vegetarian

Anzac Brownie Slice

April 23, 2019 | Healthy Lunchbox, After School Snacks, Baked Sweets

This Anzac Brownie Slice is next level good! With lots of Anzac inspired recipes to suit those with dietary intolerance already on the Well Nourished website… there is some seriously tough competition when it comes to designing Anzac inspired recipes.

This Anzac Brownie Slice is a delicious fusion of two classic treats—the hearty, oat-packed texture of Anzac biscuits and the rich, fudgy goodness of brownies. With layers of nutty, sweet, and chocolatey flavours, this slice is sure to be a crowd-pleaser. It’s also highly versatile, with options for gluten-free, dairy-free, and nut-free variations.

My very first recipe from six years ago, my epically popular Healthy Anzac biscuits has been a long time crowd pleaser and is a great nut-free treat. A personal favourite, my Chocolate Macadamia Anzacs are a mouthwatering flavour combo. Then there’s Anzac Creams and ice-blocks...something for everyone.

I have a sneaking suspicion this Anzac Brownie Slice will be another popular recipe to celebrate this important day. Have a great Anzac day. Lest we forget!

Health benefits

Packed with oats and nut meal, this anzac slice recipe offers a good source of fibre, healthy fats, and plant-based protein. The cacao powder provides antioxidants, while natural sweeteners like honey or maple syrup offer a lower-glycemic alternative to refined sugars and the traditional golden syrup used in Anzac biscuits.

Ingredients

The base layer includes oats, desiccated coconut, and nut meal or spelt flour, combined with melted butter or coconut oil, bicarb soda and sweetened with rice malt syrup, honey, or maple syrup. The brownie layer is made from nut butter, cacao powder, and a touch of sweetness, making this a nutrient-dense indulgence.

How to make Anzac Brownie Slice

To create this layered slice, first melt the butter or coconut oil with your sweetener, then mix in the dry ingredients to form the Anzac mixture. For the brownie, mix nut butter, cacao powder, and the remaining ingredients into a sticky dough. Press half of the Anzac mixture into a lined slice tin, then add the brownie layer, followed by the remaining Anzac mixture. Bake for 20-30 minutes until golden. Allow to cool, then drizzle with melted chocolate if desired.

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

Serving suggestions and how to store

This slice is perfect as an afternoon snack, dessert, or even as a treat in lunchboxes. Store it in an airtight container in the fridge, especially during warm weather, or freeze for longer-term storage. Cutting the slice while chilled ensures clean, neat portions.

Vary this Anzac Brownie Slice to suit your needs

For a gluten-free version, use nut meal or gluten-free flour and replace oats with rolled quinoa. To make it dairy-free and vegan, substitute butter with coconut oil. If you’re avoiding nuts, use spelt flour and sunflower seed butter instead of nut butter. For a coconut-free variation, omit the desiccated coconut and replace it with more nut meal or flour.

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

For more delicious, festive healthy sweet recipes, click HERE.

This Anzac Brownie Slice is a delicious, healthy, chocolatey twist on the Anzac classic. Includes variations for dairy, gluten-free and vegan (and a thermomix method too).

Print Recipe

4.86 from 28 votes

Anzac Brownie Slice

This Anzac Brownie Slice is a delicious fusion of two classic treats—the hearty, oat-packed texture of Anzac biscuits and the rich, fudgy goodness of brownies. It's also highly versatile, with options for gluten-free, dairy-free, and nut-free variations.

Prep Time15

Cook Time30

Total Time45

Course: Snack

Servings:

Author: Georgia Harding

Ingredients

Anzac

150 g butter or coconut oil -melted
115 g rice malt syrup, honey or maple syrup (⅓ cup)
¾ tsp bicarbonate of soda
180 g nut meal -or wholemeal spelt flour (1½ cups)
75 g desiccated coconut (¾ cup)
180 g rolled oats (2 cups)

Brownie

30 g cacao powder -unsweetened Dutch process or raw (¼ cup)
250 g nut butter (1 cup)
170 g rice malt syrup, honey or maple syrup (½ cup)
40 g nut meal -or wholemeal spelt flour (⅓ cup)
1 tsp bicarbonate of soda
Pinch sea salt

Drizzle

100 g dark chocolate -broken into pieces (optional)

Instructions

Pre-heat your oven to 180°C/350°F (fan-forced). Line a small (approx. 17 x 20cm) slice tin with baking or parchment paper.
In a medium sized pot, heat the butter or coconut oil over a low heat to melt. Add the sweetener of your choice and mix until combined.
Mix in the bicarbonate of soda.
Add the rest of the ingredients and mix well to combine.

Brownie

In a food processor mix all the ingredients together. You could do it by hand too. Just soften the nut butter enough so it can be mixed with the other ingredients.
It forms a sticky dough (not a pourable cake batter).

Drizzle (optional)

Start this once the slice is cooled completely.
Place the chocolate in a bowl. Sit it over a pot of boiling hot water and stir until the chocolate melts.

Assemble

Press half the Anzac mixture firmly into the base of the tin (with wet hands or a wet large spoon). Set the other half aside.
Top with the brownie mixture and press this across to cover the biscuit base (wet hands work well again).
Finish by pressing the rest of the Anzac mixture on top.
Place into the oven for 20-30 minutes or until golden brown on top. The longer you cook it, the crisper the slice becomes.
Allow to cool, refrigerate and then drizzle over the melted chocolate.
Cut into portions right out of the fridge (you'll get nice neat slices if cut when chilled).

Thermomix

Pre-heat your oven to 180℃. Line a small (approx. 20 x 30cm) slice tin with baking or parchment paper.
Melt the butter, temp 90, 1 minute, speed 4 or until melted.
Add the sweetener and bicarb and mix temp 90, 30 seconds, speed 3.
Add the rest of the ingredients. Mix 30 seconds, flour symbol until it forms a sticky dough. You may need to scrape the sides to incorporate all the flour.
Set the Anzac dough aside.
Without rinsing the bowl, add the brownie ingredients and mix speed 4, 30 seconds or until combined into a sticky dough.
Assemble as above.

Store

Store in an airtight container (if it was warm weather, I'd keep it in the fridge)and it can definitely be frozen too.

Notes

Adjust the sweetness

I personally make this with rice malt syrup and I think it's perfectly sweet enough. If using honey or maple syrup, you may choose to slightly reduce the amount (unless you have a sweet tooth).

Gluten-free

Choose nut meal or a gluten-free flour. Replace the oats with rolled (flaked) quinoa.

Dairy-free and vegan

Choose coconut oil instead of butter. This will make a tougher/ crisper slice (as the coconut oil shrinks and firms up a lot when cooled).

Fructose friendly

Choose rice malt as your sweetener.

Nut-free

Choose the spelt or a nut-free gluten-free flour and replace the nut butter in the brownie with sunflower seed butter.

Coconut-free

Choose butter as your fat and replace the desiccated coconut with more nut meal or flour.

Leftover Easter Eggs

If there is such a thing as leftover Easter eggs in your house, you could melt them for the drizzle (if you dare).

I hope you love this Anzac inspired brownie slice. Let me know if you have any questions or if you try the recipe, post a comment and rate the recipe!

Tomato Salsa

April 16, 2019 | Dips, Members only

This delicious Tomato Salsa recipe is a fabulous, easy to make staple that is a great addition to any table. With vine-ripened tomatoes, red onion, and basil, it’s a simple yet flavorful recipe perfect for dipping, topping, or serving as a side dish. With its Italian flavours, is lovely served on a crostini or even…

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Maple Macadamia Chocolate Bark

April 10, 2019 | After School Snacks, No-bake Sweets

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

I don’t have a great memory, especially for dates and numbers in general. But for food, I’m always on point. I remember flavour combinations, textures and food with friends. One memory I carry is of maple roast macadamia nuts dipped in dark chocolate from a winery on the Mornington Peninsula, many moons ago. Because I don’t have the patience or time to individually coat each nut, this Maple Macadamia Chocolate Bark was born in my effort to recreate this delicious treat. For those of you that know me well, you know I love a shortcut!

This will be on my table this Easter. My kids adore it and it at least satisfies them enough so they don’t overdo the eggs left by the Easter bunny.

Wishing you all a wonderful upcoming Easter break creating lots of your own food memories! Georgia x

Health benefits

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

Ingredients

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

How to make this maple macadamia dark chocolate bark

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

Serving suggestions and how to store

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

Vary this maple macadamia chocolate bark to suit your needs

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

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

This Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.

Print Recipe

5 from 2 votes

Maple Macadamia Chocolate

This Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Servings:

Author: Georgia Harding

Ingredients

300 g macadamia nuts (2 cups)
2 tbsp maple syrup
1 tsp macadamia nut oil
½ tsp vanilla -powder, extract or essence

Chocolate

200 g cacao butter -chopped or grated
30 g cacao powder (¼ cup) unsweetened Dutch process or raw
2-4 tbsp maple syrup -to suit your taste
Good pinch sea salt

Instructions

Pre-heat your oven to 150℃/ 300℉.
Place the macadamia nuts on a tray lined with baking paper so they are in a single layer.
Roast for 10-15 minutes or until they are golden brown.
In a small bowl combine the maple syrup, oil and vanilla. Toss it through the macadamia nuts and return them to the oven for another 10 minutes until the syrup caramelises.
Remove from the oven and allow to cool completely while you make the chocolate.

Chocolate

Place a bowl over boiling water (or use a double broiler).
Melt the cacao butter by mixing it over the steam (take care not to let any water into the cacao).
Mix in the syrup and cacao.
Loosen the macadamia nuts from the baking paper and arrange in an even layer.
Sprinkle over the sea salt then mix the chocolate well and pour it over the macadamia nuts.
Place in the freezer immediately to set.
Once set, cut into rough pieces. I like this rustic rather than in perfect squares.
Keep refrigerated as it's not very heat stable.

Thermomix

As above but you can make the chocolate in the Thermomix.
Add the roughly chopped cacao butter.
Grate speed 8, 5 seconds.
Heat 37 degrees, speed 2 until it is melted.
Add the syrup and cacao and mix 15 seconds, speed 4.
Pour over the maple roasted macadamia immediately.

Store

Store in an airtight container in the fridge or freezer.

Notes

Nut-free

Substitute the macadamia nuts with pumpkin or sunflower seeds and the macadamia oil with coconut oil.

Fructose friendly

Replace the maple syrup with rice malt syrup.

Short-cut

You can melt your favourite dark or milk chocolate and simply pour over the maple macadamia nuts if you'd prefer.

WARNING - this is dangerously addictive! I hope you love it, post a comment in below if you have any questions or let me know if you try it.

Smoky Grilled Corn

March 22, 2019 | Members only, Side dishes

This Smoky Grilled Corn with Manchego, Lime and Chilli is such a delicious combination of flavours. I think it’s a real step up on basic buttered corn and it’s quick, easy to make, and sure to impress your family and friends. Corn is a staple in many cultures and it’s certainly one food that definitely…

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Peppermint Choc-chip Iceblocks

February 21, 2019 | After School Snacks, Ice-blocks

These Peppermint Choc-chip Iceblocks are currently my sons favourite snack and I’m not complaining. They take literally minutes to make and don’t require the oven which in QLD summer, is a godsend. Plus, all that goodness disguised in this tasty iceblock, what more could you want from an icy treat?

I freeze these in my Onyx stainless steel iceblock moulds. I also freeze them in little containers so the kids can pack them in their lunchbox. By morning tea they are soft enough to scoop out and eat easily.

Health benefits

These iceblocks are packed with nourishing ingredients like avocado, which provides healthy fats, and spinach, which adds a boost of vitamins and minerals. Coconut milk contributes a creamy texture while offering healthy fats. The optional cacao nibs provide antioxidants, and the peppermint adds a refreshing flavour that can aid digestion. It’s a guilt-free treat that’s both delicious and nourishing.

Ingredients

To make these healthy iceblocks, you’ll need canned coconut milk, baby spinach, avocado, and a sweetener of your choice such as rice malt syrup, honey, or maple syrup. You will also need peppermint oil or peppermint essence, and cacao nibs or dark chocolate chips.

How to make these peppermint choc-chip iceblocks

Start by placing the coconut milk, spinach, avocado, sweetener, and peppermint oil into a high-speed blender or food processor. Blend until smooth and creamy. Taste the mixture to check that the mint flavour and sweetness are to your liking. The flavour intensifies once frozen, so don’t worry if it tastes a little milder before freezing. Once you’re happy with the taste, fold in the cacao nibs or chocolate chips. Pour the mixture into iceblock moulds, insert the pop stick and freeze until firm. To release the iceblocks, run the mould under warm water, then enjoy!

Serving suggestions and how to store

These gluten-free ice blocks are perfect for a cooling snack on a hot day, or packed in lunchboxes for a refreshing treat. You can freeze them in reusable pouches or small cups for an easy, grab-and-go option. Store in the freezer until ready to serve.

Vary this peppermint choc-chip iceblocks to suit your needs

For a fructose-friendly version, use rice malt syrup as your sweetener. If you’re looking for a coconut-free option, substitute the coconut milk with cow’s milk or a nut milk of your choice. These iceblocks are versatile, and you can adjust the ingredients to suit your family’s preferences.

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

These Peppermint Choc-chip Iceblocks are quick, super easy to make and are crammed with so much nourishment. And super delicious too!

Print Recipe

4.91 from 11 votes

Peppermint Choc-chip Iceblocks

These Peppermint Choc-chip Ice-blocks are quick and oh so easy to make and crammed with so much nourishment. And super delicious to boot!

Prep Time10

Freeze2

Total Time2 10

Course: Dessert, Snack

Servings:

Author: Georgia Harding

Ingredients

400 ml canned coconut milk (I used Ayam brand)
1 handful/s baby spinach
1 avocado/s -medium sized
115-170 g rice malt syrup, honey or maple syrup (⅓-½ cup)
15-20 drop/s food grade peppermint oil or peppermint essence - to taste
40 g cacao nibs (⅓ cup) or dark chocolate chips if you'd prefer

Instructions

Place the coconut milk, baby spinach, avocado, sweetener and peppermint oil in a high speed blender or food processor and blend until creamy.
Taste the mixture to check the mint flavour and sweetness is right for you. I do find the flavour intensifies and is much more delicious when the mixture is frozen.
Fold in the cacao nibs or choc-chips and then pour into mould and freeze until firm.
Remove from the moulds and enjoy. I find running the mould under water helps to release the ice-blocks.

Notes

Fructose Friendly

Choose rice malt as your sweetener.

Coconut-free

Replace the coconut milk with cows milk or a nut milk.

School lunchbox

You can always freeze this into re-usable pouches or little cups and pack from frozen for a icy morning tea. For heaps more lunchbox inspo (150 pages to be exact), take a look at my best selling ebook The Well Nourished Lunchbox.

I hope you and your kids love this recipe as much as we do. Post a comment below and let me know.

