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Recipes

Discover new ways of using your favourite RFC products

Vanilla Poached Pears (df, gf)

The pear-fect dessert to impress your loved ones... Ingredients: 1 litre water ÂŒ-Âœ cup sugar - adjust to personal taste 1 tbsp honey (optional) 2 firm pears - peeled, cored, and quartered Âœ cup macadamias 1 generous tsp icing sugar ÂŒ cup coconut flakes Raglan Food Co coconut yoghurt to serve; Vanilla Bean or Natural-Greek Style Method: Preheat your over to 180ÂșC fan bake. In a saucepan over a medium heat, bring the water, sugar and honey (if using) to a soft simmer. When the sugar has dissolved slide in the prepared pears and gently simmer for 10 to 25 minutes, depending on the ripeness of your fruit. While the pears are poaching, toss together the macadamias, icing sugar [...]

Vanilla Poached Pears (df, gf)2023-02-27T12:56:05+13:00

Coconut Yoghurt & Fruit Tarts (v, df, gf)

These pretty tarts are simple to put together, taste amazing and deliver you a good dose of gut-loving probiotics. Enjoy topping the tarts with your favourite seasonal fruit. Ingredients: 1 ÂŒ cups almond meal Ÿ cup coconut 1⁄3 cup cocoa Ÿ cup dried dates 2 tbsp chia seeds Pinch of sea salt Raglan Food Co Coconut Yoghurt for filling (Kelly used our Organic Blueberry & Caramel) Fresh fruit for decorating (Kelly used strawberries, blueberries, kiwifruit, mango & pomegranate) Method: Preheat oven to 160ÂșC. Grease 4 x 10cm flan dishes with removable bases. Place the dates in a bowl and cover with boiling water. Soak for 10 minutes, then drain well. Place the almond meal, coconut, cocoa, dates, chia seeds [...]

Coconut Yoghurt & Fruit Tarts (v, df, gf)2023-01-16T10:28:05+13:00

Mini Pina Colada Trifle (v, df)

A perfect 1 serve mini trifle, who would have thought this beauty is vegan? Ingredients: 6-8 small pineapple pieces 5-6 raspberries or other berries 5-6 tbsp of vegan custard 8-10 big dollops of Raglan Food Co Vanilla Bean coconut yoghurt 5-6 small chunks of vegan sponge or vanilla cake (see hack below) 2-3 tsp sparkling lime or lemonade Fresh fruit to garnish Method: In a medium to large drinking glass place the first layer of pineapple, raspberries, custard and Vanilla Bean yoghurt. Add the chunks of vegan sponge cake and drizzle a little sparkling lime or lemonade (not too much! Just enough to slightly moisten the sponge). Add one more layer of pineapple, raspberries and custard.  Top with big [...]

Mini Pina Colada Trifle (v, df)2022-12-20T15:32:57+13:00

Fig & Coconut Granola Muesli (df, rsf)

This family recipe is easy to make and very delicious. I love gifting this to friends! Ingredients: 1⁄3 cup chopped almonds 1⁄3 cup chopped hazelnuts ÂŒ cup pumpkin seeds 1⁄3 cup chia seeds Âœ cup chopped dried figs 1 tsp cinnamon ÂŒ cup coconut flour 2 cups rolled oats 3 tbsp melted coconut oil ÂŒ cup honey (or substitute for maple syrup if vegan) 1 tsp pure vanilla extract (I love Heilala Vanilla) ÂŒ cup almond butter Âœ cup coconut flakes Method: Preheat your oven to 135°C. In a bowl mix your chopped almonds, hazelnuts, pumpkin seeds, figs, cinnamon, coconut flour and oats. In a separate bowl, mix your melted coconut oil, honey/maple syrup, vanilla extract and almond butter. [...]

Fig & Coconut Granola Muesli (df, rsf)2023-01-17T13:37:47+13:00

Gooey Choc-Coated Caramel Dates

These are chewy, fudgey, and decadent! The perfect dairy free, gluten free desserty treat to impress your dinner guests with... Ingredients: Jar of RFC Vegan Caramel Sauce or similar (you'll only use about 1/3 of it) Block of Bennetto intense dark chocolate 15 medjool dates Sea salt Method: Cut dates in half and remove the pit. Fill carefully with caramel sauce. Place in freezer for 2 hours. Melt the chocolate, dip & coat each caramel-filled date, place on non-stick baking paper. Pop in the freezer for another 2 hours. Sprinkle sea salt on top to serve. Enjoy!

