Raspberry & Chocolate Chip Brownies


120g butter
100g dark chocolate broken into pieces
1/3 cup coconut sugar
1/3 cup maple syrup
1 tsp vanilla essence
3 eggs
1/3 cup almond meal
1/3 cup tapioca starch
1/4 cup cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1 cup fresh raspberries 
1/2 cup chocolate chips


In a large microwave proof bowl, melt butter and chocolate stirring every 30secs until melted and allow to cool for a few minutes.
Add the sugar, maple syrup and vanilla essence then whisk in eggs one at a time.
Stir in all dry ingredients well until you have a smooth batter.
Add the chocolate chips and raspberries and mix in gently.

Pour into a brownie tin (27x18cm) and bake at 180C for 30-35mins.



These biscuits are dunk-able if stored in the fridge.

100g butter
1/2 cup coconut sugar
1 tbsp molasses
1 tbsp date syrup
1 cup almond meal
1/3 cup coconut flour
1/3 cup tapioca flour
1 tbsp ground ginger
1/2 tsp allspice
1/4 tsp salt

Soften butter, add coconut sugar, molasses and date syrup and beat for a few minutes until creamy. Combine all the dry ingredients together, add them to the butter and mix well.

Make into balls using a tablespoon of mixture per ball and put onto a tray with baking paper.  Flatten out and bake at 180C for 12-14min until slightly browned.  Leave to cool on the tray.

Store in an airtight container in the fridge.

Makes approx. 24 biscuits.  Can easily double or triple the recipe as required. 

Almond & Banana Pancakes


2 large eggs
2 tablespoons oil
1/4 cup milk
1 banana
1 teaspoon vanilla
1 tsp baking powder
1 cup almond meal
pinch salt
Put all the wet ingredients and the banana in the NutriBullet and blitz for 20 sec's
Add the dry ingredients and blitz again until well mixed.
Pour into an oiled pan over low heat and cook until bubbles form and top is dry then flip and cook a further minute or so until done.

Makes approx. 8 pancakes.  Can easily double or triple the recipe and use a larger blender.


This bread is free from: Gluten, rice flour, nut flour, dairy, eggs, xanthan gum & refined sugar.

200g tapioca starch
100g potato starch
100g cornflour
60g chickpea flour
40g sorghum flour
2 Tbls ground chia seeds
1 tsp baking powder
2 tsp guar gum
1.5 tsp salt
1/4 tsp ascorbic acid
2 tsp dry yeast
2 Tbls honey
2 Tbls olive oil
1 Tbls cider vinegar
500ml warm water


Measure 450ml of warm water into a jug and add the honey stirring until melted. Sprinkle the yeast over the top and let sit for approx. 10mins to activate (photo)
Sift all the dry ingredients together and whisk well to combine.
Place the remaining 50ml of warm water in a jug and mix in the cider vinegar and olive oil. Add the ground chia seeds and allow them to hydrate (photo)
Pour all the wet ingredients into the dry ingredients and combine well making sure to press out any lumps that may form.


Line a large loaf tin with baking paper and pour the bread batter into it smoothing the top with a wet spatula. Cover with glad wrap and place in the warm oven for 20-25mins or until the batter has risen to just below the top of the tin. 

Remove the tin from the oven and remove the glad wrap as it will continue to rise while the oven heats up and will stick to the wrap if you leave it on. (photo is the loaf ready for the oven)


Place loaf in oven and bake for 45-50mins or until loaf has shrunk from the sides of the pan, falls out easily and you can see that the bottom is well browned.   
Remove from oven, place on a cooling rack and allow to cool fully before slicing. 

