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Savoury Dutch Baby

| Budget Friendly, 30 Minute Meals, Breakfast, After School Snacks, Savoury Snacks, Members only

I adore this Savory Dutch Baby pancake – it’s a quick and easy to make, very satisfying meal. It’s also very easily adapted to suit your pantry staples and tastes. Like its sweet cousin, this Dutch Baby pancake gives a perfect nest for all sorts of fillings. Suggested here is delicious oven roasted bacon and…

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Raspberry Pistachio Rocky Road

| No-bake Sweets, Desserts, Members only

This Raspberry Pistachio Rocky Road is made with Well Nourished Raw Chocolate which makes a healthy but decadent base for rocky road. It is loaded with crunch from the pistachios, sweet bursts from the fresh berries and a hint of saltiness from the almond butter that complements the smooth chocolate base. Please note, raw chocolate…

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Hot Cross Cookies

| After School Snacks, Baked Sweets

These easy-to-make Hot Cross Cookies are a nice protein rich Easter treat to make with the kids. They have all of the flavours of Easter hot cross buns, but in a grain-free cookie instead. Using almond meal may mean these can’t be taken to school (maybe make the Hot Cross Buffins instead!), but these are perfect any other time! I love the spices any time of yea,r and the crosses can be swapped for drizzles, swirls, or smiley faces!

Health benefits

Rich in healthy fats and plant protein from almond meal, these cookies are also full of fibre and minerals that support satiety and steady energy. The spices including cinnamon and mixed spice, offer antioxidant and anti-inflammatory benefits, while the dark chocolate and cacao nibs bring mood-boosting flavonoids. A nourishing, balanced treat made from real ingredients.

Ingredients

You’ll need almond meal, coconut oil, your choice of natural sweetener (rice malt syrup, honey or maple syrup), cinnamon, mixed spice, vanilla, dark chocolate chips or cacao nibs, and a little true arrowroot or tapioca flour. The optional dark chocolate drizzle adds a lovely finishing touch.

How to make these Hot Cross Cookies

Preheat the oven to 150°C (fan-forced). In a large mixing bowl, combine all the ingredients except the chocolate in a bowl or food processor until just mixed. Roll tablespoons of cookie dough with wet hands and flatten slightly on a lined baking tray. Bake for 15 minutes until lightly golden. Cool completely before drizzling or piping melted chocolate crosses on top. Let the chocolate set before storing.

Serving suggestions and how to store

Enjoy these cookies with a cup of tea, pack them in lunchboxes, or wrap them up for a thoughtful homemade gift. They’ll keep well in an airtight container in the fridge for up to a week, or freeze for longer storage.

Vary these Hot Cross Cookies to suit your dietary needs

For a low-fructose version, use cacao nibs instead of chocolate chips. To make them coconut-free, replace coconut oil with macadamia oil. For a vegan or dairy-free version, use dairy-free or vegan chocolate.

These easy to make Hot Cross Cookies are a super delicious and protein rich Easter treat to make with the kids.
Print Recipe
4.50 from 2 votes

Hot Cross Cookies

These easy to make Hot Cross Cookies are a nice protein rich Easter treat to make with the kids.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Snack
Servings: 14 cookies
Author: Georgia Harding

Ingredients

  • 55 g coconut oil (¼ cup), melted if solid
  • 85 g rice malt syrup, honey or maple syrup (¼ cup), approx
  • ½ tsp ground cinnamon
  • ½ tsp mixed spice
  • 1 tsp vanilla – powder, extract or essence
  • 2 tbsp dark chocolate chips – or cacao nibs
  • 2 tbsp currants
  • 150 g almond meal (1¼ cups, firmly packed)
  • 2 tbsp arrowroot or tapioca starch
  • 50 g dark chocolate
Metric – US Customary

Instructions

  • Preheat your oven to 150℃/300°F (fan-forced). It’s preferable to use weight measurements, the recipe will need less adjusting if you do so.
  • In a mixing bowl or food processor, combine all of the ingredients except the chocolate until just combined (Thermomix 5 seconds, speed 4). Scrape the sides to incorporate the bits around the edge.
  • The mixture should be thick and sticky, but add more almond meal if you can't handle the dough.
  • Roll tablespoons of the mix in wet hands and place them onto a tray lined with baking paper.
  • Flatten slightly and bake for 15 minutes or until starting to brown on top. The longer they cook, the crisper they become.
  • Allow to cool fully. They will firm up as they cool.
  • Once completely cool, melt the chocolate and pipe to form a cross. Allow the chocolate to set completely (you may need to refrigerate if the weather is warm) before storing.

