Health Connection Wholefoods


2 cups cake flour / HCW Gluten Free Flour Mix

3 tbsp HCW Chia Seeds

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

8 tbsp butter, softened

1 cup HCW Erythritol & Stevia Blend

2 eggs

Zest of 1 lemon

1 tsp vanilla essence

1 cup plain yoghurt



  1. Preheat oven to 180°C (conventional oven) or 160°C (fan assisted oven). Prepare muffin tin with non-stick spray.
  2. In a small bowl combine the flour, chia seeds, baking powder, baking soda and salt. Set aside.
  3. Cream butter and Erythritol & Stevia Blend together until light and fluffy. Beat in eggs, 1 at a time. Mix in lemon zest and vanilla essence. Using a spatula mix in the flour and yoghurt until just combined.
  4. Fill muffin tins about 2/3 full. Bake for 18-20 minutes.



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1 cup HCW Raw Almonds

2 cups HCW Pitted Dates

3 tbsp HCW Cacao Maca Boost

½ cup desiccated coconut

1 tbsp coconut oil

1 tbsp almond butter



  1. Mix al ingredients together well in a blender.
  2. Roll mixture in your hands to form date balls and allow to set.
  3. Can dust further in the superfood mix.



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½ cup plain yoghurt

2 tbsp HCW Apple Cider Vinegar

1 tsp mustard

1 tsp honey

400g HCW Chickpeas, cooked

2 sticks celery, finely chopped

1 medium apple, chopped into chunks

1 cup red grapes

1/2cup red onion, diced

½ cup walnuts, chopped

4 cups fresh spinach


  1. Prepare the yoghurt dressing by combining the yoghurt, apple cider vinegar, mustard and honey in a bowl.
  2. Combine the rest of the ingredients (except the spinach) in a large bowl.
  3. Stir in the dressing and mix until evenly coated.
  4. Refrigerate for about 30 minutes before serving.
  5. Serve salad over fresh spinach and enjoy!


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This recipe was adapted from the blog ( of Zorah Booley, a food blogger.



375g HCW Gluten-Free Self-Raising Flour

200g spinach leaves, shredded

50g feta cheese

50g cheddar cheese

½ cup parmesan cheese, grated

330ml milk

90g butter, melted

1 egg



  1. Preheat oven to 200°C. Grease a muffin tray.
  2. Sieve the flour.
  3. Add the spinach and all the cheeses and mix well.
  4. In a separate bowl, whisk the egg, milk and butter until well combined, and add to the flour mixture.
  5. Spoon the mixture into the prepared muffin tray.
  6. Bake for 15-20 minutes until golden brown. Serve warm.

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



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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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



  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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120 g HCW Macadamia Flour (NEW)

70 g HCW Coconut Flour

5 tbsp HCW Just Whey

½ cup HCW Flaxseed Powder

2 tbsp brown sugar / HCW Xylitol

2 tbsp HCW Psyllium Husks

4 large eggs

¼ cup butter, melted

½ cup sparkling water

1 tsp baking powder

¼ tsp HCW Fine Himalayan Salt




  1. Mix the dry ingredients together well.
  2. In a separate bowl, whisk the eggs until light and fluffy.
  3. Add the butter and sparkling water to the eggs and mix well.
  4. Add the dry ingredients and mix together gently.
  5. Scoop the mixture into a greased or lined loaf tin and bake for 1½ hours at 160°C.


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Macadamia Flour 300gCoconut flour, organic 500gJust Whey (Protein Concentrate) 450gFlaxseed Powder (Linseed Powder) 500gXylitol 250gPsyllium Husks 350gHimalayan Crystal Salt, fine 500g

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2 cups milk

2 tbsp HCW Organic Cacao Powder

Zest of 1 orange

3 tsp HCW Organic Agave Syrup / HCW Xylitol

¼ tsp HCW Cinnamon Powder



  1. Pour milk into a saucepan and add the cacao powder. Heat until nearly boiling, while whisking well.
  2. Reduce the heat and add the orange zest, cinnamon powder and agave syrup. Stir well.
  3. Turn off the heat and leave to stand for 20-30 minutes so the orange can infuse.
  4. Sieve the hot chocolate into a jug. Reheat until hot when ready to serve.

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Gluten-Free Chocolate Cake



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




  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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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



  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.
  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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linseeds-brown-500g-pack  Sunflower Seeds 250g

Almond flour 300gPsyllium Husks 350g


Stevia Powder 25g  Xylitol 250g

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