Pumpkin Brownies 

Servings: 9  

 

Ingredients: 

2 eggs 

3/4 cup mashed pumpkin 

2 tablespoons canola oil 

1/4 cup rice malt syrup 

1 cup wholemeal self raising flour

¼ cup cocoa 

1/4 cup roasted almonds

Pinch salt 

100g Lindt 70% dark chocolate  

  

Method: 

1. Preheat oven to 180 degrees Celsius and line a slice tin with baking paper. 

2. Combine all dry ingredients in a bowl. 

3. Whisk the eggs in a medium bowl.  Then, add the pumpkin, canola oil and rice malt syrup and mix until combined. 

4. Now add the flour and cocoa and mix until combined. 

5. Pour mixture into slice tin and bake for about 25 minutes or until slice is firm and has browned.  

6. Allow slice to completely cool before proceeding to the next step.   

7. Melt the Lindt chocolate in a pot on the stove on a low-medium heat.  Using a spoon, drizzle the chocolate over the slice. 

8. Put almonds into a zip lock bag and gently crush using the bottom of a glass cup.  Sprinkle the crushed almonds over the slice.

9. Refrigerate the slice for half an hour to allow chocolate to harden before slicing. 

10. For optimal storage, wrap individual pieces in cling wrap and store in the fridge. 

Lemon, Lime & Coconut Cheesecake balls  

Servings: 5 (2 balls per serve) 

 

Ingredients: 

3/4 cup macadamias  

½ cup coconut flour 

½ cup desiccated coconut (+ ½ extra for coating) 

1 tablespoon grated lemon rind 

1 teaspoon grated lime rind 

½ cup extra light Philadelphia cream cheese 

1 tablespoon coconut syrup 

1 tablespoon lemon juice 

1 tablespoon lime juice 

Coconut yoghurt to serve 

 

Method: 

1. Preheat oven to 180 degrees Celsius. 

2. In a food processor, blend the macadamias, coconut flour, desiccated coconut flour, grated lemon rind and grated lime rind. 

3. Then, add the cream cheese, coconut syrup, lemon juice and lime juice and blend further until a doughy consistency. 

4. Empty extra desiccated coconut into a small bowl.  Roll cheesecake ball mixture into balls and then roll into desiccated coconut. 

5. Place 2 balls in a baking dish and bake in the oven for 10-15 minutes or until slightly golden 

6. Serve with coconut yoghurt. 

7. For optimal storage of the remaining balls, wrap individually in cling wrap and store in the fridge. 

8. To bake balls after being frozen, simply allow the balls to defrost for one hour before baking.  

On-the-go Muesli Cookies 

Servings: 10 (2 cookies)  

 

Ingredients: 

1 cup roasted almonds 

1 cup pecans 

1 cup dried apricot 

2 cups shredded coconut 

3 cups rolled oats 

1 teaspoon cinnamon 

¾ cup natural peanut butter 

1 cup rice malt syrup 

 

Method: 

1. Preheat oven to 180 degrees Celsius. 

2. In a food processor, blend the almonds, pecans, apricot and coconut until fine. 
   Empty mixture into a large bowl. 

3. Add oats and cinnamon to the mixture and mix.   

4. Add the peanut butter and rice malt syrup and combine using a large wooden spoon. 

5. Line 2 baking trays with baking paper and spoon mixture onto trays. 

6. Bake for 20 minutes or until golden brown.  

7. For optimal storage, wrap cookies individually in cling wrap and store in a container in the cupboard. 

Cranberry Ripe Slice 

Servings: 12 

 

Ingredients: 

1 cup Craisins reduced sugar dried cranberries 

½ cup dates 

¼ cup boiling water 

½ cup walnuts 

½ cup pecans 

1 cups shredded coconut  

2 tablespoons rice malt syrup 

100g Lindt 75% dark chocolate 

 

Method: 

1. Empty cranberries and dates into a bowl and pour boiling water on top,
   mix briefly and allow to sit. 

2. In a food processor, blend walnuts, pecans and shredded coconut. 

3. Add the cranberries, dates and water mixture and rice malt syrup and blend again. 

4. Line a baking tray with baking paper.  Empty and press mixture into the tray.  Refrigerate for at least one hour before proceeding to the next step. 

5. Melt the Lindt chocolate in a saucepan on a low to medium heat. 

6. Pour the melted chocolate onto the slice and spread until completely coated.   

7. Refrigerate until chocolate is hardened before slicing.  

8. For optimal storage, wrap individual slices in cling wrap and store in the fridge.

Scones with ‘Jam’ & ‘Cream’ 

Servings: 10  

 

Ingredients: 

2 cups wholemeal self-raising flour 

¼ cup stevia for scone mixture 

¼ teaspoon salt 

120 ml soda water 

1/3 cup coconut yoghurt for scone mixture 

2 tablespoons stevia for jam  

1 cup frozen raspberries 

2 tablespoons chia seeds 

Coconut yoghurt for serving 

 

Method: 

1. Preheat oven to 180 degrees Celsius and line a baking tray with baking paper. 

2. Sift flour, stevia and salt in a large bowl. 

3. Using a wooden spoon, mix in the soda water and coconut yoghurt until a doughy consistency. 

4. Spoon mixture into balls and place onto the baking tray. 

5. Bake for around 20 minutes or until scones are firm and slightly golden. 

6. In a saucepan on a medium to high heat, heat the raspberries, chia seeds and 2 tablespoons of stevia.   

7. Allow to come to a boil, and raspberries to become liquefied.  Remove from the heat, and chill in the fridge.  

8. Serve scones with jam and coconut yoghurt