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Quirky Cooking

Lemon Yoghurt Cake (Grain Free)

QuirkyJo by QuirkyJo
May 29, 2018
in Baking, Cakes, Dairy Free, Desserts, Easter, Eggs, Favourites, Featured, Fruit, GAPS, Gluten Free, Grain Free, Naturally Sweetened, Paleo, Thermomix, Wholefood
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Quirky Cooking Lemon Yoghurt Cake (Grain Free)

Who doesn’t love a tangy, moist, lemon cake, with sticky lemon syrup drizzled over and cream or ice cream on top, and a cup of tea on the side? You guys obviously agree with me, because when I shared this recipe in our newsletter a few months ago it went crazy! Well, good news, here it is on the blog so it’s easier to find now… AND my sister and I played with the recipe and improved on it, so it’s even better now! Woo hoo!! 

Quirky Cooking Lemon Yoghurt Cake (Grain Free)
Cake photos by Tash Marie Little Bit of Thyme

For those who didn’t see the original newsletter recipe, here’s the story behind this cake…

A few months ago my 18 yr old son, Simi, was going for his drivers licence (P plates) test. Everyone told us that it’s practically impossible to pass the test first go (especially for young guys, as the instructors are pretty tough on them), and most of his friends took two or three goes to pass. Simi was feeling very nervous, and saying he was sure he wouldn’t pass… so of course I gave him a bit of a pep talk about not talking himself into failing, doing the very best he can, keeping positive, staying calm… and meanwhile I prayed HARD that he would pass because my GOODNESS I was making a lot of trips to take kids to and from work every day – often six trips in a day!! I was so ready to have some help with all the taxiing.

As he drove off with the instructor I said to my daughter Cassia, “Let’s make lemon cake and homemade ice cream while he’s gone!” Because I figured if Simi passed the test we could celebrate with cake and ice cream, and if he didn’t pass we could console ourselves with cake and ice cream. Win win!! 😀 (Although I didn’t know if the cake would actually work, as it was a new experiment…)

Quirky Cooking lemon cake and ice cream
Checking if the ice cream is ok. Yep, it’s awesome. 😀 Ice cream recipe is in Life-Changing Food

Thankfully, not only did the cake work BEAUTIFULLY, but Simi also passed his test!! FIRST GO!!!! Do you know how happy that made me??? (If you have kids you are constantly driving everywhere, you will understand the joy of having an extra driver in the family!)

Quirky Cooking Jo and Simi
He passed his test!!!!!!

So this is our celebration cake. We recommend serving it with homemade ice cream (there’s a dairy free recipe in Life-Changing Food) with friends, family and neighbours – because in my opinion, that’s the best way to eat cake! But it’s delicious on its’ own too, with a quiet cuppa in a cozy corner. We hope you enjoy. 

Quirky Cooking Lemon Yoghurt Cake (Grain Free)

Tips for best results…

  • Check your scales: Baking requires much more exact measurements than say a soup or a casserole – make sure your scales are working properly before you begin.
  • Oven: Every oven is different, so we recommend you keep an eye on the cake as it cooks, as you may need to tweak the cooking time to suit your oven. We use a Falcon Australia oven, on the fan-forced setting. If you know your oven cooks a bit slow, change temp to 180C, and cook until lightly browned on edges and top (see photos below), then cover with foil/lid and cook until skewer inserted in the centre comes out clean and the cake is firm when pressed gently in the centre. If you find after it’s cooled that it’s still a bit too moist, just pop it in the fridge and leave overnight – it will firm up as it gets cold.
  • Texture: Nut meal cakes are not the same texture as a fluffy, white wheat flour cake – they are denser and moister, and are better cooked a day ahead as they will firm up as they cool. Don’t be discouraged if it falls a little as it cools – that’s also quite usual with grain free cakes. It will still taste amazing!
  • Ingredients: Blanched almond meal is preferable to whole almond meal in this recipe as you’ll get a lighter result, although whole almond meal may work. If you use sunflower seed meal instead you’ll find the cake will turn a funny green colour, just so you know… which is why we didn’t. 🙂 (I think it would be heavier texture too.) I haven’t tried it with egg substitutes, I think it would end up too dense – but you could maybe halve the recipe and use chia ‘eggs’ plus a little baking powder, and cook in muffin cups.
  • GAPS: This cake is suitable for Full GAPS, or if you leave the bicarb soda out it’s ok for Stage 4… it would probably be best to cook as cupcakes if not using the bicarb soda.
  • Cupcakes: The recipe is PERFECT for cupcakes! Fill cupcake papers to 3/4 full and cook at 180C for about 20 mins, or until done. No need for a water bath. They freeze beautifully too!

