Citrus Baked Pears with Nut Granola (df, gf)

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

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

Salted Caramel Doughnuts (v, df)

Doughn't you want to try this? Ingredients Doughnuts: ¼ cup Raglan Food Co coconut yoghurt - vegan caramel ½ cup oat milk 1 small - medium banana (⅓ cup mashed) ¾ cup wholemeal spelt flour ½ tsp each of baking powder & baking soda ½ tsp apple cider vinegar Pinch sea salt 1 tsp cinnamon Salted Caramel Sauce: 3 medjool dates 2 tbsp Raglan Food Co coconut yoghurt - vegan 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 [...]

Salted Caramel Doughnuts (v, df)2020-09-03T10:42:20+12:00

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

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

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

Delicious Blueberry Tarts (v, gf, df)

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

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

Raw Banoffee Pie (v, gf, df)

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

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

Vanilla Pikelets (v, gf, df)

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

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

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

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

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

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

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

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

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

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

Chia Boysenberry Yoghurt Tart (v, gf, df, rsf)2020-06-05T14:21:46+12:00

Yoghurt Bark (v, gf, df, rsf)

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

Yoghurt Bark (v, gf, df, rsf)2020-06-05T14:22:44+12:00

Raspberry & Lime Pancakes (v, gf, df)

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

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

Lemon & Passionfruit Muffins (v, df)

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

Lemon & Passionfruit Muffins (v, df)2020-06-09T11:11:35+12:00

Carrot Banana Bread (df, v)

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

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

Raspbery & Lime Nutty Loaf (gf, df)

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

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

Chocolate Kumara Brownies (v, gf, df)

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

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

Chocolate Dessert Burger (v, df)

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

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

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

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

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

Vegan Boysenberry Coconut Tart (v, df)

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

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

Vegan Sponge Cake with Boysenberry Layer (v, df)

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

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

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

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

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

Chocolate chip coconut cookies (v, df)

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

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

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

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

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

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

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

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

Strawberry snowballs (v, df, gf, rsf)

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

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

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

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

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

Vegan cookies and cream nice cream (v, df)

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

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

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

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

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

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

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

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

Vegan cinnamon banana-rama cake (v, df)

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

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

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

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

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

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

Smoothie bowls for breakfast, lunch, dinner and dessert! This recipe is filled with antioxidants and will have you glowing from the inside out.Ingredients:3 tablespoons of Raglan 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! [...]

Hemp super berry smoothie bowl (v, df, gf, rsf)2020-04-15T14:36:22+12:00

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

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

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

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

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

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

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

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

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

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

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

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

Vegan blueberry french toast (v, df, rsf)

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

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

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

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

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

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

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

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

Raspberry Bliss Balls (v, df, rsf)

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

Raspberry Bliss Balls (v, df, rsf)2020-04-15T16:46:00+12:00

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

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

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

Carrot cake with coconut yoghurt frosting (df)

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

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

Apple pear crumble (v, gf, df)

This apple pear crumble features a crunchy nutritious topping and a warm spiced apple and pear filling. Bake this vegan version as a satisfying treat for all the family – delicious with a bit of coconut yoghurt on top!Ingredients:Apple Pear Filling3 pears, peeled and sliced4 apples, peeled and sliced2 teaspoons cinnamon1/2 teaspoon nutmeg2 tablespoons coconut nectar or maple syrup1/2 teaspoon salt2 tablespoons of lemon juiceCrisp Topping1 cup of gluten-free oats1/2 cup buckwheat flour1/2 mixed nuts1/4 cup coconut sugar1 teaspoon cinnamon1/2 teaspoon salt8 tablespoons coconut oilYoghurt ToppingRaglan Coconut Yoghurt (Natural, or Vanilla for a sweeter option)Method:Preheat oven to 170 degreesTo a large bowl add, sliced pears, sliced apples, cinnamon, nutmeg, coconut nectar/maple syrup, salt, and lemon juice. Gently toss to coat [...]

Apple pear crumble (v, gf, df)2020-04-15T15:28:44+12:00

Chai latte chia pudding (gf, df, rsf)

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

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

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

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

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

Coconut yoghurt waffles (df, gf)

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:Waffles1 1/4 cup unsweetened almond milk1 tsp lemon juice or apple cider vinegar1/2 cup Raglan Coconut Yoghurt (Vanilla Bean)1/4 cup melted coconut oil or olive oil1/2 cup gluten-free rolled oats1 3/4 cup gluten-free flour blend1/4 tsp salt1 1/2 tsp baking powder2 tbsp coconut sugar or organic cane sugarTopping IdeasRaglan Coconut Yoghurt (Vanilla Bean)Nut butterFresh/dried fruitNuts/seedsMethod: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 and whisk thoroughly to combine. Set aside.Add dry ingredients to a large mixing bowl and whisk until well combined.Add wet [...]

Coconut yoghurt waffles (df, gf)2020-04-15T15:44:59+12:00

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

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

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

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

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

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

Blackcurrant tarts (v, gf, df, rsf)

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

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

Vegan raspberry cheesecake bars (v, df, rsf)

These vegan raspberry cheesecake bars are creamy, delicious, and loaded with raspberry goodness!Ingredients:Crust1 cup walnuts3/4 cup oats1 cup medjool dates1/2 tsp cinnamonpinch of saltFilling1 1/2 cups cashews, soaked overnight then drained (You can do a “quicky” soak by placing your cashews in boiling water for 1-2 hours)1 jar of Raglan Coconut Yoghurt (Raspberry & Lime)1/2 cup of coconut oil1 tbsp maple syrupjuice of 1 lemonzest of 1 lemon1 tsp vanilla extractRaspberry topping1 cup raspberries1 tbsp maple syrupNote: If you can’t get your hands on medjool dates, you can soak your dates for about an hour in warm water – this will soften them up so that they blend more easily.Method:In a food processor, blend the walnuts, oats, dates, and salt until [...]

