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Super-Healthy Banana and Cinnamon Muffins

Super-Healthy Banana and Cinnamon Muffins

Ellen Babauskis | April 17, 2019

 

This is one of my favourite go-to snack recipes to make when feeling like a healthy and hearty baked treat. These muffins are delicious, satisfying and super quick and easy to make, with minimal contact time but also the ingredients are pantry staples making life easy! Thanks to the flaxseeds and almonds the muffins hold their shape perfectly without needing flour, whilst the coconut oil means you will feel comfortably satisfied. Packed with a delicious cinnamon banana flavour this will soon become your go-to too!

This recipe is gluten-free, dairy-free, grain-free, soy-free, egg-free, vegetarian and vegan and makes 12 delicious muffins!

 

Ingredients

1 cinnamon stick
40g coconut sugar
45g flaxseeds
140g water
300g raw almonds
½ tsp baking powder
80g coconut oil, melted
2 very ripe bananas, peeled and cut into thirds

Method

1. Preheat oven to 180°C

2. Place cinnamon, coconut sugar and flaxseeds in TC bowl, mill for 20 seconds, speed 10. Set aside, add water and mix in. Leave to stand for 10 minutes.

3. Without cleaning TC bowl, add almonds, mill for 20 seconds, speed 8.

4. Add baking powder, oil, bananas and set-aside mixture. Mix for 20 seconds, speed 4.

5. Divide mixture evenly between a lined 12 capacity muffin tin or silicone dariole moulds and bake for 25 minutes, or until cooked through and golden.

6. Allow muffins to cool slightly before removing from tin or moulds.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

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

 

 

Multi-Use Pumpkin Dip With a Kick!

Multi-Use Pumpkin Dip With a Kick!

Ellen Babauskis | March 19, 2019

 

This dip is as multipurpose as it comes, with a delicious creamy texture and spicy flavour. Enjoy it as a dip, pizza base, pasta sauce and on Mexican dishes such as tacos or enchiladas.  This recipe makes a large portion so get creative with it!

This recipe is gluten-free, dairy-free, vegetarian and vegan and makes 3 cups of dip!

Ingredients

100g raw cashews
500g pumpkin, cut into cubes and skin removed
½ brown onion, peeled & chopped
2 garlic cloves, peeled & minced
1 jalapeno chilli, seeds removed, halved & chopped finely
20g olive oil
1 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp chilli flakes
1 tbsp stock concentrate
20g nutritional yeast flakes
½ lime, juice only

 

Method

1. Place cashews in processor and process until ground finely, set aside.

2. Steam pumpkin until soft.

3. While pumpkin is steaming, place onion, garlic, jalapenos in processor/bullet blender and blend until combined, or finely dice/mince each.

4. Saute oil and spices, plus onion, garlic, jalapeno mix on the stovetop until spices are fragrant, approx 1min – 2 mins.

5. Add sauteed vegetables and spice mix to the processor with cashews, stock concentrate, yeast flakes, lime juice, steamed pumpkin, puree for 1 minute, til smooth.

 

Refrigerate until ready to serve – this dip will thicken as it cools.


Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your tasty whole foods snacks with us on Instagram with #myTWC

 

Dairy-Free Peanut Butter Fudge

Dairy-Free Peanut Butter Fudge

Ellen Babauskis | February 2, 2019

 

This creamy fudge is the perfect summer snack or dessert. Delicious and satisfying, quick and easy to make, and it keeps well in the fridge for long periods of time – winner! Make a batch to have on hand for when guests are coming over or for when you feel like a satisfying sweet treat! This recipe is dairy free, egg free, refined sugar-free and gluten-free but yet still very satisfying! And unlike most sugary sweets, you’ll be satisfied after just one square. Enjoy!

 

Makes 14

 

Ingredients

60g desiccated unsweetened coconut
60g coconut oil, melted
130g natural peanut butter
40g maple syrup
Pinch fine salt
½ tsp vanilla extract
Crushed peanuts (optional)
Coconut flakes (optional)

 

Method

 

1. Line a 25cm x 10cm tin with baking paper. Set aside.

2. Place desiccated coconut into processor or bullet blender and blend for 30 sec – 1 minute.

3. Add melted coconut oil and pulse until combined.

4. Add peanut butter, maple syrup, salt and vanilla extract. Blend until combined.

5. Transfer mixture to lined loaf pan and spread into an even layer. Sprinkle crushed peanuts and coconut flakes on top if using – these will sink in but that’s okay. Refrigerate for a minimum of 4 hours.

