Makes 12

Per cake-  base recipe without GevityRX Goodtello:
Calories: ~144 | Protein: 3g | Carbs: 22g | Fat: 8g | Fibre: 6.5g

Ingredients

• ½ cup dark chocolate, chopped

• 1 cup Greek yoghurt

• ½ tsp vanilla extract

• ½ cup coconut sugar

• ½ cup brown rice flour

• ¼ cup tapioca flour

• ½ cup cocoa powder

• ½ tsp baking soda

• ½ cup milk

Method

Preheat your oven to 180°C & line a baking dish with baking paper.

Melt the chopped dark chocolate until completely smooth. Allow it to sit for 1–2 minutes before adding the remaining wet ingredients. You want it warm, but not piping hot, so it combines smoothly with the yoghurt.

Add the Greek yoghurt, vanilla extract & coconut sugar to the melted chocolate & stir until smooth and glossy.

Add the brown rice flour, tapioca flour, cocoa powder & baking soda. Gently stir until almost combined, then add the milk & mix just until you have a smooth brownie like batter.

Try not to over mix. With gluten free baking, too much mixing can still affect the final texture, particularly with starches like tapioca, & we want this cake soft & fudgy rather than gummy.

Spread the batter evenly into your lined baking dish.

Bake for 20–25 minutes, or until the edges are set & the centre is only just cooked.

For that proper fudgy brownie texture, a skewer inserted into the centre should come out with a few moist crumbs rather than completely clean.

Don’t overbake them. They’ll continue to set as they cool &the Greek yoghurt helps keep the centre beautifully soft.

Allow them to cool before slicing into 12 pieces.

These are especially good when they’re still slightly warm, but I also love keeping them in the fridge for an extra dense, fudgy texture.

Simple ingredients, completely gluten free, & a chocolate recipe the whole family can enjoy 🤎

Ingredients

• 100g blueberries

• Zest of 1 lemon

• 250g cottage cheese

• 1 egg

• 160g buckwheat flour

• 100g tapioca flour

• 3 tsp psyllium husk

• 2 tsp baking powder

• 40g maple syrup

Method

1. Mix all ingredients together until a dough forms.

2. Gently fold through the blueberries.

3. Let the dough rest for 5–10 minutes to allow the gluten free flours & psyllium husk to absorb the moisture.

4. If the mixture is still too wet after resting, add a little extra buckwheat flour.

5. Shape into scones and bake at 180°C for 20–25 minutes until lightly golden.

Soft, wholesome & full of flavour - an easy high protein recipe the whole family can enjoy 🤍

Rough estimate MACROS

Calories: ~175 kcal Protein: ~7 g Carbs: ~32 g Fat: ~3 g

Ingredients

Pudding Base

• 2 eggs

• 100g melted butter

• 1 cup coconut sugar

• 1 cup milk (dairy or dairy-free)

• 1 cup brown rice flour

• ½ cup sorghum flour

• ½ cup tapioca flour

• 4 tbsp cocoa powder

• 2 tsp baking powder

• ½ tsp baking soda

Chocolate Sau

• ¼ cup coconut sugar

• 2 tbsp cocoa powder

• 4 cups boiling water

Method

1. Preheat oven to 200°C.

2. Whisk together the wet ingredients, then add the dry ingredients & mix until smooth.

3. Allow the batter to rest for 5–10 minutes (this helps the gluten free flours absorb & creates a better texture).

4. Spread mixture into a baking dish.

5. Sprinkle the coconut sugar & cocoa powder topping evenly over the batter.

6. Slowly pour the boiling water over the back of a spoon across the top.

7. Bake for 28–32 minutes.

8. Rest for 5–10 minutes before serving.

Serve warm with Greek yoghurt, ice cream or a drizzle of cream 🤎

A simple from scratch dessert perfect for a cosy night in.

Base Layer

• 1 cup peanut butter (smooth or crunchy)

• ⅔ cup maple syrup

• 4 tbsp coconut oil

• ¼ cup water

• 1 tsp salt

• 150g puffed buckwheat

• 150g puffed quinoa

Chocolate Layer

• 4 tbsp coconut oil

• 400g dark chocolate

• Pinch of flaky salt

Method

Line a slice tray with baking paper.

