Gluten Free Spiced Pumpkin Cake

This cake is so moist and decadent, you would never know that there’s vegetables hidden in it! This is a pumpkin cake, with no refined sugar. It is gluten free and has a dairy free option as well. It is such a winner, so so tasty and comforting in cooler weather!



To make your pumpkin puree, simply peel and chop up your pumpkin and dry roast it or steam it. Blend it all up and voila! Pumpkin puree 🙂


2 cups almond meal/flour
¼ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1 cup pumpkin puree (I dry roasted mine and then blended)
4 tablespoons butter/coconut oil, melted and slightly cooled
½ cup honey or maple syrup or a mix of the two
3 large eggs
1 teaspoon pure vanilla extract

Step 1: Preheat oven to 180 degrees C.

Step 2: In a small bowl, whisk together the almond flour, salt, baking soda and spices.


Step 3: In a medium bowl, whisk together the pumpkin puree, butter, honey, eggs and vanilla.


Step 4:Slowly add the dry ingredients into the liquid ingredients and whisk until well blended.

Step 5: Pour the batter into the prepared pan, smoothing out the top with a spatula.
Bake 30-40 minutes, or until a toothpick inserted in the center comes out clean.


Golbaki (Cabbage Rolls) in the Slow Cooker

I stumbled across this recipe, after having some left over cabbage and feeling like using it in cooking. Usually I would make sauerkraut but I thought I should try something I hadn’t done before.


This is a traditional Polish recipe, which can be baked in the oven or slow cooked. It is gluten free, dairy free and manages to be the most amazing comfort food you’ve ever had.


1/2 head large cabbage


1/2 cup of rice

1 cup of green peas

1 onion

1kg of Pork Mince

1 egg

2 teaspoons garlic

salt and pepper to taste



750mL Pasata

2 tablespoons raw sugar

4 tablespoons of white wine or vinegar


Step 1: Pull off the waxy, outer leaves of the cabbage and discard. Pull of the leaves, working carefully to keep them as in-tact as possible. The bigger the leaf- the easier the process is.

Step 2: Boil some salted water in a large saucepan and gently place the cabbage leaves in for 3 minutes. Place on some paper towels to cool and dry.


Step 3: Cook rice in some water, and add green peas at the end of the cooking time if using frozen peas.

Step 4: In a bowl, combine raw mince, garlic, diced onion and some herbs (if you prefer), salt and pepper, rice, peas and egg.

Step 5: Mix the meat mix until it starts to come together and form a large ball in the bowl.

Step 6: Place the sauce ingredients in a saucepan on the stove and gently warm, until it starts to simmer.


Step 7: Roll little handfuls of the meat mixture in your hands and place in the center of the partly cooked cabbage leaves.


Step 8: Gently roll up the cabbage leaves around the meat mixture and lay them in a baking tray, or in the bottom of your slow cooker. Repeat the process until all the meat and cabbage is used up.


I ran out of cabbage leaves, so just made meat balls- placing them on top of the cabbage rolls.

Step 9: Pour over the tomato sauce and add some extra salt, pepper and herbs. Cook on high for 6-8 hours in the slow cooker, or until the meat is cooked through.

golbaki7Serve warm, extra salt and pepper with some sour cream if you eat dairy, or cashew creme if you are dairy free. Delish!


4 Ingredients: Slow Cooked Apricot Jam

I was given an abundance of fresh apricots by a friend, last week. What better way to start the new year than with a large batch of apricot jam?

I made this in the slow cooker, for ease and because the days have been so hot that I really didn’t feel like slaving over a hot stove all day.


3 kg of apricots

1 cup of sugar

1/2 cup of water

1/4 cup of lemon juice



Step 1: Cut the apricots in half, and remove the pit.


Step 2: Place the halved apricots in your slow cooker and pour over the rest of the ingredients.

Step 3: Turn the slow cooker on high and cover. Cook for 24 hours. The apricots will release a lot of liquid while they cook. Check back every 1-2 hours to scrape off any foam that forms on top.

