Homemade Hidden Veggie & Beef Sausage Rolls


With three hungry growing boys in my house well four including the biggest boy, hubby. I must have my pantry stocked and fridge full most of the time. Healthy snacks I like to always have on hand so I know they are getting used to healthy eating habits as they grow up. At times it can be hard to think of new ideas I don’t buy a lot of packet or pre-made snacks unless I know exactly what’s in them and I stay clear away from supermarket sugar filled packaged food. While we eat a lot of fruit, veggie sticks, nuts and smoothies at times the kids want something hot and tasty to fill them up. These homemade sausage rolls are ideal for hungry bellies yet still nutritious and without the nasties.


This is such a handy recipe to have sausage rolls make easy lunch ideas, afternoon tea snacks, party food and great for BBQ entertaining. The frozen pre-made ones from the supermarket well god knows what is actually in them the processed so-called meat they use may taste ok but we all know it’s not healthy for us with all the additives and preservatives that they contain.


If you have ever thought of making them yourself this recipe is ideal. I actually made it even healthier by substituting the pastry with sheets of mountain bread wraps bought from the supermarket. They contain little calories and no artificial nonsense. They crisp up a treat and you or the kids will never notice the difference, well my kids didn’t.  I’ve used organic lean beef and added some hidden veggies for extra goodness. You can also make and par-cook then freeze them to have on hand when needed. They are just too good not to try them for yourself.



Homemade Hidden Veggie & Beef Sausage Rolls

  • Servings: 15
  • Time: 40-50mins
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2 tsp olive oil

500g lean organic beef mince

1/2 leek thinly sliced

2 cloves garlic crushed

1 carrot, peeled and grated finely

1 zucchini, grated finely

2 tbs tomato paste

10 sheets mountain bread

1 egg whisked

3 tsp sesame seeds


  1. Preheat oven 160’C line a tray with baking paper
  2. In a large frypan heat oil and garlic and leek. cook for 2-3 mins until leek has softened
  3. Add carrot and zucchini cook for a further 3-4 mins
  4. Take off the heat mix together with the mince meat in a bowl. Add tomato paste and season with salt and pepper
  5. Lay 2 sheets of mountain bread on top of each other. Spoon 3 heaped tablespoons of mince meat mixture on one end of the sheet to make a log shape.
  6. Roll to enclose, cut into three pieces and place on baking tray
  7. Repeat with remaining sheets and filling
  8. With a sharp knife make little slits on the top of the sausage rolls, with a pastry brush the sausage rolls with whisked eggs and sprinkle with sesame seeds
  9. Cook in the oven for 25-30mins or until golden and crisp and filling is cooked through





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
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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.





Zucchini, Quinoa & Haloumi Fritters

Fritters are always one recipe that grabs people’s attention. Why?  Because they are super easy, practical and versatile. With few ingredients to them it’s a quick way of meal prepping for weekday lunches or easy dinner ideas.

These Fritters have the added benefits of Quinoa making it a excellent vegetarian meal packed with protein. Quinoa provides slow releasing energy and make you feel fuller for longer so you can enjoy these fritters any time of the day even for breakfast.

Add a simple salad  or try a smashed avocado and tomato salsa you can’t go wrong.


Zucchini, Quinoa & Haloumi Fritters

  • Servings: 12
  • Time: 25-30mins
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1/2 cup quinoa (uncooked)

1 cup water

5 eggs

2 large zucchini grated

100g  haloumi grated

1/4 cup almond meal or rice flour (for nutfree)

1/4 cup green onion sliced

handful basil leaves thinly sliced

Salt & Pepper


  1. In a saucepan place quinoa and water and bring to the boil. Lower heat and simmer for 10-12 mins or until all water is absorbed. Cool
  2. In a large bowl place zucchini, haloumi, quinoa, eggs, almond meal, green onions and basil and mix well
  3. Heat a  non stick frypan on medium to high heat, add 2 tablespoons of mixture to pan to make round fritters. Cook for 2-3 mins then flip over and cook for further 2-3 mins or until browned. Repeat until used all the fritter mixture
  4. Serve with a salad or smashed avocado salsa.


Back To Basics.. Banana & Raspberry Bread


Undeniably the best guilt free afternoon treat!

Banana Bread is a household staple in most homes. Its one thing people find easiest to make and enjoy with an afternoon cuppa. Usually containing brown sugar and white wheat flour, my version is more wholesome using natural unprocessed sweeteners and unprocessed buckwheat flour for easier digestion. This is a basic recipe you can leave out the raspberries for plain banana bread or add other things to it also, such as dark choc chips, blueberries, walnuts, dates, whatever you like really.

Good recipe to keep handy!


Basic Banana Bread

  • Servings: 8-10
  • Time: 1 hr 30mins
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1 1/2 cups buckwheat flour

1 cup rice malt syrup or coconut sugar (though contains fructose)

1 tsp baking powder (gf )

1/2 tsp baking soda (bi-carb)

2 tsp cinnamon

1 cup mashed banana (approx 3 )

1 egg

1/2 cup milk or buttermilk

1/4 cup grapeseed oil

2 tsp vanilla extract

*1 cup of frozen raspberries or other fruit or nuts


  1. Preheat oven to 160’c or 325’F
  2. Place all the dry ingredients in a large bowl then add the wet ingredients
  3. Mix gently to combine
  4. If adding fruit or other nuts add now and mix through
  5. Pour mixture into a lined with baking paper loaf tin
  6. Bake for 1 hour 10mins  or until cooked through when a skewer comes out clean
  7. Cool on a wire rack
  8. Can be sliced and wrapped into individual portions and placed in the freezer for school lunches or afternoon tea.




Buckwheat Banana Pancakes

Pancakes are my families favourite weekend breakfast and this is my favourite recipe for them. They are super easy even the kids love to get in on the fun. The store-bought premixes contain loads of refined sugars and preservatives I promise you these pancakes are just as fluffy, just as sweet and just as delicious without the nasties.

Buckwheat flour is gluten-free so perfect for people with wheat intolerance though in this recipe I’ve used half Buckwheat and half Spelt flour as I find when mixed with a glutenous flour it gives a fluffier lighter result than dense pancake. Spelt Flour is NOT gluten-free however the gluten within spelt is a lot easier for some people to digest making it a better alternative. If you have a gluten intolerance or are celiac you can use only buckwheat flour instead.

This is a basic recipe, you can add other ingredients to this such as blueberries, strawberries, sultanas, sliced apple or choc chip if you like. Also great for school lunch boxes.  A easy recipe to keep in the recipe folder.

Buckwheat Banana Pancakes


3/4 cup buckwheat flour

3/4 cup spelt flour

3 tsp baking powder

1 egg

1 tsp cinnamon

1 cup mashed bananas (approx 3)

3/4 cup milk of choice

1/4 cup rice malt syrup or maple syrup

*You can substitute flours for wholemeal plain flour if you prefer


  1. In a large bowl add all ingredients then whisk together till  thick batter consistency  if mixture is too thick add a little more milk. Let is sit for 5 mins
  2. Heat a non stick fry pan on medium heat, add 1 heaped tablespoons of mixture into pan
  3. Once bubbles start to appear flip them over and cook for a further minute until just browned
  4. Repeat using all remaining batter
  5. Add your favourite toppings such as sliced strawberries, blueberries, banana and maple syrup