Mediterranean Chicken Bake

February 13, 2019 | 30 Minute Meals, Make-ahead Meals, Chicken, Healthy Lunchbox

This is one of my ultimate time saving meals that also doubles as a great lunchbox main. My Mediterranean Chicken Bake is prep to plate in 30 minutes and I strongly recommend you make a double batch for a few days of quick and simple lunches.

Last week we added to our family an adorable puppy – Bonnie. My teen also started at a new school so I now have two kids at two different schools. So between chasing after this tiny creature who feels like a cross between a new born (minus a nappy) and a toddler, and spending more time each day driving my kids about, meals like this one that require minimal effort have been my saviour. Plus, the kids are loving it in their lunchbox in my grain-free wraps (recipe in the Well Nourished Lunchbox ebook).

Health benefits

Chicken thighs are packed with protein and essential nutrients, while the sweet potato adds a healthy dose of fibre and antioxidants like beta-carotene. The red capsicum offers a boost of vitamin C, and the olive oil provides healthy fats.

Ingredients

You’ll need boneless skinless chicken thighs, red capsicums (bell peppers), sweet potato, red onion, olive oil, dried oregano, smoked paprika, and lemon zest. For the lemony mayo, mix whole egg mayonnaise, garlic, lemon juice, honey, and seasoning. These simple ingredients come together for a flavour-packed bake.

How to make Mediterranean Chicken Bake

Preheat your oven to 180℃/350℉ and prepare a baking dish or sheet pan. Slice the chicken, sweet potato, capsicum, and onion, then toss them with a couple tablespoon of olive oil, oregano, smoked paprika, lemon zest, and seasoning. Spread everything in a single layer on the tray and bake for 20-25 minutes until the chicken is cooked through. Mix the mayo ingredients together and serve with the chicken bake.

Serving suggestions and how to store

Serve this Mediterranean Chicken Bake in lettuce cups, tortillas, or wraps for a lighter meal, or over rice, quinoa, or couscous for something more filling. Leftovers are great in a salad or wrap for school lunches (or mum or dad lunches). Store in an airtight container in the fridge and enjoy cold or reheat in a low oven.

Vary this Mediterranean Chicken Bake to suit your needs

For an onion-free version, swap out the red onion for baby fennel. If you’re avoiding garlic, try using cumin and cayenne instead. For a fructose-friendly option, use rice malt syrup in place of honey. Vegetarians can substitute the chicken with mushrooms and nuts, while vegans can also use cashew cream instead of mayo. Also feel free to add in other vegetables (zucchini or cauliflower would be nice) or ingredients (kalamata olives or feta cheese would work well too). You can sub the thigh with chicken breast, just watch it closely as it is a lot less forgiving and can over cook (unlike thigh meat).

Save time and sanity packing school lunches

Do you spend a heap of time searching the internet for recipes which you lovingly cook, only to find your kids fuss and don’t enjoy what you’ve made?

The ‘Well Nourished Lunchbox’ ebook is here to help…and it’s SO much more than just another recipe book!

As Natasha wrote on facebook…

‘I feel like I am always looking for new recipes and ideas and I spend an inordinate amount of time doing so. I just said to my husband that this ebook is the only lunchbox resource I will need for the rest of my kids’ school lives!’

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Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements (including making this dish vegetarian or vegan).

Mediterranean Chicken Bake (with lemony mayonnaise) - A super fast and easy to make, delicious and nutritious tray bake meal. Mid-week meals don't get a whole lot better.

Print Recipe

4.91 from 30 votes

Mediterranean Chicken Bake (with lemony mayonnaise)

This Mediterranean Chicken Bake is a one-tray wonder, full of vibrant colours and bold flavours. With chicken thighs, sweet potato, capsicum and a hint of smoky paprika, it's a delicious, wholesome meal perfect for weeknights. Serve it with a refreshing lemony mayo for an extra zing.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mediterranean

Servings:

Author: Georgia Harding

Ingredients

500 g chicken thighs
2 red capsicum/s (large)
1 sweet potato/s (kumara)
1 red onion/s
2 tbsp extra virgin olive oil -extra virgin
1 tsp dried oregano
1 tsp smoked paprika
1 lemon/s -zest
Sea salt and freshly ground black pepper -to taste

Lemony mayo

115 g whole egg mayonnaise (½ cup)
1 clove/s garlic -minced
½ lemon/s – juice
1 tsp honey
Sea salt and freshly ground black pepper -to taste

Instructions

Pre-heat the oven to 180℃/350℉ (fan-forced).
Finely slice the chicken, capsicums, sweet potato and red onion. Place on a large baking tray and drizzle over the olive oil. Add the oregano, smoked paprika, lemon zest, sea salt and pepper.
Toss together until the chicken and vegetables are evenly coated and arrange in a single layer on the tray.
Place the tray into the oven and bake for 20-25 mins until browned and the chicken is cooked through.
Now make the lemony mayo by mixing all of the ingredients together in a small bowl.

Serve

For a light meal, serve in a lettuce cup, tortilla or wrap with the lemony mayo and leafy greens
Or tossed through mixed greens (dressed with olive oil and lemon juice) for a delicious salad. I also like to add in olives and cherry tomatoes.
For a bulked up meal, it’s lovely over rice, quinoa or cous cous.
Leftovers are fabulous in a wrap or as a salad for lunch.

Make-ahead

Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge.

Notes

Onion-free

Replace the red onion with baby fennel.

Garlic-free

Replace the garlic with a pinch of cumin and cayenne.

Fructose friendly

Replace the honey with rice malt syrup.

Egg-free

Replace the mayo with natural yoghurt or Cashew Nut Cream.

Vegetarian

Replace the chicken with 300g of brown or field mushrooms. Plus 1 cup of cashew nuts or almonds (throw on the tray for the last 10 minutes of baking).

Vegan

See vegetarian variation. Replace the honey with rice malt syrup and and the mayo with cashew cream.

I hope you and your family love this recipe. Help me to reach more people with simple, nourishing whole foods. Leave a comment, rate this recipe or share it on socials.

Popcorn Caramel Chews

February 6, 2019 | Healthy Lunchbox, After School Snacks, No-bake Sweets

I’m seriously becoming more time poor as each year passes. My kids are busy with both before and after school activities pretty much every day of the week. So the amount of time I have to spend in the kitchen is way less than when they were little and we were home a lot more. So it’s recipes like these Popcorn Caramel Chews that take literally 5 minutes to make, which are a saviour when life gets crazy.

The caramel base is the easiest caramel you’ll ever make (no heating required). The best part is they hold up much better than most no-bake treats when out of the fridge.

These are also a great treat for kids resistant to whole foods. You can serve them as is, but I’d encourage you to take the opportunity to add in some extra nourishment (suggestions to tailor the recipe to your needs and taste below). My kids think this is the best thing I’ve ever made, so I can’t wait to hear how your kids like them.

These are also super popular at parties… I reckon they’d give Honey Joys a run for their money.

All the lunchbox inspo you’ll ever need

If you’re also a busy mum or dad lacking inspiration to pack a healthy, yet delicious lunch box that your kids actually enjoy eating, then the ‘Well Nourished Lunchbox’ ebook is here to help…and it’s so much more than just another recipe book!

“This book has been the answer to the weekday dilemma of what to put in the lunchbox that is not only healthy but taste good and gets eaten !!! We all LOVE it.” Suzanne

Find out more or SHOP HERE.

Health benefits

Coconut butter is a great source of healthy fats, while the popcorn adds fibre and lightness to the treat. The optional chia seeds provide omega-3 fatty acids, and goji berries are rich in antioxidants. Sunflower or pumpkin seeds add protein and crunch, and the flaked almonds bring additional healthy fats and vitamins.

Ingredients

To make these caramel corn chews, you’ll need coconut butter, rice malt syrup (or your preferred sweetener), vanilla, and a pinch of sea salt. For the popcorn, you can use plain or salted varieties of popped popcorn. Optional extra ingredients include chia seeds, goji berries, sunflower or pumpkin seeds, and flaked almonds. If you want a fun and festive touch, top them with freeze-dried raspberry fruit sprinkles.

How to make these caramel popcorn caramel chews

To make the caramel sauce, start by softening the coconut butter by standing the jar in hot water until it becomes easy to mix. Then, combine it with your choice of sweetener and vanilla in a bowl. Mix until smooth and creamy. Add the popcorn and any optional extras, folding them through the caramel mixture. If the caramel is too thick, warm the bowl in hot water for a few minutes to soften it. Once mixed, divide the mixture between mini patty cases, adding extra toppings if desired. Freeze for 30 minutes or so to set.

Serving suggestions and how to store

These caramel chews are perfect for an on-the-go snack, packed in lunchboxes with an ice-brick to keep them cool. You can also serve them at parties or gatherings, with freeze-dried raspberry sprinkles for a festive touch. Store the chews in an airtight container in the freezer. They can be eaten directly from the freezer, or thawed slightly for a softer texture.

Vary this popcorn caramel chews to suit your needs

If you prefer a slice rather than individual chews, simply double the recipe and press the mixture into a lined baking tray. For a corn-free version, use flaked almonds in place of popcorn. If you’re looking for a nut-free option, you can use other seeds, or stick with the base recipe. For a fructose-friendly version, choose rice malt syrup as your sweetener. To make it vegan, use rice malt or maple syrup instead of honey.

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

These Popcorn Caramel Chews take just minutes to make and are a delicious, no-bake treat. They are great for the lunch box or for kids parties and celebrations.

Print Recipe

5 from 3 votes

Popcorn Caramel Chews

These Popcorn Caramel Chews take just minutes to make and are a delicious, no-bake treat. They are great for the lunch box or for kids parties and celebrations.

Prep Time5

Chill30

Total Time35

Course: Snack

Servings: small serves

Author: Georgia Harding

Ingredients

½ cup/s coconut butter
170 g rice malt syrup, honey or maple syrup (½ cup)
½ tsp vanilla -powder, extract or essence
Pinch sea salt (optional)
3 cup/s popcorn - plain or salted (or pop your own, approx.⅛ cup uncooked)

Your choice of extra nourishment (all optional)

1 tbsp chia seeds
30 g goji berries (¼ cup)
30 g sunflower seeds (¼ cup) or pumpkin or sesame seeds (raw, toasted or dehydrated)
30 g flaked almonds (¼ cup) or slivered or chopped nuts (raw, toasted or dehydrated)
Top with freeze dried raspberry fruit sprinkles for a party

* the nuts and seeds you can add in whole or grind them.

Metric - US Customary

Instructions

Start by softening the coconut butter by standing the jar in hot water.
Once it's soft enough to be mixed with a spoon easily, add it to a bowl with your choice of sweetener and the vanilla.
Mix with a metal spoon until combined and creamy.
Add the popcorn (and any extras) and fold it thorough the caramel. If it's cold and the caramel is too thick to work through the popcorn, stand the mixing bowl in hot water for a few minutes.
Divide between 18 mini patty cases. You can top with extras if you like also.
Put in the freezer for 30 minutes or so to set.

Store

Airtight in the freezer. They can be eaten from frozen or packed into a lunchbox with an ice-brick. The caramel will soften a little but it holds up a lot better than coconut oil based raw treats.

Notes

Make a slice

To make a slice, double this recipe and press the mixture into a lined baking tray. You'll need to really push down the mix so it's firmly packed. Pop in the freezer to set and then cut into squares.

Corn-free

Make them with flaked almonds instead.

Nut-free

Choose one of the nut-free options above or use the base recipe.

Fructose friendly

Choose rice malt syrup as your sweetener.

Vegan

Choose rice malt or maple syrup as your sweetener.

*Coconut butter is NOT the same as coconut oil or cacao butter and it's NOT the cream off the canned coconut milk/cream. Though it is sometimes also called 'coconut cream' or 'creamed coconut'. Many health food stores and some supermarkets stock it also.

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Cinnamon Roasted Sweet Potato Muffins

January 30, 2019 | Breakfast, Healthy Lunchbox, After School Snacks, Savoury Snacks

I’ve had quite a few requests for a new savoury muffin recipe and this one is delish! My Cinnamon Roasted Sweet Potato Muffins are both tasty and easy to make. They are great for a healthy breakfast on the go and are perfect for the lunchboxes of kids who love a one handed lunch!

My kids also love them for afternoon tea. They re-heat them in the sandwich press and lather with butter. I think it’s nice to have options other than sweet snacks. No matter how healthy they are, sweet treats still contain sugar of some kind, so I like to have savoury options on hand as well.

Health benefits

These sweet potato muffins offer a boost of fibre, vitamins, and minerals from the wholesome ingredients. Sweet potatoes are a great source of fibre and provide vitamin A, essential for eye and skin health. Sunflower seeds add a touch of protein, healthy fats, and vitamin E, while leafy spinach contributes iron and antioxidants. The blend of spelt flour, rich in whole grains, and the high-quality fats from extra virgin olive oil create a satisfying, nutrient-dense snack. They’re a good source of calcium and protein, thanks to the feta and parmesan cheese, along with protein from eggs to help make these muffins both filling and nutritious. Perfect for those looking for a nourishing bite to keep them fuelled throughout the day!

Ingredients

These nutrition packed savory muffins feature roasted sweet potatoes tossed with cinnamon, thyme, red onion, and sunflower seeds for a perfect balance of sweet and savoury. Parmesan and feta cheese add a creamy richness, while wholemeal spelt flour and a bit of maple syrup bring depth to the flavour and texture.

How to make these Sweet Potato Muffins

To make these sweet potato muffins, start by roasting the diced sweet potato, red onion, and sunflower seeds with a dash of maple syrup, olive oil, and cinnamon. While they’re baking, whisk together the wet ingredients – parmesan, thyme, eggs, and milk in a medium bowl, then mix in the dry ingredients. Gently fold in the spinach, feta, and roasted sweet potatoes, and spoon the mixture into muffin liners in a muffin tin. Bake until golden and a skewer comes out clean. 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 warm with a spread of butter, but they’re also tasty at room temperature. Store leftovers in an airtight container in the fridge, or freeze for later. To reheat, pop them in a sandwich press or a warm oven for a quick refresh.

Vary this Sweet Potato Muffins to suit

For a gluten-free option, use a high-quality gluten-free flour. For dairy-free, swap out the parmesan with nutritional yeast and the feta with a vegan cheese, and use a full-fat dairy-free milk. Feel free to swap the thyme for other herbs (rosemary, oregano or sage would be nice too). You can also omit the onion for an onion-free version, or replace the maple syrup with rice malt syrup for a fructose-friendly option.

A lifetime of savoury lunchbox inspo

If you’re struggling to find the inspiration to pack your kids a delicious, healthy lunchbox (that they look forward to eating) each day, then ’The Well Nourished Lunchbox’ ebook is just what you need. It’s SO much more than just another recipe book, plus there’s heaps of savoury recipe inspiration.

Click HERE to find out more about this fabulous ebook (and read the many, many awesome reviews).

