deep dish apple pear tart …

I had a few Granny Smith apples that I wanted to use and bake with. I looked for a recipe online. The recipe had to be raw, gluten free and dairy free. I found a recipe – thanks to Pinterest and Sweetly Raw.


The crust is a cashew coconut crust. The filling is apple, pear, dates and cinnamon. The tart is topped with a coconut drizzle.

It makes one deep 8″ tart, or a 9″ tart of regular depth. If you have a regular tart pan (sides about 1″ high), you’ll have some crust and filling leftover for a snack for yourself.

1 1/3 cups cashews
1 1/3 cups shredded coconut
2 1/2 – 3 tablespoons maple syrup
2 pinches salt
2 tablespoons + 1 teaspoon melted coconut oil

Apple pear filling
4 large apples, peeled, cored, and quartered
2 ripe pears, cored and diced (no need to peel)
4-6 medjool dates
1 teaspoon cinnamon, or to taste
Splash of lemon juice
1/2 teaspoon pure vanilla extract
Pinch of sea salt

Coconut Drizzle
1 tablespoon melted coconut butter
2 1/2 teaspoons hot water
1 teaspoon melted coconut oil
2 drops vanilla stevia

1) Grind the cashews and coconut into flour in a food processor.



2) Add the remaining ingredients. Process to combine.


3) Press the mixture evenly into a deep 8″ tart pan with removable bottom.


4) Chill in the freezer while making filling.
I put the crust in the fridge and let it chill overnight.

Apple pear filling
1) In a food processor puree 2 of the apples, with the dates, cinnamon, lemon, vanilla and salt until as smooth as possible (stop and scrape the sides down a few times). Transfer to a large bowl.




The food processor wasn’t working for me so I used the stick blender. Worked a treat :)


2) Pulse the other 2 apples in the food processor until chopped, NOT pureed. Add to the puree.
3) Add the diced pears. Stir all together. Add a bit more chopped apple or pear if the mixture is too wet.

To save on time I chopped the apples and pears at the same time.



4) Spread into the tart crust.


Coconut drizzle
1) Stir all ingredients together in a small bowl. Make sure to keep warm or it will cease.
2) Drizzle over the tart.

I served the tart to my family. The tart was enough for 11 people with one piece left over. The family loved it!


“Good apple pies are a considerable part of our domestic happiness.” ~ Jane Austen



gluten free apple spice upside down cake …

What to do with left over apples and you don’t want to make an apple pie? For something different – make an upside down cake!

This recipe is courtesy of Tried and True.


There is nothing difficult about this recipe.

Apple Upside Down Topping
3 small apples, cored and thinly sliced (peeling is optional)
3 tablespoons brown sugar

6 eggs
2 cups almond meal
1/2 cup caster sugar
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon mixed spice
1/8 teaspoon ground cloves

1) Grease and line the base and sides of a round 9 inch (22cm) cake tin. Preheat oven to 160 degrees Celsius, fan forced.


2) Quarter and core the apples and cut into thin crescent shaped slices. You can peel them if you want to but this is not essential. I used Granny Smith apples and I peeled them.


3) Place apple slices into a heatproof bowl covered tightly with glad wrap and microwave for approx 2 – 3 minutes until softened.
4) In a medium bowl, whisk together the almond meal and spices until combined.




5) Stir the brown sugar into the hot from the microwave apple slices, microwave again, covered, another 20 seconds. Stir to evenly coat.



6) Strain the sugary syrup from the apples and reserve for later.


7) One by one, arrange the apple slices concentrically in the base of the prepared tin, overlapping them, trying to fit them all in, the more apple the better.


8) In a large bowl, beat the eggs, vanilla and sugar on high for 8-10 minutes until light, fluffy and thick. You really need to do it for this amount of time. (I set the timer for 10 minutes!).



9) Once mixture has thickened to an almost meringue-like consistency, gently fold through the almond meal and spice mixture until just combined being careful not to over mix so as to not lose the incorporated air.



10) Pour cake mixture over the arranged apples, smoothing down with a spatula.


11) Bake in preheated oven for 50-60 minutes until golden brown and springy in the centre to touch, or skewer comes out clean.


12) Leave to sit for 10 minutes before flipping upside down onto serving plate.
13) Remove paper lining and then pour over the remaining sugar syrup. Serve warm or cold.


This cake is very light and incredibly moist. It’s such a quick and easy cake to make. And it looks good!

“An apple? Have you ever been tempted by an apple? I would have been like, ‘cover it in caramel and come back to me. You got any cake back there?'” ~ Jim Gaffigan





chocolate and peanut butter slice …

This is such an easy slice to make. And with natural ingredients you can’t go wrong.


The recipe is courtesy of Wholefood Simply.

