Organic CocoBerry Mini Muffins – Gluten, Dairy & Guilt Free

The world has gone nuts for coconuts. Coconut oil for salad dressing, coconut flesh as ice cream, the list goes on. Here in Australia, the organic/raw/super healthy way of eating is fairly new. Not new new but it hasn’t quite taken off as it has in Europe and America. Over the last few years, I have grazed with this way of eating but not quite taken a big chunk of it by dedicating our whole life to it. The other day when when my three year old asked for a snack (probably the upteenth time that day) I realised I have been giving a mixture of healthy (rice crackers) and not so healthy (processed cheese) when I could take control, put in extra effort and make it all as healthy as possible. So I felt guilty.

The next day at the grocery store, I decided to buy ingredients to make guilt free snacks for Ava that she can eat without anyone feeling guilty about it. I was looking for spelt flour as she had had it in quiches and quite liked it. But instead I found something more exciting… Organic Road Coconut flour (I love it when you can find organic at the supermarket).

Armed with the mighty coconut flour and a new found confidence, I googled several recipes that incorporated these assets. Many of the ones I found were either too complicated or time consuming. With a toddler and a baby, I do not have the luxury of time. So I constructed my own recipe, made them dairy free, and named these CocoBerry Muffins.

I don’t usually brag about my cooking, but husband and daughter chowed them down.. And I was so pleasantly humbled when a few of my friends (some of them super health nuts) asked for the recipe after seeing the photos on FaceBook. So here it is, I hope it works for you and your family. It is certainly a great feeling being able to offer my daughter such a guilt free, homemade snack!

CocoBerry Muffins
(Makes about 9 cupcake sized muffins)

Preheat oven to 175’C
Line a muffin tray with cupcake cases or pre-cut square baking paper

1/2c organic coconut flour
1/4tsp baking powder
Sprinkle of sea salt

1/3c melted organic coco oil or olive oil
1/2c maple syrup/honey (couldn’t decide so I mixed the two!)
4 eggs at room temperature
1tbs rice milk
1tbs vanilla extract

1c chopped fresh strawberries

Mix together the dry ingredients before adding the wet ingredients.
Mix really well, in either a stand or hand mixer.
Fold in strawberries and divide into cases.

Bake for 20 minutes, then transfer to a wire rack to cool.

photo 1

Smells amazing even before it went in the oven!

photo 2

Sprinkles are optional!


Going down the Organic Road



Super Simple Choco Brownie. Pregnancy Craving #1.

So.. it has been a couple of weeks since my last blog. I have a good reason though – we are pregnant again! It’s been an interesting few weeks, figuring out the similarities and differences between my 2 pregnancies. Like the first, I crave chocolate and sweets even though I’m not a massive chocolate eater. Unlike the first, I am feeling tired ALL THE TIME! And hungry and thirsty constantly. Well, any excuse for an afternoon nap or snack I say!

Here is a foolproof super easy brownie of mine. It is so foolproof that I once left it in the oven too long and it still came out moist on the inside!

Super Simple Choco Brownie

125g butter at room temperature
2 eggs at room temperature
1cup firmly packed brown sugar
1/2cup good quality cocoa powder (preferably one without added sugar), sifted
1/2cup plain flour, sifted
50g slivered almonds (optional)

*Sifting is optional but it does give a smoother result

Pre-heat oven to 170C. Grease and line a brownie pan or large, rectangular oven dish.

Cream the butter and sugar until light and fluffy. Reduce speed and slowly add eggs. Mix thoroughly then fold in the cocoa, flour and nuts and combine well.

Transfer into pre-prepared pan and bake for approximately 20-25 minutes.

Allow brownie to cool in pan before cutting them into squares.

Especially yummy served warm with vanilla ice cream!

photo 1

Smells amazing!

Smells amazing!

photo 3LoveS

Wicked Chocolate Tart

Happy Mother’s Day to all Mums out there! Hope your day was lovely!

For our Mother’s Day high tea, I whipped up a choc tart for the first time. It was delicious and I will re-name it Wicked Chocolate Tart due to the bitter-sweet balance and melt-in-your-mouth filling with oozing centre. And it’s super easy! Here is the recipe.

Wicked Chocolate Tart

Ingredients for pastry:
1 cup plain flour, sifted
1/3 cup icing sugar
1/4 cup cacao powder
1/4 cup almond meal
125g chilled unsalted butter, coarsely chopped
1 free range egg yolk

Ingredients for chocolate filling:
200g dark chocolate containing at least 70% cacao
1 1/2 tbs custard powder
2 tbs caster sugar
1 cup light milk
300ml light cream
4 free range egg yolks

To make pastry –
Process flour, icing sugar, cacao powder, almond meal and butter in a food processor until mixture resembles breadcrumbs. Add egg yolk and continue processing until just combined. Transfer mixture onto a floured surface and knead with love until smooth. But do not over-knead! Shape pastry into a round flat disk, cover with cling wrap and rest it in the fridge for 20 minutes.


Always use good quality cacao

Preheat oven to 180°C.

Roll pastry between two baking papers. Grease (with canola spray oil) and line the base and sides of a round fluted tart tin or baking dish. Gently place pastry into tin and trim the edges. Rest in the fridge for another 20 minutes.

Line pastry with baking paper, fill with weights and blind bake for 10-12 minutes. Remove weights and bake for another 5-7 minutes.

Reduce oven temperature to 150°C.

Wicked chocolate pastry

Wicked chocolate pastry

To make filling –
Combine together custard powder, sugar and yolks in a medium saucepan. Add the chocolate, milk and cream and cook over low heat. Whisk for at least 5 minutes until chocolate completely melts, mixture is thicken and is smooth and even.

Transfer mixture into the pastry case and bake for 25 minutes, until filling is just set. Remove from oven and set aside to cool completely. Chill in the fridge or quickly in the freezer.


Why buy ready-made custard when you can easily make one!

* For an extra wicked tart, sift cacao powder on top.
* Serve with strawberries and cream and enjoy with loved ones.

The final result.. and our glorious table

The final result.. and our glorious table