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1. Preheat fan forced oven to 170°C.
2. Mix all ingredients together (including water) and leave for 10-15 minutes for the seeds to soak up the water.
3. Stir well and spread the mixture over two lined baking trays - the ideal thickness is about 3-4mm.
4. Bake for one hour (switching the trays halfway), or until golden brown and crisp. Cool and break into shards. Store in an airtight container.
Place all ingredients in a large pot and bring to a boil over medium heat. Simmer gently for 10 – 15 minutes, or until the pasta is cooked to your taste.
1. Mix jar contents well in a flexible, silicon loaf pan.
2.Whisk maple syrup, oil and water together and add to the dry ingredients. Mix thoroughly until the dough becomes very thick (if too thick to stir, add one or two teaspoons of water).
3.Let rest for at least 2hrs, or overnight.The dough should retain its shape when ready, even when you pull the sides of the loaf pan away from it.

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