Crunchy Almond, Pecan & Raspberry Granola

I put granola on everything. Smoothies, bowls, coconut yogurt - you name it, anything creamy and I’ll put some crunch on it. I buy a variety of nut granolas to use as toppings, but also like to have my crunchy oat granola on hand as well. Oddly enough I don’t really use it like regular granola, but the boys do and love it. 

This is a very lose recipe - play with quantities for how much you’d like to make, up the things you like and omit the things you don’t.  I have packed this recipe full of things we love, and opted to add some Glowing Skin Mix from The Wholesome Co.  Any extra nutrition you can get away with adding, add!

Crunchy Almond, Pecan & Raspberry Granola

In a bowl combine:

3 cups organic rolled oats
1/4 cup chia seeds
1/2 cup shredded coconut
1/2 cup roughly chopped almonds
1/2 cup roughly chopped pecans
2 TBS Wholesome Co Glowing Skin Mix
2-3TBS of butter or coconut oil (I used DF Olivani)
2-3TBS honey or maple syrup

Once mixed, pour the granola mix on to a baking tray and bake for approx 15 mins or until brown checking every 5 mins and stirring to stop any burning from happening. 

Once out of the oven, add in freeze dried raspberries & cranberries.



Pancake Sunday! A DF/GF/SF Recipe to Save.

We have fun with toppings and mix it up every week

We have fun with toppings and mix it up every week

We love pancakes in this house. It's been a long standing tradition to have pancakes (or waffles) on Sunday.  We had a great recipe for good old fashioned pancakes with white flour & sugar.

When I started changing my lifestyle and eating, pancakes disappeared from the menu for a while - until I decided to experiment with some healthier versions.   I consulted Google and found a recipe by The Paleo Running Momma and decided to try my own from scratch. Instead of white flour, a tapioca flour and coconut flour mix is used, along with mashed banana, eggs and coconut milk.   SUCCESS!   These Paleo banana coconut flour pancakes are so perfectly fluffy, moist and sweet that you won't believe they're grain free, dairy free, and refined sugar free!

They were light, fluffy, rose well and absolutely delicious. The boys downed them pretty quick, I was so happy with them. Below is the recipe, which is the original from Paleo Running Momma with only 1 small change (I used rice malt syrup instead of maple).

Please don't assume that just because these are 'Paleo' that they aren't as good as 'the real thing'. Give them a go. It's a great alternative if you're GF or are trying to stay away from white flour - or even if you're not.

I get creative with toppings - some of our faves are fresh cut fruit salad with coconut yogurt, frozen berries heated in a pan for 10 mins and poured on top (YUM) and todays experiment was banana, pear and peanut butter.  They are wonderful plain with maple syrup too.

Here's the recipe!

Paleo Banana Pancakes


  • 3 eggs

  • 2 small/med overripe bananas mashed well

  • 1/2 cup almond or coconut milk

  • 1-2tbsp pure maple syrup

  • 1 tsp vanilla

  • 6Tbsp coconut flour

  • 3Tbsp tapioca flour (buckwheat flour also works well)

  • 1/2tsp baking soda

  • Pinch salt

  • coconut oil for greasing pan/griddle


  1. Whisk together all wet ingredients. Combine the dry ingredients separately, then add them to the wet mixture and stir until well combined and smooth.

  2. Heat a fly pan over med low/med heat. These pancakes will cook more evenly if they cook on a lower setting for a bit longer.  They will burn if too hot!

  3. Coat the pan with a thin layer of coconut oil, no too much, since you will add more after each batch.

  4. Spoon the batter by about 3-4 tbsp carefully into the hot pan and smooth into an even circle, 3-4 inches in diameter. Do not crowd! You can keep the cooked pancakes on a parchment lined baking sheet in 200 degree oven until ready to eat.

  5. Allow each pancake to cook on one side until edges are dry, bubbles form on the surface and the bottom is deep golden. Carefully flip and cook the second side until golden. Repeat for all pancakes, greasing the pan lightly with coconut oil between batches and adjusting the heat as necessary.



An Overnight Oats Recipe You Should Try!

One thing I love about winter, is hot oats / porridge in the morning when it's cold outside. With it getting a bit cooler in the mornings, I decided to start experimenting with overnight oats as I'd seen a few Instagram stories about how easy they are.  They actually couldn't be any easier!  Once you get the quantities right, they are also pretty hard to beat for creaminess and taste.

