Eat, Sweet

Chocolate Hazelnut Brownie

Oh yes, chocolate brownies…. This decadent, fondant textured brownie baked in a skillet pan is everything you need. Breakfast, dessert or snack, you will be happily satiated after merely a few bites of this brownie skillet, it’s full of the good fats so it will have you full for hours!  

Avocado is a fantastic ingredient to add to your baking and it creates great texture and taste wise, you can’t, So it’s a great filler. Avocado’s are loaded with fibre, contain more potassium than a banana and can help lower cholesterol, so all in all they’re a SUPER FRUIT!


Serves 1-2

  • ½ cup Almond flour
  • ½ cup Coconut Flour
  • 2 tsp Baking soda
  • 3 tbsp Cacao powder 
  • 2 Eggs 
  • 2 tbsp Coconut sugar
  • 1 ripe Banana
  • 1 large ripe Avocado 
  • ½ cup Roasted hazelnuts 
  • ½ cup High percentage dark chocolate
  • ½ cup nut milk


This Skillet pan is another super-fast one and done deal, place ALL of your ingredients into a food processor or whisk up in a bowl until the consistency is smooth. You can chop hazelnuts and chocolate before hand or place them in whole, it’s completely up to you. 

Pour your chocolatey goodness into an oiled skillet pan and place into a heated oven at 200c for around 20-30 minutes.

When your brownie skillet is firm to touch, remove from the oven and leave to rest and cool for 5- 10minutes. Be careful when removing your skillet from the oven, it will be extremely hot! 

You can drizzle melted dark chocolate and chopped hazelnuts over the top of your skillet or use a grater to sprinkle the nuts and chocolate over the top when you first pull the skillet out of the oven so the chocolate melts over the top. THEN, if you want to add extra sweetness you can add maple syrup.

The consistency of this brownie skillet is pretty fudgy and dense, so please don’t expect it to rise very high. Enjoy the soft, gooey centre.

Eat, Sweet

Lemon and poppyseed tea cake

This refreshing little number is quintessentially the most creative cake I have made in a while as I had to think really hard about the frosting……Making paleo frosting is tricky business – However after creating this Japanese sweet potato frosting (you heard that right) it would appear it’s not so difficult to make after all.

I’m team lemon on EVERYTHING, If I get a drink with fresh lemon in, I will eat it. I love the bitter, sweet taste and I find its so cleansing and refreshing.
I have really enjoyed making hotcakes in a skillet pan recently as it’s so easy to blend all of your ingredients together, pour in a pan and have the oven do the work for you. Sometimes pancakes in a frying pan can be so time consuming especially when you just don’t have the time. This recipe is fairly easy as you merely need to add pancake mix, egg, banana and milk to make the hot cake.

Let’s get talking about that frosting….. It’s creamy, It’s tangy, It’s sweet and its super delicious!
Japanese sweet potato’s are rich in antioxidants, including vitamins A and E, a source of healthy starch and fibre. As they are a little sweeter than the traditional orange sweet potato, they make a great additional natural sweetener to any kind of cooking and baking.


serves 1-2

Place all ingredients into a mix bowl or food processor

  • 1 tbsp Poppyseed’s
  • Juice of half a fresh lemon
  • 1/2 cup of Cavassa Flour
  • 1/2 cup of almond meal
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tsp pure vanilla extract
  • 1 banana
  • 1 pasture raised egg

Blitz up or whisk your ingredients together and pour into a oil coated skillet pan. Place the pan into the oven for around 25-30 minutes at 200c until the cake has browned. Depending on how much bicarb you use the cake will rise a little – This particular skillet cake is very moist and dense. BE CAREFUL when removing your skillet from the oven, remember these get extremely hot.


  • 1 small purple or white sweet potato peeled and boiled
  • 1 tsp of vanilla extract
  • 1 tsp maple syrup
  • Juice of half fresh lemon
  • Zest of one fresh lemon
  • 1 1/2 tbsp coconut cream

Start by peeling your sweet potato then chopping it into small cubes to then place in boiling water. When the sweet potato is cooked through and soft when pricked it is ready to add to your food processor (or mashed with a fork) along with all the other ingredients listed above.

Mix until you have a smooth rich consistency, you should be now smelling that refreshing sweet lemon!

When your skillet cake is cooked, remove from the oven and allow to cool for 10-15 minutes before spreading on your delightful frosting. You can decorate this as you wish and can always add additional sweetness to the final serving.

This sweet little tea cake is great for breakfast or just as a tea or coffee cake. Enjoy x

Eat, Sweet

Fruit Crumble

Who doesn’t love crumble?!

For me this was a staple all year-round Sunday dessert that mum would whip up after a delicious roast dinner.

This recipe is a little more extravagant than mums original but still the same tasty ingredients with a paleo twist.

Here’s what you need:

  • 4 granny smith apples
  • 3 cups of frozen mixed berries
  • Ground cinnamon
  • Ground nutmeg
  • Desiccated coconut
  • 150g mixed nuts
  • 1-2 cups of almonds meal
  • 75g mixed seeds
  • 1 egg
  • Coconut sugar


For this recipe I use granny smith apples, blueberries, blackberries and raspberries – Your standard summer fruits.

I cook these up in a pan with ½ a cup of water and allowed the fruits to stew. The apples will need to be boiled beforehand as they are a lot denser than the berries. Boiling the apples will take around 10mins. You can test their softness by pricking them with a fork. 

When cooked I added a tsp of cinnamon, a sprinkle of nutmeg and a tbsp of desiccated coconut.


This crumble was a mish mash of mixed nuts and seeds, you can stick to one nut meal if you like. I however enjoy a combination.

For this mix I blended a handful of each: Almonds, brazil nuts, pecans, hazelnuts, walnuts, sunflower seeds, pumpkin/pepitas seeds, mixed with 1-2 cups of almond meal, a tsp of cinnamon a sprinkle of nutmeg and 1 tbsp of coconut sugar.

Prep and cook

When you have combined all your fruits and are happy with the constancy and texture and the mixture to a skillet pan or casserole baking dish. Pour your blended nut crumble over the fruit and if you like to fancy it up a bit then you can cut out some shapes of an apple, dip them in some whisked up egg yolk and decorate the top of your crumble.

The crumble can cook in the oven from 30-45minutes – until the crumble is nice and crispy, once browned to your liking, you can serve this delicious pudding up with ice cream or more mixed fruit. Personally, COYO coconut ice cream or PANA vanilla bean coconut ice cream is the go-to for this nutritious and delicious dessert or hell, why not, breakfast 😊

Pancakes, Sweet

Easter hot cross bun Pancakes

During the weeks leading up to Easter you can walk in to any bakery or local supermarket and what do you see everywhere? Easter eggs and hot cross buns. 

Being the fussy child that I was, I used to love the smell and taste of a hot cross bun bread but when given a hot cross bun I would sit and pick out all of the dried fruit as I hated ‘the bits’. As I got older, I stoped eating them as I couldn’t be bothered to sit and pick out the contents of the bread filling. 

Then I grew up, my taste buds matured and I learned to love the sweet and sour flavour of the dried fruit along with the warming spices. Cinnamon and nutmeg are two of my favourite spices so I will always sneak these flavours into whatever recipe I can whether it be sweet or savoury. I once accidentally poured half a jar of cinnamon powder into a slow cooked pulled lamb casserole – I honestly thought I had ruined my lunches for the week but once the meat and juices had absorbed the cinnamon flavours and had time to rest, the intense flavour complemented the meat and sauce so much in my opinion that it almost resembled a Moroccan style dish, Winner. 

Anyways, back to these PANCAKES. I was originally shocked at how well these pancakes turned out. They taste just like hot cross buns! 

Adding chocolate to the top, quite frankly sell this pancake breakfast stack as an Easter all rounder. A good call if you’re planning a quiet Sunday morning.

These pancakes are fully paleo approved, however they’re sweet and delicious so low in sugar they are not, but what at easter is?

Check of the ingredients and method to create a stupendous serving of these spiced beauties. 


Makes around 4-5 pancakes

  • 20g sultanas 
  • Zest of one lemon 
  • Zest of one orange
  • 1 tsp mixed spice
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp ginger 
  • 1 ripe banana 
  • 2 pasture raised eggs
  • 1/2 tsp vanilla extract
  • 1 tbsp collagen powder (optional) 
  • 1/2 a cup of natural almond milk – see recipients for no split almond milk here to make your own.


  • 2 tbsp of Cavassa Flour
  • 1 tbsp of almond meal
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • Pinch of pink rock salt

Toppings/Filling ideas: 

  • Organic cultured coconut yoghurt
  • Paleo Granola
  • Dark chocolate (high percentage coco)
  • Blueberries 
  • Maple syrup or cinnamon honey

One thing I really love about my pancake recipes is that they’re a one and done job. All ingredients into a food processor, blitz up and go! Depending on the consistency, if the mixture is looking a little thick you can always gradually add more nut milk to create a thinner consistency. 

Heat a non stick pan with half a teaspoon of coconut oil on medium heat, wait until melted down, then add a tablespoon of your pancake batter to the pan. Create your perfect pancake shaped blob and await the air bubbles to arise, giving you the green light for flipping. Each side may take between 1-2 minutes depending on the strength of the heat generated from your cooking top/stove. 

Once lightly browned on each side, set each pancake aside and leave to cool before creating your stack IF you want to layer your yoghurt in layer by layer so the yoghurt does not melt. Otherwise if you’re happy to eat these as soon as they are all cooked and ready to go with a dashing of maple syrup and or honey, then stack away. 

There is no right or wrong way to load of this breakfast plate with more sweet and savoury goodness for decoration, do what you like but do it with love and I assure you they will taste full of all your Easter desires combined!

Enjoy friends, peace and love to you this Easter.