Store

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

Notes

Low-fructose

Use the cacao nibs.

Coconut-free

Replace the coconut oil with macadamia nut oil.

Vegan and dairy-free

Use vegan chocolate.

Home made piping bag

I use recycled snap lock bags to pipe chocolate. Simply snip the corner of the bag, fill with melted chocolate and pipe the crosses working quickly. 
 
 
 
 

Let me know what you thought of these delicious Hot Cross Cookies in the comments below…

Garlic Ginger Soy Caramelised Steak

| 30 Minute Meals, Red Meat, Members only

This simple, very tasty Garlic Ginger Soy Caramelised Steak is a fabulous mid week meal or entertainer. My kids say it’s like the steak at a Japanese teppanyaki grill. It’s such a simple but healthy, delicious way to enjoy a lovely grass-fed steak. Health benefits Grass-fed beef provides high-quality protein, iron, zinc and B-vitamins that…

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Asian Greens Stir Fry (with crunchy bits)

| Vegetarian, Members only, Side dishes

This delicious Asian Greens Stir Fry (with crunchy bits) is a fabulous side dish or main meal. There’s so many fabulous flavours and liver supportive greens in this dish, it’s sure to become a favourite. The crunchy bits are definitely optional if you’re short on time and would like to keep this ultra simple. Health…

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Nut Butter Pudding (3 ingredients)

| Baked Sweets, Desserts, Members only

This simple, protein rich, grain-free Nut Butter Pudding recipe is sure to become a firm favourite, especially for peanut butter lovers. Dessert certainly doesn’t get much simpler than this! Health benefits Made from whole food ingredients, this pudding provides a balance of healthy fats, protein, and natural sweetness. The nut butter adds satiating protein and…

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Sourdough Hot Cross Buns

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

These Sourdough Hot Cross Buns recipe is so much healthier and more delicious than the store-bought version.  Once you make them, you’ll never look back. I often make them throughout the year and just leave the crosses off. The little fruit buns are a great addition to the lunch box during Easter, and they store…

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Fruit and Veg Breakfast Pancake

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

This delicious Fruit and Veg Breakfast Pancake is boosted with a little fruit and veg in a quick and easy to make breakfast. This pancake is baked in the oven while you get ready for the morning or pack school lunches (or just enjoy your coffee!). It can be made ahead and reheated too, making…

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Raspberry Chocolate Slice

| After School Snacks, Baked Sweets, Desserts

This Raspberry Chocolate Slice is quick and easy to make. Even my ‘not fussed on fruit baked into things’ son loves this delicious snack – probably because the raspberries reduce down to a jam-like layer. Including almond meal (or seed meal) with the wholegrains in this slice adds sustenance and long-lasting energy.

Health benefits

The almond meal adds protein and healthy fats, while the oats provide fibre and keep you fuller for longer. Raspberries are a great source of antioxidants, particularly vitamin C, and the chocolate offers flavonoids, which are known to support immune health. The use of natural sweeteners like honey or maple syrup keeps the sugar content lower compared to processed treats.

Ingredients

The base of this slice is made from a mix of almond meal, wholemeal spelt flour, and oats, held together by butter or coconut oil. A layer of raspberry filling gives it a fruity zing, while dark chocolate chunks provide a rich, indulgent flavour throughout. For those with dietary restrictions, there are variations for gluten-free, vegan, and nut-free options.

How to make Raspberry Chocolate Slice

Start by preparing the crumble base by melting the butter (or coconut oil) and sweetener in a saucepan over a medium heat, then combining with the dry ingredients. Press two-thirds of the mixture with a spatula into a lined tin to form the base. Mix the defrosted raspberries with arrowroot and vanilla, then spread over the base to form the raspberry layer. Add half the chocolate pieces, and the top layer is simply the remaining crumble mixture, and the rest of the chocolate on top. Bake for about 20 minutes until golden brown, then cool completely before slicing. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe. You can also use a food processor.

Serving suggestions and how to store

This raspberry slice is delicious on its own (or packed into the lunchbox) or served warm with a dollop of cream or yoghurt. It’s best stored in an airtight container in the fridge to keep it firm, or you can freeze it for a longer shelf life.

