Toot Toot Truffles

Today I sat my driving test and passed…hurray! I was massively nervous about it and spent most of the week frowning and chewing my fingers. In an attempt to calm my nerves I kept super busy with the kids (nothing new there), abstained from all caffeine, alcohol and sugar and in the process created this bad ass recipe for raw truffles. Some people would call these energy balls; yes they do tick all the energy ball boxes, they contain many many wonderful ingredients for boosting energy…but they also really remind me of those delicious homemade truffles I remember from school fetes and birthday parties. Also truffles sound much fancier and fit for the celebration of passing my driving test. So here is the recipe. These are perfect for a party, a picnic or just an easy snack to have stored in the fridge.

Toot Toot Truffles


  • 1 small carrot (grated)
  • 1/2 cup oats
  • 1/4 cup flaked almonds
  • 1/4 sunflower seeds
  • 1 tsp chia seeds
  • 1 tbsp cacao powder (or good quality cocoa powder)
  • 4 tbsp almond butter
  • 2 tsp coconut oil
  • 3 tsp honey
  • 1 tbsp cacao nibs (or good quality dark chocolate chips)\
  • desiccated coconut for rolling


Place the grated carrot, oats, flaked almonds and sunflower seeds in a food processor and blitz util fine.

Add the remaining ingredients except the cacao nibs and desiccated coconut and blitz again until combined.

Stir through the cacao nibs so they remain whole.

Take tablespoons of mixture and roll into balls.

Roll each ball in the desiccated coconut

Chill in the fridge for an hour or so

These will keep in the fridge in an airtight container for a few days.




Gluten free pear brownies

Today Arthur and I both woke up with a cold…Urgh! And with little ones around its only a matter of time until we are all suffering. Luckily we rescued about 300 tiny plastic animals from the charity shop yesterday so hopefully those and some warm comforting brownies will keep everyone amused today. I love brownies…or choc browlows as Arthur calls them. These little beauties are refined sugar free, gluten free and have surprise pears inside them…what more could you ask for?

Gluten free pear brownies


  • 1/2 cup oatmeal
  • 1/2 cup cacao powder (or good quality cocoa powder)
  • 1 tsp baking powder 
  • 1/4 cup coconut oil (melted)
  • 1 tsp vanilla extract 
  • 1/4 cup maple syrup or runny honey 
  • 3 large eggs 
  • 2 small ripe pears (pealed and sliced)


Preheat the oven to 190/gas 5 and line a 20x20cm brownie tin with grease proof paper

Place oatmeal, cacao powder and baking powder in a large bowl and mix together.

Add the melted coconut oil, maple syrup (or honey), vanilla and eggs. 

Stir until all ingredients are combined.

Pour half the mixture into the tin and spread evenly. 

Arrange the pear slices on top and then cover with the remaining mixture making sure to spread it out flat. 

Bake in the oven for 20 minutes.

Allow to cool in the tin for a few minutes before transferring onto a wire rack. 

Slice into squares and enjoy as they are or with some fresh pear and Greek yoghurt on the side. 

Oaty apple bites

What a day! Toilet training, exploding washing machines and a trip to sick kids…just an average Wednesday then. Amid the madness I did manage to make a quick energy bite recipe. This was before all the disasters happened. Anyway my friend had a packet of ‘Nakd‘ apple bars this morning that her children were happily chomping through. She asked if I could make a copycat recipe of them for her to make at home. I am so happy she suggested this as these are bloomin delicious! I’ve eaten 3 already and I have to admit I haven’t alerted the husband to their presence in the fridge yet…I rolled them into balls and covered them in coconut to make them pretty but you could just as easily line a loaf tin with baking paper, squash the mixture into it, sprinkle with coconut and pop in the fridge for an hour. Then once chilled slice into bars or squares. Energy bites are such a quick and easy thing to make, these literally took 15 minutes. You can get the kids to help too, Arthur loves making raw treats as he can try all the ingredients and (with supervision of course) loves to turn the food processor on and off. 

Oaty apple bites 


  • 1/2 cup dates (soaked and chopped)
  • 1/4 cup almonds
  • 1/4 cup walnuts 
  • 1/2 cup porridge oats 
  • 1/2 cup grated Apple (about 1 Apple)
  • Squeeze of lemon 
  • 1/4 cup raisins 
  • 1/4 tsp cinnamon 
  • 1/4 tsp nutmeg 
  • Desiccated coconut for rolling


Soak the dates for about 10 minutes then chop them up. 

Grate one small apple and squeeze over a dash of lemon juice. 

Blitz the almonds and walnuts in a food processor until they are fairly well broken up. 

Add all the other ingredients to the food processor and blitz until everything is thoroughly combined into a sticky mixture. 

Take tablespoons of mixture and roll into balls then toss them in the desiccated coconut. 

Refrigerate for about an hour, this will firm them up nicely. 

Apple & carrot muffins

Today the sun is shining and we have already been out for a ramble in the woods and plan to pitch up in the park again this afternoon. This means I need a bag full of food to maintain energy for climbing, running and scooting.  


Toddlers can be pretty specific at times. When it comes to eating it’s not just flavours we have to consider, sometimes the look, smell or texture can be just the thing to stop a little one from eating something. Arthur has a particular dislike for grated things. A whole apple is great, slices of apple are tasty, but grated apple…hell no. So this morning we whipped up some tasty muffins to go with fresh carrot and apple purée in order to avoid the texture of sneaky grated ingredients. They worked a treat and will sustain us out on our adventures. 

Apple and carrot muffins 


  • 1/4 cup coconut flour
  • 1/4 cup ground oats 
  • 1/4 cup desiccated coconut 
  • 1 tsp baking powder 
  • 1 tsp vanilla extract 
  • 1/4 cup coconut oil (melted) 
  • 1/4 cup runny honey 
  • 2 large eggs 
  • 1/4 cup grated apple
  • 1/4 cup grated carrot 
  • 1 tbsp. water
  • 1/4 cup raisins


Preheat oven to 180/gas 4 

Line a muffin tin with 6 cup cake cases 

In a large mixing bowl combine the coconut flour, ground oats, desiccated coconut and baking powder.

Use a hand blender to whizz the coconut oil, honey, carrot, Apple, vanilla and water into a smooth purée. 

Add the purée to the dry ingredients along with the eggs and whisk together thoroughly. 

Stir in the raisins. 

Spoon into the paper cases and bake for 25 minutes. 

Cool on a wire rack then serve as they are or if your feeling fancy dollop a bit of 100% fruit spread  on to them and sprinkle with desiccated coconut.