Gooey Choc-Coated Caramel Dates2022-12-12T09:34:36+13:00

Cookie Dough Caramel Pie (v, df, gf)

A drool worthy pie! Ingredients: Base: 1 tin chickpeas - drained & rinsed Âœ cup almond butter (or peanut butter) ÂŒ cup maple syrup Âœ tsp chia seeds 1 tsp vanilla extract Âœ tsp baking powder Caramel layer: Vegan caramel sauce - as much as you desire Chocolate layer: ÂŒ cup coconut oil 1 tbsp cocoa powder 1 tbsp maple syrup Method: Preheat your oven to 180ÂșC. Line a small tart/cake tin with baking paper and oil the sides. Place all base ingredients into a blender and blend until a smooth consistency. Scoop into lined tin. Spread evenly across the base of the tin, and up the sides. Bake in your preheated oven for 25-30 minutes. Remove from oven [...]

Cookie Dough Caramel Pie (v, df, gf)2023-01-31T12:13:01+13:00

Broccolini & Kale Salad (v, df, gf, rsf)

This sturdy salad will quickly become a recurring table guest. Ingredients: œ cup Raglan Food Co coconut yoghurt - Natural Greek-Style 2 tbsp olive oil 1 tbsp wholegrain mustard œ tbsp dijon mustard 1 clove garlic - finely minced Pinch of flaky salt Generous grind of fresh black pepper Handful of dill Handful of parsley 250g broccolini (or broccoli) - stalks & florets, finely sliced 2 large handfuls of baby kale (or regular curly) - finely sliced œ large red onion - finely sliced œ cup almonds - lightly roasted in a dry pan, roughly chopped Œ cup cranberries Method: In a small bowl; combine the yoghurt, oil, mustards, garlic, salt and pepper. Finely chop half of the dill, [...]

Broccolini & Kale Salad (v, df, gf, rsf)2023-01-25T12:52:07+13:00

Oaty Caramel Slice (v, df)

The yummiest slice made using our limited edition Vegan Caramel Sauce! Ingredients: Base: 1 Œ cup jumbo oats Ÿ cup shredded coconut Œ cup buckwheat œ cup dates - soaked 2 tbsp coconut oil Caramel layer: œ cup dates - soaked Ÿ cup Raglan Food Co Vegan Caramel Sauce œ cup cashews - soaked œ cup Raglan Food Co coconut yoghurt - Vanilla Bean 1 tbsp coconut oil Method: Place the oats, shredded coconut and buckwheat in a blender and blend until it resembles medium sized crumbs. Add in the dates and coconut oil, continue to blend until well combined and sticking together. Press roughly two thirds of mixture into the bottom of a lined tin (or unlined silicone [...]

Oaty Caramel Slice (v, df)2022-12-14T15:11:55+13:00

Strawberry, Blackcurrant & Vanilla Yoghurt Bars

These vegan 'ice cream' bars made with our Blackcurrant & Vanilla yoghurt are so easy! Ingredients: 350g (1 jar) Raglan Food Co coconut yoghurt - Blackcurrant & Vanilla 1 scoop plant-based protein powder Strawberry sauce (Eilish used Barker's) œ block Whittaker's Oat Milk or dark chocolate Method: You'll need some ice cream/block moulds to make this & popsicle sticks. This recipe makes approx 4. Place your popsicle sticks in your moulds. Pour strawberry sauce to create a layer in the moulds. In a bowl, whisk the yoghurt and protein powder together until creamy. Fill the remaining area of each mould with mix and freeze. Once set, dip each bar in melted chocolate (using the double boiler method, or in [...]

Strawberry, Blackcurrant & Vanilla Yoghurt Bars2022-12-13T16:49:25+13:00

Choc Vanilla Swirl Cheesecake (v, df, gf, rsf)

Any way you slice it, this cheesecake is irresistible! Ingredients: Base: œ cup almonds œ cup shredded coconut œ cup buckwheat groats - toasted Œ cup cacao powder œ cup dates - soaked œ tsp vanilla essence Cheesecake layer: 1 œ cups cashews - soaked Œ cup dates - soaked 2 cups Raglan Food Co coconut yoghurt - Vanilla Bean 2 tbsp coconut oil Œ cup cocoa powder Topping: Cacao nibs Method: In a blender; blend the almonds and shredded coconut until it resembles a fine crumble. Add in the buckwheat and cocoa powder until it's slightly combined in. Blend in the soaked dates and vanilla until it all sticks together Press into the bottom of a lined tin [...]