Quirky Cooking Lemon Yoghurt Cake (Grain Free)

Lemon Yoghurt Cake (Grain Free)
2018-05-29 07:21:24
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Cake
  1. butter or coconut oil for greasing tin
  2. 3 large (60g) eggs
  3. 100g honey (or pure maple syrup)
  4. zest of 2 lemons (finely zested)
  5. 70g lemon juice
  6. 300g blanched almond meal
  7. ½ tsp bicarb soda
  8. 280g Greek yoghurt (or thick coconut yoghurt for dairy free)
  9. 120g extra virgin olive oil
Syrup
  1. 70g lemon juice
  2. 60g honey (or pure maple syrup)
  3. 2 Tbsp water
  4. zest of 1 lemon (finely zested, or sliced thinly with sharp knife)
Also need
  1. 20cm round cake tin (not spring form or it will leak!)
  2. baking paper
  3. a large, high-sided baking dish*
Thermomix Method
Cake
  1. Preheat oven to 170C. Line the base of a 20cm cake tin with baking paper, and grease the sides with butter or coconut oil.
  2. Place eggs and honey into TM bowl, insert butterfly whisk, and mix 4 mins/speed 4.
  3. Add lemon zest and lemon juice and mix another 2 mins/speed 4. Remove butterfly.
  4. Add almond meal, bicarb soda, yoghurt and olive oil to bowl, and mix 20 sec/speed 4.
  5. Pour batter into the lined cake tin and place it into the baking dish.
  6. Pull the centre rack halfway out of your preheated oven and carefully place the baking dish on it. Using a kettle, pour very hot water carefully into the baking dish until the water reaches halfway up the sides of the cake tin. Gently slide the oven rack back into place, taking extra care not to slosh the water around.
  7. Bake for 45 mins, or until lightly browned on top.
  8. Gently slide oven rack out and carefully cover cake with foil (not touching cake) or a pot lid. Slide rack slowly back in, and cook another 25-30 mins, or until a skewer inserted into the centre of the cake comes out clean. (It will be slightly moist inside, but the top and sides of the cake should be golden brown and firm to touch.)
  9. Remove cake from oven and leave covered while preparing syrup.
Syrup
  1. Place lemon juice, honey or maple syrup, and water into a clean TM bowl and cook 5 mins/Varoma/speed 2.
  2. Poke holes all over cake with a thin metal skewer and pour half the hot syrup over the cake. Wait until it sinks in, then pour over the remaining syrup. Cover cake and allow to sit and cool for 30 mins.
  3. Run a butter knife around the side of the tin to loosen cake. Release from pan.
  4. Decorate cake with zest. Slice and serve with cream or yoghurt.
Conventional Method
Cake
  1. Follow step 1 as above.
  2. Whisk eggs and honey with an electric mixer until fluffy, then add lemon zest and juice and whisk another couple of minutes.
  3. Add almond meal, bicarb soda, yoghurt and olive oil to bowl, and mix until smooth.
  4. Pour batter into the lined cake tin and place it into the baking dish. Continue as above.
Syrup
  1. Place lemon juice, honey or maple syrup, and water into a small saucepan and simmer over low heat for 5 mins. Continue as above.
Notes
  1. * For ample water circulation, the baking dish should be wide enough to leave a 2-4cm edge around the cake tin, and the sides should be high enough to hold about 4cm of water.
By Jo Whitton
Quirky Cooking https://www.quirkycooking.com.au/
Tags: almondsbakingcakesdairy freedessertseggsGluten FreeGrain FreeNaturally SweetenedpaleoThermomixwholefood
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Comments 74

  1. Jillian says:
    3 years ago

    Sounds yummy! Can’t wait to try this recipe.

    It helps so much when your children can drive themselves around, both of my children now have licences.

    Reply
    • QuirkyJo says:
      3 years ago

      Yes, it makes life so much easier!! Enjoy the recipe Jillian! 🙂 xx

      Reply
  2. Denise McIntosh says:
    3 years ago

    Sounds wonderful & i just have to make this

    Reply
    • QuirkyJo says:
      3 years ago

      Let us know what you think when you make it Denise! 🙂

      Reply
  3. Nat says:
    3 years ago

    Hubby wants to know, can we substitute the yoghurt?
    He doesn’t do yoghurt anything!

