Tuesday, 21 July 2015


These super delicious, fluffy, flourless muffins are wheat free, grain free, sugar free and paleo friendly. 

They are also very guilt free, high in fibre and lower in carbohydrates

Simple Ingredients


Check mixture is fluffy after three minutes

  1. Preheat oven to 180C and line a 12-count muffin pan with non-bleached paper liners. Set aside.
  2. Combine flax seed with baking powder, cinnamon and salt in a large bowl. Whisk to combine fully and set aside.
  3. Add eggs, water, oil and vanilla extract to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
  4. Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
  5. Spoon mixture into prepared muffin pan, each cavity should be filled about 90% of the way up. The muffins will expand while baking so don’t fill to the very tops.
  6. Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.
  7. Muffins can be toasted or frozen. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.

Fluffy and moist straight from the oven

Served warm with Omelette 

The muffins work perfect with nut butter or cream cheese or even pouring cream as a dessert...

Enjoy at anytime of the day!

Thursday, 26 March 2015


Home baked pizza is the best! 

With so many paleo variations, grain free and gluten free pizza base recipes online, it all seemed too complicated...

I tried the cauliflower base, which crumbled on me but is good once perfected, although very difficult and timely to prepare. 

So my favorite pizza base choice is the ultimate 'fathead' style crust! 

The great thing with pizza is you can top with any type of cheeses like buffalo mozzerella, swiss, gouda, mild cheddar and even stilton... pepperoni, minced beef, sausages.

Be creative!

Recipe found and perfected from the help of glutenfreeanna.com

(makes a 10-12 inch thin crust pizza)
For crust:
200g grated Mozzarella (fresh is best)
3 tablespoons soft Cream Cheese
1 egg
85g Almond Flour (ground almond)
1/2 teaspoon dried Oregano
1/2 teaspoon dried Basil
1/2 teaspoon Garlic Salt
1/2 teaspoon Wheat Free Baking Powder (for a deeper crust)

Pizza sauce (homemade) I use tomato purée blended with plum tomatoes, seasoning, some garlic and mixed herbs.

Melted Gouda, Cream Cheese, Almond Flour and Egg

Whisk in the Almond Flour until a thick dough

Preheat oven to 200c.  
Microwave or (heat in a saucepan) the mozzarella and cream cheese in a large bowl until soft and pliable, about 30 seconds.  
Then add the egg, almond meal, oregano, garlic salt and basil and blend well with a fork into a dough ball. Press into a circle or square shaped pizza on a greaseproof lined baking sheet sprayed with a thin coating of olive oil, ghee or coconut oil. 
Pierce surface with fork to prevent rising of the crust while baking.
Bake crust in oven for 8-10 minutes, or once slightly golden. Pierce more holes with fork if bubbles form.  Bake another 2-4 minutes if crust has not already browned.  
Do not over bake as it will dry out!
Add your pizza sauce and toppings, pop back in oven for 4-5 more minutes until cheese is melted and bubbly.

 Spread on a (greaseproof lined) pizza tray, not tin foil like pictured, I ran out...

Bake for 10 minutes or until golden

Prepare the Pizza Sauce

Spread sauce evenly

Add mixed cheeses and toppings in layers. I used Gouda and Mild Cheddar today

Remove and serve once Cheese has melted and bubbles

Deep crust style today!

Hope You Enjoy!