My absolute favourite thing is that these are made in advance, so in the morning you just grab them out of the fridge and heat if desired. You can actually make several days worth in advance if you like and have a weeks worth of breakfasts good to go.  The flavour combo's are also endless and kids love them.  This week we have had banana & vanilla, feijoa & pear (feijoa is a fruit found in New Zealand) and peanut butter with banana. All have been great.  The recipe I'm sharing with you today is a plain base that you then just add your fruit to it, or have it on it's own, it's great as is.

I suggest saving your jars and use a wider neck if possible.

Versatile recipes are the best, and you can adapt this one to suit your dietary requirements.  I make it dairy free (also vegan) by using plant based coconut or almond milk & coconut yogurt, but you can totally make it with full fat milk or yogurt.  To make itgluten free, use gluten free oats.

All the ingredients ready to mix - oats, almond milk, coconut yogurt, chia seeds, bananas, maple syrup & vanilla[/caption]

Simple Overnight Oats

1/2 cup rolled oats
2/3 cup coconut or almond milk
2 TBS pain or vanilla coconut yogurt
1 TBS chia seeds
1 TBS pure maple syrup
Vanilla essence

For Banana: add 1/2 chopped banana
For Feijoa & Pear: add 1/4 pear chopped and flesh of 2 feijoa's
For Peanut Butter & banana: add 1/2 chopped balance + 1 TBS peanut butter

Place all ingredients in a bowl or straight into the jar and mix. Place in fridge to set for at least 4hrs.

Roasted Moroccan Chickpea, Cabbage & Broccoli Salad

Hot summer days mean salads for dinner in our house, and I admit, I'm not the most original in my salads usually (green salad anyone?), so I have been experimenting with new salads over the past month and this is one of my new faves.

This salad is simple, refreshing & tasty.  You can change up the flavour by mixing through whatever salad dressing you think will go with it (would be lovely with a creamy dressing) or I have popped a basic recipe for a lemon dressing that I really like.My advice would be to not add the dressing until you are serving, as the chopped salad stays fresh in the fridge for 3 days without the dressing. Just add dressing as you serve.

Make it is easy, and just two steps - quick chopping of the raw ingredients, and roasting up the crunchy stuff  in the oven.

Chickpea, Cabbage & Broccoli Salad


For the oven:
1 cup chickpeas
1/4 cup chopped almonds
1 TBS Moroccan seasoning

For the main salad:
1/2 Red cabbage finely chopped
1 x head Broccoli finely chopped
1 x Carrot grated
1/2 avocado
Fresh baby spinach leaves

First, prepare the chickpeas and almonds. If using canned chickpeas, drain and dry with a paper towel. In a bowl, toss in olive oil and mix through the morroccan seasoning.
Place the chickpeas on a lined baking try and add the almonds. Bake for 15-20 mins at 180 degrees.

Next place the salad ingredients in a bowl for serving.  You can use any dressing you fancy or have handy, I make the following and it's super yum, simple and quick.
Mix up the following in a bowl; extra virgin olive oil, whole grain mustard, lemon juice, salt and pepper

Top your salad with the roasted chickpeas and almonds, and enjoy!


Egg & Vege Slice

We have a few staples in our house that have been around for donkeys years. We all have them, reliable family favourites that you make time and again. One of our favourites is Egg Slice. I started making it when I was pregnant as freezer meals as it freezes so perfectly and you can pack so much into it. Even when I make it now I usually double up and freeze one for when I can't be bothered to cook!  The vegetable content is dependant on whatever is in my fridge at the time, you can switch out any veggies for your family faves.  Usually added to the below I would have capsicum/peppers and zucchini as well.

You will get better taste if you use free range eggs. We are lucky to have 5 chickens on our property who lay the most amazing eggs, Aiden likes to go and collect the eggs before I make it and he often helps as it's a very quick and easy recipe.  It should take no more than 45 mins including the 30 min bake time.

As I'm trying to stay away from higher carbs, I decided to try making it with almond flour instead of plain white flour and low and behold, it was BETTER than the original. WIN!  I wrote down the winning recipe straight after dinner, here it is!

Really yummy served with avocado or fresh tomatoes, or side green salad.

Egg & Vegetable Slice

6-8 free range eggs
1/4 cup oil

Roughly 2 cups chopped veggies of any variety.
I used:
1/2 cup Brocoli
1/2 cup Cauli flower
1 grated carrot
1/2 tin corn kernals (no sugar added)
1/2 onion
1/2 cup almond flour
3/4 teaspoon baking powder
salt and pepper to season


  1. Preheat oven to 180 degrees celsius, line your dish with baking paper (no mess after!)
  2. Whisk together wet ingredients
  3. Combine veges with dry ingredients
  4. Mix wet ingredients into dry, stir well
  5. Pour into prepared dish and bake for 30 mins