guilt free banana bread


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Yes it exists. And better yet, its delicious. I get so many requests for this recipe when I post it on my personal instagram I’ve decided to spread the love… and goodness! Because it’s really as good as it looks!

I basically use Gwyneth’s Banana Date muffin recipe from her It’s All Good cook book, but use Spelt flour from Birregurra Flour Mill instead of gluten free, which in my opinion, makes all the difference!


  • 2 cups of Spelt or Gluten Free Flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • a pinch of salt
  • 2 overripe bananas, mashed
  • 1/2 cup extra virgin olive oil
  • 2/3 cup pure maple syrup
  • 2/3 cup almond or coconut milk
  • 2 tsp pure vanilla extract or 1 vanilla bean pod
  • 6 large dates, pitted and chopped
  • 1/4 cup pumpkin seeds/peacans/walnuts, I use whatever we have in

Preheat oven to 190 deg c. Line a small bread tin with paper.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

In a seperate bowl whisk together bananas, maple syrup, olive oil, milk and the vanilla. I like to use the thermomix for this as it blends it perfectly. If you like to keep your banana bread more textured use a whisk.

Combine wet and dry ingredients, toss in the dates and seeds/nuts and fold them in with a spatula. Place batter in bread tin and bake for 30-40 min.


Di x

winter immunity syrup


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My eldest started 3 yr old kinder earlier this year. And yes it’s all very excting and yes we’re having a fabulous time, but, put 15 children in one room together and the likelyhood of them picking up a bug increases by like 300%, ok maybe I made that statistic up, but those that have young children in any type of childcare/school will agree that they get sick often whilst their immunity develops.

So… What to do you ask? apart from ride it out, you boost their immunity thats what!


  • 1/4 cup dried elderberries
  • 1/4 cup dried bilberries
  • 1/4 cup dried rosehips
  • 1/4 cup dried hibiscus flowers
  • 2 tbsp fresh grated ginger or 1 tbsp dried ginger
  • 1 tbsp fresh grated tumeric
  • 1 tbsp dried echinacea root
  • 1 cinnamon stick
  • 5 whole cloves
  • 1/2 – 1* cup manuka** or raw honey (1 c. maple syrup for children under 12 mo.)
  • 4 cups pure water


  1. Heat water in a saucepan on high until it comes to a full boil. Combine all dried herbs together in a bowl.
  2. When water boils, turn down heat wait until water is simmering, add dry herbs and grate in fresh herbs. Mix and simmer for 30 minutes or until water is reduced to 2 cups.
  3. Strain herbs using a mesh strainer. Press the herb mixture into the strainer using a wooden spoon to extract as much juice from the herbs as possible.
  4. Allow liquid to cool to room temperature. Measure honey and add it to your liquid. Mix well.
  5. Bottle, label, and store in the refrigerator.


For prevention, adults take 1 tbsp daily and children take 1-2 tsp. daily.

During illness, adults take 1-2 tsp every 2 hours while children take 1 tsp every 2 hours for the duration of illness.


I have personally found this syrup to last around 6 weeks refrigerated when 1/2 cup of honey is used, 3 months refrigerated with 1 cup, giving the syrup a 33% sugar content. If you want your syrup to last longer (closer to 6 months), use 2 cups of honey. Though when it comes to this particular syrup I’ve found that it rarely lasts past a month in our home, the kids LOVE it and ask for it daily! But this is good info to know if you wanna keep a batch in the fridge in case you need it during warmer months.



the miracle broth


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Bone Broth is life. Well not exactly… but it really can help with various ailments or at least increase your skin’s college production, and that in itself is a big natural fist pump!

I don’t think I need to go into the amazing and extensive benefits of why Bone Broth is a must have in my fridge/freezer (but if you’re new to the Eau natural lifestyle then keep reading) if you’re one that’s been on the bone wagon for a while then skip the next paragraph and get yourself the best recipe I’ve ever used. And I’ve tried a few.

Benefits of Bone Broth

  • Broth contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals.
  • It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.
  • When broth is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese.
  • Gelatin is found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer.
  • When drank with meals we experience fewer digestive problems
  • Increases collagen production. Wave goodbye to expensive face creams as most bone broth coverts experience a significant increase in skin clarity and firmness.

Bone Broth Recipe I use The Nourishing Traditions version as a base, which I’ve altered a little to include apple cider vinegar, turmeric and ginger

  • 1.5 kg of organic grass-fed beef marrow and knuckle bones mix
  • 1 kg of organic grass-fed beef neck bones
  • cold filtered water
  • 1/4 cup apple cider vinegar*
  • 3 onions
  • 3 carrots
  • 3 celery sticks
  • a few sprigs of fresh thyme
  • a bunch of parsley (tied together)
  • 1 tsp dried green peppercorns crushed
  • 1 tsp of fresh grated ginger*
  • 1 tsp of fresh grated turmeric*

Place marrow and knuckle bones in a large pot and cover with water. Add apple cider vinegar & let stand for one hour ( this extracts all those beneficial nutrients out of the bones). Brown neck bones by roasting at 175 degrees in Iron Pot. Pour the fat out, add water to the pan, set over a high flame and bring to boil stirring with a wooden spoon to loosen any coagulated juices. Add this to the pot. Add onions, carrots and celery. If needed add additional water to cover bones.

Bring to boil. A large amount of scum will come to the top, remove this. After you have skimmed, reduce heat and add thyme, ginger, turmeric and peppercorns.

Simmer for at least 12 and up to 72 hours depending on how rich you like it. I cook mine for 36 hours. Just before finishing add parsley and simmer for another 10 minutes.

Remove bones and parsley, strain into a large bowl or pot and let cool in refrigerator. If you’re like me (and my family) and like your broth clear remove the layer of fat that congeals on the top. I store and use this fat for cooking veggies or legumes. The broth will last for up to 3 days in the refrigerator. I store one bottle in the fridge and freeze the remainder in silicon containers.

Voila, drink up and reap the benefits.

Di xx

Source: Weston Price Foundation