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Healthy Carrot Cake Muffins

| Healthy Lunchbox, Baked Sweets, Members only

These healthy carrot cake muffins are everything you love about classic carrot cake but in a simple, wholesome muffin form that’s naturally sweetened, moist, and full of warming spices. They make the perfect afternoon tea treat, lunchbox filler, or even a healthier option for celebrations when topped with the optional cream cheese yoghurt frosting. Health…

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Healthy Chocolate Crackles

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

This healthy chocolate crackle recipe is a nutritious twist on the classic childhood treat. Made with wholesome ingredients like coconut oil, cacao, and puffed grains, they deliver a rich chocolate flavour —without any refined sugar or processed fats. Health benefits Unlike traditional chocolate crackles made with hydrogenated trans fat (copha) and refined sugar, this version…

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Raspberry Choc Chip Muffins

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

These Raspberry Choc Chip Muffins are bursting with juicy raspberries and a sprinkle of dark chocolate, the perfect combination. These are perfect for picnics, parties, entertaining friends and even a lunchbox treat. Being made with spelt flour, these are a little easier on the digestion and I love the texture that using half wholemeal brings….

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Lemon Coconut Slice

| Healthy Lunchbox, After School Snacks, Baked Sweets

This zesty lemon coconut slice is an easy, low-sugar treat that’s perfect for lunchboxes or snacks, and it’s a staple in the Harding household. With simple steps, it’s a great recipe to get the kids involved—little ones can help mix and press the base, while older kids and teens can tackle the whole thing (with a bit of oven supervision). Whether you’re baking solo or with the family, this recipe is sure to become a favourite!

Health benefits

This is so much healthier than many conventional lemon slice recipes that use condensed milk and crushed biscuits for the base. Lemons are rich in vitamin C, which supports immune health, and the coconut offers healthy fats and fibre for sustained energy. It’s refined sugar-free and using wholemeal spelt flour and oats adds more fibre making this slice a more nourishing option compared to typical sugary treats.

Ingredients

With simple ingredients like melted butter (or coconut oil), wholemeal spelt flour, oats, fresh lemon zest and desiccated coconut, this healthy lemon slice recipe has a wholesome base. The lemon buttercream frosting adds a deliciously tangy finish, and you can easily adjust the recipe with gluten-free or vegan substitutions.

How to make a healthy Lemon Coconut Slice 

To make this healthy Lemon Coconut Slice recipe, simply melt your butter, mix in the sweetener, and stir or blend in the dry ingredients until combined (either by hand or with a food processor). Press the mixture into a baking pan lined with baking paper (parchment paper), bake, and let it cool before adding the lemon buttercream. Once chilled, slice it up and enjoy this delicious treat!

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

Serving suggestions and how to store

For the best texture, store this lemon coconut slice in the fridge or freezer. It’s perfect straight from the fridge, or you can freeze it for longer storage. When packing for school lunches, just include an ice pack to keep it fresh.

Vary this lemon coconut slice to suit your needs

For a gluten-free version, swap the spelt flour for a gluten-free flour (or almond meal), and replace oats with quinoa flakes. If you need it dairy-free or vegan, use coconut oil in the base and cashew cream for the icing. For a low-fructose option, sweeten with brown rice syrup instead of honey or maple syrup. This is also perfect for those with egg allergies being egg-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 easy to make, delicious healthy sweet recipes, click HERE.

This zest Lemon Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. Sure to become a favourite.
Print Recipe
4.73 from 43 votes

Lemon Coconut Slice

This lemon coconut slice is the perfect mix of zesty lemon and creamy coconut in an easy-to-make treat. It’s a wholesome, homemade alternative to store-bought snacks.
Prep Time10 minutes
Cook Time15 minutes
Chilling time40 minutes
Total Time1 hour 5 minutes
Course: Snack
Servings: 12
Author: Georgia Harding

Ingredients

  • 150 g butter or coconut oil
  • 85 g rice malt syrup, honey or maple syrup (¼ cup approx.)
  • 1 lemon/s – zest (juice reserved for icing)
  • 120 g wholemeal spelt flour (1 cup)
  • 90 g rolled oats (1 cup)
  • 100 g desiccated coconut (1 cup)

Lemon Buttercream (see below note)

  • 70 g butter – at room temperature (important it's not over softened or too cold)
  • 20 ml lemon juice – no more or it may split
  • 3 tbsp rice malt syrup or honey
  • 3 tbsp tapioca flour – or arrowroot
  • 2 tbsp desiccated coconut – for decorating, optional
Metric – US Customary

Instructions

  • Preheat your oven to 180°C/350°F (fan forced).
  • Melt your butter (or coconut oil) in a large pot. If using a Thermomix 90, 1 minute, speed 3.
  • Add the sweetener and mix to combine by hand or in a food processor. If using a Thermomix 30 seconds, temp 90, speed 4.
  • Add all of the other ingredients and process or mix well until combined. If using a Thermomix, reverse speed 4, 30 seconds.
  • Press firmly into a lined slice tin (approx. 17 x 27cm) and bake for 10-12 minutes. Take care not to overcook this as it can dry out. If your oven runs hot, reduce the temperature to 160°C.
  • Allow to cool in the tin (it firms as it cools) and once cooled, pop it into the fridge to chill for 30 minutes or more.

