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Try a High-Fibre Treat With These Date, Oat & Seed Bars!

Try a High-Fibre Treat With These Date, Oat & Seed Bars!

Brenda Janschek | February 23, 2019

 

I just can’t get enough of dates!

 

It could have something to do with being Middle Eastern, growing up, a treat usually consisted of a Medjool date with a walnut stuffed inside. So I just love them. Yum!

You’re going to love this oat slice which is a super quick thing to make, totally scrumptious, and perfect for lunch boxes.

This recipe makes a loaf with 10 sliced servings.

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min

 

Ingredients

100 grams butter
c½ cup coconut sugar (love the caramel flavour it imparts and it goes really well with the dates)
½ cup Medjool dates, chopped
1 egg, lightly beaten
1 teaspoon vanilla powder or extract
1 cup Spelt flour
1 cup oats
1 tablespoon chia seeds
1 tablespoon sunflower seeds

 

Instructions

1. Preheat oven to 175 degrees.

2. Grease and line a 9 x 22cm loaf tin with parchment paper.

3. Melt butter in small saucepan, once melted keep on very low heat and whisk in the sugar until smooth.

4. Turn heat off, add dates and stir through. I highly recommend dipping the finger in to make sure it tastes ok.

5. Transfer to a large bowl and stir in egg and vanilla.

6. Add flour, oats, chia and sunflower seeds and stir until combined.

7. If mixture appears too wet, add in more oats and flour and stir through

8. Pour into loaf tin and bake for 20 minutes.

9. Cool in pan for 5 minutes, turn out onto a wire rack.

10. Once cool, slice into bars and pop into lunchboxes.

 

Notes

This recipe can be frozen after slicing.

If texture is an issue you can grind up the sunflower and chia seeds before adding to the mixture.

 

Check out more fantastic recipes, online courses and wellness blogs on Brenda’s website.

Share your beautiful wholefood baking with us on Instagram with #myTWC!

 

Prep Your Breakfast Ahead of Time With These Pink Chia Puddings!

Prep Your Breakfast Ahead of Time With These Pink Chia Puddings!

Alyce Alexandra | February 20, 2019

 

I am a big fan of anything that can be made in advance, especially when it comes to breakfast! This one is a favourite of mine, particularly during the week. Make it before bed and enjoy a healthy breakfast on the go in the morning. Chia seeds are full of protein and fibre so they really keep you  full until lunch.

This recipe is gluten-free, dairy-free, vegetarian, vegan and makes 4 servings of chia pudding.

 

Ingredients

100g fresh or frozen raspberries
20g rapadura sugar or xylitol (optional)
400g can coconut milk
60g chia seeds
Your choice of toppings (fresh fruit, dried fruit, coconut, nuts, seeds, buckwheat groats,  cacao nibs etc)

 

Method

1. Place raspberries and sugar or xylitol in a food processor for 10 seconds, or until smooth.

2. Add coconut milk, process til combined.

3. Add chia seeds, process for 5 seconds.

4. Divide coconut mixture among 4 jars or bowls. Sprinkle with toppings. Refrigerate overnight.

Enjoy straight out of the jar or bowl in the morning.

 

Variation: Replace raspberries with mango or banana for a tropical twist.

 

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.

 

Share your breakfast creations with us on Instagram with #myTWC

 

This ‘Nourish Me’ Breakfast Smoothie Will Help You Start Your Day The Right Way!

This ‘Nourish Me’ Breakfast Smoothie Will Help You Start Your Day The Right Way!

180 Nutrition | February 17, 2019

 

Breakfast is the most important meal of the day. Studies have confirmed that if you have a balanced nutritious breakfast you will make better nutritional decisions throughout the day. This smoothie gives you plenty of good fats to fuel your brain, will balance your blood sugar levels and give you a balanced breakfast to start your day.

Best of all, it only takes 2 minutes to make and will keep you going all morning. And with the added fibre in the 180 Superfood, it helps aid your digestion on a regular basis.

This recipe makes one smoothie.

 

Ingredients

½ avocado
2 heaped tbsp of natural yoghurt or coconut yoghurt
A handful of mixed frozen or fresh berries
200ml unsweetened almond milk, coconut milk or water
50g 180 Superfood protein (Chocolate)

Method

Add ingredients to a blender and blend until desired consistency.

 

Looking to add more protein into your diet? Check out the full range of clean, healthy and natural 180Nutrition products on our website.

 

Share your delicious smoothies with us on Instagram with #myTWC

 

Smash Together This Easy Gluten-Free Cinnamon Banana Bread in Minutes

Smash Together This Easy Gluten-Free Cinnamon Banana Bread in Minutes

Summer Hill Pantry | February 15, 2019

 

Whip up a perfect banana bread using our incredible gluten-free cinnamon cake mix in a matter of minutes!

 

Ingredients

400g Summer Hill Pantry Cinnamon Cake Mix
3 medium or 2 large overripe bananas – mashed
½ cup olive oil
2 eggs

 

Method

1. Preheat oven to 180 C. Line loaf tin with baking paper.

2. Combine oil and eggs in a bowl. Whisk together for about 60 seconds until small bubbles form.

3. Stir through the banana.

4. Fold in the rest of the cake mix and stir until just combined.

5. Transfer to prepared tin and bake for 55 – 60 minutes, test with a skewer to check it’s ready.

 

This banana bread is excellent served warm with butter or coconut butter!