    Reply
    • QuirkyJo says:
      3 years ago

      You could try sour cream though we haven’t tested it with that. 🙂

      Reply
  4. Felicity says:
    3 years ago

    Thanks for the recipe Jo!
    I tried it with sunflower seed meal and coconut yoghurt but texture seems a little too soft even with a little extra baking time. Was nicer served chilled in the fridge. Let me know if you have any suggestions for fixes??
    Thank you 😊

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Felicity! 🙂 Sounds like the recipe could have used even a little more baking time. Was the top very brown? xx

      Reply
  5. nabila says:
    3 years ago

    what is 300 gram in cup form Jo

    Reply
    • QuirkyJo says:
      3 years ago

      According to Mr Google it’s approx 2.5 cups (assuming you’re talking about the almond meal?) 🙂

      Reply
  6. Gail says:
    3 years ago

    How much bicarb? It’s missing in the recipe and I am halfway through making it 😂

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Gail! The recipe says 1/2 tsp of bicarb soda. 🙂

      Reply
  7. Marisa says:
    3 years ago

    Could the olive oil be replaced with butter/ghee or macadamia oil?

    Reply
    • QuirkyJo says:
      3 years ago

      Yes, for sure! 🙂

      Reply
  8. Jacqueline says:
    3 years ago

    Hi Jo, may be a silly question, but what is bleached almond meal? Do you just measure out the almond meal and soak in cold water then drain off?

    Reply
    • Jacqueline says:
      3 years ago

      *Blanched

      Reply
    • QuirkyJo says:
      3 years ago

      Hi Jacqueline! Blanched almond meal means the skin has been removed from the almonds before making into the almond meal. It is pale in colour (not brown). If making your own blanched almond meal, you would need to buy blanched whole almonds (skin removed). 🙂

      Reply
  9. Rebecca B says:
    3 years ago

    Oh wow I am inspired, will try to make this tomorrow.

    Reply
    • QuirkyJo says:
      3 years ago

      Let us know how you go! 🙂

      Reply
  10. Leanne says:
    3 years ago

    Can you please tell me what I can use instead of almond meal?
    At the moment I can only eat Pecans or Walnuts.
    Also, no wheat, barley or buckwheat.
    I’m really looking forward to making something a bit delectable – a treat I can look forward to.

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Leanne! 🙂 We haven’t tested this recipe with any other nut meal besides almond. Using other nuts milled to nut meal may work but the cake may end up slightly heavier (and darker in colour) with more texture as almond meal is very light and has the almond skins removed. This cake is super decadent and yummy if you’d like to give it a try: https://www.quirkycooking.com.au/2011/05/flourless-chocolate-espresso-cake/

      Reply
  11. Sharon O'Dwyer says:
    3 years ago

    Hi can you freeze this and would you have to freeze it before adding the syrup🤔

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Sharon! Yes, you certainly can…after the syrup is fine. 🙂

      Reply
  12. Michelle says:
    3 years ago

    My cake cracked during the first part in the oven….any tips for what to do next time to prevent this?

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Michelle! It may have cracked from the heat of the oven (ie it rose too quickly). Perhaps reduce the oven temp a little next time. 🙂

      Reply
  13. Skye says:
    3 years ago

    Hi Jo, do you think this would cook (steam) in the varoma ok? Or would it be too harsh on the cake? 40 mins or so?!?

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Skye, that’s a good question! Hmmm…it may work but it would probably take quite a long time as the cake is quite high in the pan. You would need to keep steaming it and checking with a skewer. Might work better as small individual cakes. xx

      Reply
  14. Leanne says:
    3 years ago

    I love this recipe but my son in law is on an carb free diet. What is the carbs stats for this recipe

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Leanne, glad you love the cake! 🙂 We don’t do carb or calorie calculations on our recipes so you would need to find a carb calculator online and type in the ingredients to work it out. xx

      Reply
    • Kerrie says:
      2 years ago

      Hi Leanne

      I am keto and have worked it all out.
      If you divide the cake into 20 or make it like a tray bake with 20 squares:
      – 185 kcals per piece
      – 16g Fat
      – 10g Protein
      – 2g Net Carbs

      Reply
  15. Justine says:
    3 years ago

    Hello, made this yesterday and the taste is lovely but it’s very ‘wet’. Do you have any tips on why that might be?

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Justine! 🙂 This cake should be very moist anyway as it is cooked in a water bath and has a syrup poured over, but if it is very wet, it may just need more cooking time. xx

      Reply
      • Michelle Warren says:
        7 months ago

        Hi, this cake is amazing!! I made it in cupcakes, I’m just wondering when it says 60g of eggs. What is one egg weights 60g do I stick with that or add three eggs? Thanks for the recipe!! Also just wondering where to store them in the fridge or out?

