These cups are a sugar free, vegan friendly and keto approved treat, using minimal ingredients and made simply by combining and freezing - no baking required!


  • 1/4 cup coconut cream

  • 1 Tbs cashew nut butter or tahini

  • 1 tsp matcha

  • 2 full droppers of vanilla stevia

  • 1/4 cup coconut oil, melted

  • pinch sea salt

Chocolate drizzle

  • 1 tsp cacao

  • 1-2 tsp melted coconut oil



  1. Combine all ingredients into a blender and combine until smooth

  2. Fill to 1/3 full silicon cupcake liners and set in the freezer for 30min or more, until set

  3. To make chocolate drizzle, combine coconut oil, salt and cacao into a small pot over a low heat, stirring consistently to combine.

  4. Once cups have set, remove from silicon cups and drizzle with chocolate topping, it will set to become firm as it cools



These simple sweets are sugar free, gluten free, dairy free, keto approved and vegan!! They were created out of a desire to use up the almond meal we had leftover from our home made almond milk (recipe for that coming soon).


  • 1/2 cup natural peanut butter

  • 1/4 cup coconut oil

  • 5 full squirts of liquid vanilla stevia (alternatively you can use 1/3 cup granules)

  • 1 cup almond meal

  • 1/4 tsp baking soda


  1. Preheat oven to 180C and line a tray with baking paper

  2. Combine all ingredients together in a large mixing bowl and stir until smooth

  3. Using your hands, roll about 1 tbs of mixture into a ball and place onto the lined baking tray

  4. then using a fork, lightly press down to flatten them out

  5. Bake for about 15-20 minutes and allow to cool completely before storing in an air tight container

  6. Eat mindfully and enjoy



This caffeine free creamy chai is the perfect cup of comfort. I chose dandelion chai mix for the liver supportive and gallbladder nourishing properties. It’s dairy free, sugar free, gluten free, vegan & keto approved


Loose leaf dandelion chai blend (from Scoop Whole foods)

2 tsp coconut milk powder (from Scoop Whole foods, or can use Ayam brand coconut milk or CocoQuench)

1 tsp maca powder

1 cup boiling water

1/2 tsp cacao for dusting

1 tsp coconut oil (opt)


  1. Brew the loose leaf tea in 1/4 cup boiling water, just enough to cover the leaves and allow to steep for 3 minutes. Remove the tea leaves.

  2. In a small pot or blender combine milk powder, maca powder and oil (if using) and pour over the brewed tea.

  3. Blend together until frothy and creamy, pour this into your favourite mug and top up with boiling water

  4. Dust with cacao, Sip mindfully and enjoy




This delightful little number was our wedding cake. It’s gluten free, sugar free and can be made dairy free by substituting cream cheese and butter for coconut yoghurt or coconut cream


2 1/2 cups buckwheat flour.

1 teaspoon bicarbonate soda.

1 teaspoon baking powder.

2 teaspoons ground cinnamon.

1 teaspoon ground ginger.

1/2 teaspoon nutmeg.

4 small (100g) carrots, grated.

1 1/2 cup walnuts coarsely chopped, plus 12 extra pecans.

1/4 cup coconut oil, melted.

1/2 cup coconut milk 

1/2 cup rice malt syrup.

2 eggs.


100 g cream cheese, softened

75 g butter, softened.

1 tablespoon rice malt syrup.

1 teaspoon cinnamon.


  1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease cake tin or line with baking paper

  2. Combine the flour, soda, baking powder, spices, carrots and walnuts in a bowl. Make a well in the centre.

  3. Add coconut milk, syrup oil, and eggs. Mix until just combined. Spoon mixture evenly into prepared pan.

  4. Bake for 20-25 minutes or until golden. Stand in cake tin for 5 minutes, before turning onto a wire rack to cool.

  5. To make frosting, beat cream cheese, butter, syrup and cinnamon with a electric beater until light and fluffy. Spread cream cheese mixture over cooled cake. Top with extra walnuts



Taking only minutes to prepare, is a great gluten free, low carb option and is not restricted to only be used for avocado toast. Pair these with soups or stews, grill with cheese and tomato, or spice them with cinnamon fresh berries & coconut yoghurt – so many options!

GF, Paleo, Low carb, Grain Free, Dairy Free, Sugar Free, Gut Friendly.

You know one of the biggest challenges I face as a coeliac is having to miss out on the Aussie’s favorite Avocado on Toast. I prefer not to eat gluten free breads as most commercial varieties taste like cardboard and contain vegetable oils, sugar and additional ingredients that I just don’t get down with. So I had to do something, there are many delicious seed-based loafs available at your fingertips with a quick Google Search, however they can become costly, and with my snacks and meals also containing different nuts and seeds I probably don’t need to add in any more to the mix. This is where my coconut flour flat breads work in a treat - they are easy to whip up and inexpensive to make! Win-win situation if you ask me

INGREDIENTS to make 2 ‘breads’

1 tablespoon coconut flour

2 tablespoons milk of choice (I use coconut)

1 pinch baking powder

1 pinch sea salt

1 egg

Any other additional spices/toppings

Plus coconut oil, butter or ghee to fry in


Combine ingredients into a small bowl and mix well with a fork

Spoon out into two medium sized ‘pancakes’ into a hot pan with oil/butter and cook on medium heat until the edges start to raise up a little, flip them over (it’s just like cooking pancakes really) and cook the other side – this is when you can add sliced cheese and tomato to the top of them to melt whilst warm and still cooking the other side



A vegan-friendly, refined sugar free ice cream substitute. Bananas are rich in potassium, and contain a specific fiber that nourishes and soothes the digestive tract. Pecans are high in vitamin E - and anti-inflammatory and antioxidant fat soluble nutrient. I used @loving_earth caramel chocolate for the gooey sauce because they do the best freaking chocolate that’s organic & sweetened with a little coconut nectar. My husband loved this little combo last night & I’m sure kids would too.


1-2 frozen bananas 

splash of coconut milk 

1 tsp cinnamon 

1 handful raw pecans + extra to garnish 

Caramel sauce

4 squares @lovingearth caramel chocolate 

1-2 tsps coconut oil 


Blend together bananas, coconut milk, pecans and cinnamon until smooth, thick and creamy.

Add in more coconut milk if you prefer it runnier, or less if you want it thicker. Set aside. 

Meanwhile, to make the sauce melt together caramel chocolate and coconut oil in a small pot on the stove until runny. 

Pour ice cream mixture into your favourite bowl and drizzle in melted caramel sauce and top with extra pecans & cinnamon