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Father’s Day Lunch

Father’s Day Lunch or Dinner

Father’s Day is celebrated world-wide and is a great opportunity to show love to a dad, grandad, uncle or anyone else that takes on a fathering role in your life. This is an ultimate meal for my hubby so if there is any favourite that you know you should include for your loved ones, you can swap or add the meal into your plan.

The final steps in this preparation plan may look a little hectic, like any meal where multiple components are all finishing at the same time and need to be served together! Have your bench top nice and clear other than final ingredients so that this final stage is as stress-free as possible! Depending on how you like to serve your food, you can have a serving area arranged buffet-style, or have each plate specifically served out. Do what works well in your family!

SERVES 4

You can adjust the servings (on the plan below and also the recipe itself when you are prepping it) to suit your family size.

Menu

Lamb Rack with Rosemary Butter

Crispy Roast Potatoes

Cauliflower Cheese

Green Bean and Almond Salad

Maple Chai Apple Pie

Day before

Allow 1 hour

Maple Chai Apple Pie

Make your pie, allow to cool then cover and store in the fridge until you are ready to eat your main meal.  If you would like the pie in very neat, crumb free portions, slice it when cooled (then reheat). The pie will be re-heated while the main meal is being eaten.

Mint Yoghurt (for the lamb)

If you would like to make the Mint Yoghurt (as part of the Lamb Rack recipe), make this at any point where you’ve got a few minutes spare. Pop into an airtight container and keep in the fridge until serving.

Green Bean and Almond Salad

Make the salad dressing for the salad into a jar and store in the fridge.

Also toast the almonds while the apple pie is baking. Place your almonds on a tray and roast for approximately 5 minutes.  Set a timer and do not forget these – keep checking until they are golden! Remove and set aside to cool. Once cool, place in a jar ready for the final assembly of the salad.

Father’s Day

Allow 1 ½ hours

General preparation

Arrange racks in your oven to allow room for roasting racks of lamb, a tray of potatoes and a head of cauliflower.

A few hours before meal time, remove the lamb from the fridge so the racks come down to room temperature.

Crispy Roast Potatoes

Put your potatoes on to boil in a large pot (ideally that can later have a steamer attachment placed on top). When potatoes are almost soft, remove them from the hot water and pour into a colander in the sink to allow them to drain fully. At this stage do not heat the fat/oil for cooking the potatoes, you will come back to this and it’s fine if the potatoes fully cool. You can set the colander onto a plate on the bench to free up your sink.

Cauliflower Cheese

Add water into the pot you steamed the potatoes, bring to the boil and place your cauliflower in a steamer basket and steam until soft on the outside but with a bit of firmness as you insert a skewer.

While the cauliflower is steaming, make the béchamel for the cauliflower and set aside. When the cauliflower has finished steaming, set aside in the serving dish you will roast it in.

Once the cauliflower has cooled, pour over the béchamel and top with the cheese, ready to bake it later.

Green Bean and Almond Salad

Now place the green beans into the steaming basket and steam for two minutes. Remove and immediately rinse under cold water so they stop cooking, then set aside in a serving dish. Cover and set on the bench or refrigerate if the weather is warm in your part of the world. Remove the dressing from the fridge to allow it to come down to room temperature.

Lamb Rack with Rosemary Butter / Crispy Roast Potatoes

Preheat the oven to 220°C/475°F (fan-forced).

Place the pan in your oven to preheat. Do this for your tray for your potatoes also (with the fat/oil). Give the pan and tray enough time in the oven to become hot.

Score your lamb, season and place into your oven, setting the timer for 15 minutes.

As you place the lamb in, take out the hot tray for your potatoes. Arrange the potatoes as per the method and place tray back into the oven. Use oven gloves or a tea towel!!

After the first 15 minutes, pull out your lamb racks, turn, tip out extra fat as per method and add butter, rosemary and garlic, baste then return to the oven.

Cauliflower Cheese

Immediately after returning the lamb to the oven, place this into the oven too.

Lamb Rack

Continue to baste as per method and remove when cooked to your liking. Cover and rest.

Reduce the oven to 180°C/350°F to finish the Cauliflower and Potatoes.

Cauliflower Cheese

Remove from oven when golden.

Green Bean and Almond Salad

Assemble the beans tossing together with the almonds, feta and dressing while the lamb is resting.

Crispy Potatoes

Remove from oven when lamb has rested and is ready to serve.

Maple Chai Apple Pie

Reduce your oven to 150°C/300°F.

Place the pie in the oven to gently reheat it approximately 20-30 minutes before you want to eat dessert.

Serving

Carve your Lamb Racks into ‘chops’ and serve with the Crispy Roast Potatoes, a serve of Cauliflower Cheese and a stack of Green Bean and Almond Salad. Drizzle the Rosemary Butter over the lamb.

Enjoy your meal with a special beverage of choice, whether that be a red wine, a classic beer or just sparkling water!

Enjoy your Maple Chai Apple Pie with a scoop of ice cream, dollop of cream or as it is.

Happy Father’s Day!

Other

1.  Adjust the servings on the plan below to suit the number of guests. When following the recipe, remember to adjust the servings there too to match this menu.
2. If you’d like to vary the menu or add ingredients to your shopping list, you can click the ‘Save to my Planner’ button and edit it from there.

There are instructional videos in the Video Vault to show you how to adjust servings on the recipes and add ingredients.

Print Directions

Banana Rhubarb and Raspberry Slice

| After School Snacks, Baked Sweets, Healthy Lunchbox

This Banana Rhubarb and Raspberry Slice not only looks amazing, it tastes sensational.  The sweetness of the ripe bananas paired with the tartness of the rhubarb really is is a match made in heaven.

My kids are both back at school as of today and seeing as this Banana Rhubarb and Raspberry Slice is their current favourite snack, it’s only fitting that I share it here in the membership. I can’t wait to hear how you love this, I hope it will be added to your planner and become your families new favourite too. Feel free to experiment with other fruits for the topping or if you prefer, you could just make the banana cake part.

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

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

Banana Rhubarb and Raspberry Slice

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

Ingredients

  • 125 g butter - at room temperature
  • 25 g coconut sugar or rapadura - 2 tbsp (optional)
  • 2 free-range or organic egg/s
  • 250 g banana/s - they need to be very ripe (1 cup approximately)
  • 1 tsp vanilla - powder, extract or essence
  • 100 ml milk - of choice
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • ¼ tsp sea salt
  • 200 g wholemeal spelt flour - (1¾ cups approximately)
  • 2 stem/s rhubarb
  • 140 g fresh raspberries (can use frozen if you like)

Instructions

  • Pre-heat the oven to 180°C/ 350°F (fan-forced). Line a slice tin with baking paper.
  • Mix the butter, sugar, eggs, bananas, vanilla, milk and cinnamon in a high speed blender for a minute. Thermomix, 1 minute, speed 5.
  • Add the bicarb and salt and blend for a couple of seconds. Add the flour and fold through the mixture. Thermomix, flour symbol, a couple of turns until the flour is mostly incorporated into the wet. Finish with a spatula if necessary.
  • Place in a lined slice tin and top with finely sliced rhubarb and raspberries. Bake for 20 minutes or until the centre is cooked.

