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Vegan Chocolate Chip Cookies

30 Mar


Who doesn’t love a warm Chocolate Chip Cookie fresh out of the Oven.
Irresistible 🙂
These cookies have the added advantage of being slightly chewy with a nutty chocolate flavour thanks to the almond milk, which makes them even yummier!
Make a batch today – you won’t be disappointed.


2/3 cup refined coconut oil, melted
2/3 cup vegan granulated sugar
2/3 cup packed vegan brown sugar
1/2 cup unsweetened vanilla almond milk
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 bag (10 oz) vegan semisweet chocolate chips (1 1/2 cups)

1. Heat oven to 350°C. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
2. Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
3. Bake 15 to 20 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely & Enjoy 🙂

Refined Sugar Free Butter Cream Icing

13 Jun


My kids will eat anything if you smother it in Butter Cream. I am not such a fan, I find it sickly sweet & can’t see the point of baking them healthy treats if we are going to smother them with that much icing sugar.

So I have been on the hunt for a compromise & I am happy to tell you I have found it!!

This icing contains no refined sugar, I sweetened mine with Maple syrup, but I have tried it with pureed dates (its just best in a caramel or cacao version as it comes out quite caramel coloured), I have also used pureed banana’s, honey & coconut sugar & they all worked great. So feel free to substitute with your preferred sweetener.

I sweetened this batch with maple syrup & then added a few frozen raspberries to give it a natural slight pink colour which my girls went crazy for.

If your kids are used to traditional butter cream icing I would double the maple syrup & then slowly start reducing it batch by batch, otherwise they may decide they don’t like it straight off the bat & you could have a mutiny on your hands.

I like this icing better than butter cream, because its light & fluffy. I find traditional buttercream to be quite dense & heavy, this has a lighter consistency more like whipped cream, but it’s not prone to melting & curdling like cream can do.

This icing is a little more complicated to make than my usual recipes, but its well worth the effort & it isn’t so bad once you get the hang of it.

The first time I made this, I was sure it was going to be a massive fail, but it does actually work, so persevere with it.

I know you, like me, have probably tried hundreds of healthy substitute recipes where it says it tastes as good as the real thing. Only to make it & wonder what the hell the writer is used to eating, because it is nothing like what it’s supposed to be. This is not one of those recipes, I promise.

Once you make it this will become your standard go-to icing recipe.


Refined Sugar Free Buttercream Icing a’la Mama Going Natural

  • 3 T plain spelt flour
  • 1/2 c milk
  • 1/3 c maple syrup
  • 1/2 c butter
  • 1 teaspoon vanilla essence

In a pan cook the spelt, milk & maple syrup over a low heat until it thickens to a thick pudding like consistency. I use a spatula to constantly stir & flatten out any lumps on the bottom of the pan as it thickens.

Once your mix resembles thick pudding (this should take 5-7 minutes worth of cooking time) scoop it into a bowl & top with cling wrap. Push the plastic wrap down onto the pudding so a skin can not form as the pudding mix cools.

I am always in a hurry, so I place my pudding mix into the freezer to cool, but you can always refrigerate it & use it later if you have the time.

Once your pudding mix is cold, put the butter & vanilla essence into a stand mixer & beat till the butter is soft & creamy. Add the cold pudding mixture & continue beating on a high setting. It may look like a curdled mess, but just keep beating it. It will eventually start to come together & look like whipped cream, but don’t be shocked if it needs to be whipped for 5 or more minutes for this to happen.

Once it has come together you can add additional flavourings like cacao powder, or tint it with hopper food colourings. I like to add dried beetroot powder or a few frozen raspberries to mine to make a pink toned cream, but you can add blueberries or a hint of turmeric to create other shades without the nasties.

