With a base made of Medjool dates mixed with nuts and buckinis and just a thin drizzle of dark chocolate on top, this healthy fudge is perfect guilt-free snack for anytime of day.

It’s easy to choose your own ‘crunch’ too. We love it with peanuts and buckinis but next time we might try rice or quinoa puffs or perhaps granola folded in. You can even skip the chocolate layer if you’re trying to avoid all refined sugar. And how about throwing in a few cranberries too. Yum!

Whatever you decide for the crunch this delicious healthy treat takes minutes to make but warning, they are highly addictive so think about making a double batch!

If you’re looking for more recipe inspiration take a look at my 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, and take the guesswork out of what delicious, healthy food to make your kids for lunch!

Print

Choc-Fudge Crunch

Prep Time 15 minutes

Cook Time 5 minutes

Servings 12

Ingredients

BASE

• 2.5 cups Medjool dates approx 20 dates
• 1/4 cup cacao powder
• 1 teaspoon vanilla extract
• 2 tablespoons buckinis (optional)
• 1/2 cup peanuts or roughly chopped nuts of your choice like almonds, hazelnuts, cashews, or seeds like pepitas, sunflower...
• pinch sea salt
• 2 tablespoons coconut oil, melted

CHOCOLATE TOPPING

• 80 grams dark chocolate I used 70% Lindt) which leaves about 2 squares left of the block of chocolate, what you do with those is up to you : )

Instructions

BASE

• Line a brownie pan with parchment paper
• Place the pitted dates, coconut oil, vanilla extract, and cocoa powder into a food processor. Process until sticky paste forms and all the dates are puréed, around a minute.
• Transfer the mixture to a large bowl and add the buckinis and nuts. Mix using your hands until everything is combined. Transfer the date mixture to the brownie pan and press down to desired thickness, but don’t make it too thin.
• Pop into the freezer to set a little while you melt the chocolate in the next step.

CHOCOLATE TOPPING

• Gently melt the chocolate over a double boiler. Once melted grab the date mixture from the freezer and pour the melted chocolate evenly over the date and nut mixture. Place the tray back into the freezer until set, shouldn't take too long.
• Remove from the freezer and cut into about 12 medium size squares. Store and eat directly from the freezer or fridge.
• Store and eat directly from the freezer or fridge.

If you make this recipe and share it on instagram, remember to tag me @brendajanschek.

Otherwise,  feel free to pm me your photos via Facebook.

Some other delicious healthy chocolate treats you might like are Double Chocolate Banana Slab Cake and Raw Cacao Balls

I love filling my kids lunchboxes with fresh recipes and giving them something to look forward to at school at midday.

And it makes it all worthwhile when I hear my children say “I’m always excited to see what you’ve packed for my lunch, Mum!”

As a passionate home cook who believes in cooking simple recipes from scratch, I love creating tasty, nutritious recipes for my family and to share them with other parents.

As a mum, I relish the opportunity to nourish my children with home-cooked food, which means avoiding damaging additives like artificial flavours, preservatives, trans fats, and the refined sweeteners that are so common in processed, packaged food.

The 40 recipes in my Easy Wholefood Lunchboxes ebook are designed to be prepared and cooked in advance.

Most of them can be made for dinner and doubled up, so for days afterwards you’ll have extra portions handy to throw into lunchboxes like a true lunchbox Ninja 🙂

It’s also amazing what goodies a Sunday sesh of a couple of hours can produce!

This recipe ebook is an ‘homage’ to kids everywhere who love eating, and who look forward to exciting and diverse lunches.

With over 200 lunchboxes to tackle every year (!), Easy Wholefood Lunchboxes was also created for the parents dreaming up a constant supply of delicious options  to keep their children happy and satisfied, while ensuring they are receiving vital nutrients as they grow physically, emotionally and intellectually.

The Easy Wholefood Lunchboxes eBook is split into 3 sections

1. My recommended lunch boxes, containers, drink bottles; my easy lunchbox system; and preferred ingredients
2. 20 sweet recipes
3. 20 savoury recipes

Plus a gorgeous photography to accompany each recipe.

I hope you’ll be inspired to create the simple, delicious recipes full of wholesome, real-food ingredients in your own home, helping your children to thrive and nourishing the whole family.

Enjoy these Raspberry Coconut Squares which is one of my kids’s favourite recipes included in the ebook.

