INGREDIENTS 140g Vitasoy Oat Yogurt Blueberry ½ cup wholemeal spelt flour 1 teaspoon baking powder1 egg, lightly beaten 1 teaspoon maple syrup ½ banana, mashed ½
INGREDIENTS 1/2 cup coconut flour 1/2 cup gluten free plain flour 1 cup almond meal 1/2 cup coconut sugar1 teaspoon baking powder 1/2 teaspoon bi
INGREDIENTS 2 slices sourdough bread 1-2 tbsp hazelnut butter 1 KANZI® apple, thinly sliced 1 tbsp honey 1 tbsp hazelnuts, roughly chopped 1 ⁄2 tsp
INGREDIENTS For the Bread 1 x 550g Lighthouse Crusty White Vienna Bread Mix sachet 1 x 6g Yeast Sachet, included 150ml Full Fat Milk 100g
Prep Time: 20 mins Cook Time: 2.5 hours Serves: 10-12 muffins, depending on size of tin. INGREDIENTS 2 cups cooked quinoa, cooled (290g) 1/2 cup
Ingredients 1/3 cup rolled oats (35 g) 1 cup milk or water 1/4 tsp cinnamon 1 cup diced papaya (150 g) 1 Tbsp sliced almonds
With pancakes or muesli, ice cream or yoghurt, or even the simplest of brekkies – spiced poached Kanzi® apples are the way to go. They’re
Banana, Date and Walnut Bread 1.5 cups self-raising flour 1.5 cups soy flour 1/2 tsp ground cinnamon 3/4 cup caster sugar 1/2 cup canola
Zucchini Fritters With Portabella Mushrooms & Poached Egg 4 (240g) Portabella Mushrooms (thickly sliced) 50 g Butter 240 g truss cherry tomatoes (cut into
Zucchini Fritters With Portabella Mushrooms & Poached Egg 4 240g Portabella Mushrooms, thickly sliced 50g butter 240 g truss cherry tomatoes (cut into 4 lengths