“I use this ebook weekly not only for school lunches but dinners as well. The dahl and nachos are two of our favourites. The recipes have transformed our freezer into a well stocked supply of healthy and nourishing items that make preparing school lunches each day a pleasure. I really love this book!” Amity

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

My Cinnamon Roasted Sweet Potato, Thyme, Feta Muffins are both tasty and easy to make. They are great for a healthy breakfast and are perfect for the lunchboxes of kids who love a one handed lunch!

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4.82 from 27 votes

Cinnamon roasted sweet potato, thyme, feta muffins

A wholesome one-handed snack, these delicious savoury muffins are perfect for a picnic, the school lunchbox or a fast breakfast. You can either make them ahead or bake them fresh, they are both nourishing and filling.

Prep Time20

Cook Time15

Total Time35

Course: Snack

Servings: muffins

Author: Georgia Harding

Ingredients

250 g sweet potato/s peeled and diced (1-2 cm dice to fill approx. 2 cups)
35 g sunflower seeds (¼ cup)
1 red onion/s -finely sliced
1 tsp maple syrup
1 tbsp extra virgin olive oil -extra virgin
½ tsp ground cinnamon
1 tsp sea salt
70 g parmesan cheese (½ cup) grated
1 tsp fresh thyme leaves -picked off stems (or ½ tsp dried thyme)
2 egg/s
180 ml milk (of choice) (¾ cup)
4 tsp baking powder
1 tsp sea salt
ground black pepper -to taste
230 g wholemeal spelt flour (2 cups)
30 g baby spinach -chopped (approx. handful)
100 g feta cheese -goat or regular feta, broken into chunks

Instructions

Preheat your oven to 200℃/395℉ (fan forced).
On a small baking tray (lined with baking paper) place your sweet potato, red onion and sunflower seeds. Add the maple syrup, olive oil, cinnamon and sea salt and toss together. Arrange in a single layer and bake for 15 mins.
In a food processor or large bowl, place your parmesan and thyme leaves and mix to combine. Add the eggs and milk and beat for 10 secs until well combined and frothy. Add the baking powder, sea salt and pepper and mix until just combined.
Fold in the flour gently until almost combined (it’s important not to over mix them or they will be heavy).
Add the spinach, feta and the baked sweet potato and sunflower seeds. Gently fold into the batter.
Divide between 8 non-stick muffin cases and bake for 15 minutes or until a skewer inserted into the middle come out clean.
Enjoy warm or at room temperature and lathered with butter!

Thermomix method

Preheat your oven to 200℃ (fan forced).
On a small baking tray (lined with baking paper) place your sweet potato, red onion and sunflower seeds. Add the maple syrup, olive oil, cinnamon and sea salt and toss together. Arrange in a single layer and bake for 15 minutes.
In the TMX bowl, place your parmesan and thyme leaves and grate 10 seconds, speed 7.
Add the eggs and milk and beat for 10 seconds speed 6 until well combined and frothy.
Add the baking powder, sea salt and pepper and mix 5 seconds, speed 4.
Fold in the flour until almost combined, 10 seconds, flour symbol/ dough setting (it’s important not to over mix them or they will be heavy). If there is some flour not incorporated on the sides of the bowl, fold it in with a spatula very gently.
Add the spinach, feta and the baked sweet potato and sunflower seeds. Gently fold into the batter gently using a spatula.
Divide between 8 non-stick muffin cases and bake for 15 minutes or until a skewer inserted into the middle come out clean.
Enjoy warm or at room temperature and lathered with butter!

Store

Store in an airtight container in the fridge or freezer.

Notes

Gluten-free

For gluten-free, substitute the spelt with a good quality gluten-free flour.

Dairy-free

Replace the parmesan with nutritional yeast and a pinch of sea salt and the feta with a vegan cheese. Also choose a dairy-free full-fat milk, coconut is nice.

Onion-free

Simply omit the onion, it's still delicious. You could also substitute it with baby fennel.

Fructose friendly

Replace the maple with rice malt syrup.

Reheating tip

These are delicious reheated in a sandwich press or gently warmed in the oven.

Freezing

They can be frozen in an airtight container.

I'd love to hear how you enjoy these savoury muffins.If you have any recipe requests, let me know also. Post a comment below.

Peanut Butter Dessert Hummus

January 7, 2019 | After School Snacks, No-bake Sweets

This Peanut Butter Dessert ‘Hummus’ is a quick, delicious and nutritious snack – my kids think it tastes like a peanut butter cookie dough! Plus, it’s easy to prepare and versatile for different dietary needs.

We’re just back from holiday and the kids are back into the swing of having friends over and intensive early morning nippers training for my son. So they need snacks, regular snacks and it’s way too humid for me to put the oven on. Enter this Peanut Butter Dessert ‘Hummus’…

It’s one of over a 1,000 awesome recipes in this years brilliant Healthy Meal Planning Bundle – thanks so much to Cheapskate Cooks for the recipe inspo! To be honest, I wasn’t so sure they’d like it. But surprise me as they do, they absolutely love it (they say it tastes like a cookie dough) and I’m thrilled because it is one of the easiest things I’ve ever made.

Health benefits

Cannellini beans or chickpeas provide a rich source of plant-based protein and fibre, making this dessert filling and satisfying. Peanut butter offers healthy fats and protein, while the optional chocolate chips or cacao nibs add a little indulgence without too much added sugar. With the choice of milk or coconut water, you can control the creaminess, keeping it light and refreshing.

Ingredients

This recipe combines pantry staples like canned beans, peanut butter, rice malt syrup (or honey/maple syrup), and vanilla for a naturally sweet treat. A pinch of sea salt enhances the flavours, and optional chocolate chips or cacao nibs bring a chocolaty richness to the mix. You can dip it with fruit, crackers, or even veggies like carrot sticks.

How to make this peanut butter dip

To prepare, simply place the drained and rinsed beans, sweetener, vanilla, sea salt, and peanut butter into a food processor and blend until smooth. Add milk or coconut water in small amounts to reach your desired consistency. For extra flavour, fold in the chocolate chips or cacao nibs at the end. If you’re using a Thermomix, process the beans first, then add the rest of the ingredients, blending until smooth and adjusting the consistency.

Serving suggestions and how to store

Serve the hummus with dippers like strawberries, apple slices, or stone fruits. For something savory, try it with crackers, or for a kid-friendly option, serve with carrot sticks. This dessert hummus can be stored in an airtight container in the fridge, where it will keep fresh for several days.

Vary this to suit your dietary needs

If you’re allergic to peanuts, you can easily substitute the peanut butter with another nut butter, like cashew or almond butter. For a nut-free version, use sun butter or your preferred seed butter. If you’re vegan or dairy-free, be sure to use dairy-free chocolate or cacao nibs, and opt for maple syrup or rice malt syrup as your sweetener. For those following a fructose-friendly diet, rice malt syrup and cacao nibs are excellent choices. If you love chocolate, add a tablespoon or two of cocoa powder to the mix for an extra chocolatey twist. You can also adjust the sweetness by adding more sweetener to taste.

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

This Peanut Butter Dessert 'Hummus' A quick, delicious and nutritious snack - my kids think it tastes like a peanut butter cookie dough! Themomix method inc

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Peanut Butter Dessert Hummus

A quick, delicious and nutritious snack - my kids think it tastes like a peanut butter cookie dough!

Prep Time5

Total Time5

Course: Snack

Servings:

Author: Georgia Harding

Ingredients

400 g can cannellini beans -or chick peas, drained and rinsed
85 g rice malt syrup, honey or maple syrup (¼ cup)
1 tsp vanilla powder, extract or essence
Pinch sea salt
190 g peanut butter (¾ cup)
2-4 tbsp milk (of choice) - or coconut water
30 g chocolate chips (¼ cup) or cacao nibs, to taste (optional)

Dippers

Fruit - strawberries, slice apple or stone fruit
Crackers (plain sweet or savoury)
My kids even love this with carrot sticks and I'm not arguing!

Instructions

Combine all ingredients except milk and chocolate chips in a food processor and puree until very smooth (2-3 minutes, depending on how powerful your machine is). Thin with milk or coconut water if necessary to reach desired consistency.
Stir in chocolate chips and eat with a spoon (mmmmm...), or serve with a 'dipper'.

Thermomix

Add the white beans/ chick peas to the bowl and process for 5 seconds, speed 5.
Add the sweetener, vanilla, sea salt, peanut butter and blend 30 seconds, speed 5 (scraping down the sides every 10 seconds).
Add the milk or coconut water and blend 5 seconds at a time until you have the consistency you're after.
Mix through the choc chips or cacao nibs, reverse 10 seconds speed 5. Serve as above.

Store

Store in an airtight container in the fridge.

Notes

Peanut-free

Substitute peanut butter for another nut butter, like cashew or almond.

Nut-free

Use sun butter or desired substitute.

Vegan and dairy-free

If you’re dairy-free, choose a dairy-free chocolate or cacao nibs. For vegan choose rice malt or maple syrup as your sweetener.

Fructose friendly

Choose rice malt syrup as your sweetener and cacao nibs.

Chocoholic

Add a few tablespoons of cocoa powder to the mix, then blend in thoroughly.

Make it sweeter

The original recipe (via Cheapskate Cooks) has ⅓ cup of sweetener, but I find the ¼ enough. For sweet tooth, it would be best to add more though.

One Pan Chicken Fajitas

January 3, 2019 | Make-ahead Meals, Chicken

These One Pan Chicken Fajitas are a quick, healthy, and flavour-packed meal that’s perfect for busy weeknights. With minimal prep, one baking tray, and customisable toppings, they’re sure to become a family favourite.

This week’s recipe, One Pan Chicken Fajitas, is one of many fabulous recipes in this years incredible Healthy Meal Planning bundle (along with 28 of my own recipes). I made it for my family during the holidays and they just loved it so I thought I’d better share it. Thanks to Heather from Passion For Savings for agreeing to let me feature it. It’s super quick and easy to make, with just one pan to wash (always a bonus) and it’s really, really tasty. It can also be easily customised to suit your tastes and food goals.

Health benefits

Chicken is a great source of lean protein, while the capsicums and onions provide a boost of vitamins and antioxidants. The homemade fajita seasoning adds a smoky flavour without the additives found in store-bought mixes.

Ingredients

This healthy Mexican recipe uses boneless chicken breasts or thighs, capsicums, and red onion. To make the fajita seasoning, mix Mexican chilli powder, smoked paprika, onion and garlic powder, cayenne powder and ground cumin. Extra virgin olive oil brings everything together for a simple, satisfying bake that’s loaded with flavour.

How to make sheet pan chicken fajitas

Preheat your oven and start preparing the fajita seasoning by mixing all the spices together. Slice the chicken, capsicums, and onion into thin strips, then arrange them on a baking tray. Drizzle with olive oil and sprinkle over the seasoning blend. Toss everything well to coat evenly, then bake in the oven for 25 to 30 minutes, stirring halfway through to ensure even cooking.

Serving suggestions and how to store

Serve the One Pan Chicken Fajitas in lettuce wraps topped with cheddar, coriander, radish, and lime wedges. For added creaminess, pair them with guacamole, diced avocado or even sour cream. Leftovers can be stored in an airtight container in the refrigerator and reheated gently in a low oven until warmed through.

Vary this One Pan Chicken Fajitas to suit your needs

If you need an onion and garlic-free version, simply omit these ingredients as the other spices will still provide plenty of flavour. To make this dish vegetarian or vegan, replace the chicken with mushrooms and reduce the cooking time to 20 minutes. For extra protein, toss black beans in the reserved spice mix and add them to the tray during the final five minutes of cooking. For a low-carb option, serve the fajitas with cauliflower rice or in lettuce wraps. Add Mexican Salsa for a special twist or even Guacamole.

These One Pan Chicken Fajitas are a delicious, quick, easy and healthy dish to add to your meal plan. It's fast family food at it's best.

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4.93 from 14 votes

One Pan Chicken Fajitas

These One Pan Chicken Fajitas are a delicious, quick, easy and healthy dish to add to your meal plan. It's fast family food at it's best.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

500 g boneless, skinless chicken breasts (I've also used thigh meat)
2 red capsicum/s
1 red onion/s -peeled
2 tbsp extra virgin olive oil -extra virgin

Fajita seasoning

2 tsp Mexican spice mix (my spice blend recipe here)
1 tsp sea salt
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
¼ tsp cayenne pepper
½ tsp ground cumin

Instructions

Pre-heat your oven to 350°F/180°C (fan-forced).
Prepare fajita seasoning by mixing all of the spices together. Set aside
Cut the chicken, onion and bell peppers into thin strips and place on a sheet pan or baking dish.
Drizzle with olive oil.
Sprinkle with homemade fajita seasoning.
Toss with tongs or spatula to get everything evenly coated.
Bake for about 25-30 minutes (stir halfway through).

Serve

Serve in lettuce wraps with cheese and your favourite toppings!
I've served it here with cheddar, coriander (cilantro) leaves, radish and fresh lime juice. But you can tailor this to suit your families needs and tastes.
I love it with Guacomole or diced avocado too.

Make-ahead

Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge.

Notes

Onion and garlic-free

You can omit them all, the other spices add loads of flavour.

Vegetarian and vegan

Replace the chicken with 300g of brown or field mushrooms and reduce the cooking time to 20 minutes. Reserve 1 tsp of spice mix and toss through 1 drained and rinsed can of black beans. Add these to the baking tray 5 minutes before the vegetables are ready to warm them.

I'd love to hear how you enjoy this simple, delicious meal. Let me know by posting a comment below.

Carrot Cake Baked Oatmeal

December 26, 2018 | Recipes, Breakfast

I’m sure many of you are thinking about forming (or re-forming) healthy habits about now, so, I thought this the best time to share this little gem of a recipe – my Carrot Cake Baked Oatmeal (with Cinnamon Yoghurt).

The festive season is one time in the year I stray from my usual clean eating. I’m eating out more often, the change in routine with my kids being on school holidays also throws me, plus, loads of celebrations and gatherings. So I loosen the reigns, relax and enjoy the festivities. These periods of overindulgence are a great reminder why I’m committed to eating well. I get to the point where my energy starts to wane and I just don’t feel right, so I accept that the parties over and re-establish the habits that keep me happy, healthy and energised.

Breakfast is the one meal that ensures I have loads of energy to cook up a storm and eat well throughout the day (and exercise too). With a wholesome brekkie, I go into the day with the mental clarity and energy to make better food choices – it just sets me up for success, not only in the food department, but my work productivity is way better too.

Health benefits

The oats are a fibre packed, mineral rich wholegrain. In herbal medicine oats are a nerve restorative so great for supporting the nervous system function and digestion also. The eggs and milk provide protein for a sustained release of energy. The apple, carrot and spices provides more plant based nutrition and fibre. The yoghurt also supports gut health. What more could you want from brekkie?

More breakfast inspo

Find an awesome range of brekkie inspo in my ebook ‘Rise and Shine a Well Nourished Breakfast‘ – designed with mad morning’s in mind, it will ensure your brekkie is as good as it gets.

