Mint chia zucchini fritters with cumin coconut yoghurt

I often draw inspiration from looking into the fridge to see what ingredients have to be used up. Today it was zucchinis so I decided to make fritters for lunch.

These fritters can be enjoyed for breakfast with poached eggs, for lunch with a fresh salad or even as a light snack.

Making ‘flax eggs’

I’ve mentioned in a previous post that a flax egg is what vegans use as a substitute for eggs. It’s also a great source of omega 3s and acts as a binding agent. If you don’t have flaxseed meal, you can use 3 eggs instead for the fritters.

One bowl wonder!

I try to keep my cooking as simple as possible by using only one mixing bowl and mixing all the ingredients at once. This also cuts down on the amount of washing up!

All well combined

Once mixed, the ingredients all come together to create a fairly wet mixture. Don’t be alarmed by this as it helps to keep the fritters moist.

Frying away…

To make sure the fritters stayed together when cooking, I rolled them into balls then flattened them in the frypan. Once cooked they take on a beautiful golden colour.

Cumin coconut yoghurt

The cumin coconut yoghurt really adds a contrasting flavour to the fritters. I love how the earthiness of the cumin really brings out the freshness of the mint. If you don’t have coconut yoghurt, you can use full fat natural yoghurt instead.

All stacked up!

These fritters will keep in the fridge for up to two days in a sealed container.

Mint chia zucchini fritters with cumin coconut yoghurt

Makes 20 small fritters


  • 3 zucchinis, washed and grated
  • 3 TBSP flaxseed meal
  • 9 TBSP water
  • 2 TBSP chia seeds
  • 3 TBSP fresh mint, washed and roughly chopped
  • 6 TBSP buckwheat flour
  • 1 tsp salt
  • 2 tsp pepper
  • 1/2 cup coconut yoghurt
  • 3 tsp cumin
  • Coconut oil for frying


  1. Place flaxseed meal and water in a bowl and set aside to thicken for 5-7 minutes to make a ‘flax egg’.
  2. Mix grated zucchinis, ‘flax egg’, chia seeds, mint, buckwheat flour, salt and pepper in a large bowl until well combined.
  3. Heat a large frying pan over medium heat and add 1 tsp of coconut oil.
  4. Form mixture into small balls and flatten in the frying pan.
  5. Cook for 5 minutes each side, or until cooked through. Repeat steps 3 and 4 until all mixture is cooked.
  6. Mix coconut yoghurt and cumin together.
  7. Serve fritters with cumin coconut yoghurt and enjoy!

What do you like to eat with zucchini fritters?

Superfood pancakes

As it’s nearing the end of my university semester I’ve had a very busy week so I thought I’d treat myself with pancakes this morning.

One of the things I love most about healthy pancakes is that I basically use the ingredients I would for porridge, but I convert them to make pancakes. This keeps breakfast interesting and always exciting!

Dry ingredients

The chia seeds, flaxseed meal, goji berries and quinoa flour ensure these pancakes are full of fibre.

Pancake batter

If the batter is too thick, just add a little more almond milk to thin it out.

Cooked and stacked

The contrasting texture and flavour of the cacao nibs and the goji berries work really well together.

Decorated and ready to be devoured

These pancakes will keep in the fridge for up to three days in a sealed container.

Superfood pancakes

Makes 6 pancakes


  • 1/2 cup quinoa flour
  • 1 tsp baking powder
  • 1 TBSP chia seeds
  • 1 TBSP flaxseed meal
  • 1 TBSP goji berries
  • 1 TBSP cacao nibs
  • 1 tsp cinnamon
  • 1/2 cup almond milk
  • Coconut oil for frying
  • Coconut yoghurt for layering between pancakes
  • Strawberries, pumpkin seeds and almond butter for topping


  1. Mix together quinoa flour, baking powder, chia seeds, flaxseed meal, goji berries, cacao nibs and cinnamon in a medium sized bowl.
  2. Add in almond milk and mix until all combined.
  3. Heat coconut oil in a large fry pan over medium heat. Spoon batter into pan.
  4. Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
  5. Layer stacked pancakes with coconut yoghurt and top with strawberries, pumpkin seeds and almond butter. Enjoy!