6. Slice into squares and enjoy. Serve straight from the fridge.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your favourite wholefood sweet treat creations with us on Instagram with #myTWC

 

Make This Creamy Vegan Peanut Butter Fudge in Minutes!

Make This Creamy Vegan Peanut Butter Fudge in Minutes!

Ellen Babauskis | February 2, 2019

 

This creamy fudge is the perfect summer snack or dessert. Delicious and satisfying, quick and easy to make, and it keeps well in the fridge for long periods of time – winner! Make a batch to have on hand for when guests are coming over or for when you feel like a satisfying sweet treat! This recipe is dairy free, egg free, refined sugar-free and gluten-free but yet still very satisfying! And unlike most sugary sweets, you’ll be satisfied after just one square. Enjoy!

 

Makes 14

 

Ingredients

60g desiccated unsweetened coconut
60g coconut oil, melted
130g natural peanut butter
40g maple syrup
Pinch fine salt
½ tsp vanilla extract
Crushed peanuts (optional)
Coconut flakes (optional)

 

Method

 

1. Line a 25cm x 10cm tin with baking paper. Set aside.

2. Place desiccated coconut into processor or bullet blender and blend for 30 sec – 1 minute.

3. Add melted coconut oil and pulse until combined.

4. Add peanut butter, maple syrup, salt and vanilla extract. Blend until combined.

5. Transfer mixture to lined loaf pan and spread into an even layer. Sprinkle crushed peanuts and coconut flakes on top if using – these will sink in but that’s okay. Refrigerate for a minimum of 4 hours.

6. Slice into squares and enjoy. Serve straight from the fridge.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your favourite wholefood sweet treat creations with us on Instagram with #myTWC

 

Sweet Potato Burgers with Tomato Pesto

Sweet Potato Burgers with Tomato Pesto

Ellen Babauskis | January 21, 2019

 

Who needs meat when you’ve got delicious sweet potato patties?

These burgers are seriously satisfying and bursting with flavour, thanks to a clever combination of spices. The nutritional yeast flakes (affectionately known as ‘nooch’) give a real cheesiness to the pesto, making it a great all-rounder for anyone avoiding dairy.

You can load this burger up however you like – we’ve opted for roasted mushrooms instead of a burger bun, which we cooked alongside the patties, but, of course, the world is your oyster. You can even roll the mixture into little ‘meatballs’ making a great snack or lunch for lunchboxes.

Give it a go and let us know what you think!

This recipe is: Gluten free, dairy free, vegetarian, vegan, nut free, soy free and serves 4-8 people.

Sweet Potato Patties Ingredients

1 large sweet potato, chopped into 3cm pieces (approx. 600g)
400g cooked chickpeas, drained and rinsed
2 tbsp toasted sesame seeds, plus extra for rolling
1 tsp ground cumin
½ tsp ground cinnamon
1 tsp ground turmeric
1 tsp fine salt
1 tsp cayenne pepper

Sun-dried Tomato Pesto Ingredients

1 garlic clove, peeled
200g semi sun-dried tomatoes
40g olive oil
10g nutritional yeast flakes
Salt, to taste

Method

1. Preheat oven to 160°C. Line a baking tray with baking paper or a baking mat.

2. Steam the sweet potato until soft.

3. Add sweet potato, chickpeas, sesame seeds, cumin, cinnamon, turmeric, salt and cayenne pepper to a food processor and blend until smooth and combined.

4. Roll mixture into 8 balls, coat in sesame seeds and place on a single baking tray. Flatten to form patties. Bake in the oven and cook for 25 minutes, or until golden.

5. Meanwhile, to make pesto, finely chop garlic and sundried tomatoes or process in a bullet blender or small food processor.

6. Add oil, yeast flakes, and salt to garlic & sundried tomato and mix until combined.

 

To Serve

Serve patties in burger buns or, for a low carb gluten-free option, on top of large roasted mushrooms (pictured). Top with sundried tomato pesto, avocado, leafy greens, chutney etc.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your simple whole food dinners with us on Instagram with #myTWC. 

 

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