Choc Vanilla Swirl Cheesecake (v, df, gf, rsf)2022-09-08T14:48:14+12:00

Caramel Cacao (v, df)

A cup of cacao can be both uplifting and relaxing. It’s one of our favourite ways to take a pause, and an especially good way to get cosy through the Winter. Ingredients (per cup): 20g Cacao (we love Mamamuti’s Yin Blend) 1-2 tsp Raglan Food Co Vegan Caramel Sauce (or alternative) 1 cup oat milk (or other dairy-free milk)  Pinch of salt  Âœ tsp cacao powder Method: Put the cacao and milk in a saucepan and warm gently on the stove, stirring often until fully melted, thick and velvety. Add a pinch of fine salt and the Raglan Food Co Vegan Caramel.  Optional: use a whisk or milk frother to fluff the cacao. This makes it extra creamy and [...]

Caramel Cacao (v, df)2022-12-12T09:34:20+13:00

Caramel Energy Smoothie (v, df)

A delicious high-powered smoothie - our favourite afternoon pick-me-up! Ingredients: 2 frozen bananas 2 tbsp peanut butter 2 tbsp Raglan Food Co coconut yoghurt  - Natural Greek-Style  œ cup cashews 1 tsp vanilla 4 tsp vegan caramel sauce œ cup oat milk (or other dairy-free milk) œ cup water  Pinch of salt Method: Add frozen bananas, peanut butter, coconut yoghurt, cashews, salt and vanilla to a blender. Add oat milk, water and 2-4 tsp of Raglan Food Co Caramel.  Blend on high until smooth, adding more water or milk if needed to get your favourite consistency.  Drizzle a little caramel around the edge of each glass, then fill with the smoothie. Enjoy!

Caramel Energy Smoothie (v, df)2023-01-31T12:12:23+13:00

Mini Naan Pizzas (v, df)

These mini naan pizzas make a great snack or appetiser. Top with any vegetables you have, or follow the suggestions below. Ingredients: œ cup warm water 1 œ tsp active yeast 1 tsp sugar  1 tbsp olive oil  Œ cup Raglan Food Co coconut yoghurt - Natural Greek-Style  œ tsp salt  1 tbsp nigella seeds 2 œ cups flour Tomato sauce: 1 can chopped tomatoes  1 small onion - sliced 1 clove garlic - crushed  1 tbsp paprika  1 sprig of rosemary - finely chopped  Salt & pepper Toppings: Handful of fresh spinach  3-5 large mushrooms - sliced + 2 cloves garlic, chopped + 1 tbsp tamari  12 cherry tomatoes - halved   œ tub vegan cream cheese Pumpkin seeds [...]

Mini Naan Pizzas (v, df)2022-11-10T17:06:52+13:00

Caramel Spiced Banana Cake (v, df)

A warmly spiced banana layer cake with a delicious caramel 'buttercream' and decadent caramel drizzle - perfect for celebrations! Ingredients: 2 cups flour 2 tsp baking powder  1 tsp baking soda 1 tsp cinnamon  Âœ tsp nutmeg Âœ tsp salt  2 ripe bananas  ÂŒ cup olive oil  1 tsp vanilla extract  Âœ cup sugar ⅓ cup soft brown sugar  Âœ cup Raglan Food Co coconut yoghurt - Vanilla Bean  Âœ cup oat milk  1 tbsp apple cider vinegar Buttercream: 120g dairy-free spread 4 Âœ cups icing sugar  1 tsp vanilla extract  3 tbsp Raglan Food Co Vegan Caramel Sauce  1-2 tbsp oat milk (if needed) To Decorate: 6-8 tbsp Raglan Food Co Vegan Caramel Sauce  2 tbsp mixed nuts [...]