Vegan raspberry cheesecake bars (v, df, rsf)2020-04-15T16:17:53+12:00

Frozen yoghurt strawberry, chia and coconut cheesecake (v, gf)

Ingredients:Base1 cup ground almonds1 cup coconut flour2 teaspoons date syrup or 4 pitted dates1/2 cup coconut oil2 teaspoons coconut sugar1 teaspoon cinnamonVanilla layer1 cups soaked cashews1/2 cup + 2 tablespoons Raglan Coconut YoghurtVanilla essence or pod4 teaspoons lemon juice2 teaspoons maple syrupStrawberry layer1 cups soaked cashews1 cup Strawberry & Acai Raglan Coconut YoghurtVanilla essence or pod4 teaspoons lemon juice2 teaspoons maple syrupRaspberry powder for colorTopping1x Bottle of CHIA blackcurrant or blueberry drink2 teaspoons lemon juice1 teaspoon coconut sugarMethod:Start with the base: melt the coconut oil and blend all ingredients together, using an electric mixer if necessary. Press this dense biscuit layer into the base of the tin and freeze for approximately 20 minutes.Whilst waiting, blend the soaked cashews – a [...]

Frozen yoghurt strawberry, chia and coconut cheesecake (v, gf)2020-04-15T16:22:40+12:00

Loaded Protein Shakes (v, gf)

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 [...]

Loaded Protein Shakes (v, gf)2020-04-15T16:29:45+12:00

Vegan chocolate mousse (v, gf, df, rsf)

So delicious and decadent it couldn’t possibly be healthy, right? ????Ingredients:1 and 1/2 ripe avocados1/2 cup vanilla Raglan Coconut Yoghurt1/2 cup soaked dates3 tbsp cacao powderOptional- add 1 tbsp peanut butter for extra deliciousnessMethod:Place the dates in a heat safe bowl and cover with hot water for 5-10 minutes, or soak overnight.Place all ingredients into a food processor or blender and blend until combined and creamy.Serve immediately or keep in the fridge for up to 2 days.Top with freeze dried or fresh raspberries and coconut for dessert or granola for breakfast. Perfect for any time of day!

Vegan chocolate mousse (v, gf, df, rsf)2020-04-15T16:38:30+12:00

Raw lemon cheesecake (v, gf, df, rsf)

Ingredients: 2 teaspoons vanilla 3/4 cup coconut oil 1/3 cup maple syrup 3 Lemons 3 cups cashews (soaked for at least 3 hours or overnight) 1/3 cup New Zealand Raglan Coconut Yoghurt 1 drop dōTERRA lemon (optional) 2 cups walnuts 4-5 pitted medjool dates Method: Blend together the walnuts and dates in a food processor until combined. Place into a cake tin or pan and smooth out into a crust. Then in the food processor, blend the cashews (drained), melted coconut oil, yoghurt, vanilla, maple syrup and the juice and zest of the lemons. Blend until creamy and smooth and pour into the pre-prepared crust. Place in a freezer for a minimum of 3 hours or preferably overnight. Take [...]

Raw lemon cheesecake (v, gf, df, rsf)2020-06-09T14:03:46+12:00

Blueberry banana bread (v, gf, df, rsf)

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 [...]

Blueberry banana bread (v, gf, df, rsf)2020-04-15T16:54:25+12:00

Raspberry ‘icecream’ (df, rsf, v, gf)

This simple recipe for raspberry ‘icecream’ serves two, but it’s so good you’ll want it all to yourself ???? Ingredients: 2 frozen bananas 1/2 cup frozen raspberries 1/2 cup Raspberry & Lime Raglan Coconut Yoghurt Dairy free milk Method: Add the frozen bananas, raspberries and the yoghurt to a blender or food processor. Blend away! Depending on your blender, you may need to add some dairy free milk. Add a tablespoon at a time until it’s your desired consistency. Serve immediately and enjoy ????

Raspberry ‘icecream’ (df, rsf, v, gf)2020-04-15T17:06:08+12:00

Mini vegan lemon pound cakes (gf, df, v)

Break out the recently released New Zealand Lemon Raglan Coconut Yoghurt for this flavour packed sweet treat! Ingredients: 1/4 cup melted coconut oil (or any other oil you have) 1/4 cup  New Zealand Raglan Coconut Yoghurt 1/4 cup non dairy milk 1/2 a mashed banana 3 tbsp lemon juice zest of two lemons 1 1/2 cup gluten free flour (or rice flour) 1/4 tsp baking soda 1/2 cup brown sugar pinch of salt Icing: 1 tbsp lemon juice and 1/2 cup icing sugar Method: Preheat your oven to 160 and grease 9 muffin tins. Sift together the flour, baking soda and salt into a bowl. Add in the sugar and give it a mix until combined. In a smaller [...]

Mini vegan lemon pound cakes (gf, df, v)2020-06-12T14:27:09+12:00

Vegan Coffee Cake (df, v, gf)

This moist and delicious coffee cake goes perfectly with a cup of coffee or tea and a big dollop of RCY yoghurt on the side! Ingredients: 2 1/4 cups gluten free flour 1 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup brown sugar 3/4 cup coconut oil + 1/4 cup for the crumble 1 cup almond milk (or soy) 1 tsp apple cider vinegar 2 tsp vanilla extract 1/2 cup strong brewed coffee 1/3 cup Raglan Coconut Yoghurt Method: Preheat your oven to 180. In a large bowl add all the dry ingredients together and mix well. Reserve 1/4 of this mixture, this will be the crumble topping. In a separate smaller [...]

