About Mrs Coconut

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So far Mrs Coconut has created 188 blog entries.

Navigating COVID – Tesh’s Top Tips

I was recently taken out with the 'cron as it made its way around our small township of Raglan. When I first tested positive I was 'positive' I'd be feeling right as rain in a matter of days, and said as much to various people I had Zoom meetings scheduled with that week. I hardly ever get sick, and if I do, I usually bounce back super quick. So I was surprised to find how much longer the effects of COVID lingered around - I had a strange, dizzy feeling in my head, was sneezing, coughing, blowing my nose, and overall just felt really tired for most of my isolation week. I did find a few things helpful for [...]

Navigating COVID – Tesh’s Top Tips2022-05-12T11:07:26+12:00

Raspberry Chocolate Brownies (v, df,)

Earn some brownie points with this chocolatey vegan treat... Ingredients: 1 ½ tbsp coconut oil  3 tbsp dark dairy-free chocolate  ¾ cup Raglan Food Co coconut yoghurt - Boysenberry  2 tbsp almond butter  ½ tsp vanilla  ⅓ cup almond meal  Pinch of salt  ⅓ cup cacao  ⅓ cup oat flour  2 heaped tbsp coconut sugar  ½ tsp baking powder  ½ cup frozen raspberries 2 tbsp dairy-free chocolate chips 2 tbsp oat milk Method: Preheat oven to 180°C and line a tray with baking parchment. Melt the coconut oil with the 3 tbsp chocolate. In a large bowl mix the almond meal, oat flour, cacao, salt and baking powder. In a separate bowl add the almond butter, vanilla and coconut [...]

Raspberry Chocolate Brownies (v, df,)2022-05-10T14:38:16+12:00

Vanilla Bean Sticky Buns (v, df)

These Vanilla Bean Sticky Buns are bunderful! Ingredients: 2 cups Raglan Food Co coconut yoghurt - Vanilla Bean 3 ½ cups self raising flour 3 tbsp vegan butter (I used Nuttelex) - melted 1 tbsp ground cinnamon ½ cup of sugar (I used brown) 4 tbsp water ¼ cup caster sugar Method: Preheat your oven to 180ºC on bake. Mix the coconut yoghurt and flour in a bowl. Pour the mixture onto a floured flat surface, using your hands to knead into a ball. Using a rolling pin, roll the dough out into a large rectangle. Approximately 1cm thick. Brush the butter onto the dough. Mix the ground cinnamon and brown sugar in a bowl. Sprinkle this on top [...]

Vanilla Bean Sticky Buns (v, df)2022-04-12T11:50:52+12:00

Coconut Ambrosia (v, df)

I'm not being mallow-dramatic, this vegan ambrosia recipe is everything! Ingredients: 1 cup dark chocolate - roughly chopped 1 cup frozen berries of choice 70g vegan marshmallows 70g hazelnuts 1 ½ cup Raglan Food Co yoghurt - Organic Blueberry 250g soya cream (I used Alpro brand) Method: Beat the soya cream in a high speed blender, or with a handheld beater until thick. Simply mix in the remaining ingredients in a bowl and enjoy! Thanks to Jess over at @chickenthevegan for this simple but delicious dessert recipe!

Coconut Ambrosia (v, df)2022-03-29T11:34:18+13:00

Vegan ‘Egg’ Sammies (v, df)

A vegan alternative to a classic sandwich! Can easily be made gluten-free by swapping out for GF bread. Ingredients: Scrambled tofu: Dash of olive oil ¼ tsp garlic powder ¼ tsp onion powder ¼ tsp paprika 1 tsp ground turmeric 2 tsp nutritional yeast Block of tofu - crumbled 65ml coconut cream 3 tbsp chopped fresh chives Dash of water To serve: 4 slices of your favourite bread Raglan Food Co's Vegan Mayo Salt & pepper to taste Method: Place all the scrambled tofu ingredients into a pan, on a medium heat. Cook the tofu through, mixing in all the spices for approximately 5 minutes. Smear your chosen bread generously with Raglan Food Co's Vegan Mayo. Fill your sandwich [...]

Vegan ‘Egg’ Sammies (v, df)2022-04-26T14:36:51+12:00

Crispy Tofu Souvlaki (v, df)

Paired with a creamy coconut yoghurt tzatziki dressing, this crispy souvlaki is sure to please a crowd! Ingredients: 1 packet of Lebanese bread - can be found in most supermarkets Crispy Tofu: 1 block of tofu Drizzle of olive oil 2 tbsp cornflour ½ tsp ground paprika ½ tsp garlic powder ½ tsp onion powder 1 tsp cumin seeds 1 tsp sesame seeds ½ tsp vegetable stock Half a bag of kumara chips - crushed (I used Proper Crisps) Chickpeas: 1 can of chickpeas - drained well Generous glug of olive oil Heavy pinch of chilli flakes Tzatziki: ⅓ cucumber  - finely diced 1 clove of garlic - finely chopped Large handful of mint - roughly chopped 4 heaped [...]

Crispy Tofu Souvlaki (v, df)2022-03-29T11:19:59+13:00

Coconut Twist Enchiladas (v, df, gf)

A coconut twist on the Mexican classic. Ingredients: 12 soft corn or gluten-free tortillas 1 cup vegan cheese - grated (optional) Filling: 1 onion - diced 2 cloves garlic - crushed 1 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp nigella seeds ½ tsp cinnamon 2 large ripe tomatoes - diced with juice 1 chilli - finely chopped 4-6 stalks garden greens - sliced 2 capsicums - sliced into strips 400g/1 can black beans Salt & pepper Note: Feel free to mix up the veggies in your filling - whatever you have in abundance Enchilada Sauce: 3 tbsp olive oil 3 tbsp gluten free flour  2 tbsp tomato paste 1 cup vegetable stock (250 - 300ml) 1 tsp [...]

Coconut Twist Enchiladas (v, df, gf)2022-04-26T14:45:14+12:00

Chocolate Mint Slice Biscuits (v, df, rsf, gf)

Chocolate & mint, a combo that's mint to be! Ingredients: Biscuit (makes 10): 1 cup almond flour ½ cup desiccated coconut 1 tbsp cocoa powder ½ tsp baking powder 1 tbsp rice malt syrup 2 tbsp Raglan Food Co coconut yoghurt - Natural Greek-Style Peppermint Cream ½ cup cashews (soaked 2-3hrs/overnight) ½ cup desiccated coconut 2 tsp peppermint essence 1 tbsp rice malt syrup ½ cup Raglan Food Co coconut yoghurt - Natural Greek-Style Chocolate Coat 1 tbsp coconut oil 200g dark vegan chocolate Method: For the biscuit, preheat your oven to 180°C. In a large bowl mix together all biscuit ingredients. Once a dough is formed, lightly sprinkle some almond flour across a clean surface and roll out [...]

Chocolate Mint Slice Biscuits (v, df, rsf, gf)2022-03-08T09:25:42+13:00

Banana Choc Snack Muffins (v, df)

Perfect for lunch boxes & morning teas, whip up these muffins from everyday pantry ingredients. Can easily be made gluten-free too! Ingredients: 3 ripe bananas - mashed ½ cup Raglan Food Co coconut yoghurt - Vanilla Bean (or Natural Greek-Style) 2 tbsp coconut sugar + 1 for sprinkling  2 cups flour (or gluten-free alternative) 2 tsp baking powder 1 cup walnuts ½ tsp salt 1 cup vegan chocolate chunks 3 tbsp of your favourite plant mylk (I used oat) Coconut oil to grease muffin tins (or muffin cases) Method: Preheat your oven to 180ºC.  Mash the bananas with a fork. Gently stir in coconut sugar, mylk and coconut yoghurt.  In a separate bowl mix the flour, baking powder and [...]

Banana Choc Snack Muffins (v, df)2022-02-22T16:10:05+13:00

Mini Blackcurrant Vanilla Cups (v, df, gf)

These tasty little morsels are easy to make ahead of time - for an impromptu any-time sweet treat. Ingredients: Cases: ¾ cup raw cashews ½ cup sunflower seeds 1 cup ground almonds 3 medjool dates - pitted ¼ cup hot water ½ tbsp maple syrup Filling: 2-3 tbsp frozen blackcurrants 5 heaped tbsp Raglan Food Co coconut yoghurt - Vanilla Bean  Note: If you eat these straight from the freezer, the texture is a little like ice cream. Or, place them on the side for 15-20 mins before serving for a softer bite.  Method: Soak the dates in hot water while you measure out the remaining ingredients.  Place all of the case ingredients into a food processor. Blend - [...]

Mini Blackcurrant Vanilla Cups (v, df, gf)2022-05-10T14:23:51+12:00

Creamy Tomato Pasta (v, df, rsf)

Garden full of tomatoes? Whip up this delicious pasta dish for an easy weeknight meal. Ingredients: Sauce: 1 medium onion - diced 2 tbsp olive oil  2 cloves garlic Approx 400g fresh tomatoes - chopped ½ tsp smoked paprika ¼ cup water Fresh herbs - I used rosemary, thyme & basil Salt & pepper - to taste 3-4 heaped tbsp Raglan Food Co coconut yoghurt – Natural Greek-Style Serve with: Gnocchi, or your favourite pasta of choice (spiralised zucchini works great too) Toasted pumpkin seeds Fresh basil Method: Place the olive oil and onions into a heavy based pan. Fry on medium heat until soft. Next, add in the garlic, rosemary, smoked paprika and thyme. Turn heat down for [...]

Creamy Tomato Pasta (v, df, rsf)2022-02-15T14:34:04+13:00

Raw Chocolate Tart (v, df)

Our Coconut Yoghurt is the perfect accompaniment to this rich chocolate tart... Ingredients: Crust: ½ packet pitted dates 3 tbsp peanut butter 3 tbsp coconut oil - melted 1 tbsp sugar-free maple syrup (or normal) ¼ tsp sea salt ½ cup puffed quinoa ½ cup rolled oats ¼ cup coconut flour Filling: ½ can coconut milk 1 block of dark chocolate (preferably 72%) Dash of vanilla essence To serve: Raglan Food Co coconut yoghurt - Natural Greek-Style or Vanilla Bean Strawberries Coconut chips Method: Soak the dates in hot water for 10 minutes. Reserve the water. Place the nut butter, coconut oil, salt, maple syrup, dates and 3 tbsp of the reserved date water into a blender and blend [...]

Raw Chocolate Tart (v, df)2022-01-11T13:45:02+13:00

Chocolate Cake Bars (v, df, gf,)

Moist and chocolatey, this ticks all the boxes! Ingredients: 1 flax egg (1 tbsp ground flax, 2 tbsp warm water. Mix together and let gel) ⅓ cup Raglan Food Co coconut yoghurt - Natural Greek-Style ⅓ cup coconut sugar 2 tbsp coconut oil - melted 2⁄3 cup nut milk of choice 1 cup almond flour ⅓ cup coconut flour 2 tbsp cocoa powder 1 tsp baking powder ½ tsp baking soda Icing: ¼ cup Raglan Food Co coconut yoghurt - Natural Greek-Style 1 tbsp peanut butter - smooth 2 tsp maple syrup 1 tbsp cocoa powder Dark (vegan) chocolate chips to go on top Method: Preheat your oven to 180°C and line a loaf tin. Mix the wet ingredients [...]

