Almond Meal and Banana Muffins


Makes 15


300g bananas, mashed
3 eggs
2 tablespoons honey
1 teaspoon vanilla extract
¼ cup coconut oil, melted
½ teaspoon cinnamon
1/2 teaspoon bicarbonate soda + 1 tablespoon lemon juice
2 cups almond meal
¼ cup ground flaxseed
4 teaspoons coconut sugar (optional)


Preheat your oven to 160C. Combine mashed banana, honey, oil, cinnamon, vanilla, eggs, bicarbonate soda and lemon, either by hand or using a mix master.
Add the almond meal and flaxseed and mix well. Place muffin cases in the tins and spoon in the batter. Bake for 15-20 minutes or until cooked.
When the muffins are almost ready (5 minutes away) sprinkle some coconut sugar on top for extra crunch and sweetness. Remove from the oven and allow to cool.

This is a Teresa Cutter recipe, which can be found on her website



Chocolate Frudge Brownies


Makes 28


6 medjool dates
1 egg
½ teaspoon vanilla extract
4 tablespoons cacao
1 teaspoon bicarbonate soda
3 tablespoons agave
1 tablespoon almond meal
1 tablespoon coconut oil, melted
400g black beans


Preheat the oven to 200C. Process the black beans until smooth and transfer to a mixing bowl. Process the dates until they form a paste and transfer to the mixing bowl. Whisk egg separately and add to the big bowl. Finally, mix all the ingredients together until smooth. Line an 8 by 8 inch tin and bake for 25 minutes or until cooked through. Remember these are meant to be a bit gooey inside, as they are brownies.

Inspire by feelinghealthyhappy’s Instagram account


Blueberry Muffins

blueberry muffins
Makes 12


3 cups almond meal
½ teaspoon baking soda
2 eggs
½ cup honey
1 teaspoon vanilla extract
50g coconut oil
¼ cup thick natural yoghurt
1 cup blueberries


Preheat your oven to 160C fan forced. Combine almond meal and baking soda. Add the eggs, honey, vanilla, oil,  yoghurt and blueberries. Mix well. Spoon into cupcake tins. Bake for 30 minutes or until golden and cooked through. Remove from the oven and cool completely.

Found this recipe from Teresa Cutter



Serves 4-5


800g of chosen fruit (blueberries, blackberries, tinned pie apple)
2 cups rolled oats
1/2 cup + 2 tablespoons shredded coconut
1 tablespoon coconut flour
2 tablespoons coconut oil, melted
1 tablespoon agave
Zest of 1/2 orange
1 teaspoon cinnamon
1/4 cup flaked almonds (optional)
Stevia to taste


Preheat oven to 190C. Place fruit into a large bowl. Add orange zest. Combine carefully with hands, ensuring that the zest is distributed evenly. Place the fruit mixture into a baking dish. In another bowl combine oats, shredded coconut, flour and cinnamon. Add the coconut oil and honey. Rub together with fingers, massaging the oil and syrup evenly through the oat mixture. It should be a rough, crumbly consistency. Taste and add small amounts of stevia at a time until you reach a desired sweetness, combining completely between each addition. Sprinkle crumble over the fruit, and then top with flaked almonds. Bake in the oven for 25-35 minutes, or until the fruit is bubbling and the topping is golden and crispy.

By Ashlyn,


Raw Coconut and Chocolate Bars


Makes 28


Coconut filling:
2 tablespoons coconut oil
2 tablespoons agave
3 cups desiccated coconut
4 tablespoons coconut milk

Chocolate layer:
1/2 cup of cacao powder
1/2 cup coconut oil, melted
3 tablespoons agave


In a food processor add all of the ‘coconut filling’ ingredients together and blitz until combined. Press into an 8 by 8 inch tin lined with baking paper and place in the freezer for 30 minutes or until set. To make the ‘chocolate layer’ place all ingredients in a bowl and combine. Take the coconut filling out from the freezer and cut into bars with a sharp knife.
Coat the coconut bars in the chocolate layer and place into the refrigerator to set.

