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No-Bake Chocolate Peanut Butter Balls

No-Bake Chocolate Peanut Butter Balls

Brenda Janschek | October 17, 2019

Do those two little words ‘no bake’ get anyone else super excited?!

Don’t get me wrong, I love nothing more than a good old cooking and baking session in the kitchen when time is on my side.
But let’s face it, those times can be few and far between for us working Mamas, so I’m always on the lookout for short cuts in the kitchen.

When you can throw a handful of ingredients into a bowl, mix it around, roll it into balls, and stick it in the fridge, life starts to feel easier.

The inspo for these delicious balls of goodness came because my gal oh so does love ‘licking the bowl’.
Always proclaiming how much more she loves my Anzac Biscuits, before they go into the oven.
So why don’t I knock out an entire cooking step I thought, and do the raw thang using a few of our favourite ingredients?
From this, the No Bake Chocolate Peanut Butter Ball recipe was born. They make a perfect little after-school energy snack or mama afternoon snack and when you’re in the heat of summer and it’s too hot to turn the oven on!

This recipe makes roughly 17 balls & takes just 5 minutes to prep! 


2 cups rolled oats
¼ cup shredded coconut
⅓ cup raw honey
½ cup peanut butter
2 tablespoons coconut oil, melted
¼ cup dark choc chips or chopped 70% dark chocolate
pinch sea salt


1. Mix everything together in a medium bowl.

2. Pop a tablespoon of the mixture into the palm of your hand.

3. Squish it all together

4. Then roll it into ball shape and pop it into a container.

5. Once you have rolled all the mixture store the balls in the fridge

Hazelnut Chocolate Gluten-Free Biscuits

Hazelnut Chocolate Gluten-Free Biscuits

Natural Evolution | September 26, 2019

Your favourite treats can be made gluten-free & gut-friendly by baking with gorgeous green banana flour. Keep a wholefood sweet treat in the house with these DELISH chocolate and hazelnut biscuits!



120g or 1 Cup Natural Evolution Banana Flour
200g hazelnuts, roughly chopped
150g butter, melted
100g raw sugar
1 egg
1 teaspoon of vanilla extract
¾ teaspoon of bi-carb soda
150g of organic dark chocolate roughly chopped
pinch of salt



1. In a bowl, mix ingredients until evenly and well combined. TM users – use back-spin to prevent emulsifying nuts and chocolate.

2. Roll dough into desired size (note cookies will expand to approximately 3 times larger during cooking).

3. Gently press centre with a fork.

4. Cook in 180C oven for 25-30 minutes or until golden.

5. Remove from oven and allow to cool before removing from tray.

6. Enjoy!

Zingy Citrus Glow Bars

Zingy Citrus Glow Bars

Jacqueline Alwill | September 22, 2019

Create snacks that are good to GLOW with these heavenly bars!

I made these a couple of weeks ago, ate some, shared some, stashed some (freezer) so now this week I’ll have snacks ready! I love the colour from the turmeric – it’s so pretty, isn’t it?

These are such a great snack mid afternoon (hi there, 3pm…) to keep your appetite at bay until dinner. Make them and keep on hand for mid-morning, afternoon, or after dinner treats. Perfect for when someone pops around for a cuppa!


2 cups raw cashews
1 cup shredded coconut
½ cup fresh squeezed orange juice
1 ½ teaspoons orange zest
¼ teaspoon cinnamon
¼ teaspoon ground turmeric
2 tablespoons honey/maple/brown rice syrup (whichever is in the pantry and you prefer)
Either 3 tablespoons coconut oil or MCT oil



1. In a food processor combine raw cashews with coconut and blitz to a crumb.

2. Add orange juice, orange zest, cinnamon, turmeric, honey/maple/rice malt syrup and either oil.

3. Blitz it all together so it’s a sticky raw ‘dough’, then press into a square lined cake or loaf tin and set in the fridge for a few hours.

4. Cut into squares or bar shapes. You could roll them if you like the ball effect but to be honest I can’t be bothered with ball rolling it’s my LEAST favourite job in the kitchen!

Store in the freezer & take out as needed. 


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!


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)


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.

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


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.


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



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.