123

FREE DELIVERY on orders $140+
(Cond. Apply)

Latest Recipes

Im looking for

recipes that are

Found
160
88
49
52
28
122
5
93
recipes
Found 293 recipes
Sorted by date
Get in the Christmas Spirit with Alyce Alexandra’s Christmas Chutney

Get in the Christmas Spirit with Alyce Alexandra’s Christmas Chutney

Alyce Alexandra | December 6, 2018

 

What better recipe for December than celebratory Christmas chutney? With the spicy flavours of ginger, allspice, cinnamon and cloves, this chutney is the perfect accompaniment to roast meats and cheese. Made with dried fruits, this recipe requires only 30 minutes cooking time, making it a delicious yet simple edible Christmas gift.

This recipe is vegetarian, vegan, dairy-free, gluten-free and yields two cups of chutney. Make a bigger batch to gift small jars to friends and family as a zero-waste Christmas treat this year.

 

Ingredients

5cm knob ginger, peeled & grated
1 onion, peeled and halved
1 granny smith apple, quartered and cored
200g prunes pitted
200g dried apricots
200g dates pitted
150g apple cider vinegar
50g coconut sugar
1 tsp salt
1 tsp allspice
1 tsp cinnamon, ground
½ tsp cloves, ground

 

Method

1. Grate ginger, place in food processor.

2. Grate onion and apple, add to bowl of food processor.

3. Add prunes, apricots and dates and process until combined, scraping down sides as needed.

4. Add apple cider vinegar, sugar, salt, allspice, cinnamon and cloves, mix until combined.

5. Cook for 30 minutes on the stove on medium-low, stirring occasionally.

 

Store in refrigerator in airtight container or glass jar.

Serve with roasted meats, cheese or savoury pastries.

 

Share your Christmas creations with us on Instagram with #myTWC

 

Alyce Alexandra’s Christmas Chutney

Alyce Alexandra’s Christmas Chutney

Alyce Alexandra | November 19, 2018

 

This recipe is vegetarian, vegan, dairy-free, gluten-free and yields two cups of chutney. Make a bigger batch to gift small jars to friends and family as a zero-waste Christmas treat this year.

 

Ingredients

5cm knob ginger, peeled & grated
1 onion, peeled and halved
1 granny smith apple, quartered and cored
200g prunes pitted
200g dried apricots
200g dates pitted
150g apple cider vinegar
50g coconut sugar
1 tsp salt
1 tsp allspice
1 tsp cinnamon, ground
½ tsp cloves, ground

 

Method

1. Grate ginger, place in food processor.

2. Grate onion and apple, add to bowl of food processor.

3. Add prunes, apricots and dates and process until combined, scraping down sides as needed.

4. Add apple cider vinegar, sugar, salt, allspice, cinnamon and cloves, mix until combined.

5. Cook for 30 minutes on the stove on medium-low, stirring occasionally.

 

Store in refrigerator in airtight container or glass jar.

Serve with roasted meats, cheese or savoury pastries.

 

Share your Christmas creations with us on Instagram with #myTWC

 

Low-Carb Granola

Low-Carb Granola

Alyce Alexandra | September 14, 2018

 

I know some people love a sweet breakfast, and while there are plenty of sweet options most of these lack all-important protein and are loaded with carbs and sugar, which is not a great way to start the day. This recipe uses high-protein nuts and seeds to create a delicious sweet granola the whole family will love. If you are on a low-carb diet this recipe is about to become your new best friend!

This recipe is:
Gluten free
Dairy-free
Vegan
Vegetarian
Low-carb

The recipe makes 6 cups of granola

Ingredients

200g almonds
100g hazelnuts
100g macadamias
1tsp vanilla paste
60g xylitol (or coconut sugar)
100g coconut oil melted
50g sunflower seeds
50g pumpkin seeds
50g shredded coconut
30g sesame seeds
30g chia seeds

 

Thermomix Method

1. Preheat oven to 150°C.

2. Place almonds, hazelnuts and macadamias in TM bowl, chop for 1 second, speed 6. Set aside.

3. Without cleaning bowl, add vanilla bean and xylitol, mill for 20 seconds, speed 9.

4. Add coconut oil, melt for 3 minutes, 100°C, speed 2.

5. Add chopped nuts, sunflower seeds, pumpkin seeds, shredded coconut, sesame seeds and chia seeds. Mix for 20 seconds, reverse speed 3. Spread mixture evenly on two lined baking trays.

6. Toast in the oven for 10 minutes. Stir and continue to toast for a further 10 minutes, or until caramelised.

 

Conventional Method

1. Preheat oven to 150°C.

2. Place almonds, hazelnuts and macadamias in a food processor and pulse until chopped into pieces, but not too fine.

3. Add vanilla bean paste and xylitol, pulse until combined.

4. Pour nut mixture into a large bowl and add melted coconut oil

5. Add sunflower seeds, pumpkin seeds, shredded coconut, sesame seeds and chia seeds. Mix until combined.

6. Toast in the oven for 10 minutes. Stir and continue to toast for a further 10 minutes, or until caramelised.

7. Allow mixture to cool then transfer to store in an airtight jar.

 

Share your wholefood creations with us on Instagram using #myTWC

 

Make This Low-Carb Granola for a Breakfast Treat

Make This Low-Carb Granola for a Breakfast Treat

Alyce Alexandra | September 14, 2018

 

I know some people love a sweet breakfast, and while there are plenty of sweet options most of these lack all-important protein and are loaded with carbs and sugar, which is not a great way to start the day. This recipe uses high-protein nuts and seeds to create a delicious sweet granola the whole family will love. If you are on a low-carb diet this recipe is about to become your new best friend!

