~article_start~ MATCHA, HONEYCOMB AND PISTACHIO DONUTS Ingredients: 2 eggs, beaten 1/4 cup honey 2 tablespoons panela sugar 2/3 cup milk (or coconut milk) 1 1/2 cups Nodo GF flour 1 tbsp baking powder 2 tablespoons matcha 2 tablespoon butter, melted 11/2 tbsp tahini   Toppings: Fresh honeycomb Couveture White chocolate to coat Crushed pistachio kernals to sprinkle Edible flowers to sprinkle ~article_end~ ~bottom_start~ 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...

~article_start~ Vegan espresso, mesquite and dark chocolate donut with pecan and cacao nib topping. Donut Ingredients: 1 1/2 cups Nodo flour blend 1 cup panela sugar 1/3 cup unprocessed dutch cocoa powder 1 tbsp baking powder 1/2 tsp salt 1 tsp mesquite 90ml espresso 90ml coconut milk 50ml warm water 1/3 cup rice bran oil   Toppings: Vegan dark chocolate Pecans Cacao nibs ~article_end~ ~bottom_start~ Method Preheat oven to 180C. Combine flour, sugar, cocoa powder, baking powder, salt and mesquite in a bowl. Use a whisk to combine thoroughly. Add the liquids and whisk vigorously to combine. Pour into greased...

~article_start~ Ingredients 140g coconut sugar 45g butter 60g tahini 2 eggs 1/3 cup blood orange juice 1/3 cup milk 2 tsp vanilla extract 1 ¼ cups Nodo flour blend 1 tbsp baking powder 1 ½ tbsp unsweetened cocoa 1/3 cup finely ground black sesame seeds ~article_end~ ~bottom_start~ Method Preheat oven to 180C. Add coconut sugar and butter to the bowl of an electric mixer and beat until pale. Add the tahini and eggs, beating again until fully incorporated. Add the blood orange juice, milk and vanilla extract and beat briefly to combine. Add the dry ingredients and beat until just...

~article_start~ ingredients - 250G BUTTER - 500G RAPADURA SUGAR - 150G CHOCOLATE POWDER - 1/2 TSP SALT - 2 TSP VANILLA EXTRACT - 4 FREE RANGE OR ORGANIC EGGS - 250G NODO GLUTEN FREE SELF RAISING FLOUR   ~article_end~ ~bottom_start~ step 01 MELT BUTTER AND SUGAR TOGETHER TIL BUTTER MELTED AND SUGAR HAS SLIGHTLY DISSOLVED.  02 ADD CHOCOLATE POWDER, EGGS AND REMAINING INGREDIENTS. MIX TOGETHER WITH SPATULA UNTIL COMBINED. 03 PLACE MIXTURE INTO A LINED BAKING TIN. 04 BAKE IN OVEN FOR 30 MINS AT 160C. MIDDLE SHOULD BE FIRM AND SPRING BACK WHEN LIGHTLY TOUCHED.   ~bottom_end~

~article_start~ wet ingredients - 6 X LARGE EGGS - 1 TSP APPLE CIDER VINEGAR - 1 TSP VANILLA PASTE - 1/2 CUP COCONUT OR ALMOND MILK - 1 CUP COCONUT YOGURT - 1 CUP OIL dry ingredients - 550G FLOUR - 270G RAW SUGAR - 100G ALMOND MEAL ~article_end~ ~bottom_start~ step 01 WHISK ALL THE WET INGREDIENTS. THEN ADD TO ALL THE DRY INGREDIENTS. 02 STIR IN 1 CUP OF FRUIT (DEPENDING ON FLAVOUR). WE RECOMMEND BERRIES. 03 PLACE MUFFIN PAPERS IN EACH. ENOUGH FOR APPROXIMATELY 10 MUFFINS   ~bottom_end~

~article_start~ dry ingredients - 80g DESICCATED COCONUT - 625g NODO GF SELF RAISING FLOUR - 270g RAW SUGAR - 1/2 TSP SALT wet ingredients - 4 x FREE RANGE OR ORGANIC EGGS - 450g BUTTER - 200g GREEK YOGURT - 1/2 TBSPN APPLE CIDER VINEGAR - 1/2 TBSP VANILLA EXTRACT - 250g APPLE PUREE ~article_end~ ~bottom_start~ step 01 CREAM TOGETHER BUTTER AND SUGAR IN MIXER. 02 ADD REMAINDER OF INGREDIENTS AND MIX TIL WELL COMBINED. 03 PLACE MIXTURE IN PIPING BAG AND FILL YOUR DONUT PAN EVENLY, FILLING AROUND 3/4 FULL. 04 BAKE IN OVEN FOR 12-15 MINUTES ON 180C. 05 WAIT UNTIL...