our philosophy is simple #eatdonutsforbreakfast. this means putting the fun back into wholesome food. all our products have been lovingly prepared with nothing but good intentions, a focus on health and the best possible, naturally gluten free ingredients.

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RECIPES

bring to life the nodo® collection of curated recipes at home

ARNOTTS MONTE CARLO (GF)

ARNOTTS MONTE CARLO (GF)

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INGREDIENTS:

THIS RECIPE HAS BEEN ADAPTED FROM THE ARNOTTS RECIPE USING OUR NODO GLUTEN FREE FLOUR.

  • 1 1/2 CUPS (250G) NODO PLAIN FLOUR
  • 40G DESICCATED COCONUT
  • 1 FREE RANGE EGG
  • 2 TBSP GOLDEN SYRUP
  • 1 TSP VANILLA EXTRACT
  • 1/2 TSP FINELY GRATED LEMON RIND
  • 1/2 CUP (125G) CASTER SUGAR
  • 125G BUTTER, SOFTENED

CREAM

  • 60G BUTTER
  • 3/4 CUP (150G) PURE ICING SUGAR
  • 1 TSP MILK
  • RASPBERRY JAM

METHOD

  1. PREHEAT OVEN TO 170 DEGREES. 
  2. LINE BAKING SHEET WITH BAKING PAPER
  3. IN A MEDIUM MIXING BOWL PLACE BUTTER, SUGAR, LEMON, VANILLA AND GOLDEN SYRUP. BEAT APPROX 1 MINUTE. ADD EGG AND BEAT FOR A FURTHER MINUTE. DO NOT OVERBEAT. 
  4. STIR IN SIFTEN FLOUR AND COCONUT UNTIL WELL COMBINED.
  5. PLACE HALF THE DOUGH MIXTURE ON A PIECE OF BAKING PAPER AND WRAP TO FORM A LOG. REPEAT WITH REMAINING DOUGH MIXTURE.
  6. PLACE IN REFRIGERATOR FOR 15 MINS OR UNTIL SLIGHTLY FIRM. USING A SERRATED KNIFE, CUT INTO 8MM SLICES. PLACE ON BAKING SHEET AND BAKE FOR 14 MINS OR UNTIL GOLDEN.
  7. ALLOW TO COOL ON A TRAY FOR 5 MINUTES ON A COOLING RACK.
  8. FOR THE CREAM - PLACE BUTTER, SUGAR AND MILK IN A MEDIUM BOWL AND BEAT UNTIL LIGHT AND FLUFFY.
  9. SANDWICH COOLED BISCUITS WITH JAM AND CREAM.
ARNOTTS SCOTCH FINGER RECIPE (GF)

ARNOTTS SCOTCH FINGER RECIPE (GF)

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INGREDIENTS:

MAKES 16 BISCUITS - THIS RECIPE HAS BEEN ADAPTED FROM THE ARNOTTS RECIPE USING OUR NODO GLUTEN FREE FLOUR.

  • 1 CUP (170G) NODO PLAIN FLOUR
  • 170G SALTED BUTTER, SOFTENED
  • 2/3 CUP (90G) ICING SUGAR
  • 1 1/2 TSP BAKING POWDER
  • 1/2 TSP XANTHAN GUM

METHOD

  1. PREHEAT OVEN TO 160 DEGREES. GREASE 30CM X 20CM RECTANGULAR SLICE PAN AND LINE BASE AND SIDES WITH BAKING PAPER, EXTENDING PAPER 2CM ABOVE EDGE OF PAN.
  2. USING AN ELECTRIC MIXER, BEAT THE BUTTER AND ICING SUGAR FOR 2 MINS OR UNTIL PALE AND CREAMY. SIFT THE FLOUR, XANTHUM GUM AND BAKING POWDER OVER THE BUTTER MIXTURE AND MIX ON LOW SPEED OR WITH YOUR HANDS UNTIL COMBINED.
  3. PRESS MIXTURE INTO SLICE PAN AND SMOOTH OVER WITH A PALLET KNIFE. BAKED FOR 25 MINUTES.
  4. REMOVE FROM OVEN AND USING A SMALL SHARP KNIFE, IMMEDIATELY SLICE 5CM CROSSWAYS X 7.5CM LENGTHWAYS INTO RECTANGULAR PIECES. THEN RUN THE KNIFE GENTLY 1/2 WAY INTO THE SHORTBREAD PIECES, NOT TOUCHING THE BOTTOM, TO MAKE THE FINGER INDENT. LET THE BISCUIT COOL IN THE PAN FOR 10-15 MINS BEFORE MOVING TO A COOLING RACK.
ARNOTTS VOVO (GF)

