Gluten Free


Ferrero Rocher Truffle Balls


Ferrero Rochers are one of my favourite sweet treats so it was only was a matter of time until I decided to make a more wholesome version. This recipe is for 8 Ferrero Rocher Truffle Balls that are raw, indulgent and guilt free. The balls are sweetened with dates and maple syrup and the topping is made of coconut oil and cacao to sub out dairy. The centre has a smooth hazelnut like flavour that literally melts in your mouth.

Whip up a batch of these Ferrero Rocher Balls and keep them in the freezer for when you are feeling peckish and needing a sweet treat.

Ferrero Rocher Truffle Balls
Prep time
Total time
Recipe type: Dessert
Serves: 8
  • 1 cup dates, pitted and soaked for 15 minutes in warm water before using
  • ¾ cup hazelnuts (1/4 of these is used for placing in the middle of the balls)
  • 3 tablespoons cacao powder or cocoa
  • 1 tablespoon maple or rice malt syrup
  • Pinch of himalayan salt
  • -
  • Topping:
  • ¼ cup coconut oil
  • 1 tablespoon raw cacao powder or cocoa
  • ¼ cup hazelnuts
  1. Place dates, ½ cup of hazelnuts, cacao, maple or rice malt syrup and salt together in a food processor and blend until all ingredients are well combined. Set mixture aside in bowl.
  2. Roll the mixture into 8 equal sized balls, placing a hazelnut into the middle first.
  3. To make the topping, melt the coconut oil on a low heat and mix in the cacao powder. Place aside for 2 minutes.
  4. In a food processor, blend the hazelnuts until finely chopped. Place into a small bowl.
  5. Dunk each ball into the topping and sprinkle well with the chopped hazelnuts. Place in the fridge for 30 minutes before serving.

Enjoy, J&L x

Cauliflower and Broccoli Pizza

Looking for ways to get your kids to eat more veggies? Try this Cauliflower and Broccoli Pizza and let them build their own pizzas.

Over the last few months I have been trying to cut out gluten and bread from my diet, which is hard when you love pizza so much. I usually use our cauliflower pizza base but I decided to change the recipe slightly and add broccoli so I can increase my vegetable intake. This pizza base is gluten free and dairy free so perfect for anyone with intolerances. How beautiful is the green crust?

Broccoli is a cruciferous vegetable which means it is a powerful antioxidant, high in fibre, a good source of vitamin E, vitamin B6 and B1, zinc, omega 3 fatty acids, potassium, iron and selenium. Cauliflower is an excellent source of vitamin C, vitamin K, fibre and omega 3 fatty acids.

Get creative and top the pizza with all of your favourite toppings.

Cauliflower and Broccoli Pizza
Prep time
Cook time
Total time
Serves: 2
  • Ingredients (Base):
  • ½ medium cauliflower, leaves and stalk removed
  • ½ medium broccoli, leaves and stalk removed
  • 2 free range eggs
  • ¾ cup gluten free flour or almond flour
  • 1 teaspoon mixed herbs
  • Salt & pepper
  • Topping:
  • ⅓ cup pizza sauce
  • ½ broccoli, remove stalks and leaves and chop finely
  • ½ cup cherry tomato's, sliced in half
  • 1 avocado, sliced thinly
  • 8 basil leaves
  • ½ cup cheese (mozzarella, feta or parmesan)
  • Fresh chili, de-seeded, chopped finely (optional)
  • 1 tablespoon olive oil
  1. Pre heat the oven to 180 degrees. Line an oven tray with baking paper and grease with oil.
  2. In a food processor, blend the cauliflower so it has a similar consistency to rice. Place into a bowl. Blend the broccoli so it also has a similar consistency to rice. Place into the same bowl as the cauliflower.
  3. Cover the bowl with cling wrap and microwave for 4 minutes. If you do not have a microwave, you can skip this step.
  4. Remove from the microwave and mix well. Place into a clean tea towel and squeeze as much liquid out of the mixture as you can. Place back into bowl.
  5. Whisk in the eggs, mixed herbs, flour and salt and pepper. The mixture should have a dough like consistency. If it is too sticky, add another tablespoon of flour.
  6. Mound the mixture into the centre of the lined baking tray and spread the mixture into a circle (aim for 30cm).
  7. Place into the oven for 10 minutes or until lightly golden.
  8. Remove from the oven and add the pizza sauce, toppings and drizzle with olive oil. Return to the oven and bake for another 10-15 minutes or until the cheese has melted.
  9. Let the pizza cool for 5 minutes before serving.