Store

  • Airtight in the fridge or freezer.

Notes

Dairy-free

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

Gluten-free

Replace the flour with your favourite GF flour.

Egg-free

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

Different fruit

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

Boost the protein

Add any nuts or seeds to the batter or top.

Tip

The bananas need to be very ripe or it won't be sweet enough as there's very little added sugar.

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

Mother’s Day Breakfast

Mother’s Day Breakfast or Brunch

Mother’s Day is the one day that my family always makes me breakfast and it’s such a treat. So I thought I’d put this really simple plan together for dads and kids to follow along so that you too eat well this Mother’s Day.

SERVES 4

You can adjust the servings (on the plan below and also the recipe itself when you are prepping it) to suit your family size

Menu

Healthy Breakfast Tart

Eggs Feta Lemon Oil

Day before

Allow 40 minutes

Healthy Breakfast Tart

1. Make the base for the tart and store in the fridge so all you need to do in the morning is top it with the yoghurt and fruit.

Mother’s Day

Allow 1 hour

I would suggest serving the tart first, followed by the steamed eggs…a two course breakfast!

Healthy Breakfast Tart

1. Cut up your fruit to top the tart.
2. Take your tart base from the fridge and top with yoghurt and fruit.

Tip… One year my kids accidentally dropped and broke the tart base so they turned it into a fruit yogurt parfait with the base crumbled on top!

Eggs Feta Lemon Oil

1. Divide your eggs into the ramekins, top with feta and turn on to cook once you’ve finished the tart.
2. Toast your bread just as your eggs are done.

Other

1.  Adjust the servings on the plan below to suit the number of guests. When following the recipe, remember to adjust the servings there too to match this menu.
2. If you’d like to vary the menu or add ingredients to your shopping list, you can click the ‘Save to my Planner’ button and edit it from there.

There are instructional videos in the Video Vault to show you how to adjust servings on the recipes and add ingredients.

Banana Chocolate Swirl Cake

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

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

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Leek, Capsicum and Feta Omelette

| 30 Minute Meals, Breakfast, Members only, Vegetarian

I love a tasty omelette and this Leek, Capsicum and Feta Omelette is just that. It’s something I make regularly for breakfast (if you chop your vegges the evening before whilst making dinner it is even quicker to whip up in the morning). Or if I need a quick, healthy lunch or lazy dinner, then…

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Healthy Lamington Parfait

| Desserts, Holidays & Entertaining, Members only

This deconstructed Healthy Lamington Parfait is a delicious dessert that my whole family absolutely adores. We often make it for friends and family when having an Aussie BBQ…it’s a lux spin on the classic Aussie sweet treat. If you’re entertaining a crowd outdoors, then my Aussie BBQ event plan has your menu covered making entertaining…

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Prawns with Mango Avocado Salsa

| 30 Minute Meals, Fish & Seafood, Holidays & Entertaining

These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that’s sure to impress!  Perfect for our Christmas in Australia.

I come from Western Australia and a long line of cray-fisherman…including my grandfather, uncle and cousin. But I have always, absolutely hated crustaceans which made me the black sheep of the family most family gatherings, when everyone else was enjoying lobster for lunch.

So this recipe is courtesy of my mum and enjoyed by my boys when I photographed it. The vegetarian variation I’ve included is all mine and I’d argue, the haloumi with the salsa is just as delicious 😉

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegetarian and dairy-free).

These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that's sure to impress!
Print Recipe
5 from 4 votes

Prawns with Mango Avocado Salsa

These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that’s sure to impress!  Perfect for our Christmas in Australia.
Prep Time15 mins
Course: Appetizer, Main Course, Salad
Servings: 4
Author: Georgia Harding

Ingredients

  • 600 g prawns - cooked
  • 1 Cos lettuce

Salsa

  • 1 avocado/s - diced
  • 1 mango/s - diced
  • 4 spring onion/s - white part only, finely sliced
  • ½ bunch/s fresh coriander leaves - torn from stems
  • 1 lime/s - juice
  • 1 pinch sea salt

Lime Yoghurt

  • 60 g full-fat natural yoghurt (¼ cup)
  • ½ clove/s garlic
  • 1 pinch sea salt
  • ground black pepper - to taste

Instructions

  • Peel and clean the prawns and wash the cos lettuce leaves.

Salsa

  • Combine the mango, avocado, spring onions, coriander leaves and the lime juice (reserving 1 tbsp for the lime yoghurt) in a bowl.

Lime Yoghurt

  • Mix the yoghurt, garlic, reserved 1 tbsp lime juice, salt and pepper.

To Serve

  • Serve the salsa in lettuce cups topped with the prawns and a drizzle of lime yoghurt. Enjoy immediately.

Notes

Vegetarian  

Replace the prawns with grilled haloumi, or if you are vegan, grilled firm tofu. 

Seafood-free

You can also replace the prawns with cooked chicken. This as a delicious way to use up leftover chicken too. 

Garlic-free

Replace the garlic with a pinch of cayenne pepper.

Dairy-free

Replace the yoghurt with whole-egg mayonnaise or cashew cream.

 

 

I'd love to hear how you enjoy this fresh and tasty dish. Post a comment and rate this recipe below. 

Lemony Smoked Salmon, Spinach and Caper Quiche

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

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

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Apple Crumble Cake

| After School Snacks, Baked Sweets, Healthy Lunchbox

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

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

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

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

Print Recipe
4.79 from 23 votes

Apple Crumble Cake

This healthy, wheat-free Apple Crumble Cake is easy to make and delicious with variations for gluten-free, nut-free, egg-free (vegan) and frutose friendly.
Prep Time20 mins
Cook Time35 mins
Course: Dessert, Snack
Servings: 8 serves
Author: Georgia Harding

Ingredients

Crumble

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

Cake

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

Instructions

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

Start with the crumble.

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

Now make the cake.

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

Thermomix

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

Serve

  • Warm with cream, creme fraiche or yoghurt.

Store

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

Notes

Gluten-free

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

Dairy-free

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

Egg-free

Substitute the egg with a chia egg. 

Nut-free

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

Vegan

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

Fructose friendly

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

Add a twist

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

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

Raspberry Chocolate Mousse Cups

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

These Raspberry Chocolate Mousse Cups have long been one of my party go-to’s. One because my kids feel like they’ve hit the jackpot with them and two, because even kids used to processed treats think these are the bomb. It’s also good for intolerance aware parties being egg, nut, gluten, dairy and grain-free. Don’t be…

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Breakfast Hash Pie

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

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

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

Why everyone needs a proper brekkie

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

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

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

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

This Breakfast Hash Pie is super versatile and makes for a healthy breakfast (or even a meal). It’s a great balance of plant based carbohydrate and protein and one of my go-to’s when I’m after a nourishing, easy to prepare meal.
Print Recipe
4.93 from 13 votes

Breakfast Hash Pie

This Breakfast Hash Pie is super versatile and makes for a healthy breakfast (or even a meal). It’s a great balance of plant based carbohydrate and protein and one of my go-to’s when I’m after a nourishing, easy to prepare meal.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Main Course
Servings: 6
Author: Georgia Harding

Ingredients

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

Instructions

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

Thermomix

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

Serve

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

Make-ahead

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

Store

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

Notes

Dairy-free

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

Vegetarian

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

Add more veggies

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

Onion-free

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

Lunchbox slice

Leftovers are great in the lunchbox.

