Breakfast in a jar

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As you may know by now, I love a delicious breakfast that can be prepared the night before! When I have to rush to work I like being able to grab my breakfast jar as I head out the door, knowing it will fill me up until lunch time. This breakfast in a jar is no exception. With creamy chia, slightly tart rhubarb and crunchy sweet buckinis it will satisfy all your cravings and you won’t be tempted by a pastry or muffin.

I also love how easy this is to prepare at night. It’s really just a matter of mixing it all up, and if you wish making enough to last a few breakfasts.

Chia seeds are the highest plant source of omega 3, fibre and protein as well as boasting a range of vitamins and minerals. It’s a great vegan protein source as it contains all 9 essential amino acids. Chia will help you have luscious hair, glowing skin and strong nails.

I like to serve my chia with a tart rhubarb compote, its easy to make and delicious. Just slice 4 stalks of rhubarb into 1 inch size pieces and combine in a pan with the juice of 1 lemon, 2 T coconut sugar, the seeds of a vanilla pod and a little fresh ginger. Cook over low for 5-10 minutes, until just soft. Refrigerate until required.

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Chia and rhubarb parfait

Serves two

4 T chia seeds

1 C coconut milk

1/2 C coconut water or filtered water

Seeds from a vanilla pod or 1 t vanilla bean extract

1/2 C Rhubarb compote

2 T buckinis

1 t bee pollen

1 T coconut flakes


Combine the chia, coconut milk, coconut water and vanilla in a bowl. Cover and refrigerate overnight.

In the morning spoon out half and layer in a jar with the rhubarb, buck inis, bee pollen and coconut flakes.

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Mixed berry and caramel cake

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I am now living back in Western Australia and have enjoyed the end of a wet winter and the start of spring. Between all the unpacking, catching up with friends and finding a job I have sadly not had time to update this blog. But I am back now, with a recipe you wont want to miss!

One of my favourite health food companies, Loving Earth, recently released Caramel and Salted caramel chocolate, both refined sugar free and vegan. I have been excitedly thinking up ways to use these beautiful chocolate bars. The sweet caramel chocolate matches perfectly with the tart berries and creamy vanilla.

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Mixed berry and caramel cake


3 cups of raw cashews, soaked overnight, rinsed

1 cup hazelnuts

1/2 cup loving earth caramelised buckinis

12 medjool dates

3/4 cup coconut oil, melted

1 cup blueberries, thawed

1 cup raspberries, thawed

1 lemon, juiced

6 tablespoons coconut cream

6 tablespoons loving earth coconut nectar

1 tablespoon loving earth acai powder

1 teaspoon vanilla bean extract

6 strawberries, quartered


Place the hazelnuts in a food processor and blend until just crushed. Add the buckinis and dates and blend until combined. You may need to add 1 T water to get a sticky consistency.

Line a 30 x 15 cm tin with baking paper. Press the base mixture into the tin.

Wipe out the processor and add 1 cup of the cashews, the raspberries, 1/4 C of the coconut oil, 1/3 of the lemon juice, 2 T of the coconut cream and 1 T of the coconut nectar. Process until smooth and creamy, scraping down the sides as you go. Pour over the base and smooth the top. Place in the freezer while you do the next layer.

Add 1 cup of the cashews, the blueberries, 1/4 cup of the coconut oil, 1/3 of the lemon juice, 2 T of the coconut cream, 1 T of the coconut nectar and the acai. Process until smooth and creamy.

Remove the cake from the freezer and pour the blueberry layer over. Carefully smooth the top. Place back in the freezer.

Wipe out the processor and add the rest of the cashews, coconut oil coconut cream, coconut nectar and lemon juice long with the vanilla bean paste. Process until smooth and creamy.

Take the cake out of the freezer and place the strawberries over the other layers. Pour over the final layer, partially covering the strawberries. Make sure the top is smooth and place back in the freezer for at least 4 hours.

To serve, slice the cake in rectangles, approximately 14. Let sit in the fridge 30 minutes prior to serving. Decorate with strawberries, loving earth caramel chocolate both melted and solid and edible flowers.

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Farewell Darwin!