Caramel Spiced Banana Cake (v, df)2022-11-10T17:06:55+13:00

Dipping O’s (v, df)

Sweet semi-soft circle biscuits - perfect for dipping in cacao or coffee. Ingredients: 300g flour 100g coconut sugar  1 tbsp baking powder 1 egg or sub 1 flax egg (3 tbsp ground flaxseed + 3 tbsp water) 150g Raglan Food Co coconut yoghurt - Natural Greek-Style  1 tsp vanilla extract  50g olive oil  Zest of 1 lemon  Pinch of salt To Serve: Icing sugar to decorate Method: Preheat oven to 180ÂșC. For the flax egg - mix ground flaxseed and water and let sit for 10 minutes.  Mix flour, coconut sugar, baking powder and salt.  Make a well in the dry mixture and add coconut yoghurt, egg/flaxseed egg, vanilla and oil. Grate in lemon zest.  Combine while not overmixing [...]

Dipping O’s (v, df)2022-11-10T17:06:58+13:00

Parsnip & Carrot Soup (v, df, rsf, gf)

Sweet and creamy soup, perfect for a cosy night in! Ingredients: 400g parsnips  400g carrots  1 onion - sliced 2 cloves of garlic - crushed 750ml vegetable stock  Fresh black pepper   400ml water or dairy-free milk  Salt to taste  3-4 tbsp Raglan Food Co coconut yoghurt - Natural Greek-Style  Chilli flakes (optional) Method: Add onion to a large saucepan with olive oil on a low heat. Saute until translucent.  Chop carrot and parsnips into cubes. Add to pan with the vege stock. Cover, bring to the boil, then simmer for around 20 minutes. Until the veggies are soft.  Remove from heat and blend using an immersion blender. Add water (or milk) until it's your desired consistency.  Add plenty of [...]

Parsnip & Carrot Soup (v, df, rsf, gf)2023-03-30T10:53:37+13:00

Salted Caramel & Biscoff Frozen Yoghurt Bars

These vegan 'ice cream' bars are simple to make, but oh so satisfying! Ingredients: 2 cups Raglan Food Co yoghurt - Natural Greek-Style 2-3 tbsp Salted Caramel vegan protein powder (I used Macro Mike) 3 tbsp Biscoff spread œ block dark Whittaker's chocolate (or equivalent) Method: You'll need some ice cream/block moulds to make this. This recipe makes 3. Whisk the yoghurt and protein powder together until creamy. Spread the whisked yoghurt to half fill the ice cream moulds. Spread 1 tbsp of semi melted Biscoff over each bar. Fill the remaining area of each mould in and freeze. Once set, dip each bar in melted chocolate (using the double boiler method, or in the microwave) and briefly re-freeze. [...]

Salted Caramel & Biscoff Frozen Yoghurt Bars2022-08-24T15:04:06+12:00

Vegan Salted Caramel Tart (v, df)

Featuring our very own Caramel yoghurt, this tart is a dream! Ingredients: Base: 40ml olive oil 40-60ml water  6 tbsp cacao  2 tbsp almond meal  120g stoneground flour  Pinch of salt  1 tsp vanilla extract Caramel filling: 1 cup coconut sugar  1 cup coconut milk  1 tsp fine salt  350g Raglan Food Co coconut yoghurt – Caramel 1 tbsp flaked sea salt Method: Mix cacao, almond meal, flour and salt.  Rub in olive oil and vanilla, then slowly add in water - you may not need it all. Combine to create a soft dough. Wrap in baking paper and place in the fridge for 45 minutes.  Roll out between two sheets of baking paper until 3-4mm thick.  Place into [...]

Vegan Salted Caramel Tart (v, df)2022-11-10T17:07:02+13:00

Nourishing Dahl (v, df, gf)

A nutritious warming dahl, perfect served with a slice of sourdough, rice or roti on a chilly day. Ingredients: 2 tbsp coconut oil  2 onions, diced 4 cloves of garlic - crushed 1 thumb of fresh ginger - crushed 3 tsp curry powder 1 tsp turmeric 1 tsp aleppo chilli flakes  1 tsp coriander seeds 1 tsp cumin seeds 1 tsp black mustard seeds Pinch of cayenne pepper (+ more for more heat)  1 ⅔ cup split red lentils - rinsed well 4 cup veggie stock  1 ÂŒ cup fresh tomatoes - chopped  1 cup Raglan Food Co coconut yoghurt - Natural Greek-Style 2 tsp coconut sugar  4 tsp fresh lime juice To serve: Rice, roti or toasted sourdough [...]

