Feast On Bunny Buns & Nutriseed NuMe Bread: The Guilt-Free Way

Easter has become synonymous with bountiful family feasts, which makes it super tricky to keep track of healthy eating. But, no more! Thanks to Nutriseed we can have decadent chocolate brownies, cake muffins and bread (all low-carb, gluten- and sugar-free)! Recently, I had a chance to try the Nutriseed NuMe bread and bread roll premixes, and I’ll definitely make them again!

I do have a personal interest here, as bread is something I’d like to live and breathe every day, and now, it seems like I can.


I’ve adjusted the Nutriseed premixes slightly, to fit into Easter. The bunny-shaped buns are cinnamon-y, crunchy on the outside, soft on the inside and have a honey-glaze for sweetness – perfect as it is. My version of Nutriseed NuMe bread has a bit festive spice, seeds and hot-cross bun inspired piping on top, to remember what it’s all about.

Here’s how to use Nutriseed NuMe Bread Premixes!

Easter Cross Bread



  • Nutriseed NuMe Bread premix
  • 150g mixed seeds
  • 5 Eggs
  • 100ml water
  • 2 tbsp lemon juice
  • 20ml oil
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • Flour paste*

* Make a paste by mixing 2 tablespoons flour with water. The consistency should be like runny icing. You’ll also use this paste for the bunny buns.


  1. Heat the oven to 220˚C and grease a bread tin.
  2. Mix together liquid ingredients.
  3. Fold in the bread premix, cinnamon, nutmeg and seeds.
  4. Place the mixture into the bread tin then pipe the flour paste in a cross pattern.
  5. Bake for 30-40 minutes.

Bunny-shaped Buns



  • Bread roll premix
  • 2 eggs
  • 2 tbsp oil
  • 1/2 cup double thick yogurt or cream cheese
  • 1 tsp lemon juice
  • 1 tsp cinnamon
  • 5 raisins, cut in half
  • Honey glaze (1 tbsp honey mixed with 2 tbsp hot water)


How to roll Easter bunny bread rolls
  1. Preheat the oven to 180˚C and line a baking tray with baking paper.
  2. Beat liquids together.
  3. Add dry ingredients and mix well.
  4. Let the mixture stand for 10 minutes.
  5. Section the dough into five equal parts. Then divide each section into three (a large, medium and small section).
  6. Roll the large and medium pieces into balls for the head and body of the bunny, and the smallest piece into a sausage shape.
  7. Use a knife to cut the smallest shape three-quarters in half -length-wise.
  8. Assemble the bunny on the baking tray. Place the raisins where the eyes should be and use the flour paste to pipe the nose and bunny ears.
  9. Glaze the bunny rolls with the honey mixture then bake for 15-20 minutes, and serve warm for the Easter feast.

I was astonished that something so healthy could taste so good. So you know, a little goes a long way. A bite of Nutriseed bread is very filling.

If you’re wondering where to get a Nutriseed premix, here are their stockists: Dischem, Spar, Pick ‘n Pay, Food Lover’s Market, Jackson’s Real Food Market, The Health Food Emporium, Faithful to Nature.

Happy Easter!

NutriSeed Not-So-Naughty Gluten-Free Christmas Cake

Health foodies rejoice, we’ve got great news! Now, a gluten-free Christmas cake can be deliciously decadent and sugar-free too! When NutriSeed asked us to try out their not-so-naughty alternative dessert, I was almost too excited to get started! But I got baking and am happy to report the result was delightful. This cake is also a great option for those who find a fruitcake hard to stomach (myself included!).

nutriseed nume not-so-naughty gluten-free christmas cake


nume not-so-naughty gluten-free christmas cake
The NutriSeed gift box complete with instruction note!


  • Nutriseed NuMe Chocolate & Pecan Brownie Mix
  • ½ cup Coconut oil
  • 3 Eggs
  • 6 NuSeed Canadian Blueberries and Cranberries*
  • 1 tsp Vanilla essence

* You can use 1 cup of any dried fruit and nut packet that you have in your home. Keep a little extra to sprinkle over the finished treat.


