnamon, ginger, and turmeric aren’t just tasty, they also offer a range of health benefits. Cinnamon helps stabilise blood sugar, ginger supports digestion, and turmeric provides anti-inflammatory properties. By making your gingerbread at home, you’re avoiding the vegetable oils and high sugar content typically found in commercial versions, giving your body a healthier treat.

Ingredients

The spice mix includes cinnamon, ginger, nutmeg, and clove – ingredients that not only add flavour but also provide nourishment. Combined with wholemeal spelt flour and a natural sweetener like maple syrup, these biscuits are wholesome and delicious without the need for processed ingredients. You can adjust the spice blend to suit your taste, making the gingerbread flavour as ginger-y or mild as you prefer.

How to make healthy gingerbread

Making these spelt gingerbread biscuits is simple. Start by combining your dry ingredients, including the spice mix, flour, and bicarbonate of soda. Then mix the melted butter, milk, and maple syrup before adding the wet ingredients to the dry ingredients to form a dough. Once the cookie dough has chilled, roll it out and use cookie cutters for festive shapes. After baking, allow the biscuits to cool completely before enjoying – they firm up as they cool, making them the perfect texture.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Enjoy these gingerbread biscuits with a hot cup of tea or even use them as edible gifts during the festive season. Feel free to frost them to make them extra celebratory. Store them in an airtight container in the fridge, or freeze them to enjoy later. They also make great treats for lunchboxes if you’re looking for a healthy snack option.

Vary this healthy gingerbread to suit your dietary needs

To make these gingerbread biscuits gluten-free, swap the spelt flour for almond meal and arrowroot, or use your preferred gluten-free flour. For a vegan option, use coconut oil instead of butter and choose a non-dairy milk. If you’re looking to reduce fructose, replace the maple syrup with rice malt syrup for a low-fructose version that’s just as tasty. They are egg-free so perfect for those with egg allergies.

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

For a healthy Gingerbread Loaf recipe, click HERE.

Or for Gingerbread granola, click HERE.

Healthy Ginger bread and spice mix
Print Recipe
4.77 from 67 votes

Healthy Gingerbread (and a lovely spice mix to gift)

This Gingerbread recipe is versatile and delicious. Make it into biscuits, gingerbread boys or girls, or any shape you like really. 
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Snack
Servings: 20 biscuits
Author: Georgia Harding

Ingredients

Spice mix

  • 2 tbsp ground cinnamon
  • 2 tbsp ground ginger
  • 1 tbsp mixed spice
  • 1 tsp ground nutmeg
  • 1 tsp ground clove
  • ¼ tsp ground turmeric
  • ground black pepper -to taste

Gingerbread biscuit

  • 180 g wholemeal spelt flour (1½ cup) gluten-free variation below
  • 1-2 tbsp spice mix -how much you add depends on how ginger-y you like your biscuits
  • ¼ tsp bicarbonate of soda
  • Pinch sea salt
  • 50 g butter - melted (¼ cup) 
  • 30 ml milk (of choice) (2 tablespoons)
  • 85 g maple syrup (¼ cup)

Instructions

  • Preheat your oven to 150°C/300°F (fan forced).
  • In a mixing bowl, combine the flour, spice mix, bicarbonate of soda and salt.
  • In a blender or food processor, mix melted butter, milk and maple syrup until well combined.
  • Add the wet to the dry ingredients and mix together until dough forms. If the mixture seems a little wet, add a little more flour, or dry add more milk (it should be like playdough and not stick to your fingers).
  • Roll into a ball, wrap in baking paper and refrigerate for 30-60 minutes.
  • If you aren't bothered with shapes, roll the dough into a log, chill and then cut the log into slices (to form round biscuits).
  • Or to cut shapes, place the dough between two pieces of baking paper and roll to approximately 2-3 millimetres thick. If your kitchen is warm, work quickly as soft dough is hard to shape.
  • Cut shapes with a cookie cutter, place on a lined or greased baking tray and bake for 10 minutes or until golden (gluten-free may need a bit longer).
  • Leave on the tray until completely cooled. They firm as they cool.

Thermomix method

  • Melt butter 1 minute, temp 90 speed 3.
  • Add the milk and maple syrup and mix 30 sec, speed 4.
  • Add the dry ingredients and mix 30 sec, speed 4 until a thick dough forms.
  • Continue as above.

Store

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

Notes

Gluten and grain-free

Substitute spelt flour with 180g almond meal plus 2 tablespoons arrowroot powder. Or, for a firmer gluten-free cookie use half buckwheat/almond meal. Alternatively replace the spelt with your favourite gluten-free or paleo flour.

Dairy-free and vegan

Choose a non-dairy milk and replace the butter with coconut oil (it will produce a tougher biscuit once cooled).

Low-fructose

Replace the maple syrup with rice malt syrup as your sweetener.
 

I'd love to hear how you like this versatile recipe? Also if you can add to my list of ways to use the spice mix, that would be wonderful. Post a comment below or rate this recipe.

Healthy Ginger bread and spice mix

Avocado Blueberry Pancakes

| Breakfast, After School Snacks

These Avocado Blueberry Pancakes are my latest recipe to feature on JamieOliver.com. I was asked to put a twist on Jamie’s simple One Cup Blueberry Pancakes – something simple to whip up for a fast, healthy breakfast or snack.

These have become my families favourite pancake which I’m glad about because they are super nutritious and really quick and easy to make. Even though they are not overly keen on avocado, they agree it adds a lovely texture to these pancakes.

These Avocado Blueberry Pancakes are low in sugar, sweetened only with the maple syrup to serve. If you feel this will be a problem for kids used to sweetener in pancakes, feel free to add a couple for tablespoons of coconut sugar or rapadura to the pancake batter (with the wet ingredients).

Health benefits

These pancakes are packed with nutrients. Avocado provides healthy fats, fibre, and vitamins, while blueberries are rich in antioxidants and vitamin C. Using spelt flour adds whole grain goodness, and the option for coconut milk makes it a great choice for dairy-free diets. Together, these ingredients create a meal that’s both nourishing and satisfying.

Ingredients

The pancakes come together with a blend of cinnamon, avocado, milk (dairy or coconut), a natural fat like butter or macadamia oil, an egg, vanilla extract, spelt flour, baking soda, sea salt, and blueberries. Maple syrup is the perfect topping for a touch of sweetness.

How to make avocado blueberry pancakes

In a high speed blender, mix cinnamon, avocado, milk, fat, egg, and vanilla until completely smooth. Add spelt flour, baking soda, and salt, folding in gently until just combined. Fold in the blueberries. Heat a pan with butter or oil, add batter, and cook until bubbles form and the edges brown. Do not try to move of flip any sooner as they will fall apart. Flip carefully and serve hot with a drizzle of maple syrup.

Serving suggestions and how to store

Serve these pancakes fresh with maple syrup or a dollop of yogurt for added creaminess. To store, place leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan before serving.

Vary these avocado blueberry pancakes to suit your needs

For a gluten-free version, substitute spelt flour with a high-quality gluten-free flour. For a dairy-free option, use coconut milk and macadamia oil. Replace the egg with chia egg or aquafaba for an egg-free variation. To make it vegan, combine the dairy-free and egg-free options.

For more healthy pancake recipes, click HERE.

Avocado Blueberry Pancakes are a healthy and delicious twist on classic pancakes, perfect for breakfast or a snack.
Print Recipe
4.67 from 15 votes

Avocado Blueberry Pancakes

A delicious, highly nutritious breakfast or snack that the whole family will enjoy. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Snack
Servings: 4

Ingredients

  • ½ tsp ground cinnamon
  • 1 avocado/s -medium sized
  • 180 ml milk (of choice) (¾ cup)
  • 1 tbsp butter, ghee or macadamia oil
  • 1 egg/s (see egg-free below)
  • ½ tsp vanilla -powder, essence or paste
  • 115 g wholemeal spelt flour (1 cup) see GF below
  • 1 tsp bicarbonate of soda
  • ½ tsp sea salt
  • 50 g blueberries (½ cup) fresh or frozen
  • 2 tbsp butter, ghee or macadamia oil

Serve

  • 80 ml maple syrup

Instructions

  • In a blender or food processor, mix the cinnamon, avocado, milk and fat of your choice, egg and vanilla until well combined and smooth. If using a Thermomix 30 second, speed 6.
  • Add the spelt flour, baking soda and sea salt and mix until just combined. If using a Thermomix 10 seconds, flour symbol.
  • Lastly fold in the blueberries.
  • Heat the fat in a cast iron or non-stick pan over a moderate heat.
  • Add the pancake batter to the pan and cook until the batter starts to bubble and the edges brown. Don't try to move or flip them before the edges are brown as they can fall apart more easily if not cooked well on one side.
  • Carefully flip and serve hot with maple syrup.

Store

  • Store in an airtight container in the fridge.

Notes

Gluten-free

Substitute the spelt for a good quality gluten-free flour.

Dairy-free

Choose coconut milk and macadamia oil for your fat.

Egg-free

Replace the egg with chia egg or aquafaba. I've had lots of feedback that this works a treat.

Fructose friendly

Don't add any extra sugar to the batter and serve with rice malt syrup instead of maple syrup. 

Vegan

Combine the dairy and egg-free variations.

I'd love to hear how you like this recipe. Post your comments and questions in the comments below.

Rainbow Cheese Crisps

| Savoury Snacks

I’m a sucker for good quality cheese, so it’s no surprise these rainbow cheese crisps are one of my favourite snacks to make. Like so many whole foods, I believe cheese has been let down by the food processing industry, which has traded the natural ageing process (so important for digestion and health) for speed and convenience – and that’s when problems arise.

One of my favourite things about cheese is the crispy bits that appear when it oozes out of a toastie or forms that golden layer on top of lasagne or my Vegetarian Shepherd’s Pie. My kids love them too, which usually leads to arguments over who gets the crunchy bits. That’s what inspired me to create these rainbow cheese crisps – a simple savoury snack that captures everything we love about crispy cheese, with the added goodness of colourful vegetables for a nutritious twist.

Health benefits

Not only are these cheese crisps high in protein from the parmesan, but they also pack a nutrient punch from the grated carrot and zucchini. The chia or sesame seeds add a little boost of omega-3s and fibre, making this snack both delicious and nutritious.

I’ve made these with Parmigiano-Reggiano – real parmesan cheese which I’ve discovered over the years that many lactose sensitive people find much to digest than other cheeses. As a general rule, the longer a cheese is aged, the more time bacteria have to break down sugars, resulting in lower overall lactose content. For those with sensitive stomachs, heavily aged cheeses like Manchego and Parmigiano-Reggiano, which are generally aged for at least 18 months, are often well tolerated. Plus, I find a little really satisfies and my whole family just loves the flavour.

As much as I like Parmesan, I also like to inject a little more goodness into the mix, so these crunchy, crispy, cheese bites were born.

This rainbow cheese crisp is a fun and colourful snack, perfect for when you want something crunchy but wholesome. They’re super easy to make with just a few simple ingredients like parmesan cheese and grated veggies. Plus, they’re great for sneaking in extra veggies for the kids while still delivering that cheesy flavour everyone loves.

Ingredients

You’ll need grated parmesan, some carrot and zucchini, and a sprinkle of chia or sesame seeds. That’s it! These simple ingredients come together to create a crispy, cheesy snack that’s loaded with flavour and texture.

How to make rainbow cheese crisps

Start by grating your cheese and vegetables, then squeeze out the extra moisture from the veggies. Mix everything together, shape into thin layers on a baking tray (baking sheet) lined with baking paper (parchment paper), and sprinkle with seeds. Grill for 5-7 minutes until golden and bubbly. Let them cool completely—they’ll crisp up as they cool, and you can even pop them in the freezer to speed up the process.

Serving suggestions and how to store

Serve these gluten-free cheese crisps as a snack on their own, or pair them with dips like guacamole or hummus for a tasty treat. Store in an airtight container in the fridge or freezer for up to a couple of days—just give them a quick freeze if they soften to restore the crunch.

Vary rainbow cheese crisp to suit your dietary needs

If you want to mix it up, try using different vegetables like grated beetroot. You can also switch up the seeds—flax seeds or poppy seeds work just as well. Just make sure the mixture is thin enough so the crisps turn out perfectly crunchy.

