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Breakfast Baked Apple Pancakes

Breakfast Baked Apple Pancakes

Georgia Harding | 19/11/2017

 

 

Sick of standing over the stove flipping your pancakes? Try this amazing baked pancake batter recipe to create fluffy, delicious pancakes without the hassle!

This recipe serves 4-6

Ingredients

1-2 Granny Smith apples, peeled, cored and sliced very thinly
2-4 tablespoons of butter, ghee or coconut oil. Depending upon the size of your pan, you need a good covering of fat.
3 free-range or organic eggs
270ml of coconut milk
3 tablespoons of coconut sugar or rapadura
1 teaspoon of apple cider vinegar (or lemon juice)
1 teaspoon of vanilla powder, extract or essence
1 teaspoon of cinnamon, ground (plus extra over the apple base)
½ teaspoon of sea salt
¼ teaspoon of bicarbonate of soda
180g (1½ cups) of almond meal/buckwheat flour. You can use straight almond meal, but I prefer it mixed roughly ⅔ (120g) almond meal and ⅓ (60g) buckwheat flour.

Method

  1. Preheat your oven to 180℃.
  2. In an oven-proof pan (I used cast iron approx. 30cm) or non-stick baking dish, melt the butter so that it coats the base of the pan or dish well.
  3. Arrange the apples to cover the base of the pan in a single layer. Sprinkle a little cinnamon over the apples and 1 tablespoon of the coconut sugar.
  4. In a blender or food processor, combine the eggs, milk, remaining sugar, vinegar, vanilla, cinnamon, sea salt, bicarbonate of soda and mix until well combined.
  5. Add the flour and mix.
  6. Pour over the apple and bake in your preheated oven for 20 minutes or until the pancake is set in the middle.
  7. Turn out onto a plate, slice into pieces and enjoy with your favourite topping.

Variations

Fructose-friendly

Replace the coconut sugar or rapadura with rice malt syrup and chose a low-fructose fruit (like blueberries).

Dairy-free

Choose either ghee or coconut-oil to coat your pan and coconut milk for the batter.

Spelt and nut-free

You can directly replace the grain-free flour for spelt flour or whole-wheat flour if you’d prefer.

Another fruit?

Entirely possible – replace the apple with sliced Beurre Bosc Pears and add a sprinkle of ginger powder over the fruit. Berries, banana or even pineapple is delicious.

 

To serve…

Use a scoop of your favourite organic natural yoghurt, coconut yoghurt or cultured sour cream and your favourite syrup (or a berry coulis).

Pep Me Up Chocolate Smoothie

Pep Me Up Chocolate Smoothie

Claire Cameron | 08/11/2017

Try this smoothie recipe for a great afternoon pick-me-up!

Serves 1

Ingredients
1 frozen banana
1 handful creamy nuts (I usually use cashews)
1/3 small avo
1 tsp raw cacao
1-2 drops peppermint essential oil
1/2 cup water
Ice
Cacao nibs & buckinis or goji berries to serve (optional)

Throw it all in a blender and blend until creamy then top with cacao nibs and buckinis or goji
berries.
To make buckinis, soak raw buckwheat for at least 12 hours, drain and lay on a lined baking tray.
Cook for about 3 hours, or until crunchy, at 100C.

 

Claire K Creations HeadshotClaire Cameron runs the website Claire K Creations where she teaches overwhelmed mums how to declutter, simplify and organise all aspects of life for more enjoyment, more time and less stress. She is also the co-author of two children’s whole food eBooks Bub Grub (weaning) and Crawler Cuisine to Toddler Tucker (6 months +).

 

Connect with Claire
Website – www.clairekcreations.com
Facebook – https://www.facebook.com/ClaireKCreations/
Instagram – https://www.instagram.com/clairekcreations/

 

Soaked Porridge – Three Ways!

Soaked Porridge – Three Ways!

Kate Parker | 06/11/2017

Keep It Simple Overnight Oats

Overnight Oats Recipe with Blueberries

3/4 c organic oats
1c almond milk
½ cup blueberries
1 tsp vanilla
1 tsp maple syrup

Place all ingredients in a container or jar.

Pop in the fridge overnight.

Enjoy in the morning, cold or warmed up!

