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Chia Berry Jam

| Dips, No-bake Sweets, Sauces and Dressings, Staples, Members only

This Chia Berry Jam is so quick and easy to make and tastes very similar to regular jam. My kids certainly wouldn’t know the difference. With World Health Organisation’s daily sugar consumption recommendation being three teaspoons for children and six for adults, this Chia Berry Jam lets you enjoy the sweetness of delicious fruit without…

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Quick Vegetable Fritters

| Budget Friendly, 30 Minute Meals, Make-ahead Meals, Vegetarian, Breakfast, Healthy Lunchbox, After School Snacks, Savoury Snacks, Members only

These easy to make Quick Vegetable Fritters are a fabulous low-GI and gluten-free plant-powered snack. This is a great option for when you know your kids need a good serving of veggies in their day. Fritters can be notoriously tricky to get the ratios right- they can fall apart so easily or be too solid….

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Savoury Mince Bowl

| Budget Friendly, 30 Minute Meals, Make-ahead Meals, Red Meat, Vegetarian, Breakfast, Members only

This fantastic high-protein Savoury Mince Bowl combines tasty mince with the nourishment from eggs and vegetables to fuel your body for the day ahead. A high-protein breakfast is a great choice for sustaining energy, building muscle and controlling your appetite. This meal is about 34g of protein per serve so it really is protein packed….

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Pumpkin Creme Caramel

| Baked Sweets, Desserts, Members only

This dairy-free Pumpkin Creme Caramel is based on a traditional Cuban Pumpkin Flan without the condensed milk and cream cheese. It’s such a simple dessert to make when entertaining as it can be made ahead which is always a bonus. Take note of the time required for the custard to cool in the fridge -…

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Simple Sticky Ginger Chicken

| Meals, 30 Minute Meals, Make-ahead Meals, Chicken, Vegetarian, Members only

This simple Simple Sticky Ginger Chicken is a really easy to make meal that my whole family loves. The warming spices are fabulous for supporting your immune system and reducing inflammation which is always handy in this modern day world. Health benefits Ginger and turmeric give this dish an anti-inflammatory boost. Chicken thighs provide high-quality…

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Simple Moong Dhal

| Budget Friendly, Make-ahead Meals, Freezable Meals, Vegetarian, Members only

This is a very traditional style Moong Dhal, the kind that takes me back to India and the many Thali plates we ate during our stay there. My hubby and I journeyed this amazing country for over 8 months (over 20 yrs ago) on a very tight budget of $5 a day (for all food,…

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Almond Pastry (dairy and gluten-free)

| Staples, Members only

This Almond Pastry is worth getting excited about. Perfect for sweet baking, it is dairy and gluten-free. It’s really simple to make and you can use either blanched or whole almond meal. There are of course many recipes out there for gluten free and dairy free pastry. Simplicity is one of my key values when…

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Spring Green Salad with Smokey Yoghurt Dressing

| Members only, Salads

This Spring Green Salad with Smokey Yoghurt Dressing is a lovely combination of flavours and textures. There’s something about the lengthening days and warm, brighter weather that tells the body to choose fresh, raw vegetables to eat. It’s perfect paired with a simple piece of grilled or barbequed protein for a fast, delicious and nourishing…

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Egg Cups

| 30 Minute Meals, Make-ahead Meals, Breakfast, Healthy Lunchbox, After School Snacks, Savoury Snacks, Members only

These Egg Cups are a fantastic gluten-free breakfast and loved by anyone who enjoys a good classic cooked breakfast. Full of nourishment and able to be varied to suit your taste (just choose the options you like), it is simple and fail proof. This recipe ticks all the boxes – quick, easy, nourishing and delicious!…

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Apple Raspberry Rhubarb Macadamia Crumble

| Baked Sweets, Desserts

This Apple Raspberry Rhubarb Macadamia Crumble is my absolute favourite combination of fruit for a crumble. The sweetness of the apples and raspberries offsets the tartness of the rhubarb perfectly and topped with the buttery macadamia crumble it’s a beautiful, nourishing dessert (that’s healthy enough for brekkie).

Health benefits

The combination of apples, rhubarb, and raspberries brings a boost of antioxidants, fibre, and vitamins. Macadamia nuts are rich in healthy fats, while almond meal adds protein and fibre, making this dessert a healthier option compared to traditional crumbles.

