Apple, Coconut And Thyme Crumble With Coconut Sauce

Need some good, wholesome comfort food to cope with this crazy Melbourne weather?

Kavisha Jega has kindly contributed her delicious Apple, Coconut And Thyme Crumble With Coconut Sauce recipe!

Vegan. Gluten Free. Grain Free. Dairy Free. Refined Sugar Free. What more could you ask for?


Apple mixture:

6 large apples

1 cup of filtered water

½ Tablespoon cinnamon

Crumble mixture:

2 cups of almond meal

1/4 cup of chopped macadamias

½ cup chopped pecans

½ cup of shredded coconut

1 teaspoon of vanilla powder or essence

1 Tablespoon of chia seeds

1 teaspoon of ground cinnamon

¼ teaspoon of ground nutmeg

⅓ cup of maple syrup

⅓ cup of coconut oil (melted)

Pinch sea salt

2 Tablespoons thyme leaves (optional)

Coconut sauce:

1 can coconut cream

2 Tablespoons coconut sugar

Pinch sea salt

– Heat all ingredients together in a small saucepan over a low heat. Mix until well combined. Pour sauce into a jar and store in the freezer to chill.

*Coconut sauce is optional. You could instead serve this crumble with vanilla ice cream or coconut yoghurt.


  1. Pre-heat oven to 180°C.
  2. Peel, core and slice the apples. Place them in a large saucepan along with 1 cup of water, ½ tablespoon cinnamon over a medium heat. Cover and let simmer for 10 minutes, then remove the lid and continue to simmer for at least another 10 minutes or until the apples are soft.
  3. Empty the stewed apples into a baking dish and then set aside.
  4. In a large mixing bowl, combine the almond meal, chopped macadamias, chopped pecans, shredded coconut, vanilla, chia seeds, cinnamon, nutmeg, maple syrup, coconut oil and thyme. Once combined, spoon it all over the top of the stewed fruit.
  5. Place dish back in the oven and bake for approximately 30 minutes or until the crumble is golden.

*This crumble mixture also makes a great bliss balls! Simply roll the crumble mixture into balls and store in the fridge.

The Perfect Salad: Sweet Potato + Quinoa + Avocado



Spring’s rebirth of greens means you can put in-season salads back on the menu and reap their many health benefits. Eating salad almost every day may indeed be one of the most healthy eating habits you can adopt, and perhaps one of the simplest!

Here is a delicious looking salad recipe, contributed by Food and Wellness coach, Kavisha Jega, that you can easily put together at home.



2 sweet potatoes

1 tablespoon coconut oil

1 1/2 cups quinoa

1 tablespoon cinnamon

1/2 a lemon

1 bunch coriander, finely chopped

1/4 cup sultanas

2 avocados, cut into small squares

4 small spring onions, chopped

1 cup slithered almonds

salt and pepper to taste


  1. Chop sweet potatoes into small cubes and coat with the coconut oil and some salt. Spread out on a lined baking tray and bake for 20-25 minutes in a 180c oven.
  2. Cook the quinoa according to the package or in a rice cooker. When it’s done cooking, rinse and set aside to cool off. Squeeze the juice from half a lemon and add the cinnamon into the quinoa. Mix well.
  3. Throw the coriander, sultanas, spring onions, avocado, almonds, roasted sweet potato, salt and pepper in with the quinoa and toss it around until all the flavours are well combined. Serve in bowls or pack into containers ready to take for lunch.

*Option: Add some feta cheese, chicken or hard boiled eggs for an extra protein hit!

Nut Free Bliss Balls by Happy Tummies

Here’s our third and final healthy kid snack recipe contributed by Lisa from Happy Tummies!

With two simple instructions, these nut free bliss balls could not be easier to put together. What’s more, its also FREE of the top 8 allergens and food additives!



100g desiccated coconut

50g sunflower seeds

8 medjool dates (deseeded)

1 tbsp raw organic cacao powder

1 tsp quality vanilla extract

2 tbsps quality full fat coconut cream

Pinch of salt

Extra desiccated coconut to roll bliss balls in



  1. Place all ingredients into food processor or Thermomix and process until smooth
  2. Roll into balls, coat in extra desiccated coconut if desired and place in the fridge to set


For your free handy baking chart and something special from Happy Tummies, click here.

Gluten Free Chocolate Biscuits by Happy Tummies


Just as we have mentioned in the previous post, we understand how difficult it is to find safe food and snacks for kids with food allergies or food intolerance.

So here’s another healthy snack recipe for your little ones that is easy to put together at home!

Gluten Free Chocolate Biscuits recipe, specially contributed by Lisa from Happy Tummies.



