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      Gluten Free Recipes

      Coconut & Lime Cheezecake Slice

      Coconut & Lime Cheezecake Slice

      Make this no-bake dessert slice for a refreshing, creamy and tangy treat! Even better, this dessert is completely vegan and gluten-free too! The slice will keep in the freezer for up to two weeks (if it lasts that long!) so this is a great make-ahead dessert!


      Makes 15 squares

      Vegan, Gluten Free, Grain Free, Dairy Free, Egg Free, Refined Sugar Free

      What you'll need




          1. Add all base ingredients into a food processor and blitz until combined.
          2. Press the base mixture into a lined slice tin evenly.
          3. Place in the fridge to set while you make the filling.
          4. Add all filling ingredients into a high speed blender and blitz until completely smooth and creamy.
          5. Pour the filling on top of the base.
          6. Place in the fridge to set.
          7. Place in the freezer for 15 minutes just before serving, it’s delicious semi-frozen and tastes almost like cheesecake.
          8. Slice and enjoy.


        Lemon Blueberry Cake - GF | DF | Paleo

        Lemon Blueberry cake

        There's something about a beautiful cake, presented on your favourite crockery.. that reminds you of the simple things of days gone by spent with your Nan or licking the spoon while being kitchen helper.

        Cakes are not only nostalgic, they're divine to eat, and often therapeutic to make. 

        This beautiful moist cake, lemony and loaded with juicy blueberries gives all the feels of decadency and comfort, but without the guilt. 

        Grain Free, gluten free, dairy free and refined sugar free.. you can probably even sneak a 2nd slice! 
        So moist and full of goodness.. you'll love this guilt-free recipe served with love <3

        What you'll need


          1. Preheat oven to 175 degrees. Combine dry ingredients in a bowl. Add the wet ingredients except for the blueberries. mix well. 

          2. Pour half the batter in a lined, round baking tin. Lay 1 cup of the blueberries on top of the batter, then pour the rest of the batter on top along with the rest of the blueberries. 

            Bake for 50- 60 minutes or until a skewer comes out clean.

          3. Allow to cool, and gently turn out of pan.

          Slice and enjoy with your favourite cuppa! Best enjoyed with friends + loved ones. 


          Coconut Bliss Balls + Protein | GF | DF | V

          Coconut Bliss Balls + Protein | GF | DF | V

          Simply delicious without the guilt, these 6 Ingredient, fructose friendly, dairy free, gluten free coconut gems are so easy to make, you can throw them together as the guests roll up. 

          Unlike most bliss balls, these contain no dates, and opting to rice malt syrup makes them a great vegan option the whole family will love. 




          Blend dry ingredients in a large mixing bowl.
          Warm coconut oil to liquid and mix together with rice syrup. Slowly incorporate with dry ingredients and stir to combine. 
          Shape into small spheres approximately 3cm, rolling with your palms and tossing onto fine coconut to finish. 
          Place on parchment or in an airtight container and refrigerate til firm. 

          For an alternate chocolate 'bounty' variation, add 1/2 cup of organic Peruvian Cacao powder, and a little extra brown rice syrup to taste. 





          Vegan Salted Caramel Cheesecake | GF

          Salted Caramel Cheezecake - Gluten Free, Dairy Free, and Refined Sugar Free. This delectable Vegan Cheesecake is everything that's good about desserts without the guilt

          This delectable 'cheezecake' is the stuff sweet, guiltfree dreams are made of.. with it's oozey plant-based centre ticking all the boxes for a dairy-free treat that's both refined sugar-free, gluten free and vegan. 

          You'll impress the most stalwart cheesecake lovers, and you can freeze the leftovers to enjoy on your own :) 

          Vegan Salted Cheesecake Recipe - Gluten Free & Refined Sugar free

          Ingredients & Method

          1.5 cup dates
          0.5 cup almonds
          0.5 cup buckwheat
          2 tbsp nut butter (I used peanut)
          2 tbsp coconut oil
          A pinch of himalayan salt
          1 tsp cinnamon
          • Add the dates and almonds for a food processor and blitz for 30 seconds, then add the buckwheat and blitz for another 30 seconds until everything resembles a crumb
          • Then spoon in the nut butter, coconut oil, salt and cinnamon and blitz until well incorporated
          • The mixture should easily hold together when pinched
          • Transfer the mixture to the base of a cake tray or tin lined with greaseproof paper


          Ingredients & Method

          4 cups soaked cashews
          6 tbsp lucuma
          2 tbsp coconut oil
          1 cup plant-based milk
          1 cup brown rice syrup
          2 tbsp melted cocoa butter
          2 tbsp Lemon juice
          2 tbsp psyllium husk
          • Soak the cashews for 4 hours prior to making the main part of the cheesecake
          • Add all of the ingredients (apart from the psyllium husk) to a high powered blender and blitz until smooth
          • Pause occasionally and use a spatula to scrape edges, ensuring that everything is mixed evenly
          • Once smooth add in the psyllium husk and blitz again
          • Pour onto your base and pop in the freezer to set


          Ingredients & Method

          1.5 cups dates
          1 tsp himalayan salt
          1 cup boiled water
          4 tbsp lucuma
          4 tbsp coconut oil
          • Add the dates to 1 cup of boiled water and add the Himalayan salt
          • Allow to sit for 30 minutes until the dates are soft
          • Transfer the water and dates to a food processor and blitz until smooth
          • Then add the lucuma and coconut oil and blitz again
          • Using a spatula, smooth the caramel onto the cheesecake and pop back in the freezer to set


          Remove your cheesecake from the freezer after 3-4 hours, leave to sit at room temperature for 45 minutes Then remove from the tray and baking paper and serve with cacao nibs and rose petals.. devour! ;)

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