For the last three or so years I have been living in a little tropical paradise. Darwin is a city that is not really a city, it still has a laid back vibe not found in other bustling metro areas. I think its the climate that makes it like this, almost every day is 30 degrees so most the time its too hot to hurry anywhere. One of my favourite things about Darwin would have to be the markets. There are markets nearly every night of the week, all with different things going on. We have markets on the beach, in town, in community shopping centres and in the rural area! My favourite would have to be the Rapid Creaak markets. These are located in a community shopping area, with an organic health store (yay)! Every sunday farmers come in with truckloads of every imaginable tropical fruit and vegetable. The markets have a huge Asian influence going on so there is lots of asian food for sale as well. The laksa’s are to die for! Sticky rice parcels, coconut waffles, banana fritters, tofu yoghurt, coconut ice cream and green papaw salad are all a must try too! Every Sinday morning my mother and I explore these markets and come home with bags bursting with fresh fruit and vegetables. They are absolutely bliss and I am going to miss these markets and the produce very much.

Anyway, as I am moving this week I  have been rather busy packing and not much time for cooking! This cake has been on my mind for a while now as it just embraces the tropical flavours perfectly. If you can’t get your hands on fresh grated coconut flesh, just soak some shredded coconut over night.


Coconut, lime and mango cheesecake


1 C almonds
1 C dates
1 inch piece of ginger, grated

200g fresh grated coconut
4 limes, juiced
zest of 1 lime
2 T coconut nectar
2 T coconut oil
100ml coconut oil

300g mango

Coconut flakes, fresh fruit, rose petals, lime zest and macadamias to serve.

Line a rectangular lamington tin, 30×15 cm, with baking paper. Place the almonds, dates and grated ginger into a food process. Process for 2-3 minutes or until sticking together. You still want a bit of crunch from the nuts in there. Press into the tin and place in the freezer.

Place the coconut and lime layer ingredients into the food processer bowl. Process for roughly 5 minutes, depending on the power of your processor. You want a smooth and creamy texture. Pour over the base, smooth the top and return to the freeze.

For the final layer, blitz your mango until smooth. Spread over the other layers and smooth the top. Set in the freezer for at least 4 hours.

An hour before serving place the cheesecake in the fridge. To serve slice into rectangles and top with coconut flakes, fresh fruit and rose petals.



Double chocolate brownies


I bet you are thinking that these can’t possibly be healthy, but they are! These brownies aren’t made out of your traditional ingredients but rather beans instead of plain flour. This gives them a lovely chewy, moist texture and make them naturally gluten-free.

I have not iced the brownies as I found them already rich enough but if you feel inclined to the icing recipe from my raw chocolate brownies would be delicious. They are lovely served with coconut ice cream for dessert or a cup of earl grey for afternoon tea.

Please don’t be scared of the beans and give them a try as I promise that you will only taste deliciousness when you devour one.


Double chocolate brownies


3/4 C black beans, soaked overnight

3 eggs

1/4 C coconut oil

3/4 C coconut sugar

1/2 C cacao powder

1/2 C hazelnut meal

1 t vanilla bean paste

1 t baking powder

1/2 C dairy free dark chocolate, chopped


Drain and rinse the beans thoroughly. Place in a saucepan and cover with water, bring to the boil and simmer for 1 hour or until the beans are tender but still holding their shape.

Once cooked, drain the beans and let to cool. Pre-heat the oven to 180 degrees celsius. Line a lamination tin with baking paper.

Place the beans in a food processor and process until a smooth and creamy paste. Add the eggs, coconut oil and sugar and process again until combined. Add all the other ingredients except the dark choc and process until a smooth batter. Stir through the dark choc.

Pour into the lined tin and bake for 30 minutes. They will be lovely and moist inside with a crunchy top. Store in an airtight container for up to 3 days or in the fridge for 1 week.



A chocolate and pear cake


This cake is inspired by a recipe from the my darling lemon thyme blog.  Emma’s dark chocolate, pear and rosemary cake can be found here

Over the weekend I picked up a couple of kilos of pears for a good price at my farmers market. I was then searching for inspiration and stumbled across this gorgeous cake. It looked divine and I knew immediately what to do with my pears! I didn’t have all the ingredients so I adapted the recipe to suit what I had in the pantry and it worked out rather deliciously.

I served the cake with my chocolate olive oil sauce which you can find a couple of posts back.


Chocolate pear cake


3/4 C brown rice flour

3/4 C quinoa flour

1/4 C cacao powder

1 t baking powder

3/4 C coconut sugar

1/4 C chia seeds

1/2 C dairy free dark chocolate, roughly chopped

a pinch of salt

4 small pears

3 organic free range eggs

3/4 C coconut oil

1/4 C plant milk

1 t vanilla bean extract

1 t rosewater


Pre heat the oven to 180 degrees celsius. Line a 27 cm round cake tin with baking paper.

Sift the flours, cacao, baking powder and salt into a large bowl. Add the coconut sugar, chia and dark chocolate.

