Recipes & Nutrition

Naughty Afternoon Treats Made Healthy

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We’re pretty spoilt at BUF HQ because one of our teammates is baking goddess and I Quit Sugar expert, Nadine Veverka. She is continually transforming unhealthy treats into angelic and healthy snacks for us and today, we’ll share a few of them with you. Invite your girlfriends around one afternoon and knock their socks off with these new takes on old classics. Your Nan would be so proud too!


Scrumptious scones

Feeds: Makes 6 scones
Cooking time: 15 minutes


  • 100g almond meal, sieved + extra for rolling out the dough
  • Pinch baking powder
  • Pinch vanilla bean powder
  • 20g coconut oil, softened
  • 50ml coconut milk
  • 1 egg


  • Pre-heat the oven to 180 degrees
  • Combine the almond meal, baking powder, vanilla bean powder and coconut oil, try not to over-mix to keep mixture light
  • Make a well in centre of mixture and pour in coconut milk
  • Fold in the mixture, gently. Again, keep it light
  • This will begin to form a dough
  • Sprinkle some almond meal on to a clean bench top or a sheet of baking paper on a flat surface
  • Roll out the dough and use a pastry cutter to form the scones
  • Place each of the scones on a baking tray lined with baking paper
  • Whisk together the egg with a splash of coconut milk and lightly coat the scones with this mixture
  • Bake in oven for 12-15 minutes
  • Remove, allow to cool, and enjoy with coconut butter

Nadine’s tip:
This recipe is 100% sugar and artificial sweetener free. If you would like a little extra sweetness, try adding a small amount of stevia. You can also spice things up with a pinch of cinnamon and nutmeg.


Gingerbread Girls (yep girls, men don’t taste as nice 😉

Feeds: Makes 20 mini gingerbread girls
Cooking time: 10-15 minutes


  • 60g almond meal, sieved + extra for rolling dough
  • 30g coconut oil, melted
  • 1/2 teaspoon vanilla powder
  • ¼ ground nutmeg
  • ¼ ground cinnamon
  • 2 teaspoons ground ginger
  • 50ml coconut milk
  • 1 egg yolk
  • ¼ teaspoon baking powder


  • Combine all of the dry ingredients, well
  • In a separate bowl, whisk all wet ingredients together, well
  • Gently fold the dry ingredients in to the wet until the two mixtures form a dough
  • Wrap this dough in glad wrap and place in the fridge for 1 hour
  • Pre-heat the oven to 180 degrees
  • Line a baking tray with baking paper
  • Lay a separate sheet of baking paper on to a flat surface and sprinkle with almond meal
  • Remove the dough from the fridge, unwrap and place on to the baking paper
  • Sprinkle the top of the dough with a little more almond meal
  • Place another sheet of baking paper over the dough and use a rolling pin to roll out the dough to 1/2cm thick
  • Using a gingerbread man cookie cutter cut out the gingerbread cookies and place directly on to the baking tray. You may need to re-roll off cuts as you go
  • If you find the dough becomes sticky, add more almond meal as you roll
  • Place in the oven for 10 – 15 minutes or until golden brown



Want more recipes like this?

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