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

Rainbow cheese crisps - With just 3 ingredients, these Rainbow Cheese Crisps are super quick and really simple to make. They are a delicious snack for veggie reluctant kids too.
Print Recipe
5 from 4 votes

Rainbow Cheese Crisps

With just 3 ingredients, these Rainbow Cheese Crisps are super quick and really simple to make. They are a delicious snack for veggie reluctant kids too.
Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Course: Snack
Servings: 15 crisps

Ingredients

  • 150 g parmesan cheese (1 cup) grated
  • ½ cup/s grated carrot and zucchini (in total not each)
  • 1 tbsp chia or sesame seeds

Instructions

  • Preheat your oven grill to 150℃/300°F. Line a baking tray with non-stick, baking paper*.
  • Grate your cheese and vegetables.
  • In a muslin cloth or paper towel squeeze the grated vegetables to remove a bit of moisture.
  • Mix the cheese and veggies together and arrange very thin layers on your baking paper (I used an egg ring to shape them).
  • Sprinkle over the seeds and grill for 5-7 minutes keeping an eye on them so they don't burn (I find grills can vary in temperature so keep an eye on them the first time you make them).
  • They need to brown and bubble for a minute or two and you'll smell the parmesan cooking when they are ready.
  • Remove from the oven and allow to cool completely. They will crisp as they cool (pop them in the freezer to fast track them).

Store

  • In an airtight container in the fridge or freezer for a couple of days.

Notes

Tip
Make sure the mix is very thin and cooked for long enough or they won't be crisp (though still yummy). If they soften, pop them in the freezer for a few minutes to restore a crunch.
*I love the 'If you care' range of toxin free baking paper.
 

I'd love for you to rate this recipe, or post a comment.

Mexican Tortilla Cups

| Make-ahead Meals, Freezable Meals, Vegetarian, Breakfast

Mexican Tortilla Cups are a fun, all-in-one delicious meal. Perfect for breakfast, lunch, or dinner, these cups combine black beans, eggs, and a melty cheese topping, all nestled in a crispy tortilla base.

This is one of my favourite recipes to feature on JamieOliver.com. This recipe is my twist on Jamie’s Mexican Omelette wrap and it’s a dish that certainly transcends meals – have it for breakfast, lunch or a fast, healthy dinner.

Do your best to find an additive-free tortilla, as many tend to be a haven for nasty additives, preservatives and vegetable oil. Look for tortillas made from just corn and sea salt.

Health benefits

Packed with protein from eggs and black beans, these tortilla cups provide essential nutrients like iron, fibre, and healthy fats. Adding fresh salsa boosts the dish with vitamin C and antioxidants, supporting a balanced, nourishing meal.

Ingredients

The recipe includes tortillas, black beans, fresh coriander (cilantro), cumin, smoked paprika, eggs, Manchego or cheddar cheese, and a vibrant salsa made from tomatoes, red onion, lime juice, and seasoning.

How to make Mexican tortilla cups

Start by warming the corn tortillas (if they are flour tortilla you don’t need to warm) in the oven or microwave to make them pliable. Then, mash the black beans with coriander and spices and layer them into greased pie dishes (or a muffin tin) lined with the tortillas. Crack two eggs into each cup, sprinkle with cheese, and bake until puffed and golden. While the cups are baking, prepare the salsa by combining diced tomatoes, red onion, coriander, lime juice, and seasoning. Once baked, serve the tortilla cups hot with a generous spoonful of fresh salsa on top.

Serving suggestions and how to store

Serve immediately with salsa, sour cream, guacamole, a side salad or any of your favourite toppings. Store leftovers in an airtight container in the fridge for up to three days. Reheat in a low oven to restore crispness or freeze for longer storage.

Vary Mexican tortilla cups to suit your dietary needs

For a dairy-free option, simply skip the cheese or replace it with nutritional yeast or crushed cashews. If you prefer to avoid legumes, swap the black beans for cooked quinoa or red rice. If you want to make the salsa onion-free, replace the onion with extra cumin and chilli powder. For added flavour and nutrition, top the cups with guacamole. If you want more spice, serve with jalapeños or a smoky chipotle sauce. If you don’t have corn tortillas or need them to be corn-free, any other type of wrap will work as a substitute.

Mexican egg cups - These Mexican Tortilla Cups are my next recipe to feature on JamieOliver.com. They are a healthy simple and delicious breakfast, lunch or dinner.
Print Recipe
4.67 from 3 votes

Mexican Tortilla Cups

These Mexican Tortilla cups are a really tasty, nutritious start to the day and super simple to make. Have them for brekkie, lunch or dinner!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Main Course
Servings: 4

Ingredients

  • 4 corn tortillas (additive-free)
  • 400 g can black beans - drained and rinsed
  • ¼ bunch/s fresh coriander leaves - finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • chilli flakes (optional) to taste
  • Sea salt and freshly ground black pepper - to taste
  • 8 egg/s
  • 25 g Manchego cheese (¼ cup) grated (or cheddar cheese)

Salsa

  • 3 roma tomatoe/s - seeds removed and finely diced
  • ½ red onion/s - finely diced
  • 2 tbsp fresh coriander leaves - finely chopped
  • 1 tbsp lime juice
  • Sea salt and freshly ground black pepper

Instructions

  • Pre-heat your oven to 180℃/ 350℉ (fan-forced).
  • Grease 4 small pie dishes (or large ramekins).
  • Wrap the tortillas in foil and pop in the oven for 3-5 minutes (you just want to warm them to make them more pliable). Alternatively you could microwave them uncovered for 20 seconds.
  • In a bowl, roughly mash the black beans with the coriander, cumin, smoked paprika, optional chilli flakes, sea salt and black pepper.
  • Once the tortillas are warm and pliable, carefully push them into the pie tins.
  • Divide the bean mix between the tortillas and then crack two eggs into each.
  • Top with a little grated cheese and bake for 25 minutes or until they puff up in the middle.
  • Whilst they are baking make your salsa by combining all of the salsa ingredients together in a small bowl.

Serve

  • Serve hot out of the oven with the delicious salsa on top.
  • Add optional sour cream or guacamole.

Make-ahead

  • Re-heat in a low oven until just hot.

Store

  • Store in an airtight container in the fridge.
  • Can also be frozen (the tortilla will crisp up only if re-heated)

Notes

Dairy-free

Omit the cheese or replace with nutritional yeast and crushed cashew nuts.

Onion-free

Replace the onion with a pinch of cumin and chilli powder. 

Legume-free

Replace the black beans with quinoa or red rice. 

Add guacamole

This is delicious with a blob of guacamole which packs even more of a nutritional punch (good fats, fibre, phytonutrients).

Spice it up

Serve with Jalepenos or Chipotle Tabasco sauce.

Don't have tortillas or need it to be corn-free?

You can use any kind of wrap to replace them.

For lunch or dinner

I serve it with a salad of baby spinach leaves, shredded red cabbage, sliced red capsicum and spring onion. Dress with extra virgin olive oil, lime juice (ratio of 2:1), sea salt and pepper.
 

I'd love to hear how you liked this Mexican inspired recipe, post your comment below? 

Fruit Crumble Muesli Bar

| Healthy Lunchbox, After School Snacks, Baked Sweets

This Fruit Crumble Muesli Bar is the perfect balance of wholesome ingredients and natural sweetness, making it a go-to snack for busy days or a treat in the kids’ lunchboxes. It’s a versatile recipe that’s easy to adapt with your favorite seasonal fruits, and the base doubles as both a crunchy foundation and a crumbly topping. Plus, it’s super easy to make and packed with nutrients from oats, seeds, and fruit.

I love to make this slice if I need to use up over ripe fruit. I’m not a fan of using dried fruit (like dates/sultanas etc) in baking as I find it gives me a big sugar rush (followed by brain fog and energy slump) and I’ve also noticed my kids desire for sugar increases if they eat dried fruit. So I prefer to use fresh fruit in my baking and this Fruit Crumble Muesli Bar is one of my families favourite whole food treats.

Health benefits

Packed with oats, mixed seeds, and seasonal fruit, these muesli bars provide a great source of fibre, healthy fats, and vitamins. Oats in herbal medicine are known for supporting nervous system health while seeds like sunflower and pepitas are rich in essential fatty acids and minerals. The fruit filling offers a natural sweetness, full of antioxidants and fibre, making this a healthy, nut-free snack.

Ingredients

This recipe includes simple, wholesome ingredients like rolled oats, mixed seeds, coconut, and your favourite seasonal fruit. You can easily adapt it with gluten-free or dairy-free substitutions, depending on your dietary needs.

How to make Fruit Crumble Muesli Bar

Start by prepping the crumble mixture and pressing two-thirds of it into the base of your lined baking tin. While it bakes for 10 minutes, soften your fruit filling on the stove. Then, layer the fruit over the baked base, top with the remaining crumble, and bake until golden brown. Let it cool before slicing for the perfect, non-crumbly bars.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

These bars are perfect for an on-the-go snack or as a dessert. Store them in an airtight container in the fridge, or freeze them to pack in lunchboxes straight from the freezer. You can also serve them warmed up with a little cream for an indulgent treat.

Vary fruit crumble muesli bar to suit your needs

For a gluten-free version, swap the spelt flour for gluten-free flour and use quinoa flakes instead of oats. If you’re dairy-free or vegan, coconut oil makes an excellent substitute for butter, and maple syrup or rice malt syrup works as a sweetener. You can even switch out the seeds for chopped nuts if you want a nutty twist! Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

My favourite fruits in the fruit crumble muesli bar

I tend to choose fruits that have seen better days to make this recipe – like over ripe plums, pears, strawberries, raspberries or blueberries. Or floury apples often end up in this bar (I love them combined with rhubarb or berries to make berry crumble bars).

For more delicious, easy to make healthy snacks and treats, click HERE.

This delicious Fruit Crumble Muesli Bar is great for school lunches & can be frozen for a hassle free snack. Nut, gluten, dairy-free options.
Print Recipe
4.95 from 50 votes

Fruit Crumble Muesli Bar

Nut and dried fruit-free, this Fruit Crumble Muesli Bar is a delicious, nourishing edition to any lunchbox. It freezes well also, so it's great to batch-bake.
Prep Time15 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert, Snack
Servings: 12

Ingredients

Base / crumble

  • 125 g butter or coconut oil -cubed
  • 170 g rice malt syrup, honey or maple syrup (½ cup)
  • ½ tsp bicarbonate of soda
  • 120 g mixed seeds (1 cup approx.) I used sunflower seeds and pepitas
  • 120 g wholemeal spelt flour (1 cup)
  • 200 g rolled oats (2 cups) or quinoa flakes (or a mixture)
  • 50 g desiccated coconut (½ cup)
  • 1 tsp ground cinnamon

Filling

  • 1 cup/s your choice of seasonal fruit (fresh plum, apricot, nectarine, peach, berries, apple, pear, cherries) -finely diced or sliced
  • 2 tbsp rice malt syrup, honey or maple syrup (optional)
  • 1 tbsp butter
  • 1 tbsp chia seeds

Instructions

  • Pre-heat the oven to 180℃ / 350℉ (fan-forced).
  • In a small pot melt the butter and sweetener, mixing to combine. Add the bicarb and stir well.
  • I pulse the seeds in a food processor to break them up and make a finer slice (but you don’t have to). Mix the seeds, flour, oats (or quinoa), coconut and cinnamon in a bowl.
  • Add the butter/ sweetener mix and stir to combine.
  • Line a small tin (27cm x 18cm) with baking paper. Press â…” of the mixture into the base of the tin and press down firmly with wet hands and bake for 10 minutes. The remaining â…“ will form the crumble top (so set aside until after the fruit is ready).
  • Whilst this is baking, put all the filling ingredients into the small pot (that you used in the first stage, no need to wash). I’ve used cherries and plums in this photograph as they are in season right now
  • Simmer until the fruit starts to soften, stirring occasionally.
  • Once the base is cooked, top with the fruit mixture and with wet hands, place with the rest of the crumble over the fruit.
  • Bake for approximately 20 minutes or until just golden brown.
  • Allow to cool in the pan, refrigerate until firm and then cut into slices (cooling it allows for it to be sliced without crumbling).

Thermomix Method

  • Melt the butter and sweetener 1 minute, temp 90, speed 3 or until melted and combined. Add the bicarb and mix 5 seconds speed 3. Set aside.
  • Pulse the seeds, turbo button 3-4 times (check through the lid after each pulse to chop as required). Add the rest of the crumble ingredients and the butter/sweetener and mix 15 seconds, speed 3. You may need to scrape the sides to fully combine.
  • The filling can also be cooked in the TMX, all of the ingredients into the bowl, temp 90, 100, reverse speed 1. The time depends upon the fruit (softer fruit needs less time), approx 3-5 minutes.
  • Assemble as above.

Store

  • Airtight in the fridge or freezer. You can pack in school lunch boxes from frozen. I also love this heated up with fresh cream – very indulgent!!

