Berry Frozen Yogurt

Super refreshing snack or dessert for summer! Naturally sweetened and made from the goodness of yogurt, berries, honey and mint!


Happy Valentine’s Day lovers!

How very typical of me to bring you an astonishingly pink recipe on this stereotypically pink (or red) day! But seriously, I didn’t plan it like that, it just kind of happened. I guess it was fate, or maybe it was meant to be. That’s the power of Valentine’s Day people. I’ll just stop now.

Fellow Aussies, I don’t know if you heard but Perth has been having a MAJOR heat wave this week. We had 3 days in a row that were 42 degrees C or higher!! And to top it all off, this week was our hottest in 80 years or something like that.

Now, I love summer and the heat (I’m pretty sure I’ve told you before) but this is just mental. You basically can’t do anything until 6:30pm unless you want to die of heat exhaustion or severe sun burn (that may be a slight exaggeration, but I really do feel that there is a chance of the latter happening to some my very fair-skinned friends), or get up at like 4:30am or something and who’s gonna do that?! That’s right no-one – except for maybe all the early morning swimmers out there, which sometimes includes me, you guys rock!


Mine started melting a little bit because I did not freeze it for long enough!

Thankfully, the weather is starting to cool down now and it’s only meant be 32 degrees C today. Perfect for a lovely Valentine’s day picnic by the river, or the beach, or the park….

But for now here is a deliciously refreshing recipe I wish I had a few days ago….



Berry Frozen Yogurt

Serves 4


  • 1 x 500g tub natural or Greek yogurt
  • 1 x 500g packet of mixed frozen berries
  • 3-4 tablespoons runny honey
  • A few sprigs of fresh mint
  • 150g fresh blueberries (optional)


  1. Put 4 small glasses in the freezer to chill.
  2. Meanwhile, make the frozen yogurt by putting the yogurt and frozen berries in a large food processor. Whiz until smooth, then add the honey and mint, and whiz again until everything is combined.
  3. Take the glasses out of the freezer and divide the fresh blueberries between them. Spoon the frozen yogurt over the fresh berries and serve with another sprig of mint if desired.
  4. Store in the freezer and take out 15 minutes to defrost a little bit before serving.


  • This recipe can easily be halved, as I did.
  • Any combination of frozen berries will work.
  • This recipe is from ‘Jamie’s 30 Minute Meals’.


Tanisha xx


Homemade Applesauce Recipe

The perfect sweetener, binder or add-in for many homemade recipes. Plus it’s healthy, refined sugar-free and super easy to make!


Never in the world did I think I would be posting a recipe for Homemade Apple Sauce but here I am…..

To be honest apple sauce is not something I use a lot in my cooking. It’s just not really that popular at all in Australia. However, I have heard that it works well in baking and is also very popular on American food blogs, particularly one of my favourites, Sally’s Baking Addiction.

The other day she posted a very delicious looking recipe for apple cinnamon muffins (you’ll here more about those soon enough) and of course it called for 1/3 cup apple sauce. Now I could have just substituted it with some more oil or mashed banana but the fact is, its just not going to be the same, is it?! So I looked in the fridge and realised that we actually had a lot of apples, which is weird for summer but I guess it was meant to be!

I was actually so amazed at how easy this applesauce is to make. Like, seriously, why haven’t I done this before?! I’m 99.9% sure that just about anyone could make it without fail. Actually I’m 100% sure. Please, do yourself a favour and make it now. I have no doubts that it probably tastes and IS a lot better than the store bought versions.

Personally, I think this apples sauce is sweet enough as it is so I opted out of using any sugar or sweeteners and instead added some cinnamon and lemon zest for an extra dimension of flavour.


Homemade (Unsweetened) Apple Sauce Recipe

Makes about 1 ½-2 cups


  • 2 large apples, chopped into chunks
  • ½ teaspoon ground cinnamon
  • ½ lemon, zested
  • Water


  1. Heat a medium-sized saucepan over high-heat.
  2. Place the apples, cinnamon and lemon in the saucepan and cover with enough water so that the apples are fully submerged in it. Bring to boil. Reduce heat to medium-low and simmer for 30 minutes or until the apple chunks are soft and tender to touch. Drain water through a sieve or colander.
  3. Place the apple chunks in a food processor and blitz until the mixture becomes smooth.


