Gluten Free Cherry Ripe Slice












I just love a good slice!  A good slice will beat a cake or cookie anyday in my eyes.  Especially one that has cherry and chocolate in it.  For a gluten free baked base I used buckwheat flour which I am in love with at the moment, but this could easily be substituted for GF flour or even almond meal would work I guess?  This slice is a pretty good all rounder that can be made quickly with fairly staple pantry items.  I would have to say, the taste will please everyone.




1 cup buckwheat flour

1/2 cup sugar

1/2 cup des coconut

125g unsalted butter melted


1 425g tin cherries

1 395g tin condensed milk

1 cup des coconut

The Topping:

125g dark chocolate

30g butter


How To Do It:

Preheat your oven to 180c and line a slice tray about 25cm by 15 cm with baking paper.  For the base combine the flour, sugar and coconut and stir in the melted butter.  Press this mixture into the prepared pan and bake for about 30 mins or until just browned.  In a food processor wiz up the drained cherries with the coconut and condensed milk, and process until the cherries are broken down.  Pour this mixture over the base and return to the oven and cook for another 30 minutes or until just set.  Once set leave the slice in the tray and allow to completely cool down before pouring over the melted chocolate and butter.  Once the choc topping has been poured over you can set the chocolate topping in the fridge, and slice up when set.

Happy Baking Sarah 🙂


Peanut Butter Cups


These are amazing.  Made using real ingredients.  No Gluten, no dairy,  no refined sugar,  no grains.  A fudge like peanut filling and the crack of the chocolate topping…..uhm hello what’s not to like?  Ok now my confession is I have never had a real peanut butter cup.  I know they exist but don’t know what they are like.  In fact I’ve never been to America.  I’m really showing my cards now huh?  Sitting at my kitchen table in Brisbane contemplating American candy I have never had.  Anyway don’t feel sorry for me I’ve had my fair share of other filthy chocolates that get me into plenty of trouble hehe.  Anyway to the recipe at hand.  I love using my silicone muffin tray for these.  Once they are set the little cups just pop out.  In fact the only thing better would be a mini silicone muffin tray, now that would be adorable.

The Base:

100g 85% dark chocolate

1 tbs coconut oil

Melt down the chocolate and oil together ( I used the microwave).  Carefully spoon into your muffin tray.  Transfer to the fridge to set.  If you don’t have a silicone tray I guess you could line a regular muffin tray and peel back the liners once the cups are set.

The filling:

1/2 cup of peanut butter ( no added sugar or salt)

1/4 cup coconut oil

1 tbs 100% pure maple syrup

Melt down the coconut oil and slowly mix into the peanut butter and maple syrup.  Once combined spoon over The set chocolate and transfer back to the fridge to set.

The Topping:

3/4 cup ground sunflower seeds ( I grind mine in my coffe grinder)

1 tbs coconut oil

1 tbs 100% pure maple syrup

1 tsp vanilla extract

Once you have ground sunflower seeds combine them with the coo it oil, maple syrup and vanilla.  Gently press this mixture over the peanut mix.  Return to fridge to set for a few hours.

Enjoy Sarah😍

*It all seems a bit backwards I know, but when you pop it out and flip it, the sunflower mix becomes the base so the chocolate is on top.

*You may also choose to make your own chocolate top, it just doesn’t always set hard, but is equally as yummy.

* Store these bad boys in the fridge for up to a week.

* Give these a go you won’t regret it

Peanut butter Protein Slice


Down the road from me there is a great coffee shop and juice bar attached to a fruit shop “Charlie’s Raw Squeeze”.  Some of the things in the window there look amazing! The organic coffee is so good and you can have your choice of any milk under the sun…perfect 😍.  Anyway I thought why pay $7+ a slice when I can make something similar myself for a lot less?  No offence Charlie’s I still love you 😁.  PS please don’t black list me.



1 cup dried pitted dates

1 cup chocolate protein powder

1/2 cup pepitas

1/2 cup peanuts

1/4 cup coconut oil

1/4 cup water

Line a loaf tin with baking paper approx 28 cm by 8 cm.  Blend all the base ingredients together in the food processor until it comes together.  Press into the prepared loaf tin.


1/2 cup peanuts

1/2 cup sunflower seeds

1 cup desiccated coconut

1/2 cup dried pitted dates

Blend all these ingredients in the food processor until they come together to form a ball.  Turn out and press this mix over the base mixture.  Try to make it as level as possible.

*For the top top melt down about 1 tbs each of smooth peanut butter, coconut oil and maple syrup.

*For my peanut butter I choose one that contains no sugar or salt.

