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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.


By Dinner, Lunch, Recipes, Recipes Detail Page, Snacks No Comments

A spicy flavoursome falafel with extra green goodness and NO deep-frying required!

These high in protein, B vitamin-containing vegan falafels will become a staple in your household, we recommend making a double batch!



1 tbsp. extra virgin olive oil

1 large red onion, diced

1 thumb size pc of turmeric, grated (or 1 Tbsp. ground turmeric)

1 thumb size pc of ginger, grated

1 good Tbsp. Clives of India curry powder

2 cloves garlic, crushed

3 cups (400g) cooked chickpeas (best soaked 6-8hrs from dried and boiled for ~20min) or 2 x 400g tins chickpeas (rinsed & drained)

½ bunch coriander, finely chopped (stalks & all)

1 cup baby spinach

½ cup nutritional yeast (savoury yeast flakes)

Rock/herb salt & pepper to taste

Extra Virgin olive oil for pan frying



  1. Heat 1 tbsp. oil in a fry pan.
  2. Sauté onion, garlic and ginger until soft.
  3. Add curry powder and turmeric and allow to release flavours (1-2min).
  4. Remove from heat and place in a food processor. Add spinach, coriander and chickpeas then seasoning.
  5. Blend in a food processor until just combined (keep a few chunky bits in there if you like!)
  6. Place a tablespoon of mixture in your hand and form into a ball.
  7. Crank the fry pan back on medium-high heat with 1-2 tbsp. oil.
  8. Place the felafel (balls) in the fry pan and slightly press down.
  9. Grill until brown and a little crispy on both sides (~1min each side).


By Recipes, Recipes Detail Page, Snacks No Comments

All chocolate is definitely NOT made equal. This simple recipe is packed with antioxidants, offers some sodium for sweaty workouts and sneaks in a little more protein than your typical Cadbury to ensure your everyday athlete needs are being met whilst still enjoying this superfuel snack! Boasting NO milk solids (i.e. crappy inflammatory long chain saturated fatty acids) mean this is also DAIRY FREE, REFINED SUGAR FREE, GUTEN FREE and VEGAN.



300g cocoa butter

45g coconut oil

50g pure maple syrup

½ tsp vanilla bean paste

100g raw cacao powder (or cocoa)

50g Amazonia Raw choc coconut protein powder

pinch sea salt


Toppings (optional)


Frozen raspberries



  1. Cut the cocoa butter into small pieces, drop into a saucepan and heat gently on low-medium until melted (you could also do this in the micro). Those with a Thermomix (TMX) can heat on 100°C for 2-3min speed 1-2.
  2. Add coconut oil, maple syrup and vanilla paste and stir on the heat until all blended.
  3. Transfer to a food processor, add the cacao and protein powder and as much salt as you your taste lends to!
  4. Blend on high speed (TMX speed 8-9 for 30-45sec), scraping down the sides until a rick dark liquid starts to form and all powders are mixed in well.
  5. Dip a bit on your finger just to test the flavours and readjust the salt or maple syrup if you need.
  6. Grab a mini muffin silicon mould or you could line a metal mini muffin tray with small cupcake papers.
  7. Pour your liquid goodness into individual moulds then top with walnuts or raspberries.
  8. Place in the freezer to set for 30min.
  9. Turn the chocolates out and keep in a container in the fridge up to 1 week.


By Dessert, Recipes, Snacks No Comments

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.


By Recipes, Recipes Detail Page, Snacks No Comments

These are cookie-dough texture if you pop them in the fridge/freezer. Not the usual bliss ball, this one is oat-based with cacao nibs…oh and did we mention they make for the perfect energy hit before training?


Makes 20-24 balls

  • 2 cups rolled oats
  • 10 medjool dates, seeds removed
  • 5 Tbsp water
  • 3 Tbsp shredded coconut
  • 2 Tbsp cacao nibs
  • 1 whole vanilla bean, seeds scraped
  • Dash fine-grain salt


  1. Using a high-powered blender, process oats until you get a coarse sand texture, a few whole oats are fine to create a bit more interest.
  2. Next add shredded coconut and vanilla – give blend it enough to combine.
  3. Now add the pitted dates, and add the water slowly, as the blender is going.
  4. Lastly fold the cacao nibs through your mixture
  5. Roll into balls, and either leave the balls as is, or roll them in cacao powder.

NOTE…If short on time, press the whole mixture into a baking tray and cut into scries after being refrigerated for an hour.


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Your friends will be green with envy when you tuck into these power goodies! Plant-based and lunchbox-friendly too, these contain some unique ingredients for a mad micro-mineral hit!

Ingredients (makes 18 balls)

  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds (pepitas)
  • 6 fresh medjool dates (pitted)
  • ½ cup desiccated coconut
  • 1 tbsp chia seeds
  • 1 tbsp molasses
  • 1 tbsp avocado oil
  • 1 tbsp spirulina (or greens) powder
  • 1 tbsp hemp protein powder (optional)
  • Extra desiccated coconut or green powder to roll


  1. Combine all the ingredients into a food processor and blend on high until it5 resembles crumble.
  2. Squeeze the mixture in your finger tips and it should start to combine when squished with the hands.
  3. Take 1 tbsp of the mix, squeeze gently to combine then roll into a ball.
  4. Roll in coconut or extra spirulina if you like then store covered in the fridge.


By Breakfast, Dessert, Recipes, Recipes Detail Page, Snacks No Comments

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.



By Dessert, Recipes, Recipes Detail Page, Snacks No Comments

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.


By Dessert, Recipes, Recipes Detail Page, Snacks No Comments


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!


By Recipes, Recipes Detail Page, Snacks No Comments
  1. Pre-heat the oven to 180°C. Line a small square cake tin with baking paper
  2. Combine all ingredients EXCEPT for the chocolate in a high-powered blender. Blend until the mixture isn’t getting any smoother.
  3. Stir in the chopped chocolate
  4. Pour into the cake tin and smooth with the back of a spatula to ensure you have a level mixture
  5. Cook for 20-30 minutes, or until you see a crust/cooked top
  6. Turn out on a wire rack, and cut into 8 bars once cooled