It can be used straight away or kept in the fridge to be used later (it may just need re-whipping for a minute or two so it comes back light & fluffy). It pipes well & spreads just like butter cream just without all that sugar 🙂



Peanut butter chocolate chip slice

10 Oct


This slice may not be 100% healthy, but it is 100% yummy 🙂

Peanut butter & chocolate, there is no better combination. The saltiness of the peanut butter with the sweet creaminess of the chocolate, pure heaven…………….. I can’t think of anything better.

And to make things even better this recipe is super easy to make, you can be enjoying a warm piece of peanut chocolate goodness in as little as thirty minutes.

So this is a great one for when the sugar cravings hit 🙂


Peanut butter, choc chip slice a’la Mama Going Natural

  • 1/2 c butter
  • 1 egg
  • 1/2 c coconut sugar
  • 1 T vanilla extract
  • 1/2 c peanut butter
  • 1 t ground cinnamon
  • 1 1/4 c spelt flour
  • 1/2 t bicarb soda
  • 1 c chocolate chip

Pre-heat your oven to 175degrees.

Beat the butter & sugar in a mixer, once they are creamed, add the egg & beat till well combined.

Add in the rest of the ingredients except for the chocolate chips & mix till combined. Gently mix in the chocolate chips.

Press into a well greased or baking paper lined tray & bake for 18 – 20 minutes.

And very soon, you too will be enjoying peanut, chocolate goodness.



Healthy Gluten Free Skinny Baked Passionfruit Cheesecake

25 Aug

passionfruit cheesecake

Who doesn’t like a good baked cheesecake?

But who likes all the calories that comes with it? Not me!!

Sometimes it feels like I just go to the gym purely to counteract all the goodies that I eat!!

This cheesecake recipe is fantastic because I can indulge my sweet tooth without the guilt or need for some time with the treadmill 🙂

I make this cheesecake in loaf pans so its more like a cheesecake slice, because the little bite sized squares only total about 30 calories each, which means I can indulge without my jeans getting tight.

If you prefer to make it into a decadent cake it still only totals about 230 calories per slice (thats provided you get ten slices out of your 9inch pan :).

The other thing I love about this cheesecake is that we pretty much always have the ingredients in the fridge & you can always substitute, if you don’t have any cottage cheese make your cheesecake all on yoghurt (provided its thick greek yoghurt) & add another egg, got some ricotta cheese use that in place of the cottage cheese, this is a really versatile recipe that can be adapted depending on what you have in your fridge.

But the thing I love more than the fact that its low calorie, easy to make & has common ingredients, is that its cheap to make! Cream cheese is so expensive here in Australia – it can cost $10 just for the cream cheese to make a standard baked cheesecake. Where as all the ingredients for this cake won’t set you back $10 which means either more money in your pocket or eating cheesecake more regularly, which is a win/win in my book.

This cheesecake is creamy, decadent & everything you expect a cheesecake to be so go forth & get baking your wallet & jeans will thank me 🙂


Excuse the bad photo, I was too busy stuffing my face with cheesecake to get a good photo 🙂

Healthy Gluten Free Skinny Baked Passionfruit Cheesecake a’la Mama Going Natural

  • 1/3 c shredded coconut
  • 1/3 c coconut oil
  • 1 t vanilla essence
  • 3/4 c rolled oats
  • 3 T coconut sugar
  • 1 1/2 c cottage cheese
  • 2/3 c greek yoghurt
  • 1 t vanilla essence
  • 2 large eggs
  • 1/2 c coconut sugar
  • 8 passionfruit or small tin of passionfruit pulp
  • 3 T water
  • 2 T arrowroot
  • 4 T or to taste coconut sugar

Blend all base ingredients in a blender or a thermomix till they make a smooth paste. I leave the oats a little chunky as I like the texture, if you want your base to be more like the traditional biscuit base then blend for longer until it makes a smooth dough.

Spread your base out in a 9inch round springform tin, using a heavy glass to pack down the base, place the cake tin in the freezer while you make the cheesecake filling & pre-heat your oven to 160 degrees.

Place all cheesecake filling ingredients in your blender & blend till silky smooth. Take your base out of the freezer & pour the cheesecake mix over the base.

