healthy wholefood recipes
Light and fluffy and flecked with chia seeds, these oat flour pancakes are my new favourite weekend breakfast. Full of goodness, without being overly weighty. Decked out with a three-minute berry compote (sugarless), yoghurt, toasted sunflower seeds and honey.
A very chocolatey treat packed with nuts, seeds, dried fruit and wattleseed, which lends a slightly bitter, coffee-like twist of sophistication. A treat that is actually good for you, but doesn’t taste like it!
Deep ruby pink and garden-fragrant from a dash of rosewater, these poached quince go with muesli or on toast, in tarts and cakes, or simply on their own. This is slow food, best made on a pottering about kind of day – but pounce while the season lasts.
A basic banana bread, dense and moist, with minimal butter and sugar and a slightly tropical-sweet coconut bent. Take the tropical angle further with a glug of rum, rum-soaked raisins or a sprinkling of lime zest. A great way to use up over-ripe bananas.
A decadent but uncomplicated chocolate cake sweetened with agave syrup and mottled with gooey lumps of dark chocolate. Frosted with a whipped chocolate creme fraiche. If you only have one chocolate cake recipe in your arsenal, make this it.
A call out to Brisbane people who weren’t flooded + still have power. Get your bake on for baked relief! Recipe for banana and walnut muffins to follow. Stay safe all.
Strawberries and thyme, muddled and simmered for five minutes into a rough jam. Ever-so-slightly savoury meets minimalist sweet. Serve warm on buttery sourdough toast.
Straight-backed and tart, these poached cumquats are bursting with citrus punch and background notes of cinnamon and star anise. Spoon over muesli/porridge or across toast.
A healthy, wholesome banana pancake flecked with poppy seeds and spiced with chai. No sugar, but plenty sweet. Bowl to breakfast table in under 15 minutes.
A little bit rustic, and dense and crumbly with little walnut chunks, this carrot cake is naturally sweetened with dates and ripe bananas. A tangy lemon-agave icing tops things off. Understated cake-y bliss!
A cafe-sized pecan and date biscuit with a crumbly background of ginger spice. Pan toasted barley flour lends deep nutty tones. From mixing bowl to mouth in 20 minutes! Woo!
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Hi, I'm Sam.
One Small Kitchen is a collection of simple, real food recipes. It's the stuff I cook from my small city kitchen. I try to live consciously and cook the same way. Using whole foods. Mostly plants. Learning from traditional wisdom. And trusting my intuition. Enjoy! x
