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Lime and Coconut Popsicles

Lime and Coconut Popsicles

Georgia Harding | 16/01/2018


Slightly sweet, slightly sour – these Lime Coconut Popsicles are a refreshing, yet nourishing treat for a hot day.





  1. In a powerful blender or food processor, blend all of the ingredients (except the shredded coconut) together until smooth and creamy. For Thermomix blend for 30 sec, speed 9.
  2. Taste and adjust the sweetest to suit your taste (I like a lot of tang, but you can add more sweetener if you find them too tart).
  3. Sprinkle a little of the toasted coconut into the base of your popsicle moulds, followed by the blended mixture.
  4. Add a popsicle stick and freeze until solid.
  5. Remove from the moulds to enjoy.



Fructose friendly
Choose rice malt syrup as your sweetener or sweeten with stevia.

Replace the coconut milk with full-fat cow or nut milk.

Thermomix Buckwheat and Blueberry Pancakes

Thermomix Buckwheat and Blueberry Pancakes

Kate Parker | 22/12/2017


Buckwheat Pancakes Ingredients

1 ripe banana, peeled and halved
100g buckwheat flour
50g plain all-purpose flour
200g non-dairy milk
40g coconut sugar
Pinch fine salt
1 tsp vanilla extract
½ tsp baking powder
100g frozen blueberries, plus extra to serve
Coconut oil, for frying


  1. Place banana in TM bowl, blend for 4 seconds, speed 5. Scrape down sides.
  2. Add flours, milk, sugar, salt, vanilla and baking powder, mix for 15 seconds, speed 3. Scrape down sides.
  3. Add blueberries and mix for 5 seconds, reverse speed 3.  
  4. Heat oil in a frying pan over medium heat. Once pan is hot and the oil melted, pour out a quarter of the batter. Cook for 2 minutes, or until edges of the pancake have set, then flip and repeat.
  5. Continue cooking until all batter is used up.

Serve pancake drizzled with maple syrup, extra blueberries and a big dollop of cashew cream.

Serves 2, makes 4 pancakes

Buckwheat and Blueberry Pancakes – Conventional Method

  1. Mash banana and milk together with a fork.
  2. Add flours, milk, sugar, salt, vanilla and baking powder, whisk together until smooth.
  3. Add blueberries and fold through batter using a spatula.   
  4. Heat oil in a frying pan over medium heat. Once pan is hot oil melted, pour out a quarter of the batter. Cook for 2 minutes, or until edges of the pancake have set, then flip and repeat.
  5. Continue cooking until all batter is used up.


Serve pancake drizzled with maple syrup, extra blueberries and a big dollop of cashew cream.

Serves 2, makes 4 pancakes


Show us your fab creations by tagging us #myTWC on Instagram and going in the draw to win a $50 voucher every month.


Chocolate Christmas Log

Chocolate Christmas Log

Laini Oldfield | 15/12/2017

This is the Christmas dessert that won’t leave you feeling ‘blurgh’!

And it’s dairy free, low gluten and you can totally make this ahead of time. No slaving in the kitchen Christmas day!

We reduced the gluten by adding spelt instead of plain white wheat flour (you could replace with buckwheat and banana flour if you want gluten free), more than halved the processed white sugar and replaced it with a better option – coconut sugar – it’s mineral rich and low GI), and what I’m most proud of – swapped out the dairy cream with the most delicious cashew cream I’ve ever tasted.

Christmas Log Ingredients

Chocolate Sponge

3 whole eggs, at room temperature

1 egg white

40gm coconut sugar

60gm white spelt flour

30gm cacao, plus extra for dusting

20gm melted coconut oil

Hazelnut semifreddo

120gm hazelnuts

130gm dark chocolate, coarsely chopped (or less – ours was still super sweet!)

60g coconut sugar

2 egg whites

170gm cashew cream with half a lemon juice and ½ teaspoon salt

Raspberries to serve.

Christmas Log Method

For sponge

  1. Preheat oven to 180C and line a 27cm x 37cm baking tray with baking paper.
  2. Whisk eggs with an electric mixer on medium-high speed until light and fluffy (6-8 mins).
  3. Stir sugar and 1 ½ Tbsp of water in a small saucepan over high heat until sugar has dissolved, then bring to boil without stirring.
  4. With the motor running add the hot syrup into whisked eggs and continue to whisk on medium speed until the mixture holds a thin ribbon (6 minutes).
  5. Add sifted flour and cacao and fold to combine. Then fold in coconut oil.
  6. Spread mixture onto prepared baking tray and bake until sponge springs back when lightly pressed (8-10mins).
  7. Carefully turn out onto a clean tea towel lined with baking paper and dusted with cacao and peel back paper off base of sponge.
  8. Loosely roll sponge in tea towel, starting from the long edge, and leave to cool.

