RECIPES

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SOURDOUGH / BUTTERMILK HOTCAKE RECIPE (GF - DF OPTION)

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...

MATCHA, HONEYCOMB AND PISTACHIO (GF)

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...

CHOCOLATE BROWNIE (GF DF RSF)

INGREDIENTS 250G NUTTELEX (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 STEP MELT BUTTER AND SUGAR TOGETHER TIL BUTTER MELTED AND SUGAR HAS SLIGHTLY DISSOLVED.  ADD CHOCOLATE POWDER, EGGS AND REMAINING INGREDIENTS. MIX TOGETHER WITH SPATULA UNTIL COMBINED. PLACE MIXTURE INTO A LINED BAKING TIN. BAKE IN OVEN FOR 30 MINS AT 160C. MIDDLE SHOULD BE FIRM AND SPRING BACK WHEN LIGHTLY TOUCHED.

MUFFINS (GF DF RSF)

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 STEP WHISK ALL THE WET INGREDIENTS. THEN ADD TO ALL THE DRY INGREDIENTS. STIR IN 1 CUP OF FRUIT (DEPENDING ON FLAVOUR). WE RECOMMEND BERRIES. PLACE MUFFIN PAPERS IN EACH. ENOUGH FOR APPROXIMATELY 10 MUFFINS

ORANGE BLOSSOM DONUTS (GF)

DRY INGREDIENTS 40g DESICCATED COCONUT 315g NODO GF SELF RAISING FLOUR 135g RAW SUGAR 1/2 TSP SALT WET INGREDIENTS 4 x FREE RANGE OR ORGANIC EGGS 225g BUTTER 200g GREEK YOGURT 1/2 TBSPN APPLE CIDER VINEGAR 1/2 TBSP VANILLA EXTRACT 100g APPLE PUREE STEP CREAM TOGETHER BUTTER AND SUGAR IN MIXER. ADD REMAINDER OF INGREDIENTS AND MIX TIL WELL COMBINED. PLACE MIXTURE IN PIPING BAG AND FILL YOUR DONUT PAN EVENLY, FILLING AROUND 3/4 FULL. BAKE IN OVEN FOR 12-15 MINUTES ON 180C. WAIT UNTIL THE PAN HAS COOLED BEFORE TURNING OUT. TOPPING SUGGESTIONS WE LOVE TOPPING WITH ORANGE CREAM CHEESE,...

RASPBERRY COCONUT DONUTS (GF)

DRY INGREDIENTS 40g desiccated coconut 315g nodo gf self raising flour 135g raw sugar 1/2 tsp salt WET INGREDIENTS 4 x free range or organic eggs 225g butter 200g coconut or greek yogurt 1/2 tbspn apple cider vinegar 1/2 tbsp vanilla extract 100g apple puree METHOD Cream together butter and sugar in mixer. Add remainder of ingredients and mix til well combined. Place mixture in piping bag and fill your donut pan evenly, filling around 3/4 full. Bake in oven for 12-15 minutes on 180c. Wait until the pan has cooled before turning out.

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