Vegan Peanut Butter Mousse

INFO Serve up this delicious recipe that’s quick and easy to make. Made with simple organic ingredients including Biona peanut butter and coconut milk. INGREDIENTS 270ml Biona Organic coconut milk (refrigerated overnight) 70g Biona Organic smooth peanut butter 1 tbsp Biona Organic Brown Rice Syrup (2 if you have a sweet tooth) ½ tsp Vanilla extract A pinch of pink salt Desiccated

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Gluten Free Nut Roast

A deliciously tasty Nut Loaf from Tanya, perfect for a veggie packed feast! 🥜 Topping – 2 chopped onions50g coconut oil125g chopped apricots200g chestnuts chopped8 chopped sage leaves100g ground almondsSalt and pepper Cook off ingredients except the ground almonds until soft.Once topping ingredients are soft add the ground almonds and press the topping mixture firmly

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Gluten Free Fruitcake

This deliciously moist fruitcake has been made gluten free and vegan by our resident foodie Tanya. 1 TBSP soaked chia seeds300g GF plain flour250g coconut blossom sugar1 tsp baking powder1 tsp bicarbonate of soda1 tsp cinnamon1 tsp all spice100 ml almond milk8 TBSP melted coconut oil100g cranberries100g raisins100g chopped walnuts6 chopped medjool datesGenerous pinch of

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Wild Apple and Cinnamon Hot Toddy

Now the nights are drawing in, it’s time to curl up with this delicious treat – a comforting cocktail with the perfect balance of sweetness and spice 🍂⠀⠀⠀⠀⠀⠀⠀⠀⠀This hot toddy features our Wild Apple and Cinnamon blend – combining apple, sweet cinnamon and hints of lively ginger and clove, mixed with darker spirits for a

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Hot Malty Warming Cuppa

Try this creamy, malty hug-in-a-mug by Tanya for an absolutely delicious and warming brew for a cold crisp morning. 500ml hot water1/4 C cashews1 1/2 TBSP macaVanilla extract1 1/2 TBSP cacoa butter (+- 9 discs)1 TBSP Lucuma2 TBSP honeyPinch of salt Blend together and enjoy ☕️

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Pulled Aubergine Dip

This lovely creation using tahini is the yummy Pulled Aubergine Dip by Tanya. You will need…3 aubergines (pricked with a fork and grilled for 20-25 mins until soft inside)2 TBSP tahiniJuice of 1 lemon1 TBSP almond butter3 gloves of roasted garlic (can be placed on grilled tray)Handful of flat leafed parsley Once aubergines have cooked,

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Pistachio and Cacao Biscotti

Tanya’s biscotti…. full of flavour and the perfect crunch to partner a warm mug of herbal tea, fresh pot of coffee or a creamy latte. Preheat your oven to 180 C2 eggs60ml maple syrup2 TBSP coconut oilZest of one lemon100g almond meal75g millet flour30g arrowroot3 TBSP chia seeds1 tsp gluten free baking powderPinch of Himalayan

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Homemade Hummus

Creamy, smooth and deliciously tempting hummus is a favourite with all! Perfect with crudites, salad, in wraps, toasties and lovely as a chip n dip barbecue sharer too. Tanya’s recipe is a true family favourite! 1 tin of cooked chickpeas1 generous TBSP of tahiniFresh garlicSalt and pepperJuice of one lemonReplace the olive oil if desired

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Sweet Potato Muffins

These sweet and oh-so-moreish muffins from Tanya will have you all appreciating sweet potato that little bit more! Makes +- 12Preheat oven to 180 C350g boiled sweet potato250g buckwheat flour200g almond meal5 TBSP maple syrup30ml almond/ oat milk3 TBSP melted coconut oil1 tsp bicarbonate of soda2 tsp baking powder1 tsp cinnamonPinch of saltAdd cooled sweet

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Sprouted Buckwheat Breakfast Muesli

A deliciously filling way to start the day is with Tanya’s sprouted breakfast bowl! With the sprouting taking around 3 days this isn’t a quick breakfast however with a little bit of plannning ahead you can create a batch of goodness that the whole family will enjoy! 500g sprouted buckwheat3TBSP cinnamon1/4 C honey3 chopped apple3

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