½ cup milk / milk alternative

1 banana, peeled, sliced and frozen

½ tsp HCW Spirulina Powder

1 tbsp HCW Hemp Seed Powder

½ tsp HCW Maca Powder

Chopped fruit for topping




  1. Blend all ingredients together well in a blender.
  2. Place in a bowl and top with chopped fresh fruit or berries of your choice.


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1 cup cake flour / HCW Gluten-Free Flour Mix

2/3 cup HCW Rolled Oats / Gluten-Free Rolled Oats

1/3 cup sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 egg

½ cup milk

½ cup mashed banana / apple puree

2 tbsp vegetable oil

1/3 cup HCW Cranberries

2 tbsp HCW Goji Berries

¼ cup pecans, chopped



  1. Combine the dry ingredients in a large bowl. In a small bowl, beat together the egg, milk, banana and oil. Add to dry ingredients and mix well. Stir in cranberries and pecans.
  2. Coat muffin cups with cooking spray and divide the mixture evenly between them. Bake at 190°C for approximately 15 minutes. Allow to cool for 5 minutes before removing from the pan. Place on a wire rack to cool completely.
  3. Store in an airtight container to keep fresh.
  4. Suggestion: Use a mini muffin tray to provide smaller serving sizes.


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Gluten Free Flour Mix (general purpose) 500gOats, rolled 500gOats, rolled, gluten free 500g

Cranberries 150gGoji Berries 100g


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½ cup HCW Rolled Oats

1 cup water

3 tbsp mashed / pureed pumpkin (cooked)

Pinch of nutmeg

½ tsp HCW Cinnamon Powder

¼ cup raisins (optional)

¼ cup milk



  1. Mix all the ingredients in a saucepan, bring to the boil and allow to simmer for 5-10 minutes.
  2. Suggestion: Add milk, honey and chopped fresh fruit.


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Oats, rolled 500g


Cinnamon Powder 100g

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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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½ cup HCW Macadamia Flour (NEW)

½ cup HCW Brown Rice Flour

¼ cup HCW Flaxseed Powder

¼ cup brown sugar / HCW Xylitol

3 tbsp milk

2 tbsp butter

1 egg, beaten

1 tsp baking powder




  1. Mix the dry ingredients together.
  2. In a separate bowl, melt the butter and whisk in the egg and milk.
  3. Mix the wet and dry ingredients together well.
  4. Roll the biscuit dough into balls and press flat with a fork.
  5. Bake at 180°C for 15-20 minutes until golden.


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Macadamia Flour 300gRice Flour, brown, stoneground 500g

Flaxseed Powder (Linseed Powder) 500gXylitol 250g

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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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3 tbsp fresh mint leaves, bruised

250 ml boiling water

3 Rooibos tea bags

¾ tsp HCW Stevia Liquid

Juice of ½ lemon

500 ml cold water

6 ice cubes



  1. Allow the tea bags to steep in 1 cup boiling water for 5 minutes.
  2. Remove tea bags and allow to cool.
  3. Combine the mint leaves with the cooled Rooibos tea and infuse for 15 minutes.
  4. Strain out the mint leaves. Stir in the cold water, juice of the lemon and the stevia liquid. Serve in glasses over ice cubes. Makes 750 ml


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Stevia Liquid 150ml

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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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