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, [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
What better way to get your five plus a day than with a healthy green smoothie? Use these ingredients or whatever you have available to make your own fruity creation. Thanks to local Chef Jimmy Boswell for sharing this recipe!Ingredients:2 cups fresh baby spinach1 cup sliced kiwifruit1 banana, cut up1/2 cup chilled Raglan Coconut Yoghurt1/4 cup chopped fresh pineapple1/4 cup fresh orange juice2 tbsp chia seedsMethod:In a blender, combine spinach, kiwifruit, banana, yogurt, pineapple, orange juice and chia seeds.Cover and blend until nearly smooth, scraping sides of blender if necessary. Divide smoothie into two glasses and top with additional berries if desired.
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 [...]