Nourishing Dahl (v, df, gf)2022-08-24T15:05:02+12:00

Roast Pumpkin Soup (v, df, rsf)

A simply delicious pumpkin soup -  creamy and lightly spiced. Ingredients: ⅓ - Âœ large pumpkin 3 cloves garlic - whole 2 small onions - sliced 1 tsp cumin seeds 1 tsp nigella seeds 1 tsp black mustard seeds 1 tsp coriander seeds  1 Âœ tsp curry powder  Pinch of cayenne pepper  1 medium zucchini - cubed 750ml - 1L vegetable stock Lots of black pepper  Salt  Olive oil  Âœ cup Raglan Food Co coconut yoghurt - Natural Greek-Style To serve: A couple of slices of fresh sourdough 2-3 tbsp per bowl of Raglan Food Co coconut yoghurt - Natural Greek-Style Chilli flakes Method: Preheat oven to 200°C. Peel and chop pumpkin into 2-3cm chunks. Place on a baking [...]

Roast Pumpkin Soup (v, df, rsf)2023-03-30T10:53:04+13:00

Raspberry Chocolate Brownies (v, df,)

Earn some brownie points with this chocolatey vegan treat... Ingredients: 1 Âœ tbsp coconut oil  3 tbsp dark dairy-free chocolate  Ÿ cup Raglan Food Co coconut yoghurt - Boysenberry  2 tbsp almond butter  Âœ tsp vanilla  ⅓ cup almond meal  Pinch of salt  ⅓ cup cacao  ⅓ cup oat flour  2 heaped tbsp coconut sugar  Âœ tsp baking powder  Âœ 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,)2022-11-10T17:07:05+13:00

Berry Power Smoothie (v, df, rsf, gf)

A berry delicious smoothie packed full of antioxidants and immune boosting magic. Ingredients: 1 cup ice œ cup frozen blueberries œ cup frozen blackcurrants 1 cup frozen mango 1 cup frozen raspberries 1-1 œ cups water œ cup cashews 2 tbsp Raglan Food Co coconut yoghurt - Boysenberry 1 tsp greens powder (optional) To Serve: Edible flowers 2 tbsp Raglan Food Co coconut yoghurt - Boysenberry Method: Add all ingredients to a blender and blend on high speed until smooth. If you have fresh fruit, add more ice instead of water. Top with Boysenberry yoghurt, edible flowers and a couple of berries. Enjoy!

Berry Power Smoothie (v, df, rsf, gf)2022-11-10T16:58:40+13:00

Vanilla Bean Sticky Buns (v, df)

These Vanilla Bean Sticky Buns are bunderful! Ingredients: 2 cups Raglan Food Co coconut yoghurt - Vanilla Bean 3 Âœ cups self raising flour 3 tbsp vegan butter (I used Nuttelex) - melted 1 tbsp ground cinnamon Âœ cup of sugar (I used brown) 4 tbsp water ÂŒ cup caster sugar Method: Preheat your oven to 180ÂșC 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)2022-11-10T17:07:07+13:00

Vegan Palak Paneer (v, df, rsf)

A rich and creamy spinach-based curry with a delicious vegan paneer alternative. Serves 4! Ingredients: Vegan 'Paneer': 1 cup chickpea flour 2 cups water 2 tbsp nutritional yeast Ÿ tsp salt 1 tsp black pepper Œ tsp turmeric 1 tbsp lime juice 1 tbsp olive oil Coconut/cooking oil Palak/Spinach Sauce: 2 small onions - diced 2 cloves garlic - crushed 2-3cm fresh ginger - grated  1 tsp coriander seeds 1 tsp cumin seeds 1 tsp fenugreek  œ tsp turmeric 1 tsp curry powder Pinch cayenne pepper Salt & pepper to taste 2 heaped cups Raglan Food Co coconut yoghurt - Natural Greek-Style  400g fresh spinach (or a mixture of greens for a typical Saag Paneer) Handful fresh coriander - [...]

Vegan Palak Paneer (v, df, rsf)2022-08-24T15:07:13+12:00

Vanilla Bean Cookie Dough Slice (v, df, gf)

A slice of cookie dough heaven... Ingredients: Cookie Dough 2 œ cups almond meal 1 tsp vanilla bean extract œ cup cacao nibs 2 tbsp syrup (rice malt, maple, fibre, etc) Œ cup almond butter Pinch of salt Cream 2 cups cashews (soaked 2-3hrs/overnight) Ÿ cup Raglan Food Co coconut yoghurt - Vanilla Bean 1 tbsp syrup (rice malt, maple, fibre, etc) Œ tsp salt Topping 2 tbsp roasted almonds (finely chopped) 2 tbsp buckwheat 2 tbsp cacao nibs œ tbsp syrup (rice malt, maple, fibre, etc)  Method: In a medium bowl mix together all cookie dough ingredients. Once a dough is formed press out œ the mixture in a slice tray, set aside the other œ of the [...]

