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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…

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Banana Rhubarb Raspberry Slice

| Healthy Lunchbox, After School Snacks, Baked Sweets

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

My kids are both back at school as of today and seeing as this Banana Rhubarb 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 family’s 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.

Health benefits

This slice is packed with fibre from the bananas, wholemeal spelt flour, and raspberries, supporting digestive health. The rhubarb contributes calcium and vitamin K, while the bananas provide potassium for heart health. With minimal added sugar, this slice is a wholesome alternative to traditional sweet treats.

Ingredients

The ingredients include butter at room temperature, coconut sugar or rapadura (optional), free-range or organic eggs, very ripe bananas, vanilla (in powder, extract, or essence form), and milk of your choice. Ground cinnamon, bicarbonate of soda, and sea salt are also needed. For the dry ingredients, use wholemeal spelt flour. You will also need rhubarb, finely sliced, and fresh raspberries (frozen raspberries can be used if preferred).

How to make this banana rhubarb raspberry slice 

This banana bread begins with blending the wet ingredients, including mashed bananas, eggs, butter, vanilla extract and milk, into a smooth mixture. Dry ingredients such as wholemeal spelt flour, bicarb, and cinnamon are folded into the wet mix, creating a light batter. The batter is poured into a prepared slice tin and topped with thin slices of rhubarb and raspberries. Bake until the centre is set and golden brown.

Serving suggestions and how to store

Serve this slice warm as a comforting snack or dessert with a dollop of Greek yogurt or coconut yogurt. It also pairs well with a hot cup of tea. Store leftovers in an airtight container in the fridge for up to a week or freeze individual portions for convenience.

Vary banana rhubarb raspberry slice to suit 

For a dairy-free version, swap butter with coconut oil or macadamia nut oil. Use your preferred gluten-free flour blend to make it gluten-free. To replace eggs, try chia eggs for a plant-based alternative. Feel free to experiment with different seasonal fruits like blueberries, apples, or pears for variety. For a protein boost, mix in nuts or seeds, or sprinkle them on top before baking.

Tip

Ensure the bananas are very ripe, as their natural sweetness is key to the flavour of this slice, with minimal added sugar used.

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

This Banana Rhubarb Raspberry Slice tastes so delicious and is super easy to make. The banana and rhubarb are a match made in heaven!
Print Recipe
4.81 from 21 votes

Banana Rhubarb Raspberry Slice

This Banana Rhubarb 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 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snack
Servings: 8
Author: Georgia Harding

Ingredients

  • 125 g butter - at room temperature
  • 25 g coconut sugar or rapadura - 2 tbsp (optional)
  • 2 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 - finely sliced
  • 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 (approx. 17 x 27cm) 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

| Healthy Lunchbox, After School Snacks, Baked Sweets, 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 Feta Omelette

| 30 Minute Meals, Vegetarian, Breakfast, Members only

This leek capsicum feta omelette is a delicious and nutritious meal perfect for breakfast, brunch, or a light dinner. Quick to prepare, this dish is ideal for busy mornings or when you’re craving a tasty, satisfying meal. I love a tasty omelette and this Leek, Capsicum and Feta Omelette is just that. It’s something I…

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Healthy Lamington Parfait

| Holidays & Entertaining, Desserts, Members only

This healthy lamington parfait is a modern twist on a classic Australian dessert. It’s layered with almond cake, raspberry coulis, and a rich chocolate sauce, all topped with creamy whipped cream and toasted coconut. Perfect for entertaining or as a treat, it’s a delicious way to enjoy a wholesome dessert. This deconstructed Healthy Lamington Parfait…

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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!  It’s a light, fresh meal that’s perfect for warmer days. Sweet mango, creamy avocado, and zesty lime come together with juicy prawns, all served in crisp lettuce cups. It’s a super easy, no-fuss dish that’s bursting with delicious flavours and ideal for a quick lunch or a casual dinner. 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 of any kind 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 😉

Health benefits

Prawns are a great source of lean protein and omega-3 fatty acids, which are essential for good health. Avocado adds more healthy fats, and mango provides a dose of vitamin C. The lime juice and fresh coriander boost the dish with antioxidants, making this meal both refreshing and nourishing.

Ingredients

You’ll need cooked prawns, fresh Cos lettuce, and a handful of simple ingredients like mango, avocado, spring onions, and coriander to create the salsa. The lime yoghurt sauce, made with natural yoghurt, lime, and garlic, adds a creamy, tangy touch to this vibrant dish.