Vegan Coffee Cake (df, v, gf)2020-04-15T17:11:55+12:00

Vegan Pumpkin Cream Pie (no bake)

This deliciously creamy pie is vegan, gluten free, refined sugar free and totally guilt free. ???? Ingredients: Base 1 1/2 cups gluten free oats 1/2 cup coconut flakes 1 cup nuts 1/2 cup chopped dates 1 tsp maple syrup 1 tsp cinnamon Filling 1 cup Raglan Coconut Yoghurt 1 cup pumpkin puree 3 tbsp gf cornflour or cornstarch (both work) 2 tbsp unrefined sugar 1 tsp vanilla pinch of salt 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon+1/2tsp nutmeg+1/2tsp ginger) Method: Blend all of the base ingredients together in a food processor until combined and almost like a dough, then press into a glass baking dish or a pie dish and place in the freezer to set while [...]

Vegan Pumpkin Cream Pie (no bake)2020-06-01T19:07:52+12:00

Vegan Chocolate Fudge Brownies (v, gf, df)

A melt-in-your-mouth chocolate kick without the guilt!Ingredients:1/2 cup coconut flour1/2 cup gluten free flour1 tsp cornstarch4 tbsp cacao powder1/2 tsp baking powder1/2 cup brown sugarsalt1/2 cup melted coconut oil or vegetable oil3/4 cup dairy free milk1/2 cup Raglan Coconut Yoghurtvanilla1/2 cup chocolate chips or dark chocolate chunks…or both Method:Preheat oven to 180c.Mix together all the dry ingredients in a bowl.In a separate bowl whisk together the milk, yoghurt, coconut oil and vanilla.Add the wet ingredients to the dry and fold until combined.Add the chocolate chips/chunks and mix through.Place the mixture into a baking tray lined with baking paper and bake for 17-20 minutes. The brownies will look slightly underdone when taken out of the oven, but once cooled they will be [...]

Vegan Chocolate Fudge Brownies (v, gf, df)2020-04-15T17:15:55+12:00

Strawberry & Acai Raw Mini Tarts (df, v, gf) (Makes 3)

A taste of the summer to come! Sweet, creamy and delicious. Ingredients: 1/2c almonds 1/2c sunflower seeds 10 dates soaked A pinch of salt 1/2 tsp maca powder 3 tbsp coconut oil, melted 1/2c soaked cashews 1c Strawberry & Acai Raglan Coconut Yoghurt 4 tbsp coconut oil, melted & cooled 1/2 tsp maca powder 1/4c freeze-dried strawberry cacao nibs (optional) mint leaves (optional) Method: Blend almonds, sunflower seeds, salt and maca powder in a food processor. Add dates one by one, and then coconut oil so mixture becomes firm and sticky, but not too wet. Line a muffin tray with baking paper, then divide mixture and press into inlets, forming a crust. Cream cashews in a food processor, then add [...]

Strawberry & Acai Raw Mini Tarts (df, v, gf) (Makes 3)2020-04-15T17:19:27+12:00

Lemon and Plum Cupcakes (df, gf)

Inspired by a Christmas ‘The Caker’ gift, these little lemon and plum beauties are a summery diversion from the not-so-summery weather! This recipe makes 12.Ingredients:Cakes1 1/4c Buckwheat Flour1 1/4c Breadfruit Flour (I used Maiden South Pacific)1 Lemon (rind and juice)2 1/2 tsp Baking powder4 tbsp Rice syrup4 tbsp Organic raw sugar1c Raglan Coconut Yoghurt (natural)1 Free range egg1/2c Organic sunflower oilSliced fresh plumsPinch of saltIcingRaglan Coconut Yoghurt (natural or blackcurrant & vanilla)Lemon juice (from lemon above)Icing sugarFreeze-dried plumsMethod:Preheat oven to 180CMeasure out flour, baking powder, salt and sugar into a large bowl.Combine oil, egg, syrup, lemon and sugar in a separate bowl. Remember to save some lemon juice for the icing!Add RCY and wet ingredients to the dry ingredients in [...]

Lemon and Plum Cupcakes (df, gf)2020-04-16T13:32:44+12:00

Chia Pot (gf, df, v)

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!

Chia Pot (gf, df, v)2020-04-16T13:42:02+12:00

Almond Loaf with Orange Cinnamon Glaze (gf, df*)

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 [...]

Almond Loaf with Orange Cinnamon Glaze (gf, df*)2020-04-16T13:59:02+12:00

Red Velvet Beetroot Cake (df, gf*)

Enjoy a slice (or two) of this sweet, moist beetroot red velvet cake, topped with the creamiest and most luscious cashew & coconut yoghurt frosting … stunningly delicious!Ingredients:Cake2 cups raw cashew nuts2 cup dried coconut3 beets6 medjool dates1/2 cup coconut yoghurt1/2 cup cacao1/2 cup pure maple syrup1 tbsp lemon juice2 tbsp psyllium huskFrosting1/2 cup raw soaked cashews1/4 cup cacao1/4 cup pure maple syrup1 tsp tamari4 tbsp coconut yoghurt4 tbsp coconut oil1 tbsp lemon juiceMethod:To make the base, place cashews and coconut in food processor and process until they form a flour.Grate the beets and add to the food processor with the remaining ingredients.Process until the mixture comes together. It should be smooth.In a cake tin with baking paper and press [...]

Red Velvet Beetroot Cake (df, gf*)2020-04-16T14:00:32+12:00

Marinated Peaches with Vanilla Coconut Cream (df*)

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 [...]

