Kumara Brownie

(photo curtsey of https://lunchboxinc.co.nz)
Kumara brownie’s are a massive favourite in our house, they are delicious but also really filling and healthy! Make a double batch as they keep really well in the freezer and are perfect for lunch boxes or afternoon snacks when friends pop over.
  • 1 medium sweet potato – 2-3 cups when grated
  • 2 organic eggs
  • ½ cup melted coconut oil
  • ⅓ cup honey (or maple syrup)
  • 2 teaspoons vanilla extract/paste
  • ½ cup raw cacao powder, sifted (or cocoa if find cacao to rich)
  • 1 teaspoon aluminum free baking powder
  • 1 teaspoon baking soda
  • 2½ tablespoon coconut flour
  1. Preheat oven to 185 °C (365 °F), make sure the oven is hot before you put in the brownies in.
  2. Combine grated sweet potato, eggs, vanilla, honey and coconut oil oil in a large mixing bowl and stir together until well incorporated. Then add cacao powder, baking powder and baking soda and stir. Finally add coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
  3. Once combined, pour the mixture into a baking tray lined with greased baking paper. I used a 9″/23cm square tin.
  4. Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. Cut them into squares and dust with a little cacao powder or melt some dark chocolate in a bowl over boiling water and drizzle it over the top. Serve with raspberries or strawberries and maybe some fresh cream or coconut yoghurt to be extra decadent.




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Raw Lemon Slice


Most sweet treats are sugar laden and contain refined grains, both of which leave us with next to no nutrition and a sugar low.
When we provide our body with a sweet treat that is actually full of wonderful real whole food nutrients we feel satisfied and content.
This lemon slice is a lovely healthy sweet treat to satisfy sweet cravings and provide  your body with essential nutrients to work optimally.
The good fat from the coconut provides satiety and nourishment to your brain.  The lemons aid digestion and support balance in the blood to achieve excellent energy levels.  The raw honey is full of antioxidants and enzymes to support our immune system for keeping us well over winter.
3 cups of preservative free desiccated coconut
1 cup of pitted dates (soaked in hot water for 5 mins to soften)
1 tablespoon or organic vanilla paste


Juice from 4 lemons
1 tablespoon of raw honey
1 teaspoon of lemon zest
3 cups of preservative free desiccated coconut
1/4 cup of coconut oil (gently warm in pot if solid)
Make base first, blend all ingredients till well combined and sticky.  Press into a lined slice tin.  Put slice base in freezer to cool whilst you make the topping.
Place all topping ingredients in blender, blend till smooth.  Spread topping over base, pressing down with fingers until  even and smooth.  Sprinkle either with lemon zest or coconut.
Slice with a knife whilst in tin then refrigerate until hard and set.
Enjoy with a herbal tea or Kombucha

Nut Caramel Slice



130g cacao butter melted on low heat (to keep raw)

1/3 cup cacao powder

1 tablespoon of honey

Blend together pour half into a lined dish and place this base in the freezer to set.  Keep other half aside for topping (keep melted by placing the bowl its in in warm water)


1 cup of dates (soaked in hot water for 5 mins)

1/2 cup of peanut butter or almond butter (or seed butter if wanting nut free)

1 tablespoon of honey

1/2 teaspoon of natural vanilla paste

1/2 cup melted coconut oil

Blend till caramelised

Pour caramel layer over set base

Add 1 1/2 cups of brazil nuts soaked overnight (also great with almonds/macadamias or seeds if nut free) roughly chopped sprinkling over caramel layer

Pour remaining melted chocolate over caramel and nuts and place in fridge or freezer to set.

Preparation time 20-25mins

Freezer friendly




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Paleo egg and bacon muffins


I love these grain free muffins, they’re super easy,  filling and taste delicious!


– 1 packet of free range, nitrate/nitrite, sugar-free (if possible) bacon (in NZ I recommend Hendersons Bacon)

– 8 eggs

– Handful of fresh parsley chopped fine

– Handful of fresh spinach chopped fine


– Line muffin tray with bacon in each cup

– In a bowl whisk eggs and add parsley, spinach and tomatoes if desired (you can keep it plain or add more veggies, it’s up to you)

– Pour egg mixture over bacon in each muffin cup

– Bake at 150 degrees celsius for 15 mins checking regularly

– Makes 12

– Perfect for lunch boxes and afternoon tea

– Always serve with greens to keep your body and blood balanced and energised.