Apricots after 2 hours, scrape the foam off
Apricots after 2 hours, scrape the foam off

Step 4: To reduce the liquid, uncover and leave on for another 8-12 hours. It should be a rich amber colour, and thick in consistency when it’s ready.

Apricots after 24 hours covered, and 6 hours uncovered
Apricots after 24 hours covered, and 6 hours uncovered

Step 5: If it needs to be reduced further, simply place on the stove and stir for 15 mins or until the desired consistency is released. Pour into sterilized jars and enjoy!

Reducing it further on the stove
Reducing it further on the stove

How to Sterilize Jars (Oven Method)

Be careful with sterilizing glass jars, as if they change temperature too quickly they may smash.

Step 1: Preheat oven to 120*C

Step 2: Wash empty jars and lids in warm soapy water, remove any labels if required. Don’t use a jar with a plastic lid.

Step 3: While the jars are still warm from being washed, place them in the oven with their lids. I place my jars in a cake tin so that they’re easier to remove when they’re done.

I was short on time, so I multi-tasked and roasted some veges at the same time
I was short on time, so I multi-tasked and roasted some veges at the same time

Step 4: Carefully remove the jars after 15 minutes.

The rule with putting jam in the jars is: HOT jam in HOT jars (so put the jam in straight after removing from the oven) or COLD jam in COLD jars (let the jam cool and let the jars cool from cooking and sterilizing).


If you fill the hot jars with hot jam, make sure you leave them on the bench to cool a while, before putting them in the fridge.


Brooke’s Beetroot and Chocolate Muffins

I am so enjoying my friends sending me recipes they have tried! This is one that my lovely friend Brooke has sent in. Brooke is a loving mum to 2 beautiful boys, and also studies Education at uni. She is always trying new recipes for her kids and does a wonderful job giving them lots of healthy goodness. This recipe has some sneaky vegetables disguised in a chocolate muffin.

In her spare time, Brooke also makes bespoke crochet orders, particularly for babies. Check out her Handmade for You business and support our lovely friend. What a wonder woman you are, Brooke!

beetroot muffins3


250 g raw beetroot
175 g plain gluten free flour
1 tsp baking powder
2 tbsp cocoa powder
2 free-range eggs
1/4 cup milk
60 g softened butter
1/4 cup coconut oil
1/4 cup caster sugar
1/2 cup soft brown sugar
100 g best-quality dark chocolate



Step 1: Lightly grease a 12-hole muffin tin, or drop muffin cases into the holes.

Step 2: Preheat oven to 180 degrees

Step 3: Peel beetroot and grate in a food processor with grating disc. Set aside and wash processor.

Step 4: Sift flour, baking powder and cocoa into a large mixing bowl.

Step 5: Lightly whisk eggs with milk.

Step 6: Process butter, oil and sugars until creamy.

Step 7: Gradually add egg/milk mixture, alternating with flour mixture.

Step 8: Tip into the large bowl and stir in beetroot. mix well. Spoon mixture into muffin holes.

beetroot muffins2

Step 9: Break chocolate into 12 pieces and poke a piece into the top of each muffin.

Step 10: Bake for 20-25 minutes until well-raised and springy to the touch. Cool in tin for a few minutes then turn onto a rack.

beetroot muffins

Adventure to Hanging Rock sans The Picnic

Yesterday, my mum, Regan and I went for a little drive out of the city. We went through some small country towns and came across the mysterious Hanging Rock.

hanging rock9

It was a bit of a hike, and entry was $10 which I thought was a lot of effort to go to, to see a rock.

hanging rock6

The site is historically significant to Australia and there is a timeline at the information center of the events and visitors the Rock has had over the years.