How to make Prawns with Mango Avocado Salsa

Start by peeling and cleaning the prawns, then wash the Cos lettuce leaves and set them aside. For the mango salsa, mix diced mango, avocado, spring onions, coriander (cilantro) leaves, and lime juice. In a separate bowl, whisk together the yoghurt, garlic, lime juice, salt, and pepper for the lime yoghurt sauce. Serve the salsa in lettuce cups, top with prawns, and drizzle with the lime yoghurt for a fresh, delicious meal.

Serving suggestions and how to store

This gluten-free dish is best enjoyed fresh, served immediately once assembled. If you’re looking to switch things up, serve with a side of quinoa or rice for a heartier meal. If you have leftovers, store the prawns and salsa separately in airtight containers in the fridge for up to a day. The salsa may brown slightly due to the avocado, but it will still taste great!

Vary this to suit your dietary needs

For a vegetarian twist, swap out the prawns for grilled haloumi or firm tofu. If you’re seafood-free, cooked chicken works wonderfully in this dish. For those avoiding dairy, replace the yoghurt with whole-egg mayonnaise or a cashew cream for a dairy-free option.

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
4.67 from 6 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 minutes
Total Time14 minutes
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 natural, Greek or coconut 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 Caper Quiche

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

This Lemony Smoked Salmon Spinach 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 for brunch or 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

| Healthy Lunchbox, After School Snacks, Baked Sweets

This wholesome Apple Crumble Cake combines the warmth of cinnamon, the sweetness of apples, and the nutty crunch of almonds in the crumble topping.

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 tasting so great. Some just don’t have the flavour, others are floury and not enjoyable to eat. 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 the apples 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 so many of my recipes, this soft buttery cake 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.

Health Benefits

This Apple Crumble Cake recipe is not only a delicious treat but is also healthier than many apple cakes. Made with wholemeal spelt flour, it provides more fibre, vitamins, and minerals compared to refined flours, supporting digestive health and helping to stabilise blood sugar levels. The apples add natural sweetness and are rich in antioxidants and dietary fibre. Coconut sugar or rapadura, used as a sweetener, is less processed and has a lower glycemic index than refined sugars, making it a better choice for sustained energy. Additionally, the flaked almonds offer healthy fats, protein, and vitamin E, contributing to health and overall vitality.

Ingredients in this Apple Crumble Cake

The ingredients in this Apple Crumb Cake are thoughtfully chosen to create a balance of taste, texture and nutrition.

  • Wholemeal spelt flour – Higher in fibre and nutrients compared to refined wheat flour.
  • Melted Butter – Adds richness and moisture to the crumble and cake.
  • Coconut sugar or rapadura – Natural, unrefined sweeteners with a lower glycemic index.
  • Natural yoghurt (or plain greek yogurt) – Provides a tangy flavour, creamy texture, and beneficial probiotics.
  • Rice malt syrup or honey – Natural sweeteners, offering a healthier alternative to refined sugars.
  • Fresh Granny Smith apples – Tart, fibre-rich, and full of antioxidants (you can also use other apples like gala apples or  pink lady apples but I think Granny Smith taste best).
  • Ground cinnamon – Adds warmth and spice to the cake.
  • Flaked almonds – Introduce a satisfying crunch and healthy fats.

How to make this easy Apple Cake

To make this Apple Crumble Cake, start by preheating your oven and lining a slice tin with baking paper. Begin with the crumble by mixing the butter, sweetener, spelt flour, and cinnamon in a food processor or by hand until a heavy crumb forms. Fold in the flaked almonds and set the mixture aside. For the cake, mix the melted butter with yoghurt, sweetener, and egg until creamy and well combined. Add the cinnamon, baking powder, bicarbonate of soda, and sea salt, mixing thoroughly. Gently fold in the flour until just combined. Pour the cake batter into the prepared baking dish, spread the diced apple evenly over the top, and finish by sprinkling the streusel topping, pressing it down slightly. Bake for 35-40 minutes, or until a skewer inserted into the middle comes out clean.

This Apple Crumble Cake recipe also includes a Thermomix method.

Vary this Apple Cake to suit your dietary needs

Check out the variations below the main recipe for tips on how to adapt this Apple Cake to your specific dietary needs. Includes dairy-free, gluten-free, egg-free and nut-free. You could also make this cake into muffins. Simply divide the batter into muffin cases and top with the apple and crumb topping. Also reduce the cook time to 20-25 minutes.

Serving suggestions and how to store it

For a delicious treat, serve this Apple Crumble Cake warm with a dollop of cream, crème fraîche (sour cream), natural yoghurt or plain Greek yoghurt. Or for dessert, you could top it with a scoop of vanilla ice cream.

To store, allow the cake to cool to room temperature and then to chill fully in the fridge, which helps achieve clean, crumb-free slices. Once chilled, slice the cake and snap freeze the pieces on a tray before transferring them to an airtight container for longer storage. Alternatively, separate slices with baking paper and freeze airtight. This method ensures the cake stays fresh and easy to enjoy whenever you like.

