Raw Chocolate Mousse

Desserts, Nut Free, Paleo, Raw, Vegan


1 ripe banana

1/2 avocado

1 1/2 Tbs cacao powder

1 Tbs pure maple syrup

1 tsp vanilla extract


Cacao Nibs

Nuts or seeds

Coconut flakes

Seasonal fruit or berries


Add all ingredients into a food processor or blender and process until smooth.

Sprinkle with your choice of toppings and enjoy immediately.


Traffic Light Icypoles

Desserts, Nut Free, Paleo, Raw, Vegan

Layer 1:
1/4 cup coconut water
1/2 cup frozen raspberries
Layer 2:
1/4 cup coconut water
1/2 cup frozen mango
Layer 3:
1/4 cup coconut water
2 kiwi fruits, peeled and chopped

One at a time, blend each layer and spoon the mixture into 6 icypole/popsicle moulds, distributing evenly.

Freeze each layer until firm before adding the next layer.

Almond Butter Fudge

Desserts, Paleo, Vegan


½ cup cocoa butter

¼ cup coconut oil

½ cup roasted almond butter

3 Tbs pure maple syrup


Line a loaf tin with baking paper, allowing the paper to hang over the edges so you can easily lift the fudge out later.

In a small saucepan, melt the cocoa butter over low heat until melted through. Add the coconut oil and continue stirring gently until melted.

Remove from heat and add the almond butter and maple syrup. Give a good stir until well incorporated.

Pour mixture into the prepared tin and place in the fridge for a couple of hours until set.

Remove from the tin by gently lifting the paper up and out. Place on a cutting board and cut into squares using a large sharp knife.

Store in the fridge in an airtight container.

Sweet Potato & Leek Soup

Nut Free, Paleo, Vegan


1 Tbs coconut oil
2 leeks
1kg sweet potatoes, peeled and cut into small chunks
2 tsp sea salt flakes
1/4 tsp cracked pepper
4 cups hot water


Melt coconut oil in large saucepan. Slice leeks and cook over medium heat for 5-7 minutes, stirring regularly to prevent sticking. Break up the slices as you stir.

Add sweet potato, water, salt and pepper. Bring to the boil and then cover and reduce heat to simmer for about 15 mins or until sweet potatoes are tender.

Blend in batches.

Serve with coconut yoghurt and chopped spring onions.

Chicken Nuggets

Nut Free, Paleo


500g chicken breast
2 Tbs tapioca starch
1 egg
1/2 cup coconut flour
sea salt
3 Tbs coconut oil


Cut the chicken breast into pieces about 2-3cm in size. Place the chicken and tapioca starch into a freezer bag, seal the bag with your hand and give a good shake to coat.

Prepare 2 bowls side by side. Gently beat the egg in the first bowl. In the second bowl, combine the coconut flour and sea salt.

One piece at a time, dip the chicken pieces into the egg, drain gently and then coat in the coconut flour mixture. Set coated pieces aside on a plate until all chicken is coated.

Heat coconut oil in a frypan over medium heat. Once oil is hot, place chicken pieces in the oil and fry for 2-3 minutes on each side. They should be a golden brown colour once they are ready. Remove and drain on paper towel and repeat until all chicken is cooked.

Serve with paleo mayonnaise for dipping.

Grainfree Anzac Biscuits



1 cup almond meal
1 cup desiccated coconut
1 cup coconut flakes
1/3 cup slivered almonds
1/2 cup coconut sugar
1/2 cup salted grassfed butter
1/4 cup rice malt syrup
1/2 tsp bicarbonate soda


Preheat oven to 180C and line a biscuit tray.

Combine almond meal, coconut, sugar and almonds in a bowl. Make a well in the centre. In a small bowl, combine the butter and syrup over low-medium heat until butter has melted. Add the bicarb and immediately pour the mixture into the well of dry ingredients. Stir to combine, using your hands if you like.

Using about 1 Tbs of mixture, roll into balls and slightly flatten as you place onto biscuit tray. Bake for approximately 10 minutes or until lightly browned.

Cool on tray. They will harden as they cool. 

Grainfree Pizza

Nut Free, Paleo


1 cup coconut flour
1/2 cup tapioca starch
1/2 tsp salt
4 eggs
2 Tbs coconut cream
2 Tbs water
2 Tbs coconut oil

Pizza Sauce:
2 Tbs tomato paste
1/4 tsp garlic powder
1/4 tsp oregano
1/4 tsp salt


Preheat oven to 200C.

In a large bowl, combine coconut flour, tapioca starch and salt. Make a well in the centre and add egg, coconut cream, water and melted coconut oil. Stir gently to combine and then, using your hands, bring the dough together into a smooth ball.

Divide mixture into 2. Place each portion of dough on a square of baking paper big enough for your pizza stone or baking tray. Place a second square of baking paper over the dough and roll it out with a rolling pin to your desired thickness. This helps to get the dough smooth and prevents it sticking.

In a small bowl, mix your pizza sauce ingredients together with a spoon. Divide between the 2 pizzas and spread out evenly with the back of a dessert spoon.

Top with your favourite pizza ingredients. Some suggestions- mozzarella cheese, artichoke hearts, tomatoes, olives, fresh pineapple, ham, salami and fresh basil.

Place in your preheated oven for about 20 minutes.

Slice and serve with salad.

Grainfree Pancakes

Breakfast, Nut Free, Paleo


6 eggs
1 cup tapioca starch
1/2 cup coconut flour
1/2 tsp baking soda
1 tsp baking powder
1/2 Tbs apple cider vinegar
1/2 cup greek yoghurt*
1 tsp vanilla extract


Add all ingredients to a blender in order and pulse until well combined. Let the mixture sit for a few minutes to allow the coconut flour to absorb the moisture. With a spatula, scrape down the edges and then pulse a few more times.

Heat fat (butter, ghee or coconut oil) in a frypan over medium heat. Gently pour or spoon mixture into the pan. 1-2 Tbs is a good amount. Once bubbles form on the top, flip the pancake and cook on second side.

For a tasty variation, try adding a few blueberries or some stewed apple slices to each pancake before flipping.

Top with berries, fresh fruit, pure maple syrup or nut butters.

Makes about 16 pancakes.

*substitute with coconut yoghurt if you prefer.