*If you want to drizzle a little melted chocolate over the very top, I used an 85% dark chocolate about 100g

Gluten Free Beetroot Brownie







Gorgeous fresh beetroot is in season and its disguised in a filthy naughty brownie!  Look if I am completely honest beetroot is not one of my favourites.  I have to say this is the best way to eat it as far as I’m concerned.  Beetroot is of exceptional nutritional value. They are an excellent source of folic acid and a very good source of fibre, manganese and potassium.  They still taste better when partnered with sugar and chocolate though HAHA ;0 ***HINT**** WEAR GLOVES!!


500g fresh beetroot finely grated

3/4 cup coconut flour

1/2 cup cocoa

1 cup brown sugar

1/2 cup caster sugar

125g butter

4 eggs

1 tbs vanilla extract

2 tsp baking powder

200g melted dark chocolate 70%


How To Do It:

Preheat your oven to 180c and line a 25cm square cake tin. Peel and chop the beetroot, then grate down in the food processor.  Once broken down place in a large bowl.  Sift in the flour and cocoa and stir in the sugars.  Lightly whisk the eggs and combine with the vanilla then add to the bowl with the beetroot.  Melt down the butter and chocolate together either in the microwave or in a double boiler, then add to the beetroot mixture.  Once all combined give it a good stir.  Allow this mix to rest for about ten minutes before transferring to cake tin to bake.  This gives the coconut flour a chance to absorb as much liquid as it wants.  Bake in your preheated oven for 45 minutes to an hour.  Allow to cool in the tin before cutting.  This is great served warm with cream 🙂

Go on give it a go






Chewy Chocolate Gluten Free Breadsticks


I had difficulty coming up with a name for these babies.  I wanted them to be like the cool Italian breadsticks that you see Tony Soprano eating, only sweet.  Cookie sticks? chocolate grissini? We decided to go with Chewy Chocolate Breadsticks.  Its difficult to tell how many this recipe makes as every time I turned around there were little hands in the dish.  Turns out there’s one thing better than chocolate, and that’s a chocolate stick hahaaa.  Enjoy 🙂



1 1/2 cups GF plain Flour

1/2 cup cocoa

1/2 cup caster sugar

3/4 cup milk


How To Do It:

Preheat your oven to 180c and line 2 baking trays with baking paper.  Mix the flour and sugar in a large dish.  Add the milk little by little as you may not need all of it.  Stop adding milk when the mix comes together like a dough.  Allow your dough to rest for 10 minutes, then turn out onto a lightly floured surface.  Work it for a while to make sure its not too moist.  When happy, pinch off a ball and roll into sausage shape with both hands on the floured bench.  Gently place straight onto your lined tray.  Once your done place both trays in the oven and bake for about 8-10 minutes.   Once cooled you can top with anything you like.

I used about 30g of dark chocolate for drizzling then sprinkled a little dessictaed coconut while the chocolate was still wet.  Enjoy:)


Gluten Free Fruit Slice


There is something really lovely about using a dried fruit mix in baking.  It seems so traditional.  Maybe it reminds me of my Grandma, who baked huge beautiful fruitcakes every year at Christmas.  These days I don’t think there is as many rules to baking.  For example: grain free baking? who would have thought!  The sky is the limit when it comes to imagining weird and wonderful recipes in the kitchen.  Anyway this is a lovely little fruit slice that can be made quickly.  You don’t have to start soaking your fruit to use it in six months time eeek!  Enjoy:)


2 cups dried fruit mix

200g butter

1 cup brown sugar

2 eggs

1 heaped cup GF plain flour

1 tsp vanilla extract

1 cup milk

1 tsp cinnamon

1 tsp nutmeg

How To Do It:

Preheat your oven to 180c, and line a 25cm square cake tin.  Place the fruit mix in a large bowl and cover with milk and vanilla.  Cream the softened butter and sugar together until a little pale then add the eggs one at a time. Add the sugar butter mixture to the fruit and milk.  Sift over the flour and spices.  Spoon into your prepared cake tin.  Bake for about 50-60 minutes.  Watch the top of the cake and cover it with foil, if the top starts to get too brown.

Happy Baking 🙂

Homemade Protein Bars


There are many different reason’ s to eat protein bars.  Turns out getting ripped, shredded, and peeled are not among the reason’s I eat mine.  I think these are great for morning tea or afternoon tea, just with an added protein boost.  Depending on the protein powder you choose to use these can be dairy free and gluten free.  It works out to be WAY cheaper than buying rubbish protein bars from the supermarket with a load of ‘mystery’ ingredients.  The chocolate on top is optional also.  I have been going a bit crazy on protein bars/balls lately so stay tuned for many more shredding recipes ;).