Add the peanut butter, maple syrup, coconut oil, water & salt to a saucepan. Cook over low heat, stirring until everything is melted together, smooth & thickened.

Remove from the heat & fold through the puffed buckwheat & puffed quinoa until they are evenly coated.

Press the mixture firmly into your lined tray.

Melt together the coconut oil & dark chocolate, then pour over the top. Finish with a sprinkle of flaky salt.

Place in the fridge or freezer until completely set, then slice into pieces.

Store in an airtight container in the fridge or freezer for an easy grab-and-go snack.

🤎

I love recipes like this because they’re full of real ingredients, easy to prepare & make feeding the family feel effortless + less dishes is always a win.

Ingredients

• 400g uncooked rice

• 800g water

• 1 tbsp garlic

• 1 tbsp gevity bone broth (or chicken stock)

• 500g OURCOW chicken breast, diced

• Mingle Chicken Bake seasoning

• 1 handful green beans, chopped

• 2 capsicums, sliced

• ½ onion, diced

• 1 head broccoli, chopped

• 1 handful spinach

• 1 tbsp Greek yoghurt

• Cheese, to top

Method

1. Preheat oven to 180°C.

2. Add rice & water to a large pyrex baking dish.

3. Add garlic, bone broth, vegetables, chicken breast, Mingle seasoning & Greek yoghurt.

4. Cover with foil & bake for approximately 1 hour 20 minutes, or until the rice is tender & the chicken is cooked through.

5. Remove the foil, top with cheese & return to the oven until melted, golden & bubbly.

6. Serve straight from the dish & enjoy a cosy winter dinner with minimal cleanup.

A reminder that simple meals made from quality ingredients are often the ones the whole family loves most 🫶🏼

Cake

• 3 mashed ripe bananas

• 2 eggs

• ¾ cup coconut sugar

• ½ cup melted butter

• ½ cup Greek yoghurt

• 1 tsp vanilla extract

Dry ingredients

• 1 cup brown rice flour

• ½ cup tapioca starch

• ¼ cup almond meal

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp cinnamon

• ¼ tsp salt

• 1 tsp psyllium husk powder

Cinnamon swirl

• 75g butter, melted

• 50g coconut sugar

• 2 tbsp cinnamon

Method

Preheat oven to 170°C.

In a large bowl, combine all cake ingredients and mix until smooth. Pour into a lined baking tin.

In a small bowl, mix together the cinnamon swirl ingredients. Spoon over the batter.

Let it sit for 5-10 minutes so it slightly sinks into the surface, then use a knife to gently swirl it through the batter.

Bake for 40-50 minutes, or until a skewer comes out clean.

Glaze

Once the cake has cooled, mix:

• ⅓ cup icing sugar

• a few tablespoons of milk (add slowly until silky)

Drizzle over the top of the cake.

Simple, cozy & the kind of cake that disappears fast.

It’s creamy like a classic potato salad.It’s high-protein without trying too hard.It feels comforting… but not heavy.

Ingredients

• 6 cups cauliflower florets, cut into bite-sized pieces

• 6 eggs

• 200g bacon, diced

• 4 spring onions, finely sliced (I used red onion)

• 6 tbsp turmeric Great Guts mayo (I used 3)

How to make it

start by steaming the cauliflower for 2–3 minutes. Just until it’s tender but still has a bit of bite. Then I let it cool.

While that’s happening, I fry the bacon until it’s golden & crisp.

I boil the eggs for about 10 minutes, then cool, peel, & slice them into rounds.

Then it all goes into one big bowl - cauliflower, eggs, bacon & onion.

The final step is the one that pulls it all together. The turmeric mayo.

A few spoonfuls at a time, gently folded through until everything is coated in that golden, creamy goodness.

Taste it. Adjust it. Don’t overthink it.

That’s it.

*this recipe is a Gevity original

Just one ingredient. That’s it.

