Recipe to come

Recipe TBC

MAKES 10 INGREDIENTS 185g           Butter 185g           Dark chocolate 3 x              Large free range or organic eggs 275g           Rapadura sugar 1 tbspn      Vanilla extract 85g             Nodo gluten free plain flour 40g             Cocoa powder 100g           Dark chocolate 240g           Mayvers Peanut Butter    METHOD Melt butter, vanilla extract and 185g dark chocolate together.  While waiting for the chocolate to cool, whisk the egg and sugar together in Kitchen Aid for about 5 minutes on high speed. Weigh up the plain flour and cocoa powder in a separate bowl. Mix them together by hand. When the chocolate mixture...

INGREDIENTS 320g Nodo Self Raising Flour 60g Cream 1 Egg ½ cup Kombucha (or soda based drink) 1 tbspn Raw Sugar 2 tbspn Full Cream Milk (optional) 1 cup Strawberries (sliced) METHOD Preheat oven to 180 degrees Shift flour and sugar together, create a well in the centre Add whipped cream, egg and kombucha into the flour and fold together If needed, slowly add milk to the dough until it all comes together Fold strawberries into the dough Flatten dough on a lightly floured surface and cut into shape Bake at 160 degrees for 15 mins  SERVING SUGGESTION Warm with...

INGREDIENTS 2 x Large Eggs 320g Choice milk 50g Ricotta 50g Butter 200g Almond Meal (blanched or natural) 100g Rapadura Sugar 200g NODO GF Flour 1.5 tsp Baking Powder 1/4 Cup Sourdough Starter* (optional) 2 tsp Apple Cider Vinegar *Sourdough Starter is optional. This is fantastic for gut health and provides a slightly sour taste and light fluffy texture. See here for sourdough starter recipe STEP Weigh out all required ingredients (We like to weigh everything for better accuracy). Crack the eggs into a bowl and whisk. Then combine milk, vinegar, ricotta & melted butter with the whisked eggs and whisk some...

INGREDIENTS: 2 large eggs, beaten 1/4 cup honey 2 tablespoons panela sugar 2/3 cup milk (coconut or almond milk) 1 1/2 cups Nodo GF flour 1 tbsp baking powder 2 tablespoons matcha 2 tablespoon butter, melted 2 tbsp tahini TOPPINGS: Fresh honeycomb Couveture White chocolate to coat Crushed pistachio kernals to sprinkle Edible flowers to sprinkle METHOD Preheat oven to 180C. Add the eggs, matcha powder, melted butter, tahini, sugar and milk. Whisk to combine then set aside for 15 minutes to allow flavours to infuse. Sift over the flour and baking powder and whisk briefly to combine. Pour into a...