Lemon & Poppy Seed Swoonuts

Lemon & Poppy Seed Swoonuts


Is there such a thing as too many swoonut recipes?

No, I don’t think so either.

And lucky for you because these lemon & poppy seed swoonuts are worth swooning over!

Like all swoonuts, these have that lovely melt-in-your mouth, cake-like texture, that doesn’t go stale by the end of the day. They have just the right balance of tangy citrus to sweet cake donut, and the poppy seeds add a subtle hint of nuttiness while also looking pretty!




Decorating these lemon & poppy seed swoonuts is optional. They’re delicious as they are, especially when still warm from the oven, or if you have some leftover lemon juice a little drizzle over the top brings out the zesty lemon flavour even more. If you like your donuts glazed, I’ve included a recipe for a simple coconut sugar and lemon juice glaze which gives them a beautiful caramel colour from the coconut sugar.

Of course, if you can’t eat your donuts without powdered sugar (like in these photos) then by all means go ahead, after all these are a treat and not meant to be eaten for breakfast.





It took a few batches of bland, dry and stuck to the pan swoonuts, to get this lemon and poppy seed flavour right. When you throw acidic lemon juice into the mix it throws everything off. So in the end to get the right combination of flavour and texture I ended up creating this recipe again from scratch.

Like all swoonuts these lemon & poppy seed are dairy, gluten and refined sugar free, and if you’d like a completely grain free version simply swap the rice flour for buckwheat, and for a low sugar version simply leave off the glaze.





If you make these lemon & poppy seed swoonuts I’d love to hear from you!

Leave me a message in the comments below and if you share any of your creations on social media be sure to tag me @swoon.food #swoonfood so I can come and admire them. Enjoy.



Makes: 12 donuts
Prep time: 20 minutes Bake time: 13 minutes

Dry Ingredients 
75g ground almonds
75g coconut sugar
60g rice or buckwheat flour
35g coconut flour
2 tsp poppy seeds
1.5 tsp baking powder
1/4 tsp nutmeg, ground or freshly grated
pinch pink Himalayan salt

Wet Ingredients
3 eggs
110g coconut yoghurt
40g rice syrup, raw honey or pure maple syrup
75ml lemon juice
75g coconut oil, melted

Lemon & Coconut Sugar Glaze
100g lemon juice
100g  coconut sugar

Preheat the oven to 170ºC fan bake and lightly grease a non-stick donut pan with coconut oil. If you don’t have a donut pan you can bake these as muffins.

Place all the dry ingredients into a mixing bowl and stir until well combined.

Place the eggs, coconut yoghurt and liquid sweetener of choice into a mixing bowl and use a hand whisk to stir until evenly combined. Add the lemon juice and whisk together.

Pour the wet ingredients into the dry and stir until evenly combined. Lastly add the coconut oil and stir well.

Drop spoonfuls of donut mixture into the pan and spread evenly to fill the holes about 3/4 full.

Place the donut tray into the centre of the oven and bake for 12 to 13 minutes. The secret to a good baked donut is not over-baking them – you want them to be just baked through so they stay lovely and soft on the inside.

The donuts are ready when they bounce back when lightly pressed and when you insert a knife into the centre it comes out clean.

Remove the donuts from the oven and allow to rest a few minutes before removing from the pan. If they don’t come out easily use a blunt knife to loosen the edges and then gently tease the donut sides while holding the tray upside down.

If using the lemon & coconut sugar glaze, spoon it over the donuts while still warm so that it soaks through well.

Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.

To make the lemon & coconut sugar glaze: combine the lemon juice and coconut sugar in a small bowl and stir well.



Basil & Pea Fritters with Hummus & Dukkah

Basil & Pea Fritters with Hummus & Dukkah


The inspiration for this recipe came while we were spending time with friends in Sydney, Australia at the beginning of the year. We were taken to a cool little cafe overlooking Bondi beach that was famous for its pea pancake.

The day we went also happened to be their reopening after a closure due to fire, so we were lucky to get a table as it was heaving with locals all eager to get a spot in their favourite cafe.

Ironically I didn’t actually order their famous pea pancake that day because our waiter couldn’t confirm whether they were gluten and dairy free, so instead I had their green breakfast bowl.

But when the food came I had some serious ordering envy. The green pea pancake came as one large pancake that was perfectly crisp on the outside and full of vibrant greenness on the inside, and was topped with a poached egg, avocado, courgette strips and pea sprouts. My breakfast bowl was good too, but I knew I was going to have to try and recreate their pea pancake when I got home.



For tha past week I’ve been making various versions of green pea pancakes, and we’ve been eating them mainly for dinner or leftover lunches! But I think that’s a great testament to the fact they’re perfect for any meal of the day.

When looking up the name of the Bondi cafe that inspired this post (Porch and Parlour) I also found they’d posted the exact recipe online – and would you believe it was in fact dairy and gluten free! Interestingly enough, despite not seeing the original recipe before I made my attempts, my version is very similar except it’s also grain free and a bit more herby.