For hazelnut semifreddo

  1. Roast hazelnuts on an oven tray at 180C, until browned, shaking occasionally (8-10minutes). Rub hazelnuts in a tea towel to remove skin, then chop.
  2. Melt chocolate in a bowl over a saucepan of simmering water. Ensure that the bowl doesn’t touch the water, stirring occasionally until smooth (2-3minutes)
  3. Whisk egg whites in an electric mixer until soft peaks form (1-2minutes).
  4. Add sugar a tablespoon at a time to egg whites and whisk until thick and glossy (2-3 minutes)
  5. Fold melted chocolate into egg white mixture, then fold in cashew cream followed by 70gms of the chopped hazelnuts (save the remainder for serving)

To finish

  1. Unroll sponge, spread the semifreddo evenly then reroll.
  2. Wrap in baking paper then plastic wrap and freeze for 8-10hours.
  3. Remove from the freezer 30mins before serving.
  4. Serve with raspberries and hazelnuts and dust with cacao.
  5. Bask in the glory of a job well done.

Create this delicious Christmas Log as a special treat, dessert table centerpiece, or just because it’s so divine! We’d love to see what special Christmas treats you’ve been making too! Tag us #myTWC in your delicious wholefood creations!

Coconut Yoghurt Labneh

Coconut Yoghurt Labneh

Kate Parker | 13/12/2017

Coconut Yoghurt Labneh Ingredients

500g coconut yoghurt – We love to make our own using Kultured Wellness’ home kit!
Juice of one lemon
1 tsp pink himalayan salt

Coconut Yoghurt Labneh Method

Combine all ingredients in a bowl.
Place a strainer over a bowl and line with a large cheesecloth. In a pinch a couple of new thin dish cloths will suffice.
Pour yoghurt mixture into the cheesecloth and secure by tying the corners together into a tight bundle.
Place in the fridge for 24-48 hours with a weight on top to strain. I use another tub of coconut yoghurt.

24 Hour Strain with garlic Oil and Za’tar
Put the strained yoghurt mixture in a bowl, create swirl shapes in the surface with a spoon to create areas of the oil to pool.
Mince a clove of garlic and mix with two tablespoons of olive oil.
Pour oil over labneh and dust with a tablespoon of za’tar or dukkah before serving.


Marinated with Garlic and Chili

Mix 1.5 tablespoons of chilli flakes or chilli powder and two garlic cloves sliced into one cup of good quality extra virgin olive oil.
Pour 1cm of the oil into the jar for your labneh and swirl around the jar to coat the sides so your balls of labneh don’t stick.
Take a tsp of labneh and, with damp hands, roll into a ball shape.
Drop each ball gently into the oil until you have a full layer, top with more oil and continue this process until you have run out of mixture.
Cover the remaining balls with more oil in necessary.
Store in the fridge for up to a week (this may and should last longer but it hasn’t lasted long enough in my fridge to truly test this theory).



Tonicka Kombucha Ice Pops

Tonicka Kombucha Ice Pops

Kate Parker | 13/12/2017


This summer here at TWC we’re absolutely obsessed with our range of kombucha from Sydney fermented drink wizards Tonicka!

As with every ingredient that passes through our doors, we can’t wait to get creative with it, and with so many heat waves hitting Aus this summer already, even for me down in Tassie (we hit 31 degrees guys!), it had to be ice-blocks for Tonicka!

Kombucha Ice-Pop Ingredients

Your favourite flavoured Tonika Kombucha – 330mL bottle or 1L bottle, depending on the size of your ice-blockmoulds (check how many mL they hold).
Your favourite organic fruit, sliced
4 tsps of chia seeds

Kombucha Ice-Pops Method

  1. Add a small splash of kombucha in the bottom of each mould.
  2. Add a teaspoon of chia seeds to the kombucha and stir gently with a paddle pop stick or butter knife.
  3. Allow to sit for 5-10 minutes for the chia seeds to absorb the liquid. Stir again.
  4. Pop some slices of fruit into your ice-block moulds. I’ve used mango slices with the Elderflower flavour and strawberry slices with the Mixed Berry Kombucha.
  5. Top with extra kombucha to about 4/5ths full.
  6. Freeze overnight and enjoy!


