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 ½ cups HCW Flaxseed Powder

2 tbsp baking powder

1 tbsp HCW Cinnamon Powder

1 tsp nutmeg

¼ tsp salt

¼ cup brown sugar / HCW Xylitol / HCW Erythritol & Stevia Blend

½ cup apple sauce / mashed banana

4 large eggs (beaten)

¼ cup vegetable oil

¼ cup water

1 tsp HCW Vanilla Extract

1 large apple (finely chopped)

½ cup chopped pecans (optional)



  1. Preheat the oven to 180°C.
  2. In a large bowl, mix together the dry ingredients.
  3. Add the chopped apple, vanilla and wet ingredients. Mix together well but do not overmix.
  4. Let batter stand for 10 minutes, then scoop into the muffin pan and bake for approx.18 minutes.



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The savoury muffin recipe was sent to us by Veronica Back, who sells gluten-free baked goods at the Hermanus Country Market on Saturday mornings.

Feta & Spinach Muffins (makes 12 muffins)
2 cups HCW Gluten-Free Self Raising Flour
½ tsp salt
100g feta cheese, cut into small squares
1 cup spinach leaves, finely chopped
½ onion, finely chopped
2/3 cup cheese, grated
1 egg, beaten
1 cup milk
Optional: chilli powder, herbs or black pepper
1. Preheat oven to 180°C.
2. Grease muffin tray.
3. Sift the flour and mix with the other
ingredients, adding the milk and egg last.
4. Fold ingredients together well.
5. Spoon mixture into muffin tray.
6. Bake for 15 minutes or until golden brown
and cooked through.


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serving suggestion


1 cup HCW Rolled Oats / Gluten Free Rolled Oats
1 cup dates, chopped
1 cup hot water
1/2  cup pecan nuts, chopped (optional)
2 eggs, beaten
1 cup water
1/4  cup vegetable oil
1/4  cup honey or syrup
1/4 cup HCW Oat Flour / Rice Flour
1 cup HCW Chickpea Flour
1 tsp bicarbonate of soda
3/4  tsp salt


1. Preheat the oven to 180 degrees C.
2. Soak the oats and chopped dates in 1 cup
hot water for 15 minutes.
3. Add the nuts, eggs, water, oil and honey.
Stir well.
4. Sift the rest of the dry ingredients into
the wet ingredients and mix together
5. Place the batter into a greased muffin
pan and bake for 25-35 minutes. Makes
12 muffins.
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Oats & Cranberry Muffins (makes 9 muffins)

These recipes are delicious and suitable as snacks for children. The muffins are high in fibre and can be adapted to be wheat or gluten free. They can be enjoyed at breakfast or as a dessert or snack.

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
½ cup HCW Cranberries
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.
Suggestion: Use a mini muffin tray to provide smaller serving sizes.
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