An old recipe of mine that I have re-hashed to make gluten free & a little more clean

1 cup applesauce
1 teaspoon coconut oil
1 teaspoon vanilla extract (more…)



My work/life balance has been WAY out of whack lately, so I’ve had to focus a lot on food prep on the weekends to make sure I’m making the best food choices I can, quickly, during the week!

I’m not normally one to promote packaged and processed foods, but I think Sarah Wilson’s I Quit Sugar range at  Coles and Woolworths does a pretty good job of cutting out preservatives and additives and it’s a really good option if you’re on the run.  (more…)


I posted about my amazing 30 second thermomix carrot cake a few weeks ago & promised the recipe for the dairy free ‘cream cheese’ icing. It’s such a hit, even the boys in the household love it!!

Dairy free & healthy 'cream cheese' icing recipe at

1 can coconut cream (chilled for a few hours or overnight works best, I always have a few cans in the fridge!)
70g pure maple suryp or agave
1 tbspn lemon juice
1 tsp vanilla extract
1 chia egg (3 tbspn water mixed with 1 tbspn chia seeds, left to sit for 5 mins)
1 tsp stevia (optional)

Add add ingredients to thermomix and mix on speed 6 for 30 seconds
Transfer to a bowl and sit in the fridge for an hour or so before you ice your cake/muffins and ensure what you’re icing is completely cooled before you ice or you will have a runny mess dripping down your yummy food!

This recipe is dairy free, gluten free, vegan & paleo.
Adapted from the Quirky Cooking cream cheese icing recipe.