Red Onion and Cheese Scones GF




3 1/2 cups Edmonds Self Raise GF Flour

6 tsp baking powder

75g softened butter

1 egg whisked into 1 cup whole fat milk

1/2 tsp salt

sprinkling of cayenne pepper and paprika

1 cup grated cheese (half goes into the scones, half goes on top)

1 red onion diced finely


Pre-heat oven to 210’C Fan Bake

Make breadcrumbs by rubbing the butter into the dry ingredients.

Add 1/2 cup cheese and the diced onion to the dry ingredients.

Add the egg/milk mixture to the dry and cut through it with a knife to mix.

Sprinkle flour on a baking tray and dump the mixture down then press and knead it with minimal strokes into a 1″/2.5cm thick round pie.

Splash milk over it, sprinkle the last 1/2 cup of cheese over it.

Cut it into four sections then into eight to twelve.

Bake for 10 minutes and remove from oven.

Wrap in a moistened tea towel if eating today or leave for ten minutes then bag individually and freeze before completely cooled to retain moisture.




I’ll be pinning up paleo recipes to try by Pete Evans for our family to try

You’ll find them and many more direct via his facebook:

If you’re after a quick, easy and nourishing meal to whip up.. this is it!
ZUCCHINI SPAGHETTI WITH BASIL AND PARSLEY PESTO (also great with roast chicken or cooked prawns tossed through)
Please tag, share and hover over the ‘liked’ button above, click on notifications to receive all of our posts. Join the tribe x

Serves: 4
Yield: Basil and parsley pesto: approximately 400 ml (13½ fl oz./ 1 2/3 cup)

Preparation time: 15 minutes
Cooking time: 4 minutes
Difficulty: Easy

1½ tablespoons coconut oil
3 zucchinis (500 g /1 lb. 1½ oz. in total) cut into spaghetti strips on a mandolin or slicer
1 garlic clove, crushed
10 kalamata olives, pitted and halved

Basil and Parsley Pesto
2 large handfuls basil leaves
2 large handfuls flat-leaf parsley leaves
2 garlic cloves, coarsely chopped
1 tablespoon pine nuts, toasted
2 tablespoons lemon juice
12 macadamia nuts, toasted
125 ml (4¼ fl oz. / ½ cup) macadamia oil or extra-virgin olive oil
Sea salt and freshly ground
Black pepper

To make the pesto, place all the ingredients in a mortar and pestle or food processor grind/process combine to form a thick, coarse paste. Taste and adjust the seasoning.
To make the noodles, heat the oil in a frying pan over medium-high heat. Add the zucchini and garlic and sauté for 1–1½ minutes, or until just beginning to soften. Season with salt and pepper, add the pesto and olives and toss well. Continue to cook for 1 minute, or until heated through. Spoon into bowls and serve.

Cook with Love and Laughter
Pete x

Spiced Fruit Bread GF 1kg loaf




This recipe is adapted from my bread-makers manual.  The texture is identical to store brought GF bread, which if you’ve never had before… it’s basically more of a cake texture than fluffy white tip top bread texture.

I use a Breville Big Loaf Bread Maker BB380 pictured below.


Give the pan a spray with non stick oil:

Always add wet ingredients first.  In winter slightly heat your liquids so that they help the yeast perform at its peak 🙂


450 ml of milk, I used whole milk but any milk works (coconut/almond), even water will work with 3 Tbs of any milk powder added to it.

30 grams of raw organic coconut oil or 3 Tbs of any liquid vegetable oil you prefer

3 (60g ea) large whisked eggs

1 tsp of apple cider vinegar

1 cup (110 grams) of coconut flour

2 cups & 1.5 Tbs (356 grams) of edmonds plain GF flour

3 Tbs sugar

1 tsp salt

3 tsp breadmaker fast acting yeast

3 tsp mixed spice

3/4 c sultanas (make sure they’re not too dry as they’ll suck the moisture out of your bread, if you need to – soak these in a cup of boiled water for 10mins to rehydrate and add them to the pan last)

Settings on machine: 1 – Basic, and Crust – Medium

Recipe Batch Cost: $8.75 which is what you’ll pay for a 500g loaf of GF fruit bread in the store.

This recipe makes a 1kg loaf of bread!

Woo hoo! we just saved some money 🙂

Will add photos once it’s cooled/cut

Vee x

Pikelets – GF

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I really wanted pancakes for breakfast but couldn’t see how the Gluten-Free flours would behave enough to not stick so I could flip em! why is GF flour so sticky? Hmmm

Anyway, Sunday breakfast pikelets it is!

They were much the soft fluffy texture inside as regular flour pikelets, but the coconut flour offered a natural sweetener… I’ll keep playing with the recipe to try eliminate the 1/4c of sugar.  They were fine to eat without butter and jam/golden syrup too so I had mine just plain and hot from the pan.

Here’s my recipe:

Mix together
1/2c Avalanche coconut flour
1/2c GF Edmonds flour
1tsp baking powder
1/4c sugar
1/4 tsp salt
20g melted organic coconut oil or butter
3 eggs
2c of milk, buttermilk, coconut milk, almond milk… whatever you like –  **approx to make a batter

Much love!
Vee x

**Note: I need to work out a more exact for the milk, so just watch when you mix it in last how your batter texture becomes more liquid and stop when it reaches a thicker run off the spoon fluidity than pancakes batter.