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

Maple Macadamia Chocolate Bark

| After School Snacks, No-bake Sweets

I don’t have a great memory, especially for dates and numbers in general. But for food, I’m always on point. I remember flavour combinations, textures and food with friends. One memory I carry is of maple roast macadamia nuts dipped in dark chocolate from a winery on the Mornington Peninsula, many moons ago. Because I don’t have the patience or time to individually coat each nut, this Maple Macadamia Chocolate Bark was born in my effort to recreate this delicious treat. For those of you that know me well, you know I love a shortcut!

This will be on my table this Easter. My kids adore it and it at least satisfies them enough so they don’t overdo the eggs left by the Easter bunny.

Wishing you all a wonderful upcoming Easter break creating lots of your own food memories! ❤️ Georgia x

Health benefits

Macadamia nuts are a fantastic source of monounsaturated fatty acids, vitamin E and a range of B vitamins and essential minerals.

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

Thius Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.
Print Recipe
5 from 2 votes

Maple Macadamia Chocolate

This Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Servings: 12
Author: Georgia Harding

Ingredients

  • 300 g macadamia nuts (2 cups)
  • 2 tbsp maple syrup
  • 1 tsp macadamia nut oil
  • ½ tsp vanilla -powder, extract or essence

Chocolate

  • 200 g cacao butter -chopped or grated
  • 30 g cacao (¼ cup) unsweetened Dutch process or raw
  • 2-4 tbsp maple syrup -to suit your taste
  • Good pinch sea salt

Instructions

  • Pre-heat your oven to 150℃/ 300℉.
  • Place the macadamia nuts on a tray lined with baking paper so they are in a single layer.
  • Roast for 10-15 minutes or until they are golden brown.
  • In a small bowl combine the maple syrup, oil and vanilla. Toss it through the macadamia nuts and return them to the oven for another 10 minutes until the syrup caramelises.
  • Remove from the oven and allow to cool completely while you make the chocolate.

Chocolate

  • Place a bowl over boiling water (or use a double broiler).
  • Melt the cacao butter by mixing it over the steam (take care not to let any water into the cacao).
  • Mix in the syrup and cacao.
  • Loosen the macadamia nuts from the baking paper and arrange in an even layer.
  • Sprinkle over the sea salt then mix the chocolate well and pour it over the macadamia nuts.
  • Place in the freezer immediately to set.
  • Once set, cut into rough pieces. I like this rustic rather than in perfect squares.
  • Keep refrigerated as it's not very heat stable.

Thermomix

  • As above but you can make the chocolate in the Thermomix.
  • Add the roughly chopped cacao butter.
  • Grate speed 8, 5 seconds.
  • Heat 37 degrees, speed 2 until it is melted.
  • Add the syrup and cacao and mix 15 seconds, speed 4.
  • Pour over the maple roasted macadamia immediately.

Store

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

Notes

Nut-free

Substitute the macadamia nuts with pumpkin or sunflower seeds and the macadamia oil with coconut oil.

Fructose friendly

Replace the maple syrup with rice malt syrup. 

Short-cut

You can melt your favourite dark or milk chocolate and simply pour over the maple macadamia nuts if you'd prefer.
 

WARNING - this is dangerously addictive! I hope you love it, post a comment in below if you have any questions or let me know if you try it. 

Smoked Salmon Roulade

| Fish & Seafood, Holidays & Entertaining, Make-ahead Meals

There are many wonderful things about the festive season. The creation of family traditions, especially those involving delicious food are one of my favourites. My brother in-law made this Smoked Salmon Roulade many years ago for our ‘Melbourne family’ Christmas Day. Since then, I have given it a bit of a Well Nourished make-over, as I do! It’s been a starter for of our Christmas Day feasts ever since.

It makes for a great entertainer, especially as you can make it a day or two ahead and simply slice to serve. It’s quite rich so one or two slices is very satisfying!

It looks quite fussy, but making it to photograph and share with you, I was reminded how very simple it is. It suits gluten and grain-free peeps and I’ve included an equally delicious dairy-free variation.

    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 (dairy-free, nut-free, onion-free).

    This healthy Smoked Salmon Roulade is a divine starter or entree. It's perfect for a celebration or special occasion & is quite simple to make. Gluten-free.
    Print Recipe
    4.74 from 19 votes

    Smoked Salmon Roulade

    This Smoked Salmon Roulade is a divine starter or entree. It's perfect for a celebration or special occasion and is quite simple to make. 
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Appetizer
    Servings: 10
    Author: Georgia Harding

    Ingredients

    • 400 g zucchini/s - grated
    • 1 tbsp sea salt
    • 4 free-range or organic egg/s - separated
    • 3 tbsp herbs - I love a combination thyme, parsley, chives, dill
    • 3 tbsp parmesan cheese - freshly grated
    • Sea salt and freshly ground black pepper - to taste
    • Pinch cream of tartar
    • 200 g hot smoked salmon fillet (approx.) **
    • 1 lemon/s (small) zest and 2 tbsp juice
    • 3 tbsp capers
    • 4 spring onion/s -white part finely chopped
    • 50 g crème fraîche
    • 150 g quark - or mascarpone
    • Sea salt and freshly ground black pepper - to taste
    • 40 g flaked almonds (¼ cup) toasted to serve
    • ¼ cup micro-herbs - to serve

    ** Hot smoked salmon is a whole salmon fillet smoked with heat (cold smoked salmon is the thinly slice/ cured slices of salmon). Hot smoked salmon is available in major supermarkets.

      Instructions

      • Preheat your oven to 200℃/395℉ (fan-forced).
      • Line a 24 x 33cm slice tin with non-stick baking paper. It's important the tin is this size otherwise the roulade will be too thick and won't roll without  splitting.
      • Grate the zucchini. Toss with the sea salt in a colander and leave 30 minutes. Rinse and squeeze dry in the sieve and then in a clean cloth or tea-towel.
      • In a mixing bowl, beat in the egg yolks, herbs and Parmesan and season with sea salt and pepper. Once the zucchini is ready, add this and mix well.
      • In a separate clean bowl, whisk the egg whites with the cream of tartare until peaks just form. Thermomix, butterfly inserted, 1 min 30 sec, speed 4.
      • Gently fold the egg white into the courgette/ egg yolk mixture using a large spoon. You are aiming to just combine the ingredients without over working the mixture.
      • Pour into prepared tin and quickly level the mixture, spreading it out into the corners. Bake for 13-15 minutes until set and light golden brown.
      • Whilst that's baking, crumble the salmon into a bowl with the finely grated lemon zest, 2 tbsp lemon juice, capers, spring onion and crème fraîche, and quark / mascarpone. Season with sea salt and pepper. Mix until almost smooth. Thermomix 20 seconds, speed 3.
      • Taste the mixture and season with salt, pepper and more lemon juice if you feel it's needed.
      • Store the salmon mixture in the fridge until required.
      • When the roulade is cooked, invert it onto a clean tea towel. To do this easily, I wrap the tea-towel around the baking tin then tip it over.
      • Peel away the baking paper carefully and loosely roll it up from the short side (so it's like a Swiss roll). Allow it to cool fully.
      • When its cooled completely, carefully un-roll the roulade and spread it with the salmon cream filling. Roll-up again from the short side, then carefully transfer to a serving plate with the seam-side down.
      • Chill and store in an air-tight container until ready to serve.