Grate 2 of the small pears and place in a separate bowl. Chop the other 2 into small cubes, roughly 2 x 2cm, and add to the dry ingredients bowl.

Crack the eggs into the bowl with the grated pear, add the coconut oil, plant milk, vanilla extract and rosewater. Give a good whisk.

Pour the wet ingredients into the dry and fold through until just combined. Pour into the prepared tin and bake for 40-50 minutes, or until a skewer inserted comes out clean. Leave to cool in the tin for 5 minutes before turning out on a wire rack.

Serve warm with chocolate olive oil sauce and coconut cream. Will keep in an airtight container in the fridge for 1 week.



Chocolate brownies for a friend


A few weeks ago one of my lovely friends made a two ingredient brownie, just walnuts and fresh dates. The recipe proclaimed that the end result tasted like the real deal but much to my friends disappointment this healthy version of a brownie didn’t compare at all to the real ones packed with sugar, butter and refined flour. She asked my advise and since then I have been thinking up a healthy version of the humble brownie that doesn’t lack taste or texture. This ‘almost’ raw treat will satisfy your brownie cravings while not causing you to feel like you’ve over indulged after.

The brownie itself is raw, just a few ingredients processed, however for the icing I have heated it slightly to achieve a thicker result. You could of course top the brownies with a basic raw chocolate icing if you wish to keep this treat strictly raw.

Orange blossom water is my new favourite ingredient and I have used it in these brownies to create a delicious yet delicate flower taste. Rosewater would also work and you can of course omit it altogether if you do not have it on hand. Organic dried rose petals are a beautiful decoration and you should be able to find them at your local gourmet or health food store.


Goodness Gracious brownies 


1/2 C pecans

1 C almonds

1 1/2 C fresh dates, pitted

1/4 C cacao

1/4 C coconut oil

2 t orange blossom water

1 T maca

1 T tahini


2 T coconut oil

1/4 C cacao powder

1/4 C maple syrup

4 T plant milk, I used coconut


Line a lamington tin with baking paper. Place the nuts in a food processor and process until roughly chopped. Add the rest of the brownie ingredients and process until combined and sticky. You may need to add 1-2 t of water to bring it together. Press into the lined tin and place in the freezer.

For the icing, combine the coconut oil, cacao powder and maple syrup in a small saucepan over low heat. Slowly add the milk until and bring it to a simmer. Remove from the heat and pour over the brownie. Set in the freezer for an hour. Slice into 12 squares and sprinkle with rose petals if desired.

Store in an airtight container in the fridge for up to 1 week. Also suitable to be frozen.



A breakfast crumble


On the weekend I was convinced to purchase some millet from my local organic store by a fellow customer who adored the seed and all the variations for cooking with it. After seeing that sweet porridge was the most common recipe with it online I thought I would try a crumble of sorts. I wanted the millet layer to be crunchy on top but creamy underneath and the fruit to be lovely and juicy and sweet. It was a great experiment and resulted in the most enjoyable breakfast with a big dollop of my dreamy vanilla cashew cream.

Millet is gluten-free, a good source of magnesium and high in fibre. It could easily be substituted for quinoa for a more protein rich alternative.

I like to make my dreamy cashew cream on the weekend and have a jar of it in the fridge ready to accompany anything sweet. It paired perfectly with the crumble but yoghurt or plant milk would also work if your short on time.

I made the crumble the night before and popped it in the oven before I went for a run. When I returned it was perfectly cooked and ready to fill my hungry belly.


Blueberry and apple crumble


1 C millet

1 C water

1/2 C almond milk

1/2 C walnuts, roughly chopped

2 T coconut sugar

1 apple

1 C blueberries


Pre heat the oven to 180 degrees celsius.

Rinse the millet thoroughly, drain and then place in a saucepan along with the water and almond milk. Slowly bring to the boil, turn down and simmer for 20 minutes.

In the mean time chop the apple and combine with the blueberries in an oven proof dish.

Once the millet is done, add the walnuts and coconut sugar and stir to combine. Spoon over the fruit.

Bake for 45-55 minutes until nice and golden on top.

Serve warm with dreamy vanilla cashew cream.

Dreamy vanilla cashew cream

1/2 C cashews, soaked for at least 4 hours

2 T desiccated coconut

1 t vanilla bean paste

1/4 – 1/2 C of water, use to your desired consistency

Combine all the ingredients except the water in a food processor. Begin to process and slowly add the water until creamy and to your liking.

Store in a jar in the fridge for up to 1 week.