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Friday, February 24, 2017

With their thick, creamy, raw vegan and antioxidant rich filling in a healthy biscuity base free from grains, gluten, and dairy these tarts are deliciously memorable. They lasted about 10 minutes when I served them to our gorgeous, heathy, vegan and vegetarian staff. This is the second lot of raw vegan tarts I've done for them and both went down so well they've inspired me to finish my 'Little Book of Raw Tarts' I started a few years ago and promised to get finished. I'd love to have it done by Easter, this year, fingers crossed :-)
I've been really busy getting stuff done for my other website Luving Life Wholefoods where I've decided not to sell the prepackage baking mix's, but to sell the recipes as a downloadable PDF instead so that you can make your own at home. I'm just not competitive enough to put it on the market and compete with the 100's of new products and premixes hitting the shelves these days. I make these for myself and have for years. I can't live without my containers not being full. In a flash I can throw together healthy, grain free, gluten free, Paleo cakes, muffins, pancakes, slices and breads. We just love them all. As for the gluten free bread mix, I've developed recipes for sourdough, yeast risen, Paleo bread, vegan breads and so much more. You must check it out.
I've finally decided that I'm going to start doing most of my blogging from the Luving Life Wholefoods blog as its a much better setup. It will include all of my healthy alternatives and more.
For today, lets start with this delicious treat, it took less than 1/2 hr to make them and you'll have most of the ingredients if your already into heathy eating. If you've got something special happening this weekend and you'd like to offer a treat that's a little different, Wow them with these.  I'm sure everyone will be blown away with your creativity. If not, make them for yourself and hide them at the back of the fridge so no one else can see them. Most of all ... Enjoy! 
 Blueberry White Chocolate Tarts
Makes: 8 x 6cm tarts



½ cup Buckinies
½ cup sprouted almonds
1/3 cup dried coconut
1 cup pitted dates

1 tsp vanilla paste


1 cup blueberries (I used frozen)
¾ cup pitted dates
¾ cup cacao buttons
1 tsp vanilla paste
¼ cup rice or maple syrup
¼ cup Coconut yoghurt or cream
½ tsp guar gum or psyllium


  1. Add all ingredients to a blender or food processor and blend until fine and it sticks together when pressed into a ball.
  2. Divide mixture between the 6 tart shells and press in to create a base.
  3. Set aside while you prepare the filling. 
  1. Add all ingredients except the gum or psyllium if using to a high speed blender and blend on high until completely smooth and creamy with no grainy bits at all.
  2. Add the gum or psyllium and continue to blend until it thickens a blends in.
  3. Spoon the mixture into a piping bag with a decorative nozzle.
  4. Place into the fridge for ½ hr or until it is firm enough to keep it’s form when piped into the bases.
  5. Alternatively you can pipe the mix straight into the bases, (as shown) or spoon straight into the base and smooth the top.
  6. Sprinkle with extra dried coconut if you wish.

Thursday, January 26, 2017

 G'Day, Happy Australia Day....I know we usually associate it with Lamingtons, Pavlova, Meat Pies and Sausage rolls but what about the other Aussie Icon, the famous Tim Tam. I did this recipes a few years ago, it's amazing so I thought is was time I shared it, so I quickly put this together and am now rushing like a mad women to get it on before tomorrow!
To make it super special I've made it Paleo, yep, that means it Grain Free, Gluten Free and Dairy Free! Why did I do that you ask? ... Why not...that's how I roll! Anyway who cares, everyone I've ever given it to has never even noticed that it's a healthy version. Actually I'd probably have to say it taste better. Big call I know but the caramel overtones of the coconut sugar and the combination of  the coconut cream and oil with the chocolate, take it to the next level! Don't believe'll just have to try it for yourself. If you have tomorrow off, have a go at baking it. You'l love it. 
If this seems too hard and complicated have a crack at some of the other traditional Australian recipes I've healthified, they're little rippers! I have a host of Anzac inspired recipes such as my Anzac CookiesAnzac TartsAnzac Granola and Aussie Anzac Kingstons . 
Or the more traditional recipes such as my Paleo Lamingtons,  Meat free Sausage rolls for my meat free followers or my Chilli Chicken Sausage Rolls for a bit of spice! Serve them with some of my Homemade Tomato Sauce or my Sugar Free Tomato Sauce. In the meantime I'm going to have a go at making a Pavlova with Coconut sugar instead of the nasty white stuff most are made of. ;-) Stay posted, I'm sure that if it works I'll be pretty eager to share it!
All in all, Stay safe, happy baking and cooking, but most of all .. Happy Australia Day! 

