Warm Apple Delight


Inspired by my beautiful friend Sally

What you need:

  • 6 pink lady apples
  • 2 tablespoons coconut oil
  • 2 tablespoons shredded coconut
  • Handful pepita seeds
  • Handful activated sunflower seeds
  • Handful activated hazelnuts
  • Handful activated walnuts
  • Handful macadamias
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon coconut syrup (you don’t need too much as the apples are very sweet, I didn’t add any to my second batch).

What you do:

  1. Preheat oven to 150 degrees Celsius.
  2. Cut all the apples into chucks and add to boiling water on the stove and let simmer until soft.
  3. Throw apples, coconut oil, coconut, pepita’s, sunflower seeds, hazelnuts, walnuts, macadamias, nutmeg, cinnamon and coconut syrup into a large mixing bowl and mix well.
  4. Place evenly on a baking tray and bake on 120 degrees for 20 minutes or until nuts are golden and crunchy.

Pumpkin Spice Granola

Recipe by Sarah Wilson 

Click here to buy Sarah’s I Quit Sugar ebooks

Makes 6-8 gifts

What you need:

  • 6 tablespoons coconut oil (or butter; or a mix of both)
  • 3 tablespoons rice malt syrup
  • ½ cup pumpkin puree (simply roast or steam, then mash with a fork)
  • 2 cups rolled oats
  • 2 cups coconut flakes
  • 2 tablespoons chia seeds
  • 1 teaspoon each of: cinnamon, allspice and ginger powder
  • 1/2 teaspoon ground cloves (optional)
  • 2 cups almonds, cashews, pecans, walnuts, pepitas (preferably activated ones), chopped roughly

What you do:

  1. Preheat oven to 140 C. In a saucepan, melt the oil/butter, syrup and pumpkin puree and bring to a gentle boil. Remove from heat and stir in the oats until well combined, then stir in the remaining ingredients. Spread the mixture evenly on baking paper on a tray and bake for about 20 minutes, until golden, turning halfway.
  2. When golden (I like to make mine quite dark; the darker it is, the crunchier it is), remove and cool immediately to get it crispy. Break up the pieces a little then divide into 6 pretty jars. Decorate as you see fit!

TIP: Present to your guest with little swing tag attached that has the recipe written out, plus serving tips such as “serve with full-fat plain yoghurt for breakfast” or “serve with some coconut cream that you’ve left in the fridge overnight for a lush dessert”.

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What you need:

  • 1/2 cup of chia seeds
  • 1½ cups of nut milk (I used almond milk)
  • ¼ cup frozen berries (I used blueberries)
  • ½ teaspoon of stevia
  • 1 green apple
  • ½ bunch fresh rhubarb
  • Cinnamon, to taste (for garnish)

What you do:

  1. The night before add chia seeds, milk, berries and setvia to a bowl and mix.
  2. Let sit over night in the fridge.
  3. The next day wash and cut rhubarb into 2cm chunks and add to the saucepan of 3cm of boiling water. Stirring occasionally. Rhubarb should become a stringy consistency. Once completely stringy let slightly cool.
  4. Add chia pudding to a glass or bowl, then layer the rhubarb on top, then add more chia pudding again. Sprinkle with cinnamon and a few slices of apple.

Rhubarb is not something I always have in the house and to be honest it’s something that is quite often missed when I go to the farmers markets. God knows why, it’s delicious.

Often thought of as a fruit but really a vegetable, rhubarb is an excellent and healthy food to add to your diet. You can bake with it or have it on a pizza even. For me I like it for breakfasts or in my desserts.

Rhubarb is an excellent source of Vitamin C, which is important to help support a healthy immune system. High is dietary fibre, which helps to maintain regularity within the digestive system. High is Vitamin K, which is thought to help prevent diabetes and it also gives you strong bones and teeth being a good course of calcium.

Do you cook with rhubarb? If so what’s your favourite way to incorporate it into your diet?


My Winter Breaky

One thing I love about winter is eating warm brown rice porridge for breakfast.

What you need:

  • 1 cup organic brown rice flakes
  • 2 cups filtered water or rice milk
  • 1 tablespoon goji berries
  • 1 tablespoon coconut flakes
  • 1 tablespoon raisins
  • 1 teaspoon organic cacao power

What to do:

  1. Cook brown rice with either water or rice milk in a small pot. Make sure you keep stirring so it doesn’t stick to the bottom.
  2. Once cooked add to bowl and sprinkle over your goji berries, coconut flakes, raisins and cacao power.

My Morning Crunch

I am going through a ‘cereal/crunchy’ kind of stage for breaky at the moment and because all the brought packet cereals from the supermarket are packed with sugar, preservatives, artificial colours and favours + a whole host of other junk, I set out to create my own morning breaky crunch.

This is what I came up with.

What you need:

  • Handful blueberries (either frozen of fresh)
  • 1 tablespoon activated hazelnuts
  • 1 tablespoon activated pipits
  • 1 tablespoon hemp seeds
  • 1 tablespoon chia seeds
  • 1 tablespoon macadamia nuts
  • 1 teaspoon desiccated coconut
  • 1 tablespoon goji berries
  • 1 teaspoon cinnamon

What you do:

  1. Throw everything together in a bowl.
  2. Add a dash of homemade almond milk if you like.

See super quick and easy + amazingly delicious.

Photographed by Susan Papazian

Yes this recipe is gluten and sugar free and super delicious.

* Warming you won’t be able to stop at one.

What you need:

  • 1/2 cup of blanched almond meal
  • 1 1/2 cup of desiccated coconut
  • 1/4 teaspoon sea salt
  • 5 organic eggs
  • 1/3 cup organic whole milk
  • 2 tablespoons organic raw honey
  • Frozen blueberries (or any other berry)
  • Coconut oil

What you do:

  1. In a bowl mix all the dry ingredients – almond meal, coconut and salt.
  2. In a second bowl, mix all the wet ingredients – eggs, milk and honey.
  3. Fold the wet ingredients into the dry and mix batter.
  4. Stir in berries.
  5. Heat coconut oil in pan on medium heat and ladle in the desired size (try not to go too big otherwise it gets a bit hard to flip).
  6. Let the pancake cook at low flame until bubbles form.
  7. Loosen the pancake and flip.

Add a bit of honey or cinnamon on top to garnish.