Ingredients

Key ingredients for the filling include Granny Smith apples, rhubarb, and raspberries, all sweetened with a touch of rice malt syrup, honey, or maple syrup. The crumble topping is made from almond meal, oats (or quinoa flakes for a grain-free option), macadamia nuts, and cinnamon.

How to make apple raspberry rhubarb macadamia crumble

To make this fruit crumble, start by sautéing the apples, rhubarb, and cinnamon in butter until softened. Stir in the raspberries, then divide the fruit mixture between ramekins or put into a large baking dish. For the crumble mixture, pulse together butter, almond meal, syrup, cinnamon, oats (or quinoa flakes), and macadamias until a sticky crumble forms. Sprinkle the crumble over the fruit and bake until golden brown.

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

Serving suggestions and how to store

Serve this low sugar crumble warm, paired with cream, Crème Fraîche, yogurt, or vanilla ice cream for extra indulgence. Leftovers can be stored in an airtight container in the fridge or freezer. To reheat, cover with foil and warm in a low oven.

Vary this apple raspberry rhubarb macadamia crumble to suit 

To make this gluten-free, replace the oats with rolled quinoa flakes. For a dairy-free/vegan version, substitute the butter with coconut oil and serve with coconut cream or yogurt. To make it nut-free, replace almond meal with spelt or gluten-free flour and omit the macadamia nuts or replace them with seeds.

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

This Apple Raspberry Rhubarb Macadamia Crumble is my absolute favourite combination flavours with apple, raspberry and rhubarb.
Print Recipe
4.89 from 9 votes

Apple Raspberry Rhubarb Macadamia Crumble

This Apple Raspberry Rhubarb Macadamia Crumble my absolute favourite combination of fruit for a crumble. The sweetness of the apples and raspberries offsets the tartness of the rhubarb.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Servings: 4
Author: Well Nourished Team

Ingredients

  • 30 g butter
  • 4 Granny Smith apple/s – large ones, peeled and diced
  • 1 bunch/s rhubarb – finely sliced
  • 1 tbsp rice malt syrup, honey or maple syrup
  • 1 tsp ground cinnamon
  • 100 g raspberries – fresh or frozen (1 cup)

Crumble

  • 50 g butter
  • 100 g almond meal
  • 1 tsp ground cinnamon
  • 85 g rice malt syrup, honey or maple syrup
  • 100 g rolled oats – or rolled quinoa flakes for grain-free
  • 125 g macadamia nuts – (1 cup)
Metric – US Customary

Instructions

  • Pre-heat your over to 180°C/350°F (fan-forced).
  • In a medium sized pot, melt your butter. Add the diced apple, rhubarb, syrup and cinnamon and stir to toss in the butter. Pop the lid on and cook over a low heat for 8 mins stirring occasionally.
  • Lastly fold through the raspberries and turn off the heat immediately.
  • To make the crumble place the butter, almond meal, cinnamon and syrup into a food processor and pulse so that they come together. If you are using a Thermomix, 4-6 pulses.
  • Add the oats (or quinoa) and macadamia nuts and pulse again to form a sticky crumble. If using a Thermomix, reverse 4-6 pulses.
  • Divide the fruit between 4 ramekins (or into one large dish). Top with the crumble and bake for 10-15 minutes until golden brown.

Serve

  • Warm with cream, Crème Fraîche, yoghurt or ice-cream.

Make-ahead

  • Re-heat in a low oven (covered with foil) until just hot.

Store

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

Notes

Gluten-free

Replace the oats with rolled quinoa flakes.

Dairy-free/ vegan

Replace the butter with coconut oil and serve with coconut cream or coconut yoghurt (or cashew cream).

Nut-free

Replace the almond meal with spelt or gluten free flour, and the macadamia nuts with a seed or leave out.
 
 
 
 

Let me know how you love this nourishing and delicious crumble recipe in the comments below.