Slice gone 'green' (or flecked green)

  • You may have noticed that your seed containing cakes, slices or cookies turn or fleck 'green'. I can explain...Sunflower seeds contain chlorogenic acid which reacts with the baking powder and bicarb when it's heated and turns various shades of green when cooled. To reduce the ‘shrek-look’ you can reduce the baking powder or bicarb (by about a third) or add 2 tsp lemon juice or vinegar to the wet ingredients. But remember - even if they do turn green, they are completely safe to eat.

Notes

Gluten and grain-free

Substitute the spelt for gluten free flour and the oats with quinoa flakes (rolled quinoa).

Dairy-free 

Substitute the butter with coconut oil.

Vegan

Choose rice malt or maple syrup as your sweetener. Substitute the butter with coconut oil.

Nutty

The seeds can be substituted with any nuts. I love this with chopped almonds and pecans or walnuts.

Fructose friendly

Choose rice malt syrup for your sweetener and low fructose fruits for the filling (raspberries, rhubarb is my fave).

Coconut-free

Replace the coconut with ¼ cup of ground seeds or nut meal (if nut free isn't important). 

After more healthy lunchbox inspiration?

My best selling ebook The Well Nourished Lunchbox has you covered and is choc-a-block full of healthy lunchbox inspiration - and not just sweet but heaps of savoury crackers, sandwich-free lunch recipes and so much more. In fact, it's 150 pages of goodness!
Click HERE to find out more about this fabulous ebook (and read the many, many reviews).
 

I think this is one of my favourite snacks - would love to hear how you and your kids like it? Comment and rate this recipe below. 

Healthy Raspberry and Coconut Slice

| Healthy Lunchbox, After School Snacks, Baked Sweets

This Healthy Raspberry and Coconut Slice is a deliciously simple treat that satisfies your sweet tooth while still being packed with wholesome ingredients. It’s gluten-free, and can easily be made nut-free, making it a versatile dessert option for a variety of dietary needs.

My nana was instrumental in developing my passion for food and cooking. So many of my childhood memories are centre around food and cooking in her old kitchen. My nan used to pick me up from school every Friday and in summer, we stopped at the corner deli for an ice block and in winter, we stopped at Peters by the Sea in Scarborough for hot chips (which I always got wrapped in paper, even after cups had become the norm because it somehow felt more special).

Our weekends together were centred around gardening, tending to the chooks and ducks and cooking – loads of cooking. One of the many things we used to make was an old fashioned Raspberry Coconut Slice. So it’s long overdue I put my healthy spin on this classic. I hope you like it.

Health benefits

This slice is not only a tasty dessert but also packed with nutrients. The almond meal provides healthy fats and protein, while the chia seeds and raspberries add a boost of fibre and antioxidants. The use of coconut oil adds medium-chain fatty acids, which can support metabolism and energy levels.

Ingredients

The base of this slice is made with coconut oil, almond meal (or a nut-free alternative), desiccated coconut, and a touch of natural sweetener like rice malt syrup or honey. The raspberry layer is kept simple with just raspberries and chia seeds, while the coconut topping gives it a delicious crunch with shredded coconut and egg whites.

How to make healthy raspberry and coconut slice

Start by mixing the base ingredients together and pressing them into a baking tray. Bake until golden, then set aside to cool. For the raspberry layer, mash the raspberries and mix with chia seeds in a small bowl, then spread this over the base. The coconut topping is just egg whites, coconut, and a sweetener of your choice, which you’ll spread on top and lightly grill until golden (watching it carefully so it doesn’t burn). Cool in the fridge before slicing for a nice crumb free slice. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this raspberry coconut slice as a healthy dessert or a snack with a cup of tea. It’s perfect for lunchboxes or afternoon treats. Store it in an airtight container in the fridge for up to a week, or freeze it to enjoy later.

Vary this healthy raspberry and coconut slice to suit

For a nut-free version, swap the almond meal for wholemeal spelt or a gluten-free flour. If you’re avoiding gluten, simply use the almond meal or gluten-free flour option. To make this slice fructose-friendly, choose rice malt syrup as your sweetener.

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

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

Raspberry coconut slice
Print Recipe
4.75 from 39 votes

Healthy Raspberry and Coconut Slice

My healthy version of the classic Raspberry and Coconut Slice, this is an easy to make, low sugar treat.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert, Snack
Servings: 12 slices

Ingredients

Base

  • 100 ml coconut oil (½ cup) melted
  • 115 g rice malt syrup or honey (â…“ cup)
  • 125 g almond meal (1¼ cup) see below for nut-free
  • 140 g desiccated coconut (2 cups)
  • 1 egg/s -beaten

Raspberry layer

  • 100 g frozen raspberries (1 cup) defrosted
  • 1 tbsp chia seeds

Coconut topping

  • 140 g shredded coconut (2 cups)
  • 1 egg/s -the white only
  • 2 tbsp rice malt syrup or honey

Instructions

  • Preheat the oven to 180℃/350℉ (fan forced).
  • Line a 20 x 30cm (approx.) baking pan with baking paper.
  • Make the base by mixing all of the ingredients together until well combined (by hand or in a food processor). If using a Thermomix 10-15 secs speed 4.
  • Press into the baking tray to form an even layer (I used the back of a large, wet spoon and press firmly).
  • Bake for 15-20 minutes until golden and set. Set aside to cool.
  • For the raspberry layer mash the raspberries roughly and mix through the chia. Set aside.
  • For the coconut topping, combine the egg white and sweetener by whisking with a fork. Mix in the shredded coconut.
  • Now assemble by spreading the raspberries over the base and top with the coconut mixture.
  • Pop under a grill for a couple of minutes, watching it carefully so it doesn't burn. It should only take a few minutes.
  • Chill in the fridge to fully set, then cut into squares. If you try to cut without chilling it will crumble.

Store

  • Store airtight in the fridge or freezer. I hope you enjoy this yummy slice.

Notes

Nut-free

Sub the almond meal with the same quantity of wholemeal spelt flour or a gluten-free or grain-free flour.

Gluten-free

Choose the almond meal option or gluten-free flour option (above).

Fructose friendly

Choose Rice malt syrup as your sweetener.

Short cut

You can use a good quality raspberry jam instead of making the chia jam. 
 
For 150 pages of nut-free recipes and lunchbox inspiration, take a look at my best selling ebook The Well Nourished Lunchbox. Click HERE to find out more.
 
 

Do you have a childhood recipe that you'd like me to take a look at making a healthy version. If so, post a comment below and I'll add it to my 'to do' list.

Healthy Raspberry and Coconut Slice

Chicken – simple ways to enjoy it

| Chicken

There are many ways to enjoy the many cuts of chicken. This guide ‘Chicken – simple ways to enjoy it’ lists the most common cuts of chicken and the best way to cook them. Chicken is one of my favourite proteins. My family would eat it 2-3 times per week. Simply prepared chicken and a lovely…

This content is for members only – but right now, you can unlock it all with 80% off your first 3 months! Get instant access to 1,200+ healthy, delicious recipes, customisable meal plans, shopping lists, ad-free browsing, live chat with a naturopath, and our easy-to-use app. No contracts. Cancel anytime.

Claim your discount now!

Already a member? Log in here

Zucchini Mint Haloumi Fritters

| 30 Minute Meals, Make-ahead Meals, Freezable Meals, Vegetarian

These zucchini mint haloumi fritters are a quick and delicious way to use up summer zucchini, paired with the fresh taste of mint and the salty goodness of haloumi. 

I love a good fritter and this recipe is one of my absolute favourites. It’s fast and easy to make and is absolutely delicious, perfect for breakfast, lunch or dinner! Leftovers are also great for the lunchbox.

Health benefits

Although vegetarian, this is one protein-rich fritter! Zucchini is a high-fibre vegetable containing a decent amount of potassium and vitamin C. The mint is a powerful antioxidant and a great digestive herb, making these fritters a nutritious and satisfying choice.

Ingredients

Made with simple ingredients like grated zucchini, fresh mint, and crumbled haloumi cheese, these fritters are gluten-free and packed with wholesome flavours.

How to make zucchini fritters

To make these gluten-free fritters, simply mix the grated zucchini (with moisture squeezed out), onion, clove garlic, mint, haloumi, lemon zest and eggs. Add the flour to form a batter and cook batches immediately in a pan until golden on both sides. It’s important to flip the fritters only once the bottom is golden brown and crisp. If you flip them before they are properly cooked on the base they may fall apart so please be patient. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve your fritters with a fresh green salad and a squeeze of lemon. Store them in an airtight container in the fridge for up to three days, or freeze for longer.

Vary zucchini mint halloumi fritters to suit your needs

For a legume-free option, swap the besan flour for spelt flour or almond meal. You can also replace the onion with fennel and garlic with cumin if needed.

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, easy to make meals, click HERE.

Zucchini mint haloumi fritters - These healthy, vegetarian Zucchini, Mint and Haloumi Fritters fast and easy to make and are absolutely delicious, perfect for breakfast, lunch or dinner!
Print Recipe
4.66 from 20 votes

Zucchini Mint Haloumi Fritters

These easy to make Zucchini Mint Haloumi Fritters are a quick and easy to make nourishing meal. Have them for breakfast, lunch or dinner. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Main Course, Side Dish
Servings: 4

Ingredients

  • 500 g zucchini/s - grated, moisture wrung from it
  • 1 red onion/s - finely chopped
  • 1 clove/s garlic - crushed
  • ¼ bunch/s fresh mint leaves - picked off the stems and finely chopped
  • 180 g haloumi - crumbled
  • 1 lemon/s - zest (& quartered to serve)
  • Sea salt and freshly ground black pepper - to taste
  • 3 egg/s - whisked a little
  • 50 g besan flour (chickpea flour) see alternatives below

Instructions

  • Combine the (wrung) grated zucchini, onion, garlic, mint and crumbled haloumi together in a large mixing bowl or food processor.
  • Add the zest, salt, pepper and eggs and mix to combine.
  • Lastly add the flour and mix well. The vegetables are just coated by the flour and egg.
  • It's important to cook immediately or the batter will release moisture. If the zucchini does release more liquid, add more flour to form a thick batter.
  • Add a little ghee, butter or olive oil to a fry pan and heat over a moderate heat. Add the batter (approx. heaped tablespoon), flatten and cook until brown.
  • Flip the fritters only once the bottom is golden brown and crisp. If you flip them before they are properly cooked on the base they may fall apart so be patient.

Thermomix

  • Chop the zucchini, 5 seconds, speed 5. Wring out the moisture well and set aside.
  • Add garlic to the bowl, chop 3 seconds, speed 6. Add the onion, chop 5 seconds, speed 5.
  • Add the mint leaves, chop 5 seconds, speed 5.
  • Now chop the haloumi (broken into quarters), 5 seconds, speed 5.
  • Add the zucchini back into the bowl and the rest of the ingredients. Blend, scraping the sides, 10 seconds, speed 4.

Serve

  • With a leafy, green salad.
  • Lemon wedges (use the lemon you zested)

Make-ahead

  • Re-heat under a low grill or in a sandwich press. The are also great cold.

Store

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

Notes

Change the flour (legume-free)

A blend of wholemeal spelt flour and almond meal or a gluten-free premix are a good alternative (you will just need to increase the quantity of flour to make a thickish, pancake like batter).

Onion and garlic-free

Replace the onion with finely diced fennel and the garlic with a pinch of cumin.
 

I hope you love these as much as we do. I love to hear what you think. Feel free to post a comment or question below!

Carrot Cake Pancakes

| Breakfast, Baked Sweets

These Carrot Cake Pancakes are a wholesome and delicious twist on classic pancakes, combining the flavours of spiced carrot cake with the ease of a breakfast staple.

I thought a special Easter brunch or breakfast was in order this week – I’m sure the Easter bunny will approve these delicious, healthy pancakes! They are straight forward to make and served with the Spiced Cream Cheese, are just delicious.

Outside of Easter, they are a great snack and also a fabulous health addition to kids lunchboxes, especially as they contain a serve of veggies and taste so good!

Health benefits

Carrots are rich in beta-carotene, supporting eye health and skin, while spelt flour adds extra fibre and a nutty flavour. The inclusion of yoghurt or coconut yogurt adds protein and beneficial probiotics, and the pancakes are sweetened naturally with coconut sugar or rapadura. 

Ingredients

These wheat-free pancakes are made with wholemeal spelt flour, grated carrots, warming spices like cinnamon and cloves, and a mix of eggs, vanilla, yoghurt (or greek yogurt), and milk to create a light, fluffy texture. The spiced cream cheese topping adds a delicious tang, made with quark, labne, cream cheese or your choice of dairy-free alternatives, lightly sweetened with pure maple syrup and cinnamon.

