• 3 cups plain or bread flour

• 2 tsp instant yeast

• 1/4 cup brown sugar

• 1 tsp salt

• 1–2 tsp cinnamon

• 1 cup warm milk

• 2 tbsp butter, melted

• 1 egg

• 1 cup raisins

• Method

1. Mix flour, yeast, sugar, salt and cinnamon in a bowl.

2. Add warm milk, butter and egg.

3. Mix into a soft dough and knead 8–10 minutes until smooth or until combined in a nice firm dough.

4. Fold through raisins.

5. Cover and rise 1–1.5 hours until doubled.

6. Shape into loaf, place in tin.

7. Second rise 30–45 mins.

8. Brush with milk

9. Bake at 180°C for 30–35 mins until golden.

Dough

• 3½ cups (420g) plain flour

• ¼ cup sugar or honey

• 1 tsp salt

• 2 tsp instant yeast

• 1½ tsp cinnamon

• ½ tsp nutmeg

• ½ tsp allspice

• ¾ cup warm milk

• ¼ cup melted butter

• 1 egg

• 1 tsp vanilla

• 1 cup raisins or sultanas

Cross

• ½ cup flour

• 5–6 tbsp water

Glaze

• 2 tbsp honey or apricot jam

• 1 tbsp warm water

Method

1. Activate the yeast Mix warm milk, sugar and yeast together. Let sit for 5–10 minutes until foamy.

2. Make the dough In a bowl combine flour, spices and salt. Add the yeast mixture, melted butter, egg and vanilla. Mix into a soft dough.

3. Knead Knead for 8–10 minutes until smooth and elastic.

4. Add the fruit Knead in the sultanas (and orange zest if using).

5. First rise Cover and leave somewhere warm for 1–1½ hours, or until doubled.

6. Shape the buns Divide into 12 equal pieces, roll into balls and place in a lined baking dish close together. I measure my total dough the divide it by 12.

7. Second rise Cover and rise 30–40 minutes until puffy.

8. Pipe the crosses Mix flour and water into a thick paste and pipe crosses over the buns.

9. Bake Bake at 180°C for 20–22 minutes until golden.

10. Glaze Mix honey or jam with warm water and brush over the buns while hot.

Stacey’s tip Bake them close together so they pull apart soft and fluffy. Best served warm with lots of butter.

• 2 cups buckwheat puffs

• ¼ cup tahini

• ⅓ cup rice malt syrup

• 1 tbsp coconut oil (or butter)

• 50–70g dark chocolate, melted (for drizzle)

Method

1. Place buckwheat puffs in a large bowl.

2. In a small saucepan over low heat, gently warm tahini, rice malt syrup and coconut oil until smooth and glossy. (Do not boil — just melt and combine.)

3. Pour immediately over buckwheat puffs and stir quickly to coat evenly.

4. Spoon into muffin liners, pressing down firmly so they hold together.

5. Drizzle melted dark chocolate over the top.

6. Refrigerate 1–2 hours until firm.

Texture

• Fridge cold → firm and chewy like my homemade LCM bar recipe

• Room temp → softer but still holds

• Best stored in fridge

Stacey’s Kitchen Notes

• Pressing firmly is key — that’s what stops them crumbling.

•If you want them extra chewy, reduce coconut oil slightly.

• add 1-2 tbsp of coconut oil to your chocolate to stop it burning when melting

Ingredients

• 3 cups plain flour

• 1 tsp salt

• 1 tsp baking powder

• 3 tbsp olive oil (or melted butter)

• 1 cup hot water (not boiling, but quite hot)

Method

Mix

Combine flour, salt and baking powder. Add oil and rub through until lightly combined. Pour in hot water and mix to a shaggy dough.

Knead (Important)

Knead 4–5 minutes until smooth and soft. The dough should feel supple — not dry.

If dry → add 1 tsp water at a time.

Rest (This stops shrinking)

Cover and rest at least 30 minutes (longer is fine). This relaxes the gluten so the wraps roll without snapping back.

Divide

Divide into 8 balls. Cover and rest another 10 minutes.

Roll

Lightly flour surface. Roll thin — thinner than you think.

If it springs back → let it rest 5 more minutes.