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:

Rapadura sugar
Vanilla powder
Milk
White spelt flour
Desiccated coconut
Baking powder
Sea salt
Shredded coconut

Print

Raspberry Coconut Squares

Prep Time 15 minutes

Total Time 50 minutes

Author Brenda Janschek

Ingredients

• 250 grams butter softened
• ½ cup rapadura sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ cup milk of your choice
• 1 ½ cups white spelt flour
• 1 ½ cups wholemeal spelt flour
• 1 cup desiccated coconut
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• ½ cup raspberry jam I use St Dalfours
• 1 – 2 cups frozen raspberries
• ¼ cup shredded coconut

Instructions

• Preheat the oven to 180°C and line a square pan 20cm x 20cm pan with parchment paper.
• In a large bowl, cream butter and sugar on high until pale and creamy (around 2 - 3 minutes).
• Beat in egg, one at a time.
• Add vanilla and milk and stir.
• Combine white flour, wholemeal flour, desiccated coconut, baking powder and sea salt in a seperate bowl, add to the creamed mixture and fold in well.
• Place half the batter into the prepared tin and flatten using a wet butter knife.
• Spread the jam evenly over the base, then using wet butter knife carefully spread the remaining batter over the jam layer.
• Press the raspberries into the top of the batter and sprinkle generously with shredded coconut.
• Bake in preheated oven for 30-40 minutes, or until golden brown. Cool completely before
• cutting into squares. Store in airtight container for 4 days.

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. I get a total kick out of seeing you bring my recipes to life.

My husband’s Austrian relatives would probably have a good old chuckle at the idea of a frozen dessert for Christmas.

But here in Australia where it’s all about warmth, swims, sunshine and another shrimp on the barbie at Christmas time, this frozen yoghurt bark is the perfect way to dial the heat right down.

The beauty of this recipe is that once Christmas is done you can experiment with lots of fun toppings and enjoy a delicious and cooling snack right through the summer.

Combinations like mango, macadamia and coconut, or dark chocolate chip and banana, or you could swirl some homemade chia jam or St Dalfour’s raspberry jam through the yogurt and top with mixed frozen berries.

Clearly the possibilities are endlessly delicious.

WHITE CHRISTMAS YOGHURT BARK

Ingredients

2 cups natural Greek yogurt

2-4 tablespoons maple syrup or raw, or Multifloral Manuka honey

1 teaspoon vanilla extract

1/2 kiwifruit, chopped into small, bite sized pieces

5 x strawberries, hulled and chopped into small, bite-sized pieces

2 tablespoons dried cranberries

1/4 cup pistachios (option but the colour helps make it Christmas-y)

1 tablespoon shredded coconut, optional

1 tablespoon buckinis, optional, but add extra texture

Preparation

Line a rimmed baking tray with parchment paper.

In a small bowl, mix together the yogurt, maple syrup, and vanilla extract.

Pour the yogurt into the centre of the tray and spread evenly.

Gently press some of the pistachios and cranberries into the yoghurt. Make sure you save some to decorate the top.

Sprinkle the buckinis over the top of the yoghurt if using.

Place kiwi fruit and strawberries onto the yogurt.

Sprinkle with shredded coconut if using.

Freeze until completely solid (2-4 hours, until firm)

Cut into sections and serve straight from the freezer as melts quickly

Store in the freezer.

Print

Nana's Coconut & Raspberry Slice

Cook Time 30 minutes

Author Brenda Janschek

Ingredients

Base

• 1/3 cup rapadura sugar
• 100 gms butter
• 1 egg
• 1 1/2 cups wholemeal spelt flour
• 1 1/4 teaspoons baking powder
• pinch sea salt

Middle layer

• 1/2 cup raspberry jam or see alternative in notes

Topping

• 1 cup desiccated coconut
• 2 tablespoons rapadura sugar
• 1 egg

Instructions

• Preheat oven to 175 degress and grease a 20 x 20 cm baking tin with butter and line with baking paper.

Base

• Beat together butter and sugar for 2 minutes then add egg and beat until just mixed through.
• Stir together spelt flour, baking powder and salt in a bowl.
• Add the flour mix into the butter mix and stir until just combined.
• Press this into the prepared pan.

Middle layer

• Spread a thin layer of raspberry jam onto the base, you don't want it too thick otherwise it can make the slice a little soggy.

Top layer

• Pop the desiccated coconut, sugar and egg into a small bowl and whisk together with a fork.
• Gently spread the mixture on top of the raspberry layer.
• Pop into the oven for 30 - 40 minutes (check after 20 minutes and rotate the pan). The slice is ready once the top is golden.

