Cinnamon Rolls

Cinnamon Rolls

These cinnamon rolls are a great recipe for picnics that will get little people into the kitchen and are great to take to a friends for a Sunday brunch. They also freeze well for a quick lunch/snack to take to work or school


Bread Ingredients

Water (boiled and room temperature)
1 heaped Dessert Spoon Honey (or you could use maple syrup/rice bran syrup)
2 1/2 tsp yeast
1/2 tsp salt
2 1/2 cups Organic spelt flour (I use Cook & Bake Store for my Organic grains)

Bread method


Place 1/2 cup of boiling water in a medium size bowl. Mix in the heaped dessert spoon of Honey. Add in a further 1/2 cup of room temperature water. Stir and then sprinkle yeast on top.
Give a brief stir, remove the spoon and allow to sit for 10 minutes, the mixture will become frothy on top.
Add in your flour and salt, mix well together with a spoon and then knead the dough in the bowl for 2-3 minutes.
It should be a soft dough but not at all sticky or stick to the sides.
Set aside in your bowl and cover with a cloth. Rest the dough for a minimum of 30 minutes. it should double in size during this time.
Meanwhile prepare your filling.

Filling ingredients

70g Butter*
1/2 cup currants (or raisins/sultanas or a mixture)
1/2 cup chopped walnuts
1 Tbsp cinnamon
4 Tbsp coconut sugar
Soften your butter in a pot and set aside
In a small bowl mix together your remaining dry filling ingredients


Preheat your oven to 100C for 5 minutes and then turn it off
Remove your dough and place on a lightly floured surface. Roll into a large rectangle. (Or square if you prefer large cinnamon rolls). I usually roll into approx 40cm x 30cm.
One rolled out evenly, use a pastry brush to spread the softened butter over the whole surface of the dough.
Now take your dry filling ingredients and sprinkle over the dough, leave the top and bottom edges clear of the filling so that they can help seal the mixture in when you roll it together.
Starting at the bottom edge roll the dough fairly firmly to the top and then using a sharp knife cut into 2cm slices (as in the picture).
On a lined baking tray place your cinnamon rolls and place the tray in your warm oven.
Allow to rise for 30 minutes.
Turn the oven to 170C and cook for 18-20 minutes until cooked through.
If desired you can brush some honey over the top when you remove from the oven. Otherwise enjoy as is.

*You could try using a gluten free flour mix as well for a gluten free version and use coconut oil instead of butter.
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Chia Egg Pudding

Chia Egg Pudding

Chia Egg Pudding

We’re celebrating World Egg Day today with a cheeky Chia Egg Pudding! We love Chia Seeds, they are one of natures little miracle foods. Adaptable and versatile, often used in the creation of a vegan egg mix for baking and cooking. They are chock full of nutrients including fibre, protein, calcium and magnesium. We love to use them in lots of different ways, for instance they are one of the ingredients in our yummy oat cookies and we love them sprinkled on our brekkie bowls.

This little Chia Egg Pudding is simple to put together; the waft of cinnamon as it bakes is a lovely autumnal scent. Enjoy!


Gluten, dairy, refined sugar and grain free.

Makes 2 ramekin dishes or 1 small baking dish

4 tbsp Chia Seeds

1 cup Coconut Milk

3 tbsp almond butter (or other favourite nut butter)

1tbsp maple syrup

1/2 tsp cinnamon


Mix all the ingredients together well in a small bowl. Pour into two ramekins, or a small baking dish.

Bake for 20-25 minutes at 150c until set.

Remove from the oven and allow to cool slightly.

Serve with your favourite berries or passionfruit. Delish!

Can be kept in the fridge for a quick morning breakfast.

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Autumn Spice Muffins

Autumn Spice Muffins

Autumn Spice Muffins

With Autumn just around the corner it feels like the right time to spice up our baking with these Autumn Spice Muffins. With the wonderful warming scent of cinnamon and packed full of carrots, courgettes and apples they are a nutritious choice for your lunchbox. Baking a batch of these at the start of the week means that we always have something to pop in our lunchbox or grab when we’re off to classes with the kids in the evenings and weekends. With a host of lovely slow release energy from seeds and oats they’ll keep you going when you need them to.

Autumn Spiced Muffins

Makes 12

Gluten, dairy, nut and flour free.

Pre heat oven to 170C


1 courgette

1 carrot

One apple

½ cup currants

2 tsp cinnamon

2 eggs (or replace with flaxseed eggs)

100gm coconut oil (soft or melted)

180g ground sunflower seeds (equivalent to 1 cup of whole sunflower seeds)

1 cup oats

1 tsp baking powder

1/3 cup coconut sugar

3 Tbsp ground linseed


Preheat the oven to 170C

Grate the carrot, courgette and apple. Place in a large bowl mix together with all the other wet ingredients and cinnamon. Mix well.

Add in the dry ingredients and fold together until mixed and there are no pockets of dry ingredients left.

