COCONUT & BERRY CREPES { QUICK, SIMPLE, HEALTHY AND MOST IMPORTANTLY YUMMY FOR YOUR KIDS LUNCH BOX… OR YOURS. } Contributor: Stacey Deutscher { INGREDIENTS } 3 eggs 5 tbsp desiccated coconut 5 tbsp desiccated coconut 1/4 cup coconut cream 1 tsp vanilla bean powder 4 tbsp yoghurt 1/2 punnet blueberries { METHOD } Whisk the eggs, 3 tbsp of the desiccated coconut, coconut cream and vanilla powder together until smooth and well combined. Oil a large frypan and heat over a low to medium heat. Add 3 – 4 tablespoons of crepe mixture, ensuring you help it to spread
Read More

HOT & STICKY SALTED CHOCOLATE FUDGE SAUCE { HOT, STICKY FUDGEY CHOCOLATE SAUCE READY TO BE DRIZZLED OVER YOUR FAVOURITE CHOCOLATE BROWNIE. } Contributor: Kristine Ofstad { INGREDIENTS } 200g white sugar50g cocoa powder1/2 tsp lemon juice60ml water7 tbsp double cream150g dark cooking chocolate50g butter3/4 tsp fine flaked salt (Maldon salt or similar) { METHOD } Place the sugar, lemon juice, cocoa powder and water in a thick-bottomed saucepan. Stir well to combine, then add cream. Bring to a simmer slowly over medium heat, and reduce the heat to low. Simmer until the sauce thickens, approximately 5 to 7 minutes.
Read More

CRISPY TORTILLAS WITH GUAJULLO CHOCOLATE SAUCE { CRUNCHY TORTILLAS WITH A SWEET KICK! } Contributor: Cle-ann Stampolidis { INGREDIENTS } 24 gluten-free corn tortillas 1 tbsp coconut sugar 1/4 cup cream 37g dark chocolate, chopped with a pinch of chilli powder 1 tsp vanilla bean paste pinch of salt flakes fresh pineapple { METHOD } Slice tortillas into desired shape (strips or triangles). Add 2cm of oil into a small saucepan, heat on high until you reach 180°C. Fry tortillas for 1 minute or until crispy, drain on absorbent paper and sprinkle with coconut sugar. Place cream, chocolate, vanilla and
Read More

NOT-ELLA SPREAD { A SIMPLE WAY TO ENJOY A LITTLE INDULGENCE WITHOUT THE WORRY. } Contributor: Sally O’Neil { INGREDIENTS } 2 cup hazelnuts 1/2 cup melted coconut oil 6 tbsp raw cacao powder 1/2 tsp Himalayan sea salt 3 tsp granulated stevia { METHOD } In a dry skillet, toast your hazelnuts until fragrant (about 4 – 5 minutes over a medium heat). Place on a clean kitchen towel and allow to cool. Once cool rub towel over them to loosen and remove as much of their skins as possible. Place in a food processor or high-speed blender and
Read More