      Serve

      • Carefully toast the almond flakes, watching carefully so they don't burn.
      • Cut into 2cm slices and top with toasted almonds and micro-herbs to serve.

      Make-ahead

      • Either store the filling and the zucchini roll separately (up to 2 days) and assemble the day you plan to serve it. Or you can make one day ahead.
      • Store in an airtight container in the fridge and serve at room temperature.

      Notes

      Dairy-free

      Replace the parmesan cheese with the same amount of nutritional yeast. Replace the crème fraîche and quark with approx. one and half cups of cashew nut cream (thickish blend).

      Nut-free

      Simply omit the almonds.

      Onion-free

      Just leave the spring onions out.
       
       
       
       

      I'd love to hear how you love this recipe. Post a comment below if you make it or if you have any questions!

      Sticky Pecan and Hazelnut Tart

      | Baked Sweets, Desserts

      This amazingly delicious dessert is thanks to Alexx Stuart from Low Tox Life. I’ve taken it from Alexx’s ebook ‘Celebrate – Your Comprehensive Guide to Low Tox Entertaining.’ It’s a standout recipe in this years ‘Ultimate Healthy Living Bundle’ and I’m so thrilled that Alexx has been generous enough to allow me to share it with you today. My hubby and kids are even more thankful to Alexx, they devoured it, loved it and have requested more!

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

      This Sticky Pecan and Hazelnut Tart is a devine dessert thanks to the wonderful Alexx Stuart from Low Tox Life. It's intollerance friendly & you'll love it!
      Print Recipe
      4.67 from 3 votes

      Sticky Pecan and Hazelnut Tart

      This gluten free, fructose free, casein and lactose free beauty is an adaptation of that classic, uber sweet sticky pecan tart that we’ve all surely enjoyed in the past? Being gluten free isn’t an affliction and there’s no way we’re missing out on the smell of pastry in an oven or the caramelisation of nuts bubbling away in a tart like this. No siree!
      Prep Time45 mins
      Cook Time45 mins
      Total Time1 hr 30 mins
      Course: Dessert
      Author: Georgia Harding

      Ingredients

      • 170 g pecan nuts (1 cup)
      • 120 g hazelnuts (1½ cups)
      • 6 whole egg yolks
      • 120 g coconut oil -or ghee or butter if not intolerant
      • 100 g coconut cream
      • 170 g rice malt syrup (1 cup) or honey or maple syrup
      • Pinch ground cloves
      • Pinch ground nutmeg
      • 1 tsp ground cinnamon

      For the Pastry

      • 120 g tapioca flour (1¼ cup)
      • 30 g almond meal (⅓ cup)
      • 20 g coconut flour (2 heaped tsp)
      • 45g g buckwheat flour (½ cup) plus a little more for dusting your hands when pressing out the pastry into the tart shell
      • 140g butter (chilled), sliced into cubes (ghee is the best dairy-free)
      • 1 free-range or organic egg/s whole egg whisked with the vanilla in it
      • 1 tsp ground cinnamon
      • 1 vanilla -or 2 tsp vanilla extract
      • 2 tbsp rice malt syrup - fructose free OR maple syrup OR honey

      Instructions

      For the Pastry

      • Pop all your flours in your food processor or thermomix and pulse to combine and aerate.
      • Add your super chilled butter and blitz until crumble and combined.
      • Whisk your egg, vanilla, cinnamon and syrup together.
      • Add about ⅔ of this mixture slowly over 3-4 seconds into the processor. Has it gone to clumps? You’re done. Has it not? Add a tiny bit more.
      • Save the leftovers of this mixture for a batch of French toast!
      • Spatula out onto unbleached parchment paper and shape into a ball and pop in fridge for 30 minutes to make it more workable.
      • Preheat oven to 180℃ / 350℉ fan forced OR 200℃ / 400℉ non fan forced oven.
      • While the pastry is resting, pop all the nuts onto a baking tray and roast for 8 minutes in the oven (watch they don’t burn!). If you’re using activated nuts, no need to do this step, but if they’re plain, raw nuts, this is crucial. Take out and let cool as you work on other things.
      • Now, line your quiche / tart tin with coconut oil or butter and then dust with buckwheat flour and shake o excess. This will help you when it comes to dislodging the tart later on!
      • Plop your pastry blob into the tin and dust your hands with buckwheat to avoid sticking and start working the pastry to all the corners evenly to about ½ cm thick all round. Any excess – make a couple of short bread cookies out of it while you’re blind baking the base!
      • Now, place parchment on top and weigh it down with raw beans, rice grains or pastry weights and blind bake in the oven for 10 minutes with the weights in, and a further 5 minutes without – this will mean your base isn’t soggy for the finished product later.
      • Now, take the pastry shell out when you’ve just noticed a little bit of light golden action around the edges – This will mean you won’t have burnt ones later.

      For the Filling

      • Warm the syrup / honey, butter / ghee / coconut oil, cream and spices until all well combined.
      • Whisk egg yolks and pour very slowly your liquid mix (step 1) into the yolks, while continuing to whisk to avoid the yolk cooking. 
      • Place the hazelnuts into the pastry shell, naked (pop them in a tea towel and shake until most of the skins fall away).
      • Then pour your liquid over the top, leaving back 100ml liquid to go over the pecans afterwards.
      • Now, layer your pecans over the top in whatever pretty pattern you fancy.
      • Now drizzle the rest of the mixture over the pecans (keep a little back if it’s going to overflow. We don’t want that, and everyone’s quiche / tart tins are going to vary a little here)
      • OPTIONAL: Sprinkle a little coconut sugar over the top of your tart. Not necessary, but will create a nice crust over the top. So.. why wouldn’t you?
      • Now bake everything together in the oven for 30 minutes until well caramelised and pastry is a deep golden brown.
      • Remove from the oven and cool.
      • Then, to dislodge safely without ruining the corner bits of the tart slide the knife to the corners of the underside of the base (if you have a removable base) and apply a little pressure up, and do that to all 4 corners before pressing from the centre.
      • Serve with double cream or coconut cream. Heaven.

      Store

      • In an airtight container or covered in the fridge.

      Notes

      Make biscuits

      This pastry doubles as a delicious shortbread biscuit – just roll little balls once chilled and press down onto parchment paper with a fork to flatten and bake for 15-20 minutes on 200C / 400F or until golden. Delicious with a cup of tea!

      Dairy-free

      Choose the dairy-free options.

      Fructose friendly

      Choose rice malt as your sweetener and omit the coconut sugar. 
       