• 100g egg whites

🍳 Method

1. Preheat your oven to 180°C (fan forced) & line a tray with baking paper.

2. Add 100g egg whites to a clean bowl.

3. Whip until stiff peaks form - the mixture should be glossy, thick & hold its shape completely when lifted.

4. Spoon into 2 even rounds on your tray & gently shape into bun forms.

5. Bake for 18–22 minutes or until lightly golden, firm to touch, & holding their shape.

6. Let cool slightly before using as a burger bun base.

Once the buns were done, I built the full burger using:

• 16g Rocket

• 110g Chicken breast (grilled, sliced)

• 8g Red onion

• 25g Gherkins

• 15g Gevity mayo

~333 calories ~45g protein ~low carb

Servings: 12–14 rolls

Ingredients

• 1 whole organic cabbage

• 1 kg OURCOW lean beef mince

• 2 medium carrots, grated

• 2 eggs

• 2 cups cooked rice

• 1 packet of Mingle seasoning of choice

• 2 cloves garlic, minced

• 1 small onion, finely chopped

• 1 cup Australian organic passata

• 1 tin diced organic tomatoes

• 2 tbsp coconut sugar

• 1 heaped tbsp Gevity Better Belly BBQ Sauce

• Salt & pepper

Method

1. Prep the cabbage

Cut the core from the cabbage & blanch in boiling water for 3-4 minutes until soft. Drain & set aside.

2. Make the filling

In a large bowl, combine beef mince, grated carrots, eggs, cooked rice, garlic, onion, Mingle seasoning & Gevity better belly bbq sauce, salt & pepper. Mix well until fully combined.

3. Assemble the rolls

Place filling in the center of each cabbage leaf. Fold the sides over & roll tightly.

4. Prepare sauce & cook

In a baking dish, combine passata, diced tomatoes & sugar. Place cabbage rolls seam side down in the sauce & spoon extra sauce over the tops. Cover & bake at 180°C for 45–50 minutes, until beef is cooked & cabbage is tender.

5. Serve

Spoon extra sauce over the rolls & enjoy with mash & veg!

FREEZER FRIENDLY : This recipe is perfect for making ahead freeze leftovers for quick weeknight meals.

Ingredients

Cake

• 1 1/2 cups brown rice flour

• 1/2 cup tapioca flour

• 2 tsp baking powder

• 1/2 tsp bicarb soda

• 2 tbsp poppy seeds

• Pinch of salt

• 3 eggs

• 3/4 cup honey or maple syrup

• 1/2 cup melted butter

• 3/4 cup coconut yogurt

• Zest of 2 lemons

• 1/3 cup fresh lemon juice

• 1 tsp vanilla

Lemon Cream Cheese Icing

• 250g cream cheese, softened

• 40g butter, softened

• 1 cup icing sugar

• Zest of 1 lemon

• 1–2 tbsp fresh lemon juice

• Splash of vanilla

Method

1. Preheat oven to 170°C fan-forced & line a loaf tin.

2. In a bowl, combine the brown rice flour, tapioca flour, baking powder, bicarb soda, poppy seeds & salt. Then whisk together the eggs, honey, melted butter, coconut yogurt, lemon zest, lemon juice & vanilla.

3. Pour into the loaf tin and bake for 45–55 minutes or until golden & cooked through. Allow to cool completely.

4. For the icing, beat the cream cheese & butter until smooth. Add the icing sugar, lemon zest, lemon juice & vanilla & mix until creamy.

5. Spread generously over the cooled cake & finish with poppy seeds if desired.

The perfect wholesome little afternoon cake that somehow feels fancy without trying too hard. 🤍

This carrot cake baked oats is one of those recipes I keep coming back to. It’s simple, wholesome, & perfect to make ahead for the week.

Carrot Cake Baked Oats

Serves 2 (I doubled this and sliced into smaller portions for 6)

Ingredients

• ½ cup gluten-free rolled oats

• ¼ cup milk

• 1 egg

• 2 tbsp coconut yogurt

• 1 small carrot, finely grated

• 1–2 tbsp maple syrup

• ½ tsp baking powder

• ½ tsp cinnamon

• Pinch nutmeg

• 1 tsp vanilla

• Pinch salt

• Optional: walnuts

Method

1. Preheat oven to 180°C.

2. Mix all ingredients except the carrot and any add-ins.

3. Stir in the grated carrot.

4. Pour into a baking dish.

5. Bake for 20–25 minutes, or until set.

Once cooled, store in the fridge for a few days or slice and freeze for easy breakfasts.

