Gluten-free

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 Lemon Raglan Coconut Yoghurt1/4 cup non dairy milk1/2 a mashed banana2 tbsp lemon juicezest of two lemons1 1/2 cup gluten free flour (or rice flour)1/4 tsp baking soda1/2 cup brown sugarpinch of saltIcing: 1 tbsp lemon juice and 1/2 cup icing sugarMethod: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 bowl mash the banana and whisk together with the oil, milk, yoghurt, lemon juice, lemon zest.Add the [...]

Mini vegan lemon pound cakes (gf, df, v)2020-04-15T17:07:34+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

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

Mint Chip Smoothie (df, gf*)

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!

Mint Chip Smoothie (df, gf*)2020-04-15T18:11:53+12:00

Super Easy Creamy Mushroom Pasta (df, v, gf*)

This simple, quick and delicious meal is great for when you haven’t got time or energy to think about what to cook. You can use gluten free pasta*, or black rice is especially yummy in this dish. Ingredients: Serves 2 4 Handfuls of your favourite pasta* 1 Red onion, diced 2 Cloves garlic, diced Handful of fresh thyme 3c Mixed mushrooms, chopped e.g. oyster, button, portobellos 3-4 tbsp Balsamic vinegar 1/2c Raglan Coconut Yoghurt, natural 2 Spring onions Salt and black pepper Fresh rocket, spinach or greens 4 tbsp Toasted seeds, eg. sesame, pumpkin, sunflower Method: In a pan, pop the pasta on to boil. Once cooked, turn off the heat and cover. In a heavy frying pan, sauté [...]

Super Easy Creamy Mushroom Pasta (df, v, gf*)2020-04-16T13:29:15+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

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

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

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

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 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

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

Spiced Turmeric Lassi

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!

Spiced Turmeric Lassi2020-04-16T15:12:54+12:00

Roast Pumpkin in Creamy Coconut Sauce

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 [...]

Roast Pumpkin in Creamy Coconut Sauce2020-04-16T15:49:20+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

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 Cheesecake2020-04-16T16:06:19+12:00

Buckwheat Bircher

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 [...]

Buckwheat Bircher2020-04-16T16:25:38+12:00