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pumpkin pie oat slices

pumpkin pie oat slices

Pumpkin, spice and everything nice.... I know I know... this has become an overused phrase BUT it truly is a wonderful combination. In a variation from the classic American pumpkin pie I used to enjoy when living in New-York, I have kept the warming pumpkin and spice element and dressed it into an oat square. Perfect to enjoy with a cup of spiced apple or cinnamon tea. Kids loved it too!



makes 12


1 can pumpkin puree (make sure it is 100% natural pumpkin)
3/4 cup buckwheat flour
1 1/2 cup gluten free oats
100g butter, softened
2 eggs
4 tablespoon maple syrup
5 tablespoon greek yoghurt
1/2 cup pecans, chopped roughly
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg



Prep time: 15mins
Cook time: 60mins

  • Preheat oven to 180°C

  • Lightly grease and line a baking pan ( I used a 9.5 x 9.5 inch)

  • In your food processor bowl combine the flour, oats, 2 tablespoons of maple syrup and butter

  • Blitz until well combined

  • Empty into the pre-pared baking pan and press well into all corners until evenly distributed

  • Bake for 15 minutes

  • While the base is baking, rinse the bowl and blade well

  • In the food processor bowl, add the pumpkin puree, 2 tablespoons of maple syrup, greek yoghurt, eggs and spices

  • Beat until well combined

  • Poor over the baked base and spread evenly

  • Bake for 20 minutes

  • Take out of the oven and sprinkle the chopped pecan over the top

  • Bake for a further 20 to 25 minutes


the health boost tip

There's nothing like a home baked treat! Pumpkin, like the other darker-flesh squash, provides excellent levels of carotenes. They are also a good source of vitamin C and B1, folic acid, panothenic acid, potassium and dietary fibre. Diets rich in carotenes appear to offer protection against developing type 2 diabetes.

Download a printable version here

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