Red onion and goat feta tartlets

In my last post I promised to share with you the delicious filling for the gluten free tartlet shells I made. These red onion and goat feta tartlets are the perfect entertaining appetiser as they are bite sized yet filling enough to serve with drinks.

Before I share the tartlet recipe, Woolworths have kindly donated two $50.00 gift cards for me to giveaway to YOU – simply enter the Woolworths gift card giveaway here and entries are open to Australian residents only till 7pm AEST Wednesday 22 January 2014!

Red onion and thyme

The earthiness of the red onion and thyme complement the sharpness of the goat feta.

Cooking down the onion

As the red onion becomes translucent by adding the thyme to the fry pan the herb creates a beautifully fragrant filling.

Gluten free tartlet shells

What I love most about these tartlet shells, besides being gluten free, is they can be pre-made then stored in the freezer. All you then have to do is make the filling, bake the tartlets and you have a scrumptious appetiser to serve your guests in little to no time!

Egg filling

By mixing the almond milk with the eggs for the filling it ensures it goes that little bit further and the tartlets don’t taste too heavy.

Ready for the oven

Make sure you fill the tartlets to the top, I did this by spooning the egg filling over the goat cheese.

Perfect to serve when entertaining!

These tartlets will keep in a sealed container in the fridge for two days or in the freezer for up to two weeks! Simply warm in a 180C/350F oven for 10 – 15 minutes then serve!

Red onion and goats feta tartlets

Makes approximately 40 tartlets


  • 1 batch of gluten free pastry tartlet shells
  • 1 red onion, peeled and finely diced
  • 1 tsp coconut oil
  • 2 TBSP fresh thyme, finely chopped
  • 1/2 cup goat feta, crumbled
  • 3 eggs
  • 3 TBSP almond milk
  • Salt and pepper


  1. Preheat oven to 180C/350F and line baking tray with baking paper. Line tartlet shells on baking paper.
  2. Place red onion and coconut oil in a small fry pan over medium heat. Cook for 5 minutes or until onion has softened then mix in thyme.
  3. Place 1 tsp of red onion mixture in each tartlet shell then top with 1 tsp of crumbled goat feta.
  4. Whisk eggs, almond milk, salt and pepper together.
  5. Spoon approximately 1 – 2 TBSP of egg mixture into each tartlet until the goat feta is covered.
  6. Place in oven for 10 – 15 minutes or until cooked. Serve immediately and enjoy!

Don’t forget to enter the Woolworths gift card giveaway here!

Blueberry coconut oat breakfast loaf

There’s nothing better than baking early in the morning. I love the smell of freshly baked food wafting throughout the house and I’m sure my family enjoys waking up to the smell knowing there is something tasty in the oven!

I think it’s about time I tell you a little something about myself: I dislike bananas immensely! I’m not sure if you’ve already noticed but none of my recipes have banana in them. Ever since I can remember, I just haven’t liked them.

This can sometimes be difficult when wanting to make a cake or slice as bananas are a really useful wet ingredient. However, I think I have found the perfect alternative: coconut yoghurt!

Dry ingredients

Almond meal is a great base for this loaf as it’s gluten free yet still really filling.

Wet ingredients

I’ve been eating coconut yoghurt for the past 18 months and actually hadn’t thought of cooking with it before. Silly me! You will probably see me bake with this little gem more often!

Fold in ingredients

The blueberries, almonds, oats and coconut give this loaf substance and all nourish the body.

Ready to be baked!

It looks slightly blue but I can assure you this is from the blueberries!

This loaf doesn’t have any sugar in it however if you prefer some sweetness just add some honey or 100% pure maple syrup to taste.

Freshly baked!

This loaf will keep for four days in a sealed container in the fridge.

Blueberry coconut oat breakfast loaf

Mades 1 loaf

  • 3/4 cup almond meal
  • 1 tsp baking soda
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 TBSP coconut oil
  • 1/2 cup coconut yoghurt
  • 1 cup blueberries, fresh or frozen
  • 1/4 cup shredded coconut
  • 1/4 cup almonds, roughly chopped
  • 1/4 cup rolled oats


  1. Preheat oven to 180C/350F. Grease or line loaf tin with baking paper.
  2. Combine almond meal and baking soda in a large bowl, set aside.
  3. Whisk eggs in another bowl. Stir in vanilla extract, coconut oil and coconut yoghurt.
  4. Combine wet and dry ingredients.
  5. Fold in blueberries, coconut, almonds and oats.
  6. Transfer batter to prepared loaf tin. Bake for 40 minutes or until cake tester comes out clean. Cool on a wire rack.
  7. Slice and enjoy!

Note: you can substitute the coconut yoghurt for 1/2 cup mashed bananas

What do you eat for breakfast on the go?

Peanut butter brownies

Last Saturday it was one of my best friend’s 21st party and she asked me to make a healthy delight for her dessert table. As I was driving an hour to get there I needed something that wouldn’t melt and could be easily transported.

Brownies are always popular so I decided to add some natural peanut butter to make them really dense and fudge-like.