Place in the oven & bake for 25 to 30 minutes, it will still be slightly jiggly in the middle but will firm as it cools.

Whilst your cheesecake is cooking make your passionfruit topping by placing the pulp of 8 passionfruit into a small saucepan over low heat. Add the water & sugar & cook till sugar has melted. Mix the arrowroot with an additional 2 T of water in a small cup till smooth. Pour into your warm passionfruit mixture & stir well while it thickens. Let the mix gently come to the boil while stirring then let cool.

Once your cheesecake has cooled pour your passionfruit topping over the cheesecake & refrigerate for at least four hours before eating 🙂



30 Second Mandarin Cake

21 Jul


We have had an abundance of Mandarin’s this summer.

We have been eating them like crazy, but still don’t manage to get through them fast enough, so I got to tinkering in the kitchen & came up with this super easy, super yummy, light, moist cake that even the little miss’s like.

This is a take on the 30 second Orange cake, but Miss 4 & 6 never really seemed to like that one, they found it “too spicy”, their word for anything with flavour…….god forbid!!

This Madarin cake goes down a treat as there is none of the bitterness that you can sometimes get with an orange cake, it has more of a delicate sweet flavour, like the Mandarins themselves 🙂

I make this cake in my Thermomix but it could be made in a food processor or blender just as easily.


30 Second Mandarin Cake a’la Mama Going Natural

  • 4 large Mandarins (I prefer to use seedless)
  • 225gm butter
  • 3 eggs
  • 150gm coconut sugar
  • 300gm spelt flour
  • 2 t baking powder

Preheat the oven to 180 degrees.

Peel 2 of the Mandarins & leave 2 with the skins on. If your kids are more adventurous than mine & you want more of a citrus punch then put all 4  Mandarins’ in with there skins on. If your Mandarins’ have seeds I would recommend taking them out as they will just add bitterness to the cake. Place your Mandarin’s into the mixing bowl with the butter & mix at speed 8 for 15 seconds until the mix is smooth.

Add remaining ingredients to the bowl & mix at Speed 4 for 15 seconds until the batter is nice & smooth. The batter will be slightly runny but never fear it will come together.

Bake in a 20cm round cake pan for 50-60 minutes.

This mix also makes great muffins, just spoon into muffin pans till three quarters full & bake for approximately 20 minutes – they make a great lunch box treat.



Healthy Indulgent Mango & Coconut Tea Cake

3 Feb


What can I tell you, its the season for indulging around here!!

Summer! Its the season for indulging our sweet tooths, enjoying the abundance of tropical fruits & long lazy summer days around the pool. This cake recipe is divine its light, fresh, fruity & just plain yum!! This cake barely lasts a day in our household & is often requested because its just so divine. And like most of my recipes its super easy & foolproof (I mean I make it after all!).

Mango & Coconut Summer Tea Cake a’la Mama Going Natural

  • 3/4 c coconut sugar
  • 125gm butter
  • 1/2 c coconut cream
  • 4 eggs
  • 1 c spelt flour
  • 1 t baking powder
  • 1/2 c ground almonds
  • 1 t vanilla extract
  • 2 mango’s peeled & cubed – 1 for the cake & 1 to add to the cream
  • 1 c cream
  • 1 t vanilla extract
  • 1 t coconut sugar

I make this cake in a pot  – because I suffer from a little known illness which makes me allergic to creating & washing dishes! I think the medical term for it is Laziness, but who cares what they call it, who wants to wash dishes all day long – not me! Place the butter & sugar in your pot (if you too have an illness like mine) & gently melt the butter on a low heat. Stir to start your sugar melting. Take off the heat & add the coconut cream & let cool for five to ten minutes. Once your mix has cooled down add the vanilla extract & the eggs one at a time beating them in. Then gently fold in the dry ingredients (be sure not to beat the mix too much) until your batter is smooth. Split your batter between two round cake pans & top each cake with an equal amount of mango bake the cakes at 160 degrees for twenty minutes. Let cool before tipping your cake out of your pans or they will crack. Beat cream, vanilla & 1 t coconut sugar with a whisk until you get stiff peaks. Lay your first cake down on a plate, top with the reserved cubed mango & spoon the cream into the centre – it will get smooshed out (thats a technical cooking term) when you place the other cake on top. Dust with icing sugar if that’s your thing 🙂



Quinoa Chocolate Cake

26 Oct


In light of my effort to get Miss Three to eat Quinoa, I made chocolate cake.

