Honey Nuts Recipe

Delicious Honey Nuts Recipe

honey nuts recipe

Nuts are so good, and a large part of my families healing diet.  However my kids, like most, don’t really enjoy sitting down to a handful of plain nuts. 

That’s why I use nuts in my baking, smoothies and snacks! That way they still get the goodness of the nuts and their tummies stay healthy.


I think of nuts and seeds like vitamins for the mind and body!


Once you have these delicious nuts in a jar in the cupboard the uses are endless. I use these as a great snack all on their own, or as a topping for a bowl of fruit and muesli. 

The honey adds a sweetness, the salt is satisfying, and the cinnamon helps keep sugar levels balanced! This is a great recipe because the honey hardens into a yummy glaze that doesn’t stick to fingers. 


Honey Nuts Recipe


2 cups of nuts (Use your favourites, I used almonds, cashews and walnuts for this recipe)

1 heaped tbsp of honey

1 heaped tsp of coconut sugar

1/2 tsp cinnamon

Pinch of sea salt



Preheat oven to 160 C.

Place the raw nuts on baking paper on an oven tray.

Then pop all ingredients EXCEPT the nuts into a small pot on the stove top and melt together.  

Bring to the boil and stir for 1-2 minutes, making sure it doesn’t burn.

Remove from heat and pour over the nuts.

Place the nut mix into the oven and bake for 5-10 minutes.  Watch they don’t burn, and take them out when they are lightly toasted.

Once toasted and removed from the oven, stir the mixture to evenly coat and let cool before popping in a glass jar to store. 


honey nuts recipe

If you loved the Honey Nuts Recipe then try my delicious and nourishing HEALTHY PEANUT BROWNIE RECIPE.

Jamie x 


Chocolate Sunflower Milk Recipe

Chocolate Sunflower Milk 

chocolate sunflower milk recipe

My gorgeous kids have been wild animals today! 

Maybe it’s the wind, and the cooler weather, or maybe they are getting a little bit overtired, but it was a sign they needed to stop and just be still for a while.  

They both love this deliciously calming chocolate sunflower milk, and always seem so settled after a big glass of it.

Sunflower milk is super easy to make, and a great dairy free alternative to cows milk.  I made this while doing the lunch dishes today and while the kids were jumping around in the kitchen with excitement to drink it.

Sunflowers are especially high in the vitamins and minerals children need to thrive, including tryptophan an essential amino acid which helps to calm the mind and body. 💕


It’s also good for us adults too…love that right?


Chocolate Sunflower Milk Recipe



1 cup of sunflower seeds – soaked in water for a couple of hours or overnight 

400mls of water

1 tablespoon coconut sugar

1 tbsp organic fair trade cocoa 

pinch of sea salt



Drain the water from the sunflower seeds and add the seeds and 400mls of new water to a blender.

Whizz the seeds and water well.

Once smooth, drain the sunflower milk through a muslin cloth or strainer.  I have a colander that fits into a bowl so I can just tip the whole mixture in easily, and it drains itself. 

Add the strained sunflower milk back into the blender along with the cocoa, coconut sugar, and pinch of sea salt and whizz again. 

This makes it nice and fluffy.

You can enjoy the chocolate sunflower milk cold, or heat it gently in a pot on the stove until it’s warm.  This takes around 2-3 minutes.


It is super easy, so I hope that it made sense when you read my directions? If not let me know and I can clarify.  

Jamie x 


Try making a batch of healthy gluten free BLISS BALLS to go with this yummy milk drink.

Brown Rice & Quinoa Salad

Brown Rice & Quinoa Salad

rice and quinoa salad

This is the first year I have been able to grow carrots in my garden, so I’m rather pleased with myself.  Just don’t look at the tomatoes in my garden because we are well into autumn and they are still green.

No tomato salads here! 

So I am making the most of the fresh carrots and they just go perfectly with the high protein superfoods in this brown rice and quinoa salad.  It has become a bit of a staple in our house!

It gives us slow release energy and tops up our magnesium and amino acids. 

Did you know quinoa contains all 9 essential amino acids?

That’s worth popping into the salad, especially for those who don’t like to eat it by itself.


I love how versatile this said recipe is, just swap what you don’t have for what you do have.  You don’t have cranberries, don’t worry, just use the raisins, or swap the pumpkin seeds for sunflower seeds.  Make it yours! 