Lemon Buttercream

  • Beat the icing by mixing all of the ingredients together in a small bowl until smooth and creamy. Thermomix butterfly, 20 seconds, speed 3.
  • Spread over the chilled slice.
  • Sprinkle over a little extra desiccated (or shredded) coconut.
  • Chill for 10 more minutes in the freezer, remove from the tin and carefully slice into squares by pressing straight down with a large sharp knife.
  • Refrigerating before slicing makes it much easier to cut without crumbling.

Troubleshooting the icing…

  • If it's grainy or curdled – means the mixture is too cold. It usually needs warming up (either with a hair dryer or a warm towel wrapped around the bowl). Once it is a slightly warmer temperature, whip it up again with an electric beater / Thermomix.
  • If it it is very thin – usually means that the butter/ mixture is too warm and needs cooling down. Putting the bowl in the fridge for 15 minutes or so and then beating it afterwards should fix it perfectly. You can also add a bit more tapioca to thicken it. 

Store

  • Store in the fridge or freeze in an airtight container. The butter icing will soften when left at room temperature.
  • I enjoy these straight from the fridge or freezer. When packing into school lunches, pack against an ice brick.

Notes

Gluten-free

Substitute the spelt with your favourite gluten-free flour and the oats can be replaced by quinoa flakes.

Dairy-free or vegan

Replace the butter in the base with coconut oil (this will produce a tougher/ crisper slice). For the icing a cashew cream would be the best choice.

Low-fructose

Use brown rice syrup as your sweetener.
 
 

Let me know how you love this zesty and delicious treat. I’d really appreciate it if you could leave a short comment and 5 stars!

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. 

Maple Chai Chia Pudding

| Breakfast, Healthy Lunchbox, After School Snacks, No-bake Sweets, Members only

This gluten-free Maple Chai Chia Pudding with Rhubarb and Apple Compote is a delicious and really nourishing start to the day (or snack or dessert). I love this flavour combination so much. The creamy, earthy chai flavours combined with the acidity of the rhubarb is perfect for the cooler months. If you don’t feel like…

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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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Peach Ginger Coconut Smoothie

| Drinks & Smoothies, Members only

The Peach Ginger Coconut Smoothie is a blend of fresh peaches, ginger, and coconut yogurt. This refreshing gluten-free and dairy-free smoothie is perfect for a quick breakfast, snack, or healthy dessert. Late last year my niece got married in Brisbane and we had the most wonderful weekend with family celebrating. My hubby loves food as…

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Mango Lime Coconut Chia Pudding

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

This vegan Mango, Lime, Coconut Chia Pudding is easy to make as a nourishing and delicious breakfast, snack or dessert. They make a nice change from overnight oats too. It’s a great recipe to create for your family during the summer months and I love to make this when I need to use up over…

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Superfruit Bowl

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

This superfruit bowl is a nutrient-packed breakfast or snack, blending açai, bananas, raspberries, and avocado into a creamy, icy base. It’s the perfect way to fuel your day, offering a balance of antioxidants, healthy fats, and fibre. This Superfruit Bowl is one of my son’s creations (based on the bowls he sees on cafes menus…

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Chocolate Party Cake

| Healthy Lunchbox, Baked Sweets, Holidays & Entertaining, Desserts, Members only

My Chocolate Party Cake is an easy to make, gluten-free, allergy friendly cake that is perfect for parties. Don’t let the ingredients fool you – the kids will be none the wiser to this rich, moist, and delicious cake. Best of all, it is actually best eaten the next day so you can happily pre-prepare…

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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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Healthy Chocolate Coconut Slice

| Healthy Lunchbox, Baked Sweets

This is such a yummy, old-fashioned style Chocolate Slice – it reminds me a lot of the one my nan always made me, only a little healthier. This Healthy Chocolate Coconut Slice is a lovely chocolatey treat to stock your freezer with, so if you have hungry kids at home looking for a snack or need an easy lunchbox filler, you’ll have this on hand ready to go!

