paleo donuts …

“Mmm … donuts!”

A few weeks ago I started to see pins, about paleo donuts, on my Pinterest feed. OMG! Who doesn’t love donuts? Especially healthy ones! The pins reminded me that mum had a Ronson donut maker in her pantry. I had to make these donuts!


I borrowed the donut maker and, much to my disappointment, the donut maker didn’t quite work for me – the batter got stuck. And cleaning the appliance was a nightmare. Bugger! I went looking for donut pans in the stores – no one stocked any. What!?! So I searched online and found both tin pans and silicon pans. Because of the success that I had with silicon muffin pans I opted for the silicon donut pan. I purchased one from eBay. [In hindsight, I should have bought 2. Guess what? There are more of these pans for sale on eBay …]


Anyways, all that was needed now was a recipe to try. Well, there’s no shortage of recipes online. I eventually chose 2 recipes with ingredients that I already had in the pantry. Easy!

These 2 recipes – amazing and quick to make! They’re both one-bowl recipes. The donuts came out perfectly! And they’re paleo friendly :) Perfect mini treats to give to kids. And big kids too ;)

Forget the Krispy Kreme donuts and the Gourmet Glaze donuts – these donuts are the better healthier alternative donuts.

Almond baked donuts


The recipe is courtesy of Southern In Law.

1 cup (100g) almond meal / flour
3 tablespoons (65g) honey *
2 large eggs (100g)
2 teaspoons vanilla extract
1/4 teaspoon baking soda

* Can also use maple syrup, coconut nectar or agave.

1) Preheat your oven to 150C/300F.
2) Grease your donut pan and set aside.
3) In a mixing bowl, mix together all of your ingredients until smooth.








4) Fill your donut pans with your mixture, filling each donut cavity 1/2 way full. Tip – the mixture was runny so I used a piping bag to fill the donut mold.


5) Bake for 10-15 minutes, keeping an eye on them and taking them out as soon as your donuts are cooked and a skewer inserted into the middle removes clean. Be sure not to overcook them as they’ll dry out!


6) Allow to cool before removing from the tins and eating as they are or top with whatever your heart desires.

These donuts will keep in the fridge or at room temperature for 3-4 days stored in an airtight container. If you live in a really humid climate keep them in the fridge so that they last longer, however, they will keep fine at room temperature if it’s not too hot!

These donuts were moist, light and delicious! I made 12 of these donuts.

Chocolate donuts

The recipe is courtesy of Elana’s Pantry.

¼ cup coconut flour
¼ cup cacao powder
¼ teaspoon sea salt
¼ teaspoon baking soda
4 large eggs
½ cup coconut oil
3 tablespoons maple syrup

Topping – 1/2 cup chocolate chips and 1 tablespoon palm shortening.

1) In a food processor, pulse together coconut flour, cacao powder, salt, and baking soda. (I used a hand mixer.)

2) Pulse in eggs, coconut oil, and maple syrup until thoroughly combined.



3) Fill each well of the donut mold half way full of batter. Tip – the mixture was runny so I used a piping bag to fill the donut mold.

4) Bake at 350° for 15-18 minutes.
5) Remove donuts from pan and place on a cooling rack.

6) In a saucepan, melt chocolate chips and shortening. **
7) Drizzle donut with chocolate glaze.
8) Cool and serve.

** I made a chocolate glaze using coconut oil, maple syrup and cacao powder. Mix 2 tablespoons of each ingredient until smooth. Dunk the donuts into the chocolate glaze and place the donuts in the freezer for a couple of minutes for the glaze to set. Yum!!

I made 20 of these donuts.


I’m now keen to try out the other 531,000 paleo recipes that are out there …

“The only circle of trust you should have is a donut.”



raw chocolate raspberry slice …

This is a delicious and guilt free treat. Very easy to make.


Recipe courtesy of Frankie’s Feast.

The base layer is crunchy and nutty, the raspberry layer is sweet and the chocolate layer is – well, it’s chocolate, enough said.

Base Layer
1 cup almonds
1/3 cup cacao
1/3 cup desiccated coconut
3 tablespoons melted coconut oil
1/2 cup dates, soaked

Raspberry Layer
2 cups fresh or frozen raspberries
2/3 cup raw cashews, soaked for 6 hours or overnight
1/2 cup desiccated  coconut
1/3 – 1/2 cup pure maple syrup (depending on preferred sweetness)
1 tablespoon chia seeds

Top Layer
1/2 cup of coconut butter (or cacao butter or coconut oil)
1/2 cup of cacao powder
1/4 cup of organic maple syrup

1) Pour boiling water over the dates and leave to soak.

