Gluten Free & Paleo Blueberry Banana Bread July 14 2014

I was given a bunch of beautiful organic bananas at the EQ Village Markets last week from the lovely Dino (Dino's Organics). I just had to do some baking with the ripe bananas and this is what I came up with. A delicious gluten free & paleo blueberry banana bread. We had this for dessert with a dollop of greek yoghurt and the rest will be eaten for breakfast or morning tea this week. YUM! This easy recipe is full of healthy ingredients and the outcome is a sweet (but not too sweet) moist bread. 


200g almond meal

40g linseed (flaxseed) meal (use extra almond meal if you don't have the linseed meal)

40g coconut flour

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons olive oil

3 eggs

2 very ripe big bananas

1/4 cup (75g) pure Canadian maple syrup or honey

1/2 - 1 cup fresh blueberries (quantity dependent on how many berries you like)

1 tablespoon coconut sugar

1 tablespoon chia seeds

handful of organic dried banana coins


Preheat your oven to 180 degrees celsius.

In a large bowl combine the almond meal, linseed meal, baking soda and salt. Sift in the coconut flour to remove all lumps. 

Mash the bananas and add the olive oil, eggs and maple syrup and mix well.

Add wet ingredients to the dry ingredients and mix together with a hand mixer or wooden spoon.

Fold in the blueberries gently with a spatula.

Line a loaf tin with baking paper and pour the batter in to the dish spreading evenly.

Add the dried banana coins on top and then sprinkle over the coconut sugar and chia seeds.

Bake for 45 minutes or until cooked.

Remove the bread from the tin (using baking paper to lift it out) after 5-10 minutes and allow to cool on a cooling rack.

Once cooled, slice and enjoy! Have it just as is, add a dollop of greek yoghurt, or even whipped cream for pure indulgence.



Sugar-less Stewed Rhubarb with Chia May 12 2014

This easy stewed rhubard recipe is delicious and so healthy with no sugar. You can enjoy this for breakfast, dessert or as a snack. Try mixing it with some creamy greek yoghurt, on your favourite granola, porridge or with buckwheat pancakes. I suggest serving it with go-go healthy's new Spiced Granola (available now at the EQ Village Market and online soon) that has hints of ginger, cardamom and cinnamon for a truely delicious snack or meal.


1 bunch of rhubard trimmed and chopped

juice and zest of 1 orange

2 tablespoons water

1 teaspoon chia seeds

Stevia - I have the 100% pure extract powder and used 4 scoops

1/2 teaspoon vanilla extract


Place the chopped rhubarb, orange juice, zest and water in a saucepan and bring to a simmer over a low heat.

Add stevia and vanilla and keep simmering for 5 - 10 minutes until rhubarb is soft and cooked.

Remove the saucepan from the heat and add in the chia seeds. Let the mixture sit for a few minutes so the chia seeds soak up some of the liquid and thicken the mixture.

Now dig in!

Serves 2 - 4. 

Spiced Quinoa Porridge with Goji & Pistachios April 27 2014

It's a wintery day in Sydney so I have made spiced quinoa porridge with goji berries & pistachios for breakfast. Nourishing and delicious! Quinoa is gluten free & high in protein and goji berries are the most nutritionally dense fruit on Earth! 


1/3 cup organic quinoa flakes (you can find these in your local health food shop and at some supermarkets)

1 cup milk of your choice (organic full cream milk, almond milk or coconut milk)

1/4 tsp cinnamon

1/4 tsp vanilla powder or extract

pinch of salt

1/4 cup goji berries

1/4 cup raw pistachio nuts

Optional - 1/4 tsp Mesquite Powder (available from health food shops)

Optional - Sweetener of your choice to drizzle over the porridge once cooked - maple sweetener or honey works well


Mix all ingredients together, excluding the sweetener, in a saucepan and bring to the boil over a low heat.

Once the quinoa has thickened and absorbed all the liquid, take off the heat and pop in to a bowl.

Garnish with a sprinkle of extra goji berries and pistachio nuts and sweeten to taste with a drizzle of maple syrup or honey.

Serves 1. 

Raspberry & Lemon Chia Pudding February 20 2014

Why add Chia to your diet? These small but highly nutritious seeds are:

- High in antioxidants which strengthen the immune system and keep you disease-free.

- A good source of calcium and phosphorus, dietary fiber and manganese.

- Packed with protein, complex carbohydrates (good carbs), essential fats, various vitamins such as B vitamins, and various minerals including calcium, copper and zinc.

- Very low in cholesterol and sodium. 

Enjoy my gluten free Raspberry & Lemon Chia Pudding recipe for breakfast or dessert. You can play around with this recipe and swap the raspberries for other fruits such as banana, blueberries and mango.


250ml coconut or almond milk

1 heaped tablespoon of plain yoghurt

120g fresh or frozen raspberries

15g coconut sugar or honey (optional)

Juice of ½ lemon

Zest of ½ lemon

50g black chia seeds 


Blend together all ingredients in a food processor or blender adding the chia seeds at the very end. Pour in to a glass container (or seperate serving containers) overnight to set. When ready to eat, top with granola, yoghurt & fresh fruit. Serves 2 – 4.



Seeded Gluten Free Bircher Muesli January 06 2014

Happy New Year everyone. One of my New Year resolutions is to make the ultimate gluten free bircher muesli. This means lots of trialling recipes to find out what I think makes the best bircher, texture, taste and health wise. Here is my first bircher of the year. I kept this muesli in the fridge for 3 days in a glass jar and mixed with a little greek yoghurt before eating.


2 teaspoons Chia seeds

1 tablespoon ground linseed

1 tablespoon sesame seeds

1 tablespoon pumpkin seeds

1 tablespoon sunflower seeds

1 tablespoon cranberries

1 tablespoon currants

80ml orange juice or almond milk


Mix dry ingredients together, add juice or milk and stir well.

Place in a glass container overnight.

Enjoy for breakfast with yoghurt and/or fresh fruit. It's as easy as that!

Serves 2 - 3.

Recipe inspired by Teresa Cutter