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Chickpea & Corn Falafels

Chickpea & Corn Falafels

FoodMatters | October 21, 2018




2 cups cooked chickpeas
1/4 cups coriander
1/4 cup mint leaves
1/2 red capsicum, chopped finely
1/2 tbsp fresh ginger, grated
1 tsp cumin powder
1/2 cup fresh/frozen corn kernels
1/2 cup oat flour
Salt and pepper, to taste

3 ripe tomatoes, chopped
1 tbsp tomato paste
1/2 tsp coconut sugar
1/4 tsp chilli powder (or to taste)



1. Add all the salsa ingredients into a pot and heat over low heat for 10 minutes or until heated through. Set aside until later.

2. Combine the chickpeas, coriander, mint, ginger, chiles, cumin, salt and pepper in a food processor.

3. Pulse until coarsely chopped. Add the corn and pulse a little more until the corn is slightly broken. Transfer the mixture to a bowl.

4. Fold in the flour and diced capsicums. Mix to fully incorporate the flour. The mixture should be fairly stiff. Add more flour if necessary.

5. Form the mixture into 6 patties with moistened palms. Pour sufficient oil in a frying pan and place over moderately high heat.

6. Fry the patties for 3-4 minutes on each side, or until well browned.


Reheat the salsa and serve alongside the patties with a fresh salad.



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.



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



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!



Almond Chicken Curry

Almond Chicken Curry

Georgia Harding | October 11, 2018


This recipe serves 4



500 grams of boneless and skinless chicken thighs, diced
4 cloves of garlic, peeled and finely chopped
2-3 cm of fresh ginger root, peeled and finely grated (a lemon zester works well)
Small red chilli, to taste and finely chopped (or add individually at the table to control the heat)
Juice of half a lemon
50 gram of flaked or slivered almonds, toasted
2 onions, peeled and sliced
1 cinnamon stick
4 cardamom pods, crush slightly with the top of a knife handle
3 whole cloves
1 tsp of cumin powder
1 tsp of coriander powder
1 tsp of turmeric
50 grams of almond meal
20 gram of currants or sultanas (optional)
300ml of natural yoghurt
1/2 cup of fresh or frozen peas

Coriander leaves, to serve



1. In a large bowl mix the chicken, ginger, garlic, optional chilli and lemon juice. Allow to marinade for an hour or so.  This is optional, you can jump ahead if time is an issue.

2. In a large fry pan, toast the slivered or flaked almonds over a low heat and set aside.

3. Now heat a tablespoon or so of coconut oil or ghee over a low to medium heat and cook the onion until it starts to soften. Add the cinnamon stick, cardamom pods and cloves and cook for a few minutes until the aromas are released. Then add cumin, coriander, turmeric powders and almond meal.

4. Mix together, add the chicken to the pan and stir gently as the chicken starts to turn opaque (only a few minutes).

5. Next, add the yoghurt and currants or sultanas and mix well. Cover the pan and simmer slowly for 20-30 minutes, stirring occasionally, making sure it doesn’t stick to the bottom of the pan.

6. Just before serving stir in the peas and top with coriander.


To Serve

I like to serve this with brown or basmati rice (or even quinoa), and green salads or simply some steamed vegetables, dressed with lime juice and olive oil. If I’m feeling lazy I’ll just add some broccoli, cauliflower and or carrots to the curry just before it’s served to lightly cook in the sauce and with that, a complete meal is served!



Use coconut oil to sauté the onion and coconut cream instead of yoghurt.

Replace the chicken with chickpeas.

Use the dairy free and vegetarian substitutions.

Share your delicious curry creations with us on Instagram using #myTWC!

Pumpkin Pies with Chickpea + Coconut Pastry

Pumpkin Pies with Chickpea + Coconut Pastry

Jacqueline Alwill | October 7, 2018


What better way to get in the spooky spirit of Halloween or celebrate Thanksgiving than with a pumpkin pie? This incredible recipe from Jacqueline of Brown Paper Bag Nutrition is an absolute winner, not only is it gluten-free but it’s packed full of nourishing ingredients and is an absolute knockout dish to sit in the centre of a celebratory table.

