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 [...]
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!
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 [...]
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 [...]
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 [...]
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 [...]
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!
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 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 recipe! [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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! [...]
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 [...]
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 [...]
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 Coconut Yoghurt (Boysenberry)1 tablespoon of good quality Peanut Butter (we love Forty Theives, Fix & Fogg and Pics)1 cup of frozen blueberries1 large frozen banana1/4 cup of almond milk (no added sugar)1 tablespoon of Hemp protein powder or Hemp oilTo Serve:Fresh strawberriesBlueberriesGoji berriesCacao nibsA sprinkle of desiccated coconut or coconut flakesGranola (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 consistency (add more or less almond milk if need be).Pour into a bowl, get creative with your toppings and enjoy! [...]
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 [...]
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 [...]
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 gluten-free 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 [...]
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
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 [...]
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 [...]
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 [...]
Ingredients:Salted Caramel Shake1⁄2 cup frozen bananas1⁄2 cup Greek Style Raglan Coconut Yoghurt3 teaspoons honey or maple syrup2 tablespoons vanilla pea protein1⁄2 cup soy milk1⁄4 water1⁄2 ice1 teaspoon vanilla essence1 teaspoon of saltExtras: Popcorn coated in honey, toasted granola & buckwheat, coconut flakes maple syrup to decoratePeanut Butter Cup & Jam Shake1⁄2 cup frozen bananas1⁄2 cup Greek Style Raglan Coconut Yoghurt1 teaspoon honey or maple syrup2 tablespoons vanilla pea protein1⁄2 cup soy milk1⁄4 water1⁄2 ice1 teaspoon vanilla essence1 1⁄2 teaspoon peanut butterExtras: 2 x teaspoons jam or berries, chopped peanut, coconut flakes, freeze dried strawberries and extra peanut butter to decorateMethod:Blend ice, bananas, water, soy milk, yoghurt and all other ingredients until smooth & well combined.Decorate with toppings if desired and [...]
This delicious and guilt free blueberry banana bread really hits the spot!Ingredients:200 g gluten free flour50 g almond flour2 heaped teaspoons of baking powder1/4 teaspoon baking soda1 tsp cinnamonPinch of salt3 medium sized bananas50 g Raglan Coconut Yoghurt60 g melted coconut oil (or sub olive oil)1 teaspoon apple cider vinegar120 ml almond milk (or extra depending on how dry your bananas are)100 g blueberriesMethod:Preheat the oven to 180 degrees.Mash the bananas and a bowl and add the yoghurt, oil, milk and the apple cider vinegar. In a separate bowl, sift together the flour with the baking powder,baking soda,salt and cinnamon.Add the dry ingredients into the wet and fold together until combined, make sure not to over mix.Once combined, add in the [...]
Fluffy vegan pancakes – a tasty summer breakfast! Ingredients: 1 cup gluten free flour 1 tsp coconut sugar 2 tsp baking powder salt 3/4 cup almond milk 2 tbsp Raglan Coconut Yoghurt - flavour of choice 2 tbsp coconut oil vanilla handful of chocolate chips Method: Preheat oven to 180c. Mix together all the dry ingredients in a bowl. Add the almond milk, yoghurt, coconut oil and vanilla and fold until combined. Add the chocolate chips and mix through. Cook about one to two minutes per side, flip and repeat. Dress up with some yoghurt & fruit, and it’s breakfast time!
Fresh, delicious and full of goodness, this mint chip smoothie is so easy to make there really are no excuses. Let your blender do all the work, sit back, relax and enjoy!Ingredients:1/2 cup Raglan Coconut Yoghurt (natural)1/2 cup almond or coconut milk1 handful spinach1/4 avocado1 frozen banana1/4 cup packed mint leaves or 1 drop mint essential oil1 tbsp cacao nibs1/2 cup iceMethod:Place all ingredients in a high speed blender and blend until smooth and creamy.Add more liquid if too thick.Enjoy!
