Lamington Pancakes

Chocolate meets coconut… Lamington meets pancake… you are all going to go in sane over these!



¼ cup buckwheat flour

2 tbsp coconut flour

2 tbsp almond meal

1 tbsp mesquite

1 tsp baking powder

¼ cup coconut yoghurt (coyo) or greek yoghurt, if not dairy-free

1.5 tbsp coconut nectar or pure maple syrup

1 tbsp macadamia butter (can substitute almond butter or cashew butter)

1/3 cup coconut milk

2 free range eggs, separated

1 tsp vanilla

Chocolate sauce:

1 heaped tbsp. cacao

½ tbsp coconut nectar or pure maple syrup

Dash hot water

1 heaped tbsp smooth almond butter or tahini

½ tsp coconut oil

Desiccated coconut and coyo, to serve

  1. Combine all dry ingredients in a bowl.
  2. Make a well then add in all other ingredients, except the eggwhites. Mix well.
  3. In a separate small bowl, beat eggwhites until stiff peaks form.
  4. Fold the eggwhites through the pancake mixture.
  5. Heat a pan greased with coconut oil to medium heat.
  6. Place spoonfuls of desired size into the pan. Cook for 1-2 minutes each side (or until bubbles form) then flip.
  7. Meanwhile, combine the cacao, coconut nectar and hot water and stir until smooth. Add in the tahini or nut butter and mix well, add more hot water if required.
  8. Serve the pancakes with the sauce, coconut and coyo.

Serves 2

My Favourite Sydney Cafes

To all my Sydney foodies out there, I have made a list of my favourite cafes- all full of healthy options!

Ritual in Northbridge– hands down my favourite acai in Sydney which is a big call! Topped with ‘rawnola.’ Also has a slight cacao-y flavour which I love!


Porch and Parlour– LOVE their green breaky bowl: ‘porched eggs’, quinoa, sautéed greens, avocado… incred.


Lox Stock and Barrel– their brussel sprouts are IN SANE. Take my word for it! Love their pumpkin quinoa salad with miso dressing and the ‘Bowlarama’ (poached eggs, hommus, avocado, quinoa toast, fermented veggies, nuts and seeds).



Egg of the Universe in Rozelle- potentially my FAVE smashed avocado with a drizzle of incredible pesto (both their spelt sourdough and gluten free toast are delish). Enough said. Cute yoga studio attached too- great $43 student trial which includes unlimited classes for a month.


Earth to Table in Bondi- a scoop of their cinnamon icecream is the PERFECT afternoon snack. Completely dairy, sugar and gluten free. YUM.


Dachshund in Hunter’s Hill- their smashed avocado on sourdough topped with quinoa tabouli is BEAUTIFUL. Such a filling and healthy option.


Public Dining Room in Balmoral- smashed avocado on their wholemeal miche is one of my favourite ways to start the day (and also my favourite view of Balmoral beach!)


Bread and Circus in Alexandria- love their fruit platter if you’re looking for something fresh and their avocado and tomato on sprouted essene bread.


Orchard St in Bondi- delicious hot chocolate made with nut mylk. I LOVE their Mayan hot choc- hint of chilli! Also an out of this world raw choc-chilli cake. The combo works so well.


Bills in Surry Hills- have only been here for dinner but I had an incredible spelt pasta with kale and pistachio pesto and edamame! So nourishing and delish.

Sadhana Kitchen in Newtown- their acai bowl is pretty up their and their salted caramel hot chocolate with coconut milk is probably my fave healthy hot choc of all time!


Cooh Cafe in Curl Curl- delicious salads and a really yummy hot cacao with almond mylk!


The Farm Wholefoods in Potts Point- if you’re feeling like something a bit indulgent, try their peanut praline coco whip, topped with a raw peanut butter cup. Yum!


Raw Fudge Brownies with Chocolate Ganache

These super fudgey brownies are no-bake which make them so quick and easy to put together. Absolutely perfect for all you chocolate lovers out there!


Raw Brownies:

1 cup hazelnut meal

½ cup desiccated coconut

1/3 cup walnuts

1 packed cup medjool dates, soaked in hot water

2 tbsp coconut oil, melted

½ cup cacao

1 tsp vanilla bean powder

Dash water (if required)


½ cup coconut milk

130g dark chocolate, chopped (I use 2 ingredient dark Loving Earth Chocolate)

  1. Place all brownie ingredients into a high speed blender. Blend until well combined.
  2. Press into a small rectangular tin lined with baking paper.
  3. Place in the freezer
  4. For the ganache, place the coconut milk in a small saucepan and over medium- high heat until it reaches boiling point.
  5. Place the chopped chocolate in a small bowl. Pour over the boiling milk and leave for a few minutes without stirring.
  6. Once the chocolate looks fairly melted, stir until smooth.
  7. Pour over the brownie and place back in the freezer to set for at least 20 minutes or until firm then transfer to the fridge.

Makes 10 brownies.

Isabelle shares her top healthy snacks!

