Tag Archives: sugar free.

‘dairy free’ Probiotic Lemon Cheesecake

I have been super busy on a new project that I can’t wait to share with the world. Things are getting exciting here!!!

But even more exciting was my milk kefir grains. I ferment my grains in coconut milk/cream/meat every other day and totally forgot about them needing the sugar in lactose so I thought they had died. Thanks to a kefir expert or two I revived my babies and now they are producing both cows and coconut kefir.

Milk kefir is a bit of controversy. Some say the lactose is fully fermented out others say that it’s not. Me, I’m on the fence. I ferment my cows milk longer to try and ferment as much lactose out and I only have a small try and give the rest to the family as their probiotic through making smoothies, ‘sour cream’, tzatiki or as I did here for this recipe make some amazing desserts. My gut has been ok and by small amount I mean one serve once a week.

My next test is to make coconut cream kefir cheesecakes so stay tuned for an update.

Lemon Kefir Cheesecakes

Gluten free, low FODMAP, dairy free (debatable), egg free, sugar free

                      1-2 days in total

Serves 4



1 litre Milk Kefir (on 2nd ferment strain through a cheese cloth over a bowl for 24 hours, keeping the solids and using liquid whey for other uses)
2 lemons juiced
rind of 1 lemon
2 Tbsp Coconut Oil melted
1 Cup of mixed nuts blitzed
1-2 Tbsp Maple Syrup (obviously I’m not a sweet tooth)

  1. As said above, strain grains through a cheese cloth or nut bag to separate the whey and kefir. I hung my nut milk bag off a spoon over a jug and let it drip overnight
  2. Add juice and rind of lemons to kefir cheese and mix. Depending on taste buds add more lemon.
  3. To sweeten you could also add 1 tbsp of maple syrup or rice malt syrup. Leave overnight in fridge if you can as flavours will be so so so amazing after another day.
  4. Melt Coconut Oil, blitz nuts and seeds in food processor until fine. Mix together with maple syrup or rice malt syrup. Taste and add more sweetness to nut mix if desired.
  5. In a muffin tray or any pie tin/tray line with baking paper and press the nut mix in to form a base. Pop in freezer for 10 minutes.
  6. Spoon Lemon Kefir Cheese on top of base and smooth out or peak up (be creative). Either serve now or pop into freezer to semi set for 30 minutes.


This is a great way to get the probiotic’s into the family and friends.
You could also use your own yoghurt if you don’t have kefir.


My Favourite Christmas recipes

I love to give real food as gifts and fill my home with real foods for the holiday season. Below are my favourite and the ones that are in my house this christmas.

Raw Christmas Pies (The Raw Food Mum)

This is not fodmap free but we can adapt some fodmap free goodness



2 Cups Cashews (use walnuts and macadamias)

1 Cup Almonds (sunflower seeds are an option)

¼ Water

3 Tbsp Coconut Nectar (could use rice malt syrup aka RMS)

3 Tbsp Lemon Juice

Pinch of Salt

Food process all ingredients

Press in muffin tin, silicone molds that have been greased with coconut oil

Dehydrate for 2-3 hours (or put oven on lowest and leave door ajar over night)

Remove from cases from mold and dehydrate for another 8 hours (or do the same in oven)

Note; No time for the dehydrating…not a prob. If you’re eating the day of or even the next, add 2 Tbls of coconut oil then pop in freezer or fridge to set.

Filling- total fodmap feast here

½ Cup Medjool Dates (haven’t found a sub)

Juice of 1 Orange

2 Apples chopped (berries are great here)

1 Cup raisins (marinated rhubarb)

1 ½ tsp mixed spice

Blend dates, orange juice and mixed spice in food processor

Mix apples and raisins in bowl with food processed goodness (leave overnight to combine if you have time)

Fill the cases with the mixture


1 ½ Cups Cashews (soaked for min 3 hours)

1 Tbsp Lemon Juice

3 Tbsp Coconut Oil

¼ Cup Coconut Nectar (RMS)

Pinch of Salt

Blend all the ingredients until smooth.

Top on the fruit mix or use to dip.


