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Veggie Patties


(vegan, gluten, sugar free)

A favourite amongst adults and kids alike, these colourful patties can be served hot or cold. They are great as veggie burgers, sandwich fillers or served alone with steamed veggies or salad. Spices can be interchanged to suit individual tastes.

1 ½ cups chickpea (besan) flour

½ cup brown onion diced

1 cup red cabbage diced

1 cup lightly packed grated zucchini

1 cup lightly packed grated carrot

½ cup grated sweet potato

4 cloves minced garlic

Dash of cayenne (optional)

1 tspn paprika

2 tspn cumin

3 tspn mixed Italian herbs

1 tspn coriander ground

Celtic or Himalayan sea salt to taste

Coconut oil

1/3 cup pepitas

1/3 cup sultanas

Saute onions and garlic with the spices, mix well and form into patties (makes about 10). Bake at 180C for approximately 12 minutes until golden brown. Flip and bake for another 10 minutes until golden brown. Can serve as a veggie burger, in sandwiches or on its own with veggies or salad.

Raw Carob Delights



1 cup Raw Carob Powder

¾ Cup Organic Coconut Oil

½ Cup Organic Tahini

½ Cup Honey

¼ Cup Organic Activated Plain Buckinis

½ Cup Organic Shredded Coconut

½ Cup Organic Goji Berries

Mix the coconut oil, tahini and honey until it is smooth and well combined. Add carob powder and mix well. Add in remaining ingredients and pour into a container and store in the freezer. Once set, cut into squares and enjoy with family and friends.

Broccoli Chili Pancetta Penne


A classic southern Italian pasta dish - you cook the broccoli until soft in the same water as the pasta. The key to this tasty dish is that, once the pasta and broccoli are drained, you fry them a little in garlicky olive oil before serving. You can substitute anchovies for pancetta and salty pecorino, a more authentic southern-style cheese, for parmesan.

300g penne
1 head of broccoli, broken up into smallish florets
Few tbsp extra virgin olive oil
80g pancetta or bacon 2 cloves garlic, thinly sliced
1/2 tsp chili flakes
1 tbsp chopped parsley (optional)
Grated parmesan to serve
Cook penne in plenty of boiling salted water.

When half-cooked, add the broccoli. Heat a frying pan over a medium heat, add some of the oil and cook pancetta until crispy. Add the garlic and chili, stir until lightly golden and remove from heat.

Drain pasta and broccoli - the broccoli should be soft and broken up - and add to the pan of garlic and pancetta, cook for a few minutes, tossing and adding a touch more pepper, salt and oil. Serve with parsley, if using, and parmesan.


Buckwheat Waffles

Gluten Free, Dairy Free and Sugar Free

These delicious buckwheat waffles are perfect for those with gluten or wheat sensitivities or those just wanting to try something new. Buckwheat is actually a seed and despite the name it is not related to wheat at all. Buckwheat has been praised for its benefits to health, such as helping to balance cholesterol, blood sugar and prevent or improve varicose veins. It is also very alkalizing. Sweetened with a little coconut palm sugar, this recipe has a low glycemic index, good for those with blood sugar imbalances.

1 cup sprouted buckwheat flour

1 cup almond milk

1 egg

2 tbspn coconut oil

2 tbspn coconut palm sugar

1 tspn baking powder

Sprinkle salt

  • Whisk ingredients together and pour into waffle maker, following manufacturer’s instructions.
  • Serve with strawberries and coconut ice cream

Chocolate & Walnut Muffins



2 cups wholemeal spelt four

4 tsp baking powder

½ cup coconut sugar

1 tbsp cacao

½ cup walnuts or choc chips

¾ cup milk

¼ cup olive oil

1 egg

Preheat the oven at 220 degrees.

Mix all dry ingredients in bowl. In a separate jug mix milk, oil and egg. Add this to dry ingredients.  Mix lightly until blended. Spoon into muffin tray. Bake for 20 minutes. Optional: Top with milk chocolate hazel spread and walnuts. Makes 12.


Pumpkin Bread

Pumpkin Bread - wheat, dairy and sugar free

2 cups wholemeal spelt flour

1 ½ tspn baking soda

1 tspn aluminium free baking powder

2 tspn cinnamon

1 tspn nutmeg

1 tspn ginger

1 tspn cloves

2 tspn allspice

1 tspn salt

½ cup extra virgin coconut oil (can also use butter)

2 eggs

1 tspn vanilla extract

¼ cup brown rice milk

1 ½ cups grated pumpkin

½ cup raisins

¾ cup agave


1)      Grease a 9 x 5 baking pan with a little coconut oil.

2)      Sift together dry ingredients.

3)      In a separate bowl combine oil, eggs & vanilla.

4)      Add dry ingredients to wet ingredients alternately with milk.

5)      Stir in pumpkin and raisins.

6)      Bake for 65 to 75 mins at 170C until golden brown and a toothpick comes out clean.

7)      Cool in pan 10 minutes before removing.

8)      Spread with a little coconut oil or butter and enjoy!


Banana Bread

Wholemeal Spelt Banana Bread   (Sugar free and dairy free options!)

2 cups wholemeal spelt flour (can also use whole wheat flour)
5 ripe/ over-ripe bananas mashed
1 tspn aluminium free baking powder
1 1/2 tspn baking soda
1 tspn cinnamon
1/2 tspn nutmeg
1 tspn vanilla
2 free range eggs
1/2 cup extra virgin coconut oil or organic butter
1/2 cup coconut palm sugar or agave necter

Optional: 1/2 cup chocolate chips, currants or chopped dates & walnuts

 1. Sift flour, baking soda, baking powder, cinnamon and nutmeg together.
 2. Melt coconut oil or butter over a low temperature.
 3. Beat eggs and add coconut oil, vanilla and agave (if using).
 4. Add sugar to the dry mixture if you are not using agave.
 5. Combine the wet and dry ingredients. Mix well.
 6. Mash the bananas well and add to mixture along with the chopped walnuts & dates, currants or chocolate chips if you choose to use them.
 7. Pour mixture into a 9x5 bread tin.
 8. Bake at 170C (350F) for 50 minutes to 1 hour, until a knife inserted comes out clean.
 9. Remove from pan when well cooled.
Great served with extra virgin coconut oil or organic butter. Enjoy!