Chocolate Cake Bars (v, df, gf,)2021-12-10T10:40:50+13:00

Peanut butter & salted caramel cookie sandwich (v, df, gf)

You'd have to be one tough cookie to resist this delicious creation... Ingredients: ½ cup smooth peanut butter 3 tbsp Raglan Food Co coconut yoghurt - Caramel flavour 2 tbsp coconut sugar ⅓ cup almond flour ⅓ cup tapioca flour ¼ tsp baking soda Dark (vegan) chocolate chips (around ½ cup or desired amount) Sandwich filling: More Caramel yoghurt Method: Preheat your oven to 180°C and line a baking tray. Combine the peanut butter and yoghurt together. Add the remaining ingredients (except the chocolate chips) and mix well. Chill in the fridge for 15 minutes.  Remove from fridge and add desired amount of chocolate chips. Mix and roll into 9 balls. Press down to make a round flat circle. [...]

Peanut butter & salted caramel cookie sandwich (v, df, gf)2021-12-14T12:48:58+13:00

Passionfruit Muffins (v, df, gf, rsf)

Muffin' compares to these Passionfruit Muffins! Not only are they vegan & gluten-free, they're also paleo friendly. Ingredients: ¾ Raglan Food Co yoghurt - Organic Passonfruit flavour ⅓ cup coconut sugar 2 cups almond flour ¼ cup tapioca flour 2 tsp baking powder 1 tbsp plant-based milk of choice Topping: More coconut yoghurt Passionfruit syrup Method: Preheat your oven to 170°C. Mix the dry ingredients together, then add the yoghurt and milk. Allow to sit for a minute before scooping the batter into a muffin tin, lined with 8 small muffin cases. Cases should be ¾ full. Bake for 20-25 minutes, or until golden and the top bounces back slightly when touched. Cool completely before taking out of the [...]

Passionfruit Muffins (v, df, gf, rsf)2021-12-21T13:44:29+13:00

Roasted Broccoli w Citrus Tahini Yoghurt Dressing (v, df, gf)

A zesty dish that's sure to be a crowd pleaser! Dressing: 2 tsp tahini 2 tbsp Raglan Food Co yoghurt 3 tbsp fresh orange juice 1 tsp fresh lemon juice Orange zest Salt & pepper - to taste 1 clove of garlic - minced Broccoli: 1 head of broccoli 2 tbsp olive oil Salt & pepper to taste Garnish: Chilli flakes Method Preheat your oven to 190°C. Cut broccoli into long florets. Place into a large bowl and toss with the olive oil, salt and pepper. Spread out onto a lined baking tray. Bake for 16 minutes in the middle of your oven. Remove from the oven and allow to cool slightly. While the broccoli is roasting, make the [...]

Roasted Broccoli w Citrus Tahini Yoghurt Dressing (v, df, gf)2021-08-17T12:09:29+12:00

Peanut, Ginger & Coconut Tempeh (v, df, rsf)

Simple to make, but super delicious... Ingredients: 1 large knob of ginger - grated 2 tsp minced garlic 1 stalk of lemongrass (bash with the back of a knife 3-4 times) 2 tsp olive oil 1 tbsp soy sauce 1 tbsp peanut butter ½ cup vegetable stock + 1 cup water 250g tempeh - cubed ¼ cup Raglan Food Co coconut yoghurt To Serve: Rice or noodles - whichever grain and style you favour Vegetables of choice to stir fry (pictured is zucchini & capsicum) Chilli & coriander Method Place a non-stick pot or pan over medium-high heat, adding in the olive oil. Once hot add in the garlic, ginger and lemongrass and cook for 2-3 minutes until fragrant. [...]

Peanut, Ginger & Coconut Tempeh (v, df, rsf)2021-10-20T11:32:03+13:00

Blueberry Crumble Ice Cream (v, df)

This ice cream tastes as good as it looks! Recipe below... Ingredients: 400ml tinned coconut milk 1 cup Raglan Food Co coconut yoghurt - Organic Blueberry flavour 3 cups fresh (or frozen) blueberries Juice of 1 lemon Juice of 1 orange 1 tsp cinnamon 6 tbsp maple syrup (or more to taste) 1 tsp vanilla essence 6 vegan cookies - crumbled into mixed sized pieces 1 tbsp vodka (optional, to reduce iciness) Method: Place the blueberries, lemon juice, orange juice and maple syrup in a pot. Simmer for 5 minutes. Remove from heat and allow to cool for a few minutes. Blend until smooth. Combine the blended mix with the coconut yoghurt, coconut milk, vanilla, vodka (if you choose [...]

Blueberry Crumble Ice Cream (v, df)2021-08-17T11:44:54+12:00

Beetroot Coconut Pasta (v, df, rsf)

Feast your eyes on this vibrant, easy to make dish... Ingredients: 1 large beetroot - chopped into cubes 2 tbsp olive oil 2 shallots - sliced in half 6 cloves garlic - skin left on 1 tbsp dijon mustard 1 ½ cup Raglan Food Co coconut yoghurt 1 tbsp fresh dill - chopped Juice of ½ a lemon 1 telegraph cucumber - roughly chopped ½ red onion - thinly sliced 500g pasta - uncooked Method: Preheat your oven to 200°C. Arrange beetroot, shallots, and garlic on a lined baking tray. Drizzle with olive oil, season with salt & pepper, and roast for 25-30 minutes (until the beetroot is soft). Blitz the roasted beetroot, garlic (skin removed) and shallots with [...]

Beetroot Coconut Pasta (v, df, rsf)2021-07-13T13:09:52+12:00

Coconut Sunrise Smoothie (v, df, rsf)

Our friends over at Little Bird Organics couldn't help but share their hit smoothie recipe with us. See below - Ingredients ¼ cup Raglan Food Co coconut yoghurt (Natural-Greek Style) 1 cup frozen mango 1 tsp cardamom powder 3 chunks fresh turmeric (or to taste) 3 dates ¼ cup ice 350 ml almond milk Topping: Pinch turmeric powder Fresh or thawed mango chunks Dehydrated lemon Method: Combine all the ingredients in a blender and blend until to smooth. Top smoothie with turmeric powder and/or fruit It's as simple as that - enjoy!

Coconut Sunrise Smoothie (v, df, rsf)2021-12-21T13:58:31+13:00

Sticky Date and Coconut Loaf (v, df, rsf)

Pick a date and read below, to learn how to make this scrumptious vegan loaf... Ingredients Wet: 200g Raglan Food Co coconut yoghurt - Vanilla Bean ¼ cup psyllium husk ¾ water/almond milk 120g (1 cup) dried dates - covered in boiling water 1 cup date water Dry: 230g (2 cups) wholemeal spelt flour - sifted 100g (1 cup) almond meal 1 tbsp cinnamon Pinch of sea salt 1 tbsp baking powder 1 tsp baking soda Method Start by preheating your over to 180ºC (bake),  and line a 5x7 inch loaf tin with baking paper. Boil a jug of water. In a medium sized bowl mix the psyllium husk and water/almond milk. Leave to sit for 5 minutes to [...]

Sticky Date and Coconut Loaf (v, df, rsf)2021-05-21T11:00:31+12:00

Tropical Creamy Chia Pots (v, df)

Our friends over at Little Bird Organics teamed up with us to create this delicious chia pot recipe! Try mix and matching the fillings to match your mood. Serves 4 and best made the day before! Ingredients Creamy Chia: 160g Raglan Food Co coconut yoghurt 480ml filtered tap water 130g chia (approximately 8 tbsp) Filling: 1 cup frozen mango 1 cup frozen raspberries ½ cup Granola (we use Little Bird Macadamia & Berries) or nuts Method: Using an empty 700g Raglan Food Co jar, mix ¼ jar coconut yoghurt and ¾ jar water. Pour over the chia in a mixing bowl and combine with a fork. Refrigerate for 10 minutes. Mix the chia and let it rest overnight. Using [...]

Tropical Creamy Chia Pots (v, df)2021-04-29T11:51:39+12:00

Chocolate Hazelnut Slice (v, df)

This might just be the perfect chocola-nutty treat! Ingredients: Base: ¼ cup hazelnut butter 1 cup oats ½ cup buckwheat flour 1 cup dates (soaked) 1 tbsp coconut oil ¼ cup cacao powder ¼ cup maple syrup (or honey if not vegan) ¼ cup nut mylk Pinch of salt Filling: 1 cup roasted and peeled hazelnuts 2 tbsp coconut oil ⅓ cup maple syrup 1 tsp vanilla essence 1 cup Raglan Food Co coconut yoghurt Pinch of salt Topping: 100g dark chocolate 2 tbsp coconut oil 2 tbsp cacao powder 2 tbsp maple syrup ⅓ cup puffed brown rice 2 tbsp cacao nibs Method: Preheat your oven to 180°C. Grease a slice tin with coconut oil. Place all of [...]

Chocolate Hazelnut Slice (v, df)2021-01-06T14:53:56+13:00

Coconut Curry Zoodle Ramen (v, df, gf, rsf)

Fill your bowl and senses with this flavoursome curry ramen! Ingredients: 1 tbsp sesame oil ½ tbsp grated ginger ½ tbsp crushed garlic ½ tbsp yellow curry paste ½ tsp turmeric powder ½ tsp sriracha 1 tbsp miso paste 2 tbsp peanut butter 1 tsp tahini 1 tbsp tamari 3 cups vegetable broth 1 cup Raglan Food Co coconut yoghurt Salt and pepper to taste Stick of celery 1 sliced carrot 1 spiralised zucchini (instead of noodles) ½ cup chopped broccoli ½ cup diced firm tofu Method: In a pot or wok sauté the onion with the garlic, ginger and sesame oil. Once the onion is clear and fragrant add in the curry paste, turmeric, miso, tamari, tahini and peanut [...]

Coconut Curry Zoodle Ramen (v, df, gf, rsf)2021-04-07T12:42:47+12:00

Very Berry Slice (v, df)

A slice of berry paradise! Ingredients: Base: ½ cup dried cranberries ¼ cup dried goji berries ¼ cup dates ¼ cup buckwheat ½ cup oats ¼ cup almond butter ½ cup sunflower seeds Filling: 1 cup frozen raspberries 1 cup Raglan Food Co coconut yoghurt ¼ cup coconut oil ¼ cup cashews ¼ cup macadamias 2 tbsp acai powder 2 tbsp maple syrup Pinch of salt Topping: 3 tbsp coconut oil 2 tbsp maple syrup 2 tbsp cacao powder 1 tbsp cashew butter ¼ cup puffed grains Pinch of salt Method: Place the cranberries, goji berries and dates in a bowl and cover with hot water. Leave for at least 5 minutes and then drain the water. Line a [...]