Paleo Tim Tam Cake



1-cup almond meal
½ cup coconut flour
1-cup coconut sugar
1/3 cup raw cacao powder
1 ¼ tsp baking powder
1 tsp vanilla
100ml coconut oil
3 eggs
100ml coconut yoghurt or cream

Chocolate Cream Filling:

1 cup fresh young coconut meat
¾ cup raw cashews – soaked 3 hours, rinsed and drained
½ cup pitted dates
100ml coconut milk
2 tbs honey, agave or maple syrup
2 tbs raw cacao powder

Chocolate Ganache:

¾ cup raw cacao paste
¼ cup raw cacao butter
½ cup coconut sugar



Preheat oven to 180oc and line or grease a 16x21 cm rectangular baking dish (I used a Pyrex dish as it also had the rounded edges that gave it the real Tim Tam shape)
Add all of the dry ingredients to a large mixing bowl then give them a good stir with a spoon or whisk to distribute all of the ingredients evenly, especially the baking mix.
Make a well in the centre then add the eggs, oil and coconut cream or yoghurt.
Mix the wet ingredients together to break up the eggs, then mix them through with the other wet ingredients.
Fold the whole lot through the drying ingredients until you get a thick batter
Pour the batter into the baking dish, level the top then place in the oven for 40 minutes or until a skewer comes out dry.
Remove from oven and let cool before removing from dish.
Store the cake in the fridge while you prepare the filling and ganache.


Add all ingredients to a high-speed blender and blend until super smooth and creamy.
Remove from the blender and place into a bowl or dish so that you can put it in the fridge to cool before spreading onto the cake


Add all ingredients to a heat proof bowl and melt in a dehydrator, oven on its lowest temperature or over a hot water bath.
Once melted stir thoroughly to combine the ingredients and dissolve the coconut sugar properly.
Allow to cool until it is thick enough to spread evenly onto the cake without it running off, but not too cool that it won’t spread.


Carefully slice the cake in half horizontally, placing the top to the side. 
Spread the filing onto the bottom layer leaving a small space at the edges as it will spread out when you place the top back on. 
Carefully place the top onto the bottom layer covered with filling and gently pressed down until the filling just reaches the edges. 
Very carefully pour the ganache over the centre of the cake and with a large flat knife or spatula spread the ganache over the top and down the sides then smooth it out.
Place into the fridge to cool and set. 
Cut and hide half the cake for yourself for ron! ;-) 
Share the rest with friends and family &
Most of all... Enjoy! :-) 

