Pizza Scrolls

It’s a wet start to the Summer holidays and unfortunately it doesn’t look like its going to change anytime soon. The wet Summer storms may be more often than not over the Christmas break, at least the veggie patch will thrive with a good drink.


It was prefect weather however for baking up some easy kids lunch treats seeing as they are home for nearly two months I will have to have the pantry and fridge packed to the rafters. My boys have bottomless pits as stomachs, they are always hungry so having healthy homemade snacks at home is a must or I hear the ever so repeative nagging of “Mum I’m Hungry!” Continue reading “Pizza Scrolls”

GF Pumpkin, Zucchini & Quinoa Breakfast Loaf

So who’s with me when I say breakfast is the hardest meal to get creative with?

Most days we are so rushed trying to get the household ready and out of the house that you usually scoff down a bowl of muesli or toast on the run. Yep me too!

Continue reading “GF Pumpkin, Zucchini & Quinoa Breakfast Loaf”

Back To Basics.. Banana & Raspberry Bread


Undeniably the best guilt free afternoon treat!

Banana Bread is a household staple in most homes. Its one thing people find easiest to make and enjoy with an afternoon cuppa. Usually containing brown sugar and white wheat flour, my version is more wholesome using natural unprocessed sweeteners and unprocessed buckwheat flour for easier digestion. This is a basic recipe you can leave out the raspberries for plain banana bread or add other things to it also, such as dark choc chips, blueberries, walnuts, dates, whatever you like really.

Good recipe to keep handy!


Basic Banana Bread

  • Servings: 8-10
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1 1/2 cups buckwheat flour

1/3 cup rice malt syrup, honey or coconut sugar (though coconut sugar contains fructose)

1 tsp baking powder (gf )

1/2 tsp baking soda (bi-carb)

2 tsp cinnamon

1 cup mashed banana (approx 3 )

1 egg

1/2 cup milk or buttermilk

1/4 cup grapeseed oil

2 tsp vanilla extract

*1 cup of frozen raspberries or other fruit or nuts


  1. Preheat oven to 160’c or 325’F
  2. Place all the dry ingredients in a large bowl then add the wet ingredients
  3. Mix gently to combine
  4. If adding fruit or other nuts add now and mix through
  5. Pour mixture into a lined with baking paper loaf tin
  6. Bake for 1 hour 10mins  or until cooked through when a skewer comes out clean
  7. Cool on a wire rack
  8. Can be sliced and wrapped into individual portions and placed in the freezer for school lunches or afternoon tea.


Yellow Dahl with Spinach & Homemade Naan Bread


For Indian food beginners Lentil Dahl is a great place to start. It’s uncomplicated requires little ingredients, one pot and a few spices. Lentils are a great source of protein and dietary fibre which makes Dahl a nutritious fulfilling vegetarian dish.

Dahl is made from pulses usually lentils that are split and stewed with spices. Turmeric is added which gives its yellow colour but more importantly Turmeric is an excellent anti-inflammatory and has had proven links in preventing and reducing the production of cancer cells. Big tick √

This is a basic recipe and can be adjusted to your liking. Some recipes also add extra vegetables in the stewing process along with chopped tomatoes. I have added some baby spinach for added greens and sliced green chilli for heat but feel free to experiment.


Basic Dahl

  • Servings: 4 or 6 with Basmati rice
  • Difficulty: easy
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A easy Indian Dish that is protein packed and great for vegetarians


1 tb EVOO (extra virgin olive oil)

1 diced onion

2 cloves garlic crushed

1 tsp turmeric

2 tsp ground cumin

1 tsp ground coriander

1 tsp chilli powder (optional)

1-2 tsp  grated fresh ginger

3 cups water or vegetable stock

1 cup rinsed red lentils

1 cup baby spinach leaves

sliced green chillies to garnish

Salt and Pepper


  1. In a medium saucepan add EVOO and onion and saute’ for 1 minute.
  2. Add garlic, turmeric, cumin, ground coriander, chilli powder, ginger, and saute’ for 2 minutes until onions are soft and spices are aromatic
  3. Add water/stock and lentils stir and bring to the boil
  4. Once boiling, reduce heat to low and with lid on simmer for 30 minutes stirring occasionally.
  5. Stir through baby spinach and serve with sliced chilli and Naan Bread

Naan is a flat bread and is a staple in Indian cuisine. It is used to scoop up curries and stews, can also be stuffed with meat or salads and has many different variations depending on where you are from. I have used a basic Indian Naan recipe with a few healthier alternatives, I have replaced all-purpose white flour with wholemeal spelt flour also traditionally is lightly brushed with butter once cooked, I did omit this to keep the saturated fat low. Some other variations from different countries including Burma, Pakistan, Turkey, Iran to name a few have their own versions which are spread with garlic, added sesame seeds, nuts or raisins, cumin seeds, or even cheese more like a pizza.

Nothing beats homemade Naan bread and surprisingly its a lot easier than you think. Store bought most often contain preservatives and additives for pro longed shelf life which I avoid so if you have a little extra time make it yourself. It took me 5-10  mins to prepare, leave  it to rest while you put the Dahl on. I left it, picked up the kids from school and the dough was ready to pan cook.


Really is worth the extra time of prepping to have this soft, fresh bread to scoop up the aromatic spicy lentils. Indian at home couldn’t get more easier.


Spelt Naan Bread

  • Servings: makes 5 flat breads
  • Difficulty: easy/moderate
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Basic homemade Indian Naan bread perfect accompaniment to curries, stews and other Indian dishes


1 tsp instant dry yeast

3/4 cup warm water

1 tsp stevia  or sweetener of choice (optional)

2 cups wholemeal spelt flour (you can use all-purpose plain flour)

1 tsp Himalayan sea salt

3 tbsp plain natural yoghurt

2 tbsp EVOO (extra virgin olive oil

optional 2tb melted butter for brushing on finished naan


  1. In a small bowl add the yeast and warm water whisk together set a side for a few minutes to dissolve and starts to activate.
  2. Meanwhile in a medium bowl mix together the flour, stevia and salt set aside
  3. Add yoghurt and olive oil to the yeast mixture and whisk to combine, Pour into the flour and mix through with a fork.
  4. The dough should be sticky and when it comes together turn onto a lightly floured surface and gently bring into a ball do not over work.
  5. lightly oil a clean bowl and place the dough inside, cover with cling wrap or a clean tea towel and place in a warm place to rise. I like somewhere near my oven if it’s on or near a window where the sun drifts in.
  6. Leave it for at least an hour if not more the warmer it is the quicker it will rise. It should double in size. Don’t worry if it doesn’t exactly double.
  7. Turn it again onto a floured surface and cut with a butter knife into 5 pieces
  8. Roll each piece into round flats
  9. Heat a heavy non stick based fry pan on high heat to start, place one round into the pan and spread out a little with your fingers being careful not to make holes. Cook for 1-2min until the bottom is golden and has some black char marks on them. Flip and cook for further 1-2mins. You may need to turn the heat down to medium if cooking too quickly.
  10. Repeat with remaining dough
  11. This is where you can brush with melted butter
  12. Serve warm or cold with your favourite Indian dishes