Monthly Archives: December 2017

Carrot Cake Muesli Bars (gluten free. dairy free. vegan. nut free)

Muesli Bars. They are usually the things that are grabbed from the supermarket shelf because they look ‘healthy’ or they are ‘organic’ or the have some super fab label that tricks us into thinking that these are actually a legit form of nourishment. They’re usually not. Mostly they are loaded with preservatives, stabilisers, crappy vegetable oils & $hit tins of sugar masquerading as a health food bar. These homemade bad boys require slightly more effort than grabbing some from the shops but they are tasty, nutrient dense and freeze really well so I suggest making a double batch to pop in the freezer for later on!

I have used oats in mine, I grabbed the gluten-free ones from the health food shop but if you want to sub out the oats you can swap them for quinoa flakes, more puffed brown rice or puffed amaranth. Whatever spins your tyres. Hemp seeds are a fab source of protein and omega fats 3, 6 & 9 and are loaded with antioxidants. I get THESE ONES. Tahini is a bloody top source of calcium and is also a great nut-free option but you can sub that for any other sort of nut butter you fancy. Don’t like carrot? Use grated apple or pear instead. No biggy. You can basically choose your own adventure here, add in other dried fruit, nuts, coconut, seeds, choc chips, you get the jist. You do you.

If you watch my instagram stories you will know the tragedy that befell these bars as I was carrying them very poorly to photograph them…. They ended up all over the floor, smashed, squashed, broken, much like my heart at the time from seeing good food go to waste. LUCKILY I had just finished mopping the floors so they were all clean & I managed to save some of them. Then I had to make another batch for the kid and as you can see below I added some pumpkin & sunflower seeds to that because I was feeling adventurous. These would also make cracking cookies if you just wanted to form them into cookie shapes and bake until golden brown.



Carrot Cake Muesli Bars

Servings 15 squares


  • 3/4 cup mashed banana (or 2 eggs)
  • 3/4 cup coconut oil/butter/ ghee
  • 1/2 cup tahini (or other nut butter)
  • 1/4 cup honey/ maple syrup/ rice malt syrup
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 cup oats
  • 1 cup grated carrot
  • 1/2 tsp cinnamon
  • 1/2 cup hemp seeds
  • 2 cups puffed brown rice
  • 1/4 cup cranberries (optional)


  1. Preheat your oven to 170C. Line a baking tray with baking paper. 

  2. Melt together the honey, vanilla, tahini & coconut oil. Once that has all melted, add in the mashed banana & stir well then set aside.

  3. In a large bowl add all the remaining ingredients and mix well to combine. Pour over the wet mixture and mix well until completely combined. 

  4. Pour into your baking paper lined tray and bake for 50-60 mins until golden on top. Remove from the oven and allow to cool on a baking rack. 

  5. Once it has cooled to room temperature, transfer to the fridge to set for at least 4 hours before slicing. If you try and slice it straight away it will crumble all over the place. Don't say I didn't warn you. Once it's sliced you can store in the fridge for up to a week or in the freezer for up to 3 months. 

Festive Ice Cream (paleo. keto)

The Keto diet is being bandied about left, right and centre at the moment and has some bloody ace applications for certain people. You can read more about keto in THIS POST HERE but here’s the cliff’s notes- It’s a high fat, low carb diet. A few weeks ago when I was doing a WORKSHOP down the coast I stopped by this place called Brio Emporium that make these bloody amazing keto ice cream sundaes and realised that I needed to give that jazz a roll at home. So here’s me rollin’….

Now the base of this recipe is keto, so you can just leave it at that and be all #keto….buuutttt I was feeling kinda festive at the time because #christmas so I went and un-keto’d it by adding cranberries & chocolate & brandy. If you hate fun and don’t want to add the extras then power to you. *On a side note- the addition of booze stops the ice cream from freezing hard once you pop it in the freezer. If you have ever made homemade ice cream without the crappy ingredients you know what I’m talking about. About 1/4 cup of alcohol, vodka works well and adds no taste, will keep it from freezing like a rock. If you want to leave it out you’ll just need to let it soften on the bench for at least 15 mins before you try & dig in.