  • I bake this in a Bakers Secret pan 200x120x90high and this makes the full slice loaf you can see in the photo.
  • Make sure your yeast is fresh! Is should look like the photo when activated.
  • Keep an eye on the rise as if it goes to high before you put it in the oven it will get a 'muffin top'. Photo is oven ready size.
  • I use the regular setting on my oven rather than fan forced as it seems to give a better result. If you use fan forced you may need to drop the temperature to 180C
  • It is important that the bottom is well cooked so the loaf does not collapse when you turn it out. Don't be afraid to leave in the oven for as long as this takes.  If the top is getting too brown then after about the 40min mark you can loosely cover with tin foil.
  • I sprinkle a bit of water on the top of the loaf just prior to putting in the oven and I also place another loaf pan half filled with hot water in the oven to create some steam. I find this gives a better crust.
  • As with all home made GF bread, it is really only good for sandwiches on the day its made. Next day I slice and freeze then use for either toast or toasted sandwiches.
  • This recipe has taken quite some time to get right so if you want to substitute any of the ingredients the results will be different!

Banana Choc Chip Loaf

1/4 cup Almond Meal
1/2 cup coconut flour
1/4 cup tapioca flour
1 tsp baking soda
1/2 tsp salt
50g butter (melted and cooled)
3 Tbsp maple syrup
4 eggs
1/2 tsp cider vinegar
2 Tbsp milk
3 large ripe bananas
1 tsp Vanilla Essence
1/4 cup chocolate chips 
Preheat oven to 160C
Mix all the dry ingredients together
Whisk all the wet ingredients together really well
Pour the wet ingredients into the dry ingredients and combine
Mash banana and add to mixture along with choc chips and mix 
Pour into greased and lined loaf tin and bake 45-55 mins or until a skewer comes out clean 

Allow to cool in the pan for 10mins then turn out onto cooling rack.

Anzac Biscuits


1.5 cups Almond Meal
1 cup sliced almond 
1 cup desiccated coconut
1/3 cup raw honey
80g butter (sub 1/4 cup coconut oil for dairy free)
1/4 tsp baking soda
pinch salt
2 Tbls milk
Preheat oven to 160C
Heat honey and butter in a saucepan.  Add baking soda and mix.

Combine all dry ingredients. Pour wet mixture into dry and mix well.

Roll into balls, place on baking tray and press slightly.  Add extra milk if balls are too crumbly.

Bake 10-15mins. Leave to cool on the tray as they will harden up as they cool. 

Makes approx. 14 cookies.

Lactation Cookies


3 cups Gluten Free Oats  (note: Coeliac's should avoid all oats, even those marked GF)
1.5 cups Almond Meal
5 tbls Brewers Yeast
3 tbls Ground Flaxseed
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Salt
175g Butter (melted)
4 tbsp Coconut Oil (melted)
1 cup Coconut Sugar
2 Eggs
2 tsp Vanilla Essence
1 cup Chocolate Chips 
Preheat oven to 180C
Mix all the dry ingredients together
Whisk all the wet ingredients together
Pour the wet ingredients into the dry ingredients and mix well
Roll into balls and flatten ever so slightly, place on a lined oven try approx. 2cm apart, and bake for 12-14mins or until the bottoms are just browned.
Leave to cool on the tray as they will harden up as they cool. 
Makes approx. 20 cookies.

Chocolate Brownie

This brownie is not my original recipe, it's much simpler with a lot less ingredients but I have been told that it's just as good if not better! I shall let you be the judge :-)
The recipe can be doubled for a larger tin or even a cake, just adjust the cooking time accordingly.

200g butter (or 3/4 cup coconut oil for dairy free)
1 cup pure maple syrup
1 cup good quality cocoa
1 teaspoon baking soda
1 teaspoon salt
60g coconut flour
1 tablespoon pure vanilla essence
200g UNSWEETENED apple sauce
4 eggs

Heat oven to 160C
In a large saucepan, put the maple syrup and butter (or coconut oil) and heat just long enough for the fat to melt. Remove from heat and whisk in the cocoa. Set aside to cool for 10min.
Whisk in the the rest of the wet ingredients in the following order:
Apple sauce
Vanilla essence
Now sift in all the dry ingredients and mix well. Leave for a few minutes to allow the coconut flour to absorb fully, then mix again.