Ingredients

The base of this baked oatmeal recipe includes rolled oats, grated apple and carrot, currants, cinnamon and vanilla extract. A choice of sweeteners, milk, and optional nuts or seeds make this dish adaptable for various tastes and dietary needs.

How to make this carrot cake baked oatmeal

To make this carrot cake baked oats, mix the oats, grated apple, carrot, and currants in a baking dish. Blend or whisk milk, eggs, sweetener, melted butter, cinnamon, and vanilla, then pour over the oat mixture. Top with sugar and optional nuts or seeds, then bake until set. Serve with cinnamon yoghurt, Greek yogurt or enjoy cold as leftovers.

Serving suggestions and how to store

Serve warm with spiced yoghurt for breakfast or enjoy chilled as a snack. Or serve with maple syrup for dessert if you like. Leftovers can be stored in an airtight container in the fridge for up to a week or frozen for longer storage. Reheat as needed.

Vary this carrot cake baked oatmeal to suit your needs

For a dairy-free option, use coconut milk (or almond milk or any non-dairy milk) and coconut yoghurt. Replace oats with quinoa flakes for a gluten-free version or omit the dried fruit and use rice malt syrup for a fructose-friendly dish. Nut-free and vegan adaptations are also included, ensuring this recipe fits your lifestyle. You can also adjust the sweetness to your taste.

This Carrot Cake Baked Oatmeal (with cinnamon yoghurt) is a easy, super nourishing to make breakfast that includes both fruit and vegetables.

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4.83 from 34 votes

Carrot Cake Baked Oatmeal with Cinnamon yoghurt

This Carrot Cake Baked Oatmeal with Cinnamon yoghurt is a delicious, super nourishing and easy to make breakfast that the whole family will love. Best of all it includes a serve of fruit and vegetables and it will set you up for an energised and productive day.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Servings:

Author: Georgia Harding

Ingredients

180 g rolled oats (2 cups)
1 apple/s -grated
2 carrot/s -grated
35 g currants (¼ cup)
500 ml milk (of choice) (2 cups)
2 egg/s (these need to be large approx. 80g eggs otherwise use 3 eggs or it won't set quickly)
85 g rice malt syrup, honey or maple syrup (¼ cup) optional
40 g butter, ghee or coconut oil (3 tablespoons) melted
1 tbsp ground cinnamon
1 tsp vanilla -powder, extract or essence
5 g coconut sugar or rapadura (1 tsp)
35 g pumpkin seeds, walnuts or pecan nuts (¼ cup) optional

Cinnamon Yoghurt

250 g natural, Greek or coconut yoghurt (1 cup)
1 tsp ground cinnamon
1 tsp vanilla -essence

Instructions

Preheat your oven to 180ºC /350ºF (fan-forced). Grease or line a 20 x 20 (approx.) casserole or baking dish.
Place the oats, grated apple, grated carrot and currants/raisins into your baking dish and mix to roughly combine.
In a blender, food processor or jug/bowl, mix/whisk the milk, eggs, sweetener, melted butter, cinnamon and vanilla until well combined.
Pour over the oats/ carrot mix and top with the sugar (and optional pumpkin seeds, walnuts or pecan nuts).
Place in the oven for around 25-30 minutes or until it is set (just firm in the middle).
Whilst it’s cooking, make the spiced yoghurt by combining all of the ingredients together in a small mixing bowl.
When the oatmeal is cooked, enjoy immediately (with the spiced yoghurt) or cool and slice into portions to store.

Thermomix instructions

Preheat your oven to 180ºC /350ºF. Grease or line a 20 x 20 (approx.) casserole or baking dish.
Grate the carrots, 5 seconds, speed 4. Add to the dish. Now grate the apple, 3 seconds, speed 4.
Add the oats, currants/raisins into your baking dish and mix to roughly combine.
Without rinsing the Thermomix bowl, melt the butter, 1 min, 90, speed 4. Add the milk, eggs, sweetener, cinnamon and vanilla. Mix 30 seconds, speed 5 until well combined.
Pour over the oats/ carrot mix and top with the sugar (and optional pumpkin seeds, walnuts or pecan nuts).
Place in the oven for around 25-30 minutes or until it is set (just firm in the middle).
Rinse the Thermo bowl. Add the spiced yoghurt ingredients and blend, 20 seconds, speed 3.
When the oatmeal is cooked, enjoy immediately (with the spiced yoghurt) or cool and slice into portions to store.

Store

Store in an airtight container in the fridge or freezer.

Notes

Recipe notes

You can certainly vary the kinds of fruit you use, for example substituting the apple with pear. You can also slice seasonal fruit and place on top to bake.

Dairy-free

Choose coconut milk as your sweetener and replace the butter with coconut oil. Replace the yoghurt with coconut yoghurt.

Gluten-free

Replace the oats with rolled quinoa flakes.

Fructose friendly

Omit the dried fruit and choose rice malt syrup as your sweetener.

Nut-free

Omit the nuts or choose the pumpkin seeds.

Vegan and egg-free

Use the dairy-free options and replace the eggs with chia or flax eggs.

Make ahead

You can make this ahead and simply bake in the morning. Left-overs can be enjoyed cold or re-heated.

I'd love to hear how you love this recipe. Does a good breakfast set you up for a productive, focussed, healthy day?

meal prep microwave large mixing bowl calories total time flavor stir frost

Gluten Dairy and Egg-free Pastry

December 8, 2018 | Staples

This gluten-free, dairy-free and egg-free pastry is a versatile recipe perfect for anyone with dietary restrictions or looking for a healthier pastry alternative. With a combination of almond meal and arrowroot flour, it’s naturally gluten-free and can be used for both sweet and savoury dishes.

A word about store bought pastry

I largely avoid all wheat but my one exception is a very occasional splurge on puff pastry (because I’m nowhere near patient enough to make my own). The only brand I buy though is Careme All Butter Puff Pastry – it contains just butter and flour (they also have a wholemeal spelt puff available now). You see, the majority of store-bought pastry is a dumping ground for dangerous additives, vegetable oils, sugar and trans-fats.

Before you think every now and again won’t hurt – did you now that trans-fats accumulate in your cells and that their effect on your body is cumulative. Because there is no immediate visible effect of consuming trans fats the warning signs are missed until the damage is done years later. Don’t let you (and especially your children’s) body become bogged down with this toxic oil. Make your own pastry (or buy an all butter brand)!

For other pastry options check out:

Health benefits

This pastry is nutrient-dense thanks to almond meal, which is rich in healthy fats, protein, and vitamin E. Chia seeds add fibre and omega-3 fatty acids, supporting gut health and reducing inflammation. Using coconut sugar or rapadura for sweet versions offers a lower glycaemic index alternative to refined sugar.

Ingredients

The key ingredients in this pastry recipe include almond meal (almond flour), arrowroot flour (or tapioca starch), and chia seeds. Xanthan gum is optional but helps improve the binding. Coconut sugar or rapadura adds natural sweetness (if you’re making a sweet pastry), while bicarbonate of soda and pinch of salt ensures lightness.

How to make this gluten, egg and dairy-free pastry dough

Start by mixing chia seeds, xanthan gum (if using), and hot water until a gel forms. Combine the dry ingredients in a food processor or bowl, then fold in the chia gel and mix until the dough comes together. Adjust the cold water gradually to achieve the right consistency. Wrap the dough in parchment paper, chill it in the fridge, and roll it out when ready to use. Bake at the bottom of the oven for approximately 10 minutes.

Serving suggestions and how to store

This pastry is ideal for gluten-free pie crust, tarts, or quiches, offering a delicious and sturdy base for your favourite fillings. Store it wrapped in parchment paper in an airtight container in the fridge for up to a week or freeze for longer storage. Thaw before rolling (see tips below for this) and baking.

Vary this to suit your dietary needs

For a nut-free version, experiment with sunflower seed flour or cassava flour as a substitute for almond meal. For a sweeter taste, increase the coconut sugar slightly. Adjust the consistency with water to suit the flour’s absorbency, ensuring the dough is workable without being sticky.

This Gluten Dairy Egg-free Pastry is easy to make and perfect when you're needing a pastry to suit your dietary restrictions.

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Gluten, grain, dairy and egg free pastry (also vegan)

Prep Time10

Cook Time10

Total Time20

Servings: large pie base

Author: Georgia Harding

Ingredients

2 tsp chia seeds - ground is best, but can be unground
¼ tsp xanthan gum (optional but does help to bind it more strongly)
70 ml hot water
200 g almond meal
70 g true arrowroot flour (starch)
45 g coconut sugar or rapadura - only for sweet pastry (3 tbsp)
½ tsp bicarbonate of soda
¼ tsp sea salt

Instructions

In a small bowl, place the chia, xanthan and hot water and mix until well combined. Rest until a gel is formed (approx. 10 minutes).
In a food processor or bowl mix the almond meal, arrowroot, sugar, bicarb and salt until very well combined. If using a Thermomix 5 seconds, speed 4.
Add the chia gel and process until the dough comes together. If using a Thermomix 10 seconds, speed 6.
Add extra water if necessary, teaspoon by teaspoon until it is the proper consistency (see the note about consistency below).
Roll into a ball (or portion into balls) and wrap in parchment (baking) paper. This pastry can be used immediately or rest in the fridge until needed. See the note below for tips on rolling.
This pastry may not brown the same way wheat pastry will - avoid overcooking it as it will toughen with prolonged cooking. Brushing it with a sugar glaze before or after cooking will help colour the pastry. Cook time is approx. 10 minutes.

Store

Store in an airtight container in the fridge or freezer.

Notes

A note about pastry consistency

As all whole flours are slightly different in their consistency/texture, you will need to judge how much water is needed yourself for all types of pastry. The consistency you are after is that the dough should easily come together in a firm, slightly sticky ball (but not stick to your hands or the bowl). If your kitchen is hot (during summer) you will need to work quickly to assemble.

A note about rolling pastry

Personally, I find the cleanest and most fool proof way to roll pastry is to roll it between two pieces of parchment or baking paper. Remove the top piece of paper and invert the pastry into the pan before peeling off the bottom layer.

Baking note

Always bake pastry items like pies and quiche on the bottom shelf of the oven (makes for a crisper pastry).

instruction apple pie pumpkin pie flour mixture vegan butter plastic wrap rolling pin

Beetroot Maple Pecan Salad

November 28, 2018 | Vegetarian, Salads

This beetroot maple pecan salad is a nutrient-packed dish that’s perfect for any occasion. With steamed beetroot, crunchy maple-roasted pecans, feta, and fresh greens, topped with a tangy, sweet vinaigrette, it’s sure to impress!

I always make this beetroot maple pecan salad when I see beautiful beets with the tops attached. The stems and leaves are all part of this delicious and super nourishing salad. It truely is, food-as-medicine.

The flavours in this delicious dish are perfect to accompany Christmas meats this festive season. Enjoy!

Health benefits

Beetroot is a rich source of fibre and many valuable and protective nutrients. It is a unique source of betaine, a nutrient that is known to help protect against inflammation. It also supports liver detoxification, improves vascular risk factors, enhances energy and is likely to help prevent numerous chronic diseases. The watercress is another very nutrient dense food. With a high antioxidant content it is protective across a wide range of health conditions.

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

Ingredients

This salad includes beetroot, maple roasted pecans and feta. The watercress and beet leaves provide a peppery flavour to the salad.

How to make this beetroot maple pecan salad

To make this roast beet salad, first prepare the dressing by combining all the ingredients and letting it infuse for at least an hour. Steam the beetroot until tender and roast the pecans with maple syrup. Once everything has cooled, toss the beet leaves, watercress, cooked beetroot, pecans, and feta together with the dressing, and serve immediately.

Serving suggestions and how to store

This salad is best served fresh but can be prepped ahead by steaming the beetroot, roasting the pecans, and making the dressing in advance. Store each element separately in airtight containers, then assemble just before serving for maximum crunch and freshness.

Vary this beetroot maple pecan salad to suit your needs

For a dairy-free or vegan option, swap the feta for vegan cheese or dollops of cashew cream. To make it nut-free, replace the pecans with maple-roasted pumpkin seeds. For a fructose-friendly version, use rice malt syrup instead of maple syrup and skip the currants. If you don’t have sherry vinegar, you can sub red wine vinegar and a teaspoon of maple syrup or balsamic vinegar. The feta can also be subbed with goat cheese if you prefer.

This beetroot maple pecan salad is both delicious and nutritious! I always make this when I see beautiful beets with the tops attached.

Print Recipe

4.75 from 4 votes

Beetroot, Maple Pecan Salad

Beetroot is my favourite vegetable to use root to stem. The whole plant is bursting with so much nourishment and it’s super delicious when combined with a tasty dressing and the sweet, protein-rich pecans.

Prep Time10

Cook Time20

Total Time30

Course: Salad

Servings:

Author: Georgia Harding

Ingredients

Dressing

2 tbsp sherry vinegar (can sub red wine vinegar and a teaspoon of maple syrup)
90 ml extra virgin olive oil -extra virgin (⅓ cup)
40 g currants (¼ cup)

Salad

4 raw beetroot (medium) washed & leaves trimmed
50 g beetroot leaves & stems (the inner, younger leaves are best) **
125 g pecan nuts (1 cup)
2 tbsp maple syrup
100 g watercress See note below **
100 g feta cheese

Instructions

Begin by making the dressing. Combine all of the ingredients together in a jar and set aside for at least 1 hour (you could also make this a day ahead).
Preheat your oven to 150℃/380°F (fan-forced).
For the salad, cut the beetroot into quarters and steam for 15-20 mins or until tender enough for a knife or fork to slide in easily. Once cooked, remove from the basket and allow them to cool before removing the skin by rubbing with a cloth or peeling.
Set aside the young leaves (with the watercress) and finely dice the stems. Add them to the steamer basket to cook for 3-5 mins (or until just tender). Allow to cool fully.
Whilst the beetroot is cooking, toss the pecans with the maple syrup and put into the pre-heated oven to roast for 10 mins.
Just before serving, assemble the salad by placing all the ingredients in a serving bowl and tossing through the dressing.
Enjoy immediately.
** feel free to substitute the watercress or beet leaves with any other leafy green (like rocket, baby spinach or cos).

Notes

Dairy-free and vegan

Replace the feta with a good quality vegan cheese or blobs of cashew cream.

Fructose friendly

Replace the maple syrup with rice malt syrup. Omit the currants.

Nut-free

Replace the pecans with pumpkin seeds. They are also very delicious roasted with the maple syrup.

Time-saving Tip

You can always make the dressing and steam the beetroot and stems the day before. Also roast the pecans and store each part separately in airtight containers. Then simply allow to return to room temperature and assemble the salad before serving.

