Rainbow Fruity Yoghurt Granola Tart

Rainbow Fruity Yoghurt Granola Tart

Not only is it a visual treat, but eating a full rainbow of colours is a real treat for your body too. It ensures you’re getting all your vitamins and minerals - perfect for immunity support as winter sets in. So go on, have a super big slice of rainbow this weekend! It’s all good. Check out comments to try the recipe this weekend ❤️ 💙 🧡 💜 💚 💛

by Anthea Cheng

Love Cake Tamarillo, Blueberry & Pear Crumble

By our friends at Love Cake New Zealand

Love Cake are dedicated to creating delicious baking mixes and pantry essentials that are free from common allergens, so that those with food allergies and intolerances don't have to miss out on the joy of home baking.


  • 6 Ripe Tamarillos

  • 1 cup oob Organic Blueberries (frozen or fresh)

  • 2 Pears (peeled and diced into small cubes)

  • ⅓ cup firmly packed Soft Brown Sugar

  • 2 Teaspoons Ground Cinnamon

  • Zest of 1 Orange

  • 1 cup Love Cake Plain Flour

  • ½ cup firmly packed Soft Brown Sugar

  • 60g Dairy-Free Butter

  • ½ cup Gluten-Free Rolled Oats

  • ½ cup Shredded Coconut


  1. Preheat oven to 200℃ or 180℃ fan forced.

  2. Cut tamarillos in half and scoop out their flesh into a large bowl. Add diced pears, blueberries, brown sugar, cinnamon and orange zest. Mix until everything is evenly coated.

  3. Spoon tamarillo mixture into your baking dish and set aside.

  4. In a separate bowl place Love Cake plain flour, brown sugar, and dairy-free butter. Rub butter into the flour and sugar using your fingertips until fine breadcrumbs form.

  5. Stir in your gluten-free rolled oats and shredded coconut in the breadcrumbs. Sprinkle crumble mixture evenly over the fruit in the baking dish.

  6. Place crumble in the middle shelf of the oven and bake for 20-25 minutes until crumble topping is beautifully golden and you can see the fruit bubbling way underneath.

  7. Serve warm from the oven, accompanied with a dollop of your favourite ice-cream or dairy-free coconut yoghurt.


Rawspberry Bites

By Rihannon Fae from the Sunshine Coast! @rhiamberfaesmith

😍 RAWSPBERRY BITE 😍 This is so silky and refreshing! Probably one of my favourite raw treats I’ve created so far 🤤 Completely GF, DF, V 🤗

Combine all ingredients then freeze ❄️

Raspberry Layer:
1 Cup Soaked Cashews
1 Cup Coconut Oil
1/2 Cup Maple Syrup
1tsp Vanilla
1 1/2 Cup oob Raspberries & Blueberries 🍓

Coconut Layer:
1 Cup Almond Meal
1 1/2 Cup Shredded Coconut 🥥
1/2 Cup Coconut Oil
1/3 Cup Maple Syrup
1tbsp Raw Honey 🍯


Blueberry Barbecue Sauce

By Leah Itsines from @leahitsines and

This is SOOO different - but seriously tastes AMAZING! We used @ooborganic blueberries and they're such good quality, organic (which means no nasties, no fuss + save the planet!) this blueberries are seriously delicious and they are PERFECT in anything from smoothies to on the pan and savoury dishes like these!

3 cups of oob frozen blueberries
1/2 a medium brown onion, grated 
2 garlic cloves, crushed 
1/2 tsp lemon juice 
1/2 tsp cinnamon
1/2 tsp ground cumin 
1/4 tsp chilli powder 
1/2 tsp smoked paprika 
1/2 tsp salt 
2 tsp olive oil 
1/8 cup maple syrup
1 tbsp. balsamic vinegar 
2 tbsp. worchestshire sauce 
1/4 tsp mustard powder 


  1. In a small pan, heat olive oil over a medium to high heat. 

  2. Add onion and garlic into the pan and cook for 2 minutes. 

  3. Add blueberries and ALL other ingredients. 

  4. Cook for 10 minutes, stirring constantly to ensure that it does not burn. If it needs a little more liquid, add a touch of water. 

  5. Once thickened slightly, remove from heat and leave to slightly cool. 

  6. Place into a blender and blend until a smooth consistency. 

  7. Place into an airtight container and pop into the fridge! 

  8. Serve with steak, chicken or any other savoury dish. 


Easy Blueberry Crumble

By Leah Itsines from @leahitsines and

This is a super super delicious and simple apple crumble that tastes delicious. 

