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


Christmas Gingerbread House

It’s not a perfect house… or probably one that is Instagram worthy, but I am so proud of just finishing a house that I’ll let this one slide.

I’ve had many attempts at building a good gingerbread house, but mine always seemed to crumble down when I put the roof on or even assembling the walls!
It was Christmas eve and I knew I had to concur this beast once and for all (a little dramatic hehe) but I can’t handle knowing that there is a dessert I can’t make.

5 hours later, and many close calls, my gingerbread house was finished!
The gingerbread itself has an amazing array of cinnamon, nutmeg, and tons of ginger to give an amazing flavour – but the real key to great gingerbread is using a good molasses to give the gingerbread that caramel color and flavour.


Makes: 1


Christmas Gingerbread House




  • Mixing bowls
  • Spoons
  • Scales
  • Sifter
  • Double boiler/Microwave
  • Measuring cups & spoons
  • Electric mixer
  • Whisk and dough hook
  • Gingerbread house template / gingerbread house cookie cutters




  • 438g whole meal flour
  • 228g softened butter
  • 2 free-range eggs
  • ¾ cup dark brown sugar
  • ½ cup molasses
  • 1 tsp. vanilla extract
  • 1 tbsp. ground ginger
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. baking soda
  • Pinch salt




  1. Beat the brown sugar and butter in a mixing bowl until light and fluffy. Next, blend the molasses for 2 minutes or until fully incorporated. Add each egg until well combined, give about a minute for each. Switching to a dough hook (optional) and using a lower speed, blend in the flour, spices, vanilla, and baking powder till the dough comes together.
  2. Tip the dough onto a work bench and need gently to bind together, then split into two. Wrap each portion in plastic wrap, and chill in the freezer for 20 minutes.
  3. Meanwhile, heat the oven to 180C and line several baking trays with baking paper. Take the dough out of the freezer and when workable, roll into ¼ inch thick sheets and cut out templates according to preference (I used cookie cutters).
  4. Bake each shape till edges have browned (large is approximately 13min, smaller pieces approximately 7min) and leave to cool on trays. Do not move until completely cooled.




When assembling the gingerbread house, two options may be taken.


  1. To assemble using royal icing, which I have a link to the recipe below (minus the meringue powder):


  1. Tempered chocolate


Both work equally well, it is up to preference, but I recommend using royal icing if you are a beginner and waiting 5 minutes for each piece to dry, as the tempered chocolate requires greater skill to ascertain correctly.




This is the fun part! Choose from any candies, cookies, chocolates, etc. that you would like to use and let your imagination run free.




I’m not going to include the nutritional counter in this post because it’s a Christmas treat and we should all let ourselves indulge guiltlessly during Christmas!


Peanut Butter & Raspberry Mini Cookies

Tres healthy!

These cookies are (get ready for it):




(although I almost consumed the whole batch the minute they came out the oven…wooops)

It was a cold summer night (bit of an oxymoron) but I had the biggest cravings for cookies – and not the healthy kind.

Now I knew I needed to find a healthier alternative, and dug through some old vegan recipes I had been saving for a rainy day, and discovered a cookie recipe worth its weight in gold.

It doesn’t get any better than peanut butter and raspberries in a cookie!

Makes: 16

Time: 30min

Peanut Butter & Raspberry Mini Cookies


  • Mixing bowl
  • Weights
  • Hands (best tools for mixing)
  • Oven
  • Timer
  • Measuring cups & spoons


  • 1 tsp. cocoa powder
  • 120g ground rolled oats (oat flour)
  • ¼ cup sweetener of choice (I used stevia)
  • Pinch salt, cinnamon & nutmeg
  • 128g unsalted peanut butter
  • 3 tbsp. milk of choice (I used unsweetened almond milk)
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 16 raspberries (fresh or frozen)


  1. Line several baking trays with baking paper, and turn oven to 180⁰C.
  2. Place all the ingredients into a mixing bowl and using your hands, combine till a uniform ball of dough.
  3. Roll the dough into 1 inch cookie balls, then place onto a baking tray, finishing off with a raspberry on top of each cookie.
  4. Bake each tray for 12 minutes and leave to cool on the trays.
  5. Consume!