I made this in my NOA dish from Salt & Pepper Home - it’s perfect for recipes like this & goes straight from oven to table.

I baked this one in my new NOA round dish, from Salt & Pepper - it’s quickly become a favourite in my kitchen. I love anything that can go straight from oven to table - it just makes everything feel a little more effortless.

The Ingredients

Cake

• ¾ cup rice flour

• ½ cup buckwheat flour

• ¼ cup tapioca flour

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp salt

• ¾ cup coconut sugar

• 2 eggs (room temperature)

• ½ cup coconut yogurt

• ⅓ cup melted coconut oil or butter

• ¼ cup milk

• 1 tsp vanilla

• 1 ½ cups finely grated carrot

• Optional: ¼ cup walnuts or pecans

Frosting

• 250g cream cheese

• 2–3 tbsp maple syrup or honey

• 1 tsp vanilla

Method

Preheat your oven to 170°C fan (or 180°C conventional) & line your cake tin.

In a bowl, mix together all of your dry ingredients. Then whisk the wet ingredients until smooth.

Don’t overmix here, just bring it together.

Fold through the grated carrot (& nuts if you’re using them).

Pour into your prepared tin and bake for 35–45 minutes, or until golden & cooked through.

Let it cool completely before adding the frosting.

The Frosting

Mix the cream cheese, maple syrup (or honey), & vanilla until smooth and creamy.

Spread generously over the cooled cake.

Notes from My Kitchen

• Finely grate your carrot - it makes all the difference for texture

• Let the cake cool fully before frosting (it’s worth the wait)

• This keeps beautifully in the fridge for a few days

• You can also freeze slices for later

This Mother’s Day Berry Cobbler is one of those recipes that feels a little bit nostalgic, a little bit cosy, & incredibly easy to pull together.

It’s made with simple ingredients, naturally sweetened, & can be adapted depending on what you have on hand - whether that’s sourdough discard or not.

Serve it warm, straight from the oven, with a dollop of yogurt or cream, & it’s the kind of dessert that brings everyone to the kitchen.

Blueberry Filling

• 4 cups blueberries

• ¼ cup maple syrup

• 1 tbsp lemon juice

• 2 tsp vanilla

• 2 tbsp tapioca starch

• Pinch of salt

Cobbler Topping

Option 1 With Sourdough Discard

• ¾ cup gluten-free sourdough discard

• ¾ cup rice flour

• ¼ cup tapioca flour

• ¼ cup oats

• ⅓ cup coconut sugar

• 1½ tsp baking powder

• ½ tsp salt

• ½ cup melted butter

Option 2 No Sourdough

• 1 cup rice flour

• ¼ cup tapioca flour

• ¼ cup oats

• ⅓ cup coconut sugar

• 1½ tsp baking powder

• ½ tsp salt

• ½ cup melted butter

• ⅓ cup milk or yogurt

Method

Preheat your oven to 180°C.

In a baking dish, combine all of the blueberry filling ingredients and gently mix to coat.

In a separate bowl, mix together your chosen topping ingredients until a soft, crumb-like texture forms.

Spoon the topping over the blueberries, leaving some gaps for the filling to bubble through.

Bake for 35–45 minutes, or until the top is golden and the filling is bubbling around the edges.

Notes

• This is perfect for using up sourdough discard instead of wasting it.

• You can swap blueberries for whatever berries you have on hand.

• Leftovers store well in the fridge and can be reheated the next day (if it lasts that long).

They hold their shape beautifully - no disappearing patterns, no spreading just perfectly defined cookies every time 👏🏼 & they’re simple enough to make with kids, which makes them even more special.

Ingredients

• 1 cup rice flour

• ½ cup tapioca flour

• ¼ cup buckwheat flour (or almond meal for a softer flavour)

• ½ cup butter, softened

• ½ cup coconut sugar

• 1 egg

• 1 tsp vanilla

• ¼ tsp salt

Method

1. Cream the butter and sugar until smooth

2. Add the egg & vanilla, mixing until combined

3. Stir in the dry ingredients until a soft dough forms

4. Roll out the dough to about 6–8mm thick

5. Press your cookie stamp firmly into the dough

6. Cut into shapes if needed & place onto a lined tray

Bake

160–170°C (fan-forced) for 12–15 minutes

You’re looking for lightly golden edges - don’t overbake or you’ll lose that soft, delicate texture.