Carrot Cake with Lemon Cream Cheese Icing


Oh sweet beautiful carrot cake you are a dream! Made even more delicious with Lemony Cream Cheese icing and crunchy walnuts.  Carrot cake has to be one of my favorite things to bake, I just adore them.  I wanted to keep this recipe low in sugar, that includes natural sugars so have used a small amount of rice malt syrup as the sweetner, it is fructose free.

The joys of following an 80/20 diet is that it gives you the freedom to enjoy cakes knowing that they fit into your 20% “wiggle room”.   All of the ingredients in this recipe (except for the cream cheese) are foods that are always in my house as they are the basis for majority for dessert recipes I make.  They are whole foods as given to us in nature – not highly processed or refined.  When you begin to eat more whole foods you get fuller quicker as your body is getting all the nutrients it needs.

You could make this cake double layer by using 2x 10cm spring form tins or keep it single layer like I have.  If you are dairy free sub the cream cheese for cashew icing and the butter with coconut oil, works just as well.

Enjoy! Jx

Carrot Cake
Prep time
Cook time
Total time
Recipe type: Dessert
  • Cake
  • 1.5 cups almond meal
  • ½ cup buckwheat flour
  • ½ cup walnuts, coarsely chopped
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 carrots, grated
  • 4 organic eggs
  • ⅓ cup butter, melted (approx 60 grams)
  • ⅓ cup rice malt syrup (can also use manuka honey or maple syrup)
  • -
  • Icing
  • 250 grams cream cheese
  • ½ cup desiccated coconut
  • juice of 1 lemon
  • grated rind of 1 lemon
  • 1 tsp pure vanilla extract
  • 1 tablespoon rice malt syrup (can also use Manuka honey or maple syrup)
  • ½ cup walnuts, finely chopped
  1. Pre heat oven to 160 degrees fan bake and line a 20cm spring form tin with baking paper. Take cream cheese out of the fridge so it can soften.
  2. In a large mixing bowl, combine almond meal, buckwheat flour, walnuts, baking powder, cinnamon and nutmeg.
  3. Add carrot, eggs, butter and rice malt syrup. Stir well so that all ingredients are combined. Mixture should be quite wet but not runny. Transfer mixture to baking tin and cook for 30 minutes. Check the cake with a toothpick before removing from the oven, the toothpick should come out clean once cooked. Leave cake in the oven with the door open for at least 10 minutes to slightly cool.
  4. To make icing, place all ingredients into a food processor or mixing bowl and use hand held electric beater. Blend until ingredients are well combined and creamy. There may be some lumps from the desiccated coconut.
  5. Once cake has cooled ice and top with chopped walnuts.


Layered Carrot Cake with Cream Cheese Icing and Caramel Walnuts

IMG_9609 IMG_9608 IMG_9619 IMG_9617 IMG_9613 Layered cakes are my new thing. Before making one I was under the impression that it was too much effort, how I was so wrong!  They are impressive looking once iced and decorated, and make them ever more extravagent by adding on more layers.

Carrot Cake is one of my childhood favorite recipes – hints of cinnamon and nutmeg, the carrot helps to keep the cake moist and cream cheese icing is decadent and rich.  I searched on Bite.co.nz for some inspiration on how to decorate my cake and was happy to see a few other layered cake recipes that I could learn from, one of my favorite recipes being this one. (Visit bite.co.nz for inspiration, tips and over 10,000 seasonal NZ recipes).

This cake is gluten free and if you are dairy free omit the cream cheese for cashew icing and use a nut milk. Enjoy!