Give this recipe a go, or even just try creating her fabulous pastry with your own filling ideas. This recipe makes 2 individual pies



¾ cup besan (chickpea flour)
3-4 tbsp coconut flour
½ tsp salt
2 tbsp olive oil
¼ cup water
+ You will need baking weights, some rice or dry legumes to dry bake the pastry.


1 leek, white part only, finely sliced
1 tsp coconut oil
2 cups cooked pumpkin pieces – roast with your preferred oil, salt + pepper to bring out the natural sugars beautifully.

Option 1 Filling Additions (to make 2 pies)
½ cup quark – a fresh acid set cheese -, cottage cheese or cashew cheese.
1-2 tsp harissa paste, or to your desired spicy taste
½ tsp lemon rind and lemon wedges to serve
Herbs of choice: chives and coriander work well, or whatever is on hand for garnish

Option 2 Filling Additions: (to make 2 pies)
1 cup feta cheese
1 tsp lemon thyme sprigs
2 tbsp smoky tomato relish or chutney


Pastry Method

1. Preheat oven to 180C.

2. In a food processor, combine flours with salt and blitz briefly, before slowly pouring in liquids as the blade is moving. It should form a sticky dough. You may need to increase the amount of coconut flour slightly if the dough feels too wet.

3. Remove from food processor, roll dough in two pieces and place each on two large separate pieces of baking paper. Cut the paper so that it can be rolled out to a size to fit your pastry moulds/tins, and can be double over the top ready to roll. I used 11cm diameter springform tins.

4. Using a rolling pin, roll out the dough evenly between the two sheets of baking paper. Use your pastry moulds to gauge the size and thickness required. Approx 50mm thickness is appropriate.

5. Leave both sheets of baking paper on the pastry and shape into your moulds/tins, followed by pastry weights and place in oven for 15 minutes to blind bake.

6. Remove from oven and fill.


Filling Method

1. You can use the filling to do two of the same pies or mix it up and make two different ones, they’re both as easy as pie! (Sorry, but that had to happen)

2. Saute your leeks in coconut oil in a small fry pan over medium heat for approximately 4-5min.

3. Remove baking weights and the layer of baking paper holding them from the pastry.

4. Spread either filling additionals you choose into the base, then sprinkle evenly with the sautéed leeks.

5. Top with pumpkin pieces and place in the oven for a further 30min.

6. Allow to cool for 5min before lifting the pies from their moulds/tins and removing all baking paper.

7. Serve with herbs to garnish or a dollop of smoky tomato relish.


Want a sweeter pumpkin pie to celebrate Thanksgiving, Halloween, or just your love of pumpkins? Try this beautiful healthy pumpkin pie!


Chocolate Peanut Butter Hemp Protein Bars

Chocolate Peanut Butter Hemp Protein Bars

180 Nutrition | October 2, 2018


Hemp protein did you say? Yes! With the laws finally changing around hemp protein, it’s perfect to support an active lifestyle without the bloating or reactions that you find with many high street protein powders, and these homemade protein bars taste as good as they look.

180 Nutrition’s organic hemp is a complete source of plant-based nutrition as it contains all 9 essential amino acids with the perfect balance of omega 3, 6 & 9. It’s vegan-friendly and completely free of all dairy, gluten and soy and easily digestible with a high nutritional content, helping your body sustain energy throughout the day.

This is an original recipe created by The Mindful Moose using 180nutrition’s awesome Organic Hemp Plus Protein Powder and is perfect for any snack or lunchbox. Enjoy.



1/2 cup Organic Hemp Plus Protein Powder
1/2 cup rice malt syrup
1/2 cup peanut butter
1/4 cup rolled oats
1/4 cup puffed rice

Your desired amount of melted organic raw chocolate.


1. Mix the first 3 ingredients together until completely combined.

2. Stir through the oats and puffed rice.

3. Press into a lined container or cake tin and let firm up in the freezer for 30 mins for easier slicing.

4. Top with chocolate after cutting into bars. Best stored in the fridge.

5. Enjoy!


It’s just that simple! If you create these tasty treats we’d love to see them and your other awesome wholefood creations. Tag us on Instagram #myTWC. 