This recipe is:
Gluten free
Dairy-free
Vegan
Vegetarian
Low-carb

The recipe makes 6 cups of granola

Ingredients

200g almonds
100g hazelnuts
100g macadamias
1tsp vanilla paste
60g xylitol (or coconut sugar)
100g coconut oil melted
50g sunflower seeds
50g pumpkin seeds
50g shredded coconut
30g sesame seeds
30g chia seeds

 

Thermomix Method

1. Preheat oven to 150°C.

2. Place almonds, hazelnuts and macadamias in TM bowl, chop for 1 second, speed 6. Set aside.

3. Without cleaning bowl, add vanilla bean and xylitol, mill for 20 seconds, speed 9.

4. Add coconut oil, melt for 3 minutes, 100°C, speed 2.

5. Add chopped nuts, sunflower seeds, pumpkin seeds, shredded coconut, sesame seeds and chia seeds. Mix for 20 seconds, reverse speed 3. Spread mixture evenly on two lined baking trays.

6. Toast in the oven for 10 minutes. Stir and continue to toast for a further 10 minutes, or until caramelised.

 

Method

1. Preheat oven to 150°C.

2. Place almonds, hazelnuts and macadamias in a food processor and pulse until chopped into pieces, but not too fine.

3. Add vanilla bean paste and xylitol, pulse until combined.

4. Pour nut mixture into a large bowl and add melted coconut oil

5. Add sunflower seeds, pumpkin seeds, shredded coconut, sesame seeds and chia seeds. Mix until combined.

6. Toast in the oven for 10 minutes. Stir and continue to toast for a further 10 minutes, or until caramelised.

7. Allow mixture to cool then transfer to store in an airtight jar.

 

Share your wholefood creations with us on Instagram using #myTWC

 

No-Compound-Chocolate Chocolate Thermomix Cake

No-Compound-Chocolate Chocolate Thermomix Cake

Alyce Alexandra | July 7, 2018

 

O-M-G this cake tastes of chocolatey heaven, without containing a gram of chocolate! It also doesn’t contain any gluten, dairy, eggs, grains or refined sugar, making it vegan and one of the healthiest cakes going around.

+ gluten free
+ dairy free
+ vegetarian
+ vegan
+ egg free
+ soy free (option)
+ refined sugar free

Makes 1 cake

Ingredients

40g flaxseeds
300g raw almonds
60g cocoa powder
2.5 tsp baking powder
2 tsp vanilla extract
240g water
120g macadamia oil
120g almond or soy milk
120g maple syrup

 

Method

1. Preheat oven to 160°C.

2. Place flaxseeds in TC bowl, mill for 6 seconds, speed 9.

3. Add almonds and cocoa powder, mill for 8 seconds, speed 8.

4. Add baking powder, vanilla extract, water, oil, milk and maple syrup, mix for 4 seconds, speed 5. Scrape down sides and base.

5. Mix for a further 4 seconds, speed 4.

6. Line a 20cm cake tin and pour in batter. Bake for 55 minutes, or until a skewer inserted into center comes out clean. Allow to cool completely in tin.

7. Turn out onto serving platter, garnish with no-chocolate chocolate frosting and serve.

 

No Chocolate – Chocolate Frosting

Makes 1 cup

Ingredients

150g raw cashews
30g cocoa powder
4 Medjool dates, stone removed
2 tsp vanilla extract
60g pure maple syrup
50g water

Method

1. Place cashews and cocoa powder in TC bowl, mill for 5 seconds, speed 9.

2. Add remaining ingredients, mix for 30 seconds, speed 6. Scrape down sides.

3. Mix for a further 30 seconds, speed 5.

4. If the mixture is too thick, scrape down sides and add 20g of water and mix for 10 seconds, speed 5. Repeat this step until desired spreadable texture is achieved.

 

Non-Thermomix Cake Method

1. Preheat oven to 160°C.

2. Place flaxseeds in food processor or blender, mill until ground into a flour.

3. Add almonds and mill until a flour.

4.  Add in cocoa powder, baking powder, vanilla extract, water, oil, milk and maple syrup and blend until well combined. Stop to scrape down sides and base when needed.

5. Mix for a further 15 seconds to ensure mixture is well combined.

6. Line a 20cm cake tin and pour in batter. Bake for 55 minutes, or until a skewer inserted into center comes out clean. Allow to cool completely in tin.

7. Turn out onto serving platter, garnish with no-chocolate chocolate frosting and serve.

 

Non-Thermomix Frosting Method

1. Soak cashews for 4 hours or overnight. Drain and rinse before use.

2. Place cashews and cocoa powder in a high-speed blender or bullet blender. Pulse together to combine into a thick nut butter. About 30 seconds.

3. Add remaining ingredients, blend until mixture starts to come together. Scrape down sides.

3. Blend until the mixture is a smooth frosting.

4. If the mixture is too thick, scrape down sides and add a tbsp of water and blend again. Repeat this step until desired spreadable texture is achieved.

 

Share your divine baking creations with us on Instagram with #myTWC!