I'm Mikhaela.

I quit sugar five years ago when I was pregnant with my first son. It was making me fat, sick, lethargic and miserable. It was hard, but I got there and the reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.


Date and Orange Loaf (with optional ginger)

Date and Orange Loaf (with optional ginger)

I had this overwhelming urge to bake something with ginger in it on Sunday. I hardly bake with it at all which is unfortunate. I love the flavour. I particularly love my almond meal ginger bread men - must put that recipe up here!!

*****If you don't like ginger.. just leave it out. This will taste every bit as awesome without itxx ******************

Anyway, for those that know me, Sunday is bake day. I love enjoying whatever yumminess I have baked with my boys, rather than throwing things in lunch boxes. It is one day in our busy week that all three of us really can sit down as a family and enjoy a treat. 

I loved how easy this Date and Orange Loaf was. Again using a food processor (best kitchen investment I have made!) It was blended in less than 5 minutes. Most of us are time poor. But why should we miss out on the goodness that is CAKE.




  • 1 1/4 cups pitted dates (Soaked in boiling water for 5 minutes, then drained)
  • 4 free range eggs
  • 3/4 cup walnuts
  • rind of one orange
  • juice of half an orange
  • 2 tbs ground ginger (remember this is optional
  • 1/2 cup quality butter, melted
  • 1 cup full fat greek yoghurt
  • 1 1/2 cups wholemeal spelt flour
  • 1/2 tsp bicarb soda
  • 1 tsp baking powder

To add at the end

  • 1/4 cup walnuts
  • 1/4 cup dates, roughly chopped



1. Preheat oven to 170 C. Line a loaf tin with baking paper and ensure any gaps are greased with butter.

2. Add the dates, eggs, walnuts, rind, juice, butter, ginger to food processor and blend well. Now add the yoghurt, flour, bicarb and baking powder and pulse a few times before turn the processor on. Using a spatula, push down the sides and blend again for 10 seconds.

3. Take blade from the processor and mix the dates and walnuts in to the cake batter with the spatula. Pour into the prepared loaf tin.

4. Bake in the centre of the oven for 45-55 minutes. Skewer test the middle to ensure it is cooked. 

5. Take out of oven and wait 5 minutes then turn onto a wire rack. Do not cover this cake until it is completely cool.

*Superb served warm. Delcious served cold.

*Best eaten within 3 days. Keep in an airtight container. Room temp is fine. 

Let me know what you think!

Mikhaela xx




Easy Chocolate Coconut Bar (AKA Bounty)

Easy Chocolate Coconut Bar (AKA Bounty)