Most famously was the mystery of the school girls that went missing while on an excursion there. The circumstances surrounding their disappearances have long been of interest to the public there’s lots of theories surrounding the event, you can read some here.

hanging rock5

hanging rock4

Up the top was a look out, which wasn’t much good due to low cloud cover.

hanging rock2

The scenery was gorgeous. Sometimes I forget about the raw beauty of the Australian bush.

hanging rock8

hanging rock10


We didn’t take a picnic. The walk was lovely, but we had to make our way back quickly as the promise of rain wasn’t far away.hanging rock3

It was an overcast day, and as we started our descent, the rain came softly down.

hanging rock7

It was a great day, I’m so glad we got to spend some time with my mum.


Kathryn’s Cinnamon Almond Biscuits

My gorgeous gal, Kathryn is back on the blog! Kat sent this to me at Christmas time, but I totally forgot to post this gem of a recipe. Here it is!


And so the Christmas Baking Without Wheat continues – this time with a batch of cinnamon almond butter biscuits! These are delicious little morsels from Quirky Cooking which you can easily follow on Facebook for lots of delicious food ideas!
The recipe is as follows.


300g ground almonds
4 teaspoons cinnamon
1/2 teaspoon sea salt
50g honey or enough to taste
100g melted butter or coconut oil
2 eggs


Step 1: If your almonds are whole – grind them up in a high speed food processor. It is actually a lot more economical to buy your almonds whole and raw and then grind them yourself into almond meal!
Step 2: Combine all the dry ingredients in a food processor. Add the melted butter, honey and eggs. Blend for about a minute until it resembles a sticky dough.
Step 3: Place teaspoon size balls on a lined baking tray (you can roll them in your hands and press down with a fork, or keep it rustic!) and bake for 10-12 minutes at 180°C.
Step 4: Keep them in the fridge in summer time as they don’t contain any preservatives (this is a good thing!).
Optional extra: For a more Christmas-y touch play around with the spices! Ground ginger, mixed spice & nutmeg would be delicious.
Perfect for a little morning tea treat.

Paleo Beetroot Soup – Nourishing and Tonifying

This is a soup to nourish the body. It is absolutely flavourful and easy to eat. The vibrant colour makes this an impressive dish and would the be perfect addition to a Paleo dinner party. With its potent nutritional benefits, this is definitely one I have added to my repertoire of healing soups, when my body is in need of some TLC.

Research found that beetroots contain anti-carcinogens and can increase the uptake of oxygen by as much as 400 percent, due to the red pigmentation matter in the root. This helps our bodies fight against infection, cancerous cells and increase our cardiovascular system’s health.

Nutritionally, beetroots are full of folate, iron, potassium and vitamin C. There are only 36 calories per 100g of beetroot, which make it a great choice if you are looking for food containing high fibre and low calories.

beetroot soup


1 large onion

2 teaspoons of garlic

1-2 beetroots

700mL of stock (or homemade bone broth)

1/2 cup of fresh herbs (I used parsley, basil and thyme)

1 teaspoon of cinnamon

2 carrots

2 cups of baby spinach

A good pinch of Salt and Pepper

2 tablespoons of butter/coconut oil

Roasted beetroot
Roasted beetroot



Step 1: Drizzle the beetroots in a little oil, salt and pepper and roast the beetroots in the oven for around an hour. I didn’t take the skins off at all for this recipe, but if you feel the need- they can be peeled while raw or the skin can be cut off after roasting.

Step 2: Roughly chop up the onion, garlic, and carrots.

Step 3: In a warm saucepan melt the butter/coconut oil, and gently cook the onion and garlic until the onion is translucent and fragrant.

Step 4: Add the herbs to the saucepan, along with the carrots. After about 2 minutes add the stock and cinnamon.

Step 5: Roughly chop the beetroots and add them to the saucepan. Cover and allow to simmer for 20 minutes, or until the carrots are cooked through. Alternatively, slow cook for 3-4 hours on low. Turn the heat off and add the baby spinach- it will wilt really quickly, this is perfect.

Step 6: Blend (I used my Bamix hand blender) and serve with fresh basil leaves and a drizzle of Greek Yoghurt, feta or goats cheese if you eat dairy.