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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.


Bring the Romance with Coconut Panna Cotta with Balsamic Strawberries

Bring the Romance with Coconut Panna Cotta with Balsamic Strawberries

Georgia Harding | February 14, 2020

This Panna Cotta is really easy to make and best of all, can be made ahead so serving this special dessert requires no effort at all. Perfect when entertaining a crowd. It’s a light dessert is the best way to finish off a meal with the creaminess of the panna cotta with the sweet acidity of the balsamic strawberries.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.


Prep Time: 15 minutes
Cook Time: 5minutes
Total: 1 Hour
Serves: 4


Panna Cotta

540 ml coconut milk (2 x 270g cans)
2 tsp organic gelatin
85 g rice malt syrup or maple syrup (¼ cup)
1 tsp vanilla -powder, extract or essence

Balsamic Strawberries
400 g strawberries (hulled and halved)
1 tbsp balsamic vinegar
2 tbsp rice malt syrup or maple syrup


1. Place the coconut milk in a medium sized pot.

2. Sprinkle over the gelatin and let it rest for 5 minutes (the gelatin will moisten and go crinkly).

3. Pop on a low heat and warm for 3 or 4 minutes, stirring continually to dissolve the gelatin.

4. Take care not to overheat it. It should only warm to body temperature (so you can easily stick your finger in it without burning). Once the gelatin is dissolved, stir in the sweetener and vanilla until combined.

5. Grease 4-6 small ramekins with coconut oil and divide the coconut milk mix between them. Pop in the fridge for about 4 hours to set. If you don’t want to invert it, you can serve it after approx. 1 hour.

6. An hour before you serve your panna cotta, combine the balsamic and sweetener and mix through your strawberries to marinade.

To Serve

You can serve the panna cotta in the dish it is set in. Or, to invert your panna cotta from the mould, sit in a bowl of hot water for 3 seconds, run a knife just around the rim of the mould and invert onto a serving plate.

I’ve also served this in one large glass bowl (like you would a trifle) for a big crowd.
Top with berries and a few mint leaves and serve immediately.

To Store

Covered in the fridge.


Low fructose: Choose rice malt syrup as your sweetener.

Vegetarian and vegan: Choose agar agar to replace the gelatin (I haven’t had a chance to recipe test this)

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.

Easy “Golden” Pikelets

Easy “Golden” Pikelets

Laini Oldfield | February 4, 2020

Sometimes you need a pikelet that tastes and feels a lot like those you can buy from the supermarket. You know the ones – kids love ’em in their lunches. 

We know the supermarket version of pikelets detract from our kid’s health. In fact, of the 16 ingredients used in the brand I looked at, only 2 (two!) of them were not guilty of damaging our precious health (water and baking soda). 

And don’t we mostly eat to fuel our bodies to thrive and function their best?!

I’ve been making a supercharged version of pikelets for ages (see it HERE), but today we felt like some run-of-the-mill “supermarket” type pikelets.

Of course, I didn’t rush out and buy some. I just made them quick smart.

These babies are super quick and tasty, will likely get past the fussy kid’s noses, and contribute to our health instead of taking away from our health.




1 cup white spelt flour
1 teaspoon baking powder
1 egg
1 cup milk of choice
1/2 – 1 banana (optional, but it makes the pikelet oh-so-soft-and-delicious)
2 tablespoons date paste (or 2 medjool dates)
1/2 teaspoon cinnamon (optional)


  1. Throw all ingredients into the blender and whizz up until smooth.
  2. Heat pan with a little deodorised coconut oil or butter.
  3. Pour a small amount of mixture straight from the blender into a pikelet size. Fit as many in the pan as you comfortably can.
    *If you’ve added banana, leave more room in between each – they become a little trickier to flip, but you’ll get the hang of it real quick.
  4. Cook until brown on one side, flip and repeat