PB and J biscuits

I saw the divine Reece Hignell and Jess Lemon (from Australia’s Masterchef ‘Back to Win’) share an epic 3 ingredient peanut butter biscuit recipe on Instagram.

So I thought, “let’s make it PB&J – but healthy?”

The original recipe is just 1 cup of sugar, 1 cup of peanut butter and 1 egg, mixed together into balls and flattened with a fork, baked at 170*C for 12 minutes.

I changed mine up a little and used:

  • Baked at 170*C for about 15 minutes, then drizzled with Noshu low sugar white chocolate chips and served with a dollop of Natvia low sugar raspberry spread – bliss!
  • Breakfast berry oat protein bars

    A mouthful to say and a mouthful to eat! Another delicious creation on my never ending quest to keep my scrub pockets full of snacks….

    Ingredients (makes 8)

    • 1/2 cup flaxseed meal
    • 1/2 cup vanilla pea protein (I use Botanika Blends)
    • 1/2 cup quick oats
    • 1 and 1/2 cup almond milk
    • 1/4 cup cacao nibs
    • 2 tablespoon liquid coconut oil
    • 1/2 cup frozen berries
    • 2 eggs, beaten
    • 1 teaspoon baking powder


      Preheat the oven to 200*C. Line a slice tray with baking paper.
      Mix the dry ingredients together in a bowl until well combined.
      Add the wet ingredients and stir well.
      Add the frozen berries and mix through.
      Spoon and flatten the mixture into the slice tin, bake until set (about 30-40 minutes) and allow to cool before slicing into 8 pieces. Store wrapped in baking paper in the freezer or in an air tight container in the fridge.

    Lemon Coconut Blueberry Protein Mini Muffins

    The secret to these super moreish, dairy free, gluten friendly mini-muffins is the use of lemon infused olive oil instead of butter / coconut oil, which adds an amazing tang to the mix!

    Ingredients (makes 24) 

    • 1 cup coconut flour
    • 1/2 cup vanilla pea protein (I used vanilla pea pro by Protein Supplies Australia)
    • 2 tbsp lemon infused olive oil
    • 1 cup almond milk
    • 1 tbsp maple syrup
    • 1 tsp baking soda
    • 2 eggs
    • 1/2 cup blueberries (fresh or frozen)



    1. Preheat the oven to 180*C and line a 24 cup mini muffin tray with cases.
    2. Mix all of the ingredients together until well combined.
    3. Spoon ~ 1.5 tbsp mixture into each case and bake until firm (approximately 30-40 minutes). Store in an airtight container in the fridge or freezer.

    Easy Lemon Beetroot Hummus

    I’m of Lebanese heritage on Mum’s side, so hummus is in my blood. Some would say there is too much blood in my hummus stream even. But as much as I love the traditional recipes, I also love to experiment – and this tangy pretty-in-pink version is a great example of how to make better-than-store-bought hummus without the fuss!


    • 1 x 400g can chickpeas (drained and rinsed)
    • 1 x 200g can beetroot (drained and rinsed)
    • 3 tbsp lemon infused olive oil (or you can use normal olive oil and add lemon zest to taste)
    • 2 tbsp unhulled tahini
    • pinch of sea salt to taste




    1. Place the chickpeas, beetroot and tahini in the food processor and blend until starting to combine.
    2. While processing, slowly add the olive oil until the mixture is smooth and creamy, and add the sea salt to taste. Refrigerate before serving to allow the mixture to firm, then serve with your favourite crackers or vegetable sticks.

    Peanut Butter Protein Brownies

    Peanut butter, banana and chocolatey goodness with the added benefits of being high fibre, low in refined sugar AND high protein? These gloriously fudgy mouthfuls may just be the best brownies ever!

    Ingredients (makes 9-12 depending on how you cut them!) 

    • 1/2 cup coconut flour
    • 1/2 cup flaxseed meal (can substitute with LSA)
    • 1/2 cup cacao pea protein (I use hazelnut cacao pea protein by Botanika Blends)
    • 2 eggs
    • 2 tbs cacao (can substitute with cocoa powder, or carob for something sweeter)
    • 2 tbs coconut oil, melted
    • 1 tsp baking powder
    • 2 extra-ripe bananas
    • 3 tbsp natural peanut butter (i.e. no added oil, salt or sugar – I use crunchy PB by Mayvers)

    Note if you prefer yours sweeter, you can also add 2 tbs maple syrup or coconut sugar.