✨ Simple Royal Icing

Ingredients

• 1 egg white

• 1–1½ cups icing sugar

Method

Whisk the egg white until slightly frothy, then gradually add icing sugar until you reach a thick but pipeable consistency.

• Add more icing sugar for a thicker finish

• Add a few drops of water to loosen if needed

Pipe over completely cooled cookies and allow to set 🤍

Simple, from scratch, and made to be shared.

But if you’ve ever tried to buy or bake gluten free ones you’ll know they’re usually dry, dense, or just not quite right.

This recipe is different. It’s soft, fluffy, lightly spiced & honestly you’d never guess it’s gluten free.

Ingredients

• 1 cup rice flour

• ½ cup tapioca flour

• ¼ cup buckwheat flour

• 1 tbsp psyllium husk

• 2 tsp instant yeast

• ¼ cup coconut sugar

• 1 tsp cinnamon

• ½ tsp mixed spice

• ¼ tsp salt

• ¾ cup warm milk

• 2 eggs

• ¼ cup melted butter or coconut oil

• 2 tbsp coconut yogurt

• 1 tsp vanilla

Optional: raisins/sultanas or chocolate chips

Cross Mix: • ¼ cup rice flour • 2–3 tbsp water

Mix into a smooth, thick paste (think toothpaste consistency), then pipe over your buns before baking.

Method

1. In a bowl, mix together the warm milk, psyllium husk, eggs, melted butter (or oil) & yogurt. Let this sit for 2–3 minutes - this step is important, it allows the psyllium to absorb moisture & start thickening.

2. Add in your dry ingredients & yeast, then mix into a soft dough. Pipe crosses before baking.

3. Cover & let it rest for 45–60 minutes.

4. Shape into buns & place into your tray. Let them rest again for 20–30 minutes.

5. Bake at 180°C for 20–25 minutes, or until golden on top.

If Your Batter Feels Too Runny

This is the most common issue with gluten free baking & it’s completely fixable.

Your dough should be thick & scoopable, not kneadable like traditional bread.

If it feels too wet: • Let it sit a little longer (the psyllium needs time to absorb liquid)

• Add 1–2 tablespoons extra rice or tapioca flour

• Next time, slightly reduce the milk

Ingredients

• 300g coconut sugar

• 3 eggs, room temperature

• 210g unsalted butter, melted

• 110g Dutch processed cocoa powder

• 40g brown rice flour

• 30g buckwheat flour

• 20g tapioca flour

• ¼ tsp xanthan gum

• ½ tsp salt

• Mini eggs, for topping

• Melted chocolate, for decorating

• Gevity Goodstachio, for decorating

Method

1. Preheat your oven to 160°C and line a baking tin with baking paper.

2. In a large bowl, whisk together the coconut sugar and eggs until well combined.

3. Add the melted butter & mix until smooth.

4. Stir in the cocoa powder, brown rice flour, buckwheat flour, tapioca flour, xanthan gum, & salt. Mix until just combined.

5. Pour the batter into your prepared tin and smooth the top.

6. Bake for 50 minutes, or until the brownie is set.

7. Allow to cool completely before slicing.

8. Decorate each brownie with Goodstachio, melted chocolate, and mini eggs to create little Easter nests.

Notes

These are deliciously rich and fudgy, with that perfect dense brownie texture. Decorating them is the fun part, & they make such a beautiful Easter bake for sharing with family or bringing out for a special treat.

Here’s what’s been on repeat in our home:

1. Cheese & bacon rolls (a forever staple 🥓)

2. Wild-caught salmon with crispy potatoes & fresh salad

3. Beef strip loaded tacos 🌮

4. Lamb burgers with homemade tzatziki

5. Meatball subs (always a hit with the girls)

6. Loaded cheese & bacon focaccia (easiest lunch snack)

7. Corned beef sandwiches with sauerkraut 🤤 (my fav)

8. Slow-cooked corned beef roast

9. Classic steak sandwich, done right

Real food. Full plates. Happy kids.