Check out the full Summer Hill Pantry range including zero & low-waste bulk gluten-free baking mixes, cake sparkles and cake sprinkles.

Share your delicious gluten-free baking with us on Instagram with #myTWC

11+ Decadent Valentines Recipes to Help You Feel the Love

11+ Decadent Valentines Recipes to Help You Feel the Love

Kate Parker | February 12, 2019

 

This Valentines Day make something that comes from the heart with one (or more) of these delicious treats!

The TWC team LOVE treating ourselves, but also want to make sure that we’re nourishing and filling our body up with loving ingredients.

We’ve put together 11 fabulous recipes here for you to make something super sweet for your sweetheart.

 

For the Peanut Butter Addict

Make This Creamy Vegan Peanut Butter Fudge in Minutes!

 

For the Fitness Junkie

These Chocolate Protein Bombs are the Perfect Hiking Snack

 

For Something a Little Bit Fruity

Whip Up These Healthy Cherry Ripe Bars For Your Valentine!

 

For a Classic Treat

Treat Someone Sweet to This Healthy Gluten-Free Sticky Date Pudding

 

To Nourish

Make This Healthy Chocolate Treat with Raw Maca Bark with Nut Butter Swirl Right Now

 

For Jaffa Lovers

Prepare These Healthy Choc-Orange Biscuits for a Jaffa Flavoured Treat!

For True Chocoholics

Amazing Gluten-free & Thermomix No-Compound-Chocolate Chocolate Cake Recipe!

 

Something Comforting

Rich & Gooey Gluten-Free Sweet Potato Brownies

Something Zesty

Whip Up This Sweet Treat: Mini Lime & Coconut Raw Vegan Cheesecakes

 

Show Some Effort

Try These Decadent Chocolate Coated Banana Nice Cream & Caramel Bars!

Taste the Last of Summer

Get Ready to Entertain with This Summer Mango Berry Coconut Tart Recipe

Want more, more, more? Check out our devilishly delicious Valentines recipe roundup from 2018!

Make Your Valentines Sweet, the Wholefood Way!

Prepare These Healthy Choc-Orange Biscuits for a Jaffa Flavoured Treat!

Prepare These Healthy Choc-Orange Biscuits for a Jaffa Flavoured Treat!

Georgia Harding | February 10, 2019

Recipe thanks to wellnourished.com.au.

 

This is a fabulous, easy to make, back to school biscuit. They freeze really well (either the dough or the finished biscuit) so they are great for batch baking and stocking your freezer for the first term of school. Are you back in your school baking groove?

 

Ingredients

50 grams (¼ cup) butter or coconut oil, melted
85 grams  (¼ cup) sweetener (rice malt syrup, maple syrup or honey)
Zest one orange, finely grated
3 tablespoons fresh orange juice
1 teaspoon vanilla essence
Pinch salt
¼ teaspoon bicarbonate of soda
215 grams (1¾ cups) wholemeal spelt flour

Chocolate coating
200 grams dark chocolate, broken into squares
1 tablespoon coconut oil

 

Method

1. Place the fat, sweetener, zest, orange juice, vanilla and sea salt into a large bowl and beat until well combined.
Thermomix: melt the butter or coconut oil 1 min, 90, speed 3 then add the sweetener, zest, juice, vanilla and salt and mix 1 min, speed 4.

2. Add the bicarbonate of soda and mix well.
Thermomix: 5 seconds, speed 4.

3. Add the spelt flour and mix until combined.
Thermomix: Lock lid, 30 seconds knead (flour symbol). Scrape the sides of the bowl to incorporate the flour.

4. The dough should be firm and hold together without sticking to your hands (like play dough). If it is too wet (sticky) add a little more flour. If too dry, add a tablespoon of juice or water.

5. Place the dough onto a piece of baking paper and roll it into a log (approx. 5cm in diameter).

6. Place in the fridge for 1-2 hours then slice into 5mm biscuits (in winter you will only need 30 mins in the fridge).

7. Preheat the oven to 180℃ before slicing the dough.

8. Place slightly apart on a lined baking tray (they spread ever so slightly) and bake for 10 minutes.

9. Allow to cool fully on the tray (they firm as they cool).

 

Chocolate Coating Method

1. Bring a small pot of water to the boil and then turn off the heat. Place a small ceramic, glass or metal bowl over the hot water. Add the chocolate and coconut oil and stir until it is melted.
I use a small bowl so that the melted chocolate is deep (which makes it easier to get a good half of the biscuit coated).

2.  Work with your tray of biscuits right next to the melted chocolate. Dunk half the biscuit into the melted chocolate and place back on the tray. Pop in the fridge to set the chocolate.

 

Time-Saving Tip

If you can’t be bothered with the chocolate coating, press a chocolate button into each biscuit before baking.

 

Variations

Gluten-free
Swap the spelt flour with 130g (1¼ cup) of almond meal plus 95g (¾ cup) buckwheat flour plus 2 tablespoons tapioca flour. This dough is firm but sticky so wet your hands to shape it into the log. Another GF option is a good quality gluten-free premix (link to your mix).

Dairy-free and vegan
Use a dairy-free chocolate.

Fructose-friendly
Choose rice malt syrup as your sweetener and 98% dark chocolate.

Nut-free
Choose the coconut oil (or even melted butter) for your fat.

Coconut-free
Replace the coconut oil with macadamia oil or melted butter and omit from the chocolate coating.

 

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

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