Double Chocolate Pecan Cookies (grain and egg-free)

Double Chocolate Pecan Cookie

These are super easy and delectably delicious treats for both kids and adults alike. Since we’ve continued with our grain free way of life I’ve been proactively looking for some great recipes to experiment with. This one is a complete winner and is well worth sharing with you.

It uses almond and coconut flour, two of my favourite flours to bake delicious treats now. Both can easily be found at health food stores.

I love the texture of these cookies, with their melt in your mouth deliciousness.

Double Chocolate Pecan Cookies (grain and egg-free) 

Makes 20-30 cookies


  • 2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon vanilla extract
  • 1/2 cup ghee or coconut oil (or butter), melted
  • 1/2 cup coconut nectar or maple syrup (or similar sweetener of choice)
  • 3/4 cup dark chocolate chips
  • Pecan halves (approximately 30 halves)


  1. Preheat oven to 180°C
  2. Place the pecan halves on a baking sheet and toast in the preheated oven for about 10 minutes
  3. Combine all the dry ingredients (except chocolate chips) in a large mixing bowl
  4. Combine wet ingredients in a small bowl
  5. Mix wet ingredients into dry ingredients and stir in the chocolate chips
  6. Spoon tablespoonfuls of the mixture into balls and place on the lined trays
  7. Place one toasted pecan half on top of the cookie dough ball and press down until it is lightly imbedded in the dough
  8. Bake the cookies for 10-12 minutes. Let them cool on the tray for a few minutes before removing so they set – otherwise they will be too soft and may fall apart
  9. Place onto a cooling rack after a few minutes, when they’re set… they’re ready to be enjoyed with a hot cuppa or a glass of almond milk 🙂

Paleo Turkey Burgers with fresh Guacamole

Paleo Turkey Burger

These delicious burgers are Paleo friendly, easy and super tasty too!

While we have enjoyed burgers bread buns in the past, we happily look forward to enjoying the true taste of a burger minus the high carb bread.

I must admit, I was a bit sceptical that these burgers would be exquisitely delicious, but I was unbelievably wrong! This is one of our favourite meals now and we both look forward to our Turkey Tuesdays to commemorate our new love for this dish.

Since we love sweet potato, I made some wedges as an accompaniment, as well as a paleo friendly guacamole which is divinely delish, and can be used interchangeably with other dishes too. The threesome combo of sweet potato, guacamole and turkey burgers was a friendship made in heaven. We also added some freshly picked lettuce from our veggie patch which adds a wonderful freshness to the dish too 🙂

You have to try it!


Turkey Burgers

Makes 4 – 5 burgers


  • 250gm turkey mince
  • 1/2 cup coriander, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1 garlic clove, minced
  • sea salt and pepper to taste
  • Coconut oil to cook


  1. Preheat pan a teaspoon of coconut oil
  2. Combine all ingredients in a bowl and mix well with a fork
  3. Divide into 4 or 5 portions and shape into patties
  4. Cook the patties in prepared pan for about 5-8 minutes each side
  5. Enjoy with some guacamole and sweet potato wedges on the side

Please note: Coriander is also known as Cilantro


Tasty Paleo Guacamole

Makes about a cup


  • 1 large ripe avocado, peeled and seeded
  • 1 garlic clove, minced
  • 2 tsp fresh lemon juice
  • 1/4 tsp cumin
  • 1/4 tsp chilli powder
  • sea salt to taste


Combine all ingredients in a bowl and mash with a fork, serve immediately

Gluten Free Dark Chocolate Chip Cookies

Gluten free Dark Chocolate Cookies

Yes, these taste as good as they look!

My partner and I have decided to try a gluten free diet, which has lead to following a paleo diet, and it has been a brilliant decision! If you’re not sure on what the paleo way of eating is please follow the link – What is Paleo?

I’m finding the switch one of the best decisions I’ve ever made, the food is delicious and absolutely healthy. I’ll be posting a few fantastic finds and experiments I’ve been trying.

These cookies are scrumptiously delicious and light 🙂

Makes 15-20 cookies, prep time: 15 minutes


  • 3 cups Almond flour
  • 5 Tbsp coconut oil
  • 1/4 cup honey
  • 2 large eggs
  • 1 tsp baking soda
  • 1 tsp sea salt
  • tsp vanilla extract
  • 1 cup of dark chocolate chips or cacao nibs


  1. Preheat oven to 180ºC
  2. Line a baking tray with baking paper
  3. In a small mixing bowl combine dry ingredients, set aside
  4. In a large mixing bowl beat the eggs, vanilla extract and honey with an electric hand mixer
  5. Combine wet ingredients with dry ingredients and mix thoroughly
  6. Add the coconut oil and mix through, then add chocolate chips
  7. Spoon tablespoonfuls of the mixture into balls and place on the lined trays, press down slightly
  8. Bake for 15-20 minutes or until light golden and cooked, transfer to a wire rack to cool. Enjoy!


Gluten Free Kale and Goji Berry Brownies

Kale and Goji Berry Gluten free Brownie

Did someone mention Chocolate brownies? I think all chocolate lovers out there appreciate a great, moist, delicious brownie.

