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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!

 

Ingredients

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

Method

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

 

Chocolate Hemp Protein Brownies

Chocolate Hemp Protein Brownies

Summer Hill Pantry | August 8, 2019

 

A decadent choc treat packed with protein – whether it’s a busy day in the office, classroom or gym these brownies will power you through!

Ingredients

½ cup hemp protein powder or hemp seeds, blended into a flour
400g Summer Hill Pantry Chocolate cake mix
3 eggs
½ coconut oil
¼ cup milk
200g dark chocolate – roughly chopped and softened

Method

1. Preheat the oven to 190 degrees fan forced.

2. Line brownie pan with baking paper.

3. Blend protein powder with cake mix.

4. Whisk eggs, coconut oil and milk. Incorporate two mixtures until well combined. Fold through chocolate pieces.

5. Transfer batter to prepared tin.

6. Bake for 40 minutes.

Coconut Blueberry Oat Lunchbox Slice

Coconut Blueberry Oat Lunchbox Slice

Summer Hill Pantry | July 30, 2019

 

Kid approved and with hidden goodness throughout, this delicious slice is perfect for any kiddie catch up or a lunch box treat!

 

Ingredients

2 cups Summer Hill Pantry Coconut Cake Mix
1 tablespoon chia seeds + 2 tablespoons water
125g butter, melted
1 teaspoon vanilla
1 ½ cups rolled oats
1 medium banana, mashed
½ cup Summer Hill Pantry Blueberry Blitz Sprinkles

Method

1. Preheat oven to 180C. Line a 20 x 20 tin with baking paper.

2. Combine chia seeds with water and sit for 10 minutes.
Whisk together cake mix and butter.

3. Add chia, rolled oats, vanilla and banana, mix well.

4. Add Blueberry Blitz sprinkles and mix evenly through.

5. Pour into tin, bake 20-25 minutes

6. Allow to cool before slicing.

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