Recipes
Christmas Trifle
Trifle is a showstopper dessert that always brings a festive touch to the table. This gluten- and dairy-free version means everyone can enjoy a taste of Christmas indulgence. INGREDIENTS: Sponge 2 cups almond meal ¼ cup honey or maple syrup 5 eggs ½ c oil 1 tsp baking powder 2 lemons, zest only 1 tsp vanilla essence Fillings 1 packet of raspberry jelly 2 cups frozen boysenberries ½ cup cranberry juice 1 can peach slices, in juice 500ml vegan/dairy-free vanilla custard Toppings 1 cup Lactose-free/vegan yoghurt Fresh berries, to garnish Shaved dark chocolate, to garnish INSTRUCTIONS: The day before Sponge Grease and line a 20cm cake tin and preheat the oven to 165°C Place all ingredients for the gluten-free sponge into a large bowl and mix well until combined Pour the batter into the prepared tin and smooth the top Bake for approximately 45 minutes or until golden brown Cool then remove from the tin Jelly Prepare the jelly as per packet instructions and chill to set in the fridge overnight Berry compote Place the boysenberries in a pot over a medium heat. Allow to heat through until the berries are melted and then cook on low until the berry juice thickens. Remove from the heat and cool. Store in an airtight container in the fridge overnight. Assembling the trifle on the day Select your trifle dish. I recommend using one with high sides to make sure you can fit all the layers before it overflows (like mine did!) Slice the sponge into 2-3 layers depending on how high you want the trifle to be Begin with a layer of sponge in the bottom of your dish, soak the sponge with 2 tbsp of cranberry juice. Layer on the berry compote, peaches and jelly. Top with a layer of custard Repeat the above process for 1-2 further layers - sponge, cranberry juice, fruit, jelly then custard. Once you’ve finished layering. Top the final layer with custard, then a smooth layer of yoghurt. Garnish with fresh berries and the shaved chocolate. You can let the trifle sit in the fridge for a few hours or overnight to let the flavours combine. Enjoy! NOTE: If you are making this in winter when berries are not in season you can use kiwifruit and frozen strawberries on top. If you are unable to find frozen boysenberries you can use your choice of frozen berries and make the berry compote in the same way.
Learn more
Vege Nachos
Packed with flavour and hearty lentils, these vege nachos are a delicious twist on a classic favourite. They’re perfect for sharing and make a quick, satisfying meal any night of the week. Serves 4 INGREDIENTS: 1 tbsp oil 2-3 garlic cloves, crushed 1 tsp ground cumin 1 tsp smoked paprika 1 tsp chilli powder ½ tsp ground coriander 1 can lentils, drained and rinsed 2 tbsp tomato paste 1 can tomatoes ½ cup water 2 tsp brown sugar To Serve: 200g corn chips ½ cup grated cheese 1 tomato, chopped Guacamole (homemade or store bought) Fresh coriander leaves, chopped (to garnish) INSTRUCTIONS: Heat oil in a fry pan over a medium heat. Add the garlic cloves and cook for 1-2 minutes Add the cumin, paprika, chilli powder and coriander, stir so the spices do not burn and cook until fragrant Add the lentils and tomato paste, stirring until well combined Add the can of tomatoes, water and 2 tsp brown sugar, and simmer for 15 minutes until the sauce has thickened. Preheat the oven to 180℃ To assemble the nachos spread the corn chips out across a baking dish. Spoon the lentil mixture on top and sprinkle with grated cheese. Place in the oven for 5-10minutes until the cheese has melted. Remove from the oven and top with the tomato, guacamole and fresh coriander to serve
Learn more
Tofu Peanut Noodle Salad
This tofu peanut noodle salad is a vibrant and delicious dish that's perfect for lunch or dinner. The combination of savory tofu, crisp veggies, and a spicy peanut sauce is irresistible. It's a great way to enjoy a plant-based meal that's both satisfying and packed with protein. Time: 30 mins Serves 4-6 INGREDIENTS: 400g tofu, 1cm cubes 1 tbsp sesame oil 200g rice noodle 1 carrot, peeled and sliced ½ cucumber, halved and sliced ¼ red cabbage, finely sliced Dressing ¼ cup peanut butter 2 tbsp soy sauce 2 tbsp sesame oil 1 tbsp honey 1 tsp sriracha (or more if you like spice) 1 lemon, juiced (3 tbsp) 1 orange, juiced (¼ cup) Topping Crushed peanuts Coriander INSTRUCTIONS: Heat a fry pan over a medium heat and add the sesame oil. Cook the tofu in batches until crispy on all sides then set aside. Cook the rice noodles as per packet instructions and then drain Combine the carrot, cucumber and cabbage together in a large bowl In a food processor or blender, add all the dressing ingredients and mix until smooth Add the noodles and tofu to the bowl with the vegetables and pour over ¾ of the dressing. Toss to combine well. Drizzle the remaining dressing on top and top with crushed peanuts and coriander NOTES: If you do not have a blender or food processor, I suggest adding all the ingredients to a bowl and whisking well with a whisk or fork to combine until smooth. This will take a little bit longer as you will need time to thoroughly mix in the peanut butter and honey For a lower fructose option, swap out the honey for maple syrup
Learn more
Smoky spiced nuts
These smoky, crunchy nuts are the perfect mix of sweet and savoury. They’re great for snacking, gifting, or serving with drinks during the holidays. Makes: 3 cups INGREDIENTS: 3 cup raw mixed nuts (almonds, walnuts, cashews, peanuts etc) 1 egg white 2 tbsp maple syrup 1 ½ tbsp smoked paprika 1 tsp cumin, ground 1 tsp ginger, ground 1 tsp coriander, ground ¼ tsp cayenne pepper INSTRUCTIONS: Preheat the oven to 150°C and line a baking tray Combine the nuts in a bowl and set aside Lightly whisk the egg white in a large bowl until frothy. Add the maple syrup and continue to whisk keeping the mixture nice and frothy. In a small bowl, combine the spices Add the spices to the egg white mixture and stir well Add the nuts to the spice mixture and stir well until all nuts are coated Spread the nuts over the baking tray and separate them as you go Roast in the oven for 20-25 minutes, checking halfway to give them a toss. You want the nuts to be dry and golden once finished. Remove from the oven and allow to cool. Store the nuts in an airtight container.