A friend gave me a frozen jar of her last year’s feijoa harvest – the perfect addition to one of my favourite, very easy recipes.Ingredients:Cake3 ripe fairtrade bananas, mashed1 tbsp organic cane sugar (optional)1/2c organic sunflower oil1 tsp vanilla essence1/4 tsp salt1 tsp cinammon7 chopped, soaked dates4 large tbsp stewed feijoas1 1/2c flour1 tsp baking powderToppingsNut butter, Blackcurrant and Vanilla RCY, seeds, coconut flakes, raspberry jam.. whatever you have!Method:Mix all wet ingredients, then combine with dry ingredients.Grease a loaf pan, top with some sliced fresh bananas and bake at 180C for approximately 35-45 minutes. Loaf will rise, be springy and golden.To serve; slice and toast, adding a generous layer of Blackcurrant and Vanilla Raglan Coconut Yoghurt, chia seeds, coconut flakes, [...]
A delicious breakfast alternative, dessert or afternoon pick me up. Full of the good stuff and super easy to make!Ingredients:4 tbsp Blackcurrant and Vanilla Raglan Coconut Yoghurt 2-3 tsp Chia seeds (we used organic chia seeds from Chia NZ) Fresh fruit, nuts and seedsMethod:Mix the chia and yoghurt together. Serve into a glass.Leave to set overnight in the fridge.Top with fresh fruit in the morning, nuts, dried fruit or seeds, drizzle with agave syrup or honey and enjoy!
Light and fluffy with a zesty bite, you’ll definitely enjoy a slice of this Almond Loaf for your afternoon tea. Ingredients: Loaf 2 cups blanched almond meal 2 large free-range eggs 1 tsp baking powder 1/2 tsp baking soda A pinch of sea salt 1/2 cup Raglan Coconut Yoghurt 2 Tbsp honey 3 Tbsp extra virgin olive oil Zest of 1/2 an orange Glaze Juice of 1 orange 1/4 tsp cinnamon powder 1 Tbsp honey 1/4 cup raw pistachios, gently broken/crushed Method: Pre-heat your oven to 170C and lightly oil a standard sized loaf pan with olive oil. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda and sea salt. In a second bowl, combine the beaten [...]
Here at Raglan Coconut Yoghurt HQ, we LOVE peaches. We think they are the juiciest, most delicious fruit on earth. So, naturally we think that pairing peaches with Raglan Coconut Yoghurt is a match made in heaven, give this recipe a try and see for yourselves.Ingredients:6 peaches1/2 cup masala liquor3 tbsp coconut sugar1 tsp cardamonVanilla Cream2 1/2 cups coconut yoghurt3 tsp vanilla paste1 tbsp maple syrupMethod:Preheat oven to 180 degrees.Cut the peaches in half and remove the stones.Place in baking dish and drizzle the masala liquor, coconut sugar and cinnamon over the top.Bake for 30 minutes or until the peaches are soft.To make the cream, place all ingredients in a small mixing bowl and mix with a fork until well [...]
Nothing beats warm coconut and banana oats on these cold winter mornings. Imagine combining these warm winter cosies with two NZ favourites – Crumble & Slice… heaven!Ingredients:Base3/4 cup coconut thread1 cup oats2 tbsp chia seeds1/2 cup almonds1/2 cup coconut yoghurt2 tbsp pure maple syrup3 – 4 medjool datesMiddle3 bananas (we love All Good Bananas!)1 tbsp maple syrupCrumble3 tbsp Raglan Coconut Yoghurt1/2 cup oats3/4 cup coconut thread2 tbsp honey2 tbsp coconut oil1/2 tsp each of cinnamon, ground ginger and vanilla beanMethod:Preheat the oven to 180 degrees.To make the base, place the oats, coconut thread, almonds and chia seeds in a food processor and process until they form a flour.Add the maple syrup, dates and coconut yoghurt and process until the mixture [...]