I also decided to call my version fritters because it’s much easier to make several smaller ones instead of one large one. I also flavoured them with basil and spring onion, and because I thought the original probably had cheese in it I added nutritional yeast to create a slightly cheesey flavour. Needless to say, both versions are damn delicious, so you really can’t go wrong whichever one you make.





Makes: 6 fritters/2 generous serves
Prep time: 20 minutes  Cook time: 20 minutes

2 cups frozen peas
1 spring onion
1 handful fresh basil leaves
2 eggs
2 Tbsp ground almonds/almond meal
1 tsp nutritional yeast
pink Himalayan salt + black pepper to taste

coconut, avocado or macadamia oil for cooking

To serve:

Hummus of your choice
Dukkah (either bought or homemade)
Extra basil leaves


Defrost the peas by leaving to stand at room temperature for 20 minutes, or place in a small saucepan with just enough water to cover, bring to a simmer then remove from heat immediately. Drain the peas and rinse under cold water to keep their colour.

Transfer the peas to a mixing bowl and use a potato masher or the back of a fork to smash roughly half the peas. You’re aiming for a mix of whole and broken peas.

Chop the spring onion into small rounds and roughly chop the basil leaves, then add to the pea mixture.

Lightly whisk the eggs and add to the pea mixture along with the remaining ingredients. Stir well until all evenly combined.

Heat 1 Tbsp of oil in a heavy based fry pan over medium high heat. When the oil is hot drop spoonfuls of mixture into the pan and shape into round fritters. Depending on how big you want your fritters, you’ll likely need to add a couple of spoonfuls per fritter.

Cook the fritters for a couple of minutes until you can see the edges start to brown, then flip them over to cook the opposite side.

To serve, spread a dollop of hummus on a serving plate, lay the fritters on top and garnish with dukkah and extra basil leaves.

These fritters will keep well in the fridge for up to 5 days and make a great leftover breakfast or lunch the next day.




Grilled Lemon & Watermelon Herb Salad

Grilled Lemon & Watermelon Herb Salad

Grilled Lemon & Watermelon Herb Salad


In summer we eat salads almost every day, but it can be pretty easy to get bored of all the usual ingredients such as cos, rocket, avocado, tomato, capsicum…

So to keep things interesting I try and mix things up by picking something a little more unusual like mango, watermelon or lemon, and then varying the way I serve it, e.g. raw, grilled or roasted.

One of my favourite combinations to date is this grilled lemon and watermelon herb salad.


Grilled Lemon & Watermelon Herb Salad


I cut the lemon into slices and then gently grill it, which gives it a slight caramelised flavour and makes them a lot more edible.

Instead of lettuce or spinach leaves I use large leaf herbs such as basil, mint and parsley, which give this salad a beautiful fragrance and herbaceous flavour.

Watermelon and radish add a touch of pink, along with contrasting textures and flavours, and last but not least, heirloom cherry tomatoes go beautifully with all of the above and give the salad some juicy body.

I’ve now taken to growing my own herbs and heirloom cherry tomatoes so that I know they’re organic/spray free. But if that’s not an option for you, fresh herbs and cherry tomatoes are easy enough to find in most supermarkets these days,  just be sure to wash them well!


Grilled Lemon & Watermelon Herb Salad


If you want to keep the effort to a minimum for this salad you can simply dress this salad with olive, avocado or hemp oil, with a drizzle of lemon. Otherwise, I’ve included a quick lemon vinaigrette that you can whizz up in seconds in a blender, or simply shake in a jar if you can’t be bothered washing your blender!

I hope this vibrant salad has given you some fresh inspiration, and of course feel free to adapt it to whatever ingredients you have to hand.

If you make this grilled lemon and watermelon herb salad, let me know! Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!


Grilled Lemon & Watermelon Herb Salad



Makes: 1 medium salad/Serves 2
Prep time: 30 minutes


1 lemon
1/4 watermelon
2 handfuls cherry tomatoes (look for heirloom for the different colours)
2 handfuls fresh basil
2 handfuls fresh mint
2 handfuls fresh parsley
4 pink radish
salt + pepper to season


1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tsp grated fresh ginger
2 tsp dijon mustard
1 tsp raw honey (optional)
pinch Himalayan pink salt
ground black pepper to taste

To make the dressing combine all the ingredients in a food processor and blend until well combined. Alternatively, place ingredients in a jar with a lid and shake well.

Preheat the oven to 180ºC grill. Cut the lemon into 5mm thick slices, place on a lined oven tray and put under the grill for approximately 10 to 20 minutes, or until the slices start to caramelise and turn a little golden round the edges. Remove from the oven and allow to cool.

Meanwhile prepare the salad ingredients. Remove the rind from the watermelon and cut into bite sized cubes. Wash the tomatoes and slice in half. Wash and slice the radishes. Wash the herbs and tear the leaves off the stems – try and keep the leaves whole to avoid the torn edges browning.

