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?

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?

Peanut goji granola bars

As I am one of those people who eats five meals a day, I always carry snacks whenever I leave the house. Whether it be dates and nuts, a homemade granola bar, or a piece of fruit.

I recently read a quote that really resonated with me, “By failing to prepare, you are preparing to fail”. It just goes to show that all the hard work and effort you put into your lifestyle pays off in the long run.

Only one bowl needed

I am all about convenience, especially at 5 in the morning! These granola bars are a one bowl wonder that require little preparation time.

Ingredients all combined

The peanut butter and rice malt syrup act as the glue to keep the mixture together.

Pressed into set

I used the back of a wet spoon to press the granola mixture into the tray.

After you’ve cut the bars, if there are any crumbly pieces left enjoy these on top of coconut yoghurt and fruit for breakfast!

All wrapped up!

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

Peanut goji granola bars

Makes 24 bars


  • 4 cups gluten free rolled oats
  • 2 cups fresh dates, pitted
  • 1 cup 100% natural peanut butter
  • 1/2 cup pumpkin seeds
  • 1/2 cup goji berries
  • 1/2 cup shredded coconut
  • 1 TBSP cinnamon
  • 1/2 cup rice malt syrup
  • 1/4 cup melted coconut oil


  1. Place all ingredients in a large bowl and mix until well combined.
  2. Press into lined rectangular tray then place into the freezer for 20 minutes, or until hardened.
  3. Cut, using a pizza cutter or knife, into squares or bars whilst in the tray (this prevents it from breaking apart). Serve and enjoy!


    • You may need to add more peanut butter or rice malt syrup if it isn’t coming together – this mixture should be quite sticky!
    • You can substitute the peanut butter for any nut butter
    • You can substitute the rice malt syrup for honey or 100% pure maple syrup
    • You can halve this recipe if you want to make less bars

What are your go-to snacks for the day?

Beetroot, mint and goji salad

Sometimes all you want is a salad that is full of contrasting flavours yet still tastes fresh. Well, this one seems to fit that criteria perfectly.

This salad was a tasty companion to the kale, zucchini and goat cheese tart I made for a picnic recently.

Red onion marinating in lemon

I marinated the onion in the lemon zest and juice for a few minutes to take the sharpness out of the onion and prevent it from becoming overpowering in the salad.

Toasted seeds and nuts

When the seeds and nuts are toasted I find they have a more intense flavour and are crunchier which really works well with this salad.

Coconut yoghurt dressing

I use coconut yoghurt on anything and everything as I think it lends any dish that flavour you didn’t even know was missing. I find that this dressing actually makes the salad.

Salad all tossed

This is a great salad to enjoy on its own, or with a slice of kale, zucchini and goat cheese tart.

Enjoying the salad with a slice of tart

Store in a sealed container to up to 3 days in the fridge (keep the salad and dressing separate).

Beetroot, mint and goji salad

Serves 4


  • 3 beetroots, peeled and sliced
  • 1 red onion, peeled and finely sliced
  • 1/2 lemon, zest and juice
  • 1/2 cup fresh mint, washed and chopped
  • 1/4 cup fresh coriander, washed and chopped
  • 1/4 cup fresh parsley, washed and chopped
  • 2 cups cooked quinoa
  • 1/2 cup goji berries
  • 2 TBSP pumpkin seeds/pepitas
  • 2 TBSP slivered almonds
  • 2 TBSP pine nuts
  • 1/2 cup coconut yoghurt
  • 1/4 cup fresh mint, washed and chopped
  • 1 TBSP cumin


  1. Preheat oven to 180C/350F and line 2 baking trays with baking paper. Place beetroot on a lined tray and bake for 20 minutes.
  2. Place pumpkin seeds, slivered almonds and pine nuts on another baking tray and toast for 5 minutes, or until golden.
  3. Place onion and lemon zest and juice in a large bowl for 5 minutes.
  4. Mix the dressing of coconut yoghurt, 1 TBSP mint and 1 TBSP cumin together. Set aside.
  5. Add mint, coriander and parsley to onion and lemon bowl. Toss to combine.
  6. Add cooked beetroot, toasted nuts and quinoa. Toss well.
  7. Sprinkle in goji berries. Serve with dressing and enjoy!

Have you ever tried coconut yoghurt before? If yes, what do you use it for?

Superfood balls

Sunday afternoon is a great time to make healthy snacks for the week ahead. This is precisely what I enjoyed doing this afternoon. These tasty nutrient packed superfood balls are essential to have on hand to get through a busy day.

Colourful mixture

I love the flecks of red from the goji berries, it stands out against the dark, rich colour of the cacao nibs.

All rolled

“Superfood” is a term that is frequently used these days however many people do not understand the incredible health benefits these certain foods provide. Superfoods help prevent cancer and heart disease, improve digestive health, reduce inflammation, lower cholesterol, and protect the organs from toxins. So, eat up!

Healthy snack!

These will keep for up to 1 week in a sealed container in the fridge, or up to 2 weeks in the freezer.

Superfood balls

Makes approximately 23 balls


  • 1 cup walnuts
  • 1 cup cashews
  • 10 fresh dates, pitted
  • 2 TBSP coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup cacao nibs*
  • 1/2 cup goji berries
  • Desiccated coconut for coating


  1. In a food processor, place walnuts and cashews and process until crumbly.
  2. Add dates, coconut oil and vanilla, and process to combine.
  3. Add cacao nibs and goji berries, and process for 2 minutes.
  4. Shape into balls and coat in coconut.
  5. Place in the fridge for 20 minutes to harden. Enjoy!

Note: if you can’t find cacao nibs (from most health food stores) you can use dairy free dark chocolate chips

What is your go to snack during the week?