This weeks recipe of the week uses some of our favourite gluten free ingredients including rolled quinoa, blanched almond meal and chopped pecans. It’s simple to make, healthy and delicious. Ingredients: 1 1/2 cups of roughly chopped almonds, macadamia nuts and pecans (1/2 cup of each) 1 cup rolled quinoa 1/2 cup finely ground blanched almond meal 1/2 teaspoon ground…
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This weeks recipe of the week comes from Yotam Ottolenghis cookbook ‘Plenty More’. Absolutely delicious, the AW team loved it. Ingredients: 1 small cauliflower broken into 3 cm florets (approx 450g) 1 medium red onion 75ml olive oil 1/2 teaspoon finely chopped rosemary 7 eggs 15g basil 120g plain flour, sifted 1 1/2 teaspoons baking powder 1/2 teaspoon ground turmeric…
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This weeks recipe of the week comes straight from the Cornersmith Cafe cookbook being one of their chef Sabine’s specialty muesli’s. The first time we tried it we loved it so now sharing with all of you. Ingredients: 60 g honey 30g hulled tahini 2 teaspoons olive oil 20g brown sugar 100g rolled oats 25g sunflower seeds 25g linseeds 30g…
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This weeks recipe of the week is from Tristen of Tris Alexander Nutrition. A delicious vegan muesli bar recipe featuring our organic hemp seeds, almonds, oats and pepitas. Enjoy! Ingredients: 1/2 cup rolled oats 1/2 cup Insecticide Free almonds 1/4 cup pepita seeds 1/2 cup organic hemp seeds 1/4 teaspoon ground cinnamon 1/2 cup coconut flakes 1/2 cup dates, pitted…
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This week we have a chocolate lovers dream from local student Meg Phillips. This one ticks all the allergy boxes being gluten, dairy and refined sugar free…and in Meg’s usual style Vegan as well. Easy to make and totally delicious. Ingredients: 3 cups of gluten free self raising flour 1/2 cup organic cacao powder 1 tablespoon baking powder 1/4 teaspoon…
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This weeks recipe of the week has been inspired by Live Love Nourish’s Paleo Pizza. The base is absolutely divine and easy to make. You’ll love the simplicity of the toppings! Enjoy. Ingredients: Base 1 1/4 cups natural almond meal 2 free range eggs 1 tablespoon of olive oil 1 tablespoon tapioca starch 1 teaspoon oregano & olive blend A…
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This weeks recipe of the week comes again from Tris of Balanced Body Nutrition…a delicious cookie made from oats, maple syrup, tahini and dark chocolate. This one would be great for school lunches and to get the kids active in the kitchen. Enjoy! Ingredients: 1/2 cup rolled oats 1/2 cup oat flour (Simply rolled oats blended into a flour) 1/4…
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This weeks recipe of the week is shared with us from vegan recipe creator Meg Phillips. A simple & wholesome breakfast of homemade waffles with your choice of topping. Ingredients: 1 1/2 cups of buckwheat flour 1/2 cup of gluten free plain flour 1 teaspoon baking powder 1 tablespoon coconut sugar 2 cups of almond milk Method: Pre…
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RECIPE OF THE WEEK: Affordable Wholefoods This weeks recipe is a delicious labour of love. Julienned fresh carrot, beet and green apple combined with toasted walnuts, celery seed and fetta. A winner for summer. Enjoy! Ingredients: 80g organic walnuts 1 teaspoon celery seed 2 tablespoons Apple Cider Vinegar Olive oil 500g raw beetroot and carrot (combined) 2 green apples 1/2 cup…
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RECIPE OF THE WEEK: Affordable Wholefoods This weeks recipe comes from food blogger Nat Russell. A deliciously wholesome Vegan Mayonnaise made from cashew nuts and a staple condiment for the ‘vegan’ at heart. Ingredients: 1 cup natural raw cashews 2 tablespoons apple cider vinegar 3 tablespoons lemon juice (half a medium lemon) 1 teaspoon quality dijon mustard 1/2 cup…
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