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Buckwheat & Sweet Potato Bread

Buckwheat & Sweet Potato Bread

Jacqueline Alwill | November 21, 2018

 

This new take on bread is a nutrient dense treat, perfect when paired with a delicious dip or spread, avocado smash, nourish bowl or salad for a new lunch routine.

This bread is gluten free, dairy free, sugar free, vegan AND paleo! There’s something for everyone.

 

Ingredients

1 1/2 cups buckwheat
2 cups peeled and grated sweet potato (approx 1/2 medium / 250 g)
1/2 cup sunflower seeds
1/2 cup pepitas
1/2 cup sesame seeds
1/2 cup psyllium husk
1/2 cup chia seeds
1/2 cup linseeds
1 teaspoon pink salt
1 1/2 cup water
1 1/2 tablespoons coconut oil
1 tablespoon slippery elm powder

 

Method

1. Soak buckwheat overnight or for 2 hours.

2. Drain and rinse, then combine in a large mixing bowl with all remaining ingredients.

3. Pour into a lined 14x24cm loaf tin (or close to this size). Cover with tea towel and sit on bench top for 2 hours.

4. Preheat oven to 150C, place loaf in middle rack of oven and cook 1 1/2 hours in the tin, then flip out of tin and place upside down and back into the oven for a further 1 hour.

5. Remove from oven, allow to cool completely, then slice and serve.

 

This bread is best toasted with a beautiful nourishing source of fat to accompany – avocado, ricotta, butter, nut butter.

Store in fridge up to 1 week and freezer up to 3 weeks.

Recipe Serves 12 / Makes 1 loaf

Share your delicious creations with us on Instagram with #myTWC

 

Avocado Coconut Keto Smoothie

Avocado Coconut Keto Smoothie

180 Nutrition | November 11, 2018

 

If you’re into the ketogenic diet a keto smoothie will really hit the spot. It’s made up of quality protein and healthy fats and is naturally low in carbohydrates. The best thing about it is that you can whip up keto diet–friendly smoothies in no time at all.

Ingredients

1 scoop 180 Superfood Protein Blend
1–1¼ cups full-fat coconut milk
½ ripe avocado
1 tablespoon coconut oil
¼ cup water, if needed

Method

Add contents into a blender, blitz for a minute and enjoy 🙂

 

Share your smoothie creations with us on Instagram with #myTWC!

 

Gluten- Free Five Seed Loaf

Gluten- Free Five Seed Loaf

Natural Evolution | October 15, 2018

 

Add this gut-healthy bread to your kitchen routine to shake up your bread habits! It’s packed out with super healthy seeds, and the incredible Natural Evolution Green Banana Baking Flour.

 

Ingredients

400g Natural Evolution Ultimate Gluten-Free Baking Banana Flour
2 teaspoons xanthan gum
2 teaspoons of baking powder
1 teaspoon of salt
30g oats or flaked almonds
30g of sesame seeds
30g of linseeds
30g of sunflower seeds
30g of pumpkin seeds
30g of poppy seeds
30g of honey or rice malt syrup
50g olive oil
500 grams lukewarm water

 

Method

1. Preheat oven to 180C

2. Put all ingredients in a bowl and mix very well. Thermomix/similar 2 ½ mins on interval kneading speed.

3. Line regular bread tin with baking paper.

4. Pour mixture into a tin and bake for 40-50 minutes until a skewer inserted in centre comes out clean.

5. Cool on wire rack before cutting.

6. Enjoy!

 

Share your healthy bread creations with us on Instagram using #myTWC!

 

 

Low-Carb Granola

Low-Carb Granola

Alyce Alexandra | September 14, 2018

 

I know some people love a sweet breakfast, and while there are plenty of sweet options most of these lack all-important protein and are loaded with carbs and sugar, which is not a great way to start the day. This recipe uses high-protein nuts and seeds to create a delicious sweet granola the whole family will love. If you are on a low-carb diet this recipe is about to become your new best friend!