      I'd love to hear how you enjoy this decadent dessert. Post a comment below or even better rate this recipe!

      Pear and Ginger Yoghurt Cake

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

      This healthy yoghurt cake has long been a go-to cake of mine. Like all of my recipes, it’s evolved over the years (from a high sugar, refined flour cake) – I’ve always loved the nice moist crumb yoghurt cakes produce. I’ve been keeping this recipe aside for a special occasion and with Mother’s Day coming up, here we have it.

      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. 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.

      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
      4.82 from 27 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 mins
      Cook Time40 mins
      Total Time50 mins
      Course: Snack
      Servings: 12
      Author: Georgia Harding

      Ingredients

      • 100 g butter or macadamia nut oil -melted
      • 250 g full-fat natural yoghurt (1½ cups)
      • 170 g rice malt syrup or honey (½ cup)
      • 3 free-range or organic 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). 

      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). 

      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.

      Spiced Carrot Cake Chocolate Truffles

      | After School Snacks, No-bake Sweets

      This week’s Spiced Carrot Cake Chocolate Truffle recipe is one for the Easter Bunny! All of my taste testers (including my two little blondies) are in love with these little balls of deliciousness, so I reckon the big bunny will be impressed too.

      My hubby said I should call them healthy Jaffas (kids couldn’t confer as they’ve not tried them, but Jaffas are now on their radar since stories of him getting up to mischief with them at the movies – hhhmm).

      They look a bit fancy but they really couldn’t be easier to make (even I found them simple to put together and I hate too much fuss). Like most of my recipes, they are date and dried fruit-free (as well as gluten, grain-free and with options for nut and dairy-free). I’ve also included a Thermomix method.

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

      Spiced Carrot Cake Truffles - These Spiced Carrot Cake Chocolate Truffles are a breeze to make and seriously delicious. The blend of spices, orange and chocolate is divine. They are gluten, grain and egg-free with options for dairy and nut-free.
      Print Recipe
      4.77 from 13 votes

      Spiced Carrot Cake Chocolate Truffle

      These delicious truffles have a beautiful flavour - I think the carrot, cinnamon, orange and chocolate is a divine combination. 
      Prep Time15 mins
      Cook Time45 mins
      Total Time1 hr
      Course: Dessert, Snack
      Servings: 20 truffles
      Author: Georgia Harding

      Ingredients

      Raw carrot cake filling

      • 150 g carrot/s -peeled and chopped into pieces
      • 165 g almond meal (1½ cups)
      • 85 g rice malt syrup or honey (¼ cup)
      • 1½ tbsp ground cinnamon
      • 1 tsp vanilla -powder, extract or essence
      • 1 orange/s -zest (just the orange part, no bitter white pith). You can alternatively use one drop of wild orange essential oil (this adds a gorgeous flavour)
      • 2 tbsp coconut oil -melted
      • 75 g walnuts (¼ cup) chopped

      Chocolate coating

      • 200 g dark chocolate -70-85% cacao, broken into pieces
      • 1 tbsp coconut oil

      Instructions

      Raw carrot cake filling

      • Place the carrot in a food processor and finely grate (if grating by hand you need to use the absolute finest side of the grater). Thermomix 10 seconds, speed 5.
      • Add the almond meal, sweetener, cinnamon, vanilla, orange zest (or oil) and coconut oil and mix until well combined. Thermomix 10 seconds, reverse speed 3.
      • Fold in the walnuts. Thermomix 5 seconds, reverse speed 2.
      • Roll into balls and place on a tray lined with a baking sheet. If the mixture is too wet to roll into balls, either add a little more almond meal or chill in the fridge to firm. It is a moist mixture (not sticky), but should be able to be formed into small balls (approx. 20).
      • Place in the freezer for 30 minutes or until firm.

      Chocolate coating

      • To make the chocolate coating, bring a small amount of water to boil in a small pot, then turn off the heat. Place a bowl over it and add half the chocolate. Stir to melt then add the coconut oil.
      • Add the remaining chocolate and stir until completely melted.

      Assemble

      • Remove the carrot balls from the freezer.
      • To assemble the truffles, use two forks to toss the carrot balls in the melted chocolate until coated and place back on the lined tray.
      • Once they are all coated, pop the tray into the fridge for 5 minutes to set. If you'd like, you can drizzle any remaining chocolate across the truffles (as pictured).

      Store

      • In the fridge for up to 3 days or freeze for a couple of weeks.

      Notes

      Dairy-free

      Make raw chocolate to coat or use a dairy-free chocolate.

      Nut-free

      Sub the almond meal with sunflower seeds, toasted and ground to a meal. Sub the walnuts with whole sunflower seeds.

      Coconut-free

      Replace the coconut oil with ghee or butter.

      Fructose-friendly and vegan

      Choose rice malt as your sweetener.

      I really hope you LOVE these delicious truffles. To help my recipes to reach more people and support me on my mission to inspire a healthier world, please star rate this (or any other recipe) or leave a comment. It will be very much appreciated. G x

      Rich Chocolate Tarts

      | Desserts, Holidays & Entertaining

      I can’t quite believe I’m writing this but it’s that time of year – Christmas is fast approaching so I thought it time to roll out a few festive delights. Starting with this delicious, easy to whip-up Rich Chocolate Tarts – because who doesn’t love a rich chocolate tart hee hee!

      This is a great make-ahead dessert for Christmas day as you can prepare all the components in advance and then assemble prior to serving. The buckwheat flour makes for a really simple, biscuity pastry crust. I love to use it in gluten-free baking because it is such a cost effective flour. I hope you love it!

      Health benefits

      Buckwheat is a very nourishing, fibre and protein rich seed. It is anti-inflammatory, a great source of antioxidants and supports a healthy digestive system. Cashews are a great source of many minerals and good fats.

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

      Healthy Chocolate Tart - These Rich Chocolate Tarts are a great make-ahead dessert as you can make all the components in advance and then assemble prior to serving.
      Print Recipe
      4.75 from 8 votes

      Rich Chocolate Tarts

      A delicious, yet nourishing dessert that is sure to impress the crowds. Remember to allow soaking time for the cashews. 
      Prep Time20 mins
      Cook Time7 mins
      Total Time27 mins
      Course: Dessert
      Servings: 8
      Author: Georgia Harding

      Ingredients

      Chocolate Cashew Cream

      • 125 g raw cashew nuts (approx. 1 cup) soaked 3-4 hours, or overnight
      • 60 ml coconut water (¼ cup)
      • 85 g rice malt syrup or maple syrup (¼ cup)
      • 2-3 tbsp cacao (unsweetened Dutch process or raw)

      Chocolate Pastry

      • 280 g buckwheat flour
      • 125 g butter room temperature
      • 80-100 g coconut sugar or rapadura (approx. ½ cup)
      • 2 tbsp cacao (unsweetened Dutch process or raw)
      • 1 free-range or organic egg/s

      Fruit

      • 1 cup fruit -of your choice. I love fresh berries or cherries (think Black-forest flavours)

      Instructions

      Cashew cream

      • Start with the cashew cream. It can be made a day or so ahead, up to you. Soak the cashews for 3-4 hours or overnight. Drain and rinse.
      • To make the chocolate cream, blend the soaked cashews in a powerful food processor or blender until a course texture. Thermomix 20 seconds speed 4.
      • Add the rest of the ingredients and blend again until a smooth cream is formed. Thermomix 30 seconds, speed 4-5 (you may need to scrape the sides once or twice).
      • Set it aside until you're ready to serve.