Main ingredients

The combination of peanut butter and chocolate is a classic. These flavours transform what is a fairly simple dish into something really decadently indulgent.

Brand of chocolate

The little shards of chopped chocolate add to the dense chocolate flavour throughout the brownies.

Thick brownie batter

Brownie batters are always thicker than cake batters as this is what makes them rich and fudge-like.

Blobs of peanut butter

The swirls of peanut butter add an extra element to the brownies and provide a contrasting colour to the rich chocolate.

Swirled through the brownie

This batter doesn’t have any flour, however I was surprised to see how much it rose. This was due to the baking soda, as it is a rising agent.

Presented to serve

These brownies can be stored in a sealed container in the fridge for up to four days.

Peanut butter brownies

Makes 24 


  • 400g natural peanut butter
  • 3/4 cup cacao powder
  • 1 tsp baking soda
  • 4 eggs
  • 1 cup honey
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 90g dairy and sugar free dark chocolate, chopped


  1. Preheat oven to 160C/325F and line a 18x28cm rectangular baking tray with baking paper.
  2. Mix 350g peanut butter, cacao powder and baking soda in a large bowl.
  3. Add eggs, honey, vanilla extract and salt, mix until combined.
  4. Stir in chopped chocolate.
  5. Pour batter into tray and place extra 50g peanut butter on top. Using a cake tester, swirl around.
  6. Bake in oven for 30 minutes.
  7. Cool completely in tray then cut into edible sized squares. Enjoy!


  • These will come out slightly undercooked – exactly how you want them because as they cool they will become dense and fudge-like
  • You can use a slightly larger baking tray if you want them to be flatter

Are you a fan of the peanut butter and chocolate flavour combination?

Coconut carrot cake pancakes with cashew lime dressing and maple walnuts

By now you have probably gathered that I love to cook! My favourite part about cooking (besides creating new dishes) is knowing that I’ve created delicious and nutritious food that my family and friends enjoy.

I made these pancakes for Mother’s Day as something special for Mum. Looking around the breakfast table, I loved seeing everyone devouring their stack of goodness and going back for seconds! It just reconfirmed to me that you can eat healthy and still really enjoy tasty food!

Pancakes cooking

I always like to test my food before serving so this little pancake in the middle was mine to taste!

Cashew dressing

This cashew dressing is so easy to make and really lifts the dish! It makes quite a lot but I always like to over cater to ensure everyone is able to enjoy plenty of food.

A MUST to make with this recipe!

The lime really contrasts well with the raisins in the pancakes and the maple walnuts.

Coated in sweet, earthy flavours

I prefer to make my pancakes without any form of sugar. Instead I like to add toppings, such as these maple walnuts, that bring out the flavours in the pancakes.

Maple walnuts

These maple walnuts provide the dish with a crunchy sweetness.

Indulgent breakfast!

Each dish will keep separately in the fridge for up to two days in a sealed container.

Coconut carrot cake pancakes with cashew lime dressing and maple walnuts

Makes 18 pancakes

Coconut carrot cake pancakes
  • 3 carrots, peeled and finely grated
  • 6 eggs
  • 2 cups almond meal
  • 1 cup almond milk
  • 1 teaspoon baking powder
  • 1 TBSP cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1/2 cup raisins
  • 1/2 cup desiccated coconut
  • Coconut oil for cooking
Cashew lime dressing
  • 2 cup raw cashews
  • 1 cup water
  • 1-2 limes, juiced
  • 1 tsp vanilla extract
  • 2 TBSP maple syrup
Maple walnuts
  • 2 cups walnuts
  • 1/2 cup 100% pure maple syrup
  • 1 TBSP cinnamon
Coconut carrot cake pancakes
  1. Mix almond meal, baking powder, cinnamon, ginger, nutmeg, allspice, raisins and desiccated coconut together in a large bowl.
  2. Mix carrots, eggs and almond milk together in a separate bowl.
  3. Add the wet mixture to the dry, and mix well.
  4. Heat a large frypan over medium-high heat and place 1 TBSP coconut oil in the pan.
  5. Spoon batter into small pancakes onto frypan. When you see little bubbles appear flip and continue to cook for 2 minutes, or until completely cooked.
Cashew lime dressing
  1. Combine cashews, water, lime juice, vanilla and maple syrup in a food processor/Vitamix/blender. Process on high until smooth.
  2. Place in a serving bowl and in the fridge until serving time.
Maple walnuts
  1. Preheat oven to 180C/350F. Spread walnuts on a baking tray lined with baking paper.
  2. Place in the oven and roast for 8–10 minutes, or until fragrant. Remove walnuts from oven and set aside to slightly cool.
  3. Combine the maple syrup and cinnamon in a small bowl.
  4. Add walnuts to the bowl and coat in mixture.
  5. Spread coated walnuts and the rest of the mixture on the same lined baking tray and return to oven for 15 minutes.
  6. Remove from oven once cooked and with a spoon keep moving for the first few minutes to prevent them from sticking together.

Note: you can make the batter the night before to save time in the morning – keep it covered and refrigerated overnight!

Have you too had a moment that reconfirms your healthy lifestyle?