Making your very own nut milk

Most people will panic when told that they need to be dairy free for a period of time.

One of the most common questions I get is "What am I going to put in my coffee?"

As a replacement for a dairy-based milk, nut, seed and coconut kinds of milk have become very popular. With that also comes the downside of commercialism.

Have you checked the list of ingredients at the back or on the side of the box? In some, there was something ridiculous like 10 ingredients in a simple almond milk, none of which were conducive to health and to be honest, you'd almost be better drinking the dairy-based milk given what was included!

It is so easy to make your own variety and combinations. I'll say straight up, I'm not a fan of almond milk, but love hazelnut and cashew milk. The kids don't mind a mix of coconut & seed milk in their smoothies.

What you'll need:


  • A high speed blender
  • A nut milk bag or a piece of organic cotton muslin
  • A glass jar or container to strain the milk into


  • 1 cup of nuts of choice (preferably soaked overnight, cashews only need 2-3 hours)
  • 500ml - 1L of filtered water, my happy medium is 650ml for a good creamy consistency (use less if you want a creamier version)
  • 1 date (optional)
  • 1 tbsp of vanilla extract (optional)
  • Pinch of salt (optional, I rarely add)


  • Place all ingredients in the blender
  • Blend for 10-30 seconds
  • Strain through a nut milk bag or muslin. Cashew milk does not require any straining, so often is my choice of milk when I don't have a lot of time
  • Pour into a glass container and refrigerate. Will last up to 5 days

You can freeze the leftover pulp and use it make grainfree cookies, blissballs, pancakes or dry it out in the oven or dehydrator if you have one and make a flour. Too easy!


Enjoy XX


Soaked Oat Breakfast Muffins

Dairy Free, Refined Sugar Free, Gluten Free option (depending on what ingredients you use), Nut free

I accidentally came up with this recipe whilst making pancakes for breakfast for the kids one morning.

My little man used to love pancakes and then one day he decided he just doesn’t like them anymore. Say what! I mean he used to love them. I was gutted. I loved having pancakes as a breakfast or snack option.

So I was determined to get him back onto pancakes. I tried him with an oat porridge pancake instead, whilst he loved the taste, he was still not a fan. So I figured it was a texture thing. That’s when the idea came up to make the pancake as a muffin with a few variations.

This is what I came up with which he loved! To me it has a really scone type texture and taste.


  • 1 cup of Gluten Free oats soaked overnight
  • 1 cup of flour of your choice. I use my Gluten Free flour mix
  • 1 egg
  • 1 tsp of baking powder (aluminum free)
  • 3-4 tablespoons of maple syrup or sweetener to taste
  • 1 tbs of vanilla extract, we like vanilla, can use less
  • ½ - 1 cup of milk of choice (I use coconut milk)


 -  Could use 2 eggs and remove the baking powder. 1 egg just works better for my little man

 - You could try adding things like shredded coconut, spices such as cinnamon, cardamon and other dried fruits, but he preferred it the way I made it the first time, so that is what I perfected.


  • Soak oats overnight & rinse well in the morning. Add some lemon juice or a dollop of yoghurt in the water overnight
  • Add remaining ingredients and mix well. Add milk slowly until you have a nice batter texture
  • Spoon into muffin cups
  • Bake in a pre-heated oven for 30 minutes or until golden brown

Serve with lashings of butter is our preferred choice, but you can add your favourite jam spread too with some quality fresh cream

I usually get 9-10 muffins a batch

These freeze beautifully.


Enjoy xx

Citrus & Berry Breakfast Pudding

Gluten Free, Grain Free, Refined Sugar Free, Nut Free, Dairy Free

Confession - I'm quite a creature of habit with food. I could easily eat the same thing for a LONG period of time and not be phased by it. One day whilst sitting down to my "usual" breakfast, one of the kids said "Mum you have the same thing for breakfast everyday" That'swhen I thought about when was the last time I had something different, I could not remember!

So I figured it was time to come up with a few different options. That's when this little baby was created.

For me, breakfast needs to follow this formula:

  • Sufficient Fat
  • Sufficient protein
  • Grain free
  • Sustaining for at least 4- 5 hours
  • Take less than 5 min to prep

I've become so in tune with what my body likes and needs and find the above formula just works!


  • ½ cup of coconut milk
  • ¼ cup of coconut flour
  • 2 eggs
  • 2 tbsp of coconut oil
  • 3 tbs of maple syrup or sweetener of choice. Have also used 2 dates
  • Zest & juice of 1 lemon or lime, hence the citrus name
  • ½ cup of frozen organic berries
  • 1 tbsp of vanilla essence, can use less, but I like vanilla


  • Pre-heat oven to 180degrees centigrade
  • Mix all ingredients together well in a blender (except frozen berries)
  • Pour batter evenly into 3-4 ramekin containers, I usually get 4
  • Spread berries on top of the batter
  • Bake for 30 min or until golden brown on the top

I usually have mine served with some yoghurt or a dollop of cream or home-made granola scattered on the top or with a chopped up yum.

That is breakfast sorted for 4 days!

Enjoy XX

Herb, Olive & Cheese Muffin

Gluten Free, Refined Sugar Free, Nut free

As my little man prefers savoury, I'm constantly having to come up with new types of muffins.These are great for the lunchbox and is so easy to make. I’ve tried making this with adding chopped bacon or ham (preservative free of course), but this is how he prefers it. No reason why you couldn’t add half a cup of chopped meat protein.


