Apple crumble cake


Want to impress your friends and relatives with your baking skills? This dairy free apple crumble cake will have them going back for seconds.

It’s perfect for those cold winter days where you just want to cuddle up with a blanket, a cup of tea and a warm slice of luscious apple cake with a twist.

This heavenly cake does have two layers but don’t let that scare you off, its easier than it looks. Plus its packed full of sweet apples, meaning less sugar and more flavour.




1 cup applesauce

2 large golden delicious apples (peeled, cubed)

3 Tablespoons coconut oil.

2 Tablespoon maple syrup

1/2 teaspoon ground nutmeg

1 teaspoon ground ginger

1 teaspoon cinnamon

2/3 cup plain flour

1/2 teaspoon baking powder

1 cup  desiccated coconut

2/3 cup date paste*

1/3 cup almond milk

Crumble topping:

2/3 cup moist coconut flakes (shredded coconut can be substituted)

2/3 cup rolled quick oats

2 Tablespoons sugar

1/4 cup honey

2 Tablespoons coconut oil.

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon salt

Method: Cake

*Date paste is simple to make and can be stored in the freezer until needed. You will need 2 cups dried dates and 1 cup water. Bring the dates and water to the boil then let simmer for 5 mins, stirring occasionally. Take off heat and allow to cool for 10 minutes, then place in a food processor and blend until smooth.

  1. Preheat oven to 170 degrees Celsius.
  2. Line 9 inch square cake tin with baking paper.
  3. Place the cubed apple in a saucepan on medium heat and cook for 5 minutes.
  4. Add the applesauce, coconut oil and spices and stir through until the oil has melted. Take off heat.
  5. Add the date paste to the apple mixture.
  6. In a large bowl combine the flour, baking powder and coconut.
  7. Add the wet mixture to the flour, mix.
  8. Pour in the almond milk and stir to combine.
  9. Pour the mix into the cake pan and level out with a spatula.
  10. Bake for 25 mins.

Crumble topping:

  1. Combine the coconut, oats, spices, salt and sugar in a medium bowl.
  2. Melt together the honey and coconut oil.
  3. Add the honey mixture into the dry ingredients and mix will.
  4. Spread over the cake and press down slightly.
  5. Bake in the oven for a further 10 minutes.

Happy Baking!


Herbed Flatbread


Who doesn’t need a tasty flatbread? This recipe is delicious to dip in soup or layer with your favourite topping. Hello avocado, tomato and basil!

Its quick to make and you probably already have the ingredients in your pantry. This recipe will serve 4 but can be stored in an airtight container at room temperature for up to two days.

I usually make two of these a week to accompany many different meals but it is also a great snack dipped in hommus or any kind of dip that takes your fancy. Also a great pizza base!

For those of you who want something a litttle different all you have to do is add or subtract any spices such as chilli powder, extra herbs or even a little sugar for a sweet version.



1 cup plain flour

1 cup almond meal

1/2 teaspoon bicarbonate soda

1 egg

1 tablespoon oil

1 tablesppon mixed herbs

1 teaspoon black sesame seeds (optional)

1/2 teaspoon salt

1/2 Almond milk


  1. Preheat oven to 180 degrees Celsius.
  2. Mix all dry ingredients in a medium bowl, add herbs and salt.
  3. Add oil and mix until crumbly.
  4. Mix in egg and almond milk and kneed with fingertips until the mix no longer sticks to your hands
  5. Oil a flat tray and push the dough to 1cm thickness.
  6. Bake for 10-12 minutes.

Happy Baking!

Mexican Spiced Nuts & Seeds


When the cold seeps in and you want something to give you a kick, these spicy nuts are a fantastic healthy snack to have at any time of the day. You can carry them around in your bag for those times when you just don’t have time to stop and eat. It’s happened to us all once or twice.

This simple recipe only takes 20 minutes out of your day and almost anyone can make it with ease. They will store in an airtight container for several weeks. That is if you can keep your hands off them that long. I never can! Not that it matters because they are super healthy, plus your body will love you for it.

They are a great gift idea for anyone who loves a little kick and loads of flavor but the chilli can be toned down or even omitted if needed.



1/2 cup Almonds

1 cup Cashews

1/2 cup Peanuts

1/2 cup Sunflower seeds

1/2 cup Pepitas

1 Tablespoon Maple Syrup

2 Teaspoons salt

1 Tablespoon lime/lemon juice

1 Teaspoon lime/lemon zest

1/2 Teaspoon cayenne pepper

1/2 Teaspoon Paprika (mild)

1 Tablespoon mixed dried herbs

1 Teaspoon minced garlic


  1. Preheat oven to 160 degrees Celsius.
  2. Line a baking tray with baking paper and drizzle on a small amount of oil.
  3. Put all the nuts and seeds in a medium bowl.
  4. Mix together spices, herbs, juice, zest and maple syrup in a small bowl.
  5. Add the spice mixture to the nuts and coat.
  6. Spread onto baking paper and bake for 10-15 mins or until golden.
  7. Be careful not to burn the nuts.

Happy baking!



Healthy Twix Bars.


Twix bars used to be my favorite kind of chocolate bar. The crunchy biscuit, the sweet caramel and the delectable chocolate covering, but, it was not destined to be a long romance. So I en-devoured to find a dairy free alternative that isn’t too hard to make. All while being kind to your waist-line and I succeeded! So now I am sharing this recipe with you so you can have a slice of heaven too.

Who knew something that tastes as good as this could actually be healthy? Your taste-buds may not believe you, but its true.

