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Put These Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah Centre Stage in Your Christmas Spread

Put These Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah Centre Stage in Your Christmas Spread

Jacqueline Alwill | December 8, 2018

 

Jacqueline Alwill has created this special and light Christmas dish which still has the feeling of indulgence that we want at Christmas time! This recipe is gluten-free, sugar-free & vegetarian. Make it vegan by swapping out dairy yoghurt for coconut yoghurt, adding lemon juice and salt cuts down on the coconut flavour.

 

IngredientsHEIRLOOM CARROTS

4 bunches heirloom Dutch carrots or 1kg carrots, washed, trimmed and sliced lengthways
2 tablespoons olive oil
1 teaspoon ground cinnamon
1 cup (250g) greek or natural yoghurt
1 tablespoon tahini
1 orange, peeled and cut into segments
2 tablespoons dukkah
1/4 cup walnuts, roughly chopped
2 tablespoons mint, finely sliced

 

Method 

1.Preheat oven to 200C and line a large baking tray with greaseproof paper.

2. Rub carrots in olive oil and cinnamon, season with sea salt and arrange on the tray.

3. Place in oven to cook for 1 hour.

4. Whilst carrots are cooking make the tahini yoghurt by whisking together yoghurt and tahini.

5. To serve, spread tahini yoghurt over a serving platter, arrange carrots and orange over the top, then sprinkle with dukkah, walnuts, mint and a good grind of black pepper.

 

*If using dutch carrots the cook time will be approximately 30 minutes.

 

Share your Christmas dishes with us on Instagram with #myTWC

 

Shake Up Your Lunchtime Routine With Sweet Potato Buckwheat Bread

Shake Up Your Lunchtime Routine With Sweet Potato Buckwheat Bread

Jacqueline Alwill | November 21, 2018

This new take on bread is a nutrient dense treat, perfect when paired with a delicious dip or spread, avocado smash, nourish bowl or salad for a new lunch routine.

This bread is gluten free, dairy free, sugar free, vegan AND paleo! There’s something for everyone.

 

Ingredients

1 1/2 cups buckwheat
2 cups peeled and grated sweet potato (approx 1/2 medium / 250 g)
1/2 cup sunflower seeds
1/2 cup pepitas
1/2 cup sesame seeds
1/2 cup psyllium husk
1/2 cup chia seeds
1/2 cup linseeds
1 teaspoon pink salt
1 1/2 cup water
1 1/2 tablespoons coconut oil
1 tablespoon slippery elm powder

 

Method

1. Soak buckwheat overnight or for 2 hours.

2. Drain and rinse, then combine in a large mixing bowl with all remaining ingredients.

3. Pour into a lined 14x24cm loaf tin (or close to this size). Cover with tea towel and sit on bench top for 2 hours.

4. Preheat oven to 150C, place loaf in middle rack of oven and cook 1 1/2 hours in the tin, then flip out of tin and place upside down and back into the oven for a further 1 hour.

5. Remove from oven, allow to cool completely, then slice and serve.

 

This bread is best toasted with a beautiful nourishing source of fat to accompany – avocado, ricotta, butter, nut butter.

Store in fridge up to 1 week and freezer up to 3 weeks.

Recipe Serves 12 / Makes 1 loaf

Share your delicious creations with us on Instagram with #myTWC

 

Buckwheat & Sweet Potato Bread

Buckwheat & Sweet Potato Bread

Jacqueline Alwill | November 21, 2018

 

This new take on bread is a nutrient dense treat, perfect when paired with a delicious dip or spread, avocado smash, nourish bowl or salad for a new lunch routine.

This bread is gluten free, dairy free, sugar free, vegan AND paleo! There’s something for everyone.

 

Ingredients

1 1/2 cups buckwheat
2 cups peeled and grated sweet potato (approx 1/2 medium / 250 g)
1/2 cup sunflower seeds
1/2 cup pepitas
1/2 cup sesame seeds
1/2 cup psyllium husk
1/2 cup chia seeds
1/2 cup linseeds
1 teaspoon pink salt
1 1/2 cup water
1 1/2 tablespoons coconut oil
1 tablespoon slippery elm powder

 

Method

1. Soak buckwheat overnight or for 2 hours.

2. Drain and rinse, then combine in a large mixing bowl with all remaining ingredients.

3. Pour into a lined 14x24cm loaf tin (or close to this size). Cover with tea towel and sit on bench top for 2 hours.

4. Preheat oven to 150C, place loaf in middle rack of oven and cook 1 1/2 hours in the tin, then flip out of tin and place upside down and back into the oven for a further 1 hour.

5. Remove from oven, allow to cool completely, then slice and serve.

 

This bread is best toasted with a beautiful nourishing source of fat to accompany – avocado, ricotta, butter, nut butter.

