Rich Dark Choc and Goji Berry Cupcakes – Gluten, Wheat & Refined Sugar Free

Another sweet recipe! This one is super simple – its all done in the Food Processor although mixing by hand would work just as well.
I found that these ones have risen a bit better than the Gluten Free Banana & Dark Choc Muffins. Husbean thought they tasted delicious so they must be a winner. Perfect if you need a Chocolate Fix that’s full of wholesome ingredients with no nasties! Sure to be a hit in the school lunchbox and they look pretty tasty too X


You will need:
70gm Butter – Softened
1/4 Cup Coconut Sugar
1/8 Cup Local Organic Honey
1 Large Free Range Egg
1/2 tsp Vanilla Bean Paste or Ground Vanilla Beans
1/2 Cup Dark Cocoa or Cacao Powder
1/2 Cup Milk – I use Raw Cows Milk
1 tsp Baking Soda
1/3 Cup Almond Meal
1/3 Cup Coconut Flour
1/2 Cup Dried Goji Berries

To make 8 Mini Cupcakes first Cream your Butter, Coconut Sugar and Honey in your Food Processor until Pale and Creamy. Next add your Egg and Vanilla and whizz to combine. Now add the Cocoa, Milk, Baking Soda, Almond Meal and Coconut Flour and Process until well combined and resembling Cake Batter. Finally Mix in the Goji Berries with a Spoon, if you process them they might get chopped up!
Fill Mini Muffin Pans with the batter right to the top and level with a knife. Bake at 180°c for 15 minutes and then leave to cool in the tray before turning out onto a wire rack.

If you try my recipes do let me know how they turn out, I would love to see some pictures too!

Enjoy X


Best Gluten Free Banana Muffins

Today I decided a Banana Cake recipe might be a good one to try change to Gluten Free aaaand its a success! These Banana and Choc Chip Muffins are wholesome, delicious and moist and light in the middle, yum!
Gluten Free & Refined Sugar Free, they are tasty and kind on your tum too X


You will need:
125gm Butter – Softened
1/2 Cup Coconut Sugar
1/4 Cup Local Organic Honey
2 Free Range Eggs
1 tsp Organic Vanilla Bean Paste
2 Bananas – Mashed
1 tsp Baking Soda
1/4 Cup Milk – Warmed
3/4 Cup Coconut Flour
3/4 Cup Almond Meal
1 tsp Gluten Free Baking Powder
1/3 Cup Sugarfree Dark Chocolate, Chopped – Optional

First up Cream your Butter, Sugar and Honey together until Pale and Creamy. Next add Eggs one at a time, beating well after each addition. Then mix in the Vanilla and Bananas.
Dissolve the Baking Soda in the Milk and mix into the other ingredients.  Finally add in both the Flours and Chocolate, if using, and mix together gently. Divide mixture into Mini Muffin Moulds, completely fold the Moulds and then smooth the tops. Bake at 180°c for 15 minutes. Leave Muffins in the Moulds while cooling but place on a wire rack.

You could also cook this as one Cake, cooking for 45 minutes in a loaf or round cake tin.

Choc Chunk Cookies with Homemade Choc Chunks – Gluten and Refined Sugar Free!

What a flat out week its been! I haven’t had time to post a new recipe and I wanted my next post to be a savoury dish but alas! its more sweets. With school starting back up for Term 3 it was time for some serious baking! I managed to churn out a double batch of Kidney Bean Brownies except with Black Beans this time, a batch of Gluten/Refined Sugar Free Choc Chip Cupcakes, some amazing Peppermint Truffles – find the recipe at HungryCub and finally a batch of these Gluten/Refined Sugar Free Choc Chunk Cookies! They are great in the lunchbox or I’m sure they would be great dunked in a hot drink! They also don’t taste overly Coconutty even using the Coconut Flour! If you use Coconut Oil in place of Butter and use the Choc Chip recipe then these are Dairy Free as well!


