Spelt Shortcrust Apple & Rhubarb Galette with Real Homemade Custard 


What’s even better than a warm apple pie? A apple and rhubarb galette of course.

Galettes are usually portrayed as a summer dessert with summer berries like strawberries and blueberries and served with ice cream. I decided they are too good to just enjoy in the summer, so I decided to make a winter version by using stewed apples and sweet  rhubarb. After  all galettes are just an open, rustic looking pie with a crumbly buttery crust so why can’t we.


I’ve used spelt flour for the shortcrust but you can always use plain all-purpose flour if you prefer. Chill the dough in the fridge for at least 30mins

Pre-cook the apples and rhubarb and strain the excess liquid

They may look tricky but they are actual super simple even easier than a pie. No need to be pretty and perfect with it which is what I like rustic and imperfect is part of the charm of this french dessert. I made the pastry a day ahead and had left it in the fridge for when I had some spare time the next day.

Roll out the pastry in a rough circle. Add the filling and close the edges to create a free-form rustic tart. If you find the pastry is too hard leave it out for half an hour before trying to roll it out.

Bake for 30 mins until pastry is golden.

I  also made a real custard no carton,  powdered kind it’s easier than you think to make it yourself and much better for you. It is a prefect accompaniment with this warm winter dessert. Cuddled up on the couch with a slice of this and I am one happy lady.


Spelt Crust Apple & Rhubarb Galette with Real Homemade Custard


Spelt short crust pastry:

2 cups wholemeal spelt flour

150g cold butter cubed

pinch salt

1/3 cup cold water

2 tbsp coconut sugar


1kg (5-6) golden delicious red apples

1/2 bunch rhubarb (3-4 stalks) roughly chopped

1/3 cup organic raw honey or rice malt syrup

2 tsp vanilla paste

1 tsp cinnamon

juice 1 lemon

2 tbsp coconut sugar, to top

Homemade Custard Recipe


  1. Make the shortcrust pastry by placing flour, butter, salt, water and coconut sugar in a food processor and blitz until forms a ball of dough
  2. Turn onto a lightly floured bench and gently knead 1-2 mins then wrap in cling wrap and pop in the fridge to chill for 30 mins
  3. Preheat oven to 180’C
  4. Meanwhile make the filling; Core and slice apples into thin wedges
  5. Place all the filling ingredient except the coconut sugar in a small sauce pan on medium/low heat
  6. Cook covered for 15-20mins till fruit has softened
  7. Take of the heat and strain and discard the excess liquid
  8. Unwrap pastry and turn onto a sheet of baking paper place another sheet of baking paper on top and roll the pastry out to form a rough rustic round circle around 5mm thick
  9. Remove top sheet and carefully transfer with bottom sheet onto large baking tray or round  pizza tray
  10. Arrange filling in the centre of the pastry leaving a border around
  11. Fold the edges over the filling leaving the centre filling exposed
  12. Sprinkle with coconut sugar and bake in the oven for 30 mins until pastry is golden
  13. Remove from the oven allow to cool slightly
  14. Serve with Real Homemade Custard




Rhubarb & Almond Loaf 

Rhubarb & Almond Loaf


Rhubarb is in season right now and is amazing in winter baking and desserts. Here I’ve shared an easy loaf recipe that reminds us how much we love rhubarb!

Pop the kettle on and enjoy a piece as you truly deserve. Oh and don’t feel guilty about it either as its refined sugar free!

Have a great week!


Rhubarb & Almond Loaf

  • Servings: 12
  • Time: 10mins prep 45-50 cooking time
  • Print

Recipe adapted from Delicious Mag May 2017 issue


3/4 cup rice malt syrup or honey

150g butter

1tsp vanilla bean paste

2 eggs

3 sticks rhubarb, chopped

1 cup spelt flour

2 tsp baking powder

1 cup almond meal


  1. Preheat oven 180’c
  2. Beat rice malt syrup, butter and vanilla until light and fluffy
  3. Add eggs one at a time until well combined
  4. Mix through flour, almond meal and baking powder
  5. Roughly chop 2 sticks of rhubarb and mix through the mixture
  6. Line a loaf tin with baking paper and pour mixture in
  7. Slice the remaining rhubarb in half the in thin slice lengthways
  8. Arrange laying on the top of the mixture
  9. Bake for 45-50 mins or until when a skewer comes out clean when tested

Gluten Free Lemon & Passionfruit Yoghurt Cupcakes With Cream Cheese Icing


Don’t these cupcakes look so cute? Like little yellow honey bee hives.

