Blood Orange, Almond & Chia Mini Cakes


To finish off the last of the blood oranges I had excess of (read previous post to understand the mishap)  I decided to make my orange and almond cake but mini versions. I added black chia seeds to this recipe instead of poppy seeds for extra nutrition, we all know how wonderful chia seeds are for us but you can leave them out if you like.

The blood oranges made a nice change from the normal oranges in this recipe, these little cakes  are also gluten-free and refined sugar-free just sweetened with rice malt syrup and the sweetness of the blood oranges . You can make this as one large cake just extend the cooking time to 1 hour. I did sprinkle some icing sugar for photo purposes but you can totally leave that part out to make them completely refined sugar-free.

Served them with some natural yoghurt to top things off,  a delectable little guilt free treat indeed which can also be popped in the freezer to save for a later date. A must try for any dessert lover which is trying to cut out refined sugar and is gluten intolerant.

Blood Orange, Almond & Chia Seed Cakes

A gluten and refined sugar-free cake that perfect for afternoon tea or a guilt free dessert


3 blood oranges

3 eggs

1/3 cup rice malt syrup

1 tsp vanilla

1 tsp baking powder

2 cup almond meal (ground almonds)

1 tb black chia seeds


  1. Preheat oven to 160’C
  2. In a small saucepan place 2 whole blood oranges skin on and fill with water to cover
  3. Boil for 1 hour till soft. Drain and set aside to cool
  4. Process oranges in a food processor till smooth
  5. Add eggs, rice malt or sweetener of choice, vanilla, baking power, and almond meal process till all combined, stir through chia seeds
  6. Peel and slice one blood orange and place in the bottom of the cake tins
  7. Pour evenly into individual greased  baking tins or a 20cm  round greased cake tin
  8. Bake in the oven for 30-35mins or 1 hour for whole cake
  9. Leave in the tins for 10mins to cool slightly before turning onto a wire rack fruit side up
  10. Serve with natural yoghurt




Strawberry Jam Drop Cookies


Baking cookies is one of my favourite things to make with my kids. Letting them take control is hard at the start as my anxiety of perfection kicks in but I just have to let that go for this time. The smiles and excitement  when they are measuring the ingredients, pouring and mixing makes me realise I’m giving them life long lessons and memories that they are not even aware of yet.


Not to forget the best part for them not necessarily me as I am a clean freak, getting their hands dirty and having imperfect shapes and sizes to my dismay and cant help myself to fix a few odd ones here and there.



As we wait for the them to bake the clean up begins not surprising they have bolted in need of a bathroom break then disappeared into space for this part of the fun can’t blame them.

Once the cookies are done the excitement and anticipation on their little faces melts my heart to jelly, to them seeing their creations is one of the most rewarding moments, the bursting of  confidence streams through and the look of accomplishment as they take a bite of what they have just made makes it all worth the mess.

Now to keep their cheeky fingers out of the cookie jar will be another wishful task..


Strawberry Jam Drop Cookies

  • Servings: 24-26 cookies
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A fun easy kid friendly cookie recipe that is also gluten and refined sugar-free


2 cups buckwheat flour

1 1/2 cups almond meal

1 tsp cinnamon

pinch of salt

3/4 cup rice malt syrup

1/2 cup grapeseed oil or coconut oil

1/4 cup 100% pure strawberry spread no added sugar


  1. Preheat oven to 180’C
  2. In a large mixing bowl add all the ingredients except the strawberry jam
  3. Mix well to combine till takes the form of a dough
  4. With clean hands roll tablespoons of dough into ball and place on a lined baking tray
  5. Gently press down with your thumb to make a indent in the centre of each cookie
  6. Spoon teaspoon amounts of strawberry jam onto the cookies
  7. Bake in oven for 15mins till just golden
  8. Let them cool for 2-5 mins until firm




Lemon & Coconut Bliss Balls

Zesty, lemony pure bliss balls to satisfy any Lemon and Coconut lover and refined sugar free!

Lemon & Coconut Bliss Balls

  • Difficulty: easy
  • Print

A raw ball treat that's just as sweet


200g desiccated coconut

1 cup almond meal

1/3 cup coconut oil

1/3 cup rice malt syrup or honey

Finely grated lemon zest

juice of 1/2 lemon

1 tsp vanilla extract


  1. Reserving 1 cup of coconut place all other ingredients into a food processor and blitz until comes together
  2.  Roll into balls then roll in remaining coconut to coat
  3. Lay balls on a tray lined with baking paper
  4. Chill in the fridge for at least 30 mins





Mandarin & Almond Cake

Afternoon Tea never tasted so good…This recipe can also be replaced with oranges if mandarins are not available.

Mandarin & Almond Cake

The perfect afternoon tea accompaniment.


4 whole mandarins (if  using oranges use 2)

3 eggs

1/3 cup rice malt syrup, honey or maple syrup

1 tsp vanilla

2 cups almond meal

1 tsp baking powder

natural yoghurt or cream to serve


1.Preheat oven to 160’c

2.In a small saucepan place mandarins whole with skin left on, fill with water till covering the mandarins and simmer on low heat for 1 hour, then let them cool ( you can always do this prior even day before and leave in the fridge)

3.In a food processor process the mandarins until smooth

4.Add eggs one at a time followed by rice malt syrup (or honey), vanilla, almond meal, baking powder and process until smooth. Another thing I sometimes like to add is 1tb poppy seeds.

5.Transfer into a greased 20cm round cake tin and bake for 50-60mins until firm and skewer comes out clean.

6.Serve with natural yoghurt or cream