Notes

Make your own raspberry jam by popping one cup of frozen rapsberries with 1 tablespoon maple syrup or rapadura sugar into a saucepan on a low heat, stirring and mashing up the berries as you go.
Remove from heat and stir through 1 tablespoons of chia seeds which will thicken up the jam.
Allow to cool before spreading onto the base of the slice.

If you know someone who could use some healthy dessert inspo, please share this recipe with them!

Please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. You know I get a kick out of seeing you make my recipes.

Here are a couple other classic healthy treat recipes ideas you might love – Jam Drops and Raspberry Swirl Slice.

And if you haven’t done so already, grab a copy of my Free Breakfast recipe ebook below.

Enjoy!

Bren x

These truffles are healthy, full of nutrition and oh so good!

If you’re facing a slump in your day, the citrusy orange provides a nice little zesty, zingy uplift to carry you through.

These truffles have been so handy to just grab out of the freezer when we need a little pick me up, and my son has loved having them in his school lunch box too and they make a great nutrient-dense, filling healthy snack for kids.

Enjoy this Vitamin C-packed party in a bliss ball! We’ve always got a batch of bliss balls stashed away in the fridge or freezer like these nut and date-free Raw Cacao Balls,  the Apricot, Orange, and Coconut Bliss balls from my Easy Wholefood Lunchboxes ebook, and these Chocolate Peanut Butter Bliss Balls.

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:

Cacao Powder
Walnuts
Pepitas
Chia Seeds
Medjool Dates
Desiccated Coconut
Cinnamon Powder
Salt 
Maple Syrup 

Print

Chocolate Orange Truffles

Total Time 10 minutes

Author Brenda Janschek

Ingredients

• 2 cups desiccated coconut
• 6 medjool dates seeds removed
• 6 prunes seeds removed (provides a fudge-ier consistency and has less sugar than dates)
• 1/2 cup walnuts you can leave these out to make lunch box friendly
• 1 tablespoon chia seeds
• 2 tablespoon pepitas
• zest of 1 medium orange
• juice of half an orange
• 2 - 3 tablespoons cacao
• 1/2 teaspoon natural vanilla extract
• 1/2 teaspoon cinnamon powder
• pinch sea salt
• 1 tablespoon maple syrup optional

Instructions

• Place the ingredients into your processor and blend at high speed until the mixture is all blended and comes together. Roll the mixture into balls, roll through desiccated coconut and place in the freezer to set

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. 

If you’re looking for more recipe inspiration, take a look at my new 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!

Bren x

I had an early Easter with my mum, brother, sister and our kids on the weekend.

One of my family members is dairy- free, so I wanted to make something suitable that was delicious, Easter-y and easy.

My theory is that anything made with peanut butter is going to taste sensational and make life better so off I went with my jar of Peanut Butter.

And now say hello to this Peanut Butter Slice!

You guys! YOU HAVE NO IDEA!!!

Similar to a caramel slice, but with a next level taste.

I have to give credit for the peanut butter filling to my friend, Wholesome Cook, and her recipe for Peanut Butter and Buckwheat Fudge Bites from her amazing cookbook, The Wholesome Cook, and which she allowed me to blog some time ago.

The slice is quite rich, so a little goes a long way. They are also quite filling, due to the good fats from the coconut oil, and protein from the peanut butter and nuts and oats.

I hope you love them.

Print

Peanut Butter Slice

Prep Time 15 minutes

Total Time 15 minutes

Author Brenda Janschek

Ingredients

• BASE
• 2 cups rolled oats
• 1/2 cup almonds or pecans or cashews or nuts of choice
• 125 grams Medjool dates
• 1/4 cup desiccated coconut
• 1 teaspoon ground cinnamon
• FILLING
• 1 cup peanut butter I used Mayvers Dark Roasted Smooth Peanut Butter
• 2 tablespoons of rice malt syrup or raw honey or maple syrup
• 3 tablespoons buckinis optional, but adds a crunch that is just soooo good! You could try rice or quinoa puffs too
• TOPPING
• 1/4 cup coconut oil
• 1/4 cup pure maple syrup or rice malt syrup
• 1/4 cup cacao powder

Instructions

• Line a slice tin with baking paper overhanging the sides so you can easily pull it out of the tin once it's set.
• BASE
• Pop all the ingredients in food processor and process until finely chopped and well combined and sticks together when pressed.
• Pour into the slice tin and press down evenly to form the base.
• Pop into the freezer to set for 10 minutes
• FILLING
• Mix all ingredients together in a bowl
• Spread the peanut butter mixture over the base and pop back into the freezer for 5-10 minutes. )I use a wet knife to help spread the mixture if it's too sticky)
• TOPPING
• Stir ingredients in a small saucepan on very gentle heat for a minute or two until combined
• Spread the chocolate sauce over the peanut butter filling
• Pop back into the freezer to set for minimum half an hour
• Once set, pull out of tin and immediately slice to your desired shape.
• Store in an a container in the freezer

Notes

I recommend storing and eating these straight from the freezer.
I don't have an accurate yield for this recipe because it depends on how you cut it up.

