Pumpkin bread (Gluten free)

As much as I LOVE banana bread, sometimes you just need that point of difference.

Besides, I had a huge pumpkin that I needed to use – and was dreaming up different recipes in which to incorporate it into. I purchased the large baby from a country roadside honesty box – costing me $4. What a freakin bargain!

For this recipe, I like to roast my pumpkin wedges with the skin on, and then remove before mashing – for maximum flavour.

The smell of crisp fresh air, combined with the aroma of spices in this baby – wafting throughout the house, are intoxicating.

This bread is a delicate balance of savoury & sweet. A perfect, healthy snack in these cooler months, both dairy and refined sugar free.

Nutrition +


1 &1/2 cup roasted pumpkin mashed (cooled + skin off)
1/4 cup raw honey
1/4 cup organic cold pressed coconut oil (melted)
4 free range eggs
4 drops doTERRA on guard essential oil
3 drops doTERRA orange essential oil
1 cup raw almonds (blitzed into a fine flour)
1 cup coconut flour
1/2 tsp baking powder (gluten free)
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp mixed spice
pinch sea salt



Preheat oven to 160C.

Grease and line a loaf tin. Set aside.

Combine all of the wet ingredients in a bowl. Set aside.

Combine the dry ingredients in another bowl. Add the dry ingredients to the wet ingredients and mix through.

Pour into the loaf tin and scatter with pepitas.

Bake for 45 minutes or until cooked through.

Remove from the tin after 10 minutes and place on a cooling rack.

Serve warm – with good old fashioned butter, or a dairy free substitute.

With great love,

Kristy x

If your interested in investing in the essential oils used in this recipe, you can here.
Or, alternatively email: naturalhealthconsciousliving@hotmail.com for more information.

Peanut butter & banana muffins

These two ingredients are made to go together.

These muffins are gluten free, contain no refined sugar and are dairy free. They are a healthy and nutritious snack, and – they are perfectly acceptable, morning, noon or night!

They are seriously light and fluffy.

This recipe makes 6 large muffins.


2 ripe bananas
3 large free range eggs
3/4 cup organic peanut butter
1/4 cup coconut flour
2 tbsp raw honey
1/4 cup organic coconut milk
3/4 tsp baking soda


Pre-heat the oven to 180C.

Grease the muffin pan (x6 deep).

Mash the bananas in a large bowl. Add the eggs and peanut butter and whisk.

Add the coconut flour, honey, coconut milk and baking soda.

Continue to whisk until all the ingredients are combined and the mixture is smooth.

Divide the batter evenly between the muffin pan.

Bake for 20 minutes.

Dark chocolate almond cookies

Gluten free cookies that are crunchy & chewy, all in one bite!


1 cup raw organic coconut snow
3/4 cup raw almonds
1 free range egg
4 tbsp organic extra virgin coconut oil
50g organic coconut sugar
pinch himalayan sea salt
pinch cinnamon
pinch ground ginger

100g 90% dark chocolate
slivered almonds


Pre heat the oven to 180 C (fan forced).

Blitz all of the ingredients in a food processor until the mixture forms a ball of dough.

Line a flat tray with baking paper.

Using a dessert spoon, form 13 cookies. Space evenly and flatten slightly with a fork.

Bake for 12 minutes.

The cookies will appear soft initially. Allow to cool on a wire rack and harden before decorating.

Melt the chocolate over a low heat in a saucepan.

Coat the cookies in a thin layer of chocolate and scatter with the slivered almonds.

Store in an airtight container for a few days.

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