Cinnamon Raisin Bread

This is a yeast free bread recipe I’ve put together for when you want to bake a quick loaf without all that rising time!

It’s a fluffy, sweet loaf that goes really well with nut butters, jams or even by itself.

Personally – an inch thick worth of peanut butter works best 😉

Serves: 12

Cinnamon & Raisin ‘Bread’


  • Mixing bowl
  • Wooden spoon
  • Measuring cups/spoons
  • Loaf tin
  • Oven
  • Baking paper


  • 2 cups whole wheat flour
  • 1 ½ tsp. baking powder
  • 1/3 cup almond milk
  • ½ cup organic raisins/sultanas
  • 1 tbsp. ground cinnamon
  • 1 tsp. olive oil, nutmeg, and salt
  • 1 cup fat and sugar free yogurt
  • 2 tbsp. organic honey


  1. Pre-heat oven to 180⁰C, and line a loaf tin with baking paper hanging over the sides to make it easy to lift the loaf out when cool.
  2. Combine all the ingredients in a mixing bowl and either kneed by hand or with a wooden spoon till a dough consistency.
  3. Pour into the lined loaf tin and bake for approximately 40 minutes – or until golden and crusty.
  4. Once cool enough lift the loaf out of the tin and leave to cool.
  5. Serve with nut butter, or your choice of spread!

nutrition cinnamon raisin bread


Raspberry & Blueberry Healthy Pancake

This is a pancake for one recipe, but feel free to make mini ones as well.

High in protein, fiber, healthy carbohydrates for energy, and low in unhealthy sugars, this is the healthiest pancake recipe out!

(Trust me, I’ve seen them all)

These pancakes are also vegan friendly – dairy and egg free – but are so fluffy you wouldn’t know!

Makes: 1

Time: 15min

Raspberry & Blueberry Healthy Pancake


  • Mixing bowl
  • Scale
  • Whisk
  • Saucepan
  • Measuring cups & spoons


  • ¼ cup raspberries
  • ¼ cup blueberries
  • 1/3 cup self-raising whole meal flour
  • 2 tbsp. rolled oats
  • 1/3 cup milk of choice (I used unsweetened almond)
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract


  1. Heat a saucepan on medium heat.
  2. Meanwhile, take a mixing bowl and whisk all ingredients till uniform, then leave for 10 minutes to thicken.
  3. When hot enough, cook the batter (I made one giant pancake, but you can cook mini ones too), and flip when ready.
  4. Serve with your choice of healthy toppings; I made a shortcut berry sauce by heating up blueberries and raspberries with a pinch of sugar and spices.


Caramel & Apple Cinnamon Buns

I discovered you can make vegan caramel from dates.

Its the coolest thing! Although I am annoyed I didn’t discover this when I was vegan -.-
All sighing aside, I thought it would be the perfect opportunity to try it out as my filling for apple cinnamon buns.

The second best part, is that these buns are under 200 calories each!
If you were to buy a cinnamon bun from the store (with icing) its 350 calories D:
Not to mention all the ingredients in there that really shouldn’t be eaten by anyone.

These buns are great for breakfast, a snack, pre-workout fuel, dessert… maybe even a midnight snack 😉
Feel free to add whatever filling you like… maybe salted caramel for example?

Mmmmmm salted caramel :3

Serves: 24

Caramel & Apple Cinnamon Buns


  • 1 large sweet potato
  • 4.5 cups plain flour of choice (bread flour)
  • 1 tbsp. desiccated coconut
  • 1 tbsp. ground cinnamon
  • 2 free range eggs
  • ¾ cup raw sugar/sweetener of choice
  • 2/3 cup almond/soy/coconut milk
  • 1/8 cup instant yeast
  • 2 red apples (julienned – matchsticks)
  • 150g dried dates
  • 30g sultanas
  • Fresh/dried fruit of choice