      Chocolate Pastry

      • Pre-heat your oven to 180℃ (fan forced) and grease one large or four small springform tart tins.
      • In a food processor, combine the butter and buckwheat flour until a crumb like texture forms. Thermomix 20 seconds, speed 4.
      • Add in the remaining ingredients and mix until the dough forms a disc. Thermomix 30-40 seconds, speed 4. As you mix it it should come together.
      • Wrap the dough in baking paper and pop in the fridge for 1 hour.
      • Cut the dough in half (you have enough for two large tarts or 8 small tarts - see tip below). So for this recipe, you only need half of the dough, the other half can be refrigerated or frozen until needed.
      • Roll the dough to about 5mm thickness. It's important to work quickly, especially in a hot kitchen - as the dough softens, it's harder to work with. Cut the pastry to suit the tin you are using. You may need to bring the pastry back together and re-roll to use it all up. You can mend any tears or thin areas by pushing the dough into the tin with your fingers.
      • Any leftover you can cut into shapes to decorate or just enjoy as biscuits.
      • Cover the tarts with a sheet of baking paper and weight it to blind bake the shells.
      • Cook for just 7 minutes for a small tart, 10 for a larger one. Remove from the oven and cool in the tins for a few minutes, then, when cool enough to handle, carefully push out of the base and cool completely on a wire wrack.
      • Keep in an airtight container for 1-2 days until ready to serve.

      To serve

      • Place the fruit in the bottom of the tart shells. 
      • Top the shells with the cashew cream and garnish with more fruit and shaved dark chocolate (optional, as pictured).

      Tip

      • Individual tarts are most fool proof as the larger tarts can crack when cutting (unless the pastry is cooked perfectly).

      Store

      • Store in an airtight container in the fridge.

      Notes

      Cheats version

      Use the Careme Chocolate Shortcrust for the quickest desert ever! You can even fill the cases with creme fraiche and fresh fruit for an even quicker dessert (if dairy-free is not a concern). 

      Nut-free

      Fill the cases with whipped cream or creme fraiche or coconut yoghurt (if dairy and nut-free)

      Vegan, dairy-free and egg-free options

      Choose maple syrup as your sweetener for vegan and replace the egg with chia-egg. Replace the butter in the pastry with coconut oil (this will produce a tougher shell once it cools). 
       

      I hope you love this dessert. I'd love to hear what you think, feel free to post a comment below. 

      Avocado Blueberry Pancakes

      | After School Snacks, Breakfast

      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 completely sugar-free, 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

      Avocado has a unique nutrition profile if you take into consideration the fact that it contains a range of vitamins and minerals (such as vitamin K, vitamin E, B-vitamins, potassium) as well as being a rich source of monounsaturated fats. The blueberries contribute protective antioxidants as well as having a pretty fabulous nutrient profile also.

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

      Avocado Blueberry Pancakes - These Avocado & Blueberry Pancakes are a fast and easy to make, super healthy breakfast or snack. Recipe includes Thermomix method and options for GF & DF.
      Print Recipe
      4.91 from 10 votes

      Avocado Blueberry Pancakes

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

      Ingredients

      • ½ tsp ground cinnamon
      • 1 avocado/s -medium sized
      • 180 ml milk (¾ cup) cow or coconut
      • 1 tbsp butter, ghee or macadamia oil
      • 1 free-range or organic 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. Thermomix 30 second, speed 5.
      • Add the spelt flour, baking soda and sea salt and mix until just combined. 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.
      • 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.

      Healthy Breakfast Tart

      | Breakfast, Desserts

      With Mother’s Day approaching I thought I’d share a gorgeous little recipe that my whole family adores – a healthy, yet easy to make Healthy Breakfast Tart. This recipe also features on JamieOliver.com as my spin on the great man’s Mini super-fruit breakfast wraps.

      I know this Healthy Breakfast Tart might look a bit complicated and decadent but it really is neither. It’s also extremely versatile and intolerance friendly and you can alter the toppings to suit your tastes or to what ever is in season.

      So Happy Mothers Day to each and every amazing mumma. I hope your family spoil you rotten!

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

      Healthy Breakfast fruit tart - This Healthy Breakfast Tart is a versatile, nourishing start to the day. It suits grain, gluten, dairy, fructose, egg & nut-free. Thermomix method included.
      Print Recipe
      4.84 from 12 votes

      Healthy Breakfast Tart

      This quick and easy to prepare tart is super nourishing so good enough for breakfast but pretty enough for dessert (or just dessert for breakfast)!
      Prep Time10 mins
      Cook Time15 mins
      Total Time25 mins
      Course: Breakfast, Dessert
      Servings: 4

      Ingredients

      Base

      • 1 tbsp chia seeds
      • 120 g mixed nuts or seeds (¾ cup)
      • 65 g rolled oats (⅔ cup) or rolled quinoa flakes
      • 60 g coconut oil (¼ cup) melted if solid
      • 50-85 g rice malt syrup or honey (3 tbs to ¼ cup approx.) taste the batter and alter the sweetness to taste
      • 1 tsp vanilla -paste or powder
      • 1 tsp ground cinnamon
      • 1 tsp ground cardamom
      • ½ tsp ground ginger
      • 1 tbsp water

      Filling

      • Greek or coconut yoghurt
      • Fresh or stewed fruit of your choice

      Instructions

      • Preheat your oven to 180℃/ 350℉. Grease a spring form round or rectangle tin.
      • In a food processor grind the chia to a fine meal (TMX 10 seconds, speed 8).
      • Add the nuts and/or seeds and grind to a meal (TMX 7-8 seconds, speed 8).
      • Now add the rest of the base ingredients and pulse to just combine and break up the oats (TMX turbo x 3-4 pulses). It should form a dough that sticks together when pressed.
      • Press into your spring form tin with wet finger tips and bake for 15 minutes.
      • Remove from the oven, allow to cool until warm, then remove from the tin.
      • Top with unsweetened Greek or thick-set natural yoghurt and top with fresh fruit (fig, blueberries, strawberries, kiwi-fruit, mint) or even stewed fruit.

      Store

      • Store in an airtight container in the fridge.

      Easter Inspired Breakfast Tart

      • To make this Easter inspired breakfast tart, I made a mould for the biscuit base from tin foil by folding strips and stapling together then forming into an 'egg' shape.
      • This is the side on view of this cute little Breakfast Tart. It slices beautifully into neat portions too so it's easy to serve.

      Notes

      Gluten and grain-free

      Choose rolled quinoa flakes instead of oats.

      Dairy-free and vegan

      Replace the Greek yoghurt with coconut yoghurt.

      Nut-free

      Choose seeds (mix of sunflower and pumpkin seeds is lovely) and coconut oil.