If you know someone who could use some healthy treat inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

You might also like these Orange Poppyseed Bars or this Ginger Molasses Cardamon Cookie Hearts. Both also make great lunch box additions plus I have stacks more wonderful lunchbox recipes in my Easy Wholefood Lunchboxes ebook. 

Bren x

So in usual Brenda style I set out to make the healthier version while the kids doubted I’d be able to match the tastiness (without all the sugar).

Lo and behold!

The kids went cray cray over my version, popped them in their lunch boxes each day, and have already asked me to make them again, and again …

These bars are so good that I just had to put this recipe into my Easy Wholefood Lunchboxes ebook  which is packed with 40 delicious nut-free, sweet and savoury wholefood recipes your kids will love! Grab you copy here.

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:

Rapadura or coconut sugar
Spelt flour
Baking powder
Honey or rice malt syrup

Print

Orange Poppy Seed Bars

Prep Time 10 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 165 grams butter softened
• 1/2 cup rapadura or coconut sugar
• 2 eggs
• 2 cups spelt flour
• 1/2 teaspoon baking powder
• 1/4 cup poppy seeds soaked in 4 tablespoons orange juice
• ICING
• 150 grams cream cheese
• 1-2 tablespoon honey or rice malt syrup
• 1 tablespoon orange juice
• 2 teaspoons orange zest

Instructions

• Grease and line a slice pan with baking paper
• Preheat oven to 175 degrees
• Pop butter and sugar into a bowl and beat with an electric mixture until pale and creamy (1-2 minutes)
• Add one egg in at a time, beat well
• Add in the poppy seed/orange mixture and stir
• Add flour and baking powder and fold in
• Pour into the slice pan
• Bake for 15-20 minutes or until a skewer comes out clean
• Cool in the tin for 10 minutes
• Carefully turn onto a cooling rack
• Ice once completely cool
• ICING - simply pop all the ingredients into a blender and blend until smooth
• Using a butter knife spread icing onto cooled cake
• Slice into bars
• I stored them in the fridge

If you know someone who could use some lunch box inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

Remember to check out Easy Wholefood Lunchbox ebook here.

You might also like these Oat Seed and Date Bars or this Muesli Slice. Both also make great lunch box fillers.

Bren x

Usually on the weekend, if time permits, the kids and I will get busy in the kitchen making food for the lunchbox.

I always like to pop in something fun into their lunchbox each day. We don’t ‘do’ dessert at home, so once a day at recess my kids look forward to their healthy treat.

They are almost always made from scratch ( I have a stash of our fave packaged options for those insane days), from the best ingredients I can afford, and as nutrient dense as I can make them.

For more lunchbox inspiration check out my Easy Wholefood Lunchboxes eBook filled with 40 of my children’s favourite nut-free and refined sugar free sweet and savoury recipes. All kid-tested and kid-approved!

Here are some of their fave lunchbox treats.

Rich and delicious chocolate muffins (with vegetables) by Brenda Janschek

Sweet potato and choc chip muffins by Mummy Made it – gluten free

Beetroot, quinoa and chocolate muffins by The Holistic Ingredient

Sweet potato brownie by Slim Birdy – gluten free

Chocolate Orange Truffles by Brenda Janschek (if nuts are allowed)

Leftover porridge cakes by Lisa Corduff

Date, oat and seed bars by Brenda Janschek

Nut-free chocolate and coconut no bake bars by BecomingNess

Coconut slice by Homemade, Healthy, Happy

Chai, date and sesame biscuits by Brenda Janschek

Vanilla Apple Chia Pudding by Brenda Janschek

Cinnamon, turmeric custard by Low Tox Life

Banana Pancakes by Brenda Janschek Health & Lifestyle

Pancakes 3 ways by Quirky Cooking

Super smoothie by Brenda Janschek

Brownie Cake by Brenda Janschek

Raw Cacao Balls by Brenda Janschek (nut free)

Find the best 10 Savoury School Lunchbox Ideas here

For more lunchbox inspo, grab my new Easy Wholefood Lunchbox recipe eBook with 20 savoury and 20 sweet recipes filled with simple wholesome ingredients to meet your kids nutritional needs and fuel their learning and play, giving them the brainpower and energy they need to get through the day.

