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Light & Tangy Blackberry Cheesecakes For Christmas Dessert

Light & Tangy Blackberry Cheesecakes For Christmas Dessert

Summer Hill Pantry | December 5, 2019

This cheesecake recipe is creamy, light and fluffy – this is the perfect decadent dessert for a hot summers day AND on your Christmas table.


200g Summer Hill Pantry Cinnamon Cake Mix
90g melted butter
3 tsp gelatin melted in 1½ tbsp boiling water
500g cream cheese
¾ cup raw sugar processed to fine powder
2 tsp vanilla bean paste
300mL pure cream, whipped
20g Summer Hill Pantry Blackberry Crunch

20cm springform pan, lightly greased


For the base
1.Preheat oven to 160C.

2. Mix the melted butter and cinnamon cake mix to form a crumb. Press into the base of your tin and bake for 10 – 12 minutes. Allow to cool.

For the filling
1. Blend cream cheese, sugar and vanilla until light and fluffy.

2. Add gelatin mix and stir to combine.

3. Finally, fold in whipped cream and half of the blackberries.

4. Pour over prepared base and refrigerate until set (allow at least 6 hours).

Top with remaining blackberries to serve.


Healthy Frozen Mango Macadamia Bars

Healthy Frozen Mango Macadamia Bars

Jacqueline Alwill | December 2, 2019

Did you know there are only 200 days in a mango season? It might seem like a lot, but when it’s during the holiday time and all you can think about is mangos; eating mangos and cooking with mangos the season seems to go far too quickly!

This HEALTHY FROZEN MANGO MACADAMIA BAR is one of my favourite ways to celebrate the best time of year – mango season!

It’s a bit of a Weiss Bar imposter… although I think the freshness of the fruit and the fact the white creamy stripy portion isn’t cream but macadamias makes it even more delicious. I used the nutty component from my recipe for Tropical Macadamia Bark here and added some melted cacao butter to the blend so it would hold well and it did!

Truthfully, I think the ratio of the bar is a little imbalanced and maybe there should be a bit more mango than white so if you’re doing so, either reduce the white component or pump up the mango a bit more – maybe by an extra 50%. You can play around, this recipe is super flexible, you actually can’t go too wrong with it no matter what you do so long as you have the key ingredients.

This recipe is gluten free, dairy free, paleo, vegetarian & has a vegan option. 
This recipe makes 10 serves.


Mango layer (can increase the mangoes here for a higher mango ratio)
2 large mangoes, flesh scooped out

Cream layer
⅔ cup coconut oil, melted on low heat
¾ cup natural macadamias
1 tablespoon vanilla extract
3 tablespoons maple syrup or honey
80g raw cacao butter, melted on low heat


1. Blend mangoes and pour into lined 12x24cm loaf tin, then place in freezer.

2. Clean out blender.

3. Add melted coconut oil, macadamias, vanilla, honey or maple if vegan option, and melted raw cacao butter to blender and blitz until smooth.

4. Pour over the mango layer and place back in freezer to set for 6 hours.

5. Allow to thaw for 10 minutes or so before slicing with a hot knife (dip the knife in some boiling water) and serving.

Chocolate Hazelnut Truffles – The Healthy Ferrero Rocher!

Chocolate Hazelnut Truffles – The Healthy Ferrero Rocher!

Food Matters | December 1, 2019

Move over holiday treats, this is the only recipe you will need this year. These truffles are easy to make and oh so delicious! You may want to double the ingredients and make a double batch because they sure didn’t last long in the Food Matters Headquarters!


150g organic & fairtrade dark chocolate  (at least 70% cacao, Green & Blacks is a good option)
½ cup full-fat coconut milk
¼ cup maple syrup
Pinch of fine pink salt
¾ cup all natural, smooth, nut butter (try almond, ABC, or peanut butter, peanut will have a stronger flavour)
1 cup roasted hazelnuts*
1 tsp hazelnut extract or vanilla extract


1. Boil a pot of water.

2. Roughly chop the chocolate and place in a glass bowl over the hot water bath. Once the chocolate has melted, remove the pot from the heat but keep the bowl over the hot water.

3. While you melt the chocolate, place the coconut milk in a small pot and warm it up a little bit. Add in a generous pinch of sea salt.

