This chewy Rawnola is so delicious it only has a few ingredients and takes 5 minutes to make. Serve it on top of yoghurt, smoothies or chia seed pudding. You can even roll it into little balls for a healthy snack.


Recipe source Loni Jane

15 dates (pitted)

1/2 cup oats

1/2 cup shredded coconut

1 tbsp coconut sugar (optional) I left this out as the dates are sweet enough.

Put the dates in a food processor and pulse a few times to break them up.

Add the rest of the ingredients and process until all combined and the mixture starts sticking together.

Store in the refrigerator.

Don’t forget to try my Almond Granola recipe found HERE

Perfect Crepes Every Time.

Perfect Crepes Every Time.

If I get time on the weekends I love making crepes for my family. My kids like them rolled up with berry jam and I enjoy them with frozen berry’s, Greek yoghurt and maple syrup.

However you like them, give this recipe a try, trust me they are delicious and turn out perfect every time.



3 eggs

1 1/3 cup milk

1 cup flour

1/4 tsp salt

3 tbls melted butter, cooled

1 tbls vanilla

1 tbls sugar

Icing sugar for sprinkling (optional)

Melt the 3 tbls of butter in the pan your going to cook the crepes in. Once melted take it off the heat and let the butter cool in the pan while you prepare the batter.

In a large mixing bowl combine the eggs, milk, flour, salt and the slightly cooled melted butter. Add the sugar and vanilla, then mix well with a whisk.

Re-heat the non-stick pan to medium heat. The pan will already be greased from the melted butter so no need to grease. You can usually make three or four crepes before needing to re-butter.

Use a ladle to scoop out the crepe batter, pour into the pan and tilt pan so the batter covers the base in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute. Flip over and cook for a few more seconds until done.

Keep them covered with tinfoil to keep them warm until they’re ready to serve.


Tip: To make savory crepes leave out the sugar and vanilla.

Mini Banana Muffins

Mini Banana Muffins

These freezer friendly muffins are perfect for the lunch box or an after school treat. The kids will love them.

Mini Banana Muffin’s

Makes 70 mini muffins.

2 1/2 cups flour

1/2 cup brown sugar

4 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 cup milk

2 eggs

125g butter, melted and slightly cooled

1 tsp vanilla essence

2-3 mashed ripe banana’s

Preheat oven to 180C and grease a mini muffin tray.

Melt the butter and set it aside to cool slightly.

Combine the dry ingredients in a large bowl, flour, brown sugar, baking powder, baking soda and cinnamon.

In another bowl whisk together the eggs, milk and vanilla essence, add to the dry ingredients along with the melted butter.

Mash the bananas and add to the rest of the ingredients, mix.

Spoon mixture into mini muffin tray.

Bake for 20 minutes or until golden brown.

Cool in tin for 5 mins.



Chocolate Hot Cross Buns

Chocolate Hot Cross Buns

This is the first time I’ve ever made hot cross buns and I’m not sure why, I think all the steps put me off. But I found them quite easy and fun to make. I made these using all purpose flour, which is fine but I’ll definitely use high grade flour next time, just to make them lighter and keep longer.

Chocolate Hot Cross Buns

2 tsp dry yeast

1 1/2 cups milk, warmed

1/4 cup white sugar, divided

4 cups high grade white flour or plain flour

1/2 cup cocoa powder

60g butter, chilled, chopped

1 egg, lightly beaten

1/2 cup dark choc chips or left over easter eggs broken into small pieces

Flour Paste

1/2 cup plain flour

4 tsp caster sugar

4 tbsp water


1/2 cup sugar

1/3 cup just boiled water

Buns: Grease a 23cm square cake pan. Place yeast, milk and 1 tbsp of sugar in a bowl. Whisk to dissolve yeast. Cover. Set aside in a warm place for 10 minutes or until foamy.

Put flour, cocoa and butter in a food processor and blitz until mixture resembles fine breadcrumbs. Add yeast mixture, egg and remaining sugar and blitz to combine (just a few seconds should do). Turn dough onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size.

Punch down dough. Turn onto a floured surface. Knead for 5 minutes or until smooth. Add chocolate chips. Knead to combine. Roll into 16 balls. Place in prepared pan. Cover. Set aside in a warm place for 30 minutes or until slightly risen.

Pre heat oven to 200C/180C fan forced

Flour Paste: Meanwhile, make paste by combining flour, sugar and cold water in a bowl (you might need to add more water). Spoon into a snap-lock bag or piping bag. Snip a tiny corner from bag. Pipe crosses onto buns. Bake for 10 minutes. Reduce heat to 180C/160C fan-forced. Cook for 20 minutes or until golden and cooked through. Turn onto wire rack (cross side up).

While the buns are cooking, whisk the sugar and boiled water in a heatproof bowl until dissolved. Microwave on high for 30 seconds if you need to help dissolve the sugar. Brush on top of the buns as soon as they come out of the oven.

They won’t look perfect but that’s what home baking is all about.

Rustic deliciousness.


Almond Granola

Almond Granola

Perfect topping for smoothie bowls or Greek yogurt.

Almond Granola

Original recipe from: MegsandSoph.com

1 cup oats (small)

2 cup oats (big)

1 cup coconut shredded

1 cup almonds

1/2 cup walnuts (optional)

1 tsp cinnamon

1/2 cup coconut oil (melted)

1 tbsp honey (more if you like it sweeter)

Pre heat oven to 140 degrees and bake.
Chop almonds and walnuts, add all the dry ingredients into a large bowl and mix.
Melt coconut oil and honey together and mix through dry ingredients.
Spread out on a baking tray lined with baking paper and place in oven.
Check it regularly and stir every few minutes until its nice and golden. should be about 20 minutes.
Let it cool before placing in an air tight container.