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Tandoori Spiced Wedges

| Budget Friendly, Vegetarian, Savoury Snacks, Members only, Side dishes

These Tandoori Spiced potato Wedges are a tasty, easy to make and delicious side or savoury snack. If you love Indian flavours, you’ll love these wedges. Occasionally, I find that the potatoes in my cupboard have been ignored for too long, so to use them up quickly, a batch or two of wedges goes down…

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Orange Choc Chip Muffins (Grain-free)

| After School Snacks, Baked Sweets, Members only

These deliciously moist, grain-free healthy Orange Choc Chip Muffins are a beautiful combination of flavours that my family just loves. Be generous with your orange zest but do avoid the bitter white pith – a microplane grater is best to finely remove the zest from the orange. You can choose whether you use milk chocolate…

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Ginger Pear Pan Pudding

| Baked Sweets, Desserts, Members only

This Ginger Pear Pan Pudding is a delicious, quick and easy to make dessert that my ginger loving family adores. Ginger and pear is a perfect match of sweetness and spice, and I do love a scoop of creaminess on top! This is a perfect winter warmer dessert that looks so pretty too! Health benefits…

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Chocolate Sponge Stack

| Baked Sweets, Desserts, Members only

This Chocolate Sponge Stack is a quick and easy dessert that can be easily adapted to a variety of dietary requirements. A light, fluffy sponge is layered with cream, topped with fresh berries and a berry coulis. This sweet, healthy cake stack is perfect for special occasions like birthdays and will definitely keep you coming…

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Asparagus Tart (with a Rocket Salad)

| Make-ahead Meals, Vegetarian, Healthy Lunchbox, Members only

This delicious Asparagus Tart is super simple to make and a sensational light meal. These are divine hot out of the oven or at room temperature for lunches. Growing up, I associated asparagus with the tinned kind – grey/green, floppy and a horrible flavour. Fresh asparagus is a world apart – fresh, bright and green, and…

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Lemon Honey Porridge

| Breakfast, Members only

This Lemon Honey Porridge is such a beautiful combination of flavours. The sour lemon and sweet honey combine beautifully with the creamy porridge. Almond meal is added to introduce some extra nutrition – protein, good fats, vitamins and minerals. The intensity of the lemon and how sweet you make this porridge is easily customised to…

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Lemon Poppyseed Bar

| Healthy Lunchbox, Baked Sweets, Members only

This delicious gluten-free lemon poppyseed bar is super simple to make and is sure to become a family favourite. I love the flavour of lemons and nutrient dense poppy seeds. This bar will satisfy your sweet tooth without the sugar high. Another variation is to use orange juice and zest – orange and poppy seed…

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Chicken Basil Meatballs

| 30 Minute Meals, Make-ahead Meals, Chicken, Freezable Meals, Healthy Lunchbox, After School Snacks

These Chicken Basil Meatballs make for a quick easy to make lunchbox main or light meal. Protein is such an important macro nutrient that we need to eat each day and having an option that is free of any additives and preservatives is ideal. If you’re making these for the kids and they don’t love herbs, decrease the amount of basil. Over time you can increase the amount until they’re herb-crazy like I am!

If you get your children involved in this, it’s a great opportunity to teach food hygiene- lots of hand washing before ‘squishing’ and even more afterwards! It’ll be super rewarding for children to enjoy eating the meatballs that they helped to roll.

Health benefits

Packed with protein from the chicken mince, these meatballs also offer gut-friendly benefits from the fresh basil and garlic. Parmesan adds a hit of calcium and flavour, while the optional gluten-free and dairy-free variations ensure they’re adaptable to most dietary needs. These meatballs are a great source of nourishment, filling you up with wholesome ingredients.

Ingredients

For these meatballs, you’ll need a bunch of fresh basil leaves (finely chopped), minced garlic cloves, a small carrot (finely grated), finely grated parmesan cheese, and breadcrumbs (rice crumbs for a gluten-free option). You’ll also need chicken mince (ground chicken), along with sea salt and freshly ground black pepper to taste.