How to make healthy Carrot Cake Pancakes

Start by finely grating the carrots with a box grater (or food processor) and combining them in a large bowl with the dry ingredients: spelt flour, spices, bicarbonate of soda (baking soda), baking powder, and salt. Next, whisk the wet ingredients—eggs, vanilla extract, yogurt, and milk—and stir into the dry mixture until just combined. Cook the pancake batter in a skillet or crepe pan in butter or coconut oil over low to medium heat, flipping once the base is well cooked and bubbles appear. To make the spiced cream cheese, simply mix together cream cheese, maple syrup, and cinnamon. Serve the pancakes stacked with layers of cream cheese in between.

Serving suggestions and how to store

Top these pancakes with additional fruit, nuts (I love walnuts or pecans), or a drizzle of maple syrup for extra indulgence. Store any leftover pancakes in an airtight container in the fridge (or freezer), and reheat gently in a pan (or sandwich press). The spiced cream cheese can also be stored in the fridge for up to three days.

Vary carrot cake pancakes to suit your dietary needs

For a gluten-free option, substitute the spelt flour with a gluten-free blend. To make these dairy-free, opt for coconut yogurt and cook the pancakes in coconut oil. You can even add a tablespoon of cacao powder to the batter for a chocolatey twist.

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

These lovely healthy carrot cake pancakes are simple to make & delicious served with Spiced Cream Cheese. Gluten-free & dairy-free options.
Print Recipe
4.89 from 17 votes

Carrot Cake Pancakes (with spiced cream cheese)

These Carrot Cake Pancakes (with spiced cream cheese) are a delicious twist on regular pancakes and a great way to include vegetables in your breakfast. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Servings: 4

Ingredients

  • 200 g carrot/s (2 cups) finely grated
  • 120 g wholemeal spelt flour (1 cup)
  • ¼ tsp ground cloves
  • 1 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 1-2 tbsp coconut sugar or rapadura
  • 2 egg/s
  • 1 tsp vanilla -powder or essence
  • 180 g natural, Greek or coconut yoghurt (¾ cup)
  • 60 ml milk (of choice) (¼ cup)
  • 60 g butter, ghee or coconut oil - to cook the pancakes

Spiced Cream Cheese

  • 250 g quark, labne, coconut yoghurt or cream cheese (1 cup)
  • 1 tbsp maple syrup
  • 1 tsp ground cinnamon

Instructions

  • Finely grate your carrot either by hand and place in a mixing bowl or jug. It needs to be finely grated so it cooks through (otherwise they will be crunchy). If using a Thermomix, grate 3 seconds speed 4 or until finely grated.
  • Add the flour, spices, bicarb, baking powder, salt and sugar. Mix to combine. If using a Thermomix reverse, 5 seconds, speed 3.
  • Now add the egg, vanilla, yoghurt and milk and mix to just combine. If using a Thermomix reverse, 5 seconds, speed 3.
  • Heat the butter, ghee or coconut oil in a moderately hot pan, but turn it down to a low to medium heat flipping once the mixture bubbles. Try not to cook to fast (on a high heat) as you want to give the carrot a little time to cook.
  • To make the spiced cream cheese simply mix all the ingredients together.

Serve

  • Serve the pancakes stacked with the cream cheese between.
  • Lovely with extra fruit and nuts too.
  • Drizzle with maple if required.

Store

  • Store in an airtight container in the fridge.

Notes

Gluten-free

Replace the spelt with a good quality gluten free flour.

Dairy-free

Choose the dairy-free options above (coconut yoghurt and coconut oil to cook in).

Chocolate

Add a tablespoon of cacao powder to make them chocolatey.
 
 

I'd love to hear how you like these yummy pancakes. Post a comment or rate this recipe.

Raspberry Coconut Bliss Balls

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

These raspberry coconut bliss balls are the perfect healthy snack you can whip up in minutes, making them ideal for busy days when you still want something nourishing. With just a handful of wholesome ingredients, they’re naturally sweet, bursting with flavour, and have that irresistible fruity freshness that pairs so beautifully with creamy coconut. They’re a great option when you’re craving something sweet but don’t want to reach for highly processed treats.

Best of all, they’re freezer-friendly, so you can make a big batch and have them ready to go whenever you need a quick snack, lunchbox filler, or post-workout bite. Whether you enjoy them straight from the fridge for a soft, chewy texture or frozen for a firmer bite, these bliss balls are sure to become a go-to in your healthy snack repertoire.

We often make these at Easter time when we need a quick and easy treat to break up the chocolate overload. My kids named them ‘Easter Bunny tails’ when they help me make them…because apparently raspberry coconut bliss balls ‘sounds boring’.

Health benefits

Packed with nutrient-dense ingredients like cashews and coconut, these gluten-free and dairy-free bliss balls are rich in healthy fats and fibre, while the raspberries provide a dose of antioxidants and vitamin C. They’re a great way to satisfy your sweet tooth with natural ingredients, offering sustained energy without refined sugar.

Ingredients

This raspberry coconut bliss balls recipe calls for raw cashews, desiccated coconut, frozen raspberries, and a natural sweetener like rice malt syrup or maple syrup. The optional lemon zest adds a zingy freshness, and extra coconut for rolling gives a lovely finishing touch. These simple ingredients come together to create a healthy, fuss-free snack. Plus it’s very adaptable, check out the variations to even make it nut-free.

How to make raspberry coconut bliss balls

Making this delicious treat could not be quicker or easier! Simply blend the cashews into a fine meal, then add the coconut, frozen raspberries, sweetener, and lemon zest (if using). Process until it forms a thick paste. Roll the mixture into bite-sized balls. Place a little extra desiccated coconut in a small bowl, and roll balls to coat them. Then pop them in the freezer to firm up before enjoying these little energy bites!

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Make them even quicker still by making ‘bliss bites’ 

If you want to reduce the prep time even further – or just don’t feel like rolling individual balls – you can easily double this recipe and press the mixture firmly into a lined slice tin instead. Once chilled, simply cut it into bite-sized squares or bars to make what I like to call ‘Bliss Bites’. This method is perfect for when you’re short on time, want to make a big batch for the week ahead, or prefer a snack that’s a little less fiddly but just as delicious.

Serving suggestions and how to store

These bliss balls are best stored in an airtight container in the fridge for a few days or the freezer, where they’ll last for months, ready for whenever you need a snack. Serve them straight from the freezer for a cool treat, and they’ll hold up well in lunchboxes as long as they’re packed with an ice brick to keep them cool.

Vary these raspberry coconut bliss balls to suit 

For a nut-free version, simply replace the cashews with toasted sunflower seeds or oats. If you prefer a fructose-free option, opt for rice malt syrup as your sweetener. And for the chocoholics out there, adding a tablespoon of cacao powder will give you a delicious choc-raspberry twist!

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, healthy and delicious no-bake treats, click HERE.

 
Raspberry coconut bliss balls - Want to break the chocolate overload this Easter? Why not try Raspberry Coconut Bliss Balls or simply "Easter Bunny Tails".
Print Recipe
4.66 from 41 votes

Raspberry Coconut Bliss Balls

These raspberry coconut bliss balls are a quick, healthy snack made with simple, wholesome ingredients. They’re fruity, freezer-friendly, and perfect for satisfying sweet cravings naturally.
Prep Time10 minutes
Chill1 hour
Total Time1 hour 10 minutes
Course: Snack
Servings: 10 balls

Ingredients

  • 70 g raw cashew nuts (½ cup) nut-free below
  • 100 g desiccated coconut (1 cup)
  • 50 g frozen raspberries (½ cup)
  • 2-3 tbsp rice malt syrup or maple syrup
  • 1 lemon/s zest (optional)
  • 25 g desiccated coconut (¼ cup) extra to roll them in

Instructions

  • Grind your cashew nuts in a food processor (if using a Thermomix, grind for 5 seconds, speed 7)
  • Add the coconut, raspberries, sweetener and optional lemon zest.
  • Blend to combine well (If using a Thermomix blend for 10 seconds, speed 5) and form a thick paste.
  • Roll into balls.
  • Place a little extra coconut in a small bowl to coat the balls.

Store and serve

  • I place them on a tray and snap freeze so they don't stick together when stored.
  • Then store in an airtight container in the fridge or better still the freezer and serve from frozen.
  • As with any raw treat, these don’t hold up to heat well. I always store them in the freezer and if packing in a lunchbox, pack from frozen and against an ice brick.

Notes

Nut-free

Substitute the cashews with toasted sunflower seeds or rolled oats (grind as you would the nuts but no longer gluten or grain-free if using oats). For 150 pages of nut-free recipes and lunchbox inspiration, take a look at my best selling ebook 'The Well Nourished Lunchbox'. Click HERE to read the rave reviews and find out more.

Fructose-friendly

Choose rice malt syrup as your sweetener.

Coconut-free

Substitute the coconut with more nut meal or oatmeal.

Choc-raspberry

Can't help but want chocolate? Add a tablespoon of cacao to make them choc-raspberry.
 
 
 

How do you family like this super simple bliss ball? Post a comment or rate this recipe.

Nut-free Cacao Bliss Balls

| Healthy Lunchbox, No-bake Sweets

This super simple recipe is a special share from the ‘No-bake’ chapter of my gorgeous ebook ‘The Well Nourished Lunchbox’. These Nut-free Cacao Bliss Balls are a quick and easy to make treat, very nutritious and satisfies the strongest chocolate craving. They are nut-free, gluten-free, dairy-free, grain-free, egg-free and refined sugar-free; a bit of a change from the dried fruit, high-sugar energy balls or bars about.

Health benefits

These bliss balls are loaded with nutrient-rich seeds, providing a good dose of protein, fibre and healthy fats to keep you energised. The sunflower seeds are a wonderful source of vitamin E, many essential minerals, monounsaturated fats and protein. The pumpkin seeds super-charge this recipe with zinc and the sesame seeds with calcium. The chia seeds are a balanced blend of fibre, essential omega-3 fatty acids, protein and many phytonutrients. The principle medium chain fatty acids in coconut, lauric and capric acid, are anti-inflammatory and support immune and digestive health. The cacao adds antioxidants galore and the cinnamon stabilises blood sugars for a sustained energy release! Plus they’re refined sugar-free for the win! Many people find dried fruit, particularly medjool dates, really set off sugar cravings and energy/concentration slumps. That’s why you largely won’t find date loaded sweet recipes here at Well Nourished. 

Bonus Points

Activate (soak and then dehydrate) your mixed seeds to make them more digestible and nutritious. Otherwise use lightly toasted seeds for a nuttier result.

Ingredients

You only need a few wholesome ingredients for these nut-free chocolate bliss balls, including mixed seeds, chia seeds, desiccated coconut, cacao (or cocoa powder) and a natural sweetener of your choice. They’re simple to make and can easily be customised with different ingredients to suit your taste and dietary needs.

How to make Nut-free Chocolate Bliss Balls

Making these nut-free bliss balls couldn’t be easier. Simply blend all the dry ingredients in a food processor, then mix in the coconut oil, vanilla, and sweetener. Roll them into balls (or press into a tin for an even quicker option – we call these Bliss Bites), pop them in the fridge or freezer to set, and you’re done! They’re such a great snack. 

Serving suggestions and how to store

These nut-free cacao bliss balls are best stored in the fridge to keep them firm. You can also freeze them for up to three months, which makes them great for batch prepping. Toss them into lunch boxes straight from the freezer, and they’ll stay fresh until snack time (in warmer weather pack against an ice brick). Enjoy them on their own or pair with a cup of tea for an afternoon treat.

Vary nut-free cacao bliss balls to suit your dietary needs

To make these chocolate bliss balls low-fructose, opt for rice malt syrup as the sweetener. If you’re avoiding coconut, you can replace it with more ground seeds and use butter or ghee instead of coconut oil. For a cacao-free version, swap the cacao for carob powder, and if you’re vegan, stick to rice malt or maple syrup. You can also skip rolling them into balls and press the mixture into a tin for easy snack bars!

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 no-bake treats, click HERE.