Vanilla Bean Cookie Dough Slice (v, df, gf)2022-08-24T15:07:30+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 œ 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)2022-08-24T15:07:39+12:00

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 Πtsp garlic powder Πtsp onion powder Πtsp 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)2022-08-24T15:08:01+12:00

Easy Peasy Vegan Pizza (v, df)

Don't be scared making this pizza dough - it's super quick and easy to make! Ingredients: Dough: 1 Ÿ self-raising flour Extra flour for sprinkling 1 cup of Raglan food Co yoghurt - Natural Greek-Style Toppings: Tomato paste Vegan basil pesto Olives Vegan mozzarella Fresh basil Method: Preheat the oven to 180ÂșC, fan bake. Line a baking tray with parchment paper. In a bowl mix together the self-raising flour and coconut yoghurt until well combined. Sprinkle a generous amount of self raising flour on the bench. Gently knead the dough to form a ball. If the dough is sticky just use more flour as required. Split the ball in half, and stretch out to make 2 large bases. Top [...]

Easy Peasy Vegan Pizza (v, df)2022-11-10T17:07:08+13:00

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 Âœ tsp ground paprika Âœ tsp garlic powder Âœ tsp onion powder 1 tsp cumin seeds 1 tsp sesame seeds Âœ 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)2022-08-24T15:08:34+12:00

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 œ 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)2022-08-24T15:09:19+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 œ cup desiccated coconut 1 tbsp cocoa powder œ tsp baking powder 1 tbsp rice malt syrup 2 tbsp Raglan Food Co coconut yoghurt - Natural Greek-Style Peppermint Cream œ cup cashews (soaked 2-3hrs/overnight) œ cup desiccated coconut 2 tsp peppermint essence 1 tbsp rice malt syrup œ 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)2022-11-10T17:07:08+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 Âœ 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 Âœ 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 180ÂșC.  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)2022-11-10T17:07:08+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: Ÿ cup raw cashews œ cup sunflower seeds 1 cup ground almonds 3 medjool dates - pitted Œ cup hot water œ 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)2022-11-10T17:07:09+13:00