I hope you love this root to tip salad. Let me know if you try it by posting a comment below!

instructions pepper salt taste mustard toast drizzle

Choc-Orange Biscuits

November 21, 2018 | Healthy Lunchbox, Baked Sweets

There are certain flavour combinations that just work. Dark chocolate paired with orange is certainly one of them! So I present to you, in time for the festive season, my Choc-orange Biscuits.

Baking gifts is good for your health

Christmas is a great time to get your bake on and give the gift of deliciousness by baking something lovely for friends and family! I recently read a news article where psychologists explained the benefits of baking for others. They said that baking for others is an ‘altruistic act and a proactive form of creative expression’ (both of which are psychologically advantageous). Baking’s also a great way to practice mindfulness (due to the attention it requires).

For me, baking is absolutely therapeutic and definitely forces me into mindfulness (more so than meal cooking which doesn’t require the same degree of concentration). It triggers memories of the love my nan had for me as a child, the deliciousness we shared when she baked for me. I hope I can trigger those same memories in my own children one day.

As much as cooking is something I’m obviously passionate about, baking is something I have largely struggled to do well. I think I’m perhaps a little too creative and my free-flowing approach to cooking (combined with a deficit in the patience department) means quite a few fails. Though with each fail I learn a lot about the science behind the bake and I have come a long way as a baker in the past five years or so.

I think it’s why my recipes are well received by many, because they are created by a non-natural baker so they are simple and perfect for those of us challenged in this department. Also, because I have to do my own washing up, I make the instructions simple and the amount of bowls required minimal ha ha!

Health benefits

Made with wholemeal spelt flour, these biscuits provide more fibre and nutrients than those made with refined flours. The orange zest offers a vitamin C boost, while dark chocolate adds antioxidants. By making your own biscuits, you avoid the unnecessary additives and excess sugars often found in store-bought options.

What you need to make these choc-orange biscuits

This healthy cookie recipe uses simple ingredients like butter or coconut oil, orange zest, vanilla extract, spelt flour, and dark chocolate for the coating. You can adjust the sweeteners to your liking and easily swap out ingredients to accommodate dietary preferences, making it versatile for everyone.

How to make

These chocolate orange cookies are as simple as mixing the wet ingredients with the dry ingredients. Begin by mixing the melted fat, sweetener, orange zest, juice, vanilla, and sea salt in a bowl. Add the bicarb and spelt flour to form a cookie dough, then chill it before slicing into biscuits. Bake until golden and, once cooled, dip each biscuit into a melted chocolate mixture for an extra indulgent finish. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

These biscuits (or cookies if you are American) are perfect as a snack with a cuppa, or as a sweet treat after a meal. Store them in an airtight container in the fridge or freeze them for later, so you always have a tasty treat on hand.

Vary the choc-orange biscuits to suit your needs

These are perfect for those of you who have egg allergies. For gluten-free, replace the spelt flour with a mix of almond meal, buckwheat, and arrowroot. To make them dairy-free or vegan, simply use dairy-free chocolate. For nut-free, choose coconut oil or butter, and if you’re avoiding fructose, opt for rice malt syrup as your sweetener.

Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals.

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

Print Recipe

4.88 from 24 votes

Choc-orange Biscuits

These choc-orange biscuits are a delicious blend of zesty orange and rich dark chocolate, perfect for anyone craving a classic flavor combination. With a crunchy texture and a luxurious chocolate coating, they make an ideal snack or sweet treat.

Prep Time10

Cook Time10

Total Time20

Course: Snack

Servings:

Author: Georgia Harding

Ingredients

50 g butter or coconut oil (¼ cup) melted
85 g rice malt syrup, honey or maple syrup (¼ cup)
1 orange/s -zest finely grated plus 3 tbsp juice
1 tsp vanilla -powder, extract or essence
Pinch sea salt
¼ tsp bicarbonate of soda
215 g wholemeal spelt flour (1¾ cups)

Chocolate coating

100 g dark chocolate -broken into squares
1 tbsp coconut oil

Instructions

Place the fat, sweetener, zest, orange juice, vanilla and sea salt into a large bowl and beat until well combined. Thermomix melt the butter or coconut oil 1 min, 90, speed 3 then add the sweetener, zest, juice, vanilla and salt and mix 1 min, speed 4.
Add the bicarbonate of soda and mix well. Thermomix 5 seconds, speed 4.
Add the spelt flour and mix until combined. Thermomix, lock lid, 30 seconds knead (flour symbol). Scrape the sides of the bowl to incorporate the flour.
The dough should be firm and hold together without sticking to your hands (like play dough). If it is too wet (sticky) add a little more flour. If too dry, add a tablespoon of juice or water.
Place the dough onto a piece of baking paper and roll it into a log (approx. 5cm in diameter).
Place in the fridge for 1-2 hours then slice into 5mm biscuits (in winter you will only need 30 mins in the fridge).
Preheat the oven to 180℃/350℉ (fan forced) before slicing the dough.
Place slightly apart on a lined baking tray (they spread ever so slightly) and bake for 10 minutes.
Allow to cool fully on the tray (they firm as they cool).

Chocolate coating

Bring a small pot of water to the boil and then turn off the heat. Place a small ceramic, glass or metal bowl over the hot water. Add the chocolate and coconut oil and stir until it is melted.
I use a small bowl so that the melted chocolate is deep (which makes it easier to get a good half of the biscuit coated).
Work with your tray of biscuits right next to the melted chocolate. Dunk half the biscuit into the melted chocolate and place back on the tray. Pop in the fridge to set the chocolate.

Time saving tip

If you can't be bothered with the chocolate coating, press a chocolate button into each biscuit before baking.

Store

Store in an airtight container in the fridge or freezer.

Notes

Gluten-free

Swap the spelt flour with 130g (1¼ cup) of almond meal plus 95g (¾ cup) buckwheat flour plus 2 tablespoons arrowroot. This dough is firm but sticky so wet your hands to shape it into the log.

Dairy-free and vegan

Use a dairy-free chocolate.

Fructose-friendly

Choose rice malt syrup as your sweetener and 98% dark chocolate.

Nut-free

Choose the coconut oil (or even melted butter) for your fat.

Coconut-free

Replace the coconut oil with macadamia oil or melted butter and omit from the chocolate coating.

I hope you love this recipe as much as my family does. Remember to post any feedback or questions below, enjoy!

Mango Coconut Lime Ice Blocks (with a sneaky side of cauliflower)

November 7, 2018 | After School Snacks, Ice-blocks

These mango coconut lime ice blocks are a refreshing and healthy treat, perfect for hot days. With a tropical twist of mango, creamy coconut, and lime, they’re easy to make, naturally sweetened, and full of nutritious goodness.

It’s definitely that time of year to break out my stainless steel Onyx popsicle moulds and whip up a batch of ice-blocks. These Mango, Coconut and Lime Ice Blocks are not only a healthy snack or treat, they are so very convenient. They take just minutes to make and they are a nutritious grab and go snack. My son often helps himself to an ice-block on his way to nippers training, either at 5am (which I encourage because otherwise he has a smoothie which wakes the entire house up) or before his arvo sessions.

Health benefits

Mangoes are a fabulous source of fibre, protective micro-nutrients and anti-oxidants. A pilot study found that eating mango was effective in improving constipation and good gut bacteria. Like its other cruciferous cousins, cauliflower is a rich source of many micronutrients (vitamins and minerals, especially folate and Vitamin C) and bursting with fibre. It also contains glucosinolates (sulphur containing plant chemicals) many of which have been researched for their promising anti-cancer properties and ability to support liver detoxification. Turmeric is a powerful anti-inflammatory and immune supportive herb.

Ingredients

Made with ripe mangoes, lime zest and juice, creamy coconut milk, turmeric, raw cauliflower and a touch of vanilla, these ice blocks are naturally sweet. Using your choice of sweetener, you can also adjust the sweetness to your preference.

How to make mango coconut lime ice blocks

To make these mango ice blocks, blend all the ingredients until smooth and creamy, adjusting the sweetness to your preference depending on how ripe the mangoes are. Pour the mixture into ice block molds and freeze for several hours until solid.

Serving suggestions and how to store

These ice blocks are best enjoyed straight from the freezer on a hot day. Store them in the molds or wrap them individually in parchment paper for easy grab-and-go snacks.

Vary this these mango coconut lime ice blocks to suit your needs

For a coconut-free version, replace the coconut milk with your favorite nut milk or full-fat cow’s milk. To keep it vegan, choose rice malt or maple syrup as the sweetener. If mangoes aren’t in season, swap them for fresh strawberries. For an added protein boost, blend in a scoop of clean wholefood protein powder to make these ice blocks even more nourishing.

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

These healthy Mango Coconut Lime Ice Blocks are as nourishing as they are delicious- perfect for a summer treat!

Print Recipe

4.86 from 7 votes

Mango, Lime and Coconut Ice Blocks

Complete with a small serve of cauliflower, these creamy Mango, Lime and Coconut ice-blocks are as nourishing as they are delicious.

Prep Time5

Freeze5

Total Time5 5

Course: Snack

Servings: ice blocks

Author: Georgia Harding

Ingredients

2 mango/s -flesh
1 lime/s -juice and zest
125 ml canned coconut milk (½ cup) preferably full-fat (I used Ayam brand)
½ cup/s cauliflower -raw florets, roughly chopped
¼ tsp ground turmeric
1 tsp vanilla -powder, extract or essence
1-2 tbsp rice malt syrup, honey or maple syrup -optional

Instructions

Place all of your ingredients into a high speed blender and process until smooth and creamy.
Taste and adjust the sweetener to suit (keep in mind it will taste better frozen). The amount of sweetener you need will depends upon how ripe the mangos are (mangos become sweeter the riper they are). I like a slight tang from the lime.
Pour into ice block moulds and freeze until solid (several hours).

Notes

Coconut-free

Replace the coconut milk with a nut milk or full-fat cows milk.

Vegan

Chose rice malt or maple syrup as your sweetener.

It's not mango season

Replace the mango with 2 cups of fresh strawberries.

Add Protein

I often add a scoop of a wholefood Protein powder. GoodnessMe have a fabulous selection of clean protein powders, you can take a look HERE.

I'd love to hear how you and your family enjoy these ice blocks. Write me a comment below.

lime juice

Vegan Rice Paper Rolls

October 24, 2018 | Vegetarian, Savoury Snacks

These Vegan Rice Paper Rolls are light, refreshing, and packed with colourful veggies and herbs. They are paired with a creamy peanut dipping sauce for an irresistible combination. Perfect for a light lunch, snack, or party appetiser, these rolls are also a fun way to add variety to your meals.

With the warmer weather ahead of us, I thought it time to spring into summer with a fresh, delicious meal or snack. My family LOVES fresh rice paper rolls. We fill them with all kinds of things (including leftovers), but this is our go-to often. I think fresh herbs are really what makes rice paper rolls delicious – they add so much flavour so I never make them without some kind of herb inside.

I am so grateful for my little herb wall garden it helps to ensure I always have fresh, organic, in-season herbs and greens to flavour my meals and pack a healing, health supporting punch. I especially love that it’s not costing me a small fortune for a puny little bunch of nutritionally sub-standard, generally hydroponically grown herbs.

Health benefits

Rice paper rolls are naturally gluten-free, and this vegan version is packed with fibre from the fresh vegetables, healthy fats from avocado, and probiotics from the sauerkraut or kimchi. The dipping sauce contains peanut butter for plant-based protein and healthy fats, making these rolls both satisfying and nourishing.

Ingredients

These vegan summer rolls are filled with vermicelli rice noodles, crunchy capsicum, creamy avocado, fresh herbs like mint and coriander (cilantro), and fermented sauerkraut or kimchi for a tangy twist. The peanut sauce is a simple mix of peanut butter, tamari, rice wine vinegar, and rice malt syrup, which gives it a delicious balance of salty, sweet, and tangy flavours.

How to make Vegan Rice Paper Rolls

To make these fresh spring rolls, start by soaking the vermicelli noodles and preparing your vegetables. Lay softened rice paper wrap on a damp surface, place the filling ingredients in the centre, and roll tightly. Mix the dipping sauce ingredients in a bowl, adjusting the consistency with water as needed. Serve immediately for the freshest taste.

Serving suggestions and how to store

Serve these rice paper rolls with the peanut dipping sauce on the side. To store, keep the rolls in an airtight container lined with baking paper and covered with a damp cloth, but they are best enjoyed fresh. Store the dipping sauce in the fridge in a sealed container for up to a week.

Vary these Vegan Rice Paper Rolls to suit your needs

For a nut-free version, replace peanut butter with tahini. If you’re soy-free, swap tamari with coconut aminos. You can also leave out the sesame seeds if needed. For more filling options, you can explore different vegetables (like cucumber, carrot, red cabbage, bean sprouts), tofu, or even leftover meats if not following a vegan diet.

Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals.

These healthy, delicious Vegan Rice Paper Rolls (with a very tasty, easy to make dipping sauce) are a quick, easy & nourishing meal or snack.

Print Recipe

5 from 4 votes

Vegan Rice Paper Rolls

I always add fermented vegetables to fresh rice paper rolls. They add a lovely tang to the filling and a whole lot of gut supporting goodness too. The dipping sauce in this recipe is so delicious and so much healthier than anything store bought.

Prep Time22

Total Time25

Course: Main Course, Snack

Cuisine: Asian

Servings:

Author: Georgia Harding

Ingredients

6 pieces rice paper (spring roll paper) I love the Spiral Organics Rice paper
100 g vermicelli rice noodles (approx.)
6 tsp sauerkraut or kim chi
½ red capsicum/s -sliced into 6 strips
½ avocado/s -sliced into 6 strips
6 lettuce leaves -small ones rolled up (or halve large ones)
6 sprigs fresh mint leaves (or Vietnamese mint)
6 sprigs fresh coriander or basil (regular or Thai basil)
1 tbsp black sesame seeds to garnish (optional)

Dipping sauce

3 tbsp peanut butter
1 tbsp tamari
1 tbsp rice malt syrup
1 tbsp rice wine vinegar
1 tbsp water
Pinch chill flakes -to taste

Instructions

Start by putting the noodles into a bowl and covering with boiling water whilst you prepare the other ingredients.
To make the dipping sauce, combine all of the ingredients together in a small bowl. If the sauce is too thick, you can always add a little more water, teaspoon by teaspoon.
Prepare your vegetables on one plate so you can work quickly to assemble each roll. Drain the noodles once they have softened into a bowl.
Wet a chopping board so it is damp. Take a sheet of rice paper and run it under luke warm water so both sides are wet. Lay it flat on the chopping board (it will continue to soften as it sits).
Place the ingredients horizontally, across the middle of the rice paper. 1 tsp of the sauerkraut or kim chi, a slice of capsicum and avocado. A piece of rolled lettuce, a sprig of mint and coriander in each, followed by about ¼ cup noodles.
Fold the top half of the rice paper down, then fold the sides in and roll towards you tucking the ingredients in to form a neat roll.
You can also sprinkle with black sesame seeds to serve. Enjoy immediately with the dipping sauce.

