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Paleo Pineapple Upside Down Cake

Paleo Pineapple Upside Down Cake

Natural Evolution | February 18, 2020


1 cup Natural Evolution Banana Flour
2 eggs
1 teaspoon bicarb soda
2 tablespoons desiccated coconut
½ cup coconut sugar (plus a little extra for dusting the base of pan)
100 grams coconut oil
4 slices of pineapple
3 tablespoons of shredded or flaked coconut


1. Pre-heat oven to 180C.

2. Using a baking tin of your choice lightly dust the base with sugar and coconut, carefully placing the slices of pineapple to a design of your liking. Remember this will be the top of the cake because you make it upside down 🙂

3. In a Thermomix, or similar, combine coconut sugar and oil. Add eggs one at a time and finish by adding Natural Evolution Banana Flour and bicarb soda. TM mix for 1 minute on speed 6.
You could combine in a food processor or electric mixer, alternatively.

4. Pour prepared mixture on top of pineapple in tin and bake in oven for 35-40minutes until skewer comes out clean.


Gluten Free Blueberry Blondies

Gluten Free Blueberry Blondies

Jacqueline Alwill | February 13, 2020

This recipe is gluten free, dairy free, vegetarian and makes 15-16 blondies


½ cup tahini
⅓ cup olive oil or macadamia nut oil
½ cup coconut sugar
1 large egg
1 tablespoon vanilla extract
1 cup almond meal
1 teaspoon bicarb soda
pinch salt
⅔ cup (75g) blueberries, plus extra for decorating


1. Preheat oven to 170°C. Line a 16x26cm baking tin with greaseproof paper.

In a bowl, whisk together the tahini, olive or macadamia oil, coconut sugar, egg, and vanilla until smooth. Stir in the almond meal, bicarb soda, and sea salt.

Spread evenly in prepared pan, pop blueberries around the blondie and bake in middle to bottom of oven for about 25 minutes, or until lightly golden.

Cool completely, and then cut into 15 squares.

Thermomix Lamington Bliss Balls

Thermomix Lamington Bliss Balls

Ellen Babauskis | February 11, 2020

Sharing one of our all-time favourite healthy recipes — our no-bake lamington balls! These are going to be a family favourite from the second you make them, and we guarantee, even the most discerning kid won’t be able to tell that they’re healthy.

They couldn’t be easier to make with the TM, either. It’s just a matter of throwing some nuts, dates, coconut and cacao into the TM bowl, along with some salt and vanilla, shape them, wait thirty minutes until they set, and you’re done. It’s so simple, and SO healthy; they’re totally gluten, dairy, and refined-sugar free, as well as being suitable for vegans and raw-foodies.

This recipe is from our Healthy Desserts and Snacks class, in which we teach you a number of both sweet and savoury recipes that are also completely gluten, dairy and refined-sugar free, and are all equally delicious. It’s a must-see for any healthy Thermie!

This recipe is vegan, gluten-free, and dairy-free.


100g raw activated almonds
50g shredded coconut (extra for rolling and texture)
6 medjool dates, pips removed
1 tsp vanilla extract
15g raw cacao powder
20g coconut butter
1⁄2 tsp salt


1. Place all ingredients in TM bowl. Pulverise for 10 seconds, speed 9.

2. Blend for a further 30 seconds, speed 4 until mixture comes together. If mixture looks dry, continue blending on speed 4 while adding 1 teaspoon of water at a time until mixture comes together. For added texture, add 10g shredded coconut, mix for 3 seconds, speed 4.

3. With damp hands, roll mixture into small balls and finish rolling in shredded coconut. Place finished balls in fridge for a minimum of 30 minutes before serving.

4. Store in fridge for up to 2 months, or for longer in freezer.



Place a dried sour cherry or dried blueberry in the centre while shaping in step 3. Use roasted almond crumb to coat the outside of half the balls.

Chefs’ Tip

Coconut paste is made from ground coconut flesh. It can be used to add coconut flavour, assist with binding or to thicken a wide variety of sweet and savoury dishes.

Want more of our Thermomix cooking class recipes? We’ve made a whole book of them! Check out ‘Recipes from our Cooking School’.

Nut Free Cacao Muesli Bars

Nut Free Cacao Muesli Bars

Jeanne Chalimah | February 5, 2020


½ cup (100g) coconut oil or butter
½ cup rice syrup or honey
¼ cup coconut sugar
½ cup Spark DUST or another cacao infusion of your choice
½ tsp vanilla extract
½ tsp salt
2 cups raw rolled oats
½ cup sesame seeds
½ cup sunflower seeds
½ cup pumpkin seeds
1 cup sultanas
⅓ cup (40g) flour
2 cups puffed grains – rice or quinoa or amaranth


1. Preheat the oven to 160°C (fan-forced) and line a baking tray with baking paper. This is optional, but it helps with getting the finished muesli bars out in the end. We used a 28cm x 20cm baking tin.

2. Combine the rice syrup, coconut sugar and coconut oil in a saucepan over low-medium heat. Cook, while constantly stirring, for 5 minutes or until the butter melts and the sugar dissolves.

