OGP Turmeric & Ginger Oaties

These gorgeous oatie cookies are like hobnobs. They have a nice crumbly texture and the turmeric and ginger spices (well known for their curative and nutritional values) gel well together. The plain (NOT milk) chocolate drizzled or spread on is genius and, if you use the correct type of chocolate, relatively healthy. If you use organic natural ingredients (as listed) then these are a great healthy snack for lunchboxes or supper, or just to have with a cuppa. If serving as a dessert, serve with cream or ice cream


20160212_205903100g Coconut flour
100g Organic porridge oats
100g Coconut sugar
120ml Coconut oil (melted)
2 tsp Ginger
2 tsp Turmeric
1 ½ tsp Bicarb of soda
Large chunk of ginger (for juice)
Pinch of salt
125g Sultanas (optional)
Chunk of ginger sliced and cut into small chunks (optional)
200g plain chocolate, melted for decoration (optional)


20160212_2119321. Preheat oven to 180 degrees
2. Mix all dry ingredients in a mixing bowl (except the optional ingredients, which should be left until later)
3. Cut large chunk of ginger into 3 pieces and place into a garlic press. Squeeze juice from ginger directly into dry ingredients, and mix in well
4. Add coconut oil gradually to the dry ingredients to make a dough
5. Add sultanas (or cacao nibs) and diced ginger to the dough and mix well
6. Chill in the fridge for 30 mins
7. Take a tablespoon of mix, round into ball and flatten on a baking tray
8. Bake for 12-15 minutes. The oaties will be soft when they come out of the oven but as the cool they will become firmer
9. Allow to cool and decorate with melted chocolate if desired. Or eat as they are

Sweet Potato Chocolate Brownies
Click on the picture to make it larger and get the recipe 🙂

Sweet Potato Chocolate Orange Brownies

This yummy dessert recipe is 100% natural and organic (it is not essential to use organic ingredients, but they taste nicer and are better for you). They have NO fat, NO added sugar, and are GLUTEN FREE !!! You cant lose 🙂

Kids will love them too !! They are moist, chocolatey and delicious and don’t take long to make.

Serving suggestion : Serve whilst still warm with a dollop of home made banana ice cream 🙂**UPDATE**

DSC_0378 Made my infamous Organic Sweet Potato Chocolate Brownie recipe tonight with a variation – added the juice and zest of an orange, plus an extra sweet potato (to help soak the juice) to make Organic Sweet Potato Chocolate ORANGE Brownies, and boy are these things scrummier than the original recipe – especially warm with some home made non dairy banana ice cream !!

Recipe for non dairy fresh home made

Banana Ice Cream

Take 3 bananas, slice them, spread them flat on a baking sheet and place in the freezer until frozen (takes 15 to 30 minutes). Just prior to serving your brownies, remove frozen banana slices, place in a food processor and blitz. Serve on side with your brownies. Delish !!

NogBerry Crumble Cakes

cranberrysCranberry and Eggnog are two things very much associated with Christmas, so here is our healthy(ish) seasonal recipe concoction, which are beautiful served with fresh fruit and whipped cream (you have to allow yourself one or two treats over the holiday season 😉 )


  • 2 cups (250g) coconut flour
  • 2.5 teaspoons baking powder (alternatives for baking powder : mix baking soda (bicarb) with cream of tartar 2 parts to 1 – quarter tsp baking soda to half tsp tartar will equate to 1 tsp baking powder)
  • Half teaspoon Himalayan pink salt
  • Zest of 1 orange
  • Half cup (125g) Coconut butter
  • 1 egg (organic free range)
  • 1 teaspoon vanilla extract
  • Half cup (175g / 6oz) eggnog (we used Advocaat)
  • Half cup (100g) coconut sugar
  • 1 (large) cup (175g) fresh organic cranberries



  1. Preset oven to 200 degrees celsius (400 degrees farenheit)
  2. Combine coconut flour, baking powder, salt and orange zest in a large bowl
  3. Chop coconut butter into small pieces and allow to soften a little – combine with a fork 20151211_190934or your fingers to make a “crumbly mixture”
  4. Whisk together the egg and vanilla essence, stir in eggnog and finally combine in the coconut sugar
  5. Add this mixture to the dry mixture and combine until everything is moist – you may need to add a little bottled water in order to meet the right consistency (mixture will start to clump). If you add too much water, a dough will be formed (don’t panic!! Just make NogBerry Scones 🙂 )
  6. This is the fun part ! Flour hands. Take a large handful of the mixture to form a ball, flatten a little so that you are left with an upside down “bowl” shape and place on a baking sheet lined with baking parchment, around 2 inches apart. It should make around 8 cakes.
  7. If you are making the scones, then flatten the dough into a rectangle and cut into 8 squares, or a circle which you cut into 8 wedges
  8. Bake in the oven you have preheated for 25 minutes, or until golden brown and cooked through

These are delicious served warm, straight from the oven, and why not have a Christmas Eggnog to wash it down !! Have a great Christmas guys.