Store

Store the sauce in an airtight container in the fridge.
The rice paper rolls can be stored in an airtight container lined with baking paper and covered with a wet cloth. The paper does go a bit sticky with storage so they are best enjoyed fresh.

Notes

Add meat

If you’re not vegan, feel free to add in seafood or chicken or any leftover meat really.

Nut-free

Replace the peanut butter with tahini.

Soy-free

Replace the tamari with coconut or liquid aminos.

Sesame-free

Leave the black sesame seeds off.

More rice paper roll filling ideas

Click here for lots more filling inspo.

I'd love to hear how you enjoy this fresh, light meal or snack. Post a comment below or rate this recipe.

Strawberry Shortcake Protein Smoothie

October 17, 2018 | After School Snacks, Drinks & Smoothies

This strawberry shortcake protein smoothie has been an absolute lifesaver lately. You see my 10 year old son is growing at a rate of knots. He has size 10 adult mens feet (we call him ‘the hobbit’ lol) and he’s a big, athletic kid. He’s mad for sport and at the moment, he is training sometimes twice a day (athletics and nippers season is in full swing for him). So feeding him nutritionally balanced meals and snacks is especially important for his day to day wellness and his ability to train often and hard.

When I’m creating a meal, I primarily focus on the macronutrients – the balance I’m after is a complete source of protein, plant based carbohydrate (vegetables, fruit, whole grains) and good fats. I believe if they are coming from a variety of whole foods sources, the micronutrients take care of themselves.

Dietary variety really is key to good nutrition as it increases the range of micro-nutrients derived from food, therefore protecting against deficiencies developing. Carbohydrate I find pretty easy to include in meals and snacks, but ensuring a good variety of quality protein and fats, I find a little trickier.

Why is protein SO important?

We all need protein to build new cells and repair tissue. It is especially critical for kids, pregnant women, athletes, those suffering chronic illness or injury, those with dietary restrictions and the elderly. Protein is used extensively by everybody, everyday. Protein is used to make digestive enzymes, to repair the digestive tract, to make antibodies to fight infection, to grow skin, hair, nails, to make blood cells, for strong bones, to build muscle, to make hormones, to stabilise our blood sugar….I could go on forever really.

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.

Protein deficiency is common

In my experience, insufficient dietary protein is surprisingly common, especially amongst fussy kids, pregnant women, athletes, those with food intolerance and the elderly. The one thing that a swing towards processed foods has done, is dramatically reduced the amount of protein many people 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.

It’s a bit of a vicious circle because people who are lacking protein also often reject eating it, craving high energy foods like refined, simple carbohydrate. They may also have also have a poor appetite for ‘meals’ and often just want to snack throughout the day. Poor variety is also another issue, where they may eat protein, but only from one source e.g.; dairy is common. To make matters worse, I’ve also found those deficient in protein are often also deficient in a number of key micronutrients (vitamins and mineral) found in good amounts in, you guessed it, protein rich foods. These micronutrients not only support their health, but help to build a robust appetite for other good foods (like veggies).

Protein supplementation

As you know, I’m a huge advocate of persisting to teach kids to love eating a good variety of whole foods – first and foremost. If you have a picky eater The Raising Well Nourished Kids Podcast is worth a listen to support you to support your young people in developing healthy eating habits and positive relationships with and through food. You can listen on Apple Podcasts, Spotify, YouTube or your favourite podcast App!

However, just as medicine is required occasionally for illness, supplementation is often critical in restoring the appetite and desire for whole foods, especially in picky eaters. Protein supplementation is also often required for people who suffer chronic illness, are athletes or suffering with food intolerance which restricts their protein intake (egg, nut, dairy allergies for example).

It is also very helpful for those mornings that go pear-shaped and a sustaining brekkie is required quickly. As much as I’d like to serve a nutritionally balanced, high protein brekkie each and every morning, some days time is just stretched (like when my kids have a 5am swim squad and we are up at 4.30am) and a protein powder supplement is invaluable.

The vast world of protein powders

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 100% grass-fed collagen, 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.

I personally love using this collagen protein—it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste.

Health benefits of this strawberry shortcake protein smoothie

Packed with antioxidants from strawberries, protein from yoghurt and almonds, and added fibre from raw cauliflower, this strawberry shortcake protein smoothie is a nutritious powerhouse. It provides a boost of energy, supports muscle recovery, and helps maintain a healthy gut.

Ingredients

The combination of strawberries, almonds, creamy yoghurt, and a hint of vanilla creates a naturally sweet smoothie that’s satisfying and nourishing. The shortcake-inspired almonds add a delicious crunch, making every sip a treat.

How to make this strawberry shortcake protein smoothie

Start by toasting almonds coated in maple syrup and protein powder for a crunchy shortcake topping. For the syrup, blend strawberries and maple or rice malt syrup. Then, blend the smoothie ingredients—frozen strawberries, cauliflower, coconut water, yoghurt, vanilla extract and plain or vanilla protein powder—until creamy. Assemble by swirling the strawberry syrup in the glass, pouring in the smoothie, and garnishing with the crunchy shortcake topping.

Serving suggestions and how to store

Serve this smoothie immediately with the crunchy almonds piled on top for the best texture. Leftovers can be frozen into popsicle moulds or small containers for a quick, nutritious snack later.

Vary this strawberry shortcake protein smoothie to suit

For a vegan option, use coconut yoghurt and a plant-based protein powder. If you’re short on time, blend all the ingredients together without worrying about the syrup and layering. Want a nut-free option? Swap almonds for sunflower or pumpkin seeds.

For more delicious, easy to make healthy smoothies, click HERE

Print Recipe

5 from 3 votes

Strawberry Shortcake Protein Smoothie

This is a delicious, super simple recipe that we often have for breakfast or for an after school, pre-sport snack (I pop it in a thermos to keep it nice and cold)…

Prep Time10

Total Time10

Course: Breakfast, Snack

Servings:

Author: Georgia Harding

Ingredients

Shortcake

35 g raw almonds (¼ cup)
1 tbsp maple syrup
1 serve/s wholefood protein powder -vanilla or plain flavour

Syrup

4-5 fresh strawberries
1-2 tbsp rice malt syrup or maple syrup

Smoothie

1½ cup/s frozen strawberries
2 floret/s cauliflower -raw and roughly chopped
60 ml coconut water (¼ cup)
250 g natural, Greek or coconut yoghurt (1 cup)
2 serve/s wholefood protein powder -vanilla or plain flavour
1 tsp vanilla -powder, extract or essence
2 fresh strawberries -sliced into flat edged quarters (for garnish)

Instructions

Shortcake

On a tray line with baking paper place the almonds and drizzle with the syrup. Toss to coat. Sprinkle over the protein powder and toss to coat the nuts.
Place under a low grill to toast for 5 minutes (watching carefully so they don't burn).
You can always do a big batch of the nuts for a fabulous, protein rich snack (store in an airtight jar in the fridge but be careful - they are soooo moorish).

Syrup

In a high powered blender place the strawberries and the syrup. Blend for 10 seconds to make a syrup and pour into the serving glasses. If using a Thermomix speed 8, 10 seconds.

Smoothie

Without washing the blender, add the frozen strawberries, cauliflower, coconut water, yoghurt, vanilla and protein powder. Blend well until smooth and creamy. If using a Thermomix speed 9, 30 secs.
Tilt the serving glass so the syrup coats the sides. Place the cut strawberries on the sides of the glass and carefully pour in the creamy smoothie touching the sides three times to create the streaky finish.

Serve

With the roughly chopped nuts piled on top.

Store

Leftovers can be frozen into little cups or ice-block moulds for a fast, healthy snack another day.

Notes

Shortcut

If you aren't bothered about how it looks, just add all of the ingredients for both the syrup and smoothie into the blender at once.

Vegan

Choose the vegan protein blend and coconut yoghurt.

Make ice-blocks

My kids love this blend frozen into ice-blocks. These are super convenient for a nutritious snack on the go.

Enjoy (I know you will :)). Post your comments and any questions in the comments below.

Kimchi Fried Brown Rice

September 26, 2018 | Budget Friendly, 30 Minute Meals, Pork recipes, Vegetarian

This Kimchi Fried Brown Rice is such a versatile meal that my family loves for dinner, breakfast or as leftovers (cold) in their school lunches…aka fried rice salad. It’s so quick and easy to make and the addition of the kim chi balances out the flavours beautifully.

Sometimes, if I’m cooking brown rice, say for a curry for dinner, I’ll cook extra so I can make this for breakfast the next morning.

Health benefits

Did you know that half of the daily calories for half of the world’s population come from rice? For many of the oldest living people in the world, brown rice is a dietary staple being a low allergenic, high fibre and nutrient rich food. Combined with protein from the eggs and more plant based goodness from the veggies and kim chi, this is one nourishing meal.

Ingredients

The base includes cooked brown rice, kimchi, and a mix of vegetables such as carrots, broccoli, and snow peas, with a delicious sauce made from tamari (soy sauce), sesame oil, and a touch of natural sweetness from coconut sugar or rapadura. Bacon and eggs add protein, but the recipe offers vegetarian and vegan alternatives.

How to make this kimchi fried rice

Start by scrambling the eggs in a wok or pan with a little oil and set them aside. Sauté diced bacon and red onion until the onion softens, then add garlic, ginger, carrots, and broccoli. Stir-fry the mixture briefly before incorporating the cooked rice, sauce, scrambled egg, and snow peas. Continue to stir-fry until the vegetables are tender and everything is well combined. Serve with a generous dollop of kimchi and a sprinkle of spring onions for garnish.

Serving suggestions and how to store

Serve immediately as a main meal or side dish. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for later. Reheat in a pan or microwave until heated through.

Vary this kimchi fried brown rice to suit your dietary needs

For a vegetarian option, omit the bacon and substitute with tempeh or firm tofu. Egg-free? Use soft tofu as a scramble substitute. To make it vegan, combine both the vegetarian and egg-free variations. If you need to avoid onion and garlic, replace them with fennel and chilli for a different flavour profile. Adjust oils and sweeteners for nut, sesame, or fructose-free preferences. Tailor the recipe with your favourite proteins or vegetables to suit your taste and dietary goals.

For more delicious, easy to make healthy meals, click HERE.

Print Recipe

4.87 from 15 votes

Kimchi Fried Brown Rice

Fried Rice is such a quick and easy meal that my whole family loves. The kimchi adds a really nice acidity and is great for supporting digestive health.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian

Servings:

Author: Georgia Harding

Ingredients

1 tbsp peanut oil or olive oil
3 egg/s -beaten
2 rasher/s bacon -diced (see vegetarian variation below)
1 red onion/s -peeled and finely diced
2 clove/s garlic -crushed
3 cm ginger root -finely grated
2 carrot/s -peeled and diced
½ broccoli -cut into small pieces
3 cup/s leftover cooked brown rice -which works out approx. 1 cup raw
12 snow peas -trimmed and sliced
4 tbsp kim chi
2 spring onion/s -white part sliced thinly

Sauce (mix these 3 ingredients together)

2 tbsp tamari -or coconut aminos
1 tbsp sesame oil
1 tbsp coconut sugar or rapadura

Instructions

In a non-stick or cast iron pan or wok, add a splash of oil. Heat over a low to moderate heat and add your eggs, stirring to scramble them. Set aside once firm.
Add your bacon and red onion to the pan and stir until the onion just starts to soften. Add the garlic, ginger, carrots and broccoli and stir-fry for another 2 mins.
Next add the rice, sauce, egg and snow peas. Stir-fry for another 5 minutes until the vegetables start to soften.
Divide between four bowls and top each with a tablespoon of kim chi.
Garnish with spring onions and enjoy.

Store

Store in an airtight container in the fridge.
Can also be frozen.

Notes

Vegetarian

Omit the bacon. You might like to add in slices of tempeh or firm tofu.

Egg-free

Replace the eggs with ½ cup soft tofu and scramble this as you do the eggs.

Vegan

Combine the vegetarian and egg-free variations.

Onion and garlic-free

Replace the onion, garlic and sprinkle onion with a small bulb of fennel, finely diced and a small red chilli.

Nut and sesame-free

Replace the peanut oil and sesame oil with macadamia nut oil or ghee.

Fructose friendly

Replace the coconut sugar with rice malt or stevia.

Tailor made

Change up the protein and/or vegetables to suit your taste or dietary goals.

I'd love to hear how you enjoy this delicious, family friendly meal. Let me know, post a comment and rate the recipe below!

gluten-free sodium flavor

Sticky Pecan and Hazelnut Tart

September 7, 2018 | Baked Sweets, Desserts

This Sticky Pecan and Hazelnut Tart is a rich and delicious dessert that balances the nutty flavors of roasted pecans and hazelnuts with a warmly spiced filling. Perfect for special occasions or as a treat, it’s a crowd-pleaser that pairs wonderfully with cream or coconut cream.

This amazingly delicious dessert is thanks to Alexx Stuart from Low Tox Lifes ebook ‘Celebrate – Your Comprehensive Guide to Low Tox Entertaining.’ It’s a standout recipe and I’m so thrilled that Alexx has been generous enough to allow me to share it with you today. My hubby and kids are even more thankful to Alexx, they devoured it, loved it and have requested more!

Health Benefits

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

Ingredients

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

How to make this sticky pecan and hazelnut tart

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

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

Serving suggestions and how to store

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

Vary this sticky pecan and hazelnut tart to suit your needs

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

For more delicious, healthy dessert recipes, click HERE.

Try this Sticky Pecan and Hazelnut Tart, featuring a spiced nut filling in a gluten-free pastry. Perfect for celebrations or a special treat!

Print Recipe

4.67 from 3 votes

Sticky Pecan and Hazelnut Tart

This gluten free, fructose free, casein and lactose free beauty is an adaptation of that classic, uber sweet sticky pecan tart that we’ve all surely enjoyed in the past? Being gluten free isn’t an affliction and there’s no way we’re missing out on the smell of pastry in an oven or the caramelisation of nuts bubbling away in a tart like this. No siree!

