a simple maple and walnut loaf (completely wholewheat, dairy and sugar free)

Guess what? Turns out the Japanese diet isn’t that healthy after all! Well, the traditional Japanese diet is. Hence the crazy high longevity rates. However; recently, things have changed. With the introduction of dairy milk and “bread” (aka white sugary rubbish which is more cake than anything) the Japanese are struggling to keep their slim physique. Seriously, my workmates are eating massive “bread” buns everyday and questioning why they’re putting on weight. Anyways, long story short, I was craving something sweet, went to the supermarket and saw that everything absolutely everything was packed with sugar and white flour. So, I baked this instead. It’s definitely a healthier alternative of store-bought cake. In fact, it’s nutritious! image[4] image[2]
2 cups all-purpose wholemeal flour
1 tsp baking soda (If you cant find all-purpose wholemeal flour, omit the baking soda and use 2 tsp of baking powder instead)
1 tsp cinnamon
1/4 cup chopped walnuts

2 free-range eggs
1/3 cup of pure maple syrup
1/3 cup of coconut oil (or other oil if you can’t afford it)
3 tbsp almond milk (or other non-dairy alternative)

Preheat oven to 180C

Mix the dry and wet ingredients together in separate bowls.

Combine the two.

Pour batter into a greased loaf tin.

Bake for 25-30 min or until the fork comes out clean.

Enjoy with yoghurt and canned fruit for optimum YUMness.


WARNING: faint-hearted foodies, look away NOW!

Sorry Kate Moss but Karren has officially proved you wrong. This epic (to put it mildly) tiramisu cake tastes (and looks) better than skinny feels! It’s a big call, but this tiramisu has got to be the most incredible of its kind, ever! Can someone grab me an emergency sewing kit? Cos I am bursting at the seams (both literally and figuratively) with happiness! Thank you, thank you, thank you Karren! X

Let Them Eat Cake

A sound advice Antoinette, especially when the cake is jam-packed with the good stuff. That was not a drug reference. Seriously, it wasn’t. So my sister turned 27 today (I know, you don’t care) and since she’s getting married in two weeks and so is naturally weight conscious (as all bride-to-be’s most often are), I made her the healthiest possible version of her favourite cake (carrot cake) that I could master.

2 cups grated carrots
2 cups almond meal
3 free-range eggs
1/3 cup oil
1 cup unrefined coconut sugar
1 tsp cinnamon
1 tsp ginger
1 tsp pure vanilla essence
1 tsp baking soda

1 cup crushed walnuts
1/4 cup organic sultanas

1/2 cup mascarpone
2 tsp raw honey
zest of one lemon
1 tsp pure vanilla essence

Preheat oven to 160C

In a food processor, mix the first lot of cake ingredients until well combined.

Using a spoon, fold in the walnuts and sultanas (make sure your food processor is off if wanting fingers to stay in tact)

Pour cake mixture into a greased cake tin.

Bake for 30 minutes or until the fork comes out clean.

In a small bowl, combine all icing ingredients and mix well until smooth and creamy.

Spread icing evenly on top of cooled cake using the back of a spoon.

Face plant into centre of cake or enjoy in a conventional manner with fork.

*refined-sugar free
*dairy free

Healthy Upside-Down Peach Cake

Mama bought organic peaches from a local orchard yesterday…
So, I made myself a healthy upside-down peach cake, naturally.

2 tbsp coconut oil
2 tbsp honey
1/4 cup milk (I used almond)
3 big and ripe peaches (stoned and sliced into wedges)

3 free-range eggs
1/4 cup plain yoghurt (use coyo if dairy-free)
1/4 cup oil (I used coconut but any variety is fine)
2 cups almond meal
1/2 cup wholemeal flour (use GF if GF, well duh)
1 cup coconut sugar
1 tsp cinnamon
1 tsp ground ginger
1 tsp baking soda

Preheat oven to 160 C

Melt 2 tbsp coconut oil in a small saucepan over medium heat

Add the honey and milk. Stir, then let bubble and boil for about 6-8 minutes.

Remove from heat and stir vigourously. If the heavens are on your side, a fragrantly smooth caramel sauce shall appear.

