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How to host the coolest kids party!

Children’s birthday parties are all about having fun, playing games, seeing family and friends, eating cake, and party food. Party food is simply part of the event, but we have some great recipes to help make parties just as fun but a healthy spin on it.  These recipes won’t require hours and hours in the kitchen and they taste amazing.  These healthy recipes are a combination of Gluten Free, Dairy Free, Nut Free, and refined Sugar Free. They have been tested on the littlies and they were a hit! If you have any tips or recipes please send them to us via email, and we will share them on the website!

No matter how crazy the theme, these recipes can be easily transformed to match!

Vanilla Cupcakes

(GF, Refined SF, NF, DF)

Makes 20 -30


125g of coconut oil melted

1/2 cup Birch Xylitol

2 Eggs

1 cup Gluten free plain flour

1/4  cup Coconut milk

1 tsp Gluten free baking powder

1 tsp Vanilla Essence


2-3 tbsp  solid coconut oil

1 tsp Birch Xylitol (Blitz in Nutribullet to icing sugar consistency)

1 drop Vanilla Essence 1-2 drops

Food Colouring


1. Pre-heat oven at 180 degrees Celsius

2. Melt coconut oil

3. Add Birch Xylitol (Tip: for a softer texture, blitz in a Nutribullet) and eggs

3. Add all dry ingredients, and mix

4. Put into cupcake paper cups and back until cooked through and slightly golden

5. Combine all icing ingredients and combine with a knife. Ice cupcakes when they are cool


(GF, Refined SF, NF, DF, VEGAN)

Tip: These treats are great for Party bags!

Dependent on the size of the moulds, one batch will make 40-50 Jellies

1 cup of Organic Apple Juice (Tip: You can use different types of fruit and juice to make different coloured jellies!)

2 tbsp Gelatine (Tip: We stock the Great Lakes brand – $5 per batch)


1. Whisk together both ingredients together in a pot

2. Heat over stove top on low heat until it melts together

3. Pour into silicon moulds (Tip: Find trays that have cool shapes)

4. Store into the fridge until it sets

Recipe modified from: 

Paleo Crisps

(GF, SF, NF, DF)

Tip: Make a quick and easy Hummus to go nicely with your crisps!

Makes 12 -15 crisps, serve with dips

1 cup Tapioca flour

1/3 + 2-3 tbsp Coconut flour

1 tsp Sea Salt

1/2 cup Olive oil

1/2 cup Warm Water

1 Large Egg, Whisked


1. Preheat oven to 250 Degrees Celsius

2. Combine the Tapioca flour, Salt, and 1/3 cup Coconut flour in a Medium Bowl

3. Pour in Oil and warm water and stir

4. Add the whisked egg and continue mixing until well combined

5. Add two to three more tablespoons of coconut flour – one tablespoon at a time – until mixture is soft but somewhat sticky dough

6. Turn out the dough onto a surface sprinkled with tapioca flour and knead it gently until it is in a manageable ball that does not stick to your hands.

7. Place the dough ball on a sheet. Using tapioca floured rolling pin, roll out the dough until it is fairly thin.

8. With a knife slice dough into long rectangular or triangular shapes to resemble thin crisps.

9. Place on a baking tray with baking paper and place in preheated oven.

10. It will cook very quickly between 8-10 minutes, depending on thickness. Remove when they are cooked and crispy.

Recipe modified from:

Fruit Kebabs

(GF, Refined SF, NF, DF)
Makes 10-15

1 Water Melon, or Rock Melon

1 punnet of blueberries, or strawberries or

1  bag of grapes

Skewers Cookie Cutter (Any shape that matches theme)


1. Cut the melon into slices, and with a cookie cutter cut out shapes.

2. Feed the berries and/or grapes onto skewers and then add the shape on the top

Mini Quiche

(GF, Refined SF, NF, DF)

Tip: Make them in any size! Smaller is better for little hands.

Makes 16, Makes 8 in regular muffin tray

6 Large Eggs, beaten

1/2 cup Coconut milk

1 cup kale, finely chopped

¼ cup chives, finely chopped

Salt and Pepper

Add-In Options

Spinach, chopped (to replace Kale)

Bacon, cooked and crumbled (or to line each cup with)

Sun dried Tomatoes chopped


1. Preheat the oven to 180 Degrees Celsius

2. Whisk the eggs and add in the chopped kale and chives. Also add in the coconut milk, salt, and pepper. Mix well

3. Grease 8 muffin cups with coconut oil or line each cup with a prosciutto slice

4. Divide the egg mixture between the cups. Fill only ⅔ of each cup as the mixture rises when it’s baking

5. Bake in oven for 30 minutes

6. Let cool for a few minutes and then lift out carefully with a fork.

Note that the muffins will sink a bit.

