Category: Food & Recipes

Well hey there

It’s been awhile since I have annoyed you all with a blog post! So in order to celebrate this fact I have made a cake or two, well actually a cake and a loaf but much of a muchness.

Yesterday I was thinking to myself a multitude of highly intelligent things such as – who will win Australian Survivor? Will there be a second season of The Real Housewives of Auckland? Will Gilda run for Prime Minister? How many containers of Lewis Road Creamery chocolate butter are you allowed to consume in one day – and does it count towards your daily recommended calcium intake (I say yes)….Is Brad doing ok after his split with Angie? Do pink peppercorns go with banana?

Well I sadly I only have an answer to one of those questions and it comes in the form of a cake. The Banana, Chocolate and pink peppercorn cake.


I have made this cake with spelt because it has a better nutritional profile than good old white flour. Spelt contains a good amount of B vitamins that help with energy and also it is a wee bit kinder for those that struggle with wheat. I have opted to use coconut oil instead of butter to keep it dairy free, and I have used granulated stevia to make it sugar-free. I also added in 90% dark chocolate which you can leave out if you want – but seriously who would want to leave out the chocolate???



3 Mashed bananas

2 free range eggs

3/4 cup granulated stevia ( you can use this just like sugar in a recipe swap e.g. 1 cup sugar = 1 cup granulated stevia)

2 teaspoons vanilla extract

2 cups spelt flour

1 teaspoon baking soda

2 teaspoons baking powder

Pinch of salt

2 teaspoons pink peppercorns

8 tablespoons of coconut oil solid

2 tablespoons almond milk (or cows milk)


Preheat oven to 180c . Melt the coconut oil and add in the stevia (or sugar if that is what you have). Add eggs, mashed bananas and mix. Heat the milk for 20 seconds in the microwave and add the 1 level teaspoon of baking soda mix it well until it is foamy. Add to the banana egg mix. Add the flour, baking powder, vanilla, salt, and pink peppercorns and mix. Add the chopped chocolate and pour into cake tin and bake for 35 minutes or until cooked through.

I may have added Lewis Rd Creamery chocolate butter on the top of mine before and after baking…and maybe also consumed it through the process of baking…

I will post the loaf recipe soon,  so in the meantime enjoy the cake and let me know if you find out how Brad is going.

Dips, sauces and chocolate…

It’s getting a little on the brisk side down here in Otago land which means more food to eat to keep warm….

Today I made these three numbers :


Edamame and mint dip
1 cup Edamame beans (easy to find at the local supermarket)
2 tlb Miso paste (I used urban hippie paste,  Nz made and amazing)
4 tlb olive oil
6 tlb lemon juice
2 handfuls of mint
Two big dashes of Tabasco
Pinch of salt

Food process the and done.
Edamame is a great source of protein, Miso is awesomely high in b vitamins,  zinc and manganese. Mint is tasty so it’s a great combo.

Mexican chili chocolate mousse
1/3 coconut cream
1/3 cacao powder
1 avocado (I know crazy prices at the moment but I know a guy who knows someone…)
4-5 tlb maple syrup
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cayenne pepper
50ml orange juice
1 tsp vanilla extract

Once again food process and done 🙂
Cacao is high in magnesium,  great source of energy. Avocados are a good source of good fats and cinnamon is great for blood sugar balance.

Salted caramel sauce
1 cup dates that have been soaked for an hour (drained)
3/4 cup nut butter like cashew or almond
1/2 cup coconut cream
1 tsp vanilla extract
Big pinch of salt

This time to mix it up and use the blender.
Nut butter is great source of protein making this a nice protein addition to dessert.

Cake for all occasions

It is no secret I love cake.

cake 2

Most of my days are focused around trying to find the cake of the day. Some weekends when I am not pretending to be in my own version of The Block (stilllllll renovating…..) I make this cake.

It has all things super; banana, ginger, vanilla and cinnamon and it does not have the not so great stuff; white sugar or gluten. Best day.

I used my favourite flour – Breadfruit to add in more fibre and goodness, but you can use spelt or normal flour if you wanted.

Plus another great thing – you just throw it in a food processor! Easy as.


3-4 mashed ripe bananas

2 eggs

1/2 cup rice malt syrup

1 tablespoon cinnamon

1.5 tsp vanilla paste

2 cups flour (I used 1 cup breadfruit flour and 1 cup brown rice flour)

1/4 tsp salt

2.5 baking powder

Crystallized ginger for the top if you like that sort of thing…

Preheat oven to 160 grease a cake tin.

Place everything into the food processor and process until well combined – about 40seconds.

Pour into the baking tin and bake for about 45 minutes, maybe a wee bit longer if still not cooked through.

Serve with coconut yoghurt, berries and maybe a drizzle of maple syrup…