Skinny Chickpea Salad

I have a love affair with all things chickpea.

Hummus, in curry, in salad, in soup, in everything.

What they lack in visual flair, they make up in taste!

This salad is great when eating clean and working on a healthier lifestyle, and the ingredients are not hard to come by.

I didn’t include a dressing with this recipe, however I love using a dash of apple cider vinegar with a pinch of salt and cracked pepper (simple is sometimes best – but if you like creamy dressings, try a combination of a healthy yogurt with mint or basil and garlic.

The nutritional benefits on this recipe are too many to list myself, so check out the stats below 🙂

Serves: 3

Time: 10 minutes

Skinny Chickpea Salad


  • Chopping board
  • Knife
  • Peeler (if required)
  • Large salad bowl
  • Salad servers


  • 2 large carrots (purple or orange)
  • 2 large cucumbers
  • 2 red bell peppers (capsicum)
  • 1 tomato
  • 150g chickpeas
  • 1 head ice-burg lettuce


  1. Wash and prepare the vegetables according to preference, I prefer to leave the skin on as it has valuable nutrients, but that is personal taste.
  2. Chop the carrot, capsicum, and cucumber into roughly equal sized cubes, throw into the salad bowl.
  3. Carefully dice one tomato and likewise with the ice-burg lettuce, and add to the bowl.
  4. Throw in cooked chickpeas and mix using salad servers.
  5. Serve with your desired dressing and enjoy!




Smoralicious Macarons

Based off of the magic that is marshmallow, chocolate and graham cracker, I decided to invent a macaron flavour that showcases just that (:
I still remember my first s’more, being on camp on some island in Asia, watching as my American friends introduced us to the delicious wonder of gooey melted marshmallow toasted on the camp fire, watching it melt the chocolate square resting above it all sandwiched between two biscuits.

Does it get any better?

All that reminiscing was making me long for the camping days, so I created the ‘s’more macaron’.

I also felt like experimenting with texture, and we had some chocolate chip cookies in the pantry (which never happens), so I ground them up and added them to the shells. It gives the best textured macaron shell I’ve ever tried, so now I’m pursuing new flavour combinations as I’m typing this.

Have you ever had a s’more before?

Another bonus is the nutritional count on this recipe – 1 macaron is only 187 calories – that is chocolate and all!

Makes Approximately 25

Time: 2 hours

Smoralicious Macarons


  • Spatula
  • Piping bag & large circle tip/zip lock bag
  • Baking paper
  • Baking trays
  • Oven
  • Beaters/Whisk
  • Food processor
  • Sifter
  • Double boiler/microwave (melting chocolate)
  • Fork
  • Mixing bowls
  • Measuring cups & spoons
  • Deep baking dish


  • 200g free range egg whites
  • 200g almond meal (ground almonds)
  • 400g icing sugar
  • 100g caster sugar
  • 10g cocoa powder
  • 5g salt
  • 30g chocolate chip cookies of choice (:


  1. Line several baking trays with baking paper.
  2. Using a food processor, blend the icing sugar, salt, cocoa powder, and almond meal to remove lumps, and then sift into a mixing bowl.
  3. Using a food processor, grind the chocolate chip cookies to a fine powder, then sift into the rest of the dry ingredients, and mix well to combine.
  4. Using beaters or a whisk, whip egg whites in a large mixing bowl till soft peaks form, then while mixing, gradually incorporate the caster sugar till stiff peaks form. (If you are like me, then I flip the bowl over someone’s head – if it doesn’t fall you are ready!)
  5. Using a spatula, gently fold the dry ingredients into the meringue mixture in stages, until the mixture looks shiny and flows like lava. Don’t over mix, this will cause the air in the meringue to collapse and your shells won’t rise!
  6. Using a piping bag (or zip lock bag with a snipped end to act as a tip), fill the macaron mixture into the bag and pipe 8cm circular shells onto the baking trays. A technique which I find useful is to pipe the mixture in one place until I reach my desired size, then pull up with a twist to prevent a peak forming at the top.
  7. Tap each of the trays lightly to remove large air bubbles, and place in a warm, dry environment for 45 minutes to form a dry skin, this will allow the macarons when baking to form a ‘foot’ (the ruffled bit) at the bottom.
  8. Heat an oven to 150⁰C. When ready, bake each tray for approximately 15 minutes, then leave to cool on the trays before removing.