    1. Preheat the oven to 180*C and line a brownie tray with baking paper.
    2. In a bowl, mash the bananas, then add the eggs and oil and mix until well combined.
    3. Add the flour, flaxseed, pea protein, cacao and baking powder to the mix and again, stir everything until well combined.
    4. Pour the mixture into the brownie tray, then swirl the peanut butter on top (place blobs about 1/3rd of the tray apart from each other, then use a fork to swirl into the mixture).
    5. Bake until a sewer comes out clean (about 20-30 minutes). Allow to cool before cutting.

    For a bit of crunch, you can also add your favourite nuts or cacao nibs to the mix! 

    Muesli Banana Bites

    Banana bites, doo-doo doo-doo-doo. (It’s a Muppet joke, sorry).

    These tasty morsels are deliciously moreish, full of fibre and make for a satisfying snack that’s easy to hide in my scrub pocket!

    Ingredients (makes 12)

    • 2 large over-ripe bananas
    • 2 eggs
    • 1 cup milk or mylk (I used hazelnut coconut milk for something different!)
    • 1/2 cup flaxseed meal
    • 1 cup raw muesli
    • 1 tsp vanilla essence
    • 1 tsp baking powder
    • 1/2 cup coconut flour (can substitute with almond or hazelnut meal)
    • 2 tbsp melted cocoa butter (can substitute for Nuttalex or butter or coconut oil)


    1.  Preheat the oven to 200*C and grease or line a 12 cup capacity muffin tray.
    2. Mash the banana and mix with the eggs, milk and butter until combined.
    3. Mix the dry ingredients together, then add the wet ingredient mix and mix well.
    4. Pour into the muffin tray and bake until golden (15-20 minutes).
    5. Serve warm with natural peanut butter or a squirt of maple syrup!

    If you like them a little sweeter, try adding 2 tbsp maple syrup into the mix, or experiment by adding some chopped dates or raw dark chocolate – yum!

    Choc Peanut Tarts

    One fantastic way to save on calories without sacrificing taste is to use baked wonton wrappers instead of pastry. They are deliciously light but crunchy, and can be filled with virtually any topping. Previous experiments of mine have included baking them with vanilla sugar before serving with ice cream and fresh fruit, and I have also used them as quiche bases.

    These involve the winning combination of peanut butter and chocolate, making these a very moreish, low sugar and low guilt treat! 

    Ingredients – per mini tart you’ll need;

    • 1 wonton wrapper
    • 1 tablespoon peanut butter (choose the kind with no added salt, sugar or oil for best results)
    • 1 tablespoon coconut oil
    • 1/2 tablespoon cacao / cocoa / carob powder
    • stevia to taste*

    * I only needed about 1 teaspoon for a total of 10 tarts as I prefer the chocolate layer to be slightly bitter. You could also use maple syrup or brown sugar instead. 


    1. Preheat the oven to 180*C. Place the wonton wrapper in a muffin tin and bake until brown (about 10 minutes, be careful they don’t burn).
    2. Mix the coconut oil, cacao and sweetener together.
    3. Allow the wrappers to cool before filling with the peanut butter. Pour the coconut oil mixture on top and place in the freezer for 10 minutes to set. Serve while still cold (otherwise the coconut oil will melt!).

    Epic Raw Bliss Balls


    The recipe for these bliss balls was an experiment for a Mayver’s Food competition on Instagram. They turned out spectacularly well, and I’m stoked that I’ve found a delicious new pre-workout snack!


    • 1/2 cup dates
    • 1/3 cup rolled oats
    • 2 teaspoons cacao powder (you could use cocoa or carob instead)
    • 2 teaspoons tahini
    • 1/4 cup raw unsalted peanuts
    • 1/4 cup shredded coconut
    • 1/3 cup hot water


    1. Soak the dates in hot water for 5 minutes to soften them, then remove from the bowl.
    2. Place the dates, oats, cacao, tahini and peanuts in the food processor and pulse until the mixture comes together. You may need to add a teaspoon of the water here and there if the mixture seems too dry. The mixture should not stick to the sides of the bowl, but should be just wet enough to stick together when firmly pressed.
    3. Remove the mixture from the processor bowl and roll into small balls (approx. 1 tablespoon mixture each) using your palms, before rolling the balls in the coconut.
    4. Store in an airtight container in the fridge, or for an icy treat, stored in an airtight container in the freezer. Enjoy these little moments of bliss!