Print Recipe
4.66 from 32 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 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert, Snack
Servings: 8 serves
Author: Georgia Harding

Ingredients

Crumble

  • 70 g butter - diced and room temp
  • 3 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 natural, Greek or coconut yoghurt
  • 115 g rice malt syrup or honey (⅓ cup)
  • 1 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. My slice tin is approx. 17cm x 27cm.

Start with the crumble.

  • In a food processor or by hand, combine 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 with an electric mixer, 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, No-bake Sweets, Desserts, Members only

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

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

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 the next morning 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.

Health benefits of this breakfast pie

Packed with protein from eggs and bacon (approx. 26g per serve), this breakfast pie will keep you full and satisfied. The potatoes or sweet potatoes provide a good source of energy and fibre (approx. 6g per serve) while the spinach adds a boost of vitamins and antioxidants. You can even load it up with extra veggies for an extra nutrient hit.

Ingredients

This breakfast hash pie is made with simple ingredients like potatoes, large eggs, bacon, spinach, and cheddar cheese. The base of grated potatoes gives it a hearty texture, while the eggs hold everything together, creating a deliciously fluffy filling. You can also switch up the ingredients based on what you have on hand.

Instructions to make a healthy brekkie pie

To make this breakfast pie, start by grating the potatoes and stir them together with the diced onion in your pie dish (or a baking dish). Spread the mixture into a greased baking dish, then whisk together the eggs, salt, and pepper, and pour the egg mixture over the potato mixture. Top with slices bacon, spinach, and shredded cheddar cheese, then bake in a preheated oven until golden and set. It’s that easy!

Serving suggestions and how to store

Serve this breakfast hash pie with a simple green salad and a dollop of tomato chutney for a well-rounded meal. Leftovers can be stored in the refrigerator in an airtight container for a few days or frozen for longer storage. Simply reheat in a low oven when ready to eat.

Vary this to suit your dietary needs

For a dairy-free version, swap the cheese with a mix of ground macadamia nuts, nutritional yeast, and sea salt, and grease the dish with olive oil. If you’re vegetarian, skip the bacon and add strips of red capsicum and smoked paprika for a smoky flavor. You can also bulk it up with more veggies like broccoli, zucchini, or grated carrot for an extra boost.

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 a hearty and filling meal that combines grated potato, eggs, bacon, and spinach into a delicious and savoury bake. It’s perfect for a family breakfast or brunch, and with minimal prep, it’s a great option for busy mornings. Plus, it can be made ahead and easily reheated for an even quicker meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Main Course
Servings: 4
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 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

Serve

  • Salad (to serve)

Instructions

  • Preheat your oven to 200ºC /390ºF (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 30-40 minutes or until the egg is set.
  • Slice and serve.

Thermomix method

  • Preheat your oven to 200ºC /390ºF (fan-forced).
  • 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

This maple macadamia chocolate bark is a decadent treat that combines roasted macadamia nuts with homemade chocolate. Sweetened with maple syrup and finished with a sprinkle of sea salt, this bark is perfect for a little self-care treat.

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 healthy fats, vitamin E and a range of B vitamins and essential minerals. Cacao is packed with antioxidants, which help fight inflammation and support health. It’s also rich in magnesium, promoting relaxation and muscle function, and contains mood-boosting compounds like serotonin and endorphins. 

Ingredients

The star of this gluten-free recipe is roasted macadamia nuts, caramelised in maple syrup, vanilla extract, and macadamia nut oil. The homemade, dairy-free chocolate is made from cacao butter, cacao powder, maple syrup and a sprinkle of sea salt.

How to make this maple macadamia dark chocolate bark

Start by roasting macadamia nuts until golden, then toss them in a mixture of maple syrup, macadamia nut oil, and vanilla, baking again until caramelised. To make the chocolate, melt cacao butter in a double boiler, then stir in cacao powder, maple syrup, and a pinch of sea salt. Layer the nuts evenly, pour the chocolate over them, and freeze until set. Once hardened, break into pieces.

Serving suggestions and how to store

Enjoy this bark as an afternoon pick-me-up or a dessert. It pairs beautifully with a cup of coffee or herbal tea. Store in an airtight container in the fridge or freezer to keep it fresh and prevent melting.

Vary this maple macadamia chocolate bark to suit your needs

For a nut-free option, replace macadamia nuts with roasted sunflower or pumpkin seeds, and swap macadamia nut oil for coconut oil. To make it fructose-friendly, use rice malt syrup instead of maple syrup. For a quick version, melt your favourite dark or milk chocolate and pour it over the roasted macadamias instead of making the chocolate from scratch.

