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Protein Packed Easy Bliss Slice

Protein Packed Easy Bliss Slice

Guy & Stuart | July 28, 2020


Big thanks to the talents of 180 Nutrition ambassador Alice Bingham for this tasty new recipe. It’s easy-to-follow, quick, delicious and will make those 3pm snacks a joy.


2 Cups raw oats, ground
⅛ Tsp. Cinnamon
½ Cup 180 Nutrition Vegan Superfood Blend
½ Cup Shredded Coconut
1 Tbsp. Almond Butter
2 Tbsp. Coconut Oil
2 Tbsp. Maple Syrup
½ Cup Pitted Dates, pre soaked in warm water for 10-20 minutes
¼ Cup Goji Berries, pre soaked in warm water for 5-10 minutes


1. Blend all the dry ingredients, then transfer into a mixing bowl.

2. Roughly blend all the dates, berries (with a little of the water they soaked in) and the rest of the wet ingredients. It will look like a lumpy sauce.

3. Mix the wet into the dry, until combined.

4. Spoon into a tray and flatten to make the slice, you could roll them into balls if you wish too.

5. Put in Fridge 2 hours in slice and then put back in for another 2hrs.

Store in an airtight container for up to 4 days. Can store in freezer as well.

Quick and Easy Allergy Friendly Wraps

Quick and Easy Allergy Friendly Wraps

Sharon Selby | July 23, 2020

I’ve tried so many wrap recipes to get that perfect texture and flavour and this recipe comes out tops. It’s so budget friendly, healthy and requires zero fuss. Forget about kneading and rolling. All you need is a bowl and fork to mix. Once you try these you’ll never need to buy store bought wraps with about 20 artificial ingredients and additives.

My kids love these in school lunchboxes with a ham or chicken and avocado filling, but they’re perfect for dinners too for tacos, burritos and quesadillas. Since cooking with chickpea flour (also known as besan and garbanzo bean flour) may be new to you, here are some helpful facts.


Chickpea flour is cheap and more affordable than other gluten-free flour alternatives. Plus it last quite a while in your pantry and once you cook with it, the texture stays the same once freezing. So a great all rounder gluten free flour.

Add some to your next order here…


Yes indeed! Chickpea flour is amazing for those following a gluten and wheat free diet. It is tree nut free too and those wanting to avoid grains. For families that are salicylate intolerant, chickpea flour is perfect like other beans and legumes.


It sure is! It is high in protein, antioxidants and (soluble) fibre as well as micronutrients like iron, magnesium, folate and zinc. It is also high in calcium for those on a dairy free diet wanting to add more calcium rich foods. It is anti-inflammatory and good for your heart.


Yes for up to 4-5 months. Simply add a sheet of parchment paper in between the tortillas to keep them from sticking to each other and place them in an air-tight freezer bag so they remain soft.

Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 6 wraps


2 cups chickpea flour also called besan and garbanzo bean flour
1 cup tapioca or arrowroot flour/starch
1 1/2 – 2 cups water
1/2 tsp salt

Optional Extras
1 tsp smoked paprika, parsley flakes, spinach or beetroot powder.


1. Add the dry ingredients into a large bowl and top with most of the water. Whisk until nice and smooth. Adjust water to make a thinner or thicker wrap.

2. If you’re using a non-stick pan just heat it up and pour about a 1/3 cup of batter into the pan and swirl it around a little.

3. Cook for 2 minutes on medium heat and then flip over and cook the other side for another minute.


Dairy free, soy free, corn free, gluten free, wheat free, grain free, peanut free, nut free, egg free. Vegetarian and vegan.

If you don’t have arrowroot starch, you could also use any of the following:

cassava flour
potato starch
rice flour

Miso Eggplant with Soba Noodles and Walnuts

Miso Eggplant with Soba Noodles and Walnuts

Food Matters | July 19, 2020

Miso is the perfect balance of salty, sweet, fruity and savoury. This sheer complexity of flavour is like no other and is a formidable match for the full-bodied silkiness of eggplant. Roasting the eggplants makes this a much healthier alternative to traditional Japanese deep-fried miso eggplant. But beware, this dish is super addictive!


4 eggplants (about 1.5 kg)
125 ml (½ cup) extra-virgin olive oil
6 shallots (about 200 g), finely sliced
2 tablespoons chopped ginger
2 garlic cloves, crushed
3 tablespoons white miso paste
200 ml dashi (Japanese soup stock) or other vegetable stock
3 tablespoons mirin
2 tablespoons tamari
1 tablespoon coconut sugar
400 g soba noodles
½ cup sliced Chinese shallots
1 cup walnuts, lightly toasted and roughly chopped
sea salt and black pepper


1. Preheat the oven to 200°C.

2. Peel strips of skin from the eggplants, from top to bottom, so it leaves a stripy pattern. Cut into 2 cm cubes and place on a baking tray. Drizzle with half the olive oil and roast for 20–25 minutes, or until tender. Remove from the oven, place in a colander, sprinkle liberally with salt and allow to cool.