If you’re looking for that perfect Autumn afternoon tea snack minus the guilt, then look no further than this easy Savoury Sauerkraut & Coconut Loaf.Ingredients:3/4 Cup Coconut Flour 1/2 cup Blanched Almond Meal2 tsp Baking Powder6 Free Range Eggs1/2 Cup Raglan Coconut Yoghurt1/4 Cup Coconut Milk3/4 Cup Be Nourished Sauerkraut (I used their ‘Amala Curry’ flavour)1/4 Cup Maple Syrup1 Tsp Vanilla Essence1/4 Cup Coconut Oil (melted)Pinch of SaltMethod:Heat the oven to 180C and grease a 9×5 inch loaf pan with coconut oil.Add all ingredients to a blender or food processor. Blend on a low setting, pulsing a few times. Be careful not to over mix.Spoon the mixture into your greased pan and bake for 35-40 minutes or until a knife comes out [...]
These make for the perfect coconut brunch feast, great for when you’ve got company! Hearty, wholesome and delicious.Ingredients:Pancakes1 cup Coconut Flour1 cup Wholemeal Flour1 cup White Flour3 tsp Baking Powder3 free range Eggs1/2 tsp Salt3 tsp Rapadura or Coconut Sugar2 cups Raglan Coconut Yoghurt1 cup Almond Milk1 1/4 cups WaterBlueberriesToppingsSliced banana, desiccated coconut, mango, raisins – get creative!Method: Mix all dry ingredientsAdd yoghurt, then milk and water until consistency is fairly thick but pours.Heat a little coconut oil in a heavy based panUse a ladle to spoon mixture into pan, so that it settles in a round about 1cm thickSprinkle blueberries on the uncooked mixture, poking them down into the batterOnce underside is cooked and not sticking to the pan, flip [...]
Light and springy berry muffins that aren’t too sweet.Ingredients:Makes 12 Big Muffins1 cup Buckwheat Flour1/2 cup Brown Rice Flour1/2 cup Coconut Flour1/2 cup White Flour (*replace with brown rice flour for gf)4 tsp Baking Powder1/2 tsp Salt4 tbsp Coconut Sugar3 Free Range Eggs350mls (half a big jar) Coconut Yoghurt1/8 cup Coconut Nectar1 1/2 cups frozen/fresh mixed berries1 tbsp VanillaMethod:Mix all flours and dry ingredients in large bowlMix eggs, nectar, coconut yoghurt and vanillaAdd wet to dry mixture, taking care not to over-stirFold in berries. If the mixture is too dry, add a few tablespoons of non-dairy milkDivide into cupcake moulds or casesBake at 180 for 20-25mins or until toothpick comes out clean
Start off the day the Raglan Coconut Yoghurt way with this tasty breakfast bowl!Ingredients:1/2 cup Rice Cereal1 1/2 cups Water2 Tbsp Nut Butter3-4 Tbsp Raglan Coconut Yoghurt1 Banana1/4 cup BlueberriesAdd honey (or sweetner of choice*) if desiredMethod:Heat rice cereal and water in a pan, stirring regularly until porridge consistency.Stir in nut butters of choice.Top with fresh fruit and Raglan Coconut Yoghurt.Get creative with optional toppings of nuts, raisins, cacao nibs, LSA, chia, sunflower seeds, toasted coconut, and so on, find a great view and enjoy!
A little something deliciously different to spice up your day…Ingredients:1 cup Raglan Coconut Yoghurt1 cup Water3 tsp Turmeric1 tsp Cinnamon1 tsp Ginger1 1/2 frozen BananasMethod:Place all ingredients into blender and blend until smooth.Add more Turmeric if desired, and sprinkle with extra cinnamon to serve.Turmeric has a wide range of health benefits and is used extensively in Ayurvedic and Chinese medicine. It clears infections, helps digestion, is an anti-inflammatory and an amazing natural boost to the immune system.Packed with healthy probiotics, Raglan Coconut Yoghurt makes it a great partner in this delicious spiced Lassi – good for your tum and tasty too!
A cool, creamy, and healthy treat for those hot summer days. Mr Coconut and I love a good smoothie!Ingredients:1 banana (preferably frozen)1 cup Almond Milk3/4 cup Kale1.5 dessertspoon Peanut Butter2 dessertspoons Cacao Powder3 Tbs Raglan Coconut YoghurtMethod:Place all ingredients into blender and blend until smooth.Add more Cacao or Peanut Butter if you want a bit more flavour.Enjoy! You can play around with this recipe and create your own – let us know what you come up with!
