Vegan Chocolate Cake with Tahini Cacao Icing. 

Mmmmm cake. 

My diet has been less than perfect lately, but when you’re running on broken sleep and now have a fiancé with a broken wing – you deserve cake. 

Can I just say, massive respect to single parents. 

Nate has a suspected broken scaphoid bone in his wrist that apparently doesn’t show up until about a week later so he’s in a cast until further X-rays confirm what’s going on. 

Matilda has decided that this is the perfect time to be a pork chop at night times. The first night after Nates accident at soccer she woke up every 2 hours and screamed and had to be rocked back to sleep. 

While I know how bad Nate feels and I know it was an accident – I’ve warned him at night time I’m probably going to want to kill him until he gets the all clear. 

So Nate can’t even pick her up and it’s really hard! But if I put it into perspective, he’s still managing to help out even with one arm. He’s still there to bring me nappies, water, coffee and just listen to me whinge! I can’t even begin to imagine how much harder it would be if he wasn’t around. 

Single parents, I salute you! 

This recipe was adapted from a recipe shared in my colic support group for all the mummas going dairy free. 

I read that this called the depression cake back in the day as the recipe came out in the depression era when butter, eggs and milk were hard to come by! 

The bits and pieces 

1 1/2 C wholemeal SR flour

3 Tbsp cocoa powder 

1 C raw sugar

1 tsp baking powder

1 tsp vanilla extract

1 tsp white vinegar 

7 Tbsp vegetable oil

1 C water

Tahini Cacao Icing

3 Tbsp hulled tahini

2 Tbsp maple syrup 

2 Tbsp cacao powder

1-2 Tbsp boiling water 
Preheat oven to 180 C. 

Grease a round cake tin. 

In a bowl add dry ingredients. Mix well. 

Make 3 wells in the mixture. In the first well, add the vanilla. 

In the second, add the oil. 

In the third, add the vinegar. 

Pour water over mixture and stir to combine. 

Pour into prepared cake tin and bake for 25 minutes. 

For the icing, combine all ingredients in bowl and mix well. 

Once cake is cooked, ice and add some raspberries or strawberries. 




Pumpkin Muffins with Date and Coconut Icing.

Pumpkin muffins!

I want to eat ALL the food.

No seriously, since ramping up the training my appetite has doubled! While I sit here writing this I am thinking about what to have for second dinner!

The bonus of upping the training and getting stronger has been that I have finally managed to lose most of the Eurotrip weight from last years epic adventure where I put on 6kg in 5 weeks! Yes, you read that right!

It only took me a year…! Before I left I was the healthiest I have ever been and I really thought it would be easy to lose when I got back and into a routine. I took it for granted and was really surprised when I was struggling to fit back into my clothes 6 months on!

I didn’t want to force myself into a strict regime or “diet” but was also justifying eating that second burger because I was going for a run later…! I was also super impatient! I thought that after a month of getting back into training I would be right back where I was before I left –  and I was super frustrated when I wasn’t!! However, after taking the focus off losing weight and shifting it towards training for longer distance tris – what do you know?! My clothes fit me again!

I guess my point is, I underestimated how hard it would be and that it’s also very easy to fall into the mindset of well I am exercising heaps so I can eat 10 of everything including a tub of peanut butter and ooooh look chocolate!

Nate and I have both been trying to get out nutrition right with this amount of training too. I now understand the importance of fuelling my body right after my training sessions and my favourite go to is a banana and some Dextro. We are also learning the importance of nutrition while training!

Our aim on Sunday was to run as far as we could in 2 and a half hours. Nate made it to 30km while I got to 25km… after the 2 hour mark I was really shuffling and on struggle street so this weekend I will attempt to eat on my run… this is going to be a massive struggle for me as I used to get sick running even 2 hours after I had eaten!

These muffins are an awesome snack idea and they are SUPER moist. You could omit the barley syrup and add in some corn, basil and semi dried tomatoes for a savoury muffin too.

The malted barley syrup is awesome as it has a mix of simple and complex carbs perfect for both before and after exercise!YUM!

The bits and pieces

1 egg (or flax/chia egg)

1 tsp maca powder (optional)

1 tsp organic vanilla essence

1 tsp cinnamon, ground

1 tsp nutmeg, ground

2 C wholemeal SR flour

1 ½ C steamed pumpkin, pureed

¼ C olive oil

3 Tbsp malted barley syrup



15-20 dates

½ C shredded coconut

¼ C boiling water


Preheat oven to 150°C and grease a muffin tray.

In a large mixing bowl, add wet ingredients and mix until well combined.

Add dry ingredients into mix and stir until well combined. Be careful not to overmix or the muffins will become tough and rubbery.

Spoon mixture into prepared muffin tray and bake for 15-20 minutes until golden on top.

Remove and let cool.

In a food processor, process dates and coconut adding water as needed to make the mixture smooth. You want it the consistency of icing so you can ice the muffins.

With a knife, ice the muffins with the date and coconut mixture and then devour!


Brickie xx


Thumbprint Cookies.

Noms - I do love bikkies! :)
Noms – I do love bikkies! :)

Hooray for holidays! More time for baking and blogging!


It’s no secret I am a huge fan of chickpeas – but lately I have taken the relationship to a whole new level. Sneaking them into as many baked goods as a I can. Initially, I experimented with throwing a can into some banana bread for an extra protein punch. Then I tried to make some cookies, which to my delight worked first go! Hoorah!

After a weekend back in Mudgee, eating terribly and no training I have no doubt I am trying to trick myself into thinking I am having something naughty while still eating healthy. Nate and I took Alexander + Archer back for my 3rd nephews christening.

Cuties :)
Cuties :)

Wowsers. It was SO much fun and was pretty cool knowing that the boys were relying on us to take care of them for 48 hours. It was also full on! They never stop, but I think we did a pretty good job, with the help of Nanny Kate and Lausy we made it through the weekend without any dramas and I hope my sister and her husband will let us do it again soon…

Parenting is easy, you just let them do whatever they want...
Parenting is easy, you just let them do whatever they want…
Parenting is easy, you just let them do whatever they want...
Parenting is easy, you just let them do whatever they want…

Huskisson Sprint Triathlon is calling my name this Saturday… in addition to this I am completing the 1km ocean swim on Friday. The swim is scheduled to start at 5:30pm and I am looking forward to the twilight swim, I have no doubt I will be super nervous before the start but I think it’ll be a good way to get the nerves over with before the sprint tri on Saturday. Eeeek!


The bits and pieces

1 can chickpeas, drained and rinsed

1/4 C shredded coconut

1 tsp baking powder

1 Tbsp organic vanilla extract

1/2 overripe banana

1/3 C maple syrup

2 Tbsp peanut butter

1 Tbsp cocoa powder

jam, for the drops

Soooo gooey!
Soooo gooey!

Pre heat oven to 175ºC and lightly grease a baking tray.

In a food processor, process chickpeas until smooth. Add maple syrup, vanilla and banana and process again until well combined. Add peanut butter and baking powder and process again.

Separate mixture into two bowls. In one bowl, mix in cocoa and coconut until well combined.

Spoon mixture onto baking tray and make a well in the centre of each biscuit. The mix will be quite sticky so this might be a bit tricky!

Add a dollop of jam into each well and bake in the oven for 30-35 minutes. Check at about 15 minutes and if the biscuits are browning too quickly turn the oven down.



Brickie xx