September 22, 2014

Last week I have the pleasure of working with Lisa from Pretty Pedestals to put together this lovely Wedding Morning Brunch – the perfect way to start your wedding day with your bridesmaids and close family and I would say this would go down a treat for a morning wedding celebration as well.

Lisa has a beautiful collection of Vintage Cake Stands and Bowls that she hires out as well as special furniture pieces that look just wonderful with elegant stands on top.  All that you see in the images below is available for hire plus so much more.
The food that we served was all super healthy and filled with loads of goodness to get you through your big day.  Granola, Mini Pancake Stacks, beautiful fresh fruit and to drink a divine Apple Cocktail.

Today we are sharing one of the yummy Granola recipes but keep checking during the week as well will also be sharing the recipes for the other items in the coming days.

Pretty Pedestals is located in Sydney and if you head to my instagram or Facebook page you can go in the running to win a $200 Pretty Pedestals voucher for stand hire, simply by reposting or sharing the photo of the beautiful stands and tagging @sweetstyle and @prettypedestals using the hashtag #styleprettypedestals.   You need to be able to collect and return from Pretty Pedestals in Sydney.  Alternatively if you are not on Instagram or Facebook then please leave a comment here telling us how you would style these pretty pedestals

Lisa’s collection is second to none so if you have a party you are planning then join in the fun on instagram, Facebook or here on the blog.  Winner will be announced on 30th September.

Alternatively visit Pretty Pedestals here to see more of their beautiful collection.

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Coconut, Banana & Macadamia Granola
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  1. - 4 cups rolled oats (not quick oats)
  2. - 3 teaspoons white chia seeds
  3. - 2/3 cup pepitas (pumpkin seeds)
  4. - Big pinch of sea salt flakes
  5. - 3 tablespoons extra virgin cold pressed coconut oil
  6. - 2 tablespoons extra virgin cold pressed macadamia oil
  7. - 1 teaspoon pure vanilla bean paste
  8. - 2 ripe bananas mashed
  9. - 1 ½ cups of macadamia halves
  10. - ½ cup almonds halved
  11. - 2 cups organic unsweetened coconut flakes (available from health food stores)
  1. Preheat oven to 150 °C (300 °F). Line two large baking sheets with baking paper.
  2. In a large bowl mix together oats, chia seeds, pepitas and salt.
  3. In a small saucepan warm the coconut oil, macadamia oil and vanilla bean paste.
  4. Pour the warm oil mixture over the dry ingredients and add mashed banana. Stir until dry ingredients are well coated.
  5. Spread in a thin even layer on each baking sheet. Bake for 20 minutes, stirring occasionally.
  6. After 20 minutes add macadamias, almonds and coconut flakes and cook for a further 20 minutes or until golden brown. Stir occasionally.
  7. Remove from the oven and allow to cool.
  1. Storage: Store in an airtight container at room temperature for up to 2 months.
Serving suggestions
  1. - Cold milk (soy, dairy, almond, rice)
  2. - Natural organic yogurt sweetened with vanilla bean paste & rice malt syrup
  3. - Fresh or poached fruit
  4. - Pancakes or Crepes
  5. - On its own as a snack
Sweet Style

 Photography :: Leanne Ambrogio | Sweet Style
Cake Stands, Platters, Bowls, Sideboard all available for hire :: Pretty Pedestals

September 11, 2014

Another yummy sugar free recipe for you today!  This time it is super healthy Coconut + Banana Cupcakes.  I have been working with a wonderful nutritionalist lately so I can get my kids back on track with their eating and this is one of her many great recipes.  There are really so many recipes to be found on the plethora of healthy eating, nutritional websites that are around.  I will do a post next week sharing some great sites I have found to help you source low or no sugar baking ideas.

My nutritionalist tells me these guys are perfect for breakfast but I think they also work perfectly on a party table as really it is all about presentation when it comes to food – prepare them in a pretty cupcake liner and place them on a cake stand and you have an instant party.  They are made with almond meal so make sure you check your guests for nut allergies.  A great replacement to use in your baking is coconut flour so be on the look out for delicious recipes using this as an ingredient.

This recipe is originally by Lee Holmes of Supercharged Food and shared with me by A Healthy View.  

The lovely cupcake wrappers & napkins can be found at Emiko Blue and the cake stand is the beautiful Les Desserts Round Skirted Pedestal you can find in my store here.

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Coconut & Banana Cupcakes
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
  1. 2 Cups almond meal
  2. 1/4 cup bicarb of soda
  3. 1 tsp baking powder
  4. 1 tbs arrowroot flour
  5. 3 eggs
  6. 3 ripe bananas mashed
  7. 3 tbs butter
  8. 3 tbs coconut milk
  9. 1 tbs rice malt syrup
  1. Preheat oven to 180 deg
  2. Place almond meal, bicarb, baking powder and arrowroot in a bowl and stir to combine
  3. In a separate bowl mix the eggs until pale and fluffy (I used an electric mixer). Add the mashed banana, butter, coconut milk and rice malt syrup to the eggs and combine
  4. Add the wet ingredients to the dry ingredients and mix until combined.
  5. Spoon batter into 12 cupcake liners
  6. Bake for 15 minutes or until set
Sweet Style

 Photography :: Leanne Ambrogio | Sweet Style

September 8, 2014

I have more great low sugar party food to share with you today.  These perfect little party treats are called bliss balls and are the perfect addition to your party table.

Made with dried fruit, nuts and coconut they tick all the boxes for a healthy treat and when rolled into these balls they are the perfect on a cake stand.  To take it even further just add one of these pretty sweet sticks to tie it in with your party theme and you have a stylish healthy cake pop (minus the cake).  

