Lemon Weetabix Slice

Lemon Weetabix Slice

The citrus lemon flavour we crave from a lemon slice only on a base packed with fibre from the sugar!

Lemon Weetabix Slice

Your kids will love this snack in their lunch box and you will love it when you know they are getting a healthy dose of fibre in their diet!

Lemon Weetabix Slice

Other Recipes your might like:

Lemon Weetabix Slice

Use up those old weetabix in the cupboard with this delicious healthy slice.
Course Snack, Sweet
Cuisine Australian
Keyword high fibre, lemon cake, slice, weetabix
Prep Time 10 minutes
Cook Time 20 minutes
Servings 16 people


  • 3 Weetabix crushed
  • 100 g butter
  • 3 tbsp. rice malt syrup
  • 1 cup shredded coconut
  • 1 cup rolled oats
  • ¾ cup plain flour
  • 2 tsp. baking powder
  • zest of lemon


  • 2 tbsp butter
  • 1 cup icing sugar
  • 2 tbsp. lemon juice.
  • 2 tbsp. shredded coconut.


  • Heat oven to 180C.
  • Combine the Weetabix, coconut, rolled oats, plain flour, baking powder and lemon zest in a bowl. In a small saucepan heat the butter and rice malt syrup on low heat until just melted. Pour the butter into the dry ingredients.
  • Press into a lined square baking tray and bake in the oven for 20mins.
  • Meanwhile prepare the icing. Combine the butter, icing sugar and lemon juice. When the slice is cool spread with icing and top with extra shredded coconut.
Vegan Chocolate Fudge Cookies

Vegan Chocolate Fudge Cookies

Filled to the brim with chocolate, you would think these double choc fudge cookies couldn’t possibly be good for your kids! But that is where you’re wrong. As far as sweet treats go, these cookies hold up pretty well in the ‘nutrition department’. Made vegan using a flax egg, which is also a great source of omega threes. But if you’re not vegan and don’t have flax on hand it is totally suitable to sub in a normal egg in these chocolate cookies!

vegan choc fudge cookies on pink background

Why Oat Flour?

Truth – I have had a bag of oat flour in my pantry for AGES!!! And only just discovered it again as I was packing for my recent house move. So I thought why not give it a try. I always opt for wheat flour because I know how it works in baking, and well honestly it usually tastes the best (and there is absolutely no reason to fear it, unless you are gluten intolerant).

But with the recent influx of requests for gluten free treats for your kids I thought I should give it a whirl with these cookies – let me tell you this won’t be the last time I use it! Oat flour gives such a great fudgey texture, similar to almond meal without the strong taste and well nuts so you can pack it in your kids lunch boxes!

Oat flour, or oats are also nutritional powerhouses. They are packed with B vitamins (if your vegan it is really important to be looking for sources of these as its traditionally found in meat!). Oats also have a great balance of protein and complex carbohydrates for sustained energy and satiety.

Chocolate fudge cookies on pink background

The Elephant in the room…. the sugar!

It’s a sweet treat, they are cookies, so yes it does have sugar! AND THATS OK!!! It is ok to consume a little bit of sugar, it is ok for your kids to consume a little bit of sugar.

If you didn’t catch up instagram post last week you might be wondering why I would choose brown sugar over something like coconut sugar or honey – everyone says they are healthier, so surely they are! BUT that actually aren’t. If you want to read more about sugar, read this article to learn more!

Instead of focusing the on the type of sugar you use in a recipe, it is instead more valuable to reduce the total amount of sugar in the recipe (especially when cooking for kids!). So whats the best way to do this? If there is a cup of sugar in a recipe reduce it by 1/4 or even 1/2 cup. This very rarely changes the texture of a recipes (unless you first need to cream the butter and sugar).