Marinated Peaches with Vanilla Coconut Cream (df*)2020-04-16T14:03:13+12:00

Coconut Caramel (df, gf*)

This amazing recipe proves that you do not need to be a magician in the kitchen to create spectacular desserts. It looks incredible, tastes divine and will impress even the most elaborate of guests. Add a bit of this, and a bit of that, combine with a lot of LOVE, and you’ll be impressing for sure!Ingredients:Base6 medjool dates3 tbsp almond butter1 tbsp coconut oil1 cup coconut threadCoconut Caramel1 cup cashew nuts, soaked for 2-4 hours1 cup sweet potato puree (steam sweet potato and blend in food processor)4 tbsp almond butter1/3 cup coconut oil1/2 cup Raglan Coconut Yoghurt10 medjool datespinch sea saltChocolate1/2 cup coconut oil1/2 cup cacao1/4 cup maple syrup1 tbsp coconut yoghurtMethod:Make the base by blending the coconut thread in [...]

Coconut Caramel (df, gf*)2020-04-16T14:05:11+12:00

Chai Spiced Macadamia Nut Cups (gf, df*)

These sweet little cups of goodness are not only delightful to look at, they’re packed with the protein and richness of natural ingredients. Perfect for that indulgent treat to finish off your day.Ingredients:Base:1/2 cup coconut thread1/2 cup almonds1/4 cup coconut oil1/4 cup raw honey1 tsp vanilla pasteChai Cream:1/4 cup cashew nuts, soaked for 2-4 hours preferably1/4 cup brazil nuts1 tsp each of cinnamon, ginger and cardamon1/2 tsp nutmeg5 tbsp coconut oil2 tbsp raw honey1 cup Raglan Coconut YoghurtMethod:To make the base, blend the coconut and almonds in a food processor until they form a flour.Add the coconut oil, honey and vanilla. Process until the mixture comes together. It should be sticky.Line a muffin tray with 6 paper cups and press [...]

Chai Spiced Macadamia Nut Cups (gf, df*)2020-04-16T14:07:20+12:00

Coconut Oat & Banana Crumble Slice (df*)

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 [...]

Coconut Oat & Banana Crumble Slice (df*)2020-04-16T14:09:03+12:00

Raw Spiced Lemon Fudge (gf, df*)

This raw lemon fudge recipe makes a nice change from the traditional chocolate fudge. With the refreshing flavours of lemon and cardamom, there is sweet and tangy delight in every bite.Ingredients:1 cup raw cashew nuts (soaked over night)3 tbsp coconut oil (melted)4 tbsp Raglan Coconut Yoghurt¼ tsp turmeric½ tsp crushed cardamom seeds2 tbsp maple syrupZest of 2 lemonsJuice of 1 lemonMethod:Blend all the ingredients together in a high powered blender.Pour into a silicone baking tray or line a non-silicone baking tray with baking paper, leaving the sides overhanging for easy removal.Cover with cling wrap, making sure that it touches the top of the mixture evenly.Set in the freezer for 3 hours. Slice and serve after 10 minutes of thawing.Note: Stores [...]

Raw Spiced Lemon Fudge (gf, df*)2020-04-16T14:11:20+12:00

Blueberry & Coconut Clafoutis Pudding (gf, df, paleo)*

Do not be fooled, this is a classic French pudding with a ‘healthy’ twist. Traditionally made with cherries, this simple, delicious pudding is filled with NZ blueberries. It’s light and healthy, so go on, treat yourself after dinner and you might almost feel like you’re relaxing in the French Riviera.Ingredients:1 1/2 cup blueberries (frozen/fresh)3 free range eggs1/2 cup maple syrup1/4 cup coconut flour1 tsp vanilla extract1 cup Raglan Coconut Yoghurt2 Tbsp shredded coconut1/4 tsp baking powder1 tbsp coconut oil (melted)Method:Spread the melted coconut oil over a shallow baking dish and heat your oven to 200C.Separate 1/2 cup on blueberries to use for the top, and add the remaining 1 cup to the dish, spreading them evenly around.In a bowl, whisk [...]

Blueberry & Coconut Clafoutis Pudding (gf, df, paleo)*2020-04-16T14:14:11+12:00

Chocolate Almond Cake (df, gf*)

A light and chocolatey sponge to accompany Autumn afternoon teas.Ingredients:2/3c Oats*1/2c Sliced almonds1/3c Buckwheat flour1/4c Coconut flour1/4c Spelt flour*1/4c Fair trade Muscavado sugar1/1/2 tbsp Cacao powder2 tsp Baking powder1/2 tsp Salt1c Organic Almond milk1c Raglan Coconut Yoghurt1/2c Dairy free dark chocolate chunks2 tbsp Coconut oil (melted)2 tbsp Coconut butter (melted)1 tbsp Agave syrup1 tsp Vanilla*For gluten free, use gf oats and sub spelt flour for rice flourMethod:Mix all dry ingredients in a large bowl, except choc chunksMix and melt coconut butter and oil together in a separate bowl, add agave and vanillaSlowly add coconut yoghurt and coconut butter mixture to dry ingredientsFold in chocolate chipsPour batter into cake mould or a lined tinBake at 180C for 30minutes (approx). Your cake [...]

