Crunchy Cinnamon Crackers

cinnamon crunch crackers

I found this yummy recipe on a favourite blog of mine “Delighted Momma” . It’s a wonderful blog and the lady who writes it is very inspiring, funny and not to mention gorgeous and very clever! I love to try out her ideas, so made these crackers (or some might call them biscuits) and have adapted it slightly. I made these gluten free but you could easily substitute the GF flour for regular flour.

Crunchy Cinnamon Crackers (GF)

  • 2 cups gluten free flour blend
  • 1 cup almond meal
  • 1/4 cup sugar of sugar substitute such as Stevia
  • 1 tablespoon of cinnamon
  • 1 egg
  • 1/4 cup of vegetable oil (I used rice bran)
  • aproximately 1 tablesoon of milk (or water)
  • Cooking oil spray

Pre-heat oven to 180 centigrade and line two baking trays with baking paper.

Combine dry ingredients in a bowl. Wisk eggs with oil and stir into the dry mix then use your hands to from into a dough. If it is too dry still, add the milk. I used my dough straight away but you can chill it for 20 mins if you like.

cinnamon dough

Place some baking parchment onto your work surface  and lightly spray with oil . Roll the dough out using a floured rolling pin. You might find it easier to place another peice of baking parchment on top of the dough and roll it out between the two sheets. It should ideally be around 2-3 mm thick.


Use cookie cutters to cut out your shapes or a pizza roller to slice it into sqaures. Re-roll the etra dough and repeat until its all used up.

DSCF1725DSCF1730Prick your shapes with a fork and sprinkle with extra cinnamon, then pop them on a pre-sprayed baking tray. Prepare your nostrils for an aroma overload!!!!


Bake for around 15 mins. They might need a little less or longer, up to 20 mins even, it depends on the thickness of the crackers. Remove them when they start to look a nice golden brown. Mmmm your house will smell divine! Time to pop the kettle on….

cinnamon crunchy crackers

crunchy cinnamon biscuits

snack timeThis recipe is super easy and a great way to make a yummy snack that you and your littlies will love, whilst knowing exactly what has gone into them. I like to bag these up into little snack sized pouches, perfect for my son’s lunchbox, and a much nicer, healthier (and cheaper) treat alternative to supermarket pre-packed kids biscuits which are full of ingredients I can’t even pronounce!

Enjoy! x



Joy Is…

Oh Rocky…
Homemade rocky roadMmmm the joy of homemade Rocky Road. YUM. And Soooooo easy. My version goes like this –

Rocky Road:

Melt 250 gm bar of dark chocolate in bowl over boiling water, pour into a bowl which has a handfull of each – mini marshmallows, pistachios, dried cranberries, puffed rice cereal (maybe two of these, I used gluten free), and a pinch of flaked seasalt. (feel free to add what you like though, crushed biscuits and chopped dried apricots or dried cherries are a hit too) Stir, and pour into a 9 x 13 inch tray lined with greased baking paper. Chill. Dust with icing sugar. Cut. Eat. If any remain, save in a tin which you will then open immediately and eat more from. Life is short, just enjoy it!

Treasure huntersChilly winter walk with friends on the beach to look for burried ‘treasure’ (I sneakily hid some sweets/lollies) Any little pirate loves this activity.

marble run towerMarble run tower. How could you not love this! Great rainy day fun, and only $10 on sale too so a total bargain that has provided hours of entertainment.

Beautiful child portraitMy baby boy. Ahhh I just Love him. Look at those eyes! x

Pansy printingPansy printing that we did at our local playcentre – Literally the best thing ever!!!! I will do a proper blog post on the soon. Involves real pansies and a hammer, but even then I got much more into it then my son, oops.. for a change…  resluts are so pretty as you can see. Joy! x

Easiest Ever Way To Poach Eggs

This is one of those ‘life hacks’ I keep reading about them – basically a way to simplify life and make any task easier! And well, if there is a shortcut, I will take it!

Poached eggs rock, but mine always tended to turn into a frothy mess of stringy eggs in a kind of vinegar infused broth. Not so good. Not any more. This is a super easy way to making the best poached eggs ever. You will never look back, I promise!