  1. Combine milk, oil, and spices in a saucepan, and heat until just under boiling.
  2. Take off the heat and leave to cool till warm.
  3. Gently stir in yeast, then leave to activate and become frothy (approx. 10 min).
  4. Meanwhile, wash and slice the sweet potato to your liking then steam till ‘mashable’. I steam mine for 5 minutes in a 900W microwave in a steamer.
  5. Remove the sweet potato and puree. Place into a mixing bowl. I used an electric mixing bowl with a dough hook as the dough needs to mix for at least 6 minutes.
  6. Mix the sweet potato puree with the eggs, then add coconut and sugar.
  7. Blend in the yeast mixture, then add flour slowly till completely combined.
  8. Let the dough mix for 6 minutes, or until elastic.
  9. Remove the dough from the mixer and place into a greased bowl. Leave to rise in a warm place for about 2 hours.
  10. Once raised, punch back the dough and leave to rise for another 30 minutes.
  11. Take the dough and roll out on a floured surface into a large rectangle, 4cm thick.
  12. Place the dates into a frying pan and add water, then heat up and let thicken until a thick caramel.
  13. Let the date caramel cool, then spread over the rectangle along with dried fruit of your choice, and sliced apple.
  14. Roll up the rectangle to form a cylinder, pinching the ends so that the goodies inside don’t fall out.
  15. Preheat oven to 180C.
  16. Slice the roll into buns about 10cm wide, or to your preference.
  17. Place each bun onto a tray, repeat till the roll is sliced. Place each bun tray to bake for approximately 25-30 minutes, then leave to cool.
  18. Drizzle with golden syrup or maple syrup as a finishing touch. Serve warm!


Bootilicious Banana Bread

So I invented a word for how great this banana bread is!
I’ve had a recent fascination for an ingredient called coconut flour.
What is great about coconut flour is that it is both gluten free, but also contains 4x the fibre and 2x the protein in comparison to wheat based flours!
Coconut has been a victim of the anti-fat brigade – and wrongly so!
Coconut contains healthy fats – and when eaten in moderation – has been proven to be nutritionally beneficial.

So get your coconut on 😀

The only point is when substituting coconut flour it is not a 1:1 ratio with wheat flours, it requires 2x the amount of eggs to be added, as well as self-raising agents to be added. It can be combined with wheaten flours in a 1:3 ratio if you aren’t looking to be gluten free.

Serves: 10

Bootilicious Banana Bread


  • 2 large, ripe organic bananas
  • ¾ cup organic coconut flour
  • 6 free range eggs
  • ¼ cup unsweetened almond milk
  • 1/3 cup fat free yogurt
  • ¼ cup sweetener of choice
  • 1 tbsp. melted coconut oil/olive oil
  • 1 tbsp. ground cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. baking soda
  • Pinch salt


  1. Pre-heat oven to 180C.
  2. Mash bananas in a mixing bowl; use a fork or your hands.
  3. Mix the rest of the ingredients into the bananas in the bowl, starting with the liquids then adding in dry ingredients till well combined; use a whisk, or wooden spoon.
  4. Line a bread/loaf tin with baking paper and grease accordingly if non-stick.
  5. When the oven is ready, pour the batter into the tin and bake for approximately 50minutes, or until a skewer comes out clean.
  6. Leave to cool completely, and then serve to your liking.


Lean Green Cleansing Juice

This is the kind of juice that gives the perfect kick to your system.

I try to lead a fairly clean diet, but sometimes we slip up and that’s where we need to get back on track.

This juice is easy, fast, clean and so good for you!

Now stick in some ice, a straw, and find a patch of sun somewhere 🙂
I used a blender for this recipe, but feel free to use a juicer – its probably easier!