Food memories are the best. As a kid I used to bake with my nan every weekend, we even occasionally ‘invented’ recipes. The ones that worked out, she carefully wrote on a note pad and sticky taped it into her recipe notebook. I still have that notebook, though the tape is browned and dried and the binding has seen better days.

Anyway, enough nostalgia…though I do hope that one of my recipes will perhaps form memories and be carried down in your family.

Health benefits

This healthy chocolate coconut slice is made with wholemeal spelt flour, rolled oats, and desiccated coconut, this slice provides fibre and slow-releasing energy. The cacao powder is rich in antioxidants, while the choice of natural sweeteners like honey or rice malt syrup makes it a healthier alternative to refined sugar treats.

Ingredients

This recipe uses spelt flour, oats, cacao powder, and coconut. Butter or coconut oil adds richness, and the bittersweet chocolate icing made with raw cacao powder (or cocoa powder), rice malt syrup or honey, milk and coconut oil brings a decadent touch that can be adjusted to suit your taste.

How to make this healthy chocolate coconut slice 

Melt the butter or coconut oil, stir in the sweetener, and mix with the dry ingredients until combined. Press the mixture into a tin lined with baking paper and bake in a fan-forced oven as instructed below. Chill before adding the rich bittersweet chocolate icing made with cacao powder, rice malt syrup or honey, milk and coconut oil and sprinkle with coconut for a beautiful finish. This can also be made in your food processor and we’ve included the Thermomix method too if you have one.

Serving suggestions and how to store

Enjoy this slice as a mid-morning snack or a healthier dessert option. It’s also perfect for school lunchboxes being nut-free and egg-free. Store in an airtight container in the fridge to keep it fresh for up to a week or freeze it for longer storage. It can be packed or eaten from frozen.  Refrigerating before slicing ensures clean, crumb-free cuts.

Vary this healthy chocolate coconut slice to suit

For a gluten-free option, swap spelt flour for your favourite gluten-free flour and replace oats with quinoa flakes. Make it dairy-free or vegan by using coconut oil instead of butter. Choose brown rice syrup for a low-fructose version.

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For more delicious, easy to make prep-ahead heathy snack recipes, click HERE.

This Healthy Chocolate Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. Sure to become a favourite.
Print Recipe
4.74 from 104 votes

Chocolate Coconut Slice

This Chocolate Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. Sure to become a favourite with young and old alike!
Prep Time10 minutes
Cook Time10 minutes
Chill30 minutes
Total Time50 minutes
Course: Snack
Servings: 12
Author: Georgia Harding

Ingredients

  • 150 g butter or coconut oil
  • 85 g rice malt syrup, honey or maple syrup (¼ cup approx.)
  • 30 g cacao powder - unsweetened Dutch process or raw
  • 120 g wholemeal spelt flour (1 cup)
  • 90 g rolled oats (1 cup)
  • 100 g desiccated coconut (1 cup)

Bittersweet Chocolate Icing (see note below)

  • 30 g cacao powder - unsweetened Dutch process or raw (¼ cup)
  • 2 tbsp coconut oil
  • 2 tbsp rice malt syrup or honey
  • 1 tbsp milk (of choice)
  • 10 g desiccated coconut (2 tbsp)
Metric - US Customary

Instructions

  • Preheat your oven to 180°C/350°F (fan-forced).
  • In a large pot over medium heat, melt your butter (or coconut oil). If using a Thermomix 90, 1 minute, speed 3.
  • Turn off the heat and add the sweetener, mixing to combine. If using a Thermomix 30 seconds, temp 90, speed 4.
  • Add all of the other ingredients and mix well until combined. If using a Thermomix reverse speed, 30 seconds.
  • Press firmly into a lined tin (approx. 17 x 27cm) and bake for 10-12 minutes. Take care not to overcook this as it can dry out. If your oven runs hot, reduce the temperature to 160°C.
  • Once cooled, pop it into the fridge to chill for 30 minutes or more.

Bittersweet Chocolate Icing

  • Make the icing by beating all of the ingredients together in a small bowl until smooth and creamy. If using a Thermomix butterfly, 1 minute, speed 3.
  • Spread over the chilled slice and sprinkle over a little extra desiccated (or shredded) coconut.
  • Chill for 10 more minutes in the freezer, remove from the tin and carefully slice into squares by pressing straight down with a large sharp knife.

Store

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

Note

  • The icing above is very rich (for dark chocolate lovers only). You can leave it off, top it with melted chocolate or a chocolate butter cream. This recipe works really well as a super healthy ganache too.
  • Refrigerating before slicing makes it much easier to cut without crumbling.

Notes

Gluten-free

Substitute the spelt with your favourite gluten-free flour and the oats can be replaced by quinoa flakes.

