Current apricot wholemeal bikkies

2 cups of wholemeal plain flour
1/2 cup rice bran oil
1/3 cup of honey
2 eggs
Pinch baking powder
1cup of dried currents
1/4 cup chopped dried apricots
Tablespoon water
1cup of shredded coconut (for rolling in)

Pre-heat oven on 180 degrees
Put flour, currents,apricots. Add the wet ingredients and mix! It’s that easy! Use your hands and get the kids involved. Once combined. Roll in to balls,then roll in the coconut. Flatten out slightly when you put on the tray.
Cook for 15min or until golden.

This one it fun for the kids too!
Hope you enjoy them



sugar free,gluten free paleo double choc muffins

4 eggs

1/4 real maple syrup

2.5 table spoons of coconut flour

Pinch of baking powder

1/4 olive oil 

2 table spoons of coco

1 cup of dark choc chips

Put all dry ingredients into one bowl beat in eggs,maple syrup,and olive oil. Then add choc chips. 

Place in either a paddy cake tin or if you would like to make less and bigger put them into muffin cases. 

Place in the oven on 150 for 10-15 min or until middle bounces back. 

 These are super yummy

Breakfast Slice Paleo Style

I am training a lot harder these days so I have been needing a lot more protein in my diet. I needed something for me to grab on the go in the mornings as you know mornings are dreadful. Three kids to get ready and a very sweaty mummy after a hard training session. My girls love eating this slice for breakfast or for a snack. It certainly fills them up.

Breakfast slice

4 eggs
180g Pecans
1 cup of dried apricots
1/2 cup of pitted dried dates
2 tablespoons of coconut flour
1/4 cup of shredded coconut
1 tablespoon of honey
tablespoon of lemon zest
pinch of bi- carb

pre- heat oven 180

put the pecans in a food processor along with the dates and apricots. Pulse until mixture is a breadcrumb consistency. pour out into a bowl and add the eggs and zest. mix through then add the coconut, flour,bi-carb and honey.  when mix through place into a lined slice tray. place into the oven for 15- 20 mins or until browed.

you can serve warmed or along with some yoghurt and fruit.

breakfast slice


Sugar free Coconut Apple Tea Cake

Well these holidays have been out of control. With study, three kids and a husband that need entertaining. I have had no time to myself. Today I stayed home and made a tea cake. Finally I had a little time.

So it starts like this


2 cups of S/R Flour

1/3 cup of shredded coconut

1/3 cup of Coconut sugar

Dash of Vanilla

1 1/3 cup of milk

2 eggs

one apple peeled and sliced

1/3 cup of coconut oil

coconut sugar and a bit of honey for drizzling

pre-heat oven 180

Grease the cake tray and line the bottom with apple, you can put it in a pattern or just spread it out evenly. then sprinkle a tablespoon of coconut sugar over the top with a light drizzle of honey.


in a bowl add the dry ingredients then add eggs, milk,vanilla and oil one at a time while beating with an electric beater. once mixed put the mixture over the top of the apple. turn the oven down to around 160 and bake for 40 mins or until golden. when cake is cooked take out of the oven and cool in the tray. when cake is cooled turn out onto a plate so apple is facing up. Have warmed or cold with some cream or honey flavoured greek yoghurt

tea cake

Pumpkin and Raspberry bread

This recipe isn’t a no sugar/gluten free/egg free just plain old yum!

I have started studying my certificate 3 and 4 in fitness which is going along with school holidays. so my time has been a little limited so I apologise if I haven’t been blogging very often. When the kids go back to school things will get back to normal.


One small butternut pumpkin


Tablespoon of brown sugar

1 cup of frozen raspberries

2 cup s/r flour

1/2 cup of flaxseed meal

1 egg

1/2 cup of milk

1/4 cup of coconut oil

Cut the pumpkin in half and drizzle with honey and bake in the oven until soft. Once cooked let cool.

After the pumpkin is cooled scoop out the middle and put into a bowl. Mash into a paste and add and egg. Mix through add another small drizzle of honey.

Add the flour, meal and milk. Once mixed add the oil and sugar. Combine thoroughly.

Add the raspberries and fold through.

Place in the oven for 40-45 mins on 180 degrees




Marshmallow slice

I made these the other day and the kids and I loved them. Something a little different. You could make this then take them to a xmas party or sliced up for a snack in the fridge. Either way you won’t be disappointed.

you can make either first. I went with the base first because it needed time to cool down/ The marshmallow doesn’t take long to set.

Coconut biscuit base

1 2/3 cups of plain flour

1 cup of decicated coconut

3/4 cup rice mailt syrup (1/4 cup natvia)

2 tablespoons flaxseed meal

2 tablespoons coconut oil (melted)

Pinch of baking powder

1/3 rice milk

combine all dry ingredients, add the oil and mix through. Add the rice milk and use your hands to mix through until it forms a dough. if the mixture is a little dry just add a little more milk.

spread out into a lined slice tray with enough room for another layer

bake in a pre-heated oven of 150 degrees for 20 mins. Or until browned. let cool in the tray. once cooled I used a low sugar Jam to spread over the top. It was just a thin layer. then pop into the fridge


2 tablespoons of Gelatine

1.5 cups of boiled water

1/2 cup of rice malt syrup or if you are diabetic 1/4 cup of natvia  ( natvia is quite pricey so rice malt is a good alternative if you are ok with glucose)

tablespoon of vanilla

and some natural colouring if that’s what you like.