These easy to make Nut-free Cacao Bliss Balls are a bit of a change from the dried fruit, high-sugar energy balls or bars about.
Print Recipe
4.89 from 9 votes

Nut-free Cacao Bliss Balls

These nut-free cacao bliss balls are a delicious and healthy snack that’s perfect for lunch boxes, afternoon pick-me-ups, or post-workout treats. Packed with seeds, cacao, and natural sweeteners, they’re super easy to make and store, plus they’re free from nuts, making them a great option for anyone with allergies.
Prep Time10 minutes
Total Time20 minutes
Course: Snack
Servings: 20 balls

Ingredients

  • 150 g mixed seeds (approx. 1 cup) ground (140g pumpkin and/or sunflower seeds plus 1 tablespoon linseed)
  • 20 g chia seeds (2 tablespoons) ground
  • 80 g desiccated coconut (1 cup)
  • 30 g cacao powder (¼ cup) unsweetened Dutch process or raw
  • 1 tsp ground cinnamon
  • 85 g rice malt syrup, honey or maple syrup (¼ cup)
  • 100 g coconut oil (½ cup)
  • 1 tsp vanilla -powder, extract or essence

Instructions

  • Start with grinding your seeds. If using a Thermomix, 10 seconds speed 10. Jut take care not to over grind them o they release oils (if you do, use less coconut oil).
  • In a bowl or food processor combine the seeds, chia or flax, coconut, cacao and cinnamon. If using a Thermomix 10 seconds, speed 5.
  • Add the sweetener, coconut oil and vanilla and mix until well combined. If using a Thermomix 10 seconds, speed 5.
  • The mixture should be moist and hold together when squeezed. If it feels too oily add more seed meal (or just press into a lined tin, chill, slice and make bliss bites).
  • Roll into small balls and toss in the extra coconut or cacao if desired. This is a great job for the kids.
  • Place on a tray lined with baking paper and pop in the fridge or freezer to set.

Store and serve

  • Store in an airtight container in the fridge for a few weeks, or freeze for up to three months.
  • I pack these into the lunch box from frozen (against an ice brick). They will fall apart if not kept cool.

Notes

Low-fructose

Choose rice malt syrup as your sweetener.

Coconut-free

Replace the desiccated coconut with more ground seeds and the coconut oil with butter or ghee.

Cacao-free

Replace the cocoa with carob powder.

Vegan

Choose rice malt or maple syrup as your sweetener.

Time saving Tip

Sometimes I just don't have the patience to roll balls.  This mixture can also be pressed into a tin lined with baking paper, chilled to set and then cut into squares and stored.
 

I'd love to hear how your kids enjoy this recipe - post a comment or rate this recipe below. 

Sticky Drumsticks (with a Simple Tahini Yoghurt Dipping Sauce)

| Budget Friendly, Make-ahead Meals, Chicken, Healthy Lunchbox

Today, I have for you, a delicious sticky drumsticks recipe – perfect for picnics, a meal, and leftovers are great for school lunches too. They’re budget friendly (even organic drumsticks are quite affordable), super quick to make and something I’m sure the whole family will love.

Health benefits

Most stores bought marinades are a combination of unhealthy ingredients such as sugar, vegetable oils, additives, and preservatives. This homemade marinade demonstrates that healthy doesn’t necessarily mean hours in the kitchen. The marinade is gluten-free, dairy-free and has a fructose-free option. The chicken is obviously a great source of protein and the yoghurt full of gut loving probiotics.

Ingredients

You only need a few simple ingredients like clove garlic, tamari, and lemon zest & juice to whip up this tasty marinade, while the tahini yogurt sauce is made from whisking together full-fat natural yoghurt (or plain greek yogurt), tahini, and a pinch of spices. With these pantry staples, you’ll have a delicious dish that’s easy to prepare and sure to impress.

Instructions for making Sticky Drumsticks with yogurt tahini sauce

Making these sticky drumsticks is super easy. Mix up the marinade, pour it over the drumsticks in a roasting dish, and bake them in the oven for about 40 minutes. While they’re cooking, quickly whip up the tahini yoghurt dipping sauce and you’re ready to serve a delicious meal.

Serving suggestions and how to store

Serve these sticky drumsticks with the dipping sauce on the side for a satisfying finger food dish. They’re great with a simple salad, some roast veggies or pita chips. Leftovers can be stored in an airtight container in the fridge for up to three days, and you can reheat them in a low oven or enjoy them cold.

Vary this sticky drumsticks recipe to suit

To make this dish dairy-free, swap out the yoghurt for coconut yoghurt in the dipping sauce. If you’re avoiding soy, use coconut aminos instead of tamari. For a sesame-free version, replace the tahini with almond butter, and if you’re garlic-free, just use extra cumin and a pinch of chilli flakes for added flavour.

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

This sticky drumsticks recipe is delicious, budget friendly & super quick to make. The family will love them especially with the creamy sauce
Print Recipe
5 from 4 votes

Sticky Drumsticks (with a simple tahini yoghurt dipping sauce)

These sticky drumsticks are the perfect mix of sweet, savoury, and just a little tangy, making them a family favourite for dinner or a casual BBQ. Paired with a creamy tahini yoghurt dipping sauce, this easy-to-make dish is a guaranteed hit that’s both healthy and delicious. Whether served hot or cold, it’s a versatile recipe you’ll want to keep on repeat.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Servings: 12 drumsticks

Ingredients

  • 12 chicken drumsticks (approx.)

Marinade

  • 1 clove/s garlic -crushed
  • 60 ml tamari (¼ cup)
  • 85 g rice malt syrup or honey (¼ cup)
  • 1 lemon/s -zest and juice

Simple tahini yoghurt dipping sauce

  • 250 g natural, Greek or coconut yoghurt (1 cup)
  • 2 tbsp hulled tahini 
  • ¼ tsp sea salt - or to taste
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
Metric - US Customary

Instructions

  • Preheat the oven to 180°C/350°F (fan-forced).
  • In a small bowl or jug mix all the marinade ingredients together.
  • Place the drumsticks in a small roasting dish in a single layer.
  • Pour the marinade over the top to toss and coat the chicken evenly and place in the oven for about 40 minutes or until the chicken is cooked through. If they are not brown enough, you can always place them under the grill for a few minutes at the end of the cooking process.
  • While they are baking make the dipping sauce. Mix all of the ingredients until well combined and serve with the drumsticks.

BBQ tip

  • If you wanted to BBQ these you could. Just score the meat of each of the drumsticks three times, to allow the marinated to penetrate and to help them to cook through without burning.

Serve

  • Serve with a napkin or wrap foil around the 'handles' .
    Enjoy hot or cold with the tahini yogurt dipping sauce (recipe below).

Make-ahead

  • Re-heat covered in a low oven until just hot.

Store

  • Store leftovers in an airtight container in the fridge.

Notes

Fructose-friendly

Choose rice malt as your sweetener.

Dairy-free

Choose coconut yoghurt for the dipping sauce.

Sesame-free

Replace the tahini with almond butter.

Garlic-free

Replace the garlic with a teaspoon of cumin and a pinch of chilli flakes.

Soy-free

Replace the tamari with liquid or coconut aminos.

After more healthy lunchbox inspiration?

My best selling ebook The Well Nourished Lunchbox has you covered and is choc-a-block full of healthy lunchbox inspiration - and not just sweet but heaps of savoury crackers, sandwich-free lunch recipes and so much more. In fact, it's 150 pages of goodness!
Click HERE to find out more about this fabulous ebook (and read the many, many reviews).

Healthy Chocolate Cookie (Oreos, Mint Slice or Tiny Teddies)

| Healthy Lunchbox, Baked Sweets

This Healthy Chocolate Cookie recipe can form the base for a healthy version of an Oreo, Mint Slice or you can even use it to make Tiny Teddies (you’ll just need to source a tiny teddy cookie cutter). It is a great, additive-free option for kids that are accustomed to a sweet treat in their lunch box and it’s very quick and simple to make. They can also be frozen in an airtight container and popped straight into the lunch box. These make great party treats too.

Health benefits

Packed with wholemeal spelt flour and unsweetened cacao powder, these cookies are a source of fibre and antioxidants. Using natural sweeteners like rice malt or maple syrup reduces refined sugar intake, making these cookies a healthier alternative to traditional options.

Ingredients

To create this yummy healthy chocolate cookie recipe you’ll need wholemeal spelt flour, cacao powder, bicarbonate of soda, a pinch of sea salt, vanilla extract, coconut oil or macadamia nut oil, milk and rice malt or maple syrup.

How to make Healthy Chocolate Cookie (Oreos, Mint Slice or Tiny Teddies)

Start by preheating your oven to 150℃/300°F (fan forced). In a mixing bowl, combine the flour, cacao powder (or unsweetened cocoa), bicarbonate of soda, and salt. In a blender, mix the vanilla, oil, milk, and syrup until smooth. Combine the wet and dry ingredients until a cookie dough forms. Roll the dough into a ball, wrap it in baking paper and refrigerate for 30-60 minutes. Once chilled, roll out the dough between two sheets of baking paper, cut into shapes, and bake for 10 minutes. Work quickly with cutting the dough, if it’s warm in your kitchen you may need to return it to the fridge to remove cut shapes onto your baking sheet (tray) to bake. Allow the cookies to cool completely before adding a delicious filling or enjoying them as is. The number of cookies you get form one batch of dough will depend on the size and shape you cut.

Time saving tip

I must admit I was relieved when my kids got older and didn’t want me to cut ‘shapes’ anymore- especially the very tiny teddies (those little cookie cutters give me nightmares ha ha)! So these days I roll the dough into logs and wrap it in baking paper. Then I simply slice cookies and bake – this saves a LOT of time rolling then cutting the dough.

Serving suggestions and how to store

These cookies are perfect on their own or filled with a creamy centre to turn them into a healthy Oreo cookie! Store them in an airtight container in the fridge for freshness, or freeze them for later enjoyment. They can be eaten or packed from frozen in lunchboxes. You can also freeze the uncooked dough to bake fresh. I tend to double this recipe and bake one batch and freeze the dough for another day.

Vary this Healthy Chocolate Cookie recipe to suit

For a gluten or grain-free option, substitute with your favourite gluten-free flour (I like buckwheat flour). To make these cookies dairy-free or vegan, simply use non-dairy milk and choose rice malt or maple syrup as your sweetener. For a nut-free version, stick to coconut oil or melted butter, and if you’re looking to cut out cacao, carob powder works great as an alternative. You can also get creative with fillings, like adding mint essence for a refreshing minty twist!

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 healthy chocolate cookie recipe can be used to make healthy versions of oreos, mint slice and tiny teddies. Gluten & dairy-free options.
Print Recipe
4.94 from 15 votes

Healthy Chocolate cookie recipe (aka Oreos, Mint Slice or Tiny Teddies)

These Healthy Chocolate Cookies are a delicious twist on classic treats like Oreos, Mint Slice, or Tiny Teddies. Perfect for satisfying your sweet tooth, these cookies are simple to make and a hit with both kids and adults!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Snack
Servings: 20 Biscuits

Ingredients

  • 120 g wholemeal spelt flour (1 cup) see gluten-free below
  • 30 g cacao powder (¼ cup) unsweetened Dutch process or raw
  • ¼ tsp bicarbonate of soda
  • Pinch sea salt
  • 1 tsp vanilla -powder, extract or essence
  • 50 g coconut oil (¼ cup) or macadamia nut oil
  • 30 ml milk (of choice) (2 tablespoons)
  • 85 g rice malt syrup or maple syrup (¼ cup) the maple syrup will produce a sweeter cookie

Instructions

  • Preheat your oven to 150℃/300°F (fan forced).
  • In a mixing bowl, combine the flour, cacao powder, bicarbonate of soda and salt. 
  • In a blender or food processor, mix the vanilla, oil, milk and syrup until well combined. If using a Thermomix, blend 30 seconds, speed 4.
  • Add the wet to the dry ingredients and mix together until dough forms. If using a Thermomix mix 30 seconds, speed 4 or until combined. 
  • Roll into a ball, wrap in cling wrap or baking paper and refrigerate for 30-60 minutes.
  • Place the dough between two pieces of baking paper and roll to approximately 2-3 millimetres thick.  Cut rounds or shapes with a cookie cutter.
  • Alternatively, roll the dough into a log, wrap in baking paper and refrigerate for 30-60 minutes. Then slice to make round cookies (they may not be perfectly round but they will still taste good).
  • Place the cookies on a lined or greased baking tray and bake for 10 minutes.
  • Leave on the tray until completely cooled and add a filling (see instructions below) or eat as they are.  Either way, they are really good!

Store

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

Notes

Gluten or grain-free

Substitute your preferred gluten or grain-free flour.

Dairy-free

Choose a non-dairy milk. I love coconut milk.

Vegan

Choose rice malt or maple syrup as your sweetener. Choose a non-dairy milk. 

Low-fructose

Use rice malt syrup as your sweetener.

Nut-free

Choose coconut oil as your fat (you can also replace with melted butter if you prefer).

Cacao-free

You can sub the cacao with carob powder.