Raspberry Buckwheat Breakfast Parfait Porridge

Buckwheat Overnight Porridge Parfait

2/3 c buckwheat kernels – soak in water overnight
½ c frozen raspberries, plus extra
1 tsp vanilla
1 tsp maple syrup
3 tablespoons almond milk (optional)
¼ c coconut yoghurt (optional)
1 tbsp raspberry chia jam (optional)

Drain and rinse buckwheat thoroughly. It gets a little slimy after soaking!

Place half in blender with the ½ c raspberries, vanilla, maple syrup and almond milk or additional water.

Blend and then layer with whole buckwheat, coconut yoghurt, extra raspberries and chia jam!

Spiced Chocolate Chia Pudding

Gluten Free Quinoa Overnight Porridge

⅔ c Quinoa Flakes
3 tbsp Chia seeds
3 tbsp cacao
¼ tsp Cinnamon
¼ tsp Cardamom
⅔ c almond milk

Mix all ingredients together in a container or jar.
Leave in the fridge overnight.
Serve topped with your favourite crunchy granola.

 

Show us your gorgeous overnight oats, porridges and parfaits on Instagram by using our tag #myTWC and go in the draw to win a $50 voucher every month!

 

 

 

Healthy Chocolate Mylkshake

Healthy Chocolate Mylkshake

Alyce Alexandra | 01/11/2017

As the weather warms up, we could think of nothing better than a delicious milkshake to cool down with! However, the creamiest of milkshakes don’t always have to come from dairy – in this recipe we’ve used a few clever swaps to make a vegan ‘mylkshake’ that tastes as good as the real thing. And because we’re using quality whole ingredients, we can feel good knowing exactly what’s in it.

We’ve created a few variations of the recipe, which you can check out depending on what equipment you have on hand!

 

Thermomix Chocolate Mylkshake

Serves 2
Makes 800ml

60g raw cashews, soaked for minimum 6 hours, drained
4 Medjool dates pitted
200g ice
15g cacao powder
10g Rapadura, coconut sugar or sweetener of your choice 
Pinch sea salt
400g water

  1. Place drained cashews, dates, ice, cocoa powder, sugar, salt and 100g water into TC bowl, blend for 30 seconds, speed 9. Scrape down lid.
  2. Continue on speed 9 for 1 minute, slowly pouring remaining 300g of water onto the lid allowing it to drip down.

 

Best served immediately.

 

Chocolate Mylkshake

Serves 2
Makes 800ml

60g raw cashews, soaked for minimum 6 hours, drained
4 Medjool dates pitted
200g ice
15g cacao powder
10g Rapadura, coconut sugar or sweetener of your choice 
Pinch sea salt
400g water

  1. Place drained cashews, dates in soaking water, ice, cocoa, sugar, and salt in a high-powered blender. Pulverize for 1 minute, or until smooth and creamy.

 

Best served immediately.

Spring Pea & Freekeh Salad

Spring Pea & Freekeh Salad

Kate Levins | 05/09/2017

To the salad-uneducated, salad is boring, salad is a side dish and salad is a lunch time food… Wrong. When done right, there’s nothing better than diving into a big bowl of stuff covered in a delicious dressing and a liberal handful of herbs.

Ingredients

1 cup freekeh, soaked overnight
2 zucchinis, peeled/cut into ribbons
200g snow peas
1/2 cup green peas, fresh or frozen and thawed
1/2 cup mixed sprouts
1 cup rocket leaves
1/2 bunch parsley
1/2 bunch mint
1/4 cup toasted almonds
1 lemon
1/4 cup olive oil
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper

Method

  1. Rinse the soaked freekeh through a colander, then place into a medium saucepan with 1.5 cups water. Bring to boil, the simmer for 30 minutes. Freekeh will be soft, but will still have some chew to it.
  2. To make the dressing, combine the zest and juice of the lemon together with the olive oil, minced garlic clove and salt and pepper and set aside.
  3. Roughly chop the snow peas (I cut mine diagonally into strips), pull the mint leaves away from the stem, combine with the parsley (stems are okay here) and roughly chop the herbs too.
  4. Combine snow peas, herbs, rocket leaves, sprouts and peas in a big bowl, ready to mix with the remaining ingredients once they’re cooked.
  5. Cook the zucchini over a barbecue or griddle pan. Season the surface you’re using with a drizzle of olive oil, then spread out the zucchini ribbons and sprinkle with salt and pepper. Cook each side of the zucchini for about a minute and a half, then set aside.
  6. When the freekeh is cooked, add to the bowl along with the zucchini, then pour over dressing and give everything a good mix.
  7. Taste and adjust salt and pepper to your liking.
  8. Top with chopped, roasted almonds and serve while warm.