After all what three year old doesn’t love chocolate cake? And what Mum doesn’t like sneaking some goodness into their childs diet?

This cake is super easy to make and unlike other recipes that use Quinoa flour, this cake can be made with your left over Quinoa, so no waste, another bonus for Mum 🙂




Quinoa Chocolate Cake a’la Mama Going Natural

  • 2/3 c cooked Quinoa
  • 1/3 c milk
  • 4 large eggs
  • 1 t vanilla essence
  • 3/4 c butter
  • 1 c cacoa powder
  • 1 & 1/2 t baking powder
  • 1/2 t bicarb soda
  • 1/2 c coconut sugar

This cake, like most of my recipes is super easy to make (I am a lazy cook).

Place the first five ingredients in your Thermomix or blender & process till smooth. Add the rest of the ingredients & blend gently till combined.

Bake at 170 degrees for about 40-45 minutes.

This cake tastes even better the second day & best of all no-one will have any idea its Healthy!!



Vegan Quinoa, Peanut Butter, choc chip oaty muffins

15 Oct


I am always trying to sneak nutrient dense Super Foods into Miss Three’s diet without her noticing. Its a little mum game I like to play – I like to see how healthy can I make her food before she clicks on & realises that she should be boycotting my food purely on principle, because thats a kids job right!

My latest sneaky mission is to find interesting & yummy ways I can incorporate Quinoa into her diet.

Why do I want to feed her up on Quinoa?

Because its high in vitamins A, C and E, which makes it a great antioxidant, its also high in minerals like potassium, calcium and magnesium, as well as being a great source of iron & fibre.

It is a complete protein & has eight essential amino acids, so if you ate quinoa and nothing else, your body could digest it and use it.

Quinoa also contains the important amino acid histidine, which is essential for human development and growth. Especially good for our little people!

Quinoa is very low on the glycemic index & hypoallergenic so its easy to incorporate into your families diet & so when your kids eat it, it sustains them for longer.

I love this recipe as its a great way to use up any leftover cooked Quinoa from the night before, I simply turn our leftovers into yummy muffin treats that we all fight over 🙂

These muffins are denser than conventional muffins & the Quinoa adds a yummy texture & a little bit of crunch.


Quinoa, Peanut Butter, Choc Chip Oat Muffins a’la Mama Going Natural 

  • 3 T olive oil
  • 3 t stevia
  • 3 T agave syrup
  • 3 T Peanut butter
  • 1 chia seed egg (1 T ground chia seeds, 2 T hot water – leave to sit for five minutes)
  • 1 1/2 c oat flour
  • 1 t vanilla essence
  • 1 t cinnamon
  • 1t baking powder
  • 1/4 t salt
  • 1/2 c almond milk
  • 2/3 c cooked Quinoa
  • 1/2 c vegan chocolate chips

As with all my recipes, this one has a trillion steps & requires a great deal of care, NOT! This is another super easy recipe, that takes a few minutes to whip up.

Heat the oven to 170 degrees.

Mix the oil,stevia, agave syrup, peanut butter, chia seed egg, vanilla essence & milk till smooth.

Add the rest of the ingredients stirring gently to combine well.

Pour into well greased or preferably baking paper lined muffin tins & bake for 30-40 minutes.

Then enjoy healthy, yummy muffins & giggle away to yourself while your kids eat them up, never suspecting they are actually eating something that is good for them.



