Recipes from Make It Merry by The Merrymaker Sisters

Paleo vanilla cinnamon pancakes.
Paleo vanilla cinnamon pancakes. Photo: Supplied

Paleo vanilla cinnamon pancakes 

Serves 4

8 eggs
⅓ cup coconut flour
⅓ cup coconut milk
¼ cup coconut oil melted
¼ cup water
1 tbs natural sweetener (optional)
2 tsp cinnamon
2 tsp 100 per cent vanilla extract
Extra coconut oil for pan

In a food processor or high power blender whiz all the ingredients until really smooth.

In a large saucepan melt a little coconut oil. Place quarter cups of pancake batter in to the saucepan and allow each pancake to cook for 3 minutes or until bubbles start to form.

Carefully flip the pancakes and cook for a further 2-3 minutes. Continue to cook the rest of the pancakes until all of the batter is used up.

Merrymaker tip: Serve with coconut yoghurt and fresh strawberries!

Super seedy paleo bread rolls.

Photo: Supplied

Super seedy paleo bread rolls 

Makes 8

1 cup chia seeds
½ cup butter melted
½ cup poppy seeds
½ cup pumpkin seeds
½ cup sesame seeds
½ cup sunflower seeds
½ cup warm water
⅓ cup arrowroot flour

2 eggs whisked
1 tbs paprika
1 tsp turmeric
salt and pepper

Preheat oven to 180C and line a baking tray with baking paper. Combine the ground chia, arrowroot flour, all the seeds, spices, salt and pepper in a bowl.

Gradually add the water and butter, stirring vigorously until a sticky paste forms.

Add the whisked eggs and continue to stir. With wet hands, roll handfuls of mixture in to 8 separate balls and place on to the baking tray and press down slightly. Place in to the oven for 40 minutes.

Merrymaker tip: Get organised! Bake a batch of these babies, freeze separately and thaw out for the ultimate lunch.

No sweetener chocolate raspberry brownies.

Photo: Supplied

No sweetener chocolate raspberry brownies

Serves 12

1 cup of cooked pureed pumpkin
1 cup raspberries (thaw if frozen)
½ cup coconut cream
½ cup raw cacao powder
¼ cup almond meal
¼ cup softened butter
3 eggs
1 tsp 100 per cent vanilla extract
pinch of salt

Preheat the oven to 180C and line a 20 x 20 cm square cake tin with baking paper.

In a food processor or blender whiz all the ingredients except the raspberries. The batter will be nice and smooth.

Stir through the raspberries and pour in to the prepared slice tin. Shake the tin to even out the top and place in  the oven for 40 minutes.

Take out of the oven and allow to sit for at least 10 minutes before slicing and enjoying!

Merrymaker tip: We like to drizzle ours with sweetener free chocolate (recipe link above) and top with extra raspberries!

Make It Merry: A healthy cookbook. By The Merrymaker sisters. Emma and Carla Papas. $27.95. Available: