Muffins, Cakes, Flapjacks

Jo’s Zingy Energy Balls

A recipe from our own superfood queen, Jo. Easy to make, with a sweet and zingy taste.

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Coconut, Almond & Cacao Cookies

Celebrating the wonderful coconut! Adapted from the Sprouted Kitchen cookbook by Amy Chaplin.

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Menopause Cake

A recipe finely tuned by Becs Griffiths, medical herbalist and Wild Oats Adviser

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Raw Carob Bars

Ingredients: 2 cups of dates 1 small jar of tahini butter 1/2 cup of carob powder 1 tsp of real vanilla extract 1 cup of ground walnuts 1/2 cup of raisins 1/2 cup of unsweetened coconut Method: Blend dates until smooth. Next add the tahini butter, vanilla, carob, walnuts, raisins, and coconut. Remove dough from food processor and begin to shape into a log. Freeze… Read More

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Raw apricot, coconut & cashew bars

Makes 16 Ingredients: 170g/1 cup dried apricots 140g/1 cup raw cashew nuts 25g/1/3 cup unsweetened desiccated coconut 1 1/2 tsp vanilla extract 1 1/2 tsp coconut oil Method: Line the base of a small baking tin (9” by 5” is good but it doesn’t need to be exact – it depends how thick you like your bars to be) with parchment paper and grease with… Read More

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Raspberry Coconut Muffins

(GF, DF, contains eggs) Ingredients: 1 ½ Cups sifted coconut flour ½ Cup ground almonds ½ Cup dessicated coconut 1 tsp Baking powder 1 tsp sea salt (or less to taste) 6 Eggs ¾ Cup coconut cream or 4 Tablespoon chia seeds ¾ Cup agave syrup ½ Cup honey ¼ Cup coconut oil 2 tsp vanilla extract ½ Cup raspberries (frozen raspberries cut into bits… Read More

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  • Latest Recipe

    Butter Bean and Spring Herb Dip

    Servings: 6-8 Ingredients 2 x 400 g cans of organic butter beans, drained 1 clove garlic, crushed or finely chopped juice of half a lemon 1 tbsp fresh mint leaves, finely chopped 1 tbsp fresh parsley, finely chopped 1 tsp sea salt 50 ml extra virgin olive oil Method 1. Place the butter beans in a food processor, along with the garlic, lemon juice, sea salt,... Read More
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