        Reply
        • Quirky Cooking Team says:
          7 months ago

          Hi Michelle. Thank you so much:-). Yes, I do recommend using 3 x 60g eggs in this recipe as using very large eggs (weighting over 60g) could result in the cake being too moist and using very small eggs, on the other hand, could result in cake being too dry I’m afraid. So a rough-60 g weight for each egg would be ideal. Best stored in a fridge or freezer. Enjoy:-).

          Reply
  16. Laura granger says:
    3 years ago

    How do I make blanched almond meal? Can you buy it?

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Laura! You can make blanched almond meal by milling blanched (skinless) whole almonds. Or, you can buy it in the shops (it should be pale, not brown, in colour). 🙂

      Reply
  17. Naomi says:
    3 years ago

    Hi, just wondering if you think this would work in a square or rectangle cake tin? Wanting to make it for my sons birthday cake and have it in the shape of a leggo brick!

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Naomi! 🙂 We haven’t tested the cake in anything other than a round cake tin so we can’t say for sure. Certainly give it a try but check it cooks through in the middle. Let us know how you go. Lego cake sounds wonderful and happy birthday to your son! 🙂 xx

      Reply
  18. Michelle says:
    3 years ago

    I am so looking forward to making this cake on Friday. It looks delicious as much as it sounds.
    Lemon is my favourite ingredient.

    Reply
    • QuirkyJo says:
      3 years ago

      Yay Michelle! Hope you love it! 🙂

      Reply
      • Michellehollings says:
        3 years ago

        I made it today as I couldn’t wait for tomorrow. My top was quite a lot browner so next time I will turn oven down a tad. It still looks fab. I can’t seem to post my pic for you 😎

        Reply
        • QuirkyJo says:
          3 years ago

          Oh wonderful Michelle! 🙂 How did it taste? You can post your pics on the Quirky Cooking page or in the groups on Facebook. xx

          Reply
  19. Dani says:
    3 years ago

    I have just made this to take to a family event tomorrow! I can’t wait to try it!!!!! It smells so good. I’m always so nervous serving something to others that I have never made before, but being dairy free I like to try new deserts always and it pays off to take a sweet I can actually eat 😉 It was cooked all the way through but feels very very wet after the syrup so I hope I did ok!!

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Dani! 🙂 How did everyone like the cake? It is quite moist once the syrup is added but certainly should hold it’s shape as per the pic. xx

      Reply
  20. Erica says:
    3 years ago

    Can I sub the yoghurt with my thick kefir? I do a second ferment with lemon peel ( sometimes orange)

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Erica! 🙂 We haven’t tested the recipe with kefir but don’t see why it won’t work. Please give it a go and let us know how it works out. xx

      Reply
      • Alison Pritchard says:
        9 months ago

        Thanks Jo, I was randomly’googling for something to do with my coconut yoghurt ( that was too thick). When I came across your recipe I knew it was one I could trust. I used Monkfruit instead of honey but it looks like it turned out ok..
        test tasting tomorrow 🙂
        Thanks!

        Reply
        • Quirky Cooking Team says:
          8 months ago

          Fantastic. Great to hear:-).

          Reply
    • Karen says:
      3 years ago

      Hi Erica
      I am wondering how you do a second ferment with kefir and add the rind

      Reply
  21. Chirene says:
    3 years ago

    Hi there

    Do you think it would work as muffins? I don’t own a cake tin but this looks so delicious I’d love to try it

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Chirene! Yes, it works perfectly as muffins…check out my Instagram today. 🙂

      Reply
      • Kerryn says:
        3 years ago

        Do you have to use a water bath for muffins?

        Reply
        • QuirkyJo says:
          3 years ago

          Hi Kerryn, no you don’t…this recipe works well as cupcakes/muffins without the need for a water bath. xx

          Reply
  22. viv coffey says:
    3 years ago

    JO this looks delicious but substitute for the almond flour and the eggs? can’t do dairy, so thought coconut yoghurt? anyone have any suggestions. looks so yummy.

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Viv! 🙂 Please see the notes section in between all the pics. If you give it a go with any of these variations, please let us know how it turns out. xx

      Reply
  23. Mell says:
    3 years ago

    OMGoodness….B.E.S.T. C.A.K.E. E.V.E.R!

    Thanks so much Jo. I’ve made this recipe a few times using either lemons & oranges. Both flavours are delicious.