Mix and match your favourite kombucha flavours with delicious summer fruits! Slices of kiwi and dragonfruit look spectacular, and what little tot can resist the charms of mixed berries?

Try blending the kombucha with some frozen fruit and seeds for a more solid treat. Get creative with frozen mango and coconut cream if you dare!

We’d love to hear about what tasty flavour combos you come up with at home for your own kombucha pops! Leave us a comment or tag us #myTWC in the comments.


Lemon and Blueberry Raw Cheesecake

Lemon and Blueberry Raw Cheesecake

Kate Parker | 13/12/2017


This amazing blueberry lemon cheesecake slice is so delicious and zingy. Perfect for a warm, sunny afternoon treat and loaded with goodness. Almonds are a rich source of vitamins and minerals and are a complete energy source, dates are rich in fibre and potassium, cashews are loaded with heart healthy monounsaturated fats and are a good source of copper and magnesium for a healthy heart and bones, blueberries are vitamin and antioxidant rich, are a low GI fruit and have even been linked to better memory.



12 medjool dates, deseeded
200g almonds
2 tbsp coconut oil
½ tsp vanilla extract
½ tsp salt


350g raw cashews
4 tbsp coconut oil
Rind of 4 lemons
Juice of 1 lemon
1.5 tsp vanilla extract
1 can of coconut cream refridgerated
½ tsp salt
4 tbsp coconut syrup
250g blueberries
12 blackberries

Shredded coconut, cacao nibs and extra blueberries for decorating


Soak cashews in water for 4 hours or overnight and place coconut cream can in fridge overnight. Line a square 20 x 20 cm baking pan with waxed baking paper.

Make the base by placing almonds and salt in a vitamix or food processor and processing until in fine chunks. Add in the coconut oil and dates and process until well combined. The dates should be broken up and the almonds well integrated.

Spread the mix out evenly in the lined baking dish, dot the 12 black berries on top of the base, pressing in a little, then place in the freezer.

To make the cheese cake layers place the soaked, drained cashews into the food processor. Scoop out the thick cream from the top of the coconut cream can and add along with 3 tbsp coconut oil, the grated rind of 4 lemons, the juice of 1 lemon,  vanilla extract, salt and 3 tbsp of coconut syrup. You should still have 1 tbsp of coconut oil and 1 tbsp of coconut syrup remaining for the blue berry layer.

Blend until completely smooth.



Pour half of the mixture over the base and blackberries and smooth out with a cake decorating spatula for an even layer then place back into the freezer to set.

Take half of the remaining cashew cream and place into a piping bag then place in the fridge, if you don’t want to pipe decoration on top pour 3/4 of the lemon cashew cream into the pan for the centre layer.

Leave the remaining cashew cream in the blender, add in 1 tbsp of coconut oil, 1 tbsp of coconut sugar and 250 grams of frozen blueberries. Blend until completely smooth, stopping to scrape down sides when needed.

Remove the tin from the freezer and top with the blueberry layer, sprinkle lightly with shredded coconut and cacao nibs and return to the freezer to set. After half an hour of setting time remove from the freezer, using a knife lightly cut into the surface the guiding lines for your slice pieces and pipe a thick line of cashew cream along the length of each one then top one end with a few blueberries. Return to the freezer for this layer to set for a further half an hour then cover with cling film and allow to set overnight in the freezer. Use a clean, dry knife to slice your cheesecake the following day. Store in the freezer and remove slices ten minutes before serving.


Make this recipe as far ahead as you like, it will store well in an airtight container in the freezer for weeks!


Easy Cashew Cream

Easy Cashew Cream

Kate Parker | 09/12/2017


Cashew cream is the super simple, delicious and wholefood alternative to dairy cream! It’s versatile in sweet and savoury recipes and requires minimal effort in the kitchen.

Make sure to soak your cashews overnight for the silkiest, smoothest cashew cream, at the very least they should soak for an hour.

Discard the soaking liquid before blending and rinse your cashews with fresh water.

Basic Cashew Cream Ingredients

1 cup of raw cashews, soaked overnight
1/2 cup of cold water
Pinch of salt


  1. Place rinsed cashews, water and salt into a blender.
  2. Blend until smooth, stopping to scrape down the sides as needed.
  3. Enjoy!