If you’ve been wanting to upgrade your meat quality, we’ve been loving OURCOW - you can use my code **AMBER** for $50 off your first box when you spend $199+

Saving this list for inspo later is your sign to make one of these this week 🤍

Many mass-produced brands are typically:

• Lower in cacao (the actual beneficial part of chocolate) • Higher in sugar • Made with added vegetable fats instead of pure cocoa butter • Filled with emulsifiers, flavours & shelf-stabilising ingredients

In some parts of the world, there are stricter definitions around what can legally be called “chocolate” based on cacao content and ingredient quality. So once you understand that… you start to look at labels very differently.

What we’re choosing instead 👇

• Carob Kitchen → naturally caffeine-free, gentle on little systems & a beautiful alternative for kids

• Pana Organic → organic, dairy-free, minimal & recognisable ingredients

• Loco Love → higher cacao, wholefood ingredients, less refined

• Organic Times → certified organic, simpler ingredient profiles

Why this matters (for us): It’s not about restriction it’s about awareness.

Less additives. Better quality fats. More real cacao. & options like carob that are naturally caffeine-free for little ones.

We’re still doing Easter egg hunts with all of the magic but just making small swaps that align with how we choose to live 🤍

Because when you know what’s in your food, you get to choose differently ✨

Once completely cooled, slice & freeze in an airtight container or freezer bag for up to 3 months. Toast in a sandwich press or reheat directly from frozen in the oven.

Prep time: 20 minutes (hands-on) Proof time: 2–3 hours Cook time: 18–24 minutes

Ingredients

• 500 g white bread flour

• 400–420 ml warm water

• 1 tbsp extra virgin olive oil (plus extra for tray & topping)

• 2 tsp instant yeast

• 2 tsp coconut sugar or honey

• 1 tsp sea salt

For the filling

• 150–200 g bacon, diced

• 1 cup grated cheese (mozzarella, cheddar, or a mix)

Method

1. In a large bowl, whisk together the warm water, olive oil, coconut sugar (or honey), & yeast until combined.

2. Add the bread flour & salt. Stir until a sticky dough forms. Cover and let it rest at room temperature for 15 minutes.

3. Perform a stretch and fold: gently stretch one side of the dough up & fold it over itself. Rotate the bowl and repeat 3–4 times. Cover & rest for 15 minutes.

4. Repeat the stretch and fold once more. Cover and allow the dough to proof at room temperature for 1–1½ hours, or until doubled in size.

5. Line a baking tray with parchment paper & generously drizzle with extra virgin olive oil.

6. Cook the bacon in a pan until lightly golden. Set aside to cool slightly.

7. Transfer the dough to the prepared tray. Scatter half of the bacon & half of the cheese over the dough.

8. Fold the dough over itself to enclose the filling, then roll it up slightly & gently stretch it back out toward the edges of the tray.

9. Cover & allow to proof for about 1 hour, until puffy.

10. Preheat the oven to 220°C & position the rack on the lowest level.

11. Scatter the remaining bacon & cheese on top.

12. Bake for 18–24 minutes, until golden with a crisp bottom.

13. Transfer to a wire rack and cool for at least 10 minutes before slicing.

I’m a mum of two, a wife, & someone who finds a lot of joy in slow cooking, early mornings, & feeding my family well. We live a quieter life now - one that revolves around home, the kitchen, the seasons, & raising our girls with full hearts.

Through the thick of Covid, my husband & I made a decision that changed everything. We sold our first home & left New South Wales to relocate to sunny Queensland - leaving behind family, jobs, & everything we had ever known. It was equal parts terrifying & freeing.

At the same time, I was deep in my own health journey. I knew something had to change - not just physically, but in the way we lived day to day. Slowing down, spending more time outside, & creating a life that felt aligned has been the most healing thing for my heart & soul.

Naturally, that shift flowed into our home. I began simplifying everything - removing harsh chemicals, moving away from ultra-processed foods, & choosing a more gentle, low-tox way of living. Not from a place of perfection, but from a desire to care for our bodies, our home, & the little people growing within it.

I started writing here as a place to slow down & share more than what fits into a reel. This is where I’ll write about food that feels like home, the rhythms of family life, & the quiet beauty of simple living - the kind that nourishes in ways you don’t always see.

If you’re craving a gentler pace, real food, & a life that feels intentional & grounded, I’m so glad you’re here.

🤍