I haven’t baked little cakes like this in a while. Well since I stopped baking cakes for our cafe a few years back and I actually do miss it. It was just getting too much with the kids and at the time I fell pregnant with my third little one. I found I just couldn’t keep up with the demands and had to give something up.

The cafe is as busy as ever which is wonderful, we also have amazing staff who support us so gives me this time to spend with my kids while they are still young. So very thankful for that. I manage to cook for home and write/blog in my varied spare time which gives me joy and something I work on for myself. Some might say why does she do this blog thing for? What she getting out of it? Well simply it’s a passion, a hobby and something I like to do for myself. Helps me stay motivated in healthy eating and gives me a feeling of fulfillment. Just like people like to read books, paint, do yoga, or play Pokemon go. We all need an outlet that makes us happy. And If I can share it with others and they get something out of it than why not. Blogging is for the love of it and not what you can get out of it. It’s like writing poetry or sharing life stories it starts for yourself and if others enjoy what you do then that is a bonus.

Wouldn’t you agree blogger friends?



I decided to whip out my piping bag and make a little sweet treat for old times sake. I’m not much of a decorator I like to keep things simple when it comes to decorating sweets we already have a professional cake maker in the family so I usually leave all the fancy cake decorating to her. I had forgotten what it feels like to make pretty delicate things so it was nice to do it again but with a healthier spin on it of course. This recipe is  refined sugar-free using natural sweetener of honey and gluten free substituting plain flour with buckwheat flour and almond meal.

Perfect for kid’s birthday parties (if they have no nut allergies) or just for something a little special for your kiddies. Not to say adults can’t enjoy them too for a ladies high tea or morning tea coffee date. Lemon and passionfruit are one of my favourite flavours.

Hope you enjoy!


Refined Sugar-Free Lemon & Passionfruit Yoghurt Cupcakes with Cream Cheese Icing


3 eggs

1 1/2 cup natural yoghurt

4 passionfruits

1/2 cup olive or coconut oil

1 tsp vanilla bean paste

3/4 cup raw honey or rice malt syrup

2 tbs lemon zest

3/4 cup buckwheat flour

1 1/2 cups almond meal

3 tsp baking powder

Cream Cheese Icing

250g Cream Cheese roughly chopped

1/3 cup rice malt syrup

1 tsp vanilla extract

125g butter softened roughly chopped



  1. Preheat oven to 160’C
  2. Line a 12x capacity muffin tin with cupcake cases
  3. Place eggs, yoghurt, passionfruit pulp (reserving one for the icing), oil, vanilla and honey in a large mixing bowl. Mix ingredients together until well combined.
  4. Add the remaining dry ingredients to the bowl and mix till just combined.
  5. Divide batter into cupcake cases and bake for 25-30mins until skewer comes out clean when tested. Cool on a wire rack
  6. Make icing: Beat together cream cheese, rice malt, vanilla and butter for 5 minutes until light and fluffy
  7. Once cupcakes have completely cooled, using a piping bag pipe icing in a circular movement onto cupcakes or spread evenly with a blunt knife
  8. Drizzle some extra honey and extra passionfruit pulp on the tops
  9. You can add the passionfruit into the icing when mixing together also if you prefer





Autumn Spiced Pear, Ginger & Almond Cake

This past week we have finally seen some true Autumn (fall) weather. The days are getting cooler with the early morning air crisp as we start to prepare ourselves for the winter months ahead. There is something so romantic about this time of year that I love. I think of cosy park walks, picnics,  baked dinners at home and toasty belly warming desserts and cakes. Beurre Bosc Pears are also now in season which makes for amazing baking.


I did get a little over excited and bought a few too many when I saw them so I ended up having quite a few too many pears that were getting over ripe, I needed to use them up in some baking. I could have made a tart or pie but didn’t have a lot of time to be in the kitchen this particular day. Keeping it refined sugar-free the easiest recipe that came to mind was a gluten-free cake that I’ve made plenty of times before with citrus fruits such as oranges and mandarins. This time I decided to  try it out with some poached spiced pears and well it turned out a treat. Lovely and moist with just enough spice and sweetness.


I love mix and bake recipes that aren’t too difficult and time-consuming, this recipe certainly ticks all those boxes. I poached the pears first in some water, honey and with a few aromatic spices of cinnamon, nutmeg and vanilla. These spices work well together infusing the flavours into the pears and the smell tantalising the senses which flowed through the kitchen. After the pears are soft, drain the poaching liquid and it’s as easy as adding a few ingredients into a food processor with the poached pears, then bake for half an hour. So simple and makes for a perfect Autumn afternoon tea cake.