I’ve been keen to find ways to use sesame seeds in my recipes because why not always try to add in some tasty nutrition.

Here’s a snapshot of why we want to try to include them:

• they provide a fantastic source of calcium
• they include a high supply of energy
• they offer the liver protection
• sesame seeds helps in healing wounds faster
• they are a great source of antioxidants
• provide a great source of fat for the brain

These biscuits are inspired by my favourite Middle Eastern biscuit my Mum makes called ‘Klecha’ and if you ask my kids, you won’t be one bit sorry you made these! Into the lunchboxes they go!

If you’re looking for more recipe inspiration take a look at my 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 and take the guess work out of what delicious, healthy food to pack your kids for lunch!

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 of 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:

Whole Spelt Flour 
Rapadura Sugar
Baking Powder
Salt
Cinnamon
Ground Cardamon
Nutmeg Powder
Cloves
Sesame Seeds
Medjool Dates

Print

CHAI, DATE AND SESAME BISCUITS

Total Time 20 minutes

Servings 15

Ingredients

• 125 grams butter softened
• 1/4 cup rapadura or coconut sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 cups wholemeal spelt flour (or any plain flour) or buckweat flour for gluten-free
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• pinch of ground cloves
• 1/4 teaspoon nutmeg
• 1 teaspoon ground cardamom
• tiny pinch of sea salt
• 3/4 cup Medjool dates, seeded and chopped
• 1/4 cup sesame seeds

Instructions

• Preheat oven to 180 degrees C.
• Line a baking tray with baking paper.
• Using electric beaters, cream the butter, sugar and vanilla in a medium bowl until light and fluffy (around 2-3mins)
• Add egg, beating until just combined.
• Sift in the flour and baking powder and add all the spices and stir until combined.
• Stir through chopped dates.
• Put sesame seeds into a small bowl.
• Shape tablespoons of dough into balls and dip one side into the sesame seeds and place sesame side up on the tray. Continue until all the balls are lined up on the tray.
• Using the back of a fork gently press down on each biscuit to flatten slightly.
• Place in oven for 10 - 15 minutes, turning tray once, or until lightly golden brown.
• Remove from oven and cool on tray for 5 minutes before transferring to a wire rack.

THERMOMIX INSTRUCTIONS

• Place the sugar into mixing bowl and mill 10 sec/speed 9
• Place butter and vanilla into mixing bowl and mix 2 min/speed 3
• Add egg, flour, baking powder, spices and salt and mix 10 seconds S 3.5.
• Add dates and mix 10 sec/reverse speed 3.
• Follow the rest of the instructions above.
• These are a fantastic addition to school lunch boxes.
• Enjoy!

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

Some other delicious healthy lunchbox friendly treats you might like are these delicious Fig Bars and Raspberry Coconut Squares.

The ginger and molasses in this recipe produce a taste reminiscent of gingerbread men and all things Christmas. Experiment with other ingredients like dates and walnuts, but this one is hard to go past on its own, judging by the ‘double thumbs up’ from the ladies at the workshop not to mention my family!

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Print

Ginger and Molasses Loaf

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Author Brenda Janschek

Ingredients

• 1 cup white spelt flour
• 1 cup wholemeal spelt flour
• 3 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• small pinch nutmeg
• 1.5 teaspoons baking powder
• 1/2 teaspoon bicarb of soda
• 1/2 teaspoon sea salt
• 100 gms butter
• 1/2 cup coconut sugar
• 2 tablespoons molasses
• 1/4 cup maple syrup
• 1 1/4 cup yoghurt
• 1 egg beaten

Instructions

• Preheat the oven to 180 degrees C. Grease a loaf tin and line it with parchment paper.
• Sift the flour, ginger, cinnamon, nutmeg, baking powder, bicarb soda and sea salt into a bowl and combine.
• Warm the butter, sugar, molasses, and maple syrup in a saucepan over low heat until the butter has melted. Pour this into the dry mixture and add the yoghurt and egg and stir until just combined.
• Pour into the loaf tin and bake for 40-50 minutes. Remove from the oven and allow to cool in the tin for 5 minutes then turn onto a wire rack.
• Once cool wrap it up in baking paper keep in fridge for 3-5 days before eating. Or just bock in whenever you want to!
• Slice and spread with butter and enjoy!

Other recipes you might like…

Ginger Biscuits

Ginger, Cardamon, Molasses Cookie Hearts

Cardamon Spice Cake