    This is the first grain free cake both my children (9yo + 7yo) have eaten and wanted more.

    Freezes great too!

    Reply
    • QuirkyJo says:
      3 years ago

      Woohoo Mell!! 🙂 Thanks for your feedback…glad you all love this cake! xx

      Reply
  24. Anne Kendrick says:
    3 years ago

    Hi Jo this sounds wonderful! I am egg free so have a question, how do I replace the eggs with chia “eggs”? I am new to this 🙂

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Anne! 🙂 To make chia eggs you combine 1 tbsp chia with 2.5-3 tbsp water, per egg. In this recipe, you would need to halve the amount of ingredients and make as muffins though we haven’t tried this yet so can’t say for sure how well it would work out. If you give a try, let us know how you go! xx

      Reply
  25. Joel says:
    3 years ago

    Hi Jo,

    Made this cake recently and it was a delight! My family really enjoyed it. Loved the refreshing zesty punch of the syrup and moist texture of the cake. Served warm, we found it paired really nicely with a ginger variation of your dairy free ice-cream from LCF actually. Thank you for sharing!

    Reply
    • QuirkyJo says:
      3 years ago

      Oh YUM Joel!! Glad you all enjoyed it and it sounds wonderful with ginger ice cream! 🙂 xx

      Reply
  26. Sandi says:
    3 years ago

    I was halfway through making cake and realised I only had half the amount of almond meal 😩. I had a packet of tigernut flour and added the other 150 gm of that and omg amazing.

    Reply
    • QuirkyJo says:
      3 years ago

      Oh yay Sandi! So glad it worked out! 🙂

      Reply
  27. Annique says:
    3 years ago

    Can I use kultured Wellness fermented yoghurt in this recipe

    Reply
    • QuirkyJo says:
      3 years ago

      I don’t see why not! 🙂

      Reply
  28. Annique says:
    3 years ago

    Should I store this cake in the fridge overnight before serving the next day?

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Annique! 🙂 That’s completely up to you but some do find they prefer it cold. Either way, store in an airtight container. xx

      Reply
  29. Louise says:
    2 years ago

    Hi Jo. Could you substitute rice malt syrup for the honey?

    Reply
    • QuirkyJo says:
      2 years ago

      Hi Louise! 🙂 We didn’t test it with rice malt syrup but I can’t see why it wouldn’t work. xx

      Reply
  30. Nina says:
    2 years ago

    Hi Jo, I’d like to make this for a family dinner coming up, and we will be travelling a few hours to get there. So I’m thinking of making it in advance. Can I freeze the cake before or after adding the lemon syrup? Also, how would you recommend serving the cake after its been frozen – once its at room temperature or warmed up slightly in the oven? Thanks a bunch x

    Reply
    • QuirkyJo says:
      2 years ago

      Bake the cake and freeze it, when you’re ready to serve it, warm it up and drizzle over the syrup.

      Reply
  31. Prime Medic says:
    1 year ago

    I read your post very impressed and received important information of this kind. I am very interested in going back to your blog for more information.

    Reply
  32. Michelle Warren says:
    7 months ago

    Hi, this cake is amazing!! I made it in cupcakes, I’m just wondering when it says 60g of eggs. What is one egg weights 60g do I stick with that or add three eggs? Thanks for the recipe!! Also just wondering where to store them in the fridge or out?

    Reply
    • Quirky Cooking Team says:
      7 months ago

      Hi Michelle. I recommend using 3x60g eggs simply because if you end up using very large eggs (with weight more than 60g)it could result in your cake being too moist and, using very small eggs on the other hand, could make your cake too dry. So a rough weight of 60g per each egg would be ideal:-). Best stored in a fridge or freezer:-). Enjoy

      Reply

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You will find the recipe on my blog, or tap on this photo via the link in my profile. I swapped the tapioca for gelatine (for a more gut-friendly version), and added an extra egg. Don’t strain out the pulp when you make the cashew milk as it helps to thicken the custard. This custard can also be made egg free, see notes below the recipe. And to make on the stovetop, just whisk all the ingredients in a pan over medium heat until thickened.