I also recommend buying organic whenever possible, however if this isn’t an available option, using raw ingredients still provides nutritional benefits 🙂

Serves: 1

  • 3 baby carrots (or 1 large carrot) (washed, unpeeled)
  • 1/2 knob ginger, grated
  • 1 juiced lemon
  • 3 sticks celery
  • 1/2 cup water


1. Plug in blender or juicer of choice.

2. Pour in the juice of 1 lemon and water.

3. Grate the ginger, place into the blender.

4. Wash and cut celery. Wash carrots thoroughly to remove any unwanted nasties. Add these ingredients to the blender.

5. Blend/Juice!
6. Once combined, if using a blender, strain the juice into a glass of choice. If using a juicer, catch the juice in a glass.

7. Serve with a straw, ice-cubes and find a warm spot and enjoy!


Skinny Strawberry Banana Muffins

Right now our family is going through bananas like they are never ending… Seriously!
i managed to use 3 in my baking, Dad took 2 with him to work and my little brother had one for breakfast….

So much for rationing 😛
These muffins conjure up memories of summer, and strawberry banana smoothies…


I miss summer so much! Winter just seems to lack any real appeal factor – other than hot chocolate or chai tea 😉
So if you are in the mood for some skinny summer muffins, or just love strawberries and banana in a muffin shaped serving, you will love this completely healthy recipe!

Serves: 12

Skinny Strawberry Banana Muffins


©       100g rolled oats

©       ¾ cup whole meal flour

©       1 tbsp. baking powder

©       Pinch salt

©       1 tsp. cinnamon

©       1 tsp. nutmeg

©       2 mashed bananas

©       ½ cup fat free unsweetened yogurt (I recommend Jalna)

©       1 egg white

©       1 tsp. vanilla paste

©       2 tbsp. xylitol (or sugar of choice)

©       1 tbsp. shredded coconut

©       ¼ cup diced strawberries


  1. Preheat an oven to 180C.
  2. Line a 12 muffin tray with liners of choice.
  3. Combine mashed bananas, coconut, diced strawberries, vanilla, cinnamon, nutmeg and salt with a wooden spoon.
  4. Mix in xylitol (sweetener of choice), egg, and all other ingredients.
  5. Combine well, then fill each muffin liner till ¾ full or the batter is evenly distributed.
  6. Bake for 15 minutes.
  7. Leave to cool on a drying rack.
  8. Store in the fridge, due to the moist nature of these muffins.





Vanilla French Toast

Even better than fluffy pancakes.

Vanilla flavored french toast – crunchy and golden on the outside, soft and fluffy on the inside.

I used to hate eggs and rejected anybody who would try to serve these up, but in 6th grade I slept over at a friends and we managed to (between 5 of us) finish off a whole loafs worth of french toast!

I recommend using high quality vanilla bean paste for this recipe, however if that is not available, you can use vanilla extract or essence.

Serves: 1

Vanilla French Toast


©       ½ cup milk (I used vanilla soy, but any kind of milk is fine)

©       2 eggs

©       1 tsp. vanilla

©       2 tsp. caster sugar

©       4 slices bread of choice


  1. Pre-heat a non-stick pan on medium heat.
  2. Whisk the milk, eggs, vanilla and caster sugar until well combined.
  3. Using one slice at a time, gently coat the bread and soak for approximately 45 seconds each side (the longer you soak the bread, the ‘soggier’ it will be).
  4. Place the coated slice down and cook until browned, flip and repeat.
  5. Repeat steps 3 and 4 until all slices have been cooked.
  6. Serve hot!

Serving Suggestions:

©       Lemon and caster sugar

©       Butter and maple syrup

©       Vanilla ice-cream and melted chocolate

*Please note, the alcohol reference is from the vanilla extract that the website acquires the information from.

Vanilla French Toast Nutritional Information

Banana, Blueberry, Pecan Skinny Muffins

100 calories for a muffin.

Not just any muffin.

A naturally sweet, nutty, berry filled muffin!

I was craving muffins, but unfortunately these little breakfast ‘cakes’ have a reputation for being packed full of unhealthy sugars and preservatives – yum… I was determined to find a healthier muffin recipe that could fit into my low caloric intake for the day, and experimented with this combination.

