Gluten Free Chick Pea Cookies Recipe

I make a lot of gluten free foods because it’s just easier on the gut and easier (in general) for children’s tummies! These are awesome because they’re slightly heavier and more “chewy” than normal crunchy biscuits made with flour, although a little more indulgent than my average recipe!! Plus you can create your own flavors without any problems, yay! I’ve popped in a few variation suggestions for you too.

So without further ado…

Ingredients (makes approx 24-30)

  • 2 x 400g cans chick peas, rinsed and drained
  • ½ tsp baking powder
  • 1 cup tahini (or nut butter of choice)
  • 1/3 – ½ cup sugar (or honey or equivalent sweetener of choice)
  • 1 tsp vanilla

Optional: 100g chocolate bits if you’d like choc-chip cookies – I use 78% Lindt dark chocolate and break it up into itty bitty pieces.

Optional: 150g chopped and pitted dates.


  1. Combine all ingredients (except chocolate) in a food processor (or with a bowl and stick blender) until smooth.
  2. If adding chocolate pieces, stir through now.
  3. Drop by spoonful onto lined baking trays (approx 12-15 per tray). And bake in preheated 180•C oven for 35-40minutes. You may wish to flatten them slightly with a fork about half way through the cooking time for a more level and ever-so-slightly crunchier cookie.
  4. Allow to cool slightly before eating.


Feel free to comment below with your own variations! I think this may work with broad beans or kidney beans too but have never tried it. 🙂



Honey Mustard Potato Salad Recipe

Try this easy recipe for a different style of potato salad the whole family will love ❤️ 

Enjoy hot or cold 🙂 Serves 4-6.

Honey Mustard Potato Salad – dairy free!


  • 2 med-large potatoes, cubed and cooked
  • 1 Lebanese cucumber, sliced or cubed
  • Handful cherry or grape tomatoes, halved
  • Small handful baby gherkins
  • Small handful pitted kalamata olives, halved
  • 1 tsp wholegrain Mustard
  • 1-2 tsps honey
  • 1-2 tbs olive oil


  1. Allow potatoes to cool in fridge or simply sit aside if you’d like a warmer salad. While potatoes cool, combine Mustard, honey and olive oil in a small bowl and mix thoroughly.
  2. Combine potatoes, mustard mixture and all other ingredients into a medium-large glass bowl. Stir gently and serve!

To taste – try freshly cracked salt and pepper for a delicious flavor addition.


C xx

Caramel Beef Curry Family Friendly Recipe!

Prep: 2 minutes Cook Time: 40 minutes

Caramel Beef Curry on a bed of cabbage and snow peas!

Another beautiful kitchen experiment turned winning recipe! 

This is a basic (very) mild curry which the family will love – I usually make meat dishes to last our family over 3 meals so that’s why the amount of beef is 1-1.2kgs. Half the recipe if desired.


  • 1 tbs coconut oil
  • 1 large fresh garlic glove, minced
  • 2 bay leaves
  • 1 heaped tsp turmeric (ground)
  • 1 heaped tsp cumin (ground)
  • 1&½ heaped tsp Garam Masala powder
  • 1-1.2kgs beef, cubed 
  • Pinch salt
  • Approx ⅔ cup pitted dates
  • 1 can coconut milk


  1. Heat the oil in a large pot, add the garlic and bay leaves and cook until the garlic is gently browned. Add spices and stir for 45 seconds then add beef.
  2. Brown beef on high heat with spices, turning as necessary. Add salt. Cover.
  3. Bring meat to the boil and continue boiling for 5-10 minutes. Stir and cover. Then add dates and bring to the boil again with lid on pot, then add coconut milk, stir, cover and bring to the boil again.
  4. Stir thoroughly then reduce heat to a bubbling simmer for 30 minutes. Stir appropriately every 5 minutes to 10 minutes. Keep pot lid on but tilt it to allow steam to escape. Sauce should be noticibly thicker but not thick and lumpy, or to the other extreme – runny like water!
  5. Remove from heat and allow to sit with lid tilted for 5-10 minutes before serving.

To serve: thinly slice some raw cabbage and raw snow peas and place them on the plate to form a bed to dollop the curry over – yum! Add some rice or bread to the side if required as well 🙂

To Taste:

If you like a stronger curry taste simply add a diced onion in when cooking the garlic initially, and double your spices when adding them.

