This weeks recipe of the Week comes again from our Instagram style master Meg Phillips. Having a Vegan diet herself, Megs recipes are always free of animal products as she’s mastered the art of cooking without eggs. This cake is super moist and delicious, enjoy. Ingredients: 3 cups of gluten free self raising flour 1 tablespoon gluten free baking powder…
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This weeks recipe of the week has been contributed by our Lismore store manager Caroline. Caroline has been making this slice for the staff (and her family) for the past year and it’s always a hit. Enjoy. Ingredients: 1 cup dried dates 3 tablespoons coconut oil 1 cup of peanut butter 1 teaspoon vanilla essence 1 1/2 cups puffed brown rice…
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This weeks recipe of the week from AW Instagram stylist Meg Phillips is simply divine. A delicious Vegan Iced Vovo biscuit made with a buckwheat base, homemade raspberry & chia seed jam and raspberry coconut cream. Super fun to make, and sensational to eat. Ingredients: Biscuit Base 1.5 cups of organic buckwheat flour 1/2 cup organic coconut sugar 1/4 teaspoon…
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This weeks recipe is a mouth watering Raw Snickers Slice. Made out of all vegan ingredients, it tastes even better then it looks. Recipe contributed by Meg Phillips. Ingredients: Base: 3 cups organic desiccated coconut 1 cup insecticide free natural almonds 6 tablespoons of rice malt (see in store) 2 tablespoons of coconut oil, melted Caramel layer: 1/2…
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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 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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This weeks recipe inspiration comes from Sarah Follent of Baked Livingness. An amazingly light and nourishing bliss ball rolled in a spicy seed mix. Enjoy! Ingredients: Seed Mix 1 cup pepitas 1 cups of sunflower seeds 1/4 cup linseeds 1/8 cup of coconut oil 1 teaspoon ground ginger 1 teaspoon ground cinnamon Bliss Balls 15 Medjool dates (with seeds…
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One of our most popular cookie recipes to date, the Maple, Tahini and Almond cookies are the inspiration behind this weeks recipe of the week. Made again by our store manager Caroline, this time with a hazelnut spin and a chocolate hazelnut (nutella style) filling between. These are super delicious. Enjoy! The Biscuit Base Serving size: makes around 20 cookies…
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Introducing our newest recipe contributor Nat Russell. Nat is a Naturopathy Student and the creator of her own blog, Glow with Nat Russell. Her recipes are simple, wholesome and nutritious, using wholefoods as the main ingredient. And considering all the raw dessert lovers out there, this one is sure to deliver. The perfect summertime treat 😊! Ingredients: Base 1 1/2 cups…
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Another inspiring vegan recipe from Meg Phillips. This time a homemade chocolate chip muesli bar using a super simple ingredient list including organic oats, medjool dates, rice malt syrup, coconut oil and chocolate. An easy one from start to finish and super tasty too. Ingredients: approx 8 organic medjool dates 1/4 cup coconut oil 1/4 cup rice malt syrup 3 cups of…
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