Learn more
Pineapple and Lime Ice Blocks
Cool, refreshing, and naturally sweet, these pineapple and lime ice blocks are the perfect treat for warm days. They’re light, zesty, and so easy to make—just blend, freeze, and enjoy. Makes 7 Time: 5 mins (+1hr freezing time) INGREDIENTS: 1 can crushed pineapple (425g) Juice 1 lime 1 cup water 1 tbsp honey/maple syrup (if you want it sweeter) INSTRUCTIONS: Blend pineapple, lime, water and honey (if using) together in a blender. Pour into iceblock moulds and place a popsicle stick in the mix. Freeze until set.
Learn more
Mustard Dressing
This salad dressing is my go-to for a green salad at all times. It turns plain iceberg lettuce into a flavourful salad, or mix it through a bean mix with some spinach and you’ve got a salad in one. Make it in a jar and store in the fridge to use for different meals over 3 days. INGREDIENTS: ½ cup oil 1 tbsp dijon mustard 1 lemon, juiced 1 garlic clove, crushed ¼ cup white wine vinegar 1 tsp runny honey Salt and pepper to taste INSTRUCTIONS: Combine all into a jar with a screw-top lid and shake well Store in the fridge for up to 3 days and always give another shake before serving.
Learn more
Lemon Ricotta & Blueberry Toast
Savour the last of the summer berries with this delicious option for brunch. The lemon ricotta is the perfect combination of flavours, with the sharp ricotta, zesty lemon and some sweetness from honey. It holds the base flavours with some fresh blueberries and cinnamon on top for satisfaction. Serves: 4 INGREDIENTS: 4 slices of sourdough ½ cup ricotta ½ lemon, zest 1 tbsp lemon juice 1 tsp honey (optional) ½ cup blueberries Cinnamon for dusting INSTRUCTIONS: Toast the sourdough until golden brown. While the toast is cooking, mix ricotta, lemon zest and juice and honey together in a small bowl. Place the cooked toast on plates to serve, spread lemon ricotta evenly across each piece. Top with blueberries and a dusting of cinnamon Best eaten fresh while the toast is still warm.
Learn more
Chocolate Berry Bircher
Breakfast or dessert? Well it could be either. This chocolate berry bircher is flavoursome and full of fibre. A substantial breakfast that helps get the day started, or even an afternoon or evening snack to satisfy your hunger. This recipe makes 4 servings, however you can scale it up/down as you please. Keep the bircher in airtight containers in the fridge. Serves 4 Time 10 mins INGREDIENTS: 1 cup rolled oats 1 cup coconut milk 1 cup oat milk 1 cup frozen berries 4 tbsp chia seeds 2 tbsp cocoa powder 1 tbsp maple syrup (optional) INSTRUCTIONS: In a large bowl combine all ingredients and mix well. Cover and place in the fridge overnight Stir well before dividing into four bowls or airitght containers for meal prep. NOTES: You can let the whole bowl sit overnight in the fridge and serve it from the large bowl, or divide into 4 bowls or containers before covering and placing in the fridge.