  • Freezes well for around 5 months, give or take.


So, what can apple sauce be used for?

  • Try these Wholesome Apple Cinnamon Muffins or any other muffin really.
  • In banana bread or cakes.
  • In porridge or overnight oats.
  • In an apple pie smoothie.
  • As a binder in apple granola.
  • Maybe in apple cinnamon pancakes.
  • In biscuits/cookies!
  • Alongside roast pork.


Yeah. I think I got most of them. But I’m sure there’s many others. Can you think of any?? I need as many ideas as I can get….


Tanisha xx

Wholesome Apple Cinnamon Muffins

These are the perfect school or work snack – packed with the goodness of wholemeal flour, two fresh apples, pecans and the added bonus of no refined sugar they are sure to keep your mid-morning hunger at bay!


Who remembers the Spiced Apple Pie Muffins I made yonks – I love that word – ago?!

Well, I guess you could say that this post is a little bit of a ‘same, same but different’ one in this case because today I am posting ANOTHER muffin recipe that also happens to be apple flavoured and is ALSO the brainchild of the wonderful Sally’s Baking Addiction. Déjà-vu, maybe?

Well, sort of. Whilst they are both apple muffin recipes the one I am posting today is has the added inclusion allspice instead of nutmeg thus intensifying the flavour, pecans which add to the texture of the muffin, an extra egg to help bind the mixture, maple syrup for a subtle sweetness, coconut oil and unsweetened apple sauce, which both deepen the apple flavour and create a moist texture, vanilla extract, and lastly, grated apple rather than chopped. So you see, there are a few changes but there are also many similarities.

But one of the major changes in the two recipes is that these ones have no refined sugar. Instead the only sweetener is the maple syrup, making them a healthier version of everyone’s favourite treat. This means that you can eat these muffins whenever you want without the slightest hint of guilt because they are packed full of nourishing ingredients and free of nasties! But don’t worry, they certainly do not forgo on flavour.

IMG_7338I have been wanting to create a killer sugar-free muffin recipe for quite a while but unfortunately they just have NOT been working for me. They’re often too rubbery, not sweet enough, too dry, don’t rise, or just plain bland….you get the feeling right?! So I was over the moon when I saw that Sally posted a recipe for Whole Wheat Apple Cinnamon Muffins and they were just what I was looking for. I also happened to have a lot of apples at home despite it being summer here so I guess it was just meant to be!

Anyway I’ll quit rambling and give you the recipe because I guess that’s what you’re here for!


Sally’s original recipe in the background!



Wholesome Apple Cinnamon Muffins

Makes 12-15 muffins


  • 2 cups wholemeal plain flour (260g)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans (64g)(optional) *
  • 3 large eggs
  • 2/3 cup pure maple syrup (160ml)
  • 1/3 cup melted coconut oil (80ml)*
  • 1/3 cup smooth unsweetened applesauce (60g)*
  • 1 and 1/2 teaspoons vanilla extract
  • 2 cups shredded/grated apple (about 2 apples) (240g)


  1. Preheat oven to 425°F (218°C)6. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 12-15 muffins, so prepare a second muffin pan in the same manner.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, allspice, salt, and pecans together until combined. Set aside. In a medium bowl, whisk the eggs, maple syrup, oil, applesauce, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the grated apple. Fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.
  4. Make ahead tip: Muffins stay soft, fresh and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months.


*You could also use the same amount of chopped walnuts.

*You can also use vegetable or canola oil.

*You can find my recipe for unsweetened apple sauce here.



My homemade apple sauce!

You can find the original recipe here as well as all Sally’s additional notes.


Just remember because these muffins are refined sugar-free, so for obvious reasons they’re not going to be as sweet as the traditional type.

Delicious warmed up with a thick slather of crunchy peanut butter! Or for a more indulgent treat try them spread thick with cream cheese icing…..delicious!


Tanisha xx