For a sweet cashew cream add in two pitted medjool dates and 1 tsp of organic vanilla extract to the blender before blending.

Add 2 tbsp of nutritional yeast, juice of 1/2 a lemon, an extra pinch of salt and a splash of coconut aminos or tamari. Or get creative! Jalepenos and lime juice to serve over tacos, smoked paprika for using in a stroganoff or reduce the amount of water and add in some fresh basil and balsamic vinegar for a delicious cashew cream base for a creative bruschetta!


Show us your creative cashew cream creations on Instagram by tagging us #myTWC!


Chocolate Crackle Christmas Trees

Chocolate Crackle Christmas Trees

Georgia Harding | 09/12/2017


These Chocolate Crackle Christmas Trees are a simple, low sugar, wholefood Christmas inspired treat. The best part about them is that you actually don’t need to buy special moulds to make them and they really simple to put together!

This recipe makes one tree (about 20-30cm high)


Crackle Tree Ingredients

100ml  (½ cup) of extra virgin coconut oil, melted
3 tablespoons of rice or maple syrup (more or less to taste)
¼ cup of desiccated coconut (optional)
2-3 tablespoons of cacao powder (more cacao will make it more chocolatey)
2 cups of puffed grain, I used puffed rice but it would work with millet, quinoa or buckwheat (or a mix).

See below for grain-free variation.


Crackle Tree Method

  1. Over a gentle heat, warm the coconut oil and syrup until combined.  Mix in the cacao powder.
  2. Now combine this with the puffed grain and coconut (or nut variation below).
  3. To make your mould, roll a piece of thin card into a cone shape and stick together.  Line this with baking paper and wrap a piece of foil around the tip of the cone (to stop any oil leaking out).
  4. Now spoon the mixture into the cone.  Every couple of tablespoons, pack the mixture down into the mould using the end of a wet rolling pin.
  5. Once done, lay on its side in the freezer until set (15 minutes or so).
  6. Remove the card and baking paper, decorate with berries and cherries and serve immediately (or store in the fridge until ready to eat).
  7. You could also make small individual portions if you like.



Grain free

Replace the puffed grain with the same amount of toasted almond flakes or another chopped nut or seed.


Make it minty

Add peppermint essence or essential oil for a peppermint chocolate treat.


Refreshing Mojito Ice Pops!

Refreshing Mojito Ice Pops!

Alyce Alexandra | 07/12/2017


This recipe is just for the grown-ups this summer! The most refreshing summer cocktail in an icy cool package, make it ahead of time for minimal fuss treats later on!

Mojito Ice Pop Thermomix


300g coconut water
60g rice malt syrup
Small handful mint
55g white rum
50g lime juice
6 thinly sliced lime pieces


  1. Place coconut water, syrup, mint, rum and lime juice into TC bowl, blend for 30 seconds, speed 9.
  2. Pour evenly into 6 silicone ice cream moulds (with sticks inserted) and top with a lime piece, ensuring to submerge it just under the liquid.
  3. Freeze for a minimum 4 hours before removing from mould to serve.


Note: It helps to put the ice cream moulds onto a tray before filling with liquid – this makes it easier to carry to the freezer.

Mojito Ice Pop Conventional


300g coconut water
60g rice malt syrup
Small handful mint
55g white rum
50g lime juice
6 thinly sliced lime pieces


  1. Mix together coconut water, syrup, mint leaves, rum and lime juice. Pour evenly into 6 silicone ice cream moulds (with sticks inserted) and top with a lime piece, ensuring to submerge it just under the liquid.
  2. Freeze for a minimum 4 hours before removing from mould to serve.


Note: It helps to put the ice cream moulds onto a tray before filling with liquid – this makes it easier to carry to the freezer.


Love the shape of these pops? We do to! You can get our silicone ice cream moulds right here.


Sunflower Seed Falafel Balls With Tahini Dipping Sauce

Sunflower Seed Falafel Balls With Tahini Dipping Sauce

FoodMatters | 25/11/2017


Unfortunately, the kebab-shop versions of these popular little plant-based pleasures are full of refined wheat and fried in cheap seed oils.

Cook them at home to ensure an array of healthy ingredients in every bite with these sunflower seed and cashew-based delights.



