Made this morning- scone by the afternoon

I had a hankering this morning for scones.

I was meeting my sister and her soon to be three year old twins at the park for a play then a coffee- what situation is more suited to turn up to with freshly baked scones than this?!

These scones were not your ordinary scone, they were AMAZING- even if I do say so myself! And if you cant take my word for it then take my Mums- because she also loved them.

Those of you who know my Mum know she is a straight shooter who is not afraid to say what she thinks whether its nice or not- and today it was very nice- so nice she told me to take them all home with me when I left or she would eat them all, and that would be bad for the diet!

They were practically good for you as I made them with Extra Virgin Coconut oil instead of fatty butter, they were sweetened with unrefined molasses sugar and had glorious chunks of dark chocolate and tart dried cranberries dotted through the moist and crumbly layers, perfect for a mid morning snack with a hot cuppa .

Vegan Scones

3cups Plain Flour

2Tbs Baking Powder

80g Extra virgin Coconut oil- hard

1/2cup packed Molasses Sugar

Pinch of Salt

With finger tips rub the above ingredients together till there are no lumps of oil (it should look like bread crumbs). This can also be done in  the food processor.

I used Dark Chocolate chunks and Dried Cranberries but you could use white chocolate, dried cherries, orange zest, dates- anything your heart desires.

Mix flavourings into the dry mix and stir till mixed evenly.

Lastly add Rice milk (or any milk you like- almond milk would also be good, or coconut milk) slowly until the mix starts to come together- how much milk – enough so that when you fold to combine no dry flour is left at the bottom of the bowl- if you make it too wet- add some more of the magic mix -too dry add more milk.

Turn out onto a lightly floured bench and cut into 8 portions.

Put onto grease proof paper and bake 180c till a skewer comes out clean- 20-40minutes.

IMG_1628 IMG_1631

Better than Bread.

I am unsure of anything that is better than a deep dark rich moist fudgy chocolate cake with a hint of orange.

I am sure that a healthy gluten free deep dark rich moist fudgy chocolate cake with a hint of orange that uses up last nights cooked Quinoa is better.

Thanks right, its full of good protein, great fats, no gluten or dairy and packed full of flavour!

Quinoa Chocolate and Orange Fudge Cake

2 cups Cooked Quinoa

5 Eggs

1/4 cup Honey

1/2 cup Agave nectar (if you don’t have any use Honey)

1 cup Orange pulp

(left over from making orange juice- or boil whole oranges for 2hours topping up water regularly cool in the water, strain and blend)

1/4 cup coconut oil melted

1/4 cup Rice bran oil (can use Coconut oil instead)

1 cup Cocoa powder

1/2 cup Coconut Flour

1Tbs Baking Powder

pinch Salt

Mix all ingredients in a bowl till well combined. Pour into a lined cake tin and bake 180c 45-60 min. Best to check after 45min- if skewer is not coming out clean bake for longer- I trust you)


Almost better than sex

I Love chocolate bars.

In saying that, they hate me, so I never buy them.

Those boxes of bite size bars are fun and a great way to just have a taste, if you can stop at just one.

I have really been enjoying trying out recipes for making chocolate bars at home- healthier versions.

I came across this homemade Twix recipe and WOW I can not stop eating them- although it tastes more like a caramel peanut crunchy chocolaty thing than a Twix.

It keeps great in the freezer- and when eaten frozen it is chewy and wonderful.

Bars of yumness


1/4 cup Rice Syrup (found in a health food store)

2Tbs Peanut butter

1tsp Vanilla essence

Pinch of Salt

1 1/4 cups Puffed Rice Cereal

Mix all the wet ingredients together and heat till it bubbles and is melted together, add the Rice Cereal and mix till well combined.

Tip into a grease proof paper lined tray, with wet hands spread to cover the base of the tray. Put in the freezer to firm up.