Vary this Raspberry Chocolate Slice to suit your dietary needs

For a gluten-free version, use gluten-free flour and substitute the oats with quinoa flakes. For a dairy-free or vegan option, replace butter with coconut oil and use a plant-based sweetener like maple syrup. Nut allergies? Swap the almond meal with ground seeds to keep it nut-free.

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

For more delicious, healthy sweet recipes, click HERE.

This Raspberry Chocolate Slice is a quick and easy to make, delicious snack that even my 'not fussed on fruit baked into things' son loves.
Print Recipe
5 from 9 votes

Raspberry Chocolate Slice

This Raspberry Chocolate Slice is quick and easy to make. The raspberries reduce down to a jam-like layer and pair so well with the chocolate.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert, Snack
Servings: 12 pieces
Author: Georgia Harding

Ingredients

Base / Crumble

  • 125 g butter or coconut oil
  • 170 g rice malt syrup, honey or maple syrup (½ cup)
  • ½ tsp bicarbonate of soda
  • 120 g almond meal (1 cup) approx
  • 120 g wholemeal spelt flour (1 cup)
  • 200 g rolled oats (2 cups) or quinoa flakes (or a mixture)
  • 1 tsp vanilla

Raspberry filling

  • 120 g frozen raspberries (1 cup) defrosted and most of the liquid strained
  • 1 tsp true arrowroot flour  – or tapioca
  • 1 tsp vanilla – essence
  • 100 g chocolate – broken into pieces (or buttons)

Instructions

  • Pre-heat the oven to 180℃ / 350℉ (fan-forced).
  • In a small pot melt the butter (or coconut oil) and sweetener, mixing to combine. Add the bicarb and stir well.
  • Mix the almond meal, flour, oats (or quinoa) and vanilla in a bowl.
  • Add the butter/ sweetener mix and stir to combine well.
  • Line a small tin (approx. 17 x 27cm) with baking paper. Press ⅔ of the mixture into the base of the tin and press down firmly with wet hands (the remaining ⅓ will form the crumble top, so set aside until after the fruit is ready).
  • Put the raspberries, arrowroot and vanilla into the small bowl and mix well, mushing up the raspberries.
  • Top the base with the raspberry mixture and half the chocolate and with wet hands, place with the rest of the crumble over the raspberries. Top with the remaining chocolate pieces.
  • Bake for approximately 20 minutes or until just golden brown.
  • Allow to cool in the pan, refrigerate until firm and then cut into slices (cooling it allows for it to be sliced without crumbling).

Thermomix Method

  • Melt the butter and sweetener 1 minute, temp 90, speed 3 or until melted and combined. Add the bicarb and mix 5 seconds speed 3.
  • Add the rest of the crumble ingredients to the butter/sweetener and mix 15 seconds, speed 3. You may need to scrape the sides to fully combine.
  • Assemble as above.

Serve

  • I also love this heated up with fresh cream, very indulgent!

Store

  • Airtight in the fridge or freezer.

Notes

Gluten and grain-free

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

Dairy-free

Substitute the butter with coconut oil.

Vegan

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

Nut-free

The almond meal can be substituted with any ground seed mix.

Fructose friendly

Choose rice malt syrup for your sweetener.
 
 
 
 
 

This is one of my favourite slices, let me know if you loved this recipe in the comments below…

French Toast

| Breakfast, After School Snacks, Desserts, Members only

This French Toast is our favourite way to use up Sourdough Brioche and is a perfect easy breakfast. It can be topped with yoghurt and fresh berries for the ultimate brunch time treat. You can also make with regular brioche or sourdough or any bread at all. Best of all it’s a great way to…

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Spelt Dutch Baby

| Baked Sweets, Desserts

This is my spelt version of a Dutch Baby which is essentially a big, puffy, family-style pancake baked in a sizzling-hot buttered skillet. This dish is puffy around the outside and flat in the centre offering the perfect little nest for fresh berries. It has the eggy texture of a crepe with crispy edges and is super simple to make – no flipping, just pour and bake. Make sure you allow enough time for your oven to come up to temperature so that you get a nice puffy pancake – the oven and pan need to be HOT.

