Coconut cream yoghurt

i am on an elimination diet and can’t eat dairy – hence this recipe and it is so easy : 1 tin coconut cream, 1.5t gelatine, 1T honey and 1 probiotic – split the coconut milk in half – put the first half in a bowl and sprinkle the gelatine on top and leave the “bloom” for 10 minutes; pour the other half of the coconut cream into a pot and bring to the boil. Add the honey and stir to dissolve. Stir the other bowl with the gelatine blooming on the coconut milk together and try to get rid of any lumps. Add this to the pot of coconut milk and stir it all together off the heat. Once it’s cooked to room temperature add the probiotic (just empty the pill into the yoghurt) and leave in a warm space for 24 hours. Then put it into the fridge and eat as soon as it’s set!




coconut lemon panna cotta


I went to some friends for dinner and an hour before I had to leave I asked if I could bring anything. She suggested dessert. This took a grand total of 10 minutes to make and then popped into the freezer for 2.5 hours (so I transported it mid-freeze!) but it’s best set for 4 hours in the fridge to prevent any icicles forming.



  • 1 tin coconut cream
  • 1.5 t gelatine
  • 2T lemon juice
  • 2T vanilla essence
  • 75ml honey


  • Pour half the coconut cream into a bowl and sprinkle the gelatine on top and leave to “bloom” for about 10 minutes
  • Pour the other half of the coconut cream into a pot and bring to a boil
  • Add the lemon juice and honey – mixing until all the honey has dissolved and remove from heat
  • Add the gelatine/cream to the pot and stir well
  • Divide into 3 small dishes and put into the freezer for 2.5 hours


Spinach and courgette pie – guest post by Kirsten Norris


My dear friend Kirsten, made this delicious dish for dinner last night and I had to share it with everyone – so this is her post!




candied tomatoes

  • 3 Tbs olive oil
  • 375g rosa or cherry tomatoes, sliced in half
  • salt and black pepper
  • 3 Tbs balsamic vinegar
  • 1.5 tsp xylitol


  • 3 Tbs olive oil
  • 1.5 garlic clove, minced
  • 1.5 shallot or brown onion, finely diced
  • 3-4 courgettes (200g), coarsely grated
  • 1.5 bunch fresh spinach, centre stalk removed and finely shredded
  • 120g pack sweet baby spinach, chopped (the baby leaves are more tender and slightly sweeter, which gives
  • 3 spring onions, diced
  • zest of 1 lemon
  • a pinch of nutmeg
  • ½ tsp dried oregano
  • 250g ricotta
  • 80g feta
  •  ¼ cup Parmesan cheese
  • 3 eggs

directions– candied tomatoes

  • Preheat the oven to 200º C.
  • Line a small baking sheet with parchment paper or foil and spray with non-stick cooking spray. Spread the tomatoes out onto the tray and drizzle with the olive oil and balsamic vinegar. Season with salt, pepper and xylitol.
  • Roast for 35-40 minutes until all the liquid has evaporated and the tomatoes are sticky. Set aside while you get on with the spinach filling.

directions– spinach and courgette filling

  • Heat the olive oil in a pan and sauté the shallot and garlic for several minutes. Add the courgettes, spinach and spring onions to the pan. Cook until wilted down. Season with salt, black pepper, lemon zest, nutmeg and oregano. Set aside to cool for several minutes.
  • Preheat the oven to 200º C.
  • Grease a 25 x 15 cm baking dish. Crumble the ricotta and feta into the spinach mixture. Add the Parmesan and eggs. Stir to combine. Try to keep some of the ricotta and feta whole as it creates little pockets of creaminess when baked.
  • Top with the candied tomatoes, cut side facing upwards. Bake for about 30-35 minutes, until the top is just starting to colour.Serve hot or at room temperature with toasted sourdough bread or an avocado, almond and rocket salad.

coconut lemon cupcakes


I have gotten quite bored with coconut, so wasn’t too excited about this recipe, but it is quite yummy, and soaking the cupcakes in the glaze keeps them so moist.


ingredients for cupcakes


  • 1/2 cup coconut flour
  • 1/4 cup finely shredded coconut
  • 1/2 tsp bicarb
  • 1/4 tsp salt
  • 2/3 cup xylitol
  • 1/2 cup coconut oil, melted
  • 4 large eggs
  • 3/4 cup coconut milk
  • 1 tsp vanilla extract
  • 1 1/2 tsp of lemon juice

ingredients for glaze

  • 1/4 cup xylitol – powdered to icing sugar consistency in a grinder if possible
  • 3 T coconut milk
  • Finely shredded coconut to sprinkle on top


  • Preheat oven to 180*
  • Mix the dry ingredients together
  • In a separate bowl, mix wet ingredients together
  • Add the dry ingredients to the wet ingredients and mix to combine
  • Divide evenly into about 9 muffin tins lined with cupcake liners
  • Bake for 25 minutes or until golden brown and cooked throughIMG_8782
  • To make the glaze, combine all the ingredients in a bowl
  • Once the cupcakes have cooled completely, remove the liners, poke holes all over the top of the cakes with a toothpick.
  • Dip the cakes top side down into the glaze and allow to set.
  • Re-dip the cakes for a second coat of glaze and sprinkle with coconut
  • IMG_8785

Banting “chips”


I must confess, I do miss a good lightly salted potato chip! So I went on the hunt and found this recipe, which works so well.



  • 3/4 cup almonds (ground up to flour consistency)
  • 1/4 cup coconut flour
  • 1/4 cup flax seeds
  • 1/4 cup of butter (or ghee)
  • 1 tsp salt
  • 1 1/2 tsp ground chilli
  • 1/2 tsp cumin
  • 1/2 tsp paprika powder
  • 1/2 tsp garlic powder
  • 1 egg


  • Preheat oven to 180*
  • Mix everything together
  • Press mixture a baking sheet (I use a silicone matt so I don’t grease it but if using a normal baking sheet – grease before)
  • Put a layer of wax paper on top, and roll out until about 1/2cm thin
  • Slice them into triangles/chips of whatever shape you’d like
  • Bake for 10 minutes.
  • Turn off oven and leave in for another 15 minutes to dry them out