1 banana

1 heaped cup strawberries

1 cup milk / milk alternative

2 tsp HCW Black Maca Powder (NEW)

1 tsp HCW Vanilla Extract

4 ice cubes


  • Combine all ingredients in a blender until smooth.
  • Divide between 2 glasses. If too thick, add more milk.


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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 Cacao Chia Oats

¼ tsp HCW Cinnamon Powder

¼ tsp HCW Vanilla Extract

2 tbsp chopped apple / apple puree

½ cup milk / milk alternative



  1. Place all ingredients in a large bowl, mix well and leave in the fridge overnight.
  2. Serve hot or cold, with extra milk and a sprinkle of brown sugar, if desired.


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Cacao Chia Oats 300g


Cinnamon Powder 100g


Vanilla Extract 25ml

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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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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 eggs

1 cup chopped kale / spinach

1 tsp HCW Turmeric Powder

1 tbsp butter

Salt & pepper to taste



  1. Heat the butter in a pan. Whisk the eggs in a bowl.
  2. Add chopped kale to the pan and cook for a few minutes (until slightly wilted).
  3. Add the whisked eggs and stir to mix well.
  4. Add turmeric and a pinch of salt and pepper and stir well until the eggs are cooked.
  5. Delicious served with wholegrain toast.


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This recipe was provided to us by Taryn Peters, a face book follower (



1 cup HCW Gluten-Free Flour Mix

1 cup HCW Rolled Oats

1 cup brown sugar / HCW Xylitol

1 cup desiccated coconut

3 tbsp honey / HCW Agave Syrup

125g butter

1 tsp bicarbonate of soda



  1. Combine the flour, oats, sugar and coconut in a bowl.
  2. Melt the butter in a saucepan over medium heat, add the syrup and stir.
  3. Remove from the heat. Once slightly cooled, add the bicarbonate of soda and mix until the mixture becomes frothy.
  4. Stir into the dry ingredients.
  5. Spread onto a baking sheet. Bake at 180°C for 5-10 minutes.
  6. Variations: Add cinnamon, nutmeg, pumpkin seeds, sunflower seeds, raisins or cacao nibs to the dry ingredients.


Gluten Free Flour Mix (general purpose) 500gOats, rolled, organic 500gXylitol 1.2kg (value pack)Agave Syrup, organic 250ml

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