Very Berry Slice (v, df)2020-12-16T15:16:07+13:00

Salted Caramel Tart (v, df)

This delicious tart doesn't even require an oven! Ingredients: Base: 1 cup oats ½ cup buckwheat ½ cup sunflower seeds ½ cup peanut butter ¼ cup melted coconut oil ¼ cup melted cacao butter 1 cup dates Pinch of salt Filling: 1 cup Raglan Food Co coconut yoghurt 1 tbsp vanilla extract ½ cup dates ½ cup cashews ¼ cup coconut oil 2 tbsp maple syrup ¼ cup tahini Pinch of salt Topping: 100g dark chocolate 2 tbsp coconut oil Method: Grease a tart tin with a little bit of coconut oil Soak all of the dates in hot water for 5 minutes. Drain the water from the dates and add 1 cup of them to a blender or [...]

Salted Caramel Tart (v, df)2020-12-16T15:15:03+13:00

‘Nutella’ Smoothie Bowl (v, df)

It tastes as good as it looks! The ultimate smoothie bowl... Ingredients: Smoothie: 1 frozen banana 2 tbsp cacao powder ¼ cup Raglan Food Co coconut yoghurt Splash of nut mylk or water Hazelnut spread: ¼ cup hazelnuts ¼ cup cashews ¼ cup macadamias ¼ cup sunflower seeds 2 tbsp maple syrup 2 tbsp cacao powder Pinch of salt Method: Preheat your oven to 200ºC. Place the nuts and seeds on a baking tray and roast in the oven for approximately 8 minutes or until golden. Remove and allow to cool. Remove the skin of the hazelnuts – it should be falling off. Place the nuts and seeds in a high speed blender or food processor and blend until [...]

‘Nutella’ Smoothie Bowl (v, df)2020-12-16T15:14:24+13:00

Berry Coconut Popsicles (v, df, gf)

The perfect treat on a hot summer's day, all in 3 easy steps! Ingredients: 1 cup frozen strawberries ½ cup frozen raspberries 1 cup Raglan Food Co coconut yoghurt 2 tbsp almond butter 1 tbsp maple syrup Juice of ½ a lemon Method: Place all the ingredients into a blender or food processor and blend until smooth. Pour into your chosen popsicle moulds and place in the freezer for at least 2 hours. Remove from the freezer and enjoy! Thank you to Sam over at @snacks.withsam for this refreshing recipe!

Berry Coconut Popsicles (v, df, gf)2021-01-06T14:46:17+13:00

Ginger Coconut Baked Oats (df, v)

Take a time oat as you enjoy this delicious treat! Ingredients: ½ cup rolled oats 1 tbsp chia seeds 1 tbsp ground flax seeds 1 tbsp desiccated coconut ½ tsp ground ginger ¼ tsp ground nutmeg Pinch of salt 1 tsp vanilla 1 chopped date 1 mashed banana 1 tbsp cashew butter ¼ cup Raglan Food Co coconut yoghurt 1 tbsp apple cider vinegar ½ cup water Method: Preheat your oven to 180ºC. Add the vanilla, date, banana, cashew butter, coconut yoghurt, apple cider vinegar and water into a medium sized bowl. Mix until combined. Add the remaining ingredients and mix together. Transfer the mixture into a greased baking dish and bake for 45 minutes. Remove from the oven [...]

Ginger Coconut Baked Oats (df, v)2021-04-07T12:42:31+12:00

Vegan Meringue with Berry Coulis (v, df)

Meringue without egg? Here's how - Ingredients: Meringue: ½ cup of chilled aquafaba (leftover chickpea brine, chilled for a few hours before use) 2 tbsp corn flour ½ tsp vanilla extract 1 cup caster sugar Berry Coulis: 2 cups frozen berries ½ cup white sugar 1 tbsp lemon juice To serve: Raglan Coconut Yoghurt - Plum & Vanilla Custard Method: Preheat your oven to 150ºC and line your baking tray with baking paper. Sprinkle tray with 1 tbsp of the corn flour. Beat the aquafaba with an electric mixer on high for approximately 5 minutes or until soft peaks form. Add in the vanilla. Then add in the caster sugar slowly while beating for another 10 minutes until you have [...]

Vegan Meringue with Berry Coulis (v, df)2020-10-09T15:55:01+13:00

Yoghurt Pops and Strawberries (v, df)

These will be a hit with the whole family, yum! Ingredients: Yoghurt Covered Strawberries: Raglan Coconut Yoghurt - Vanilla Bean Strawberries Maple syrup (optional for if you prefer it sweeter) Method: Dip strawberries into yoghurt and freeze for a couple of hours! Voila! Ingredients: Yoghurt and Berry Pops: 2 cups Raglan Coconut Yoghurt - Vanilla Bean (or any flavour works) 1 cup mixed berries 2 tbsp maple syrup (or to taste) ½ cup muesli (optional but gives it great texture)  Method: Combine all the ingredients together. Pour into muffin tins and put a popsicle stick in the centre of each. Freeze for a few hours and enjoy! Thank you to Doreen over at @nzfoodpics for these frozen treats! [...]

Yoghurt Pops and Strawberries (v, df)2020-11-05T10:44:03+13:00

Vegan Chipotle Sauce (v, df)

This sauce will pack a punch and is super easy to make! 1 cup Raglan Coconut Yoghurt 1 tin La Morena Chipotle Peppers in Adobo Sauce (seeds removed and use less peppers for less spice) 1 clove crushed garlic Juice of 1 lime Salt to taste Method: Add all the ingredients into a blender and mix until combined and a creamy consistency. This sauce is the perfect vegetable dip and will take your wrap to the next level! Thank you to Doreen over at @nzfoodpics for this delicious recipe!

Vegan Chipotle Sauce (v, df)2020-11-05T10:45:51+13:00

Salted Caramel Smoothie (v, df)

This smoothie is sure to satisfy your caramel cravings! Ingredients: 1 large frozen banana (if unfrozen, add 1 cup of ice) Pinch of fine himalayan salt 1 tbsp peanut butter 1 cup almond milk (or less if you like it thicker) 1 cup of Raglan Coconut Yoghurt - Vegan Caramel Method: Just blend all the ingredients together, pour into a cup or jar (the perfect opportunity to reuse your Raglan Food Co ones) and enjoy! Thank you to Doreen over at @nzfoodpics for this yummy smoothie idea!

Salted Caramel Smoothie (v, df)2021-10-20T11:44:17+13:00

Taste of Summer Smoothie (v, df, rsf)

This smoothie will tingle your taste buds and have you daydreaming about Summer! Ingredients: ½-1 frozen banana ½ cup frozen mango ⅓ cup Raglan Food Co coconut yoghurt - Organic Passionfruit 1 tbsp chia seeds ½ cup oat milk ⅓ cup water ½ lemon - juiced and zested Method: Just blend all the ingredients together, pour into a cup or jar (perfect opportunity to reuse your Raglan Coconut Yoghurt ones) with a lid for portability and serve with granola on top if you wish. Note: If your blender struggles a bit with the frozen ingredients, add a dash more liquid in increments until it comes together. A special thanks to Isabella Murrell at Grounded Kitchen for this delicious smoothie [...]

Taste of Summer Smoothie (v, df, rsf)2022-05-11T13:23:31+12:00

Coconut Coriander Tofu Bowl (v, df, rsf)

If you're a lover of coriander, then you'll love this easy dish! Ingredients Dressing: 75g Natural Greek-Style Raglan Coconut Yoghurt ½ a lemon - juice & zest ¼ cup approx of coriander (leaves & stems) Salt & pepper to taste Bowl: 300g firm tofu 1 cup cooked brown sushi rice 1 small head of broccoli - cut into small florets ¼ cup desiccated coconut ¼ purple cabbage - thinly sliced 1-2 tbsp tamari sauce (or soy) Method Start by cooking the sushi rice as per packet instructions. Half a cup of raw rice will yield approximately one cup cooked. Preheat your oven to 180ºC. Chop the tofu into cubes, placing them on a lined baking tray. Drizzle generously with [...]

Coconut Coriander Tofu Bowl (v, df, rsf)2020-09-03T10:44:26+12:00

Citrus Baked Pears with Nut Granola (df, gf)

Be prePEARed to impress your loved ones with this delicious and nutty treat... Ingredients For the pears: 6 pears (pictured are organic Winter Nelis pears but choose your favourite variety) Juice of ½ an orange 2 tsp cinnamon For the granola: 360 g raw mixed nuts (just under 2 cups) Juice of ½ an orange 1 tbsp olive or coconut oil 1 tsp cinnamon Pinch sea salt To serve: Raglan Food Co - natural greek style coconut yoghurt Natural honey Method Start by preheating your oven to 160°C. Wash your pears and place them into a baking dish. Drizzle over the juice of half an orange, and sprinkle the cinnamon on top. Place these into the oven and bake [...]

Citrus Baked Pears with Nut Granola (df, gf)2020-09-16T13:07:19+12:00

Salted Caramel Doughnuts (v, df)

Doughn't you want to try this? Ingredients Doughnuts: ¼ cup Raglan Food Co coconut yoghurt - Caramel ½ cup oat milk 1 small - medium banana (⅓ cup mashed) ¾ cup wholemeal spelt flour ½ tsp each of baking powder & baking soda ½ tsp apple cider vinegar Pinch sea salt 1 tsp cinnamon Salted Caramel Sauce: 3 medjool dates 2 tbsp Raglan Food Co coconut yoghurt - Caramel 2 tbsp hot water Small pinch sea salt Method Recipe wise this is based off a small sized doughnut pan and makes 6 in total, although you could also make them into delicious muffins and/or double or triple the recipe as you see fit. Note that cooking times may vary [...]

Salted Caramel Doughnuts (v, df)2022-05-17T14:09:51+12:00

Matcha Pistachio Yoghurt Bark (v, gf, df, rsf)

This simple, sugar free and delicious dessert will give you a serious antioxidant boost! Ingredients: 1/2 jar of Raglan Coconut Yoghurt (vanilla bean) 1 tbsp matcha green tea powder Handful of pistachios    Method Mix all ingredients in a bowl. Spread the mixture out on baking paper. Sprinkle some matcha powder and pistachios over the yoghurt. Freeze until firm. Break into pieces and enjoy! Share your creations! Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram

Matcha Pistachio Yoghurt Bark (v, gf, df, rsf)2020-07-15T12:19:50+12:00

Harissa Chickpeas with Natural Greek Style Yoghurt (v, df)

Hello chickpea! Enjoy this simple and nutritious meal... Ingredients  1 red onion  1 & ½ tbsp of harissa 1 can chickpeas - drained 1 tsp cumin Large handful of cherry tomatoes Salt & pepper to taste Juice of ½ a lemon - use the other half for dressing at the end Very generous drizzle of good quality olive oil Any vegetables you have - I used mushroom, capsicum, and mesclun salad To Serve 2 tbsp Raglan Food Co Natural Greek Style yoghurt - 1 tbsp per serving Handful of parsley - roughly chopped Method Fry off the red onion for a few minutes, then add the harissa and chickpeas. Cook on low in a frying pan for 2-3 minutes. [...]

