For such an act of generosity, she dreamed up this sweet (yet savoury!), healthy (yet delicious!) cake as a tasty thank you.

To dress the cake, Julie used freshly harvested tumeric, which she acquired from both her green-thumb Mother, and Milkwood Permaculture Farm, where she was doing a course. I would never have thought of adding tumeric to a cake! But it makes sense when you think about the health benefits, and it adds the pizzazz that Julie is known for.

To introduce her cake, and introducing her cake instinct, here’s Julie:

“I made it with my cake instinct (no trademark, but you can use it), so please use your very own cake instinct when attempting to reproduce this uniquely flavoured and textured wonder.

I encourage using organic and biodynamic ingredients where possible. Whatever you can get your hands on, really. It’s open to experimentation!”

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Chocolate and Ginger Angel Mud Cake

Ingredients:

2 cups almond meal
1 cup wholemeal spelt flour
1 cup rapadura or coconut sugar
125 g melted butter
1 1/2 cups macadamia oil
6 or 7 eggs depending on the size
1 cup grated fresh ginger
1 cup cacao
1 tsp baking soda
a few tablespoons of milk to get the right consistency

Preparation:

Pre heat oven to 190 degrees C

Butter two cake tins and make two cakes (or you can make 1 large cake)

Bake for 40-45 mins for two cakes or approx an hour for 1 large cake ( you will know it’s ready when your kitchen smells like CAKE!!)

Test with a skewer

Let cool in tin then run knife round the edge and gently tip out onto wire rack

When totally cool scoop the caramel icing on, it should not be too runny and dress with the Crystallised Tumeric

Caramel Icing:

75g butter
1/4 cup rapadura or coconut sugar
2 tablespoon milk
Melt butter, add sugar and mix until dissolved. Add milk and mix until smooth, and to thicken, add a tablespoon or two of sifted spelt flour and stir out the lumps if any.

Crystallised Tumeric:

Pop a handful of peeled and grated fresh tumeric into a saucepan with a cup of sugar along with a wee bit of water and stir it up until it’s the consistency of jam.

Keep going until you are happy with the texture. Don’t let it dry out too much because its always good to retain a little bit of moisture. Dress the top of the cake with the Crytallised tumeric.

“Good luck everyone! Don’t forget to use your very own cake instinct and fiddle with the sweetness and consistency until you are confident. If it means using more or less oil, then don’t be afraid to adhere to the ‘more is better’ motto. Then again, ‘less is more’, as they say, so there you go – it’s fate, it’ll be perfect!

If you are using the best quality ingredients you are making actual food and not empty calorie confectionary.”

Happy Baking!

Bren x

For the gluten intolerant who don’t take kindly to the oats and flour in the crumble, fear not, because I have a recipe for apple crumble that will knock your socks off. If your anything like the piranhas around my house (who aren’t gluten intolerant, but who can recognise a good crumble from a thousand yards away), you’ll also be sorry you didn’t make more!

The ingredients are also carefully selected to avoid the usual processed foods, ensuring that your crumble is not only delicious, but healthy.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

APPLE CRUMBLE

Serves 6-8

Ingredients

6 large green apples
200gms melted butter (organic or grass-fed preferable)
1/2 cup coconut sugar
1 cup desiccated coconut
1 1/2 cup brown rice flour
2 tsp cinnamon

Preparation

Preheat oven to 180 degrees

Peel, core and thinly slice your apples and cook on a gently heat in a little water until just soft

Place apples in oven proof dish.

While apples are steaming, melt butter in a saucepan and stir in coconut sugar and followed by the coconut, brown rice flour and cinnamon.

I suggest you add your flour in slowly until the mixture starts to stick together in small clumps.

Ditsribute the crumble over your apples with a spoon and you can use your fingers to spread it out if needed.

Bake in the oven for 20 – 25 mins or until golden brown.

Serve with pure cream or yoghurt. My kids like it plain.

Variations

My kids like their crumble basic but tasty. But if it was up to me I would add some berries and lemon zest to the apples & add some crunch in the form of walnuts or almonds to the topping.

The reason I like to make a large batch is because ‘batch cooking’ is something I find extremely useful in creating time for me. Having a ready-made after school snack or dessert makes life a lot easier. And being able to add it to the kids’ lunch boxes makes it even more convenient still!

Have a flavourful day!

Bren x

My kids have different palates, one loving banana muffins, the other preferring anything that has even a passing resemblance to berries in it. But they both love coconut, which not all kids do.

In order to stop myself going completely na-na by making multiple batches, I base my mixture around banana, and create varying flavours from there.

According to your little blighters’ tastes (or your own), try adding dark choc chips to the plain banana, or add raspberry or strawberry to the mixture to make those flavours dominate. You can even increase the amount of cinnamon or coconut to your little heart’s desires!

Because muffins are the 8^th wonder of the world, it’s hard to go wrong. With the mix ‘n match, it’s impossible!

They are great for breakfast, afternoon tea, and make a perfect healthy lunchbox snack.

