This weeks Recipe of the Week are these absolutely scrumptious Giant Date & Ginger Scones. We have a few scone lovers in the house and so Denise thought she’d bust out and try something creative after seeing this recipe in ‘Delicious’ magazine. They were certainly enjoyed by the staff here. Serving Size: Makes 8 large scones Ingredients: 3 cups…
Read More
This weeks recipe of the week is Mediterranean inspired for spring and summer. Made with kidney beans, cannellini beans and chickpeas along with fresh capsicum, cucumber, red onion, leafy herbs and olives, topped with a garlic dijon dressing. Super fresh and delicious, its perfect for the warmer weather. Ingredients: 1 cup dry kidney beans 1 cup dry cannellini…
Read More
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…
Read More
This weeks recipe of the week is a super delicious gluten free macadamia granola shared with us by Casey-Lee Lyons of Live Love Nourish. Casey-Lee is a Brisbane based Nutritionist, Naturopath, Recipe Creator and mother of two young girls. You can see other recipes from Casey-Lee on her website. Serving Size: 8 Ingredients: 1 cup mixed premium raw nuts…
Read More
This weeks recipe of the week is a wonderful collaboration with Sara McCleary from Belly Rumbles – A culinary Adventure. Sara made for us a delicious Baked Cashew & Cauliflower Falafel using AW ingredients. Working with Sara on this was an absolute pleasure and she has some great recipes on her site if you’d like to explore. Enjoy these…
Read More
This weeks recipe of the week is a scrumptious tasting Lemon & Almond Cake. It is made up of just 6 ingredients, is easy to make and the end result is simply divine. Ingredients: 1 1/2 cups of blanched almond meal 4 eggs separated 1/2 cup organic raw sugar 1 tablespoon of grated lemon zest 1/4 cup flaked almonds…
Read More
This weeks recipe of the week has been inspired by all our vegan customers who love their TVP mince. The recipe itself is a little fiddly, however it’s so worth it for the end result. A great recipe for special occasions or entertaining. Ingredients: 1 tablespoon of olive oil 2 cups of dried TVP mince 1/2 red onion, finely…
Read More
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:…
Read More
This weeks recipe of the week is a delicious gluten free hunza pie. Made with fresh silverbeet, organic brown rice and tasty cheese, it’s a simple & wholesome pie perfect served with a fresh green salad and good quality olive oil. Ingredients: For the base: Refer to the Swiss Chard Quiche for base recipe. For the filling: 8 large…
Read More
This weeks recipe of the week is a Dark Chocolate Coated Peppermint Marshmallow slice with a delicious biscuit base, moist peppermint centre and a vegan dark chocolate topping. Serving Size: Makes 24 Ingredients: Base 3/4 cup organic stoneground wholegrain plain flour 1/4 cup organic self raising flour 2 tablespoons organic alkalised cocoa powder 1/3 cup brown sugar 100g unsalted…
Read More