Mix up this basic recipe and make the most of all the beautiful vegetables in season in spring with your favourite grains. Give asparagus, broad beans, silverbeet, artichokes, sweet corn and more a go with grains and seeds such as quinoa or even sprouted buckwheat!

Raw Honey Chocolate and Tonic Recipes

Raw Honey Chocolate and Tonic Recipes

Sofia Potente | 18/08/2017

 

Raw honey means it isn’t heated, pasteurised or processed so its natural goodness remains intact. Raw honey is a highly concentrated source of many natural vitamins and minerals, enzymes and antioxidants, giving you a nutritious source of energy. These nutrients are destroyed during the processing that conventional supermarket brands of honey go through, which is why it’s so important to buy untreated and unprocessed honey.

Here are two ways you can add some raw honey to your diet:

 

Healthy Homemade Chocolate

Thank you to Wellness Mama for this simple and delicious homemade chocolate that is paleo and GAPS approved (and definitely kid approved!).

Ingredients

Instructions

  1. Melt cocoa butter in a double boiler or a glass bowl on top of a small pan with an inch of water (make sure water isn’t touching the bowl) over medium heat.
  2. When cocoa butter is completely melted, remove from heat and add cocoa powder, honey, vanilla and other flavour extracts. If using a solid raw honey like Tropical Traditions, melt with the cocoa butter.
  3. Make sure all ingredients are well incorporated and smooth. At this point, make sure that no water or liquid gets into the chocolate as it can cause the texture to get mealy! Be careful even with wet hands or a drop of water in the mould! [Note: I’ve also just melted all of this on very low heat in a small pan and not had a problem with it, but this isn’t as reliable as the double boiler method]
  4. Pour the chocolate into moulds or onto a baking sheet lined with parchment paper or a glass pan to harden.
  5. Let harden for several hours at room temperature until hardened and remove from moulds. You can also stick in the fridge to harden more quickly. Will store for over a week at room temperature or can be kept refrigerated for longer.
  6. Enjoy!

Notes

You can also use coconut oil in place of the cocoa butter which will produce a very healthy chocolate, but it will not be as thick or creamy (but still very good!) If you use coconut oil, I recommend hardening in the fridge and storing in the fridge.

Source: Wellness Mama

 

Turmeric Tonic

With the winter months upon us, here is another delicious recipe for a warming Turmeric Tonic from Deliciously Ella that incorporates the anti-inflammatory benefits of turmeric – perfect when you’re just wanting something sweet.  I’ve made this with almond milk, and added a sprinkle of cinnamon and ginger to the recipe, so, again, use what you have and play around to suit your preferences. Be sure to use a good quality raw honey to reap the benefits!

Watch the video here!

 

Try these recipes and tag #thewholefoodcollective on Instagram to show us your creations!

Delicious Dhal

Delicious Dhal

Georgia Harding | 09/08/2017

This quick and easy dhal recipe is great for a last minute meal, serve it with rice or quinoa and a big leafy salad, or some steamed vegetables and you have a nutritionally balanced meal.

Serves 4-6

 

Dhal Ingredients

1 large onion, finely diced
2 large cloves garlic, crushed
2-3cm piece ginger, finely diced
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander seed
2 tsp mustard seeds
2 tsp garam masala
1 tsp ground turmeric

1 large carrot, grated
1 small zucchini, grated
350g tin tomatoes, roughly chopped or 1 can of diced tomatoes
1 cup red lentils
400g tin coconut milk
1 ½ cups, water, chicken or vegetable stock
3 tbsp almond meal
Dried chilli ,to taste
1 tsp sea salt (or more to taste)
Black pepper, to taste
1 lime, juice & zest to finish
Bunch coriander, roughly chopped

5-6 curry leaves (optional)

 

Dhal Method

  1. In a medium sized pot, over a low to moderate heat, add a little  coconut oil or ghee.  Sauté the onion, garlic, ginger and spices for 2-3 minutes.
  2. Add the grated carrot, zucchini, tomatoes, lentils, coconut milk, water (or stock) and almond meal.  Season well, stir and leave to simmer  for 15 to 20 minutes until the lentils are cooked and most of the moisture is absorbed.
  3. Finish with coriander leaves and lime.  Season again if necessary (sea salt lifts the flavours in this so make sure you add it).
  4. I always serve this with brown rice or quinoa and either fresh or dried chilli so the heat can be adjusted by each individual.