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

This 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 minutes
Cook Time20 minutes
Total Time25 minutes
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 powder (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

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

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-free and grain-free peeps and I’ve included an equally delicious dairy-free variation.

Health benefits

Zucchini is rich in antioxidants and fibre, while salmon provides protein and essential omega-3 fatty acids. The eggs add more quality protein. The combination of fresh herbs boosts the dish’s anti-inflammatory properties, and the crème fraîche or quark offers a source of probiotics and calcium.

Ingredients

This roulade features a zucchini base, lightened with whipped egg whites for an airy texture, and a rich, savoury filling made from hot smoked salmon, crème fraiche, capers, and lemon juice. Fresh herbs, parmesan, and capers add vibrant flavour to balance the creaminess of the filling.

What is ‘Hot’ smoked salmon?

Hot smoked salmon is smoked at a higher temperature, cooking the fillets of fish fully, resulting in a firm, flaky texture and a rich, smoky flavour. It’s ready to eat and great in salads or cooked dishes. Cold smoked salmon, on the other hand, is smoked at a lower temperature, which doesn’t cook the fish but cures it instead. This gives it a softer, silky texture and a more delicate, mild smoky flavour. It comes in thin slices where as the hot smoked salmon is sold in fillets. Both are available in major supermarkets.

How to make this Salmon Roulade recipe

Begin by grating and salting the zucchini, allowing the moisture to drain for about 30 minutes. After squeezing out the excess water, mix it with egg yolks, herbs, and parmesan. Fold in whipped egg whites and bake in a thin layer (in a tin lined with parchment paper). While the roulade is baking, prepare the salmon filling by combining hot smoked salmon with crème fraîche, lemon zest and juice, and capers. Once the roulade has cooled, spread the filling evenly and roll it up like a Swiss roll. The video below demonstrates how simple it is to make. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this roulade sliced into 2cm rounds and topped with toasted flaked almonds and micro-herbs for extra texture and flavour. It can be made ahead and stored in an airtight container in the fridge for up to two days, making it a convenient dish for entertaining.

Vary this Smoked Salmon Roulade to suit your needs

To make this dairy-free, substitute the parmesan with nutritional yeast and use a thick cashew cream instead of crème fraîche. For a nut-free version, simply omit the almonds. If you’re avoiding onions, leave out the spring onions and enjoy the fresh herb flavours on their own.

    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
    4.70 from 23 votes

    Smoked Salmon Roulade

    This Smoked Salmon Roulade is an elegant and nutritious dish perfect for entertaining or serving as a light lunch. The zucchini-based roulade is filled with a delicious mixture of hot smoked salmon, crème fraîche, and herbs, making it both light and satisfying. The toasted almonds and micro-herbs on top add a lovely crunch and freshness.
    Prep Time30 minutes
    Cook Time15 minutes
    Total Time45 minutes
    Course: Appetizer
    Servings: 10
    Author: Georgia Harding

    Ingredients

    • 400 g zucchini/s - grated
    • 1 tbsp sea salt
    • 4 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/s (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/s 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. If using a Thermomix, beat 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. If using a Thermomix mix 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 Sticky Pecan and Hazelnut Tart is a rich and delicious dessert that balances the nutty flavors of roasted pecans and hazelnuts with a warmly spiced filling. Perfect for special occasions or as a treat, it’s a crowd-pleaser that pairs wonderfully with cream or coconut cream.

    This amazingly delicious dessert is thanks to Alexx Stuart from Low Tox Lifes ebook ‘Celebrate – Your Comprehensive Guide to Low Tox Entertaining.’ It’s a standout recipe 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!

    Health Benefits

    This tart incorporates nutrient-dense nuts like pecans and hazelnuts, which are high in heart-healthy fats, antioxidants, and essential minerals such as magnesium and zinc. Using alternative flours like tapioca, almond, and buckwheat makes it suitable for those avoiding gluten, while the coconut oil offers a plant-based option for dairy-free diets.

    Ingredients

    The tart has a nutty filling made with coconut cream, rice malt syrup (or other natural sweeteners), and warm spices like cinnamon, nutmeg, and cloves. The gluten-free pastry combines tapioca, almond, coconut, and buckwheat flours for a light, delicious base.

    How to make this sticky pecan and hazelnut tart

    Begin by preparing the pastry. Combine the flours in a food processor, then pulse with chilled butter until crumbly. Gradually mix in a whisked egg, vanilla, cinnamon, and sweetener until the dough forms clumps. Chill the dough for 30 minutes before pressing it into a greased and floured tart tin. Blind bake the pastry, weighted with beans or rice, to achieve a crisp base.

