RECIPES

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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)

INGREDIENTS: MAKES 12  85G (2/3 CUP) NODO GLUTEN FREE PLAIN FLOUR  185G BUTTER (SWAP FOR NUTTELEX FOR DF VERSION) 185G (1 3/4 CUP) DARK CHOCOLATE 3 LARGE EGGS 275G (2 CUPS) RAPADURA SUGAR 40G (1/2 CUP) COCOA POWDER (WE USE CALLEBAUT FROM BELGIUM) 1 TSP VANILLA EXTRACT 240G (1 CUP) PEANUT BUTTER METHOD TO BEGIN, MELT THE BUTTER, DARK CHOCOLATE AND VANILLA TOGETHER IN THE MICROWAVE. HEAT ON A LOW SETTING FOR 1 MINUTE, STIR, THEN REPEAT TWICE UNTIL BUTTER AND CHOCOLATE ARE MELTED.  WHILE WAITING FOR THE CHOCOLATE TO COOL, WHISK THE EGG AND SUGAR TOGETHER IN A KITCHEN...

KOMBUCHA STRAWBERRY SCONES (GF RSF)

INGREDIENTS 320g (2 1/2 CUPS) NODO SELF RAISING FLOUR 60g CREAM - WHIPPED 1 EGG 1/2 CUP KOMBUCHA (OR SODA BASED DRINK) 1 TBSP RAW SUGAR 1 TBSP MILK  1 CUP STRAWBERRIES - SLICED METHOD PREHEAT OVEN TO 180C. WHIP THE CREAM IN A MIXER. IN A LARGE BOWL, SIFT THE FLOUR AND ADD THE SUGAR, MIXING WELL.  CREATE A WELL IN THE CENTRE OF THE DRY INGREDIENTS AND ADD IN THE WHIPPED CREAM, EGG AND KOMBUCHA, FOLDING TOGETHER VERY GENTLY. IF NEEDED, SLOWLY ADD THE MILK TO THE DOUGH UNTIL IT COMES TOGETHER.  FOLD SLICED STRAWBERRIES INTO THE DOUGH. ...

HOTCAKE RECIPE (GF)

INGREDIENTS MAKES 6 HOTCAKES 330g (2 CUPS) NODO SELF RAISING FLOUR 3 TBSP RAPADURA SUGAR  PINCH OF SALT  4 LARGE EGGS  500g (2 CUPS) COCONUT YOGHURT - WE USE COYO 2 TBSP MELTED BUTTER - FOR DAIRY FREE OPTION, WE RECOMMEND NUTTELEX   METHOD BEGIN BY MELTING THE BUTTER IN A MICROWAVE SAFE DISH, ON A LOW HEAT IN THE MICROWAVE FOR 30 SECONDS. SET THE BUTTER ASIDE TO COOL.  SIFT THE FLOUR INTO A LARGE BOWL, THEN ADD IN THE SUGAR AND SALT.  IN A SEPARATE BOWL, SEPARATE THE EGG WHITES AND THE EGG YOLKS, WHISKING THE WHITES ON...

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 GANACHE BROWNIE (GF DF)

INGREDIENTS MAKES 15 BROWNIES 250g (2 CUPS) NODO SELF RAISING FLOUR 250g (1 1/3 CUP) NUTTELEX  500g (3 1/2 CUPS) RAPADURA SUGAR 300g (2 CUPS) DARK COUVERTURE CHOCOLATE 80g (1 CUP) COCOA POWDER 5 FREE RANGE OR ORGANIC EGGS 1 TSP VANILLA  PINCH OF SALT CHOCOLATE GANACHE  300g (2 CUPS) DARK COUVERTURE CHOCOLATE  100g (1/2 CUP) COCONUT MILK METHOD START BY PREHEATING THE OVEN TO 160C.  IN A MICROWAVE SAFE BOWL (WE RECOMMEND PYREX), ADD IN THE NUTTELEX, COUVERTURE CHOCOLATE AND SUGAR. MICROWAVE ON A LOW HEAT FOR 1 MINUTE, STIR, THEN MICROWAVE FOR A FURTHER 1 MINUTE, REPEATING AGAIN. ...

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