Dairy-free or vegan

Replace the butter with coconut oil (this will produce a tougher/ crisper slice).

Low-fructose

Use brown rice syrup as your sweetener.

 

 

I'd love to hear how you like this slice. Post a comment below or rate this recipe. 

Carrot Cake Chia Pudding

| Breakfast, No-bake Sweets, Desserts, Members only

This Carrot Cake Chia Pudding is an easy and healthy recipe that tastes just like a carrot cake!  Have it for breakfast, dessert or a snack. My kids love this before they go to sports training (either first up in the morning or after school). It’s great to have in the fridge to grab and…

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Christmas Leftovers Salad

| Pork recipes, Chicken, Vegetarian, Members only, Salads

I always over cater, especially the protein portion of the meal. We have a lot of meat lovers in our family and friend circle, so I wouldn’t live it down if what I served was shy. After the feast I always have leftovers, and so the Christmas Leftovers Salad was born. This salad is one…

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Gingerbread Loaf with Caramel Drizzle

| Baked Sweets, Desserts, Members only

This healthy Gingerbread Loaf with Caramel Drizzle is a low-sugar, wholegrain version of the classic, making it a perfect treat for any occasion. The recipe is versatile, offering options to cater to different dietary preferences. If you love ginger, you’ll love this loaf and whilst it’s sweet, it’s not sickly sweet. Health benefits This loaf…

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Black Forest Tart

| Baked Sweets, Holidays & Entertaining, Desserts, Members only

This delicious Black Forest Tart is quick and easy to make, and a decadent chocolate dessert. I think cherries and chocolate are a flavour match in heaven! Who’s with me? I have strong memories of the flavours of Black Forest. I grew up in Perth and as a teenager, every Thursday night my parents and…

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Mango Whip with Salted Macadamia Caramel

| No-bake Sweets, Desserts, Members only

My sons most favourite fruit is mango…just as well we live in Queensland, and we have inherited an old mango tree in our small backyard too. My daughter is not so much a fan, unless it’s made into something like this Mango Whip with Salted Macadamia Caramel. Then she’s happy to eat it. One of…

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Coconut Caramel Slice

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

This new healthy Coconut Caramel Slice recipe is sure to become a firm favourite. It makes a decent sized batch so my kids are always happy to have this treat in the freezer. The nut-free version is perfect for school lunches packed from frozen. I’ve designed it to suit many dietary intolerances and it’s sweet,…

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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. 

Healthy Salted Caramel Popcorn

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

One of the quickest and easiest snacks to make your kids, this Healthy Salted Caramel Popcorn is a little bit dangerous! I literally struggle to stop eating it, it’s so moorish. Store bought or microwave popcorn is generally loaded with dangerous vegetable oils and franken-ingredients, let alone truck loads of sugar. My Salted Caramel Popcorn…

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Breakfast Fruit Pizza

| Breakfast, After School Snacks, Baked Sweets

I’m always being asked to come up with breakfast recipes to help convince kids to move away from the processed cereal aisle, to a more nourishing start to the day. This Breakfast Fruit Pizza may be your answer. It jams a lot of protein, good fats and fibre into each slice and is easy to make ahead for a breakfast on-the-go.

Protein deficiency

In my experience, insufficient dietary protein is surprisingly common. The one thing that a swing towards processed foods has done, is dramatically reduce the amount of protein many kids (and adults) consume. You see most processed, convenience foods are generally a combination of fat and carbohydrate (breads, breakfast cereals, crackers, muesli bars, pasta and noodles). Anything with a shelf life is generally protein deficient.

Although it’s rare to see frank protein deficiency, subclinical signs are increasingly common. These include:

  • poor immune responses (getting sick frequently or difficulty recovering from illness)
  • poor appetite or very picky (or more of a snacker, craving simple carbohydrates)
  • poor concentration and trouble learning
  • moodiness and mood swings
  • poor sleep patterns
  • muscular weakness, aches and pains
  • poor growth and development (failure to thrive)
  • skin problems
  • delayed wound healing

The importance of protein

Protein is essential to form antibodies to protect your body from foreign invaders, such as disease causing bacteria and viruses. So ensuring you and your family are eating adequate amounts of protein is really important, especially at this time of the year when our immune systems need to be at their best.

In addition to supporting immune function, protein is used to make digestive enzymes, to repair the digestive tract, to grow skin, hair, and nails, make blood cells, form strong bones, to build muscle, to make hormones, to stabilise our blood sugar (so we have lots of energy and good focus)….as well as many more critical functions.

We cannot store protein, so it’s safe to say, that in order to replace, rebuild and repair, we need to consume protein very regularly.

