Creamy Alfredo sauce made from cauliflower! Who needs cream and butter when you have this recipe? ????Ingredients:Serves 2300g Gluten free pasta (or whatever pasta you have on hand)1 cup of frozen peas300g cauliflower2 tbsp Raglan Coconut Yoghurt1/2 cup vegetable stock1 clove of garlicBasilParsley2 tsp lemon juiceSalt and pepper to taste2 tbsp nutritional yeast or dairy free cheeseMethod:Put the pasta into a pot with a little bit of salt and let it boil away slowly while you prepare the sauce.Cut up the cauliflower into small pieces and put it into a pot with water and boil until its soft but not falling apart. This should take around 10-15 minutes.When the cauliflower has softened, put it in the blender with the coconut [...]
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 [...]
Fresh, delicious and full of goodness, this mint chip smoothie is so easy to make there really are no excuses. Let your blender do all the work, sit back, relax and enjoy!Ingredients:1/2 cup Raglan Coconut Yoghurt (natural)1/2 cup almond or coconut milk1 handful spinach1/4 avocado1 frozen banana1/4 cup packed mint leaves or 1 drop mint essential oil1 tbsp cacao nibs1/2 cup iceMethod:Place all ingredients in a high speed blender and blend until smooth and creamy.Add more liquid if too thick.Enjoy!
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 [...]
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, [...]
Light and fluffy with a zesty bite, you’ll definitely enjoy a slice of this Almond Loaf for your afternoon tea. Ingredients: Loaf 2 cups blanched almond meal 2 large free-range eggs 1 tsp baking powder 1/2 tsp baking soda A pinch of sea salt 1/2 cup Raglan Coconut Yoghurt 2 Tbsp honey 3 Tbsp extra virgin olive oil Zest of 1/2 an orange Glaze Juice of 1 orange 1/4 tsp cinnamon powder 1 Tbsp honey 1/4 cup raw pistachios, gently broken/crushed Method: Pre-heat your oven to 170C and lightly oil a standard sized loaf pan with olive oil. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda and sea salt. In a second bowl, combine the beaten [...]
Here at Raglan Coconut Yoghurt HQ, we LOVE peaches. We think they are the juiciest, most delicious fruit on earth. So, naturally we think that pairing peaches with Raglan Coconut Yoghurt is a match made in heaven, give this recipe a try and see for yourselves.Ingredients:6 peaches1/2 cup masala liquor3 tbsp coconut sugar1 tsp cardamonVanilla Cream2 1/2 cups coconut yoghurt3 tsp vanilla paste1 tbsp maple syrupMethod:Preheat oven to 180 degrees.Cut the peaches in half and remove the stones.Place in baking dish and drizzle the masala liquor, coconut sugar and cinnamon over the top.Bake for 30 minutes or until the peaches are soft.To make the cream, place all ingredients in a small mixing bowl and mix with a fork until well [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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
These Kumara Bites are absolute winners combined with our Raglan Coconut Yoghurt.Ingredients:Lemon Coconut Yoghurt1 cup Raglan Coconut YoghurtJuice of 1/2 fresh Lemon1-2 Spring Onions3 Fresh Mint LeavesHandful of fresh ChivesSalt to tasteWrapsFlour of Choice* (approx 2 1/2 cups)Luke warm Water1 tsp SaltDash of OilKumara and Beetroot Bites2 med Kumara, cooked and mashed2 med Beetroot, grated2 cloves garlic, finely chopped2 Spring Onions/ 1/2 red onion, diced1 tsp Nigella Seeds1 tsp TumericThumb of Fresh Ginger, grated1/3 cup Brown rice flour (or flour of choice)Salt and PepperCoconut Oil to cookMethod:Begin by making the bites. Heat coconut oil in pan with garlic and onion. Once browned, add spices and beetroot. Gently fry until beetroot has softened. Take off heat.Combine kumara and beetroot mix, adding [...]
A little something deliciously different to spice up your day…Ingredients:1 cup Raglan Coconut Yoghurt1 cup Water3 tsp Turmeric1 tsp Cinnamon1 tsp Ginger1 1/2 frozen BananasMethod:Place all ingredients into blender and blend until smooth.Add more Turmeric if desired, and sprinkle with extra cinnamon to serve.Turmeric has a wide range of health benefits and is used extensively in Ayurvedic and Chinese medicine. It clears infections, helps digestion, is an anti-inflammatory and an amazing natural boost to the immune system.Packed with healthy probiotics, Raglan Coconut Yoghurt makes it a great partner in this delicious spiced Lassi – good for your tum and tasty too!
Try this dish of creamy deliciousness for a Dairy Free dinner idea. Big thanks to my Mum (Kathy) for sharing her recipe with us! Was a hit when she made it for me and Mr Coconut.Ingredients:½ squash/pumpkin2 sticks sliced celery1 clove finely chopped garlic5 cm ginger root, finely chopped1 tsp cumin1 tsp ground coriander1 chilli finely chopped (or 1 tsp chilli powder)400ml Raglan Coconut Yogurt½ bunch fresh coriander, chopped½ cup slivered almonds and sunflower seeds (roasted)Method:Peel the pumpkin and cut into 4cm cubes. Lightly toss in coconut oil and roast at 180 degrees in a baking tray until tender.Sauté celery in 1 tbs oil until transparent. Add garlic, chilli, ginger, cumin and ground coriander. Cook for two minutes then add Raglan Coconut [...]
