Thermobexta’s Sesame Bites


These delicious little energy dense morsels are similar to the chewy sesame bars you can buy from the supermarket, only with more goodness and no nasties. They’re something I loved as a kid and I have been wanting to try my hand at making for ages. I’m so happy with how they turned out and I hope you love them too! Continue reading Thermobexta’s Sesame Bites


Thermobexta’s Anzac Slice

Anzac squares

My go-to recipe for Anzac bickies for the past few years has been one on the TOM Organics website. It was easy to make, used a selection of ingredients I always have on hand and the bickies were just perfect. I went to make them last week and was sad to find the recipe was no longer there! So of course that meant I needed to try my hand at coming up with something Anzac-ish, Thermobexta-style. Continue reading Thermobexta’s Anzac Slice

Thermobexta’s Double Choc Hot Cross Buns

Double Choc HCB's

These are so very soft and fluffy with just the right amount of sweetness in the dough and little bursts of chocolate with the choc chips!  I have used an additive free brand of choc chips and this is the reason they can’t be kneaded in all at once – adding them to each individual bun means they don’t melt away to nothing.  I tried quite a few different methods and this is the best πŸ™‚ Continue reading Thermobexta’s Double Choc Hot Cross Buns

Thermobexta’s Double Choc Berry Lamington Cake

Double Choc Berry Lamington

Who doesn’t love a good old Aussie lamington?  I can’t stand the thought of making them, though, after making them years ago and not really having enough patience to enjoy the process!  Too fiddly for me…  So I had this idea to make a giant lamington cake.  And even better, to make it chocolate πŸ™‚  I purposely used a lamington tin, as I wanted the cake to be on the thin side, so I could sandwich some yummy berry creaminess in between two layers, just to make it extra special.  Happy Australia Day πŸ™‚ Continue reading Thermobexta’s Double Choc Berry Lamington Cake

Thermobexta’s Nut Milk Pulp Banana Bread

Featured image

I make a batch of nut milk 2-3 times a week and I’m always looking for things to do with the left over pulp.  Sometimes I dehydrate it, other times I use it in baking.  Today, I used it to create this yummy banana bread.  You can use any sort of nut milk pulp you have, my milk recipes use 140g nuts/coconut, so this is based on that quantity.  Make sure you squeeze every bit of moisture you can out of the pulp before using πŸ™‚ Continue reading Thermobexta’s Nut Milk Pulp Banana Bread