    Roast the nuts while the pastry rests, ensuring a rich depth of flavour. For the filling, gently warm the syrup, butter, coconut cream, and spices until combined. Slowly whisk the mixture into beaten egg yolks to create a smooth custard. Arrange the hazelnuts and pecans in the pre-baked pastry shell, layering the custard filling to coat the nuts evenly. Bake the tart until golden and caramelised.

    Serving suggestions and how to store

    Serve the tart warm or at room temperature with a dollop of double cream or coconut cream. Store leftovers in an airtight container in the fridge to maintain freshness.

    Vary this sticky pecan and hazelnut tart to suit your needs

    To make this tart dairy-free, opt for coconut oil or ghee instead of butter and pair with coconut cream for serving. For a fructose-friendly version, use rice malt syrup as the sweetener and skip the optional coconut sugar topping. The versatile pastry dough can also double as a shortbread biscuit base, baked and enjoyed with a cup of tea.

    For more delicious, healthy dessert recipes, click HERE.

    Try this Sticky Pecan and Hazelnut Tart, featuring a spiced nut filling in a gluten-free pastry. Perfect for celebrations or a special treat!
    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 minutes
    Cook Time45 minutes
    Total Time1 hour 30 minutes
    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 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

    | 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.

    Spiced Carrot Cake Chocolate Truffles

    | After School Snacks, No-bake Sweets

    These Spiced Carrot Cake Truffles are the perfect bite-sized treats. Combining the flavours of spiced carrot cake with a chocolate coating, they’re a healthy treat for any occasion. With no baking required, these truffles are super easy to make and so delicious. 

    This healthy 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-free, grain-free and with options for nut and dairy-free). I’ve also included a Thermomix method.

    Health benefits

    These healthy carrot cake truffles are packed with nourishing ingredients. Carrots provide a natural sweetness along with beta-carotene for healthy skin and eyes. Almond meal and walnuts contribute protein and heart-healthy fats, while dark chocolate offers antioxidants and a hint of sweetness.

    Ingredients

    This recipe features simple and wholesome ingredients like grated carrots, almond meal, walnuts, vanilla extract and orange zest for the filling. The chocolate coating is made with dark chocolate and coconut oil for a smooth, rich finish.

    How to make these carrot cake truffles 

    Start by grating the carrots finely and combining them with almond meal, sweetener, spices, orange zest, and coconut oil. Fold in the chopped walnuts, roll the mixture into balls, and freeze until firm. Coat the chilled carrot cake balls in melted dark chocolate and let them set in the fridge. Enjoy the truffles as they are, or drizzle extra chocolate on top.

    Serving suggestions and how to store

    Serve these truffles as a dessert or snack alongside a cup of tea or coffee. They also make a great addition to a Easter or festive dessert platter. You could even insert a pop stick into the carrot cake balls and make them into cake pops too. Store them in the fridge for up to three days or freeze them for a couple of weeks to enjoy later.

    Vary these carrot cake truffles to suit your dietary needs

    For a dairy-free option, use dairy-free chocolate or make raw chocolate for the coating. To make them nut-free, substitute almond meal with ground sunflower seeds and replace walnuts with whole sunflower seeds. If you’re avoiding coconut, use ghee or butter instead of coconut oil. For a fructose-friendly version, opt for rice malt syrup as the sweetener and for a vegan version ensure your chocolate is vegan (and use rice malt or maple for the sweetener).

    These Spiced Carrot Cake Chocolate Truffles are easy to make and seriously delicious. The blend of spices, orange and chocolate is divine.
    Print Recipe
    4.79 from 14 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 minutes
    Cook Time45 minutes
    Total Time1 hour
    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, honey or maple syrup (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). If using a Thermomix 10 seconds, speed 5.
    • Add the almond meal, sweetener, cinnamon, vanilla, orange zest (or oil) and coconut oil and mix until well combined. If using a Thermomix 10 seconds, reverse speed 3.
    • Fold in the walnuts. If using a 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. Make sure the chocolate is vegan friendly too. 
     

    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

    instructions nuts  tablespoons dip white chocolate flavors

    Rich Chocolate Tarts

    | Holidays & Entertaining, Desserts

    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 these delicious, easy to whip-up Rich Chocolate Tarts. Who doesn’t love a rich chocolate tart?!

    This is a great make-ahead dessert for Christmas day as you can prepare all the components in advance and then assemble just 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

    This dessert is packed with wholesome ingredients, including buckwheat flour, a gluten-free alternative rich in fibre and nutrients. The cashew cream provides healthy fats, while cacao is a great source of antioxidants. Sweetened naturally with rice malt syrup or maple syrup, these tarts offer a refined sugar-free option.