Cook

Heat a dry pan over medium-high. Cook 30–40 seconds until bubbles form. Flip and cook 20–30 seconds more.

Do not overcook or they’ll become stiff.

Stack immediately and cover with a clean tea towel.

Why Wraps Shrink Back

• Not enough rest

• Dough too dry

• Rolled too thick

• Overworked and rolled immediately

Stacey’s Kitchen Notes

• For extra softness → replace ¼ cup water with milk • For richer flavour → use melted butter instead of oil • They freeze beautifully between sheets of baking paper

Ingredients

• 125g butter

• ¾ cup brown sugar (packed)

• ¼ cup golden syrup

• 1 egg

• 2 cups plain flour

• 2 tsp ground ginger

• ½ tsp cinnamon

• ¼ tsp ground cloves

• 1 tsp baking soda

• Pinch sea salt

Optional: raw sugar for rolling

Method

1. Preheat oven to 170°C fan and line two trays.

2. Melt butter gently and remove from heat.

3. Stir in brown sugar and golden syrup until glossy.

4. Let cool 2–3 minutes, then whisk in egg.

5. In a separate bowl combine flour, spices, baking soda and salt.

6. Stir dry ingredients into wet mixture until a soft dough forms.

7. Roll into walnut-sized balls.

8. Roll lightly in raw sugar if desired.

9. Place on tray and flatten slightly.

10. Bake 12–15 minutes until deep golden and cracked on top.

11. Cool completely on tray — this is when they firm up and snap.

Makes 12 muffins

Soft, gently spiced muffins bursting with ripe plums and bright lemon zest, finished with a golden cinnamon oat crumble. Perfect for afternoon tea or tucked into lunchboxes.

Ingredients

Muffin Batter

• 1¾ cups plain flour

• ¾ cup raw sugar (or coconut sugar)

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp cinnamon

• Pinch of salt

• ½ cup (115g) melted butter (or light olive oil)

• ¾ cup milk

• 2 eggs

• Zest of 1 lemon

• 1 tsp vanilla

• 2 cups ripe plums, diced (skin on)

Cinnamon Oat Crunch Topping

• ½ cup rolled oats

• ⅓ cup brown sugar

• ½ tsp cinnamon

• Pinch of salt

• 50g cold butter, rubbed in with fingers

Method

1. Preheat oven to 180°C (fan 170°C). Line a 12-cup muffin tin.

2. Make the topping: In a small bowl, mix oats, sugar, cinnamon and salt. Rub in cold butter with your fingertips until clumpy. Set aside.

3. Dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and salt.

4. Wet ingredients: In a separate bowl, whisk melted butter, milk, eggs, lemon zest and vanilla.

5. Combine: Gently fold wet ingredients into dry until just combined. Do not overmix.

6. Fold through diced plums carefully.

7. Spoon batter into muffin cases, filling almost to the top.

8. Sprinkle generously with oat crumble.

9. Bake for 22–25 minutes, until golden and a skewer inserted into the centre comes out clean.

10. Cool in the tin for 10 minutes before transferring to a wire rack.

Notes

These freeze beautifully (without the topping if making ahead).

enjoy x

🌿 You’ll need:

- 1 cup hot water

- 4 tbsp marshmallow root (loose tea or dried root)

- 3–4 tbsp grass-fed gelatin

- 1/2 cup maple syrup or honey

- 1 tbsp vanilla extract

- Pinch of salt

How to:

1. Soak marshmallow root in hot water 2–4 hrs, strain.

2. Bloom gelatin in ½ cup of the tea.

3. Heat remaining ½ cup tea with maple/honey to a low simmer.

4. Slowly pour into gelatin while mixing. Beat on highest speed for 8–10 mins until fluffy.

5. Stir in vanilla + salt. Pour into lined pan, work quickly before it sets and hardens, set 4+ hrs in fridge.

Enjoy xx

Makes: About 8 waffles (depending on your waffle maker size)

Ingredients:

• 2 ripe bananas, mashed

• 2 eggs

• 1 cup milk of choice (dairy, oat, or almond all work)

• 1 tsp vanilla extract

• 1 tbsp melted butter

• 1 1/2 cups spelt flour

• 1 tsp baking powder

• 1/2 tsp cinnamon

• Pinch of salt

Method:

1. Make the batter: In a large bowl, mash the bananas well with a fork. Add in the eggs, milk, vanilla, and butter. Whisk until smooth and well combined.