Health benefits

This Dutch Baby isn’t just tasty – it’s packed with some health perks too. Using spelt flour adds a nutritious twist, as it’s rich in fibre and easier to digest than regular wheat. Plus, eggs give you a good hit of protein, helping to keep you full and energised throughout the day.

Ingredients

With just a few simple ingredients like butter, large eggs, spelt flour, half cup milk (of your choice) and only a tablespoon sugar, this Dutch Baby is easy to make with pantry staples. You can even customise the toppings to suit your taste or whatever you have on hand, making it versatile for any occasion.

How to make this healthy Dutch Baby pancake

Making this Spelt Dutch Baby is super easy – just blend the batter (or whisk by hand in a bowl), melt butter in an oven-safe pan, and pour the batter into the hot pan (preferably a cast-iron skillet). Pop it in the hot oven and watch it puff up in just 15 minutes. The cook time is a lot quicker than flipping individual pancakes! Once it’s golden brown and ready, serve it up with your favourite toppings for a crowd-pleasing dish. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve your Spelt Dutch Baby straight out of the oven while it’s still puffed and golden. Top with a generous amount of fresh berries, a dollop of crème fraîche or coconut yogurt, and a drizzle of maple syrup. We love it for breakfast, brunch or dessert! If you have leftovers, store them in an airtight container in the fridge and reheat in the oven to enjoy later.

Vary this to suit your dietary needs

To make this Dutch Baby dairy-free, simply swap the butter for coconut oil or ghee. For a gluten-free version, use your favourite gluten-free plain flour instead of spelt. You can also get creative with toppings – try adding nut butter, fresh lemon juice, sliced bananas, stewed fruit (apple or stone fruit) with a sprinkle of cinnamon to change things up. For a savory Dutch Baby, click here. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

This Spelt Dutch Baby is essentially a big, puffy, delicious family-style pancake baked in a sizzling-hot buttered skillet.
Print Recipe
5 from 3 votes

Spelt Dutch Baby

This Spelt Dutch Baby is essentially a big, puffy, family-style pancake baked in a sizzling-hot buttered skillet.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Dessert
Servings: 2
Author: Georgia Harding

Ingredients

  • 60 g butter – (4 tbsp)
  • 3 egg/s – at room temperature
  • 120 ml milk of choice (½ cup)
  • 60 g white spelt flour – (½ cup)
  • 1 tbsp coconut sugar or rapadura

To Serve

  • 1 cup/s fresh berries – of your choice
  • 2 tbsp crème fraîche – or coconut yoghurt
  • 2 tbsp maple syrup
Metric – US Customary

Instructions

  • Preheat the oven to 200°C / 390°F (fan-forced).
  • Place the eggs, milk, flour and sugar into a blender and blend well to make a lump free batter. If you have a Thermomix 7 seconds speed 5. Rest the batter while you heat the butter/pan.
  • Place the butter in an oven proof pan (I used a 27cm cast iron skillet) and pop it in the oven for 5-7 minutes (just to melt the butter and heat the pan). Take care not to leave for longer (you don’t want the butter to burn).
  • Working quickly, pour the batter into the hot, buttery pan and return to the oven to cook for 15 minutes until it puffs and is golden. Remove from the oven (it will deflate quickly, this is totally normal).

Serve

  • Top with your favourite toppings as listed above.

Doubling

  • You can either make another pancake straight after the first or use two pans at the same time.

Notes

Dairy-free

Replace the butter with coconut oil or ghee if tolerated.

Gluten-free

Replace the spelt with your favourite gluten-free plain flour. 
 
 
 
 
 
 

What did you think of this delicious dish? Let me know in the comments below…

Sourdough Brioche

| Sourdough Baking, Members only

This Sourdough Brioche breads is made with dough that has been enriched with butter and eggs, creating a soft and tender loaf that is a pure delight to eat.  Brioche can be enjoyed with your favourite spreads, either fresh or toasted. This is a long project, although requires very little hands on time. The amazing…

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Syrian Roast Vegetable Salad

| Vegetarian, Members only, Salads, Side dishes

This Syrian Roast Vegetable salad is a beautiful vegetarian dish that showcases Syrian cuisine perfectly…aromatic spices, lemon, honey dressing, and garlic-y yoghurt. This is a great alternative side dish to this wonderful Syrian Lamb Leg. Health benefits This salad is loaded with fibre and antioxidants from the colourful variety of roast vegetables, supporting gut health…