“Muffins are American for I eat cake for breakfast.” – Meet Me At The Cupcake Cafe

I have to say, these are yummy 🙂

Serves 12

Banana, Blueberry, Pecan Skinny Muffins


©       100g oats (rolled or instant)

©       ¾ cup whole wheat plain flour

©       1 TBSP. baking soda

©       Pinch salt

©       Pinch cinnamon

©       2 mashed bananas (medium sized, preferably very ripe)

©       ½ cup unsweetened applesauce

©       2 egg whites

©       1 tsp. vanilla

©       ¼ cup frozen blueberries

©       2 TSBP. chopped pecans


  1. Line a cupcake or muffin pan with 12 muffin liners.
  2. Preheat oven to 180C (170C fan-force).
  3. Combine all dry ingredients in a bowl, set aside.
  4. In another bowl, combine mashed banana, egg white, and applesauce.
  5. Fold the dry ingredients through the wet ingredients.
  6. Gently fold in blueberries and pecans until just combined.
  7. Evenly fill the 12 muffin cases with the batter.
  8. Bake for approximately 17-20 minutes. To test when ready, use a skewer or simaler utensil and pierce the muffin, if there is residue on the skewer, continue baking until the skewer is clean when tested.
  9. As soon as the muffins are cool enough to handle, quickly place them on a drying platform to prevent drying out in the hot muffin pan. Leave to cool completely.
  10. Store, or enjoy hot!

blueberry banana pecan skinny muffins nutrition information

Peanut, Cinnamon, & Blueberry Oatmeal

On a cold winter morning, you can’t beat oatmeal.

Combine oatmeal with peanut butter, cinnamon and blueberry.

Oh. Hawt. Dayum.

This is a low calorie, nutritious, skinny breakfast – or a light snack 🙂

Serves: 1

Peanut, Cinnamon & Blueberry Oatmeal


©       30g oats (rolled or instant)

©       15g peanut butter

©       1 tsp. cinnamon

©       1/8 cup blueberries

©       ¼ cup water

©       Sweetener (low calorie – of choice)


  1. Mix all ingredients well, and pour into desired dish/bowl.
  2. Cook according to oat type:

Microwave 900W

Instant: 2 minutes

Rolled: 3 minutes

Oven: 180C

Instant: 5 minutes

Rolled: 18 minutes

  1. Once cooked, top with extra blueberries and a drizzle of honey if desired.
  2. Serve and enjoy!

nutrition information

Decadent Pancakes

My little brother always asks for pancakes for breakfast.
Who am I to say no?
These pancakes are light, fluffy and delicious. All that you need to do – is drown them in maple syrup!

Before I learnt to cook, we used to rely on Dad for his famous pancakes – which in reality were actually rock cakes masquerading as pancakes – but I didn’t know any better ❤

This is a basic pancake batter, for variations see my other pancake recipes.

Serves 2 ~ (or 1 really hungry person) 😉

Decadent Pancakes


©       60g self-raising flour

©       30g plain flour

©       Pinch salt

©       1 egg

©       160ml milk or buttermilk

©       ¼ cup sugar

©       Drizzle vanilla

©       Dash cinnamon


  1. Preheat a non-stick pan on medium heat. Grease if necessary, or to add additional flavour.
  2. Whisk wet ingredients in a bowl.
  3. Whisk in sugar until well incorporated.
  4. Sift and stir in flour, salt and cinnamon. Mix till well combined.
  5. Pour about a 1/3 cup batter (large pancake) or a ¼ (small pancake) into the pan, cooking until the edges of the pancake take on a ‘cooked’ appearance and the pancake itself has bubbles appearing on the surface. Using a spatula, flip the pancake and cook until golden.
  6. Serve according to preference.
  7. Enjoy!

Serving Suggestions:

©       Maple syrup and cinnamon

©       Golden syrup and chocolate drizzle

©       Berry compote

©       Lemon juice and coconut sugar

©       Banana and yogurt

©       Ice-cream and syrup

Pancake Nutrition info pic