Grease or line a slice tin, (I use a 27cm x 18cm for this quantity) and bake for 35mins or until a skewer comes out clean. Allow to cool in the pan for 10min before carefully turning out onto a rack.
Dust the top with a good quality chocolate once fully cold.


Berry Cheesecake (dairy free)

80g almonds
60g desiccated coconut
60g pitted dates (soaked in hot water for 10min)
3 tablespoons coconut oil
pinch of salt
1 teaspoon vanilla essence

350g cashews (soaked at least 4hrs)
1 can coconut cream cold
Juice of 1 lemon
1/2 cup raw honey
1 cup coconut oil
1 ΒΌ cups berry puree

Process the nuts and coconut into a course meal. Add the remaining base ingredients and process until the mixture holds together when squeezed.
Press into the tin and put in fridge.

Rinse and sieve the cashews. Place in food processor with the coconut cream, honey and oil and process until as smooth as possible.
Transfer to blender, add the berries and blend until smooth (will be easier on your blender if this is done in batches then all mixed together)
Pour into base, cover and chill in fridge at least 4hrs.
Garnish with extra berries prior to serving.

This recipe makes one 23cm cake.
Will keep for up to 5 days in the fridge or can be frozen.

Carrot Muffins


100g butter (can sub with coconut oil if dairy free)
4 eggs
1/2 cup maple syrup
2 medium size grated carrots
3 teaspoons vanilla essence
265g almond meal
50g tapioca flour
1 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon mixed spice

Preheat oven to 160C 

Melt butter (or coconut oil) and leave to cool.
Mix all dry ingredients together.
Add maple, vanilla and eggs to cooled butter and mix until well combined. Mix in carrots.
Add all wet ingredients to dry ingredients and mix well.
Spoon into muffin tins, bang down on bench to smooth the tops, and bake for 20-22mins until a skewer comes out clean.

Cream Cheese Icing:
Put 125g of soft cream cheese into a bowl, mix in 1 tablespoon of maple syrup and mix well.
I don't like things too sweet, but feel free to add more maple syrup for a sweeter icing.

This recipe makes 6 large muffins.
Enjoy! x


1 egg
1 tablespoon oil (I use olive or melted coconut)
1/3 cup tapioca flour
2/3 cup almond flour
1/2 cup sesame seeds
1 tablespoon poppy seeds
1/4 tsp salt
1/4 tsp pepper

Heat oven to 180C
Whisk the oil and egg in a bowl and then add the rest of the ingredients.
Mix to form a dough. If too sticky add extra tapioca.
Roll out between two sheets of baking paper to about 3mm thick.
Cut into desired shapes and place on a lined baking tray.
Bake 12-15 mins depending on your oven, until just turning slightly golden in colour.
Cool on a rack. Store in an airtight container or snaplock bag.

Date Loaf


1 1/2 cups of pitted dates (soaked in hot water for 10min then drained)
4 eggs
1/2 cup long thread coconut
1/3 cup melted coconut oil
3 cups almond meal
2 teaspoons baking soda
1 1/2 teaspoons apple cider vinegar

Preheat oven to 160C

Place drained dates, eggs, coconut oil, baking soda & vinegar into a food processor and process until as smooth as possible.

Place almond meal and coconut into a large bowl and mix.
Add wet ingredients and mix until well combined.

Spoon into a greased/lined loaf tin and bake for 45-50min or until a skewer comes out clean.
Better to be slightly under than over to prevent it being dry.

Cool for a little while before slicing but best served slightly warm with butter.

Chocolate Mint Ice cream

1 can coconut cream
Bunch of choc mint leaves (10-12ish)
2 tablespoons pure maple syrup (could use honey)
2 tablespoons arrowroot

Bring coconut cream to a gentle boil in saucepan. Add herbs and let simmer gently for 5 min with lid on. Remove from heat and leave to steep for 20 min until cool.
Strain and discard herbs.
Put all ingredients in a blender and blend for 2-3 min.
Transfer to ice cream maker and churn as per machine instructions.
Will be soft serve when done so put in a container in the freezer if more solid consistency is required.

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