Enjoy! 🫐🍯❤️

https://www.quirkycooking.com.au/2012/02/cashew-honey-vanilla-bean-custard/
#cashewmilk #custard #cashewcustard #blueberries #dairyfree #dairyfreecustard #glutenfree #grainfree #starchfree #gutfriendly #gaps #guthealth #paleo #wholefood #snack #thermomix
I’ve been a bit absent here the last few days. F I’ve been a bit absent here the last few days. First we were fighting off colds, then a cyclone hanging around the coast caused power outages and affected phone reception... But despite all that, my sisters and I managed to do a bit of a cook up yesterday - by lantern light! 😄😄 

It was a lot of fun having both my sisters with me yesterday, and we got lots done despite having no electricity all day! (Have you ever tried making a cashew paste with a mortar and pestle?? Harder than it sounds... 😂😂😂) Thankfully my lovely @falconaustralia gas stove made it possible for us to keep cooking, and my Wonderbag worked as a slow-cooker to finish off the lamb curry and keep it hot til dinner time. (It was super soft and delish!)

The cyclone is still hanging around but hopefully it’ll fizz out in the ocean soon! 🌪 

See “Cook Ups” in my story highlights for details of the curry and a glimpse of our day. 😊 And to check out the Wonderbags, just tap on the product tag on the Wonderbag video - or go to quirkycooking.com.au/shop. 🍲

#cyclone #weather #athertontablelands #farnorthqueensland #tropicalnorthqueensland #australia #noelectricity #poweroutage #cooking #cookingbylanternlight #quirkycooking #quirkysisters #cookup #wonderbag #falconoven #gasoven #gascooker
Do you ever crave crispy, crunchy, salty snacks li Do you ever crave crispy, crunchy, salty snacks like potato chips, but prefer a healthier option that’s not drenched in refined oils? I know I do!! Today Joye made us a couple of batches of crackers to satisfy that crunchy craving... YUM!! The ones in the front are the Buckwheat & Almond Crackers from our @lifechangingfoodbook (rolled really thin between two sheets of baking paper to make them super thin and crispy), and the ones behind are the Gluten Free Parmesan Crackers from @sbsfood which are really AMAZING!! 😍 (You can find the recipe on their page.) 

I can see I’m going to have to hide some so that they’ll last longer than a day or so... ha ha!! So delish.

For those of you who are nut free, both of these recipes work well with sunflower or pepita meal instead of almond meal.

#crackers #crispy #crunchy #betterthanchips #buckwheat #almond #glutenfree #grainfree #dairyfree #wholefood #recipe #parmesan #parmesancrackers
{Meet the Quirky team!} Monday morning is team mee {Meet the Quirky team!} Monday morning is team meeting time, yay! I would be so lost without these guys keeping the wheels turning in the background. 🤗 Let me introduce you...

Top left: Magda, admin assistant extraordinaire! Magda joined the team 8 months ago and keeps the online store stocked up 📦 answers your emails with a smile 😀👩🏻‍💻 lives in Melbourne, loves hanging out at the beach with her family 🌞, loves a good laugh 😂 and is always happy to chat about anything food and health related, loves cold showers (even during Melbourne winters 🥶), and says a Sunday without chicken soup simmering on the stove is just not a proper Sunday! 🥣 

Top right: My lovely big sister, Joye, who joined the team 3 years ago. Joye is my cooking & recipe testing assistant, my right hand 🤚 during cookbook photo shoots and local events, and my favourite person to cook with EVER! ❤️ Joye lives near me on the Atherton Tablelands (Far North Queensland), works for me one day a week and teaches music and piano for the rest of the week 🎹 sometimes bursts into song randomly 😵 makes the best sauerkraut you’ve ever tasted 😍 and makes me laugh a LOT with her dry sense of humour and fondness for big words like ‘post-prandial somnolence’ (meaning “after-dinner drowsiness). 😵😂 We have a lot of fun when she’s here cooking with me, and thanks to her my family still eats well when I’m away travelling. 😉 

Last but not least: Emma, Quirky executive assistant and official “shoulder-to-lean-on”! ☺️ For the past 6 years (yes, she’s put up with me for that long!! 😂) Emma has been working tirelessly from her home in Melbourne 👩🏼‍💻 keeping me organised(ish), keeping the website and store ticking along, stocking shelves all around Australia with Quirky cookbooks 📚, answering emails 💌, organising events and retreats and promotions and prizes 🎁, all while being mama to about a million house plants, a crazy dingo x kelpie dog and two noisy boys 🐕 🏃🏻🏃🏻‍♂️... And best of all, Emma has been a ROCK for me when I’m feeling overwhelmed and need to be reminded that the work we do is worthwhile and the ups and downs are normal. ❤️

Love you guys, thank you for all you do 🤗🤗🤗
Happy Valentine’s Day! ❤️ I nearly didn’t Happy Valentine’s Day! ❤️ I nearly didn’t bother making any chocolate, then at 4.30pm I was like, “What was I thinking???” and I grabbed my @lifechangingfoodbook and had a batch of Nutty Chocolate made within 10 minutes. 😁 Peanut butter swirls on one half and @yungaburra_raspberries freeze-dried raspberries on the other. Bliss! (I may have eaten 4 pieces already.) 🙈😁😂 YUMMMM!! 