How to make these Chicken Parmesan Meatballs

Start by mixing all the ingredients together in a large bowl until well combined. You can use your hands to ensure everything is fully incorporated. Next, heat olive oil in a pan over moderate heat. Roll the meatball mixture into small balls and fry them until golden brown and cooked through. If you prefer, you can bake them in a preheated oven at 180°C/350°F (fan forced) for 10-15 minutes, depending on the size of the meatballs. Take care not to overcook them as chicken mince can go dry when overcooked.

Serving suggestions and how to store

These egg free meatballs can be served with a variety of dishes, from pasta (with a nice tomato based sauce) to salad or as part of a meatball sub. My kids love them in their school lunchbox too. They can be stored in an airtight container in the fridge for a few days, or frozen for longer storage which makes them great for meal prep. To reheat, place them in a low oven until just hot.

Vary this to suit your dietary needs

To make these meatballs gluten-free, simply use a gluten-free crumb or replace it with cassava flour. For a dairy-free version, swap the parmesan cheese for nutritional yeast and add extra sea salt to taste.

These delicious Chicken Basil Meatballs are quick & easy to make. Perfect for the lunchbox or a light meal. Gluten-free & dairy-free options.
Print Recipe
5 from 3 votes

Chicken Basil Meatballs

These Chicken Basil Meatballs are a delicious and healthy option, combining chicken mince with fresh basil, garlic, and parmesan for a deliciously herby twist. Perfect as a snack, in the lunchbox or as a meal served with your favourite side, they’re a versatile addition to any menu.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Snack
Servings: 4
Author: Georgia Harding

Ingredients

  • ½ bunch/s fresh basil leaves – finely chopped
  • 2 clove/s garlic – minced
  • 1 carrot/s – small, finely grated
  • 50 g parmesan cheese – finely grated, (⅓ cup)
  • ½ cup/s bread crumbs – I used rice crumbs
  • 500 g chicken mince
  • Sea salt and freshly ground black pepper
Metric – US Customary

Instructions

  • In a bowl mix all of the ingredients together well (I use my hands to squish it all so it’s well combined).
  • Heat olive oil in a frypan over a moderate heat. Roll the mince into small balls and fry until golden brown and cooked through. The smaller they are rolled the quicker they cook.
  • Alternatively they can be oven baked. Place on a lined baking tray and cook in a preheated oven 180°C/350°F (fan forced) until cooked through. Approx. 10-15 minutes depending how big they are rolled.

Make-ahead

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

Store

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

Thermomix Method

  • Place the basil, garlic, parmesan cheese (diced 1cm) and carrot (chunks) in the Thermomix bowl. Chop 5-10 seconds, speed 5, until carrot is finely chopped.
  • Add the remaining ingredients and mix on Reverse, 10-20 seconds, speed 3, using the spatula to help incorporate all the ingredients.
  • Cook using either stove top or oven as in Step 2 and 3 above.

Notes

Gluten-free

Chose a gluten-free crumb. I’ve also tested with 2 tbsp cassava flour with great success. 

Dairy-free

Replace the parmesan with nutritional yeast and extra sea salt.
 
 
 
 
 

I hope you enjoy these deliciously easy chicken meatballs!

Almond Berry Slice

| After School Snacks, Baked Sweets, Members only

This Almond Berry Slice is a lovely grain-free, jammy slice that is sure to become a new favourite. Being based on almond meal, this one probably isn’t suitable for Primary School lunchboxes, but would make a great after school snack or weekend treat. The fruity homemade jam layer is actually sugar-free (shhh!) and the flaked…

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Choc Hazelnut Overnight Oats

| Breakfast, After School Snacks, Members only

These Choc Hazelnut Overnight Oats are a quick and easy to make, nutritionally balanced brekkie…who doesn’t love the combination of chocolate and hazelnut? The oats are rich in minerals, high in fibre and in herbal medicine they are restorative to the nervous system. The nuts, seeds and yoghurt contribute protein (and probiotics). This makes for…

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Vegan Lemon Risotto

| Budget Friendly, 30 Minute Meals, Vegetarian, Members only

This quick and easy Vegan Lemon Risotto is a delicious plant based meal. If you’re not bothered about it being vegan you can sub the vegetable broth with chicken bone broth and the nutritional yeast with parmesan cheese. I love serving risotto as a warming and filling meal. It’s a perfect choice on a slow…

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Corn Zucchini Carrot Fritters

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

These corn zucchini carrot fritters are the perfect way to sneak in more veggies while enjoying a savoury, crispy treat. Packed with zucchini, carrots, and corn, they make a great snack, side dish, or light meal. Plus, they’re easy to prepare, full of flavour, and customisable to suit dietary preferences like gluten-free or dairy-free. This is my absolute favourite fritter at the moment, it’s just so delicious and simple to make!

