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Chocolate Orange Truffles

Chocolate Orange Truffles

Brenda Janschek | September 17, 2019

Who doesn’t love a chocolate orange combo?!

These truffles are healthy, full of nutrition and oh so good!
If you’re facing a slump in your day, the citrusy orange provides a nice little zesty, zingy uplift to carry you through.
These truffles have been so handy to just grab out of the freezer when we need a little pick me up, and my son has loved having them in his school lunch box too and they make a great nutrient-dense, filling healthy snack for kids.
Enjoy these Vitamin C packed party in a bliss ball!
If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.
It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

This recipe makes 15 truffles and takes just 10 minutes!

Ingredients

2 cups desiccated coconut
6 medjool dates, seeds removed
6 prunes, seeds removed (provides a fudge-ier consistency and has less sugar than dates)
½ cup walnuts (you can leave these out to make lunch box friendly)
1 tablespoon chia seeds
2 tablespoon pepitas
zest of 1 medium orange
juice of half an orange
2 – 3 tablespoons cacao
½ teaspoon natural vanilla extract
½ teaspoon cinnamon powder
pinch sea salt
1 tablespoon maple syrup (optional)

Method

Place the ingredients into your processor and blend at high speed until the mixture is all blended and comes together.

Roll the mixture into balls, roll through desiccated coconut and place in the freezer to set.

Vegetarian Quinoa Stuffed Mushrooms

Vegetarian Quinoa Stuffed Mushrooms

Georgia Harding | September 14, 2019

 This recipe has been reposted from Georgia Harding’s website, Well Nourished.

One of my favourite vegetarian meals, these Quinoa Stuffed Mushrooms are tasty and super simple to make. The combination of protein from the quinoa, carbohydrate via the vegetables and essential fats from the walnuts makes this one brain boosting, nourishing meal.

This recipe serves 4, and is vegetarian, and gluten-free.

Ingredients

For the stuffed mushrooms
8 medium-large sized portobello or field mushrooms, stalks removed & set aside
1 cup cooked quinoa (½ cup uncooked will yield 1 cup)
½ small red onion or bunch of spring onions, finely diced
Large handful of spinach or kale leaves, finely chopped
1 tbsp thyme leaves, picked off the stalks (or 1 teaspoon dried thyme)
100g soft feta or goats curd, crumbled
Sea salt and black pepper, to taste
½ cup (approx.) walnuts, roughly chopped
1 tbsp chia seeds (optional)
Rocket or mixed lettuce leaves, to serve (optional)

For the dressing (optional)
One clove garlic, unpeeled (roasted with the mushrooms)
One small lemon, zest & 2 tbsp juice
4 tbsp extra virgin olive oil

Method

1. Preheat your oven to 180º C.

2. Chop the mushrooms stalks up and combine in a bowl with the quinoa, onion, spinach or kale and thyme leaves.

3. Now mix through the feta or goats curd. Taste and season with sea salt and freshly ground black pepper.

4. Spoon onto the mushrooms, pressing it into place and then top with the walnuts and sprinkle with the chia seeds.

5. Place them on a baking tray with the whole clove of garlic and roast for 20 mins.

6. For the dressing mix together the zest, lemon juice and olive oil, and once cooked, squeeze out the soft centre of the roasted garlic and mix into the dressing.

7. Serve the mushrooms on a bed of rocket or mixed lettuce leaves and drizzle over the dressing (making sure each mushroom gets a little).

 

 

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

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

 

Gluten Free Apple Cinnamon Hazelnut Dessert Cake

Gluten Free Apple Cinnamon Hazelnut Dessert Cake

Alexx Stuart | September 1, 2019

 

I should actually say this is hazelnut cinnamon and apple cake WITH gooey apple caramel bits underneath. True. I had to take dessert to a friend’s for dinner last night. So I did a bit of a mix between an apple and a pear pudding recipe on the blog with the ingredients that I had, and it turns out – this new recipe rocks!

A little moment of genius was when I had sautéd the apples instead of transferring from the pan to the cake tin, I decided to just leave them in the frying pan and pour the cake batter over the top, baking the whole thing in the frying pan in the oven. Pudding with less washing up? Yes, please!

When there wasn’t any more left of this gorgeous cake, our family friends’ youngest was found on the kitchen floor having an “I’m not coping with this news” moment. Honest to god.

I don’t think much more needs to be said, so here’s the recipe. Sorry about the photos – this was too good not to share for the long weekend so time was of the essence rather than ensuring posh pics!

 

Ingredients

The Syrup
100 g butter (coconut oil for dairy free, or ghee for low allergy cassein / lactose free)
⅓ cup rice malt syrup, honey or maple syrup (120g)
⅓ cup water
3 pcs apples, sliced about 4mm thick into slices
1 heaped tsp ground cinnamon* (keep ground cinnamon away from children until it’s mixed in, as the ‘dust’ from it can cause them to cough.)
½ tsp vanilla bean powder or 2 teaspoons vanilla extract

The Cake
80 g butter, melted
⅓ cup rice malt syruphoney or maple syrup (160g)
2 pcs organic, pasture raised eggs
1 cup hazelnut (or almond) meal
¼ cup coconut flour
¼ cup tapioca flour
½ cup whole milk, almond milk or coconut milk (110g)
1 heaped tsp of baking powder
2 tsp ground cinnamon*
1 pc fine chopped apple

 

Instructions

1. Preheat oven to 180C / 350F.

2. Get a standard sized cake tin lined and ready.

3. In a large frying pan, put all syrup ingredients except the apple slices, into a medium heat pan.

4. Add apple slices once the sauce is simmering and cook a further 3-4 minutes on low-medium heat.

5. Then, pour this syrup out into the base of the cake tin and spread the apples out. OR do as I did and just leave it in the pan for the cake mix to go on top afterwards.