Make a cream centre:

Cream centre (aka Oreo)
Mix ¼ cup of creamed coconut* (also called coconut butter)  - warmed to make it easier to mix, with 1 teaspoon of vanilla essence, 2 tablespoons of the milk of your choice and 2 tablespoons of rice malt syrup or maple syrup until well combined to a creamy paste. A food processor or a bit of muscle is required to combine it.
* Creamed coconut (also called coconut butter) is NOT the same as coconut cream. It is a thick paste (like a nut butter). If you have a Thermomix you can make your own by milling desiccated coconut until a creamy butter is formed (much like making nut butter from nuts).  
Minty (aka Mint slice)
Add 1 teaspoon of mint essence to the cream centre recipe for a delicious mint centre.
To fill...
To begin with, make sure your cookies are cold (or even frozen). Place ½ teaspoon of cream to a cookie and push down another to squash the cream across the base. Store in the fridge or freezer.

 

Is this a recipe you'll try? Love to receive your comments or you can rate this recipe below.

Healthy Hot Cross Buffins

| Breakfast, Healthy Lunchbox, Baked Sweets, Holidays & Entertaining

With Easter approaching, this is my recipe for a Healthy Hot Cross Buns – or Buffins (a cross between a bun and a muffin according to my creative recipe tester). I have purposely chosen to move away from traditional instant yeast leaven buns and create a buffin for two reasons.

Firstly, I have found that single strains of yeast burdens the gut of lots of people. It can contribute to an overgrowth of Candida or other yeast-related issues in the gut. Additionally, excessive intake of yeast-containing products may disrupt the balance of the gut microbiome, potentially leading to inflammation and impairing gut function.

Secondly, I personally just don’t have the time or motivation to knead dough and then wait for it to prove. I like a throw it all in approach and that’s what I’ve done here.

A note…whilst I think these taste on the mark, these aren’t and never will be the doughy, shelf life of many weeks style of hot cross bun gracing our supermarket and bakery shelves in the months leading up to Easter. They are best eaten out of the oven or toasted.

Why store bought Hot Cross Buns are NOT healthy

It really is a struggle not only to find a ‘healthy,’ whole food only hot cross bun but one that isn’t actually damaging to you and especially your kids health. Even ‘fresh’ bakery buns have a long list of ingredients (I counted 29 in a ‘traditional’ supermarket baked bun). Common ingredients include dangerous vegetable oils, excessive amounts of sugar (almost 4 teaspoons per bun), and a cocktail of additives and preservatives. To make matters worse, ALL supermarket brands contain Palm Oil (why you need to avoid Palm Oil here).

If you value your families health, please don’t buy these buns. I have made it as easy as possible for you to make your own with ‘real’ ingredients that your body can identify and thrive with.

Health benefits

Packed with whole grains, this hot cross bun recipe offers fibre and essential nutrients that support digestion and overall health. The use of natural sweeteners and spices like cinnamon not only enhances the flavour but also provides additional health benefits, such as stabilising blood sugar levels and reducing inflammation.

Ingredients

This simple recipe includes wholesome ingredients like wholemeal spelt flour, rice malt syrup (or honey), and butter or ghee. With added spices (I’ve used allspice and cinnamon, but you can use any combination you like), dried fruit, and optional apple crosses, these buns are not only delicious but also versatile enough to suit various dietary preferences. I personally don’t like mixed peel but if you do, feel free to add some (or mix in orange zest). 

How to make Healthy Hot Cross Buffins

Start by mixing the dry ingredients in a bowl while combining the wet ingredients in a blender. Fold the wet mixture into the flour with a wooden spoon until just combined, then spoon into muffin cases. You can add crosses made of dough or julienned apple on top before baking. Once they’re golden and firm, brush with a sweet glaze for that perfect finish! Now you have a quick and easy Good Friday treat ready in the time it takes to drive to the bakery.

Serving suggestions and how to store

Enjoy these hot cross buns fresh from the oven or toasted for a warm treat. They store well in an airtight container or can be frozen for later enjoyment. Pair them with butter or your favourite spread for an extra delicious touch!

Vary these healthy hot cross buns to suit 

To make these buns gluten and grain-free, substitute with buckwheat flour and almond meal. For a dairy-free version, use nut milk and ghee or macadamia oil. If you’re looking for a lower-fructose option, try rice malt syrup and omit the dried fruit, or get creative with chocolate hot cross buns by adding cacao powder and nibs instead! Feel free to mix up the spices with you own favourites (like ginger, cardamom, nutmeg, cloves).

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.

Healthy Hot cross buns
Print Recipe
4.94 from 32 votes

Hot Cross Buffins

Because I'm too lazy to wait for buns to prove (plus yeast makes me feel awful) I made these 'buffins' - a cross between a bun and a muffin for Easter. They are SO much nicer than any bun I think and a whole lot healthier too. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 buffins

Ingredients

  • 200 g wholemeal spelt flour (1½ cups) or if you'd prefer, white spelt will give a more commercial result
  • 125 ml milk (of choice) (½ cup)
  • 85 g rice malt syrup, honey or maple syrup (¼ cup)
  • 60 g butter, ghee or macadamia oil (¼ cup) melted
  • 1 egg/s
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 1 tsp lemon juice or vinegar
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice -or allspice
  • ½ tsp vanilla -powder, extract or essence
  • 80 g currants (½ cup) or sultanas or raisins (or a mixture) preferably preservative and vegetable oil free

For the glaze (optional)

  • ½ tsp ground cinnamon
  • 1 tbsp rice malt syrup, honey or maple syrup
  • 1 tsp water

Pastry crosses (also optional)

  • 2 tbsp wholemeal spelt flour
  • water

Apple crosses (recommended)

  • 1 apple/s -julienne (personally, I’m too lazy for crosses as they don’t improve the flavour at all). My recipe testers mum suggested cutting strips of apple for the crosses which I absolutely love and it tastes better too. Your call!

Instructions

  • Preheat your oven to 160℃/320℉ (fan-forced).
  • Place your flour in a big bowl and make a well in the middle.
  • In a blender, food processor or by hand, beat your milk, sweetener, butter, egg, baking powder, bicarbonate of soda, acid, cinnamon, mixed spice and vanilla for about a minute until well combined and a little frothy (Thermomix melt your butter, 1 minute, temp 80, speed 4, then add the milk, sweetener, egg, rising agents, spices and mix 1 min, speed 5). 
  • Gently mix in your dried fruit (Thermomix reverse blade, 10 seconds, speed 2).
  • Add this to the flour and fold through gently until just combined. Don’t over mix it.
  • For the crosses, mix 2 tablespoons of flour with enough water to form a dough. Roll it into little sausages to lay over the buns in a cross. This is a great job for the kids.
  • Alternatively, julienne apple to make quick, easy, delicious crosses. 
  • Spoon into the muffin cases and place your cross.
  • For the glaze, mix all ingredients together. 
  • Bake for 15 minutes or until cooked through (firm to touch in the middle). Brush over the glaze whilst hot.
  • Enjoy hot out of the oven or to reheat, toasted in a sandwich press.

Store

  • Can be frozen in an airtight bag or container.

Notes

Gluten and grain-free

Substitute the flour with 130 grams of buckwheat (or sprouted buckwheat) flour and 70 grams of almond meal. They may need an additional 5-10 minutes in the oven too.

Dairy-free

Substitute the butter with melted ghee or macadamia nut oil. Replace the milk with an unsweetened nut milk or coconut milk (I have only recipe tested the coconut milk and macadamia nut oil at this stage).

Low-fructose

Choose rice malt syrup as your sweetener and omit the dried fruit or replace with cacao nibs.

Chocolate hot cross buns

Add 1 tablespoon of cacao powder to the wet mix and replace the dried fruit with approximately 50g of cacao nibs. If you tolerate fructose, you might like to replace the fruit with chocolate chips.

Jam glaze

You can always replace the glaze with apricot jam.
 

Would love your feedback so please post a comment below (or even better rate this recipe).

"They are just wonderful. The apple cross worked fabulously! I was only reading the ingredients of the supermarket ones the other day and was overwhelmed by all the nasty stuff in them!" Sally

Berry Nice Brownies (sweet potato brownie)

| Healthy Lunchbox, Baked Sweets, Desserts

These gluten and grain free brownies aka ‘Berry Nice Brownies’, are made with sweet potatoes, and are a deliciously fudgy treat with a secret healthy twist. Packed with natural sweetness from sweet potatoes and optional bursts of berries, they’re the perfect delicious indulgence that your family will love—especially when served warm with cream and fresh berries. They are SO easy to make and being nut-free they are perfect for school lunchbox treats too. They just taste so good, check out the comments below, I’m not the only one who loves this recipe.

Most sweet potato brownies require cooked sweet potato puree – but this recipe uses grated raw sweet potato which eliminates the more time consuming step of cooking the sweet potato and pureeing it, making these a whole lot quicker to make than many sweet potato brownie recipes!

Health benefits

Using sweet potato as the base, these brownies provide a wholesome protein and fibre rich alternative to traditional recipes. Sweet potatoes are nutrient-dense and naturally sweet, making them a great way to reduce refined sugars while still enjoying a moist, chocolatey treat. This easy to make brownie is full of nutrition including about 2.5 grams protein per serve.

Ingredients in these gluten and grain-free brownies

You’ll need raw grated sweet potato, butter or coconut oil, rice malt syrup or honey, eggs, vanilla, cocoa powder, coconut flour, and a handful of fresh or frozen raspberries (or cherries) to top it off. These ingredients come together to create a brownie that’s rich, moist, and full of flavour. 

How to make this healthy brownie recipe

In a large mixing bowl mix the grated sweet potato with melted butter, sweetener, eggs, and pure vanilla extract until smooth. Then, fold in the cacao, baking powder, and coconut flour. Pour the batter into a baking pan (tin) lined with baking paper (parchment paper), top with berries, and bake at 180℃ for 25 minutes. Let the brownies cool before slicing—they firm up and have a beautiful moist texture once chilled. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

These paleo gluten and grain-free brownies are best enjoyed at room temperature or slightly warmed with a dollop of cream or coconut cream and fresh berries. Store them in the fridge for up to a week, or freeze them for later when you need a quick, satisfying snack or school lunchbox treat.

Vary these gluten and grain-free brownies to suit your dietary needs

For a low-fructose option, swap the sweetener for rice malt syrup. To make it dairy-free, use coconut or macadamia nut oil instead of butter. If you prefer a coconut-free version, replace the coconut flour with spelt flour. You can also experiment with other grated veggies like beetroot, carrot, or zucchini for a fun twist! Or add in half a cup of dark chocolate chips for a double choc chip brownie! For a sweet salty twist, add a pinch of sea salt.

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

For more delicious, healthy and easy to make wholefood treats, click HERE.

 
Berry Nice Sweet Potato Brownies - These gluten and grain free brownies are a delicious, decadent treat with fructose, nut and dairy free versions too. Includes Thermomix method too.
Print Recipe
4.84 from 31 votes

Berry Nice Brownies

These Berry Nice Brownies are one of the most popular recipes on this website. They just tick every box, delicious, easy to make plus they contain a serve of veggies!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert, Snack
Servings: 12 slices

Ingredients

  • 200 g sweet potato/s (approx 2 cups) raw, peeled, grated & extra moisture squeezed from it
  • 125 g butter or coconut oil (½ cup) melted
  • 170 g rice malt syrup, honey or maple syrup (½ cup)
  • 2 egg/s (large sized)
  • 2 tsp vanilla -powder, extract or essence
  • 30-60 g cacao powder (¼-½ cup) unsweetened Dutch process or raw (the more you use, the richer the brownie)
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tbsp coconut flour
  • 50 g raspberries (½ cup approx.) fresh or frozen or pitted cherries are lovely too (estimate about one berry per slice)

Instructions

  • Preheat your oven to 180℃/350°C (fan forced).
  • In a large bowl, blender or processor, mix together the sweet potato, butter or oil, sweetener, eggs and vanilla until combined.
  • Add the cacao, bicarbonate of soda and baking powder and combine.
  • Finally, stir in the coconut flour. Coconut flour absorbs a lot of liquid so you should only need the two tablespoons. Your batter should be the consistency of a very thick, airy (cake like) batter. Let it sit for a minute and if it still seems a little wet, add more coconut flour teaspoon by teaspoon.
  • Line a small slice tin (approx. 17 x 27cm in size) with baking paper.
  • Pour the batter into the tin and top with the raspberries or cherries (optional).
  • Bake for 25 minutes or until the centre is firm to touch or a skewer inserted comes out clean.  Cool completely before slicing. It will firm up once chilled.
  • Enjoy at room temperature or warm with double cream or coconut cream and fresh berries.

