Winter puddings aren’t complete without an apple pie of some sort. My mother-in-law would pick blackberries in the countryside, and put them in her apple pies. While I don’t have a blackberry bush around the corner, the sharpness of rhubarb compliments the sweet apples perfectly. Significantly less pastry than most pies, but deliciously satisfying all the same.
Chewy on the top, soft in the middle, with a layer of the delicious sauce waiting for you at the bottom makes – few puddings can top this one! Serve with a drizzle of homemade custard for extra indulgence on a cold night.
Maca powder is known for its hormone balancing properties and is said to help increase endurance when you’re working out, so you can work up a sweat for longer. I love it because it tastes like caramel, and what better way to pair that than with waffles that taste like banana bread?! Save yourself the hefty cafe prices and whip these up in your pyjamas this weekend.
Who doesn’t love a crumble?! This one is perfect when sweet peaches are in season, and are perfectly married with a crunch, crumbly topping. YAHOO! Truly is comfort food at its finest.
A twist on the classic barbecue dessert, this one is spiked with that amazing salty-sweet combo with the introduction of tamari almonds (YUM!) and a pinch ops sea salt, complimented by deliciously sweet maple syrup.
You can’t get a more classic dessert than the banana split with chocolate ice cream. And whilst this version doesn’t have copious amounts of chocolate sauce and whipped cream, it’s still a perfect dish to share amongst friends. Or just by yourself.
If you’ve never tried a black sapote, you’re missing out. A relative of the persimmon fruit, they are also known as chocolate pudding fruit, and don’t disappoint! They have four times as much vitamin C than an orange – great immune boosters when you’re feeling a little under the weather. Chocolate is just what the doctor ordered.
There’s a place in this world for healthy ice-cream. Dairy-free, sugar-free ice cream without a churner (because who owns one of those?!). While Gelato Messina (a Sydney Institution) makes my boyfriends top treat list, I literally get the shakes from the sugar content, syrups and moreish cookie pieces.
This is my answer to a cup of Messina, minus the medical issues. Packed with healthy fats and zero refined sugar to keep your tastebuds and waistline happy. Skip the wattle seed if you can’t lay your hands on it, and you’ll still get one hella-tasty coconut ice-cream.
Given I’ve just had my citizenship ceremony and can officially call myself an Aussie (bloody bonza, mate!) it only seems fitting to play around with some native bushfood ingredients. While I’m not about to embrace Witchetty Grubs, there are some yummy and unusual ingredients here.
Wattleseed is an extremely versatile ingredient and may be used in savoury dishes such as a pasta, bread and as a seasoning for meats and seafood. With sweet foods though, it takes things to the next level.
The fibre content in wattle is higher than legumes! It’s low glycemic index means the starch is digested and absorbed slowly with a sustained rise in blood glucose. Nutritional studies have shown that wattle lowers the GI for other foods in which it is mixed. Try it sprinkled on dates or bananas to reduce spikes in blood sugar levels OR just make this mousse. Simples.
I used to love bread and butter pudding. It’s kind of a strange marriage – I don’t know of another dessert that uses bread as the main ingredient – but it just works. The versions i’m used to are loaded with no-so-great ingredients and gluten, which gives me brain fog and plenty of lovely bloating to contend with. This lighter version skips the copious amounts of butter, sugar and white bread. I also managed to squeeze extra protein in there. Tummy says YES!