Dairy Free Sweet Potato Waffles

Vegetables for breakfast anyone? Delicious sweet potato disguised in a sweet, chewy crispy waffle courtesy of the delightful Morag Turnball aka @aveganfeed

Serves 2-3

Hazelnut Nutella Cremes

One of our most popular cookie recipes to date, the Maple, Tahini and Almond cookies are the inspiration behind this weeks recipe of the week. Made again by our store manager Caroline, this time with a hazelnut spin and a chocolate hazelnut (nutella style) filling between. These are super delicious. Enjoy!

Spiced Morning Tea Loaf (GF)

This weeks recipe of the week comes to us from Casey-Lee Lyons of Live Love Nourish. A delicious grain, dairy and sugar free morning tea loaf flavoured with orange juice, cooked apple and spices. Enjoy!

THE WHEAT TRIBE: KHORASAN, SPELT AND RYE

With the vast array of grain flours now available for us to choose from when baking, no wonder we may find ourselves in some confusion. There is wheat, khorasan (kamut), spelt, rye, barley, emmer wheat and another ancient wheat grain called einkkorn. In this article, I’ll discuss the benefits of some of the healthiest ancient grains, wheat, spelt, khorasan and rye.

GRAIN FREE GRANOLA

One of the simplest options for a healthy breakfast is to make your own granola. Granola’s are simple to make and contain loads of nutrition owing to the quality ingredients that go in them.  Here is a simple grain free granola from Naturopathy student and wholefoods lover Nat Russell. Nat made this one when embarking on a gut healing journey years ago. It is free from gluten, grains, dairy, eggs, nuts and refined sugar. Nat says it is still one of her go to favourite breakfasts. Enjoy.

VEGAN BOLOGNESE

We recently discovered another of our customers to be a keen food blogger. Holly Valentine aka @the_cadavar is an Affordable Wholefoods shopper who loves our TVP mince, one of the popular vegetarian products we sell.

GLUTEN FREE COTTAGE BREAD LOAF

One of our favourite gluten free flour blends is our ever popular Cottage Bread Mix. After years of customers telling us how delicious the bread is, we decided to try it out for ourselves. The result was amazing, with the pepitas and LSA really bringing it home. Enjoy!

SLOW COOKED VEGAN BROTH

At this time of year it is always great to have some homemade broth in the freezer for a quick and light meal or to add as a base for a more nourishing soup. This recipe has been shared with us by our newest recipe contributor, Naturopathy student Nat Russell. Nat is a passionate foodie who shares simple and inspiring recipes on her own blog, Glow with Nat Russell. We look forward to testing this one out..

RAW PEPPERMINT SLICE

Introducing our newest recipe contributor Nat Russell. Nat is a Naturopathy Student and the creator of her own blog, Glow with Nat Russell. Her recipes are simple, wholesome and nutritious, using wholefoods as the main ingredient. And considering all the raw dessert lovers out there, this one is sure to deliver. Perhaps it might be a good idea to eat it beside the fireplace 😊!

LEMON, CASHEW AND COCONUT COOKIES (GF DF)

This weeks recipe of the week comes from Natalie Harms, our newest addition to the Affordable Wholefoods blog as writer and recipe contributor.

Natalie is a practicing Nutritionist with clinics in Maleny (in the Sunshine Coast Hinterland, QLD) and Inverell. Here she shares her Lemon, Cashew and Coconut Cookies – loaded with protein, fibre, healthy fats and flavour, and a great alternative to store varieties.

Serving Size: makes 20

Ingredients:

• 225 grams
• raw cashews80 grams
• desiccated coconut2 tablespoons 
• coconut flour50 grams coconut oil (melted)
• 1/4 teaspoon 
• baking sodaFinely grated lemon rind of one lemon
• 2tablespoons of fresh lemon juice

Method:

1. Preheat oven to 160C.
2. Process the cashews in a food processor until finely ground.
3. Add remaining ingredients and process until mixture comes together.
4. Place the mixture in fridge for 5 minutes to settle.
5. Roll a generous teaspoon of mixture into ball and flatten slightly on baking trays lined with baking paper.
6. Bake for 15 to 18 mins until golden brown colour appears. Allow to cool an enjoy.

 

Read more at: Affordable Wholefoods Blog