Credit and inspiration to GOOP recipe and Edmonds Pikelets Recipe

Heartfelt Thought-Dump

Just blogging it out… as you do 🙂

There are many people out there really…. really…. struggling with life, whether it be with their finances, their daily commitments or job, their health, their mental health, their goals or dreams in life.

Hearing what hubby deals with makes this topic realization so much bigger than ever imagined, the world if you sit down and ponder about everything outside of your own four walls is really… quite un-stable….

Having my business (Accounting) background I closely follow the economy worldwide.

The economy if you ponder a bit is actually the center of our chain and ball.

If it’s good, we have jobs, we can afford living costs and a quality of life that supports us to be healthy in both mind and body, we are in a good head-space and position: to bless others whether physically, financially, or emotionally…

If it’s bad, we have unemployment, poverty, crowded houses with blended families that increases poor health and mental stress, we may find it hard to cope with managing day to day physically, financially, emotionally, crime and suicide… I hate that word… it turns my stomach – but the reality is… it’s related and affected by the core of our chain and ball… the economy.

NZ farmers are about to lose all their hard work as milk prices go down the toilet, the TPPA is a glass ball as to how it will affect NZ’s rights with exports and how much we import from overseas, I’ve been told just this week that rental properties are struggling to get tenants to pay the inflated rates thanks to the greedy landlords creaming it during the housing crisis post-earthquake… so are dropping rental rates week by week in desperation, have you seen the current mortgage interest rates on offer?? it’s still cheaper to go and build your own home, than to rent… provided you have that nest egg deposit saved? no… well bugger… but once you add home insurance and rates onto your mortgage… we’re almost back to the last housing cycle figures where it was cheaper to rent than own a home… but not because of interest rates this time, its because of government inflated costs (house insurance and rates)

This essay is unlikely to flow smoothly… just saying 🙂

Partly because some topics are just so taboo and some are other peoples private business to do as they wish with.

I still care… very much – about their well-being, about their lack of empathy, about why people tick they way they do.

I feel as if the world is slowly switching off to what’s happening… to better focus on their own life, goals, health etc  it’s like they WANT to switch off from all their emotions.

Why am I so worried about people switching off their feelings, their empathy, their joy, their sadness, their being engaged….


I don’t know.

Bare with… some day probably when I’m 80 and nearly done – I’ll work out the meaning to MY life, why I’m SO emotionally engaged, conscious and passionate about others being so too.

Part of my love for working in the salon is being able to have people let out that sigh … that big gust of stress off their shoulders as they sit in the manicure chair, or lay on the massage table.  This is SO rewarding… I tend to smile at them knowingly and hope they realize they’ve just… let go, you see… we’re so often oblivious to how stressed we are. Nuts huh?

I should have been a psychologist.

Told you this essay wouldn’t flow smoothly.

Will ponder some more and blog a bit more in a few days.

Vee x

Banana & Coconut Cupcakes GF

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Hullo! Long time no write!!  I’ve been super busy being busy.

Anyway this recipe was a real experiment so with having turned out so beautiful I must add it to the recipe log to share and to save.  I basically took the Edmonds Cupcakes recipe and went from there adding this and that, oh and I’ve costed it up for you too 🙂

These are hubby’s birthday cupcakes for work, and he asked me to make his birthday treats gluten free.

After several FFS this is going to go so badly… last time I made GF scones they were AWFUL!! and crumbly… UGH.

Anyway spoiler alert! these are DELICIOUS, FLUFFY, MOIST!


250g butter

1 cup castor sugar

4 eggs

1 cup edmonds GF self raise flour

1 cup avalanche coconut flour

1/2 cup milk

4 tsp edmonds baking powder

5 small bananas mashed

1/2 cup dessicated coconut

Total batch cost incl: paper cupcake liners, electricity, icing

$16.67 for 24 really pretty… maybe even DESIGNER 😉 cupcakes

JUST .69 cents each.

We have a bakery here in Christchurch that charges $3.50 for plain cupcake liners and flat looking GF muffins with a smear of icing.

It’s well worth the effort learning to work with GF ingredients.


Preheat the oven to 190’c fanbake.

Beat the butter and sugar really well until it lightens in color and the sugar isn’t as crunchy sounding on the beaters, add the eggs ONE at a time!! ONE …. (I’m writing this for when our children one day need to use my recipes… sorry to be so CAPITALS!!) egg at a time and beat beat beat so its fluffy… ah yes – that’s how you get your cupcakes to be soft and fluffy 😉

Sift in the flours and baking powder (you need this extra baking powder because the bananas add weight to them as they try to rise) and FOLD the mixture, add the milk and fold that in too, fold in the five mashed ripe bananas and half a cup of dessicated coconut (whoops forgot to add that to the costing) then get this into the cupcake liners and into the oven ASAP so the mixture can’t start to loose it’s fluffed up-ness.

Cook for 15 minutes then open the oven and turn it off so they can cool down slowly.


Beat the room temperature (nuke in the microwave for 10 sec if you need to) butter and icing sugar into buttercream icing, add 1/4 tsp of lemon essence (whoops that’s not in the ingredients above either sorry!) and 1-2 tablespoons of hot water IF needed then pipe with a good fat star tip (wilton 2M? dunno what this is)

Will add photos of them all iced up and pretty when I get time.

Vee x