Scoop equal amounts in paper or silicone cases.

Bake for 30 minutes or until skewer comes out clean.

Makes 12 muffins.

ENJOY your Autumn Spice Muffins! Why not whip up some of our ABC Nut Butter to slather on when you are super hungry.

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Baked courgette fritters

Baked courgette fritters

baked courgette fritters

Our baked courgette fritters with avocado, tomato salsa are one of our favourite lunch/snack time things to grab. Especially at the moment when we are still happily working our way through a glut of courgettes in the garden. The courgette plant has the ability to take over the most organised of veggie beds, however it seriously delivers in volume of crop! Gluten free and made with just a handful of store cupboard ingredients these will keep well in the fridge for a few days, although they many not last that long! Don’t fancy the salsa? These are delicious served up with a dollop of hummus too. We hope you enjoy our baked courgette fritters.

Baked courgette fritters with an avocado tomato salsa

Gluten, dairy, egg and grain free. Suitable for a vegan diet.

Pre-heat oven to 170 degrees Celsius


1 large courgette (or two small/medium ones)

1 cup ground almonds

5 Tbsp ground linseeds

8 Tbsp Water

1tsp ground cumin

1/3 tsp pink salt

Cracked Pepper


in a small bowl mix together the linseed and water and set aside to thicken for 10 minutes.

Meanwhile grate the courgettes and place in a large bowl. Add the ground almond, cumin, salt and cracked pepper (to taste). Mix thoroughly, finish by mixing by hand. You will find it becomes dough like as the ground almond soaks up the moisture from the courgette.

Add in the thickened linseed/water mixture and mix together well. You should have a thick batter that you can shape by hand.

Shape into 8 large fritters and place on a baking stone or lined baking tray. Drizzle avocado oil over each fritter.

Bake at 170 degrees Celsius for 25-30 minutes.

Serve with this avocado and tomato salsa..

1 ripe avocado

1 large tomato (seeds/pulp removed)

½ tsp ground cumin

Salt/Cracked Pepper

1 ½  Tbsp chopped flat-leaf parsley

Peel and pip the avocado, then chop the flesh into small cubes. Take the tomato and do the same. Mix together all the ingredients in a small bowl. Serve alongside your fritters.

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Berry Mousse Cake

Berry Mousse Cake

Berry Mousse cake

Our Berry Mousse Cake is a gorgeous summer cake, with a soft mousse filling. We’ve been foraging in the early morning sunshine for Blackberries this morning but you can use any type of berry you have at hand, to make this cake.


1 cup Macadamia nuts (see note)
1 cup Desiccated Coconut
2-3 Tbsp soft Coconut Oil

Process in a food processor until it comes together. Press into a lined square baking tin.

2 Large Avocados (Peeled and pit removed)
4 Large Medjool Dates pitted and roughly chopped
½ Lemon (Juice Only)
4 Tbsp Cacao Powder
2 Tbsp Maple Syrup
6 Tbsp Coconut Oil (melted)

3 Tbsp Coconut Milk (or milk alternative)
1 cup of blackberries (or raspberries)


Place avocados, medjool dates and lemon juice in a food processor. Blitz until mostly smooth. Add in remaining ingredients, except the berries. Process or blend until smooth. Tip over the base and carefully spread over. Sprinkle over the berries and gently press them into the mousse layer (so they are set into the mousse, not on top).

85gm Cacao Butter
25gm Coconut Oil
50 gm Cacao Powder
1/4-1/3 cup (50gm) maple syrup or 3 Tbsp honey

Place cacao butter and coconut oil in bowl over hot water. Melt. Remove from heat, add in the cacao powder and maple syrup or honey and using a whisk combine until smooth… Use more/less sweetener according to taste. Pour the raw chocolate over the mousse and place in the fridge or freezer.

I place mine in the freezer for 2 hours to set, or you could refrigerate for 4-5hrs until set.

Keep in fridge. for up to 4 days. Or freeze for up to one month.

Serve with fresh berries, Coconut Bites and coconut yogurt or ice-cream. Enjoy….

NOTE: I use chilled macadamias as it keeps them fresh and they blend into a base well. You could also replace with cashew nuts too.

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Smashed pea and avocado

Smashed pea and avocado

Smashed pea and avocado, green goodness on a plate

This recipe is a favourite of mine and great to use for dinner parties, or alongside your favourite vegan or meat main. It goes well with falafel, lamb and salmon, but we love it with a Roasted Cauliflower Steak. Or you can have it by itself. Enjoy.


1 & 1/2 cup peas

Large handful of baby spinach leaves

½ Large ripe avocado

Few leaves of fresh basil

4-5 leaves of fresh mint

1 & 1/2 tbsp. of olive oil

Salt and Cracked Pepper


Steam peas until hot and just cooked.

Place your peas and the remaining ingredients into the food processor. Blitz until you reach your desired consistency.


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