Sweet Potato & Chickpea Boats

Sweet Potato & Chickpea Boats

Kate Parker | October 1, 2018


We love plants and the myriad of ways in which to prepare them for a healthy, complete meal for breakfast lunch and dinner, so though this fabulous dish with roasted sweet potato boats, topped with a fresh salad and zingy tahini sauce – the perfect mix of carbs, fresh and raw veggies and protein – would be a brilliant way to celebrate the vegetarian lifestyle.

These sweet potato boats with spiced chickpeas are a delicious, protein & iron packed vegetarian meal that you can get on the table in just over 30 minutes!

They’re easy to make ahead by roasting the chickpeas and sweet potatoes when you’ve got some time to spare, or while something else is in the oven, and then filling the sweet potato boats with chickpeas and reheating together on an oven tray for about 10 minutes.


5 small sweet potatoes, halved
1 tbsp olive oil
Salt & pepper

1 ½ – 2 cups cooked chickpeas
1 tsp paprika
1 tbsp maple syrup
¼ tsp chilli powder
2 tsp olive oil
Pinch of salt
Pinch of asafoetida

Toppings (Optional)
2 spring onions, finely sliced
2 tbsp capers, roughly chopped or whole
¼ cup olives, roughly chopped or whole
½ punnet of cherry tomatoes, halved
¼ cup flat leaf parsley, roughly chopped

Tahini sauce
½  cup tahini
Juice of a lemon
4 tbsp olive oil
2 cloves of garlic, minced or 1 tiny pinch asafoetida if garlic free
Pinch of salt
¼ – ½ cups warm water


1. Preheat the oven to 200 degrees Celsius.

2. Drizzle the cut sides of the sweet potato with olive oil and season with salt & pepper. I like to drizzle some oil on a roasting tray then rub the cut sides on this before turning right side up to season to ensure an even coat.

3. Roast for 30-35 minutes or until fork tender.

4. While the sweet potatoes are in the oven mix together the ingredients for the spiced chickpeas in a bowl. Pour out onto an oven tray and spread out evenly.

5. Place in the oven once the sweet potatoes have been roasting for 10 minutes. The chickpeas should cook for about 20-25 minutes. Check them half way and give a good stir to ensure they cook evenly.

6. Next prepare your tahini sauce. You can add all ingredients to a small blender or food processor if you wish, or mix by hand. To mix by hand first combine the tahini sauce, garlic or asafoetida, and olive oil in a bowl. Stir vigorously with a spoon to combine. Next, add the lemon juice and continue to stir. The mix will seize up with the addition of lemon juice. Add your warm water one tablespoon at a time until your sauce is of a nice viscous consistency then season to taste.

7. Finally prep your toppings so you are ready to dress your sweet potatoes when they’re cooked through. This can be as lazy or refined as you feel like. Leave things whole or chop them roughly, or go all out and chop finely and add a squeeze of lemon juice and salt to make a delicious salsa.

8. Once your sweet potatoes are fork tender, drag a fork over the cut surface to mash the top slightly and create an indent for the chickpeas to nest in. Once you’ve done this for all the sweet potatoes fill the sweet potato boats with spiced chickpeas.

9. Add your desired toppings, drizzle with tahini sauce and serve with a side salad. This recipe serves a family of 4 with a little extra for hungry tummies or lunches.


Did you love this recipe? Show us your fantastic version on Instagram by tagging us #myTWC!



Vegan Banana Flour Kingstons

Vegan Banana Flour Kingstons

Natural Evolution | September 26, 2018



¾ cup of almonds (crushed through a blended or TM – almond meal should also work)
¾ cup real green banana flour – Natural Evolution Ultimate Gluten Free Banana Flour for Baking
½ cup coconut sugar
¾ cup desiccated coconut
¼ teaspoon bi-carb soda
¼ cup coconut oil
¼ cup coconut milk
2 tbsp of honey or rice malt syrup



1. Mix all ingredients in a bowl until thoroughly and evenly combined. The mixture will be wetter than regular cookie recipes as we want a delicious end result (not dry).

2. Using a piping bag or sandwich bag with hole cut or wet hands make circles of mixture onto a baking tray lined with cooking paper. Keep the mixture thin as it will double-triple the height during cooking.

3. Create circles approx 3.5cm in diameter. Circles of wet mixture gave me approximately 34 cookies which made 17 Kingstons (2 biscuits joined together)

4. Bake at 150C for 25-30 minutes or until golden.

5. Remove from oven, allow to cool completely before moving. The resistant starch in the banana flour needs time to cool and reform, if you move it when it’s still hot you will get crumbs.