Recipe modified from:

Vanilla Custard

(GF, Refined SF, NF, DF)

Makes 2 cups

Yummy consistency and super easy to put into cups, and decorate. You can even add fruit!

2 cups Coconut Milk

2 Egg yolks

3 tbsp Birch Xylitol

1 tbsp Tapioca Flour

1 tsp Vanilla Essence


1. Heat milk until small bubbles form around edge

2. Remove from heat

3. Beat egg yolks with sugar and flour until smooth

4. Whisk in hot milk

5. Transfer to a saucepan

6. Cook over medium heat, stirring constantly, until sauce comes to a simmer

7. Cook 1 minute longer then remove from heat and stir in vanilla.

Recipe modified from:

Banana Nut Muffins

(GF, Refined SF, DF)
2 Ripe Bananas

They were so good, we had already eaten a bunch!

They were so good, we had already eaten a bunch!

3/4 cup Almond butter(Peanut butter, Hazelnut butter or Cashew butter)

2 heaped tbsp Extra Virgin Coconut Oil ( Could also use butter or Cacao butter)

1 tsp pure vanilla bean paste 1 tbsp Apple Cider Vinegar ( Tip: We stock this item)

3 Eggs

1 tsp Baking Soda or 3/4 tsp Gluten Free Baking Powder

1/4 cup Almond meal for sprinkling if mixture is too runny


1. Preheat oven to 180 Degrees Celsius

2. In a medium mixing bowl, add all the above ingredients, and combine

3. Add mixture to muffin tray, and bake in oven until cooked

Banana Blueberry Muffins

(GF, Refined SF, DF)

Makes 12 muffins

 3 cups Almond Flour

1/4 tsp gluten free baking powder

For little hands use cupcake size muffin cups, plus you get double the number of muffins - win win!

For little hands use cupcake size muffin cups, plus you get double the number of muffins – win win!

2 tbsp Coconut Oil

4 Large Eggs

3 Bananas

1 cup Fresh Blueberries


1. Preheat oven to 180 degrees Celsius

2. Beat eggs with blender for 15-20 seconds

3. Add almond flour, baking powder, coconut oil, and bananas. Mix well

4. Fold in blueberries into mixture

5. Spread batter evenly over 12 muffin cups

6. Bake for 30-40 minutes until cooked through

Recipe modified from: 

Chocolate Mud Cake

(GF, Refined SF, DF)

Tip: Once you take the cake out of the oven sprinkle some birch xylitol blitz n the blender or nutri bullet (becomes icing sugar) on the top


150 ml extra virgin olive oil

Send us in your birthday cake creations!

Send us in your birthday cake creations!

50g good-quality cocoa powder (sifted if you have time)

125 ml boiling water 2 tsp pure vanilla extract

150g Almond flour

½ tsp Bicarbonate of soda

1 pinch of salt

200g Birch xylitol

3 large eggs

Icing:  (Note: Portions vary on texture, and size of cake)

Melted Cacao Butter

Coconut Oil

Birch Xylitol blitzed to icing sugar consistency

Cocoa powder


1. Mix together all the dry ingredients in one bowl and in another the wet. Then as the last step mix the two together and once all mixed together put it into a cake dish.

2. Bake at 170C (fan bake) for approx 30 – 45 mins. Use a toothpick to test if the centre is not still “gooey”.

3. Don’t cut the cake when it is fresh from the oven as it is too hot and doesn’t cut easily.

4. Once cake has cooled, combine icing ingredients until you reach a good consistency

Recipe modified from: 

Birthday Cake Tips:

  • Icing made from xylitol (grind in a food processor or coffee grinder) grind into a fine powder. To colour use beetroot powder or freeze dried fruit powders (available from Moore Wilsons. Mix together with a little melted coconut oil.
  • Watermelon Cake (for the non-baker) – This is as it sounds; cut a large watermelon in half and remove the skin, or slice in half and take a little slice off the bottom so that it will sit flat, decorate with candles and slice!


Kids Birthday Party Ideas in Wellington and Miramar | Total Health Chiropractic