  • 1 ½ cups of Gluten free flour, could use normal or spelt flour
  • 1 cup of grated cheese
  • 2 eggs
  • 2-3 sprigs of spring onion finely chopped
  • 5-10 olives finely chopped
  • 1 tsp of mixed herbs
  • ¾ cup of milk of choice
  • 1 tbs nutritional flakes for added nutrition (optional)

Egg Variation:

I have successfully made these with 1 egg and 1 chia egg (1tbs of chia seeds to 3 tbs of water) with little change to the end result. If doing it this way, I'll also add 1 tsp of baking powder (aluminum free)


  • Preheat oven to 180 degrees centigrade
  • Mix all the ingredients
  • Spoon into muffin trays and bake for 30 minutes or until golden brown

For home I make normal sized muffins, but for school will make them smaller. Apparently eating takes too much time, this way I'm guaranteed he will eat the whole thing. They are served with lashings of butter

These also freeze really well.

Enjoy XX


Probiotic Bliss Ball

Nut Free, Gluten Free, Grain Free, Dairy Free

I love bliss balls. They are such a great portable, convenience food that packs a good nutrient punch.

In one little ball, you can get a good dose of fat, protein, omegas and gut healing goodness, not to mention stabilising the blood sugar levels. So this a great little snack to have handy in the fridge & freezer.

Another reason I love them is because there is next to no effort to double the mixture and have snacks ready to go in the freezer.

 Probiotic Bliss Ball

Probiotic Bliss Ball


  • ½ cup of sunflower seeds
  • ½ cup of pepita seeds
  • ¼ cup of linseeds
  • 5 dates(pitted) soaked overnight in ½ - 1 cup of water or coconut kefir (overnight soaking is optional. If you don’t do this step, then they will not have the probiotic goodness)
  • ¼ cup of coconut oil
  • ¼ cup of coconut butter (optional. If you don’t have the coconut butter, just double the amount of coconut oil)
  • ¼ cup of cacao
  • ½ cup of shredded or desiccated coconut for rolling

Optional ingredients:

  • 2 tbs of hydrolysed gelatine powder
  • 30g of clean protein powder
  • ½ tsp of tumeric


  1. Mix all ingredients (except the dessicated coconut) in a high speed blender until it all comes together
  2. Use your hands to roll into little balls
  3. Roll in coconut
  4. Store in an airtight container in the fridge for 7 days

Convenience Tip:

 - Double the batch and freeze half in an air tight container.

 - Don't have time to roll the balls, press the mixture flat into a rectangular baking pan and sprinkle the coconut over the top. After an hour in the fridge, cut into bite sized slices.

Enjoy XX

Seeded Grain Free Citrus Berry Breakfast Slice

Gluten Free, Dairy Free, Nut Free, Grain Free, Refined Sugar Free.

This slice is so tasty & sustaining. I often have it with a dollop of yoghurt or cream on the side and sets me up for the day, although not necessary to add. It also contains all the necessary elements for good gut health, cellular health, brain health and great for stabilising blood sugar levels.


  • 2 cups of activated seeds grounded to a fine meal,  I usually do 1 cup sunflower and 1 cup pepita seeds
  • 4 eggs
  • ¼ cup of coconut oil melted
  • 1 tablespoon of vanilla essence (I really like vanilla, so reduce it to a tsp if that seems too much for you)
  • Juice & rind of either 1 lemon, lime or orange, lemon is my favourite
  • 2-3 heaped tbsp of tapioca flour
  • ½ cup of frozen berries of your choice

NOTE: - I've not added in any sweetener, but you could add 1/4 cup of maple syrup, honey or rapadura sugar if you find your taste buds prefer a little bit of sweetness.


  1. Preheat oven to 180 degrees C
  2. Blend all ingredients together (except for the berries)
  3. Pour batter into a greased oven proof pan
  4. Sprinkle berries on the top
  5. Bake for 35 min or until golden brown and skewer comes out clean
  6. When cooled, slice into desired sizes and store in an air tight container in the fridge.

These also freeze really well, so store in portion sizes ready to go whenever you need it. All you have to do is warm up the slices for a few minutes in the oven.


Enjoy XX


Grain Free Gluten Free Chicken Nuggets

OK, so it shouldn't come as a surprise that I'm not fan of chicken nuggets from the usual outlets or even the frozen “organic” varieties you find in the freezer section of the supermarket. Once again, you just need to read the labels to notice the plethora of ingredients. Many of them contain E numbers, preservatives and artificial flavours of which none is needed and is actually very damaging to one’s health.  My kids are just like others and also love chicken nuggets, so I wanted a healthier alternative. That’s when I came up with this little recipe.

What you need:

·         500g chicken breast sliced thinly into strips or chicken tenderloins. Could also use thigh fillets

·         1 cup of chickpea flour

·         1 ½ tsp of real salt or season to taste

·         1 tsp of onion powder

·         1 tbsp of garlic powder (I’m a little obsessed with garlic powder at the moment, it goes on everythingJ . Lessen if that’s too much for you

·         1 tsp of mixed herbs

·         1 egg slightly beaten *

·         1tsp paprika seasoning (optional, not needed)


How you do it:

1.       Mix flour, salt, onion powder, garlic powder, mixed herbs and paprika if using into a shallow glass bowl

2.       Have egg slightly beaten into another bowl

3.       Dip each chicken strip into the egg and then the flour mixture

4.       Once all completed, shallow fry on medium heat until golden brown

5.       Enjoy with your favourite steamed veggies, salad, home made potatoe fries etc

  Grain Free Gluten Free Chicken Nuggets

Grain Free Gluten Free Chicken Nuggets

I often double the recipe and make enough for dinner and then freeze the rest uncooked for another day when you are super busy and need something quick for dinner. You can also individually wrap some of the chicken strips before you freeze. Handy for when you need a quick lunch for the kids!

 *I have successfully made these without the egg when my son was completely egg free. Just substitute the egg for any milk your child can handle.

**These can also be made salicylate friendly by only using salt & garlic powder and omitting the rest of the flavourings. It was still quite tasty.