Paleo Double Choc & Walnut Cookies

Things are starting to get a little festive in our house. Christmas Carols are playing, tree is up and I just feel like baking, all. the. time.

This is truly a magical time of year. Honestly, who can go past chocolate biscuits? These would make great home-made gifts, wrapped up in celophane and ribbon. Being Paleo, they are allergen friendly for gluten and dairy intolerance (but definitely not nuts) and don’t have any nasties.

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Dry Ingredients:

3 tbs coconut flour

1.5 cups almond meal

1 tsp baking powder

1/2 tsp salt

1 cup walnuts (roughly chopped)

1 cup cacao powder

Wet Ingredients:

1 tsp vanilla essence

1/2 cup butter or coconut oil

3-5 tbs honey/maple syrup/coconut nectar

100 g of 90% dark chocolate or cacao wafers

2 eggs



Step 1: Preheat the oven to 175*C.

Step 2: Add all dry ingredients in a bowl, and mix to combine.

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Step 3: Gently melt all wet ingredients except eggs on a low heat saucepan. When they are half melted, turn the heat off and whisk every 30 seconds to keep it together, and to let it cool enough so that the eggs don’t scramble.

Step 4: Add the eggs into the chocolate mix (when it has fully melted) and whisk for about a minute until the mixture thickens, has a shine, and comes together.

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Step 5: Combine all the ingredients well, and roll into little balls.

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Step 6: Place the cookie dough on a lined baking tray, and press the middle down with a fork. Cook for 10 minutes at 175*C.

double choc cookies

To make these triple choc cookies, you could dip them in melted chocolate at the end, after they have been baked. Yum!


5 Ingredient, 5 Step Seed Crackers

Have you ever seen those recipes for crackers that seem amazing, but in reality are a pain to prepare and you think ‘ain’t nobody got time for that’? Yeah, me too. I simplified a few recipes to make this one quick and easy, anyone could do it. Hello, healthy crackers!

These crackers took about 5 minutes to make, 40 minutes to bake and in that time I had also whipped up some gorgeous dips and cleaned my kitchen! Productive day, and so rewarding to pull some crunchy, nutritious home-made crackers out of the oven. I felt like Superwoman.

They are nut free, gluten free, dairy free and would be perfect to serve up at a dinner party or a BBQ. I flavoured my crackers with 1 teaspoon each of cumin and paprika. You could use whatever herbs and spices you wanted to make these lovely crackers your own.



1/2 cup chia seeds

1/2 cup flax seeds

1/2 cup pepitas (pumpkin seeds)

1/2 cup sunflower seeds

1 tsp of salt in 1 cup water


Step 1: In a blender, blitz sunflower seeds and pepitas until they are crushed into small pieces. Don’t go past this point, or they will turn to mush.

Step 2: In a bowl, add chia seeds, flax seeds and the blitzed seed mix from the blender. Add the salt to the water now.


Step 3: Add water to the seed mix, and allow to sit for a few minutes, stirring every now and then until the water has absorbed.


Step 4: Line a baking tray with baking paper, and place the mixture in the middle. Get another piece of baking paper, place it on top of the mix and use your hands to spread the mix evenly over the tray.


Step 5: Pop it in the oven, at 180 degrees Celsius and bake for 40 minutes. Allow to cool before cutting into pieces with a sharp knife.

Voila! You just made your own crackers. Kudos to you, my friends.


Clean Eating Apple Loaf

This apple loaf is absolutely lovely. It is moist, and flavourful with no nasty refined sugar, gluten or dairy. You could call it Paleo, but it has some oats- which you could swap out if needed.

The loaf was a bit of a fluke actually, I had 2 large apples left in the fruit bowl and decided it was their time to shine, so I whipped out a few pantry staples, crossed my fingers and waited for the oven timer to beep.

apple loaf

Here’s the recipe:


  1. 2 large apples, grated
  2. 1/2 cup melted coconut oil
  3. 3 large eggs
  4. 3/4 cup of dates
  5. 1/2 cup of boiling water
  6. 3 tablespoons of flax seeds
  7. 3 tablespoons of chia
  8. 1/2 cup of almond meal
  9. 1 cup of raisins or sultanas
  10. 1/3 cup of oats (if you’re not on grains, replace with almond meal
  11. 1 tsp of cinnamon
  12. 1 tsp nutmeg


Step 1: Place dates in a bowl, and cover with boiling water (allow to soak for 10-15 minutes) while preparing the rest of the ingredients. We’re going to turn this into date paste to sweeten the loaf with.

Step 2: Grate the apples, and place in a bowl with spices.

Step 3: Whisk eggs and coconut oil together until combined.

Step 4: Combine flax, chia, almond meal and oats, ready to combine everything together.

Step 5: Drain off excess water from the soaking dates (leave a few teaspoons of liquid in the dates so that it blends well). Blend the dates with a processor, I used my stick blender, and it worked a treat.

Step 6: Stir the date paste through the apple mix, and combine with the almond meal mix.

Step 7: Pour into a loaf tin, and bake for 45 minutes at 180 degrees, or until a skewer comes out with minimal moisture (but not totally dry).

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Beetroot Hommous/Hummus

Following my month of Pure Paleo, I have scrapped chickpeas and was looking for a suitable substitute for a quick and easy dip.

Well, here it is: beetroot!

It’s so simple!

beetroot hommus


2 raw beetroots

3 tablespoons lemon juice

3 cloves garlic

3 tablespoons tahini

3 tablespoons of extra virgin olive oil

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Step 1: Peel beetroot and chop into cubes.

