Coconut & Oat Biscuits
Line two large baking trays with baking paper and preheat oven to 180ºC (160ºC fan). In a large bowl combine shredded coconut and oats. In the bowl of a stand mixer combine...
Muesli Choc Truffles
Combine cream and chocolate in a microwave safe bowl. Microwave on high in 30 second increments, stirring, until the chocolate has melted. Refrigerate for 2-3 hours to harden. Once the mixture...
Baked Ricotta with Super Seed & Grain Crackers
Line a sieve with muslin cloth (or clean Chux cloth) and place over a bowl. Spoon the ricotta into the sieve and refrigerate at least two hours to strain the...
Apricot & Coconut Breads
You will need four 15×8.5cm mini loaf tins for this recipe Preheat a fan forced oven to 150°C. Lightly grease the mini loaf tins and line the base and...
Apricot Breakfast Trifle
Spoon 1/3 of the custard into the bottom of two glasses. Top each with 2 apricot halves and a few raspberries. Spoon half the ricotta between the two glasses then sprinkle each...
Oat Slice Bites Trifle
Please note: this recipe will need to be started the night before serving in order for the jelly to set. You will also require a 2L trifle bowl or equivalent...
Berry Muesli Smoothie
Place all ingredients into a blender. Blend for 20 to 30 seconds or until smooth. To serve, pour into glasses and top with extra muesli and berries.