      Coconut-free

      Choose the macadamia nut oil for the base.

      Tip

      You can prepare the base and store it airtight until ready to serve.

      How yum is this? I'd love to hear what your favourite topping is - post your twists in the comments below.

      Almond Berry Scone Cake

      | After School Snacks, Baked Sweets

      Because my kids go to a nut-free school, we often use after school as a time to include the beneficial fats and phytonutrients found in nuts. This Almond Berry Scone Cake is one of my kids favourite after school or weekend snacks. I love it too because it’s easy and quick to make and I have to say, I’m a bit partial to this delicious treat!

      It also make a fabulous dessert served with cream or vanilla bean ice-cream.

      Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegan, egg-free, fructose friendly and more).

      Almond berry scone cake - My Almond Berry Scone Cake is a delicious gluten, dairy and grain free treat. It's super simple to make (you just blend and bake), and my kids just love it.
      Print Recipe
      4.92 from 12 votes

      Almond Berry Scone Cake

      This moist, grain, gluten and dairy-free Almond Berry Scone Cake is so easy to make (just blend and bake) and really delicious. It's sure to become a firm favourite. 
      Prep Time10 mins
      Cook Time30 mins
      Total Time40 mins
      Course: Dessert, Snack
      Servings: 4

      Ingredients

      • 50 g coconut oil (¼ cup) melted
      • 85 g rice malt syrup, honey or maple syrup (¼ cup)
      • 1 free-range or organic egg/s
      • 150 g almond meal (1½ cups)
      • 2 tbsp true arrowroot flour  (or tapioca flour)
      • 20 g shredded coconut (¼ cup)
      • 1 lemon/s -zest
      • 1 tsp vanilla -powder, extract or essence
      • 1 tsp baking powder
      • 60 g berries (¼ cup) of your choice, fresh or frozen

      Instructions

      • Preheat the oven to 180℃/350℉ (fan-forced).
      • In a food processor or with a hand mixer combine the coconut oil, sweetener and egg. TMX 10 seconds, speed 4.
      • Add the almond meal, arrowroot, coconut, lemon zest, vanilla and baking powder and mix until well combined. TMX 20 seconds, speed 4 (scraping the sides)
      • Fold the berries into the batter. TMX 10 seconds, reverse speed 1-2.
      • Line a small round cake tin with baking paper and scrape the thick batter into the tin.
      • Using a wet spoon, gently shape the batter into the base of the tin.
      • Bake for 30-40 minutes (until cooked in the middle).

      Serve

      • Serve as is or with a little coconut yoghurt or cultured cream on the side.
      • You can also top with slivered or flaked almonds for a nice crunchy top.

      Store

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

      Notes

      Fructose friendly

      Choose rice malt as your sweetener.

      Coconut-free

      Replace the coconut oil with melted butter and replace the shredded coconut with more nut meal.

      Egg-free

      Substitute the egg with a chia egg or aquafaba.

      Vegan

      Choose the dairy-free version and rice malt or maple syrup as your sweetener.

      Nut-free

      This is not the recipe for you. For 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.

      Hazelnut

      This is lovely with hazelnut meal too.

      Another fruit

      I love this with sliced stone fruit too.

      Let me know how you like it – post a comment below (I'd be extra appreciative if you rate it too) !

      Raw Coffee Slice

      | Desserts, No-bake Sweets

      With the silly season fast approaching, I thought it timely to share a decadent desert that is perfect for entertaining (or even Christmas day). Dessert is something I always look to pre-prepare and this can be made weeks ahead if necessary. When I have friends over I really don’t want to spend a minute more than necessary in the kitchen (I hate missing out)!

      I know I share lots of kid friendly recipes here (and if you check below I have a chocolate variation that is more family friendly). But sometimes it’s nice to have something just for the grown-ups. Having said that – my daughter is crazy for coffee flavoured anything (she’ll even try to sip black, unsweetened coffee if given the chance). I think I may have developed my kids taste for ‘bitters’ a bit too much!!

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

      Raw coffee chocolate slice - This Raw Coffee Slice is an easy to make vegan cheesecake slice that will impress coffee lovers. It's dairy- & gluten-free, a delicious after dinner treat
      Print Recipe
      5 from 3 votes

      Raw Coffee Slice

      I think Chocolate and Coffee are a match made in heaven. This nourishing Raw Coffee Slice is a guilt-free slice of heaven. Gluten, dairy, refined sugar and grain-free. 
      Prep Time20 mins
      Total Time1 hr
      Course: Dessert
      Servings: 12 squares

      Ingredients

      Base

      • 200 g hazelnuts
      • 85 g rice malt syrup, honey or maple syrup (¼ cup)
      • 1 tbsp cacao (unsweetened Dutch process or raw)

      Filling

      • 350 g raw cashew nuts (soaked for minimum 2-3 hours)
      • 85 g rice malt syrup, honey or maple syrup (¼ cup)
      • 70 g coconut oil (⅓ cup)
      • 50-70 ml espresso coffee -cooled (approx. 2 shots)

      Chocolate topping (2 choices)

        Melted Chocolate

        • 150 g dark chocolate -melted

        OR Raw Chocolate

          Instructions

          Base

          • Grind the hazelnuts in a food processor or powerful blender until a meal forms (TMX 5 seconds, speed 7).
          • Add the sweetener and cacao and mix until well combined (TMX 10 seconds, speed 4).
          • Press into a lined 20 x 30cm slice tin and put in the freezer whilst you make the filling.

          Filling

          • Drain the liquid from your cashews and rinse well.
          • Process to form a paste (TMX 5 seconds, speed 7).
          • Add the rest of the ingredients and process until smooth and creamy (TMX 1 minute, speed 7). You may need to scrape the sides a few times.
          • Spread the filling over the base and put back in the freezer to set (about 20 minutes).

          Chocolate topping

          • Either melt the dark chocolate in a bowl over a pot of hot water or make the raw chocolate by combining all the ingredients together.
          • Once the filling is set, pour over the melted chocolate and set in the freezer (approx. 5 minutes).
          • Cut it into squares and store in the freezer until ready to serve.

          Store

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

          Notes

          Don't like coffee?

          Replace it with a heaped tablespoon of cacao and 70ml water for a double chocolate slice.

          Vegan and dairy-free

          Choose raw chocolate on top. For vegan choose rice malt or maple syrup as your sweetener.

          Fructose friendly

          Choose rice malt syrup as your sweetener.

          Coconut-free

          Replace the coconut oil with cacao butter.

          I love receiving your feedback, post a comment below. 

          Granola with Chai Spiced Nut Clusters

          | Breakfast

          This delicious breakfast Granola with Chai Spiced Nut Clusters is a mouthwatering combination of flavours and textures and my latest twist on Jamie Oliver’s ‘recipes to save your life.’

          It’s such an honour to be selected by JamieOliver.com to put my spin on 10 of Jamie’s recipes. He has always been one of my favourite foodies and such an inspiration to me. Check out all 10 of the fabulous brekkie recipes here.

          If you’re after more than muesli or cereal for brekkie, check out my fabulous collection of healthy, delicious breakfast recipes that take 5-10 minutes to make (yes, in the real world), click HERE.