My gorgeous sister Isabelle (@isabellefisherr) shares with us her favourite healthy afternoon snacks that will keep your blood sugar levels stable and your metabolism going!

  • I love making a quick carrot mug cake when I’m short for time. In a mug add: 2 tbsp almond meal, ½ grated carrot, 1 tsp tahini, 1 egg, 1 tsp raw honey, dash almond milk, sprinkle of cinnamon, nutmeg and ginger. Microwave for 40-50 seconds. Top with a dollop of Greek yoghurt and crushed walnuts.
  • Chocolate milkshake– 1 cup cashew, almond or coconut milk, 1 tbsp cacao, 1 tbsp almond butter or macadamia butter, 2 medjool dates, 1 tsp cinnamon, 1 tsp mesquite- blend together in a high-speed blender (I use a Vitamix).
  • I love making a tropical smoothie. In a blender throw 1 cup frozen mango, ½ cup frozen berries, ½ cup coconut or almond milk, ½ cup cold water, 1 tbsp coconut protein and a small handful of cashews and blend until smooth and creamy! I love putting mine in a bowl and eat with a spoon.
  • I am obsessed with medjool dates at the moment! I have about 3 filled with a teaspoon of almond butter… it tastes like caramel! I have this alongside a chai tea and some fresh fruit.
  • Greek yoghurt is another go-to snack for me- I love it with chopped strawberries, blueberries, kiwi fruit, crushed almonds and macadamias, a teaspoon of raw honey and cinnamon!
  • Mung bean crackers with smashed avo: ½ an avocado smashed with lemon juice, olive oil, Himalayan salt and cracked pepper.
  • A bowl of Sophie’s creamy pumpkin soup (great dinner starter too or a great lunch with a side of rye bread!)
  • A thick hot chocolate made with coconut milk and cacao (again, a Coconut and Bliss specialty!)
  • A grilled banana cut lengthways, topped with 1 tsp honey, 1 tsp tahini and a sprinkle of cinnamon mixed together.
  • A handful of tamari almonds (available from health food shops) and an apple.

‘Chocolate Pudding’ Porridge

Boring porridge just had a makeover… and it is delicious and more nutrient-packed than ever! A great winter warmer.



1/3 cup oats (I use gluten-free)

1 large banana, mashed well

1 tsp vanilla extract

1 tsp pure maple syrup/ raw honey/ coconut nectar

½ cup water

½ cup coconut milk (or milk of choice)

1 heaped tbsp cacao

1 tbsp nut butter (I use macadamia, hazelnut, cashew or almond butter)

½ tsp mesquite (optional)

1 scoop of clean protein (optional- I love Inca Organics and 180 Nutrition Coconut Protein)

1 tbsp coconut yoghurt


Activated nuts and seeds, to top

Coconut yoghurt, to top

Sweet cacao nibs, to top

  1. Add all porridge ingredients in a small- medium saucepan and bring to boiling point. Simmer for around 5 minutes, stirring or until the porridge has reached a desired consistency.
  2. Decorate with toppings and serve.

Fudge Brownies with a Hot Caramel Sauce

Complete decadence. My favourite recipe to date!



¾ cup almond meal

2 tbsp buckwheat flour

1/3 cup cacao

1 tsp baking powder

2 free range eggs

1 tsp vanilla

¼ cup coconut oil, melted

3 ½ tbsp coconut sugar

1 tsp mesquite (optional)

1 tbsp. almond (or macadamia) butter

¼ cup coconut milk (or milk of choice)

¼ cup hot water




¼ cup coconut sugar

1 tsp tapioca flour

¼ cup coconut milk or coconut cream

Generous sprinkle of salt


  1. Preheat the oven to 160 degrees Celsius, fan-forced.
  2. Grease 4 individual ramekins with coconut oil.
  3. Place all ‘cake’ ingredients into one bowl. Stir thoroughly.
  4. Pour into the ramekins and bake for 22-25 minutes or until just firm on top.
  5. Meanwhile, place all the ‘sauce’ ingredients into a small saucepan. Turn the heat to high and bring to the boil or until a thick, pouring consistency is achieved.
  6. Serve the brownie with the hot caramel sauce.

Classic Pumpkin Soup

Boy, do I have a winter warmer for you! This soup accentuates the sweetness, rich flavour of pumpkin. Roasting it achieves a wonderful, caramelised flavour, while the cashew milk provides an incredibly creamy texture. My beautiful friend Hannah (@healthsynergy) gave me this lovely idea of adding cashews- an absolutely phenomenal addition! There is nothing quite like a silky pumpkin soup- this one is certainly no exception! An absolute winter MUST. IMG_9460


  • 1 1/2  kg of Kent pumpkin
  • 1 tbsp olive oil, melted
  • 1/2 cup water
  • 1/4 cup heaped cashews, lightly toasted
  • 1 1/2 – 2 cups vegetable stock (add enough until desired thickness is reached, I find this varies each time)
  • 1 tsp dijon mustard
  • 1 tbsp coconut sugar
  • Himalayan salt and pepper, to taste

1. Preheat the oven to 200 degrees celsius, fan forced.

2. Chop the pumpkin, place on a baking tray and brush with olive oil.

3. Roast for about 40-55 minutes or until tender when pierced with a fork.

4. In a Vitamix or good quality blender, place the cashews and water. Blend until well combined. Make sure the cashews are completely blended to form a ‘milk.’ If the volume is not great enough for the blender, add a small amount of pumpkin and allow all contents to reach a smooth consistency.

