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Vegan, Vegetarian, Gluten free, Healthy Eating, Organic

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

When I was a little girl my mom would make 'Nussecken' whenever our VW-campervan would hit the road for a weekend away. It must be one of those German hit recipes of the 80's because I have never seen them anywhere but at home and neither my Scottish counterpart nor Aussie are familiar with them.
On my recent visit to homeland,
I walked into this beautiful organic supermarket in Straubing and they sold a vegan version of my childhood snack and they tasted really nice!!!
So I went on a baking quest to bring a revised version of Nussecken back to the table: Gluten free, plant-based with reduced/natural sugars, extra fibre and a longer shelf life.
*Please note that I used popped quinoa which lightens its texture (think of popcorn) but gives a nuttier flavour. Simply pour quinoa in a medium hot skillet and shake vigorously to keep it from sticking. Then pour onto a sheet or pan to cool. Don't be afraid to try this yourself... it's very simple to do and tastes much better than using a store bought version.
You could basically call Nussecken a fancy shaped hybrid between a muesli and a chocolate bar. (If you dip it in the couverture, which I assume you will :-)
Store them in a tin box or a glass container for up to two weeks and make sure you take a few on your next roadtrip. They seem to taste best with a little adventure ahead...



1 cup quinoa (puffed)

1 cup cashews (chopped)

1 cup almonds (chopped)

2 cups oatmeal (ground)

1 cup cranberries (chopped)

1 cup dessicated coconut

1/2 cup linseed

8 tbsp maple sirup

3 tbsp coconut oil

3 tbsp peanut butter

2 tbsp water

1/2 tsp salt


chocolate couverture for dipping






Soak quinoa overnight, wash, drain and pat dry with a paper towel. Pop* the quinoa and then quickly roast it with the oatmeal
in a cast iron skillet.


Let cool and then combine with cashews, almonds, coconut, linseed and cranberries.


Add all remaining ingredients and press into a backing tray dressed with parchment paper.


Bake for 25-30 min and let cool before cutting into triangles.


Dip into a chocolate couverture and let dry.




BBQ & Lentil Muffins

Beetroot & Egg Salad

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