RECIPES

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CHOCOLATE BROWNIES (GF)

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 (we use Callebaut from Belgium) 100g           Dark couverture chocolate   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....

BEST CHOUX PASTRY (GF)

Makes 12 THE CHOUX INGREDIENTS 110g plain Nodo flour (sifted) 5g caster sugar 3g salt 65g water 65g milk 70g butter  150g eggs (lightly beaten) Sift flour. Place butter, water, salt, and sugar in a small saucepan. Heat on stove top until they just come to the boil. Take off heat, add flour, place back on heat and mix until roux comes away from the sides and bottom of the pan, and no flour is present. Place mixture into the stand mixer and mix with the paddle attachment for two minutes – until cooled slightly. Slowly add egg mixture in small...

HOT CROSS BUNS (GF RSF)

MAKES 10 INGREDIENTS 500g Plain Nodo Flour Blend 10g Xanthan Gum 40g Rapadura Sugar 1 tsp Salt 70g Butter 400g (1.5 cups) Milk 1 tbsp Yeast 1 Large Egg 100g (0.5 cup) Water 1 tbsp Psyllium 1 tbsp Cinnamon 2 tsp All Spice 1 tsp Ginger 260g Soaked Dried Fruit (we love dried blueberries) METHOD 1. Activate the yeast by mixing yeast and the warm milk together 2. In the mixing bowl, soak psyllium in the water together, let sit 3. In a seperate bowl, weigh the dry ingredients (expect the spices). Hand whisk the dries together. 4. When the yeast and psyllium are ready, add...

BABKA (GF)

INGREDIENTS THE DOUGH 150g Milk 1.5 tsp Psyllium 1 tsp Yeast 2 x Large Eggs 110g Butter (soft) 215g Plain Nodo Flour 50g Sorghum Flour 1 tsp Xanthan 41g Raw Sugar 1 tsp Salt FILLING 75g Butter 115g Sugar  60g Dark Chocolate (at least 50%) 30g Cacao Powder 1 tsp Cinnamon 50g Toasted Hazelnuts (optional) 50g Chocolate Chips (optional)   METHOD 1. Soak psyllium in milk for 1 minute. 2. Whisk in yeast. 3. Add eggs and soft butter. 4. Add all the dry ingredients. 5. Mix on a slow speed for 3 minutes. 6. Scrape down the bowl. 7. Mix further on a medium...

PROTEIN PEANUT BUTTER BROWNIES (GF DF)

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...

KOMBUCHA STRAWBERRY SCONES (GF)

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...

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