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Lemon Crumble Tea Cake

| Healthy Lunchbox, Baked Sweets, Desserts, Members only

This zesty Lemon Crumble Tea Cake is so quick and easy to make and even quicker to eat. It is very tart so if you prefer a sweeter tart, add an extra couple of tablespoons of rapadura to the homemade lemon curd. I know the next time you are offered lemons from a friendly neighbour,…

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Green Papaya Noodle Salad

| Vegetarian, Members only, Salads

This zesty Green Papaya Noodle Salad is a perfect flavour combination and the ultimate summer side or meal. The Green Papaya makes for perfect vegetable noodles. If you can’t source it, 100g vermicelli is a great substitute. Serves 2 as a meal or 4 as a side salad. Health benefits Green papaya is rich in…

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Leftovers Lunch Salad

| 30 Minute Meals, Pasta and Noodles, Healthy Lunchbox, Members only

This Leftovers Lunch Salad is a bit of a build your own adventure dish. This is something I make often for my kids’ school lunches when I need something healthy but quick and easy to make from what I have in the fridge and pantry. It’s a great dish to use up small amounts of…

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Gluten-free Wraps

| Healthy Lunchbox, Savoury Snacks, Staples, Members only

There aren’t too many additive-free wraps on the market so here is my favourite, easy-to-make Gluten-free Wraps recipe. In the name of simplicity, I stick with crepe-like wraps as I don’t like the fuss or time it takes to roll dough into perfect circles. I also like the option of making larger square wraps in…

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Sticky Beef Ribs

| Make-ahead Meals, Red Meat, Freezable Meals, Slow Cooked, Members only

My family says I’ve ruined ordering ribs out because these Sticky Beef Ribs are SO good and fall-apart tender. The combination of ginger, garlic, tamari, and star anise delivers a sensational Asian flavour. Best of all, they couldn’t be easier to make. They require a long cooking time, so plan; the reward is well worth…

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Banana Bread

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

This delicious healthy, low sugar Banana Bread is perfect for breakfast or a snack. Most varieties of banana bread are usually high in sugar and low protein, it is not always a sustaining start to the day. In fact, many banana breads are so high in sugar, they are anything but healthy. Until now! Health…

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Herby Shapes

| Healthy Lunchbox, Savoury Snacks, Members only

These Herby Shapes are a great recipe for the fans of popular store-bought shapes – only these are actually providing some nourishment. They are very quick and easy to make, and you can cut them into any shape you or your kids like. Of course older children may not be so fussed so the quickest…

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Passionfruit Coconut Tea Cake

| After School Snacks, Baked Sweets, Members only

This Passionfruit Coconut Tea Cake is beautifully moist and bursting with flavour. I love the combination of passionfruit and coconut in a cake. This is one cake that will leave you feeling very satisfied. Naturally dairy and gluten-free, this is a great choice to make when there are a number of dietary requirements for your…

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Syrian Lamb Leg

| Make-ahead Meals, Red Meat, Members only

Lamb is a staple in Syria. This Syrian Lamb Leg combined with an aromatic spice rub and side salad is a healthy and delicious feast. Being geographically located at the cross-roads of ancient trade routes, this country has the benefit of wonderful spices and the influence of many neighbouring countries in its cuisine. You may need…

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Maple Bacon Pumpkin Gorgonzola Sourdough Toastie

| Pork recipes, Breakfast, After School Snacks, Savoury Snacks, Members only

This Maple Bacon Pumpkin Gorgonzola Sourdough Toastie is the ultimate indulgent breakfast (or anytime) toastie. The combination of flavours is superb, and this can be assembled ahead to simply toast and enjoy in the morning.  Health benefits This toastie delivers around 25 g of protein and 6 g of fibre per serve, making it far…

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Double Choc Macadamia Sourdough Cookies

| After School Snacks, Baked Sweets, Sourdough Baking

These Double Choc Macadamia Sourdough Cookies are a great way to use up leftover sourdough starter and a great way to reduce waste in the kitchen. I like to add some discard for extra fudgy deliciousness.  Of course, you can still make these rich, chocolatey cookies without the discard and they will still be a tasty treat.

