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Using buttermilk in these scones takes your gut health next level with added probiotics! The raspberries ensure a tart taste cause that’s what I’m into but you could easily sub for some sweeter blueberries if you prefer! You’ve oven is screaming for you to bake these!


(Thermomix Recipe makes 16-18)



450g self-raising flour

1 Tbsp raw sugar

40g cold butter, chopped

250ml cultured buttermilk

1 tsp vanilla extract

1 cup frozen raspberries


  1. Heat oven to 200 degrees & line a baking tray.
  2. Place flour, sugar and butter in the Thermomix, speed 7 for 20sec.
  3. Pour the vanilla extract and buttermilk through the lid then kneed on dough setting for 40sec – adding the frozen raspberries in after 20sec.
  4. Dust the bench with some flour then place the dough on top and flatten out until about 2cm high.
  5. Cut into small squares then place on the lined baking tray slightly touching.
  6. Brust with a little buttermilk on top.
  7. Bake in oven for 10-15min until brown on top and hollow when tapped.
  8. Leave to cool slightly on a wire rack
  9. Serve with St Dalfour’s 100% fruit raspberry spread & Rokeby Farms vanilla Quark yoghurt.


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WARNING…Coconut oil AND Brown Rice Syrup FREE… Ditch the highly processed protein bars and bliss balls and tuck into this wholefood raw caramel slice. It’s a winner for the Paleo AND Vegan athletes too!

Ingredients (makes 20)

  • 180g roasted unsalted cashews
  • 180g natural pecans
  • 100g Amazonia Raw Salted Caramel Coconut Paleo Fermented Protein
  • 65g organic coconut flour
  • 12 fresh medjool dates (pitted)
  • 50g Mayver’s protein peanut butter
  • ¼ cup unsweetened almond milk
  • 2 tsp vanilla extract
  • good pinch/grind rock salt


  1. Place the cashews, pecans, protein powder and coconut flour in a food processor and blend on high until your reach a crumble-like texture.
  2. Add the rest of the ingredients and process again to bring it all together.
  3. Add a little more almond milk if you feel it’s still too crumbly.
  4. Line a rectangle baking tray with baking paper and press the mixture well into the tray.
  5. Pop in the fridge to set then slice into 20 even pieces.
  6. Store in the freezer.


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Power Nutrient Vegan Banana Loaf

Low wheat, dairy free & vegan, this loaf is ideal as a fantastic power start to the morning or a highly nutritious snack – enjoy warm or cold!

Ingredients (makes 1 loaf)


  • 3 large ripe bananas
  • ½ cup 100% pure maple syrup
  • 2 tbsp macadamia oil
  • 1 teaspoon vanilla bean extract


  • 1½ cups wholemeal spelt flour
  • 1½ tsp baking soda
  • ¼ teaspoon salt
  • ½ cup walnuts roughly chopped
  • ¼ cup pepitas
  • ¼ cup white chia seeds
  • 1 teaspoon cinnamon


  1. Crack your oven to 180°C & line a loaf tin with baking paper or grease a non-stick loaf pan with olive oil spray.
  2. Peel the bananas and place in a medium bowl to mash roughly then add the maple syrup, oil and vanilla bean extract.
  3. Grab another large bowl and place all dry ingredients and mix well.
  4. Pour the banana bowl into the dry ingredient bowl and stir until all combined.
  5. Place the mixture in your tin and bake in over for ~45min until brown on top and cooked through.
  6. Allow to cool before slicing.



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These cookies are decadent, delicious and nutritious. Perfect to make as a weekend recipe, and then take the leftovers to share at work (errrrr…that’s if you have leftovers…)

Recipe makes ~20 cookies


  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup sunflower seed butter (recipe below*)
  • ½ cup pure maple syrup
  • 1 tsp baking soda
  • ¼ tsp fine grain iodised salt
  • ½ cup cocoa / cacao powder
  • 100g dark chocolate (70% or higher), roughly chopped
  • 1 cup pepitas / pumpkin seeds

*feel free to use a nut butter if this is handy in the pantry/you are impatient on cookie preparation! Effect will be similar.


  1. Preheat the oven to 160°C. Line two rimmed trays with baking paper.
  2. In a small bowl, whisk together the eggs and vanilla. Add the seed butter and mix thoroughly. Add the maple syrup, baking soda, and salt and fold together. Sift in the cocoa/cacao and stir to incorporate. Fold in the chopped chocolate.
  3. Drop dollops of the cookie dough on the prepared baking sheet about 5cm apart, and flatten them a little. Sprinkle your pepitas from a height, don’t worry about those that fall between the cookies, you’ll pop them in a jar once roasted for a tasty snack later on.
  4. Bake the cookies for 10 to 13 minutes. Let them cool slightly before serving. Store in an airtight container at room temperature for up to 1 week.

Sunflower Seed Butter – warning – highly addictive. 

Makes about 1½ cups


  • 3 cups / 400g raw, unsalted, sunflower seeds
  • Extra virgin olive oil
  • Fine-grain iodised salt


  1. Preheat the oven to 180°C.
  2. Place the sunflower seeds in an even layer on a lined baking tray and toast until golden and fragrant. Remove them from the oven and let cool.
  3. Using your most powerful food processor, blitz the sunflower seeds, occasionally scraping down the sides, until smooth and creamy. Adding a little extra virgin olive oil will improve consistency – use up to 3 Tbsp in your mixture if desired. Salt to taste (start with ½ tsp or less; taste once combined, and before adding more)
  4. Once the mixture is creamy, transfer to a glass jar with a tight-fitting lid, and store in the fridge for up to 1 month.


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BASE LAYER: add all base ingredients to a high powered blender and blitz until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a lined slice tin and press down with the back of a spatula. Place it in the freezer, and rinse your blender.


BERRY LAYER: add berries, cashews and maple syrup to your blender and blitz until smooth. Now stir through the chia seeds and coconut oil. Add the berry mix to the base and smooth over with a spatula again. Return to the freezer to set.


CHOC LAYER: If your coconut oil is solid, melt it in a small saucepan; if not, this step can be done straight in a mixing bowl. To your liquid coconut oil add the cacao powder, stir til the lumps are gone, then add the maple syrup. Pour on to the berry layer…and back to the freezer for it to completely set (a few hours).

This recipe needs to store in the freezer as it will melt quickly otherwise. Cut as you need!

Raspberry-choc freezer fudge

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1. Line a small brownie/cake tin with baking paper

2. Combine all ingredients into food processor bowl, EXCEPT berries. Use maple syrup and coconut oil at room temperature otherwise the mixture will split. Slowly work up the speed until all combined. (20secs, Speed 2-3)

3. Add berries, mix slowly or by hand. (Reverse, speed 1-2 til combined)

4. Press mixture firmly into lined tin. Use the back of a spoon or spatula to compress. Place in the freezer and cut into pieces as desired.

(Thermomix instructions in brackets)