Quick Capsicum Cups

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What you need:

3 capsicums 

1 can of lentils, drained and rinsed

1 cup brown rice, cooked

1 tbsp of olive oil

2 tbsp lemon juice

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp paprika

1/4 tsp chilli flakes, optional

50g goats feta, cut in small cubes

1 tbsp green part spring onion, finely chopped

1 tbsp fresh parsley, finely chopped + extra for serving

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What to do:

Preheat oven to 180°C

Cut the capsicums in half and de-seed, drizzle with olive oil, place on a lined baking tray in the oven a cook for 15 minutes

In a large bowl combine the remaining ingredients and mix together well

Stuff capsicums with mixture and place in oven for 15-20 mins or until capsicums are soft

Serve with extra parsley.

Like this post? Why not check out my sweet potato, lentil and feta salad recipe here

Ginger Bread Bliss Balls

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What you need:

1 1/2 cup dry roasted almonds

1 cup desiccated coconut

2 tsp ground ginger

1/2 tsp cinnamon

1/4 tsp ground all spice

3 tbsp rice malt syrup

1 tbsp coconut oil

1 tsp vanilla extract

Pinch of salt

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What to do:

  1. Place all ingredients in a blender or food processor and process until combined well (if mixture is too dry add a splash of water) 

  2. Press and shape the mixture into balls (I find have damp hands works well)

  3. Keep these balls in the fridge or freezer.

Like this post? Why not check out my chocolate peanut butter bliss balls recipe here

Lemon & Courgette Loaf

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I love having a slice of loaf with my afternoon cup of tea and this one is delicious. Its light, fluffy and moist while being gluten, lactose and refined sugar free. I have used Ceres Organics Brown Rice Malt Syrup to sweeten it.

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What you need:

3/4 cup lactose free yoghurt

2 tbsp lemon zest

3 tbsp lemon juice

1/3 cup rice malt syrup

1/4 cup oil (I used rice bran oil)

1 1/2 tsp vanilla extract

1 egg

1 cup grated courgette (zucchini)

1 1/2 cups gluten free flour (Find my homemade gluten free blend here)

1 tsp baking soda

Pinch of salt

What to do:

  1. Preheat the oven to 180, grease loaf tin

  2. In a large bowl combine yoghurt, lemon juice and zest, rice malt syrup, vanilla extract and egg

  3. Squeeze excess water out of courgette and add to bowl

  4. Add flour, baking soda and salt and mix together well

  5. Pour into loaf tin and place in the oven to cook for 40-45 minutes or until cooked through (a skewer inserted into the middle should come out clean when its cooked)

  6. Let the loaf sit and cool before slicing

Like this post? Why not check out my banana bread recipe here

This recipe was inspired by Julia & Libby’s Lemon and Zucchini Loaf

Banana Bread

Gluten free banana bread

Banana bread is an absolute favourite in our household so as soon as we have a few bananas that are a bit ripe my sis is begging me to make it. So I love experiment with different recipes - this one was a goodie!

What you need:

Gluten free banana bread

3/4 cup gluten free flour

1/2 cup almond meal

1/4 cup ground flaxseed or LSA

1 1/2 tsp baking powder

1 1/2 tsp cinnamon

Pinch of salt

3 banana’s

3 eggs, lightly whisked

1/3 cup Ceres Organic rice malt syrup

1/4 cup rice bran oil

2 tsp vanilla extract

What to do:

Preheat the oven to 160°C

In a large mixing bowl combine dry ingredients and set aside

In another mixing bowl mash bananas, add remaining wet ingredients and mix well

Pour wet ingredients into dry ingredients bowl and combine thoroughly

Pour mixture into a greased loaf tin

Place into the oven and bake for 40-45 minutes or until cooked through (a skewer inserted into the middle should come out clean when its cooked)

Let the loaf sit and cool before slicing

Like this post? Why not check out my banana cake recipe here

Lime Curd


What you need:

1 Tablespoon finely grated lime zest 

3 eggs

1/4 cup rice malt syrup

½ cup lime juice

5 Tablespoons coconut oil, chopped into  small pieces if in solid state


What to do

  1. In a heavy based pot, whisk eggs, rice malt syrup and zest.
  2. Set over a low to medium heat and whisk until mixture has thickened slightly
  3. Stir in lemon juice and coconut oil
  4. Cook until mixture has become very thick and pale, stirring with wooden spoon whilst cooking
  5. Pour into a sterilised jar, allow to cool, seal and store in fridge for up to two weeks


After trying Julia and Libby’s peanut butter fudge a while back I decided to make it again with a chocolate twist and it was delicious!! Check out their blog for more inspiration http://www.juliaandlibby.com 

What you need:

1 cup peanut butter (crunchy for texture)

¼ cup coconut oil

¼ cup rice malt

⅓ cup cacao powder

What to do: 

In a saucepan on a low heat, combine peanut butter, coconut oil and rice malt syrup and mix well. 

Slowly stir in cacao and combine well. If the mixture is too thick, add more melted coconut oil.

Pour mixture into a lined baking dish and place in fridge to set for a couple of hours. 

Cut into small pieces and enjoy!!

Store in the fridge to keep it nice and chewy.

S xx