our philosophy is simple #eatdonutsforbreakfast. 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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BOOKINGS

we’re now taking a small amount of bookings for our newstead location! with plenty of space still available for walks in as always.

RECIPES

bring to life the nodo® collection of curated recipes at home

BLACKOUT BROWNIE COOKIE (GF)

BLACKOUT BROWNIE COOKIE (GF)

View Recipe

INGREDIENTS

MAKES 8-10 COOKIES

  • 1 EGG
  • 110G DARK CHOCOLATE
  • 150ML MILK
  • 50G BUTTER
  • 250G BLACKOUT BROWNIE BLEND

    METHOD

      1. PREHEAT OVEN TO 160C FAN FORCED.
      2. MELT TOGETHER CHOCOLATE AND BUTTER UNTIL SMOOTH.
      3. ADD EGG AND MIX TO COMBINE
      4. ADD BROWNIE BLEND AND MIX TO COMBINE.
      5. SPOON MIXTURE ONTO TRAY ALLOWING ROOM TO SPREAD.
      6. BACK FOR 13-14 MINUTES.
    SWEET POTATO GNOCCHI (GF V DF) BY HAYLEY PATERSON

    SWEET POTATO GNOCCHI (GF V DF) BY HAYLEY PATERSON

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    INGREDIENTS

    FOR THE GNOCCHI

    TO SERVE

    • PASTA SAUCE
    • FRESH HERBS
    • PARMESAN 

      METHOD

      1. PREHEAT OVEN TO 200C
      2. HALVE THE SWEET POTATOES LENGTHWISE AND PLACE IN A BAKING TRAY. DRIZZLE WITH A LITTLE OIL AND SEASON WITH SALT AND PEPPER.
      3. RUB THE FLAT SIDE OF THE CUT SWEET POTATO ON THE BAKING TRAY TO EVENLY COAT WITH OIL, AND THEN PLACE CUT SIDE UP IN THE TRAY.
      4. ROAST FOR 30-40 MINUTES UNTIL SOFT.
      5. ALLOW TO COOL, AND THEN SCOOP THE SWEET POTATO FLESH OUT OF THE SKIN.
      6. WEIGH OUT 400G OF SWEET POTATO FLESH IN A LARGE BOWL. USE A FORK TO MASH THE SWEET POTATO AND REMOVE ANY LUMPS.
      7. ADD THE NODO PLAIN FLOUR AND 1 TEASPOON OF FINE SALT AND MIX WITH A FORK UNTIL COMBINED.
      8. WHISK THE EGG, THEN ADD TO THE SWEET POTATO MIXTURE. STIR UNTIL COMBINED.
      9. TIP THE SWEET POTATO DOUGH OUT ONTO A LARGE FLOURED SURFACE. ROLL INTO A LARGE BALL AND THEN CUT INTO FOUR EQUAL PORTIONS.
      10. ROLL EACH PORTION OUT INTO A LONG SAUSAGE SHAPE USING LIGHTLY-FLOURED HANDS. IT SHOULD BE ABOUT 1CM THICK AND LIGHTLY COATED WITH FLOUR.
      11. CUT THE GNOCCHI INTO PIECES ROUGHLY 1CM IN LENGTH.

      WHEN YOU'RE READ TO COOK:

      1.  BRING A LARGE POT OF WATER TO THE BOIL AND ADD 2 TEASPOONS OF SALT.

      2. ADD YOUR PASTA SAUCE TO A LARGE PAN AND BRING TO A SIMMER. KEEP WARM.

      3. WHEN THE WATER HAS BOILED, ADD THE GNOCCHI PIECES TO THE COOKING WATER IN SMALL BATCHES. WAIT UNTIL THE GNOCCHI FLOAT TO THE TOP, AND THEN USING A SLOTTED SPOON, TRANSFER THE GNOCCHI STRAIGHT INTO THE WARM PASTA SAUCE.

