gluten free dessert

mango passionfruit sorbet (vegan)

6th August 2016


I photographed this before I left for our holiday. We travelled for almost 2 days and a bit, arriving in a bit of a daze – a haze. Finally, with our feet on earthly ground and toes in the sand.  The jet lag is HUGE but worth every moment of breathing in all these scents and sounds which are so familiar.  The early, early mornings are my most favourite, most alive, sitting out on the deck, watching the sky change its colour from black to blue to pink to orange – so brightly. And with it all, along comes the eerie call of the curlew, followed by a kookaburra and then the screech and squawk of the white-crested cockatoos.  Australia is a beautiful country.


Glorious days, white sands & soft, glowing, clear skies.


mango passionfruit sorbet

Serves 6

This is incredibly quick and easy, with a remarkable end result of a golden-coloured smooth, refreshing sorbet for these hot Summer days or as a light evening treat to end a meal.


3 heaped cups/650g fresh ripe mango (2 large mangos)

6 – 8 passionfruit

2 Tbsp mild-tasting honey/maple syrup (optional)


1.  Peel and chop the mango flesh into large chunks and place in a blender or food processor. Run your hand over the seed to remove as much of the mango pulp and juice as possible – blend until smooth and creamy. Set aside.

2.  In a medium jug, halve the passionfruit and scoop out the pulp.

3.  Pour the mango puree into the jug and stir to combine with a spoon.

4.  Transfer the mixture to an ice-cream maker and churn for about 25 – 30 minutes, or to the manufacturer’s instructions, until frozen.  The sorbet will be soft.

5. Transfer to a container, cover and freeze for at least 3 hours or until completely frozen.

When ready to serve, allow to soften outside for 15 minutes before scooping into bowls.  Garnish with leaves of fresh lemon verbena and bright, edible flowers.

If you don’t have an ice-cream maker, freeze the cut mango until solid.  Place in a blender with the honey and blend until smooth.  Stir in the passionfruit pulp and place in the freezer until it just starts to harden around the edges.  Whisk vigorously with a fork to break up any ice crystals, then freeze until firm.


Goodness shared by Stacey

raw halva

7th February 2015


unexpected magic


in unexpected places…

raw halva

Makes 20 -25 pieces.

Original recipe found here.

Use raw organic nuts and seeds that have not been roasted.  When buying sesame seeds, purchase the tan ones as opposed to the white. The white ones are hulled, and may even be bleached.  It’s the hull that keeps the oil inside from becoming rancid.


½ cup sesame seeds

¼ cup sunflower seeds

¼ tsp vanilla essence

¼ tsp cinnamon powder

tsp rock salt

3 Tbsp tahini

3 Tbsp thick honey

¼ cup pistachios, chopped


1.  Process the sesame and sunflower seeds in a high-speed blender or food processor until you have a coarse mixture.  It’s important not to over-grind, otherwise, the halva will be too moist and affects the final result.

2.  Pour the seed mixture into a medium bowl, add the cinnamon and salt – mix well.

3.  Combine the tahini, honey and vanilla and add to the seed mixture – combine using your hands. If the mixture is not sticking together, add an extra half tablespoon of honey.

4.  Add the pistachios until well incorporated. Form into your desired shapes by firmly pressing the mixture into a round tablespoon measure, flattening with a knife, and tapping them gently on a board until they pop out.  After the first one, dip the spoon into a bowl of sesame seeds. This leaves them with a flat bottom and a gently decorated sesame-seeded dome top. Perfect little bite-size pieces!


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tapioca pudding (vegan)

15th September 2013


This is a lovely creamy non-dairy dessert which leaves you so satisfied and refreshed.  The recipe originated from Anna, who made it a few years back.  I remember she had made it in one bowl instead of individual glasses and decorated the fruit in the design of a mandala.  It was beautiful! She printed out the recipe for me, but it disappeared into the pages of one of my many cookbooks. I came across it the other day, folded and tucked away in one of these pages. It seemed appropriate to make it for our Rosh Hashana (Jewish New Year) dinner.  When we lived in Israel, we would share this evening together with their family for many years.  So a little bit of their essence joined us and our dear friends in our celebration.  And we celebrated as we would have with them, in the tradition of picking cards for the coming of the New Year.


tapioca pudding

If you don’t like coconut, you could easily replace the coconut with your choice of home-made nut milk and the toasted coconut with nuts.  Use any fruit in season or your own favourite combination. The tapioca needs constant attention and involves much stirring, as it can scorch the bottom of the pan, so allow it to keep you focused and patient.  

Makes 8 -10 servings


2 cans of coconut milk (not light)

filtered water

½ cup small pearl tapioca (not instant)

½ tsp rock salt

½ cup maple syrup, or sweetener of your choice

1 tsp vanilla bean paste or vanilla extract

for the topping 

1 ripe mango, diced

1 cup pomegranate seeds

½ cup toasted dried shredded coconut


1.  Pour the coconut milk and 1 full can of water (a good way to rinse out all the coconut from the can) into a medium-sized, thick-bottomed pot.

2.  Add the tapioca, salt and scrape the vanilla bean along its length with a knife and add the bean “paste”, along with the bean itself to the pot (if using vanilla extract in place of the vanilla bean, stir it in at the very end after the pudding is completely cooked).

3.  Over medium heat, slowly bring the mixture just barely to a boil, stirring frequently to prevent sticking at the bottom.

4.  Stir in the sweetener, then reduce the heat to medium-low and bring to a gentle simmer, cook, stirring frequently, until the pudding has thickened and the tapioca pearls are completely translucent – 25 – 30 minutes.

5.  Remove from heat and allow to cool for 15 minutes.  It will thicken as it cools.

6.  Remove the vanilla bean and spoon into individual serving bowls. Garnish with fruit and sprinkle with the toasted coconut just before serving.  It is surprisingly creamy, light, soothing and refreshing. You can serve warm or chilled.  The tapioca tastes its best when served warm.  


Goodness shared from Stacey

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