Cashew Cream and Healthy Butterscotch Sauce.

I had the pleasure of running in the Oatley Park Fun Run this morning with my best friend – self high fives all round! I cannot express in words how amazing Mandz is… no matter what I wrote, it just wouldn’t do her kindness, compassion and generosity justice. I am so lucky I have people like her in my life – and SUPER glad we got to do this together!


I am waiting for the official results to be posted but I think my time was around 21:40, using my watch. I did collapse just after the finish then realised I hadn’t stopped my watch! So, I may have gotten under 21:40 – time will tell!

So I am on track for my 10K… you can still donate —-> CLICK HERE :)

MASSIVE THANK YOU TO EVERYONE WHO HAS DONATED SO FAR – I have put the goal up to $750 due to such a great response already!!

Hurry up Brickie – onto the recipes already dammit!

But before I do… (yep, here I go again!) this post is dedicated to my cousin Lyndell who had her 21st last night. Lyndell set me a challenge of making a healthy recipe that tasted like butterscotch – jesus christ Lyndell way to throw down the gauntlet!!

But, me being the competitive person I am, was totally up for it. I love a good challenge… I was thinking about this one for ages – writing down combinations of flavours then it came to me… and it’s ridiculously easy.

So dearest Lyndell, Happy Birthday beautiful girl I hope you enjoy this!

Cashew cream is a great alternative to normal cream and can be used for both sweet and savoury dishes. It can replace sour cream too! Boo Yeah! If you want it sweet – just add some vanilla extract to the mix. I left this in the fridge overnight and it thickened up nicely!

Yep, nice and thick!
Yep, nice and thick!

The butterscotch sauce could be whacked into a smoothie or drizzled over some pancakes! I invested in some lucuma for this recipe, but if you don’t want to outlay for it (it is exxy – google it, it’s some amazing superfood) you can omit. I tasted it before and after and I actually think I preferred it without – but the added health benefits are pretty hard to argue with!


The bits and pieces

Cashew Cream

1 C cashews, raw


juice of half a lemon

In an airtight container, cover cashews with water and leave in the fridge for at least 6 hours (overnight if you’re organised).

Drain cashews and pop into blender. Add lemon and cover with enough water – you want it to be about 1cm higher than the cashew level.

BLEND! Until it is nice and fluffy.

Place in an airtight container and store in the fridge.

Yep, I am now one of those hipsters who serves stuff in jars.
Yep, I am now one of those hipsters who serves stuff in jars.

Healthy Butterscotch Sauce

1/2 C cashew cream

1 tsp organic vanilla extract

1 overripe banana, cold

1 tsp lucuma

2 ice cubes


In a blender, add all ingredients. BLEND!

Add to smoothies or drizzle over pancakes…

I liked this one so much that I may or may not have tried to scrape the remains out of the blender.



Store in the fridge in an airtight container – if it even lasts that long!




Brickiepedia’s ANZAC Biscuits.


Two posts in two days – holy shitballs Batman. This can mean only one thing – Public Holiday.

ANZAC Day means a myriad things for people. There have been many different experiences throughout the wars and views both for and against war – I’m not even going to go there. For some, it is a day of reflection, remembrance and for others, an excuse to get shit faced…

Without going into too much detail or getting on a rant – I tend to avoid pubs and clubs on this day, but rather, will find somewhere quiet to enjoy a schooner of Old for my Grandad. Take a minute to reflect on his life and carry on…

So Slange Va Grandad!

In other news – My gorgeous friends Amanda and Pat are visiting this weekend and I have managed to convince Mandz it’s a good idea to come in the Oatley Park Fun Run with me on Sunday – I am using this as a time trial for the 10K coming up. It’s a 5K and it’s apparently nice and flat so I would LOVE to well and truly crack the 22minute mark. I’ll be sure to keep you informed of how I go – no doubt I’ll be splattering all over Facebook, Twitter and Instagram.

These ANZAC biscuits are my take on the traditional version – purists, avert your eyes.

These babies are gluten-free, sugar free and dairy free. Oh as well as nut free – YEW! And they actually taste nice. DOUBLE YEW!