C xx

Sew Busy in our house! Teaching life lessons with needles and chin ups.

Where to begin?! When life gets so overwhelming I had to let something go and unfortunately that was talking to you guys through this blog 😦 I’m sorry!

The loveliest thing though about my last 6 weeks was having my sister & nephew visit from out of town and training together, hanging out, and showing them a few of our homeschooling activities. The days have been packed so the whole family is looking forward to a few days off over the holiday season!

A few great focus areas for my two children have been sewing (the very latest obsession), rock climbing, developing chin up strength, and non violent communication. For me, alongside busy days with my children and managing some events for our community homeschool group I’ve been working my behind off trying to finish up some illustration jobs I’ve been commissioned to do, as well as compete in the grand final of my basketball league (we won!) and attend the Disney reunion down in Sydney (where I previously worked as an artist)! You’ll probably see the evidence in my Instagram feed – Phew it has been busy!

So I’m super happy about how my kidlets have been developing over the last two months as THE biggest lessons I’ve been trying to imprint on their ever-sponging brains are;

  • Have a plan/be prepared
  • Practice and persistence to achieve your goals
  • Words are like magic if you use them properly.

And these lessons, through every day activities, are sinking in! Yay!! 

Sewing has taught my two the pretty big lesson of having a plan, and being prepared. Oh how the tears did flow! Seam allowance, needle threading, hand sewing, placement of cut outs…. All the mistakes are being made and it’s wonderful as once the frustration has cleared we can talk it through and do better next time. 

Chin ups are a big focus right now – for some reason they’ve been something my two have latched onto through watching myself and my husband train at the gym. Practice and persistence come up very regularly in most activities or pursuits but chin ups have been demanding and the joy of reaching goals has been sweet! My eldest can now do more than me!!! Talk about confidence booster! And because this is something it’s not possible for me to help them with it’s been extra special as they’ve achieved all by themselves 🙂 and the goal posts can always be moved to achieve more if they wish ❤️❤️❤️

And finally, this is a long running, always continuing lesson which I’m still learning for myself! The power of words! Now that my littlest is 3&½ she’s coming to a stage where she has her own opinion, she wants to lead and direct what she is doing, and her independence is growing. So, therefore the disagreements come thick and fast some days and we need to learn to master our communication. This is a work in progress that’s for sure! 

I’ve been so happy to see the progress with my two I just had to share!!! 

Did you find any activities in particular helped your own children with perseverance, preparation, or communication?

Would love to hear if you did 🙂

C xx

The un-naughty Black Fudge Recipe!

It’s not so naughty to eat tasty treats 🙂 feast your eyes on this!

Forgive my “click it before it gets eaten” phone camera pics!


If you’ve ever had real Japanese black sesame ice cream, think of the same flavour, only more intense and certainly as moreish. Maybe even more moreish! 

This recipe uses black tahini as the base and I love it 🙂 The taste is not sickly fudgey-sweet, but nicely sweet, with a teeny tiny crunch from the added coconut.

Here you go!


  • 1/2 cup black tahini 
  • 1/2 cup unsweetened dessicated coconut
  • 1/4 cup maple syrup
  • 2 tbs Melted coconut oil
  • 1/2 tsp Cinnamon (ground)
  • 1/2 tsp Vanilla 
  • Pinch of ground salt 
  • A flick of ground cardamom (optional)


  1. Blend all ingredients together then spoon evenly into a silicone mini cupcake tray (12 mould tray). The mixture won’t reach the top so don’t worry when it doesn’t. 
  2. Place in freezer for a minimum of 45 minutes then enjoy! Here in North Queensland I needed to line them and pop them in a container then leave them in the freezer and take some out to eat as I go. In colder climates you may be able to keep them in the fridge, but I’m not sure they’ll last that long haha!

Makes approx 12.


Easy Gluten Free Sweet Cake Recipe

I have constructed a winner!

