Christmas Cake (gluten free)

Three words. Super bloody EASY. The longest process in this recipe is waiting for your fruit to soak overnight (+ you are going to be snoozing anyway). Fruit cake is nostalgia for me. Every holidays, my Nan would make multiple fruit cakes for the family, and lace them with brandy. Cups of coffee are so much better – with a slab of fruit cake in the other hand!

Last year I developed this gluten + refined sugar free version, infused with gorge pure therapuetic essential oils. Every year now, it is of course making an appearance in my repoirtoire! I had truly missed this over the years as I had gone gluten free.

It will last 4 weeks in an airtight container, but seriously – mine is well and truly gone before then. I am going to make a second one this year, closer to christmas.

You can use whatever dried fruit you like (cherries, figs etc), as long as it is a total of 1kg.

This is a big cake, so use a deep springform cake tin!



500g pitted dates
250g raisins
125g pitted prunes
125g currants
3 cups boiling water
2-3 capfuls of brandy *omit if you don’t want to use alcohol
3 cups self raising glutenfree flour
10 drops doterra wild orange essential oil
5 drops doterra ginger essential oil
1 tsp mixed spice
1 vanilla bean

raw almonds


Soak the dried fruit in a large bowl with the boiling water + brandy and cover. Leave overnight.

Preheat the oven to 125C (fan forced).

Add the essential oils, mixed spice and vanilla to the fruit. Mix through. Add the flour and stir until just combined.

Pour into a lined, spring-form deep cake tin. I line the base with baking paper and grease the sides with coconut oil nuttalex. Smooth the top with a wet knife, so that the cake is flat.

Decorate the top with almonds.

Bake for 2+1/2 hours, or until a cake skewer comes out clean.

Allow to cool completely before storing in an airtight container.

I’d LOVE to hear your thoughts… and if you’d love the essential oils used in this recipe, email me: 

Happy holidays!

Kristy x

Wild orange & choc raw slice

Wild orange pure essential oil is cold pressed from the peel of the fruit – having multiple health benefits and an energising aroma that uplifts the soul. It is highly sought after, due to its immune boosting and antibacterial properties. Wild orange essential oil is a potent formula of orange’s active ingredients. As a natural method for improving immunity and fighting environmental ailments, it is quite quickly becoming a popular remedy in Western society … although used throughout the Mediterranean, India & China for hundreds of years.

Everyday, I add drops of orange oil to my filtered sparkling water. Not only is it GOOD for me, but the water tastes bloody sensational!

The combination of orange and chocolate (cacao) would have to be one of my FAVES. This healthy and nutritional treat will leave you feeling totally rejuvenated & satisfied, the ultimate afternoon delight!


1 cup dates (deseeded)
1/4 cup organic shredded coconut
1/4 cup raw almonds (soaked overnight)
2 tbsp raw organic cacao powder
10 drops doTERRA wild orange essential oil


Add all of the ingredients (except the oil) to a high powered food processor. Blitz until the mixture has come together.

Add the wild orange oil and pulse once or twice.

Press into a square lined tin, sprinkle with additional shredded coconut and pop in the fridge.

Cut into bite sized squares when ready to eat.

Store in an airtight container.

Happy munching my loves!


If you would love to get your hands on a potent, pure wild orange essential oil,  you can here:
*Retail value of $18.67 or $14 if you join with a wholesale account (only $35 to set up, and you will receive around 25% off retail prices on all oils – winning!)

Chickpea Crepes with Lentil Filling & Green Tahini Sauce (Vegan & GF)

Today I spent the afternoon at an Indian girlfriends home…we spent a couple of hours chatting, drinking homemade freshly brewed Masala tea with honey, slurping lentil soup with fragrant rice and dollops of fresh homemade coriander chutney. I seriously love the tastes of India – the spices, tea’s, pulses and lentils – I must have been Indian in a past life.

I think we spent most of our time talking about food and India. I had plenty of questions to ask due to my impending trip to New Delhi in September. Two weeks filled with yoga, meditation, Ayurvedic healing and well-being. I can hardly wait!

During our discussions we got talking about chickpea crepes…the next thing I know, I am armed with chickpea flour and on my way home to whip some up for dinner.

Ruchi’s recipe for crepes is loosely based below. I have added a Kristy twist with my lentil filling and green tahini sauce!

This will make four decent sized crepes.


serves 4

chickpea crepes

2 cups chickpea flour
2 cups filtered water
1/4 finely diced red onion
pinch thyme seeds
pinch himalayan sea salt
pinch white pepper
1 finely diced green chilli (seeds removed)
few sprigs coriander leaves

lentil filling

organic extra virgin olive oil
1/2 sliced red onion
2 finely diced garlic cloves
1 diced tomato
pinch cumin seeds
1/2 tsp turmeric
pinch himalayan sea salt
large handful spinach leaves
400g cooked lentils

green tahini sauce

2 tbs tahini
2 tsp organic apple cider vinegar
2 tsp lemon juice
3-4 tbs water
1 diced spring onion
few sprigs coriander leaves


Combine all of the crepe ingredients in a glass bowl, minus the water.

Slowly trickle the water in and continuously stir to prevent any lumps. Set aside to rest for 20 mins.

Heat a little olive oil in a frypan over a medium heat.

Add the onion and garlic and fry until translucent. Add the cumin seeds, turmeric, sea salt and tomato – and continue to cook until soft & thickened.

Stir through the lentils and wilt spinach. Turn off heat and set aside.

Blitz the green sauce ingredients in a blender until smooth. Add a little more water if the sauce is too thick.

Heat a little olive oil in a fresh frypan over a med-high heat. Once hot, ladle a spoonful of crepe mixture in and swirl to thinly coat the base of the frypan evenly.

Cook 3-4 mins each side until golden. Keep warm in a mild oven until all cooked.

Assemble crepes with a generous dollop of lentil filling, fold and drizzle with green tahini sauce.
Sprinkle with diced spring onions and coriander leaves.

Healthy, filling, nutritious & fun!

Thank you to the beautiful Ruchi for food inspo today!! xx