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…
Read MoreThese delicious little morsels have been a hit in store the past few weeks made by our Lismore store manager Caroline. They are super easy to bake with just four ingredients including the brazil nut decoration on top, and definitely worth a try. Serving Size: Makes around 20 cookies Ingredients: 1 cup of tahini (we used organic un-hulled) 1/2 cup maple…
Read MoreOur Lismore store manager Caroline has been making these for the staff since our new nut butter machines came in. They are absolutely delicious and completely irresistible. For these we added flaxseed (linseed) meal for a bit of extra fibre but you can easily substitute with some LSA or almond meal in place. Serving Size: Makes 19 (and a 1/4 medium…
Read MoreLight & fluffy and super delicious, we so enjoyed making and eating these millet falafels. A different take on a gluten free vegetarian pattie that uses millet grain, vegetables and our yummy Italian mixed herbs. This is a recipe that even the fussiest eater will love…and bonus – super simple to make as well.
Read MoreYou will love this simple and delicious gluten free slice made from just almond, coconut and maple. Ingredients: For the Base 1 cup natural almond meal 1 cup desiccated coconut 3 tablespoons almond Butter 3 tablespoons coconut oil
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