Rice & Quinoa Salad Recipe:


1 cup grated carrot (peel first)

3 cups of cooked, cold rice & quinoa (I used Sunrice Rice & Quinoa mix) 

1/4 grated or finally chopped red onion

1/2 cup pumpkin seeds (you can toast them before hand for extra flavour or leave then raw)

1 clove of garlic (minced)

1/2 the juice of a lemon

gluten free salad1/4 cup of balsamic vinegar

chopped parsley to garnish

pinch of salt

Optional: 1/4 cup of dried cranberries



Simply pop the cooked rice, quinoa, red onion, pumpkin seeds and carrot together in a bowl.

In a jar mix the dressing: Mix the lemon juice, and balsamic with the garlic.

Pour over the salad ingredients, and stir through the cranberries irice and quinoa saladf you are using them.

Lastly top with your fresh chopped parsley and pop in the fridge to chill until needed.  


Note: This works really well the next day with left over cold meat or smoked salmon.

Enjoy x


Gluten Free Dairy Free Cake

The Goodness Cake – Gluten Free Dairy Free Cake

gluten free dairy free cake

Named after all the incredible goodness that it contains. Ground nuts, seeds, and organic sultanas, along with hints of ginger and cinnamon spice, it’s my FAVOURITE comfort cake for a cold wintry day, or for taking to a friends house for morning tea.

Everyone always comments on how delicious this cake is, and it certainly add that wow factor when you tell them it contains no dairy, wheat, gluten, refined sugars, or flours.

Just pure plant goodness!



1 1/2 ground almonds (almond meal)
1 cup ground sunflower seeds

1/2 cup of oil (coconut or olive)
1/2 cup coconut sugar 1 tbsp honey

2 large free range eggs (beaten)
1/2 cup organic sultanas

2 tsp cinnamon
2 tsp ground ginger
1 cup chopped walnuts


Preheat oven to 180 C.

Grind the sunflower seeds and almonds to a fine flour. (I use the NutriBullet or the Kambrook Bliz2go – so quick and easy). Mix with the honey, eggs, coconut sugar and spices. Once mixed well, add the walnuts and sultanas and stir to combine.

The mixture will be quite liquid, thesis normal, so line a cake tin and fill with the mixture. Bake in the oven for 25 – 30 minutes. The cake will be firm on the outside but slightly gooey in the middle still, which helps it stay moist when it cools. 

Enjoy x

The BEST Banana Cake

I’m not kidding, this dairy and gluten free cake disappeared so fast off the rack I couldn’t even get a photo of the whole thing.

I added choc chips to the mix and scattered some on top, but if you don’t have them or want to make it 100% refined sugar free leave them out.  This is another super simple throw it all together and bake recipe.  LOVE that! 

gluten free banana cake

The BEST Banana Cake 


2 beaten eggs

1/2 cup choc chips 

1 cup water

1 cup buckwheat flour

1 cups rice flour

4 extra ripe mashed bananas

1/4 cup olive oil or coconut oil

2 tbsp honey (heaped)

2 tsp cinnamon

2 tsp baking powder

Pinch of salt



Preheat oven to 180 C.  

Mix eggs, sugar, oil and cinnamon together well.  Add the water, mix again and then add the flours, along with the salt and baking powder.  Mix well until light and creamy.  Lastly add the choc chips and stir through.

Pour the mix into a lined cake tip and add some extra choc chips to the top. 

Bake for 30-40 minutes depending on how hot your oven gets.  The cake will be springy when ready and lightly golden on top. Enjoy.  

If you want more super easy recipes like this check out my NEW 99¢ REAL Food Snack Recipe eBook 

Banana Choc Chip Cookies

Gluten free, dairy free and sweetened with natural honey and ripe bananas.

My son thought these should be called cake cookies, and he’s right because they are half cake and half cookie.  The best of both worlds. 

Sweetened with a little honey and a few chocolate chips, these are divinely good!

Banana Choc Chip Cake-Cookies


2 ripe bananas – mashed

2 cups gluten free flour (I used 1 cup rice flour and 1 cup buckwheat flour)

1/2 cup coconut or olive oil

1 egg – beaten

2 tbsp honey

1/2 cup choc chips plus extra for the tops

1 tsp cinnamon

2 tsp baking powder


Preheat oven to 180 C.

Beat the egg and mix with the oil and honey.  Add the mashed banana and the flour.  Mix well and then add the flours.  Mix again and pop spoonfuls onto a lined oven tray.  The mixture will be too wet to use your hands, so just use the spoon and press down slightly with a little flour on your fingers.  

They don’t have to be flat because the are going to be a yummy cakey texture.

Top with a few extra choco chips before baking.

Bake for 14-16 minutes until just beginning to turn golden on the tops. 

Cool on a wire rack and enjoy.