#happyaustraliaday! xx k 


Friday, January 20, 2017

With just 2 ingredients and you'll have the best dairy free yoghurt you'll ever taste. Comment from one of our Vegan staff members I gave some to: "It tastes just like Greek Yoghurt, you can't even tell that it's made with coconut milk" 
I've improved on the first Coconut Yoghurt recipe I did a few years ago. After you've made your first batch you'll only ever need the 2 ingredients .. good coconut milk and tapioca starch. My favourite coconut milk is the Aldi brand, it's super creamy and it has amazing taste and consistency. You'll find that all yoghurt's made from non dairy sources have a thickening agent. For this yoghurt I'm using the same one Coyo use, Tapioca. It's their little secret I've discovered. The recipe is super simple. I make mine first thing in the morning then place it in my dehydrator for at least 24 hours on 38 degrees Celsius.
 If you've been following me for a while you notice that I don't like to purchase basic staples that I can make at home. Most of time my intention is to improve the ingredients list and secondly it saves me money, hence this easy coconut yoghurt recipe. It's very expensive to purchase and if you're adding it to your baking recipes as well as smoothies, bircher bowls and smoothie bowls, you'll go through it very quickly.
If you're a yoghurt lover and you want a dairy free alternative make sure to give this simple recipe a go. You'll find that the longer you use it, the better it will get. I've been using this one now for 3 months and it just keeps getting better and better. You may find that at first they are not as thick and not as tart, but with time the culture will improve. I don't add probiotics to mine as I love the idea of creating and growing my own from a good quality natural yoghurt that you'll have to purchase to get it started. Good luck and don't give up! :-)
 Coconut Greek Yoghurt
Recipe by: Karen Kitto

Makes: 1 x 800ml jar

You will need:

1 800ml jar or 2 400 ml jars - sterilized and clean.


2 400ml can of good quality full fat Coconut milk
2 tbs tapioca starch
2-4 tbs Good quality natural Coconut yoghurt.


Add the coconut milk to a medium pot with the tapioca and stir with a balloon whisk until the tapioca is fully incorporated and there are no lumps.
Turn the heat to medium and stir while it warms up and thickens. It's important to keep stirring or you will get lumps in the mix from the tapioca.
Once it's reached a thick consistency like pouring custard, turn off the heat and set the pot aside to cool to body temperature. Approx 38ᶜ degrees .
NOTE: Don't test it by dipping your finger in it as you will contaminate the mix, I feel the side of the pot to do this.
Add the natural coconut yoghurt from a previous batch or a store bought one to the thickened milk and whisk it though until smooth and fully incorporated.
Pour the mix into the jar or jars, put lid on loosely, then place in a dehydrator* at 30ᶜ degrees for 24 hours.


To sterilise my jars all I do is clean them thoroughly in very hot water then rinse again with boiling water and let them dry naturally to ensure they don't get contained by bacteria. There are other ways, but I find this has worked for me. My favourite brand of coconut milk is the Aldi Asia Specialties (don't get the low fat!) If you can't get tapioca starch then arrowroot should be just as good as they are generally interchangeable. Make sure that your started yoghurt is pure and natural and nothing has been dipped into it that would contaminate it. Always use a fresh clean spoon. If you don't have a dehydrator you can also place the jars in your oven with the light on or add the mix to a thermos or yoghurt maker. Last resort, a warm spot such as on the fridge should work as well. After 24 hours put the yoghurt in the fridge, it will thicken a little bit more as it cools. Remember to never double dip so that you can use this mix as a starter for your next batch of yoghurt. It's a bit like sourdough, it improves with age! :-) Enjoy! 


Sunday, January 8, 2017

This versatile chutney is great as an addition to savory dishes such as eggs and avocado on toast or on a roast sandwich, but it will truly shine at your next gathering when you pair it with my easy homemade Tomato Sauce  as a dipper for Sweet Potato Wedges as I do just about every night for entree! 
Loquats were our new taste sensation last year. We discovered we had a tree on our new property that was fruiting. We had no idea what it was. It turned out to be a Loquat tree and it was loaded with fruit. They taste great, the seed is quite big so it's easy to remove and the taste is something between an apricot and a mango, so, as you can imagine divinely sweet and juicy. We were picking handfuls every afternoon and eating them straight from the tree. It was a bit of a competition with the birds but there were so many it really didn't matter. 