ARNOTTS VOVO (GF)

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INGREDIENTS:

MAKES 36 BISCUITS 

THIS RECIPE IS ADAPTED FROM THE ARNOTTS RECIPE, WITH OUR NODO GLUTEN FREE FLOUR IN REPLACE OF REGULAR FLOUR.

  • 2 CUP (320G) NODO PLAIN FLOUR
  • 180G UNSALTED BUTTER SOFTENED
  • 1/2 CUP (70G) ICING SUGAR
  • 1/2 TSP SALT

ROYAL ICING

  • 1 LARGE EGG WHITE
  • 1 1/2 CUPS (200G) ICING SUGAR
  • 1 TSP VANILLA EXTRACT
  • 1 TSP GLUSCOSE SYRUP
  • 1-1 DROPS RED COLOURING (WE USE NATURAL)
  • 1/2 CUP RASPBERRY JAM
  • 1/2 CUP DESICCATED COCONUT

METHOD

  1. PREHEAT OVEN TO 160 DEGREES. LINE 2 BAKING TRAYS WITH BAKING PAPER
  2. USING AN ELECTRIC MIXER, BEAT THE BUTTER, ICING SUGAR AND SALT FOR 2 MINS OR UNTIL PALE AND CREAMY. SIFT FLOUR INTO THE BUTTER MIXTURE AND MIX ON LOW SPEED UNTIL COMBINED.
  3. PLACE HALF THE MIXTURE BETWEEN BAKING PAPER AND ROLL OUT TO APPROX 5MM THICKNESS. USING A COOKIE BUTTER, CUT OUT BISCUITS, TRANSFER TO BAKING SHEETS. REPEAT ROLLING AND CUTTING SHAPES WITH REMAINING MIXTURE, RE-ROLLING SCRAP DOUGH TO MAKE MORE COOKIES.
  4. BAKE FOR 16-18 MINS OR WHEN BISCUIT STARTS TO TURN GOLDEN. LEAVE ON TRAY TO COOL.
  5. TO MAKE THE ICING - PLACE EGG WHITE IN A CLEAN MIXING BOWL AND MIX ON LOW SPEED WITH A WHISK ATTACHMENT UNTIL THE WHITES BEGIN TO BREAK UP. GRADUALLY ADD THE ICING SUGAR, VANILLA AND GLUCOSE, WHISKING UNTIL COMBINED AND GLOSSY. IF THE MIXTURE IS TOO STIFF, ADD A TEASPOON OF WATER TO LOOSEN IT UP BUT ENSURE IT ISN'T TOO RUNNY AS IT WILL SLIDE OFF YOUR BISCUITS. IT SHOULD FORM A SMOOTH SURFACE. ADD YOUR COLOURING AND STIR UNTIL COMBINED. COVER SURFACE OF ICING WITH CLING WRAP UNTIL READY TO USE TO PREVENT THE ICING GOING HARD.
  6. PLACE A SMALL ROUND TIP AND TILL YOUR PIPING BAG 1/3 FULL OF ICING. DO NOT OVERFILL YOUR BAG. FILL ANOTHER PIPING BAG WITH RASPBERRY JAM.
  7. PIPE PINK ICING AROUND THE BISCUIT BEFORE PIPING JAM IN THE CENTRE.
  8. SPRINKLE WITH COCONUT AND LEAVE IN AN AIRTIGHT CONTAINER TO SET OVERNIGHT. 

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