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Chocolate Muesli Protein Slice

Chocolate Muesli Protein Slice

Alyce Alexandra | April 11, 2019
  This might just be one of the most filling and delicious afternoon snacks! A chocolate coating makes almost anything taste amazing, and the oats, nuts and coconut will keep you satisfied ‘til dinner. Steps 5-7 are just the chocolate coating, so if you are after a super speedy snack feel free to skip the choc-top.  

Ingredients

12 Medjool dates, pitted 100g hazelnuts 100g rolled oats 100g water 70g cacao nibs 50g coconut sugar 50g plain flour 50g shredded coconut 50g maple syrup 20g macadamia oil 20g chia seeds 200g milk or dark chocolate, roughly chopped   Method 1. Preheat oven to 170°C. 2. Place dates and hazelnuts in processor until chopped into small pieces. 3. Add rolled oats, water, cacao nibs or choc chips, brown sugar, flour, shredded coconut, maple syrup, macadamia oil and chia seeds, process until combined. 4. Use wet hands, squash mixture into 12 silicone bar moulds, filling ½ full. Bake for 20 minutes, or until golden. 5. Melt chocolate and pour evenly among bar moulds completely coating muesli bars.   Allow chocolate to harden completely before removing bars from moulds.   Find more of Alyce’s fantastic whole food Thermomix recipes on her website. Share your beautiful healthy chocolate creations with us on Instagram with #myTWC  
Grain-Free Banana and Coconut Mini Loaves

Grain-Free Banana and Coconut Mini Loaves

Alyce Alexandra | March 13, 2019

 

This recipe makes 6 mini loaves using Alyce’s mini loaf moulds! It’s gluten-free, dairy-free & vegetarian and perfect to pop into lunch boxes or enjoy for morning tea.

 

Ingredients

120g raw almonds 50g shredded coconut ¼ tsp baking powder 2 eggs 50g coconut oil 1 ripe banana, quartered

Method

1. Preheat oven to 180°C.

2. Place almonds and coconut in a processor or bullet blender with the milling blade and mill til smooth.

3. Place almond and coconut mixture in a bowl and add baking powder, eggs, coconut oil and bananas, mix until combined.

4. Divide the mixture evenly between 6 silicone bar moulds and bake for 20 minutes, or until cooked through and golden on top.

5. Allow loaves to cool for 10 minutes before removing from moulds.

 

Note This recipe can easily be expanded – use double the ingredients and follow exactly the same steps.

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.

Share your beautiful baking creations with us on Instagram with #myTWC.

 

Pink Chia Pudding

Pink Chia Pudding

Alyce Alexandra | February 20, 2019

 

I am a big fan of anything that can be made in advance, especially when it comes to breakfast! This one is a favourite of mine, particularly during the week. Make it before bed and enjoy a healthy breakfast on the go in the morning. Chia seeds are full of protein and fibre so they really keep you full until lunch.

This recipe is gluten-free, dairy-free, vegetarian, vegan and makes 4 servings of chia pudding.

 

Ingredients

100g fresh or frozen raspberries
20g rapadura sugar or xylitol (optional)
400g can coconut milk
60g chia seeds
Your choice of toppings (fresh fruit, dried fruit, coconut, nuts, seeds, buckwheat groats,  cacao nibs etc)

 

Method

1. Place raspberries and sugar or xylitol in a food processor for 10 seconds, or until smooth.

2. Add coconut milk, process til combined.

3. Add chia seeds, process for 5 seconds.

4. Divide coconut mixture among 4 jars or bowls. Sprinkle with toppings. Refrigerate overnight.

Enjoy straight out of the jar or bowl in the morning.

 

Variation: Replace raspberries with mango or banana for a tropical twist.

 

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.

 

Share your breakfast creations with us on Instagram with #myTWC

 

Prep Your Breakfast Ahead of Time With These Pink Chia Puddings!

Prep Your Breakfast Ahead of Time With These Pink Chia Puddings!

Alyce Alexandra | February 20, 2019

 

I am a big fan of anything that can be made in advance, especially when it comes to breakfast! This one is a favourite of mine, particularly during the week. Make it before bed and enjoy a healthy breakfast on the go in the morning. Chia seeds are full of protein and fibre so they really keep you  full until lunch.

This recipe is gluten-free, dairy-free, vegetarian, vegan and makes 4 servings of chia pudding.

 

Ingredients

100g fresh or frozen raspberries
20g rapadura sugar or xylitol (optional)
400g can coconut milk
60g chia seeds
Your choice of toppings (fresh fruit, dried fruit, coconut, nuts, seeds, buckwheat groats,  cacao nibs etc)

 

Method

1. Place raspberries and sugar or xylitol in a food processor for 10 seconds, or until smooth.

2. Add coconut milk, process til combined.

3. Add chia seeds, process for 5 seconds.

4. Divide coconut mixture among 4 jars or bowls. Sprinkle with toppings. Refrigerate overnight.

Enjoy straight out of the jar or bowl in the morning.

 

Variation: Replace raspberries with mango or banana for a tropical twist.

 

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.

 

Share your breakfast creations with us on Instagram with #myTWC

 

Spicy Broccoli Pasta

Spicy Broccoli Pasta

Alyce Alexandra | January 30, 2019

 

The perfect quick meal for two, you’ll have dinner on the table in less than 15 minutes! Our star ingredient broccoli forms the bulk of the sauce, enhanced with chilli, garlic, lemon juice, olive oil and cheese – it’s a winning combination. Finish this dish off with toasted pine nuts for creaminess and crunch, there’s nothing unsophisticated about this simple dish.

This recipe is vegetarian, serves two people & can be made gluten-free by using your favourite gluten-free pasta!

Ingredients

250g orecchiette, or gluten-free penne, spiral pasta or spaghetti
1 brown onion, peeled and halved
3 cloves garlic, peeled
2 long red chillis, halved
100g olive oil
2 heads broccoli, cut into florets
1 lemon, juice only
1 tsp fine salt
50g pine nuts, toasted
80g cheese, to serve (Parmesan, Pecorino, Feta, blue, to make vegan use nutritional yeast instead)
Chilli flakes, to serve (optional)

 

Method

1. Cook pasta according to package instructions.

2. Meanwhile, place onion, garlic and chilli in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.

3. Add olive oil, sauté for 5 minutes, 120°C, speed 1.

4. Add broccoli, chop for 5 seconds, speed 4, or until finely chopped, assisting with spatula if necessary.

5. Add lemon juice and salt, heat for 3 minutes, 80°C, reverse speed soft.

6. Toss broccoli mixture, pasta and pine nuts. Top with cheese and chilli flakes (if using) to serve.

 

Total time: 15 minutes.

 

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.

 

Share your delicious pasta recipes with us on Instagram with #myTWC

 

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