Chocolate Almond Cake (df, gf*)2020-04-16T14:16:30+12:00

Coconut Yoghurt Superfood Bark (df, gf)

This Coconut Yoghurt Bark is the perfect indulgent treat to finish off your day. Packed with nutritious superfoods and the delicious flavours of raspberry & dark chocolate, it’s a definite crowd pleaser.Ingredients:400ml Raglan Coconut Yoghurt1 tbsp maple syrup1 tsp vanilla essence1 tbsp baobab fruit powder1 tbsp black chia seeds2 tbsp shredded coconut2 tbsp goji berries2 tbsp pumpkin seeds1/4 cup fresh/frozen raspberriesgrated dark chocolateMethod:Mix the coconut yoghurt, maple syrup, vanilla essence and baobab together to combineUsing a spatula, spread the mixture out evenly on a 7-9 inch baking tray/container, lined with baking paper for easy removalSprinkle with the chia seeds, followed by the shredded coconut. Add the remaining ingredients in layers, leaving the grated dark chocolate for lastGently press down the [...]

Coconut Yoghurt Superfood Bark (df, gf)2020-04-16T14:19:27+12:00

Feijoa, Honey & Coconut Raw Cheesecake (gf, df*)

Feijoas are delightfully sweet and fragrant, and are thankfully abundant this time of year. Why not try this aromatic, soft-centred fruit with fresh honey and the creaminess of coconut yoghurt in this raw cheesecake? It’s sure to please.Ingredients:Base12 dates1/2 cup desiccated coconutTablespoon cacaoHandful of cashewsTeaspoon local raw honeyTopping1 large jar Raglan Coconut Yoghurt2 cups of cashews, pre-soaked10 large feijoas (scoop out insides)3 tablespoons of coconut oil (I used Tanna Farms)Teaspoon of honey1/2 teaspoon of heilala vanilla extractMethod:Whizz up base ingredients until sticky and press into springform cake tin. Put in freezer to set.Mix  topping ingredients in blender until smooth, then pour over base. Once cake has set in freezer, drizzle warm honey over the top for a pretty swirl effect.  [...]

Feijoa, Honey & Coconut Raw Cheesecake (gf, df*)2020-04-16T14:22:27+12:00

Bee Friends Update #1 + Delicious Honey Cupcakes (df, gf*)

When Tom’s application for a hive came through, we were instantly impressed with his enthusiasm for bees, and also the amazing location that Tom, his wife and new baby have chosen to create a wee paradise.On acres of bush in Oratia they’re building a strawbale house (there’s an interesting article about their project on Green Ideas), permaculture gardens, a food forest, composting toilets and apparently have a nice little tribe of chickens roaming around! Their goal is to live as off-grid and in touch with nature as possible, so having a bee hive seemed like a natural next step for this adventurous Kiwi family.6 months after their hive delivery, we checked in with Tom to hear how they’re getting on …“We [...]

Bee Friends Update #1 + Delicious Honey Cupcakes (df, gf*)2020-04-16T14:32:23+12:00

Raw Passionfruit Cheesecake

Quick! Get in the kitchen to make this delicious raw cheesecake before passionfruit season ends. We wouldn’t want you to have to wait another year to try it! Ingredients: Base Ingredients 1 cup raw almonds 1 cup pitted dates (packed) 1/3 cup LSA mix 1 Tbsp coconut oil (melted) Filling ingredients 1 cup raw cashews (soaked overnight) 1 cup Raglan Coconut Yoghurt 1/2 cup coconut oil (melted) 1 tsp vanilla essence 1/3 cup maple syrup 3/4 cup passionfruit pulp (approx 4 fruits) juice of 1 lemon Topping: Pulp of 1 passionfruit Method: Add all the base ingredients to a food processor and pulse until it resembles a rough crumble Remove and set firmly into a baking paper lined springform [...]

Raw Passionfruit Cheesecake2020-04-16T14:39:07+12:00

Raw Carrot & Ginger Syrup Slice w/ RCY Frosting

What do you get when you cross Hakanoa Hand-Made Ginger Syrup with Raglan Coconut Yoghurt and a little bit of carrot? Our lovely friend Thibah at The Tilba Tree, came up with this Raw Carrot & Ginger Syrup Slice with Raglan Coconut Yoghurt Frosting! Such a great treat to enjoy with company of any sort … or, just on your own ???? Ingredients: Coconut Yoghurt Frosting 1/3 cup Coconut Oil (melted) 1 cup Coconut Yoghurt 2 Tbsp Maple Syrup Lemon Zest (half a lemon) ½ cup desiccated coconut Carrot & Ginger Syrup Slice 1 ½ cups desiccated coconut 1 cup walnuts ½ cup sunflower seeds 1 cup dates – soaked in hot water for 10 minutes ½ cup peanut [...]

Raw Carrot & Ginger Syrup Slice w/ RCY Frosting2020-04-16T14:44:14+12:00

Piña Colada Popsicles

Summer might officially be over, but it sure doesn’t feel like it here in Raglan. Enjoy the warm days in style with these deliciously healthy and refreshing Piña Colada Popsicles. They’re so easy to make, and the kids (and all your adult friends) will love you for it!Ingredients:Makes 6 popsicles6 Tbsp Raglan Coconut Yoghurt1 Tbsp maple syrup1 230g can of pineapple chunks in juice1.5 cups organic pineapple juice, (or fruit juice of your choice)Method:Combine the Raglan Coconut Yoghurt with the maple syrupBlend the pineapple chunks and the pineapple juice in a blender or food processorPour the coconut yoghurt and maple mixture into the popsicle mould first, tapping on the bench to release any bubblesIf you are using wooden popsicle sticks, [...]

