Choc Coconut Chia Pudding


120g Medjool dates, pitted weight
2 x 400g tins Organic BPA free coconut cream
70g chia seeds
40g cacao powder
1 tsp vanilla bean paste
50g organic shredded coconut


  1. Place dates into TM bowl and roughly chop 5 sec/speed 6.
  2. Add remaining ingredients apart from shredded coconut into TM bowl and blend 1 min/speed 10.
  3. Add coconut and mix 10 sec/speed 3.
  4. Pour into one large bowl or individual serving bowls and refrigerate until cold and set.

Serve with cacao nibs, berries or sliced banana.  We also sometimes like to have ours served with a big dollop of homemade sour cream.


These little meatloaves are packed full of flavour and the goodness of veggies.  We always have our butcher mince 100g liver to every 1kg beef mince so they are also another great way of getting liver into you, especially if you’re not a fan – I promise, you can’t taste it at all!  This recipe makes 2-2.5 dozen mini-meatloaves which is perfect for our family size as we always have enough left over for school lunches the next day – the kids are more than happy to down them cold.  You can, of course, halve this recipe, but why would you?  Unlike meatballs, they take very little time to press into the muffin trays.



50g linseeds
Handful parsley and/or other herbs of choice
3 cloves garlic
1 onion, halved
3 carrots, roughly chopped
2 stalks celery, including leaves, roughly chopped
100g baby spinach leaves
1 zucchini (approx. 150g), roughly chopped
1kg beef mince (or half beef, half pork)
2 eggs
2-3 tbs butter or other good quality fat (ghee, coconut oil, duck fat)
2 tsp sea salt
Freshly ground black pepper
Optional: Bacon to line muffin holes
Homemade ketchup or BBQ sauce


  1. Preheat oven to 200ºC and line 2-3 muffin trays with paper or silicone liners.
  2. Place linseeds into TM bowl and mill 30 secs/speed 10.  Tip out into a large mixing bowl.
  3. Place parsley, onion and garlic into TM bowl and chop 3 sec/speed 7.  Tip into mixing bowl.
  4. Place carrots, and celery into TM bowl and chop 5 sec/speed 5 or until finely chopped. Tip into mixing bowl.
  5. Place spinach and zucchini into TM bowl and chop 5-10 sec/speed 4, until evenly chopped.  Tip into mixing bowl.
  6. Add remaining ingredients to mixing bowl (apart from bacon and ketchup/BBQ sauce) and mix thoroughly with your hands.
  7. Press mixture into muffin holes to the top of each hole (if using bacon, line each muffin hole with a slice of bacon first).  Bake 25-30 mins until beginning to lightly brown.
  8. Remove mini-meatloaves from the oven, top with approx. 1 tsp ketchup/BBQ sauce each, then return to the oven for a further 10-15 mins.  The meatloaves are also delicious topped with a slice of cheese.  Pour remaining juices (in muffin holes) over the meatloaves (or if having mash, over that!) when serving – delicious!


Mini-meatloaves served with cauli-mash and steamed green beans.  A perfectly balanced GAPS meal.


Super-moist Grain-free Chocolate Cake

One of the hardest parts about being on GAPS, especially with kids, is trying to find good recipes that are equal to their unhealthier counterparts in terms of flavour and texture, and don’t leave you feeling deprived and disappointed.  This recipe was a very pleasant discovery just prior to my 40th last year.  I wanted a low-key celebration with just my family – lunch at a local winery, followed by cake and coffee back at home.  Good ol’ google came to the rescue once again – I found this recipe originally on Honest Body and tweaked it slightly plus adapted it to Thermomix.  It uses A LOT of honey (which provides both sweetness and moisture), but is very rich so you only *need* a small piece.  In the pic below, I doubled the recipe and it easily served more than 16 people (yes, I have a large family!)  The buttercream icing recipe is also from Honest Body and my adapted Thermomix version (plus peppermint, jaffa and peanut butter variations) can be found on this blog.  Decoration was kept simple (like me!) – native flowers from my garden (just make sure if using flowers they are not poisonous!)  The cake was a huge success, enjoyed by one and all!  Victory!  It is always exciting when a recipe is a success, especially when also eaten (and critiqued) by those who just eat “regular food”.  😉



