Guilt-Free Turmeric And Carrot Cake Recipe

Everyone loves a guilt-free treat, but what about guilt-free treat that’s packed with health benefits? Chef Cynthia Louise’s nutritional spin on carrot cake incorporates turmeric – an anti-inflammatory spice full of antioxidants – plus chia seeds and psyllium husk to deliver exactly what nature requires from you in a cake.

RELATED: Low-Calorie Brownie Recipe

Serves 8



3 large carrots, unpeeled and grated

2 cups shredded coconut

1 tsp ground cinnamon powder

1 tbsp freshly grated ginger

2 cups soaked almonds (soaked overnight in 2 cups of water, then rinsed well and drained)

10 dried dates

1/2 cup currants

2 tbsp psyllium husk

2 tbsp chia seeds

1/4 cup maple syrup

30 g turmeric, freshly grated

Pinch of salt


1 1/2 cups soaked cashews (soaked overnight in 3 cups of water, then rinsed well and drained)

Juice of one lemon

Juice of one lime

1/3 cup maple syrup

1/4 cup water


  1. Combine all the ingredients for the base in a food processor and process until well combined.
  2. Transfer to a round springform cake tin, pressing down to get an even layer.
  3. Set aside in the fridge while you make the icing.
  4. To make the icing combine all ingredients in a blender and blend until creamy and smooth.
  5. Once creamy and smooth, pour onto the cake and set.

Delicious Summer Fruit Crepes Recipe

Nothing screams summer more than delicious seasonal fruits for dessert every evening (if you have an enormous sweet tooth!).

A fruit crêpe is the ideal treat after a long afternoon of swimming at the beach, followed by a delicious summer barbecue with friends and family. This recipe takes about 30 minutes to prepare and tastes amazing paired with a cocktail or sweet tea.

RELATED: How To Create The Perfect Cup of Coffee


1 cup flour

300ml full cream milk

1 egg

20g butter (softened)

1 cup of your favourite summer fruits

2 tbsp jam


  1. Combine the jam and summer fruits into a saucepan over medium heat. Stir occasionally to allow everything to mesh together. Remove and set aside.
  2. In a large bowl, combine the flour, egg and milk. Whisk together until smooth before adding the melted butter.
  3. Add a little olive oil into a frying pan, and transfer one ladle of batter. Cook until each side is golden brown before flipping to the other side. This recipe will make about four large-sized crêpes, but you can always decrease the serving size to make more.
  4. Serve each crêpe (either rolled up or laid flat) with the jam and summer fruits garnished over the top. Add some powdered sugar, chocolate or whipped cream for extra flavour.

Image via Alexandrea Hickey

Have A Chocolate Indulgence Dining Experience

We could all eat chocolate for breakfast, lunch and dinner, right? Mmmm… Well, you can indulge all your sweet senses at the Raw Degustation Dining Experience taking place on November 9 at 6.30pm, held by Pana Chocolates.

RELATED: The Ultimate Chocolate Muffin Dessert

Seven courses of flavoursome gourmet dishes made only from plant-based ingredients and produced using minimal heat. Dishes that are nutritious as they are delicious.


Brought to you by Pana Chocolate, this will be the most talked-about raw event of the year. An introduction and celebration of handcrafted food that is full of antioxidants, amino acids, vitamins and minerals and without preservatives, that’s low GI, vegan, and free from gluten, dairy and soy.


Tickets are selling fast. Buy yours here: http://www.eventbrite.com.au/e/pana-chocolate-raw-degustation-dining-experience-tickets-13278078089?aff=Instagram


Easy 2-Ingredient Nectarine Summer Icy Poles Recipe

It couldn’t be easier to make your own refreshing icy poles, and this recipe uses only two ingredients which you’ll always have on hand in summer. These natural icy treats are so much healthier than the sugar-laden store-bought variety so they’re great for kids. Try different stonefruit, like plums, apricots or peaches, or make a colourful combination.

Serves: 6


2 yellow nectarines, stones removed and cut into thin slices
1 1/2 cups orange juice

6 icy pole moulds


1. Divide the nectarine between the icy pole holes. Fill up with the orange juice and freeze overnight or until frozen.

What’s your favourite summer dessert?

Yoghurt, Pistachio and Orange Cake Recipe

This lovely light yoghurt cake is flavoured with pistachios and oranges and drizzled with a delicious yoghurt icing, the perfect weekend baking project to serve for afternoon tea.

Preparation time: 20 minutes 
Cooking time: 50-60 minutes 

Serves: 12


100g whole pistachio nuts, shelled
1/2 cup organic self raising flour
1 1/4 cups fine semolina
1 tsp bicarbonate soda
1/4 cup brown sugar
3/4 cup (180g) five:am natural organic yoghurt or Vanilla Bean organic yoghurt
3 organic free range eggs
2/3 cup extra virgin olive oil
2 oranges, zest and juice
Pistachio nuts, to decorate

Yoghurt icing

1/2 cup pure icing sugar
3/4 cup (180g) five:am Vanilla Bean organic yoghurt


1. Preheat oven to 180°C.

2. In a large mixing bowl, add pistachios, self raising flour, semolina, bicarbonate soda and sugar, mix well to combine.

3. In a separate bowl whisk together the five:am natural organic yoghurt, eggs and oil.

4. Add orange juice and zest to egg mixture.

5. Whilst stirring the flour mixture, slowly add yoghurt mixture until well combined. Rest for 5 minutes.

6. Spoon mixture into a greased 24cm cake tin. Bake in oven for 50-60 minutes or until cooked.

7. Allow cake to rest in the tin for 5 minutes before turning out onto a wire rack to cool.

8. When cool, drizzle yoghurt icing over cake and decorate with pistachio nuts.

Yoghurt Icing

1. Mix icing sugar and five:am Vanilla Bean organic yoghurt together until well combined.

2. Allow to thicken in the refrigerator for 30 to 60 minutes before spreading on cake.

Tip: Keep the frosted cake out of sunlight or heat, as this frosting easily melts.