#chocolate #valentinesday #treat #refinedsugarfree #wholefood #gaps #dairyfree #quirkycooking #lifechangingfood #freezedriedraspberries #peanutbutter #peanutbutterchocolate #delicious
Just in case you missed it, I sent out some health Just in case you missed it, I sent out some healthy Valentine’s Day treat ideas yesterday! Did you see? 😃

I know emails have a tendency to get lost on the email jungle, so just search for “Quirky Cooking” (including in those folders where the annoying emails go), because it’s worth reading, I promise! 😁😘 #totallynotannoying

PS You can subscribe by tapping on this photo via the link in my profile. ❤️

#valentinesday #treat #treatideas #healthytreats #naturallysweetened #glutenfree #grainfree #dairyfree #wholefood #gaps #paleo #recipes #quirkycooking #treatyourself 

https://quirkycooking.mykajabi.com/newsletter-sign-up
Valentine’s Day recipe idea, by @marianna.saran Valentine’s Day recipe idea, by @marianna.saran ❤️ Plum pie with almond pastry!! 😍😍

This gorgeous pie was made by @marianna.saran and she has generously allowed me to share it! The pastry is made with my Almond Meal Pastry recipe (see @lifechangingfoodbook). Prebake the base for 10-15 mins at 180C, then fill, top and bake til the pastry hearts are lightly browned. 

Marianna says, "For the filling, I blended 3 plums with 1 Tbs cornflour then spread that on the bottom (the plums were sweet, you could add sugar but I didn't), then I just put plum halves on top then sprinkled each plum with a tiny bit of cornflour and rubbed it in." Place the pastry hearts on top and bake at 180C until lightly browned. That's it! 

Another option would be to make roasted plums (halve, deseed, place on baking tray and drizzle with honey and vanilla and sprinkle with a little water, then roast at 180C for about 30 mins). Place the roasted plums into the cooked base with their juices, then top with pastry hearts and bake as above. You could sprinkle the pastry hearts with a little coconut sugar if you wanted to. YUM!

(If you don’t have @lifechangingfoodbook, search ‘quirky cooking chicken pot pies’ and you’ll find the pastry recipe there.)

#valentines #baking #plums #plumpie #pie #simplebaking #baking #glutenfree #grainfree #gaps #paleo #wholefood #treat #grainfreepastry #grainfreebaking
“When the butter chicken is THAT good!!” 🤣🤣🤣 

(Anyone else love Quirky butter chicken this much? 🤤)

Tap on this video via the link in my bio for the recipe!

Thanks for sharing, @_sheridanharris_ 😍🤗❤️

https://www.quirkycooking.com.au/2015/11/my-best-butter-chicken-ever/
#butterchicken #quirkybutterchicken #kidfriendly #familyfavourite #familyfavorite #glutenfree #dairyfree #eggfree #nutfree #grainfree #gaps #paleo #wholefood #healingfood #guthealth #guthealthmatters #dinner #familymeal #quirkycooking #kids #funny #funnyvideos
Guys, my “Gut-Healthy Chocolate Caramel Slice” Guys, my “Gut-Healthy Chocolate Caramel Slice” recipe is now up on the blog! (Finally!! 😂🙈😘) Check it out by tapping on this photo via the link in my bio. 

Have a lovely weekend! ❤️❤️❤️

#quirkycooking #chocolate #caramel #slice #choccaramel #caramelchocolate #dessert #treat #wholefood #healthyfood #snacks #weekendtreat #glutenfree #grainfree #dairyfree #eggfree #nutfree #vegan #variations #recipe 
https://www.quirkycooking.com.au/2021/02/gut-healthy-chocolate-caramel-slice/
{Recipe} I have sooooo much Thai basil in my garde {Recipe} I have sooooo much Thai basil in my garden at the moment - it’s kind of taken over. Pesto time!! Did you know pesto freezes really well? I love having it on hand to use as a dip or to spread on crackers, or on lamb roast for a pesto crust. I make it into a salad dressing, mix it through pumpkin soup, or add to mince and make baked pesto meatballs... there’s so many delicious ways to use it!