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 Âœ tsp smoked paprika ÂŒ 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: œ packet pitted dates 3 tbsp peanut butter 3 tbsp coconut oil - melted 1 tbsp sugar-free maple syrup (or normal) Œ tsp sea salt œ cup puffed quinoa œ cup rolled oats Œ cup coconut flour Filling: œ 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)2022-11-10T17:07:09+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 Âœ tsp baking soda Icing: ÂŒ 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,)2022-11-10T17:07:09+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: Âœ 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 ÂŒ tsp baking soda Dark (vegan) chocolate chips (around Âœ 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)2022-11-10T17:07:10+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: Ÿ Raglan Food Co yoghurt - Organic Passonfruit flavour ⅓ cup coconut sugar 2 cups almond flour ÂŒ 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 Ÿ 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 œ cup vegetable stock + 1 cup water 250g tempeh - cubed Œ 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 œ cup Raglan Food Co coconut yoghurt 1 tbsp fresh dill - chopped Juice of œ a lemon 1 telegraph cucumber - roughly chopped œ 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 Πcup 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 Πcup 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)2022-11-10T16:58:43+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 ÂŒ cup psyllium husk Ÿ 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 180ÂșC (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 œ cup Granola (we use Little Bird Macadamia & Berries) or nuts Method: Using an empty 700g Raglan Food Co jar, mix Œ jar coconut yoghurt and Ÿ 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: ÂŒ cup hazelnut butter 1 cup oats Âœ cup buckwheat flour 1 cup dates (soaked) 1 tbsp coconut oil ÂŒ cup cacao powder ÂŒ cup maple syrup (or honey if not vegan) ÂŒ 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 œ tbsp grated ginger Âœ tbsp crushed garlic Âœ tbsp yellow curry paste Âœ tsp turmeric powder Âœ 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) Âœ cup chopped broccoli Âœ cup diced firm tofu Method: In a pot or wok sautĂ© 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: œ cup dried cranberries Œ cup dried goji berries Œ cup dates Œ cup buckwheat œ cup oats Œ cup almond butter œ cup sunflower seeds Filling: 1 cup frozen raspberries 1 cup Raglan Food Co coconut yoghurt Œ cup coconut oil Œ cup cashews Œ 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 Œ 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 œ cup buckwheat œ cup sunflower seeds œ cup peanut butter Œ cup melted coconut oil Œ cup melted cacao butter 1 cup dates Pinch of salt Filling: 1 cup Raglan Food Co coconut yoghurt 1 tbsp vanilla extract œ cup dates œ cup cashews Œ cup coconut oil 2 tbsp maple syrup Œ 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 ÂŒ cup Raglan Food Co coconut yoghurt Splash of nut mylk or water Hazelnut spread: ÂŒ cup hazelnuts ÂŒ cup cashews ÂŒ cup macadamias ÂŒ cup sunflower seeds 2 tbsp maple syrup 2 tbsp cacao powder Pinch of salt Method: Preheat your oven to 200ÂșC. 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)2022-11-10T16:58:45+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 œ cup frozen raspberries 1 cup Raglan Food Co coconut yoghurt 2 tbsp almond butter 1 tbsp maple syrup Juice of œ 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: Âœ cup rolled oats 1 tbsp chia seeds 1 tbsp ground flax seeds 1 tbsp desiccated coconut Âœ tsp ground ginger ÂŒ tsp ground nutmeg Pinch of salt 1 tsp vanilla 1 chopped date 1 mashed banana 1 tbsp cashew butter ÂŒ cup Raglan Food Co coconut yoghurt 1 tbsp apple cider vinegar Âœ cup water Method: Preheat your oven to 180ÂșC. 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: Âœ cup of chilled aquafaba (leftover chickpea brine, chilled for a few hours before use) 2 tbsp corn flour œ tsp vanilla extract 1 cup caster sugar Berry Coulis: 2 cups frozen berries Âœ cup white sugar 1 tbsp lemon juice To serve: Raglan Coconut Yoghurt - Plum & Vanilla Custard Method: Preheat your oven to 150ÂșC 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) œ 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)2022-11-10T16:58:49+13:00

Taste of Summer Smoothie (v, df, rsf)

This smoothie will tingle your taste buds and have you daydreaming about Summer! Ingredients: Âœ-1 frozen banana Âœ cup frozen mango ⅓ cup Raglan Food Co coconut yoghurt - Organic Passionfruit 1 tbsp chia seeds Âœ cup oat milk ⅓ cup water Âœ 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)2022-11-10T16:58:51+13:00

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 Âœ a lemon - juice & zest ÂŒ 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 ÂŒ cup desiccated coconut ÂŒ 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 180ÂșC. 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 œ an orange 2 tsp cinnamon For the granola: 360 g raw mixed nuts (just under 2 cups) Juice of œ 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: ÂŒ cup Raglan Food Co coconut yoghurt - Caramel Âœ cup oat milk 1 small - medium banana (⅓ cup mashed) Ÿ cup wholemeal spelt flour Âœ tsp each of baking powder & baking soda Âœ 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!

Matcha Pistachio Yoghurt Bark (v, gf, df, rsf)2022-10-25T15:44:35+13:00

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

Hello chickpea! Enjoy this simple and nutritious meal... Ingredients  1 red onion  1 & œ tbsp of harissa 1 can chickpeas - drained 1 tsp cumin Large handful of cherry tomatoes Salt & pepper to taste Juice of œ 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)2023-03-13T11:49:04+13:00

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 Âč⁄3 cup coconut oil - melted ÂŒ cup honey 2 & Âœ tsp vanilla bean ÂŒ 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 180ÂșC 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)2023-03-16T16:19:54+13:00

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 œ 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)2023-03-16T16:19:55+13:00

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 Œ 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 œ a lemon Œ 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)2023-03-16T16:19:55+13:00

Raw Banoffee Pie (v, gf, df)

Invite a few friends over to indulge in this delicious raw banoffee pie... Ingredients: Base Âœ cup cashews, soaked (water strained off) Âœ cup dates, soaked (excess water strained off) 1 cup oats ÂŒ cup peanut butter Âč⁄3 cup coconut oil (melted) Pinch of salt Filling Ÿ cup cashews, soaked (water strained off) Ÿ 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)2023-03-13T11:49:10+13:00