Learn more
Passionfruit & Coconut Cake
This cake is light and fluffy, dairy free and one of the best flavour duos - passion fruit and coconut. A perfect cake to celebrate a birthday or even just the end of summer! One 20cm cake Time 1 hour 20 mins INGREDIENTS: 175g dairy free butter or margarine ½ cup caster sugar 3 eggs 2 cups flour ¾ cup shredded coconut 2 tsp baking powder ½ cup milk (dairy free) ¼ cup passionfruit pulp 1 tsp vanilla extract Icing 1 tbsp dairy-free butter, softened 1 cups icing sugar 3 tbsp passionfruit pulp Topping ¼ cup toasted coconut 1 tbsp passionfruit pulp INSTRUCTIONS: Preheat the oven to 170°C and grease and line a 20cm round spring-form cake tin In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing as you go. Slowly add the flour, coconut and baking powder and mix well. Add the milk, passionfruit and vanilla to form a batter. Pour the cake batter into the cake tin and bake for around 50 mins, making sure a skewer comes out clean. To make the icing, whisk together the butter, icing sugar and passionfruit pulp until smooth. You can add extra icing sugar if you want a thicker icing, keeping in mind that it will thicken and set once cool. Remove the cake from the oven and let it cool. Once cool, spread the icing over the cake allowing some to run over the edge. Top with the toasted coconut and passionfruit pulp. NOTES: Keep in the fridge until serving and remove 15 minutes before serving. Can be served on its own or with some natural yoghurt. One 170g can of passionfruit pulp is enough for this whole recipe if you do not have access to fresh passionfruit.
Learn more
Tahini Snickers Bites
It’s like a snickers, but with salted caramel. I had no idea what I was making when I started this recipe. It was purely just for fun. I had been wanting to make some tahini caramel for some time, it is so quick and can be used for a number of different sweet things. It then morphed into layering this with peanut butter, and covering in chocolate - to resemble these salted caramel peanut bites. They’re rich, gooey and definitely one to add to the list for homemade Christmas gifts (too soon?!). Makes 9 bites INGREDIENTS: 4 tbsp hulled tahini 2 tbsp milk (plant-based or dairy) 2 tsp maple syrup 9 tsp crunchy peanut butter 250g dark chocolate Sea salt INSTRUCTIONS: Combine the tahini, milk and maple syrup in a small pot over a low heat. Stir while the mixture warms and starts to thicken. Turn off the heat and let sit for a few more minutes to thicken. Spoon evenly into a silicone tray that is safe for freezing. Freeze caramel until firm, then spoon 1 tsp of peanut butter on top and smooth. Return to the freezer for at least an hour. Gently melt the chocolate in a double boiler, or in the microwave, stirring well and being mindful not to overheat. Remove each bite from the silicone mould and using two spoons dunk into the melted chocolate, turning until covered and then placing on baking paper to set. Sprinkle with a little sea salt and enjoy! Store in an airtight container in the fridge and eat within 3 days. Feel free to make smaller, if you have a silicone tray that is a smaller volume.
Learn more
Oat and Ricotta Pancakes
Pancakes are a classic breakfast, usually made as a treat for family brunch. But now with this recipe there is no reason why you can't have them more often. Makes 16 INGREDIENTS: 2 cups milk 1 cup rolled oats 2 tbsp caster sugar 1 egg 1 1/2 cups self raising flour 100g ricotta 1 tbsp olive oil Seasonal fruit, e.g. blueberries, strawberries, or your choice of topping INSTRUCTIONS: In a blender, combine the milk, oats, sugar, and egg. Blend until the mixture is smooth. Stir in the flour and ricotta. The mixture should be runny with some pieces of ricotta visible. In a fry pan, heat the olive oil over a medium heat Using a ¼ cup measure, spoon two lots of mixture into the pan to cook two pancakes at a time. Cook for 2 minutes, or until bubbles form on the surface before turning the pancake over Cook for another minute or until nicely browned.Transfer to a plate to keep warm, and continue to make 2 at a time until you’ve used all the mixture. Serve with your favourite fruit and pancake toppings. SERVING SUGGESTIONS: Lemon and Raw Sugar Fresh Berries and Greek Yoghurt Banana and Maple Syrup/Honey Cooked Apple and Cinnamon
Learn more
Chocolate Oat Granola
Chocolate oat granola is a delicious breakfast option that's easy to make at home. Made with rolled oats, nuts, seeds, and cocoa powder, it's a crunchy and chocolatey treat that's perfect for topping off yoghurt or milk. Plus, it's a great way to start your day with a boost of energy and flavour. Makes 5 ½ cups of granola INGREDIENTS 3 cups wholegrain rolled oats 1 cup mixed nuts, chopped ½ cup pumpkin seeds ½ cup shredded coconut ¼ cup maple syrup 4 tbsp coconut oil, melted 2 tbsp cocoa powder 2 tsp vanilla essence 1 tsp cinnamon INSTRUCTIONS Preheat the oven to 180°C and line a large baking dish with baking paper Mix all dry ingredients in a large bowl Combine coconut oil, maple syrup, cocoa powder, vanilla essence and cinnamon. Make a well in the dry ingredients and pour in the wet ingredients. Stir to combine. Spread the granola mixture evenly across a baking tray Cook for 10 minutes then remove and stir. Return to the oven and cook for a further 10 minutes. Allow to cool and transfer into an airtight container for storage.
Learn more