What’s your favourite ways to use pesto? 🌿

Here’s my simple pesto recipe - it’s delicious with or without the Parmesan and can be made nut free as well.

(Pictured here with some yummy Kex seed crackers from @sproutnutrition, and the silver “spread love” knife is one I bought years ago on Etsy. 😊)

Macadamia Pesto

1-2 garlic cloves
160g raw macadamia nuts or cashews
60g fresh basil leaves
½ tsp fine sea salt, or to taste
60g extra virgin olive oil, plus extra for storage
1 tsp fresh lemon juice
60g Parmesan cheese or 2 tsp savoury yeast flakes (opt)

Thermomix Method
Place all ingredients into TM bowl and pulse 4 times 1 sec/closed lid/Turbo.
Transfer pesto into a glass jar, drizzle some extra olive oil on top to seal from the air, and keep in the fridge.

Conventional Method
Chop garlic and nuts in a food processor until roughly chopped. 
Add remaining ingredients and process until desired texture is achieved.

Storage
Store in a glass jar in the fridge for approximately 1 week, or freeze for 3-4 months.

Variations
Nut free: Swap macadamias for a mixture of pepitas and sunflower seeds.
Salad dressing: To make this into a salad dressing, add 50g more olive oil, and the juice of 1 whole lemon instead of the 1 teaspoon of lemon juice. Blend until desired texture is achieved.

#pesto #macadamia #cashew #nutfree #dairyfree #variations #recipe #quirkycooking #homemade #dip #snack
We had a family adventure this weekend - sailing o We had a family adventure this weekend - sailing out to a local island on a 65 year old wooden pearl lugger @fallareef! We were planning to go to the outer reef,  but it was so rough we only made it to Fitzroy Island. That’s ok though, we had an amazing day (despite a few getting seasick from the crazy ride 😂), sailing, swimming, snorkelling, singing... So special to have some bonding time with grandparents, uncles, aunties, cousins and friends. ❤️ Covid lockdowns really make you appreciate these times sooooo much more!!

I highly recommend taking time out of your busy life to go on adventures with your family whenever you can. Making memories together is so worth the time and effort. The kids say that was the best Christmas present EVER!! 🎉🎉 (It was a little late because we had to fit it in between wet season storms and cyclones. 😂)

Lots of videos in my stories. 💙 Last photo of @just_acountrygal_  by @_thissmallcorner. 

#makememoriesnotexcuses #adventure #family #mykids #friends #familyadventure #quirkyadventure #farnorthqueensland #australia #discoverqueensland #seeaustralia #seequeensland #visitqueensland #tropicalnorthqueensland #fnqlife #discoveraustralia
How are you going so far this year with reaching y How are you going so far this year with reaching your health goals? If you’re feeling stuck and need some help working out how to improve your health, or how to cook for a healing diet, or what to do when you don’t even know where to BEGIN — we’d love to help! 

The Gut Health Formula is an 8 week coaching program run by myself and @elysenutritionist. We are big believers in taking a gentle, holistic, long-term approach towards healing the gut, beginning with reducing food and lifestyle stress, organising your time, working out your health priorities, and taking steps towards optimising the nutrition of your meals... all in a way that won’t overwhelm you or stress your family out! 

For 8 weeks we work with you, answering all your questions and guiding you towards the most important first steps. Then for the next 12 months you have access to the program so you can soak it all in without rushing, and we stay in contact via our private program community group.

Tomorrow we begin our 4th intake for The Gut Health Formula! We invite you to join us if you need support, encouragement, and practical help on your healing journey. 🤗

Find out more by tapping on this photo via the link in my profile.

PS It’s not about fad diets or hardcore detoxes!!
When trying to optimise the health of yourself and your family, the focus can become very narrow, and you can find yourself spiralling in an approach that is creating unhealthy patterns in other areas of your life (social, emotional etc) and also creating an unhealthy relationship with food. Health was never intended to be this way. We will guide you in an approach that considers EVERY aspect of your health (with nutrition being just one piece of the puzzle), keeping in mind the ultimate goal- which isn’t to do things ‘perfectly’, but rather to optimise health and longevity for yourself and your family. To be the healthiest, happiest most vital humans that you can be. That is the ultimate goal right? ❤️

Visit https://www.wellbellyhealth.com.au/the-gut-health-formula
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Copyright Notice

I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

Recent posts

  • Stress-Free Catering for Special Diets February 10, 2021
  • Gut-Healthy Chocolate Caramel Slice February 5, 2021
  • Gluten Free Sourdough Bread (and Starter) June 19, 2020

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