Marshmallow Filling:

  • 1½ cups caster sugar
  • 2 tbsp. gelatine (agar agar as a vegetarian/vegan alternative)
  • 1 tsp. vanilla essence
  • ½ tsp. ground cinnamon
  • 2/3 cup hot water
  • 2/3 cup cold water


  1. Line a deep baking tray with baking paper, letting the ends of the baking paper hang over the tray (this is how you will lift out the marshmallow later).
  2. Combine the hot water and caster sugar in a saucepan and stir for 2-3 minutes until dissolved into clear syrup.
  3. Combine the gelatine or agar agar in cold water, and then pour into the hot syrup solution, stirring on medium heat until the gelatine has dissolved completely.
  4. Pour the solution into an electric mixer, and whip for 10-15 minutes until very thick, then add vanilla and cinnamon, blend to incorporate.
  5. Spread the mixture into the baking dish, and leave to set for 1 hour.


  • 200g ethical milk chocolate


  1. Melt the milk chocolate either using a double boiler or a microwave.
  2. Take two macaron shells similar in size, using a wet spoon or wet knife, take marshmallow and put it on the bottom shell. Take a little melted chocolate and drizzle on top of the marshmallow, then place the top shell to complete the macaron. Using a fork, whip melted chocolate on top of the macaron to decorate it.
  3. Repeat with the rest of the macarons.


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.


Basil, Vinegar, & Garlic Sweet Potato

I got a little carried away in Photoshop today, but isn’t that what photography is all about?
Holidays right now and life is fantastic, I managed to get my P plates today (so I can officially drive solo) 😉
I think I will panic the first time I drive by myself, I mean shouldn’t someone be in the seat next to me?
The freedom will be incredible though – I can’t wait just to drive anywhere and everywhere!

What was your first solo drive? Did you buy your own car?
I’m not buying a car, luckily my mum is happy to share hers. I’m probably moving somewhere to study after high school, so I can do without for a while.
My dream car is a mini cooper though – how cute are they!

Back to the recipe.
I have this recent obsession with sweet potato, this vegetable is packed full of nutrients – protein, vitamin A, vitamin C, etc. Couldn’t get much better.
This recipe is great as a quick snack or a small meal,  just add more sweet potato for a bigger serving.
If you are a peanut butter nut like I am, try having steamed sweet potato and peanut butter – it’s INCREDIBLE.

Serves: 1-2

Basil & Garlic Sweet Potato


  • 1 large sweet potato (preferably organic)
  • 2 garlic cloves
  • 1 bunch fresh basil leaves
  • Pinch salt
  • Pinch white pepper
  • Pinch cayenne pepper
  • 1 tsp. balsamic vinegar
  • 1 tsp. olive oil


  1. Set up steamer of choice. I use a steamer that works in the microwave, which cooks the sweet potato in approximately 5 minutes.
  2. The skin of the sweet potato contains valuable nutrients, however needs to be cleaned before consumption. Scrub the skin of the potato till shiny and dirt free, then proceed to slice into coins of approximately 5-8cm thickness.
  3. Place the sweet potato into the steamer and cook until soft, but not too long, or they will collapse when tossed.
  4. Set aside to cool.
  5. Finely dice garlic and place into a serving bowl alongside the peppers, salt, vinegar and oil.
  6. Wash the basil leaves thoroughly, and then shred using your hands or a knife. Place into the serving bowl.
  7. Toss the sweet potato in the serving bowl, distributing equally.
  8. Viola! An easy snack or small, nutritious meal (:



Healthy Lemon Meringue Pie

We have this lemon tree in the back yard.

And I swear every time I turn around, it’s grown even bigger.

