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Gluten-Free Apple & Cinnamon Muffins

Gluten-Free Apple & Cinnamon Muffins

Summer Hill Pantry | February 28, 2020

Bake up a tray of these delicious muffins (or mini muffins) as a lunch box or morning tea treat.


400g Summer Hill Pantry Cinnamon Cake Mix
1 cup (250ml) greek yogurt (or milk of your choice)
1/2 cup (125ml) oil or melted butter
2 eggs
1 granny smith apple, finely diced


1. Preheat oven to 180C.

2. Line muffin or mini muffin tray. In a bowl mix yogurt (or milk), eggs and oil and whisk with a fork until bubbles form (approx. 60 seconds).

3. Add the cake mix to the wet ingredients and mix until just combined.

4. Fold apple into mix.

5. Fill muffin cases (12 for muffins or 24 for mini muffins).

6. Bake for 18-20 minutes for muffins or 15-18 minutes for mini muffins.

7. Ready when the skewer comes out clean.

Light & Tangy Blackberry Cheesecakes For Christmas Dessert

Light & Tangy Blackberry Cheesecakes For Christmas Dessert

Summer Hill Pantry | December 5, 2019

This cheesecake recipe is creamy, light and fluffy – this is the perfect decadent dessert for a hot summers day AND on your Christmas table.


200g Summer Hill Pantry Cinnamon Cake Mix
90g melted butter
3 tsp gelatin melted in 1½ tbsp boiling water
500g cream cheese
¾ cup raw sugar processed to fine powder
2 tsp vanilla bean paste
300mL pure cream, whipped
20g Summer Hill Pantry Blackberry Crunch

20cm springform pan, lightly greased


For the base
1.Preheat oven to 160C.

2. Mix the melted butter and cinnamon cake mix to form a crumb. Press into the base of your tin and bake for 10 – 12 minutes. Allow to cool.

For the filling
1. Blend cream cheese, sugar and vanilla until light and fluffy.

2. Add gelatin mix and stir to combine.

3. Finally, fold in whipped cream and half of the blackberries.

4. Pour over prepared base and refrigerate until set (allow at least 6 hours).

Top with remaining blackberries to serve.


Gluten-Free Christmas Tree-ats Cupcakes

Gluten-Free Christmas Tree-ats Cupcakes

Summer Hill Pantry | November 24, 2019

These low allergen cupcakes are the perfect plate for Christmas celebrations – they are delicious, and free from gluten and nuts. They can also be made vegan and dairy free!


For the cake

1 x Summer Hill Pantry Jar – pick your favourite flavour!
1 cup yogurt
1/2 cup oil (coconut oil, macadamia oil or organic butter work well)
2 eggs

For the icing
1 x Summer Hill Pantry Passionfruit with Green Spirulina Fruit Sparkle
125g butter (or coconut butter)
225g icing sugar (or low GI sugar, blitzed to a fine powder)
2 tablespoons of milk or coconut milk

To top
1 x Summer Hill pantry Raspberry Sprinkles Jar
Optional Summer Hill Pantry Passionfruit Sparkles for a little extra bling!


1. Make Summer Hill Pantry Wholefood Cake Mix Jar according to packet directions. Allow cupcakes to cool.

2. For the green icing, beat 125g room temperature butter or coconut butter for 2 minutes until light and fluffy. Gradually add 225g icing sugar (we substituted finely ground Low GI raw sugar).

3. Once combined add 2 tablespoons of milk (or coconut milk) and beat until smooth.

4. Place 2 teaspoons of Green Fruit Sparkles in a small bowl or cup. Add 1/4 teaspoon of water and mix into a paste, adding more water drop by drop as needed. Transfer the green paste into the icing and stir to combine. Repeat if a deeper green colour is desired.

5. Using a piping bag, top each cup cake with green icing and sprinkle with Summer Hill Pantry Crunchy Raspberry Crush and Passionfruit Sparkles.


Gluten Free Wholefood Coconut Raspberry Cookies

Gluten Free Wholefood Coconut Raspberry Cookies

Summer Hill Pantry | October 30, 2019

Baking up a tray of these super tasty cookies for any occasion could not be any easier!

This classic combo of coconut &raspberry flavours is great lunch boxes, too!


400g Summer Hill Pantry Coconut Cake Mix
175g butter
1/4 cup Summer Hill Pantry Raspberry Crush Sprinkles



1. Preheat oven to 170C. Line tray with baking paper.

2. Melt butter in a bowl. Fold cake mix into butter, mix until it forms a crumble. Stir in Raspberry Crush sprinkles. Form 12 balls of dough, place on tray and gently press into discs.

3. Bake for 10-12 minutes. Allow to cool completely on tray.

Shop more of Summer Hill Pantry’s fabulous gluten-free & fruit sprinkle and sparkle (perfect for decorating cakes naturally) range here!

Gluten-Free, Gut-Healthy Honey Pikelets

Gluten-Free, Gut-Healthy Honey Pikelets

Summer Hill Pantry | September 10, 2019

These gluten-free pikelets are a delicious quick breakfast, lunch box filler or after school snack – with pre and probiotics these versatile gut friendly pikelets are a hit!



2 cups Summer Hill Pantry All Purpose Flour
2 tablespoons honey
2 teaspoons baking powder
1 teaspoon bicarb soda
2 eggs (lightly beaten)
2 cups natural Greek yogurt
1 teaspoon vanilla essence
¼ cup water


1. Combine flour, baking powder and baking soda.

2. In another bowl, whisk eggs, yogurt, honey, water & vanilla.

3. Stir into dry ingredients. Heat non-stick fry pan on low-medium heat.

4. Place tablespoons of batter in the pan, turn when bubbles appear. Ready when second side is golden brown.

5. For extra fun, top with yogurt and Summer Hill Pantry Crunchy Fruit Sprinkles