Harissa Chickpeas with Natural Greek Style Yoghurt (v, df)2020-07-20T11:51:32+12:00

Vanilla and Honey Granola (gf, df, rsf)

Perfectly sweet, enjoy this oaty treat! Ingredients 2 cups mixed nuts and seeds (I used cashews, almonds, brazil nuts and pumpkin seeds) 2 cups wholegrain oats ¹⁄3 cup coconut oil - melted ¼ cup honey 2 & ½ tsp vanilla bean ¼ tsp salt To Serve Raglan Food Co coconut yoghurt - your choice of flavour, I used raspberry and lime Plant-based milk of choice - I used almond Method Preheat your oven to 180ºC fan bake. Place the mixed nuts and seeds as well as the oats in a blender. Blend for about 30 seconds until the ingredients start to break down. Add the melted coconut oil, honey, vanilla and salt into the blender and blend until you reach [...]

Vanilla and Honey Granola (gf, df, rsf)2020-07-30T15:08:08+12:00

Creamy Cauliflower Pasta (v, gf, df)

This creamy cauliflower pasta is the perfect winter meal! Ingredients 500 g raw cauliflower 1 tbsp nutritional yeast 1 tsp dijon mustard Juice of ½ a lemon 3 cloves crushed garlic 1 tbsp olive oil 4 tbsp Raglan Coconut Yoghurt Generous amounts of salt and pepper 250 g (or 1 packet) buckwheat pasta Garnish (Optional) Chopped parsley Chopped red chilli Drizzle of olive oil Method Add chopped cauliflower to your steamer and steam for 20 minutes until very soft (soft enough to blend to a smooth consistency). Cook your buckwheat pasta as per packet instructions. Add the cauliflower and all the sauce ingredients apart from the coconut yoghurt into a blender, blend until smooth. Add salt and pepper to [...]

Creamy Cauliflower Pasta (v, gf, df)2020-07-30T15:07:05+12:00

Delicious Blueberry Tarts (v, gf, df)

If you're feeling blue, this blueberry tart is the one for you! Ingredients Base: 2 cups cashews 2 cups desiccated coconut 4 dates soaked in 3 tbsp water (for at least 15 minutes) - use both water and dates ¼ tsp salt Filling: 500 g frozen blueberries, mostly defrosted - keep aside 1/2 cup for decorating 5 dates (soaked in water for at least 15 minutes) - water strained off before use 2 tbsp psyllium husks 1 tbsp vanilla extract Juice of ½ a lemon ¼ tsp salt To serve: Roughly 1 dessert spoon of Raglan Food Co - Plum & Vanilla Custard coconut yoghurt per tart. Or 5 dessert spoons for one full-sized tart. Frozen blueberries Method For [...]

Delicious Blueberry Tarts (v, gf, df)2020-07-01T11:06:52+12:00

Raw Banoffee Pie (v, gf, df)

Invite a few friends over to indulge in this delicious raw banoffee pie... Ingredients: Base ½ cup cashews, soaked (water strained off) ½ cup dates, soaked (excess water strained off) 1 cup oats ¼ cup peanut butter ¹⁄3 cup coconut oil (melted) Pinch of salt Filling ¾ cup cashews, soaked (water strained off) ¾ cup dates, soaked (excess water strained off) 1 jar of Raglan Food Co vegan caramel coconut yoghurt (equivalent to just over 1 cup) 1 tsp vanilla Pinch of salt For Assembling 3 bananas Things to Note Ideally, soak your cashews for 4-6 hours before-hand. If you are short on time then soak your cashews for at least half an hour! Soak your dates for roughly 15 [...]

Raw Banoffee Pie (v, gf, df)2020-06-21T13:28:59+12:00

Wholesome Banoffee Pie Jars (v, df, rsf)

Feel no guilt as you tuck into this sweet treat... Ingredients Banana bread granola: 2 ½ cups wholegrain oats ½ cup walnuts 1 teaspoon cinnamon 1 ½ ripe bananas 2 tablespoons tahini 2 tablespoons sugar free maple syrup Date caramel: 1 cup medjool dates, roughly chopped ½ cup unsweetened almond milk 2 tablespoon coconut oil 2 teaspoon sugar free maple syrup 2 teaspoon vanilla essence Pinch of salt Banana puree: 2 ½ fresh bananas 3 tablespoons unsweetened almond milk (more for thinner consistency, less for thicker) Yoghurt mix: ⅓ cup Raglan Food Co coconut yoghurt - Vanilla Bean ⅓ cup Raglan Food Co coconut yoghurt - Organic Passionfruit Method Combine all dry ingredients for granola in a large mixing [...]

Wholesome Banoffee Pie Jars (v, df, rsf)2022-01-25T14:02:10+13:00

Vanilla Pikelets (v, gf, df)

Just like your Grandma used to make, stack 'em up and pile 'em high... Ingredients Egg replacer (for 1 egg) ⅓ cup coconut milk ½ cup buckwheat flour ½ cup Raglan Coconut Yoghurt - vanilla bean ½ tbsp caster sugar ½ tbsp baking powder ¼ tsp baking powder ¼ tsp vanilla extract Method In a medium sized bowl add flour, caster sugar, baking powder, baking soda and stir to combine. In a separate bowl whisk egg replacer. Add the yoghurt and vanilla extract to the egg replacer and whisk well. Add the yoghurt, vanilla extract and egg mix to the dry ingredients and mix well. Add the coconut milk gradually as the mixture will be quite thick. Add a [...]

Vanilla Pikelets (v, gf, df)2020-06-09T11:27:21+12:00

Raspberry and Coconut Raw Bounty Slice (v, gf, df, rsf)

Raw and bountiful, get a slice of this! Ingredients Base: ¼ cup almonds ¼ cup walnuts ½ cup buckwheat groats 2 tbsp cacao powder 1 cup dates 3 tbsp coconut oil Pinch of salt Caramel: ¼ cup agave syrup ¼ cup smooth peanut butter 40 ml coconut oil 1 tsp vanilla extract ⅛ tsp sea salt Coconut filling: ½ cup Raglan Coconut Yoghurt - vanilla bean ¼ cup coconut cream 1 cup shredded coconut 1 tbsp agave syrup ½ tsp vanilla paste Pinch of sea salt Raspberry filling: ¼ cup Raglan Coconut Yoghurt - organic raspberry and lime 2 tbsp coconut cream ½ cup shredded coconut ½ tbsp agave syrup ¼ tsp vanilla paste 1 tsp freeze dried raspberry [...]

Raspberry and Coconut Raw Bounty Slice (v, gf, df, rsf)2020-06-09T11:06:43+12:00

Blackberry Tart with Hazelnut Cacao Crust (v, gf, df, rsf)

We're not tarting around with this one... Ingredients Crust: 1 ½ cup almonds ½ cup hazelnuts 4 tbsp maple syrup 1 tbsp coconut oil ¾ cup raw cacao powder 1 tsp vanilla paste Pinch sea salt Filling: 150 g blackberries 150 g raspberries 1 cup cashews soaked overnight 1 lime, zest + juice ⅓ cup maple syrup 2 tsp vanilla paste 2 tbsp coconut oil ½ cup Raglan Coconut Yoghurt - Organic Blueberry 2 tsp agar-agar powder ⅓ cup almond milk Method Place the almonds and hazelnuts in a food processor. Pulse until fine. Add the other crust ingredients to the food processor and blend until thoroughly combined. Press the mixture firmly into a tart tin greased with coconut [...]

Blackberry Tart with Hazelnut Cacao Crust (v, gf, df, rsf)2020-06-02T13:03:07+12:00

Vegan Cream Puffs (v, gf, df)

Sweet, fluffy and creamy, this recipe is everything dreamy! Ingredients ½ cup hemp milk ¼ cup Olivani (or a dairy free butter of your choice) 1 tbsp golden syrup 1 tsp vanilla extract ⅛ tsp salt Flour mix (⅓ cup tapioca flour, ¼ cup rice flour, 1 tsp guar gum) ½ tsp baking powder Egg replacer (3 tbsp room temp water, 1 ½ tbsp tapioca flour, 1 tbsp baking powder, ¼ tsp guar gum, ⅛ tsp cream of tartar) 350g Raglan Food Co coconut yoghurt - your choice of flavour 100g Dark Ghana Whittaker's chocolate Method Preheat oven to 200°C. Line a baking tray with baking paper. Place hemp milk, Olivani, golden syrup, vanilla and salt into a small [...]

Vegan Cream Puffs (v, gf, df)2021-03-09T13:00:18+13:00

Spicy Cauliflower Wings (v, gf, df)

Hot and spicy, everything nicey... Ingredients Batter: ½ head of cauliflower ¾ cup almond milk ¼ cup sriracha ¼ cup gluten-free flour ¾ cup almond flour 2 tsp garlic powder 1 tsp cumin 1 tsp paprika Pinch of salt Pinch of pepper 3 ½ - 4 cups gluten-free cornflakes Sauce: ½ cup Raglan Coconut Yoghurt - natural greek style 1 tsp garlic powder 1 tsp lemon juice Pinch of pepper Pinch of salt Method Line two baking trays with parchment paper. Preheat oven to 210℃ (depending on your oven, if it tends to be hotter then steer more towards 200℃). Crush up the cornflakes to resemble small flakes. This can be done using a rolling pin with the cornflakes [...]

Spicy Cauliflower Wings (v, gf, df)2020-06-10T09:54:41+12:00

Chia Boysenberry Yoghurt Tart (v, gf, df, rsf)

Crunchy, raw, not too sweet - a slice of this tart makes a tasty treat! Ingredients Base: 1 ½ cup gluten free oats 1 cup of walnuts 1 tbsp sesame seeds 1 medjool date ½ cup pecans 6 tbsp coconut oil (melted) Filling: 6 tbsp chia seeds 2 cups of hemp milk (in halves) 3 tbsp maple syrup 2 tsp agar agar powder 300g boysenberry Raglan Coconut Yoghurt Method Preheat oven to 180℃ fan bake. Using a food processor blitz up rolled oats, walnuts, sesame seeds, medjool date and pecans until fine. Mix in coconut oil and mix until large clumps form. Press into base of a tart ban making sure there are no gaps and is evenly spread. [...]

Chia Boysenberry Yoghurt Tart (v, gf, df, rsf)2020-11-04T10:23:16+13:00

Swiss Green Apple Tart (gf, rsf)

I love this recipe from the bottom of my tart... Ingredients Filling: 2 free range eggs (or swap to chia eggs) 3/4 cup freeze dried plum slices 250 ml Raglan Food Co coconut yoghurt - Boysenberry 2 tbsp honey Pastry: 1 cup gluten free flour 64 g Olivani (or equivalent) 1 free range egg (or swap to chia egg) 1 tbsp cold water 1 squeeze of honey 3 drops of vanilla essence 1 cup shredded coconut 4-5 green apples Method Preheat oven to 200°C. For the pastry combine the butter (softened not melted), honey, egg, vanilla and water in a bowl. Mix together. In a separate bowl combine the flour and coconut, then add to wet ingredients. Once this [...]

