almond meal & sultana cookies

Almond meal cookies

Trying to be healthy when you have a craving for sweet food can be quite tricky and baking a cake really just seems way too hard (yup!), as much as you want it.

These Almond meal & sultana biscuits are a quick little fix – surprisingly easy, really tasty and super adaptable to whatever you have in the house.  We have used sultana, craisins and goji berries and each of them work so well.  The goji berries were our personal favourite.  But you seriously could use any addition, cacao nibs, berries or heck, why not more nuts…

The perfect little dairy and gluten free snack!

Almond meal and sultana biscuits
adapted from

  • 2 cups almond meal
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1/4 cup coconut oil
  • 1 tablespoon raw honey
  • 2 large eggs (at room temp if you can)
  • 2-3 tablespoons of sultanas or goji berries

Preheat oven to 175 degrees C (350 degrees F). Line a baking sheet with baking paper.

Mix almond flour, baking soda, and sea salt together in a bowl; stir in coconut oil until fully combined. Stir eggs and honey into almond flour mixture until a dough ball forms. Scoop dough using dessert spoon and roll into small balls.  Arrange on the baking paper and slightly press down to create a biscuit shape.

Bake in the preheated oven until biscuits are lightly browned, about 15 minutes.  Eat….straight away – they are so good!


when you break paleo, you eat potato


Weekends….where the living is easy!  Especially when your dear husband makes you breakfast.

Nothing like breaking paleo to eat potatoes!   It’s allowed….every once in a while 🙂

Love the american version of hash browns.  Quite the difference from our processed looking hash browns !  Nothing deep fried here!   An Australians take on American hash browns!  All served in one pan!




served with Jalapeno Kransky’s, good quality bacon and a fried egg.
Serves 2-3

  • 4 medium potatoes, chopped into cubes and parboiled
  • 1 red capsicum (bell pepper), chopped into cubes
  • 2 lengths of shallots
  • good quality olive oil, a couple of lugs – probably about 2 tablesspoons
  • 2 tablespoons good quality butter – danish or cultured
  • 1/2 teaspoon himalayan pink salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon hot cayenne pepper
  • 1 teaspoon (or double if you love it) smoke paprika
  • 10 drops Tabasco sauce

Using a fry pan (or cast iron pan) put your butter and olive oil.  (Using both means the butter doesn’t burn) 

In a small bowl combine the salt, pepper, cayenne and paprika.  Put aside.

Add your parboiled potatoes and fry until slightly crispy. (To get the potatoes crispy I tend to not play with them and leave them on one side the longest and then turn.  That way that one side will always be nice and crispy soaking up the initial butter/oil goodness) Add shallots and capsicums.  Keep cooking on the stove top.  Add more butter if needed if looks like sticks.  Add your paprika mix to the pan and add your Tabasco.  Stir gently.

Cook a little longer if you want nice and crispy but I find by now – its ready to go!  Enjoy!

Serve with some crispy bacon, fried egg and some kransky’s for the perfect breakfast fry up!

coconut flour zucchini bread

My husband and I have said this year that if we are wanting to have bread, we have to make it ourselves.

So last night the craving hit, I wanted to have bread for breakfast the next morning.  Checked what we had in the pantry and googled away, finding this beauty matching our ingredients!    Thank goodness for Google and delicious finds!

I had mine with a mushroom and cherry tomato (from the garden) bruschetta with tarragon and parsley (from the garden).  Then pan fried a slice of bread in the pan once they were cooked.

Savory Coconut Flour Zucchini Bread

coconut flour zucchini bread

coconut flour zucchini bread

zucchini bread with mushroom tomato

coconut flour zucchini bread

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