First up if you want to make your own Dairy Free Choc Chips
You will need:
1/3 Cup Coconut Oil
1/3 Cup Cacao or Cocoa Powder
2 1/2 Tbsp Local Organic Honey
1 tsp Organic Vanilla Bean Paste

Quite simply add all your ingredients into a saucepan on low heat and mix mix mix until well combined. Then pour or spread your mixture onto a Baking Paper lined tray and pop in the freezer until solid. Then chop into rough chunks or small chips, whatever you fancy! This made enough Choc Chips for 1 batch of cupcakes and 1 batch of Cookies. You can easily double or triple the recipe.

Now for the Cookies!
You will need:
90gm Butter or Coconut Oil
1/4 Heaped Cup Organic Coconut Sugar
1/4 Heaped Cup Local Organic Honey
1 Free Range Egg
1 Cup Coconut Flour
1/2 tsp Gluten Free Baking Powder
1 Cup Choc Chunks

In a food processor or mixer (or even by hand!) Cream the Butter or Coconut Oil with the Coconut Sugar and Honey until light in colour.
Add the Egg and beat well. Now add your Flour, Baking Powder and Choc Chunks and carefully mix it all together. Finally drop Tablespoon size balls of Cookie Dough onto a lined tray and flatten with your hand or a fork. Bake at 180°c for 10 minutes, then leave to cool on a wire rack.  Enjoy!

Chocolate and Orange Curd Tart – Gluten and Refined Sugar Free

Well its my Birthday Week this week so I thought I would make an extra special treat! I had one of my lovely sisters helping me too, bonus!

Just as I love Mint & Chocolate, I’m also a sucker for Orange & Chocolate so what better flavoured tart to make than Chocolate and Orange Curd! Yummm and its also free of Refined Sugar, Gluten and if you sub the Butter for Coconut Oil, Dairy Free!


First up for the base:
12 Dates soaked in Hot Water for 10 minutes, reserve 1 tsp of the Soaking Water
1 Cup Ground Almonds
1 1/2 Tbsp Dark Cocoa or Cacao Powder

Simply throw all your ingredients into a Mini Chopper or Food Processor and blitz until well combined, you don’t want any huge chunks of date!
Then press your mixture into a Medium size Tart Tin and pop in the freezer while you make the Orange Curd!

For the Orange Curd you will need:
50g Butter
1 1/2 Heaped Tbsp Local Organic Honey
Zest of 1 Orange
1/2 Cup Squeezed Orange Juice (I used 2 Large Juicy Oranges)
4 Free Range Eggs
A Couple of Drops or Natural Orange Essence (optional)
1 Orange Slice (optional)

In a small saucepan over low heat, melt together your Butter and Honey and put aside until cool. Whisk in your Orange Juice, Zest and Eggs and return to low heat. Continue whisking until suddenly your Curd will thicken up! It may seem like its not working but it will! We were whisking for a good 10 minutes then all of a sudden it thickened!
At this point you can have a taste and add a couple of drops of essence if you wish. Pour over your frozen base and return to the freezer, after about 45 minutes it should be safe to top with an orange slice if you wish (you don’t want it to sink!) Return it back to the Freezer to set.
After you have removed it from the tin you can serve it Frozen or Thawed the choice is yours!

Enjoy x


Chocolate Toffee Bites – Refined Sugar and Gluten Free

Well its been a little over a month since we started this journey and we have all felt the difference when we do indulge in something sugary – it just goes to show refined sugar is not great in our everyday diets. I decided to jump on scale – right after scoffing a Paleo roast meal at my in-laws, ha! – and I’m 5kg lighter since we have made the change. Weight loss wasn’t the point of our lifestyle shift but it sure is a nice bonus! 1 month down, a lifetime to go!

And here’s a late night treat I whipped up… Chocolate Toffee Bites!
Free of refined sugar and gluten they are perfect when you’re feeling like a really sweet treat. Hope you Enjoy X


First up for the Base you will need:
6 Dates – Soaked in water for 10 minutes beforehand + 1 tsp of the soaking liquid or 3 Medjool Dates
1/3 Cup Ground Almonds
1 Tbsp Dark Cocoa Powder Or Cacao or a mixture of the two

Into a Mini Chopper or Food Processor it all goes and blitz until well combined and starts sticking to the sides of your processor.
Take a tablespoon of the mixture and push into the bottom of silicone mini muffin trays or paper muffin cups. Pop in the freezer to set while you do the toffee.

