This sauce will pack a punch and is super easy to make! 1 cup Raglan Coconut Yoghurt 1 tin La Morena Chipotle Peppers in Adobo Sauce (seeds removed and use less peppers for less spice) 1 clove crushed garlic Juice of 1 lime Salt to taste Method: Add all the ingredients into a blender and mix until combined and a creamy consistency. This sauce is the perfect vegetable dip and will take your wrap to the next level! Thank you to Doreen over at @nzfoodpics for this delicious recipe!
Hot and spicy, everything nicey... Ingredients Batter: ½ head of cauliflower ¾ cup almond milk ¼ cup sriracha ¼ cup gluten-free flour ¾ cup almond flour 2 tsp garlic powder 1 tsp cumin 1 tsp paprika Pinch of salt Pinch of pepper 3 ½ - 4 cups gluten-free cornflakes Sauce: ½ cup Raglan Coconut Yoghurt - natural greek style 1 tsp garlic powder 1 tsp lemon juice Pinch of pepper Pinch of salt Method Line two baking trays with parchment paper. Preheat oven to 210℃ (depending on your oven, if it tends to be hotter then steer more towards 200℃). Crush up the cornflakes to resemble small flakes. This can be done using a rolling pin with the cornflakes [...]
These moreish tandoori bites are the perfect savoury treat! Ingredients Tofu: 1 block firm tofu Marinade: ½ cup Raglan Coconut Yoghurt - natural greek style ½ tsp crushed fresh garlic ½ tsp crushed fresh ginger ¼ tsp ground fenugreek ½ tsp garam masala ¼ tsp ground white pepper ½ tsp salt ½ tsp paprika ⅛ cup sriracha ½ tbsp tomato paste Breadcrumb coating: ¼ cup gluten-free plain flour ¾ cup panko breadcrumbs (or gluten-free breadcrumbs) Yoghurt dip: ½ cup Raglan Coconut Yoghurt - natural greek style ½ tbsp lemon juice ¼ tsp salt ¼ cup cucumber Method Preheat the oven to 210°C on fan bake. Place the breadcrumbs, flour and yoghurt into three separate bowls. Finely chop the ginger [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
These 4 vegan salad dressings will take your salads to the next level! They’re super easy to make and only require four ingredients! Skip the bottled stuff, and use these healthy salad dressing recipes to make your own. Ingredients: “Honey” Mustard Dressing ½ cup Raglan Coconut Yoghurt Natural Greek-Style ¼ cup whole grain mustard juice of one lime 3 tbsp maple syrup (or honey for non-vegan option) (salt & pepper to taste) Zesty Tahini Dressing ½ cup Raglan Coconut Yoghurt Natural Greek-Style 2 tablespoons tahini 2 tbsp lemon juice ½ tsp salt Creamy Balsamic Dressing ½ cup Raglan Coconut Yoghurt Natural Greek-Style ½ cup balsamic vinegar 1 tbsp maple syrup 1 tsp dijon mustard (salt & pepper to taste) [...]
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 [...]
Easy, breezy 2 ingredient naan flatbread recipe. Serve as a side or turn it into mini pizzas! Super easy to make with no yeast and no waiting for dough to rise.Ingredients:2 cups of self-raising flour1 cup of Raglan Coconut Yoghurt (Natural)Method:Place 2 cups of self-raising flour in a bowlAdd 1 cup of Natural Coconut Yoghurt and stir until combinedTurn out onto a well-floured surface and knead until smooth and well combinedDivide the dough into six portionsUse a well-floured rolling pin to roll out each portion to an 18 cm roundCook the bread in a dry pan over medium-high heat for 2-4 minutes per side, until golden brown and cooked throughEnjoy!
Last minute pot luck contribution? Mix up these classic dips in no time and grab a bag of chips or crackers for a yummy, dairy-free pre-dinner snack! Ingredients: ‘Sour Cream’ and Chive Style 250ml RCY Greek Style 3 tbsp Chives, chopped 1/2 tsp Coriander Juice from 1/4 Lemon Tamari Seeds, pumpkin and sunflower Garlic and Onion 250ml RCY Greek-Style 1 clove Garlic, finely diced 2 tbsp Chives, chopped 1/2 Spring Onion, finely chopped including green 1/4 tsp Coriander 2 tbsp Fresh parsley, chopped Fresh Parsley to garnish Method: Mix up the ingredients of each dip into two seperate bowls, add seeds or parsley to garnish. Serve with your favourite chips or crackers, carrot, celery or cucumber sticks. [...]
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 [...]
This zingy dip couldn’t be any easier! Try it with carrots, celery sticks, or served as a topping with veggie burger patties. Ingredients: 1/2 a jar of Be Nourished Kimchi 1 jar of Raglan Coconut Yoghurt Method: Mix together throughly, then store in a sealed container overnight in the fridge; the flavours will develop and the yoghurt will thicken up. Easy as!
Refreshing and zingy, this dip is a fabulous dairy-free option for taking to parties or stashed in the fridge for a yummy quick snack with carrot and celery sticks.Ingredients:Juice from one lemon1 cucumber deseeded and diced1 jar of Raglan Coconut YoghurtSmall handful of chopped fresh parsley and chivesPinch of salt and pepperMethod:Mix it all up, top with parsley and leave in the fridge for a few hours to chill and let flavour develop.Serve with crunchy organic carrots and celery.