For the cake

6. Whisk the eggs first with a hand beater along with the sweet stuff you’re using, until lightened in colour.

7. Then, put all the other ingredients into the mixing bowl and using a hand mixer (or for Thermomix just do it all in one go in there on speed 6, 5 seconds. Pause, reverse speed 6 for 4 seconds) mix all ingredients until combined.

8. Spoon the batter over the syrup / apple base.

9. Bake for 40 minutes, your oven depending. Do a skewer test at 30 minutes if you have a fan forced oven as you might be done! Skewer is clean? Pull them out. Not clean and has batter on it? Pop back in for a few more minutes.

10. Pull out of the oven and rest for 5 minutes before serving. Tip upside down onto a plate and flip in one swift go or just spoon out onto plates.

11. Either serve warm or cool with any syrup leftover, poured on top to serve.

12. Top with a dollop of crème fraiche, coconut yoghurt, cashew cream, sour cream, home made ice cream or coconut cream. Knock yourself out!

 

Allergy notes

Need it to be nut free? Use buckwheat or rice flour instead of the almond meal.
Need it to be dairy free? Use coconut oil instead.

Variations

You can do this with pear slices, berries, banana… Whatever fruit you need to / want to use up and enjoy!

You can replace the hazelnut meal for almond meal for a more economical version
You can replace the tapioca with organic corn flour or arrowroot flour for the same texture as this OR, with rice or buckwheat flours for more of a pudding vibe.
So there you have it. Happy long weekend and enjoy making this recipe if you have a go!

Something tells me by the little guy’s actions, you’ll enjoy eating it even more!

Gluten-Free, Gut Healthy Green Banana Flour Pancakes

Gluten-Free, Gut Healthy Green Banana Flour Pancakes

Natural Evolution | August 29, 2019

 

Super simple, super delicious pancakes made with gut-healthy green banana flour. What more could you want?

 

Ingredients

1 ⅓ cup Natural Evolution Green Banana Flour
3 teaspoons of baking powder
1 teaspoon of vanilla essence or vanilla bean paste
⅓ cup sugar (can use coconut sugar, rapadura or similar, if using honey reduce to 2 tablespoons)
2 eggs (whisked)
1 ¾ cup milk (can be almond, coconut, or whatever your preferred option)
Butter or coconut oil for cooking
Maple syrup, fresh fruit for serving

 

Method

1. In a large bowl add Natural Evolution – Green Banana Flour and baking powder, making a well in the middle.

 

2. Add milk, vanilla, eggs and sugar mixing between each addition until well combined.

3. Heat a large frying pan with medium heat.

4. Grease pan with butter or oil. Using a large spoon, dollop mixture into pan, cook pancakes for approximately 2 minutes, until bubbles appear on surface.

5. Turn and cook for a further 1-2 minutes or until cooked through.

6. Transfer to plate.

7. Repeat with remaining mixture ensuring to grease pan with butter or oil between batches.

Serve as desired – Enjoy! This is the easiest, fluffiest pancake recipe ever and the best part it’s gluten free and really good for you tummy!

Cheesy Vegan Hot Pots

Cheesy Vegan Hot Pots

Ellen Babauskis | August 26, 2019

 

This recipe is designed to be served like any cheese wheel, with your crackers or veggie sticks and with the occasional decadent piece of quince paste. Every ingredient in this recipe contributes to making the perfectly creamy dense ‘cheese’ wheel.

Best served hot straight out of the oven. Use whatever your heart desires on the top, anything from herbs, spices, nuts or dried fruit.

This recipe is vegan, dairy-free, egg-free, sugar-free, gluten-free and serves 2.

Ingredients

120g raw cashews, soaked for a minimum of 6 hours and drained
2 cloves garlic, peeled
2 tbsp arrowroot powder
2 tsp fine salt
2 tsp apple cider vinegar
10g nutritional yeast
130g warm water
Olive oil
2 sprigs rosemary

 

Method

1. Preheat oven to 180°C.

2. Place garlic in TM bowl, chop for 2 seconds, speed 5. Set aside.

3. Without cleaning TM bowl, add cashews, arrowroot powder, salt, apple cider vinegar, nutritional yeast flakes and water, blend for 20 seconds, speed 8. Scrape down sides.

4. Cook for 8 minutes, 100°C, speed 2.5.

5. Line two small 12cm round tins (or 1 larger one) with baking paper.

6. Pour mixture into lined tin. Grab garlic and sprinkle on top, add rosemary sprigs and drizzle olive oil.

7. Bake for 20 minutes, or until top is set.
Serve immediately with fresh crusty bread, vegetable sticks, quince paste or your favourite crackers.

 

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

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