Pear, Ginger & Almond Cake

  • Time: 55-60mins
  • Difficulty: easy
  • Print

A gluten-free and Refined sugar-free afternoon tea cake


4 beurre bosc pears peeled, cored and quartered (or any other varieties)

1/2 tsp cinnamon or 1 stick

1/4 tsp nutmeg

1 vanilla pod or 1 tsp vanilla extract

1/2 cup plus 2 tbsp raw honey

3 eggs

2 cups almond meal

1 tsp baking power (GF)

1 tsp ginger

flaked almonds to top


  1. Preheat oven to 160’C. Line a 20cm round cake tin with baking paper or grease with cooking spray.
  2. In a small saucepan place the pears then fill with water till just covering the pears.
  3. Add the cinnamon, nutmeg, 2 tbsp honey, scrape the inside of a vanilla pod and place all in the saucepan
  4. Bring to the boil then turn heat down to med/low
  5. Cook for 18-20mins until pears are soft. Discard water
  6. Place pears, almond meal, baking powder, remaining honey and ginger in a food processor and mix to combine
  7. Add eggs one at a time mixing well after each addition
  8. Blitz till becomes a smooth consistency
  9. Pour cake mixture into prepared cake tin and top with faked almonds. Bake for 35-40mins until when pierced with a skewer come out clean.



How To Make Refined Sugar-Free Baked Cinnamon Donuts


It is my sons 11th birthday today and he asked me to make him cinnamon donuts. I had the pans I bought a few months ago sitting in my cupboard and haven’t yet had the chance to try them out so this made perfect timing. There is nothing better than fresh cinnamon donuts, the fluffy centre when made fresh to order is nothing less than a blissful sugary mouthful of pleasure. The smell tantalize our senses like coffee on a Monday morning or the smell of sizzling sausages on a barbecue you just can’t get it out of your head. It is one thing I break on and have to avoid whenever I pass them at the shops. The lard that it is cooked in is no way a healthy option and can do awful things to our arteries and heart if eating in large amounts and not to mention the sugar hit with all the refined sugar so I thought I’d give making a healthier option a go and see if it was as pleasurable without the unwanted  calories and nasties.

I have to say they were pretty darn good. Of course you are never going to get the exact same results as the lard induced version but I was pleasantly surprised for my first ever attempt. I give it a solid 9  always room for improvement and donut cravings ticked and back to a zero. With the first attempt successful I am eager to now try different flavours with maybe blueberries or choc chips or even experiment on sugar-free icing ones. You can buy the donut mould tins in kitchen stores, something fun to get the kids involved in also especially the coating or icing they love it!

Piping the donut dough into the moulds makes a eaasier process with less wastage and not to mention a lot less mess. If you don’t have a piping bag you can use a strong zip lock bag and cut a corner off one of the ends work the same way.

Firstly brushing them with melted butter makes the donut stick to the sugar mixture more evenly. I used a mix of cinnamon and coconut sugar with mine, you can use ordinary caster sugar only if you must. These are best served warm, so I suggest reheating them a little before eating. Go on give them a try your kids will love you for it and you don’t have to feel guilty indulging in one or three yourself.

Refined Sugar Free Home Baked Cinnamon Donuts

  • Servings: 11-12
  • Time: 25mins
  • Difficulty: moderate
  • Print

A healthier version of the good old-fashioned cinnamon donut


2 cups spelt flour (you can use plain all-purpose if you prefer)

3 tsp baking powder

1 tsp cinnamon

1/2 cup buttermilk or milk of choice

1/2 cup melted butter or coconut oil

2 eggs

1/4 cup rice malt syrup or raw honey

1 tsp vanilla

120g butter

1/2 cup coconut sugar

1 tsp cinnamon


  1. Preheat oven to 180’C
  2. Place flour, baking powder, cinnamon in a large bowl
  3. Add buttermilk, butter/coconut oil, eggs,  rice malt syrup and vanilla
  4. Mix gently till well combined being careful not to over mix
  5. In a large piping bag with round open nozzle pipe donut mixture into the prepared donut mould trays. My trays are non stick but spray with some cooking spray if unsure
  6. Bake for 10-12mins until just golden
  7. Leave for 5 mins in the tin before turning out
  8. Combine coconut sugar and cinnamon in a bowl.  Melt the butter in a separate small bowl and brush eat donut generously with the melted butter followed by coating with the sugar cinnamon mix

Note: Best served warm. Keep in cool place in an airtight container for 2-3 days alternatively in the fridge.