I used this HEMP OIL as it’s a top source of omega fats 3, 6 & 9 as well as a cracking source of antioxidants.  I also use THIS COLLAGEN powder. Collagen is basically pure protein and the building blocks for hair, skin, nails, joints etc. It can help restore the firmness in our skin AND it’s cheaper than BOTOX! It’s also bloody tops for gut health and helping to repair leaky gut.


Keto Ice Cream


  • 4 lge eggs
  • 1/4 cup cashew butter
  • 1/4 cup hemp oil/macadamia oil/coconut oil
  • 1 tsp apple cider vinegar
  • 400 ml full fat coconut cream
  • 1 tsp vanilla extract
  • stevia to taste
  • 1/4 cup collagen powder
  • 1/4 cup brandy (or rum/vodka)
  • 1/4 cup cranberries
  • 1/4 cup dark choc pieces
  • 1/2 cup maple syrup (only if NOT using stevia)


  1. Basic Keto Ice Cream-

    Add the eggs, coconut cream, stevia, collagen, cashew butter, oil, vanilla & apple cider vinegar to a blender and blitz until smooth. 

  2. Pour into your ice cream maker and let it work it's magic. Once it's done, transfer into a container with a lid and pop it in the freezer to set.... Or just eat it like soft serve right now. 

  3. Festive Ice Cream-

    Add the Add the eggs, coconut cream, maple syrup, collagen, cashew butter, oil, vanilla, brandy & apple cider vinegar to a blender and blitz until smooth.

  4. Stir through the choc chips & cranberries then pour into your ice cream maker following the same steps above. 

White Christmas Rocky Road (paleo. vegan)

I’ve got to say it. I’ve outdone myself this time. Just TRY and only eat one piece! I DARE YOU.

This recipe came about because I went to The Source Bulk Foods to get salt. That’s it. Just salt. Needless to say I’m going to need to ban myself from going there unattended again. Oh don’t get me wrong, I got salt, two types actually because who doesn’t need multiple types of salt….. I also got almond meal, coconut flour, cranberries, sour cherries, epsom salts, cacao butter, cashews, macadamias, coconut, pistachios, some sort of beetroot latte powder (WTF!?), some quinoa pasta, puffed brown rice, probably other things that I can’t remember that I also didn’t need. That place is an abyss of bulk bin heaven and every time I’d look in a new bin I’d think “hell yes I need puffed amaranth” despite absolutely NOT requiring such things. My wallet left substantially emptier but my belly is now very full PLUS you now have a recipe for this bundle of mouth-party joy because I had to find a use for some of these ingredients that I absolutely HAD to have.


This reminds me of a cross between Darrel Lea White Chocolate Rocky Road & old school White Christmas. The beauty of this recipe is that it can totally be a choose-your-own-adventure kinda deal. Don’t like macadamias? (Clearly you are a MASSIVE weirdo but I’m not here to judge…. but I kind am. Weirdo) but you can sub them for something else, same with most of the other ad-in’s. Obviously don’t mess with the base of cacao butter & cashew butter because you’ll royally F things up but the rest, you do you. I had some raspberry kombucha jellies to add in but I got all overwhelmed with all the new ingredients and totally forgot about them!


Anyhow, on with the recipe. Enjoy it & don’t forget to tag me in any of your creations on FACEBOOK or INSTAGRAM!



  • 1/3 cup pistachios, lightly toasted
  • 1/3 cup macadamias, lightly toasted
  • 1 1/2 cup cashew butter
  • 150 g cacao butter
  • 1/2 cup dried sour cherries
  • 1/4 cup dried cranberries
  • 1/2 cup shredded coconut, lightly toasted
  • 1 pinch salt
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4-1/2 cup maple syrup or rice malt syrup (depending on your sweetness preference)
  • 1 cup fresh rasberries
  • 1 cup fresh blueberries


  1. Melt together the cacao butter & cashew butter in a saucepan then set aside to cool to room temperature. 

  2. Transfer to a large bowl & add the maple syrup and stir well to combine.

  3.  Gently stir through the remaining ingredients then pour into a baking paper lined tray. Pop it in the fridge or freezer to set before cutting. 

  4. This can be stored in the fridge for a week (as IF you’re not going to eat it before then) or in the freezer for a couple of months.