Pour caramel sauce into the base of your cake tin (a springform cake tin is most ideal), then top with peach wedges.

In a food processor, mix all other cake ingredient until smooth.

Spoon cake batter over peaches then level.

Bake for 30-35 minutes or until the fork comes out clean.

When ready, stand in tin for 10 minutes (no more, no less) before inverting on to a plate.

Serve with cream, ice-cream, yoghurt or gobble as is.

*refined-sugar free

Next Level Orange Chocolate Cake

Four wonderful words to kick off your lazy Sunday afternoon: healthy. orange. chocolate. cake.

After three years of arduous study I am officially graduating in TWO days. Yep, two. To celebrate, I baked this super yum and super healthy orange chocolate cake.

Now, there’s several orange chocolate cake recipes out there but this one is by far the best. Why? Because it contains no refined-sugar, gluten, dairy or oil/butter!

So basically, it’s salad.

Side note: a flustered woman came in to my work and ordered a takeaway carbonara the other day. She said she’d had a bad day and so deserved a creamy pasta. I don’t care what anyone says, sometimes emotional eating is needed. But not in the way that most people think. Instead, we need to practise feeding our bodies/emotions with love and goodness. All I’m trying to say is, she probably felt worse after the pasta.

What’s that saying? “I love you like a fat kid loves cake?” Well, I love cake like ALL HUMANS  love cake (a lot) but I also care about my well-being and health. And by health, I mean I want to look good in skimpy clothing this summer. Dear followers, my advice is to make healthy treats, keep them around the house and if emotional eating ensues, treat yourself; the right way!

2 whole oranges
2 cups ground almonds
1 cup coconut sugar 
1/3 cup raw cacao powder
4 free range eggs
1 tsp pure vanilla extract
1 tsp baking soda

Place whole oranges in a large pot and cover with water. Bring to the boil and boil for 1 hour. Drain and then allow to cool. (Patience is a virtue my friend.)

Preheat oven to 160 C

Cut oranges in half and place in to a food processor (skin pith, flesh and all) alongside the remaining cake ingredients then process until smooth.

Pour batter in to a greased cake tin and bake for 40-50 minutes or until a fork comes out clean.

Let cool completely before removing from cake tin.

Once cake is completely cooled, dust with raw cacao.

Thank me later.

Decadent Beetroot Chocolate Cake

“Never trust a skinny baker” is no longer a thing. Yep, I just complimented myself (try it, it’s nice). Today I share with you my take on Jaime Oliver’s beetroot chocolate cake, only HEALTHY. I almost named it “holy crap” cake because “holy crap” were the initial words that escaped my mouth after taking my first mouthful. This cake is not only delicious but also highly nutritious. I mean, beetroot, avocado and banana? Come on! It’s basically salad but it tastes like heaven. You know what? I’mma eat the whole thing and not even bother claiming it an accident! #negativecalories #foodbaby

Sceptical about the fruit/vege and chocolate combination? If so, I’ve got two words for you: CARROT CAKE.

PS It’s naturally free from gluten, dairy and refined-sugar. And I’m pretty sure you can sub the eggs for about 4 tbsp apple sauce to make it vegan.

So go on, bake it! It’s SO easy and I guarantee your lover/kids/bff/mother will LOVE it and most importantly, benefit from it!

2 cups almond meal
2 cups raw beetroot, peeled and grated (WARNING: it’s a damn messy process)
1/2 cup oil (sunflower, coconut or olive)
3/4 cup raw cacao powder
1 cup coconut sugar (or 1/2 cup honey or maple syrup)
3 free range eggs
1 1/2 tsp baking soda
1 tsp apple cider vinegar

1/2 large avocado  or 1 whole small avocado

1/2 banana 
1/4 cup cacao powder
2 tbsp honey or maple syrup

Preheat oven to 160 C

Simply blend cake ingredients in a food processor until smooth.

Pour into a greased cake tin and bake for 25-30 minutes.

When the fork comes out clean, remove from oven and allow to cool completely – hate this step, just cant wait.

Blend frosting ingredients in a food processor or blender until smooth.

Spread on top of cooled cake and decorate with whatever your heart desires – I used a flower and crushed hazelnuts.