I've added them to smoothies, made Jam, Kasundi, which is really an Indian chutney that I will also share with you later. I've got bags of dried loquats, frozen loquats, loquat and banana ice creams. We've had a great time and look forward to another harvest next year. At least we will know what it is and will look into how we can get the most from the tree as we where told that they were a bit small. None the less we were very happy with our first harvest. 
The Chutney has been amazing. Not only have I mixed with my Tomato Sauce to dip our sweet potato chips in, I've also added it to the Savoury Cream Cheese as a dipper and we have it daily with our eggs and avocado on Luvinglife grain free bread. If you don't have or can't get Loquats I think the recipe would work well with Peaches or Nectarines. 
 Loquat Chutney
Inspired by

Makes: 2 large jar of about 1kg each.


   2kg Loquats, chopped
   1-2 apples, peeled, chopped – I used a red apple
   2 large onions, chopped
   150g sultanas
   2 1/2 tablespoons apple cider vinegar
   500g coconut sugar
   2 garlic cloves, finely chopped
   1 tablespoon mustard powder
   1 tablespoon mild curry powder
   2 teaspoons whole black peppercorns

  1. Place tomatoes, apples, onions, sultanas, vinegar, sugar, garlic, mustard and curry powders with the peppercorns in a large saucepan with 1-2 tablespoons Himalayan salt.
  2. Stir over low heat until sugar dissolves, then increase to medium-high and bring to the boil.
  3. Reduce heat to medium-low and cook, stirring occasionally, for 1 – 1 ½ hours until the ingredients have broken down and the mixture is thick. (To test, press the back of a metal spoon into the mixture. If a pool of liquid forms in the spoon, cook for a little longer.)
  4. Allow to cool slightly then gently blend to create a thick sauce making sure not to over do it and make it too smooth, you want it to have some chunks.
  5. Pour into sterilized jars, seal and store until needed.
Naturally sun-dried on the tree Loquats 
We braved it and tried the naturally dried ones on the tree, thank goodness we did, they're delicious. Great added to cookies and muesli's.

Enjoy! ;-)

Sunday, November 13, 2016

Who can resist a delicious chewy crust filled with smooth and creamy chocolate? The magic ingredients in this one are the ripe avocado and soaked and sprouted raw cashews. There are a lot of these type of recipes popping up in mainstream website, magazines and new age cookbooks. 
How good is it that it's becoming the norm to create such healthy alternatives. You'll even notice that most cafe's these days have something on the menu that's either gluten free, Vegan or Paleo. I only wish they'd get on board and provide a good Grain free/Paleo alternative bread. Most have gluten free but they're like cardboard and not nearly as nutritious.
I actually made this a few weeks ago now, as per usual with my vegan treats, it was on the weekend for our staff morning tea. So in a way, this post is for Olivia as well, as she wanted to be able to make it at home.

Raw Vegan


20cm round tart pan
High speed blender


1 cup dates
½ cup almonds
½ cup oats – use almonds for 100% raw or Paleo
1 tsp vanilla

1 large avocado
1 cup dates
½ cup cashews
1/3 cup rice syrup or maple syrup
1 tsp Vanilla
1 tbs mesquite powder – optional
Extra rice syrup, maple syrup or honey if needed
2 tbs raw cacao powder


Soak dates and cashews in enough warm water to just cover for about ½-1 hour.
Line a round tart pan with non-stick baking paper or a teflex sheet.


Add all ingredients to a high speed blender or food processor and blend until it starts to turn into dough.
Turn out into the pan and spread evenly to cover the bottom then level it out with the back of a dessert spoon pushing some up the sides, I left mine rustic but you can spend more time and get the edges neat and tidy if you wish.
Place into the fridge while you prepare the filling.