Piña Colada Popsicles2020-04-16T14:47:00+12:00

Berry Delicious Muffins (df, gf*)

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

Berry Delicious Muffins (df, gf*)2020-04-16T14:49:10+12:00

Orange and Blueberry Cake with Raglan Coconut Yoghurt Icing (df, gf*)

Our lovely Amy made this cake for morning tea with friends. Everyone loved it, especially her toughest critics – the kids!Ingredients:Cake1/2 cup Buckwheat Flour1/4 cup Coconut Flour1/4 cup Rice Flour1/2 cup White Flour (or substitute for gf flour*)2 tsp Baking Powder1/2 tsp Salt2 Oranges, zest and juice1/2 cup Rapadura Sugar1 cup Raglan Coconut Yoghurt3 free range Eggs1 tsp Vanilla1/4 cup Coconut Oil1/4 cup Vegetable Oil1 1/2 cups Blueberries (fresh or frozen)Icing1 cup Raglan Coconut YoghurtZest of 1 Lemon1/2 cup Icing Sugar, sieved1/2 tsp VanillaMethod:Preheat oven to 180.Mix sugar with juice and zest of oranges and set asideMeasure out flour, baking powder and salt into large mixing bowl.Add eggs, vanilla, and oils to sugar mixture.Coat blueberries in flour, then add to [...]

Orange and Blueberry Cake with Raglan Coconut Yoghurt Icing (df, gf*)2020-04-16T15:11:33+12:00

Peanut Butter and Cacao Smoothie

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!

Peanut Butter and Cacao Smoothie2020-04-16T15:14:30+12:00

Dark Chocolate, Hazelnut & Raspberry Raw Cake

Dark chocolate and raspberry are a match made in heaven. This heavenly raw cake may just be the best I’ve ever made …Ingredients:BaseHandful of organic diced apricotsHandful of cashews12 dates, choppedTablespoon of cacaoTablespoon of Better Butter’s almond & spiced cookie butterTeaspoon of chia seedsTeaspoon sunflower seedsTopping1 large jar of Raglan Coconut Yoghurt1 cup of cashews, pre-soakedTablespoon of Poppy & Olive’s dark chocolate hazelnut butterTablespoon of TradeAid chocolate sauceFew chunks of dark Fairtrade chocolate1/3 cup of frozen raspberriesTablespoon of freeze-dried raspberry powder2 tablespoons of coconut oil (I used Maiden South Pacific)Vanilla extractPinch of saltMethod:BaseBlend all except dates and apricots in a blender or food processor.Add dates and apricots and blend again till you have a nice and sticky mass.Press mass into a spring-form [...]

Dark Chocolate, Hazelnut & Raspberry Raw Cake2020-04-16T15:17:16+12:00

Apple & Blueberry Almond Crumble

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 [...]

Apple & Blueberry Almond Crumble2020-04-16T15:51:42+12:00

Coconut & Vanilla Chia Seed Pudding

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 [...]

Coconut & Vanilla Chia Seed Pudding2020-04-16T15:54:57+12:00

Coconut Yoghurt Fudge Bars

This creamy, fudgy slice is perfect for a sweet afternoon snack. Thanks to Lucy from Wholefood Nosh for contributing this recipe!Ingredients:1/2 cup figs1/2 cup raisins or dates2 cups oats1 cup shredded coconut3/4 cup Raglan Coconut Yoghurt1/4 cup agave syrup / raw honey or pure maple syrupJuice of 2 orangesMethod:Place figs and raisins in the food processor and process until they form a nice paste. Add remaining ingredients and process until well combined.Line a baking tin with baking paper and press mixture firmly into the tin. Place in the freezer or fridge for 30 minutes to set before serving.This slice freezes really well, or you can store it in the fridge for a week. Serve with a dollop of Raglan Coconut Yoghurt or [...]

Coconut Yoghurt Fudge Bars2020-04-16T15:56:09+12:00

Lemon, Macadamia & Coconut Yoghurt Slice

This delicious recipe from Nadia Lim’s Fresh Start Cookbook worked a treat when we added a little Raglan Coconut Yoghurt to the mix!Ingredients:BaseZest of 2 lemons1/2 cup thread or desiccated coconut3/4 cup fine-rolled gluten-free oats10 medjool dates, pittedPinch of salt1 tablespoon coconut oil or butterFilling1/2 cup macadamia nuts1/4 cup Raglan Coconut Yoghurt3/4 cup thread or desiccated coconutZest of 2 lemons1/4-1/3 cup lemon juice2-3 tablespoons pure maple syrup or liquid honeyMethod:Line a 18–20cm square cake tin with baking paper. Place all base ingredients in a food processor and blitz until well combined and crumbly, and the mixture holds together easily when pinched between your fingers.Use the back of a wet spoon to firmly and evenly press the base mixture into prepared tin.Place all [...]

Lemon, Macadamia & Coconut Yoghurt Slice2020-04-16T15:57:38+12:00

Bee Aware Month – 21 Amazing Facts about Bees & Honey

As you might already know, honey bees are under threat worldwide due to parasites, disease, climate change, air pollution, and pesticides. This news has us wondering… what we can do to help the bees? According to Albert Einstein, “If Bees disappeared off the face of the earth, Man would have only four years to live.” If like us, you want to help our buzzy friends survive, you can start by boycotting products containing neonicotinoids, buying local honey, and planting bee-friendly flowers in your garden. Having your own hive can also help – and that’s because unlike some commercial techniques, natural beekeeping actually supports bee health, prioritising pollination and natural reproduction over honey yields. September is Bee Aware Month in New Zealand – making this a [...]

