Raw & Delicious
Raw Cacao Baklava Fudge
This delicious recipe has been contributed by Abigail O’Neil from Model Chocolate… a decadent Raw Cacao Baklava Fudge with a pistachio crumble base. Enjoy. Ingredients: Pistachio Crumble Base and Topping 1 1/4 cups raw pistachios 1 1/4 cups desiccated coconut 1 teaspoon cinnamon powder 3 drops pure essential oil of lemon or 1 – 2 teaspoons of lemon zest 1…
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Wholesome Dinners
Gluten Free Falafel Bowl
This weeks Recipe of The Week comes to us from Janine Whitling of Janine’s Gluten Free Kitchen. Janine is a fabulous chef specialising in gluten free recipes. Her falafel bowl is absolutely delicious and comes highly recommended. Enjoy. Note: this recipe features fava beans, which are the traditional legume used in Egypt to make falafel. However, you can substitute the…
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Desserts & Baking
Mandarin Cake
This weeks Recipe of the Week has been shared with us by ‘The Food At My Table’ author and designer Alyssia Fraser. A super delicious gluten and dairy free (in season) Mandarin Cake made with 5 simple ingredients. You’ll love this one. Ingredients: 3 medium size mandarins 250g of almond meal 1 tsp of baking powder 1/2 cup rice malt…
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Wholesome Dinners
Mexican Stuffed Sweet Potatoes
This weeks Recipe of the Week has been shared with us by Casey-Lee Lyons of Live Love Nourish. We love the versatility of this recipe – a hearty vegetarian dish that can be enjoyed anytime of year. Enjoy. Preparation Time: 10 minutes Cooking time: 1 hour Ingredients: 4 small sweet potatoes For the filling: 1 tablespoon extra virgin olive oil…
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Desserts & Baking
Vegan Ginger Nut Biscuits
This weeks Recipe of the Week is a delicious gluten free, vegan Ginger Nut Biscuit from Meg Phillips. Made with a combination of gluten free plain flour and besan flour (chickpea), they’re crunchy on the outside and soft in the middle with a beautiful ginger flavour. Enjoy! Ingredients: 1 cup gluten free plain flour 1 cup besan flour 1 tablespoon…
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Soups, Casseroles & Curries
Lentil, Potato and Chickpea Stew
This weeks Recipe of the Week is a delicious stew made with our favourite French puy lentils, creamy potato and chickpeas. The preserved lemon and parsley in this dish add a hint of freshness. This recipe is perfect for the cooler weather. Enjoy. Ingredients: 8 waxy potatoes with skin left on, halved lengthways 1 cup of French puy lentils, cooked 1…
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Dressings, Dips & Sauces
Traditional Hommous
This weeks ‘Recipe of the Week’ comes from our Manager Kym. She’s the star when it comes to homemade dips and condiments and by special request has shared her favourite hommous recipe based on traditional ingredients. Ingredients: 2 cups of cooked biodynamic chickpeas 1/3 cup lemon juice 1/3 cup water 4 tablespoons of chickpea water (aqua faba) 1/2 teaspoon of…
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Raw & Delicious
Raw Chocolate and Nut Protein Brownie
This weeks recipe has been inspired by Abigail O’Neil…a raw chocolate brownie using our chocolate protein powder, cacao nibs, nuts and plump medjool dates. Abigail is the writer of the book Model Chocolate which has some amazing chocolate recipes if you are a fan. Enjoy. Serving size: makes 14-16 brownies Ingredients: 1/2 cup raw cacao powder 2 tablespoons chocolate protein…
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Dressings, Dips & Sauces
Traditional Zaatar
This weeks Recipe of the Week is a Traditional Zaatar made with dried herbs, sesame seeds and sea salt. A simple recipe that you can dress up many dishes with. Enjoy. Ingredients: 2 tablespoons dried oregano blend 1 tablespoon sumac 2 tablespoons sesame seeds 1 tablespoon dried marjoram 1 tablespoon dried thyme 1 teaspoon fine sea salt Method: Simply combine…
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Desserts & Baking
Easy Peach Cobbler
This weeks Recipe of the Week is thanks to Casey-Lee Lyons of Live Love Nourish. Casey-Lee is a master of gluten free/dairy free recipes and her Easy Peach Cobbler is a classic. A great one to have up your sleeve during peach season.⠀ ⠀ Serving size: 8⠀ ⠀ Ingredients:⠀ 2 tbsp coconut oil⠀ 1/2 cup full fat coconut milk⠀ 1…
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