Rhubarb & Strawberry Bread

Ingredients:
1 cup all-purpose flour
1 cup traditional oats
1/2 cup wholemeal flour
1 tablespoon baking powder
1/2 cup milk
1/2 cup locally sourced honey
1/4 cup olive oil
2 free range eggs
1/2 vanilla pod, seeds only
1 cup of our frozen rhubarb slices
1 cup of our frozen strawberries

Method: 

• Preheat your oven to 180 degrees (Celcius).

• In a large bowl, combine the all-purpose flour, oats, wholemeal flour and baking powder.

• Then in a medium bowl, mix all of your wet ingredients together. Once combined, pour over your dry mixture.

• Fold through the strawberries & rhubarb.

• Grease a loaf pan and line with baking paper. Then carefully pour in your mixture.

• Bake for 60 minutes. Just a note that honey accelerates browning, so I placed a piece of alfoil over the loaf very lightly halfway through the bake to stop the browning but continue the baking process.

• The bread is done once you can insert a toothpick and it comes out completely clean.

This bread is beautiful just how it is, or even try lightly toasting and serving with a beautiful sugar-free jam. 

Vegan Raspberry Muffins

Pre-Heat Oven: 180 Degrees
Makes: 12 Muffins
Cooking Time: 30 Minutes

Wet Ingredients:

• 300ml Almond Milk with 1 tbsp apple cider vinegar 

• 2 Tablespoons coconut nectar 

• 3 tbsp aquafaba 

• 80ml vegetable oil

• 1 tsp vanilla essence

• 1 cup of our frozen raspberries

Dry Ingredients:

• 300g plain wholemeal flour

• 3 teaspoons baking powder

• 90g coconut sugar

• 1 teaspoon cinnamon 

Method:

1. Combine the almond milk and apple cider vinegar together, let is sit for 5 minutes.

2. Then add the almond milk, aquafaba, vegetable oil and vanilla essence into the bowl of an electric mixer. Mix on a medium speed until well combined.

3. Add in the wholemeal flour, baking powder, coconut sugar and cinnamon to the wet mix. Mix on a medium speed until well combined.

4. Remove the bowl from the electric mixer and fold through the frozen raspberries.

5. Spoon the mixture into muffin papers and place into the oven to bake for 30 minutes or until golden brown.

Pineapple Sunrise Acai Bowl

Be like a pineapple — Tough on the outside and sweet on the inside! This bowl is certainly sweet on the inside. 

BLEND: 

• 100g frozen sambazon acai sachet

• ½ cup frozen pineapple

• ½ cup frozen mango

• 1 cup frozen banana

• 1 passionfruit

• ¾  cup coconut milk or coconut milk

TOPPINGS: 

• ⅓ cup granola

• ⅓ cup coconut yoghurt

• ½ banana

• 1 mango cheek, sliced

• ¼ cup pineapple, in cubes

• 1 passionfruit

METHOD:

In a blender, combine the frozen pineapple, mango, banana, passionfruit and coconut milk and blend. 

Add the frozen acai sachet and blend again until smooth. 

Scoop the blend into a beautiful bowl. 

Our Cold Pressed Gut Gummies

Makes: 20-30 Gummies
Prep Time: 10 Minutes

Gelatin has been used for generations to make all kinds of delicious treats like jellies, sauces, and desserts. What we might not realise is how good naturally sourced gelatin actually is for us. Gelatin is a nutritive complete protein source which provides essential amino acids necessary for tissue building and repair within multiple areas of the body. These gelatin gummies really easy and fun to make. You can even try using some coconut milk blended with some frozen fruit, whatever you want! 

INGREDIENTS:

2 Tablespoons Gelatin Powder
1/3 Cup Cold Water
1 1/2 Cup of our Cold Pressed Juices
1 Tablespoon locally sourced honey

METHOD:

1. Dissolve the gelatin in 1/3 cup of cold water and let it sit for 5 minutes to become gel-like.

2. Pour the juice into a small saucepan and heat over a low heat until it almost comes to the boil. Remove from the heat, and stir in the honey and gelatin quickly until fully dissolved.

3. Pour into a shallow container or pan and refrigerate until set. This may take a few hours.

4. Once set, cut the slab into small squares and store in an airtight container for up to one week.