Date and Coconut Snackerballs


It isn’t just living a minimalist life on a bus that has made me reluctant to part with money for things I could ‘have a go at’ rather it is a trait that I have had my whole life and a trait which many New Zealanders share.  We feel that we can do anything and to be honest a lot of the time it is true!  Not true just for New Zealanders of course … true that many products out there on the shelves are actually pretty quick and easy to make at home.


They don’t last long in this bus!!

An example of this was the other day when we sampled some supermarket tastings.  The person promoting these healthy coconut and date treats was very good at her job, I have to say, and I was all ready to take some home until I asked the price …. $9!! $9 for some balls of date and coconut??!! $9 for what looked like 10 balls maximum??!!  Well, yes, I am a little tight with my money but lets face it, that $9 I was going to part with was clearly paying for the packaging and promotion of the aforementioned 2 ingredient treat more than the food itself.

So home I came and ‘gave it a go’.  The results are pretty good I have to say and super easy.  Themselves have all given the batches I have made over the last few weeks their seal of approval, by consuming them all, and the only pit-fall I can see is that I can’t seem to keep up with demand. 🙂  So here it is for you and I’m sure that many of you out there already have your own similar story and recipe …. so enjoy and experiment.

Date and Coconut Snackerballs

  • 1 Cup dried dates
  • 1 Cup boiling water
  • 2 Cups desiccated Coconut
  • 3 Tablespoons black chia seeds
  • 2 Tablespoon psyllium husks

-Soak the dates in the water for 10-15 mins and then mash into a smooth paste – of course if you have a blender this is easier 🙂

-Stir in the other ingredients and mix until fully blended

-Shape the mixture into small balls (makes around 45 with this recipe) and put into a container.

-Refrigerate and enjoy

Hope this finds you all enjoying tasty treats with your loved ones.



GF, DF Griddle Cakes


These are super easy and fast to make and delicious!  Herself loves making pancakes on the weekends and since they don’t really sit well with me I thought I would create my own GF and DF version.  I have to say that after playing around and trying numerous mixtures of flours these Griddle cakes are the best mix I have managed.  Basically I have swapped the flours and milks to make a basic pancake recipe gluten and dairy free so I’m sure there are a million and one other versions online if these don’t tickle your fancy.


Warm and ready for breakfast.

They are thick (the mixture is thick so the cakes are too as the mixture doesn’t run) and just the right taste to be able to use as a toast or pikelet substitute.  I also cooked these in coconut oil, something new for me I have to say, which actually made them all the better.  I have had them for breakfast with spreads, for breakfast with a poached egg and for lunch with some salad.  As with most GF things though they are best used on the day they are made however they can be made in the morning and still tasting good at lunch.  Actually, to be completely honest,  they haven’t lasted beyond lunch for me to know if they would be good after this!


Just as delicious with lunch.

Anyway … enough chat. Here is the recipe.

GF, DF Griddle Cakes (makes 12-15)

1/3 Cup Rice Flour

1/3 Cup Buckwheat Flour

1/3 Cup Coconut Flour

1 Cup Rice Milk

1 Egg

  • Mix all the ingredients together in a bowl until they are well blended.
  • Heat a cast iron pan (griddle) and put some coconut oil in.
  • Spoon in the mixture and flatten a little into a round shape.  I fitted about 3 cakes into the pan at a time.
  • Cook until there are air bubbles/pockets appearing on the surface and then flip.
  • Remove when they are browned on both sides.
  • Enjoy!

It really is that simple.  As I said before there are probably heaps of other alternatives to these that you can find online however why not play around and get your own ‘sweet’ mixture?  They are a great, quick ‘whip up’ meal when time is short and a yummy afternoon treat with jam too if need be.

Hope this finds you enjoying life to the fullest.




Winter Soups


It is that time of the year …  the time for soup.  Aside from absolutely loving soup I’d have to say that it pretty much epitomises my favourite style of cooking – ‘One Pot Wonders’.  This won’t be a long post,  merely a reminder that aside from being yummy and easy, soups are filling and so fantastically good for you nutritionally!


Celery, carrot and fresh herbs from the garden.

Doesn’t matter if you are vegan, a meat lover, a pescetarian, gluten free, diary free or have any other aversions or preferences …. a soup  is out there for you.  Only water, herbs and your favourite vegetables and/or meat needed! If I can create yummy soup, honestly it is possible for anyone.  Raid the fridge and the garden while you let your imagination and taste buds be your guide.

Hope this finds you remembering the simple pleasures of soup this winter (or next if you are in the Northern hemisphere) and enjoying life to the full.



GF, DF Brownie


It has been a busy old week and weekend here with house rearranging for new carpet and then a full weekend of assessment as I upgrade to NZ recognized reflexology requirements.  So this is going to be a very short and sweet one given that I have a client tonight too.


Yummy Brownie

I got this recipe from a lovely lady ages ago and yet didn’t actually try it until recently.  It is for a Black Bean Brownie from Health, Home and Happiness. However since I didn’t have enough coconut oil or eggs at the time I decided to do my usual modifying to create a half recipe, which proved more than enough for themselves.  It is very quick and easy to make and surprisingly for a GF recipe actually tastier the next day…. if you can make it last that long!

If you would like the original Fudgy Flourless Black Bean Brownie recipe there check out the underlined link.  Till then here is my modified version….. Enjoy.

Black Bean Brownie

1 Can of 390gm  Black Beans, rinsed and drained

2 Tb coconut oil

2 eggs

1/4 cup honey

3/8 Cup Cocoa powder

1 tsp Vanilla Essence

quick grind of sea salt

– Blend all the ingredients until they are smooth

-Line a 20x20cm tin with baking paper and pour in the mixture

-Bake at 180C for around 25 mins or until the top starts to crack and the brownie is not runny.

-Cut into slices and enjoy