Breakfast is a meal where protein is most critical, but is often lacking the most. No matter the claims, it’s a stretch to find anything in the supermarket isles that’s nutritionally adequate for breakfast. Not only that, but most exceed the World Health Organisations recommended daily intake of sugar in one foul swoop.

Personally, we eat a cooked breakfast a few days a week, but I also love to mix it up with other nourishing brekkies as I don’t always have time for cooking. The best thing about this Breakfast Fruit Pizza is you can make it ahead and keep it in the fridge or freezer until you are ready to enjoy it. My family also loves it as a snack for arvo tea.

The vast world of protein powders

I really wanted this breakfast pizza to have a protein rich base, so you’ll see I’ve boosted it with my favourite, wholefoods protein powder.

Navigating the many types of protein powders available is tricky business. Many brands are derived from feed-lot, grain-fed cows (also often fed GMO’s), highly processed soy proteins and contain franken-sugars, fructose, maltodextrin starches (aggravate blood sugars and the GIT), additives and more yuk ingredients.

Most also contain absolutely no plant fibre, good fats or micronutrients (vitamins and mineral) so nutritionally they are incomplete and not at all reflective of a well rounded, whole food meal. Thankfully, there are a select few which offer balanced nutrition and do what we need them to do – provide a sustaining, nutritious supplement, and here’s the clincher, that actually tastes good. It’s just got to taste good right?

What to look for when choosing protein powders

When choosing a wholefood-based protein powder, there are several key factors to consider to ensure you’re getting a good-quality and effective product:

Ingredients: Look for a protein powder that is derived from wholefood sources, such as pea protein, brown rice protein (preferably non GMO, sprouted and fermented), hemp protein, or a blend of these. If you’re okay with dairy, choose a Whey based protein powder, ensure it is grass-fed and/or organic. Avoid products with additives, artificial flavours, excess sugar or artificial sweeteners.

Nutritional Profile: Assess the nutritional content beyond just protein. Look at the levels of essential amino acids, vitamins, and minerals present in the powder. A good wholefood-based protein powder will offer a range of nutrients beyond just protein.

Allergen Information: Consider any allergies or dietary restrictions. Wholefood-based protein powders are often suitable for those with common allergies (e.g., dairy, soy, gluten), but always check the label for potential allergens.

Taste and Texture: Personal preference matters too. Choose a protein powder that tastes good to you and mixes well with your favourite fruits and fluid (I love making smoothies with coconut water and yoghurt) or add protein powder to recipes like pancakes, overnight oats or chia puddings. Some wholefood-based powders can have a grainier texture, which may be a consideration.

By considering these factors, you can select a wholefood-based protein powder that aligns with your dietary preferences, nutritional needs, and taste preferences, ensuring you get the most out of your protein supplement.

GoodnessMe have a fabulous selection of clean protein powders, you can take a look HERE.

Health benefits

The almond meal and nuts provide healthy fats and protein, which help keep you full longer. Protein powder adds an extra boost of muscle-supporting nutrients, while the fruit adds natural sweetness and antioxidants. The cinnamon yoghurt topping provides a delicious way to add gut-friendly probiotics to your morning meal.

Ingredients

For the base, you’ll need pecans or walnuts, almond meal, wholefood protein powder, arrowroot flour, coconut flour, an egg, and your choice of sweetener (rice malt syrup, honey, or maple syrup). For the cinnamon yoghurt topping, use full-fat natural yoghurt (or coconut yoghurt) and ground cinnamon, with sweetener to taste. Top with your favourite fruit.

How to make this brekkie pizza

Preheat your oven. Mix the dry ingredients in a large bowl, then whisk the egg, sweetener, and vanilla extract in a jug. Combine both and form a dough, adding coconut flour if needed. Roll the dough into a thin base between two sheets of baking paper, then bake for 15 minutes. Let the base cool, then spread the cinnamon yoghurt over it and top with fresh fruit (I love raspberries, blueberries, strawberries and blackberries).

Serving suggestions and how to store

Serve your breakfast fruit pizza immediately after assembling, or store the base in the fridge or freezer. To serve later, just top with yoghurt and fruit when ready to eat. This makes for a perfect grab-and-go breakfast!

Vary this to suit your dietary needs

For a chocolate version, use chocolate-flavored protein powder and add cacao to the base. For a fructose-friendly option, choose rice malt syrup and top with berries and kiwi fruit. You can also make this egg-free by using a flax or chia egg, and to make it vegan, use a plant-based protein powder and coconut yoghurt.