800g oob organic blueberries 
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
200ml apple juice 
2 cups organic rolled oats 
1/4 cup flaked coconut
2 tbsp cacao nibs 
2 tbsp sunflower seeds
1/4 cup peptia seeds 
1/4 cup almond flakes 
1/4 cup honey, warmed 


  1. Pre-heat oven to 170 degrees celsius. 

  2. In a deep pot, add frozen berries and heat over a medium heat. Add apple juice, vanilla extract and 1/2 tsp of cinnamon. 

  3. Cook for 15 – 20 minutes – stirring occasionally until the blueberries have softened. Add more water or apple juice if you need!

  4. In a seperate, but large mixing bowl, combine rolled oats, coconut, remaining cinnamon, honey, almond flakes, sunflower seeds and peptia seeds. Mix well. 

  5. In a baking dish, place your blueberry mixture over the bottom and scatter the crumb mixture over the top. 

  6. Bake for 20 minutes, or until the crumble is lightly golden.

  7. Remove from oven and serve hot with yoghurt!


Vegan Banana Blueberry Muffins

By Libby from @epsilonhair and @libbywhaley

Libby's based in Tauranga (NZ) where she runs her own salon Epsilon Hair. She's overcome health obstacles with a more natural and organic diet, which has also shaped her passion today as she shares her experience with others. Find out more about Libby's story here

Recipe makes 12 large muffins OR 12 medium and 12 mini muffins.


  • 2 ½ cups Zentrofan 7 grain flour

  • 1 c organic coconut sugar

  • 3 tsp baking powder (GF if you have it)

  • 1 tsp cinnamon

  • 1 tsp himalayan sea salt

  • 3 c oob bananas (defrosted and mashed)

  • 1/3 c olive oil

  • 1 ¼ c unsweetened almond milk

  • 1 ½ tsp vanilla bean paste juice of half a lemon


  1. Preheat oven to 190 degrees fanbake. Oil or line muffin trays.

  2. Mix together dry ingredients.

  3. Mash the bananas thoroughly. Mix together with remaining wet ingredients.

  4. Add the wet and dry ingredients together and combine, then add the blueberries and walnuts – break the walnuts into small pieces .

  5. Pour into muffin trays.

  6. Cook for 18 – 22 minutes.


Zentrofan flour has been air milled without heat to protect the nutrients. The 7 grain version is only 60% wheat, with added rye, barley, oat, millet, rice and corn flours to reduce the gluten and add nutrients. You could substitute this for any flour you prefer.

You could use any non-dairy milk if you don’t have almond milk.

I particularly like walnuts in this recipe but you could use any type of nuts – sliced almonds work well – or keep them nut free (remember to use a different type of milk if these need to be nut free). You could even use dairy free dark chocolate chips - Libby x

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Healthy Choc Chip Blueberry Muffins

By Paige from @paigescelly and @uncomplicatedfitness

Paige is a busy mother of two (under two), living a busy life playing, exploring and having fun with her kids (and of course always cleaning, cooking & baking). Paige is passionate about fitness & healthy living, with a focus on living plastic free. She gets peace of mind with her yoga practice... and by feeding her kids organic food she knows they're getting the very best nutrition.. 

Follow Paige's journey on Instagram: @paigescelly and @uncomplicatedfitness



  • 2 cups (240g) whole wheat or gluten-free* flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 ½ tsp vanilla extract
  • ¾ cup (200g) oob organic banana (defrosted + mashed)
  • ¼ cup (60g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) honey
  • ¼ cup (60mL) nonfat milk
  • 1 cup (140g) oob organic frozen blueberries
  • 2 tbsp (28g) dark chocolate chip


  1. Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray. 
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. 
  3. Stir in the oob organic mashed banana and Greek yogurt, mixing until no large lumps of yogurt remain. 
  4. Stir in the honey.
  5. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour in 3 equal portions.) 
  6. Gently fold in the oob organic blueberries and chocolate chips.
  7. Evenly divide the batter between the prepared muffin cups. Bake at 350°F for 16-19 minutes, or until a toothpick inserted into the center comes out clean. 
  8. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack.

    life changing pancakes

    By Sheridan from Sheridan Joy

    Sheridan Joy Austin is a speaker, nutrition consultant, recipe creator and writer. She is a qualified holistic Nutritionist and a certified Gut and Psychology Syndrome (GAPS) practitioner, whereby she uses food as medicine to support health and vitality. Follow her journey via her blog at or on Instagram @sheridanjoyaustin


    This makes roughly 15 small to medium sized pancakes. 

    • 1/2 cup green banana flour
    • 1/4 cup slippery elm - loosely packed 
    • 1 1/2 cups coconut milk (or 1 1/4 cup for thicker pancakes) 
    • 3 pastured eggs (4 if the mix is too thick or breaking apart when trying to flip) 
    • 2 tsp vanilla essence or 1 vanilla pod scraped
    • Pinch of salt

    NOTE: I used 1 cup of water and 1/2 cup coconut cream to form my coconut milk. I use the Ayam brand of coconut cream. 


