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 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.

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

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,...

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.

INGREDIENTS 4 EGGS 1 TSP APPLE CIDER VINEGAR 1 TSP VANILLA PASTE 1/2 CUP DAIRY FREE MILK (COCONUT OR ALMOND) 1/2 CUP COCONUT OIL or OLIVE OIL 300G FLOUR (WE USE NODO SELF RAISING FLOUR) 135G RAPADURA or RAW SUGAR 50G ALMOND MEAL STEP SEPERATE EGGS. WHISK EGG WHITES IN KITCHENAID TIL SOFT PEAKS. WHISK APPLE CIDER, VANILLA, MILK, AND OIL WITH EGGS YOLKS AND THEN MIX IN REMAINING INGREDIENTS TIL JUST COMBINED.  GENTLY FOLD IN EGG WHITES AND PLACE IN WAFFLE IRON. TOPPING SUGGESTIONS PURE MAPLE SYRUP, FRESH FRUIT AND COCONUT ICE CREAM.

This recipe is Gluten Free, Dairy Free and Refined Sugar Free. It's simple and absolutely delicious. WET INGREDIENTS 2 x EGG WHITES 2 x EGGS 600g RIPE BANANAS (BLENDED) 125g DAIRY FREE MILK (ALMOND OR COCONUT) 125g COCONUT YOGURT 60g COCONUT OIL (MELTED) DRY INGREDIENTS 420g FLOUR 2 TSP CINNAMON 300g RAPADURA SUGAR STEP WHISK ALL THE WET INGREDIENTS TOGETHER. THEN IN SEPERATE BOWL SIFT TOGETHER THE FLOUR, SUGAR AND CINNAMON.  MAKE A WELL IN THE CENTRE OF THE FLOUR MIXTURE AND STIR IN THE WET INGREDIENTS WITH A SPATULA UNTIL JUST COMBINED, STOPPING WHEN ANY TRACES OF FLOUR DISAPPEAR....