Ingredients:

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

Method:

  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 (www.inthemidnightkitchen.com) of Zorah Booley, a food blogger.

 

Ingredients:

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

 

Method:

  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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Ingredients:

 

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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Ingredients:

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

 

Method:

  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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Ingredients:

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

 

Method:

  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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Ingredients

1/2 cup HCW Rolled Oats

1/2 cup milk / milk alternative

Pinch of salt

Preparation

1. Mix together the oats and the milk in a bowl and place in the fridge overnight,

2. Pour mixture into a blender together with a pinch of salt and blend until smooth.

3. Pour into a hot pan and cook for about one minute on each side.

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Ingredients

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

 

Method

  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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This recipe was was provided to us by Safiya Parker, as part of the recent gluten-free flour campaign. It uses our Brown Rice Flour, which is a source of fibre.

 

Rice Flour Roti’s (makes 8 large)

 

Ingredients

3 cups cake flour / HCW Gluten-Free Flour Mix

1 cup HCW Brown Rice Flour

1 cup hot water

1 tbsp salt

100g salted butter

 

  1. Mix ingredients together well.
  2. Form mixture into small discs, then roll flat.
  3. Place in a heated pan and fry on both sides until golden brown.

 

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Ingredients:

3 ½ cups HCW Rolled Oats

2 cups pumpkin, cooked and pureed

1 cup apple sauce

1 cup plain yoghurt

½ cup HCW Just Whey

1 cup sugar / xylitol or ½ tsp HCW Stevia Powder

3 tsp cinnamon powder

¾ tsp salt

4 tsp baking powder

1 tsp baking soda

¼ cup HCW Cacao Nibs

1 tsp mixed spice

 

Method:

  1. Grind oats finely in a food processor.
  2. Mix oats with the rest of the dry ingredients.
  3. Add to the wet ingredients and mix well.
  4. Scoop the batter into greased muffin pans and bake at 180°C for 15-20 minutes.

 

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A3808254-A71D-4AE0-B932-61D709244F65

HCW Rolled Oats

66A466BB-24AC-49C9-B58B-21792CB06225-1

HCW Just Whey

F890492D-6702-42D4-AAF4-9F29B0FCFD9C

HCW Stevia Powder

6B0D81166CC549B59CB01B108DC94FF8-1

Cacao Nibs

 

 

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