2. Add the dry ingredients: Sprinkle in the spelt flour, baking powder, cinnamon, and salt. Mix gently until just combined—don’t overmix. The batter should be pourable but not too runny.

3. Preheat your waffle maker: While it's heating up, let the batter sit for 5 minutes. This helps the flour hydrate and gives you fluffier waffles.

4. Cook the waffles: Lightly grease your waffle maker if needed. Pour in enough batter to just fill the mould (amount depends on your machine), close the lid, and cook according to your waffle maker’s instructions—usually 3 to 5 minutes—until golden and crisp.

5. Serve or store: Serve warm or let them cool completely on a wire rack. To meal prep, store in an airtight container in the fridge for up to 4 days or freeze between layers of baking paper. Pop them in the toaster straight from the fridge or freezer to reheat.

Stacey’s Notes & Tips:

• Great for little hands and busy mornings—just toast and go!

• Add-ins like chia seeds, ground flax, or hemp seeds boost the nutrition without changing the texture.

• You can double the batch for more portions and freeze extras.

• If your bananas aren’t super ripe, you can quickly soften them in the microwave for 30 seconds.

• Top with nut butter, yogurt, or fresh fruit for a balanced breakfast that won’t lead to an energy crash later in the morning.

15 Aug

Ingredients

• 1 cup cooked, puréed butternut pumpkin

• 1 cup Greek yogurt

• 2 large eggs

• ¼ cup melted butter

• ½–1 cup brown sugar (½ cup works if you prefer it less sweet — 1 cup for a classic sweet loaf) it won’t change the consistency

• 1 ½ cups self-raising flour

• 1–2 teaspoons cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon salt (optional, helps balance the sweetness)

• 1 teaspoon vanilla extract

Method

1. Preheat oven to 175°C (350°F). Grease or line a loaf pan.

2. In a large bowl, whisk together the puréed pumpkin, yogurt, eggs, melted butter, brown sugar, and vanilla until smooth.

   • If there are lumps you can’t remove with a whisk, use a handheld blender to smooth it out.

3. Sift the self-raising flour, cinnamon, nutmeg, and salt into the wet mixture.

4. Gently fold everything together until just combined — don’t overmix.

5. Pour the batter into your prepared loaf pan and smooth the top.

6. Bake for about 40 minutes, checking frequently, or until a toothpick inserted into the center comes out clean.

7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy xx

These no-bake energy balls are the perfect mix of creamy cashews, sweet dates, and a hint of maple and vanilla. Rolled in coconut, they’re naturally sweet, full of fibre and healthy fats, and make the best grab-and-go snack for kids and adults alike.

Ingredients

• 1 cup raw cashews

• 1 cup Medjool dates, pitted (about 10–12)

• 2 tbsp chia seeds

• 2 tbsp cacao powder (or cocoa powder)

• 2 tbsp pure maple syrup

• 1 tsp vanilla extract

• Pinch of sea salt

• ½ cup desiccated coconut (for rolling)

Method

1. Blend: Place cashews, dates, chia seeds, cacao, maple syrup, vanilla, and salt into a food processor. Blend until the mixture comes together and is sticky enough to roll.

2. Shape: Scoop out tablespoon portions and roll into balls.

3. Coat: Roll each ball in desiccated coconut to coat.

4. Set & store: Place in the fridge for 30 minutes to firm up. Store in an airtight container in the fridge for up to a week, or freeze for up to 2 months.

5. Enjoy xx

Makes: 6–8 small bars Prep: 10 minutes Freeze: 4–6 hours

Ingredients

• ½ cup coconut cream (full-fat)

• 4–5 ripe mangoes, flesh only

• Honey, to taste (optional — omit for under 2)

• 1 tbsp chia seeds

Method

1. Add mango flesh to a blender and blend until completely smooth.

2. Add coconut cream, chia seeds, and a small drizzle of honey (if using). Blend again until creamy and well combined.

3. Pour mixture into ice-block or silicone bar moulds.

4. Freeze for 4–6 hours, or until fully set.

5. To remove, briefly run moulds under warm water and gently release.

Notes

• Naturally sweet from ripe mango — honey often not needed

• Chia seeds add gentle texture and help the bars hold together

• Store in freezer for up to 2 months

Optional Variations

• Extra creamy: add another 2 tbsp coconut cream

• Citrus lift: squeeze of lime juice

• Layered version: swirl with plain coconut cream before freezing

Makes: ~20 small gummies Prep: 5 minutes Set: 1–2 hours (fridge)

