Tag Archives: coconut

Coconut and sultana slice


This slice I adapted from an old recipe out of one of my mother’s books. I’ve made this dairy and egg free.

125 gm vegan margarine
Scant 1/4 cup brown sugar
1 tbsp chia seeds soaked in 4 tbsp warm water
3/4 cup plain flour
3/4 cup self-raising flour
1/4 cup soy milk
1 tsp vanilla extract

1/2 cup jam of choice
1 cup sultanas

60 gm vegan margarine
Scant 1/4 cup sugar
1 tbsp chia seeds soaked in 4 tbsp warm water
2 tbsp self raising flour
1 1/2 cups coconut

Cream margarine, sugar, vanilla and chia mixture until creamy and well combined.
Stir in sifted flours and milk
Line a 30 cm x 25 cm pan with baking paper and spread mixture .
Microwave jam for up to 60 seconds to make it easier to spread.
Spoon onto base and spread with back of spoon.
Sprinkle with sultanas.
Make topping: cream margarine and sugar until creamy. Add chia mixture and beat with wooden spoon until combined.  Stir in sifted flour and then coconut in two halves (for easier combining).
Spoon topping over slice and spread evenly with fork.
Bake for 20 minutes at 180 degrees celcius or until golden on top.
Stand for 10 minutes before slicing.



Here it is boxed for lunch 🙂



Quickest tahini sauce

In our house, food seems to sound more appealing if I offer it with a sauce. This is my quickest, creamy, delicious, vegan sauce. You can add a variety of additional citrus, apple cider vinegar, chopped herbs, spices like smoked paprika or garlic to adapt for a variety of foods.

Tonight I kept this sauce simple and added it to a fresh vegetable box for my children’s lunches.

Too easy!

In a small bowl, combine equal parts tahini, hommus and coconut cream. Stir well to combine. Add optional extras to taste.

This is super easy with a lovely creamy consistency. If you want it less nutty, reduce the tahini by a third. More bite, add citrus or vinegar.

I hope you love this sauce as much as my children



Wholemeal apple and walnut muffins

Wholesome ingredients make these muffins good for any time of day
Wholesome ingredients make these muffins good for any time of day

These muffins are good because they take me about five minutes to prepare, are portable, have the natural sweetness of apples, are high in fibre and have the added protein from the walnuts. Yum.


1 ½ cups wholemeal self raising flour
¼ cup sesame seeds
¼ cup desiccated coconut
2 handfuls currants
2 large handfuls of roughly crushed walnuts (lightly bash them in a bag with a meat tenderiser on the bench)
pinch sea salt
2 tbsp agave nectar
2 free range eggs (ban the cage)
2 tbsp rice bran oil
2 tbsp soy milk
1 x 440 g tin pie apples


  1. Preheat oven to 180 degrees Celsius (160 degrees fan forced)
  2. Combine dry ingredients in a bowl
  3. Add wet ingredients and mix until just combined
  4. Fill a greased, 12 hole muffin pan and bake for 10-15 minutes until lightly browned and muffins just spring back in the centre when pressed.
Healthy ingredients you can see!
Healthy ingredients you can see!