To assemble the salad toss all the salad ingredients together in a bowl. Drizzle over the lemon dressing and season with salt & pepper as desired.

I also like to finish off my salads with some edible flowers if I have them. I used basil flowers in these photos but any edible flowers would work well.


Grilled Lemon & Watermelon Herb Salad





Double Chocolate Ice Cream Cookie Sandwiches

Double Chocolate Ice Cream Cookie Sandwiches


These double chocolate ice cream cookie sandwiches have been on my to-do list forever!

I’ve seen so many mouthwatering versions on social media that I was inspired to create my own Swoon Food version, i.e. dairy, gluten/grain free, and low in sugars.

After trialling a spiced cookie version on Christmas day I decided chocolate cookies were definitely the way to go. If you’re going to do it, you might as well go the full way – right?!

I based the chocolate cookies off my Oreo cookie recipe from many moons ago. They’re a delicious, dark chocolate flavoured cookie, that stays nice and flat after baking,  so are perfect for sandwiching ice cream together.

This new version, however, is much lower in sugars and uses raw cacao powder instead of dutch process cocoa. The reason I used dutch process cocoa in the original Oreo cookie recipe was the achieve the classic, dark Oreo colour. Unfortunately,  dutch process cocoa powder loses much of it’s nutrients in the processing, so raw cacao powder is the healthier choice. To read more about why raw cacao is so good for you, check out this raw chocolate brownie mousse cake post.

Raw cacao does creates quite a rich, decadent cookie though, so if you’re making these for kiddies either sub out some of the raw cacao powder for more flour, or use regular cocoa powder instead.



There’s a trick to making ice cream cookie sandwiches that don’t immediately melt in your hand – which I learnt the hard way!

Instead of scooping ice cream straight from the tub and squishing between cookies (unless you uber messy is your thing!), the best way is to prep your ice cream ahead of time. 

All you need to do is allow a tub of ice cream to soften, spread it into a brownie pan and allow to set. When firm, cut rounds using the same cookie cutter as your cookies, sandwich the ice cream round between two cookies and return to the freezer to allow it to set. The key is to make sure the chocolate cookie is the same temperature as the ice cream so that the ice cream doesn’t melt before you get a chance to eat it!



And that’s it! Super easy.

You could, of course, get all fancy and roll the sides of the ice cream cookie sandwiches in toppings such a coconut, chocolate chips or freeze dried raspberries. But if you’re anything like me, you’ll probably want to eat them well before any of that!

And because these double chocolate ice cream cookie sandwiches are stored in the freezer, there’s a chance you might just forget about them. This means one day when you’re looking for a sweet treat you’ll find a happy surprise waiting for you…

Ok, who am I kidding. These are seriously good so you’re going probably going to eat them in one sitting, but they’re worth it!


If you make these double chocolate ice cream cookie sandwiches, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!



Makes: Approximately 10 medium or 16 small ice cream cookie sandwiches
Prep time: 30 minutes

Chocolate Cookies

100g coconut oil, melted
120g coconut sugar
60g ground almonds/almond meal
60g buckwheat flour (or rice flour)
60g raw cacao powder (dutch cocoa powder for a milder flavour)
1 tsp baking powder
1 tsp vanilla
pinch pink Himalayan salt
1 egg or egg substitute/flax egg 
1 Tbsp rice syrup or pure maple syrup

Ice Cream

A tub or two of your favourite ice cream (I used Duck Island’s Salted Chocolate Brownie & Little Islands Coconut Caramel – both dairy free/vegan)


To get the best looking ice cream sandwiches that don’t melt in your hand, you need to prep the ice cream first. Leave it out at room temperature for 20 minutes or so until soft, then spread it into a lined brownie tray. You want it to be quite thick, around 1 inch, then place in the freezer to set. Once set, use a cookie cutter to cut out rounds of ice cream, place them on a tray then back in the freezer until you’re ready to use them. The ice cream off cuts can either be refrozen and used to make more rounds, or put back in the tub for another day.

To make the cookies, place all dry ingredients into a bowl and mix well. Make a well in the centre and add the egg, vanilla and cooled, melted coconut oil. Stir well to combine.

You’ll have quite a sticky dough so place it between two sheets of baking paper and roll it out to approximately 5mm thickness. Place in the fridge to chill 10 mins or so, until firm.

Preheat your oven to 180ºC fan bake.

Remove the sheet of dough from the fridge and peel off the top paper. Use a cookie cutter to cut out circles and place them on a lined baking sheet. If the cut cookies start to get too soft place them in the fridge to firm up again before baking.

Bake the cookies in the centre of the oven for 8 minutes, or until cookies are just firm to touch. Remove from the oven and allow the cookies to cool on the tray before transferring to a sealed container if you doh’t plan to use them straight away.

To assemble the cookie sandwiches:

Remove the ice cream round from the freezer and sandwich a chocolate cookie on either side. Place the ice cream cookie sandwiches back on the tray and into the freezer to set again. When the cookies are chilled they’re ready to be served.