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Sunday, 8 April 2018


Anzac biscuits are delicious but are usually filled with golden syrup as well as other types of sugar and tonnes of butter and oats, which means coeliacs or gluten intolerant people have to stay away from them. This recipe has reduced sugar, butter and uses quinoa flakes. It is also dairy free! 


·      Baking paper
·      1 ½ cups quinoa flakes
·      ½ cup shredded coconut
·      ½ cup roughly chopped unsalted nuts (I used pistachios and almonds, however you could also use macadamia nuts, cashews, brazil nuts, hazelnuts, etc.).
·      ¼ cup natural maple syrup
·      1 teaspoon vanilla extract
·      50g Nutalex, melted
·      1 egg
·      Pinch of sea salt


1. Preheat a fan forced oven to 180 degrees Celsius. Line a baking tray with baking paper.

2. Combine all the ingredients in a large mixing bowl and stir well to combine. (If the mixture is a little dry pour water into a mug and wet your hands before rolling each ball). Roll the mixture into small balls (about the size of a heaped tablespoon) and place them on the tray a few centimetres apart. Pat the biscuits down gently with your hand.

3. Bake in the oven for around 25 minutes or until the biscuits are golden. Remove from the oven and leave to cool.

Makes / 15-16 biscuits
Serving size / 1 biscuit
Total Prep & Cooking time / 40 minutes

Monday, 28 August 2017


Spring is just around the corner! This warmer weather means many things, including salads, as putting on the oven and heating up the house is a no go when its super warm. I love this bright colourful salad as a side dish of vegetables. It has lots of texture with the vegetables, feta and pumpkin seeds. You can add or omit whatever vegetables and ingredients you like. Toasted almonds or cashews would be a nice addition as well or raspberries or blueberries in place of strawberries. If you are like me and don't have much patience in the kitchen, cut the zucchini and carrot into batons instead of peeling them. Peeling does take longer however it is more aesthetically pleasing! 


  • 1 medium zucchini, peeled in long ribbons or cut into thin batons
  • 1 medium carrot, peeled in long ribbons or cut into thin batons
  • a large handful of baby spinach
  • a large handful of rocket
  • 60g reduced-fat feta, crumbled
  • 1 punnet (250g) strawberries, halved or quartered
  • 1 avocado, cut into even small pieces
  • 1/4 cup pepitas (pumpkin seeds)
  • 2 tablespoons balsamic vinegar


1. Combine all the ingredients in a medium bowl. Toss well. 

Serves / 4 as a side 
Total Prep time / around 15 minutes 

Saturday, 15 July 2017


This zucchini slice is a favourite of mine and my whole family. It can be divided into 12 for snacks or 6 and served with a side of vegetables as a main. Its super easy to make and was adapted from quite an old cookbook. I've changed a lot of the quantities and ingredients to make it healthier and lighter. 


·      500g zucchini, grated
·      3 shallots or 1 medium brown onion, finely chopped
·      2 medium carrots, grated
·      Optional: ¼ cup fresh herbs, such as parsley, finely chopped
·      ¼ cup reduced-fat grated cheese
·      1 cup plain flour (or gluten-free plain flour if intolerant/allergic)
·      4 eggs, preferably free range. 
·      2 tablespoons extra virgin olive oil
·      sea salt & ground black pepper


1.     Preheat a fan-forced oven to 200 degrees Celsius. Lightly grease a baking tray and with baking paper.

2.     Combine the zucchini, shallots/onion, carrots, parsley (if using), cheese, flour, eggs, oil and salt & pepper in a large bowl.

3.     Pour the mixture into the baking tin and bake in the oven for 30-40 minutes or until the slice is lightly brown.

Serves / 6 with a side salad or 12 as a snack 
Total Preparation time / 10-15 minutes

Total Cooking time / 30-40 minutes