3. Bring to the boil and cook for 1-2 minutes or until syrup thickens slightly, then remove from heat.

4. Combine the oats, sultanas, sunflower seeds, pumpkin seeds, sesame seeds, Spark DUST, vanilla extract, salt, flour and puffed grains in a large bowl. Mix everything together, then pour over the hot syrup and stir thoroughly to combine well.

5. Spoon the muesli bar mix into the pan and press down firmly.

6. Bake in the oven for 20-25 minutes or until golden brown and crisp. Remove from the oven and set aside in the pan to cool completely. This may take a couple of hours.

7. Once they are completely cooled down and hardened, cut them into rectangles (5cm x 9cm) to serve.

5 Minute Banana & Oat Cookies

5 Minute Banana & Oat Cookies

Jacqueline Alwill | January 27, 2020

With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA OAT COOKIES in about 5 minutes. They’re so wholesome and flavoursome, great to tuck in a lunchbox, to be honest though if you’re running late in the morning and need a quick brekkie on the go they’re a great one to grab as you’re heading out the door!

This recipe is dairy-free, refined sugar free and vegetarian and makes 10-12 cookies


2 ripe bananas (300g with skin on)
1 egg
2 teaspoons cinnamon
1 cup rolled oats
¼ cup desiccated coconut
2 tablepsoons golden linseed
¼ cup oil-free sultanas (you can omit these if you wish)


1. Heat oven to 180C and line a baking tray with greaseproof paper.

2. Mash bananas in a mixing bowl, whisk in egg then add remaining ingredients.

3. Measure 1 ½ tablespoon cookies, place on tray then gently press down with fingers.

4. Cook for 14 minutes, then cool on tray.

5. Enjoy!

Keep up to 2-3 days out of fridge or store in fridge for up to 4 days.

Jacqueline’s website, The Brown Paper Bag Nutrition, is loaded with healthy, wholefood recipes with a focus on plant-based eating as well as fabulous health, nutrition and lifestyle advice.

Chocolate Macadamia Fudge Cake

Chocolate Macadamia Fudge Cake

Alexx Stuart | January 10, 2020

We stay with great friends for a few days in early January each year, who live up in the Byron Hinterland in the town of Rosebank. It is just beautiful up there, with rolling green hills, tree-lined roads and friendly people. I always cook a couple of treats while we’re there for everyone, and one I did was a bit of an invention and similar to my gooey chocolate pudding, but more of a cake that you can serve as a decadent morning tea or dessert with custard. We opted for the latter for the final night’s dessert and Griffin, their eldest, declared it “the best gluten-free dessert ever”.

So there you have it, the first positive testimonial that hopefully makes it worth having a go!
This cake is dense and fudgey so you can easily have this serve 10-11 people but if you’re cooking for many, double it and bake in a large baking tray for half the time, and cut 25 squares instead.

Enjoy! And, if you make it, do tag me on Instagram @lowtoxlife so that I can see your creations!
Here’s to real treats and less fake weirdness for 2020!
Real Treats. Happy Bodies. Connected Souls.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 10 generous slices


130g salted butter, melted (use coconut oil or olive oil if wanting it to be dairy free)
100g tapioca or arrowroot starch or 1 cup (watch out for sneaky 220 preservative in supermarket arrowroot!)
50 g coconut flour or ⅓ cup + 1 heaped tbsp
1 heaped tsp aluminium free baking powder
30g desiccated coconut or ⅓ cup
30g cocoa powder or ⅓ cup (I use dutch processed cocoa for baking)
100g rapadura / panela sugar or ½ cup
50-100 ml maple syrup depends on sweetness level you want
3 whole eggs
100g chopped 70% dark chocolate or dark choc chips
100g rough chopped macadamias, I like to keep in big chunks!


1. Pre-heat your oven to 170C, fan forced or 180C/350F if not fan forced.

2. Line a tart tin or round cake pan of around 20cm diameter with baking paper or rub melted butter all over it and then dust that buttered tin with flour for a natural non stick technique.

3. Melt butter, either in saucepan on low for a few minutes, or in your thermo-cooker for 2 mins, high temp, speed 1.

4. If using a thermo-cooker, add all ingredients leaving eggs to last and except choc chips and macadamias, and blend on speed 5, 5 seconds, then reverse speed 5 another 5 seconds. Then pour choc chips and macadamia nuts in and stir by hand to combine at the end. You can also follow this method if using a food processor or blender, by adding melted butter first, then following the rest and simply blending on high, scraping down after five seconds, then blending again for another five seconds, mixing the choc chips and macadamia chunks in at the end by hand.

5. If mixing by hand, leave melted butter to the side in the pan for a minute.

6. Whisk eggs and syrup / sugar together in a large mixing bowl.

7. Add flours (sifted if they’re lumpy!), baking powder, desiccated coconut, cocoa powder and, finally, the melted butter, and mix by hand until lumps removed and a lovely, thick consistency.

8. Once your batter is ready, how ever you got to this point, pour and scrap into the baking tin, and pop in the oven.

9. Check the cake at 25mins. If it’s still a very wet skewer after 25 mins, bake another few minutes, otherwise pull it out – You want the edges a little bit bouncy to the touch but the middle a bit softer for your fudgy vibes.

10. You’re done. All that’s left now is to gather your favourite people around a table with a cup of tea, to share it together.