Health benefits

The sourdough discard adds beneficial wild yeasts and lactic acid, which can make the cookies easier to digest. Macadamias contribute heart-healthy monounsaturated fats and minerals such as magnesium and manganese, while dark chocolate delivers antioxidants and a gentle boost of mood-lifting compounds.

Ingredients

This recipe combines simple pantry staples, including spelt flour, butter, egg, cacao powder, dark chocolate and macadamias, with the addition of sourdough discard for a beautiful texture and flavour. Coconut sugar and a touch of rice-malt syrup or honey keep these cookies naturally sweet without refined sugar.

How to make these Double Choc Macadamia Sourdough Cookies

Start by mixing all the wet ingredients and dry ingredients in a bowl until a soft dough forms. Roll the dough into balls, flatten slightly on a lined tray, and bake until set around the edges but still soft in the centre. The result is a batch of gorgeously rich cookies with chunks of melted dark chocolate and buttery roasted nuts in every bite.

Serving suggestions and how to store

These cookies are delicious straight from the oven, slightly warm with melted chocolate pockets, or cooled and crisped up for a firmer texture. Store them in an airtight container in the pantry for up to a week. You can also freeze the dough balls and bake from frozen for a freshly baked cookie any time.

Vary these Choc Macadamia Sourdough Cookies to suit your dietary needs

For dairy-free or vegan, replace the butter with coconut oil and the egg with a chia egg. For nut-free, use sunflower seeds instead of macadamias, and for gluten-free, swap the spelt for a gluten-free flour mix. No sourdough discard? Simply substitute 25 g extra flour and 25 ml water.

For more sourdough discard recipes, click HERE.

These Double Choc Macadamia Sourdough Cookies are a great way to use up extra sourdough starter to create extra fudgy deliciousness!
Print Recipe
4.75 from 4 votes

Double Choc Macadamia Sourdough Cookies

These Double Choc Macadamia Sourdough Cookies are a great way to use up extra sourdough starter to create extra fudgy deliciousness!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Snack
Servings: 20 cookies
Author: Well Nourished Team

Ingredients

  • 200 g white spelt flour (approx. 2 cups)
  • ½ tsp baking powder
  • 75 g coconut sugar or rapadura (approx. ⅓ cup + 1 tbsp)
  • 2 tbsp rice malt syrup, honey or maple syrup
  • ¼ tsp sea salt
  • 45 g cacao powder – or good quality cocoa powder (⅓ cup)
  • 60 g 70% dark chocolate – roughly chopped
  • 60 g macadamia nuts – roughly chopped (½ cup)
  • 125 g butter – softened
  • 1 egg/s
  • 50 g sourdough discard – leftover (¼ cup)
Metric – US Customary

Instructions

  • Pre-heat the oven to 175°C/347°F (fan-forced). Line two baking trays with baking paper.
  • Add all ingredients into the bowl of the electric mixer (or a large mixing bowl if you are mixing by hand).
  • Mix on low speed for approximately 1 minute or until the mixture comes together to form cookie dough.
  • Scoop approximately a tablespoon of cookie dough into your hand and roll into a ball. Place on the lined baking tray and continue until all the dough is used up.
  • Press the balls down using the palm of your hand to flatten them.
  • Bake the cookies for 10-12 minutes. Allow the cookies to cool on the tray for five minutes before transferring them to a cooling rack to cool completely.

Store

  • The cookies can be stored in an airtight container in the pantry for up to a week.

Notes

No Sourdough Discard

If you do not have any sourdough discard, you can replace it with 25g of extra spelt flour and 25 ml water.

Other Nuts

Walnuts can be used in place of macadamias and are just as delicious

Dairy-free & Vegan

For a vegan or dairy free version of these cookies, omit the butter and the egg and instead, add 100g of melted coconut oil and one chia egg. To make a chia egg, mix 1 tablespoon of chia seeds with 2 tablespoons of water and allow to sit until it becomes a gel, approximately 5 minutes. When mixing, if your cookie dough seems too dry, simply add 1-2 tablespoons of water.
 
 
 
 

These deliciously fudgy cookies are my favourite, let me know in the comments below if you loved them too!

Recipe by Kristin Cosgrove

Hi, I’m Kristin Cosgrove. I’m a mum, student of psychology and passionate whole foods cook. I love to share my love for simple, seasonal recipes and my modern approach to cooking for my family. I live on the Surf Coast with my husband and three children.

You can find me on Instagram at @kristinjcosgrove