They are delicious, decadent and addictive.

Chocolate layer

1 cup crushed peanuts
1 cup desiccated coconut
3 tablespoons cacao powder or cocoa
2 tablespoons honey / rice malt syrup
1 tablespoon peanut butter
1 pinch of salt

Peanut butter layer
8 tablespoons peanut butter
1 tablespoon honey / rice malt syrup
3 tablespoons maple syrup
4 tablespoons coconut oil
2 tablespoons coconut cream
1/2 teaspoon concentrated natural vanilla extract
pinch of salt

1) Line a square 20cm tin with baking paper overhanging the sides for easy removal.
2) Place the ingredients for the chocolate layer into your processor and at high speed until the mixture is well combined and resembles a fine, sticky crumb.





3) Press the mixture firmly into your prepared tin and set aside.


4) Place the ingredients for the peanut butter layer into your processor and blend until the mixture is smooth and well combined.





5) Pour the mixture over your base, level the top and place the slice into the fridge or freezer to set and to store.



Slice. Serve. Eat and enjoy.



I have made these slices twice now – in a week! They were a hit with family and friends! This could be my go to recipe. Someone suggested to me that you could make bliss balls with the chocolate layer. What a good idea. I must try that.

Note: if you don’t like peanuts you can substitute the peanuts in the chocolate layer with any nuts of your choice. And then you can substitute the peanut butter with almond butter, cashew butter or some other nut-free butter.


“It’s like peanut butter and chocolate. Each is great, but they’re better together.” ~ Richard Whitehead




cappuccino slice …

For this week’s family dinner night dessert I modified last week’s recipe (rainbow paddle pop slice) and added a couple of flavours. Chocolate and coffee – a match made in heaven!


Step 3 of the original recipe was to split the cashew cream into small bowls and colour into desired colours using natural food dyes. This week, instead of using food colouring, in one bowl I added coffee (1 tablespoon decaf coffee granules mixed with hot water) and in the other bowl I added chocolate (2 teaspoons of cacao powder mixed with hot water). The third bowl was just cashew cream.


Then I repeated the steps of the original recipe.

Step 4 – Using a spoon, spoon the colours randomly over the base until you’ve used all of the colours up.


Step 5 – Using a knife, swirl the colours around. Give the whole loaf tin a shake to flatten the slice. Freeze the slice overnight. Slice with a hot, wet knife and enjoy! Keep it in the freezer and just defrost slices as you need. Enjoy!




“When coffee dreams, it dreams of chocolate.”


rainbow paddle pop slice …

I saw this recipe on Instagram and was immediately drawn to the colours. So pretty!

It’s a rainbow paddle pop slice and is based on the popular Rainbow paddle pop. A paddle pop is a milk-based frozen dairy snack made by Streets and sold in Australia, New Zealand and a few other countries.


I made these slices for Tuesday night’s family dinner night. Needless to say, they were a hit – even if we are in the middle of winter! My cousin said they were her favourite raw dessert. Mind you, she says that each time I make something new :)


(This recipe is courtesy of @sobeautifullyraw).

1 cup almonds
1 cup coconut flakes
1 cup pitted dates

3 cups cashews, soaked overnight and drained
1 cup non-dairy milk
2/3 cup rice malt syrup
2 teaspoons vanilla bean paste
2/3 cup melted coconut oil
extra water – if needed
Pink, blue and yellow vegan friendly food colouring

1) Blend the almonds and coconut until a fine meal forms (using a food processor).




2) Add the dates last and blend until it forms a dough.



3) Press into a lined loaf tin and freeze.


1) Blend everything apart from the coconut oil in a high powered blender until smooth and creamy. (I used the food processor and I used almond milk as my non-dairy milk).



2) Add the oil last and blend until well combined and smooth.


3) Split into small bowls and colour into your desired colours using natural food dyes of your choice. (Use basic colour mixing methods. A quick Google search will help if you don’t know what colours to mix).



4) Using a spoon, spoon the colours randomly over the base until you’ve used all of the colours up.


5) Using a knife, swirl the colours around. Give the whole loaf tin a shake to flatten the slice. Freeze the slice overnight.


6) Slice with a hot, wet knife and enjoy! Keep it in the freezer and just defrost slices as you need.



“God puts rainbows in the clouds so that each of us – in the dreariest and most dreaded moments – can see a possibility of hope.” ~ Maya Angelou

chocolate peanut butter mousse tarts …

You honestly cannot go wrong with the chocolate and peanut butter combination. IMO it’s the best food flavour combination of all time. With that in mind, these tarts don’t disappoint.They’re raw, vegan and gluten free – that covers everyone doesn’t it? ;)


The base is crunchy  and the filling is smooth – nice. Easy to make. Absolutely delish!

