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.

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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Coconut & Raisin Bread (GF) (DF) (SF)

If you LOVE coconut, then this is for you. I must say I was very happy with the outcome of this recipe. Mr B thought it was a hit too. Yes, you can still indulge in a little cake without the gluten, dairy and refined sugars and it taste amazing.

Quality, nutritional ingredients is always the key.

You can literally whip this up in seconds, all you need is a food processor and a loaf tin.

This is a low temp, slow cooked bread that is moist and coconutty.

I like it as is, however you can spread with some chia jam or the like.

Perfect for high tea!


7 free range eggs
3 x cups shredded coconut (unsweetened)
1 tsp organic baking soda
1 tsp vanilla bean ground
1 tbsp organic virgin coconut oil (melted)
1/4 cup coconut flour
1/4 cup raisins


Preheat the oven to 140C or 290F.

Grease a loaf tin with a little coconut oil and line with baking paper.

Add all of the ingredients to the food processor and blitz until combined, bar the raisins.

Stir through the raisins and pour into the loaf tin.

Slow bake in the oven for 60 mins or until skewer is clear when tested.

Store in an air tight container for up to 3 days.