3. Slowly add warm coconut milk to the melted chocolate while continuously whisking over a low heat.

4. Whisk in the maple syrup, hazelnut butter and hazelnut or vanilla extract.

5. Allow the mixture to cool and place in the fridge overnight for it to harden.

6. Before taking the mixture out of the fridge, put aside at least 20-25 hazelnuts and chop the rest finely.

7. Spread the chopped hazelnuts on a tray or clean baking sheet.

8. Scoop portions of the ganache mixture into ‘eyeball’ portions. Flatten ball into your hand, place a hazelnut in the middle and then close over the truffle mixture around the hazelnut.

9.Roll between the palms of your hands and then roll the truffle in the chopped hazelnuts. Continue until all of the mixture is gone.

10. Store in the fridge… If they last that long!

*Method for roasting hazelnuts 

1. Preheat an oven to 180°C.
2. Place hazelnuts in a single layer on a baking sheet.
3. Roast nuts for 15 minutes, stirring them every 5 minutes or so. They are done when they are fragrant, with cracked skin. Because the husk is pretty dark, it can be hard to tell if it’s starting to turn black and burn, so if you’re unsure, it’s best to err on the side of under-roasted.
4. Drape a clean kitchen towel over a large bowl, and pour in the nuts (they may over-roast if left on the baking sheet). Allow to cool.
5. Close the towel up into a bundle.
6. Give it an energetic massage so the hazelnuts will rub against one another and the skin will come off in little flakes.
7. Transfer the hazelnuts to a big jar, collecting them delicately from the towel with cupped hands and making sure you leave the skin flakes behind.

Cheat’s Frozen Cocyo Christmas Puddings

Cheat’s Frozen Cocyo Christmas Puddings

Jacqueline Alwill | November 25, 2019

This recipe was borne from a time when Christmas was quickly approaching all-too-fast and I had not yet shopped or cooked for Christmas (result of catering everyone else’s festive parties!)…which leads to the need for ‘cheats’ methods to make Christmas happen!

Evidently, am a mad fan of many things frozen and sweet, so it’s only inevitable that this recipe became a part of our Christmas dessert action too.

Most of you will have the ingredients for this Cheats Frozen Coyo Christmas Pudding, at most the mixed spice might be out but if that’s the case just up the cinnamon and nutmeg slightly to cover it.

It’s a great option for a hot Aussie Chrissie celebration, with all the flavours of pudding still, but creamy, yet no cream because coyo!

This recipe is gluten-free, dairy-free, sugar-free, vegan and serves 4


500g coconut yoghurt
½ cup raisins
¼ cup dried figs (approx 3 figs) stems trimmed, figs sliced
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons mixed spiced
3 tablespoons maple syrup
¼ cup shredded or flaked coconut, toasting is a yummy option here
½ teaspoon orange zest
¼ cup walnuts, crushed
2 tablespoons cacao nibs
½ cup macadamias, plus a few extra to crush over the top
50g dark chocolate, melted


1. In a medium sized mixing bowl combine coconut yoghurt, raisins, figs, spices, maple, coconut, orange zest, walnuts, cacao nibs and macadamias and mix well to combine.

2. Pour into 1 cup ramekins or tea cups (I used tea cups) lined with cling wrap and fold cling wrap over the top of each.

3. Set in freezer overnight.

4. The following day, remove frozen puddings from cling wrap, drizzle with melted chocolate and top with macadamia nuts.

5. Allow to thaw for 5 minutes or so before serving. The chocolate will stay frozen not to worry! Enjoy.

Gluten-Free Christmas Tree-ats Cupcakes

Gluten-Free Christmas Tree-ats Cupcakes

Summer Hill Pantry | November 24, 2019

These low allergen cupcakes are the perfect plate for Christmas celebrations – they are delicious, and free from gluten and nuts. They can also be made vegan and dairy free!


For the cake

1 x Summer Hill Pantry Jar – pick your favourite flavour!
1 cup yogurt
1/2 cup oil (coconut oil, macadamia oil or organic butter work well)
2 eggs

For the icing
1 x Summer Hill Pantry Passionfruit with Green Spirulina Fruit Sparkle
125g butter (or coconut butter)
225g icing sugar (or low GI sugar, blitzed to a fine powder)
2 tablespoons of milk or coconut milk

To top
1 x Summer Hill pantry Raspberry Sprinkles Jar
Optional Summer Hill Pantry Passionfruit Sparkles for a little extra bling!


1. Make Summer Hill Pantry Wholefood Cake Mix Jar according to packet directions. Allow cupcakes to cool.

2. For the green icing, beat 125g room temperature butter or coconut butter for 2 minutes until light and fluffy. Gradually add 225g icing sugar (we substituted finely ground Low GI raw sugar).