Swiss Green Apple Tart (gf, rsf)2022-02-01T12:06:41+13:00

Tandoori Tofu Bites (v, gf, df)

These moreish tandoori bites are the perfect savoury treat! Ingredients Tofu: 1 block firm tofu Marinade: ½ cup Raglan Coconut Yoghurt - natural greek style ½ tsp crushed fresh garlic ½ tsp crushed fresh ginger ¼ tsp ground fenugreek ½ tsp garam masala ¼ tsp ground white pepper ½ tsp salt ½ tsp paprika ⅛ cup sriracha ½ tbsp tomato paste Breadcrumb coating: ¼ cup gluten-free plain flour ¾ cup panko breadcrumbs (or gluten-free breadcrumbs) Yoghurt dip: ½ cup Raglan Coconut Yoghurt - natural greek style ½ tbsp lemon juice ¼ tsp salt ¼ cup cucumber Method Preheat the oven to 210°C on fan bake. Place the breadcrumbs, flour and yoghurt into three separate bowls. Finely chop the ginger [...]

Tandoori Tofu Bites (v, gf, df)2020-06-09T11:19:34+12:00

Yoghurt Bark (v, gf, df, rsf)

Impress your dinner party guests with this easy, delicious dessert! Ingredients: 2 cups of Raglan Food Co coconut yoghurt - Organic Passionfruit 1/2 cup dark chocolate bits 1/2 cup of frozen raspberries 1/2 cup of frozen blueberries 1/3 cup of your choice of granola Optional (chocolate drizzle): ¼ cup of dark chocolate Dash of nut milk Method: Line a 9” x 10” baking tray with parchment paper, set aside. In a mixing bowl, add the yoghurt and stir until smooth. Fold through chocolate chips. Spread yoghurt mixture into lined tray, smoothing out the top. Scatter over raspberries, blueberries and granola. Melt the chocolate adding the dash of nut milk to thin. Drizzle the chocolate mix over the yoghurt bark. [...]

Yoghurt Bark (v, gf, df, rsf)2022-05-17T14:30:51+12:00

Raspberry & Lime Pancakes (v, gf, df)

Breakfast of champions - pile 'em high and enjoy! Ingredients Dry: 150g buckwheat flour 50g coconut sugar 10g coconut flour 1/2 tsp baking powder 1/2 tsp baking soda pinch salt Wet: 120g Raglan Food Co Organic Raspberry & Lime 80g almond butter (or nut/seed butter of your choice) 2 Tbsp coconut oil, melted 150g plant milk juice & zest of 1 lime 1 cup fresh or frozen raspberries *extra coconut oil for cooking Topping suggestions: pure maple syrup Raglan Food Co coconut yoghurt freeze dried raspberries Method To make the pancakes: Combine all the dry ingredients in a medium bowl and stir well to combine. Combine all the wet ingredients (except the raspberries) in a second bowl and use [...]

Raspberry & Lime Pancakes (v, gf, df)2020-06-05T14:23:24+12:00

Lemon & Passionfruit Muffins (v, df)

These zesty muffins are something to be passionate about... Ingredients Muffins: ¾ cup plant-based milk Juice of 2 lemons ½ cup Raglan Coconut Yoghurt 2 ¼ cups flour ½ cup sugar 2 tsp baking powder ½ tsp baking soda ½ tsp salt Zest of 2 large lemons Pulp from 2 passionfruit ¼ cup melted coconut oil 1 tsp vanilla extract Topping: Passionfruit pulp Coconut threads Oats To Serve: Raglan Coconut Yoghurt (Natural Greek-Style, Passionfruit, or Vanilla Bean) Method Preheat oven to 200°C. Lightly grease a muffin tin - coconut oil on a paper towel works great. Stir lemon juice into the milk and set aside. Place flour, sugar, baking powder, baking soda, and salt into a medium bowl, stir [...]

Lemon & Passionfruit Muffins (v, df)2021-08-23T15:38:50+12:00

Carrot Banana Bread (df, v)

Carrot cake meets banana bread for a match made in heaven! Ingredients: 3 ripe bananas (smashed) 2 carrots (grated) 1 tsp vanilla paste 75ml melted coconut oil 60g Raglan Coconut Yoghurt Natural Greek-Style 125g spelt flour (replace with gluten free flour for gf option) 100g rolled oats 75g coconut sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Method: Put oven on 180 degrees. Mix all the wet ingredients in a big mixing bowl till well combined. Then put all the dry ingredients in the same bowl. Mix everything till combined. Don't over mix it. Pour the mixture to the standard non-stick loaf pan and spread it evenly! Bake in the oven for about 40-50 minutes [...]

Carrot Banana Bread (df, v)2020-04-27T11:48:27+12:00

Raspbery & Lime Nutty Loaf (gf, df)

People will be liming up for this one... Ingredients: 3 bananas 4 eggs ½ cup nut butter (e.g. macadamia butter) ¼ cup Raglan Coconut Yoghurt - organic raspberry & lime 4 tbsp maple syrup (can use more for a sweeter taste) ¼ cup coconut oil Zest of 1 lime 1 cup buckwheat flour 1 ¼ cups almond meal 1 tsp baking soda 2 tbsp apple cider vinegar Top with ¼ cup blueberries & raspberries Method: Preheat oven to 180°C. Place all dry ingredients into a bowl. Put bananas, eggs, maple syrup, nut butter and coconut oil in a food processor, blend until smooth. Add to the bowl of dry ingredients and mix. Add the apple cider vinegar and mix [...]

Raspbery & Lime Nutty Loaf (gf, df)2020-06-21T13:24:06+12:00

Chocolate Kumara Brownies (v, gf, df)

Brownies that are basically a vegetable - that's gotta be healthy, right?! Ingredients: 1 large orange kumara/sweet potato, steamed and pureed (you'll need exactly 350g or 1 1/4 cup of packed sweet potato puree) 1/4 cup brown rice syrup or you can use agave syrup or maple 1/3 cup coconut sugar (or brown sugar) 3 Tbsp melted coconut oil or a vegetable oil of your choice 2 Tbsp of Natural Greek-Style coconut yoghurt 1/2 cup almond flour/almond meal or sunflower seed flour if you're nut free 1/2 cup oat flour (just grind rolled oats in a blender for 1min to make your own) or use all purpose flour, spelt flour or gluten free flour 1/3 cup raw cacao powder [...]

Chocolate Kumara Brownies (v, gf, df)2020-06-05T14:26:23+12:00

Chocolate Dessert Burger (v, df)

Sweet dreams are made of these vegan dairy free chocolate dessert burgers! Do you have a great (dessert) burger idea yourself? Join the Wise Boys Burgers competition here and be in to win a $50-$100 voucher and maybe get your own burger creation as a Wise Boys special!Ingredients:Red Velvet Buns (makes 8 buns for 4 burgers)3/4 cup granulated sugar1 1/2 tsp unsweetened cocoa powder1/2 tsp salt1/2 tsp baking soda1 1/4 cup all-purpose flour1/2 cup buttermilk (1/2 tablespoon of lemon juice + 1/2 cup almond milk. Let mixture sit for 5 minutes)1/2 olive oil1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)1/2 tsp vanilla extract1/2 tsp vinegar1 tbsp beetroot juice (or red food colouring)dairy free chocolate (we used Bennetto)Raw [...]

Chocolate Dessert Burger (v, df)2020-04-15T14:05:05+12:00

Blackcurrant and Peach Cake (v, df, gf, rsf)

An easy no-cook gluten-free, dairy-free, vegan blackcurrant & vanilla cheesecake topped with fresh peaches from the garden! Ingredients: 1 cup of nuts (e.g. mix of almond and Brazil) 3/4 cup dates (soaked) 1/2 teaspoon of salt 1/2 cup activated buckwheat 1 jar of Raglan Food co. (Blackcurrant and Vanilla Coconut Yoghurt 350g) 1x peach, preferably from a friends backyard ???? Method: Blend the nuts to a crumb Add dates and salt Stir in buckwheat by hand Press into a silicon mould or line a baking tray with cling film Pour the coconut yoghurt on top Slice peach and decorate artfully Pop in the freezer for an hour or 2 to set Enjoy! ☺️

Blackcurrant and Peach Cake (v, df, gf, rsf)2020-06-05T14:37:12+12:00

Vegan Boysenberry Coconut Tart (v, df)

Add a spring to your step with this mouth-watering boysenberry coconut tart. Check out the super simple recipe below! Ingredients: 1 and 1/2 cups of flour 1/2 teaspoon baking powder 1/2 cup coconut 3/4 cup caster sugar 200g vegan butter/spread 425g can of boysenberries in syrup 2 tablespoons of Raglan Coconut Yoghurt (Boysenberry of course!) Method: Preheat oven to 180°C. Line a 20cm round cake pan with baking paper and set aside. Sift flour and baking powder into a medium sized bowl. Stir in the coconut and sugar. After washing your hands, use them to rub in the butter. Press the three quarters of the dough into the cake pan and leave the rest for now.  Drain boysenberries and [...]

Vegan Boysenberry Coconut Tart (v, df)2020-06-05T14:39:02+12:00

Vegan Sponge Cake with Boysenberry Layer (v, df)

Life is too short not to eat cake! Indulge in this delicious vegan take on sponge cake. Ingredients: 150g dairy-free spread (melted), plus extra for the cake tins 1 cup of dairy-free milk (we used almond milk!) 1 tablespoon of apple cider vinegar 1 teaspoon of vanilla essence 2 cups of self-raising flour 1 cup of caster sugar 1 teaspoon bicarbonate of soda For the middle layer: 1 cup of Raglan Coconut Yoghurt (we used Boysenberry however feel free to use whatever your favourite flavour is!) To serve: sprinkle of icing sugar. Method: Heat oven to 180C. Line the bases of 2 medium, round cake tins with baking paper. Grease with a little of the dairy-free spread. In a [...]

Vegan Sponge Cake with Boysenberry Layer (v, df)2020-06-05T14:40:07+12:00

Vegan Falafel Wraps with Coconut Yoghurt Dressing (v, df, gf)

Coconut yoghurt with breakfast, lunch and dinner! This recipe will have a yummy dinner on the table in no time! Dressing: 1/2 cup of Raglan Coconut Yoghurt (Natural) 1 tablespoon of olive oil 2 tablespoons of lemon juice 1 tablespoon of chopped parsley 2 cloves of finely chopped garlic 1/2 teaspoon salt A sprinkle of pepper Wraps: Vegan wraps (gluten free) Vegan falafels (I used gluten free pre-made ones, and heated them up in the pan) Your favourite hummus Diced tomato, cucumber, red onion, and lettuce Grated carrot Sprinkle of parsley Method: In a separate small bowl add together all dressing ingredients together and mix. Set aside in the fridge. Spread a thin layer of hummus on a wrap [...]