Remove the dates and cashews from the water making sure to reserve the water in case it’s needed.
Add all ingredients, accept the cacao powder and mesquite to a high speed blender or food processor then blend until completely smooth and creamy, you many need to add some of the date/cashew water to get it moving. Don’t add too much or it will be too runny.
Once you have it as smooth as possible, add the mesquite and cacao powder then blend through until fully incorporated.
Taste test for sweetness and add more if needed.
Spoon the mixture into the base and spread out.
Serve immediately for a warm and decadent dessert or place into the fridge to serve cool before serving. Some like them frozen but I find it loses some of it’s intense flavour when frozen, personal choice. J



Friday, October 21, 2016

How can something so experimental work out so damn good! Most would have called these an absolute failure. I was experimenting make in caramel with coconut sugar and added to much coconut water, then when I added the salt it got lumps in it. So I left it no the stove to cool off and contemplate what I would do with it as I tend not to waste anything. 
Morning tea was coming up hard and fast and I had a limited time to get something delicious, creative and vegan over to the band of merry workers by 10.30! Cookies, I haven't made cookies for while went through me head. Quick what can they be? A quick glance in the pantry and I spotted an opened packet of salted peanuts that needed to be used and decided that some of the fresh sultanas I'd purchased the day before was a better option that choc chips as we'd decided it was a chocolate free day! That is until dinner arrives then he's in the fridge quietly sneaking handfuls of the Date and Almond Chocolate Fudge that I make sure it always on hand for such cravings.
 Back to the cookies!!! That was it, I threw the ingredients into the mixing bowl and in my rush quick added 1/2 cup cacao buttons to the coconut sugar salted caramel and gently heated it up to melt the buttons. Not using honey kept it vegan and it helped to use up the failed caramel. I gave it a quick mix then decided it needed to be really thick and fudgy to get the desired OMGYUM factor so I got my hands into it and gave it a good squishy mix up! Mmm things where starting to happen. This time it was gong to be mega cookies so I shaped them into huge cookies, threw them on the baking trays, whipped them into the oven and headed off to do a quick 8 minute tabata while they baked! At 15 minutes i took them out and headed off to do some stretching not realising that they hadn't cooked properly. When I go back to them I though! Far out! oops!! then as I removed them I realise the outer edges where all sugary and crisp while the centre was all stretchy and gooey. #sodamgood #whatmorecanisay! so here's the recipe. :-)
 Chewy Salted Peanut, Sultana and Caramel Cookies

Makes: 12 large cookies


1 cup coconut sugar
50ml coconut water, milk or water

1 cup almond meal
1 cup rolled oats
1 cup coconut sugar
½ cup sultanas
½ cup salted peanuts
½ cup coconut flakes
1 tbs mesquite – optional
1/2 cup cacao butter, butter or coconut oil
3 tbs water



Add sugar and coconut milk/water to a pot on medium and simmer for approx. 45 minutes or until it starts to thicken.
Add the salt and stir through, leave to simmer for another 5-10 minutes then turn off the heat and allow to cool


Preheat oven to 160 oc and grease or line 2 baking trays with non stick baking paper.
Add the almond meal, rolled oats, sugar, sultanas, peanuts, coconut flakes and mesquite to a large mixing bowl and stir to combine.
Add the cacao butter to the caramel, gently heat and stir until the butter dissolves, then stir the caramel mixture into the almond meal mixture with the water.
Using your hands continue to mix the dough until it becomes thick and gooey.
Take a good handful and roll it into a ball then flatten it out to about 1-2 cm.
Repeat with the rest of the mixture making sure to spread them out on the baking trays leaving a good 4 -6cm between each cookie.
Place into the centre 2 racks of the oven and bake for 14-15 minutes or until they flatten out and the edges start to brown.
Remove for the oven.
Allow to cool completely before removing from the baking paper.
Best stored in the fridge, the outside remains crisp from the caramelised sugar and the centre chewy.


Paleo: use quinoa flakes or almond sliver in place of the oats.
If you cannot get cacao butter you can substitute coconut oil or butter.
For a choc chip version you could substitute the sultanas for choc chips or use both!
Caramel can be made the day before.

Enjoy! :-) 



I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen



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