Our philosophy is simple “EAT DONUTS FOR BREAKFAST”. This means putting the fun back into wholesome food. All our products have been lovingly prepared with nothing but good intentions, a focus on health and the best possible, naturally gluten free ingredients.

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Need catering, or just want a family size custom order because you can?

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Take home our unique ingredients and follow custom recipes to bring to life Nodo creations.

RECIPES.

TURMERIC BUTTER SMOOTHIE (GF VG)

TURMERIC BUTTER SMOOTHIE (GF VG)

INGREDIENTS:

MAKES 1 LARGE GLASS
  • 1 CUP TURMERIC COCONUT MILK (COCOQUENCH)
  • 1 LARGE FROZEN BANANA
  • SCOOP OF ICE
  • 1 TBSP PEANUT BUTTER 
  • 1 TBSP PURE MAPLE SYRUP
  • 1 TSBP CARAMEL PROTEIN POWDER (WE USE AMAZONIA)

METHOD:

  1. SIMPLY PLACE ALL INGREDIENTS INTO A BLENDER AND BLEND UNTIL SMOOTH
GREEN CAESAR (GF DF)

GREEN CAESAR (GF DF)

INGREDIENTS:

MAKES 4 SERVES
  • 4 x CHICKEN BREAST (FREE RANGE OR ORGANIC)
  • 4 x BOILED EGGS
  • 4 x BACON RASHES (COOKED AND DICED)
  • 400g MIXED LETTUCE LEAVES
  • 1 x BUNCH BROCCOLINNI - BLANCHED
  • 2 x SLICES SOURDOUGH (GF IS BEST)
DRESSING
  • 1 1/2 CUPS WHOLE EGG MAYO
  • 1 GARLIC CLOVE
  • 1 TBP SEEDED MUSTARD
  • 1 TBP LEMON JUICE
  • 1/2 TBP APPLE CIDER VINEGAR
  • 1/2 AVOCADO
  • HANDFUL BABY SPINACH
  • WATER TIL DESIRED CONSISTENCY

METHOD:

  1. TO MAKE DRESSING SIMPLY BLITZ ALL DRESSING INGREDIENTS IN BLENDER UNTIL SMOOTH.
  2. PAN SEAR CHICKEN BREASTS UNTIL COOKED ALL THE WAY THROUGH - LEAVE ASIDE TO COOL
  3. BUTTER SOURDOUGH AND LEAVE IN OVEN UNTIL CRISPY. CUT INTO CUBES
  4. DIVIDE GREENS, BACON AND CROUTONS AMONGST 4 BOWLS.
  5. ADD 1 BOILED EGG PER BOWL.
  6. TO FINISH ADD COOKED CHICKEN BREAST AND GOOD AMOUNT OF DRESSING TO TOSS THROUGH SALAD
LAMINGTON CAKE (GF)

LAMINGTON CAKE (GF)

INGREDIENTS:

MAKES 12

CHIFFON:

  • 2 1/4 CUPS OF NODO SELF RASING FLOUR
  • 1 1/2 CUP OF CASTER SUGAR
  • 1 TBS BAKING POWDER
  • 1 TSP SALT
  • 3/4 CUP COLD WATER
  • 1/2 CUP OIL
  • 5 EGGS (SEPARATED)
  • 1 TBLS VANILLA EXTRACT
  • 1/2 TSP CREAM OF TARTAR 

 

METHOD:

  1. LINE TWO 9X12X2 INCH SQUARE TINS WITH BUTTER AND BAKING PAPER.
  2. IN A FREE STANDING MIXER WHISK EGG YOLKS AND 1 CUP OF CASTER SUGAR ON HIGH UNTIL THEY BECOME PALE.
  3. ADD THE REST OF THE LIQUIDS AND THE DRY INGREDIENTS (EXCEPT FOR THE CREAM OF TARTAR) AND MIX UNTIL THE CONSISTENCY OF A CAKE BATTER IS REACHED.
  4. SET THIS MIXTURE ASIDE.
  5. IN A FREE STANDING MIXER - IN A CLEAN BOWL - WHISK EGG WHITES, CREAM OF TARTAR, AND REMAINING 1/2 CUP OF CASTER SUAGR. ADD SUGAR 1 TEASPOON AT A TIME UNTIL ALL SUGAR IS INCORPORATED AND STIFF PEAKS HAVE FORMED.
  6. FOLD THE TWO MIXTURES TOGETHER.
  7. DIVIDE THE COMBINED NEW MIXTURE INTO THE TWO TINS - MAKING SURE TO SPREAD IT EVENLY.
  8. BAKE AT 180 DEGREES FOR 8-10 MINUTES UNTIL THE CAKES ARE LIGHTLY GOLDEN. 
  9. LET COOL IN TINS FOR 5 MINUTES BEFORE TURNING OUT ONTO COOLING WIRES.
  10. COOL COMPLETELY THEN PORTION INTO 7CM X 4.5CM RECTANGLES.

FILLINGS & TOPPINGS

INGREDIENTS:

  • 300ML THICKENED CREAM
  • 1/2 TSP VANILLA BEAN
  • 1 TBSP ICING SUGAR
  • 220G GOOD QUALITY DARK CHOCOLATE
  • 70ML MILK
  • A JAR OF GOOD QUALITY RASPBERRY JAM
  • A PUNNET OF STRAWBERRIES (CHOPPED)
  • 100G COCONUT FLAKES

METHOD:

  1. USING AN ELECTRIC MIXER, BEAT CREAM, VANILLA AND SUGAR UNTIL FIRM PEAKS.
  2. PLACE CHOCOLATE AND MILK IN A MICROWAVE SAFE BOWL.
  3. MICROWAVE ON MEDIUM FOR 1 TO 2 MINUTES OR UNTIL SMOOTH - STIRRING EVERY 30 SECONDS. THIS WILL MAKE A GANACHE. 
  4. START WITH A SPONGE LAYER.
  5. ADD A LAYER OF WHIPPED CREAM.
  6. ADD A LAYER OF JAM.
  7. REPEAT.
  8. FINISH WITH A LAYER OF SPONGE.
  9. TOP WITH GANACHE.
  10. SPRINKLE WITH STRAWBERRIES AND COCONUT FLAKES.
  11. MAKE THE OTHER 11.

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