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.

5 Key thing of Importance when Food Shopping for your Children by Baby Bistro

Written by Sevi from Baby Bistro

The fact of the matter is, we can’t always believe what we read or are told by governments, media, doctors or major food corporations. Unfortunately, in this day and age, majority of companies and society as a whole, have been consumed with dollar signs and will, a lot of the time, tell us that something is “good for us”, just to make a buck.

The good news is, society as a whole is slowly starting to ask questions again. We are looking for real answers. We are questioning the “higher powers” and we aren’t just rolling with the reasons they give us and claim to be correct.

This might sound quite contradictory coming from a small family business, whose livelihood survives on the people buying our products, however, if you are reading this, you have probably worked out, or will soon if you are a new customer, that Baby Bistro, is ‘not about the money’, but rather making wholesome healthy food for children, and teaching parents and their children how to make positive healthy food choices for a healthy, happy home.

Today, we wanted to share some information regarding food labels and what you should look out for when buying off the supermarket shelves.

baby bistro

Five things to keep in mind when food shopping for your children:

  1. Steer clear of any labeling where preservatives/Colours and additives are present.
  2. Natural and Organic Labels don’t necessarily mean the products are 100% Natural and Organic
  3. Salt and Sugar Content should be as low as possible per serve
  4. Check the Vegetable Content on the label – Some are cheeky and are less than 5% vegetables.
  5. Pouches are convenient, however nutrients are lost when they are hot sealed

Food on the supermarket shelves, as you are more than aware, are jam packed full of Colours, preservatives, flavors, salt and sugar. Majority of these, are included on food labels as a number figure, rather than the entire name of the product…Namely because these are chemicals.

We believe the below are some of the many we really do need to stay away from as much as possible

1’s: 102 –Tartrazine, 104 – Quinoline, 110 Sunset Yellow, 122 Carmoisine, 123 Amaranth, 124, Ponceau 132, Indignity, 143 fast green, 151 Brilliant Black,  127 Erythrosine, 160b Annatto – Some of these have been linked  strongly to Asthma, and hyperactivity disorders.

2 ‘s are all Preservatives: 200-203 – Sorbates, 210-219 Bentotes, 220-228 Sulphates, 249-252 Nitrates, 280-283 Propionates – Some linked to Eczema, dermatitis

3’s are all Synthetic Antioxidants 310-312 Gallates, 319-321 TBHQ, BHA, BHT

6’s – Flavor enhancers: 620-625 –MSG, 627- Disodium Guanylate, 631 Disodium Insinate, 635 Ribonucleotides, Yeast Extract, HVP

These are all unnatural chemical based substances, placed into our foods, which can contribute to and cause long life illnesses and diseases, such as Asthma, and hyperactivity disorders. These substances are primarily used to keep foods looking fresher and lasting longer- Longer shelf life, more return for the manufacturer. Never mind our health and wellbeing along with the cost of healthcare down the line.

Along with this, please keep in mind that even if labels state the products are “All Natural” or “Organic”, there are loopholes in legislation those enable products that are not completely natural or organic to be labeled as such. Please ensure the labels are checked to ensure you are paying top dollar for an actual natural or organic product. If it does not have the Australian Certified organic logo on it- It’s not organic.

Low sugar, Low fat, Low Sodium are always on the front of a product, be skeptical. Read the label and check the quantity- it may well be low in fat, but has it been loaded with sugar or salt so that it still tastes great and vice versa? We cannot tell you how much salt or sugar is or isn’t acceptable. Every- body has different needs and wants when t comes to food on any given day.

We encourage you to do your research. Look at different resources online, visit a naturopath, read books.  Please don’t believe or disbelieve just one source. Find the right balance in all of your research which sits well with you for your body and for your families growing bodies.

We will however recommend steering clear of mass produced foods and beverages as much as you possibly can and loading your fridge, cupboards a freezer with as many organic products and produce as possible.

We urge you to research learn and discover as much as you can, and would love to hear back from you with any information you would like to share with us and fellow Baby Bistro Customers.

baby bistro

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.



Winter Warming Spicy Chai Smoothie

Love smoothies but finding it too cold to have them in winter? In fact, according to Traditional Chinese Medicine, it’s so important to keep our insides warm especially in winter. That means cold drinks are not ideal.

That said, you’d love this Spicy Chai Tea Smoothie, tasty, warming and healthy all at the same time.  What’s more this vitamin- and antioxidant-packed smoothie will give your immune system a boost so you stay healthy during the cold winter. Enjoy!

Spicy Chai Smoothie photo credit pinterest
Spicy Chai Smoothie
photo source: pinterest



  • 1 cup milk of choice (I use unsweetened vanilla almond milk and coconut almond milk)
  • 1 chai tea bag
  • 1 very-ripe frozen banana
  • ¼ tsp pure vanilla extract
  • 1/4 inch ginger
  1. Heat your milk on the stove for for a minute or two in the microwave, just until it is hot and steam.
  2. Put the tea bag in the milk and place in the refrigerator until chilled.
  3. Combine the tea milk, banana (cut into chunks), ginger and vanilla in a blender and blend until smooth.