Ingredients:

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

 

Method:

  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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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:

½ cup HCW Rolled Oats

½ cup milk / milk alternative

½ cup water

1 banana

1 tsp HCW Vanilla Extract

1 tbsp HCW Cacao Maca Boost

Berries of your choice

 

Method:

 

  1. Bring water and milk to the boil in a saucepan. Add the oats and allow to simmer for 8-10 minutes.
  2. Slice the banana in half, mash it and add to the simmering oats.
  3. Add the vanilla and Cacao Maca Boost and stir well.
  4. Once thickened, pour the oats into bowls and top with the remaining banana and berries of your choice.

 

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Ingredients:

 

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

 

Method:

 

  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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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 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

 

Method:

  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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Ingredients:

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

 

Method:

 

  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.

 

Click the images to order these items from our online shop

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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Ingredients:

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

 

Method:

 

  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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Ingredients

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

 

Method

  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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