Anzac Biscuits (sugar free/vg/gf) + what’s the story with oats & gluten?

You know when your friend calls and says she is popping around in half an hour for a cup of tea and you have no yummy treats? That’s me, always. Mostly because I don’t buy packaged foods like biscuits and honestly because when I do make whole food treats they NEVER last long… So here is a healthier vegan version of Anzac biscuits, using nutritious ingredients, free from refined sugar, dairy and gluten free. Plus an optional twist on a traditional favourite, half coated with homemade dark chocolate.

Afternoon tea with your bestie? Work or lunchbox treats? Problem solved.

Read More



Raw chocolate bark

Raw Cacao v Cocoa – what is the difference? + Chocolate Bark Recipe

Nutritionally speaking there is a difference between raw cacao and cocoa. Raw cacao is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat (cacao butter).  Cocoa powder on the other hand is raw cacao that’s been roasted at high temperatures. Sadly, roasting changes the molecular structure of the cocoa bean, reducing the enzyme content and lowering the overall nutritional value. On top of that, refined sugars are added to make it palatably sweet, incredibly mourish and leaving our brains craving more. Making portion control challenging.

Read More