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These sweet sticks are the perfect addition to your bliss balls to give them a party feel!  What kid (or adult) doesn’t love eating their dessert from a stick.

You can find these lovely sticks at Emiko Blue here – they come in a range of lovely colours.

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Party Bliss Balls
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Prep Time
15 min
Prep Time
15 min
  1. 1 cup Mixed nuts (almonds, hazelnuts, walnuts)
  2. 3/4 cup Dried Fruit (dates, cranberries)
  3. 1/4 cup Cacao Powder
  4. 1/4 cup shredded coconut
  5. 2 tablespoons coconut oil
  1. Place nuts, fruit, cacao powder in a kitchen whiz for a few minutes.
  2. Tip into bowl and add melted coconut oil
  3. Mix together and then roll into balls
  4. Store in the fridge
  1. If your mixture is too dry add a little more coconut oil
Sweet Style

Photography :: Leanne Ambrogio | Sweet Style

September 4, 2014

I have a simple and delicious no sugar recipe to share with you today courtesy of talented blogger and photographer Chantelle Grady of The Grounded Kitchen.

I have been a long time follower of Chantelle’s original blog which she recently took a little break from.  Just like me she has recently taken a close look at the health of her family and is now back with a wonderful new blog called The Grounded Kitchen, where she shares the wonderful food she cooks for her family.  

Today she is here to share with us her great recipe for Salted Nut Butter Cups – I can see these guys added to a sophisticated dessert table or enjoyed as a sweet treat with coffee!
The recipe includes honey and almond butter and my tips for these two items is firstly for the best honey, buy Manuka Pure Honey which is available in the supermarket.  The nut butter I buy is from my local bulk health food store where it is made as you ask for it but if in the supermarket look for a pure nut butter and not one that has sugar added to it.

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Salted Nut Butter Cups
Serves 24
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  2. 1/2 cup (125ml) extra virgin coconut oil, melted
  3. 1 tbsp honey
  4. 1/2 cup (55g) raw cacao powder
  5. 3 tbsp coconut cream
  6. 1/4 tsp sea salt
  8. 1/2 cup (130g) almond butter
  9. 1 tbsp honey
  10. 1/4 tsp sea salt,
  11. plus extra for sprinkling
  1. Arrange small paper cups in 2 mini cupcake tins. Or use silicone moulds if you have them.
  2. To make the cacao chocolate, place the melted coconut oil, honey, cacao powder, coconut cream and sea salt in a bowl. Whisk together until completely smooth. Drizzle a little of the cacao mixture into the bottom of each paper cup, about 3mm. Place in the freezer while you make the almond butter filling.
  3. Place the almond butter, honey and sea salt in another bowl. Stir until it forms a dough. You might need to use hands to bring it together.
  4. Remove trays from the freezer and roll a small dollop of nut dough between the palms of your hands. Flatten slightly and place into the cups. Repeat until all cups are filled. Drizzle more cacao chocolate into each cup covering the filling. Place back in the freezer for 5 minutes to set slightly before pulling them back out again to sprinkle with extra sea salt. Refrigerate until completely set, about 1 hour.
  5. Store in the refrigerator.
Sweet Style

 Chantelle Grady is a lifestyle, food and travel photographer from Australia currently living in Berkley, California.  Her blog The Grounded Kitchen focuses on wellness recipes.

August 20, 2014

Gillian is back today to share with us and delicious Apple Berry Pie Recipe

Gillians recipe are always wholesome and include beautiful ingredients – I can imagine serving these beauties to the mums and dads court side after our Saturday morning netball game!  Where would you serve these lovely little pies?

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Recipe :: Gillan Brown | Crumbs of Comfort Cake Design
Photography & Styling :: Leanne Ambrogio | Sweet Style

Apple Berry Pies
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  1. 200g plain flour, plus extra for dusting
  2. 2 tsp cinnamon
  3. 140g cold butter, cut into small chunks
  4. 85g light muscovado sugar
  5. 1 egg, separated
  6. 700g Granny Smith apples, cored peeled and cut into 2cm cubes
  7. Juice of 1 lemon
  8. 150g blackberries
  9. 1 tbsp demerara sugar
  10. 40g butter
  1. Grease a cupcake pan with butter and heat oven to 180C
  2. Put the flour and cinnamon in a food processor, then add the butter. Process to make fine crumbs. Reserve 2 tbsp of the sugar, then add the remainder and briefly mix. Add the egg yolk and 1 tbsp water, then pulse to make a firm dough. Turn out onto a lightly floured surface and briefly knead. Wrap in cling film and chill for 30 minutes.
  3. To make the filling, peel and core the apples, and cut each into 2cm pieces. Toss immediately with lemon juice in a large bowl, to prevent apples from discolouring. Place the butter and sugar in a large frypan over medium-low heat. When butter has melted, add apples and spices, then stir to coat. Cook, stirring occasionally, for 8 minutes or until apples have slightly softened, add blackberries and cook for a further 2 minutes. Set aside to cool.
  4. Roll out pastry to approx 1cm thickness. Cut rounds to fit cupcake pan. Cut smaller rounds for lids.
  5. Gently press rounds into cupcake pan and spoon in cooled fruit mix ( don't be tempted to spoon in hot fruit as this will affect the baking process of the pastry.) Brush a little water on edge of pastry and place lid on top. Brush with milk and sprinkle with some sugar.
  6. Bake for 25 minutes or until pastry is golden brown.
  1. You can substitute blackberries with any seasonal berries
Sweet Style