5. Gradually add all the pumpkin a blend until really well combined.

6. Pour the contents into a large saucepan over medium- high heat.

7. Pour in the vegetable stock (add more or less depending on desired thickness) and stir. Also add in the mustard, coconut sugar, salt and pepper.

8. Allow to simmer for about 10 minutes.

9. Serve with coriander and toasted pumpkin seeds.

Makes about 4 small bowls or 3 larger bowls. I love serving mine with toasted lebanese bread!

Thick Hot Chocolate


Easter may have come and gone, but that doesn’t mean it’s too late for a chocolate fix! This one is the perfect warmer for the cooler weather. If you love creamy and thick, then this is for you!


Serves 2.

2 cups coconut milk

1 tsp vanilla

1 generous sprinkle of cinnamon

3 tsp coconut sugar

2 heaped tbsp cacao

1 heaped tsp tapioca flour (arrowroot)

½ tsp salt

1 tsp mesquite (optional)

4 squares of quality dark chocolate, (I use loving earth 2 ingredient dark chocolate)

  1. Bring the coconut milk, vanilla and cinnamon to a simmer in a small to medium sized saucepan, over medium heat.
  2. Meanwhile, in a small bowl, place the coconut sugar, cacao, tapioca flour and mesquite (if using) and the salt.
  3. Pour a small amount of milk into the small bowl with the cacao mixture and stir until smooth.
  4. Transfer this smooth chocolate mixture into the saucepan with the rest of the milk. Stir well and add in the chocolate.
  5. Bring the mixture to the boil and allow to bubble for about 3-5 minutes or until it reduces to your desired thickness, stirring occasionally.
  6. Pour into 2 cups.
  7. I love mine with a dollop of coyo!

Chocolate Chip Hot Cross Buns


Nothing says Easter more than a sticky hot cross bun oozing with melted chocolate. Hannah (@healthsynergy) and I created a healthy version of the traditionally sugar-laden treat, using coconut sugar (a low GI alternative), cashew mylk and spelt flour. I can vouch that these buns are absolutely impeccable- you will NEVER feel the need to buy them shop-bought ever again!

Makes 10.


  • 1 cup almond meal
  • 1 3/4 cup spelt flour
  • 2 tbsp coconut sugar
  • 1/2 cup warm cashew mylk
  • Pinch nutmeg
  • Pinch cinnamon
  • Pinch cardamon
  • Pinch vanilla bean powder
  • 1 organic free range egg
  • 2 tbsp coconut oil, melted (+ 1 tsp)
  • 100g dark chocolate*
  • 1 tsp yeast

*We use Loving Earth Dark Chocolate


  • Cashew cream or coyo


1. Combine yeast, coconut sugar and warmed cashew milk in a large mixing bowl.

2. Cover and set aside for 5 minutes.

3. Add flour, spices, vanilla, coconut oil, egg, roughly chopped chocolate and mix well using a wooden spoon.

4. Briefly knead the dough using a floured board*

5. Lightly grease a mixing bowl with 1 tsp coconut oil and place the dough in the bowl.

6. Cover and set aside for approx. 1 hour (this allows the mixture to expand)

7. Preheat oven to 180 degrees celsius, fan-forced.

8. Divide into 10 equal portions and roll into balls.

9. Arrange on a tray lined with baking paper and sit for about 10 minutes.

10. Place in the oven and bake for approx. 10-12 minutes or until slightly golden and risen.

11. Remove from oven and set aside for a few minutes.

12. Place the coyo or cashew cream in a piping bag and draw crosses on the buns.

13. Serve and enjoy! We love ours with plain and chocolate coyo.

Double Chocolate Thickshake

Ditching sugary junk food has never been so easy! This wholesome, delicious alternative will be sure to tantalise your tastebuds while delivering many nutrients!



1 banana, chopped and frozen

1 ripe banana

½ cup coconut milk

¾ cup coconut water

2 tbsp cacao

1 tbsp coconut nectar/ pure maple syrup

1 tsp vanilla extract

Small handful cashews


1 tbsp cacao

½ tbsp. coconut nectar/ pure maple syrup

½ tbsp tahini

dash hot water

Coyo and sweetened cacao nibs, to serve

  1. Add all thickshake ingredients to a high-speed blender. Blend until creamy.
  2. Add all the sauce ingredients to a bowl.
  3. Drizzle some of the sauce around the inside of 2 small glasses.
  4. Pour the thickshakes into the glasses.
  5. Top with cacao nibs, coyo and the remaining sauce.