3. Once combined add 2 tablespoons of milk (or coconut milk) and beat until smooth.

4. Place 2 teaspoons of Green Fruit Sparkles in a small bowl or cup. Add 1/4 teaspoon of water and mix into a paste, adding more water drop by drop as needed. Transfer the green paste into the icing and stir to combine. Repeat if a deeper green colour is desired.

5. Using a piping bag, top each cup cake with green icing and sprinkle with Summer Hill Pantry Crunchy Raspberry Crush and Passionfruit Sparkles.


Tomato Medley & Barbecued Halloumi Skewers

Tomato Medley & Barbecued Halloumi Skewers

Lyndi Cohen | November 23, 2019

BBQ season is just around the corner, if you’re wanting to eat less meat (like I am!) then this healthy Tomato Medley & Barbecued Haloumi Skewers recipe is for you.

It’s a great recipe when you have vegetarian friends coming for a summer BBQ – it’ll cook in no-time.
I love the Perfection Fresh Tomato Medley – I love the yellow baby tomatoes. Using a tomato medley is an easy way to add in more colour and nutrients – not to mention, it looks a little fancy!

Many people think cheese is fattening… it’s actually a great alternative to meat – and it’ll keep you satiated. Did I mention it’s also amazingly yummy?!
Enjoy this easy healthy recipe!

Prep time: 10 minutes | Cooking time: 8 mins | Makes approx 10 skewers


400g Tomato Medley
600g halloumi cheese
8 slices sourdough
2 tbs olive oil
12 x 25cm skewers

3 tbs extra virgin olive oil
1 lemon, juiced
1 small garlic clove, crushed
3 tsp Dijon mustard
2 tsp honey
2 tbs chopped dill


1. To make the dressing, whisk oil, 2 tablespoons of lemon juice, garlic, mustard, honey and dill together. Season well.

2. Cut the halloumi into 2-3cm/1 inch pieces. Thread the tomatoes and halloumi onto skewers

3. Heat a barbecue grill plate or chargrill on medium heat. Brush both sides of the sourdough with a little oil. Cook for 1-2 minutes on each side or until lightly charred.

4. Brush the skewers with remaining oil. Cook, brushing with dressing and turning often, for 5 minutes, or until golden. Transfer to serving plates. Spoon remaining dressing over skewers. Serve with char-grilled sourdough.



You can purchase Lyndi’s best-selling book ‘The Nude Nutritionist’ here or follow her Instagram @nude_nutritionist for more ideas and inspiration.

Healthy Yoghurt White Christmas

Healthy Yoghurt White Christmas

Brenda Janschek | November 21, 2019

,Your kids will have a ball helping you make (and eat!) this simple Christmas yoghurt bark. 

My husband’s Austrian relatives would probably have a good old chuckle at the idea of a frozen dessert for Christmas.
But here in Australia where it’s all about warmth, swims, sunshine and another shrimp on the barbie at Christmas time, this frozen yoghurt bark is the perfect way to dial the heat right down.

The beauty of this recipe is that once Christmas is done you can experiment with lots of fun toppings and enjoy a delicious and cooling snack right through the summer. Combinations like mango, macadamia and coconut, dark chocolate chip and banana, or swirled raspberry jam with frozen berries through the yogurt are beautiful options to try. Clearly, the possibilities are endlessly delicious.


2 cups natural Greek yogurt
1.5 – 2 tablespoons maple syrup or your preferred sweetness
1 teaspoon vanilla extract
½ kiwifruit, chopped into small, bite sized pieces
5 x strawberries , hulled and chopped into small,bite sized pieces
2 tablespoons dried cranberries
¼ cup pistachios (option but the colour helps make it Christmas-y)
1 tablespoon shredded coconut , optional
1 tablespoon buckinis, optional but add extra texture


1. Line a rimmed baking tray with parchment paper.

2. In a small bowl, mix together the yogurt, maple syrup and vanilla extract.

3. Pour the yogurt into the centre of the tray and spread evenly.

4. Gently press some of the pistachios and cranberries into the yoghurt. Make sure you save some to decorate the top.

5. Sprinkle the buckinis over the top of the yoghurt if using.

6. Place kiwi fruit and strawberries onto the yogurt.

7. Sprinkle with shredded coconut if using.

8. Freeze until completely solid (2-4 hours, until firm)

9. Cut into sections and serve.

10. Store in the freezer

Gluten-Free & Gut-Friendly Fruit Cake

Gluten-Free & Gut-Friendly Fruit Cake

Natural Evolution | November 20, 2019

This cake is so good you would never guess it was gluten free!