Christmas Pudding (Chef Pete Evans)

Again not fodmap free but we can fix that I’m sure…can’t we?!

60 g dried figs

2 tbsp

50 g flaxseed meal

2 tbsp dried sour cherries

1 tsp fresh ginger, grated

100g dried apricots

250g dates

170mg almond meal

1 tsp vanilla extract

¼ tsp allspice

1 tsp ground cinnamon

¼ tsp ground nutmeg

1 tsp ground ginger

¼ cup orange juice

1 tbsp coconut oil


100g raw cacao butter

100ml coconut cream

40g maple syrup (RMS)

Line some funky molds that are around 5cm (2 inch) diameter or some 50ml cups with plastic wrap

Combine everything but the coconut oil and orange juice in food processor.

Blend until crumb like

Mix in oil and juice and knead until you can form balls

Fill molds or roll into balls

Pop into fridge to set for about 15 minutes

Make frosting in meantime

Place cacao butter in a bowl over a boiling saucepan. Stir until completely melted

Remove from heat, mix in coconut cream and maple.

Leave to cool to room temperature

Spoon over puddings and pop in fridge for 10-15 minutes to set.

Add some Christmas to the top- a red raspberry, some holly










Christmas Bliss Balls (Real Food Mum- ME)


1 Cup Nut and Seed Butter (I use, sunflower seeds, pepitas, walnuts, sesame seeds)

1/3 cup RMS

1 Tbsp vanilla extract

1 Tbsp Raw Cacao Powder

1 Tbsp Ground Cinnamon

1 Tbsp Ground Ginger

1 Tbsp Ground Cardamom

1 Tsp Garam Masala

OK so this is your base, lets get some creativity flowing


2 Tbsp Shredded Coconut

3 Tbsp goji berries

3 Tbsp Macadamias

2 Tbsp Chia Seeds

2 Tbsp Hemp Seeds

4-6 Medjool Dates (omit RMS)

3 Tbsp Pecans

3 Tbsp Cashews

Haven’t got any homemade nut and seed butter? Pop nuts and seeds in food processor first, blend on high until it forms a smooth paste. Should take 5-10 minutes. Stop every minute or so to scrape down the mixture off the sides.

Want some delicious coconut butter. Blend 1 cup of coconut in food processor until it forms a smooth paste.

Ok so once you’ve chosen your mix, lets blend on high until it is a sticky thick paste

Have a plate of ¼ cup of chia seeds, crushed pecans, crushed hazelnuts, shredded coconut, pepitas, sesame seeds, cacao powder, chopped goji’s.

Roll into balls and then roll into your choice of above.

I love doing cocnut, goji and pepita’s so it looks fabulously festive for presents……that’s if they make it out of your house.








Last Minute Choc Puddings (Grass Fed Girl)


3 organic eggs

1 tbsp liquid coconut oil

2 tbsp raw cacao powder

2 tbsp maple (RMS)

1 tsp ground cinnamon

½ tsp ground nutmeg

1 tsp vanilla extract

½ baking soda

Heat oven to 180c/350f

Mix all ingredients with whisk

Pour into oven proof dishes (the smaller, the quicker the cooking)

Bake 10-15 minutes


Chai Tea Concentrate (Against All Grain)

10 cups filtered water

18 bags black tea (preferably Darjeeling)

4 cinnamon sticks

4 star anise

3 tsp whole cloves

2 vanilla beans, split

3 tbsp chopped ginger

1&½ tsp cardamom pods (smashed)

1&½ tsp peppercorns

1&½ tsp ground nutmeg

1 tsp fennel seed

1 tsp licorice root

zest 1 orange

1 cup honey (RMS, Maple, Coconut Nectar)

¼ tsp lime juice

Bring water to boil

Add everything but honey and lime juice and turn down to simmer

Simmer for 20 minutes

Remove teabags, leave to steep for another 20 minutes strain spices

Add Honey and Lime Juice

Pour into Jars with ¼ inch room at top (this will make 6 8 oz jars)

Seal the jars in a hot water bath for 15 minutes

Remove with tongs

Lightly press, lids until the popped out bit pops in and stays.