Thermomix Method

  • Preheat your oven to 180℃.
  • Grate your sweet potato, 5 seconds, speed 5. Place in a lined or fine sieve and press to remove the moisture (roughly)
  • Melt your butter or oil (if required) 1 minute, temp 90, speed 3.
  • Add back the sweet potato, sweetener, eggs, vanilla, and mix to combine 10 seconds, speed 4.
  • Add the cacao, bicarb and baking powder and mix 5 seconds, speed 3.
  • Add the coconut flour and mix 5 seconds, speed 3. Coconut flour absorbs a lot of liquid so you should only need the two tablespoons. Your batter should be the consistency of a thick, airy (cake like) batter. Let it sit for a minute and if it still seems a little wet, add more coconut flour teaspoon by teaspoon.
  • Continue from point 6 above.

Store

  • Store in the fridge in an airtight container or you can also freeze them.

Notes

Low-fructose

Sweeten with rice malt syrup.

Dairy-free

Use macadamia nut oil or coconut oil rather than butter.

Coconut-free

Replace the coconut flour with double the amount of spelt flour.

Another vegetable

I've also substituted the sweet potato with grated beetroot, carrot, zucchini or pumpkin - all equally delicious.

No berries

My son has recently decided he doesn't like fruit cooked into anything (kids!!) so these are now no longer 'berry nice' and simply 'very' nice brownies! Feel free to leave the berries off if you'd rather. 
 
 "OMG OMG OMG....just stumbled across your recipe in Haven magazine last night for "Berry Nice Brownies"....made them tonight and they were a HUGE hit for my hubby's birthday - kids and husband LOVED it ! Yum !!! So pleased I found your site !!"
Mish's Thermie Gold Coast
 
 

These are a favourite in our household, how about yours? Love to hear your feedback in the comments below (if you could rate this recipe that would be fabulous too).

Best Basil Pesto (and the healthiest)

| After School Snacks, Savoury Snacks, Dips

My Best Basil Pesto recipe is a delicious, nutrient-packed twist on the classic pesto, combining fresh basil, kale, and toasted nuts or seeds. Whether you’re using it as a dip, tossing it through pasta, or spreading it on toast, this pesto is bursting with flavour and can be tailored to suit various dietary preferences. 

So what makes this pesto so healthy?

Let’s start with the hero of the dish, basil. Basil is a rich source of many essential vitamins and minerals and antioxidant flavonoids, two of which have been shown to protect cells and DNA from radiation. Seeing as we are surrounded by radiation from the various forms of (mostly wireless) technology to which we have grown accustomed, this is surely a good thing.

Kale, well other than being the most fashionable vegetable on the planet right now, it is very nourishing (especially in the calcium and iron department) and adds another dimension of health giving nutrients. For this reason, I add it to my pesto as it’s flavour sits well behind the very pungent basil. For kids, this means they don’t know they are eating a vegetable they might ordinarily, never touch.

One more ‘Well Nourished’ touch is that I add sunflower seeds, again, more nutrition than using just one nut! Though I have added a nut-free version below for school lunch box inclusion.

This homemade basil pesto is so much better than store-bought for several reasons. First, it’s fresher, allowing you to control the quality and quantity of ingredients like fresh basil, kale, and olive oil. You skip the preservatives and crappy vegetable oils often found in store-bought versions, ensuring a healthier, more delicious pesto. Plus, you can customise it to your taste—whether you prefer a chunkier texture, extra garlic, or a dairy-free version. The flexibility to tailor it to dietary needs, what you have in the pantry and use seasonal ingredients makes it far more nutritious and delicious than anything you’ll find on the shelf!

Ingredients

You’ll need fresh basil, kale, garlic cloves, parmesan (or nutritional yeast for a dairy-free option), sunflower seeds, cashews, olive oil, and a squeeze of lemon juice. Optional extras like chilli or capsicum can give it an extra kick!

How to make this pesto sauce

Simply blend or pulse all your ingredients in a food processor or mortar and pestle to your desired texture. For a coarse pesto, pulse less; for a smoother finish, pulse more. Finish it with a generous squeeze of lemon juice and season to taste.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store the best basil pesto recipe

Drizzle with olive oil and store in an airtight container in the fridge for up to a week, or store in the freezer in a jar or ice cube trays for easy use. Try it mixed through pasta, as a dip, on grilled meats, or in sandwiches—the options are endless!

Vary this to suit your dietary needs

For a dairy-free or vegan pesto, swap out the parmesan for nutritional yeast. Nut-free? Replace the cashews with more sunflower seeds. You can even replace the sunflowers and cashew nuts with almonds, walnuts or pine nuts. You can also substitute kale with spinach for a milder flavour!

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

This is the best basil pesto recipe, definitely the most nourishing! Gluten-free, grain-free, nut and dairy-free options & vegan version too
Print Recipe
4.50 from 10 votes

Best Basil Pesto (and the healthiest)

This basil pesto recipe is certainly the best tasting and the most nourishing recipe about! It's a great way to include healthy greens in your families diet. 
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Snack
Servings: 1 cup

Ingredients

  • 1 clove/s garlic -peeled and crushed
  • 50 g parmesan cheese -finely grated (dairy free version below)
  • 1 bunch/s fresh basil leaves
  • 2 stem/s kale (leaves torn from the stems)
  • 30 g sunflower seeds (¼ cup) lightly toasted
  • 30 g raw cashew nuts (¼ cup) lightly toasted
  • Sea salt and freshly ground black pepper -to taste
  • 3 tbsp extra virgin olive oil -extra virgin
  • ½ lemon/s juice, zest optional

Optional Extras

  • 1 red chilli/s (or even half a red capsicum for a vitamin C boost)

Instructions

  • You can make this in a mortar and pestle but I prefer to use my Thermomix (or any good food processor will do the job) as I like a textured pesto.  I tend to use the pulse (turbo) function so I can control the texture I'm after.  If you like a course pesto like me, process less, for a smooth pesto, process more.
  • You can grate and crush your parmesan and garlic by hand or in your food processor. If using a Thermomix 10 seconds, speed 6.
  • Add the basil and kale. Pulse until almost chopped. If using a Thermomix 2-3 pulses.
  • Then add the cashews and sunflower seeds. A couple more pulses should see it combined nicely. If using a Thermomix 2-3 pulses.
  • Lastly, season well and mix with your lemon juice and EV olive oil. If using a Thermomix 10 seconds, reverse speed 3.

Store

  • Drizzle with a little olive oil to seal it and prevent it discolouring.
  • Store in an airtight container in the fridge.
  • Can also be frozen in a airtight container or even in ice-cube trays (and then cubes put into an airtight container once frozen).

Notes

Dairy-free and vegan

Omit the parmesan. I'd suggest adding a couple of tablespoons of nutritional yeast for cheese flavour and even a handful of ground macadamia nuts to replace the parmesan, but that's optional too.

Replace the kale with spinach

Which is also very nutritious and I think has a much milder flavour than kale.

Nut-free

Replace the cashews with the same amount of sunflower seeds.

Different nuts

This is also great made with pine nuts, or walnuts or almonds too.

Ways to eat it...

  • As a delicious, nourishing dip. It often features in my kids lunch boxes (the nut free version) with raw veggie sticks.
  • Mixed through pasta or zucchini noodles (for a grain and gluten free option). Add a little extra olive oil to the pesto to coat the pasta evenly and I also often toss through some chopped tomato to create a special meal. A pesto noodle salad is great for school lunch boxes.
  • With Quinoa or brown rice for added flavour and nutrition.
  • Use as a dressing to liven up steamed veggies or create a special salad. Mix one tablespoon of pesto with one tablespoon of olive oil and a little extra lemon juice (if you like) and mix through the vegies or salad leaves.
  • In a sandwich or on toast (with avocado - yum). Add a poached egg for a protein hit!
  • Spread over grilled haloumi.
  • In a tuna vegetable bake or a casserole.
  • Over grilled or BBQ'd meat or fish.
  • On top of a slice of tomato and slice of buffalo mozzarella i.e. Caprese style.
  • On pizza.
  • In a jacket potato or mixed through diced potatoes for an exciting potato salad
  • I could go on and on here…you are only limited by your imagination. Any Mediterranean flavoured meal will suit a blob of this nourishing Basil pesto.

 

Share how you eat pesto. Post a comment below, it's simple.

Turkey Lemon Feta Mini Meatballs, Baby Burgers or Sausage Rolls

| Budget Friendly, Make-ahead Meals, Chicken, Freezable Meals, Healthy Lunchbox, After School Snacks, Savoury Snacks

These Turkey Lemon Feta Mini Meatballs, Baby Burgers or Sausage Rolls are the ultimate versatile dish for any occasion. Whether you’re packing a healthy lunchbox, hosting a party, or simply looking for a quick family dinner, this recipe has you covered with three tasty options in one. I often make these for my kids parties – they go down really well with kids and adults alike.

These are a high-protein meal or snack and a really tasty way to ‘hide’ extra nourishment in the form of vegetables. They can be pre-prepared, frozen and leftovers are fabulous for school lunch boxes too.

Health benefits

Packed with protein rich turkey, fibre packed veggies, and the tangy flavour of lemon and feta, this recipe is a nutritious alternative to traditional meatballs or sausage rolls. By using quality ingredients, you’re ensuring a meal that’s not only delicious but also full of natural goodness.

Ingredients

The recipe features turkey mince, fresh garlic, red onion, and a mix of finely grated carrot and zucchini for added moisture and nutrition. Mint or parsley, lemon zest, and crumbled feta add a burst of fresh flavour, while fresh breadcrumbs help bind everything together. Simple seasonings like salt and pepper tie it all together.

How to make these turkey meatballs, hamburgers or sausage rolls

Start by mixing all the ingredients in a large bowl or food processor until well combined. Choose your preferred option—whether mini meatballs, baby burgers, or sausage rolls—and follow the specific cooking instructions for each. Bake, grill, or roll as needed, and you’ve got a versatile dish ready to serve.

Serving suggestions and how to store

Serve the mini meatballs with pasta, in wraps, or with vegetable sticks for a kid-friendly lunchbox option. The baby burgers are perfect for parties or a casual weekend lunch, while the sausage rolls make an excellent snack or picnic food. Store leftovers in an airtight container in the fridge or freezer, and simply reheat when needed.

Vary turkey lemon feta sausage rolls, meatballs or burgers to suit your needs

For a gluten-free version, use gluten-free breadcrumbs and pastry. Dairy-free? Omit the feta or replace it with cashew nuts or nutritional yeast. If you’re avoiding eggs, leave them out, though the patties may be a bit softer. You can also swap turkey mince for chicken mince or pork mince, depending on your preference.

If you’re tired of searching the internet for lunchbox inspo, look no further than my best selling ebook ‘The Well Nourished Lunchbox.’ It’s all the inspiration you’ll ever need to pack a delicious, whole foods lunchbox, quickly and easily!

For more healthy sausage roll recipes, click HERE.

Turkey meatballs, burgers, sausage rolls
Print Recipe
4.80 from 20 votes

Turkey, lemon and feta mini meatballs, baby burgers or sausage rolls

This delicious Turkey, lemon and feta combination can be made into meatballs, sausage rolls or hamburgers. Both adults and kids love this recipe - its my go to for parties and celebrations. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Servings: 4

Ingredients

  • 500 g turkey mince (you can substitute chicken mince)
  • 1 clove/s garlic -finely chopped or crushed
  • 1 red onion/s (small) peeled and finely diced
  • 2 tbsp fresh mint leaves (finely diced) or parsley leaves
  • 1 carrot/s -finely grated
  • 1 zucchini/s -finely grated
  • 1 egg/s -lightly beaten
  • 1 lemon/s -zest
  • 30 g fresh breadcrumbs (¼ cup) see below for gluten-free
  • 100 g feta cheese -crumbled or cubed (see below for dairy free)
  • Sea salt and freshly ground black pepper

Instructions

  • In a large mixing bowl or food processor, simply mix all of the ingredients together until they are combined well.
  • Then choose your preferred dish  from the options below.
  • Sometimes, I'll use half of the mix for sausage rolls and the other half, is made into meatballs for the next day's lunch boxes.

Thermomix Method

  • If you need to, make your breadcrumbs from a frozen slice of bread, 10 seconds, speed 6. Set aside.
  • Add your garlic, onion (halved), mint or parsley, carrot and zucchini (chunks) and chop, 10 seconds, speed 5.
  • Add the mince, breadcrumbs, egg, lemon zest, feta and seasoning and combine on reverse, 20-30 seconds, speed 3 (you may need to scrape the sides to help it along).