120g butter, cubed, or coconut oil
280g honey
1 tsp vanilla bean paste or vanilla extract
6 eggs
40g unsweetened cocoa or cacao
60g coconut flour
1/2 tsp baking soda
1/2 tsp sea salt


  1. Preheat oven to 170ºC.  Grease and line a 22cm springform cake tin.
  2. Place butter into TM bowl and melt 2-3 min/50ºC/speed 1-2.
  3. Add honey, vanilla and eggs and mix 5 sec/speed 5.
  4. Add cocoa, coconut flour, baking soda and salt and mix 5 sec/speed 4.  Scrape sides of TM bowl and mix 5 sec/speed 4.
  5. Pour cake mix into cake tin and bake 40-50 mins until a skewer inserted comes out clean.

This recipe also works very well as cupcakes- bake 20-25 mins instead.

Once cooled, ice cake or cupcakes with Chocolate Buttercream Icing of choice.

Recently, my eldest son wanted a peanut butter dessert for his 14th birthday.  Once again, this recipe came to the rescue!  To make Chocolate Peanut Butter Cupcakes, fill the cupcake liners 2/3 full with cake mix, dollop a generous teaspoon of natural/homemade peanut butter into the centre of each cake, then top with a little more cake mix.  Once cooled, ice with Peanut Butter Buttercream Icing.


Cupcakes from my daughter’s 10th birthday party.  We used a few drops of dōTERRA peppermint oil in the icing and topped them with Hoppers sprinkles…they were demolished by the kids and parents!

Simple Grain-free Waffles

Today is my eldest son’s 14th birthday.  My hubby Isaac and I like to make something a little special for our kids on their birthdays for breakfast, and waffles is right up there!  This recipe really couldn’t get any simpler.  Whack the ingredients into the Thermomix, blend, cook in your waffle maker and serve.  They are full of protein and low in carbs compared to traditional waffles, but also don’t taste like “health food”.  It can be so disappointing when you look for healthier versions of your favourite recipes and they just don’t cut it.  I think you will be pleasantly surprised – they certainly get the stamp of approval from my four kids!  Be careful removing them from the waffle maker – they are quite delicate.  Worst case, if you break one removing it (especially before you have mastered getting them out), have a taste…it’s always a good idea for quality control purposes anyway.  😉



170g butter, coconut oil or ghee, plus extra for greasing the waffle maker
12 eggs
2 tbsp vanilla extract
100g honey
120g fresh apple (in pieces), apple sauce or homemade yoghurt
60g coconut flour
1 tsp sea salt


  1. Preheat waffle maker according to manufacturer instructions.
  2. Place butter, eggs, vanilla, honey and apple/apple sauce/yoghurt into TM bowl and blend 10 sec/speed 4 (speed 6 if using fresh apple).
  3. Add coconut flour and salt and mix 5 sec/speed 4.  Scrape down sides of TM bowl and blend 5 sec/speed 4.  Allow the mix to sit for approx. 5 minutes.
  4. Grease the waffle maker very well using a pastry brush before making each waffle.  We use butter and found using approx. 1-2 tsp worth of butter per waffle gives them a lovely crisp edge.
  5. Pour the waffle mix into the waffle maker (a 1/3 cup measuring cup worked perfectly for our waffle maker) and cook until golden brown.  Carefully remove the waffle and keep warm in a low oven or Thermoserver, or serve immediately to the hungry kids.
  6. Serve with your choice of toppings.  We generally serve ours with raw honey, blueberries and sour cream, however today the birthday boy wanted his served with a big blob of natural peanut butter.

This recipe makes approx. 12 waffles.  You can easily halve the recipe but as the waffles are quite thin and delicate, you are likely to find most people will want to eat a couple.  Leftover cooked waffles can be stored in the fridge for a day or two and be reheated or packed in lunch boxes, or wrapped well and frozen.


