Malt loaf muffins! Dairy and Gluten free!

After seeing a post of some delicious looking malt loaf muffins my friend Vicky made I decided I simply had to have a go at gluten and dairy-freeing them! I love the spicy richness of malt loaf so was sure these would be divine. These also super easy to make and make a great grab and go brekkie if you’re on the run. Thank you for the inspiration Vicky! 🙂

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You will need:

1 2/3 cups gluten-free Oat bran (if you don’t need to go gluten free then go with wheat bran)

1 cup and 4 tsp Coconut sugar (or other raw, unrefined sugar)

2 tsp Rice malt syrup (or Agave)

2 cups Raisins and currants

2 tsp ground Cinnamon

2 tsp Allspice

1/8 tsp ground Cloves

1/8 tsp ground Nutmeg

pinch of Himalayan rock salt

2 cups of Almond or other non-dairy milk

2 cups of Gluten free flour (or Spelt flour)

2 tsp Baking powder

This mixture will make approx 12 medium sized muffins and 6 mini ones.

Pop all the ingredients apart from the flour and baking powder in to a large bowl and mix well. Allow to soak for a couple of hours so the bran absorbs the milk and forms a wet mush!

Preheat the oven to 180 C.

Mix the flour and baking powder together really well and then add to the wet ingredients. Combine thoroughly and then pop in to muffin cases, sprinkle some coconut sugar over the top and bake for 20 – 25 mins, or until a skewer comes out clean.

These are delicious straight out the oven while still warm or will keep for a few days in an airtight container. You can also freeze them to eat later.

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Peppermint Triple Chocolate Candy Cane Brownies – gluten and dairy-free

I’m a bit late posting this but hey, what can I say – it’s been christmas and all that 😉

I actually re-made this over this weekend so thought it was about time I posted the recipe.

This was a birthday creation for myself, to be shared with my favourite cake-eating friend 🙂 We are both fans of chocolate and peppermint so what better than this delicious minty chocolatey combo! The crunch of the peppermint candy canes on top really make this something special (you can use any hard mint candy for this).



You will need:

1/4 cup Rice flour

1/2 cup Ground almonds

1 cup unrefined Raw sugar (golden caster sugar, coconut sugar etc)

1/2 cup almond oil (or coconut oil)

1/4 cup raw Cacoa powder

2 eggs (or 2 tbsp chia seeds soaked in 6 tbsp water)

1/2 tsp Himalayan rock salt

1/4 tsp Bicarbonate of soda

1 tsp Vanilla extract

1/8 Tsp Pure peppermint extract

Milk, white and dark chocolate chunks (optional)

For Icing

100g Dairy free chocolate

200 – 300g Unrefined icing sugar (adjust quantity to depending how runny you want your icing)

drop of Pure peppermint extract

a dash of warm water

Hard mints or candy canes, silver balls, any other decorations

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Preheat the oven to 170C and grease a 20 x 20cm square baking pan with parchment paper.

Mix the ground almonds, flour, cacao powder, sugar, salt and bicarbonate of soda together in a large mixing bowl. In a separate bowl beat the eggs (or if using chia seeds instead then soak them in the water). Make a well in the center and add the beaten egg (or soaked chia seeds), vanilla extract, peppermint extract and oil. Whisk together using a hand mixer until well mixed. It should be thick and glossy when mixed.

If you are the chocolate chunks stir them in now. Pour in to the baking tin and place in the oven for 20 – 25 mins until a skewer inserted in the middle comes out clean.

Cool on a wire rack

Take the hard mints (or candy cane) and bash with a rolling pin in to small pieces.

Then prepare the icing. Melt the chocolate and then stir in the icing sugar and peppermint extract.

Use enough icing sugar to get the consistency of icing you want (if it’s too thick add a little water). Spread quickly on to the brownies and sprinkle the crushed mint and any other decorations you want to use on to the top! Then enjoy (with a big old candle if it’s your birthday 😉 )

and in case you’re wondering if they taste good… well this is all that’s left of this weekend’s creation!
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2013 in review

The stats helper monkeys prepared a 2013 annual report for my blog so I thought I’d share it  🙂

About 18,000 views this year! oh my gosh! wow 🙂

Thank you 🙂


Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 18,000 times in 2013. If it were a concert at Sydney Opera House, it would take about 7 sold-out performances for that many people to see it.

Click here to see the complete report.