          So here it is, my spin on Jamie’s  DIY Oaty Fruit Cereal….I hope you enjoy it!

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

          Chai spiced granola - This Granola with Chai Spiced Nut Clusters recipe is a mouthwatering combination of flavours and textures and my latest twist on Jamie Olivers fruity cereal
          Print Recipe
          4.86 from 7 votes

          Granola with Chai Spiced Nut Clusters

          A wholesome breakfast such as this is so important to ensure good mood, energy, concentration and focus throughout the day. There is nothing in a cereal box that is good enough, so spend a little time every now and then and make a batch of my Granola with Chai Spiced Nut Clusters to keep in the pantry for a great start to the day.
          Prep Time5 mins
          Cook Time30 mins
          Total Time35 mins
          Course: Breakfast
          Servings: 8 cups (approx)

          Ingredients

          • 450 g nuts (3 cups) I used almonds, macadamias, pecans, cashews and hazelnuts
          • 35 g sesame seeds (¼ cup)
          • 2 tsp ground cinnamon
          • 2 tsp ground cardamom
          • 1 tsp ground ginger
          • ½ tsp ground cloves
          • ¼ tsp sea salt
          • 6 tbsp rice malt syrup, honey or maple syrup
          • 270 g rolled oats (3 cups) or you could use quinoa and millet flakes for gluten-free
          • 200 g shredded coconut (2 cups)

          Instructions

          • Pre-heat your oven to 180℃/350℉.
          • In a small bowl mix all of the spices to make a chai spice mix.
          • Take two baking trays.
          • Line one of the baking trays with a silicon coated baking paper (I use 'If You Care' brand). To this add your nuts and sesame seeds and toast in your preheated oven for 10 minutes.
          • Remove from the oven and add half the spice mix. Toss to coat the nuts.
          • Now drizzle with 3 tablespoons of sweetener so that most of the nuts and seeds are coated.
          • In the second baking tray place the oats (or GF flaked grain), coconut, remaining spice mix and toss to mix.
          • Drizzle with the remaining 3 tablespoons of sweetener.
          • Bake both trays for 10 minutes. Remove from the oven and allow the nuts to cool completely.
          • Stir the oat/coconut mix and bake for another 10 minutes or until toasted to your liking.
          • Once they are cool, break the nuts up into clusters and mix through the toasted oats/coconut.

          Serve

          • With the yoghurt, milk and fruit of your choice.

          Store

          • Store in an airtight container for up to a month.

          Notes

          Gluten and grain-free

          Substitute the oats with rolled quinoa flakes.

          Fructose friendly 

          Choose rice malt syrup as your sweetener. 

          Coconut-free

          Substitute the coconut flakes for more nuts, seeds and/or oats or quinoa flakes. 

          Fructose friendly

          Choose rice malt as your sweetener.

          Vegan

          Choose rice malt or maple syrup as your sweetener.

          Sesame-free

          Replace the sesame seeds with another seed or nuts. 

           

          I'd love to hear how you enjoy this crunchy, delicious start to the day - post a comment!

          Garlic Mushroom Omelette Wrap

          | 30 Minute Meals, Breakfast, Budget Friendly

          This simple, delicious recipe is SUPER special. You see it’s the first of ten recipes I’ll be sharing with JamieOliver.com for Jamie’s Food Revolution campaign starting this Friday 20th May 2016.

          A few months back I was one of ten lucky people, chosen worldwide to put my spin on ten of Jamie’s recipes that will save your life. The first is a Cheese Omelette and this is my spin… a Garlic Mushroom Omelette Wrap. It is a delicious, nutrient dense ‘anytime meal’ that my whole family adores and I hope you love it too!

          Health benefits

          Mushrooms are a wonderful source of antioxidants, vitamin D and a powerful immune boosting food. The garlic offers more immune support as does the protein from the cheese and egg. This is one healthy combo!

          This recipe serves 1 person, so multiply the ingredients to feed as many as you need.

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

          Mushroom omelette wrap
          Print Recipe
          4.84 from 6 votes

          Garlic Mushroom Omelette Wrap

          My Garlic Mushroom Omelette Wrap is a delicious, nutrient dense dish that my whole family adores. It's great for brekkie or for a fast lunch or dinner. 
          Prep Time10 mins
          Cook Time10 mins
          Total Time20 mins
          Course: Breakfast, Main Course
          Servings: 1

          Ingredients

          • 20 g butter, ghee or olive oil
          • 150 g mushrooms -any combination, I like Swiss Brown, shiitake and oyster, sliced or torn
          • 1 clove/s garlic -finely chopped
          • ½ tsp fresh thyme leaves
          • ½ tsp sherry vinegar -can substitute red wine vinegar with a pinch of sweetener dissolved into it
          • 10 g baby spinach (approx. 1 handful/s)
          • 2 free-range or organic egg/s
          • 10 g cheddar cheese

          Instructions

          • Heat a large non-stick or cast iron pan over a medium-high heat and add the butter, ghee or olive oil.
          • Once it has melted add the garlic, mushrooms, thyme and a good pinch of sea salt and black pepper. Stir well so that the mushrooms are coated in the butter.
          • Cook for 3-4 minutes stirring occasionally, until the mushrooms soften and brown.
          • Add the vinegar and spinach and stir for 30 seconds to just wilt the spinach. Set aside.
          • Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
          • Add a little more butter to the hot pan, then carefully pour in the eggs.
          • Tilt the pan so that the egg thinly coats the base of the pan.
          • Grate the cheese onto a board and sprinkle over the egg.
          • Now add the mushrooms to the centre of the omelette wrap and fold in the edges to form a parcel.

          Notes

          Dairy-free

          Just leave out the cheese. You can also swap the cheddar with goat or cows feta or any other cheese you like really.

          Gluten-free

          Ensure the vinegar you use is gluten-free.

          Tips

          You can wrap this in foil for a meal on the go. To make a thicker, more sturdy wrap, double the eggs.

          Kids in the Kitchen
          Encouraging kids to cook is so important! Loads of kids love following my kids on Youtube. Here’s a video recipe of my Mushroom Omelette wrap.

          Carrot Cake Pancakes

          | Baked Sweets, Breakfast

          I thought a special Easter-inspired breakfast (or snack) was in order this week – I’m sure the Easter bunny will approve these Carrot Cake Pancakes! These lovely spiced pancakes are straight forward to make and served with the Spiced Cream Cheese, are just delicious.

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

          Carrot cake pancake
          Print Recipe
          4.87 from 15 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 mins
          Cook Time15 mins
          Total Time30 mins
          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 free-range or organic egg/s
          • 1 tsp vanilla -powder or essence
          • 180 g full-fat natural yoghurt (¾ cup) or coconut yoghurt
          • 60 ml milk (¼ cup) of your choice
          • 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). (In the Thermomix, grate 3 seconds speed 4 or until finely grated).
          • Add the flour, spices, bicarb, baking powder, salt and sugar. Mix to combine (Thermomix reverse, 5 seconds, speed 3).
          • Now add the egg, vanilla, yoghurt and milk and mix to just combine (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.