Choc Chip Banana Oat Slice (Gluten Free, Lunch Box Friendly, Dairy Free/Lactose freeoption)

I was busy baking over the weekend, one of the things I made was an oat slice. I have seen the oat bars in the supermarket which I full of sugar so I spent the weekend making something nice and healthy the kids could take to school and the kids really enjoyed their sample piece. I have frozen individual pieces so its easy for me to grab one and put in their lunch boxes. I wouldnt mind remaking this to make this much more cleaner! I think it would be pretty easy, using almond flour/meal or coconut flour and coconut oil instead of butter. I tried this slice and it really is yummy and full of flavour! You can use regular flour too! It makes around 20 squares, but you can make them a little bigger if you prefer. This is gluten free if you use gluten free oats, they can be hard to find though but heres a Aussie link though to help you find them Or alternatively you can use quinoa flakes or rice flakes.


Choc Chip Banana Oat Slice

makes approx 20 squares

3/4 cup gluten free SR flour
3/4 cup gluten free plain flour (or a mix of your fave flours like amaranth/buckwheat/millet/sorgham)
1 cup rolled oats
3/4 cup shredded coconut
1/2 cup organic butter or dairy free spread
1/2 cup honey or rice malt syrup
1 mashed banana
1/2 cup choc bits or dark choc bits or dairy free choc chips
1 egg, beaten
1 tsp cinnamon
1 tsp vanilla essence
1/2 tsp nutmeg

Optional 1/2 cup of sultanas (not all my kids like them so I didnt add them)

Preheat oven to 180degrees C. Line a slice tray with grease proof paper (approx size 18x28cm I think mine is). In a bowl sift the flours (I find gluten free flours can be a bit lumpy). then add all other dry ingredients. Add the melted butter, vanilla, egg and honey and mashed banana and mix well to combine then stir in your choc chips and sultanas if adding them.

Pour into your prepared slice tin and bake for 20 minutes. Allow to cool before cutting into squares.








Ginger & Honey Marinated Chicken

I have love chicken, I could eat chicken every day, and probably almost do.  So I am always on the look out for chicken recipes.  Loved the idea of ginger and honey so gave this one ago, loved it!  I served it over a herb and avocado salad with feta cheese (oak lettuce, basil, parsley, corriander, baby spinach).   A great low fat high protein meal.



  • Olive oil cooking spray
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp lime juice
  • 1 tbsp raw honey
  • 2 tbsp freshly ginger, grated
  • 2 cloves garlic, minced
  • 4 boneless, skinless chicken breasts


  1. Preheat oven to 350°F. Coat a baking sheet with a thin layer of cooking spray ) or you can cook this in a fry pan lightly sprayed with oil or over grill (which is what I did, since I brought a new cast iron grill yesterday)
  2. In a small bowl, whisk together next 5 ingredients, creating a marinade.
  3. Place chicken into prepared baking sheet and brush with marinade (or you can put chicken in bowl of marinated to coat then immediatedly put on baking tray or pan to cook. 
  4. Bake chicken for about 30 minutes or until no longer pink in center.
  5. Serve chicken on a bed of brown jasmine rice and your favorite steamed vegetables or over a nice salad.

Nutrients per serving: Calories: 152, Total Fat: 1.5 g, Sat. Fat: 0.5 g, Carbs: 6 g, Fiber: 0.5 g, Sugars: 4 g, Protein: 27 g, Sodium: 376 mg, Cholesterol: 66 mg

Adapted From Clean Eating Magazine

Banana Peanut Butter Cookies

These cookies are fit for the King…..Elvis that is!    Goodluck trying to make these last,  these cookies are really yummy and a great healthy snack for the kids.  I made this before taking the kids to school thismorning and I was lucky to actually get any cookies from these at all.  Using 2 bowls you mix the dry ingredients then in another mix the wet.  That might not be such a good idea as what goes in the wet bowl all mix together is absolutely awesome.  Mashed banana, peanut butter, honey & vanilla….all mixed in and seriously you will just be standing there eating it by the spoonful!  So maybe its best you dont taste test the ingredients in the wet bowl otherwise you might not be left with much lol.

I did a couple of options,  one was just the basic recipe the other I added the option dark choc chips and unsalted peanuts for a little extra crunch (and it really did make the cookie even better!)

These are great for vegetarians too



  • 2 cups wholemeal flour
  • 2 tbsp ground flaxseed (optional) I didnt have any so left this out
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 medium banana, mashed
  • 1/2 cup pure honey (can use 100%  maple syrup) if you want a sweeter cookie then add 3/4 cup honey.  Test the batter and add a little more honey if required but i liked 1/2 a cup. 
  • 1 cup unsalted natural peanut butter (you can use kraft light and smooth, its not 100% clean but you can save on some fat)
  • 2 tsp vanilla essence
  • 1/4 cup mini dark chocolate chips, optional
  • 1/4 cup unsalted peanuts, optional


  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, combine flour, flaxseed, baking soda and salt. Set aside.
  3. In a large bowl, mash banana with a fork. Stir in honey, peanut butter and vanilla until well combined.
  4. Add flour mixture to banana mixture, stirring just to combine; do not over-mix. Fold in chocolate chips & peanuts, if desired. Drop dough by rounded tablespoons onto baking sheet. Bake for 10 to 12 minutes, until lightly browned. Transfer sheet to a wire rack to cool slightly, about 2 minutes. Remove cookies from sheet and let cool directly on rack.
Nutrients per cookie: Calories: 115, Total Fat: 5 g (less if not using choc chips, peanut and natural peanut butter), Sat. Fat: 0.5 g, Carbs: 15 g, Sugars: 6 g, Protein: 3 g
I have my 7yr old home with a tooth ache, so she helped me plate up.  Kids will love these cookies, great after school snack with some milk.   Off to the dentist soon and taking some of these to my parents for their afternoon tea. 
Cookies on the left are the plain cookies, cookies on the right have peanuts and choc chips. 

Banana, Peanut Butter & Honey Toasted Sandwich

I have been missing out!   I’ve not been a huge fan of peanut butter, I dont mind peanuts but not so much in butter form.  Clean eating involves cooking with alot of nuts and lots use peanut butter,  well I now adore peanut butter and cant get enough of it.  My lovely friend Michelle told me to try peanut butter and honey together on bread/toast….OMG its heaven!!   So simple yet so amazing, I now have this for breakfast a couple of times a week.  And now I add banana and whack it in the sandwich maker to heat it up and voila a totally yummy breakfast (or lunch).    If you havent tried this before, you really are missing out and I urge you to give this a go asap, you wont regret it!

Such a simple recipe…..

2 pieces wholemeal bread (I prefer to use Helga’s flaxseed & Quinoa or Rye Bread)

1-2  tsp of peanut butter

Drizzle of honey

1 banana

Spread peanut butter over one piece of bread, layer chopped up banana and drizzle honey, add the top piece of bread and put in a sandwich maker, til toasted and warm.