Recipes

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.
  1. In a medium bowl, beat together butter and egg until fluffy. Add jar contents and mix well until combined.
  2. Cover and refrigerate for 1 hour.
  3. Preheat oven to 175°C. Grease or line a baking tray.
  4. Roll dough to 0.5cm thick on a lightly floured surface. Cut into shapes with a cookie cutter. Bake for 1—12 mins or until edges start to brown. Remove from oven and cool on a wire rack.
  5. Decorate as desired
  1. Preheat oven to 180°C (160°C fan forced). 
  2. Chop (and pit) dates and walnuts roughly.
  3. In a bowl, combine eggs with orange zest and juice. Mix in remaining ingredients and combine well.
  4. Pour mixture into a lined small loaf tin or cake tin.
  5. Bake in oven for 30-40 minutes or until cooked through and lightly golden on top
  1. In a high-speed blender or food processor, add your nuts and blend until crumbly.
  2. Add all other ingredients (except Chai spice mix and xylitol) and blend until a thick batter remains. If the batter is too thick, add some water/liquid of choice and re-blend.
  3. Transfer your batter to a large mixing bowl. In a separate small bowl, add your chai mix and xylitol and mix well.
1. Melt chocolate in a double boiler.
2. Mix all ingredients in a large bowl and pour into a lined slice tin.
3. Refrigerate until set. Use a warm knife to cut into small squares and enjoy! Store in the fridge.
1. Chop nuts roughly and set aside.
2. Melt chocolate, coconut oil, rice malt syrup, peanut butter, salt and cacao over low heat in double boiler.
3. Once fully combined, take off the heat and mix through all remaining ingredients.
4. Pour into a lined baking tray. Refrigerate to set and cut into small squares with a warm knife to serve. Store in the fridge.
  1. Preheat oven to 180C°. Grease or line a baking tray.
  2. In a medium bowl, beat together butter, egg, and vanilla until fluffy.
  3. Add jar contents and stir well until combined.
  4. Form cookies using a tablespoon. Bake for 8-10mins or until edges start to brown. Remove from oven and cool on a wire rack.
  1. Preheat oven to 180°C. Grease or line a loaf tin or muffin tray.
  2. In a medium bowl, mash 3 bananas. Add milk, water, maple syrup and vanilla and mix well. Mix in the jar contents.
  3. Pour mixture into a loaf tin or muffin tray. Decorate with additional bananas - sliced in half for the loaf, or in discs on the muffins.
  4. Bake loaf for 35-45mins or muffins for 25-35mins. Leave to cool before cutting.
  1. Melt chocolate in a double boiler.
  2. Mix all ingredients in a large bowl and pour into a lined slice tin.
  3. Refrigerate until set. Use a warm knife to cut into small squares and enjoy! Store in the fridge.
  1. To make fruit mixture: combine all ingredients in a large bowl; mix well. Cover tightly. Store mixture in a cool, dark place at least overnight or for up to a month, stirring occasionally. The longer the fruit is stored the richer the cake will be in flavour.
  2. Preheat oven to 150°C (130°C fan-forced). Line the base and side of a deep 22cm round cake pan (or deep 19cm square cake pan)with 2 layers of brown paper and 2 layers of baking paper, bringing paper 5cm above the edge of the pan.

Search our shop