 

TIP
A little natural yogurt or coconut cream on top of the dhal helps kids adjust to the spiciness.

Beautiful Beet & Ginger Smoothie

Beautiful Beet & Ginger Smoothie

Kate Levins | 02/08/2017

The powerful purple colour of this smoothie is firstly thanks to beetroot and blueberries, but more specifically, to betalains and anthocyanins – the phytochemicals that give these plants their incredible purple/blue hue. 

Smoothie Ingredients

1.25 cups water or cold herbal tea
1/2 a small beetroot, washed and roughly chopped
1/2 a frozen banana
1/2 cup frozen blueberries
1 tablespoon hemp seeds
1 tablespoon chia seeds
1/4 whole lemon
1 3cm chunk of each; turmeric and ginger or 1 tsp of turmeric powder

Smoothie Method

Blend on high for 60 seconds. Depending on the consistency you like, you may need to add more liquid.

When it comes to fuel for your body you can’t beat beets in their raw form! They’re a nutrient powerhouse loaded with fibre, vitamin C, vitamin B6, potassium, folate and manganese. Consuming beetroots regularly has been linked to lower blood pressure, improved muscle performance for athletes, liver support, anti-cancer properties and aiding dementia risk.

Add more beets to your diet to take advantage of all their amazing health benefits, just don’t forget when you pop to the loo! About 10-15% of people will notice a pinkish tinge.

Five Ingredient Cherry Ripe Bliss Balls

Five Ingredient Cherry Ripe Bliss Balls

Emily Arkosi | 26/07/2017

After an easy bliss ball recipe to snack on in the afternoon when the sugar cravings begin? Here it is! You will not be disappointed at all with these beauties – which can be stored in the freezer or the refrigerator ready to snack on the go!

Ingredients

1      Cup pitted dates
1 ½ Cup desiccated coconut
½     Cup shredded coconut
½     Cup frozen cherries
¼     Cup frozen raspberries

Extra desiccated coconut for coating

Method

  1. Using your food processor, blend the dates until smooth
  2. Add the desiccated and shredded coconut and blend until combined
  3. Add the frozen cherries and raspberries and blend again until combined
  4. Roll mixture into balls, roll in extra desiccated coconut and set in the refrigerator before serving

Note: These can be stored in the freezer for up to 3 months in an airtight container

Amazing Ayurvedic Kitchari!

Amazing Ayurvedic Kitchari!

Kate Levins | 14/07/2017

Kitchari is the chicken soup of Indian cuisine; a wholesome and nourishing dish that you crave when you’re sick, or turn to for an easy meal. It’s made from a blend of soaked basmati rice and mung dal which resembles a chunky porridge when cooked. The word Kitchari literally translates to “a mess of” and this dish is exactly a delicious mess of lentils, rice and spices.

Kitchari Ingredients

Kitchari

1 tablespoon coconut oil
1 dessert spoon coriander seeds
1 dessert spoon cumin seeds
4 cardamom pods
1 cinnamon quill or 1/2 tsp ground cinnamon
1/2 teaspoon salt
1 tablespoon freshly grated ginger
1 tablespoon freshly grated turmeric or 1 tsp of ground turmeric
1/2 cup red lentils, soaked overnight
1/2 cup mung dal, soaked overnight
1/2 cup red rice– or brown or basmati, soaked overnight
3.5 cups water
Juice of half a lime
Handful chopped coriander (including stems)

Lime Cashew Cream 
1/4 cup cashews, soaked for at least 1 hour
Juice of 1/2 a lime
1 tblsp coconut flakes
Heavy pinch salt
1/4 cup water

