Decadent Chocolate Cake

Rich. Moist. Decadent. Delicious. Nutritious.

Gluten free. Refined sugar free.

Gluten free. Refined sugar free.

•1 cup sweet potato puree*
•¾ cup almond meal

•¾ cup coconut flour
•½ cup coconut sugar
•½ cup unsweetened cacao powder
•½ teaspoon salt
•1 teaspoon baking powder
•1 teaspoon baking soda
•½ cup macadamia or olive oil
•2 eggs 

•1 teaspoon vanilla extract (the real stuff)
•1 cup freshly brewed coffee (or hot chocolate)
•½ cup dark chocolate chips

*To puree sweet potato, peel & cut into small chunks then steam until tender. Cool & puree in the food processor, blender or mixer. 
Preheat oven to 180°C. Grease 9” springform pan with butter.
In a large bowl, stir together almond meal, coconut flour, coconut palm sugar, cocoa powder, salt, baking powder, and baking soda. 
Add sweet potato puree, coconut oil, eggs, and vanilla. Use an electric mixer and mix on low until combined. 
Stir cooled coffee into the mixture. 
Fold chocolate chips into batter.
Pour batter into the prepared pan and smooth the top with a spatula. 
Sprinkle chocolate chips over the top of the cake. (optional)
Bake 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean.

Nutrition tip - Coconut flour is very high in fibre, protein and healthy fats and free from gluten. It has a beautiful consistency which gives this cake a beautiful moist texture.

The benefits of coconut flour are appealing due to its high nutrient profile and low carbohydrates that support healthy blood sugar levels.

Coconut flour is available from most supermarkets & is comparable with most wheat flours - a little bit goes a long way. This is a beautiful addition to your pantry if you haven’t used coconut flour before.

Enjoy xx 


Healthy Waffles

  • 3/4 Cup. Gluten free flour

  • 3 Tbsp. Almond meal

  • 1 Tsp. Cinnamon 

  • 1/4 Tsp. Baking powder

  • Pinch of salt

  • 1 egg

  • 1/2 Cup. Coconut milk (warm)

  • 1/4 Cup. Mashed ripe banana

  • 1 Tbsp. Honey

  • 1 Tbsp. Coconut oil (melted)

  • 1 Tsp. Vanilla extract

Pre-heat waffle iron to a medium heat.

  1. Whisk together coconut milk, coconut oil, mashed banana & egg. 

  2. Add the rest of the ingredients and fold together. 

  3. Grease pre heated waffle iron with the extra coconut oil, place large spoonful’s of the waffle mixture into the waffle iron and close until nicely browned. 

  4. Continue this process until all waffle batter is cooked.

  5. Serve the waffles topped with berries, honey and some freshly whipped coconut cream or greek yoghurt. 

Enjoy xx

Tip:  Add a squeeze of lemon juice or ACV directly to the baking powder, it will fiz, this makes your waffles lighter.

Serves 2 - Double the recipe to feed more hungry tummies

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Walnut, Pear & Cardamon Cake

Walnut, Pear & Cardamon Cake.
Gluten free. Dairy free. Refined sugar free.

  • 2 cups Walnuts

  • 1 cup sunflower seeds

  • 4 organic eggs

  • 1/3 cup honey

  • 1/4 @cobramestate olive oil + extra for greasing tin

  • 2 tsp ground cardamom

  • 1 tsp cinnamon

  • 1 tsp baking soda

  • a good pinch of sea salt

  • 1 pear

    Preheat the oven to 160°C, grease a cake tin with olive oil. 
    Place the walnuts and seeds into a food processor or blender and process until fine flour consistency.
    Whisk eggs, olive oil and honey until combined.
    Add nut/seed mix & all remaining ingredients, (except pear) & mix until combined.
    Cut pear into thin slices & arrange on the bottom of the cake tin. 
    Pour the batter on top of pear & bake in the oven for 30-40 minutes, or until a skewer comes out clean when inserted. 
    Let the cake cool before turning out.
    Serve with whipped coconut cream or Greek yoghurt.


Walnut. Pear. & Cardomon Cake.

Walnut. Pear. & Cardomon Cake.

Protein Packed Porridge


Protein Porridge


1 Cup organic rolled oats

1 Cup quinoa flakes

½ cup chia seeds

¼ cup flaxseeds

¼ cup desiccated coconut

1 teaspoon cinnamon


  1. Place all ingredients in a jar (at least 1 litre capacity) and shake until well combined.

  2. Store in the cupboard for future use. 

  3. To cook, add 1/2 cup Protein Porridge mix with 1 - 1 cup milk of choice & 1/2 cup water into a small saucepan.

  4. Bring to the boil and then reduce to simmer on low for about 5-10 minutes or until porridge has fully absorbed the water and is smooth.

  5. Serve with nuts, seeds and fruit of choice.