3. Place the eschalot and the remaining oil in a large pan and sauté over medium heat for 3–4 minutes. Once softened, add the ginger and garlic and cook over low heat for another 5 minutes.

4. Add the miso paste, dashi or stock, mirin, soy sauce, and sugar and stir well to combine. Cook for a couple of minutes until the mixture thickens slightly.

5. Finally, add the roasted eggplant to the miso sauce and combine well.

6. Meanwhile, in a large pot of salted boiling water, cook the soba noodles according to the packet instructions, stirring constantly to prevent sticking. Drain and refresh under cold running water.

7. Combine the soba noodles, miso eggplant and Chinese shallot and season well to taste.

8. Place on a serving plate and scatter over the walnuts.

Sweet Potato Date Coconut Loaf with Sweet Tahini Frosting

Sweet Potato Date Coconut Loaf with Sweet Tahini Frosting

Jacqueline Alwill | July 12, 2020

Is there actually anything a sweet potato cannot do????? Wedges, mash, roast, salad, noodles, brownies – cake! Rich in nutrients such as beta-carotene and Vitamin C to support eye health, immunity, growth and development – vital for everyone. Delicious in so many ways including this beauty. If in need of more inspiration plenty of SWEET POTATO recipes on the blog here too.

This recipe makes 1 loaf and is gluten-free, dairy-free and vegetarian


⅓ cup extra virgin olive oil
⅓ cup honey or maple syrup
3 free range eggs
1 tablespoon vanilla extract
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
2 cups grated sweet potato
1 cup dried dates, roughly chopped
1 cup gluten free flour
1 cup shredded coconut

3 tablespoons tahini
1 tablespoon maple syrup
2 tablespoons soy or nut milk
Shredded carrot or coconut flakes (whatever is on hand!) and sesame seeds

Heat oven to 180C.

Line a loaf tin with greaseproof paper.

In a large mixing bowl whisk together olive oil, honey or maple, eggs, vanilla, baking powder and all spices until creamy.

Add grated coconut, chopped dates, gluten free flour and shredded coconut and mix again.

Pour into lined loaf tin and place in oven to cook for 45-55 minutes, using a skewer to test the middle to ensure it is cooked through.

Cool in tin for 30 minutes, then transfer to a wire rack to cool completely.

Whilst cooling whisk together ingredients for frosting.

Once loaf is cool, spread frosting over the top, finishing with shredded carrot or coconut flakes, or both as you wish and some sesame seeds.

Store in fridge up to 4 days.

Light & Fluffy Wholefood Coconut Blueberry Muffins

Light & Fluffy Wholefood Coconut Blueberry Muffins

Sharon Selby | June 30, 2020

These light and fluffy muffins are perfect for school lunch boxes as they are nut-free. They’re also incredibly nutritious made with natural wholefoods. You wouldn’t even notice they don’t contain any flour, dairy, grains or sugar. Also perfect for anyone following a paleo lifestyle. These stay fresh in the fridge for 3 days and also freeze well.
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Coconut Blueberry Cupcakes

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 9


2 ripe bananas mashed
2 eggs
1 teaspoon vanilla extract
⅓ cup coconut oil, melted
1 tablespoon maple syrup optional
⅓ cup coconut flour
2 tablespoons of chia seeds
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
⅓ cup of frozen organic blueberries


1. Preheat oven to 350° and grease/line a 12 cup muffin tin.

2. In a blender add the bananas, oil, maple syrup, eggs, vanilla and chia seeds until a smooth consistency. It’s also fine to do this by hand.

3. If using a blender add the remaining dry ingredients and mix until well combined.

4. Otherwise place the dry ingredients into a bowl, mix and add the wet ingredients and mix well until you have a smooth batter.

5. Fold in the blueberries at the end.

6. Spoon the batter evenly into the muffin cups.

7. Decorate with a sliced banana and a sprinkling of chia seeds.

8. Bake for 20 – 25 minutes until a toothpick inserted in the center of a muffin comes out clean (unless it hits a blueberry).

9. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely

Super Easy Wholefood Chickpea Tuna

Super Easy Wholefood Chickpea Tuna

Megan Garner | June 29, 2020

This chickpea tuna is my new obsession. It’s a delicious and fish free alternative to tuna – and could not be easier to make! Use it to spread on sandwiches or add to a salad. 

With all the new alternatives to animal products on shelves it can be tempting to try them out, ignoring all of the additives and preservatives, so it’s wonderful to know we can make delicious and nourishing alternatives at home.


1 can chickpeas, drained and rinsed
1 Tbsp nutritional yeast
1 tsp dulse flakes
1 clove garlic
1/2 lemon juiced
Crack of salt and pepper



1. Add all ingredients to food processor and blitz until smooth. Yep, it’s just that easy! If you prefer more texture, just pulse until all ingredients are chopped and combined.

2. Spread on a sandwich or add to salads and enjoy!