Mini-meatballs

  • Preheat your oven to 180℃/350°F (fan-forced).
  • With damp hands, roll small balls and place on a baking tray lined with baking paper.
  • Bake for 20-30 minutes or until cooked through and browning on top. Serve warm or cold.
  • I love these for the kids lunch box; either with a salad or vegetable sticks or as a wrap or fresh spring roll filler.
  • Alternatively, you could add a lovely tomato puree and serve over pasta - spaghetti and meatballs!

Baby Burgers

  • With damp hands, roll small balls and place on a baking tray lined with baking paper, then flatten with the back of a fork.
  • Place on a preheated BBQ or grill pan to cook.
  • Serve in little dinner rolls with the salad and sauce of your choice. They can be held together by running a toothpick through the centre if need be.
  • For a grain-free option, serve in lettuce cups, san chou bow style.
  • These make a delicious, healthy party food or a fast weekend lunch.

Sausage rolls

  • Preheat your oven to 180℃/350°F (fan-forced).
  • Beat one egg in a cup with a tablespoon of milk.
  • Take a sheet of all-butter puff or short crust pastry and cut it in half (or better still make your own pastry). Careme brand have a fabulous wholemeal spelt puff pastry that is my personal favourite. 
  • Place the mince mixture along the centre of each half. Brush one edge of the pastry with the egg wash and fold the pastry over the mince.
  • Place on a baking tray (seam side down). Top with a little more egg wash and sprinkle over sesame seeds.
  • Cut into approximately 5cm long rolls and bake for 20 minutes or until the pastry is golden brown. Serve warm.
  • Perfect party food or for a picnic or weekend lunch.

Tip

  • For green phobic kids, peel the zucchini and omit the parsley/mint (or just process it very finely so it can't be detected).

Make-ahead

  • Allow to defrost fully before re-heating/ cooking. Re-heat in a low oven until just hot.

Store

  • Store in an airtight container in the fridge or freezer. All options can be frozen either raw or cooked.

Notes

Gluten-free

Use gluten-free breadcrumbs, rice crumbs or quinoa flakes to bind. Use a gluten-free pastry for the sausage rolls and gluten free buns or lettuce cups for the baby burgers.

Dairy-free

Omit the feta or replace with chopped cashew nuts and/or a tablespoon of nutritional yeast.

Egg-free

Omit the egg altogether (they just aren't as firm).

Sesame-free

Omit the sesame seeds in the sausage rolls (you can sprinkle with poppy seeds instead)

Onion and garlic-free

Replace the onion and garlic with finely diced fennel (from half a small bulb) and a pinch of chilli flakes.

Chicken or pork

Also delicious with chicken or pork mince.
 

Like these? Why not post a comment below or rate this recipe.

 

Turkey lemon feta meatballs

Quinoa Patties

| Budget Friendly, Make-ahead Meals, Freezable Meals, Vegetarian, Healthy Lunchbox, Savoury Snacks

These Quinoa Patties are a fantastic way to enjoy a nutritious and delicious meal that’s packed with flavour and goodness. Perfect as a snack, lunchbox treat, or a light dinner, these patties are versatile and easy to whip up, making them a hit with both kids and adults. Plus, they’re a great way to sneak in some veggies!

Health benefits

Quinoa is a superfood I just love. It is a complete protein, providing all nine essential amino acids, while leafy greens contribute vitamins and minerals that support overall health. The addition of garlic and parmesan cheese not only enhances flavour but also adds beneficial nutrients. The eggs combined with the quinoa make this a wonderful, protein-rich vegetarian meal with approximately 18 grams of protein per serve.

Ingredients

For these yummy quinoa patties, you’ll need quinoa, parmesan cheese, garlic, spring onions, leafy greens (like kale or spinach or even fresh chives), fresh breadcrumbs, eggs, and seasoning with sea salt and black pepper.

How to make Quinoa Patties

Start by washing the quinoa well to remove any bitterness, then cook it in a saucepan according to these instructions and let it cool. In a food processor, blend the cheese, cloves garlic, and spring onions, then process the bread to make bread crumbs (if making them). Next, mix in the eggs and chopped greens, combining everything together in a medium bowl. Shape the mixture into patties and cook them in a fry pan or skillet in either coconut oil, olive oil or butter until golden brown on both sides.

Serving suggestions and how to store

These quinoa cakes are delicious served with avocado salsa, guacamole, or your favourite dips like pesto or hummus. They can be enjoyed warm or cold, making them perfect for lunchboxes or meal prep. Store any leftovers in an airtight container in the fridge for up to a week, or freeze them (with baking or parchment paper separating them) for a quick meal option later.

Vary this to suit your dietary needs

To make these patties gluten-free, simply use gluten-free bread or rolled quinoa. For a dairy-free version, omit the cheese and consider adding nutritional yeast and a good pinch of sea salt for flavour. If you’re not a fan of leafy greens, feel free to substitute them with grated carrot or sweet potato for a different twist.

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

Quinoa patties
Print Recipe
4.75 from 8 votes

Quinoa Patties

These quinoa patties are delicious hot or cold, as a side dish or as the main event. They are just so versatile, nourishing and delicious. 
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Servings: 4

Ingredients

  • 180 g quinoa (1 cup) washed very well
  • 45 g parmesan cheese (½ cup) grated
  • 2 clove/s garlic -peeled and crushed
  • 1 bunch/s spring onion/s -white part finely diced
  • 30 g leafy greens -like kale, spinach, basil or another herb (1 cup approx.)
  • 60 g fresh breadcrumbs (1 cup) or gluten-free breadcrumbs
  • 4 egg/s
  • Sea salt and freshly ground black pepper - to taste

Instructions

  • After washing your quinoa very well in a fine sieve to remove the bitter saponins, cook your quinoa in a saucepan (instructions here). If you have time to soak the quinoa in water with a splash of apple cider vinegar (for up to 12 hours) this will improve its digestibility.
    Once cooked set aside to cool.
  • In a food processor or powerful blender, grate your cheese and chop your garlic and spring onion. Set aside in a large mixing bowl.
  • Now process your bread (works well from frozen) to a crumb.  Add to the cheese mix.
  • Without rinsing your bowl, process you eggs and greens until the greens are a chopped up as necessary. I like them a little in tact, but for veggie phobic kids, you may like to process them to a liquid.
  • Now mix all the ingredients together until well combined and season well.
  • In a large frypan, add a good couple of tablespoons of coconut oil or butter (or a mix of both).
  • Heat over a moderate heat and drop a good heaped tablespoon of the quinoa mixture into the oil. This recipe should make approx. 15-16 patties.
  • Press down a little with the back of a spatula.
  • Cook until the edges start to brown. Carefully turn and brown the other side.
  • Eat immediately or allow to cool and store in the fridge.

Thermomix method

  • Soak the quinoa overnight, drain and rinse. If no time to soak, rinse several times, rubbing it so the bitter saponins are washed away. Cook in the basket with 700ml of water, Varoma temp, speed 4, 12minutes if soaked, 15minutes if just rinsed or until the little white tail on the seed appears.
  • Set aside to cool and dry your TMX bowl.
  • Process you cheese, garlic, and onion, 10 seconds, speed 4. Set aside.
  • Make your breadcrumbs by processing frozen bread (broken into pieces), 10 seconds, speed 6. Set aside.
  • Chop the leafy greens, 5 sec, speed 4. Add the eggs and process 5 seconds speed 4.
  • Add back the cooked quinoa, breadcrumbs and cheese/onion mix. Season and mix on reverse, 10 seconds, speed 3 (you may need to scrape the sides).
  • In a large frypan, add a couple of tablespoons of coconut oil or butter (or a mix of both).
  • Heat over a moderate heat and drop a good heaped tablespoon of the quinoa mixture into the oil.
  • Press down a little with the back of a spatula.
  • Cook until the edges start to brown. Carefully turn and brown the other side.
  • Eat immediately or allow to cool and store in the fridge.

Serve

  • With a squeeze of lemon juice
  • With avocado tomato salsa (pictured) or guacamole
  • With pesto or hummus
  • With salad
  • With grilled meat or fish and salad for a larger meal

Make-ahead

  • They can be eaten cold or re-heated in the oven or a sandwich press.

Store

  • Store in an airtight container in the fridge.
  • Can also be frozen.
  • My kids love these in their school lunchbox.

Notes

Gluten-free

Use gluten free bread or rolled quinoa.

Dairy-free

Just omit the cheese (you can add in ¼ cup nutritional yeast for more flavour).

No greens

You can substitute the greens with grated carrot or sweet potato.
 
 

Love to hear your thoughts on these delicious patties.  You can comment or rate this recipe below.

Chia Berry Ripe

| Breakfast, After School Snacks, No-bake Sweets

This Chia Berry Ripe is a delicious and nutritious treat that combines the goodness of chia seeds with chocolate berry flavour. Perfect for breakfast or a snack, this easy-to-make dish is packed with fibre, antioxidants, and healthy fats, making it a fantastic option to fuel your day. It’s deliciously sweet enough for a dessert too (my husband thinks it tastes like a cherry ripe, hence the name).

Health benefits

Chia seeds are a powerhouse of nutrition, offering a rich source of omega-3 fatty acids, protein, and dietary fibre, which can help keep you full and satisfied. The addition of berries and cacao powder adds antioxidants and vitamins, supporting overall health and wellness, while coconut milk and coconut water provide hydration and creaminess.

Ingredients

You’ll need fresh berries (raspberries and blueberries work well), chia seeds, cacao powder, rice malt syrup, maple syrup or honey, vanilla paste or powder, ground cinnamon, canned coconut milk, coconut water, and optional lemon zest for extra zing.

How to make this berry chia seed pudding recipe

To prepare this gluten-free, vegan chia pudding recipe, simply combine all the ingredients in a large jar or bowl, stirring or shaking until well mixed. Let it chill in the fridge for at least a few hours or overnight, allowing the chia seeds to absorb the liquid and thicken. If desired, you can give it a stir after an hour to enhance flavour distribution.

Texture Tip

I find people generally either love or struggle with the gelatinous, slightly grainy texture of chia. If you don’t like the texture, try to blend it smooth or use ground chia seeds to make it.

Serving suggestions and how to store

Enjoy your Chia Berry Ripe as is or topped with extra berries and a drizzle of cashew nut cream for added richness. It’s also delicious with toasted flaked coconut sprinkled on top. Store any leftovers in an airtight container in the fridge for up to three days, adjusting the consistency with a splash of milk if it thickens too much.

Vary this chia seed pudding recipe to suit your dietary needs

For a coconut-free version, simply substitute the coconut milk with your favourite nut milk or dairy milk. If you’re looking for a low-fructose option, sweeten it with rice malt syrup. For those who prefer a smoother texture, consider blending the mixture or using ground chia seeds to create a creamier consistency. Feel free to replace the cacao with chocolate protein powder or add in some hemp seeds to increase the protein in this chia pudding.

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

More Chia Pudding recipes HERE. 

Healthy choc berry chia pudding
Print Recipe
4.84 from 6 votes

Chia Berry Ripe

This is the most delicious flavour combination for a healthy chia pudding - named after the infamous 'cherry ripe' chocolate bar. 
Prep Time10 minutes
Soak2 hours
Total Time2 hours 10 minutes
Course: Breakfast, Dessert, Snack
Servings: 2

Ingredients

  • 50 g berries (½ cup) I use frozen or fresh raspberries and blueberries but any will do, smashed up a bit to release their juice
  • 45 g chia seeds (¼ cup)
  • 1 tbsp cacao powder (unsweetened Dutch process or raw)
  • 2 tbsp rice malt syrup or maple syrup (or to taste)
  • 2 tsp vanilla -paste or powder
  • ½ tsp ground cinnamon
  • 270 ml canned coconut milk (1 cup approx.)
  • 125 ml coconut water (½ cup)
  • 1 lemon/s -zest finely grated (optional)

Instructions

  • In a large jar place all of the ingredients and stir or shake to combine well.
  • Place it in the fridge for at least a few hours (I leave it overnight).
  • You can shake or stir it after an hour or so, just to make sure the flavours are well distributed.
  • The longer it is left , the thicker it becomes. Adjust the consistency with more milk if it become too thick.

Serve

  • Enjoy as it is or topped with more berries and cashew nut cream (recipe here). A little toasted flaked coconut is also delicious.

Store

  • Store in an airtight container in the fridge.

Notes

Coconut-free

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

Low-fructose

Sweeten with rice malt syrup.

Boost the protein

Stir through your favourite protein powder. I love using this collagen protein—it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste. You can also add hemp seeds or the Power Booster recipe.
 
"The best Chia Pudding flavour combination ever!"
Sally

 

Love to hear if you like this delicious chia pudding.  Post a comment or rate this recipe below!