    Ingredients

    This recipe includes ingredients such as raw cashews, coconut water, maple syrup or rice malt syrup, and cacao powder, which come together to create a creamy, smooth filling. The chocolate pastry is made with buckwheat flour, butter, coconut sugar, and cacao powder, resulting in a rich, gluten-free base. Fresh fruit like berries or cherries adds a fresh flavour to balance the richness of the chocolate.

    How to make these healthy chocolate tarts

    To make these tarts, start by preparing the chocolate cashew cream. Blend the soaked cashews with cacao powder, coconut water, and a natural sweetener until smooth and creamy, then set the mixture aside in a bowl. For the pastry, combine buckwheat flour, butter, coconut sugar, and cacao powder to form a dough. After chilling the dough, roll it out and bake it in tart tins. Once the pastry has cooled, assemble the tarts by filling the shells with the chocolate cashew cream. Finish by garnishing with fruit and shaved dark chocolate (optional).

    Serving suggestions and how to store

    Serve these tarts chilled, garnished with fresh fruit (my favourites are fresh raspberries, blueberries, strawberries and cherries) and shaved dark chocolate (optional). Store them in an airtight container in the fridge for up to two days. Any leftover pastry dough can be refrigerated or frozen for future use.

    Vary rich chocolate tarts to suit your dietary needs

    This recipe can be adapted to suit different dietary preferences. For a nut-free version of the chocolate filling, replace the cashew cream with whipped cream, crème fraîche, or coconut yoghurt. For a vegan option, use maple syrup as the sweetener, replace the egg with a chia egg, and substitute the butter in the pastry with coconut oil. If you’re short on time, you can use pre-made chocolate shortcrust pastry and fill it with the chocolate cashew cream, crème fraîche or coconut yoghurt for a quick and easy version.

    This adaptable dessert is perfect for a variety of dietary needs, ensuring everyone can enjoy this decadent treat!\

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

    These Rich Chocolate Tarts are a great make-ahead healthy dessert, perfect for any special occasion or treat!
    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 minutes
    Cook Time7 minutes
    Total Time27 minutes
    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 powder (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 powder (unsweetened Dutch process or raw)
    • 1 egg/s

    Fruit

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

    Instructions

    Chocolate 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 high speed blender until a coarse texture. If using a Thermomix 20 seconds speed 4.
    • Add the rest of the ingredients and blend again until a silky smooth cream is formed. If using a 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. If using a Thermomix 20 seconds, speed 4.
    • Add in the remaining ingredients and mix until the dough forms a disc. If using a 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). Any leftover dough 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 in the fridge or freezer until ready to serve.

    To serve

    • Top the shells with the cashew cream and garnish with 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 dessert 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

    | 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.

    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.

    This healthy breakfast tart is a delicious, wholesome way to start your day. With a crunchy, nutty base and a creamy yoghurt filling, it’s both satisfying and nutritious. Topped with your favourite fresh or stewed fruits, it’s as versatile as it is tasty.

    I know this 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!

    Health benefits

    Packed with healthy fats from nuts and seeds, this breakfast tart also provides fibre from chia seeds and oats (or quinoa flakes for a gluten-free option). Topping it with Greek or coconut yogurt adds a dose of probiotics for gut health, while fresh fruit offers antioxidants and natural sweetness.

    Ingredients

    This tart recipe couldn’t be easier to make. The granola like base is made from a mix of chia seeds, nuts or seeds, rolled oats (or quinoa flakes), coconut oil, rice malt syrup or honey, vanilla extract and warming spices like cinnamon, cardamom, and ginger. The filling is simply thick Greek or coconut yogurt, topped with fresh or stewed fruit of your choice for a naturally sweet finish.

    How to make this healthy breakfast tart

    To make the crust of this fruit tart, blend chia seeds and nuts or seeds in a food processor until fine. Add oats, coconut oil, sweetener, spices, and a bit of water, then pulse until the mixture forms a dough. Press the dough into a greased springform tart pan and bake for 15 minutes. Let it cool, then top with yogurt and your favourite fresh fruit like berries or kiwi or banana.

    Serving suggestions and how to store

    This tart is best served fresh with a generous topping of fresh fruit (or stewed fruit if you prefer). It’s perfect for breakfast or brunch, and slices neatly for easy serving. You can store leftovers in an airtight container in the fridge for up to two days, but it’s best enjoyed the same day for optimal freshness.

    Vary this healthy breakfast tart to suit your needs

    For a gluten-free or grain-free version, use quinoa flakes instead of oats. To make it dairy-free or vegan, swap the Greek yogurt for coconut yogurt. If you’re avoiding nuts, replace them with seeds like sunflower or pumpkin seeds, and for a coconut-free option, use macadamia nut oil in the base.