Wholesome Banoffee Pie Jars (v, df, rsf)

Feel no guilt as you tuck into this sweet treat... Ingredients Banana bread granola: 2 Âœ cups wholegrain oats Âœ cup walnuts 1 teaspoon cinnamon 1 Âœ ripe bananas 2 tablespoons tahini 2 tablespoons sugar free maple syrup Date caramel: 1 cup medjool dates, roughly chopped Âœ cup unsweetened almond milk 2 tablespoon coconut oil 2 teaspoon sugar free maple syrup 2 teaspoon vanilla essence Pinch of salt Banana puree: 2 Âœ 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 Âœ cup buckwheat flour Âœ cup Raglan Coconut Yoghurt - vanilla bean Âœ tbsp caster sugar Âœ tbsp baking powder ÂŒ tsp baking powder ÂŒ 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: ÂŒ cup almonds ÂŒ cup walnuts Âœ cup buckwheat groats 2 tbsp cacao powder 1 cup dates 3 tbsp coconut oil Pinch of salt Caramel: ÂŒ cup agave syrup ÂŒ cup smooth peanut butter 40 ml coconut oil 1 tsp vanilla extract ⅛ tsp sea salt Coconut filling: Âœ cup Raglan Coconut Yoghurt - vanilla bean ÂŒ cup coconut cream 1 cup shredded coconut 1 tbsp agave syrup Âœ tsp vanilla paste Pinch of sea salt Raspberry filling: ÂŒ cup Raglan Coconut Yoghurt - organic raspberry and lime 2 tbsp coconut cream Âœ cup shredded coconut Âœ tbsp agave syrup ÂŒ 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 Âœ cup almonds Âœ cup hazelnuts 4 tbsp maple syrup 1 tbsp coconut oil Ÿ 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 Âœ 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 Âœ cup hemp milk ÂŒ 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, ÂŒ cup rice flour, 1 tsp guar gum) Âœ tsp baking powder Egg replacer (3 tbsp room temp water, 1 Âœ tbsp tapioca flour, 1 tbsp baking powder, ÂŒ 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: Âœ head of cauliflower Ÿ cup almond milk ÂŒ cup sriracha ÂŒ cup gluten-free flour Ÿ cup almond flour 2 tsp garlic powder 1 tsp cumin 1 tsp paprika Pinch of salt Pinch of pepper 3 Âœ - 4 cups gluten-free cornflakes Sauce: Âœ 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 Âœ cup gluten free oats 1 cup of walnuts 1 tbsp sesame seeds 1 medjool date Âœ 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: Âœ cup Raglan Coconut Yoghurt - natural greek style Âœ tsp crushed fresh garlic Âœ tsp crushed fresh ginger ÂŒ tsp ground fenugreek Âœ tsp garam masala ÂŒ tsp ground white pepper Âœ tsp salt Âœ tsp paprika ⅛ cup sriracha Âœ tbsp tomato paste Breadcrumb coating: ÂŒ cup gluten-free plain flour Ÿ cup panko breadcrumbs (or gluten-free breadcrumbs) Yoghurt dip: Âœ cup Raglan Coconut Yoghurt - natural greek style Âœ tbsp lemon juice ÂŒ tsp salt ÂŒ 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): ÂŒ 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: Ÿ cup plant-based milk Juice of 2 lemons œ cup Raglan Coconut Yoghurt 2 Œ cups flour œ cup sugar 2 tsp baking powder œ tsp baking soda œ tsp salt Zest of 2 large lemons Pulp from 2 passionfruit Œ 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 œ cup nut butter (e.g. macadamia butter) Œ cup Raglan Coconut Yoghurt - organic raspberry & lime 4 tbsp maple syrup (can use more for a sweeter taste) Œ cup coconut oil Zest of 1 lime 1 cup buckwheat flour 1 Œ cups almond meal 1 tsp baking soda 2 tbsp apple cider vinegar Top with Œ 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! â˜ș

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 œ 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 Âœ cups gluten free rolled oats 1 cup of crunchy peanut butter (we love Forty Thieves, Fix and Fogg and Pics) Âœ 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

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)2022-11-10T16:58:54+13:00

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

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