    1. Combine all ingredients in a bowl using a fork or whisk, ensuring there are no dry parts remaining. 
    2. Allow to sit for 5-10 minutes to thicken.
    3. In a medium to high heated pan with a splash of coconut oil or ghee, slowly pour the mix into small pancakes. 
    4. Wait until bubbles come through the pancake, and then test to see if it can be flipped by wiggling your spatula under the pancake gently. If it breaks apart, let it sit there for a little longer as when it is ready you will be able to flip easily.
    5. Flip, and then cook evenly on the other side. 
    6. Reserve on a large plate, and then continue cooking the rest. 

    Note: I have tested this mix a few times, so if followed correctly it shouldn't be an issue, though if it is not binding well together, you may need to let the mix sit there for a little longer to thicken some more, or if it still does not work for you, then add another egg to ensure it binds even better. 

    Serve with your choice of deliciousness, though I love probiotic rich coconut yogurt and homemade blueberry jam! 

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      blueberry lemon + yoghurt frozen pops

      By Stacey from My Kids Lick the Bowl

      A Kids Food Blog all about Healthy Kid Food, expertly written by Stacey a qualified but non-practicing Dietitian, and mum of 3 munchkins. Find out more about Stacey on Instagram @my_kids_lick_the_bowl or

      These fruity pops make a refreshing snack or a cool breakfast alternative on hot summery mornings! Try dipping them into your favourite toasted muesli or granola for some extra crunch!


      • 1/2 cup oob organic frozen blueberries
      • 1 lemon
      • 400g greek yoghurt
      • 2-5 Tbsp honey
      • granola / muesli for dipping if desired


      1. Zest the lemon, place 1 tbsp of lemon juice in the bottom of a medium sized bowl
      2. Add 1-2 tbsp of freshly squeezed lemon juice, the more you add the tangier the final pop will be
      3. Add 2-4 tbsp of honey to the lemon west and juice, mix well to make sure the lemon and honey are well combined
      4. Add 400g of thick greek yoghurt to the bowl, mix to cimbine with the lemon honey mix
      5. Add oob frozen blueberries and mix gently
      6. Spoon into ice block moulds
      7. Freeze overnight
      8. Serve the creamy blueberry lemon frozen yoghurt pops with a little crunchy muesli if desired for dipping


      Serving Size 1 pop
      Calories Per Serving 144 kcal
      Total Fat 5.1g
      Saturated Fat 2.4g
      Cholesterol 13mg
      Sodium 35.9mg
      Total Carbohydrate 16.7g
      Dietary Fiber 0.9g
      Sugars 14.8g
      Protein 9.3g
      Vitamin A 2.7μg
      Vitamin C 9.5mg


        blueberry + almond smoothie

        By Stacey from My Kids Lick the Bowl

        A Kids Food Blog all about Healthy Kid Food, expertly written by Stacey a qualified but non-practicing Dietitian, and mum of 3 munchkins. Find out more about Stacey on Instagram @my_kids_lick_the_bowl or

        You cannot go wrong with this blueberry and almond smoothie, the addition of almond butter brings a lovely roasted flavour to this lovely blue smoothie. The healthy fats and protein from the almonds provide a more sustained energy too.


        For 2 smoothies

        • 1 1/2 cups oob organic frozen sliced banana
        • 1/2 cup oob organic frozen blueberries
        • 1 cup almond milk (unsweetened)
        • 1 tbsp almond butter


        1. Just blend all ingredients into a creamy smoothie & enjoy !
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          coconut chia blueberry smoothie

          By Stacey from My Kids Lick the Bowl

          A Kids Food Blog all about Healthy Kid Food, expertly written by Stacey a qualified but non-practicing Dietitian, and mum of 3 munchkins. Find out more about Stacey on Instagram @my_kids_lick_the_bowl or

          This coconut chia blueberry smoothie lies somewhere between a gorgeous dessert or a tasty breakfast, the brilliant thing though is it is perfectly suited for both. A blueberry smoothie you can really get your spoon into.


          For 2 smoothies


          • 250ml coconut milk
          • 1 tsp vanilla
          • 1-2 tbsp maple syrup
          • 5 tbsp chia seeds


          • 1 1/2 cups oob organic frozen sliced banana
          • 1 cup oob organic frozen blueberries
          • 250ml coconut milk


          1. The night before, mix all the ingredients for the pudding together.
          2. Let it stand for a couple of minutes, give another mix
          3. Pour into your serving glasses.
          4. Refrigerate until the following morning
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