Ingredients

• ½ cup coconut cream (full-fat)

• 1–2 tbsp maple syrup or honey (maple for under 2; honey once over2 )

• 2 tbsp butter (grass-fed)

• 1 tbsp cocoa powder (unsweetened)

• 2 tbsp grass-fed gelatin powder

Method

1. In a small saucepan, gently warm the coconut cream, maple syrup or honey, butter, and cocoa powder over low heat. Whisk until smooth — do not boil.

2. Remove from heat. Sprinkle gelatin evenly over the surface and whisk immediately until fully dissolved.

3. Pour into silicone gummy moulds (or a small lined dish).

4. Refrigerate for 1–2 hours, until set.

5. Pop out and store in the fridge.

Notes

• Soft, melt-in-the-mouth texture

• Naturally sweetened, rich in healthy fats

• Store refrigerated for up to 5 days

Makes: 1 loaf Prep: 10 minutes Bake: 45–55 minutes

Ingredients

• 1 cup chopped dates (packed)

• 1 tsp bicarb soda

• 1 cup boiling water

• 60 g butter, melted

• ½ cup brown sugar (or coconut sugar)

• 1 egg

• 1 tsp vanilla extract

• 1½ cups plain flour

• Pinch of salt

• Optional: ½ tsp cinnamon

Method

1. Place chopped dates in a bowl. Pour over boiling water and stir in bicarb soda. Set aside for 10 minutes — do not drain.

2. Add melted butter, sugar, egg, and vanilla to the date mixture. Stir well.

3. Fold in flour, salt, and cinnamon (if using) until just combined.

4. Pour into a lined loaf tin.

5. Bake at 170°C for 45–55 minutes, or until a skewer comes out clean.

6. Cool in the tin for 10 minutes before turning out.

Notes

• Keeps moist for days stored airtight

• Freezes beautifully, sliced

• Best served warm with butter or cream cheese

Ingredients

• 3 cups rolled oats

• 1 cup dried apple, chopped (add after baking)

• 1/2 cup chopped nuts or seeds (e.g. sunflower seeds, almonds)

• 1/4 cup shredded coconut (optional)

• 2 tbsp ground cinnamon

• 1/4 tsp salt

• 1/3 cup coconut oil

• 1/3 cup maple syrup

• 1 tsp vanilla extract

• 1/4 cup honey

Instructions

1. Preheat your oven to 160°C (fan-forced). Line a large baking tray with baking paper.

2. In a large bowl, combine the oats, nuts/seeds, shredded coconut (if using), cinnamon, and salt.

3. In a small saucepan over low heat, gently warm the coconut oil, maple syrup, and vanilla until melted and combined.

4. Pour the warm liquid over the dry ingredients and stir well to coat everything evenly.

5. Spread the mixture out on the prepared tray and gently press it down with the back of a spoon for chunkier granola.

6. Bake for 25–30 minutes, stirring halfway through for looser granola, or leave undisturbed if you prefer clusters.

7. Remove from the oven and immediately stir in the chopped dried apple while the granola is still hot. This helps the apple pieces lightly crisp without overcooking or going tough in the oven.

8. Let the granola cool completely on the tray — it will continue to crisp up as it cools.

9. Store in an airtight container or jar in a cool dry place, for 3-4 weeks.

Soft, naturally sweet muffins packed with fruit and veggies — perfect for little hands, lunchboxes, or an easy afternoon snack.