Health benefits

These fritters are a nutritious, veggie-packed option. Zucchini and carrots are rich in vitamins A and C, supporting a healthy immune system and eye health. Corn adds fibre, and using wholemeal spelt flour increases the fibre content further. By frying them in extra virgin olive oil, you also benefit from healthy fats, while the parmesan offers a dose of calcium and the eggs protein.

Ingredients

The ingredients for these fritters are simple yet full of flavour. You’ll need grated zucchini, carrots, corn kernels, garlic, parmesan cheese (or you could use cheddar), wholemeal spelt flour, ground cumin, sweet paprika, and eggs. Olive oil is used for frying, which adds a lovely crisp texture to the fritters. Season with sea salt and freshly ground black pepper to taste.

How to make these Corn Zucchini Carrot Fritters

Start by grating the zucchini and carrots on a box grater and squeeze the excess moisture from them. Combine the vegetables with corn, garlic, parmesan, spices, and seasoning in a large bowl. Add the flour and baking powder, toss to coat the veggies, then mix in the eggs to form a thick batter. Heat olive oil in a pan or skillet and fry spoonfuls of the batter, flattening slightly, until golden on both sides. It’s important not to flip them until they are cooked golden on the base and edges (to ensure they don’t break apart on turning).

Serving suggestions and how to store

Serve these corn fritters with a side of greens, a dollop of natural yoghurt (or Greek yogurt), and some sweet chilli sauce for a delicious meal. If you make extras, store them in an airtight container in the fridge for up to three days or freeze them for longer. To reheat, simply pop them in a sandwich press or pan until warmed through and crispy.

Vary Corn Zucchini Carrot Fritters to suit

For a dairy-free version, replace the parmesan with nutritional yeast for a cheesy flavour without the dairy. To make these fritters gluten-free, swap the spelt flour with besan (chickpea) flour or a gluten-free flour mix. If you’re avoiding eggs, use besan flour (chickpea flour) instead of the spelt and the egg with half cup of water to make a firm egg-free fritter.

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

This Corn Zucchini Carrot Fritters recipe is a stack of plant powered goodness is a quick and easy to make light meal or snack.
Print Recipe
4.94 from 15 votes

Corn Zucchini Carrot Fritters

This Corn Zucchini Carrot Fritters recipe is a stack of plant powered goodness- so quick and easy to make for a light meal or snack. It's easily adapted to suit your dietary requirements and a perfect choice for doubling to store extra in the freezer for another time.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Snack
Servings: 4
Author: Georgia Harding

Ingredients

  • 200 g zucchini/s – grated, approx 1½ cups
  • 200 g grated carrot – grated, approx 1½ cups
  • 1 corn cob/s – kernels cut from cob
  • 3 clove/s garlic – minced
  • 50 g parmesan cheese – finely grated
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • Sea salt and freshly ground black pepper – to taste
  • 60 g wholemeal spelt flour (½ cup)
  • 1 tsp baking powder
  • 2 egg/s
  • 3 tbsp extra virgin olive oil
Metric – US Customary

Instructions

  • Start with placing the grated carrot and zucchini on paper towel or a clean tea towel and press to absorb any excess moisture.
  • Place the grated veggies, corn, garlic, parmesan, cumin, paprika and seasoning in a large bowl. Mix well so the veggies and spices are well distributed.
  • Add the flour and baking powder and mix well so the flour coats the vegetables. Add the two eggs and mix to form a very thick batter.
  • Place the olive oil into a pan and heat over a medium heat. Place about a quarter cup of batter in the hot oil and flatten slightly. Take care not to overcrowd the pan or it can become difficult to flip them.
  • Cook until golden brown on each side.

