Product launch!



We are very excited to announce our first product into the Whole Foods Mum range –  the Whole Foods Mum – stainless steel straws! Made of food grade 18/10 stainless steel – they are lead free and can be used over and over again. No longer will you have to struggle with broken, cracked plastic straws! And the environment will thank you 😉

ss bend 1


The Whole Foods Mum stainless steel straws are the ultimate smoothie accessory. Available in either straight or bend styles – both have small etched lines which give them that more authentic straw look.



Straw brushes are also available to help make cleaning super easy.  The Whole Foods Mum stainless steel straws are lead free, non toxic and can be safely used in the dishwasher – they will last a lifetime!

Available as singles ($4.95) or in packs of 4 for $15.95  (with a free brush!) you can currently purchase them at

Whole Foods Mum – saving you from smoothie moustache embarrassment one stainless steel straw at a time.

For wholesale queries please email or call:  0415 040 068.

Spelt Buns

Sesame Seed White Spelt Buns 

I was pleasantly suprised at how easy these were to make. I did use a bread machine for the mixing of the dough, it just makes things move alot faster!  I hope they are easy for you too……


1 cup Warm Water

7g Yeast

1/4 cup Honey

1/4 cup Oil ( I used Olive Oil)

3 cups Wholemeal Spelt Flour ( 3  1/2 cups if using White Spelt Flour)

1 teaspoon Salt

Extra flour for kneading

Optional – 1 egg (for glaze) and seeds for sprinkling on top.


Bread machine or equivalent with dough function

Kettle full of water and medium sized saucepan

Shallow tray or casserole dish

Here goes…..

Place all ingredients into your bread mixing machine and set to the ‘knead dough’ setting (my particular machine mixes/kneads for a total of 25 minutes with 65 mins resting time – broken up).

Once done,  your dough will be very runny and sticky. Pour the dough out onto a well floured surface and started kneading by hand by folding it into itself over and over. You will find that you will need to keep adding quite a bit of flour as you proceed. Keep kneading and adding flour (approx 2-5mins) until your dough is no longer sticky and easy to handle.

Making the dough

Next shape the dough into a ball and slice in half so you have 2 even pieces. Then slice each into another 2 and then slice those into another 2 again – until you have a total of 8 even pieces of dough. These will be your buns!

Shape into balls and place into a lined (baking paper) tray or dish. Mine is approximately 30 x 20 cms with 2 cms in height. Turn the kettle on and once boiled place the water in a saucepan in the bottom of the oven and place the tray of dough buns in the oven and allow to rise for approximately 20mins.

Spelt buns 1spelt buns 2

As you can see from the last 2 pictures they should almost double in size. Place aside and cover with a tea towel whilst you heat the oven to 200 degree’s C.

Optional – Whisk egg with a splash of water in a cup and brush over the buns. Sprinkle with your choice of seeds.

When the oven is hot enough – place buns in and cook for approximately 15-20mins. The buns will change to a golden colour on top when ready. Take out and let rest for a few minutes before devouring! You will find they will pull apart easily from each other just like the ones you buy from the bakery!

**Storage tip: I place them in freezer bags and into the freezer if I’m baking a few batches as they don’t have any preservatives and will start to mould if left in the cupboard too long.

spelt wholemealspelt sesame

Coconut Lime Pudding


1 can coconut cream (400ml)
1/3 cup chia seeds (black or white – I used black)
2 TBL spoons honey (or maple syrup)                                                                                                                            1/2 tspn vanilla essence                                                                                                                                                            2 limes – juiced and rind grated

This is what you need to do……

Combine all ingredients in a bowl and spoon into cups.  Let sit for 30mins and then place in the fridge.  Should be ready to eat in another 30minutes.  So easy and so yummy!


These gluten, dairy and sugar free pancakes will fill you up in the morning!


3 Bananas
3 Eggs
1/2 Cup Almond Meal

1/4 Cup Flour of choice (I use buckwheat)
– ‘any’ milk – if needed.
This is what you do….
Mix all ingredients in food processor. Add milk if too thick. The more ripe the banana’s the sweeter it will be. I prefer to cook in coconut oil. Don’t make them too big as they will be too hard to flip. Makes about as many as you can see in the pic!!

Enjoy these yummy Paleo friendly pancakes with maple syrup and bacon!