½ cup (45g) desiccated coconut

½ cup (70g) sorghum

½ cup (60g) arrowroot starch

¼ cup (30g) cacao powder

1 tsp xanthan gum (or guar gum)

100g rapadura sugar (or sweetener of choice)

pinch of salt

40g coconut oil, solid (place in freezer for a few minutes if not solid)

3 tbsps (60mls) cold water from the fridge



  1. Pre-heat oven to 170° C
  2. Line a tray with baking paper
  3. Grind together all dry ingredients in a food processor (if using a Thermomix grind on speed 9 for 10 secs)
  4. Add solid coconut oil and blitz for a few seconds until it resembles breadcrumbs (if using a Thermomix mix on speed 5 for 5 secs)
  5. Add cold water and mix again until thoroughly combined and nice and smooth (if using a Thermomix combine on speed 5 for 5 secs, scrape down and repeat if necessary)
  6. Bake for approximately 15 minutes until cooked
  7. Leave to cool on the tray (if you can…..)


For your free handy baking chart and something special from Happy Tummies, click here.

Common Food Allergy Triggers in Kids Snacks and Gluten Free Banana Bread recipe

Finding safe food for kids with food allergies or food intolerances can be hard, especially if there are multiple allergies or intolerances involved. Luckily, we’ve managed to get some help from our friend Lisa from Happy Tummies to provide us some advice on this!

Kids snacks

The top 8 food allergies are wheat, dairy, egg, soy, peanuts, tree nuts, shellfish and fish. Sesame is also becoming a big problem and many manufacturers are also labelling food that contains sesame.

One of the biggest problems with labelling in supermarkets is that many labels are unclear. Parents need to be vigilant and look for common allergens with different names. Labelling is getting better with many manufacturers labelling products with allergens if it’s in the ingredients list, however many labels now have ‘may contain’ statements, none of which mean the same thing and can be confusing for parents. In my experience, manufacturers do keep a record of this information and are happy to share it, however it does require quite a lot of work to follow up every manufacturer.

The other problem of course with a lot of supermarket snacks aimed at children is the food additives and preservatives in them. Just because the manufacturers are allowed to put it in the food, it does not mean it’s safe to consume. Parents need to educate themselves about food additives and decide what foods they are happy for their children to eat. There are heaps of books and apps available on this that make it easy for parents to make better choices when doing their grocery shopping.

It’s really easy to bake or prepare some simple snack foods for kids. I like to bake recipes in rotation and freeze so that there is a constant supply of healthy snacks that the kids like to eat and that I am happy for them to eat.

CLICK HERE for your FREE handy baking chart and something special from Happy Tummies.

Feel free to swap ingredients as required to suit your family’s dietary requirements!

If you need more information on food allergies you can find it here at Allergy and Anaphylaxis Australia.


Here is Lisa’s Gluten Free Banana Bread recipe.

happy tummies gluten free banana bread


½ cup (45g) desiccated coconut

1 cup (140g) sorghum (or rice flour)

½ cup (90g) potato starch

½ cup (75g) rapadura (or coconut sugar / sugar)

2 tsps xanthan gum (or guar gum)

4 tsps baking powder

2 tsps cinnamon

1 tbsp Nutra Organics C Berry Blast (optional)

½ cup (110g) coconut oil, melted

½ cup (125mls) coconut milk – or any dairy free milk

2 medium bananas, peeled and mashed (approx. 280g of banana when peeled)



  1. Heat oven to 160°C
  2. Prepare loaf pan 22cm x 14cm
  3. Put dry ingredients into a food processor or Thermomix and blitz until well combined and desiccated coconut is fine like flour (10 secs, speed 9 in Thermomix)
  4. Add other ingredients and mix until combined (10 secs, speed 4 in Thermomix)
  5. Pour into prepared pan, place in pre-warmed oven and cook for 35 minutes or until cooked through
  6. Turn off oven and leave the cake in the oven for about 5 minutes with the door open so it cools slowly
  7. Remove from oven and sit on wire rack. After about 5 minutes remove from pan and place on a wire rack to cool completely


This month’s GIVEAWAY

Purchase any of Resparkle’s baby products (Organic Nursery, Toy & Everyday Cleaner or Natural Baby Laundry & Soaker) and receive a FREE Reusable Food Pouch from Happy Tummies and/or FREE Skin Balm, Baby Oil or Belly Butter samples from BasiK Organics.

(while stocks last)

resparkle baby products


Honey Tahini Cashew Cookies

Valentine’s Day is not just for lovebirds, it’s the perfect time to show some appreciate to the many special ones in your life whether your parents, your friends, workmates or neighbours. Love is a universal desire and everyone wants to feel loved.

A sweet yet simple way to do so is to bake & share some cookies! Our friend Amy from The Holistic Ingredient shares a Honey Tahini Cashew Cookies which not only taste sensational but they’re actually good for you too.

What better way to show that special honey that I’m nuts about you! (corny I know but couldn’t help it)

Happy Valentine’s Day & Enjoy!

Honey Tahini Cashew Cookies

Cashew Cookies

Makes 18

1 ½ cups cashew meal*

2/3 cup white sesame seeds

1/3 cup unhulled white tahini

¼ cup raw honey

1 tablespoon coconut oil, melted

1 teaspoon vanilla extract or vanilla powder

½ teaspoon baking soda

½ teaspoon cinnamon, ground

¼ teaspoon sea salt


Preheat oven to 175 0 C. Line a baking tray with baking paper.

