This has to be one of the easiest baking treats I have been making recently. Just 6 ingredients mixed in a bowl and you're done. It can be ready in about 20 mins. Great for a Sunday afternoon sweet fix...

Ingredients:

• 1 cup of wholemeal flour (I use spelt wholemeal)
• 1 teaspoon of baking powder
• 1 cup of desiccated or shredded coconut (depending on your taste)
• 3/4 cup of milk
• 3/4 cup of choc chips (dark ones are best or use 70% cocoa and chop into pieces)
• 1/2 cup of sugar (I use unrefined rapadura sugar)

Put it all in a bowl and mix, pour into a lined slice tin, and bake at 180C for about 25 mins or until the top starts going nice and golden. Take out of tin and slice. It's delicious straight out of the oven!

These sweet potato brownies are a sneaky healthy treat! The recipe is super simple to pull together, and you can't taste the sweet potato at all!

• 1 medium raw sweet potato, peeled and grated (about 2 1/2 cups)
• 2 eggs, beaten
• 2 tsp vanilla extract
• 1/2 cup real maple syrup
• 1/2 cup coconut oil, melted
• 1 heaped tsp baking powder
• 1/2-3/4 cups unsweetened cocoa powder, depending on how dark you prefer (I do 1/2 cup)
• 2 Tbsp coconut flour

Instructions

Preheat oven to 175C. Mix together the vanilla, maple syrup, and coconut oil in a large bowl. Squeeze out the liquid from the grated sweet potato and then add it to the bowl with eggs and mix well.

Now add the dry ingredients, combining well. Pour into a greased baking dish or cake tin.

Bake for 20 minutes, and check with a skewer to make sure the brownie stays moist. The center should be slightly gooey.

Remove from the oven and cool for 10 minutes. You can turn turn out or slice and serve in the tin.

This is a super easy museli bar and great for the lunchbox, though if you start eating them while they're still warm they may not get that far!

Tahini is sesame seed paste and can be found in the health food section of the supermarket. Use the hulled version as it has a milder flavour. You can substitute the chocolate with dried apricots, raisins and goji berries (chocolate is pretty goof though!)

• 1/2 cup tahini
• 1-2 tablespoons of honey
• 3 tablespoons real maple syrup
• 1 1/4 cups of rolled oats
• 1/3 cup dark chocolate (I use 70% cocoa and chop into small pieces)
• 1/4 cup each pumpkin, sunflower and sesame seeds

Preheat the oven to 180 degrees Celsius. Line a brownie pan with baking paper.

Put the tahini and honey in a large bowl and stir well, then tip in the other ingredients. Mix well, then press into the prepared pan and smooth the top.

Bake for 15-20 minutes until golden brown. It will still be soft, but it will harden as it cools. Mark out the bars while still warm.

Store in an airtight container when cold.

These are a great tasting and healthy choc chip cookie. I use real chocolate (70% cocoa) in my baking! Makes 30-36 cookies:

• 1 cup rolled oats
• 1 cup wholemeal flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips - use 70% chocolate broken into small chunks
• 1/2 cup sultanas
• 1/2 cup walnuts (optional)
• 1/2 cup olive oil
• 1 large egg
• 1/2 cup real maple syrup (or brown sugar)
• 1 teaspoon vanilla

Preheat the oven to 180C (or 160C if using fan bake)

Measure the oats in a food processor fitted with the chopping blade and process till they resemble coarse flour. Transfer the oats to a large bowl and add all the dry ingredients (make sure there are no lumps in the baking soda). Stir to combine.

Put the oil, egg, maple syrup or sugar in the food processor and process till pale and creamy looking. add the vanilla and process again to mix.

Pour the liquid mixture into the dry ingredients and stir till combined.

Spoon walnut-sized piles or the mixture on to baking paper-lined trays, leaving a few centimetres between each to allow spreading as they cook.

I tried this recipe from Cookie and Kate and it worked wonderfully! The Pram Power babies and toddlers enjoyed it very much. I like that it does not require the refined sugar and white flour of many other recipes.

• ⅓ cup melted coconut oil
• ½ cup honey or maple syrup
• 2 eggs
• 1 cup mashed ripe bananas (about 2½ medium or 2 large bananas)
• ¼ cup milk of choice or water
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cinnamon, plus more to swirl on top
• 1¾ cups whole wheat flour or whole wheat spelt flour
• Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices...

Preheat oven to 165 degrees C and grease a 9×5-inch loaf pan.

In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove).

Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.

These Spiced Ginger Cookies are one of the most popular healthy cookies that I bring to Pram Power morning teas! All you need is a few ingredients blitzed in the food processor, then roll into balls and bake! I use a combination of brown rice flour and almond meal, but you could use all of either one if you want to keep them nut-free.

Makes 12-15 cookies

• 2 1/2 cups Almond Meal (I use 1 1/2 cups almond meal and 1 cup brown rice flour)
• 210gms or 1 1/4 cups of pitted dates
• 1 tsp baking soda
• pinch of salt
• 2 Tbsp coconut oil
• 1 egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 ground cloves

Instructions:

Preheat your oven to 175. Pulse 1 1/2 cups of the almond meal a few times in the food processor. Then pulse the dates separately - you don't want a paste so be careful not to over-process. Combine them and put back into the food processor with the rest of the almond meal (or brown rice flour) and remaining ingredients. Pulse until a ball is formed.

Roll into walnut-sized balls and place on the baking sheet. Bake for 15 minutes or until just starting to brown.

I love this recipe from The Healthy Chef, Teresa Cutter. All the ingredients go into one bowl and are mixed to make a lovely cake. The cake uses almond meal which means that it is gluten free and high in protein. The recipe packs in 500g of carrots, which is a great source of vitamin C, B6, potassium and fibre. It is naturally sweetened with maple syrup and raisins.

I usually top the cake with a cream cheese icing (see below) and garnish with a raspberry or walnut.

Healthy Carrot Cake

serves 16

Ingredients

500g grated carrots

3 organic eggs

2 teaspoons vanilla extract or paste

2 teaspoons cinnamon

1/2 teaspoon nutmeg

300g almond meal

60 ml macadamia nut oil (coconut oil or butter will also work)

160g pure maple syrup

1/2 to 1 cup raisins

2 teaspoons gluten free baking powder

Cream Cheese Icing to serve (see below)

Method

Preheat oven to 160 C. Mix all ingredients in a bowl until well combined. Pour into a prepared 20 cm baking tin (round or square works) and cover with foil. Bake for 1 - 1 1/2 hours or until cooked through. Remove from the oven and allow to cool completely and then turn out. Ice (if desired) and cut to serve.