Look at those crispy edges…mmm-mmmmmm!  😉


My family LOVE meatzza!  As a grain-free family and with all of us being big pizza fans, this recipe has been the perfect solution to satisfy the cravings.  It is a versatile recipe – use all beef mince, half pork/half beef, or as we recently discovered…chicken.  We blitz semi-frozen, cubed chicken breast in the Thermomix using the ‘Turbo’ function until it resembles mince.  We also get our butcher to mince 100g chicken liver into 1kg of beef mince and most of the time, use this option – a fantastic way to get liver into your kids, without them realising.  This recipe makes three large pizzas which is enough for our family of six – reduce according to your family size or make the full recipe for leftovers, lunch boxes, etc.  You can also make mini-meatzzas…just reduce the cooking time.  Enjoy!  🙂


1 small onion
3 cloves garlic
Small handful parsley
Small handful basil and a few oregano leaves OR 1 tsp dried basil and 1tsp dried oregano
1 heaped teaspoon sea salt
Freshly cracked black pepper to taste
2 eggs or 3 yolks
1.2kg beef mince (or mince of choice as above)
Optional: 1/2 tsp dried chilli flakes

Cheat’s Pizza Sauce:
Mix the following in a bowl;
1/2 cup tomato paste (approx.)
1/2 tsp each dried oregano, dried basil and garlic powder
Filtered water to thin down to desired consistency

Topping Suggestions:
Thinly sliced pumpkin
Thinly sliced or grated zucchini
Sliced mushrooms
Diced onion or spring onion
Sliced capsicum
Diced fresh pineapple
Halved cherry tomatoes
Baby spinach leaves (put these at the bottom so they don’t burn)
Diced bacon
Grated cheese
Fresh herbs (these are best reserved for the top of the cooked pizza or added in the last minute of baking)


  1. Preheat the oven to the hottest temp or 250ºC.
  2. Line three pizza trays with baking paper (or use rectangular trays if that is what you have/prefer).
  3. Finely chop onion, garlic and herbs.  If using a Thermomix, chop 2 sec/speed 7.  Place into a large mixing bowl.
  4. Add remaining ingredients and mix well with your hands.
  5. Divide into thirds and press out onto the baking trays.  It will seem like the mix is not going to cover, but it will.  Dampen your hands with water if you find the mince mixture is sticking.
  6. Bake for 8-10 mins until the bases are cooked through.  They will shrink a little.  Carefully drain any excess liquid from the baking trays.
  7. Top the bases with pizza sauce followed by your choice of toppings.
  8. Bake a further 10-15 mins depending on how well done and browned you prefer your meatzzas.
  9. Transfer the pizzas carefully to a chopping board using the baking paper to slide them across. Cut in wedges and serve topped with fresh herbs if desired.


Creamy Leek and Fauxtato Soup

I love to convert traditional recipes over to healthier versions (and if possible to Thermomix which makes life easier), and in particular GAPS-friendly versions that suit our family’s needs.  I was home from church today with a sick 10yo so decided to do some cooking, ya know, for fun…not because I had to (a very rare moment for me!)

Growing up, my dad used to make a delicious leek and potato soup.  It was creamy, it was chunky and it was satisfaction with every bite.  But, we don’t eat potato on GAPS (too high in starch, plus I’m sure dad’s version would have had flour in it too) so I thought I’d try a ‘fauxtato’ (aka cauliflower)  and flour-free version.  I’ve gotta admit, I was trying to take the pic of the finished product real quick ’cause I was dying to try it…it smelled so good (unlike cauliflower cooking can smell sometimes! 😉 ) and I wasn’t disappointed.  In fact, I gave myself a mighty pat on the back…it was absolutely delicious.  And, when the rest of the family came home from church, they all had a bowlful too and gave it the big thumbs up.  Enjoy!  🙂


1 clove garlic
250g leek, washed thoroughly, halved lengthways and sliced
200g bacon, diced
50g butter or ghee (or coconut oil/olive oil for Paleo)
500-600g cauliflower, cut up in small pieces (2cm), like you would a potato
500g chicken broth
1 tsp sea salt