The recipe (like most of my recipes) is an old family favourite converted to banana flour. I have such fond memories of Grandma baking this cake for our family at Christmas and even baking them as gifts for my school teachers! I am really glad that I can share this delicious cake with you and thanks to Grandma for being such a great cook and instilling a love of baking in me.

xxo – Mrs Natural Evolution


300g glace cherries roughly chopped
375g raisins
375g currants
500g sultanas
1 cup orange juice
250gr butter
3/4 cup firmly packed brown sugar, rapadura, or coconut sugar
4 eggs (room temp is best)
⅓ cup marmalade
1 ½ cups of Natural Evolution Ultimate Gluten Free Baking Flour – Green Banana Flour
½ teaspoon bi-carb soda
1 teaspoon mixed spice – optional
Blanched almonds for decorating


1. Place all dried fruit (currants, raisins, glace cherries, sultanas) in a bowl with orange juice poured over the top. Mix to ensure even consistency. Cover and put in fridge overnight.

2. Prepare tin (square 20x20cm or round) by lining inside with 2 layers of oven proof baking paper. Wrap the outside of the tin 1cm above the rim with 2 more layers of baking paper and secure with oven proof twine.

3. In a bowl or TM mix the butter and sugar until sugar dissolves and mixture is creamy.

4. Add eggs one at a time mixing between each addition. At this point mixture may seem interesting this is just because there are 4 eggs.

5. Add marmalade, mixed spice and Natural Evolution Banana Flour. Mix well until batter is creamy and has a noticeable lighten in colour.

6. Combine the fruit and cake batter gently folding the soaked fruit.

7. Pour mixture into prepared tin, cover with alfoil and bake at 140C for approximately 3.5hrs – check centre of cake with a skewer to see if it is ready (skewer will come out clean).

8. Remove from oven to cool.

9. Enjoy with friends and family.


Hasselback Herbed Butternut Pumpkin

Hasselback Herbed Butternut Pumpkin

Food Matters | November 19, 2019


Roasted butternut squash is still one of our favourite vegetables. The combination of the maple, Dijon, walnuts, sage and thyme, baked Hasselback style, will be the show stopper in your holiday spread this year!

This recipe takes 45 minute minutes to prepare and serves 4.


1 medium butternut squash (about 1 kg)
¼ cup maple syrup
2 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
1 tbsp finely chopped fresh sage leaves
1 tsp finely chopped fresh thyme
1 tsp sea salt
½ tsp ground black pepper
4 tbsp chopped walnuts


1. Preheat your oven to 350°F (180°C).

2. Cut the butternut squash in half lengthwise, scoop out the seeds and pulp and discard or save for another recipe.

3. Remove the skin to completely expose the bright orange flesh of the butternut.

4. Place both squash halves cut side down on a roasting pan and bake for 20 minutes; remove from oven and let slightly cool.

5. While the squash is in the oven, combine the maple syrup, olive oil, Dijon mustard, chopped herbs, salt and pepper in a small bowl and mix well until combined.

6. Remove one squash half to a cutting board and place wooden chopsticks or skewers on either side of the squash. This will prevent the blades from cutting right through when you are slicing the squash.

7. Cut very thin slices in the squash, being careful not to cut the whole way through. Return the sliced squash to the baking sheet and repeat with the second half.

8. Brush ⅓ of the maple dressing over the squash halves, getting the dressing into the slits of squash.

9. Return to the oven. After 15 minutes, remove the squash from the oven and brush with some more maple dressing and return to the oven for a further 15 minutes.

10. Continue brushing the squash with the dressing & pan juices every now and then for the remaining time.

11. Add the chopped pecans to the remaining maple dressing and stir to combine.

12. Spoon over the top of the squash, dividing it equally between both halves.

13. Return it to the oven for a final 5 minutes (you may need to add a little water to bottom of pan to prevent burning), or until your squash is golden brown.

14. Serve with a sprinkle of fresh herbs and a pinch of salt.

Thermomix Easy Vegan Cheese Dip

Thermomix Easy Vegan Cheese Dip

Ellen Babauskis | November 17, 2019

While nothing beats the deliciousness of quality real cheese, there are lots of reasons to look to dairy-free alternatives. Perhaps you are lactose intolerant or choose to avoid dairy for health reasons, perhaps you’ve chosen to be vegan for ethical reasons, or perhaps you simply want to lessen your consumption of animal-dependent products. Whatever the reason, this vegan cheese spread is a fantastic choice when looking for something ‘cheesy’. It is incredibly satisfying and coincidently high in both protein and B vitamins, just like the real thing.

