Desserts & Baking
Lime, Coconut and Courgette Cake
This weeks Recipe of the Week is an absolutely delicious Lime, Coconut & Courgette (Zucchini) cake inspired by Marianne Stewarts’ Nourish Cakes. Made and photographed by Affordable Wholefoods owner Denise Evans, its tart, fresh and delicious and still suitable for the gluten and dairy intolerant. Enjoy! Makes a 20cm (8 inch) cake to serve 10-12 Ingredients: 4 medium size courgettes…
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Desserts & Baking
Dark Chocolate Granola Bark
This weeks recipe of the Week has been shared with us by Darcy Ogdon-Nolan of The Bircher Bar. A delicious Dark Chocolate Granola Bark combining the crunchy texture of granola with the bitterness of dark chocolate to arrive at a chocolate fix with health benefits. Enjoy! Ingredients: 125 grams of dark chocolate chunks or buttons 1/3 cup of your favourite…
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Healthy Snacks & Smoothies
Carrot Cake Bliss Balls
This weeks Recipe of the Week are these divine little Carrot Cake Bliss Balls. They taste just like a moist carrot cake only they are vegan, raw and free from gluten. Also super easy to make…enjoy! Ingredients: 1/2 cup of grated carrot 6 large medjool dates, pitted 1 cup raw cashews 1/4 cup raisins 1 teaspoon of cinnamon 1/4 teaspoon…
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Desserts & Baking
Choc Chip Cookies
This weeks recipe of the week comes to us from Janine’s Gluten Free Kitchen. A delicious and easy to make choc chip cookie that is gluten free with an option for vegan. We’ll trust you’ll enjoy this one. Serving size: 12 large cookies Ingredients: 1/2 cup coconut flour 1 teaspoon gluten free baking powder 1/4 teaspoon salt (optional) 85 grams…
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Vegan Savoury, Wholesome Dinners
Vegan Mac n Cheese
This weeks Recipe of the Week is a classic recipe made vegan by Meg Phillips. Meg’s Vegan Mac n Cheese features nutritional yeast flakes, cashew nuts and rice & quinoa pasta so it’s also suitable for those on a gluten free diet. Enjoy! Serving Size: Serves 4 Ingredients: 3 cups of rice and quinoa penne 1 brown onion, finely chopped…
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Healthy Breakfast
Smokey Black Beans with Lime Smashed Avocado on Sourdough
This weeks Recipe of the Week is a delicious vegan breakfast recipe from Anthea Amore, cooked and photographed by Affordable Wholefoods owner Denise Evans. It features black turtle beans, fresh tomato and onion, lime and avocado and is best served on a piping hot crusty sourdough. Enjoy. Serving Size: makes 4 Preparation time: 5 minutes Cooking time: 50-70 minutes Ingredients:…
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Desserts & Baking
Apple Tea Cake
This weeks Recipe of the Week is another beautiful gluten and dairy free cake from local cook and artist Alyssia Fraser. This one is super moist, simple to make and the apple filling is delicious. Enjoy! Ingredients: Cake 300g almond meal 1 1/2 teaspoons baking powder 2 teaspoons cinnamon powder 75ml rice bran oil 1/2 cup rice syrup 4 eggs,…
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Healthy Breakfast
Gluten Free Power Porridge
This weeks Recipe of the Week is a warming gluten free power porridge made with gluten free wholegrains and seeds. The skies the limit with your toppings, though we’ve made this one simply with raspberries and chopped toasted almonds. Serving size: 3/4 cup porridge mix serves one Ingredients: 2 cups rolled quinoa (quinoa flakes) 2 cups rolled brown rice flakes…
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Soups, Casseroles & Curries
Broccoli, Lemon & Parsley Soup
This weeks Recipe of the Week has been made by Affordable Wholefoods owner Denise Evans, and inspired by local author and recipe creator Anthea Amore from her book ‘Hungary – for more crazy good vegan food’. This soup is super nourishing and a great one for immunity coming into winter. It can also be adapted slightly in the summer months…
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Healthy Breakfast
Scrambled Tofu with Kale & Broccoli
This weeks Recipe of the Week is Scrambled Tofu with Broccoli & Kale ~ a recipe inspired by local Vegan Cook & Author Anthea Amore from her recent cookbook ‘Hungary; for more crazy good vegan food’. Traditionally eaten for breakfast, this recipe can really be enjoyed any time of day. Serving Size: 4-6 serves Ingredients: 250g firm tofu, crumbled Cold…
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