Layered Carrot Cake with Cream Cheese Icing and Caramel Walnuts
Prep time
Cook time
Total time
Will keep in an airtight container for 5 days 🙂
  • 1 cup olive oil
  • ¼ cup milk
  • 1 tablespoon vanilla paste
  • 6 organic eggs
  • 2 cups gluten free flour
  • 1.5 cups buckwheat flour
  • 1 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon of ground cloves
  • 500 grams carrot, grated
  • 1 cup walnuts
Cream cheese icing
  • 500 grams cream cheese, at room temp
  • 50 grams butter, at room temp
  • ¼ cup rice malt syrup
  • 2 teaspoon vanilla essence
Caramel Walnuts
  • 5 medjool dates, pitted and chopped finely
  • ½ cup milk
  • ½ cup walnuts
  1. Preheat oven to 180 degrees celcius. Line two 9-inch spring form cake tins. In a large bowl, mix together olive oil, milk, vanilla paste, until combined and smooth. Add in the eggs one at a time and mix until smooth.
  2. In a separate bowl, whisk together the remaining dry ingredients flour, sugar, cinnamon, baking soda, baking powder, nutmeg, cloves and walnuts, until combined.
  3. Add the dry ingredient mixture to the mixing bowl, and beat together so that all ingredients are well combined. Gently fold in the carrots and stir until combined.
  4. Pour half of the mixture into one cake pan and half into the other. Bake for 30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove from oven and let the cakes cool in their tins.
  5. While the cakes are baking prepare the cream cheese icing. Place all ingredients into a bowl and beat with an electric mixer until all ingredients are well combined and the cream cheese is nice and smooth.
  6. Once the cakes are cool, remove from tins and place onto wire racks. Spread half of the cream cheese icing onto one of the cakes and the other half of the icing onto the other cake. Place cakes on top of each other.
  7. To make the Caramel Walnuts, heat a small pot over low heat on the stove. Place the medjool dates and milk in the pot and whisk continuously until the medjool dates and milk are combined and have turned into liquid.
  8. Sprinkle walnuts on top of the cake and then drizzle the caramel sauce on top.


Mixed Berry and Millet Muffins


Muffins can be savory or sweet and I have to say I prefer the latter.  After switching to a (mostly) gluten free diet these are a snack I am not able to enjoy all too often unless I make my own at home.  A mixture of almond meal and millet flour has been used as the base for these delightful morsels.  Millet is a small seeded grass that is naturally gluten free and millet flour is made by stone milling the hulled millet.  That’s it, no further processing.  High in protein and fiber, and high in B vitamins, magnesium and potassium, millet it is a welcome change from refined white flour.

I prefer my muffins made with creamy butter and milk, and of course choosing organic where possible so these are made with grass fed butter and Anchor Organic milk.  Warmed up with yoghurt these are a delightful treat everyone will love.  If you do not have mixed berries substitute with pear, apple or banana.

Mixed Berry and Millet Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast | Snack
Serves: 10
  • 1 cup almond meal
  • 1 cup millet flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ¼ cup butter, melted
  • ½ cup coconut nectar
  • 1 organic egg
  • ¾ cup Anchor Organic milk
  • 1 teaspoon vanilla essence.
  • 1 cup mixed berries
  1. Preheat oven to 180 degrees fan bake. Grease muffin tin with baking paper or butter.
  2. In a medium bowl, whisk together almond meal, millet flour, salt and baking powder.
  3. In a separate medium bowl mix together butter, coconut nectar, egg, milk, and vanilla essence.
  4. Combine wet and dry ingredients together. Mix well and gently fold in the mixed berries.
  5. Divide mixture among prepared muffin cups. Bake muffins for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Enjoy! Lx



Creamy Chocolate Mousse




Lib and I first made this recipe a few years ago with the inclusion of peanut butter.  It’s hard to believe that the main ingredient is avocado! The mousse is a perfect substitute for traditional dairy mousse, it is so creamy, thick and rich in chocolate flavour.  A great topping for cakes instead of frosting, spoon onto slices of banana or have by itself after dinner.

This recipe we have not used a lot of cacao as it can be quite biter and everyone has a different taste preference, so adjust with extra rice malt (any liquid sweeter will do) or add extra cacao if you like its strong taste.

Serves 2-4


2 ripe avocados
½ cup coconut cream
¼ cup cacao powder
¼ cup rice malt syrup
1 pinch of salt


  1. Place all ingredients into a blender and mix until smooth and creamy.
  2. Serve straight away or store in a refrigerator for an hour before serving if you want it extra thick. Store mousse in an airtight container in the fridge.



