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ANZAC Day, 25th April, is a day of remembrance for those who have served and fought for our freedom and the quality of life we have today. If you show you support on ANZAC day by attending a dawn service or by simply inviting friends around for brunch as a form of celebration, my whole food trifle is the perfect recipe to share. This trifle can be prepared the night before making it a quick and simple dish to serve on ANZAC day. This recipe can also be drizzled with a little bit of golden syrup in replace of honey for a greater ANZAC feel!

Whole Food Trifle

Serves 4

Pre: 1-24 hours

Cooking: 5-10 minutes


1 cup oats, soaked in ¾ cup water

2 tbsp. currants

1 apple or firm pear

½ papaya, scooped into balls with melon-baller

½ lemon or orange, juice and zest

2 tbsp. natural plain yoghurt (or coconut yoghurt for a dairy free version)

1 tbsp. hemp seeds

1 tsp. honey

1 tbsp. mixed nuts and seeds (almonds, flaxseed, sunflower seeds or LSA)

Pinch cinnamon or ginger powder

125g raspberries


Soak the oats and currants the night before or for an hour in a little water or fruit juice.

To the oat mixture, add grated apple/pear, papaya and cinnamon/ginger.

In a separate bowl, mix the yoghurt with a squeeze of orange juice and zest.

Layer the oat mixture, then the raspberries, the yoghurt and repeat.

Drizzle with honey and sprinkle with chopped nuts and hemp seeds.