Wednesday, 31 December 2014

Christmas gifts 2014

Only a few this year

A little lunch tote

A purrr..fect little kitty bag

My absolute favourite is this "Vegemite is Awesome"

Almond and Pistachio Cake

Original recipe: Vaniglia Cooking Blog 

Placing it here so I don't lose it.
(for a cake pan diameter 22 cm) 
150 g of almonds with the skins 
200 g of pistachios (about 50 g for more coverage) 
100 g of sugar cane (in whole or in crystals ) 
a teaspoon of cardamom, 
finely chopped 3 eggs + 2 egg whites 
a pinch of salt 

Put the almonds in a bathroom a container of water for about half an hour, then drain well. 

Finely chop the almonds along with pistachios and sugar, cardamom and salt until the mixture is the consistency of crumbs. 

Add eggs and egg whites and mix well. 

Pour into a cake pan previously lined with parchment paper and bake for about an hour and 10 minutes in the preheated oven heat to 160 ° C.

Monday, 8 December 2014

Raspberry mousse cheesecake

This is from Pete Evans FB page. Posting here so I don't lose it.
450 g macadamia nuts
300 g raspberries
125 ml lime juice
1 teaspoon sea salt
240 g honey
1 vanilla pod, split and seeds scraped
250 ml coconut oil, melted mint leaves and raspberries, to decorate
160 g almonds (activated if possible)
90 g desiccated coconut
6 medjool dates, pitted
pinch of sea salt
1 ½ tablespoons coconut oil, melted
Soak the macadamia nuts overnight and give them a good rinse the next morning.
Grease the base and sides of a 20 cm springform cake tin and line with baking paper.
To make the base, process the almonds and coconut in a food processor until you have a nice crumb consistency. Add the dates, salt and coconut oil and pulse until your mixture just comes together.
Press the base mixture firmly and evenly into the base of the prepared tin. Refrigerate for 1 hour, or until firm.

Blend the raspberries in the food processor until smooth. Pass the puree through a fine sieve and discard the seeds. Set aside.

Combine the macadamias, lime juice, salt, honey and vanilla seeds in the food processor and process until smooth and creamy. Add the coconut oil and process until combined.

Divide the macadamia mixture between two bowls. Pour the raspberry puree into one of the bowls and mix until well combined.

Pour the plain mixture over the base and tap the tin gently on the bench to remove any air bubbles. Next pour in the raspberry mixture and gently tap the tin again. Place in the freezer for 4 hours, or until firm.

To serve, remove the cheesecake from the tin while frozen and transfer to a serving platter. Place in the fridge for 2–4 hours to completely thaw.

Decorate with mint leaves and raspberries and serve.

The cheesecake can be stored in an airtight container in the fridge for 1–2 weeks or in the freezer for 3 months.
Serves 8–10
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Thursday, 2 October 2014

Saturday, 21 June 2014

Gluten Free Raspberry & Coconut Muffin

My husband loves to make this muffin and I think with a few tweaks I can make it a LCHF.  Saving it here as there are no images on the Doves Farm website so hard to Pin.


200 gGluten & Wheat Free Self Raising White Flour
150 gSugar
½ tspSalt
50 gDessicated Coconut
100 mlSunflower Oil
150 mlCoconut Milk
150 gRaspberries (Fresh or Frozen)


  1. 1) Preheat your oven to Gas Mark 6.
  2. 2) Line Muffin tin with Paper Cases
  3. 3) Combine flour, sugar, salt and dessicated coconut in a mixing bowl and make a well in the center
  4. 4) In a jug or separate bowl combine the oil, coconut milk and egg. Beat with a fork.
  5. 5) Gradually combine the wet mixture into the dry ingredients and mix until smooth
  6. 6) Fold in the raspberries.
  7. 7) Spoon into paper cases, and sprinkle dessicated coconut on top of each one.
  8. 8) Bake for 25 minutes or until you can stick a knife in and it comes out clean.
Temperature & cooking time:
25 Minutes. Gas Mark 6
Serves 12
Recipe from: Doves Farm

Sunday, 15 June 2014

Jo Jo off to see the world!

So a good friend is heading home to Ireland after living and travelling in Australia for the last 4 years, I thought it best that he never forgot me and also a nice way for me to see a bit more of the world!

Mini me:
"Jo Jo"

Monday, 9 June 2014

Monday, 5 May 2014

Pink Ribbon Tote

I bought this fabric many years ago to assist with a charity event but the event never took place.  I had no idea what to do with it. Then a good friend at work told me of his mother's fight and win against breast cancer, so I thought I could finally use this beautiful fabric to make her a bag for Mothers Day.

Saturday, 19 April 2014

Friday, 18 April 2014

Wednesday, 16 April 2014

Easter Nails

So cute!


I have been wanting to make one of these for a long time, and with Easter around the corner I was inspired and so glad that I found the time. I think I might just make another one.
Meet "Zoe" 

Saturday, 22 February 2014

LSA Crackers

125g LSA Mix (Ground Lindseed, Seaseme and Almond)
1 tablespoon of Butter
1 large Egg
Optional: Extra Lindseed/Flaxseed and Seaseme seeds

In 4 easy steps:

 Roll flat and score

180ÂșC till dried out.

For variety, add parmeson cheese, herbs and nuts!

Friday, 7 February 2014

LCHF Bread

Saw this on a Facebook LCHF group, looks to good to be true. But have to try it this weekend.

1 cup almond flour
1 cup milled golden flaxseed
2 tbs baking powder
6 large eggs
1 heaped tsp salt
1/4 cup melted butter

 Beat it all up, except the butter - with electric beaters, let stand for five mins and whisk in the butter. Pour into lined large loaf tin - I use the paper liners. Cook 170℃ 325℉ (fan) for 45 mins, check after 40 min with a skewer. Cool on a rack, slice very thinly, wrap very well and freeze. 

Serves: 24 
Per service Macros:
Cals 82
Fat 7g
Protein 3g
Carbs 3g
Carbs 3g
Fibre 2g

Thanks to chloelovesbooze from LCHF - Low Carb High Fat eating group. and on Pinterest