Category Archives: Cookies/Biscuits

My husband’s favourite…honey nut bars

Ballantyne-386On the weekend it was our 6th wedding anniversary.   Wow, how time flies when you’re having fun!

As you know we love to travel, so quite fittingly, we got married at the Hilton Hawaiian Village with just a few members of our family present.  The hotel and venue were fantastic.  We were able to have our hair and makeup done, get married, go to a Hawaiian dancing display complete with fireworks, and have dinner all on site!  All  of our photos were taken either in the grounds and on Waikiki Beach.  The hotel  is a very popular wedding venue for international guests and as such they have their own wedding planner and chapel.


Anyway, on Saturday my gorgeous husband bought me a beautiful bouquet of red roses and lilies.  We celebrated at our favourite restaurant in Launceston (Stillwater) which was also the venue where we had our wedding ‘party’ a few months after the ceremony (sorry guys no review this time).

I know you’re all wondering how the honey nut bars fit it…well they are my husband’s favourite nut bar recipe (out of all of them I’ve tried so far!), so I thought I would make them for him that day!  The recipe I use is inspired by The Nourishing Gourmet.  I use her measurements as a guide and see what inspires me from my pantry options. So let your creativity go wild and see what flavours you can concoct! Here’s what I put in them this time…

Honey nut bars

Preheat oven to 180 celcius (350 Fahrenheit) and line a 18cm x 28cm baking tray with baking paper.

Put the following into the bowl of the Thermomix or a food processor and grind into coarse nut flour (approx. 10-20 seconds speed 7) being careful not to let it turn into nut butter!

1/2 cup cashews

1 cup of pepitas

1 cup of almonds

Remove from the bowl and set aside (If not using a Thermomix, put into a medium size mixing bowl).

Put into the bowl of the Thermomix (or into a small saucepan).

1/2 cup of honey

1/4 cup coconut oil

Melt for approx. 3 minutes on 80 degrees speed 1.

Add the crushed nuts back into the Thermomix bowl then add

1/2 cup of sunflower seeds

1/2 cup pepitas

1/2 cup of craisins (omit if reducing Fructose)

1/4 cup currants (omit if reducing Fructose)

1/4 cup shredded/desiccated coconut (I added an extra 1/4 cup of coconut and omitted above fruit )

1/2 teaspoon salt

1 teaspoon cinnamon

Mix on reverse speed 2 until well combined, you may need to stop and scrape down the sides several times (or add the above ingredients and the melted oil/honey and mix well with the crushed nuts).

Press well into the tin.

Bake for 15-20 minutes until it is lightly browned on top.

I usually cut down the middle and then into the desired sizes while it is still warm and leave it in the tin until cold.

Transfer to an airtight container.

Enjoy x


Chocolate Chip Cookies

Choc chip cookiesOMG these are so good! Who would think of combining nut butter with eggs, baking
soda and baking powder and getting a biscuit? This recipe is by a very talented
cook who has a website site (and recipe book) called PaleOMG.

I’ve made the cookies with almond butter, sunflower butter and a combination of
both! I’ve used both maple syrup and honey at reduced rates and both work fine! I’ve used about 2 tsp vanilla essence in one batch as I was having a lazy moment! Mine don’t seem to spread like the author’s (probably because I’m reducing the honey) so I roll them and then flatten them with a fork.

To make these cookies you will of course need some sort of nut/sunflower seed butter.  You can buy some from the health food shop or the supermarket.  I prefer to make mine in the Thermomix.

To do this, take 2 cups nuts which can be either raw or roasted (about 10 minutes at 180 Celsius/350 Fahrenheit), and processing them on about speed 7. I scrape down the sides from time to time during the process so that the blades can do their magic. Many recipes add oil to the mixture, but I prefer not to.

Keep going until the butter is silky smooth and has a shiny, oily look in this photo by Amazing Paleo.


Time will vary according to the type of nut you are using and may take up to 5 minutes. Add ½-1tsp salt.  Amazing Paleo has a great recipe for using a food processor.

To make them Low FODMAP, use sunflower seeds and maple syrup. I am yet to try them with macadamias, but that would also be low FODMAP. This recipe is definitely a keeper!!! For a school lunchbox treat make them with sunflower seeds as most Australian schools are now nut free.


1 cup sunflower seed butter or any other nut butters

1-2 tbsp Maple Syrup (or honey in not fructose intolerant)

1 egg whisked

1 Vanilla bean(split and scrape seeds with the back of a knife)

1 teaspoon vanilla extract (or 2 if you haven’t got vanilla beans)

½ tsp cinnamon

½ tsp baking soda

½ tsp baking powder

Pinch salt

½ cup Enjoy Life Semi-sweet chocolate mini chips (or your favourite chocolate chip – Sweet William is also Dairy Free)


Turn the oven onto 180 Celsius (350 Fahrenheit).

Line a biscuit tray with baking paper.

Put all ingredients into a large bowl and stir until well combined, and the mixture looks like cookie dough.

Roll into balls using a large teaspoon of cookie dough and place on tray.

Squash them down with a fork.

Place them in the oven and cook for 18-20 minutes – watch though as I find different nut butters cook at different speeds.

Transfer to a wire cooling rack.

When cook keep in an airtight container.  They store for about a week if they last that long!

Makes approx 12 cookies.