This Dairy and Gluten Free treat isn’t your traditional crumble, eat it for dessert OR as a delicious and healthy breakfast. Thanks to José from Swoon Food for sharing this recipe with us!Ingredients:3 apples1 cup blueberries1/4 cup pure maple syrup OR coconut sugar1/4 cup coconut oil1 cup ground almonds1 cup coconut thread1 tsp cinnamon1 tsp ginger1 tsp vanilla essence or powderpinch of Himalayan pink saltMethod:Preheat the oven to 170ºC. Wash the apples and blueberries well, and peel the apples if you are not using organic. Cut the apples into small cubes about 1cm square, and place in a baking dish with the blueberries.To make the crumble, place the coconut oil and pure maple syrup (if using – otherwise add the [...]
Fresh seasonal fruits complete this healthy dessert or breakfast. Another delicious recipe thanks to Lucy from Wholefood Nosh!Ingredients:2 tbsp chia seeds3 tbsp dried coconut thread1/2 tsp vanilla paste1 tsp cinnamon2 heaped tbsp Raglan Coconut Yoghurt3/4 cup water or almond milkMethod:Mix the almond milk and Raglan Coconut Yoghurt together. Put chia seeds in a small bowl or jar with the cinnamon and vanilla, then pour the coconut liquid over the top. Mix well so their are no chia seed clumps and it is evenly mixed through.Place in the fridge overnight or for at least an hour before serving.Serve with 2 dried figs, fresh fruit of your choice, 1 tsp of almond butter and extra yoghurt or chia seed jam for the ultimate chia [...]
This healthy, delicious bircher can be prepared the night before – making it ideal for anyone needing a grab-and-go breakfast! Thanks to Laura from All Day Energy for this amazing recipe.Ingredients:3 cup soaked Buckwheat grouts (at least 2 hours is best)2 cups chopped mixed nuts, soaked (8 hours or overnight)1 cup quinoa flakes or rolled oats (gluten free if sensitive)¼ cup chia seeds1-2 large green apples2 teaspoons cinnamon2 teaspoons of vanilla extract1 ½ cups water1 ½ cups nut milk1 cup shredded coconut1 Tablespoon honey / rice syrupToppings and extras½ cup sultanas, goji berries or raisinsBerries or fresh fruitRaglan Coconut YoghurtMethod:Rinse the pre-soaked buckwheat and place in a large mixing bowl. Rinse the pre-soaked nuts and add to the bowl. Add all the [...]
Full of antioxidant-rich fruit and gut-friendly probiotics, this healthy and delicious breakfast pudding is the perfect way to start the day. Thanks to Ginny from Paleo Prowess for sharing this recipe!Ingredients:550g bag of OOB Frozen Mixed Berries1 cup of whole organic blueberries½ cup of Ayam Coconut Cream½ cup of Raglan Coconut Yoghurt1 tsp pure vanilla essence2 tbsp Maple Syrup2 tbsp Chia SeedsMethod:Defrost the berries and drain the water off. Blitz them ‘til they’re as chunky or smooth as you like.Mix in the coconut cream, Raglan Coconut Yoghurt, whole organic blueberries, vanilla essence, maple syrup and Chia Seeds.Refrigerate overnight.Enjoy with an extra dollop of coconut cream and grated dark chocolate!
What better way to get your five plus a day than with a healthy green smoothie? Use these ingredients or whatever you have available to make your own fruity creation. Thanks to local Chef Jimmy Boswell for sharing this recipe!Ingredients:2 cups fresh baby spinach1 cup sliced kiwifruit1 banana, cut up1/2 cup chilled Raglan Coconut Yoghurt1/4 cup chopped fresh pineapple1/4 cup fresh orange juice2 tbsp chia seedsMethod:In a blender, combine spinach, kiwifruit, banana, yogurt, pineapple, orange juice and chia seeds.Cover and blend until nearly smooth, scraping sides of blender if necessary. Divide smoothie into two glasses and top with additional berries if desired.