Honey Ginger Snap Biscuits

These little numbers are adapted from Nourishing Traditions by Sally Fallon. I've replaced the sugar with honey, reduced the salt and increased the ginger. Soaked and dehydrated almonds (activated nuts), have been used in the recipe however you can replace them with gently toasted or raw almonds.

Local wholefood expert, Jude Blereau mentions the following from her beautiful cookbook, 'Wholefood for Children'. "Like whole grains, nuts and seeds contain phytic acid and enzyme inhibitors. To neutralise these, traditional cultures generally soaked their nuts and seeds overnight in water with a little salt , then dried them in an over at a low temperature or in the hot sun. I don't always do this, and the world won't fall apart if you don't, but it does make it easier for little tummies to digest". Jude advises removing almonds skins as they can irritate your stomach.

I usually buy my nuts in bulk, soak and dehydrate them so I always have some for cooking and snacks. Although the whole process takes alot of time, it only takes a few minutes to soak them over night and place them in the dehydrator. My stomach thanks me for soaking my nuts and seeds. Have a try and see if it works for you.


Soaked and Dehydrated Nuts

Add desired quantity of nuts into a bowl and cover with water
Cover with a cloth and leave overnight
Strain and rinse well.
Spread on a tray and bake in oven at the lowest temperature until dry inside. (Break on in half to see whether is has been fully dried)
or use a dehydrator set at 40C

My family has devoured these biscuits and this is the second batch i've cooked this week. I'm experimenting with different flours to replace the arrowroot powder with as it is expensive and hard to find organic versions. It does give the biscuits lovely texture and creaminess.


Honey Ginger Snap Biscuits

1.5 cups toasted or dehydrated nuts
1/2 cup coconut oil or butter
1/2 cup honey
1 cup arrowroot flour
2 teaspoons ginger powder (1 tablespoon juice from freshly grated and squeezed ginger root)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon sea salt


Preheat oven to 160C
Place almonds in food processor until finely ground. Add remaining ingredients and blend until a dough forms
Line baking tray with baking paper
Roll into small balls and press down lightly with a fork
Bake for approx 20 minutes or until golden brown
Allow to cool then transfer onto cooling rack

Ginger Ninja Christmas Tart

I love ginger. Gingerbread, ginger tea, ginger in smoothies, ginger in food and one of my dearest friend's two little ginger haired girls. Her girls are known as the ginger ninjas. My family just spent the last 4 days camping with the ginger ninjas and had a wonderful time. I don't get to see my friend very often, but when I do it is as though no time has passed and we carry on where we left off. We have so much to talk about because it has been so long. It is a very easy friendship which I am so grateful for. My ginger ninja tart is inspired by this beautiful family, local, organic, seasonal produce and hot lazy Summers.

The base of the tart is adapted from one of my favourite blogging heroes, Sarah Britton from My New Roots. The herbs infusing the tart puree are all from my garden.

Ginger Ninja Tart


Gingerbread base
1 1/2 cups rolled oats
1/2 cup pecans
1/4 cup honey
1/4 cup coconut oil
1/2 tsn salt
2 tsn cinnamon
1/4 tsn nutmeg
1/4 tsn cardamon
 1/4 tsn cloves
1/2 tsn ginger powers or add to taste

Preheat oven to 160C. Blend all ingredients in a food processor until a dough forms. Press dough into an 8 inch pie dish, covering sides. Place in oven for 15 minutes or until sides are just golden brown. Allow to cool.


Rhubarb, Strawberry and Rose Geranium infused puree
6 stalks red rhubarb sliced into 1.5cm pieces.
(Green rhubarb gives the same taste but doesn't give you a beautiful vibrant red look)
1 punnet strawberries, halved
4 sprigs thyme
4 lemon balm leaves
4 sprigs marjoram
3 rose scented geranium leaves
1 cinnamon quill

Tie herbs together with cooking twine. Combine all ingredients in a pan with approx 1/4 cup water. Cover with lid and cook on a low heat for approx 10 minutes or until rhubarb is soft. Remove from heat and allow to cool. Remove infused herbs and cinnamon quill and place into pie crust. (Extra puree makes a great  breakfast with yogurt or granola). Bake for 15 minutes. Serve with natural yogurt ice-cream.

The puree is quite tart but is balanced out with the sweetness of the honey in the crust and yogurt.

Summer time peach and mint smoothie

After a late night at our friends beautiful Marquee wedding, I needed a pick me up before I made my way to a friend's baby shower. 

Inspired by this summers produce at my local organic farmers market, I made a delicious green smoothie even my husband and 3  year old loved.

Summer time in Perth is hot and humid at times. The cucumber ginger and mint combination is so refreshing on a hot summers day. The addition of the peach adds a sweet touch to makes greens more palatable to children.



Summertime Peach and Mint Smoothie

1 cucumber
1/2 lemon
1 handful fresh mint
3 leaves of fresh greens (I used rainbow chard)
1 Peach
1 inch piece of ginger grated
500ml water

Place all ingredients into a blender and blend until smooth. Enjoy!!!

After drinking my green smoothie, I felt energised and inspired to be creative gift wrapping my baby shower present. I recently purchased 3 copies of Wholefood for Children books by my local hero, Jude Blureu to give to friends. I bought this book when I became a mum and I'm always going back to it time and time again. I thoroughly recommend it to anyone who wants to cook healthy and delicious food to nourish and delight their children, family and friends.

You make me smile.....

As I sit thinking of what to write for my first post, I look up and see my favourite painting and smile. She is by my all time favourite artist, Rebecca Cool. She is based in the beautiful Margaret River, Western Australia. 

This painting makes me smile

 for so many reasons. 

I hope she makes you smile too.