This Breakfast Fruit Pizza jams a lot of nourishment into each slice and is easy to make ahead for a breakfast on-the-go.
Print Recipe
5 from 3 votes

Breakfast Fruit Pizza

This Breakfast Fruit Pizza jams a lot of nourishment into each slice and is easy to make ahead for a breakfast on-the-go.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Snack
Servings: 4
Author: Georgia Harding

Ingredients

  • 50 g pecan or walnuts (½ cup) roughly chopped
  • 125 g almond meal (1¼ cup)
  • 40 g wholefood protein powder - or extra nut meal or ground seeds
  • 2 tbsp true arrowroot flour 
  • 1 tbsp coconut flour
  • 1 egg/s
  • 2 tbsp rice malt syrup, honey or maple syrup
  • 1 tsp vanilla

Cinnamon yoghurt

  • 250 g natural, Greek or coconut yoghurt (1 cup)
  • ½ tsp ground cinnamon
  • 1 tbsp rice malt syrup, honey or maple syrup (optional)

Fruit

  • 1 cup/s fruit of choice

Instructions

  • Pre-heat the oven to 180°C/350°F (fan-forced).
  • In a large bowl, mix together the nuts, almond meal, protein powder, arrowroot and coconut flour.
  • In a jug whisk the egg, sweetener and vanilla. Add to the dry and mix until a dough forms.
  • If it's too wet, add coconut flour teaspoon at a time to form a slightly sticky dough.
  • Place onto a piece of baking paper and flatten into a oval/ rough rectangle. Place another piece of baking paper on top and roll until a thin, flat base is formed.
  • Peel off the top layer and place onto a baking tray. Bake for 15 minutes.
  • Allow to cool completley and keep in the fridge until ready to serve.
  • Make the cinnamon yoghurt by mixing the cinnamon, sweetener and yoghurt together.
  • Assemble by smearing the cinnamon yoghurt over the base and topping with the fruit. To get a nice crumb-free slice, cut chilled, on a chopping board with a large sharp knife.

Thermomix

  • Start by chopping yor pecans or walnuts. Pulse (turbo button) 1-2 times to roughly chop.
  • Add the almond meal, protein powder, arrowroot and coconut flour. Mix 30 seconds, speed 5.
  • Add the egg, sweetener and vanilla and mix 10 seconds, reverse speed 5.
  • If it's too wet, add coconut flour teaspoon at a time to form a slightly sticky dough. Mix 5 seconds, reverse speed 5.
  • Place onto a piece of baking paper and flatten into a oval/ rectangle. Place another piece of baking paper on top and roll until a thin, flat base is formed.
  • Peel off the top layer and place onto a baking tray. Bake for 15 minutes.
  • Allow to cool completely and keep in the fridge until ready to serve.
  • Make the cinnamon yoghurt by mixing the cinnamon, sweetener and yoghurt together.
  • Assemble by smearing the cinnamon yoghurt over the base and topping with the fruit. To get a nice even slice, cut once chilled, on a chopping board with a large sharp knife.

Store

  • You can store the base either whole or sliced in the fridge or freezer. Then simply top with yoghurt and fruit and enjoy for breakfast.

Notes

Chocolate Pizza

Use the chocolate flavoured protein powder plus a tablespoon of cacao in the base.

Fructose friendly

Choose rice malt syrup as your sweetener and top with berries and kiwi fruit (or any tolerated fruit).

Egg-free

Sub the egg with a flax of chia egg.

Vegan

Use a flax or chia egg, a vegan protein powder, rice malt or maple syrup and top with coconut yoghurt.
 

I hope you and your family love this simple, delicious and sustaining breakfast.

Strawberry Cream Gummies

| No-bake Sweets

These easy to make Strawberry Cream Gummies are a delicious, gut healing treat that my whole family loves (including Bonnie Blue my 6 month old puppy). She knows what’s good for her!

I regularly make gummies treats for my family to support their gut health and immune system. The limit is your imagination when making different flavoured gummies. If you’re after more ideas, check out my Lemon Turmeric, and Top Deck (chocolate) gummy recipes too.

Health benefits

Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder.

The biggest benefit of eating Gelatin, in my opinion, is that it is a gut healer, which means better nutrient absorption (so greater nourishment) all round.  Also, if your gut is functioning well, then your nervous system is better supported too. Gelatin also reduces inflammation, improves joint integrity, and for the vain amongst you – it improves the condition of your skin, hair and nails.  In fact, it’s said to be better then botox (and erase wrinkles, stretch marks and cellulite) – now I’ve got your attention!

Ingredients

To make these gummies, you’ll need coconut milk as the base, along with maple syrup for a hint of sweetness (optional). Frozen strawberries, once defrosted, provide the flavour. Gelatin, a key ingredient, helps the gummies set and gives them that satisfying, chewy texture.

