Beetroot Carpaccio

Beetroot & Egg Salad

BBQ & Lentil Muffins

Blackbean Spaghetti

Buckwheat Sushi

Carrot Pancakes

Cauliflower Pizza

Cauliflower Rice

Celeriac Stack

Coconut & Pumpkin Soup

Creamy Vegan Potato Salad

Doppelgänger Pasta

Eggplant Mini Pizzas

Fennel & Apple Salad (RAW)

Greens Bowl

Green Soup

Grilled Eggplant Salad

Kohlrabi Carpaccio (RAW)

Leafy Green Salad (RAW)

Monday Salad Bowl

Miso Soup and Vegetables

Moroccan Miso Soup

Mushroom & Celeriac Soup

Pad Thai (RAW)

Red Lentil Curry

Rice Paper Rolls (RAW)

Roasted Veggie Salad
Roasted Veggie Special

Satay Cashew Balls (RAW)

Stuffed Aubergine

Stuffed Capsicum

Sushi Burrito

Spaghetti Squash

Spiced Indian Tempeh

Sweet Potato Pizza

Quinoa Sushi w/ Paw Paw

Zuccini Pasta (RAW)



Avocado Mousse (RAW)

Banana Coconut Pie (RAW)

Baked Oatmeal

Beetroot Cake (RAW)

Black Bean Brownies

Blue & Acai Raw Cake

Carrot Banana Cake

Carrot Cake (RAW)

Chai & Apple Bircher

Chia Pudding (RAW)

Cherry Clafoutis

Chocolate Cream (RAW)

Choc Macaroons (RAW)

Chocolate Tart (RAW)

Cocoberry Popsicles

Coconut Shortbread

Date & Ginger Cake


Heart Chocolates (RAW)

Lemon Tarts (RAW)
Mango & Turmeric Oats

Millet Bake

Muesli Bars (RAW)

Orange & Almond Cake

Peanut Butter Cups (RAW)

Poppy & Prune Cake

Poppy Seed & Apple Cake

Quinoa Cashew Corners

Raspberry & Apple Crumble

Snickers (RAW)

Super Protein Balls (RAW)
There's a Carrot in my Piñata



Ayurvedic Chai Spice Tea

Almond Milk (RAW)

Alphabet Crackers

Beetroot Chips

Beetroot Hummus

Black Sticky Rice Pudding

Bone Broth w/ Vegetables

Cashew Cheese (RAW)

Corn Tortillas

Chicken Soup/Stock

Flaxseed & Spirulina Crackers

Fruit Bowl (RAW)

Green Juice (RAW)

Homemade Jam (low sugar)

Hummus w/ Dukkah

Juice Shots (RAW)

Natural Sweetener

Nepali Rice Pudding

Nut Butter (RAW)

Olives (Black)

Root Veggie Mash

Salsa (RAW)

Soaking Nuts & Seeds

Smoothie Special

Sweet or Salty Lassi

Tropical Fruit Sorbet (RAW)

Turmeric Latte



Bee Pollen Cookies (RAW)

Christmas Smoothie (RAW)


Watermelon (RAW)




Gluten Free, Healthy Desserts, Vegan Version, Paleo

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.




2 organic oranges, washed

120 gr coconut sugar

6 eggs

300 gr almond meal

1 tsp baking powder


Wash the oranges and cook in boiling water for 2 hours. Drain, allow to cool to room temperature, then puree.


Preheat the oven to 160°C. Grease and line a 22 cm spring form cake tin with baking paper. Beat the eggs and coconut sugar until well combined. Mix in the orange puree followed by the almond meal and baking powder.


Pour the batter into the prepared tin and bake for 45 min or until a skewer comes out clean.





2 organic oranges, washed

200 gr dates, pitted

6 chia eggs*

300 gr almond meal

1 tsp baking powder


*One chia egg: Grind 1 tsp of ground chia seeds and mix with
3 tsp of water. Let sit for 10 min.


Cook oranges as above.


In a high speed food processor mix almonds (or almond meal) dates, add oranges, chia egg, baking powder and mix until you have a smooth dough.


Bake as above.


My friend Franck is a French/American pastry chef from Houston, currently lecturing on making and baking beautiful edible things in Western Australia. Whenever we go to his house we know there is a delicious, healthy treat waiting for us...
We had a version of this orange and almond cake a few weeks ago and I loved that he used the leftover almond meal from the almond milk they make every week. What a great way to recycle the fibre! Simply freeze the meal after pulling the milk and then make this gorgeous cake when you have around 300 grams.
I have greatly reduced the sugar content and replaced it with coconut sugar as it has a much lower GI and more minerals.
And because I love creating plant based versions for my vegans friends: It tastes lovely with six chia eggs and pitted dates replacing conventional eggs and sugar. The dates help to hold everything together and make everything taste rich and sweet.
The origin of this recipe draws on the Sephardic traditions of the Mediterranean, Morocco and the Middle East. It is a classic Passover (Jewish festival) dessert, using whole oranges that are boiled for two hours and then puréed skin, pips and all. (Make sure you use organic oranges or wash them with hot water before boiling them).
Not only is this cake incredibly moreish and moist, it is also gluten and dairy-free making it the perfect all-rounder.
Also makes super cute cupcakes!


Moroccan Miso & Pumpkin Soup

Red Lentil Curry

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