Vegan Falafel Wraps with Coconut Yoghurt Dressing (v, df, gf)2020-06-05T14:41:25+12:00

Choco-nut protein shake (v, df, gf)

Who says you can't have dessert for breakfast? Get a spring in your step with this indulgent shake! Ingredients: 1 and 1/2 cups of plant milk (I used almond) 1 tablespoon of vegan chocolate protein powder 1/3 cup Raglan Coconut Yoghurt (Natural) 1 chopped frozen banana 2 tablespoons of peanut butter (we love Fix and Fogg, Pic's and Forty Thieves!) 1 handful of ice To serve: Forty Theives Salted Macadamia with Maple and Vanilla, ice, vegan pure chocolate chips and you guessed it...more Raglan Coconut Yoghurt! Method: Add all main ingredients into a blender and whizz! Prepare glass by drizzling the salted macadamia butter down the sides of the glass. Add a handful of ice into the glass before [...]

Choco-nut protein shake (v, df, gf)2020-04-14T14:59:48+12:00

Chocolate chip coconut cookies (v, df)

Chocolate chip cookies with a coconut twist...yum! Check out this scrumptious recipe below. Ingredients: 1/2 cup coconut oil 1 cup white sugar 1/4 cup Raglan Coconut Yoghurt (Natural) 1/3 cup water 1 tablespoon vanilla essence 2 cups all purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup vegan chocolate chips To serve: sprinkles of desiccated coconut Method: Preheat oven to 180°C then prepare a tray with baking paper and set aside. In a medium bowl mix together the coconut oil and sugar before adding the other wet ingredients. Once all wet ingredients are added mix and set aside. In a separate bowl add all other ingredients and stir until well mixed. Combine both the wet and dry [...]

Chocolate chip coconut cookies (v, df)2020-04-14T15:00:19+12:00

Chocolate granola protein pudding (v, df, gf, rsf)

So you’re telling me you can have a chocolate-y pudding that isn’t bad for you?! Yes, yes we are. Ingredients: 1 cup Raglan Coconut Yoghurt (Natural) 2 ripe bananas 2 tablespoons of vegan chocolate protein powder 1/2 teaspoon of cinnamon 1 tablespoon of organic cacao powder Granola (gf and rsf) of your choice! Optional to serve: freeze dried plums and another sprinkle of granola Method: Prepare a jar with a 1cm layer of granola on the base and set aside. Add all ingredients into a blender except for the granola and whizz! Once it is mixed throughout, pour entire mixture over granola. Place jar in the fridge over night, then take out and add toppings. Enjoy your healthy pudding! [...]

Chocolate granola protein pudding (v, df, gf, rsf)2020-04-14T15:04:06+12:00

Blueberry nice cream (v, df, gf, rsf)

These hot summer days, call for nice cream! Nice cream has all the sweetness of ice cream without the bad stuff! Check out the recipe below.Ingredients:1/2 cup Raglan Coconut Yoghurt (Organic Blueberry)1 large frozen banana1/2 cup of frozen blueberriesOptional: vegan waffle cone (to serve)Method:Dice frozen banana into small chunks then add into blender.Add the rest of the ingredients into the blender and whizz!Pour mixture into a container and place in the freezer for a couple of hours.Take out your nice cream and serve in a bowl or a cone. Enjoy!

Blueberry nice cream (v, df, gf, rsf)2020-04-15T11:24:18+12:00

Strawberry snowballs (v, df, gf, rsf)

Fruit and coconut yoghurt are a match made in heaven! Check out this super simple recipe for the ultimate afternoon Summer snack.Ingredients:Raglan Coconut Yoghurt (Vanilla Bean, as much as you’d like)Strawberries (as many as you’d like!)Method:Prep tray with a sheet of baking paper and set aside.Use a knife to cut off the stalks of the strawberries.Pour a small portion of yoghurt into a small bowl.Using a skewer or fork, dunk the strawberries into the bowl of yoghurt until it is fully covered then place onto the tray.Once you are happy with the amount of strawberries you have, pop in the freezer for a couple of hours.After the yoghurt has hardened, take the tray out of the freezer and re-dunk the [...]

Strawberry snowballs (v, df, gf, rsf)2020-04-14T14:57:08+12:00

Christmas cookies with strawberry and coconut icing (v, df)

Treat yourself, it’s Christmas! Check out these divine cookies that will have everyone begging you to bake them again! Ingredients: 2 cup self raising flour 1/2 cup caster sugar 1/2 tsp salt 1 cup vegan butter/margarine 1 tsp vanilla essence Icing: 3 tablespoons Raglan Coconut Yoghurt (Natural) 1 cup icing sugar 8 mashed strawberries Method: Preheat the oven to 180 degrees and get a baking tray ready with one layer of baking paper. Add all ingredients into a medium size bowl and mix with your hands until thoroughly mixed! Sprinkle some flour onto a smooth surface and roll out the dough to the flatten. Cut shapes using anything you have at home, depending on what shapes you like (the dough is fragile so [...]

Christmas cookies with strawberry and coconut icing (v, df)2020-04-15T14:10:54+12:00

Vegan cookies and cream nice cream (v, df)

How crazy that by combining just three ingredients you can create a cookies and cream masterpiece! Perfect for a last minute dessert on a classic New Zealand summer evening, after a day in the sunshine. Ingredients: 2 and a 1/2 cups of chopped frozen banana 1/2 cup of Raglan Coconut Yoghurt (Vanilla Bean) We used Oreos however if you would like to make it RSF or GF feel free to use the alternatives sold in supermarkets! Method: Add frozen banana and yoghurt into a blender and whizz away! Pour mixture into seperate container with a lid. Crunch up as a many cookies as you would like into the ‘ice cream’ mixture and mix them through. Either eat as is [...]

Vegan cookies and cream nice cream (v, df)2020-04-15T14:13:30+12:00

Vegan ‘Nutella’ Pancakes (v, df)

Calling all breakfast food lovers! This delicious hazelnut choccy goodness is inclusive for all of our dairy free friends! No more missing out for you! Ingredients: Pancake ingredients: 1 cup flour 2 tablespoons organic sugar 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup almond milk (or your favourite non dairy milk!) 1 tablespoon apple cider vinegar 2 tablespoons of Raglan Coconut Yoghurt (Vanilla Bean) Olive oil spread (to grease the pan) 'Nutella' ingredients: 1 cup of hazelnuts 1 tablespoon of cacao powder 12 dates 2 tablespoon of organic sugar 1 cup of water To serve: Mandarins Broken up waffle cone Method: 'Nutella': Preheat oven to 180°C. Spread hazelnuts across an oven tray and roast for 10 minutes. Remove from the oven [...]

Vegan ‘Nutella’ Pancakes (v, df)2020-04-15T14:19:38+12:00

‘No bake’ peanut butter and berry bars (v, df, gf, rsf)

Our peanut butter obsession is never ending! If you’re feeling like something sweet but kind of healthy, I have the most scrumptious and easy recipe for you below! Ingredients: 2 ½ cups gluten free rolled oats 1 cup of crunchy peanut butter (we love Forty Thieves, Fix and Fogg and Pics) ½ cup sugar free maple syrup (or pure maple syrup if you aren’t worried about the sugar!) 2/3 cup of Raglan Coconut Yoghurt (Blueberry) To Serve: Desiccated coconut Organic goji berries (or any berries you have in the pantry do the trick!) Method: Line a medium sized square baking tray with baking paper and set aside. Get a large bowl and add the oats, set aside. In a [...]

‘No bake’ peanut butter and berry bars (v, df, gf, rsf)2020-04-15T14:25:10+12:00

Vegan chocolate cookie ice-cream sandwich (v, df)

Sounds too good to be true, but it isn’t! That’s right … a vegan chocolate cookie ice-cream sandwich, a mouthful to say but an even more delicious mouthful to swallow! Ingredients: 1 cup of white flour 1/2 cup cocoa powder 1/2 cup sugar of choice 3/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon baking powder 2 tablespoon Raglan Coconut Yoghurt (Natural) 6 tablespoon melted coconut oil (or your favourite household oil) 2 tablespoon almond milk 1 teaspoon vanilla extract To Serve: Dairy free ice-cream of your choice – we love Frozen Bliss or Little Island. Method: Pre-heat oven to 180 degrees C. Line a baking tray with a sheet of baking paper, set aside. Add all ingredients into [...]

Vegan chocolate cookie ice-cream sandwich (v, df)2020-04-15T14:28:02+12:00

Vegan cinnamon banana-rama cake (v, df)

Another week, another cake to bake! This recipe is so yummy it will make you go bananas! Ingredients:1 1/2 cups of all purpose flour1/3 cup white sugar3 teaspoons baking powder2 teaspoon ground cinnamon1/4 teaspoon salt1/2 cup Raglan Coconut Yoghurt (Vanilla Bean)1 cup mashed ripe banana (around 3 medium sized bananas!)1/4 cup canola oil1 teaspoon vanilla extractOlive oil spread (to grease the tin)Glaze:1 cup of icing sugar4 tablespoons of cinnamon3 tablespoons of hot waterOptional for on top: diced banana with more sprinkles of cinnamon of course!Method:Pre-heat oven to 190 degrees C.Lightly cover a spring-form cake tin in a thin layer of spread, set aside.Add all dry ingredients into a large bowl and mix.In a separate bowl add yoghurt, mashed banana, canola oil [...]

Vegan cinnamon banana-rama cake (v, df)2020-04-15T14:30:58+12:00

Spiced chai and almond bliss balls (v, df, gf, rsf)

You would never guess these bliss balls are naturally sweet! This recipe is bursting with blissful flavours  and really is the perfect little recharge snack.Ingredients:3 tablespoons of Forty Theives Spiced Chai Almond Butter (check it out here)1 tablespoon of Raglan Coconut Yoghurt (Vanilla)1/4 cup of melted coconut oil1/2 cup gluten free rolled oats (or regular rolled oats, if you aren’t fussed about gluten)1 cup of Medjool dates or if you don’t have any at home regular pitted dates work great too!To Serve:90 grams of melted vegan dark chocolate (optional as it has refined sugar)Sprinkle of shredded coconutMethod:Line a tray with baking paper and set aside.Add all main ingredients into a food processor. Whizz until your heart is content!If the mixture is [...]

Spiced chai and almond bliss balls (v, df, gf, rsf)2020-09-16T18:47:27+12:00

Hemp super berry smoothie bowl (v, df, gf, rsf)

Smoothie bowls for breakfast, lunch, dinner and dessert! This recipe is filled with antioxidants and will have you glowing from the inside out. Ingredients: 3 tablespoons of Raglan Food Co coconut yoghurt - Boysenberry 1 tablespoon of good quality Peanut Butter (we love Forty Theives, Fix & Fogg and Pics) 1 cup of frozen blueberries 1 large frozen banana 1/4 cup of almond milk (no added sugar) 1 tablespoon of Hemp protein powder or Hemp oil To Serve: Fresh strawberries Blueberries Goji berries Cacao nibs A sprinkle of desiccated coconut or coconut flakes Granola (optional) Method: Combine all of your core ingredients into a blender, aside from almond milk. Slowly add in almond milk and whizz until your preferred [...]