    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 breakfast recipes, click HERE.

    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
    4.94 from 15 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 minutes
    Cook Time15 minutes
    Total Time25 minutes
    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
    • 85 g rice malt syrup or honey 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

    • natural, 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. If using a Thermomix, blend 10 seconds, speed 8.
    • Add the nuts and/or seeds and grind to a meal. If using a Thermomix, grind 7-8 seconds, speed 8.
    • Now add the rest of the base ingredients and pulse to just combine and break up the oats. If using a Thermomix, 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

    This Almond Berry Scone Cake is a healthy twist on a classic scone, combining the rich flavour of almond meal with bursts of juicy berries. It’s simple to make, naturally sweetened, and adaptable to various dietary needs, making it a crowd-pleaser for any occasion.

    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.

    Health benefits

    Almond meal is a fantastic source of healthy fats, protein, and vitamin E, while berries add a boost of antioxidants and natural sweetness. With the option to use natural sweeteners, this cake is a nutritious alternative to traditional baked treats.

    Ingredients

    The batter in this scone recipe combines a wholesome blend of almond meal, arrowroot or tapioca flour, shredded coconut, lemon zest, and a choice of natural sweeteners like honey or maple syrup. Fresh or frozen berries add a fruity burst to every bite, while vanilla extract and baking powder bring balance and lift to the cake.

    How to make almond berry scone cake

    Start by combining the wet ingredients, including the melted coconut oil, your chosen sweetener, and an egg, until smooth. Mix in the dry ingredients – almond meal, arrowroot, coconut, lemon zest, vanilla, and baking powder until well combined, then gently fold in the berries. Once the batter is ready, transfer it to a baking tin lined with parchment paper (baking paper), smoothing the surface with a wet spoon. Bake in a preheated oven until golden and cooked through, allowing the cake to cool slightly before serving.

    Serving suggestions and how to store

    This almond scone cake is best served warm or at room temperature, either on its own or accompanied by a dollop of coconut yoghurt, Greek yogurt or cultured cream (creme fraiche). For added crunch, you can top the batter with slivered almonds (or sliced almonds) before baking. Leftovers should be stored in an airtight container in the fridge, where they will keep for a few days, or in the freezer for longer storage.

    Vary this almond berry scone cake to suit your dietary needs

    For a fructose-friendly version, use rice malt syrup as the sweetener. If you prefer a coconut-free option, replace the coconut oil with melted butter and omit the shredded coconut in favour of more almond meal. Egg-free adaptations can be made by substituting the egg with a chia egg or aquafaba, and a vegan version is achieved by using both a plant-based sweetener and the egg-free adjustment. This recipe is not suitable for nut-free diets, but my Well Nourished Lunchbox ebook offers plenty of nut-free options. Hazelnut meal works beautifully in place of almond meal for a richer flavour, and sliced stone fruits are a delicious alternative to berries, offering a seasonal twist to this versatile cake.

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

    A delicious Almond Berry Scone Cake that's naturally sweetened, gluten-free, and perfect for a healthy treat. Try it with coconut yoghurt or cultured cream for an extra indulgence.
    Print Recipe
    4.93 from 14 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 minutes
    Cook Time30 minutes
    Total Time40 minutes
    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 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. If using a Thermomix 10 seconds, speed 4.
    • Add the almond meal, arrowroot, coconut, lemon zest, vanilla and baking powder and mix until well combined. If using a Thermomix 20 seconds, speed 4 (scraping the sides)
    • Fold the berries into the batter. If using a Thermomix 10 seconds, reverse speed 1-2.
    • Line a small round cake tin (I used 16cm 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

    | No-bake Sweets, Desserts

    This Raw Coffee Slice is a rich and creamy treat that’s perfect for coffee lovers. With a nutty hazelnut base, a creamy coffee cashew layer, and a choice of dark chocolate toppings, it’s a deliciously indulgent dessert that’s both gluten-free and can be made vegan.

    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!!

    Health benefits

    Made with raw cashews and hazelnuts, this slice is packed with healthy fats, fibre, and magnesium to support health and energy levels. Coffee offers an antioxidant boost, while the dark chocolate topping adds richness and a dose of flavonoids.

    Ingredients

    For the base, you’ll need hazelnuts, rice malt syrup (or honey/maple syrup), and cacao powder. The filling combines soaked cashews, your choice of sweetener, coconut oil, and espresso coffee. For the topping, use melted dark chocolate or make a raw chocolate alternative if you prefer.

    How to make Raw Coffee Slice

    To make the base, grind hazelnuts until they form a meal, then mix with sweetener and cacao until combined. Press into a lined tin and freeze. For the filling, drain and blend cashews, adding sweetener, coconut oil, and coffee, blending until smooth. Spread over the base and freeze until set. Top with melted chocolate or raw chocolate and chill until firm.