Find this recipe and more in Thermocooker Fresh Favourites.

This recipe makes one litre of vegan cheese dip, is gluten-free, dairy-free, vegetarian and vegan.


500g raw cashews, soaked overnight and drained
1 handful basil
½ cup nutritional yeast flakes
2 tsp turmeric, ground
2 tsp onion powder
2 tsp garlic powder
2 tsp herb salt
3 ice cubes
1 lemon, juice only
150g water


1. Place all ingredients in TM bowl, pulverise for 2 minutes, speed 9, or until smooth and creamy.

2. Refrigerate until ready to serve.

Note: If mixture thickens to the point that it is not moving around the TM bowl, add more water.


While the basil is optional and the herb salt can be substituted with plain, the yeast flakes are essential.

Try variations with other flavourings:

Smoked paprika for a smokey, savoury option. Add some chilli powder if you love a little heat.

Fresh dill and lemon for a Greek flavour.

Spinach and Artichoke, saute onion and spinach, add artichoke hearts and mix through. Perfect for a cob loaf.

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.


Apricot Coconut Ginger Bliss Balls

Apricot Coconut Ginger Bliss Balls

Kate Parker | November 15, 2019

This super simple bliss ball recipe is made with some of our absolute favourite pantry staples. The touch of ginger gives these treats a little Christmas twist, making them perfect for homemade Christmas gifts! Make up a triple batch, and pop into glass jars, decorated with ribbon for zero waste Christmas gifts this year.


What homemade treats do you love to give as gifts?



250g apricots
¾ c desiccated coconut + 1/4c extra
2 tsp coconut oil
3 tbsp crystallised ginger
Pinch of salt


1. Place all ingredients in the bowl of a food processor.

2. Process until everything comes together into one mass.

3. Roll tablespoon sized balls into tight balls and coat in extra coconut.

Springtime Zucchini, Lemon, and Almond Spaghetti

Springtime Zucchini, Lemon, and Almond Spaghetti

Kate Parker | November 14, 2019

This recipe is packed with delicious springtime flavours from fresh zucchinis, lemons, and parsley. Make it dairy-free by choosing a great dairy-free feta like Botanical Cuisines, or make your own at home with this great recipe!

This recipe is a total crowd pleaser, and served with a hearty side salad, this dish goes a long way, perfect for a family of four. Want to make it a bigger family meal? Just double the quantities. Simple!


1 small brown onion, finely diced
2 cloves of garlic, minced
1 large red chilli, finely diced (use ¼ tsp chilli powder if fresh isn’t available to you)
2 small zucchinis, grated
Zest of 1 small lemon + ½ the juice
¼ c of almonds
250g spaghetti, or your favourite pasta shape
1 small handful of parsley, finely chopped
2 tbsp olive oil
Salt and pepper to taste
Dairy-free feta, for serving


1. Preheat oven to 180 degrees Celsius.

2. Heat olive oil in a large, heavy based sauce pan.

3. Add onion and sautee on low-medium heat with a goof pinch of salt for 5-10 minutes, stirring, until onions are soft and translucent.

4. Add chilli and garlic and sautee for a further minute.

5. Add zucchinis and saute for 5-8 minutes, stirring regularly, until zucchinis have reduced by about ⅓.

6. While sauteing zucchinis put a pot of water on to boil for the pasta, and cook as per pack instructions, minus a minute or two to ensure your pasta is el dente after the second stage of cooking, and place almonds on a tray in the oven to bake for 8-10 minutes.

7. Once zucchinis have cooked down, remove from the heat and set aside while you prepare the lemon zest and parsley for serving.

8. When the almonds have finished roasting, remove from the oven and roughly chop.

9. Drain the pasta, keeping about 2tbsp of the pasta water to the side, add pasta and cooking water it to the pan with the zucchini and return to a low heat.

10. Toss together the pasta and zucchini mixture in the pan until warmed through, then add the lemon zest, lemon juice, and parsley, and toss together before serving. Season with salt & pepper, and taste to adjust.



To serve

Dish onto plates and top with your preferred feta and serve with a side salad. Pictured is Botanical Cuisine’s vegan feta.