The bits and pieces

2 C rolled oats

1/2 – 3/4 C flaxseed

1/2 C sunflower seeds

2 C rice malt syrup

1 tsp salt

1 C tahini, hulled


Pre-heat oven to 175ºC and line a baking tray with baking paper and grease well.

In a large mixing bowl, add all of the ingredients and mix well. It will be sticky.

Roll into small balls (ha!) and press out flat on prepared tray. Pop in the oven for about 10 minutes.

Remove and let cool for a few minutes before digging in.


Enjoy – and lest we forget.

Pancakes with Chocolate Ganache.

Another marvellous morning, another bangin’ breakfast…

North Wollongong at its finest.
North Wollongong at its finest.

This morning I woke up thinking it was bright – looked at my phone it was 6.10am. I hadn’t set my alarm. Whoops! Luckily, the only real reason I get up early is to make something delicious for breakfast…

So, what do you do when you’re running late? Make pancakes, OF COURSE!

I would also like to say a HUGE thank you to everyone who has donated to the World Food Programme so far – I am honestly so thankful for you helping me support this great cause. If you missed it – check out my post —-> CLICK HERE and you can still donate too!

In fact, because I had such an overwhelming response I bumped up my goal to $750 – one of my friends Greg, who by the way donated a whopping $100 (!!) suggested the more money I get the faster I have to run… yeah, not really sure about that one Geggy!

Huge shout-outs to everyone else too – Lukey, Lisey, Bernie, Russ Dawg, Lisa S, Lyndell, Ash and My Mumma! Also a big thank you to Swell Coffee for their generous donation. These guys taught me everything I know about coffee!

At the start of the year I decided to cut down on sugar, in particular refined sugar. It’s the new thing everyone is apparently doing – so I thought I’d get on board. But in all seriousness, I had issues with sugar ESPECIALLY chocolate.

I was that kid you could find at the party firmly planted next to the lolly bowl with a pile of chocolate wrappers under my feet. Once I started, I found it almost impossible to stop. I couldn’t have just one or two pieces of chocolate or a few lollies. I was never really satisfied. So I quit!

Now don’t get me wrong, I still enjoy a good dessert – like this one that Lise, Osc and I had the other night. You cannot say no to sticky date! But, I am finding it easier to say no or stop at just a little bit of chocolate.


I’m really enjoying the challenge of trying to create healthier baked goods and desserts too – there have definitely been some failures!! Like this one time I tried to make a sugar free carrot cake with stevia – OH MY GOD. It was like diet coke in a cake.

Yeah, that one didn’t make the blog!

Luckily though, this one’s a winner so please do try it. Even if you’re not living the sugar free life – I know you’ll still enjoy this! It’s dessert for breakfast people!

Topped with banana and an ooey, gooey ganache… need I say more?!

Money Shot!
Money Shot!

The bits and pieces

1/4 C buckwheat flour

4 tbsp milk of choice

1 tsp apple cider vinegar

1 organic free range eggy (omit for vegan version and replace with 1tbsp chia seeds+ 3 tbsp water)

1 tbsp rice malt syrup

1 tsp cinnamon

1 tbsp psyllium husk

1 tsp baking powder

1 tsp organic vanilla extract

For the ganache

1 tbsp cocoa powder

1 tbsp rice malt syrup

2 tbsp boiling water

1 tbsp coconut oil

1 tbsp peanut butter

1/2 banana, sliced – to serve

shredded coconut, for garnish


In a mixing bowl add milk and vinegar and leave sit for 5 minutes.

Add egg, rice malt syrup, vanilla and cinnamon. Combine well.

Add flour to wet mix and psyllium husks. Stir until combined – ensuring not to over mix! You don’t want your pancakes to be tough!!

Heat frypan over medium – high heat and add coconut oil. Distribute 5 even heapings of mix in pan and cook for 5 minutes before flipping. Cook for another 3-4 minutes.

While these are cooking add ingredients for ganache into a small bowl and mix well.

Drizzle with pancakes with ganache.

Serve with slices of banana and shredded coconut.

Someone took a sip of my coffee...
Someone took a sip of my coffee…