This recipe is courtesy of Reveal Yourself ( on Facebook). My sister-in-law tagged me when this recipe popped up on Facebook. It was only fitting that I made them for her birthday.

1 cup pitted dates
1 cup almonds
1/2 cup buckwheat groats (you can use coconut or rolled oats)
2 tablespoons cacao powder

Mousse filling
1 cup cashew nuts
1 banana
1 tablespoon natural peanut butter
3 tablespoons cacao powder
1/3 cup coconut milk
pinch of salt
2 tablespoons coconut nectar or pure maple syrup

1) Soak the pitted dates in boiling water for 10 minutes to soften, discard water and add to your blender. Rinse your buckwheat groats under water. (I used wheat-free rolled oats.)


2) Add all ingredients into your blender and process until the mixture starts to come together.




3) Take a large spoonful of the mixture and press into a muffin mould, lightly greased with coconut oil. I chose to make mini tarts using silicone moulds.


4) Place in the freezer to set.

1) Soak cashew nuts in water overnight.


2) Drain and rinse your soaked cashew nuts.
3) Add all ingredients into the blender and blend for about 5 minutes until thick and smooth.





4. Remove the moulds from freezer and add the mousse to each tart case.


5. Top with cacao nibs. (I chose not to use any toppings.)
6. Place back into freezer to set.
7. Use a knife to gently work around each mould to remove from muffin tin. Enjoy while you can!

Note: I used 2 silicone trays so I made 24 mini tarts.


“Nine out of ten people like chocolate. The tenth person always lies” ~ John Q Tullius

gluten free dairy free lamingtons …

Happy Australia Day! What better way to celebrate Australia Day than to make home-made lamingtons.

Lamingtons are an Australian specialty consisting of a square of sponge cake coated in chocolate and shredded coconut.


With various food intolerances in my family thankfully I was able to find a paleo recipe :) It’s a simple recipe that makes delicious and healthy lamingtons.

The recipe is courtesy of Eat Drink Paleo.

For the sponge cake
3 whole eggs
1/2 cup tapioca flour/arrowroot
3/4 cup almond meal
2/3 teaspoon gluten free baking powder
just under 2/3 cup coconut oil, melted
4 tablespoons rice malt syrup *
1 teaspoon vanilla extract

For the chocolate & coconut icing
• 1/2 cup cocoa powder
• 2/3 cup coconut oil
• 2 tablespoons rice malt syrup *
• 1 teaspoon vanilla extract
• 3 tablespoons coconut or almond milk
• 1 1/2 cup desiccated coconut (unsweetened)

*  I used maple syrup instead.

1) Preheat oven to 165C (330F).
2) Grease a 2 cm-deep, 20cm x 30cm (base) baking tray pan with some olive oil. Line with baking paper, leaving a small overhang on all sides. The oil will soak through making the paper easier to mould to the tray. I used dairy free butter to grease the baking tray.


3) Dissolve coconut oil, malt syrup and vanilla extract and whisk together until well incorporated, set aside. Measure out tapioca flour and almond meal.






4) Using an electric mixer on high setting, beat eggs for 5 minutes until thick and foamy.




5) Gradually add coconut oil mix while beating the eggs.



6) Add baking powder, tapioca and almond meal. Get a whisk and fold for 10-15 seconds until final ingredients are incorporated. You could also use an electric mixer on the lowest setting.




7) Pour mixture into the prepared pan. Bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean. Turn the sponge cake onto a wire rack and set aside to cool completely.




8) When the sponge cake has cooled down, trim the edges off and cut into 4 equal strips. I didn’t want any wastage so I kept the edges :)


9) To make chocolate icing, combine coconut oil, cocoa, vanilla, coconut milk and rice syrup in a bowl. Blend using an electric mixer on low setting or a whisk for 1 minute. Spread coconut on a plate.



10) Spread a thin layer of chocolate icing on one side of the sponge cake strips. Stick each two strips into one, chocolate sides in. Cut strips into equal lamington pieces – as small or as big as you like.




11) In this final stage, you have to work pretty fast as the icing will start to harden a little. If the icing starts to set, add 1-2 tablespoons of hot water and whisk through again. Using two forks, dip and coat lamington squares with a thin layer of chocolate icing and then dip and roll in coconut. Set aside on a wire rack.




12) Stand for 1-2 hours before serving. Store in an air-tight container, placed on some baking paper, for a few days. You can store in the fridge but they will firm up.

These lamingtons were so moist and flavoursome. The family had them and loved them!

“We are one, but we are many. And from all the lands on earth we come. We’ll share a dream and sing with one voice. I am, you are, we are Australian.” ~ I Am Australian, The Seekers.