      4. REPEAT IN BATCHES UNTIL ALL OF THE GNOCCHI PIECES HAVE BEEN COOKED AND ADDED TO THE PASTA SAUCE.

      5. GENTLY STIR TO ENSURE THE PASTA SAUCE COATS THE GNOCCHI.

      6. SERVE IMMEDIATELY.

      VEGAN PROBIOTIC BANANA PANCAKES (GF DF VG) BY HAYLEY PATERSON

      VEGAN PROBIOTIC BANANA PANCAKES (GF DF VG) BY HAYLEY PATERSON

      View Recipe

      Recipe by Hayley Paterson - Little Delish

      These probiotic pancakes support your gut health thanks to Nodo’s Better Batter, with over 5 billion good bacteria per serve!

      The probiotics in Better Batter support gut health by introducing healthy strains of bacteria and helping to inhibit the growth of pathogens. A healthy and balanced gut microbiome can support immune health, as well as improve digestion and mood.

      INGREDIENTS:

      • 100g BANANA MASHED (APPROX. 1 MEDIUM BANANA)
      • 150ML COCONUT MILK
      • 1 CUP NODO BETTER BATTER
      • 1 TSP BAKING POWDER
      • 1 TSP GROUND GINGER (OPTIONAL)
      • COCONUT OIL FOR COOKING

      PINEAPPLE CARAMEL:

      • 1 CUP CHOPPED FRESH PINEAPPLE
      • 1/2 CUP RAPADURA SUGAR
      • 2 TBSPN DAIRY FREE SPREAD (I.E. NUTTELEX)

        1. ADD MASHED BANANA, COCONUT MILK AND GROUND GINGER (IF USING) TO A BOWL AND GENTLY WHISK TO COMBINE.
        2. ADD BETTER BATTER, AND EVENLY SPRINKLE THE BAKING POWDER OVER THE TOP. WHISK AGAIN UNTIL THERE ARE NO LUMPS OF FLOUR.
        3. YOUR BATTER SHOULD HAVE A RUNNY CONSISTENCY AND BE SUPER BUBBLY. IF YOUR MIXTURE IS TOO THICK, YOU CAN ADD SOME EXTRA COCONUT MILK.
        4. HEAT THE COCONUT OIL IN A LARGE FRYPAN ON MEDIUM HEAT. MAKE SURE THE OIL COATS THE WHOLE BASE OF THE PAN.
        5. TEST A SMALL DROP OF BATTER IN THE OIL AND CHECK THE TEMPERATURE OF THE OIL. IF THE LITTLE DROP STARTS TO TURN BROWN, YOU'RE READY TO GO! IF YOUR OIL IS SPITTING OUT OF THE PAN, TURN THE HEAT DOWN.
        6. MEASURE 1/4 CUP OF BATTER AND POUR INTO THE CENTRE OF THE PAN. WAIT FOR BUBBLES TO APPEAR ON THE ENTIRE SURFACE OF THE PANCAKE BEFORE CAREFULLY FLIPPING IT OVER USING A SPATULA.
        7. COOK FOR A FURTHER 2-3 MINS. IF YOUR PANCAKE IS BURNING ON THE BOTTOM, TURN THE HEAT DOWN A LITTLE.
        8. REMOVE FROM THE PAN AND PLACE ONTO A PIECE OF PAPER TOWEL.
        9. COOK THE REMAINING PANCAKES, ADDING EXTRA OIL TO THE PAN AS NEEDED.

       

      HAYLEY'S NOTES:

      • THIS RECIPE CREATES THIN PANCAKES THAT ARE GOLDEN AND CRUNCHY ON THE OUTSIDE. FOR THICKER PANCAKES, ADD TBSPN OF BATTER TO THE PAN AND ALLOW TO COOK FOR A MINUTE BEFORE ADDING A FURTHER 2 TSBP ON TOP.

      PINEAPPLE CARAMEL

      • ADD THE SUGAR AND DAIRY FREE SPREAD TO A SAUCEPAN WITH TALL SIDES. USING A MED TO HIGH HEAT, STIR CAREFULLY UNTIL THE MIXTURE COMES TOGETHER.
      • WHEN THE CARAMEL STARTS TO BUBBLE, ADD THE PINEAPPLE TO THE PAN. AFTER 1 MINUTE, TURN THE PINEAPPLE OVER TO THE OTHER SIDE.
      • COOK FOR A FURTHER 3-4 MINUTES, OR UTNIL THE CARAMEL THICKENS.
      • REMOVE THE PINEAPPLE, AND RESERVE THE CARAMEL SAUCE FOR SERVING.

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