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Chewy choc oats brownie

INGREDIENTS 2 cups organic gluten-free rolled oats 1/2 cup cacao powder 1 teaspoon baking soda 1/2 teaspoon sea salt 5 pitted dates 1/4 cup almond butter 1/2 cup coconut mylk 2 tablespoons apple cider vinegar 1 tablespoon pure vanilla extract 1 tablespoon flaxseed meal mixed with 3 tablespoons water 2 large mashed bananas INSTRUCTIONS Preheat the oven to 170C and adjust the oven rack to the middle position. Lay a piece of parchment paper to fit the length of the bottom of the pan and leave some extra parchment hanging over the sides so you can easily lift the loaf out. Place dates with coconut mylk and flaxseed "egg" into a blender and blend until smooth. Place rolled oats into a food proces

Gluten free and refined sugar free biscuits.

INGREDIENTS 2 cups almond meal 1 cup coconut flour 6 dates 1/2 cup coconut oil or butter softened 1 flax seed egg 1/4 tsp. baking soda 1 tsp. 100% vanilla extract pinch of salt 4 tbsp. water HOW TO COOK Preheat oven to 180°C and line a baking tray with baking paper. In a large bowl mix all the dry biscuit ingredients: almond meal, coconut, baking soda and salt. Blend flax seed egg, dates and water until smooth Add coconut oil, vanilla and mix until a stick dough forms. Roll tablespoons of dough and then place onto the baking tray, flatten slightly and mould the sides of the cookies so they are nice and round. Place into the oven for 15 minutes or until golden brown underneath. Allow to cool

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