5. Using your choice of icing, ganache, ice-cream etc. put a teaspoon sized amount in the centre of one biscuit, use another biscuit to stick together gently pressing until filling is evenly dispersed.

Filling Options

Chocolate Ganache
Chocolate Black Bean Frosting
Wholefoods Avocado Chocolate Icing
Fudgy Date Dark Chocolate Frosting
Healthy Chocolate Nice-Cream



Share your resistant starch creations with us on Instagram #myTWC! 


“Cheesy” Leek and Broccoli Wheat-Free Tarts

“Cheesy” Leek and Broccoli Wheat-Free Tarts

FoodMatters | September 24, 2018


Cheesy tarts… Need we say more? If you are yet to try making a wheat-free tart then this recipe is for you!

Baking wheat-free options can include a lot of trial and error before you get it right. This recipe for a simple tart is definitely a winner using only a few wholesome ingredients.


Pie Crust Ingredients

1/2 cup almond flour
1/2 cup oat flour
1/2 tsp salt
1-1/2 tbsp chilled coconut oil
2 tbsp (+1/2 tbsp) cold water

Cheesy Leek & Broccoli Filling Ingredients

1 tsp oil
1 leek, halved lengthwise and chopped finely
approx. 100 g/3.5oz broccoli, roughly chopped
1/4 cup + 2 tbsp cashews, soaked
1 tbsp Nutritional Yeast
1/2 tsp salt
1/2 tbsp lemon juice
2 tbsp arrowroot
1/2 cup water
black pepper


Prepare the crust first.

1. Preheat the oven to 160C/325F. Lightly grease 3 tartlet tins with coconut oil.

2. Stir together dry ingredients then cut in coconut oil with a fork, until crumbly. Add water 1 Tbsp at a time, until you can form a ball with the mixture with your hands.

3. Divide the dough into 3 and press evenly into the prepared tins until it evenly covers the base and sides. Prick all over with a fork to prevent it puffing up.

4. Pre-bake for 15 minutes. Remove from oven and set aside.

While the crust is baking, prepare the filling.

5. Sauté the leeks in the oil over medium heat for approx 10 minutes, stirring often. Add the broccoli, cover and cook for a further 5 minutes.

6. Blend together the remaining ingredients, except pepper (cashews through to water) and mix with the leeks and broccoli. Season with black pepper, to taste. Spoon the filling into the pre-baked crusts.

7. Bake for 25 minutes. Place under the grill/broil for 1-2 minutes to brown tops (optional). Cool briefly before removing from the tins and serve warm or cold.


To make one 8-9″ tart to serve 6, double the ingredients, pre-bake the crust for 25 minutes then bake filled tart for 30-40 minutes.


Share your wholefood creations with us on Instagram using #myTWC


Turmeric Rice with Cauliflower Steaks

Turmeric Rice with Cauliflower Steaks

Jacqueline Alwill | September 20, 2018


The health benefits of regularly consuming turmeric are numerous, and there are plenty of fabulous ways to include this gorgeous spice into your regular diet with drinks such as turmeric lattes, and simple sides like the turmeric coconut rice in this recipe.

But if you really want to impress, jazz up your turmeric rice with a succulent, sweet and spiced cauliflower steak! Have this meal as a side, or pile your plate up with a fresh salad and extra chickpeas and make a full meal of it.

This recipe is gluten-free, dairy-free, sugar-free and vegan and served 4 people as a side dish.



1/2 cup basmati rice
3/4 cup coconut milk
2 teaspoons ghee (coconut oil for dairy free)
2 teaspoon ground turmeric
2 teaspoons ground cumin
1/2 head of cauliflower, cut into 4 1cm steaks
1 corn cob, kernels removed
1/4 cup cashews, roughly chopped
1 cup cooked chickpeas
1/2 small bunch coriander, leaves picked and stalks chopped
A small handful of sprouts (optional)
Salt and pepper, to season



1. Combine the basmati rice, 1 tsp of the turmeric and coconut milk in a small saucepan and bring to the boil.

2. Once boiling, reduce to a simmer, cover and cook for 10 minutes or until all the liquid is absorbed. Once cooked allow to rest covered for 10 minutes before fluffing up with a fork.