Raw Cacao & Berry Mousse

19 Aug

This week we are excited to have Emily from “Conscious Foodie” share this yummy, raw Mousse recipe with us. It is a simple recipe that only requires a couple of ingredients to create a delicious dessert in a snap. Dessert that is good for you – now that’s my idea of heaven 🙂

After you have tried her recipe out, be sure to check out Emily’s page for all things healthy, organic & wellness based, your sure to be in for a treat.

For a Vegan version of this yummy dessert simply swap the honey for Maple or Agave syrup to taste. So break out the cacao, avocado’s & berries & enjoy a yummy dessert tonight. 

Choc_Berry_Mousse_Tart (1) 

Choc Berry Mousse a’la Emily from Conscious Foodie

Serves 1


  • 1 large avocado
  • 1 tablespoon raw cacao powder (can adjust depending on how rich you like it)
  • 2 teaspoons honey (can adjust depending on how sweet you like it)
  • Raspberries, blueberries (any berries you have) and shredded coconut to garnish

Blend the avocado, raw cacao powder and honey in a blender until shiny and smooth. Spoon mixture into a small tart tin and set in the fridge for a couple of hours. Sprinkle with berries and coconut. Enjoy! This mousse keeps for a couple of days in the fridge. Maybe double the mixture so you have extra, it’s pretty tasty!


emily_jane_full_resEmily is a Wellness Coach at Conscious Foodie. She recently wrote her first ebook, Transform Your Life in 8 Weeks, which is available as a free download just for you! Emily is on a mission to spread the word about natural wellness and health, nutritional wholefoods, clean organic living, a sustainable future, self love, gratitude and kindness. When she’s not writing you can find her juicing her greens, meditating, walking barefoot, sitting in the sun, drinking peppermint tea and making raw desserts.

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Tumeric Rice Custard in the Thermomix

3 Aug

It seems like everywhere I look lately someone is espousing the health benefits of Tumeric, after reading so many articles on why we should be eating Tumeric I thought I had better find a way to get it into Miss Three’s diet.

Easier said than done!

Miss Three is partial to a curry so I have been sneaking a dash into our curries, but I wanted to come up with something that highlighted its great flavour and would get Miss Three excited about eating Tumeric.

Remembering that my Mum always made our custard yellow with a dash of Tumeric, I decided to adapt that idea & create a yummy rice pudding that had a nice amount of Tumeric in it to ensure we are getting all of the health benefits of this amazing spice.


What health benefits you ask?

  • anti-inflammatory
  • increases the antioxidant capabilities of the body
  • lowers risk of heart disease
  • helpful in the prevention & treatment of cancer
  • helpful in the prevention of Alzheimers disease
  • found to be beneficial against depression
  • helpful in treating athritis
  • found to help delay aging
  • linked to improved brain function & lower risk of brain disease

To learn more about the proven health benefits of Tumeric read this article and if you are interested in its ability to stop flouride from destroying your brain read this article.

Then get into your kitchen & whip up some Tumeric Rice Custard for your family. Its great served hot straight from your Thermomix or cold from the fridge for a snack.

This recipe is super easy to make, actually you really do nothing, your Thermomix does all the work, how good is that?


Tumeric Rice Custard a’la Mama Going Natural in the Thermomix

  • 60 gm butter
  • 1 c arborio rice
  • 4 c milk of your choice
  • 2 t vanilla essence
  • 1 t ground tumeric
  • 4 t coconut sugar
  • 1/4 c sultana’s

Place butter & rice in your Thermomix bowl with the butterfly/stirring attachment & stirring blades in place for 3 minutes at level 3 to brown off your rice.

Add all other ingredients & cook for 30 minutes at 90 degrees, level 1. Check your rice from time to time to see if it has cooked. My family like it a little squishy so you may want to check it at 25 minutes to ensure the rice is cooked to the way your family likes it.

Enjoy it hot or serve it cold, either way your family will love it & they will be getting a dose of goodness at the same time. Now thats a mummy win:win.





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