Date Caramel

1 1/2 cups Pitted Dates (if hard, cover in hot water till soft then strain)

1Tbs Peanut butter

1Tbs Milk/ or Almond milk (you may need more)

Pinch of Salt

Place all Caramel ingredients in a food processor (or you can use a blend stick) and blend till rather smooth- you may need some more of the milk to help it blend, carefully spread over the base and put back in the freezer.

Chocolate topping

2 Rows of Chocolate (I like to use Dark 72%)

1tsp Melted Coconut oil- optional

Melt on medium power in the microwave till smooth- use the back of a spoon to spread over the Caramel layer.

When the Chocolate is almost set cut into small bars. Store in the freezer and eat, everytime you walk past the freezer.


Are you are a dunker, or not?

On a cold afternoon sitting at home drinking a warm cup of tea is almost perfect. Almost.

Whether you are a dunker or not a cup of tea and a bikkie  go together like a match made in heaven.

Although packet biscuits are full of processed sugars and cannot compare to home baking.

What is better than home baking, that uses up leftovers from dinner the night before?! NOTHING!

As a twist on the classic ANZAC biscuit using a mixture of cooked Quinoa, Coconut oil and Almond meal make these biscuits chewy, nutty and almost good for you.

Quinoa & Almond cookies

100g Cooked Quinoa- cooled

70g Flour

70g Almond meal

100g Brown Sugar

30g Golden syrup

60g Coconut oil

1/2tsp Baking Soda

Mix all dry ingredients together. Heat Coconut oil and golden syrup till melted. Mix golden syrup mix with dry ingredients till combined.

Drop spoonfuls on a lined baking tray spaced far apart- as these spread- alot.

Bake in a preheated oven 140c for 40min till golden. Carefully transfer to a cooling rack.

I had none at home but if you substituted a gluten free flour blend for the flour these would be gluten free.

Eat wrapped in a blanket on the couch with a hot cup of tea.


I am entering this in Sweet New Zealand which is just something I stumbled across and think is a great idea!

This month it is hosted by Sweet and Brains a lovely blog which can be found here-

Wish me luck!!

Mmmm Cheesecake

Everyone loves cheese cake, but to be honest they are a pain to make on a whim to satisfy 3:30itis or when you get a phone call for a last minute catch up with friends.
They almost always call for a dash to the shop to get cream, or a tonne of cream cheese, or biscuits for the base.
So my mission this afternoon, was to make a cheese cake without leaving the house. Mr Lid and I just had a slice after dinner- so it’s quick.
It’s not overly sweet- almost mouse like and it’s delicious! Unlike normal baked cheesecake that leaves you feeling a tiny bit ill, very rich and overindulgent this leaves you wanting more, and then a bit more, and a little bit more after that.

Honeycomb cheesecake

Seeing as I didn’t have a packet of bikkies to crush I improvised with a mix of dried fruit and nuts, anything goes…
50g Desiccated coconut
50g Soft Dates
100g Walnuts
50g Coconut oil
Blend dates, coconut and walnuts- you don’t want this too fine. Melt coconut oil and add to mixer, mix till combined.
Press into lined tin- I used an 8 inch tin.

Now this may put you off- please don’t let it- make a dry caramel by putting castor sugar into a pan, non stick if you have it. Heat on a medium heat- do not stir, just leave to melt. Once the sugar starts to melt you can move it with a rubber scraper till its all golden- do not stir too much or you will incorporate too much air which will crystalise the sugar.
Once lovely and golden, take off the heat- add some salt and pour onto grease proof paper to cool. Once cold, break up and blitz in a blender to turn it back into sugar. I like to make around 300g caramel sugar at a time, it can be used in so many ways.

150g Salted Caramel sugar

18g Cornflour

250g Cream cheese

155g Sour cream

2 Eggs

125g Milk

55g Coconut oil- melted

Mix together Sugar, cornflour, cream cheese and sour cream- till almost lump-less.

Mix in 1 egg at a time, lastly add the milk and the warm/hot melted coconut oil.

Pour onto prepared base and bake 120c 1hour 30min or until when wobbled the middle is almost set.