For the Toffee you will need:
50gms Butter
1/2 Cup Organic Coconut Sugar

Over very low heat, melt your butter In a small saucepan. Add the Coconut sugar and stir constantly over the low heat until the mixture has combined and resembles Toffee. It may look as though the Coconut Sugar and Butter have seperated but continue to mix them and they will come together. Do not be tempted to try your Toffee as it will be incredibly hot!
Remove the Choc Bases from the freezer and drop a Tablespoon full of Toffee over each base. You can now pop them back in the freezer to set as is or you can add another Choc Base on top of your Toffee layer. Up to you! Pop them back in the freezer for an hour or so to set and then devour!

Lime and Dark Chocolate Ice Cream (Refined Sugar and Dairy Free!)

Although the colour of this Ice Cream may be deceiving,  you have the intense zing from the lime cutting through the bitter dark chocolate.
It is awesome!
Don’t just take my word for it though, give it a whirl, no fancy Ice Cream Maker required!


You will need:
1 Tin Full Fat Coconut Milk
1/4 Cup Organic Coconut Sugar
Juice and Zest of 1 Lime – Make sure you squeeze out aaalll the juice!
1/2 tsp Organic Vanilla Bean Paste
2 Squares of Dark Chocolate – Grated (Richfield’s if you want to avoid Refined Sugar or Whittaker’s Dark Ghana if you want to avoid Dairy)

This ones easy!
Just throw all your ingredients into your mixer with a balloon whisk attachment or a mixing bowl if your going to whisk by hand. Mix for a minute until everything is well combined. Next pop the covered bowl into the freezer. Every half hour for 2 hours take it out and give it a quick whisk. After the fourth whisk you can transfer it to a loaf tin or similar( I used a silicone loaf mould) Leave for 12 hours and then thaw on your bench for 10 minutes before giving it a final whisk and serve!

Next time I will replace the Lime with Orange for Jaffa Ice Cream, or perhaps I will go for a simple Chocolate Ice Cream and ditch the citrus all together, add Dark Cocoa and up the Vanilla. Or…..

Coconut, Mint and Dark Choc Truffles

These truffles are quick and easy to prepare, nice to throw together as your after dinner mint treat. I have adapted the Truffles from this recipe. Hope you enjoy x


First up you will need:
1 Cup Shredded Coconut
10 Regular Dates – Soaked in a cup of boiling water for 10 minutes then drained OR 5 Medjool Dates unsoaked
1/2 tsp Natural Peppermint Essence
1 Tbsp Raw Milk

Place the Coconut and Dates into a food processor or mini chopper and blitz until well combined. Add in the Peppermint Essence and Milk and blitz again. Roll into balls and place on a baking paper lined plate or tray and pop into the fridge while you make the Choc!

For the Choc you will need:
6 Squares of Dark Chocolate
1 Tbsp Dark Cocoa or Cacao Powder
1 Tbsp Butter
1 Tbsp Milk
1 heaped Tbsp Local Organic Honey

Place all of the Choc ingredients into a small saucepan over low heat. Stir until all the ingredients are melted together. Then bring your Truffles out of the fridge and using mini tongs coat each truffle in the Dark Choc. Place them back onto the baking paper lined plate and pop back into the fridge until set. Can be kept in the fridge or freezer.

I made 7 large truffles with this recipe. Be sure not to eat them all at once!

Chocolate Coconut Creamsicles

This morning our small town woke to some surprise snow! Quite a dumping but the sun came out and melted it by the afternoon. As if it wasn’t cold enough I thought an icy cold chocolate fix might be in order too!

Here’s my recipe for a super quick  Dairy Free, Refined Sugar Free Ice Cream


You will need:
1 Can of Coconut Cream – 400ml
3Tbsp Dark Cocoa Powder or Cacao
1 Heaped Tbsp Organic Honey
2Tbsp Shredded Coconut
1Tbsp  Chopped Raw Cashew Nuts
1/2tsp Organic Vanilla Bean Paste
3 Squares Dark Chocolate – Finely Grated (optional)

Pour Coconut Cream into a bowl or jug and sift in the Cocoa Powder. Whisk it into the Coconut Cream quickly until well combined then add remaining ingredients and continue whisking until everything is well mixed. Pour into moulds and freeze until set!
Boom. Done.