Step 2: Roast beetroot in a temperature oven for about half an hour, or until soft.

Step 3: In a blender, place the roasted beetroot and garlic cloves, process until it has broken the pieces down.

Step 4: Drizzle in lemon juice and pulse the mix. Follow up with the olive oil, and lastly the tahini.

Step 5: Continue to process until you reach the desired consistency. Add more of the oil or lemon juice if the mix is too thick to process well.

Step 6: Serve with vege dipping sticks, as a spread or thin it out with extra olive oil and lemon juice to make a divine and colourful salad dressing.

lunch inspiration


Valentines day special: Gooey, Fudgy Peanut Butter and Chocolate (N)icecream

This one is for the dessert lovers. Regan and I are enamored with this recipe!

The weather has been intermittently steamy and hot, with cool rugged up pyjama days in between. You never really know what you’re going to get, but I always have some frozen bananas on standby for the days when the heat just won’t break.

So simple, this recipe is dairy free, made with ingredients that you (hopefully!) already have in the pantry.

Don’t get overwhelmed by the amount of steps in this recipe- they are quick and easy and the results are totally worth it.


1 frozen banana (per serve)

2 tablespoons of coconut milk/cream

1 tablespoon of peanut butter

2 teaspoons of coconut oil

2 teaspoons of cacao powder

1 teaspoon of maple syrup/honey

1 teaspoon of cacao nibs/crushed nuts for garnishing


Chocolate sauce


Step 1: Melt the coconut oil (or if it’s a hot day and it’s already liquid, just use as is).

Step 2: Mix together the cacao powder, maple syrup and coconut oil. Set aside until serving time.


Step 1: Combine frozen banana and coconut cream in a food processor (or a tall narrow container if using a stick blender). Blend until almost combined.


Step 2: Add the peanut butter to the banana mix, and blend until it is combined and the consistency of ice cream.



Step 1: Working quickly, spoon the ice cream into a bowl.

Step 2: Pour over the chocolate sauce.

Step 3: Garnish with nuts (I used walnuts) and or cacao nibs for extra chocolatey crunch!

Eat immediately and enjoy every last mouthful!


Kale Basil and Walnut Pesto

This was such a delicious pesto! Perfect to use as a dip, or double the oil and make it a sauce to dress a salad or to accompany a meal.

Dairy free, grain free and gluten free this one will be a hit for anyone who is vegan, Paleo, raw or just avoiding those allergens.

This recipe is easy peasy- just blend it all together and voila! A dip/sauce/spread in about one minute flat.

2 cups chopped kale leaves, spine removed

1 cup fresh basil

½ cup walnuts

4 large cloves of garlic

½ – ¾ cup extra-vigin olive oil, or avocado oil, to desired consistency

½ teaspoon salt

½ teaspoon black pepper

A big squeeze of lemon juice

Step 1: Add kale, basil, garlic and walnuts to blender or food processor.


Step 2: Blend well, stopping to scrape down sides.

Step 3: Slowly start to pour olive oil in until you reach desired consistency.


Step 4: Continue to blend, adding lemon juice, salt and pepper to taste.

Enjoy tossed with pasta or as a dip or spread.


Paleo Double Choc Cookies

I was feeling like something a little sweet, and adhering to my February Paleo challenge, I whipped up some sugar free, dairy free, gluten free biscuits.

choc chip cookies

These weren’t super sweet, so maybe add some maple syrup if you’re after something more like a traditional cookie.


3/4 cup thick nut butter

1 cup coconut flour

2 eggs

4 tablespoons raw cacao

1 teaspoon baking soda

1 teaspoon vanilla extract

A pinch of salt

1/2 cup of cacao nibs



Step 1: Preheat oven to 180*C.

Step 2: Mix dry ingredients in a bowl.

Step 3: Whisk eggs and add to the mix.

Step 4: Add the nut butter and combine (this is easily done with your hands)

Step 5: Mix through the cacao nibs. By now the dough should be thick and easily rolled into a large ball.

Step 6: Tear off chunks of dough and roll them in your hands to make a round ball, the size of a golf ball.

Step 7: Place them on a lined baking tray, and pop them in the oven for 10-15 minutes. Don’t try and take them off the tray right away, let them cool first.


Mango, Banana and Chia Parfait

I posted a photo of this gorgeous dessert on my social media, and started getting requests for the recipe.

It was the perfect dessert, I made it frozen and it was like ice cream ❤ It was so creamy and had complimenting textures from all the layers.



1 cup of coconut milk or kefir

2 teaspoons of chia seeds

1 tablespoon of maple syrup

1 cup of mango pieces

1 cup of banana

3-5 tablespoons coconut cream to mix with banana


1. Mix the maple syrup with the chia seeds and coconut milk/kefir. Let it sit for 1-2 hours so the chia seeds swell up.

2. After making the chia mix, place the mango and banana (in separate containers) in the freezer.

3. After 1-2 hours the fruit should be almost frozen, but still a tiny bit soft. Place the mango in a blender and whizz until it’s pureed.

4. Rinse the blender attacment and place banana and coconut cream in the blender and whizz until it is smooth and the consistency of icecream.

5. Layer the chia, banana and mango on top of each other, and serve in a nice glass. Mint leaves, goji berries, shredded coconut are all gorgeous additions on top.

Eat immediately and enjoy!


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.


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!

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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.

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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