Hemp super berry smoothie bowl (v, df, gf, rsf)2022-05-11T13:22:20+12:00

Hazelnut chocolate freezer fudge bites (v, df, gf, rsf)

Looking for a healthy fudge alternative that is super easy to make?! Well, we have got the recipe for you.Ingredients:1/4 cup Raglan Coconut Yoghurt (Vanilla Bean)1/2 cup chocolate hazelnut butter (we used Fix & Fogg’s new Chocolate Hazelnut Butter!)2 tablespoons coconut oil, melted2 tablespoons sugar free maple syrup1/4 teaspoon vanilla essence1/4 teaspoon saltMethod:Combine all of your ingredients into a bowl, and stir until well-mixed.Pour mixture into a small Tupperware container or small rectangle cake tin lined with baking paper.Optional: pour a tiny bit more yoghurt on top of the fudge in small drops, then use a skewer to swirl the yoghurt around to make a pattern on the top layer.Place it in the freezer overnight to set (it will be [...]

Hazelnut chocolate freezer fudge bites (v, df, gf, rsf)2020-04-15T14:38:29+12:00

No bake blackcurrant chocolate cake (v, df, gf)

Calling all chocoholics! There is new way to do chocolate cake, and it can’t get much better than this.Ingredients:Olive oil spread, to grease cake tin220g of quality dark vegan chocolate (anywhere between 50-90%)1 cup of Raglan Coconut Yoghurt (Blackcurrant & Vanilla)1/2 teaspoon allspice 1 teaspoon instant coffee1 tablespoon of water1/4 teaspoon saltCocoa powder and cacao nibs to serveMethod:Lightly cover a small spring-form cake tin in a thin layer of spread, line with baking paper, set aside.Chop up dark chocolate into small pieces. On medium heat melt the chopped chocolate in a pot on the stove top. Make sure to keep stirring to avoid burning the chocolate. Turn off stove top.In a separate small bowl add coffee and water together and mix until coffee has dissolved. Add [...]

No bake blackcurrant chocolate cake (v, df, gf)2020-04-15T14:40:29+12:00

Vegan raspberry & lime cookies (v, df, gf)

Without these cookies, I crumble! These raspberry and lime cookies are so delicious, it is hard to wait for them to cool down before you eat them all up.Ingredients:1/2 cup packed brown sugar1/2 cup organic sugar2 teaspoons vanilla essence1.5 cups plain gluten free flour1/2 teaspoon baking soda1/2 teaspoon salt4 tablespoons Raglan Coconut Yoghurt (Raspberry & Lime)50g olive oil spread1 lime (squeezed)Method:Preheat the oven to 180 degrees C. Grease baking trays, or line with baking paper.In a medium bowl, mix together the brown sugar, white sugar and olive oil spread until light and fluffy. Stir in yoghurt, lime juice and vanilla essence.Combine the flour, baking soda and salt. Mix all together.Put small sized ball on the prepared baking trays and press down with a [...]

Vegan raspberry & lime cookies (v, df, gf)2020-04-15T14:42:22+12:00

Tofu & spinach filo pie (v, df, rsf)

Nothing beats getting cosy and baking a pie for dinner! This super yummy recipe is a great go-to when you’re wanting a comforting vegan meal.Ingredients:Filo pastry4 tablespoons Raglan Coconut Yoghurt (Natural)300g firm organic tofu3 big handfuls of spinach1 teaspoon of chilli flakes2 teaspoons of garam masala spice1 teaspoon of Himalayan salt1 onion3 cloves of garlicOlive oilMethod:Take frozen filo out of the freezer and allow to defrost completely, turn oven onto 180°C.Dice onion and garlic and cut tofu into small cubes, add all ingredients into a pan (except the yoghurt, olive oil & pastry) and cook on medium heat until onion is soft and brown.Pour ingredient into a bowl, add yoghurt and mix. Set aside.Line a dish with baking paper and put [...]

Tofu & spinach filo pie (v, df, rsf)2020-04-15T14:44:22+12:00

Blueberry and cacao nib muffins (v, df, rsf)

We can’t get enough of our new Organic Blueberry yoghurt, so we couldn’t help but use it in another recipe this week! These yummy muffins are a great snack to grab on the go, or perfect for school lunches. Ingredients:1 cup of self raising flour1/2 cup Raglan Coconut Yoghurt (Organic Blueberry)1/2 cup of sugar free maple syrup1/4 cup of melted coconut oil1/3 cup of almond milk1 cup of frozen blueberriesHandful of organic cacao nibsMethod:Preheat oven to 180C. Prepare muffin shells in a muffin tray and line with coconut oil. Set aside.In a mixing bowl, combine all wet ingredients, and mix.Add in the flour, then fold the blueberries into the batter.Pour the batter into muffin holes, sprinkle the top with cacao nibs and [...]

Blueberry and cacao nib muffins (v, df, rsf)2020-04-15T14:46:01+12:00

Vegan blueberry french toast (v, df, rsf)

This vegan blueberry french toast gives original french toast a run for its money. Who would have guessed this recipe could taste so scrumptious and be relatively nutritious! Ingredients: 1/2 cup Raglan Coconut Yoghurt (try our delicious new Organic Blueberry) 1 tablespoon almond meal 1 teaspoon vanilla essence 1 tsp cinnamon 1 tbsp flaxseed oil (great source of omega-3!) 1 tbsp water 1 loaf of vegan sourdough Olive oil spread (to use in the pan) To Serve: Drizzle of Cocomanuts Cashew Butter (find here) Blueberries Drizzle of manuka honey A sprinkle of chia seeds Method: In a wide-rimmed bowl, add all the ingredients, whisk, and let set for 5 minutes. Heat the olive oil spread in a pan on medium heat. One side at a [...]

Vegan blueberry french toast (v, df, rsf)2020-08-05T15:17:01+12:00

Raw berrylicious chocolate mousse (v, df, gf, rsf)

Guilt free chocolate mousse? Count me in! Satisfy your sweet tooth with this creamy creation. A recipe perfect for any occasion, especially when you are short for time!Ingredients:1 ripe avocado1 tbsp Raglan Coconut Yogurt (Boysenberry)4 tbsp sugar free maple syrup2 tbsp raw cacao powderpinch of Himalayan sea salt2 tbsp waterTo Serve:In a bowl or in a Cookie Project cookie cup as pictured – they support disabled workers to have meaningful employment (find here)Any berries you have in the pantry! I chose goji berries, boysenberries and strawberriesA sprinkle of desiccated coconutMethod:Add all the ingredients for the mousse into a blender and whizz until nice and smooth.Store in the refrigerator or serve right away.Add toppings and enjoy!

Raw berrylicious chocolate mousse (v, df, gf, rsf)2020-04-15T14:51:51+12:00

3-ingredient peanut butter cups (v, df, gf)

Try this incredibly easy and incredibly delicious gluten-free, dairy-free, vegan peanut butter cup recipe! Ingredients:1½ cup dark Trade Aid chocolate drops (vegan)1/4 cup good quality peanut butter (we love Fix & Fogg, Forty Thieves, and Pic’s)1/4 cup Raglan Coconut Yoghurt (Vanilla Bean)Method:Place 6 cupcake shells in a muffin tray so they are all ready to go.Mix the peanut butter and coconut yoghurt in bowl until it turns into a whipped consistency and set aside.Pour the chocolate drops into a pot and place on the stove top on medium heat.Make sure to keep mixing the chocolate drops until they have completely melted into a delicious runny chocolate base.Pour a thin layer of melted chocolate into each of the cupcake shells before using [...]

3-ingredient peanut butter cups (v, df, gf)2020-04-15T14:55:32+12:00

Raspberry Bliss Balls (v, df, rsf)

These little bliss balls are a yummy snack or after-dinner treat - so easy to make! Ingredients: 1½ cup raw cashews 1½ cup Date Mate Sesame Seduction (find here) ½ cup Raglan Coconut Yoghurt (Raspberry & Lime) 1½ cup frozen raspberries 4 tablespoons melted coconut oil 1½ cup oats (for gf option, use desiccated coconut) Method: Grind the cashew nuts in a blender and set aside Add the date mate, coconut yoghurt, melted coconut oil Process until all of the ingredients have combined Add the frozen raspberries and blend again for a few seconds until mixed through Combine with the oats Place the mixture in the fridge for an hour to harden Using your hands, roll the mixture into [...]

Raspberry Bliss Balls (v, df, rsf)2021-07-19T12:11:27+12:00

Vegan caramel cheesecake (v, gf, df, rsf)

Gluten-free, dairy-free, vegan cheesecake recipe drizzled with the most amazing salted caramel sauce!Ingredients:Crust1 cup raw almonds1 cup shredded coconut1/2 tbsp coconut oil, liquefied10 medjool datesCheesecake1 1/2 cup cashews, soaked overnight then drained (you can do a “quicky” soak by placing your cashews in boiling water for 1-2 hours)1/2 jar of Vanilla Bean 700ml1/2 cup of coconut oil1 tbsp maple syrupSalted Caramel Sauce1 can (13.5 oz) full-fat coconut milk1/2 cup coconut sugar1/2 tsp sea salt1 tsp coconut oil1 tsp vanilla extractMethod:Place all crust ingredients into a food processor and process until it’s the texture of coarse sandPour the crust mixture into the springform pan and use your fingers to flatten itTo make the cheesecake filling, add all ingredients to a high-powered blender. [...]

Vegan caramel cheesecake (v, gf, df, rsf)2020-04-15T15:08:03+12:00

Four 4-Ingredient Vegan Salad Dressings (v, gf, df, rsf)

These 4 vegan salad dressings will take your salads to the next level! They’re super easy to make and only require four ingredients! Skip the bottled stuff, and use these healthy salad dressing recipes to make your own. Ingredients: “Honey” Mustard Dressing ½ cup Raglan Coconut Yoghurt Natural Greek-Style ¼ cup whole grain mustard juice of one lime 3 tbsp maple syrup (or honey for non-vegan option) (salt & pepper to taste) Zesty Tahini Dressing ½ cup Raglan Coconut Yoghurt Natural Greek-Style 2 tablespoons tahini 2 tbsp lemon juice ½ tsp salt Creamy Balsamic Dressing ½ cup Raglan Coconut Yoghurt Natural Greek-Style ½ cup balsamic vinegar 1 tbsp maple syrup 1 tsp dijon mustard (salt & pepper to taste) [...]

Four 4-Ingredient Vegan Salad Dressings (v, gf, df, rsf)2020-04-15T15:12:33+12:00

Carrot cake with coconut yoghurt frosting (df)

This carrot cake is packed with all sorts of goodness, texture and flavours. Finished off with a lush vegan coconut yoghurt frosting. Ingredients: The Cake 150 ml coconut oil 5 free-range eggs (vegan option: use chia eggs) 150 ml rice milk 100 ml maple syrup 350 g spelt flour 400 g grated carrots 2 tsp cinnamon 1 tsp baking powder a pinch of salt 1 tsp vanilla essence Coconut Yoghurt Frosting 1 cup of raw cashews soaked overnight and strained 1/4 cup Natural Greek-Style coconut yoghurt 2 tsp lemon juice 1 tsp vanilla 4 tbsp almond milk pinch salt 2 tbsp maple syrup handful of chopped walnuts Method: The Cake Preheat the oven to 180°C Melt the coconut oil in a saucepan and remove from heat Whisk together [...]