What are you baking this weekend?

MasterChef Adam Liaw’s Custard Apple And Honey Frozen Yoghurt

MasterChef Adam Liaw makes a simple frozen yoghurt flavoured with luscious custard apple and honey – perfect for breaffast with granola or as a dessert the whole family will love.

Makes about 750ml


3 cups organic full-cream yoghurt

1 cup custard apple pulp and juice (about 1 large custard apple, or you can use frozen pulp)

3 tbsp honey


1. Line a fine sieve with muslin or a clean tea towel and place it over a large bowl. Pour the yoghurt into the muslin and leave in the fridge to strain for at least 2.5 hours but preferably overnight.

2. Put the strained yoghurt into another large bowl and mix through the custard apple pulp and honey until well combined.

3. Freeze in an ice cream maker for 1 hour and then transfer to the freezer to set for a further 2 hours. If you don’t have an ice cream maker, you can just freeze this mixture in a large bowl in the freezer, whipping vigorously with a whisk at 45 minute intervals until it is set (about 3-4 hours).

Do you prefer ice cream or frozen yoghurt?

Healthy Breakfast Ideas: Grape And Yoghurt Parfait

Looking for some healthy breakfast inspiration? This grape and yoghurt parfait looks luxurious but is quick to whip up and is packed with calcium, vitamins and fibre!


1 cup mix of whole red and green grapes plus another 2-3 whole grapes for garnish

50 grams of good quality muesli

¾ cup of good quality Greek yoghurt

Fresh mint sprigs for garnish

1 tablespoon of honey


1. Using 6 x 250ml capacity glasses, place a generous amount of yoghurt in the bottom of the glass followed by ¾ of the muesli, all the green grapes, another dollop of yoghurt, red grapes, remaining yoghurt and the remaining muesli.

2. Garnish with a few mint leaves and 2 whole grapes.

3. Drizzle with the honey and serve immediately.

Tip: You can have these ready in advance in clear plastic cups wrapped tightly with plastic wrap to take to picnics. Pack honey separately to serve.

What’s your go-to healthy breakfast?

Gluten-Free Bread And Butter Pudding

Nutritionist and dietician Susie Burrell shares a delicious, easy recipe for gluten-free bread and butter pudding – whether you’re cooking for coeliac friends or not, you’ll love this dessert!

Ingredients – serves 6

6 slices of PureBred White Farmhouse Loaf

½ cup marmalade

¼ cup sugar

3 eggs

2 cups milk

½ cup dried cranberries (craisins)

2 tsp. grated lemon rind

½ tsp. vanilla (or the seeds from the pod)


1. Cut Pure Bread in triangles and spread with marmalade. Layer in an oven-proof dish.

2. Add Craisins and lemon rind. Beat eggs and milk together with vanilla and pour over bread. Bake at 180ºC for about 30 minutes. Serve with 1 dollop of cream.

Which recipe would you like to see get a gluten-free makeover?

Very Cherry Trifle

Cherries scream summer, so does trifle! Combine them and you have a delicious dessert – serve them in mismatched vintage glasses for a really elegant look for holiday entertaining.

Ingredients – makes 6?

1 tbs kirsch

2 tbs cherry jam

cup icing sugar

250g mascarpone

250g Greek yoghurt

6x3cm slices butter cake

¼ cup toasted slivered almonds

6 whole cherries, to garnish

Sour cherry jelly
3 sheets titanium gelatine leaf

600ml sour cherry juice


1. Bring sour cherry juice to a simmer in a small saucepan over medium heat.

2. Soak gelatine leaves in cold water for 5 minutes until soft. Squeeze out any excess water and add to sour cherry juice, stirring until gelatine has dissolved.

3. Evenly divide mixture into large individual glasses (about 500ml in capacity) and distribute cherries amongst the glasses too. Place in fridge for 3 hours or until set.

4. Stir kirsch, jam and icing sugar into mascarpone and yoghurt until combined.

5. Cut butter cake slices into 3 fingers and place on top of jelly.

6. Spoon over mascarpone mixture, sprinkle with almonds and garnish with cherries.

What’s your favourite cherry recipe?

Poached Figs In Rosewater And Honey

This Middle Eastern-inspired dessert will transport you on an exotic culinary adventure using only a few ingredients. The leftover syrup is delicious drizzled over yoghurt or ice cream.

Serves 4


1 cup honey

2 tsp Queen Rosewater Essence

4 large fresh figs

1 cup thick Greek yoghurt

Extra 2 tbs honey

1 tbs pistachio kernals, finely chopped


1. Place honey, Queen Rosewater Essence and 1 tbs water into a deep saucepan. Stir over a medium heat until combined and mixture comes to a simmer.

2. Using a small sharp knife, cut a cross on the top of each fig through the stem open slightly. Add figs to honey, standing up. Cook for 1 minute spooning honey mixture constantly over fruit whilst cooking. Transfer figs to a plate. Pour liquid into a jug.
Put yoghurt into a bowl. Add extra honey and ripple through yoghurt. Transfer figs to serving plates.

3. Pour syrup over figs and spoon yoghurt on the side. Sprinkle with pistachios and serve.

Baklava? Poached fruit? What is your favourite Middle Eastern dessert?