To serve:
Homemade sour cream or olive oil, chives and/or parsley


  1. Place garlic into TM bowl and chop 2 sec/speed 7.
  2. Add leek, bacon and butter and sauté 5 min/Varoma/speed soft (spoon symbol).
  3. Add cauliflower, broth and salt and cook 20 min/1ooºC/Reverse/speed soft.
  4. Serve the soup as is if you like a ‘brothy’ type soup.
    If you like a creamy soup (as pictured), remove most of the soup from the TM bowl (leave up to the 500ml mark on the inside of the bowl).  Blend 30 sec/speed 7 (gradually increasing speed over the first 10 sec to avoid spattering), return the remaining soup to the TM bowl and mix 10-20 secs/Reverse/speed 2, or by hand with the spatula.
    If you like a completely smooth and pureed soup, blend the entire contents of the bowl 1 min/speed 8 (gradually increasing speed over the first 10 sec to avoid spattering).
  5. Serve the soup topped with a big blob of sour cream or a swirl of olive oil and a sprinkling of chopped fresh chives and/or parsley.


Banana Coconut Muffins (or Bread)

A couple weeks ago, my beautiful cousin and dear friend Maureen was on the roster for morning tea at church.  Since being on GAPS, it is rare for our family to be able to eat any of the food provided for morning tea.  At first, I would bring GAPS-friendly food for my kids to eat, but after a while I stopped because it was too much work and the kids always have a big and filling breakfast anyway.

Maureen messaged me a couple days before church and asked me what we could eat – “do you have any special requests? (Delete the word “special” haha — its just food after all! 😉 )  You don’t do grains at all correct?”  I replied, “The kids are more than happy just with fresh fruit and/or veggies. Yep, no grains. Only sweeteners we can use are raw honey and fruit. Seriously, don’t worry about us. Kids are used to it.”  To which Maureen replied, “Yeah but I don’t want them to be “used to it” with me 😉 love you hun!!!”

A couple days later at church, Maureen provided an amazing spread of food, especially catering for the needs of my family, and this banana bread (originally from Coconut Mama) featured.  I was really touched by the effort Maureen went to for us – she had even googled and searched for GAPS recipes to make sure she found something we could all eat.   The bread was absolutely delicious so I had to get the recipe from Maureen.  She had converted it to Thermomix method and I have since doubled the recipe because, with 4 kids, why wouldn’t you if you can?  I freeze the muffins in an airtight container and they are perfect popped into the kids lunch boxes for morning tea…oh, with a good smearing of butter of course!  🙂

Makes 24 muffins, 1 large loaf or 2 small loaves (if making into a loaf, grease and line the loaf tin)



6 medium bananas, very ripe
6 free range eggs
2/3 cup (160g) softened butter, ghee or coconut oil
2/3 cup (180g) raw honey
1/2 cup (120g) natural yoghurt, coconut yoghurt or applesauce
2 tbsp vanilla extract
1/2 cup (50g) shredded coconut (plus a little extra for the top of the muffins)
1 tsp baking soda
1 tsp sea salt
2 tsp ground cinnamon
1 1/2 cups (160g) coconut flour


Thermomix Method;

  1. Preheat oven to 170ºC and line two 12 hole muffin trays with muffin liners.
  2. Place bananas, eggs, butter (or ghee/coconut oil), honey, yoghurt and vanilla into TM bowl and blend 10 sec/speed 5.
  3. Add coconut, baking soda, salt, cinnamon and coconut flour and mix 5 sec/speed 4. Scrape down sides of TM bowl and blend 5 sec/speed 4.
  4. Pour into muffin trays and sprinkle with additional coconut.
  5. Bake 20-25 minutes until skewer inserted comes out clean and muffins are lightly golden.

Conventional Method;

  1. Preheat oven to 170ºC and line two 12 hole muffin trays with muffin liners.
  2. In a large mixing bowl, mash bananas throughly using a potato masher.
  3. Add the eggs, butter, honey, yoghurt and vanilla and mix thoroughly with a whisk.
  4. In a seperate bowl, mix the remaining ingredients then add to the banana mixture. Mix thoroughly with the whisk until well combined.
  5. Pour into muffin trays and sprinkle with additional coconut.
  6. Bake 20-25 minutes until skewer inserted comes out clean and muffins are lightly golden.

Serve warm or cold, smeared with butter.  YUM!!


Thanks Tash from Little Bit of Thyme for the lovely pics!  🙂