Vegan Mud Cake with Cashew Icing


Everyone loves a good chocolate cake recipe so I thought I would experiment and make a chocolate cake that is vegan, therefore free of egg and dairy.  This cake is so beautifully moist, gooey and decadent.

I have used the cashew icing recipe in a few of my previous desserts but I wanted to make a vibrant pink icing for Valentines Day. I initially tried using raspberries but the icing was lumpy and didn’t have a good consistency, I tried again using beetroot and it blended so well and the colour came out so beautiful.

This delectable mud cake is the perfect dessert and it is unbelievably easy to make. I made this for Valentines Day but it would be a hit for any celebration.

Cake Ingredients:

2 1/4 cups of unbleached all-purpose gluten free flour
1 cup of coconut oil, melted.
1/4 cup of extra virgin olive oil.
1.5 tsp of baking powder
2.5 tsp of baking soda
1 1/4 cup of raw cacao or cocoa powder
1/3 cup of melted dark chocolate. (I used Whittakers 70% Dark Ghana)
2 tsp of vanilla essence
1 1/2 cups of coconut sugar
1/4 tsp of salt
2 tsp of cinnamon

Icing Ingredients:

1 small beetroot – slice into small cubes (skin off)
1.5 cups of raw cashews
2 Tbsp of melted coconut oil
1.5 Tbsp of vanilla essence


1. Preheat the oven to 180 C and lightly grease 2x 8 inch baking trays.
2. Mix the coconut oil, olive oil, dark chocolate and vanilla essence in a bowl.
3. In a separate bowl, sift the flour, cacao, coconut sugar, cinnamon, baking powder, baking soda and salt. Add the dry mixture to the wet ingredients and stir well.  The mixture should be think and creamy with no lumps. If the mixture is too thick, add more melted coconut oil and if the mixture is too wet add more flour or cocoa.
4. Divide the batter and add evenly to the 2 baking trays. Place the trays in the oven.
5. Bake for around 25-30 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let the cakes cool before icing.
6. To prepare the icing, blend the cashews, coconut oil and vanilla essence in a blender or food processor.  Slowly add the beetroot until the mixture turns into a vibrant pink colour. If the mixture is too thick, add a small amount of water so it turns into a smooth and fluffy consistency.
7. Once the cake has cooled down, frost the first layer of cake with pink icing. Add the top layer and ice generously. I sprinkled desiccated coconut over mine, alternatively dust with icing sugar or cocoa.

I served mine with a dollop of coconut yogurt but it would also be delicious with dairy free ice-cream. Store in an airtight container in the pantry. Cake should keep for 4-5 days.

Enjoy! L x



Weet-Bix Energy Bars

Energy bars are the perfect handy and nutritious treat to have when on the go. Most days I will have one in my hand bag so I know I have something sustainable with me, whenever I am feeling peckish.  Majority of the energy and muesli bars found in supermarkets are full of refined sugar, additives, colourings and other harmful preservatives, which makes them anything but energising.

It is super easy to make your own that taste just as great without having a sugar crash or ingesting un natural, processed food substitutes.

These energy bars contain the new Gluten free Sanitarium Weet-Bix – they are low in sugar, high in vitamins B1, B2 and B3, a great source of iron, fibre and magnesium, and are 96% wholegrain. Made from Sorghum, an ancient grain.

Make these bars for the kids lunch boxes, pre or post workout snack or for a guilt free, after dinner treat.

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4 Sanitarium Gluten Free Weet-Bix
6 Tbsp of Extra Virgin Coconut Oil
375 gms of Crunchy Peanut Butter.  (you could use almond butter)
1 cup of Desiccated Coconut
2/3 cup of Gluten Free Oats
½ cup of Coconut Sugar
2/3 cup of Water


1. In a large baking bowl break up the Weet-Bix with your hands into a fine consistency.

2.  Place the Peanut Butter and Coconut Oil into a sauce-pan on a light heat.  Leave on the heat for 2 to 4 minutes, or until all the Coconut Oil has melted.

3. Place the melted Peanut Butter and Coconut Oil into the bowl with the Weet-Bix.  Then add the Oats, Coconut Sugar, Desiccated Coconut and the Water. Combine ingredients well with spatula or wooden spoon.  If  you find the mixture is dry, add some more water and if it is too watery, add some more Desiccated Coconut.