  • 75 g (21/2 oz/1/2 cup) sunflower seeds
  • 80 g (23/4 oz/1/2 cup) cashews
  • 1 tablespoon organic nut butter, softened
  • 2 tablespoons basil leaves, chopped
  • 1/2 teaspoon ground cumin
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon chopped coriander (cilantro) leaves
  • 2 tablespoons chopped red capsicum (pepper)
  • 1 garlic clove, minced
  • 1/4 shallot, chopped
  • pinch of salt
  • 40 g (11/2 oz/1/4 cup) toasted sesame seeds, for coating lettuce leaf, to serve



  • 3 tablespoons tahini
  • 6 drops stevia liquid
  • 2 tablespoons freshly squeezed lemon juice
  • pinch of salt


  1. Preheat the oven to 220°C (425°F/Gas 7) and line a baking tray with baking paper.
  2. To make the tahini dipping sauce, place all the ingredients in a food processor with 2 tablespoons of filtered water and blend until smooth and creamy.
  3. Place all the falafel ingredients, except the sesame seeds and lettuce, in a food processor and pulse until thoroughly blended.
  4. Use an ice-cream scoop to form round balls. Roll in the sesame seeds, transfer to the baking tray and bake for 20 minutes, or until crispy.
  5. Serve in a lettuce leaf and dress with the tahini dipping sauce.


Shop the bundle for everything you need right here!

Recipe and images from Supercharged Food: Eat Clean, Green and Vegetarian by Lee Holmes (Murdoch Books) available now in all good bookstores and online.


Recipe thanks to Food Matters TV

Mixed Berry Baked Oatmeal

Mixed Berry Baked Oatmeal

FoodMatters | 25/11/2017

Spring is in the air and it’s so exciting! One of my favorite things about it is the abundance of fresh berries. Not only are they filled with antioxidants and vitamins but they taste amazing this time of year. This baked oatmeal is a great way to pack in the nutrients first thing in the morning. I love to make it on special occasions like Easter and Mother’s Day because it’s simple but sure to impress a crowd. Top a piece of it with some whipped coconut cream and you’ll have the perfect breakfast!

Serves: 8-10
Total time: 1 hour



  • 2¼ cups rolled oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 cup blueberries (fresh or frozen)
  • 1 cup strawberries cut into slices
  • 1 tbsp goji berries
  • 1 tbsp hemp seeds
  • 1 tbsp chia seeds
  • 2 flax eggs (substitute regular eggs, if not vegan)
  • 1/3 cup maple syrup (substitute honey, if not vegan)
  • 2 cups unsweetened almond milk
  • 1 tsp vanilla extract
  • 3 tbsp melted coconut oil
  • Pinch of salt



  1. Preheat oven to 375°F (190°C). Grease a 9-inch baking pan (I used a 9x11 but a 9-inch square is easier to find). Scatter half of the blueberries and strawberries on the bottom of the dish.  Set aside while you prepare the ingredients.
  2. In a medium bowl, mix together the oats, cinnamon, salt, baking powder, chia seeds, hemp seeds and goji berries. In a separate bowl combine eggs, maple syrup, almond milk, vanilla, and coconut oil.
  3. Pour the oat mixture over the blueberries and strawberries in the prepared dish. Next pour the wet mixture over the oats. Tap the dish a few times so that the liquid incorporates with the oats.
  4. Sprinkle the remaining blueberries and strawberries over the top.
  5. Bake for about 40-45 minutes or until the top is golden brown. Remove from oven and allow to cool slightly. Serve warm with coconut cream or store in refrigerator for up to a week (it never lasts that long in my house.)


Shop for everything you need for this recipe right here!


Recipe thanks to Food Matters TV

Salted Caramel Bliss Ball Recipe

Salted Caramel Bliss Ball Recipe

Jessica Donovan | 23/11/2017


Treat yourself to a salted caramel bliss ball post workout or as an afternoon pick me up with a cup of herbal tea. They are quite high in natural sugars so don’t eat the entire batch at once 😉
Who doesn’t LOVE salted caramel?


1 cup cashews
1 cup brazil nuts
1/4 cup coconut and extra for rolling
1/4 cup pure maple syrup
8 medjool dates, pips removed
1/2 teaspoon pink Himalayan salt



  1. Blend all ingredients in a high-speed blender or food processor – You can chop the ingredients by hand if you don’t have a blender.
  2. Roll into balls and roll in coconut.
  3. Refrigerate for a couple of hours until firm. Enjoy