Tag Archives: nutfree

Grainfree & Nutfree Banana Bread

Bananas seem to be everywhere in my house. My organic supplier has a new variety and I swear by day two they are twice the size. We love them though, especially when they go brown as they are better for our sensitive digestive system.

I had some ‘damaged goods’ so to speak (I dropped a large squash on a few ha) so it was to the mood board for some banana inspired recipes. Every recipe called for dates, sweetener, almond flour, tapioca, walnuts etc; we wanted a clean version as really come on a banana is sweet enough!

This is what we ended up with. …._MG_4104

A little flatter than normal and a little dense as I did forget to put the baking powder in until it was in the loaf tin so I mixed it around in tin…whoops. It also was hard to know when it was cooked (as with all coconut recipes I find). Let me know how yours turns out.



Banana Bread

grain free ,nut free, sugar free, dairy free, low FODMAP
preheat oven to 200c, line a loaf tin with baking paper
10 MINUTES             1 HOUR


3 Large Extra Ripe Bananas
5 Eggs
1/2 Cup Coconut Flour
1 Tbsp Ground Cinnamon
1 Tbsp Tahini
1 Tbsp Coconut Oil
1 tsp Baking Powder
1/4 tsp Vanilla


1. Add bananas to food process and whizz on high until a smooth paste.
2. Add Cinnamon and Tahini and whizz again until combined (the mix will turn brown)
3. Add Eggs and Oil while the food processor is going along with vanilla
4. Add Flour and Baking Powder last of all
5. Pour into a lined loaf tin
6. Bake at 200c for 50mins or until an inserted skewer comes out clean in the centre.

Cool slightly before slicing.
Slather with Butter and Enjoy.
Portion and freeze if it doesn’t get eaten in the first hour.


Watch for those little hands


Lunchbox Ideas

When it comes to lunches and filling lunchboxes for kids I often hear the saddened sigh or a cringe on faces. I love filling my girl’s planet box every evening for the next day whether it be for home, care or travel. But what do I put in there you say? How does it keep her interested when you simply can’t be bothered?! Well, firstly I can’t promote Bento Style lunches enough. Think picking platters, a bit of this a bit of that, deconstructed sandwiches because let’s be honest most kids pull their lunch apart anyway so why not make it easy for them. They are easy, yes different, and lots of people will find them odd at first, but seriously I have adults drooling over M’s lunches. So with school going back I thought it be fitting that I share my favourite recipes and recipes of blogs, chefs and friends that are sure to keep your kids lunchboxes (and your own) full of nutritious wholefood’s that are a mix of grain free, sugar free and dairy free items*.

a few websites and blogs (off the top of my head) I recommend for recipes:
www.facebook.com/realfoodmumau (of course)



RealFood Mum Blog
Wholefood Simply
Mummy Made It



RealFood Mum Blog
Pink Farm
The Natural Nutritionist -contains some dairy and grain


Danielle Walker aka Against All Grain


Supercharged Food


Nom Nom Paleo

There are so many other resources out there too. Check into my Pinterest for more websites to visit. I am sure these will keep you busy for the next term.


*note that some recipes do contain dairy, grain, sugar and FODMAPs. Please adjust recipes accordingly or contact me for recipe help.

Raw Crunchy Orange & Coconut Bites

Raw Crunchy Orange & Coconut Bites

Nut free, vegan, raw, fodmap free, sugar free, dairy free, gluten free
5 MINUTES                   20 MINUTES


Makes 15-25 (30cm Log- cut into 1-2 cm rounds)


1 Orange (peeled and segmented)
2 Tbsp. Raw Cacao
2 Tbsp. Sunflower Seeds
2 Tbsp. Pumpkin Seeds
1 tsp. Chia Seeds
4 Tsp. Buckini’s
2 Tsp. Maca Powder
2 Tbsp. Coconut Flour
2 Tbsp. Coconut Oil
2 Tbsp. Filtered Water


1. Pulse Orange in food processor
2. Add all dry ingredients but buckini’s to food processor and pulse
3. Add wet ingredients and pulse until all combined and a ball has been formed
4. Mix through buckini’s
5. Place in parchment paper and form into one or two log rolls.
6. Place in Freezer for 10-15 minutes to harden
7. Take out of freezer and wet hands with water and rub on rolled log
8. Roll in shredded Coconut and Slice

Store in fridge or freezer



I know you’re thinking, potato, pastry, flour, eggs, milk right?!

Winter is here, it’s cold, the family is hungry and miserable, it’s comfort food weather so I think that I should adhere to mum protocol and feed the masses, create leftovers, keep the troupe happy!

This does call for some time, but it’s worth it. We were still eating it on the weekend and there is still half frozen now for a go to meal.

Chicken Korma Pie

Chicken Korma Pie

Gluten free, dairy free, can be nut free, paleo, egg free
20-30 MINUTES             1-2 HOURS


1 cup sunflower seeds
½ cup pumpkin seeds
pinch of salt
2 tbsp chia seed egg mix
1 medium zucchini
¼ Cup Nutritional yeast flakes

Pie Filling
1 tbsp. coconut oil
300g chicken
1 carrot- chopped
1 head of broccoli chopped
1 cup of rustic mushrooms
1 cup spinach
1 daikon sliced
¼ cup coconut cream


Spice mix for filling
1 tsp cumin
1 tsp turmeric
½ tsp cardamom
½ tsp coriander
¼ tsp clove
¼ tsp nutmeg
¼ tsp cinnamon
½ tsp ginger
¼  cup cashews (omit for nut free and replace with toasted sunflower seeds)
400ml bone broth or chicken stock

3 medium sweet potatoes
1 Tbsp. coconut oil or Ghee
½ head cauliflower
1 tbsp. Coconut oil or Ghee
6 Brussel sprouts


Pie Base
Pre heat oven to 180c

1. In a food processor, pulse seeds and a pinch of salt until a fine flour like mix
2. Add zucchini, chia and nutritional yeast.
3. Grease a pie dish and line with baking paper
4. Press mix into pie dish and bake for 40 minutes

Pie Filling

1. In a pan on a medium heat, toast spice mix until aromatic
2. Add coconut oil and heat
3. Add Chicken and brown
4. Add vegetables and sauté in spice mix
5. Add broth and bring to boil
6. Turn heat to low and simmer for 15 minutes reducing stock and creating a gravy like consistency
7. Add Coconut Cream and mix through, turn off heat and set aside



1. Roast Sweet Potato, Cauliflower and Brussel Sprouts until soft in 1 Tbsp of Coconut Oil or Ghee (I popped them in the oven with the pie base.
2. Separate three and hand blend sweet potato and cauliflower in separate bowls
3. Roughly chop brussel sprouts


By now the pie base will be done. 

1. Place pie filling in pie base, top with sweet potato then cauliflower and scatter brussel sprouts.
2. Pop in oven to heat through for approx. 10 minutes