Boil the water and add one tablespoon at a time. Once dissolved add the vanilla and syrup  (or natvia). Mix through and wait until mixture cools down a fair amount.

when mixture is cooled use your electric beaters and beat away. This needs to be beaten so much that the mixture becomes thick and glossy and a little like egg whites. If you think you have done enough you probably haven’t. If the mixture hasn’t been whipped enough it with split. if that happens just put it back into the bowl and start again.

in a separate lined tray (I have two the exact same size) place the marshmallow mixture in the tray and refrigerate.

(I didn’t put the mixture straight on top of the biscuit but I am sure it would work out if you try it.)

Once set tip this tray on top of the biscuit base.

refrigerate for 30 mins. Then slice up and enjoy!




These aren’t brownies that bad for you in anyway. They are free of sugarsand dairy.

i don’t mind carob the kids don’t mind it either. it does the same job as chocolate but no dairy and minus the sugar.

You can get a good quality carob from a organic market. I love going to those places!

Ok here it goes

1 cup of dried dates

340 g of melted carob

Tablespoon of coconut oil

3 tablespoons of S/R flour

2 eggs

Tablespoon of coco

1/4 cup of agave nectar

Put the dates & coco in the food processor and blend then add the eggs and blend again. Add the melted carob and coconut oil and do I need to say it? Yep blend again once the mixture is smooth add the flour and  nectar.

Blend until combined

Heat the oven to 180 and place mixture in a lined sliced tray and bake for 15 mins.

The mixture will still feel soft but will firm up once cooled down .


Coconut Pancakes

I most certainly have been in a rutt.

No oven and lots of ideas equals me feeling a little depressed! But that is soon going to change. We bought our oven today,finally! Now all I need to do is get it installed. Yay!

It’s been a rainy weekend here in Brisbane so a nice cooked breakfast was called for.


1 cup of S/R flour

1cup of  desicated coconut

2 eggs

3/4 cup of buttermilk

1/4 cup of coconut spread melted

Splash of vanilla essence

Place dry ingredients in one bowl, using an electric beater beat in all other ingredients until all mixed.

I let the mixture sit for about half an hour to let the buttermilk do its work. Then cook in a moderate frypan with the same rules as cooking normal pancakes. This mixture makes about 8 pancakes so just double the mixture  if you want more.

I served this with bananas,honey and yogurt






Jaffa Date Roll

We all know I love my sweets and I really try to keep them to a minimum. What I am about to give you is something so yummy you will think that is so bad for you. This roll has quite a few dried dates in and dates are really full of sugar so one slice of this is more than enough.
You can make a roll for something for after dinner to have with your coffee or tea. You could pack a little slice for a treat in your little ones lunch box. They will love it.

Jaffa Date Rolls

250g Dates

1/4 cup of coco

1 cup of rolled oats

1/4 cup of coconut oil

1/3 cup of cooked quinoa ( cooled)

9 dried apricots

handful of pepitas

Orange peel

teaspoon of orange zest

cup of Coconut


First off cook your quinoa as per the directions on the packet along with the orange peel. once cooked set aside to cool and dry out a little,discard the peel

put the dates,zest and coconut oil into a blender and blend until it forms a ball ( or close to one). then add the Coco blend until mixed through.  Turn out into a bowl. No this part get sticky but fun. This is where your little hands can help you. put the cup of rolled oats and pepitas into the date mixture and squish together. Once combined add the quinoa and do the same.

Put the mixure into a lined baking tray and spread out. Pop into the fridge for around 30 mins. Once set take the mixture along with the baking paper out and place on your bench.  line up the apricots down one end.

photo 1

use the lining to help roll mixture without getting your hands messy.

photo 2

Keep rolling until you cannot roll anymore

photo 4

then roll into the coconut

photo 5

then slice up

photo 6


sorry about my crappy photos


Egg Free pikelts

My oven died this weekend and I couldn’t do what I wanted to do. Very frustrating. The oven is so old pretty sure it was made in the 70’s. I am actually looking forward to getting a new one. I needed to make something for the girls lunches tomorrow because school Is back. (yay)

Egg Free Chocolate, Choc chip Pikelets

1 1/2 cup of s/r flour
1/4 cup of coco
1 heaped tablespoon of flaxseed meal
Tablespoon of natvia
2 cups of milk

1/3 cup of choc chips (optional)

Well this is pretty straight forward dry ingredients on one bowl, whisk in the milk slowly until all mixed through. Cook just like you would a pancake, wait for the edges to bubble then they are ready to turn over.

if you wanted these vegan swap the milk with rice milk or soy whatever you use and leave out the chocolate chips.