How do you like to treat yourself after a busy week?

Vegan chickpea patties

When I have a busy week ahead I always make sure my food is prepared in advance. This is to prevent me from reaching for anything in sight when hunger strikes.

These chickpea patties are great to have on hand to add into salads, used as a filling in a wrap or top with hummus or pesto for a delicious snack.

Main ingredients

The main ingredients in the patties are chickpeas and pumpkin seeds. They are both full of protein and fibre which will keep you fuller for longer.

Adding some colour

The carrot and parsley not only add colour but extra nutrients to the patties.

‘Flax egg’ as a binding agent

As I’ve mentioned before here, flax eggs are a vegan replacement for eggs. They act as a binding agent and help keep the patties together.

All set for baking

These chickpea patties can be cooked in a frypan however I prefer to bake them as it means no extra oil is required.

Dinner is served

These patties will keep in the fridge in a sealed container for up to four days.

If you want to freeze them, do so before baking and layer between baking paper to prevent them from sticking together. Defrost the patties before baking and do so as per the instructions below.

Chickpea patties

Makes 11 medium-sized patties


  • 2 x 250g cans of chickpeas, drained and rinsed
  • 1/2 cup pumpkin seeds/pepitas
  • 1 carrot, peeled and grated
  • 2 garlic cloves, peeled
  • 1/4 cup fresh parsley, washed
  • 1 TBSP macadamia oil
  • 3 TBSP flaxseed meal
  • 1 TBSP water


  1. Preheat oven to 180C/350F and line baking tray with baking paper.
  2. Mix flaxseed meal and water together in a bowl to make the flax egg. Set aside for 5 minutes or until thickened.
  3. Place chickpeas and pumpkin seeds in a food processor. Process for 2 minutes or until smooth.
  4. Add carrot, garlic, parsley and macadamia oil. Process for a further 2 minutes or until combined.
  5. Add flax egg and process for a final 2 minutes or until all combined.
  6. Roll into balls, place on prepared baking tray and press down gently to flatten.
  7. Bake for 10 minutes then flip and bake for a further 10 minutes.
  8. Serve with salad and enjoy!

Colourful dinner

I always try to eat a rainbow everyday!

How do you plan ahead with your food for a busy week? I’d love to hear any hints you might have!

Superfood fruit and nut loaf

The Gold Coast Marathon was on this morning and I wanted to bake something portable for breakfast so I could cheer the runners on. I took a slice of this loaf and an almond milk latte down to the race and was very content!

This superfood fruit and nut loaf was beyond what I had imagined it to be. It’s quite dense and is full of good fats, fibre and flavour.

Soon to be applesauce!

By cooking the apples down they turn into an applesauce which provides a natural sweetness to this loaf.

Dry loaf ingredients

The chia seeds and flaxseed meal are binding agents which keep the loaf together.

As I used spelt flour this loaf isn’t gluten or wheat free. However, spelt is an ancient grain with quite a nutty flavour and the way that it’s processed generally enables those who are allergic to wheat to tolerate it.

Chopped nuts and fruit

The best part about this loaf (besides the taste) is that the ingredients are easily interchangeable. As long as you use the same quantities you can change the type of nuts and fruit you use. However, I would recommend keeping the dates as they too add a natural sweetness.


This is what the applesauce looks like once cooked down and whisked.

Ready to be mixed in

Be sure not to over mix the loaf as the gluten in the spelt flour breaks down fairly easily meaning your loaf will become crumbly in texture.

Baked loaf

It’s so tempting to cut the loaf fresh from the oven and taste your delicious creation but allow it to cool for 3-5 minutes. This cooling time ensures your slices do not crumble and fall apart.


As I made a double batch I decided to make muffins instead of another loaf.

Portable breakfast!

This photo was taken right before I headed downstairs to cheer on the marathoners!

The loaf and muffins will keep in a sealed container in the fridge for up to three days.