We don’t often have cake and tonight I felt like something totally different (beef stew and cake for dinner anyone?) so here’s the recipe for you to try;


  • 125g butter, softened
  • 1/2 tsp cardamom ground
  • 1-2 tsp vanilla extract
  • 1/3-1/2 cup sugar
  • 2 eggs, lightly beaten
  • A squeeze of honey
  • 1&1/2 cups gluten-free plain flour, sifted
  • 2 tsp baking powder
  • 1/2 cup milk


  1. Preheat oven to 180°C. Grease & line a 20cm (approx) round cake pan. 
  2. With an electric mixer, beat butter, cardamom, vanilla and sugar until light and fluffy. 
  3. Add honey then the eggs, beating after each one. 
  4. Stir in flour, baking powder and milk until combined.
  5. Pour mixture into baking pan and smooth the surface. Bake for for 40/45 minutes or until cooked through .

Optional extras – I sprinkled then roughly mixed through some sultanas on one side of the cake only for my kids 🙂

With the flavour combination in this cake and the moist and fluffy texture it doesn’t need any cream or topping or anything! Feels really light in my tummy which is always a bonus. Even after 2 pieces 😉


Yummy Moon Balls Recipe

Keeping children satiated with fats in their diet can sometimes be tricky. My two are generally calmer and more easy going when I keep up the fats but for anyone whose children don’t eat dairy, or are sick of dairy, or messy avocado in the lunchbox, you may want to try this!
This is a complete (winning) experiment which came about one day when we’d run out of cheese haha! My two loved them!

So, see what you come up with – I’ve added a few choices in the ingredient list for inspiration.

Makes approximately 24.


  • 2 cups cooked rice of choice
  • 1/3 cup sultanas (or dates)
  • 1 tsp vanilla bean paste
  • 1/2-3/4 cup creamed coconut
  • A bit of honey (1-2 tsp? I just squirted it lol)
  • Optional flavouring: cinnamon, cardamom, nutmeg
  • Desiccated coconut or chopped nuts for coating.

Or, turn them into protein balls for yourself or other adults by adding your choice of protein powder! (I wouldn’t recommend feeding children protein powder in general).


  1. Combine all ingredients except dessicated coconut in a mixing bowl and process until well combined. I just used a hand blender but a food processor is fine.
  2. Scoop by 1/2 tablespoonful and roll into balls, coat with dessicated coconut and place on a lined baking tray.
  3. Once all balls are done refrigerate for 30 mins or until firm/er. Store in the fridge until ready to eat.


Best Kid’s Icecream EVER! Why did I not do this earlier?

  Ok here’s the thing – we’re an ice-cream loving family and I blame this almost entirely on the climate where we’re currently living. 

Queensland, Australia.

Home of heat, humidity, flies, sunshine, surf, and… Ice cream!

But as we’ve chosen to avoid excess (processed cane) sugar, thickeners, artificial Colouring and pretty much all of the ingredients one finds in modern ice cream, finding our favorite treat is sometimes hard. 

Until one day, someone mentioned using frozen bananas! I don’t know who it was or when but I wish I had’ve done this sooner!

Absolute gold (that’s Queenslander for amazing, the best ever, etc).

Gluten free, dairy free, nasty free ice cream woo hoo! It takes about 3 – 5 minutes to make, is cheap, and healthy, and takes sooooooo good! Creamy, sorbet-like texture, full taste, and did I mention that it’s great for us grown-ups too?!

Here is my recipe but dabble with your own creations;


  • 2 X medium to large frozen bananas  (peeled before freezing), cut into chunks.
  • 3/4 cup frozen mixed berries
  • 1/2 to 1 tsp vanilla extract/bean
  • 2 tsp honey of choice


  1. Place all ingredients into a food processor and whizz until nicely combined into a smooth, sorbet consistency. 
  2. Makes about 6-8 serves.

“Yummy yummy in my tummy” my kidlets say.

You’re welcome xx


How Working Out at Home with Kids gives you Cat-Like Reflexes. Part One.

This is the first in a three part series where I will reveal the details of how I train at home with children and get away with it.
Anyone who does this will tell you their reflexes and fitness have improved ten fold since beginning the program. It’s not easy. And it does get better. But right now let’s be honest. It’s like this;


So as you can see, by including children in your workout routine you not only need to run and catch and wipe tears while you exercise and therefore double your workload, but you must develop superhero senses and know when your child needs attention before they do, in order to save them from breaking a leg. Or yours.

Until the next program – Ninja C.