Bee Aware Month – 21 Amazing Facts about Bees & Honey2020-09-07T13:53:49+12:00

Dark Chocolate & Orange Raw Cheesecake

Inspired by Blue Frog Breakfast’s Dark Cacao & Bitter Orange Ceylon Cinnamon cereal, this raw cheesecake is the perfect combination of chocolate and zesty orange!Ingredients:Base2 spoons Fix & Fogg Dark Chocolate Peanut Butter1 spoon of HoneyHalf a cup of AlmondsHalf a cup of CoconutDates (about 10)Whizz all the above in a food processor and then press into a round springform tin. Pop in the freezer to set.Filling1 jar of Raglan Coconut Yoghurt1 cup of soaked cashews3 tablespoons Coconut OilTablespoon Raw Cacao3 rows of The Remarkable Chocolate Co’s 70% dark chocolate1 large peeled organic orange1 spoon coconut butter1 spoon almond butter1 tsp Raw HoneyVanilla essenceMethod:Blend the topping ingredients until very smooth, then pour over your base.Top with a few generous handfuls of Blue Frog Breakfast’s Dark [...]

Dark Chocolate & Orange Raw Cheesecake2020-08-03T12:33:40+12:00

Chocolate Protein Mousse Cups

Our friend Liz @whysohealthy did her own take on our triple-nut chocolate cake and created these little protein snacks with our coconut yoghurt. You can make them too by substituting 2 tbsp of cacao instead of the 1 tbsp of chocolate sauce in the mousse layer, and use The Honest Food Co’s primal protein mixed with melted coconut oil for the base. Liz has her own Instagram blog where she shares the science behind our healthy food choices. This time she’s featured our coconut yoghurt. Take it away Liz! Coconut yoghurt, whysohealthy? The first obvious benefit to coconut yoghurt is that its dairy free, and whilst almond milk is a great milk substitute, there isn’t really anything else in [...]

Chocolate Protein Mousse Cups2020-06-18T15:28:27+12:00

Apple Cinnamon Cake with Caramel Glaze

If you’re craving apple pie or cheesecake, this is a delicious and healthy alternative. Thanks to our friend Kayla for sharing this recipe! Ingredients: Base 1 cup cashews 1/2 cup coconut 1 cup dates 1/4 cup melted coconut oil Pinch of cinnamon Pinch of vanilla powder Whizz all the above in a food processor and then press into a round springform tin. Pop in the freezer to set. Apple layer About 1 cup of stewed apple Pinch of cinnamon Topping 1 1/2 cups of cashews (briefly soaked) 500ml Raglan Coconut Yoghurt 2 spoons of Chantal Apple Syrup or honey 4 spoons of coconut oil 1 tsp vanilla Pinch of salt Caramel glaze 400 ml coconut cream 1/2 cup honey 1/3 cup [...]

Apple Cinnamon Cake with Caramel Glaze2020-06-17T15:22:46+12:00

Peanut Butter Banoffee Pie

This creamy, sweet Banoffee Pie is extremely addictive. Thanks to our amazing friend Kayla for sharing this recipe!Ingredients:Base100g of crunchy peanut butterHalf a cup of cashews2 tablespoons of desiccated coconutTablespoon of honeyTablespoon of coconut oilWhizz all the above in a food processor and then press into a round springform tin. Pop in the freezer to set.Caramel Sauce400 ml coconut cream1/2 cup honey or maple syrup1/3 cup coconut oilPinch of saltCombine ingredients in a saucepan on medium heat. Simmer gently, stirring often to prevent burning, until the sauce has reduced to a thick, golden caramel.Topping1-2 ripe bananas, sliced for layering1/2 cups of cashews (briefly soaked)3/4 jar of Raglan Coconut Yoghurt2 spoons of honey4 spoons of coconut oil1 tsp vanillaPinch of saltMethod:Once [...]

Peanut Butter Banoffee Pie2020-04-16T16:18:26+12:00

Cranberry & Coconut Yoghurt Fairy Cake

This fun pink concoction is quite tart n’ tangy, thanks to its tahini base and cranberry topping. Decorate with chia seeds and coconut for a healthy twist on fairy sprinkles!Ingredients:Base1/3 jar Ceres Organics Unhulled TahiniHalf cup of ground almondsTablespoon of coconutTablespoon of raw organic honeyTablespoon of Pure Coco coconut oilWhizz all the above in a food processor and then press into a round springform tin. Pop in the freezer to set.ToppingCup of cranberries1 ripe bananaHalf cup of soaked cashews700ml jar of Raglan Coconut Yoghurt5 tablespoons of coconut oilTsp of honeyTsp of vanilla essencePinch of saltMethod:Blend the topping ingredients until very smooth, then pour over your base.Top with sprinkled chia seeds and pixie dust (or coconut if no pixie dust is available!) then leave [...]

Cranberry & Coconut Yoghurt Fairy Cake2020-04-16T16:21:24+12:00

Lemon Coconut Yoghurt Loaf

For a delicious afternoon treat we adapted this recipe from Julia & Libby, using Maiden South Pacific Breadfruit Flour and our very own Raglan Coconut Yoghurt. It turned out great! Use our version of the recipe below to try it for yourself.Ingredients:2 cups of Maiden South Pacific Breadfruit Flour1 jar of Raglan Coconut Yoghurt (700 ml)Grated rind of 2 small lemonsJuice of 2 small lemons2 organic eggs2 tsp baking powder1/2 tsp baking soda1/2 cup dark coconut sugar1/2 cup melted coconut oil1 tsp vanilla essenceMethod:Combine flour, baking powder, baking soda and coconut sugar in a bowl. Mix well.In a separate bowl mix together lemon juice, lemon rind, Raglan Coconut Yoghurt, eggs, coconut oil, vanilla essence.Once the wet and dry ingredients have been combined, [...]

