Tag Archives: hundreds and thousands

An Australian Favorite, introducing the healthier Chocolate Crackle

Mini Chocolate Crackles, an Australian Icon

Growing up in Australia one thing that was always served at Children’s Birthday Parties was the Australian Icon, the Chocolate Crackle. The Chocolate Crackle is as well-known as Vegemite, The Sydney Harbour Bridge or Crocodile Dundee. It just wasn’t a proper Birthday Party if there were not Chocolate Crackles.

This week, as it was a dreary day outside, I decided to introduce my 3-year-old Son to the Chocolate Crackle. As there is no cooking involved and is quick and easy it really is the perfect project for a Little One. And, boy did Miles Storm have fun as you can see from the video below.

However, any search on the Internet will bring up hundreds of recipes that I am sorry to say are not the healthiest of choices for a Little One, so I started thinking about making a healthier Chocolate Crackle as an experiment? Hmmm — could it be done!

Chocolate Crackles traditionally have Copha, (which is an Australian-made vegetable shortening made from hydrogenated coconut oi) sugar, cocoa and Rice Bubbles (Rice Krispies if you are in the USA). Well, I am happy to say that our “healthier version” turned out great. How did I make it healthier? I just added in varying ingredients (like agave instead of sugar and Cacao instead of Cocoa) of higher quality. I also made them Mini’s so the serving size is smaller, usually Chocolate Crackles are served in a larger typical cupcake size. And, as my Son has a pending low Iron count at the moment, I ground up some iron-packed Pumpkin Seeds to help with that issue.

This recipe is nut-free, gluten-free, vegan, dairy-free and egg-free.

What You Need (to make 24 Mini Chocolate Crackles)

  • 2 Cups of Gluten-Free Brown Puffed Rice or equivalent (which I found at my local supermarket)
  • 1 Cup of Organic Shredded Coconut (which I blended in my food processor to make finer)
  • 1/3 Cup of Organic Agave Sweetener
  • 3 tablespoons of Organic Raw Cacao Powder
  • 150 grams or approximately 12.5 tablespoons of Organic Coconut Oil
  • 1/4 Cup of Pumpkin Seeds (which I blended in my food processor to make finer) –OPTIONAL and not usually in a traditional Chocolate Crackle recipe
  • Hundreds and Thousands to decorate, which are like sprinkles but another native Australian product

Read More Willy B Mum

Coconut, Blueberry, Banana, Macadamia Nut Mini-Muffins

These mini-muffins are perfect for breakfast

My little boy has allergies to cow dairy products and gluten, so not wanting him to miss out, I created this gluten-free, dairy-free, vegan, sugarless mini-muffin recipe by taking and adding from a few different recipes.

It was my first time experimenting making muffins, and besides over cooking the first batch a little too much, these turned out surprisingly well; being super moist and really delicious. I am very proud of myself!

Happily, Miles Storm was eager to help out in the kitchen which turned into a fun afternoon activity for both of us. Cooking with him is such a lovely bonding experience – a lot of mess, a lot of questions and a lot of laughter!

I suggest serving the mini-muffins plain (above photo) as part of a healthy breakfast, or even decorated (bottom photo) with toppings like fresh banana. Who doesn’t love bananas! Alternatively, as a special treat, dress the mini-muffins with sprinkles. For this batch I used the Australian multi-colored alternative known as “hundreds and thousands”.



  • 2 Cups of Almond Meal
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1 teaspoon of coconut oil (I used Trader Joe’s Organic Virgin Coconut Oil)
  • 1/3 cup of apple cinnamon sauce (I used Trader Joe’s Organic Apple Sauce with Cinnamon)
  • 1 cup coconut water
  • 1 very ripe banana, mashed until smooth
  • 1 cup of macadamia nuts, chopped small
  • 2 cups of organic blueberries
  • 1/4 cup of coconut shreds

Read More Willy B Mum