This is a dairy-free, sugar-free recipe in Marian Keyes' Saved By Cake (Penguin, 2012). Serve with yoghurt for some tang.
240g tahini
260g date syrup (I used rice syrup)
1 tsp bicarbonate of soda
220g flour (I used white spelt)
1 tsp cinnamon
100g almonds, roughly chopped
150g pears, peeled and diced into 1cm cubes (you can also used canned pears, I used apples)
250ml apple juice (I used coconut water and upped the rice syrup)

Grease a cake tin and line the base with baking paper. Preheat oven to 170C...
Continue reading ...

An easy sugar-free, flourless cake from Petite Kitchen. Went down well for a morning tea for 9, including teens and a toddler. I love recipes where you just mix everything in one bowl - less cleaning up!

1 c peanut butter (or any nut butter)
2 mashed banans
3 tbs honey, plus 3 tbs for glaze
3 eggs
1/2 c raisins (or any dried fruit)
1 tsp baking soda
1 tsp apple cider vinegar

Preheat oven to 160C and grease and line a cake tin.
Mix all the ingredients in a bowl using a potato masher to break up the ban...
Continue reading ...

I finally created my own recipe for some chewy wholesome bars that are great for our 2.7 year old to eat. Next time I'll try roll them into cigar shapes or more long and thin bars so they might look a bit more 'attractive' to her.
1 c oats
1 c sunflower seeds
1/2 c almond meal
1 tsp baking powder
1 c dates, soaked for a while until soft (you can also use raisins, prunes or a mix)
1 tsp cinnamon
1 egg

Preheat oven to 180C. Line a 20x20cm baking tin.
Grind the oats and sunflower seeds in a food processo...
Continue reading ...

Continuing my experiments with crackers, here's a recipe from Ceres.
1/2 c almond meal
1/2 c cashews
2 Tbs flaxseed
3/4 tsp salt
1/3 c sesame seeds
1 sprig rosemary, chopped
1 Tbs coconut nectar syrup (I used rice syrup)
1 Tbs olive oil
2 Tbs water

Place all ingredients except sesame seeds and rosemary in a food processor. Pulse until finely ground. Add remaining ingreds and pulse for a few more seconds until mixture forms a ball. Wrap dough in plastic film and refrigerate at least an hour.
Preheat oven...
Continue reading ...

Another simple recipe from Petite Kitchen. Next time I will add more nut butter so the mixture isn't so crumbly.

1 c almond meal
1/2 c nut butter (I used peanut but almond is good)
1/2 c seeds
1 c dates
1 1/2 tsp vanilla essence
1/2 tsp baking soda

Preheat oven to 160C and prepare a baking tray.
Put everything in the food processor and process until it forms a dough. Knead for a little bit, add more nut butter to bind if necessary. Roll into a log and divide into 16 or 20 even sections. Roll each int...
Continue reading ...

Have been enjoying the odd quiet coffee break at Mondays and leafing through Eleanor Ozich's My Petite Kitchen Cookbook (Murdoch Books, 2014). Here's her seed cracker recipe. The garlic adds a strong savoury taste but it's moreish.

Continue reading ...

By Frances
This recipe is adapted from Sarah Wilson's Not-quite-apple-crumble muffins in I Quit Sugar For Life (Pan Macmillan Australia, 2014). She uses chokos as they are very low in fructose but she also recommends apples or peaches, which have about a quarter of the fructose of apples (learn something every day!). They really do taste a bit like a fruit crumble. Went down well with a 2 year old and 5 year old too so it gets the thumbs up.

21/2 c almond meal
1/2 c arrowroot (I used cornflour)
2...
Continue reading ...

By Sophie

This is a really great savoury way to eat a vegetable as a snack.
1 head of cauliflower cut into small bite size pieces
2 cups of water
1 tsp cumin 
1/2 tsp smoked paprika 
2 tbs peanut butter 
Add everything but cauliflower to a pan and combine over low heat, as it simmers add the cauliflower, keep cooking til the liquid turns into a paste and the cauliflower is covered in deliciousness. 
Put cauliflower pieces in the dehydrator for 4 hrs and BOOM crunchy 'popcorn' goodness!
...
Continue reading ...