Healthy Apple Muffins

These refined sugar free muffins are an excellent alternative to the hot cross bun! They can be made with whole wheat flour or any gluten free whole grain replacement. You can also get creative and add blueberries or raspberries for some extra natural sweetness.



  • 1 3/4 cups flour of choice (wholewheat organic flour, spelt flour or gluten free flour mix)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1 tsp cinnamon
  • 1 cup grated apple (washed & leave the skin on – lots of good fibre)
  • 1 cup diced apple (1cm pieces)
  • 1/3 cup melted coconut oil or organic butter
  • 1/4 cup local honey or maple syrup
  • 1/2 cup apple puree (easy to grab a pouch from the baby food aisle at the supermarket!)
  • 2 organic free range eggs
  • 1/2 cup Greek yoghurt
  • 1 tsp vanilla essence



  1. Preheat oven to 200 C & grease or line 12 muffin cup tin.
  2. Combine well with a whisk all the dry ingredients (flour, baking soda, baking powder, cinnamon, salt) in a large mixing bowl.
  3. Blend together the wet ingredients (eggs, oil, honey, yoghurt, apple sauce, vanilla) with a bamix or blender. 
  4. Make a well in the dry ingredients and pour the wet ingredients into the middle and stir until combined. 
  5. Add the grated apple and diced apple and gently mix until combined (we find adding the apple after the wet ingredients reduces clumping of the batter).
  6. Using an ice cream scoop or small measuring cup, divide the batter evenly into the 12 muffin cup holders.
  7. Bake for 20 – 25 minutes






Cleansing Carrot & Apple Cake

This cake is the marriage of Sandra Cabot’s Liver Cleansing Carrot Cake and my grandmother’s Apple Tea Cake. It is so simple, nourishing & delicious. You can also swap around the flours to suit you. We have used Teff flour for its incredible nutritional punch. It is the smallest grain in the world and is high in fibre, protein and iron. Enjoy!



1 cup Teff flour (you can also use 50:50 combinations of flours: plain, spelt, almond meal, buckwheat)

3/4 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon celtic sea salt

1/2 cup coconut sugar (you can use organic brown sugar)

2 organic free-range eggs (soaked chia seeds for an egg free version)

5 tablespoons cld-pressed oil (light olive oil, coconut oil, rice bran oil)

1 cup grated carrot

1 apple, peeled & diced (Sandra uses 400g crushed pineapple – drained & rinsed)

1/4 cup walnuts, chopped (you can also use sunflower seeds for crunch)

* option to add 1/4 cup desiccated coconut (adds a nice flavour)



Preheat oven to 175 C

Thoroughly mix together all ingredients except the carrots, apple & walnuts.

Fold in the carrots, apple & walnuts.

Grease or line a cake tin (usually 20cm circle).

Bake in oven for 35-40 minutes.


* You can purchase Teff flour from organic and health food stores. In Melbourne you can visit Organically Grown, Aunt Maggie’s or Irevive.

Great Gran's Anzac Biscuits

Great Gran’s Anzac Biscuits


This recipe from Gina’s grandmother is all about being home baked with quality ingredients. See notes below to make them even more nourishing and delicious.

Anzac biscuits were traditionally made during WW1 by the loving wives, mothers & daughters of Australian soldiers. The nourishing ingredients were based on what was readily available & could last the journey to Gallipoli. They were originally named Soldiers Biscuits.


  • 1 cup organic traditional wheat free oats (we like Street Organics Oats)
  • 1 cup dessicated coconut (preservative free)
  • ¾ cup plain organic flour (can be substituted with GF option such as brown rice flour)
  • ½ cup organic raw caster or coconut sugar (reduced from ¾ cup caster sugar in original recipe)
  • pinch salt
  • 125g organic butter
  • 2 tbs water
  • 2 tsp golden syrup
  • ½ tsp bicarb soda



  1. Combine rolled oats, coconut, sifted flour, sugar & salt in a bowl.
  2. Combine water, butter & golden syrup in a saucepan.
  3. Stir butter mix on low heat until butter has melted.
  4. Add bicarb soda to melted butter mix and allow mixture to fizz.
  5. Pour fizzed butter mix into dry ingredients.
  6. Mix well with damp hands.
  7. Put teaspoonful of mixture on to one damp palm, and gently press flat with the other damp palm (grandmother’s invention!).
  8. Place on a greased baking tray (or line with baking paper) and bake in moderate oven (170C) for 10 mins or until browned. Don’t over bake!!
  9. Allow to cool on tray before devouring (or they will crumble).



Add some chia seeds, sunflower seeds or pepitas for some extra protein, nutrients & crunch! You can also replace the flour with a combination spelt, teff and brown rice flours.