3. Season well with salt and pepper.

4. While the rice is cooking heat the ghee in a large frying pan over a medium-high heat.

5. Sprinkle the turmeric and cumin over one side of each cauliflower steak and fry spice side down.

6. Season with salt and pepper before covering with a lid. Cook for 10 minutes or until golden.

7. Once the cauliflower is cooked transfer to a plate and cover to keep warm. Place the chickpeas, corn and cashews in the frying pan and sauté for 5 minutes or until rich in colour. Add the coriander stalks and rice and toss together in the pan.

8. When ready to serve, place the rice mixture onto a serving plate and top with cauliflower steaks, coriander leaves and sprouts.


Share your wholefood 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

The recipe makes 6 cups of granola


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


Lemon and Macadamia Cookies

Lemon and Macadamia Cookies

Georgia Harding | September 10, 2018



These Lemon Macadamia cookies are a personal favourite – they are so quick to make and they taste divine. They’re also gluten, dairy and grain-free. However, a warning is appropriate… you will not be able to stop at one (at least I can’t!).


Health benefits

Well, firstly, almonds are a rich source of protein, essential fats, and fibre. They also contain antioxidants and mood elevating amino acids. The macadamia nut oil is a very stable, primarily monounsaturated fat with an impressive fatty acid and mineral profile. It adds a delicious, buttery flavour to the mix too. Lemon zest is a concentrated source of vitamins, minerals, antimicrobial and antioxidant compounds. Use the zest of a pesticide-free or organic lemon so you are not ingesting the chemicals and wax often applied to the peel.



150 grams (1¼ firmly packed cups) almond meal
55 grams (¼ cups) macadamia nut oil
50-85 grams (¼ cup approx.) rice malt syrup or raw honey (taste the batter and alter the sweetness to taste)
1 teaspoon vanilla bean paste or powder
The zest one large organic lemon, finely grated
1 tablespoon water (very important or they will spread)
Whole macadamia nuts to top (optional)



1. Preheat your oven to 150℃.

2. In a mixing bowl or food processor, combine all of the ingredients above until well combined (Thermomix 5-10 seconds, speed 5).

3. Roll tablespoons of the mix with wet hands or just drop blobs onto a tray lined with baking paper.

4. Flatten with the back of the fork and top with a macadamia nut.

5. Bake for 15 minutes or until starting to brown on top. Enjoy!


To Store

Airtight in the fridge or freezer.


Choose brown rice syrup as your sweetener.

No macadamia oil
You can sub with coconut oil.


Share your wholefood creations with us on Instagram using #myTWC


Gluten Free Chocolate Coconut No Bake Cake

Gluten Free Chocolate Coconut No Bake Cake

180 Nutrition | September 4, 2018


If you love making raw healthy treats that taste great and require no baking then this recipe is for you. This raw chocolate coconut slice uses Hemp Protein powder and is absolutely delish. Hemp Protein powder is packed with 9 essential amino acids with a perfect balance of omegas 3, 6 & 9.



1 scoop 180 Nutrition Organic Hemp Plus
1 cup shredded coconut
1/2 cup oats
5 dates

2 cups shredded coconut
1/2 cup coconut milk
2 tbsp maple syrup
1 tbsp coconut oil

Chocolate Topping
1 scoop 180 Nutrition Organic Hemp Plus
2 tbsp coconut oil
1 tbsp maple syrup
2 tbsp coconut milk



For the base
1. Combine these in a food processor & pulse until it forms a sticky/tacky texture.

2. Press the mixture into a baking pan and flatten it out. I used a 6” x 9” pan.


For the centre
3. Mix the ingredients together until smooth and spoon mixture on top of the base.

4. Smooth the top using a spoon.

5. Place in the fridge while you prepare the next part.


Chocolate topping:
6. Mix the ingredients together to form a smooth pourable texture.

7. Remove the pan from the fridge and pour the chocolate mix on top.

8. Sprinkle with shredded coconut and refrigerate for 3-4 hours to set.

9. Once it’s set you can cut up into squares or as desired


Big thanks to Eden of Veganbyeden for the awesome recipe. You can connect with her here.