Lemon Coconut Yoghurt Loaf2020-04-16T16:23:35+12:00

Frozen Raspberry & Coconut Yoghurt Dessert

This healthy dessert is perfect for when you’re craving something sweet and refreshing. Thanks to local Chef Jimmy Boswell for sharing this recipe!Ingredients:Makes 2 cups1/2 cup fresh or frozen raspberries, plus more for decoration2 tablespoons water1/4 cup raw honey2 cups Raglan Coconut Yoghurt1/2 teaspoon vanilla extract1/4 cup unsweetened, shredded coconut, plus more for decorationMethod:At least 24 hours before making the frozen yoghurt, place the bowl of your ice cream maker in the freezer.Heat the raspberries with the water in a small saucepan over medium heat. Crush the berries with the back of a spoon and cook until they have completely cooked down into a sauce, about 2 minutes. Press the mixture through a fine-mesh strainer into a bowl and discard [...]

Frozen Raspberry & Coconut Yoghurt Dessert2020-04-16T16:29:11+12:00

Chunky Fix & Fogg Triple-Nut Chocolate Cake

Reese’s Peanut Butter Cups fan? This tastes better and is way better for you! When I discovered Fix & Fogg’s Dark Chocolate Peanut Butter I couldn’t wait to invent a new raw cake recipe, and here it is …Ingredients:Base10 datesHalf cup of almondsHalf cup of desiccated coconut2 dessert spoons of coconut oil (I used Pure Coco’s extra virgin organic)1 dessert spoon raw organic honey1 tsp raw cacaoBlend it all up until the texture is sticky enough to press into the bottom of a springform tin. Pop in the freezer for 15 minutes to set.Topping1 large jar Raglan Coconut YoghurtHalf jar of Fix & Fogg’s Dark Chocolate Peanut Butter5 tablespoons of coconut oilHalf a cup of cashews (best if you’ve soaked them for awhile [...]

Chunky Fix & Fogg Triple-Nut Chocolate Cake2020-08-03T12:32:53+12:00

Baked Pears with Honey Yoghurt Sauce

This dessert is perfect for entertaining because you can make the yoghurt sauce ahead of time. Let guests choose their own garnish by offering raisins, fresh raspberries or nuts on the side. Thanks to local Chef Jimmy Boswell for sharing this recipe!Ingredients:1 cup Raglan Coconut Yoghurt1/4 cup raw honey2 tsp ground cinnamon2 tbsp coconut butter6 medium pears, peeled and halved1/2 tsp ground cloves1/2 cup raw sugar, (or replace with ¼ cup raw honey)1/2 cup toasted walnuts, chopped (optional)Method:Combine yoghurt with half the honey and the cinnamon in a medium sized bowl. Chill for at least 1 hour.Preheat oven to 175 °C. Melt the coconut butter in a pan over medium heat. Add the pear halves to the pan with the [...]

Baked Pears with Honey Yoghurt Sauce2020-04-16T16:56:31+12:00

Triple-Choc Fairtrade Banana Cake

Sometimes you just need a chocolate fix. Here’s the answer – and it’s only a little bit naughty!Ingredients:BaseHalf a cup of almonds2 spoons of raw cacao powderHandful of coconut flakesSpoon of raw organic honey2 spoons organic coconut oil (I used Maiden South Pacific’s fermented oil – they pay their coconut growers a fair wage)1 spoon of Fairtrade TradeAid chocolate sauceWhizz all the above in a food processor (do all the dry ingredients first, then stir in the honey, oil and chocolate sauce); press into a round springform tin, pop in the freezer to set.Topping2 frozen Fairtrade bananas (I used All Good Bananas)8 pieces of Whittaker’s dark Fairtrade chocolate1/2 cups of cashews (briefly soaked)1/2 jar of Raglan Coconut Yoghurt2 spoons of coconut oil1 tsp [...]

Triple-Choc Fairtrade Banana Cake2020-04-16T16:58:06+12:00

Mango & Coconut Yoghurt Raw Cake

Mango + Coconut = The taste of summer! This raw cake is a real winner, best made with fresh mango and garnished with flowers and lots of love.Ingredients:Base1 cup of shredded coconut1 cup sunflower seeds1/3 cup poppy seedsHalf teaspoon ground cinnamonPinch of salt7 dates, pitted and roughly chopped2 tablespoons waterFilling2 cups raw cashews or almondsTwo tablespoons raw honeyHalf teaspoon vanilla pastePinch of saltHalf cup coconut oil, in liquid form3 tablespoons waterCreamTwo fresh mangos4 – 6 tablespoons Raglan Coconut YoghurtHalf teaspoon vanilla pasteHalf tablespoon LSAPinch of salt1 tablespoon honeyMethod:BaseBlend all except dates and water in a blender or food processor.Add dates and water and blend again till you have a nice and sticky mass.Press mass into a spring-form. Once this is [...]

Mango & Coconut Yoghurt Raw Cake2020-04-16T17:02:11+12:00

Coconut Yoghurt Raw Cake

Coconut, glorious coconut! Experience it in its yummiest raw-cake form with this recipe. Really simple and fast to make.Ingredients:Base12 dates (soaked)2 spoons of cacao1 cup coconut1/2 cup of cashewsWhizz all the above in a food processor and then press into a round springform tin, pop in the freezer to set.Topping1 1/2 cups of cashews (briefly soaked)3/4 jar of Raglan Coconut Yoghurt2 spoons of honey4 spoons of coconut oil1 tsp vanillaPinch of saltMethod:Blend all of the above until very smooth, then pour over your base.Grate some Whittakers Fairtrade Dark Chocolate on the top, then leave in the freezer for a couple of hours when it will be ready to serve!

Coconut Yoghurt Raw Cake2020-04-16T17:05:18+12:00
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