How to make these strawberry cream gummies

Start by warming the coconut milk and maple syrup in a small pot. Bloom the gelatin in the mixture, stirring until fully dissolved. Blend the strawberries into a smooth pulp, then mix with boiling water, vanilla, and the remaining gelatin. Layer the coconut cream and strawberry mixtures in a tray, swirling them together for a pretty effect. Refrigerate for about 30 minutes to set, then slice and enjoy!

Serving suggestions and how to store

These gummies make a great snack, and they’re perfect for lunchboxes. Keep them in an airtight container in the fridge or freezer for easy access. If you freeze them, they stay firm and can be packed into lunchboxes with an ice brick to keep them cool.

Vary this to suit your dietary needs

For a different twist, swap the strawberries for raspberries for a “raspberries and cream” variation. If you’re looking for a fructose-friendly option, use rice malt syrup instead of maple syrup and choose raspberries instead of strawberries. Adjust the sweetness to your preference by adding more sweetener if desired.

These easy to make Strawberry Cream Gummies are a delicious, gut healing treat that my whole family loves.
Print Recipe
4.77 from 17 votes

Strawberry Cream Gummies

These easy to make Strawberry Cream Gummies are a delicious, gut healing treat that my whole family loves. Check out the Raspberry Cream Gummy variation too.
Prep Time10 minutes
Refrigerate30 minutes
Total Time40 minutes
Course: Snack
Servings: 20 pieces
Author: Georgia Harding

Ingredients

  • 400 ml canned coconut milk
  • 2 tbsp maple syrup - optional
  • 125 g strawberries (1 cup -heaped) frozen then defrosted berries provide the best flavour
  • 250 ml boiling water (1 cup)
  • 1 tsp vanilla - essence or paste
  • 4 tbsp grass-fed or organic gelatin

Instructions

  • In a small pot, heat the coconut milk and maple syrup over a low heat until luke warm (don't over heat it).
  • Add 2 tablespoons of the gelatin and allow to bloom, mixing it well to combine. Continue to mix over the very low heat until it dissolves.
  • In a food processor or blender, blend the strawberries until it forms a pulp. You can strain off the seeds if you wish, for a really smooth gummy (I personally don't bother).
  • Add the boiling water and vanilla, blend again then add the remaining 2 tablespoons of gelatin and process for a minute or so until the gelatin has dissolved.
  • Line a slice tray with baking paper. Pour in the coconut cream layer. Then gently pour over the strawberry layer (swirling as you pour creates the pattern on the top).
  • Pop into the fridge for about 30 minutes to set.
  • Slice and enjoy.

Thermomix

  • Heat the coconut milk and maple syrup 3 mins, 60, speed 3. Add 2 tablespoons of the gelatin and mix 1 min, speed 5. Pour into a lined slice tray.
  • Rinse the bowl and process the strawberries 1 min speed 8. Add the boiling water, mix 10 seconds speed 4. Add the remaining gelatin and blend 1 minute, speed 5.
  • Then gently pour over the strawberry layer (as above). Pop into the fridge for about 30 minutes to set.

Store

  • In an airtight container in the fridge or freezer. Can be packed from frozen into the lucnhbox (against an ice brick to keep it chilled).

Tip

  • If using silicon moulds to set your gummies, freeze them to make removing them from the mould clean and simple.

Notes

Raspberries and Cream

Replace the strawberries with raspberries. 

Fructose friendly

Choose raspberries and replace the maple syrup with rice malt syrup.

Sweeter

My kids are fine with little or no sweetener. But feel free to adjust the sweetness to suit your taste and add more maple syrup (or rice malt) if you prefer a sweeter gummy.
 

Let me know how your family enjoys this delicious and healing treat. Leave a comment below or rate the recipe. 

Bacon Corn Rosemary Muffins

| Breakfast, Healthy Lunchbox, After School Snacks, Savoury Snacks

These bacon corn rosemary muffins are a savoury delight perfect for breakfast, lunchboxes, or as a quick snack. Packed with vegetables, herbs, and the delicious combination of bacon and cheese, they are a wholesome and flavourful option that can easily be made gluten-free or dairy-free.

They are perfect for a breakfast on the go, with soup for lunch or for morning or afternoon tea. My kids also love them in their lunchbox. They can also be frozen which makes them great for batch baking. I always warm my Bacon, Corn, Rosemary Muffins by placing them in my sandwich press (and then slathering with butter because it’s my weakness ha ha)!

Health benefits

These muffins provide a balanced mix of protein, fibre, and essential vitamins. The zucchini and corn offer a boost of vegetables, while the eggs and bacon deliver a good source of protein. Rosemary adds an extra touch of antioxidants, and the gluten-free flour option caters to those with sensitivities.

