ginger crunch

From the recipes I post I’m sure you’re able to tell that I rather like my treats and am not particularly ascetic, after all you only get one life (as far as I know any way) and I’m damned if I’m not going to enjoy it while still trying to do the best for myself and my family that I can.  So it’s always doubly gratifying when I can make something that tastes ah-ma-zing and still be nourishing for my body.

Ginger is said to be good for digestion and helping to combat nausea, which makes this slice an awesome option post-prandial or after you see Fat Bastard caressing himself in Austin Powers.  And of course it’s refined sugar free, dairy free, gluten/grain free etc. etc.

Credit where credit is due, inspiration for this recipe comes from Dr. Libby Weaver’s Book, Sweet Food Story.



1 Cup ground almonds

1 Cup desiccated coconut

1/3 Cup buckwheat groats

¼ nut butter

½ Cup melted coconut oil

¼ Cup maple syrup

3 Tbs fresh, finely grated ginger

Pinch of salt


1 Cup nut butter

1 tsp vanilla paste or extract

¼ Cup maple syrup

¼ Cup water

1 tsp lemon juice

4 Tbs ground ginger

150g Cup melted cacao butter


Pre-heat your oven to 160C.

Put all the base ingredients in a food processor fitted with an ‘S’ blade and processes until combined.  Scrape out into a lined slice tin and bake for 25 mins.  Then remove and allow to cool completely.

To make the topping put all the ingredients in the food processor and gently (low speed) process until combined.  Pour evenly over the base and place in the fridge to set, 1 – 2 hours.

Keep in the fridge and take as required.



I will warn you now, this is addictive. I’ve got into the habit of making it every week, dangerous stuff!  Good thing is it’s quick and easy.  It’s one of those gloriously low maintenance recipes that require no more effort than a little gentle melting and turning the knob on the food processor, love it.




1 Cup ground almonds

1 Cup desiccated coconut

½ Cup mixed seeds

1 tsp vanilla extract, I urge you to use the real thing, not a flavoured essence

½ tsp ground cinnamon

6 squidgy dates, I use Medjool, but you could use dried dates and soak them in hot water to soften

1 – 2 Tbs water

Salted Caramel

1 Cup melted coconut oil

½ Cup nut butter

1 tsp vanilla extract

Good grind of salt, I use pink Himalayan

1 Tbs maple syrup, the real thing please

Chocolate Topping

100g dark, dark chocolate, I use Green & Blacks 85% cocoa

½ Cup melted coconut oil



Put all the ingredients (start with just 1 Tbs of water) for the base into a food processor fitted with an ‘S’ blade and pulse to combine.  You want it to start turning ‘rubble-like’ and clumping together, if it’s looking too dry add the 2nd Tbs of water and pulse again.  Once it’s come together turn it out into a slice tray lined with baking paper and pop in the freezer to firm up.

For the Salted Caramel layer, add all the ingredients into the food processor (don’t worry about cleaning it) and whizz till smooth and combined.  Take the base out of the freezer, pour over the caramel and return to the freezer.

For the Chocolate topping, wait until the caramel layer is set then very gently melt the chocolate and the coconut oil together and stir until glossy and smooth.  Pour over the caramel layer and return to the freezer for half an hour to set firm.  Then cover and move to the fridge.

This is very heat sensitive so you need to keep it in the fridge.




I used to make these for myself every weekend before little bears came into my life.  I made them for the first time in nearly three years last weekend and I had forgotten how much I enjoyed them!  There is no sweetener in them other than the banana, but you won’t miss it.  If you really do, you could add a drizzle of maple syrup.  This makes enough for one person, so just multiply for however many you are cooking for.


1 tablespoon buckwheat flour

1 egg

¼ teaspoon ground cinnamon

1 tablespoon water

1 teaspoon coconut oil

¼ banana, thoroughly mashed

1 heaped tablespoon yoghurt

1 tablespoon flaxseed oil


Mix together the buckwheat flour, egg and cinnamon in a jug (this makes it easier for pouring the mixture out into your pan).  Gradually add the water stopping when you reach the consistency of thick cream.

Heat the coconut oil in a heavy based fry pan.  Test with a small blob of the mixture.  It needs to start frying immediately or else your pan is not hot enough.  When it is hot enough pour in your crepe mixture.  I make one big crepe, but go for whatever tickles your fancy.  Cook for 1 – 2 minutes per side, or until golden brown and set.

To make the banana cream mix together the banana, yoghurt and flaxseed oil.

Top your crepe/s with the banana cream and enjoy!



Summer is coming, I can smell it!  There is something very summery about fritters, not too sure what it is as I am up for pan fried food at any time in the year, but make it into a fritter and all of a sudden you’re talking Summer to me.  One of our neighbours had very kindly given us some whitebait, so this weekend just past we flung open the sliding doors and enjoyed whitebait fritters and salad with a mighty fine Riesling and a side of sawdust from the tree that Hubby Bear had just chopped down.  Magic.


200g whitebait

3 eggs, lightly beaten

Pinch of salt

Teaspoon of coconut oil (give or take) for frying

Fresh lemon wedges for squeezing – mandatory!