This recipe is:
Gluten free
Dairy-free
Vegan
Vegetarian
Low-carb

The recipe makes 6 cups of granola

Ingredients

200g almonds
100g hazelnuts
100g macadamias
1tsp vanilla paste
60g xylitol (or coconut sugar)
100g coconut oil melted
50g sunflower seeds
50g pumpkin seeds
50g shredded coconut
30g sesame seeds
30g chia seeds

 

Thermomix Method

1. Preheat oven to 150°C.

2. Place almonds, hazelnuts and macadamias in TM bowl, chop for 1 second, speed 6. Set aside.

3. Without cleaning bowl, add vanilla bean and xylitol, mill for 20 seconds, speed 9.

4. Add coconut oil, melt for 3 minutes, 100°C, speed 2.

5. Add chopped nuts, sunflower seeds, pumpkin seeds, shredded coconut, sesame seeds and chia seeds. Mix for 20 seconds, reverse speed 3. Spread mixture evenly on two lined baking trays.

6. Toast in the oven for 10 minutes. Stir and continue to toast for a further 10 minutes, or until caramelised.

 

Conventional Method

1. Preheat oven to 150°C.

2. Place almonds, hazelnuts and macadamias in a food processor and pulse until chopped into pieces, but not too fine.

3. Add vanilla bean paste and xylitol, pulse until combined.

4. Pour nut mixture into a large bowl and add melted coconut oil

5. Add sunflower seeds, pumpkin seeds, shredded coconut, sesame seeds and chia seeds. Mix until combined.

6. Toast in the oven for 10 minutes. Stir and continue to toast for a further 10 minutes, or until caramelised.

7. Allow mixture to cool then transfer to store in an airtight jar.

 

Share your wholefood creations with us on Instagram using #myTWC

 

Gluten & Dairy-Free Buckwheat Pancakes

Gluten & Dairy-Free Buckwheat Pancakes

Sharon Selby | August 1, 2018

 

Ingredients

1 cup / 125g buckwheat flour
1 ½ cups / 375ml almond milk (or any dairy-free milk)
1 banana
1 egg (optional)
2 tablespoons chia seeds (optional for extra nutrients)
1 teaspoon vanilla extract or ground cinnamon
Coconut oil for frying

 

Method

1. In a food processor combine all the ingredients (except the coconut oil) and mix well into a smooth batter.

2. In the meantime add a teaspoon of coconut oil to a medium/hot pan and heat until the oil melts and spreads.  Pour in some batter to form a pancake.

3. Once you see bubbles appear in the batter its time to flip over and cook the other side.

4. Repeat until you have finished the batter and enjoy warm with maple syrup and berries.

 

Share your wholefood pancake breakfasts with us on Instagram with #myTWC!

 

Arrowroot Licorice Crepes

Arrowroot Licorice Crepes

The Wholefood Collective | July 24, 2018

.

Ingredients

4 large eggs
4 tbsps coconut milk
2 tbsps arrowroot flour
1 tbsp licorice powder
1 tbsp coconut oil

.

Method

  1. Blend eggs, coconut milk, arrowroot, licorice powder and coconut oil.
    Preheat an 8-inch pan over medium heat and lightly brush the pan with a bit of oil between each crepe.
    .
  2. Pour approximately 3 tbsps of  batter in the pan for each crepe (the batter should be quite thin. Add a little water if the coconut milk is a thicker variety). Twirl the batter around to coat the surface evenly releasing the sides of the crepes if they become too dry.
    .
  3. When the entire crepe slides easily in the pan, gently flip it over and brown the other side. When the second side is brown, slide the crepe onto a plate and repeat the process until all crepes are cooked. You can stack your crepes and cover them with a towel to keeps them warm.
    .
  4. Serve with sliced banana, blueberries and coconut yoghurt.

 

Recipe credit: Pure Food Essentials