Leave to cool down then pop in the fridge to firm up before unmoulding and cutting to eat. I made extra caramelised sugar and sprinkled it on top, which made this cheesecake almost creme caramel like.

This cheese cake is like no other, it is rich but not overly sweet due to the caramelised sugar. It is quite lite because of the milk and coconut oil. If you do not have coconut oil you could substitute butter.





Pucker up

I thought I might do some nice baking for Mr Lid. So I asked what his favourite was, seeing as he is not the biggest sweet tooth I was not surprised by his answer. Lemon slice.

Well he didn’t specify lemon slice- he just said ‘something with lemon’ gee oh so helpful!

So my mission today was to make my darling husband a healthy Lemon slice, coconut flour instead of regular flour, coconut oil instead of butter and honey instead of sugar- the result is an amazingly tart Lemon slice that is to die for. With subtle hints of coconut that goes so well with lemon, and honey… yum fresh honey- no sore throats in this house!

Lemon Slice


2Tbs Coconut oil melted

1/2 cup Coconut Flour

2 Eggs

1Tbs Honey

Pinch of Salt

Mix everything together in a mixer or by hand- just make sure there are no lumps in the coconut flour.

Press into a small square tin lined with baking paper.

Bake 10min at 180c

While the base is baking start the curd.

Lemon & Honey Curd:

4 Eggs

1/4 cup Honey- you can add more if you want a sweeter curd

Zest 1 Lemon

1/2cup Lemon juice (about 2-3 lemons)

6Tbs melted Coconut oil

1/2 Sheet leaf gelatine- soaked in cold water

Put Lemon juice and coconut oil in a pot and bring to a simmer.

While it is heating up whisk remaining ingredients together.

Once Lemon juice mix has started to simmer whisk in egg mix- continue whisking till the mix thickens and bubbles.

Taste- add more honey if needed. Stir in soaked gelatine till dissolved.

Pour onto Base and let set.

(I like sheet gelatine but you could use 1tsp powdered gelatine if you like.)

This is a great Lemon curd recipe, just omit the gelatine and pour into a sterile jar ready to eat on toast, or for a dip with fruit, or just with a spoon.


This is a lovely site I found the Lemon curd recipe on…

I wish you could smell my house.

I wish you could smell my house. Its warm nutty spiced air is a dream to write in.

I had a crap sleep (Can I say that? Sorry if my language offended some people)

I woke at 1:30am with a cat next to me forcing me into the middle of the bed, where I was all hot and uncomfortable, my knee had shooting pains and I found myself still awake at 3:30am reading recipes on my phone dreaming of what I wanted to eat to keep me going once I was meant to be awake in a few hours.

I wanted something with ingredients I had in the house, I wanted something Gluten free, I wanted a million dollars- shame you can’t bake that!!

I found a recipe for some Cinnamon bun type things sounded good, had to make a few changes as it didn’t quite match the exact ingredients I had to use but hey- still looked good!

Cinnamon Walnut Loaf 

1/4 cup Almond meal (ground Almonds)

1/4 cup Coconut flour

1/4 cup Agave Nectar (or Honey, Golden syrup, Maple syrup)

1/4 cup Apple puree

1/3 cup Sour Cream (could use yoghurt, milk with some vinegar or lemon in it)

2 Eggs

1/4tsp Salt

1/4 tsp Baking soda

Mix in a bowl with a whisk to remove all the lumps- let sit so the Coconut flour can adsorb some of the moisture, Spoon into the tin and top with topping.

I made mine in a Loaf pan – Muffins would be fine too.

Walnut Cinnamon topping

2Tbs Coconut oil melted

2Tbs Cinnamon

4Tbs Agave nectar (or Honey, Golden syrup,Maple syrup)

1/4- 1/2 cup nuts- I used Walnuts

Mix together and spoon onto the above mix.

You could marble the walnut mix through with a skewer if you like.

Bake 180c 35min – this was for a loaf- time will be less for muffins.