2) Process the almonds, cacao and coconut in your food processor until they are a flour-like consistency.

3) Add coconut oil and dates and process. Press this mixture into a square pan (I used a rectangular pan) and put in the freezer to chill while you make the next layer.

4) Process all ingredients for the middle layer except the chia seeds until combined.

If you have time to soak the cashews, then do it. It’s not a problem if you don’t get to soak the cashews.

5) Add chia seeds and pulse once or twice to stir through. Taste and add extra maple syrup if desired.

6) Pour this over the top of the base layer and return to the freezer to set before topping with the chocolate layer.

7) For the chocolate layer, melt cacao butter over a low heat, before whisking in the cacao powder. Once smooth, add the maple syrup. Start with a quarter cup and add more if you prefer things a little sweeter.

(The next time I make these slices I will make the chocolate layer with coconut oil.)

8) Pour this layer over the raspberry layer and place it back in the freezer to set (approx. 2-3 hours).
9) Remove from the freezer when firm and slice into desired size. Store in the freezer and remove about 15 minutes before serving. The defrosting time will depend on how big you have cut your slices.

“Like love, chocolate is always a delight to receive or to give.” ~ Mary Jane Finsand


coco-choc bounty tarts …

Chocolate and coconut as a combination – absolutely delicious!

Recipe courtesy of Wellness with Taryn.

These tarts are a raw healthier version of the bounty bars – a chocolate bar manufactured by Mars, Incorporated.

Ingredients – sugar, desiccated coconut, glucose syrup (sources include wheat), milk solids, cocoa butter, cocoa mass, invert sugar, vegetable fat, emulsifiers (471, soy lecithin), humectant (glycerol), salt, natural flavour (vanilla extract) and peanuts. Mmm …. healthy – not!

This recipe is quick and easy.

1 cup Medjool dates, pitted
1 cup raw cashew nuts
2 tablespoons raw cacao powder
1/2 teaspoon Himalayan salt
1 1/2 tablespoons cold pressed coconut oil, melted

Coconut filling
2 1/2 cups shredded coconut (non-bleached, non-sweetened)
1/2 cup cold pressed coconut oil, melted
1/2 cup coconut cream
1/4 cup agave nectar

Chocolate drizzle
2 tablespoons raw cacao powder
2 tablespoons cold pressed coconut oil, melted
2 tablespoons agave nectar (I used maple syrup)

A little extra coconut oil for greasing the muffin tray and sticking the two mixtures together.

1) Grease your muffin tray with a little coconut oil. This will help the tarts to be removed easily. I used silicon mini muffin trays so no coconut oil was needed.
2) In a food processor add the cashew nuts. Pulse for a few seconds. Add the pitted dates, raw cacao, salt and coconut oil. Process the mixture until all is combined and sticky. You may need to stop and scrape down the sides.

*if the base is not sticky enough, add a little bit of water. I added 10 mls.

3) Remove and divide evenly into the muffin tray. Spread a little coconut oil onto the back of a spoon, and use this to press the base down firmly until level. Gently poke a few holes into the top of each base with a fork, and place into the freezer to set while you make the coconut filling.

4) For the coconut filling, place all ingredients into the food processor, and blend until everything is combined well, and a thick paste has formed.

5) Remove the muffin tray with the bases from the freezer and using a teaspoon, quickly drop a few drops of melted coconut oil over the areas where you poked them with a fork. This is to help the two mixtures stick together, by using a little melted coconut oil.

6) Quickly before the coconut oil solidifies, evenly pour out the coconut filling on top of each base. Pop back into the freezer to set.
7) The chocolate drizzle is really simple. In bain marie style, bring to boil a little water in a pot on the stove, turn off once boiled. In a glass mixing bowl (or any bowl that’s not plastic), add the coconut oil. Place the glass mixing bowl over the pot of boiling water and using a whisk, stir the coconut oil until it’s melted. Gradually add the raw cacao powder and right at the end, add the agave.

8) Remove from the heat and stir your smooth chocolate sauce. If your sauce is too runny, add a little more raw cacao powder, and coconut oil (or vice versa). The mixture shouldn’t be too warm, so spoon it into one corner of a plastic zip lock/sandwich bag.