Heat a heavy bottomed fry pan (I have a cast iron le crueset pan and I swear by it) over a medium/slightly high heat.  Add the coconut oil and when it’s completely melted test the temperate with a small dollop of your mixture.  You want it to sizzle excitingly the second it hits the pan, if it doesn’t the pan is not hot enough and your fritters will be flabby, no one likes a flabby fritter.

Pan fry heaped tablespoon amounts of the mixture for approx. a minute each side or until golden brown, crispy and set.

Serve with wedges of lemon and a gloriously crunchy and colourful salad.  Aioli is also really good with these if you’re that way inclined.



Overnight oats are everywhere, blogs, Pintrest, Instagram.  And what a great idea they are, chuck everything together in a container before you go to bed and voila!  In the morning you’ve got your breakfast all soaked and melded and ready to go.  However if oats aren’t your thing where does that leave you?  Well I’ve recently started doing overnight buckwheat groats and it works for me 🙂



½ cup raw buckwheat groats, ¼ cup whole, ¼ cup whizzed up in the food processor (I do this in bulk batches once a week)

1 Tbs raw mixed seeds (I use pumpkin, sunflower and chia)

2 roughly chopped raw Brazil nuts (great source of selenium)

1 Tbs yoghurt

2 Tbs water

1 Tbs flax seed oil (optional, but a good way to incorporate into your diet)

½ apple, grated or if you’re lazy like me, chopped

½ banana, chopped (optional, I don’t usually use this, but little bear ate half a banana this morning and didn’t want the rest and I abhor waste so I used it)



Mix everything together.  You want quite a loose consistency as the seeds and buckwheat will absorb the water as it sits, so add more water or yoghurt if you feel you need it. Refrigerate overnight and in the morning, enjoy!

Nutty Cacoa Mousse

choc mousse


Holy crap!  I did not realise how full on having two little people would be… to all those people out these with more than two, I am in awe of you.

So baby bear is now 10 months old and little bear is nearly three.  Amazing how time flies when you’re trying to get some sleep, do some laundry, get some sleep, get nutritious food into everyone, get some sleep, moderate how much of a bombsite your house looks like, and did I mention get some sleep?  Any way suffice to say at the end of the day it’s nice to have a little something to look forward to and for me the last week or so it’s been this cheeky little nutty cacao mousse.

This is really so easy I feel a bit of a charlatan calling it a recipe so let’s go with suggestion. The below makes enough for one so just multiply as required.



2 heaped dessertspoons of yoghurt – coconut, organic dairy, whatever takes your fancy

Heaped teaspoon of nut butter – I’m currently using almond

1 teaspoon of raw cacao powder

Optional – drizzle of maple syrup



Beat everything together until it’s combined and has a lovely light texture. That’s it, enjoy!



the new Baby Bear in the house


Paleo Fruit Jellies

fruit jellies

Well, it’s getting close to ‘B’ (Brand new baby) Day now.  I started my mat leave this week and I now have a massive pot of mince blipping away on the stove to be portioned up and popped in the freezer, many, many tiny pink things drying in between rain showers outside (Spring time babies and washing, not a great combo) and several last minute and probably unnecessary online baby gear purchases winging their way towards me.

Little Bear is starting to get more and more interested and now frequently pats my tummy and tells me that she “loves baby sister”.   I am somewhat encouraged by this, but less encouraged by the fact she has also informed me she doesn’t want her toys anymore, “want baby sister’s toys now”.

I guess we’re not going to get away without some level of jealousy/adjustment and my mother-in-law has warned me I need to be particularly vigilant about Little Bear trying to sit on her baby sister. (Seriously?  Sit on her?)  Knowing Little Bear as I do I suspect we’re going to have to be more vigilant about her trying to incorporate Baby sister into her games of gymnastics (No!  Baby sister does not want to jump off the back of the couch onto the cushions!) or feeding her culinary creations largely concocted of dirt, leaves and some water she found at the bottom of a disused plant pot (mmmm, delicious darling!).

Whatever happens I guess it’s going to be another crazy adventure in the Bear Family and I keep reminding myself to enjoy this time where it’s just Little Bear and I and no one is projectile vomiting milk across the room or doing poo-namis in their nappies.  So on Monday we made these.  They are based on Pete Evans fruit jellies from his book, Healthy Every Day.  I’ve tried a couple of recipes before for making fruit jellies and this is the best I’ve come across.

Little Bear’s been a bit snotty lately so we made lemon & honey jellies, but you could make with any kind of fresh fruit juice, just adjust the level of honey based on the sweetness of the fruit you’re using.


1/3 Cup fresh fruit juice

1 – 3 Tablespoons of honey

1 ½ Tablespoons of powdered gelatine


Put the juice, honey and gelatine in a small saucepan and stir until the gelatine is incorporated.  Leave to sit and absorb for 5 mins.

Gently heat, stirring constantly, for approx another 5 minutes or until the honey and the gelatine is completely dissolved.  Do not let it come to the boil.  Pour the mixture into your mould (we used a silicone chocolate mould, but you could just as easily use an ice cube tray) straight away then transfer to the freezer to set for 15 mins.  They’ll keep happily in the fridge for a week.