You will need: (aside from eggs and a pan of water..yeah ok)

  • Plastic wrap. (Also known as cling film, saran wrap or glad wrap depending on where you are!)
  • A small remekin or cup or similar

easy poached eggs

Thats it! So far, so S-i-m-p-l-e! Place a piece of plastic wrap over a ramekin  with enough to cove the edges like shown.

super easy poached eggs Break in the egg…poached eggsBring the edges of the plastic wrap together and twizzle it around (yes, twizzle) as shown. Bring your pot of water to a light simmer and lower in your egg/s! plastic wrapped eggs poachingYour eggs will take 2-5 min to cook depending on their size, freshness and whether they came out of the fridge or not. The good thing is you can easily lift the egg out at any time and give it a gentle squeeze to see if it feels firm enough for your liking. When done, simply untwizzle the plastic wrap (taking care as the plastic will get hot and even melt a little if it touches the side of the pan) and slide your egg onto you toast. You can toss the used wrap in the bin and empty out your pan and the only bit of washing up you will have to do is your plate, knife and fork! Whoo hoooo!!!! (If we are going to get all techincal and fancy, I have read that the method is called to Sous Vide, but, whatever.)Plastic wrap poaced eggs - mess free!In my humble opinion, nothing beats a beautiful free range egg on a slice of hot buttered toast, with a generous grind of black pepper and sea salt. Mmmm mmmm! And combined with this easy peasy, mess free method, poached egg time is now any time! x

Ginger Biscuits – Gluten & Dairy Free

Ginger cookies, gluten free

I saw this idea on pinterest, where a pattern has been pressed into each biscuit, and couldn’t resist giving it a go!

I was craving ginger biscuits and S was keen to do some baking so I adapted a recipe to suit him being gluten free and was pretty happy with the results. My husband didn’t even complain about them being gluten free (usually he can tell the difference) So they must’ve been good!

Ginger biscuit/cookie recipe*:

  • 150g dairy free magarine
  • 220g soft brown sugar
  • 1 egg
  • 360g gluten free flour (I used Healtheries baking mix its by far the best I’ve found)
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon vanilla essence
  • 2 teaspoons ground ginger
  • pinch of salt

*you can use regular butter and flour, if you don’t need to make them GF or dairy free!

Preheat oven to 170 centigrade (375 f) and grease 2 baking trays with non stick paper (ignore the fact that I used tin foil, I was out of baking paper when I made these and the foil was not my greatest idea) If you like you can halve the mixture once it is a dough, wrap it in plastic wrap and keep it in the fridge for a few days before baking a second batch.

Cream magarine, and sugar until pale and creamy then beat in egg. You can use a mixer but I used elbow grease! Add flour,  baking powder, ginger and vanilla essence then a pinch of salt and beat with a wooden spoon until a dough has formed.

ginger cookie dough

DSCF1121 My little helper x

Next, roll walnut sized amounts in to balls and place an even distance apart on a baking tray like so:DSCF1132

To make the pretty patterns on the cookies I used a small bowl I had which had a cut glass pattern in the bottom. You can find similar patterns on the bottom of some brady type glasses, have a scour of your local charity/op shops for inspiring biscuit stampers! I sprayed the bowl lightly with cooking oil first.

baking patterns


Bake in the oven for 12-15 minutes – check at the 12 min mark and remove as soon as they are a golden brown colour.

ginger biscuits

Store in an airtight container or serve with a good old cuppa tea! x

Tamari Roasted Nuts & Seeds

I love a salty snack, give me savoury over sweet anyday. This is the perfect ‘throw in your mouth and munch’ snack for any time of the day to keep the hanger at bay (translation – hunger+anger)tamari roasted nuts and seeds

Tasty, healthy, quick and easy and also gluten free. I am a bit slack with measurements, so these are approximate!

  • 1 cup raw cashews
  • 1 cup raw almonds
  • 1/2 cup raw pistachios
  • 1/2 cup pumkin seeds
  • 1/2 cup sunflower seeds
  • 1 1/2 tablespoons gluten free tamari soy sauce
  • (optional) a pinch of dried herbs, I used rosemary but experiment with your favourite such as a pinch of cayene for a kick!

Preheat oven to 170 (150 fan) celcius.

Stir all nuts/seeds together in a mixing bowl with the tamari, then spread in a single layer on a baking tray. Bake for 10-12 minuits until golden in colour then leave to cool. They will become crispy as they cool so don’t panic if they seem soggy! Once cool, trasfer to an airtight container, or serve straight away.

In a beautiful vintage teacup, if possible 😉 x

Toasted Muesli recipe

toasted muesli

I loooooove homemade, toasted muesli. I have been making it for over 7 years, always variations of the same adapted recipe, and I still love it. Which for me is rare as I am nothing if not a fairweather friend when it comes to food (and well, most things…) but my love affair with this crunchy stuff has stood the test of time. It’s not only yum-tastic, but also fills me up and keeps me going much longer then any other breakfast. I used to hate breakfast (toast, meh, cornflakes, ugh,) but not since this bad boy came into my life. Ok, so you get it, I love toasted muesli.

So here is my recipe!

