Ingredients:

2 cups HCW Golden Flaxseed Powder

½ cup HCW Sunflower Seeds

¼ cup HCW Psyllium Husks

8 large eggs

1 cup buttermilk

2 tbsp baking powder

Pinch of HCW Himalayan Salt

 

Method:

  1. Preheat oven to 180°C.
  2. Grind the sunflower seeds in a blender.
  3. Mix together the dry ingredients.
  4. Add the wet ingredients and combine well.
  5. Bake for 35-40 minutes, or until golden.

 

 

  

 

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This recipe was provided to us by a customer, Rene Stegmann.

 

Ingredients:

1 egg

1 cup HCW Tapioca Flour

1 banana

1 cup milk

 

  1. Blend all the ingredients together well.
  2. Pour batter into a heated and oiled pan. Cook on both sides.
  3. Serve with plain yoghurt and berries.

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Ingredients:

3 ripe bananas

1 cup HCW Cranberries

1 tsp HCW Chia Seeds

2 tbsp butter

2 tbsp honey

½ tsp HCW Vanilla Extract

¼ tsp salt

1½ cups HCW Gluten-Free Rolled Oats

 

Method:

  1. Mash the bananas.
  2. Add the rest of the ingredients and mix well.
  3. Scoop about 1 tablespoon servings onto a non-stick baking tray.
  4. Bake for 10-15 minutes at 160°C.
  5. Allow to cool and enjoy!

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Ingredients:

¼ cup HCW Golden Flaxseed Powder

½ tsp baking powder

1 tsp HCW Xylitol

1 tsp HCW Cinnamon Powder

1 egg

1 tsp butter, melted

 

Method:

  1. Mix all ingredients together in a large mug.
  2. Optional: Add frozen berries or cacao nibs.
  3. Microwave on high for 1 minute.
  4. Scoop muffin out of mug and enjoy! Serves 1

 

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Ingredients:

125 g butter, melted

1 cup cream / lite ideal milk

4 eggs

1 cup HCW Flaxseed Powder

1 cup desiccated coconut

1 cup HCW Almond Flour

1 cup HCW Ultimate Seed Mix

2 ½ tsp baking powder

¾ cup HCW Xylitol

Pinch of salt

 

Method:

  1. Preheat oven to 180°C and grease 2 small loaf tins.
  2. Whisk together the butter, cream and eggs.
  3. Stir in the rest of the ingredients until well combined. Divide mixture between prepared tins and bake for 30-35 minutes
  4. Remove from oven and allow to cool, while reducing oven temperature to 50- 70°C.
  5. Cut into 1cm slices (and width of your choice) and arrange flat on a baking tray.
  6. Allow to dry out in oven overnight.
  7. Store in an airtight container.

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Ingredients:

100ml HCW Linseeds

100ml HCW Sunflower Seeds

250ml HCW Almond Flour

150ml HCW Psyllium Husks

250g buttermilk / Greek yoghurt

6 eggs

2 tsp baking powder

1 tsp salt

Pinch of HCW Stevia Powder / 1 tsp HCW Xylitol

 

Method:

  1. Blend all the seeds together in a food processor until finely ground.
  2. Mix the dry ingredients together.
  3. Mix wet ingredients together and then combine with the dry ingredients and the ground seeds.
  4. Pour mixture into a greased loaf tin.
  5. Sprinkle the top with poppy and sesame seeds (optional).
  6. Bake at 180°C for 50 minutes.

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Ingredients:

 

500 g bread flour

1 sachet instant yeast

350 ml warm water

1 tsp brown sugar

1 tsp salt

100 g HCW Ultimate Seed Mix

 

Method:

 

  1. Mix the instant yeast into 50 ml of warm water.
  2. In a large bowl, mix together the flour, sugar, salt and 50 g of seed mix.
  3. Add 300 ml of warm water to the flour and seed mix and combine well.
  4. Add the yeast mixture and then mix together slowly for 10 minutes by kneading by hand or using a bread mixer.
  5. Roll 9 small balls from the bread dough and place on a lined baking tray. Sprinkle 1 teaspoon of Ultimate Seed Mix over each roll.
  6. Cover with a damp cloth and allow to rise for 15 minutes.
  7. Preheat the oven to 200°C.
  8. Bake for 15 minutes until cooked.
  9. Allow to cool and enjoy!

 

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Gluten-Free Chocolate Cake

 

Ingredients

4 eggs

4 tbsp cocoa powder

½ cup oil

½ cup boiling water

1 ½ cups HCW Gluten-Free Flour Mix

1 cup castor sugar

Pinch of salt

1 tbsp vanilla essence

3 tsp baking powder

 

Method

 

  1. Beat the eggs and add the oil, water and vanilla essence. Mix well.
  2. Sift together the dry ingredients and add to the wet ingredients, combining gently.
  3. Pour mixture into a non-stick baking tin and bake for 30 minutes at 180°C, or until cooked through.
  4. Remove from oven and allow to cool.
  5. Optional: Spread with chocolate icing or dust lightly with icing sugar.

 

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Gluten Free Flour Mix (general purpose) 500g

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We have a wide variety of gluten-free flours available, many of which contain recipes on the back of the packs. It is the gluten in flour that gives the dough its elasticity and so it can be a challenge to bake with gluten-free flours. Here are a few tips which can help to improve the texture and flavour of gluten-free baked goods:

  • Add guar gum or xanthan gum to the flour or flour mix or try our Gluten-Free Flour Mix which already has xanthan gum added.

  • Adding protein to a recipe can improve the consistency and binding of the dough. Useful examples of protein sources include milk, yoghurt, eggs and cheese. Nut and legume flours such as our Almond Flour and Chickpea Flour can also be added to a mix of flours to add extra protein.

  • Almond Flour adds a delicious flavour, as well as being high in fibre.

  • Coconut Flour adds a characteristic sweet flavour and is also high in fibre. A useful tip is to start with ½ cup in a flour mix as it tends to soak up moisture. Eggs are especially helpful when baking with coconut flour.

  • Use Arrowroot Powder in a flour mix to make baked goods less dense and provide a lighter texture

  • Recipes containing pureed fruit, shredded vegetables, yoghurt or sour cream help cakes, muffins and breads stay moist.

  • Try adding the following to recipes: coconut, chopped nuts, dried fruit, chocolate chips, vanilla extract, cinnamon and nutmeg.

  • Using brown instead of white sugar can improve the moistness and flavour of baked goods.

  • Honey and agave syrup add moistness and flavour, however some of the other liquid used in the recipe may then need to be reduced.

 

 

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