Makes: 12 muffins

Ingredients

• 1 ripe banana, mashed

• 1 medium apple, finely grated

• 1 medium carrot, finely grated

• 2 eggs

• ⅓ cup melted butter

• ¼ cup maple syrup or honey (optional — a very ripe banana may be enough)

• 1 tsp vanilla

• 1½ cups flour (plain or wholemeal)

• 1 tsp baking powder

• ½ tsp cinnamon (optional)

• Pinch of salt

• 1 cup dark chocolate chips

Method

1. Preheat oven to 180°C and line a muffin tray.

2. In a large bowl, mix banana, apple, carrot, eggs, butter, maple or honey, and vanilla until well combined.

3. Add flour, baking powder, cinnamon (if using), and salt. Stir just until combined.

4. Fold through chocolate chips.

5. Spoon mixture into muffin cases, filling each about ¾ full.

6. Bake for 18–22 minutes, until lightly golden and a skewer comes out clean.

7. Cool slightly, then enjoy.

Tips for Toddlers

• Grate the apple and carrot very finely for the softest texture

• Skip the cinnamon if your child prefers a plainer muffin

• These freeze beautifully — thaw overnight or warm gently before serving

Easy Swaps

• Dairy-free: use olive oil or coconut oil

• Egg-free: replace eggs with 2 tbsp chia seeds + 6 tbsp water (rest 5 minutes)

• Extra protein: add ¼ cup Greek yogurt and reduce oil slightly

Base

• 1½ cups almond meal

• 1 cup vanilla protein powder

• 3 tbsp butter, melted (slightly more for structure)

• 2 tbsp maple syrup

• Pinch of salt

Method

1. Preheat oven to 180°C. Line a square slice tin.

2. Mix all base ingredients until well combined.

3. Press very firmly into the lined tin.

4. Bake for 10 minutes, then cool completely.

This baking step is essential for a firm, sliceable base.

Date Caramel Layer (Firm + Sliceable)

• 1 cup packed soft Medjool dates, pitted

• ⅓ cup almond butter

• 2 tbsp maple syrup

• 1 tsp vanilla

• Pinch of salt

Method

1. Blend all ingredients until completely smooth and glossy.

2. The mixture should be thick and paste-like, not runny.

3. Spread evenly over the cooled base and press flat.

4. Freeze for 20–30 minutes, until firm.

Chocolate Layer

• 100 g dark chocolate

• 1 tsp coconut oil

Method

1. Melt chocolate and coconut oil gently.

2. Spread a thin layer over the caramel.

3. Refrigerate for 1–2 hours, until fully set.

To Serve & Store

• Store in the fridge for up to 1 week, or freeze for longer storage

Not a sleep aid — just a soothing, calming gummy made with chamomile, coconut cream & honey 🤍

First layer (chamomile):

• 200 ml boiling water

• 5 tbsp organic chamomile tea leaves

• 2½ tbsp grass-fed gelatine

• 1 tbsp raw honey

Steep chamomile in boiling water, strain well.

While warm, whisk in gelatine until fully dissolved, then stir in honey.

Pour into moulds and refrigerate until semi-set.

Second layer (coconut):

• ½ cup full-fat coconut cream

• 2½ tbsp gelatine

Gently warm coconut cream, whisk in gelatine until smooth.

Pour over first layer and refrigerate until fully set.

Store in the fridge.

We serve 1 small gummy after dinner as part of our wind-down routine. 💖

Ingredients

Base

• 1½ cups almond meal

• 2 tbsp butter, melted

• 2 tbsp maple syrup

• Pinch of salt

Creamy Lime Filling

• 250 g full-fat cream cheese, softened

• ⅓ cup thick Greek yogurt

• ¼ cup maple syrup (or honey)

• Zest of 2 limes

• ½ cup fresh lime juice (key limes or regular)

• 2 eggs

Method

Base

1. Preheat oven to 180°C and line a slice tin.

2. Mix almond meal, melted butter, maple syrup and salt until well combined.

3. Press mixture very firmly into the base of the tin.

4. Bake for 10 minutes — this step helps the slice hold its structure.

5. Remove from oven and allow to cool completely.

Filling

1. Reduce oven temperature to 160°C.

2. Beat cream cheese until completely smooth.

3. Mix in Greek yogurt, maple syrup, lime zest and lime juice.

4. Beat in eggs last, mixing just until combined (don’t over-mix).

5. Pour filling over the cooled base.

Bake

• Bake for 25–30 minutes, until the centre is just set with a slight wobble.

• Cool at room temperature, then refrigerate for at least 4 hours (overnight is best).

Slice, serve, and enjoy 💛 Keep stored in the fridge.