Hint: I have already reduced the sugar in my recipes, so I wouldn’t recommend reducing it further!

chocolate fudge cookies

More Sweet Treat on the blog:

Vegan Chocolate Fudge Cookies

Healthy moist rich fudgey cookies that just melt in your mouth! Make them with vegan chocolate chips to make them vegan!
Course cookies, Dessert
Cuisine American, Australian
Keyword Chocolate, cookies, fudgey, healthy breakfast, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 cookies


  • 1 cup oat flour
  • 1/4 cup cocoa
  • ¼ cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/3 cup rice bran oil
  • 1 flax egg 1 tbsp flax meal, 2 tbsp water
  • ¾ cup choc chops


  • Preheat the oven to 160C. Combine the oat flour, cocoa, sugar, baking soda and baking powder in a bowl. Make the flax egg in a bowl by combining the flaxmeal and water. Make a well in the centre and add in the rice bran oil and flax egg. Whisk together to form thick dough. Mix through the choc chips.
  • Form 1 Tbsp of mixture into a ball and then flatten out slightly, alternatively use a cookie scoop. Repeat with remaining mixture.
  • Bake in the oven for 20mins. Allow to cool completely.


- swap coconut sugar for brown sugar, it has a similar taste and flavour profile! Don’t believe me – check out this post…..
- use vegan chocolate to make this recipe completely vegan! - Lindt dark chocolate is vegan!
Peanut Butter and Jelly Pancakes

Peanut Butter and Jelly Pancakes

I love peanut butter and I love jam… but I am not the biggest fan of it on bread. I don’t know why, maybes its because I just associate sandwiches with savoury filling! It’s just not right to put them together between bread.


But I know it is a popular flavour combo so I didn’t want to give up on it just yet! Enter the peanut butter and jelly pancakes. WOW, Just WOW. Fluffy peanut butter pancakes on slightly sweetened by maple syrup sandwiches with boysenberry jam (or raspberry, actually even strawberry jam works really well too!). Then topped with fresh berries. I use my favourite Pic’s Peanut Butter as well as there delicious boysenberry jelly! Ps. I have an awesome giveaway coming next week ft. there amazing peanut butter so be sure to keep an eye out on my instagram!

So why are these pancakes so great?

These pancakes are great to make for your kids on the weekend (or get them involved in mixing them up!). The whole meal flour makes these super high fiber and the flax seeds provides a healthy source of fats (aka omega 3) and even more fiber! Because those little guts need to be cared for!


The peanut butter in the pancakes also provides a good source of protein, along with the milk and Greek yoghurt.


They are super low in sugar, for kids until 2 you could totally remove the maple to make them even more baby friendly.

For dairy free options swap the milk for oat or almond milk and the yoghurt for coconut yoghurt (or lactose free yoghurt is only lactose intolerant as this way you still get a good source of calcium.


So what are you waiting for? Why not celebrate the last few days of school holidays with delicious fluffy peanut butter pancakes – because yes mums its ok to celebrate that your about to get a little more peace and quiet around here soon!


Peanut Butter and Jelly Pancakes

Fluffy peanut butter pancakes sandwiched with tart berry jam for a delicious take the classic peanut butter and jelly sandwich!
Course Breakfast
Cuisine American, Australian
Keyword berries, Chia Jam, healthy breakfast, healthy fats, pancake, pancakes, Peanut Butter, peanut butter and jelly
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2


  • ¾ cup whole meal flour
  • ¼ cup flax meal
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 egg
  • ¼ cup peanut butter
  • 2 Tbsp. Maple Syrup
  • 1¾- cup milk
  • ¼ cup greek yoghurt
  • 1/3 cup Boysenberry jam


  • Combine the dry ingredients (wholemeal flour, flax meal, cinnamon and baking powder) in a bowl. In a small bowl whisk together the wet ingredients (peanut butter, egg, maple syrup, milk and greek yoghurt).
  • Heat a non stick fry pan on medium heat. Spoon ¼ cup mixture in the pan and cook for 1min until bubbles begin to form. Flip and cook for another 1 min. Repeat with remaining mixture.
  • Spread jam between the pancakes and then drizzle with a little extra peanut butter and top with fresh berries.


use whole meal self raising flour if you have and remove the baking powder
Gluten Free Option: use gluten free flour but reduce the milk by ¼ cup as wholemeal flour absorbs a lot more liquid!
use your favourite jam flavour – raspberry and strawberry are also delicious with these pancakes!
‘Healthier’ GingerBread Cookies

‘Healthier’ GingerBread Cookies

Moreish little parcels of joy! I love love LOVE making gingerbread. So this year I tried putting a bit of a healthier twist on it by reducing the sugar and boosting the fibre!