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spelt flour
Baking powder
Salt
Coconut sugar
Desiccated coconut
Ground cinnamon
Milk
Vanilla powder

Print

Mix ‘n Match Muffins

Lunchbox friendly

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 2 1/2 cups spelt flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3/4 cup coconut sugar
• 1/3 cup desiccated coconut
• 1 teaspoon ground cinnamon
• 125 gms melted butter slightly cooled
• 1 egg
• 1.5 cups milk I ran out of milk so used natural yoghurt this time and it was yum
• 1 teaspoon vanilla essence
• 2 medium ripe bananas mashed
• 1/2 cup berry of your choice we like raspberries and blueberries, add a full cup if adding to the whole mixture

Instructions

• Preheat oven to 180 degrees and grease and line a 12 hole muffin tin
• In a large bowl sift spelt flour, baking powder and salt. Add coconut sugar, desiccated coconut and cinnamon and mix well
• In another bowl add butter, egg, milk and vanilla essence and stir well
• Add the wet ingredients to the dry ingredients then add banana and stir until mixed through but make sure not to over stir (if mixture appears a little dry you can always add another egg or a bit more milk)
• Spoon the banana mixture into half the muffin holes, filling the hole to ¾ full
• Then add your preferred berry to the remaining mixture and gently stir through and spoon the mixture into the remaining holes
• Sprinkle muffins with desiccated coconut
• Bake in oven for 20-25mins or until lightly golden brown

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

And remember, if you haven’t already, grab your copy of Easy Wholefood Lunchboxes here.

If you liked this recipe you may also like these  other delicious muffin recipes –

Date & Cinnamon Muffins

Apple & Carrot Muffins.

Bren x

Simply pop all the ingredients on the stove while you get the kids lunchboxes ready for school. Within 15 minutes you have a delicious, creamy & comforting porridge that will have the kids’ spoons licked and their tummies full to start the day!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

(Serves 4)

Ingredients:

3 cups of leftover brown or white rice

3 cups of milk, I choose raw milk, but almond, rice or coconut all work well

1 cup of water

1 dash of cinnamon

1 – 2 tablespoon’s of honey or ¼ cup of coconut sugar to taste

¼ tsp of vanilla extract or half a vanilla bean, split

¼ cup of raisins (optional)

Chopped or sliced fruit in season,

Nuts & seeds

Toasted coconut flakes

Preparation:

Combine the rice, milk, cinnamon & vanilla in a saucepan and bring to a boil.

Then reduce heat to a low simmer for approx 15 mins.

Check consistency half way through and add more liquid if needed

Serve in bowls topped with seasonal sliced fruit, nuts and seeds, toasted coconut flakes or home-made granola. A dollop of yoghurt and an extra shake of cinnamon won’t go astray either.

ful life bites:

Although brown rice is more nutrient-dense, there isstill nutritional value in white rice. It contains protein, carbohydrates, iron, and some B vitamins.

Enjoy!

Bren x

If you want it a la gluten free, then simply replace the spelt flour with more buckwheat flour or rice flour.

The following recipe makes about 12 large pancakes or 20 smaller ones. It is enough for breakfast, and to pop into kids lunchboxes with a spread of raw honey and/or for savoury lunch pancakes.You can cook up the whole batch or save the wet ingredients in the fridge to cook up later.

If you’re looking for some lunch inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Buckwheat Flour
Spelt flour
Coconut or Rapadura Sugar
Baking Powder
Coconut Oil

Print

Spelt and Buckwheat Pancakes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 1 cup buckwheat flour
• 1 cup spelt flour
• 3 tbsp coconut or rapadura sugar optional
• 2 tsp aluminium-free baking powder
• 2 eggs beaten (I prefer pastured, free-range or organic eggs)
• 2 cups milk
• 4 tbsp melted butter
• Coconut oil or butter for cooking

Instructions

• Mix the flour, sugar and baking powder
• Add the eggs, milk and melted butter, stirring the mixture until smooth
• Preheat a frying pan and grease with coconut oil or butter
• Ladle in the batter and cook for a minute or two each side until golden brown

Notes

Topping tips:
Canadian maple syrup, banana & cinnamon
Mango, dessicated coconut and yoghurt
Berry coulis or fresh berries & cream
Avocado and goats cheese (roll it up and chomp)
Avocado, bacon and sprouts ( roll it up and chomp)

Lunchbox tips:
Apple puree, raw honey & cinnamon
Chicken and avocado
Ricotta and spinach

5 quick health benefits:

1) Butter – great source of Vitamin E, A and K, and is a source of quick energy
2) Eggs – great source of protein and vitamin B-12 required for normal brain function.
3) Buckwheat flour – a gluten free alternative to white flour. It is higher in essential vitamins and minerals, and high in fibre and protein.
4) Coconut sugar – is a wonderful alternative to white processed sugar. It has a low GI and is full of vitamins, minerals and amino acids (but it is still sugar, so use sparingly).
5) Almond Milk – great for those who are lactose intolerant. It is high in vitamins and contains protein and good fats.

If you make these pancakes please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

You may also like my Banana and Cinnamon Pancakes too!

Enjoy!

Bren x