This is a healthy dessert, or sweet snack. Rice milk is available from the supermarket, either fresh or long life section.

This can be served with some organic cream or yoghurt if desired. Sprinkle fresh berries over the top for those beneficial antioxidants!


  • 4 apples
  • 4 tbsp tahini
  • 1/4 cup almonds, chopped
  • 1/2 cup rice milk
  • 1/4 cup dates, chopped
  • pinch sea salt
  • 1 cup water
  • 4 tbsp maple syrup or honey


  • Pre-heat oven to 180 degrees C.
  • Peel apples and remove center core with an apple corer.
  • Mix tahini, dates and almonds together in a small bowl.
  • Place each apple onto a piece of aluminium foil and gently fill each apple with tahini mixture.
  • Place 2 tbsps of rice milk and 1 tsp maple syrup around the base of each apple.
  • Place water into a baking dish.
  • Fold aluminium foil around apple and place into the baking dish and bake in the oven for 25 minutes.
  • Carefully remove aluminium foil and place apple and any juice into individual bowls and serve.

Serves 4.


  • 1 cup spelt flour
  • 1 cup rolled oats
  • 1/4 cup rice bran oil
  • 2 tbsp + 2 tsp apple juice concentrate
  • 1/4 cup lemon juice
Lemon filling
  • 3/4 cup lemon juice
  • 1/2 cup apple juice concentrate
  • grated rind of 1 lemon
  • grated rind of 1 orange
  • 1 1/4 cups of water
  • 1/2 cup cornflour
  • 2 egg yolks
Meringue topping
  • 4 egg whites
  • 3/4 cup raw almonds, finely ground
  • 1 tsp vanilla essence
  • 2 tablespoons apple juice concentrate


  1. Preheat the oven to 200 degrees celcius
  2. Combine all pastry ingredients in a food processor. Blend until pastry binds together.
  3. Roll pastry out to fit a fluted pie dish. lift pastry onto dish and lower edges in, pressing to fit mold so that it is an even thickness.
  4. Bake for 10-15 minutes. Cool.
  5. For lemon filling, combine lemon juice, apple juice concentrate, orange and lemon rind and 1 cup of water in a small saucepan and bring to the boil.
  6. Combine the remaining water with the cornflour and egg yolks to form a thin paste. Stir into the lemon mixture and stir continuously until it boils and thickens. Boil for a further 1 minute and cool slightly.
  7. Pour into the pastry base and leave to set.
  8. Ensure that lemon filling is completely cool, then begin the meringue topping.
  9. Beat eggs whites until stiff peaks form. Add all of the other ingredients separately, combine well but do not over mix.
  10. Spoon on top of the lemon filling. Bake for 10-15 minutes or until the top has browned.
  11. Serve at room temperature for the best flavour. Store in the fridge for up to a week.


  • Substitute apple juice concentrate for xylitol or agave syrup.
  • Try using lime instead of orange for a zestier pie.

This recipe is wheat free, dairy free, sugar free and naturopath friendly!

Try this delicious and healthy banana and carrot cake recipe. It is wheat, sugar and dairy free, so great for digestive health, detoxing or just as a healthy snack!


  • 1 1/2 cups rye or spelt flour
  • 2 1/2 tsp baking soda
  • 1 tsp celtic sea salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2/3 cup macadamia, coconut or rice bran oil
  • 1/2 cup xylitol or honey
  • 1 1/2 cups mashed banana (around 3 large bananas)
  • 2 large organic eggs
  • 1 cup oats
  • 1 cup grated carrot (around 3 medium carrots)
  • 1/2 cup walnuts (optional)


  1. Preheat oven to 180 degrees celcius.
  2. Combine flour, baking soda, salt and spices in a large bowl.
  3. In another bowl, combine banana, oil, xylitol/honey and eggs, beating together well.
  4. Add liquid mix to flour mix and combine well.
  5. Stir in oats, walnuts and oats. Combine well.
  6. Spread into a greased cake tin.
  7. Bake for 40 minutes or until you can stick a skewer in the middle and it comes out clean.

These muffins are free from, sugar, wheat and even dairy if you choose, but taste fantastic! They are a great source of calcium and fibre, so are great for kids lunchboxes or morning tea!

Makes 12


  • 250g pitted dates, roughly chopped
  • 45g butter and 45g coconut oil (or 90g coconut oil for dairy free option)
  • 1 1/4 cups water
  • 1/2 tsp bicarb soda
  • 1 cup white spelt flour
  • 1 cup wholemeal spelt flour
  • 3 tsp baking soda
  • 1/2 cup dessicated coconut
  • 1 1/2 tsp ground cinnamon
  • 2 large bananas, mashed with a fork
  • 2 eggs, beaten


  1. Preheat oven to 180 degrees celcius. Grease muffin pan and set aside.
  2. Place dates, butter/oil and water in a small saucepan and bring to the boil, stirring occasionally. Once boiling turn off, let cool slightly and add bicarb soda.
  3. In a bowl, sift flour, baking soda and cinnamon, then stir in coconut. Make a well in the centre.
  4. Add dates mixture, eggs and banana to the well and stir through until combined.
  5. Spoon mixture into muffin pans. Bake for 25-30 minutes, or until you insert a skewer and it comes out clean.
  6. Leave to rest for a few minutes, then turn out onto a cooling rack, or eat!

I love making these muffins! They are high in fibre and iron, sugar free and can be made without wheat and dairy too!


  • 280g pitted prunes, roughly chopped (preservative free)
  • 1 cup freshly squeezed orange juice
  • Grated rind of 1 orange
  • 1/4 cup water
  • 1/4 vanilla pod, scraped or 1tsp natural vanilla essence
  • 40g butter and 40g coconut oil (or you can use rice bran or macadamia oil)
  • 1/2tsp bicarbonate soda (aluminium free)
  • 1/4 cup rice milk
  • 1tbsp honey
  • 2 large or 3 small eggs, lightly beaten
  • 2 cups wholegrain flour (wheat or spelt)
  • 1/4 cup oat bran
  • 3tsp baking soda


  1. Preheat oven to 190 degrees celcius and grease a 12 hole muffin tin with oil and flour.
  2. In a small saucepan, place the prunes, orange juice and rind, vanilla,water and butter/oils. Bring to the boil then reduce heat and simmer for 3-4 minutes.
  3. Turn off heat and allow to cool slightly, then add bicarbonate soda and stir through.
  4. In a bowl, sift flour and baking soda. Add oat bran and make a well in the middle.
  5. To the prune mix, add honey and rice milk. Stir through. Once the mix is cool enough to touch stir through egg yolks.
  6. Add wet mix to dry ingredients in the bowl, and stir gently until well combined.
  7. Spoon mix into muffin tray. Place in the oven and bake for20-30 minutes, or until you stick a skewer in and it comes out clean.
  8. Remove from oven and let muffins sit in the tray for a few minutes, before removing and placing on a cooling rack.
TIP: If you are using rice bran or macadamia oil, add with the honey and rice milk, not at the start.
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