This makes a big batch (about 1.5kgs) which lasts only about a week in our house…

  • 1/2 cup of honey
  • 1/2 cup of oil. I use rice bran, but any veg oil will do (olive works fine)
  • 1/4-1/2 cup brown sugar (depends on your sweet tooth) or stevia or omit this altogether
  • 3 cups rolled oats
  • 3 cups quick porriage oats
  • 1 cup sunflower seeds
  • 1 cup LSA (optional)
  • 1 cup pumkin seeds/pepitas
  • 1 cup cashews (raw)
  • 1 cup descicated coconut
  • 1 cup bran
  • tablespoon ground cinnamon
  • dried fruit of your choice e.g. sultanas, cranberries, apricots etc (add after cooking)

The best thing about this recipe is it is very forgiving if you are not exact with your measurements. I just make it by eye now and it always turns out fine. Also feel free to substitute any of the nuts/seeds for ones you prefer or have handy, again, it doesn’t really matter as long as your base of wet ingredients and oats is the same(ish).


Pretty simple, turn your oven on to 180 C and measure out the first 3 ingredients into a small saucepan. Heat until the sugar has melted and it starts to boil (it sort of looks like ‘foam’) stiring all the time, for about 2 minutes, no longer. It was hard to photograph this stage as you need to keep stiring otherwise you will end up with toffee!oil, sugar and honey

Place all your other dry ingredients (except for the dried friut!) into a large deep baking dish. DSCF9097Mix them together (I use my hands) then pour over the oil mixture. Stir it thoroughly so all the dry ingredients are coated, making sure you have got into the corners of the pan (or bowl – of course you can do it in a mixing bowl fist – I don’t simply to save dishes).

Now pop the baking tray in the oven, and set a timer for 10 mins. You will need to stir the muesli every ten mins or so, otherwise the edges will catch and burn. It takes anywhere between 30 mins and 1 hour to cook, so just keep setting the timer and stiring untill it is a lovely, toasted, golden colour. It is a bit of a faff the first time but once you get to know how long your oven takes it is less so. I tend to turn off the oven when it’s done, give it a final stir and leave it in the oven until it’s cooled. Then once its cool you can add any dried fruit that you like (if any) and trasfer it to an airtight container until breakfast. Of if you are like me, pop some in a bowl to enjoy straight away! x Toasted muesli with homemade yoghurt breakfast of champions

Energy Truffles – gluten, dairy & sugar free!

DSCF8874Mmmmmm. Just looking at this photo again is making me want to eat one!

The reason I made these is because I get low blood sugar if I don’t eat little and often, and I need to eat a snack that will sustain me without giving me that sugar crash like a chocolate biscuit would (I get what my husband calls Hangry – a cobination of Hungry and Angry!) I don’t have a very sweet tooth but I do ocassionally crave something chocolatey and these bad boys really cut the mustard, being just sweet enough, chocolatey enough and as a major bonus, healthy, as they are packed full of super foods too! They would be a great little gift to make a new mother who has just had a baby and is breastfeeding!

I adapted the recipe from several I found online whilst searching for easy no bake ‘energy snacks’ some were called power balls (nooooo that just didn’t sit right with me!) but I have called mine energy truffles as I dusted them in cocoa powder to give them a grown-up treat appeal!

Here are the ingredients and method:

  • 1 cup pitted dates
  • 1 cup shredded unsweetened coconut
  • 1 cup LSA (if you ca’t find LSA – a blend of ground linseed, sunflower seeds and almonds – substitute with any ground nuts such as almond meal)
  • 1/2 cup seaseme seeds
  • 1/2 cup cocoa powder
  • 1/4 cup chia seeds
  • 1/4 cup quinoa
  • 2 tablespoons peanut butter (substitute for any other nut butter if you wish)
  • 2 tablespoons runny honey
  • 1 teaspoon vanilla extract
  • extra cocoa powder for dusting (optional)

First place the dates in a small bowl and cover with freshly bolied water. Leave for about 5 minutes.

Meanwhile put all the dry ingredients in a mixing bowl. If you dont like or can’t find either the chia seeds or quinoa you can subsitute by adding extra seseame seeds, or whole sunflower seeds. (I made a batch without quinoa and they were less crunchy so this may appeal to some people.)

Drain and roughly chop the dates and add to the bowl.


DSCF8867Add honey and peanut/nut butter and vanilla extract and give a good stir! Now take teaspoon sized amounts of the mixture and with clean hands roll into balls. I guess mine were about the size of walnuts. Place on baking/greaseproof paper, and when you have used all the mixture simply drop each ball into the extra cocoa and dust lightly (this is optional though). Now layer in a airtight container between sheets of baking paper and chill in the fridge. I like them cold but you can of course eat them straight away! Bear in mind that after time the cocoa powder will ‘soak’ into the truffle so if they are a gift I would re-dust them in cocoa…

DSCF8872Nom nom.. a few have been dusted at the front.DSCF8869

DSCF8865my little helper

Enjoy! x