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Lemon Raspberry Cupcakes

You can whip these together in a few minutes and they’re an absolute hit with everyone! Welcome to swap out coconut sugar for honey (only need 1/3 cup for honey not 1/2) and raspberries for any berries too.


Makes 8 muffin sized cupcakes

Dairy free

1/3 cup extra virgin olive oil

1/4 cup coconut sugar

2 free range eggs

1/4 cup plant based milk

1 teaspoon lemon rind, finely grated

2 teaspoons baking powder

1 1/2 cups spelt flour

1 1/2 cups frozen raspberries

Heat oven to 170C and line 8 muffin tins with patty cake liners. Whisk together oil, coconut sugar, eggs, milk, lemon rind and baking powder in a bowl until creamy. Add spelt flour and mix. Spoon half the mixture into the tray, top with half the berries and repeat. Place in oven to cook for 30 minutes. Cool in tin and serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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