Carrot cake with coconut yoghurt frosting (df)2020-04-15T15:17:45+12:00

Peanut-coconut curry (v, gf, df, rsf)

We love a heart-warming curry on a cold winter’s evening. This peanut-coconut curry is full of sweet, slightly spicy flavours and is the perfect warm, comforting meal for any night of the week! Leftovers? Lucky you! This curry might be even tastier on the second day. The spices will have had more time to integrate into the sauce and the curry will have an even more amazing flavour.IngredientsServes 2—31 large carrot15 g ginger1 large onion3 cloves garlic1 tbsp coconut oil1 tsp turmeric1 tsp salt2 tsp garam masala2 pinches cayenne pepper400ml Raglan Coconut Yoghurt (Natural)½ cup water4 tbsp peanut butter (smooth)400g chickpeas, cooked (from dried or canned)1 medium broccoli1 (red) capsicum1 lemona small handful of fresh coriandera small handful of peanutsTo [...]

Peanut-coconut curry (v, gf, df, rsf)2020-04-15T15:24:52+12:00

Apple pear crumble (v, df)

This apple pear crumble features a crunchy nutritious topping and a warm spiced apple and pear filling. Bake this vegan version as a satisfying treat for all the family – delicious with a bit of coconut yoghurt on top! Ingredients: Apple Pear Filling 3 pears, peeled and sliced 4 apples, peeled and sliced 2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 tablespoons coconut nectar or maple syrup 1/2 teaspoon salt 2 tablespoons of lemon juice Crisp Topping 1 cup of oats 1/2 cup buckwheat flour 1/2 mixed nuts 1/4 cup coconut sugar 1 teaspoon cinnamon 1/2 teaspoon salt 8 tablespoons coconut oil Yoghurt Topping Raglan Coconut Yoghurt (Natural, or Vanilla for a sweeter option) Method: Preheat oven to 170 degrees [...]

Apple pear crumble (v, df)2022-03-08T09:52:07+13:00

Chai latte chia pudding (gf, df, rsf)

With this cold weather, there’s nothing like the festive flavours of cinnamon, ginger and cloves. This chai latte chia pudding is loaded with warming spices and makes a healthy breakfast or dessert!Ingredients:Chia Pudding1/4 cup chia seeds1 cup Raglan Coconut Yoghurt Vanilla Bean2 tbsp maple syrupSpice Blend2 tsp cinnamon1/4 tsp ginger1/4 tsp allspice1/8 tsp cloves1/8 tsp nutmegMethod:In a bowl, mix together the chia seeds, yoghurt, maple syrup and 3/4 of the spice blendPlace in the fridge for at least 1 hour, or overnightGive it a taste and if you desire some more spice, mix in the rest of the spice blendServe with some yoghurt on top and cinnamon if desired

Chai latte chia pudding (gf, df, rsf)2020-04-15T15:33:18+12:00

3-ingredient cheese scones (v, df, rsf)

These beauties? Just 3 simple ingredients – self raising flour, coconut yoghurt and vegan cheese. They’re light and fluffy, but crunchy where they need to be. Dairy free and amazingly easy. And best of all, incredibly delicious! Ingredients: 1 1⁄4 cups self-raising flour 1 cup of Raglan Coconut Yoghurt (Natural) 1 1⁄4 cups of grated vegan cheese (Angel Food cheddar) Method: Preheat oven to 200°C and line a baking tray with baking paper. Grate cheese and combine 1 cup of cheese with 1 1/4 cups of flour, adding 1 tsp salt if you like Add yoghurt and bring together with a knife to make a soft dough Make 6 small balls and sprinkle with remaining cheese Bake for 15 [...]

3-ingredient cheese scones (v, df, rsf)2020-04-15T15:42:37+12:00

Coconut yoghurt waffles (v, df)

These vegan waffles are nice and crispy on the outside + soft and fluffy on the inside. You’ll never guess that they’re free of eggs and dairy! A perfect breakfast, especially when topped with our Vanilla Bean yoghurt. Ingredients: Waffles 1 1/4 cup unsweetened almond milk 1 tsp lemon juice or apple cider vinegar 1/2 cup Raglan Coconut Yoghurt (Vanilla Bean) 1/4 cup melted coconut oil or olive oil 1/2 cup gluten-free rolled oats 1 3/4 cup gluten-free flour blend 1/4 tsp salt 1 1/2 tsp baking powder 2 tbsp coconut sugar or organic cane sugar Topping Ideas Raglan Coconut Yoghurt (Vanilla Bean) Nut butter Fresh/dried fruit Nuts/seeds Method: Combine almond milk and lemon juice or vinegar in a medium-size mixing bowl and let set for 5 minutes. Then add yoghurt, coconut oil [...]

Coconut yoghurt waffles (v, df)2021-07-05T13:04:08+12:00

Roasted butternut squash soup (v, df, gf)

This roasted butternut squash soup is deliciously nourishing. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and squash. Ingredients: 1 litre of water salt and pepper 3 tbsp olive oil 3 tbsp of tamari 1 tbsp of red curry paste 2 tsp of freshly grated ginger vege stock for 1 litre fresh herbs (coriander or parsley) 1 red onion 1 clove of garlic 1 medium butternut squash ½ cup of long grain white rice 400g of Raglan Food Co coconut yoghurt - Natural Greek-Style Method: Preheat oven to 180 C and line a large tray with baking paper (or use a non-stick tray). Peel pumpkin and cut into even-sized chunks. Place on [...]

Roasted butternut squash soup (v, df, gf)2022-05-11T13:19:02+12:00

2-ingredient naan flatbread (v, df, rsf)

Easy, breezy 2 ingredient naan flatbread recipe. Serve as a side or turn it into mini pizzas! Super easy to make with no yeast and no waiting for dough to rise.Ingredients:2 cups of self-raising flour1 cup of Raglan Coconut Yoghurt (Natural)Method:Place 2 cups of self-raising flour in a bowlAdd 1 cup of Natural Coconut Yoghurt and stir until combinedTurn out onto a well-floured surface and knead until smooth and well combinedDivide the dough into six portionsUse a well-floured rolling pin to roll out each portion to an 18 cm roundCook the bread in a dry pan over medium-high heat for 2-4 minutes per side, until golden brown and cooked throughEnjoy!

2-ingredient naan flatbread (v, df, rsf)2020-04-15T15:56:00+12:00

Raw Chocolate Easter Eggs (v, gf, df, rsf)

Why not make your own Easter eggs this year? These raw chocolate eggs are not only refined sugar free, they are stuffed with a dreamy coconut filling that you would never guess is good for you.Ingredients:Bounty Filling (makes approx 20 Easter Eggs)3 cup shredded coconut3/4 cup of Raglan Coconut Yoghurt (any flavour you like!)3/4 cup of coconut oilOr make different batches to create different coloured filling! (eg Mango & Turmeric for orange, Boysenberry for pink and Blackcurrant for purple)Raw Chocolate½ cup cacao butter melted, approx. 115g½ cup raw cacao powder¼ cup maple syrupMethod:To make the bounty filling, combine all ingredients in a large bowl and mix till well combined. It should hold together when pressed but still feel a little on the wet sideRoll [...]

Raw Chocolate Easter Eggs (v, gf, df, rsf)2020-04-15T15:58:54+12:00

Raw salted caramel slice (v, gf, df, rsf)

4-layered raw salted caramel slice. No-bake, paleo, vegan, gluten-free, refined sugar-free, yet DELICIOUS!Ingredients:Base (1st layer)1 cup almond flour1/2 cup unsweetened shredded coconut1/4 cup refined coconut oil4 Medjool datesCheesecake (2nd layer)1 cup cashews, soaked overnight then drained (You can do a “quicky” soak by placing your cashews in boiling water for 1-2 hours)2/3 jar of Raglan Coconut Yoghurt (Natural 700ml)1/4 cup of coconut oil1 tbsp maple syrupSalted caramel (3rd layer)1 1/4 cup Medjool dates1/4 cup nut butter of choice (I used almond butter)2 tbsp almond milk1 tsp vanilla extract1/4 tsp saltChocolate topping (4th layer)1/4 cup coconut oil1/3 cup cocoa powder1/4 tsp vanilla extract2 tbsp maple syrupMethod:Line an 8×8 inch pan with parchment paper. Set aside.For the first layer: add the almond flour, shredded coconut, [...]

Raw salted caramel slice (v, gf, df, rsf)2020-04-15T16:02:26+12:00

Mermaid bowl (v, gf, df, rsf)

This dreamy infusion of blue superfoods and adaptogenic herbs makes a dazzling Mermaid Smoothie Bowl Ingredients: Smoothie 2 cups of Raglan Coconut Yoghurt (Vanilla) 2 ripe bananas, sliced and frozen 1 tbsp Mermaid Latte powder (found here) Toppings Garnish your bowl with anything you love: blueberries, shredded coconut, chia seeds… Method: Remove frozen bananas from freezer and let them sit on the counter for 5-10 minutes to defrost a bit. They should have been sliced and frozen in a bag/container for at least 4 hours prior Soak 1 tbsp of chia seeds with 2 tbsp of water and add a little bit of Mermaid Latte Powder to colour it blue Add all ingredients (except the toppings) to a high speed blender [...]

Mermaid bowl (v, gf, df, rsf)2021-09-06T09:55:32+12:00

Blackcurrant tarts (v, gf, df, rsf)

These super simple Blackcurrant Tarts are so incredibly tasty! Ingredients: Base 2 1/2 cup Almond Meal 4 tbsp Coconut Oil 16 Medjool Dates Filling 100g Blueberries (additional handful to top tarts) 3/4 jar Raglan Coconut Yoghurt (Blackcurrant 400ml) 2 tbsp Coconut Oil 4 Medjool Dates Method: In a high powered food processor blitz the base ingredients until well combined and sticky. Once well combined, evening distribute fulling mixture into a greased (coconut oil) muffin tray or paper bake cups. Place tray in the freezer to set whilst you get started on the filling. In the same food processor, blitz the filling ingredients until smooth and well combined. Pour the filling mixture evening into the bases and pop back into the [...]

Blackcurrant tarts (v, gf, df, rsf)2020-04-15T16:07:32+12:00

Breakfast smoothie bowl (v, gf, df, rsf)

Joy in a bowl!Ingredients:Smoothie2 cups of Raglan Coconut Yoghurt (Vanilla)1 fresh coconut1 (frozen) banana1 sachet ViBeri blackcurrant powder (found here)ToppingsGarnish your bowl with anything you love: fresh fruit, homemade granola, nuts, seeds, edible flowers… And voilà! So yummy, healthy and pretty.Method:Combine all ingredients for the smoothie in a blender or food processor and blend until completely smooth. For an extra thick smoothie allow it to set for at least 30 minutes in fridge.The easy way to open a coconut: pierce the soft coconut ‘eye’ and drain the coconut water, crack the coconut open with a hammer (hold the coconut in your hand and hit the center of the coconut with the hammer repeatedly while turning it)Pour the smoothie into the coconut [...]

Breakfast smoothie bowl (v, gf, df, rsf)2020-04-15T16:14:51+12:00

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