Tag Archives: raw honey


RECIPE:- Raspberry Cheesecake (Gluten Free, Dairy Free, No Bake)

Raspberries are one of nature’s super fruits, full of goodness for heart health, inflammation, and many other conditions. They are also rich in Vitamin C and high in anti-oxidants.

Raspberries are not only sweet and tasty but are also healthy option for a sprinkle over cereal, add sweetness to porridge or add to a smoothies.

I love this recipe to make a birthday cake for those that don’t like a baked cake or don’t make chocolate their favourite. This is also a great dessert or treat.



1 cup desiccated coconut
1 cup brazil nuts
10 dates, seeds removed
1 tablespoons cacao or cocoa


2 cups frozen raspberries
8 medjool dates, seeds removed
1 teaspoon vanilla
1 rounded tablespoon honey

2 cups raw cashews
1/4 cup milk (you can use any type of milk, water also works. I prefer coconut milk)
3 tablespoons coconut oil, soft
1 teaspoon vanilla extract
squeeze of lemon juice


1. Start by placing the cashews into a bowl and covering with hot water, for the raspberry layer. Set aside. (you can do this up to 12 hours before making the cake, I am seldom that organised and typically do it about 10 minutes before making a start).

2. Place all of the ingredients for The Base into your processor and blend until the mixture is well combined and resembles a fine, sticky crumb. Press the mixture firmly into the base of an 18cm spring form cake pan. Set aside.

3. Place all of the ingredients for the Raspberry Layer – Step One into your processor and blend until the mixture is well combined. Spoon the mixture into a bowl and set aside.

4. Strain the cashews and place them into your processor, blend the cashews to form a smooth paste. You can add the milk to assist with achieving the desired consistency.

5. Add the remaining Step Two ingredients and blend until the mixture is smooth and well combined.

6. Add the raspberry mixture and blend until the mixture is well combined.

7. Spread the cheesecake mixture over the base and place in the freezer for approximately six hours to set.

Serve. Eat. Enjoy!

Courtesy of Wholefood Simply 




Recipe: Spelt Pancakes (Dairy Free, Gluten Free)

Oh Pancakes! How much I love you – do you love pancakes?

One of my favourite parts of the weekend, is having yummy, healthy Spelt Pancakes with a cup of tea.

We often think of pancakes with a breaky treat but you can enjoy eery bite with a healthy option.

This recipe is a light, fluffy and totally comfort by having a natural choice for breakfast. While pancakes font have a reputation as a healthy option, this recipe still gives you nutrients that can benehfit your health.

Spelt flour is a great option to substitute for other flours such as whole wheat flours. Spelt flour is much more densely packed with nutrients than the regular wheat flour and gives you a super charges breafst otion to start your day. An extra bonus is that spelt is sweeter than regular wheat flour and has a mild, butty flavour too. Its a lighter grain which helps to have fluffier, lighter pancakes.

A tip is to be aware of how much sugar, processed or natural, are topped on top :)


2 tbsp (30gms) coconut or macadamia oil (can opt to you use soft butter if prefer)

2 cups (250g) spelt flour  (white and/or wholemeal) or can use plain gluten free flour

3 eggs

300ml almond or coconut milk

1/2 fresh lemon juice

1 tbsp baking powder

1/2 tbsp baking soda

1 tbsp (30g) raw honey


1. Place all ingredients into your food processor and blend until smooth. Or you can place all ingredients into a large bowl and blend.

2. Heat a frying pan over medium-high and place 1-2 tbsp coconut oil. Then turn heat down slightly so that its doesn’t burn the pancakes.

3. Once its melts, pour into 10cm circles of pancake batter.

4. Cook until bubbles are formed and starts to pop in the batter. Then turn over nd cook until lightly browned.

5. Remove pancakes to a plate, add another 1-2 tbsp coconut oil, and continue cooking pancakes until batter is finished.

4. Serve with berries, coconut yoghurt and raw honey, or with yoghurt and fresh lemon.

5. Can be stored in an airtight container for up to 2 days and be reheated.

Notes: You can opt for egg free by using 1 tbsp chai seeds and 3 tbsp water or add a touch more milk.

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Winter is here and the fire is on, a hot cuppa in hand and all we need is some chocolate!

This is an easy to make, healthy, sugar-free recipe to replace chocolate blocks as a snack.

Simple to make with only a few ingredients, blend together, put in the fridge and BANG! – its chocolate time!

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90gms raw cashews

120gms raw almonds

250gms (approx 15) pitted medjool dates

50gms (1/2 cup) desiccated coconut (dried, aluminium-free)

20gms (3 tbsp) cacao powder

70gms organic coconut oil

20gms (1 tbsp) raw honey (can choose to remove as already sweet from the dates)

1/4 tsp sea salt


Grease and line a square biscuit tin with baking paper

Add the nuts to blend and grind, side aside

Blend all remaining ingredients together, then return the nut meal and blend all together

Empty mixture into the prepared tin and press down with the back of a sppon to create a flat surface. Using a knife, mark lines one way and then the other, to create squares.

Refrigerate (or freeze), when solid, remove from tin and break or cut into squares.

Store refrigerate or freeze. So yummy!!


Recipe – Sugar-Free Healthy Granola

Creating your own granola at home is not only super easy to do but its also healthy for you. You can control how much sugar you do or don’t put in, as well as the know quality of the ingredients.

The main ingredient to most granolas is whole oats. I prefer spelt oats over ordinary oats. Spelt oats can also be titled Rolled Spelt Grain or Rolled Spelt Flakes. The main difference between spelt oats and regular oats is that spelt is less processed than the regular oats you get from your local supermarket. Spelt oats are an ancient relative of the durum wheat that originated in the Near East over 8,000 years ago. Spelt has never been hybridized so it has retained many of its original characteristics from antiquity, including its complex flavour and whole-grain nutrition. I love the unique nutty flavour of spelt and because it’s highly water soluble its vital nutrients are quickly absorbed into the body, more so than other forms of wheat. This means that for many people who have intolerances to wheat they are able to tolerate spelt. Spelt it not gluten-free, although it does have high fibre and protein and contain vitamins and minerals like folate, iron and manganese. A good healthy way to start the day.

The recipe below is using my favourite ingredients, but the great thing about granola is you can chop and change the ingredients to suit what you like. You can opt to cut out the oats and just have it as a nutty granola, just put a little less coconut oil.

I prefer it as a cereal in the morning with unsweetened almond milk plus some fresh fruit like banana or strawberries or some frozen berries on top, yoghurt or non dairy coyo yoghurt is also yummy too . Enjoy :)


Sugar-Free Healthy Granola

  • 2 cups oats (prefer spelt oats)
  • ½ cup raw buckwheat
  • 1 cup organic shredded coconut
  • 1 tsp cinnamon (optional)
  • ¼ cup sesame seeds
  • ¼ flaxseed
  • ¼ pepetias
  • ¼ sunflower seeds
  • ½-1 cup raw nuts crushed (I prefer almonds or cashews)
  • ½ cup goji berries (optional)
  • 3 tbsp chai seeds
  • 3-4 tbsp raw honey
  • 4-5 tbsp virgin cold-pressed coconut oil

Place baking paper on 2 flat baking trays and preheat oven @ 120’C

Place all dry ingredients except goji berries in a large bowl

Mix through then add honey and liquefied coconut oil

Stir through and then place on flat trays and level out evenly

Bake for 15-20 mins or until just starting to turn golden brown

Cook in oven for 15-30 minutes, checking and moving granola to unsure the heat is evenly dispersed

Remove from oven when granola is brown, wait to cool before adding goji berries and chia seeds , then stir through