Once opened the concentrate will last a week in fridge

Mix 1 part concentrate, 2 parts milk

Coconut, almond, rice milk all delish!!

Raw Chocolate Bars (Real Food Mum, Adapted from Wholefood Simply)


¼ Cup Raw Cacao Powder

¼ Cup Raw Cacao Butter

¼ RMS or Maple Syrup

¼ Coconut Oil

Pinch of salt

Place Cacao in a bowl over a boiling saucepan, stir until melted

Add Other ingredients and remove from heat.

You do not want to get any water in the mixture or it will turn to a mess.

Pour onto a baking paper lined oven tray (that will fit in your freezer)

Now to add the extras.

Sprinkle Goji berries, nuts, seeds, coconut, raisins in separate lines.

Pop into freezer to set for about 20 minutes

Once set take out and break into pieces or chop into a neater bar.

Keep in freezer




















Coconut Chocolate Bars (Real Food Mum, Adapted from Wholefood Simply)

2 Cups of shredded Coconut

(spread on oven tray and roast at 170c/350c. Watch closely, you want it to be a light golden colour)

Blend on High until it forms and smooth paste.

Add 3 Tbsp coconut oil


Goji berries

Raw Chocolate



Choose your options, portion out coconut cream into mixing bowls

Add individual ingredients, mix until combined.

Add to molds. I used silicone molds

Pop into freezer for 10 minutes while we make the Raw Chocolate

¼ Cup Raw Cacao Powder

¼ Cup Raw Cacao Butter

¼ Cup RMS or Maple

¼ Cup Coconut Oil

Pinch of salt

Place Cacao in a bowl over a boiling saucepan, stir until melted

Add other ingredients and remove from heat.

You do not want to get any water in the mixture or it will turn to a mess.

Pour into a bowl and leave to cool a little so it thickens

Once the Coconut creams are set and still cold, pop them out of mold, drop one at a time into chocolate and then pop back in freezer to set.



Local Suppliers

Sometimes I feel bad for finding a consumer product then reinventing it and making it my own homemade version, then I think about the cost of these products and how much I am saving by doing it myself?! It’s a bittersweet feeling really. I feel for producers trying to earn their keep for themselves and probably family so I try to buy locally owned and produced products as well as make my own.

Today I’m giving a plug to wholly granoly. They make the yummiest granola and for every dietary requirement you could think of. I bought the ‘free free free’ version on the weekend. It is gluten free, fructose free and preservative free. It was gone in three days as the husband fell in love with it and I caught him munching a bowl at nighttime every night.

So considering he loved it so much I decided that I would try and make it and see the price difference as to whether it is a great product to keep buying regularly and whether it’s a ‘when they come to market once a month’ kind of product.

Below is my GFP free Granola recipe;

What you’ll need- I didn’t measure just shook, poured



Pumpkin Seeds

Sunflower seeds

Quinoa flakes

Shredded coconut

Chia seeds

Macadamia nuts


brown rice puffs

amaranth puffs

Rice Malt Syrup/ Coconut Sugar or syrup


Coconut oil

What I did-

Firstly I activated my nuts (so I soaked them, dried them, left them in the oven on low low temp for 24 hours) check out my post of activating nuts and why I do it.

Then I laid all the ingredients (but puffs, syrup and oil) onto lined baking trays.

Popped the oven at about 150c and let them roast.

After about 10 mins (once I smelled the roasting nuts and coconut) I gave the tray a good shake and turned the nuts so that they would be crunchy and golden on both sides.

This is when I added the magic flavours. Depending on the amount you make coat the dry ingredients with syrup (or sugar) oil and cinnamon.

Bake for another 10 mins and you will smell caramalised nuts and cinnamon

I tried a few nuts to see if they were done to my liking (crunchy-not soft, sweet and roasty)

I shook the tray if they weren’t done then checked again after another 5-10 mins.

I took tray out and left on bench to cool, transferred to jar and stored in pantry.

Safe to say that it was more cost effective to make it myself as I have these ingredients on hand all the time and buy bulk. But I will buy from wholly granolly and I will recommend buying them too especially if you are time poor and love granola but since changing your diet realized you can’t eat your favourite any more.