9) Twist the end until your mixture is firm and you have a piping bag. Remove the muffin tray from the freezer, and gently drizzle your chocolate sauce over the Bounty tarts. You can go wild and decorate as you please. Have fun!

Just like a bounty bar only healthier! Guilt free too! Enjoy :)

“Coconut is one of those love-hate ingredients.” ~ Marcus Samuelsson

vegan peanut butter and jam brownies …

Peanut butter and chocolate is the best food combination. Ever. I’ve said that a million times before. So what happens when you add extra ingredients and flavours? More deliciousness! :)

This recipe is courtesy of Green Press.

These brownies are a mix of textures and flavours.

Chia seeds are loaded with antioxidants and are high in protein and omega 3 fatty acids. And they are one of the few trendy ‘superfoods’ that are actually worthy of that term.

I made these for a birthday party and the guests liked them. These sweets were different to what they’re used to. I usually measure the success of my desserts by running a taste test  past my nephew 4 year old Jake. Kids can be so fussy these days. Guess what? Jake liked these brownies  – they must be alright then ;)

Chia Jam
3 cups date paste (blend 2 cups dates with 1 cup water)
3 cups mixed berries (fresh or frozen)
4 cups water
250g chia seeds

1) Blend all the ingredients together.

2) Place in a container and stir 250 grams of dry chia seeds through your mixture.

3) Allow to soak for three hours.

Brownie recipe
3 cups walnuts
1/2 cup raw cacao
1.5 cups dates (soaked in water)

Chia jam (see recipe above)
Peanut butter

1) Line a brownie tray with baking paper.
2) Blitz walnuts in a food processor until finely ground.

3) Add cacao and process again.

4) Add the dates and process until all combined.

5) Press the mixture firmly into the line pan using a spatual to smooth the mixture. Put in the fridge for an hour to firm up.

6) Remove from fridge and spread peanut butter on top. Set in fridge for further 15-20 minutes.

7) Spread chia jam on top. Set in the fridge for about 20-25 minutes.

8) Slice and serve. Enjoy!

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

gluten free and dairy free lemon bars …

It’s that time of the year when my meyer lemon tree gives me a whole heap of lemons. And when that happens I’m either giving the lemons away or I’m making lemon desserts.

Note: For other lemon desserts, go to the Recipe Index and search on ‘lemon’ – there’s about 14 lemon recipes that you can try :)

The first lemon dessert for this season are the gluten free (and dairy free) lemon bars. The bars, a classic dessert, are a little sweet and a little tart. Delicious!

This recipe has been adapted from Gluten free On A Shoestring.

1 2/3 cups (233g) gluten free plain flour
1/2 (58g) cup icing sugar
1/2 teaspoon salt
zest of 1 large lemon
9 tablespoons (126g) unsalted dairy free butter, melted and cooled
4 eggs
1 cup (200g) caster sugar
3/4 teaspoon baking powder
2/3 cup freshly squeezed lemon juice

1) Preheat your oven to 325F. Grease an 8-inch square baking pan, line with baking paper that overhang the sides, and grease the baking paper. Set the pan aside.

2) In a medium sized bowl, combine 1 cup (140g) of the flour, icing sugar, salt and lemon zest and whisk to combine, breaking any clumps of lemon zest.

3) Add the butter and mix with a fork until well combined. Press the mixture into the bottom on the prepared baking dish in an even layer. Place the baking dish in the centre of the preheated oven and bake for about 15 minutes or until firm. Remove from the oven and allow to cool briefly.

4) In a medium sized bowl, place the eggs, sugar, baking powder, lemon juice and remaining 2/3 cup (93g) flour, whisking vigorously to combine after each addition.

5) Pour the custard mixture onto the baked crust and return the pan to the centre of the oven. Bake until just set (20 to 25 minutes). The custard is set when it does not jiggle more than a tiny bit in the centre when the pan is gently shaken back and forth. Remove the pan from the oven and allow to cool in the pan for about 20 minutes.

6) Place in the refrigerator to chill until firm, about 2 hours and up to overnight. Remove the bars from the pan by running a butter knife or thin spatula around the perimeter of the baking dish, and then lifting the bars out of pan by the overhung pieces of baking paper. Dust lightly with icing sugar and slice into 9 or 12 squares with a large knife. Serve chilled.

These bars are light, tangy, not overly sweet and refreshing. The crust is buttery. The lemon custard (curd) is so creamy. Perfect for morning or afternoon tea. And so easy to make. Try stopping at one!