Prep Time45

Cook Time45

Total Time1 30

Course: Dessert

Author: Georgia Harding

Ingredients

170 g pecan nuts (1 cup)
120 g hazelnuts (1½ cups)
6 whole egg yolks
120 g coconut oil -or ghee or butter if not intolerant
100 g coconut cream
170 g rice malt syrup (1 cup) or honey or maple syrup
Pinch ground cloves
Pinch ground nutmeg
1 tsp ground cinnamon

For the Pastry

120 g tapioca flour (1¼ cup)
30 g almond meal (⅓ cup)
20 g coconut flour (2 heaped tsp)
45g g buckwheat flour (½ cup) plus a little more for dusting your hands when pressing out the pastry into the tart shell
140g butter (chilled), sliced into cubes (ghee is the best dairy-free)
1 egg/s whole egg whisked with the vanilla in it
1 tsp ground cinnamon
1 vanilla -or 2 tsp vanilla extract
2 tbsp rice malt syrup - fructose free OR maple syrup OR honey

Instructions

For the Pastry

Pop all your flours in your food processor or thermomix and pulse to combine and aerate.
Add your super chilled butter and blitz until crumble and combined.
Whisk your egg, vanilla, cinnamon and syrup together.
Add about ⅔ of this mixture slowly over 3-4 seconds into the processor. Has it gone to clumps? You’re done. Has it not? Add a tiny bit more.
Save the leftovers of this mixture for a batch of French toast!
Spatula out onto unbleached parchment paper and shape into a ball and pop in fridge for 30 minutes to make it more workable.
Preheat oven to 180℃ / 350℉ fan forced OR 200℃ / 400℉ non fan forced oven.
While the pastry is resting, pop all the nuts onto a baking tray and roast for 8 minutes in the oven (watch they don’t burn!). If you’re using activated nuts, no need to do this step, but if they’re plain, raw nuts, this is crucial. Take out and let cool as you work on other things.
Now, line your quiche / tart tin with coconut oil or butter and then dust with buckwheat flour and shake o excess. This will help you when it comes to dislodging the tart later on!
Plop your pastry blob into the tin and dust your hands with buckwheat to avoid sticking and start working the pastry to all the corners evenly to about ½ cm thick all round. Any excess – make a couple of short bread cookies out of it while you’re blind baking the base!
Now, place parchment on top and weigh it down with raw beans, rice grains or pastry weights and blind bake in the oven for 10 minutes with the weights in, and a further 5 minutes without – this will mean your base isn’t soggy for the finished product later.
Now, take the pastry shell out when you’ve just noticed a little bit of light golden action around the edges – This will mean you won’t have burnt ones later.

For the Filling

Warm the syrup / honey, butter / ghee / coconut oil, cream and spices until all well combined.
Whisk egg yolks and pour very slowly your liquid mix (step 1) into the yolks, while continuing to whisk to avoid the yolk cooking.
Place the hazelnuts into the pastry shell, naked (pop them in a tea towel and shake until most of the skins fall away).
Then pour your liquid over the top, leaving back 100ml liquid to go over the pecans afterwards.
Now, layer your pecans over the top in whatever pretty pattern you fancy.
Now drizzle the rest of the mixture over the pecans (keep a little back if it’s going to overflow. We don’t want that, and everyone’s quiche / tart tins are going to vary a little here)
OPTIONAL: Sprinkle a little coconut sugar over the top of your tart. Not necessary, but will create a nice crust over the top. So.. why wouldn’t you?
Now bake everything together in the oven for 30 minutes until well caramelised and pastry is a deep golden brown.
Remove from the oven and cool.
Then, to dislodge safely without ruining the corner bits of the tart slide the knife to the corners of the underside of the base (if you have a removable base) and apply a little pressure up, and do that to all 4 corners before pressing from the centre.
Serve with double cream or coconut cream. Heaven.

Store

In an airtight container or covered in the fridge.

Notes

Make biscuits

This pastry doubles as a delicious shortbread biscuit – just roll little balls once chilled and press down onto parchment paper with a fork to flatten and bake for 15-20 minutes on 200C / 400F or until golden. Delicious with a cup of tea!

Dairy-free

Choose the dairy-free options.

Fructose friendly

Choose rice malt as your sweetener and omit the coconut sugar.

I'd love to hear how you enjoy this decadent dessert. Post a comment below or even better rate this recipe!

Lamb Coconut Curry

September 5, 2018 | Make-ahead Meals, Red Meat, Freezable Meals, Vegetarian, Slow Cooked

This weeks cracking Lamb Coconut Curry recipe is thanks to the lovely Irena Macri from Irena Macri | Food Fit For Life. I don’t often share other peoples recipes, but Irena is a friend and I really love her cooking style.

This Lamb Coconut Curry is a rich, delicious dish with tender lamb, warming spices, and a creamy coconut milk base. It’s perfect for a hearty, comforting meal, with a balanced combination of protein, healthy fats, and vibrant flavours from the herbs and spices.

Health benefits

Lamb is a great source of high-quality protein, rich in vitamins like B12, which supports red blood cell production. The spices used, like turmeric and fennel seeds, offer anti-inflammatory benefits, while coconut milk provides healthy fats to nourish and satisfy.

Ingredients

This recipe combines diced lamb shoulder, onions, cloves garlic, and celery with fragrant spices such as garam masala and turmeric. Coconut milk forms the rich base, while vegetables like carrots and fresh coriander add texture and freshness. Optional variations make it adaptable to different dietary preferences.

How to make this lamb coconut curry

Start by browning the lamb in your choice of fat, then soften the onions, celery, and garlic with spices. Add coconut milk, tomato paste, water, and sea salt, then slow-simmer for an hour. Add the diced carrots and continue cooking until tender. A final touch of lime juice and fresh coriander brings everything together.

Serving suggestions and how to store

Serve this curry with cauliflower rice, basmati rice or your favourite vegetables for a nourishing meal. It can be stored in the fridge for up to 3 days or frozen for longer-term storage. Reheat gently on the stovetop before serving.

Vary this lamb coconut curry to suit your needs

To make it dairy-free, use coconut oil instead of ghee. For a no-heat version, simply omit the red chili. For a vegetarian option, swap the lamb for chickpeas and serve with rice or quinoa for a complete protein.

I’ve made this several times for my family and they always devour it. So here we have it, I know you are going to love this delicious Lamb Curry…

For more healthy curry recipes, click HERE.

Coconut Lamb Curry - a delicious, easy to make recipe that the whole family will just love.

Print Recipe

4.80 from 25 votes

Lamb Coconut Curry

This Lamb Coconut Curry is an easy to make, nourishing curry that the whole family will love.

Prep Time15

Cook Time1 50

Total Time2 5

Course: Main Course

Cuisine: Indian

Servings:

Author: Georgia Harding

Ingredients

1 tbsp butter, ghee or coconut oil
700 g lamb shoulder - diced
1 onion/s (large) sliced
1 red chilli/s - finely diced
2 stick/s celery - diced
3 clove/s garlic - diced
2 ½ tsp garam masala
1¼ tsp ground turmeric
1 tsp fennel seeds
1½ tsp ghee (or extra coconut oil)
400 ml canned coconut milk (1½ cups)
1½ tbsp tomato paste (omit for AIP)
250 ml water (1 cup)
1 tsp sea salt - or to taste
2 carrot/s - diced

Serve

½ lime/s - juice (to serve)
Fresh coriander or parsley - to garnish
Rice, quinoa or cauliflower rice (to serve)

Metric - US Customary

Instructions

Heat a tablespoon of butter, ghee or coconut oil in a casserole dish or a large saucepan.
Add the lamb and stir on a high heat until slightly browned, about 3-4 minutes.
Add the onion, chilli and celery and cook for about a minute or two, until slightly softened. Bring the heat down to medium.
Add the garlic, garam masala, turmeric, fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through and cook for a minute to let the spices release their aromas.
Add the coconut milk, tomato paste, water and sea salt. Stir and bring to boil.
Turn the heat down to slow simmer and cook for 1 hour, covered with a lid. Stir a couple of times.
After an hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid. Stir a few times.
Sprinkle with some fresh coriander or parsley and a little drizzle of lemon or lime juice before serving.

Serve

Serve with your favourite vegetables or rice, cauliflower rice or quinoa.

Slow cooker

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Make-ahead

Re-heat in a pot over a low heat until just hot.

Store

Store in an airtight container in the fridge.
Can also be frozen.

Grab Bag Formula Method

If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
Place all your prepared ingredients into the Grab Bag.
Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay. Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 4½ hours.
Taste and adjust the seasoning and spiciness. Sprinkle with some fresh coriander or parsley and a little drizzle of lemon or lime juice before serving.
** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.
OR
If you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.

Notes

No-heat

Remove the red chilli to make it less spicy if cooking for the kids - although it’s not very spicy anyway.

Dairy-free

Choose coconut oil as the fat.

Onion and garlic-free

Replace them with a small bulb of fennel (diced) and a teaspoon of ground cumin.

Vegetarian

Replace the lamb with 2 cans of drained and rinsed chickpeas. Serve with rice or quinoa to ensure you have a complete protein.

Let me know if this is a winner in your household. Post a comment and rate the recipe below.

Vietnamese Meatball Soup

August 22, 2018 | Budget Friendly, 30 Minute Meals, Make-ahead Meals, Pork recipes, Chicken, Freezable Meals, Vegetarian, Soups

This Vietnamese Meatball Soup recipe has become a bit of a staple this winter. Mainly because it’s delicious, easy and quick to make (and it can be customised to include what ever vegetables you have in your fridge). It’s also jam packed with immune supportive ingredients which is so handy at this time of the year.

My 14 year old daughter is a budding singer/ songwriter (you can hear her sing on Instagram). I was talking to her the other day about her inspirations for the lyrics in her songs (which for her age are often very deep). She said she wrote lyrics based on stories or experiences she’s heard about or perhaps a feeling or emotion she’s felt. It got me thinking about how I come up with recipes and I discovered how similar our origins for creativity are. For me a recipe comes to pass based on flavours I’ve enjoyed (generally eating out or when travelling far away places) or based on what I feel like eating (often something my body craves).

In the case of this recipe it was a bit of both – I’ve traveled a lot of Asia (hubby and I backpacked South East Asia, India and Nepal for a year before kids) and I have memories of eating a soup like this in Vietnam. Also, through these colder months, my body has been craving the warming, immune supportive spices in this dish. Creativity comes in so many shapes and forms, for me cooking is one of my favourite creative releases.

Health benefits

This soup is a nourishing powerhouse. The ginger and garlic help support your immune system, while chicken bone broth adds gut-healing properties. The coconut milk brings in healthy fats, and all those veggies pack in antioxidants and essential nutrients to keep you feeling your best. Plus, there’s lots of protein in the meatballs.

Ingredients

You’ll need chicken mince, coconut oil, ginger, garlic, chicken broth, coconut milk, turmeric, kaffir lime leaves, and fresh coriander, along with your choice of veggies. These ingredients not only add layers of flavour but also bring a variety of health benefits like anti-inflammatory properties from turmeric and a boost of protein from the meatballs.

How to make Vietnamese Meatball Soup

Start by making the delicious broth with coconut oil, fresh ginger, garlic cloves, chicken broth, and coconut milk. While it simmers over a medium heat, prepare the meatballs by mixing chicken mince (ground chicken) with grated carrot, ginger, coriander, and a hint of lime zest. Once the broth is ready, add the meatballs and let them cook through. Blanch your veggies at the end, add lime juice, and serve it all up with a sprinkle of coriander (cilantro) and chilli flakes.

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

Serving suggestions and how to store

Serve this soup hot with added rice noodles or rice vermicelli if you’re feeling extra hungry. Store any leftovers in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months—just reheat gently on the stovetop to keep everything tender and flavourful.

Vary this Vietnamese Meatball Soup to suit your dietary needs

For a vegetarian option, swap the chicken broth for veggie broth and use tofu instead of meatballs. You can also substitute chicken mince with pork or turkey, or add noodles if you need a heartier meal. Need it to be garlic-free? Skip it and add a pinch of chilli flakes for extra heat.

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

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

This Vietnamese Meatball Soup is delicious, nourishing and so quick and easy to make. It really is 'food as medicine' and a supurb family meal.

Print Recipe

4.95 from 35 votes

Vietnamese Meatball Soup

This Vietnamese Meatball Soup is one of my winter go-to's. It’s easy to whip up, packed with flavour, and you can add whatever veggies are in your fridge. Plus, it's loaded with immune-boosting ingredients—perfect for staying healthy through the colder months.

Prep Time15

Cook Time15

Total Time30

Course: Soup, Main Course

Cuisine: Asian

Servings:

Author: Georgia Harding

Ingredients

1 tbsp coconut oil
1 tbsp ginger root - finely grated
3 clove/s garlic - finely grated or crushed
750 ml chicken broth or stock (3 cups)
400 ml canned coconut milk
1 tbsp ground turmeric
2 tbsp fish sauce
1 tbsp coconut sugar or rapadura
4 kaffir lime leaves - vein removed and thinly sliced
6-8 spring onion/s - white part sliced
Vegetables (of choice to add to soup) (optional) sliced very small is best so they cook quickly. I generally add whatever I have at the time, often broccoli, carrot, snow peas, shiitake mushrooms, and a handful of kale or baby spinach added right at the end.
Sea salt and freshly ground black pepper - to taste
¼ bunch/s fresh coriander leaves - to serve
chilli flakes - to serve

Meatballs

1 cm ginger root - finely grated
2 tbsp fresh coriander leaves - finely chopped
1 carrot/s - finely grated
500 g chicken mince
1 tbsp coconut flour
1 tsp sea salt
ground black pepper - to taste
1 lime/s (large) zest only (add juice to soup to finish)

Instructions

In a large pot, heat the coconut oil. Add the ginger and garlic and sauté for a minute until the garlic just starts softening.
Now add the chicken broth, coconut milk, turmeric, fish sauce, coconut sugar, kaffir lime leaves and spring onion and bring to a rolling simmer.
Whilst that's heating, make your meatballs by putting the ginger, coriander, grated carrot, chicken mince, coconut flour, sea salt, black pepper, lime zest, into a large bowl. Mix together until well combined and form into golf sized balls.
When the soup comes to a rolling simmer, add the meatballs and allow to cook for 5 minutes or so until cooked through (the larger the meatballs the longer they will need).
If you are adding vegetables, carefully remove the meatballs and divide between the serving bowls and add the vegetables to the soup to blanch them for a couple of minutes (take care not to over cook them). Divide the vegetables between the bowls.
Lastly, add the lime juice to the soup, taste and add more seasoning if needed (salt and black pepper).
Divide the soup between the bowls, garnish with the coriander and serve with chilli flakes.

Thermomix

Start with the meatballs. If you are going to make your own chicken mince, do this first and set aside.
Chop the ginger and coriander, 5 seconds, speed 8. Add the carrot 10 seconds, speed 8.
Add the chicken mince, coconut flour, sea salt, black pepper, lime zest, mix 30 seconds, reverse speed 2 (you may need to scrape the sides during the mixing) - make sure it is well combined and form into golf sized balls. Set aside.
Now start the soup. Mince the ginger and garlic, 5 seconds, speed 8.
At this point I transfer it to a pot as the blades will break up the meatballs when cooking them. Continue from step 4 in the method above.

Make-ahead

Re-heat in a pot over a low heat until just hot.

Store

Store in an airtight container in the fridge.
Can also be frozen.

Notes

Garlic-free

Omit and replace with a pinch of chilli flakes.

Onion-free

Omit the spring onions.

Seafood-free

Replace the fish sauce with a teaspoon of sea salt.

Home made Chicken Bone Broth

Recipe HERE

Different meatball

You can also sub the chicken for pork or turkey.