4. Line a shallow baking tray with baking paper and press the mixture in to the tray well.

5. Refrigerate for at least 2 hours so that the mixture sets.  Once firm cut into squares and store in airtight containers.


Peanut Butter Fudge


Since I can remember I have loved fudge, usually the kind with half a kilo of white or brown sugar in it, usually caramel flavoured (condensed milk, yum) and more often than not I am unable to just have one piece.  Fudge is my vice.  In my ongoing quest to create clean vegan sweets it has lead me to what I would say is my favourite recipe to date.  Just 3 ingredients, how simple can you get? While this fudge contains no dairy, gluten, refined sugar or additives and a whole lot of good fats,  please don’t eat it all at once.

Recently I was gifted 5 jars of peanut butter, it was a good day when that delivery arrived.  Lib and I are huge fans of PB, we have used it here and here and here.  If you are allergic, do not worry, you can replace the PB in this recipe with any other nut butter.  The taste won’t be the same, but that doesn’t matter as one of the best things about this recipe is the chewiness of it.  Tonight I cut some of the  fudge up and mixed it in with frozen banana and cinnamon…  Try it and thank me later.

All you will need to prepare the fudge is a food processor or blender, a baking dish and baking paper.


1 1/2 cups peanut butter
1/3 cup rice syrup (or any other liquid sweetener)
1/2 cup melted coconut oil 


Add all ingredients into a blender or food processor and blend on low until everything is combined.
Mixture should be quite runny so add more melted coconut oil if need be.
Transfer mixture into a lined baking dish and pop into the fridge.
Fudge should be set in a few hours.  Take out of dish and cut into small pieces.
Store the fudge in the freezer (this keeps it nice and chewy).
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Raspberry Raw Cheesecake

IMG_1490Fan of traditional cheesecake but want to steer clear of all the empty calories, refined sugar and dairy?  If you are a raw food skeptic and have been avoiding raw desserts as you do not think they will have any flavour then I can promise you that this will be the cake to change your mind.  A friend of mine passed this recipe on and since then I have made the cake for a dinner party, birthday and with my 8 year old niece who said “Aunty Juls this cake is yummy are you sure it’s healthy?”.

As this cake is raw there will be no oven needed! All you will need is a food processor/blender and some measuring spoons and cups.  Raw cakes tend to be more expensive due to the ingredients used so save this for a special occasion OR put what you don’t eat in the freezer.  I don’t think you will have that problem though, this lasted 6 days in my house…

If you cannot find cheap raspberries use any other berry, if you cannot find macadamias then use almonds and to keep the cake filling white don’t use berries in the filling.

Prep time: 15-20 minutes.

Crust Ingredients:
1 cup walnuts
1 cup raw macadamia nuts
1/2 cup medjool dates, pitted
1/4 cup dried coconut

Filling Ingredients:
3 cups raw cashews.  Soak overnight or for at least a few hours before using.  
1 cup fresh or frozen raspberries
3/4 cup lemon juice
1/2 cup water
1/4 cup coconut sugar (or stevia)
1/4 cup honey, melted
1 cup coconut oil, melted
1 teaspoon pure vanilla essence
Pinch himalayan salt

Raspberry Sauce:
1 cup of fresh or frozen raspberries
1/2 cup medjool dates, pitted
Juice of 1 lemon


1. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan.  If you are making mini cheesecakes use a pan with 12 muffin holes.

2. Place the walnuts, macadamia nuts and medjool dates in a food processor or blender and process until smooth.  Then press onto the coconut.

3. Now it’s time to make the filling.  Blend the cashews, raspberries, lemon juice, water, coconut sugar, honey, melted coconut oil, water, vanilla essence and salt.  Blend until smooth.  If you would like the filling a bit more tart add extra lemon juice, if you want it pinker add more raspberries.

4. Pour the mixture onto the crust and smooth out with a knife or spatula.

5. To set, place in the freezer. It will take a few hours for the cake to set.  When ready to serve unclip the spring pan and place a sharp knife around the edge of the pan to ensure that the cake does not stick to the sides.

6. When ready to serve make the raspberry sauce so it is fresh.  Blend the raspberries, medjoool dates and lemon juice and pour on top of the cake.  If you have more raspberries use to decorate like I have done.

Enjoy! Jx




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