Kitchari Method

  1. Heat coconut oil in a large saucepan to a medium heat. Add the coriander and cumin seeds to the pan, and toast in the oil until fragrant.
  2. Once fragrant add in the other spices and salt, along with the ginger and turmeric and cook for 1 minute.
  3. Add the lentils, mung dal and rice to the pan, stir, then pour in the water.
  4. Bring the saucepan to the boil, then reduce to simmer and cook for 30-35 minutes. At this stage, all the water should be absorbed, and the lentils and rice will have softened to a chunky porridge-like consistency.
  5. Squeeze the lime juice into the saucepan and stir-through the coriander, right before serving

Kitchari is a fantastically versatile dish and central to the ayurvedic way of life. While the basic mess of kitchari is mung dal and basmati there are as many variations of the dish as there are people who love it. Try mixing it up with your favourite Indian spices, vary the lentil or rice you use, or add in some of your favourite grains.

This one pot wonder is easy to prepare, nourishing, protein rich and easy to digest. Incorporate it into your cooking schedule and share this recipe with a friend!

Raspberry Coconut Slice

Raspberry Coconut Slice

Georgia Harding | 10/07/2017

Ingredients

Base

100ml coconut oil, melted
115g (⅓ cup) honey or rice malt syrup
125g (1¼ cup) almond meal (or wholemeal spelt or buckwheat flour)
140g (2 cups) desiccated coconut
1 egg, beaten

Raspberry Layer

1 cup frozen raspberries, defrosted
1 tablespoon chia seeds

Coconut Topping

140g (2 cups) shredded coconut
1 egg white
2 tablespoons honey or rice malt syrup

Method

  1. Preheat the oven to 180℃.
  2. Line a 20 – 30cm baking pan with baking paper.
  3. Make the base by mixing all of the ingredients together until well combined. Thermomix 10-15 secs speed 4.
  4. Press into the baking tray to form an even layer (I used the back of a large, wet spoon). Bake for 15-20 minutes until golden and set. Set aside to cool.
  5. For the raspberry, layer mash the raspberries roughly and mix through the chia. Set aside.
  6. For the coconut topping, combine the egg white and sweetener by whisking with a fork. Mix in the shredded coconut.
  7. Now assemble by spreading the raspberries over the base and top with the coconut mixture.
  8. Pop under a grill for a couple of minutes, watching it carefully so it doesn’t burn.
  9. Chill in the fridge to fully set, then cut into squares.

Variations

Nut-Free
Sub the almond meal with the same quantity of wholemeal Spelt flour (or buckwheat flour for gluten-free).

Fructose Friendly
Choose Rice malt syrup as your sweetener.

Store

Store airtight in the fridge or freezer.

Spiced Breakfast Muffins

Spiced Breakfast Muffins

Georgia Harding | 10/05/2017

IThis Spiced Breakfast Muffin recipe is gluten, grain and dairy-free, but super light and fluffy in texture. Its also really easy to whip up and the muffins freeze really well too. Enjoy.

Breakfast Muffin Ingredients

200g sweet potato, peeled and diced 1-2cm
1 large green apple, peeled and diced
250g (1 cup) nut butter*
1 teaspoon cinnamon, ground
2 teaspoons mixed spice
Pinch of salt
3 free-range or organic eggs
85g (¼ cup) sweetener (rice malt syrup, honey or maple syrup), optional
30g (¼ cup) buckwheat flour
2 tsp of bicarbonate of soda

*I tested this recipe with almond butter, cashew butter and also ABC (almond, brazil, cashew), so pick your favourite!

Breakfast Muffin Method

  1. Preheat the oven to 180℃/350℉. Line your muffin tray with large muffin cases
  2. Start with steaming the sweet potato and apple until cooked (mine took about 5 minutes).
  3. Once they are cooked, allow to cook for a few minutes and puree in a food processor or high speed blender. Thermomix 10 seconds, speed 5.
  4. Add the rest of the ingredients and blend until just combined. Thermomix 20 seconds, speed 5.
  5. Pour into the muffin cases and bake for 15-20 minutes or until cooked (skewer inserted is clean).

Serve them up:

With warm with butter
With a smear of chia jam
With a smoothie

This recipe makes 12 large muffins

Variations:

Nut-free
You can sub the nut butter with tahini and or sunflower seed butter. I’ve also had feedback that using regular butter half-half with the nut butter works well too (though I haven’t tested it myself).

Another flour
You can certainly use another flour if you wish – any flour (except coconut) or even almond meal can be subbed 1:1.