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Raw Birthday Cake
Raw Birthday Cake
Raw Birthday Cake
Raw Birthday Cake
Raw Birthday Cake
Raw Birthday Cake

My baby turned THREE.

I can hardly believe it. Three years with us and it has been the most amazing ride. I’ll call it a ride because it certainly has not come without its challenges. But these are definitely the best days of our lives.

We started the new year off getting back to eating healthier. And so for Phoenix’s Birthday, I decided to give a raw cheesecake a go. And to my surprise, he absolutely loved it! In fact, he had no idea he was eating cashews and maple syrup and not the real deal. It was such a beautiful and simple cake, that I thought, I definitely have to share the recipe with you guys here. It is so easy to whip up, and no baking required. The only thing is that you have to prepare the nuts a day in advance by soaking them overnight and chill in the freezer for a few hours before you ice.

If you want to give the recipe a try, HERE it is! The only thing I did differently, was use white chocolate to make the ganache instead of dark.

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You know when you discover a product so good and you want to tell everyone? Yep. Thats what happened when we recently tried Bake Mixes. They are healthy, make baking at home super easy and delicious. The packaging is pretty too, and you can totally judge the ingredients by its cover when it comes to these.

There are 6 products in their range. You can make muffins, muesli bars, cookies and bliss balls – each with your choice of milks, healthy sweeteners and oils. They are Australian owned and made here in Sydney, too!

We just baked the muesli slice and it is quite possibly the best slice that has ever come out of my oven! The best part is – it’s super, duper healthy and all you have to do is add some coconut oil & honey and wack it in the oven for 15 mins. Easy peasy, lemon squeezy… as Phoenix says!

Happy baking!

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the-best-healthy-browniethe-best-healthy-brownieThe Healthiest Brownie Recipe you’ll ever Need.

Breastfeeding and craving chocolate daily is the story of my life at the moment. This recipe has saved me from running to the shops to get chocolate all the time. Okay, don’t get me wrong.. I love a good block of Lindt, but this brownie is AMAZING. You’ll thank me later.

Okay, here is what you’ll need.

[Ingredients Brownie]

500g medjool dates

400g rolled oats

1 cup cacao powder

1 cup chopped walnuts

1 cup warm water

1 tbsp coconut oil

1 tsp vanilla

[Ingredients Icing]

1 cup cacao powder

1/2 cup coconut oil

3/4 cup rice malt syrup

[Recipe]

Blend oats to a fine powder and set aside.

Soak dates in 1 cup of warm water for 5 minutes.

Pour dates and water into processor. Add vanilla, coconut oil and cacao. Blend on medium-high until smooth.

Slowly add in oats and walnuts on medium speed until combined.

Spread and press into a lined baking dish.

Place icing ingredients into processor and blend on medium-high until smooth.

Ice the brownie and chill in the fridge before icing.

Store in the refrigerator.

*For a gluten free option, use almond meal instead of oats.

*For a high protein option, add 2-3 scoops of your favourite protein powder.

*For a tangy twist, add freeze dried strawberries or raspberries.

Enjoy.

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toddler-learning-tower

toddler learning tower

Toddler Learning Tower from My Little Giggles.

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Nothing beats a gift that is handmade with love. Phoenix and I baked “Best Dad Ever” cookies for Fathers Day this year. Traditional gingerbread is seriously yummy and gorgeous lettering detail makes for a super fun and easy DIY. Sorry, no sugar free recipe this time, but it’s the fondant that really makes these cookies look amazing.

[What You’ll Need]

Create these cookies yourself with your favourite cookie recipe, 300g of white fondant icing, baking paper, a rolling pin, a 6 cm round pastry cutter and 2.5 cm fondant letter cutters. Fondant icing can be found at your local supermarket in the baking aisle and pastry/ fondant cutters you can likely get at most craft stores and recently, I’ve spotted them at Kmart.

I used traditional gingerbread because I know it creates a nice and firm cookie. The exact gingerbread recipe can be found here, or simply use another cookie recipe of your choice.

[How to Create]

To create even, round cookies that are all uniform in size, i’ve used a 6 cm round pastry cutter. Most cookies naturally expand once you’ve baked them, therefore the same size round cutter can be used for the fondant circles. This will create a nice shallow border of cookie around the icing. Knead roughly 300g with your hands until the fondant is soft and pliable.

Roll out the fondant to roughly 3mm thick. Press the round cutter through the fondant to create circles and then press the letter cutters into the centres. Gently peel the circles from the baking paper and lightly rub a small amount of water on the under side. Lightly press the fondant onto the cookie to complete. Express yourself and send someone a lovely message with these easy DIY letter cookies.

 

What did you and your little ones create for Dad this year? signature-blog