This caramel is made mainly of dates, which are definitely better than condensed milk while being totally dairy free and mostly healthy. Not that I’m suggesting you eat the whole thing, as tempting as that may be to those of us with a untamed sweet tooth.

Another great thing about this slice is that it can be frozen so you can impress your friends with a lovely dessert after a dinner party or afternoon tea. This slice does need to be kept in the refrigerator, otherwise the chocolate will melt.


Ingredients: Makes about 20 Twix bars.


1 egg.

2 Tablespoons coconut oil

1 cup plain flour

1/2 cup sugar (coconut sugar or maple syrup for healthier alternative)

1 cup almond meal.

1/2 cup desiccated coconut.

1 cup almond milk.


  1. Preheat oven to 180 degrees Celsius and line a 12″ by 8″ slice pan with baking paper.
  2. Combine coconut, flour, almond meal and sugar in a medium bowl.
  3. Add coconut oil and mix well.
  4. Add the egg, then almond milk in small amounts, you may not need the full cup. the constancy should be play-dough like.
  5. Press the mixture into the pan and bake for 10 mins or until slightly golden.


1 1/4 cups of chopped dried dates.

2 Tablespoons coconut oil.

3 Tablespoons thick coconut cream.

1 teaspoon vanilla essence.


  1. Put the chopped dates in a small saucepan with 1 cup of hot water, simmer for 5 minutes.Allow to cool a little.
  2. Blend the dates in a food processor for a smooth consistency.
  3. Add the coconut oil, coconut cream and vanilla, blend until combined.
  4. Spread the caramel mixture over the base and refrigerate while making the chocolate.


3 Tablespoons coconut oil.

1 Tablespoon of maple syrup.

2 Tablespoons of cocoa powder or carob powder.


  1. Add the maple syrup and cocoa powder  to melted coconut oil. Mix well.
  2. Pour the chocolate mixture over the caramel and refrigerate the slice for 1-2 hours before cutting and serving.

Happy baking!




Anzac biscuits just as good as the real thing.


In honor of the up coming Anzac day, I have made up a batch of these deliciously chewy biscuits for your dairy free and vegan friends. Yes that is correct these are vegan and taste just like the real thing.

Anzac biscuits are really a once a year thing for most people, except those who love them so much they have to make a batch or two twice a year (like me) and for those of us who have dietary restrictions its hard to go somewhere and say no. My solution? Bring a batch of these with me. Other people are sure going to be glad you brought them (because let’s face it you can’t have too many) and you might just make someones day.

They are easy to whip up if you don’t mind getting your hands messy, and you can always eat a little of the mixture along the way.



1 cup rolled oats.

1 cup desiccated coconut.

1/2 cup shredded coconut.

1/2 cup  raw sugar (coconut sugar for healthier version)

2 Tablespoons coconut oil.

1/2 cup date paste*

1 Tablespoon of golden syrup (brown rice syrup can be sub)

1 teaspoon baking soda.

2 Tablespoons boiling water.

1 teaspoon mixed spice.


  1. Preheat oven to 180 degrees Celsius.
  2. In a large bowl combine oats, sugar, coconut, mixed spice and date paste.
  3. Melt together golden syrup and coconut oil in a small saucepan.
  4. Mix baking soda with boiling water and add to the golden syrup mixture.
  5.  Pour the syrup mixture into the oats and stir well.
  6. Cover a cookie tray with baking paper and mold tablespoon amounts of mixture onto the tray.
  7. Bake for 15 minutes or until golden brown.


*Date paste: Chop 2 cups of dried dates and put into a saucepan with 2 cups water. Simmer until dates are soft and most of the water has been evaporated. Mash or put the mix into the food processor. This can then be used in recipes or frozen to use later.

Happy Baking!





Dairy free Madeira Cake.


Before my lactose intolerance showed up Madeira cake was my go to indulgence, usually with a cup of tea and great book. Or just as I ran out the door. Since giving up everything that contains dairy products my addiction has not been satisfied…until now!

I have, after more trial and error than I care to admit, perfected a dairy free Madeira Cake recipe and let me tell you my taste-buds are definitely satisfied. Bonus is its healthier than store bought and your waistline (probably) won’t hate you for it.

This recipe has been taste tested by cake-alcoholics and criticizing family members alike with big cake filled grins all around.




2/3 cup raw sugar (coconut sugar can be used for healthier option)

4 Tablespoons maple syrup.

2 teaspoons orange rind.

Juice of one lemon.

3  eggs.

1/2 cup almond milk.

1/2 cup coconut oil.

1 1/2 cups self-raising flour.

1 cup almond meal.


2/3 cup water.

1/2 cup raw sugar.

Rind of 1 lemon.


  1. Preheat oven to 170 degrees Celsius. Line a loaf pan with baking paper.
  2. Combine all dry ingredients in a medium bowl.
  3. Melt coconut oil and allow to cool to room temperature.
  4. In a large bowl combine lemon juice, orange rind, eggs and almond milk, whisk.
  5. Add the dry ingredients into the egg mixture 1/3 at a time.
  6. Whisk in coconut oil.
  7. Pour (yes it is supposed to be runny) mix into loaf pan and bake for 40 minutes.
  8. While cake is cooking, combine the water, sugar and lemon rind in a small saucepan and bring to the boil, then let it simmer for 7-10 minutes until the sugar is dissolved and it is slightly thicker consistency.
  9. After the cake is done, pour the warm syrup over the hot cake.

Can be served hot or cold with coconut cream. Or with a steaming cup of tea.

Happy baking!