The plus side is that we have a lot of lemons to use up all year round,  but unfortunately lemon is something you can get bored of sometimes.

Luckily, this pie comes in handy for those juicy lemons!
This pie contains a vegan crust and curd, so emit the meringue or replace with a vegan alternative and voila! Vegan lemon meringue pie.

Now for the healthy part:

I modified the crust to emit the egg yolk and butter, as well as the refined sugar and flour, replacing with nutritious ingredients.
Don’t panic about the coconut oil, I have done a fair few hours of research and the fats within the oil are beneficial to the body – so don’t fear the coconut!

The great part is that coconut oil can replace butter, making it a great and healthy alternative! Do not get processed coconut oil however, this stuff is just horrible for you and pretty much has no nutrients.

The lemon curd is adapted from a dessert blogger named:, who is an idol of mine and please check out her blog, she posts healthy versions of classic desserts :3

Now for the pie!

Serves: 12 (15cm pie tin)

Healthy Lemon Meringue Pie


  • 6.5 tbsp. ice-water
  • 1 tsp. lemon zest
  • Pinch salt
  • Pinch cinnamon
  • ¼ cup oil of choice
  • ½ cup organic coconut oil
  • ½ tsp. vanilla extract
  • 2 cups whole-meal flour (spelt/coconut/etc.)


  1. Preheat oven to 200C. Grease pie/tart mold if non-stick with oil of choice.
  2. In a mixing bowl, sift dry ingredients together.
  3. Using a wooden spoon, mix in ¼ cup of oil (not coconut yet), as well as the lemon and vanilla.
  4. Using a crumbling technique, add in solid coconut oil and using your hands, rub together with the flour to create a crumb like texture. This process is exactly the same as butter pastry dough.
  5. Gently pour in ice-water, stirring well, till the dough just comes together, but is not saturated. You may require more or less of the ice-water, depending on circumstance.
  6. Press the dough into the pie mold (due to the nature of the dough, this technique will work better than rolling it out), till the mold is completely covered.
  7. Place a sheet of baking paper over the pie crust, then weigh down with pie weights of choice, such as rice, popcorn kernels, etc. Place into the oven and bake for 15-17 minutes.
  8. Remove the baking paper and weights, place back into the oven and bake for a further 10 minutes or until golden.
  9. Place onto a cooling rack, set aside.

Lemon Curd Filling:

  • 1 tbsp. cornstarch
  • ¾ unsweetened almond milk (soy milk/rice milk/oat milk/milk)
  • 6 tbsp. fresh lemon juice
  • 2 drops yellow food colouring (optional)
  • Pinch salt
  • 6 tbsp. unrefined sugar (caster/brown/organic/stevia)
  • ¼ cup organic coconut oil


  1. Heat milk and cornstarch in a small pot on medium heat, stirring constantly till uniform.
  2. Using a whisk, blend in all other ingredients aside from the coconut oil and turn the heat up to high.
  3. Whisking constantly, stir until thick in consistency.
  4. Turn off the heat, take the pot off and stir in the coconut oil efficiently.
  5. Pour the curd into a bowl and leave to cool at room temperature, stirring occasionally to prevent lumps from forming.


  • 4 organic, free range egg whites
  • ¾ fine sugar (of choice)
  • Pinch cream of tartar (optional – adds stability to meringue)


  1. Whip egg whites in a clean bowl with an electric beater or by whisk until soft peaks form.
  2. Whisk in cream of tartar, then gradually whisk in grains of sugar until completely dissolved.
  3. The test: To truly know if your meringue is ready, tip the bowl over your head, or somebody else’s 😉 Now if there is no egg in your hair, it’s ready to go!


  1. Take the baked pie base, and spread the lemon curd in an even layer.
  2. Pre-heat the oven to 180C.
  3. Gently transfer the meringue onto the top of the pie.
  4. Place the pie into the oven and bake until the meringue is golden and crisp at the peaks.
  5. Take the pie out, and leave to cool on a drying rack for at least an hour, or until the curd has re-solidified.
  6. Devour!