This Dairy and Gluten Free treat isn’t your traditional crumble, eat it for dessert OR as a delicious and healthy breakfast. Thanks to José from Swoon Food for sharing this recipe with us!Ingredients:3 apples1 cup blueberries1/4 cup pure maple syrup OR coconut sugar1/4 cup coconut oil1 cup ground almonds1 cup coconut thread1 tsp cinnamon1 tsp ginger1 tsp vanilla essence or powderpinch of Himalayan pink saltMethod:Preheat the oven to 170ºC. Wash the apples and blueberries well, and peel the apples if you are not using organic. Cut the apples into small cubes about 1cm square, and place in a baking dish with the blueberries.To make the crumble, place the coconut oil and pure maple syrup (if using – otherwise add the [...]
Fresh seasonal fruits complete this healthy dessert or breakfast. Another delicious recipe thanks to Lucy from Wholefood Nosh!Ingredients:2 tbsp chia seeds3 tbsp dried coconut thread1/2 tsp vanilla paste1 tsp cinnamon2 heaped tbsp Raglan Coconut Yoghurt3/4 cup water or almond milkMethod:Mix the almond milk and Raglan Coconut Yoghurt together. Put chia seeds in a small bowl or jar with the cinnamon and vanilla, then pour the coconut liquid over the top. Mix well so their are no chia seed clumps and it is evenly mixed through.Place in the fridge overnight or for at least an hour before serving.Serve with 2 dried figs, fresh fruit of your choice, 1 tsp of almond butter and extra yoghurt or chia seed jam for the ultimate chia [...]
This 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, 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 [...]
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 [...]
A cooling coconut raita makes the perfect accompaniment to this spicy stew. Thanks to Lily from The Lil Chickpea for this delicious recipe!Ingredients:Coconut Raita2 cups Raglan Coconut Yoghurt1 chopped brown onion1 medium carrot, chopped finely or grated2 fresh chilies chopped finely with or without seeds (depending on your spice preference)1 tbsp fresh grated turmeric1/2 tbsp ground turmeric2 garlic cloves crushed and finely chopped1 tbsp cumin seeds – toastedjuice of half a lemonhandful of fresh coriander, choppedsmall drizzle of olive oilgood pinch of sea salt and pepperHeat up a frying pan and add cumin seeds. Keep them moving over a low heat until they release their fragrant aroma. Then chuck all of the ingredients into a big bowl, mix it up, [...]
These scones are light, moist, and very simple to make. Perfect for weekend brunch! Ingredients: 3 cups of wholemeal spelt flour 3 tsps baking powder 4 large tablespoons of Raglan Coconut Yoghurt 1 grated carrot Half a cup of water Generous handful of pumpkin seeds Fresh rosemary, chopped Method: Combine ingredients, adding more water if needed to get the mixture to a nice, kneadable texture. Knead it all through until there are no lumps. Form into scone shapes on a lined baking tray. Top each scone with a spring of rosemary, and bake in the oven on 200C for approx 15 minutes, or until a fork comes out clean. Serve warm with cashew nut butter and a sprinkle of [...]
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 [...]
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 [...]
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!
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, delicious bircher can be prepared the night before – making it ideal for anyone needing a grab-and-go breakfast! Thanks to Laura from All Day Energy for this amazing recipe.Ingredients:3 cup soaked Buckwheat grouts (at least 2 hours is best)2 cups chopped mixed nuts, soaked (8 hours or overnight)1 cup quinoa flakes or rolled oats (gluten free if sensitive)¼ cup chia seeds1-2 large green apples2 teaspoons cinnamon2 teaspoons of vanilla extract1 ½ cups water1 ½ cups nut milk1 cup shredded coconut1 Tablespoon honey / rice syrupToppings and extras½ cup sultanas, goji berries or raisinsBerries or fresh fruitRaglan Coconut YoghurtMethod:Rinse the pre-soaked buckwheat and place in a large mixing bowl. Rinse the pre-soaked nuts and add to the bowl. Add all the [...]
This fragrant, Thai-inspired soup is quick and easy to make – perfect for those cold winter nights!Ingredients:Serves 2Coconut oil for frying1 small onion, diced1 stalk of lemongrass, finely chopped1 thumb-sized piece of ginger, finely chopped or minced1-2 large kumara, peeled and chopped1 large carrot, peeled and diced600ml – 1 litre of stockHalf a cup of coconut milk or creamSalt and pepper to taste2-4 spoons of Raglan Coconut YoghurtMethod:Using a large saucepan, lightly brown the onion. Add the lemongrass, ginger, kumara and carrot, and cook for around five minutes until softened.Add the coconut milk and stock, and simmer for around 20 minutes or until the vegetables are cooked right through.Puree the soup with a stick-blender. Add salt and pepper to taste, [...]
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 [...]
Full of antioxidant-rich fruit and gut-friendly probiotics, this healthy and delicious breakfast pudding is the perfect way to start the day. Thanks to Ginny from Paleo Prowess for sharing this recipe!Ingredients:550g bag of OOB Frozen Mixed Berries1 cup of whole organic blueberries½ cup of Ayam Coconut Cream½ cup of Raglan Coconut Yoghurt1 tsp pure vanilla essence2 tbsp Maple Syrup2 tbsp Chia SeedsMethod:Defrost the berries and drain the water off. Blitz them ‘til they’re as chunky or smooth as you like.Mix in the coconut cream, Raglan Coconut Yoghurt, whole organic blueberries, vanilla essence, maple syrup and Chia Seeds.Refrigerate overnight.Enjoy with an extra dollop of coconut cream and grated dark chocolate!