  • Coconut cream (chilled in the fridge overnight)
  • 1 tsp Vanilla essence
  • 1 cup Powdered sugar (you can skip this)
  • 2 tbsp Coconut cream

Bakers Note: The tiered cake yields 6-8 portions. Double the recipe if you’re baking for more than 8 people.

nutriseed nume gluten-free christmas cake


I decided to create something that resembles a tiered cake to make it a little more special. But, you don’t have to! Just slice them into brownie slices after their cooled and serve with a dollop of cream and a sprinkle of nuts. If you’re taking my tiered route, consider using a binder like sugar-free strawberry jam or (naughty) icing sugar for between the layers.


  1. Preheat the oven to 180˚C and grease a baking pan. (I used a rectangular baking pan and cut out three different sized).
  2. Mix coconut oil, eggs and vanilla essence until well combined.
  3. Blend in the dried fruit, nuts and the brownie mixture.
  4. Pour batter into the baking pan, put it in the oven and bake for 15 minutes.
  5. Once they’re done, remove from the oven and let them cool down completely.
  6. Now, you can either cut the brownies into squares or three circles like I did. One large, medium and small.


  1. Combine vanilla essence, powdered sugar and two tablespoons coconut cream until it is a smooth consistency. Then refrigerate.
  2. To whip the coconut cream, scoop out the solidified bit and blend until it looks like whipped cream.
  3. Assemble the tiers by placing the biggest circle onto a dollop of icing sugar (or jam), to keep it from sliding around. Place two to three dollops of icing sugar in the middle of the first tier then place the medium piece of cake on top and press it down lightly until the icing sugar almost oozes out from the sides. Repeat this process for the remaining tiers.
  4. Cover the whole thing in whipped coconut cream, sprinkle with chopped nuts and cherries.
  5. Refrigerate until serving.

nutriseed not-so-naughty gluten-free christmas cake

The result was super satisfying, delightful and truly tasted like Christmas. We’ve also tried the NutriSeed muffins and they are just as tasty and perfect for brunch!

Happy Christmas Eating!

The products for this post were sponsored by NutriSeed.

Deliciously Moreish Gluten-Free Pumpkin Pie for Supper

It could be the season, but I am obsessed with everything pumpkin at the moment: pumpkin fritters, pumpkin soup and delicious pumpkin curry have been regular features in our home. But I’ve never made pumpkin pie – in fact; I only had pumpkin pie for the first time recently at a friend’s birthday lunch. It’s not a typical dish you’ll find on a South African menu, but that only inspired me more to try it. This is my gluten-free pumpkin pie – and it’s an accompaniment to a main meal rather than a dessert, even though it looks pretty enough to be one.

My Latest Favourite Gluten-Free Pumpkin Pie Recipe

pumpkin pie recipe

I found the gluten-free crust recipe on A Little Sanity. I adapted it slightly because my all-purpose gluten-free flour needed less water. You will need to adjust it as necessary to get a dough that is good to work with.


For the crust:

  • 2 Cups of Gluten Free Flour
  • 1/2 Cup of Butter at room temperature
  • 1 Egg
  • 60ml Cold Water
  • 1/2 Teaspoon Salt
  • 2 Teaspoon Sugar

For the Filling:

  • 1 ½ cups pureed cooked pumpkin
  • 2 medium eggs
  • 1/4 cup honey
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon powdered ginger
  • 3/4 cup milk

For Decoration:

Seasonal fruit like gooseberries and pomegranate seeds, pastry stars and gold dust.


Preheat the oven to 180°C and prepare one 22cm pie dish.

For the crust:

pumpkin pie recipe

1// Mix the dry ingredients. Then rub in the butter using your fingers. The mixture will take on a crumbly consistency.


pumpkin pie recipe

2// Add the egg and mix well. Then add the water little by little until you get a dough ball.


pumpkin pie recipe

3// Place the dough in a prepared pie dish, using your fingers to even out the crust across the base and sides of the dish. I used a bit of extra dough to make little stars for decorating the pie with. You can bake them on a baking tray for 10-15 mins.

For The Filling:

Mix the pie filling ingredients together until blended well. Spoon the filling onto the crust and bake for 45 – 55 mins, or until the filling is still slightly wobbly.

pumpkin pie recipe

Decorate the pie with seasonal berries, pastry stars and some gold dust. Serve with roast meat and salad. And a glass of wine of course!


pumpkin pie recipe

pumpkin pie recipe

I had some left-over filling, so I baked it in a muffin pan for 25mins. Serve with fresh berries and creme fraiche for a small treat!

Happy Baking!