8 INGREDIENT BERRY AND THYME SKILLET SPONGE PUDDING

This is lower in fat and higher in fibre and omega 3’s than your regular dessert, plus it’s super easy and totally delicious. You make it in a pan and it’s on the table in 25 minutes. What could be better?

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CHOCOLATE CHEESECAKE WITH SALTED TAHINI CARAMEL DRIZZLE

Chocolate Cheesecake with Salted Tahini Caramel Sauce 6 This baked cheesecake is creamy and indulgent but has way less sugar than a typical cheesecake. It’s not raw or vegan but it’s full of whole some ingredients and you will love it.

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CHOC-PEANUT BUTTER SKILLET COOKIE

CHOC PEANUT BUTTER SKILLET COOKIE 5    If you hadn’t guessed yet chocolate and peanut butter is one of my favourite combinations. You can see this in this smoothie, this cheesecake slice and lots of other things I’ve forgotten to mention. I’m also all about skillet cookies for dessert at the moment, this is the third time I’ve made one in as many weeks. It’s becoming an issue.

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SUMMER STONE FRUIT CRUMBLE

This crumble is the perfect way to use up stone fruit that might be getting a little over ripe or that you have an excess of. It’s also just a delicious was to eat it. It’s completely dairy free and lower in fat and sugar than a regular crumble. As a bonus, it’s easy to make.

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THE HEALTHIEST CHOCOLATE PUDDING YOU’LL EVER EAT

How good does this look? What if I told you that it was healthy enough to eat for breakfast – a main meal – and tasty enough to enjoy as a treat? What if I said it would count towards your veg servings for the day? Yep. And it has no avocado in it, and the texture’s a bit like mousse/ a bit like pudding and can be frozen into paddle pop type things. Oh yeah, it’s vegan, gluten free and refined sugar free too. Want to know more?

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BLOOD ORANGE AND POLENTA CAKE

     This cake is gluten free and uses a mixture of polenta and nutrient filled nuts to add texture and flavour. Blood oranges are one of my favourites, i love the variation you get in colour and they have such a beautiful flavour with a slight bitterness which balances this cake nicely. This is a cake, so it’s not health food but we all need cake sometimes and this one is full of real ingredients and amazing flavour.

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HAZELNUT AND SOUR CHERRY CUPCAKES


Sometimes you just need cupcakes, right? But sometimes you don’t want to throw all your good intentions out the window. These little gems are a great mid-ground, they are still sweet but are made with fantastic whole food ingredients and are filling enough that you can stop at one (if, like, self control is a thing you have a handle on). They remind me of those delicious hazelnut gluten free cupcakes with the white chocolate icing and nut brittle that many Melbourne cafes stock. Except these use much less sugar, and are a mixture of buckwheat flour and hazelnut which ups the nutty taste. Fraser believes the pralined nuts on top make these ones, I think it’s the light but creamy vanilla, ricotta and cream cheese icing. Either way they are a delicious indulgence.

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CHOCOLATE WAFFLES

Chocolate waffles that are light like a sponge cake inside with a crispy exterior, it’s like eating a little disk of chocolate sponge. This is my third waffles post. Is that ridiculous? I just really loves waffles… and not just waffles themselves but the waffle maker too. It just makes the best toasted sandwiches… I need to experiment with more food types in the waffle maker. But back to waffles. Waffles and chocolate. Chocolate waffles. These are gluten and refined sugar free. They’re actually not that sweet at all but have a bitter chocolate flavour that works well with the slightly nutty buckwheat. As they are just a little sweet the flavours of the waffle are brilliant with fruit toppings and maple syrup.

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LEMON MERINGUES




My mum is an expert baker. She was a home economics teacher in New Zealand for years and has always been in charge of the dessert section of any family occasion or dinner party. And she does the. best. meringues. ever. No argument. She often makes the good old original kind, this amazing chewy coconut flavour and many others. Mum’s meringues are light and airy with a crispy outer layer and chewy centre. Just how I like them.

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RAW LIME CHEESECAKE


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These raw ‘cheesecakes’ are so easy to make and as you store them in the freezer it means you can always have something on hand when those sugar cravings set in. But something a lot lower in sugar than your typical cheesecake or frozen treat! This one is fresh and bright and makes the most of the abundance of citrus that’s around at the moment. The lime and coconut is a classic combination for a reason – it tastes fantastic. Zesty, creamy cheesecake top layer on a base of chewy coconut and almond, so simple, so good.

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