In a large mixing bowl place cashew meal, baking soda, cinnamon and salt. In a small

mixing bowl combine tahini, raw honey, vanilla extract and coconut oil. Add the wet ingredients to the dry mix and use your hands to combine the dough. It should be slightly tacky to touch. Roll into balls of 2cm diameter.

Place the sesame seeds into a shallow dish. Roll balls in sesame seeds then place onto baking tray. Press down to 0.5 cm thickness.

Bake for 10 minutes. If you would like even crispier cookies flip and bake for a further 5 minutes. Allow to cool and store in an airtight container.

* To make cashew meal, simply blend raw cashews in a high-powered blender until it resembles course flour.

Smoked Salmon & Buckwheat Crepes Recipe – so frenchy, so chic

Crepes – a classic and very versatile French dish that can be enjoyed day or night, savoury or sweet, top with just about anything you can imagine.

Simply swapping regular flour with buckwheat flour makes the classic crepes feel a whole lot healthier and “gluteny”. We assure you it actually tastes better. Here we’ve paired the crepes with baked-on eggs and topped with smoked salmon and creme fraiche just to make it a little more fancy.

buckwheat crepesIngredients

150g (1 cup) Buckwheat Flour

10 eggs, 2 beaten, 8 whole

125ml (1/2 cup) milk

Smoked Salmon

Creme Fraiche


  1. Place flour and 1/2 teaspoon of salt in a bowl and make a well in the centre.
  2. Pour in beaten eggs and milk. Whisk until smooth.
  3. Add 250ml water and whisk. Batter should be thin enough to just coat your finger. Add more water if needed.
  4. Cover and stand for 30 minutes.
  5. Heat a slightly greased heavy-based pan or crepe pan over medium heat.
  6. Pour in 60ml of batter, swirl pan to coat base.
  7. Crack an egg into the centre and cook for 3 minutes until egg is just set.
  8. Fold in sides of the crepe so that the egg is partly exposed.
  9. Top with smoked salmon and serve with micro-greens/side salad.



Healthiest Sangria Ever

You know what we love about the holiday season? The happy buzz we get from sipping cocktails with family and friends, the endless days of festivities. It’s just such a joyful time to be.

The only problem: You may be pouring on the sugar and calories if you’re not paying attention to what you’re sipping through at parties.

BUT there’s ALWAYS a healthier solution yes?

So we’ve done a healthy makeover of the refreshing sangira without sacrificing any of the buzzy delights!

Start with a red wine base, which contains healthy antioxidants & then add fiber-rich fruits like berries, pears and oranges. Top it off with sparking water instead of the usual soda or syrup.

As healthy as it sounds, it’s still alcohol and should be enjoyed in moderation.

Summer Sangria

Serves 10

Sangria1.5 bottles red wine
1/4 cup triple sec
2 cups sparkling lemon/lime/orange-flavored water (get brands that has no added sugar)
1 pear diced
1 cup fresh strawberries, diced
2 oranges diced or sliced (not peeled)
1 cup pineapple chunks
1/4 cup orange juice




  1. Combine everything (except the sparkling water) in a large pitcher, and store in the fridge for at least 4 hours.
  2. Before serving, add the sparkling water to the pitcher, stir completely, and serve!

Grab & go brekky: Gluten-Free Banana Walnut Muffins

“Eat breakfast like a King, Lunch like a prince…..”

or so the saying goes.

The fact that eating a big breakfast can have positive effects on your health doesn’t give you license to abandon healthy eating principles and eat whatever you want. Build a big breakfast around nutrient-dense foods to get the most benefit from eating a morning meal.

And did you know that people who eat breakfast also tend to eat a healthier overall diet, one that is more nutritious and higher in fibre. People who skip breakfast are more likely to miss out on important nutrients?

This gluten free, paleo-friendly banana walnut muffin is the Resparkle girls’ favourite morning rocket fuel. It’s a perfect grab and go brekky you can make over the weekend for a busy week. We hope you enjoy it as much as we do!

Recipe from the beautiful Jessica Sepel.

FullSizeRender 3INGREDIENTS:
  • 2 cups almond meal
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 2-3 ripe bananas
  • 1 cup dates, pitted and chopped
  • 3 eggs
  • 1/4 cup coconut oil, melted.
  • 3/4 cup walnuts, chopped/crushed
  • pinch of sea salt

  1. Preheat oven on bake to 180 degrees.
  2. In a large bowl, combine flour, baking soda, salt and cinnamon.
  3. In a food processor, combine dates, bananas, eggs and oil.
  4. Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
  5. Fold in nuts.
  6. Spoon mixture into paper lined muffin tins.
  7. Top with chia seeds and banana slices
  8. Bake for  25 minutes.