1 cup of protein powder of your choice

1 cup pitted dried dates

1 cup almonds

1 cup desiccated coconut

1/2 cup walnuts

3 tbs milk

How To Do It:

Line a loaf pan with baking paper approx. 25cm by 10cm, or whatever you have is fine really. You can also ball it up to make lovely protein balls.  Pulse the dates and almonds together in the food processor until well broken down.  Once they are broken down you can then add the coconut, protein powder and walnuts.   Turn mixture out into a large bowl, and have a good feel.  If the mixture doesn’t come together, start by adding a tablespoon of milk.  Keep adding milk by the spoonful until it will stay together as a ball in your fist. Enjoy 🙂

Peeled Wellness

Paleo Cherry Cake

Super, super, yummy, moist and light, and easy to make and bake.  Love this as it’s not too sweet, but is enough to satisfy a sweet craving.  I managed to make this while my teething baby was literally clinging around my leg the whole time.  All the hard work is done in the food processor.  Which also makes the mess minimal too.



1 cup fresh/frozen cherries

1 cup walnuts

1 cup dried dates

1 cup of almond meal

2 eggs

1/4 cup coconut oil

1/3 cup coconut flour

2 tbs honey

2 tbs cocoa/cacao

1/4 cup coconut milk

1 tsp baking powder

1 tsp bi-carb

How To Do It:

Preheat oven to 180c, and line a 25cm square cake tin with baking paper.  Place the dates, walnuts, cherries and almond meal in the food processor and pulse until broken down.

Now you can either add all the remaining ingredients in the food processor or empty out to a bowl to mix in remaining ingredients.  I emptied out to another bowl, but wished I hadn’t.  To minimise washing up.  Once all mixed well place on cake tin and push into place with wet hands.  Bake in preheated oven for around 30-40 minutes.  Once done the top kind of cracks and it pulls away from the sides.  Allow to cool in the tin for 10 mins then use baking paper to pull out and continue cooling on a wire rack.


1tbs coconut oil

1 tbs cocoa

1 tbs 100% maple syrup

1/4 cup desiccated coconut

Mix together all these in a bowl then spread over cooled cake 🙂

Gluten free Banana Ice cream

You may wonder why we have to label ice cream “gluten free”.  Well isn’t it just cream? Well no it’s not.  There’s more and more weird ingredients being added into everything we eat, and chances are we don’t have a clue what they are let alone how to say them.  Well anyway this is old fashioned ice cream,  but with my ingredient of the week……Bananas!!

Im not gonna lie it’s a bit of an involved process starting off with making the custard at the stove, which is the longest part, but from there it’s smooth sailing.  The taste is worth it, please try 🙂





6 Bananas

2 tbs of Orange juice

small pinch of salt

3 egg yolks

1 cup Caster sugar

1 cup whole milk

1 cup Cream ( I used thickened)

1tbs vanilla extract


How To Do It:

Step 1 Make the Custard: whisk up the egg yolks with the sugar then add the milk.  Set as a double boiler.  I used a heat proof bowl over a saucepan of boiling water.  Stir and stir and stir until it is thick enough to coat the back of you spoon.  Once thick place in fridge to cool.

Step 2: whisk the cream with the vanilla.  Don’t go to hard peaks only lightly beat it.

Step 3: mash your Bananas with the OJ and salt.

Ok ya still with me?  Now combine the bananas with the cream mixture and stir well,  then add in the cooled custard.  Stir well then transfer to a shallow stainless steel dish and place in the freezer, remembering to stir every now and then.  Basically just don’t let it set hard without stirring it.  Hope you really enjoy this and think it’s well worth the effort as I do…..enjoy 🙂


Gluten Free Dairy Free Banana Cake



Back on my Banana bender! I recently adapted a recipe from the CWA .  Now for those of you who might know and be in fear for ever messing with a tried and true recipe, especially one from the Country Womens Association.  Well I did, I’m sorry but I did, I made a few tiny changes and now it’s gluten free and dairy free.  Another shout out to these many groups of women meeting in halls and kitchens all over our great land of Australia.  The force to reckoned with when it comes to jams and sponges the world over.  Every recipe I have ever attempted from these girls NEVER fails.  I made several of these cakes today and they all turned out exactly the same, with a sturdy frame, risen high and beautiful banana flavour.  You may wish to leave your cake “naked” but I used a coffee icing, it’s delicious either way



3 Bananas

2 tbs Coconut oil

1 egg

2 tbs Coconut milk

1 tsp vanilla extract

1 cup sugar

1 1/2 cups GFSR flour

1 tsp Xanthum gum


How to do it:

preheat your oven to 180 and grease a 20cm round cake tin.  Melt down your coconut oil, then add mashed bananas, whisked egg, milk, vanilla and sugar.  Give it a good hard mix.  Sift in your flour and Xanthum gum, keep mixing till combined.  Add to prepared tin and cook for 35-45 mins but mine usually takes about 40 mins.  Leave to cool in the pan for 5-10 mins then finish cooling on a rack.


The Icing:

2 heaped tsp of Coconut oil

1 tbs of strong coffee

1tbs cocoa powder

Enough pure icing sugar to make a spreadable consistency


If you want decorate with walnuts….or not it’s up to you.  All in all a great cake 🙂