Creamy, simple and delicious ice blocks for a refreshing summer treat!Ingredients:1 400ml Jar Raglan Coconut Yoghurt 2 tbsp Coconut Butter1 tbsp Dessicated Coconut1 tbsp Raw Honey1/2 Can Coconut MilkMethod:Blend all ingredients, pour into ice block moulds, freeze and enjoy!
A friend gave me a frozen jar of her last year’s feijoa harvest – the perfect addition to one of my favourite, very easy recipes.Ingredients:Cake3 ripe fairtrade bananas, mashed1 tbsp organic cane sugar (optional)1/2c organic sunflower oil1 tsp vanilla essence1/4 tsp salt1 tsp cinammon7 chopped, soaked dates4 large tbsp stewed feijoas1 1/2c flour1 tsp baking powderToppingsNut butter, Blackcurrant and Vanilla RCY, seeds, coconut flakes, raspberry jam.. whatever you have!Method:Mix all wet ingredients, then combine with dry ingredients.Grease a loaf pan, top with some sliced fresh bananas and bake at 180C for approximately 35-45 minutes. Loaf will rise, be springy and golden.To serve; slice and toast, adding a generous layer of Blackcurrant and Vanilla Raglan Coconut Yoghurt, chia seeds, coconut flakes, [...]
A beautifully creamy mushroom risotto. The fresh thyme, rosemary and parsley make this dish simply delicious, and the combination of local Prinz mushrooms with Angel Food Vegan Parmesan and Raglan Coconut Yoghurt is perfect. Hope you enjoy this as much as we did! Ingredients: Serves 2 1c Aborio Rice 3-4c hot vegetable stock 1/2 onion 3 cloves garlic Fresh parsley, thyme and rosemary, chopped Salt and pepper 2 large portobello mushrooms, chopped into chunks 1/2 bag Prinz oyster mushrooms, sliced 1tsp smoked paprika 4 tbsp olive oil 200ml Raglan Coconut Yoghurt 2 tbsp nutritional yeast 3-4 large fresh spinach leaves, torn Handful of mixed pumpkin and sunflower seeds Angel Food Vegan Parmesan Fresh herbs to garnish [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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: 400g Raglan Food Co coconut yoghurt - Organic Passionfruit 1 tbsp maple syrup 1 tsp vanilla essence 1 tbsp baobab fruit powder 1 tbsp black chia seeds 2 tbsp shredded coconut 2 tbsp goji berries 2 tbsp pumpkin seeds 1/4 cup fresh/frozen raspberries grated dark chocolate Method: Mix the coconut yoghurt, maple syrup, vanilla essence and baobab together to combine Using a spatula, spread the mixture out evenly on a 7-9 inch baking tray/container, lined with baking paper for easy removal Sprinkle with the chia seeds, [...]
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. [...]
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 [...]
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 [...]
Fresh seasonal fruits complete this healthy dessert or breakfast. Another delicious recipe thanks to Lucy from Wholefood Nosh!Ingredients:2 tbsp chia seeds3 tbsp dried coconut thread1/2 tsp vanilla paste1 tsp cinnamon2 heaped tbsp Raglan Coconut Yoghurt3/4 cup water or almond milkMethod:Mix the almond milk and Raglan Coconut Yoghurt together. Put chia seeds in a small bowl or jar with the cinnamon and vanilla, then pour the coconut liquid over the top. Mix well so their are no chia seed clumps and it is evenly mixed through.Place in the fridge overnight or for at least an hour before serving.Serve with 2 dried figs, fresh fruit of your choice, 1 tsp of almond butter and extra yoghurt or chia seed jam for the ultimate chia [...]
This 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 [...]
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 [...]
Inspired by Blue Frog Breakfast’s Dark Cacao & Bitter Orange Ceylon Cinnamon cereal (which they no longer make *sigh*), this raw cheesecake is the perfect combination of chocolate and zesty orange! Ingredients: Base 2 spoons Fix & Fogg Dark Chocolate Peanut Butter 1 spoon of Honey Half a cup of Almonds Half a cup of Coconut Dates (about 10) Whizz all the above in a food processor and then press into a round springform tin. Pop in the freezer to set. Filling 1 jar of Raglan Coconut Yoghurt 1 cup of soaked cashews 3 tablespoons Coconut Oil Tablespoon Raw Cacao 3 rows of The Remarkable Chocolate Co’s 70% dark chocolate 1 large peeled organic orange 1 spoon coconut butter 1 [...]
This bread is grain, egg, dairy, starch and refined-sugar free – making it an ideal for anyone with special dietary requirements. Thanks to our friend Kayla for sharing this recipe!Ingredients:1 cup raw cashews1/3 cup Raglan Coconut Yoghurt1-2 teaspoons liquid honey3 tablespoons coconut oil¼ teaspoon salt¾ teaspoons baking soda3 tablespoons coconut flour3 gelatin “eggs” as belowGelatin Eggs3 tablespoons gelatin3 tablespoons vinegar3 tablespoons boiled waterMethod:Preheat your oven to 150 C on fan bake.Line a large loaf pan with baking paper. Mini loaves or large muffin tins also work well if you want to create bread rolls – due to the dense nature of the batter, the bread cooks best in small batches or as a “flat bread” as pictured.Blend the cashews, coconut [...]
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 [...]
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 [...]
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 [...]