Superfood fruit and nut loaf

Makes 1 loaf and approximately 7 muffins or 2 loaves


  • 2 apples, washed and diced
  • 2 cups spelt flour
  • 2 cups oat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 TBSP cinnamon
  • 1/4 cup flaxseed meal
  • 1/4 cup chia seeds
  • 2 cups water
  • 2 cups nuts, chopped (1/2 cup each of brazil, almond, walnut and macadamia)
  • 10 dates, pitted and chopped
  • 1/2 cup prunes, chopped
  • 1/2 cup goji berries
  • Pumpkin seeds/pepitas for topping the loaf


  1. Preheat oven to 180C/350F and line a loaf tin with baking paper.
  2. Place diced apple in a small saucepan with a dash of water. Simmer with lid on for 10 minutes, or until soft enough to whisk together to make applesauce.
  3. Mix spelt flour, oat flour, baking powder, baking soda, cinnamon, flaxseed and chia seeds together in a large bowl.
  4. Add water and carefully mix until well combined.
  5. Fold in the nuts, dates, prunes, goji berries and applesauce.
  6. Spoon into prepared tin, top with pumpkin seeds and bake for 40-45 minutes.
  7. Cool for 3-5 minutes, slice then enjoy with a tea or coffee!


  • To make oat flour blend/process 2 cups of oats until a flour-like consistency.
  • If you don’t have flaxseed meal and chia seeds you could just use 1/2 cup flaxseed meal or 1/2 cup chia seeds instead.
  • You can top the loaf with extra chopped nuts if you don’t have pumpkin seeds.
  • If you’re making muffins bake for 25-30 minutes.
  • Halve the mixture if you don’t want to make two loaves.
  • You can toast a slice of this loaf then spread it with some nut butter!

How did you start your Sunday morning?

Date, cacao and oat cookies

There’s something so homely about having freshly baked cookies in the house and when they’re as healthy as these there is even MORE of a reason to bake them!

Ever since I was a little girl I was always in favour of making cookies and cakes from scratch as then I knew exactly what ingredients were going into them.

Main ingredients

These cookies are full of complementing textures. The dates lend the cookies a slight chewiness whilst the almonds and cacao nibs provide a crunch.

Flax egg

I am not vegan but I often like to make treats that are. A flax egg is what vegans use as an egg replacer. When flaxseed meal comes into contact with water it becomes thick and gelatinous, like the consistency of a whisked egg.

Flax egg to bind

As you can see the flaxseed meal has thicken significantly and acts as a binding agent in the ‘dough’.

All mixed

I have used cacao nibs in these cookies however they can be quite bitter if you’re not used to the taste. I would recommend using dairy & sugar free dark chocolate chips instead.

Rolled and ready for baking

You will have to squish the ‘dough’ together when rolling to ensure the cookies stay together.

Golden cookies

These cookies will keep in a sealed container in the pantry for up to four days.

Date, cacao and oat cookies

Makes 25


  • 1 1/2 cups rolled oats
  • 1/2 cup almonds, roughly chopped
  • 8 fresh dates, pitted and chopped
  • 1/2 cup cacao nibs or dairy & sugar free dark chocolate chips
  • 1/4 cup shredded coconut
  • 1 tsp cinnamon
  • 2 TBSP flaxseed meal*
  • 6 TBSP water*
  • 1/4 cup almond meal
  • 2 TBSP coconut oil


  • Preheat oven to 180C/350F. Line baking sheet with baking paper.
  • Whisk flaxseed meal and water in a bowl and set aside to thicken to make a flax egg.
  • Combine rolled oats, almonds, dates, cacao nibs, coconut and cinnamon in a separate large bowl.
  • Add flax egg to large bowl and mix together.
  • Add almond meal and coconut oil, mix until well combined.
  • Roll 25 evenly sized balls and gently press down with your fingers.
  • Bake for 12-15 minutes or until golden. Cool on a wire rack.
  • Enjoy with a cup of tea or coffee!

Note: you can replace the flax egg with two free range eggs

Have you every used a flax egg when cooking before?