Thermomix

  • Place the parmesan cheese and garlic cloves in the TMX bowl. Grind 10 seconds, speed 9. Set aside.
  • Place the roughly chopped zucchini and carrot in the bowl. Grate approx 5 seconds, speed 5 until small but not too fine, you still want some texture to the veggies. Keep the MC off so you can watch the veggies as they are grated. Tip out onto a clean tea towel and wring to squeeze out moisture.
  • Tip parmesan and garlic back into the mixing bowl. Add the grated veggies, corn, cumin, paprika and seasoning. Mix on Reverse, 10 seconds, speed 3, or until well combined.
  • Add the flour and baking powder, mix on Reverse, 10 seconds, speed 3. Add eggs and mix on Reverse, 10-20 seconds, speed 3, to form a thick batter.
  • Place the olive oil into a pan and heat over a medium heat. Place about a quarter cup of batter in the hot oil and flatten slightly. Take care not to overcrowd the pan or it can become difficult to flip them.
  • Cook until golden brown on each side.

Serve

  • Serve with greens, natural yoghurt and sweet chilli sauce.

Make-ahead

  • Re-heat in a sandwich press or pan over a low heat until just hot.

Store

  • Store in an airtight container in the fridge or freezer. Separate the fritters with pieces of baking paper.

Notes

Dairy-free

Replace the parmesan with 2 tbsp nutritional yeast.

Gluten-free

Swap the spelt with besan flour or a gluten-free premix.

Egg-free

Replace the spelt with besan (chickpea) flour and the egg with 1/2 cup water. 
 
 
 
 

Loved these plant-powered fritters!?  Let me know in the comments below…

Plum Upside Down Syrup Cake (gluten-free)

| After School Snacks, Baked Sweets, Desserts, Members only

This gluten-free Plum Upside Down Syrup Cake is easy to make and one of my favourite ways to enjoy plums as the season comes to an end. With the cinnamon, lemon and almonds it’s a flavour combination made in heaven. Health benefits Made with almond meal instead of flour, this upside down cake is naturally…

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Sweet Potato Gnocchi (Gluten-free)

| Budget Friendly, Pasta and Noodles, Vegetarian, Staples, Members only

These Sweet Potato Gnocchi are delicious soft pillows of goodness and bonus they are gluten-free so your whole family can enjoy! It’s super simple to make and can also be frozen for super convenient meals. Health benefits Sweet potatoes are rich in beta-carotene, fibre and complex carbohydrates that support steady energy and gut health. The…

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Ricotta Gnocchi

| Budget Friendly, 30 Minute Meals, Pasta and Noodles, Vegetarian, Staples, Members only

This Ricotta Gnocchi is so deliciously light and airy. I find using ricotta instead of potatoes a much lighter and easier way of making gnocchi. Served with a light tomato sauce and some fresh basil, ricotta gnocchi is a simple yet delicious family meal. Health benefits Ricotta is rich in protein and calcium, supporting muscle…

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Chocolate Sponge Roulade

| Baked Sweets, Desserts, Members only

This Chocolate Sponge Roulade is a super special dessert that can be easily adapted to a variety of dietary requirements and tastes delicious. Decorated with Easter eggs, it makes for an impressive Easter themed decadent dessert! This special treat will take a bit of time and care to craft a light chocolate sponge which must…

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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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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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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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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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Tuna Melt

| 30 Minute Meals, Breakfast, Healthy Lunchbox, After School Snacks, Members only

When I was a kid, every Saturday morning for a few years we used to have breakfast (before it was fashionable to do so!) at our local shopping centre in a cafe called Miss Maud (if you’re from Perth and as old as me, you’ll know this old Swedish cafe). I always ordered a Tuna…

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Chicken Ragu

| Make-ahead Meals, Pasta and Noodles, Chicken, Freezable Meals, Members only

This simple Chicken Ragu is a delicious, simple meal that’s a nice, light change from traditional bolognese. This meal has lots of veggies cooked in with the sauce, a touch of herbs and some bonus bacon to give a special touch. It’s quick and easy to make and sure to become a new family favourite….

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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…