Variations: Feel free to omit the Shredded Coconut or Cashew Nuts and replace with Orange or Lime Zest, Mint Leaves (you will probably want to remove them before pouring into moulds) Chopped Ginger, or whatever you’re into. You might even want to keep them plain old chocolate…

Gluten Free Jaffa Brownies

These delicious Brownies are super high in protein as the main ingredient is… Red Kidney Beans! You would never guess it though, such tasty wee bites that are gluten free, refined sugar free and if you omit the butter – dairy free. The perfect sweet addition in the school lunch box or after dinner treat x


You will need:
1/2  Tin of Organic Red Kidney Beans – Approx 3/4 Cup
1 Free Range Egg
2 Tbsp Olive Oil – Generally you don’t use a strong tasting oil in baking however these brownies are so rich you wont taste it
1Tbsp Water
1/2 Cup Organic Coconut Sugar
1/4 Cup Dark Cocoa Powder
1/4 Cup Ground Almonds
1 Tbsp Butter
2 tsp Ground Cacao Nibs – Optional
3/4 tsp Organic Vanilla Bean Paste
1/2 tsp GlutenFree Baking Powder
1/2 tsp Baking Soda Zest of Half an Orange – Preferably Organic
1-2 Tbsp Juice from the Orange – Depending on how much you like Jaffa flavour!

First up Preheat oven to 180°c and line a brownie/slice tin with baking paper.
Put your Beans in a mini chopper or food processor and blitz into a paste. At this point add your Egg, Oil and Water and blitz in 3 second bursts until combined. Finally add your remaining ingredients and process until well combined, you may need to stop and scrape down the sides of the bowl with a spoon to help things along.
Pour Mixture into your lined tin, spread the top out evenly and into the centre of the oven it goes for 15 minutes.
Lick processor bowl and spoon

Once it is cooked remove from oven but leave in the tin to cool for 10 minutes. Dust with extra Dark Cocoa Powder and cut into squares. Store it in an air tight container for up to 4 days.

If you prefer you can double the recipe for a thicker brownie, just double the cooking time.

Chocolate Mint Slice

This recipe was adapted from here, a lovely friend from round the corner put me onto it.

A Rich Choc Mint Slice that’s gluten free with no refined sugar!
So minty. So chocolatey. So good.

Firstly for the Choc base you will need:
1/4C Dark Cocoa Powder or Cacao Powder
1/4C Butter
1/4C Ground Almonds
2Tbsp Organic Honey
1/2tsp Organic Vanilla Bean Paste
1/4tsp Natural Peppermint Extract pinch of salt

Mix everything in a saucepan over low heat until melted and well combined. Then pour into a loaf tin that is lined with baking paper and keep in the freezer while prepping the next layer.

Now for the Mint Cream Layer!  You will need:
1 Ripe Avocado
1/4C Coconut Oil or Butter
A splash Lemon Juice to stop the Avocado from browning
1/2tsp Organic Vanilla Bean Paste
3/4tsp Natural Peppermint Extract
2Tbsp Organic Honey
Pinch of Rock Salt

Put all the ingredients into a mini chopper or food processor and blend until smooth and combined. Taste and adjust the Peppermint and Honey if you wish.
Spread the Mint Cream layer over the Choc Base and top with some melted Chocolate (totally optional) I used Richfield’s Sugar Free Chocolate.
Put in the freezer to set. I think its best kept in the freezer although the addition of Almonds in the base should keep it together somewhat and Mr 7 has a piece in his lunch box today so let’s see how that goes!


You can make this Dairy Free by replacing butter with coconut oil.

A note about Honey
I use Local Organic Honey from just a couple of kms down the Road (I’m pretty lucky and I know this is not always possible) You should always try to source the most local Honey you can, perhaps there is a local farmers market nearby or someone may know of a nearby Apiary. If you consume local Honey it can help reduce or even eliminate Hayfever symptoms as you are exposing yourself to pollens that are in your local area.