“If life wanted to hand me lemons I was not only going to make lemonade, but I’d use the zest for cookies, plant seeds for future fruit and turn the rind into compost to grow flowers, all the while giving thanks for lemons.” ~ Bridgette Mongeon

healthy eatmore fudge chocolate squares …

A healthy no bake paleo dairy free and gluten free dessert for you to try! These amazing and delicious little treats are made with whole unprocessed ingredients.

These fudge squares are a healthier version of the Eat-more chocolate bars. FYI, the Eat-more is a chocolate bar made by Hershey. It made up of chewy dark toffee, peanuts and chocolate.

This simple and quick to make recipe is courtesy of Nutritionist In the Kitch.

1 cup pitted dates
1/2 cup almonds, unsalted
1/4 cup walnuts, unsalted
1/4 cup unsweetened cocoa powder
2 ripe bananas
4 tablespoons natural almond butter
1/4 cup more unsweetened cocoa powder
4 tablespoons unpasteurized honey (strict vegans can use agave)

1) Put dates in a bowl with warm water, allow dates to soak for 30 minutes, then drain.

2) Mix together dates, almonds, walnuts, and 1/4 cup cocoa powder in a food processor until well blended.

3) Spread mixture in a 9×5 baking pan (8×8 is okay – which is what I used) until evenly distributed, and press down gently with a spoon.

4) Mix together bananas, almond butter, honey, and the other 1/4 cup cocoa powder in the food processor until well blended.

5) Spread mixture over bottom layer until evenly distributed.

6) Place in freezer for 30 minutes.

7) Cut into 16 squares.

These squares will melt if left at room temperature for too long so keep them chilled. Re-freeze whatever you don’t eat, and enjoy at another time!

These treats are a mix of textures – chewy, crunchy and gooey. It hits the sweet spot that’s for sure.

“Chocolate is cheaper than therapy, and you don’t need an appointment.” ~ author unknown.

raw mini apple pies …

Not only do these mini apple pies look good, they taste good. These cute apple pies are healthy and so simple and quick to make. The crust is gluten free and the apples are coated with a spiced date puree. Yum! They are fresh and filling.  And, say it with me now, there’s no baking involved!

This recipe is courtesy of Eating Bird Food.

Note: I doubled the recipe and used a normal sized muffin tray. I was able to make 12 apple pies. And I used home grown Granny Smith apples – yes, I have an apple tree :)

1 cup dates, pitted
1/2 cup shredded coconut
1/2 cup raw almonds

Raw apple pie filling
3 medium apples
1 cup dates, pitted
3/4 – 1 cup water, plus additional water for soaking the dates
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
pinch of nutmeg

Makes 12 mini raw apple pies.

1) Place dates, coconut and almonds into a food processor and process until the dates have turned into a sticky paste holding the crust ingredients together.

2) Place a layer of plastic wrap over a mini muffin tin to keep the crust from sticking. (I used a silicon muffin tray so I didn’t use the plastic wrap.)
3) Using a tablespoon, scoop a heaped tablespoon of the crust mixture into 12 muffin cavities and press until the mixture down with your fingers until it starts to go up the sides and form a little crust.

4) Once all 12 crusts are pressed, place the tin into the freezer to allow the crusts to set up while you make the filling.

Raw apple pie filling
5) Soak the dates by placing in a small bowl with just enough water to cover them. Allow them to sit for about 10-15 minutes.

6) Prepare apples while the dates are soaking by coring and chopping into tiny chunks. Place in a bowl and set aside.

Note: I peeled the apples because I wanted a smoother pie filling. If you don’t mind the texture of apple skin, don’t peel the apples.

7) When the dates are finished soaking, drain and discard the water. Add the dates, fresh water (start with ¾ cup), cinnamon, salt and nutmeg into a high powered blender and blend until smooth. Add more water to thin the filling out if needed. The consistency should be thick but pourable like syrup.

8) Pour the date puree over the bowl of apples and stir to combine.

9) Grab the muffin tin with your mini pie crusts from the freezer and fill with apple pie filling.

You will have some apple pie filling left over — you can use it as a topping for pancakes, yogurt, oatmeal, etc.
10) Freeze mini apple pie bites for at least 30-45 minutes. Allow to thaw 10 minutes or so before serving.

You can store the left over pies in the freezer for up to two months.

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