World Cocktail Day 🍸🍹
Spice up your drinks with these ingredients below!
Dried Orange from $18.00
Australian Dried Pineapple from $20.70
Organic Star Anise from $8.00
Organic Cinnamon Quills from $11.00
Organic Dried Cranberries from $12.20
Organic Dried Cherries from $86.70
Dried Ginger from $18.50
Organic Strawberries from $18.00
Australian Dried Apples from $19.60
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Magnesium Flakes $15.00
Organic Rolled Oats from $15.00
Organic Wholemeal Spelt Flour from $2.70
Organic White Sesame Seeds from $4.50
Organic Puffed Buckwheat from $4.00
Organic Dried Figs
$7.00
Organic dried figs are plump and juicy whole figs. Lerida figs get their name from the fact that they are hand shaped into a flat disc shape when packed.
Ingredients: Organic dried fig
Nutritional Information
Av. Per 100g
Energy (kj) 1137
Protein (g) 3.6
Fat Total (g) 0.7
Fat Saturated (g) 0.1
Carbohydrate (g) 71.3
Sugars (g) 60
Sodium (mg) 11.1
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FH B Complex Advanced from $29.95
FH Memory from $35.95
FH Cough Lung Tonic from $25.56 $49.95
FH Sleep from $26.95
FH Stress & Anxiety from $30.95
FH Energy from $32.95
FH Sinusitis from $21.56 $41.95
FH Curcumin Advanced from $32.95
FH Gutbiotic SB+ from $31.95
FH Oceanpure Fish Oil from $39.95
FH Multi Vitamin and Mineral Advanced from $26.95
FH Vitamin C Advanced Chew from $22.95
FH Zinc Advanced from $23.95
FH Astra 8 Immune Tonic from $30.95
FH Astra 8 Immune Tonic Liquid from $38.95
FH Magnesium Advance from $31.95
FH Liver Tonic from $29.95
Dark Chocolate Inca Berries from $23.00
Chocolate Moon Macadamias from $6.50
Coconut Rough from $11.50
Chocolate Peanut Clusters from $8.70
Buck 'N Berry from $18.00
Belgian Milk Chocolate Buttons from $10.00
Almond Crunch Mylk Chocolate from $19.20
Dark Chocolate Licorice Bullets from $11.60
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.
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.
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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