Cauliflower Cheese

| Members only, Side dishes

This delicious roasted Cauliflower Cheese is a great way to eat this super versatile vegetable. This time, it is not being converted into cauli rice or hidden in an icecream, instead the whole head is steamed then topped with a delicious cheese sauce and roasted until golden. It is the ultimate comfort food to accompany…

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Chicken Dumplings in Ginger Broth

| Chicken, Freezable Meals, Vegetarian, Soups, Members only

This Chicken Dumplings in Ginger Broth recipe is a delicious flavour combination and really easy to make. There are restaurants that are dedicated only to serving Asian-style dumplings – beat the queues and make them yourself! It’s also fun to introduce your family to world flavours while they are young, so give this one a…

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No Chop Pumpkin Bacon Soup

| Budget Friendly, Pork recipes, Vegetarian, Soups, Members only

Pumpkin soup just got a whole lot easier and more delicious with this No Chop Pumpkin, Bacon, Sage Soup. The best part about this nourishing, veggie rich soup is you don’t need to chop anything up into small pieces. Simply bake and blend. While the roasting process does take longer than boiling pumpkin in stock,…

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Cuban Chicken Stew

| Make-ahead Meals, Chicken, Freezable Meals, Members only

This one pan Cuban Chicken Stew is really easy to make and so incredibly delicious. It’s a recipe of mine that has recently featured in Wellbeing’s food magazine, EatWell. It’s a real mix of the Spanish and African flavours unique to Cuban cuisine and a well rounded casserole that will definitely become a firm favourite!…

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Smoky Paprika Broccoli

| Members only, Side dishes

Smoky Paprika Broccoli is a simple yet delicious dish that combines broccoli with smoky paprika, sweet onions, and toasted pecans for crunch. This veggie-packed side dish is not only easy to prepare but also incredibly versatile, making it a perfect addition to a variety of meals. Serve it warm or at room temperature. I’ve just…

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Perfect Poached Eggs (with a video demo)

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

Perfect Poached Eggs have eluded me for many years, but eventually through much trial and error I have reached poaching success! It is such a good feeling to have a beautiful poached egg placed on a plate with a selection of delicious and nourishing sides. Here I have outlined the quickest and easiest way to…

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Dumpling wrappers

| Staples, Members only

Making your own dumpling wrappers from scratch is a rewarding process that adds a personal touch to your dishes. These homemade wrappers are soft, elastic, and perfect for holding your favourite fillings. While rolling out the dough may take a bit of time, the result is worth the effort. Plus, with the option for a…

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Silky Scrambled Eggs (with a video demo)

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

These Silky Scrambled Eggs are a super soft and delicious staple recipe. Check out the video below the recipe for step by step instructions for how to create perfectly silky scrambled eggs. Health benefits Eggs are an excellent source of high-quality protein, which is vital for muscle repair and overall body function. They also provide…

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Garlic Mushrooms

| 30 Minute Meals, Vegetarian, Breakfast, Members only

Garlic mushrooms are a quick, delicious dish that’s versatile enough to be enjoyed for breakfast, lunch, dinner, or as a side dish. Whether piled on sourdough toast or served alongside eggs, these mushrooms are a simple way to elevate any meal. This Garlic Mushrooms recipe is a staple breakfast in the Harding household, especially in…

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Fudgy Sourdough Chocolate Brownies

| Baked Sweets, Sourdough Baking, Desserts, Members only

These Fudgy Sourdough Chocolate Brownies are a very decadent way to use up discarded sourdough starter. They aren’t an every day snack, more of a celebration treat. Seeing we are welcoming new members into the family, and with Father’s Day coming up, I thought I’d better fast-track this simple recipe. I’ve been working on producing…

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Simple Healthy Congee

| Chicken, Vegetarian, Breakfast, Members only

This Simple Healthy Congee is a nourishing Asian-style rice porridge made extra nutritious by including brown rice and shiitake mushrooms. Plain congee is often served as a side dish, but with extras like mushrooms and radishes in this one, it’s perfect to eat by itself. In some Asian countries, congee is considered a breakfast food,…

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Apple Almond Breakfast Slice

| Breakfast, Baked Sweets, Members only

Breakfasts can be such a challenge on busy mornings. In the rush of getting into the day, a pre-made breakfast that is both sustaining and enjoyable to eat is sure to make mornings easier! This Apple Almond Breakfast Slice is full of amazing ingredients and such a far cry from the processed cereal aisle! Of…

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Chicken Shiitake Mushroom Pie

| Make-ahead Meals, Chicken, Vegetarian, Members only

This Chicken Shiitake Mushroom Pie is one of my family’s new favourites. Whenever we have a roast chicken for dinner, I throw in an extra chook and use the meat for school lunches and to make this simple pie for dinner one night.  The combination of protein with vegetables, shiitake and warming spices makes it…

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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!