gluten free/dairy free apple polenta cake This delicious and easy to make gluten free/dairy free apple polenta cake was made in an attempt to use up a surplus of apple puree we had in our freezer. My son used to enjoy eating the puree with cereal …
coconut, green tea mango ice cream I scream, you scream, we all scream for ice cream! Ice cream is a weakness of mine and I do love to trial making new flavours at home. Green tea soft serve sounds delicious and perfect for a warm …
lollipop shaped vanilla cakes decorated in chocolate A couple of years ago I ordered a silicone cake pop mould online. They look amazing and are a lot of fun to make but very time consuming. I probably spent 2-3 hours decorating a batch of cake …
I had the idea for this rocky road after making a dessert pizza and having left over ingredients. It has a great combination of textures and flavours.
nut-free chocolate zucchini muffins by Against All Grain No need to hide vegetables in food at my house… well sometimes anyway! My little munchkins helped me make these nut free chocolate zucchini muffins from Against All Grain and saw all the yummy green zucchini make its …
Matt Preston’s coconut soft serve with just TWO ingredients! This is one of the easiest ice cream recipes you will find.
At my in-laws request I made a baked cheesecake filled with white chocolate and topped with raspberries. At the time i was on a gluten free diet so I used gluten free biscuits for the base.
Oh my peanut butter, banana, chocolate goodness! These peanut butter cups are delicious. While you can make these without a Thermomix I have written a conversion below.
Carrot cake muffins with spiced honey glaze from Donna Hay are the perfect combination of sweet, savoury and a hint of spice. They are also a cute way of including cream cheese as opposed icing.
These Paleo honey biscuits from Against all grain are a delicious grain free/dairy free biscuit that are soft and spongey. I made them smaller than the recipe suggested for a delicious snack or breakfasts treat.
To all the gluten free Nigella fans this one is for you! I think it’s a great flavour and texture but you may prefer the polenta to be a little bit finer. I would also contemplate giving it a blitz in a blender or Thermomix before getting started.
I have a love hate relationship with coconut flour. I’ve never been overly impressed with it and find anything that I make with it too dense. These gluten free chocolate bars have swayed me back to the coconut flour corner.
With an excess amount of gingerbread men I needed an excuse the grind them up for something useful. I love a baked cheesecake and the men make for a great base. I turned the filling into a chai flavour to complement the gingerbread base.
These little gems are a firm favourite for any entertaining and my go to recipe when asked to bring a plate of food. Kids and adults love them and they are every easy to make! They freeze well too.
An absolute favourite biscuit from my childhood is the peanut butter crinkles out of the Australian Women’s Weekly Big Book of Beautiful Biscuits (published in the early 80s). They are sweet and savoury with a shortbread texture.