    Serving suggestions and how to store

    Cut into squares once set and store in an airtight container in the fridge for up to a week or in the freezer for longer storage. These are delicious straight from the freezer for a treat!

    Vary this Raw Coffee Slice to suit your needs

    For a vegan option, use rice malt or maple syrup and raw chocolate. If you’re not a coffee fan, replace it with extra cacao and water for a double chocolate flavour. For a coconut-free version, swap coconut oil with cacao butter.

    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 healthy sweet recipes, click HERE.

    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
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    4.75 from 4 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 minutes
    Total Time1 hour
    Course: Dessert
    Servings: 12 squares

    Ingredients

    Base

    • 200 g hazelnuts
    • 85 g rice malt syrup, honey or maple syrup (¼ cup)
    • 1 tbsp cacao powder (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. If using a Thermomix, 5 seconds, speed 7.
    • Add the sweetener and cacao and mix until well combined. If using a Thermomix, 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. If using a Thermomix, seconds, speed 7.
    • Add the rest of the ingredients and process until smooth and creamy. If using a Thermomix, 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.

    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!

    Health benefits

    Rich in healthy fats, fibre and protein from the nuts, seeds, and oats, this low sugar granola offers sustained energy and supports digestion. The warming chai spices add antioxidants, which help reduce inflammation and improve immunity.

    Ingredients

    This chai-spiced granola recipe combines a mix of nuts like almonds, macadamias, and pecans, along with oats, coconut, and a chai spice blend featuring two teaspoons ground cinnamon, two teaspoon ground cardamom, a teaspoon ground ginger, and quarter teaspoon ground cloves. For sweetness, choose from rice malt syrup, honey, or pure maple syrup.

    How to make this healthy granola

    Start by toasting the nuts and sesame seeds on a baking tray (baking sheet), then coat them with the chai spice mix and a drizzle of sweetener. Spread out so it’s in a thin, even layer. On a second tray, combine oats and coconut with the remaining spices and sweetener. Bake until everything is golden and fragrant, then break the nuts into clusters and mix with the oats and coconut.

    Serving suggestions and how to store

    Serve with yogurt, milk, or a sprinkle of fresh fruit. This healthy muesli also makes a great after school snack. Store in an airtight container for up to a month, making it perfect for easy, grab-and-go breakfasts.

    Vary this granola with chai spiced nut clusters to suit

    For a gluten-free option, use rolled quinoa flakes instead of oats. Coconut-free? Substitute the coconut with additional nuts, seeds, or oats. For a sesame-free variation, swap the sesame seeds for more nuts or seeds.

    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, health and easy to make breakfast recipes, click HERE.

    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
    4.89 from 9 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 minutes
    Cook Time30 minutes
    Total Time35 minutes
    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)
    • 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

    | Budget Friendly, 30 Minute Meals, Breakfast

    This simple, delicious Garlic Mushroom Omelette Wrap 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, fibre, vitamin D and a powerful immune boosting food. The garlic offers more immune support as does the protein from the cheese and egg. Spinach and thyme add a fresh touch along with extra vitamins and minerals. This is one healthy combo!

    Ingredients

    This wrap uses simple ingredients: butter or oil, mushrooms, garlic, fresh thyme, baby spinach, eggs, and cheddar cheese. A dash of sherry vinegar or a substitute adds a subtle tang.

    How to make a Garlic Mushroom Omelette Wrap

    This recipe serves 1 person, so multiply the ingredients to feed as many as you need. In a hot pan, melt butter or oil and sauté garlic, mushrooms, and thyme until golden. Add vinegar and spinach to wilt, then set aside. Beat the eggs, season, and pour them into the pan to form a thin omelette. Sprinkle with cheese, add the mushroom mix, and fold the omelette into a egg wrap.

    Serving suggestions and how to store

    Serve this wrap fresh from the pan or wrap it in foil for an easy, on-the-go meal. Leftovers can be stored in the fridge and gently reheated in a pan or microwave.

    Vary this to suit your dietary needs

    For a dairy-free option, skip the cheese, or use a dairy-free alternative. Swap cheddar with your favourite cheese, like feta, for a different flavour. To keep it gluten-free, ensure your vinegar is gluten-free.

    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, quick easy and healthy breakfast recipes, click HERE.

    Mushroom omelette wrap
    Print Recipe
    4.86 from 7 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 minutes
    Cook Time10 minutes
    Total Time20 minutes
    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 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.
     

    Let us know how you enjoy this delicious recipe. Post a comment and rate this recipe below!

    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

    | 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.