Just because I have put the word healthy in front of these doesn’t mean that you can eat them all in one sitting. They still contain sugar, albite smaller amounts than classic gingerbread. They are still a treat and should be eaten and enjoyed in moderation!!

Remember Christmas, in the end, is all about sharing a delicious meal with the one you love. Food is always a highlight of Christmas, so why not making healthy gingerbread for your loved ones as a homemade gift!

Gingerbread Biscuits

This is a great recipe to make with your kids this Christmas, Get them to help you mix the dough and then cut out the shapes with their favourite Christmas cookie cutter!

Cooking with kids doesn’t need to be hard, and they don’t need to be involved in every single step of a recipe. It is more about giving them time in the kitchen to spend time with you and gain confidence around food!

Gingerbread Biscuits

A few notes on the recipe:

Molasses – Molasses is the liquid by product of refining sugar cane. While it is still a sweetener it is rich in minerals giving off a range of health benefits. I do recommend using a blackstap molasses as the mineral content is higher and it gives a delicious spicy flavour to the biscuits!

Flour – I opted for a whole meal flour in this recipe to boost the fibre content. If you can’t eat gluten try a mix of almond meal and buckwheat flour!

Egg – I used 1 egg to bind the dough. But to make these eggs vegan, simply substitute in a chia or flax egg!

Healthy Ginger Bread Cookies

Hi Fibre, Low sugar version of our favourite Christmas treat without compromising on flavour!
Course Dessert
Cuisine American, Australian, english
Keyword anzac cookies, biscuits, Christmas, christmasbaking, festive, gingerbread
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Servings 20 biscuits


  • 1 ½ cups whole meal plain flour
  • 1 tsp baking powder
  • 2 tsp ginger
  • 2 tsp mixed spice
  • 2 Tbsp coconut oil
  • ¼ cup molasses
  • 1 egg
  • 1 tsp vanilla


  • 1 tbsp icing sugar
  • 3 tsp boiling water


  • Whisk the dry ingredients together in a bowl. Then add in the wet ingredients and mix together to form dough. Form the dough in a 1-inch thick disc and wrap in plastic wrap. Refrigerate for 1hr.
  • Preheat oven to 170C.
  • Roll out on a silicon mat or a floured surface to 3mm thick. Then use your favorite Christmas cookie cutters to form shapes. Carefully lift the cookies onto a lined baking tray and then bake for 10mins.
  • Make the glaze and brush over biscuits while they are still warm. Then allow to cool completely before you ice them or simply keep them plain!

Other Recipes you may love this christmas:

Funfetti Birthday Layer Cake

Funfetti Birthday Layer Cake

I am 26 today and I fully intend on eating this cake. I made it for myself, because what type of food blogger would I be without making one for myself.

And when I say cake I mean with REAL flour, sugar, eggs, butter. You name it! Why am I so passionate about this? Why a I a nutritionist promoting eating cake?

funfetti birthday cake

Why I always eat cake on my birthday!

My fondest memories of my childhood was picking the cake my mum would make me for my birthday – one year I got three (school, actually birthday, and party!! I thought I had won the lottery!). So to me it signifies learning to bake with my mum and celebrating and having fun with family and friends! OH and turning one year older, though I am slowly coming to that AGE where you don’t want to make a fuss of it anymore.

So I may be a nutritionist but I am a nutritionist that urges you to keep eating cake! Eat food that makes you feel good. So eat vegetables and grains and legumes and protein because they make you feel great and make your body function well. But also eat cake because it makes you feel good, eat it because of what it signifies for you!


So instead of finding healthy options for your kid’s birthday, make it with them and demonstrate to them that eating it is ok. That it is allowed! Because what a healthy watermelon cake tells them is that this food is not allowed, that it should be restricted.

Your kid is going to attend birthday parties; they are going to have the option of eating unhealthier foods. So show them that it is allowed as this can prevent kids from going crazy at parties, because its just another food, not some special treat that should otherwise be restricted.