Vegetarian

Sub the chicken broth for vegetable broth and the meatballs for cubes of firm organic tofu.

Add noodles

If my tribe are extra hungry, I cook up brown rice noodles, strain and divide between bowls. Then just add the above to it when ready (it heats the noodles).

I'd love to hear how you enjoy this delicious, nourishing meal - post a comment or help it to reach more people by rating the recipe.

Asian Mushroom Stir-fry

August 8, 2018 | 30 Minute Meals, Make-ahead Meals, Vegetarian

One thing I’ve learned in my 40 something years is that life is fluid and sometimes you have to surrender to those times that go a little pear shaped. I like to be organised and efficient in my day to day life but the curve balls (which are just part of life and being a parent) leave me floundering occasionally. This is one of those weeks where I’m on the back foot – and this Asian Mushroom Stir-fry recipe was born.

Last week my hubby was away all week, my daughter had a heap of singing competitions/ auditions. Then on the weekend (where I’d usually regroup) we had our nephew stay which was so lovely. But it left me behind the eight ball ahead of another working week which began with two days watching my son’s district athletic carnival.

Busy times like this really highlight how much organisation is the key to eating well. They also make me really glad I have quick, healthy meals like this Asian Mushroom Stir-fry to turn to.

Without a well stocked fridge / pantry and recipes like this, I’m not sure how I’d have got by this last week. For heaps more 30 minute meal inspo, click HERE. I also often turn to slow cooked meals (with minimal prep time) when I’m pushed for time, click HERE for recipes.

Health benefits

Asian mushrooms are such a wonderful immune supportive food and a great source of Vitamin D too. This simple stir-fry not only tastes delicious, but truly is food as medicine.

Ingredients

This stir-fry features a mix of enoki, oyster, and shiitake mushrooms combined with fresh garlic, carrots, spring onions, and snow peas. The simple sauce, made with tamari (soy sauce), mirin, and sesame oil, ties the dish together and adds extra flavour.

How to make this Asian mushroom stir-fry

Start by whisking together the sauce ingredients in a small bowl. Beat the eggs with a tablespoon of the sauce and cook into an omelette, then set it aside and slice into strips. Heat your pan or wok and stir-fry the mushrooms, garlic, carrots, and spring onions in your choice of cooking fat. If the vegetables start to stick, add a splash of water or stock. Once the mushrooms begin to wilt, stir in the remaining sauce, snow peas, and sliced omelette, cooking until everything is tender-crisp.

Serving suggestions and how to store

Serve the stir-fry as a side dish, or pair it with steamed rice or noodles for a complete meal. Add a sprinkle of chili flakes if you like spice. Store leftovers in an airtight container in the fridge and reheat in a pan or wok with a splash of broth or water.

Vary this Asian mushroom stir-fry to suit your needs

For an egg-free and vegan option, substitute the eggs with tofu or tempeh slices and include cashews for additional protein. Replace tamari with coconut aminos for a soy-free version. If garlic isn’t suitable, use grated ginger instead. To make it onion-free, omit the spring onions and replace them with a small, finely diced chili for extra flavor. For a sesame-free dish, omit the sesame seeds and swap the sesame oil with macadamia nut oil. Lastly, if you’re avoiding coconut, cook the vegetables in butter or ghee instead.

This healthy Asian Mushroom Stir-fry is prep to table in less than 30 minutes so it makes for delicious, nourishing fast family food.

Print Recipe

4.84 from 6 votes

Asian Mushroom Stir-fry

This healthy Asian Mushroom Stir-fry is prep to table in less than 30 minutes so it makes for delicious, nourishing fast family food.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Side Dish

Cuisine: Asian

Servings:

Author: Georgia Harding

Ingredients

3 egg/s -beaten
3 tbsp butter, ghee or coconut oil
350 g mushrooms -shiitake, oyster, enoki are my favourites
2 clove/s garlic -sliced
2 carrot/s -peeled & sliced
6-8 spring onion/s -white part, trimmed and cut into 3cm lengths
10-12 snow peas -halved
1 tbsp black sesame seeds -optional

Sauce

60 ml tamari (¼ cup) -or coconut aminos
1 tbsp mirin
1 tsp sesame oil

Instructions

Start with making your sauce by combining all of the ingredients together in a small bowl.
Beat the eggs in a small jug with one tablespoon of the sauce.
Heat a non-stick or cast iron pan or wok over a moderate heat and add the egg. Cook into a rough omelette and once firm, set aside and slice into strips.
Now heat the coconut oil or butter in the pan (moderate to high heat) and add the mushrooms, garlic, carrots and spring onions stirring well. If the veggies start to stick, add a little splash of water or stock.
After a couple of mins, just as the mushrooms start to wilt, add the remaining sauce, snow peas and sliced omelette.
Cook for a few more minutes stirring often.

Serve

Sprinkle with the optional sesame seeds and serve as a side dish or with rice or noodles as a main meal.
You can also serve with chilli flakes if you enjoy a little heat.

Make ahead

Re-heat by stir-frying in a wok or pan with a splash of broth or water.

Store

Store in an airtight container in the fridge.

Notes

Egg-free and vegan

Replace the egg with slices of tofu and tempeh and serve with rice or add in cashew nuts to form a complete protein. Choose coconut oil as your frying oil.

Soy-free

Choose the coconut or liquid aminos instead of the tamari.

Garlic-free

Replace the garlic with a tablespoon grated ginger.

Onion-free

Omit the spring onion. Replace with a finely diced small chilli if you like.

Sesame-free

Omit the sesame seeds and replace the sesame oil with macadamia nut oil.

Coconut-free

Cook the veggies in butter or ghee.

Gluten-free

True mirin should be gluten-free (as it's made form fermented rice wine) but please clarify this with the miring you buy.

I hope you love this fabulous mid-week meal. Post your comments and questions below.

teaspoon

Red Cabbage Dukkah Slaw (or braise)

July 25, 2018 | Vegetarian, Salads, Side dishes

This Red Cabbage Dukkah Slaw (or braise) is a recipe I often turn to in the cooler months. I think it is the perfect accompaniment to the heavy stews, slow cooked casseroles and roasts that we often enjoy at this time of the year.

For those of you who have been following me for a while now, you’ll know that I believe that dietary variety is really important for maintaining good health. Eating lots of different foods not only keeps cooking and eating interesting, but it’s also essential to ensure that our nutritional requirements are met and also that our gut microbiome thrives (more on why variety is so important for gut health here).

Red cabbage is in season right now (so nutritionally at it’s peak) and it’s one vegetable that many people struggle knowing how to prepare it into a delicious dish. So in the name of expanding upon the variety of foods you eat in your household, here is a delicious, easy to make recipe that you can enjoy as a fresh slaw (I generally have a raw plant based component to every meal I eat) or you can braise the cabbage and enjoy it as a warm side.

Health benefits

Red cabbage is a powerhouse of micronutrients (vitamins and minerals) and protective antioxidants such as anthocyanins and indoles (studies indicate they are important to protect against various cancers).

The dukkah spices are wonderful warming antioxidants and also have anti inflammatory properties. The nuts and seeds add a little protein and good fats.

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

Ingredients

This dish features finely shredded red cabbage tossed with a zesty dressing made from lime juice, olive oil, and currants. It’s topped with crumbled feta, fresh parsley, and a sprinkle of dukkah to add a flavorful crunch.

How to make this Red Cabbage Dukkah Slaw (or braise)

To prepare this red cabbage slaw, combine currants, lime juice, olive oil, salt, and pepper in a small bowl and let the mixture rest for at least 10 minutes. Toss the shredded red cabbage with the dressing, then finish with crumbled feta, chopped parsley, and dukkah. For the braised version, sauté the shredded cabbage in olive oil over low to medium heat until softened, then mix with the dressing and garnish with the same toppings.

Serving suggestions and how to store

This slaw pairs well with grilled meats, fish, or falafel and can also be enjoyed on its own as a light, flavorful meal. Store any leftovers in an airtight container in the fridge for up to two days. The slaw version is best enjoyed fresh, while the braised version can be reheated and served warm.

Vary this Red Cabbage Dukkah Slaw (or braise) to suit

To make this Red Cabbage Dukkah Slaw (or braise) nut-free, use a nut-free dukkah or toasted sunflower seeds instead. For a fructose-friendly option, simply omit the currants. If you need it to be dairy-free or vegan, skip the feta or replace it with vegan cheese or savory cashew cream. To make it sesame-free, ensure your dukkah mix doesn’t contain sesame seeds by using a suitable store-bought version or preparing your own.

For more delicious, easy to make healthy sides and salad recipes, click HERE

This Red Cabbage Dukkah Slaw (or braise) is a delicious recipe that you can enjoy as a fresh slaw or as a warm side.

Print Recipe

4.75 from 4 votes

Red Cabbage Dukkah Slaw (or braise)

This Red Cabbage Dukkah Slaw (or braise) is a delicious recipe that you can enjoy as a fresh slaw or you can braise the cabbage & enjoy this as a warm side. It's two recipes in one!

Prep Time10

Cook Time10

Total Time20

Course: Side Dish, Salad

Servings:

Author: Georgia Harding

Ingredients

40 g currants - (¼ cup)
1 lime/s - juice and zest
60 ml extra virgin olive oil - extra virgin (¼ cup)
¼ tsp sea salt
ground black pepper - to taste
½ red cabbage - finely shredded
40 g feta cheese - goat or cow feta, crumbled (¼ cup)
¼ bunch/s fresh parsley leaves - roughly chopped
2 tbsp dukkah - (recipe linked below or a good store bought dukkah)

Instructions

Slaw

Combine the currants, lime, olive oil and seasoning in a small bowl and allow to rest for 10 minutes (or longer).
Shred the red cabbage and then toss through the dressing.
Top with the feta, parsley and dukkah.

Braise

Combine the currants, lime and olive oil in a small bowl with a good pinch of sea salt and allow to rest for 10 minutes (or longer).
Shred the red cabbage.
Heat a drizzle of olive oil in a pan over a low to moderate heat. Add the cabbage and wilt it whilst stirring often. Try not to brown it, just heat it gently until it has softened (approx. 10 minutes).
Toss through the dressing.
Top with the feta, parsley and dukkah.
Enjoy warm.

Store

Store in an airtight container in the fridge.

Notes

My home made dukkah recipe HERE.

Nut-free

Make a nut-free dukkah or replace with toasted sunflower seeds.

Fructose friendly

Omit the currants.

Dairy-free and vegan

Omit the cheese (you can replace with a vegan cheese or the savoury version of my cashew cream).

Sesame-free

Ensure there are no sesame seeds in the dukkah mix (you may need to make your own, recipe here).

I hope you add this recipe to your repertoire. If you try it, I'd love for you to post a comment.

Chocolate Maple Macadamia Slice

June 17, 2018 | After School Snacks, No-bake Sweets

This healthy Chocolate Maple Macadamia Slice is a delicious and easy treat that perfectly balances crunchy, sweet macadamias with a fudgy chocolate base. Easy to make and packed with wholesome ingredients, it’s perfect for satisfying your sweet tooth naturally.

One of my most favourite spices is cardamon. I love it’s flavour in curries, but also and especially in desserts. I think cardamon and chocolate is a flavour match made in heaven. Combined with the maple roasted macadamia nuts, this Chocolate Slice has become one of my favourite treats. If you’re not a fan of the flavour of cardamon, this is also delicious without…your call!

Health benefits

Cardamon has been used empirically in Ayurvedic medicine for treating mouth ulcers, digestive problems such as nausea, heartburn, bloating and constipation and also to support mood. It’s also a great antioxidant, anti-inflammatory and antibacterial. The almond meal, macadamia nuts and coconut oil are fabulous sources of protein and fat that makes this a supremely satisfying treat.

Ingredients

This slice has a base of almond meal, desiccated or shredded coconut, and cacao, with coconut oil and sweetened with maple syrup. Maple-roasted macadamias add crunch and a caramelised flavour.

How to make this chocolate maple macadamia slice

Begin by toasting the macadamias in the oven with a coating of maple syrup until golden. Allow them to cool while mixing the coconut oil, sweetener, and cardamom in a food processor. Add the almond meal, coconut, and cacao powder to form a glossy mixture. Fold in the cooled, maple-coated macadamias, then press the mixture firmly into a lined slice tin. Freeze for 30 minutes until set, then cut into squares.

Serving suggestions and how to store

Serve chilled straight from the freezer for a firm texture or let it soften slightly for a fudgier bite. Store the slice in an airtight container in the freezer to maintain its texture and freshness.

Vary this Chocolate Maple Macadamia Slice to suit

For a fructose-friendly version, replace the pure maple syrup with rice malt syrup. To make it nut-free, substitute macadamias with pumpkin seeds and almond meal with ground, toasted sunflower seeds. For a vegan option, ensure your sweetener is either rice malt or maple syrup.

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

This Chocolate, Maple Macadamia Slice is a delicious, easy to make sweet treat - it's an intolerance friendly guilt-free way to satisfy a chocolate craving.

Print Recipe

4.82 from 16 votes

Chocolate, Maple Macadamia Slice

This healthy Chocolate, Maple Macadamia Slice is a delicious and easy sweet treat and is perfect for freezer storage!

Prep Time15

Chilling30

Total Time45

Course: Snack

Servings: slices

Author: Georgia Harding

Ingredients

130 g macadamia nuts (1 cup)
1 tbsp maple syrup
100 g coconut oil (½ cup) melted
85 g rice malt syrup, honey or maple syrup (¼ cup)
1 tsp ground cardamom (optional but recommended)
150 g almond meal (1½ cups)
25 g desiccated coconut (½ cup) or shredded
30 g cacao powder (¼ cup) unsweetened Dutch process or raw

Instructions

Preheat the oven to 180℃/350℉.
Place the macadamia nuts on a tray lined with baking paper and toss in the maple syrup.
Pop into the oven for 6-10 minutes to toast them. They should be golden brown but please take care not to over brown them as they can go a bit bitter.
Once toasted removed from the oven and allow to cool fully (the maple sets into a nice crust once cooled).
In a food processor or Thermomix combine the coconut oil, sweetener and cardamon. Mix to combine, Thermomix 5 seconds speed 4.
Add the almond meal, coconut and cacao and mix to combine. If using a Thermomix 10 seconds, speed 4.
The mixture should be glossy (slightly oily) and hold together when pinched. If it seems very wet /oily you may need to add a tablespoon more almond meal.
Fold in the maple roasted macadamia nuts and use the baking paper they were toasted on to line a small slice tin (I used one approx. 18 x 26cm).
Press the mixture into a slice tin very firmly with wet hands and pop into the freezer for 30 minutes to set.

Store

Cut into squares and store in an airtight container in the freezer.

Notes

Fructose friendly

Replace the maple syrup with rice malt syrup.

Nut-free

Replace the macadamia nuts with pumpkin seeds and the almond meal with ground, toasted sunflower seeds.

Vegan

Chose rice malt or maple syrup as your sweetener.