Store in fridge up to 1 week and freezer up to 3 weeks.

Recipe Serves 12 / Makes 1 loaf

Share your delicious creations with us on Instagram with #myTWC

 

Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah

Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah

Jacqueline Alwill | November 19, 2018

 

This recipe is gluten-free, sugar-free & vegetarian. Make it vegan by swapping out dairy yoghurt for coconut yoghurt, adding lemon juice and salt cuts down on the coconut flavour.

 

Ingredients

4 bunches heirloom Dutch carrots or 1kg carrots, washed, trimmed and sliced lengthways
2 tablespoons olive oil
1 teaspoon ground cinnamon
1 cup (250g) greek or natural yoghurt
1 tablespoon tahini
1 orange, peeled and cut into segments
2 tablespoons dukkah
1/4 cup walnuts, roughly chopped
2 tablespoons mint, finely sliced

 

Method

1.Preheat oven to 200C and line a large baking tray with greaseproof paper.

2. Rub carrots in olive oil and cinnamon, season with sea salt and arrange on the tray.

3. Place in oven to cook for 1 hour.

4. Whilst carrots are cooking make the tahini yoghurt by whisking together yoghurt and tahini.

5. To serve, spread tahini yoghurt over a serving platter, arrange carrots and orange over the top, then sprinkle with dukkah, walnuts, mint and a good grind of black pepper.

 

*If using dutch carrots the cook time will be approximately 30 minutes.

 

Share your Christmas dishes with us on Instagram with #myTWC

 

Pumpkin Pies with Chickpea + Coconut Pastry

Pumpkin Pies with Chickpea + Coconut Pastry

Jacqueline Alwill | October 7, 2018

 

What better way to get in the spooky spirit of Halloween or celebrate Thanksgiving than with a pumpkin pie? This incredible recipe from Jacqueline of Brown Paper Bag Nutrition is an absolute winner, not only is it gluten-free but it’s packed full of nourishing ingredients and is an absolute knockout dish to sit in the centre of a celebratory table.

Give this recipe a go, or even just try creating her fabulous pastry with your own filling ideas. This recipe makes 2 individual pies

 

Pastry

¾ cup besan (chickpea flour)
3-4 tbsp coconut flour
½ tsp salt
2 tbsp olive oil
¼ cup water
+ You will need baking weights, some rice or dry legumes to dry bake the pastry.

Filling

1 leek, white part only, finely sliced
1 tsp coconut oil
2 cups cooked pumpkin pieces – roast with your preferred oil, salt + pepper to bring out the natural sugars beautifully.

Option 1 Filling Additions (to make 2 pies)
½ cup quark – a fresh acid set cheese -, cottage cheese or cashew cheese.
1-2 tsp harissa paste, or to your desired spicy taste
½ tsp lemon rind and lemon wedges to serve
Herbs of choice: chives and coriander work well, or whatever is on hand for garnish

Option 2 Filling Additions: (to make 2 pies)
1 cup feta cheese
1 tsp lemon thyme sprigs
2 tbsp smoky tomato relish or chutney

 

Pastry Method

1. Preheat oven to 180C.

2. In a food processor, combine flours with salt and blitz briefly, before slowly pouring in liquids as the blade is moving. It should form a sticky dough. You may need to increase the amount of coconut flour slightly if the dough feels too wet.

3. Remove from food processor, roll dough in two pieces and place each on two large separate pieces of baking paper. Cut the paper so that it can be rolled out to a size to fit your pastry moulds/tins, and can be double over the top ready to roll. I used 11cm diameter springform tins.

4. Using a rolling pin, roll out the dough evenly between the two sheets of baking paper. Use your pastry moulds to gauge the size and thickness required. Approx 50mm thickness is appropriate.

5. Leave both sheets of baking paper on the pastry and shape into your moulds/tins, followed by pastry weights and place in oven for 15 minutes to blind bake.

6. Remove from oven and fill.

 

Filling Method

1. You can use the filling to do two of the same pies or mix it up and make two different ones, they’re both as easy as pie! (Sorry, but that had to happen)

2. Saute your leeks in coconut oil in a small fry pan over medium heat for approximately 4-5min.

3. Remove baking weights and the layer of baking paper holding them from the pastry.

4. Spread either filling additionals you choose into the base, then sprinkle evenly with the sautéed leeks.

5. Top with pumpkin pieces and place in the oven for a further 30min.

6. Allow to cool for 5min before lifting the pies from their moulds/tins and removing all baking paper.

7. Serve with herbs to garnish or a dollop of smoky tomato relish.

 

Want a sweeter pumpkin pie to celebrate Thanksgiving, Halloween, or just your love of pumpkins? Try this beautiful healthy pumpkin pie!