Ingredients

This recipe uses a simple list of ingredients, including cheddar cheese, red onion, zucchini, corn, and bacon, all combined with flour, eggs, and milk to create a fluffy muffin. With the option to substitute gluten-free or dairy-free alternatives, it can easily be adapted to suit a variety of dietary needs.

How to make bacon corn rosemary muffins

To make these muffins, simply combine most of the cheese, bacon, vegetables, and dry ingredients in a large bowl. Whisk the eggs and milk, fold them into the dry mixture, and divide the batter between patty cases in your muffin tin. Top with the remaining cheese and bacon, and bake until golden and risen. Cool on a wire rack. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

These muffins are best enjoyed fresh from the oven, but they also store well. Keep them in an airtight container in the fridge for a few days, or freeze them for longer storage. They are easy to reheat (in the oven or a sandwich press), making them a convenient snack or meal on the go.

Vary bacon corn rosemary muffins to suit your dietary needs

This recipe can easily be adjusted for various dietary preferences. For a corn-free version, substitute the corn with grated carrot. If you’re vegetarian, replace the bacon with smoked paprika for a smoky flavour. A dairy-free option is also available by swapping the cheese with nutritional yeast and using a dairy-free milk.

Check out the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements. There are lots of options to suit.

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

These Bacon Corn Rosemary Muffins are a delicious, gluten-free savoury snack or even breakfast. They are quick and easy to make & my kids favourite snack.
Print Recipe
4.80 from 10 votes

Bacon Corn Rosemary Muffins

These Bacon Corn Rosemary Muffins are a delicious, gluten-free savoury snack or even breakfast. They are quick and easy to make & my kids favourite snack.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Snack
Servings: 10
Author: Georgia Harding

Ingredients

  • 100 g cheddar cheese -grated
  • 1 red onion/s (small) peeled and very finely diced
  • 120 g zucchini/s (small) grated
  • 1 corn cob/s -kernels removed
  • 2 rasher/s bacon -diced
  • 1 tbsp fresh rosemary leaves -finely chopped
  • 230 g gluten-free flour (2 cups) or cassava flour*
  • 1 tsp sea salt
  • ground black pepper -to taste
  • 3 tsp baking powder
  • 2 egg/s
  • 180 ml milk (of choice) (¾ cup)

Instructions

  • Preheat your oven to 200℃/395℉ (fan forced).
  • In a large mixing bowl, combine three quarters of the cheese, the onion, zucchini, corn kernels, half the bacon, rosemary, flour, salt, pepper and baking powder. Mix well.
  • In a jug whisk the eggs and milk. Add to the dried mix and fold in until just incorporated.
  • Divide between ten patty cases, top with the remaining cheese and bacon and bake for 15 minutes or until risen and golden brown.
  • Allow to cool on a wire rack.

Thermomix

  • If using a Thermomix to make these, preheat your oven to 200℃/395℉ (fan forced).
  • Grate the cheese, 5 seconds, speed 6. Set aside three quarters of it in a large mixing bowl. The other quarter in a small bowl.
  • Grate the red onion, 2 seconds, speed 6. Add to the mixing bowl.
  • Grate the zucchini, 5 seconds, speed 4. Add to the mixing bowl.
  • Add the corn, half the bacon (the other half can be set aside with the cheese) and rosemary.
  • Place the bowl on the Thermomix and zero out the scales.
  • Add the flour, salt, pepper, baking powder and fold it all together.
  • Add the eggs and milk to the Thermomix and beat, 5 seconds, speed 4.
  • Fold this through the other ingredients until just combined.
  • Divide between ten patty cases, top with the remaining cheese and bacon and bake for 15 minutes or until risen and golden brown.
  • Allow to cool on a wire rack.

Store

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

Notes

Corn-free

Omit the corn and replace with one small grated carrot.

Vegetarian

Replace the bacon with a teaspoon of smoked paprika.

Dairy-free

Choose a dairy-free milk and replace the cheddar with half a cup of nutritional yeast and an extra teaspoon sea salt.

Another flour

You can replace the gluten-free flour with wholemeal spelt flour if you'd prefer. 

*Important Note

If using cassava flour we have tested with AKN Organics, Cassava flour from Source Bulk Foods, Otto’s Cassava flour or Honest to Goodness Cassava flour. Do NOT use The Lotus organic cassava flour (we suspect this brand adds extra starch to the flour). Also do NOT or sub cassava flour with tapioca flour (they are not the same).

Onion-free

Omit the onion or replace with half a small bulb fennel, very finely diced.
 
 

I hope you and your family love these savoury muffins as much as we do. Let me know and leave a comment below.