This recipe will make all brownie lovers smile because this recipe is not only divinely bowl licking tasty, but these chocolate brownies have additional health benefits! After sampling these brownies at a local health food store I decided that I was going to endevour to recreate the goodness that made our taste buds dance.

Goji berries have been praised for their nutritional qualities for more than 2,000 years, across the rural areas of China, Tibet and Mongolia. They are rich in antioxidants, vitamins B1, B2, B6 and E, all of which are essential for breaking down amino acids and fats, and converting carbs into energy.  They also contain as many as 22 minerals (including zinc, iron, copper, calcium and selenium) and 11 amino acids. Goji berries also contain 3% more protein than whole meat, and more iron than spinach.

The kale and goji berries enhance this brownie recipe and add a whole lot of wholesome goodness to what would normally be a treat. So when you eat these delicious pieces of yummyness, you don’t have to feel so guilty because it does contain some goodness!

Kale and Goji Berry Brownies

Makes 20 squares


  • 1 bunch of Kale
  • 1 1/2 cups almond meal
  • 2 tbsp raw cacao powder
  • 200g dark chocolate (cooking)
  • 3 large eggs
  • 200g unsalted butter
  • 1 cup brown sugar
  • 1/4 cup goji berries
  • 2 tsp vanilla extract


  1. Preheat the oven to 180ºC and line a 5cm deep, 20cm base square cake pan with non stick baking paper
  2. Wash the kale and pat dry. Gently tear the leafy portions away from the stem. Place kale in a steamer for 5 minutes or until wilted. Place the wilted kale into a food processor and puree the kale. Drain any excess liquid and set aside. There should be about 1 cup of kale at this point
  3. Melt the chocolate, butter and sugar gently over low heat, stirring until evenly melted and smooth. Remove from heat and transfer to a heatproof bowl allowing it to cool slightly
  4. Add eggs, kale, and vanilla extract to chocolate mixture. Mix well
  5. Add the almond meal, goji berries and cacao powder and stir to combine but do not over mix
  6. Carefully pour the brownie mixture into the prepared pan and bake for approximately 40 minutes, or until set
  7. Once slightly cooled, carefully lift brownies out of the pan and place onto a cooling rack
  8. Place into an airtight container overnight or for a few hours before cutting into squares
  9. No topping needed, enjoy the moist delicious brownies 🙂

Additional information:

Health Benefits of Eating Kale

Health Benefits of Goji Berries

Delish Flourless Chocolate Cake


A HuGe welcome to my blog 🙂 I truly hope that everyone visiting this blog enjoys the recipes and walks away feeling inspired to try something new.

My first post is an easy choice because this recipe has been hugely popular on many occasions and I’ve had numerous people ask for this particular recipe. Mainly because of the cake’s moistness, delicious taste and almond meal that completely replaces the traditional white flour.

No matter what time of year it is, a good moist chocolate cake makes a gathering, BBQ or party even better. Seeing as we are quickly approaching the end of the year and many celebrations, we all need a great cake recipe.

You can’t go wrong with chocolate and this is dark chocolate at that. I may be biased when it comes to dark chocolate but there are far too many positives than negatives. It is nutritionally richer, higher in antioxidants and has many more benefits than its milk and white chocolate cousins.  I am quite fussy when it comes to using good quality chocolate for my baking so I’ve recommended Nestle Plaistowe, as it’s easy to cook with and consistently tastes fantastic. If you can’t find that particular brand, you can use any good quality dark chocolate.

The cake photo below, excelled my expectations. Since the cake was too good to resist, my beloved brother was fortunate enough to have the slice.

This recipe is easy to make and the most delicious chocolate cake I’ve ever had.

Hope you enjoy it as much as I did, happy baking 🙂

Delish Flourless Chocolate Cake

Chocolate cake

  • 200g dark chocolate, chopped (Nestle Plaistowe)
  • 150g butter, chopped
  • 6 free range eggs, separated
  • 2/3 cup caster sugar
  • 1 1/2 cups almond meal
  • ice cream, to serve (optional)

Chocolate icing

  • 300g dark chocolate, chopped
  • 2/3 cup pure cream


  1. Preheat fan forced oven to 170oC. Grease a 20 cm (base) round cake pan. Line base and sides with baking paper.
  2. Melt the butter and chocolate in a small saucepan under low heat. Set aside and allow to cool slightly.
  3. Place the egg yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Stir in the chocolate mixture. Then add the almond meal and stir until well combined.
  4. Place eggwhites in a bowl. Using an electric mixer, beat until soft peaks form. Stir in 1/3rd  of the eggwhites with a metal spoon into the chocolate mixture. Then carefully fold in the remaining eggwhite into the chocolate mixture.
  5. Pour mixture into preprepared pan and place in oven for approximately an hour. Test the cake with a skewer and ensure that the skewer comes out with moist crumbs. When ready stand in pan for 10 minutes to cool then turn out onto a cooling rack.
  6. As cake cools, prepare the icing. Combine chocolate and cream in a saucepan under low heat, stirring constantly until smooth. Spread over cake, allow at least 10 minutes to set in the refrigerator.
  7. Enjoy the deliciously delectible cake with vanilla ice-cream.