Found this from sayomtogreen’s instagram account

Cake Pop Recipe

Inspired from nesscooks

Makes 10



½ cup oat flour
1 tsp baking powder
1 egg
3 tbsp almond milk
1 tbsp agave
1 tsp coconut oil
1 tsp vanilla extract


Mix the flour and baking powder in a bowl. Add the egg, milk, agave, oil & vanilla and stir until the mixture is smooth. Spoon the mixture into the cake holes, making sure that it is filling the bottom cup. Bake for 5 minutes or until golden. I enjoyed this with agave and shredded coconut.

Gingerbread men

ginger men final

Serves 24


2 3/4 cups almond meal
1 teaspoon cinnamon
¼ teaspoon nutmeg
1/4 teaspoon ginger
½ teaspoon baking powder
4 medjool dates
50 ml coconut oil
40g honey
1 teaspoon vanilla extract
1 egg white


Combine almond meal, dates and spices in a food processor and blend until combined and crumbly. Add coconut oil, honey, vanilla and egg white.
Process again until a soft dough forms.
Remove the dough and flatten down slightly between 2 pieces of  baking paper, about 3mm thick.
Place in the freezer for 20 minutes.
Preheat oven to 150C. Cut the dough into shapes with a gingerbread cutter and place cookies onto a tray lined with baking paper.
Bake for 15 minutes or until golden.
Remove from the oven and allow to cool.

This recipe is inspired by


Nut free Caramel slice

Inspired by lifeofavegan instagram page!

nut free caramel slice


2 cups desiccated coconut
12 medjool dates
1 tsp agave or vanilla extract

Top layer:
1/3 cup honey or agave
¼ coconut oil
1 tbsp cacao powder

Blend all the ingredients for the base together. Press into tin and refrigerate while the next layer is being made. Using the same blender place all the ingredients for the top layer in until smooth. Spread on top of the base and refrigerate until it had hardened.

Fruit birthday cake


Makes a small cake

¼ cup coconut flour
½ cup vanilla almond milk
1 egg
4 egg whites
½ tsp baking soda
½ tsp baking powder
1 dash of cinnamon
1 tbsp zest of lemon
2 tsp vanilla extract
1 tbsp honey
A few pinches of natvia (to taste)
¼ cup frozen fruit (mango, raspberries, blueberries, pineapple, etc.)

Preheat oven to 175C. Grease a baking tin. Combine all the wet ingredients in a large mixing bowl (eggs, almond milk, vanilla). Whisk until combined. Stir in remaining ingredients, and stir until combined. Stir in frozen fruit into the batter. Bake for 30-40 minutes or until you can stick a knife/toothpick into the center and it comes out clean. Cool for about 10-20 minutes.

Coconut, Banana & Raspberry Loaf


Serves 8

200g desiccated coconut
6 eggs
1 large ripe banana, mashed
1 teaspoon baking powder
3 tablespoons honey
1 teaspoon stevia
1 teaspoon vanilla extract
1 cup frozen raspberries


Preheat oven to 180C and line the loaf tin with baking paper. In a high-speed food processor, process dried coconut for a few minutes until it resembles a crumbly flour-like consistency. Stir the baking powder into the coconut. In an electric mixer, beat the eggs, honey and vanilla on medium speed for a few minutes. Add the mashed banana and combine. With a wooden spoon, begin stirring through the stevia and coconut mixture. Gently stir through the raspberries, and pour the batter into the lined loaf tin. Bake at preheated temperature for approximately 30 minutes; it should have risen significantly and be starting to deepen in colour. Turn the temperature down to 150C and bake for a further 25-35 minutes or until a skewer comes out clean. If the loaf is still not cooked and the top is becoming too brown cover the loaf with foil to prevent it from burning and continue baking until cooked. Remove from the oven and allow to stand in tin for 10 minutes before removing from tin and placing on a wire rack to cool.


Inspired by Ashlyn,