No Muffin top MUFFINS

I call these my “no muffin top muffins” because they are so healthy they will not give you any muffin top love over your jeans… that my friends is something worth baking. They also happen to taste and smell AMAZING and are so simple to make.


2 Pears (pealed and grated)

1 Punnet of Blueberries

200g Almond Meal

50g Crushed Walnuts

50g Crushed Macadamias

2 Eggs (beaten)

1/4 cup Rice Bran Oil


1) Pre-heat open to 160C.

2) In a large bowl, combine blueberries with the grated pears, add in the nuts and combine with a wooden spoon. Add in the beaten eggs and oil and mix until combined.

3) Spoon into a lined muffin tray and bake for 20-25 mins or until skewer comes out clean(ish). I love these served warm with butter but they still taste good without it.

VARIATION: If it’s really not sweet enough for you, you could add a small amount of Stevia - a natural sweetener available from the health food or baking isle at the supermarket.

BREAD for type O

I LOVE bread. I love my toast in the morning, croutons in my salad or as an afternoon snack with a cup of tea. So many gluten free breads that I tried were either disgusting or still contained flour from the grains that we O types are supposed to avoid. Here are my favourites I have found over the past year and of course are NEUTRAL for O’s.

N.B I live in Sydney Australia so all of my suggestions will be based on what I can purchase locally.

SONOMA BAKERY - Ahhhhhhmazing!

They do a spelt bread, spelt/rye mix and a 100% rye sourdough. These are so good you can even do a fresh cut sandwich with them which is rare when it come to the quality of GF/Type O breads.


This was the first brand I discovered that I really liked. Great for breakfast with a drizzle of olive oil. It also stores well in the freezer so you keep it there and take out pieces to toast as you require them.


These guys have a store in Katoomba, which is where I found their bread. They apparently have a bakery in Rozelle (I’ve never been) but also sell in markets and health stores around Sydney. They have lots of breads that Type O’s can eat and they are delicious but more suited to toasting as they are quite dense. My favourites are the Pumpkin/Spelt sourdough and the Sunflower & Sesame seed sourdough.


My naturopath told me the rice or rye options from the Mountain bread range were good for type O. If you haven’t had these before they are super light and therefore not very filling. However, they are so handy and versatile I use them in so many ways - wraps, the “pasta” bit in lasagne, or pastry for a pie, mini quiches or sausage rolls. I’ll post some of those recipes later but you might like to experiment with how you can use these wraps. You can find this brand at most supermarkets too. 


I used to make this recipe for my sisters when we were teenagers. We all loved the fun of creating marshmallow from scratch, and would argue over which colour food dye we would use. My youngest sister asked me to make it for her bridal shower recently, so I thought I’d put my Type O spin on it… and it tasted so good, I’ve made it many times since.


1 cup spelt flour

2 tsp baking powder

1/2 tsp bicarb soda

1 tbsp good quality cocoa powder

3-5 GF cookies, crushed

1/2 cup sugar (I usually use raw or brown sugar)

1/2 cup finely chopped nuts (I use walnuts or macadamias)

125g butter, melted


1 cup white sugar
2 tsp gelatin
3/4 cup of water


1) Pre heat oven to 180 C.

2) Put the dry ingredients into a large bowl, then add in the melted butter and combine.

3) Press the mixture into a lined slice pan and bake for 10-15 mins. Make sure you watch the time here as the base won’t taste as good if it’s over cooked.

4) Combine marshmallow ingredients in a saucepan. Stir the ingredients to make sure the sugar and gelatin are fully dissolved and then boil for 3 mins.

5) Remove from the heat and allow to cool.

6) Beat the marshmallow until thick. You will need an electric mixer of some sort for this. If you want to add food colouring you can and should add it at this point. I like the topdeck look and it’s still yum without it. :)

7) Spread marshmallow over slice and leave to set.

8) Use a hot knife to cut the slice into squares and ENJOY!

Banana Bread

I love making banana bread from the over ripe bananas that end up in my office fruit bowl. Everyone thinks they’re ready for the bin but I get so much satisfaction turning something most people wouldn’t eat into a delicious treat that can be shared all around. Here is my trusty TYPE O neutral banana bread recipe. I’ve made loads of times and it’s always met with gratitude and compliments. :)


1 cup spelt flour

3 tbsp LSA

2 tsp baking powder

1/2 tsp bicarb soda

125g unsalted butter, melted

1/2 cup brown sugar

2 large eggs

3 over ripe bananas, mashed

60g chopped walnuts


1) Pre heat oven to 180 C.

2) Put the dry ingredients in a large bowl.

3) In a smaller bowl, beat the melted butter and sugar together until blended. Beat the eggs in one at a time. Add in the mashed banana.

4) Mix the wet ingredients to the dry ingredient and stir with a wooden spoon. Add in the walnuts and mix until combined.

5) Scrape mixture into a lined loaf tin. Bake for 60-75 minutes. Bread will be ready when the skewer comes out clean(ish). Leave in the tin to cool.


I’ve made this bread and substituted the banana for pumpkin or apple and blueberries. I say use whatever fruit you have that’s too ripe or about to be thrown out… No need to waste it when you can turn it into yummy bread.