Jam Drops

jam drops36 jam drops2


1 cup of salt reduced butter or nuttlex
1 and 1/2 cups of spelt flour
1 cup of self-raising flour wholemeal
¼ tea spoon of baking powder
¼ cup of coconut sugar
¼ cup of caster sugar
1 jar of strawberry ST Dalfour Jam


Pre-heat your oven to 180º C (not fan forced)

  1. Mix butter, or nuttlex together with sugars in a large bowl whip until it is creamy
  2. Add vanilla paste, baking powder and flours and fold together so it forms a ball
  3. Roll tea spoon size balls of mixture in your hands wearing gloves into small balls and place on a lined baking tray leaving room for the biscuits to spread, flatten slightly and make a small whole in the centre of the mix with your fingers or the back of the teaspoon
  4. Add a small amount of jam into the hole
  5. Place into a pre heated oven and bake until golden brown roughly 10- 12 mins


These biscuits can be frozen in an airtight container lined with baking paper in between the biscuits


Strawberry Yoghurt Jars

Strawberry yoghurt jars

Serves: 4


1 large tub of Jalna Vanilla Yoghurt
12 Strawberries sliced in half
1 tablespoon Sunflower seeds
1 tablespoon Pepita Seeds
4 Vegemite jars or Jam jars


  1. Fill the jars half way with Jalna yoghurt and top evenly with the seeds, place 3 strawberries in each and push down slightly into the yoghurt, cover with the lids and refrigerate


4 vegemite jars or jam jars and lids; 1 tablespoon; chopping board; small knife

Banana Muffins

banana muffins gluten free

Serves: 6


1 cup Self-raising flour sifted well
1 cup Wholemeal self-raising flour
¼ cup brown sugar
¼ cup Stevia
½ teaspoon Cinnamon
4 medium bananas mashed
1 teaspoon pure Vanilla essence
1 cup Lactose free milk
1 cup Grape seed oil


  1. Heat your oven to 180°C or 160°C degrees fan forced
  2. In a deep bowl mix the flour, sugar, stevia, and cinnamon together
  3. Then add the vanilla essence, bananas milk and oil together and fold through the dry mix so it is well combined, don’t over mix as you want to aerate your mix so it raises well
  4. Half fill your deep cupcakes and place on a tray to bake until they are golden brown

Cherry Tomato Sauce


Serves 4
Use all organic produce if possible


1 kg of cherry tomatoes (washed free of dirt)
1 brown onion (1 cm diced)
2 cloves of garlic (crushed)
200 gram tub of tomato paste low in salt
½ cup of basil leaves (torn)
1oo ml of olive oil
150 ml of water


  1. Heat a deep pot with the oil and add the onion and garlic and sauté’ off until the onion becomes transparent in colour
  2. Add the cherry tomatoes, basil and water’; cook on low heat for approximately 1 hour until the tomatoes start to break down to mush
  3. Add the tomato paste and stir through really well and cook for another half hour. You may need to add a dash of water if your tomatoes become too thick and start to stick to the bottom of the pot
  4. Blend with a stick blender and set aside to cool, when cool portion into containers and freeze; or leave in the fridge for 1 week


Chopping board, strainer, 3 litre deep  pot, stick blender