So here is to making delicious cakes to celebrate our birthdays! Its how I plan on spending my big day today (plus a little work, because its unavoidable!). And best yet make this recipe for your kids because they will love it, I have never met a kid who doesn’t love sprinkles!

Funfetti Birthday Cake

Birthdays are for enjoying cake and celebrating someone you love! So ditch the healthy cake and make something you will all love!
Course Cake, Dessert
Cuisine Australian
Keyword birthday, Cake, sprinkles
Prep Time 20 minutes
Cook Time 30 minutes


  • 225 g butter softened
  • 200 g sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp bi carb soda
  • 1 cup buttermilk
  • 1/2 cup sprinkles


  • 1 Batch Cream Cheese Icing or 2 x Philly Cream cheese icing packs
  • 3 tbsp Sprinkles


  • Preheat the oven to 170C and line the base of 3x 6inch cake tins or 2 x 8inch baking tins.
  • Cream the butter and sugar in a large bowl with electric beaters. Then add in 1 egg at a time. Beating until smooth and creamy. Add in vanilla. Use a wooden spoon to fold in plain flour, baking powder and bi carb soda, alternating with buttermilk.
  • Finally fold in sprinkles, be careful not to over mix.
  • Bake in the oven for 25-30min until cooked through. Allow to cool for 10mins before removing from their tins and then cool completely on a wire rack.
  • Meanwhile make the cream cheese frosting or if using the new philly cream cheese icing packs you can ignore this pack.
  • Once the cakes are cooled carefully cut off the top of the cakes with a serrated knife if they are not flat.
  • Then place one cake on a plate, top with 1/4 cup icing, repeat until all cakes are layered. Then carefully spread your remaining icing around the edge. Smooth it down with a bench scraper or pallet knife. Top with sprinkles.
  • Keep cake in the fridge if it’s a hot day, and remove 20min before serving to allow icing to soften.

Other great cake recipes for your special days:

Fudgey Black Bean Brownies

Fudgey Black Bean Brownies

Blackbeans. Yes that’s right the main ingredients in these brownies are blackbeans. I didn’t think I could ever do that to brownies. But I vowed to make a nut free, low sugar, gluten free brownie that still tasted good. I tried all the different flours, all the different add in’s to make them taste good. BUT nothing I tried worked both texture and flavour wise. UNTIL I gave in and started experimenting with legumes!

blackbean brownies

Blackbeans by far created the best texture (oh so fudgey!) and has absolutely no aftertaste. Seriouly these taste like extra fudgey gooey chocolate brownies. YOU CAN NOT TELL THEY CONTAIN LEGUMES!! Hooray!!!

blackbean brownies

And the best part is they take literally 5mins to make before putting them in the oven to do their thing! They are also nut free (hello great school lunchbox treat!), low in sugar and gluten free so everyone can enjoy them! I haven’t tried it yet, but I have a strong feeling these would work really well with flax eggs as well – I will get back to you on that!

If you are looking for other great lunchbox snacks why not check out my latest youtube video where I show you exactly how to make my delicious chewy muesli bars.

Black bean brownies

Gluten free, Nut Free and Low sugar. These brownies are seriously perfect for everyone! The blackbeans provide the most delicious fudgey texture, without an after taste.
Course Dessert, Snack
Cuisine Australian
Keyword blackbeans, brownies, Chocolate, gluten free
Prep Time 5 minutes
Cook Time 30 minutes
Servings 16


  • 400 g tin Black beans
  • 3 eggs
  • ¼ cup rice bran oil
  • 1 tsp vanilla
  • ¼ cup cocoa powder
  • ½ cup brown sugar
  • 1 tsp baking powder
  • pinch salt
  • 3/4 cup dark choc chips


  • Preheat oven to 170C. And line a square baking dish with baking paper.
  • In a food processer blend black beans until smooth. Add in eggs, oil, vanilla, cocoa, sugar, baking powder, salt and 1/2 of the choc chips. Pour into prepared baking tray and top with remaining choc chips. Bake in the oven for 30-35min. Allow to cool completely before slicing.

Like this recipe? Why not try some other delicious lunch box additions!