Place the chickpeas, tahini, garlic, lemon juice, beetroot, cumin, salt and pepper in a food processor and process until smooth. Place in a serving bowl and top with the yoghurt, walnuts and lemon ...

Unrefined coconut sugar gives this cheesecake the perfect amount of mild coconut flavour with butterscotch and caramel tones. The magic combo of coconut sugar and coconut cream makes for the most ...

Place the sugar, onion, garlic, salt, vinegar, ginger and 1 litre of the water in a large saucepan over high heat. Bring to the boil, stirring to dissolve the salt. Allow to cool slightly. Pour the ...

Preheat oven to 160°C (325°F). Line a 10cm x 21cm loaf tin with non-stick baking paper. Place the flour, sugar, baking powder, bicarbonate of soda and cinnamon in a large bowl and mix to combine. Add ...

Preheat oven to 160°C (325°F). Place the oats, flour, sugar and coconut in a bowl and mix to combine. Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until melted.

Preheat oven to 180°C (350°F). Place the flour, hazelnut meal, baking powder and sugar in a large bowl and mix to combine. Add the oil, vanilla, egg, and maple syrup and mix well to combine. Add the ...

+ We have used the rich and elegant Vittoria Oro coffee beans for our hot espresso. ++ The secret to the most velvety frosting is to use a handheld stick blender to emulsify the chocolate and cream.

½ cup (125ml) pure maple syrup 160g dark (70% cocoa) chocolate, chopped ⅔ cup (160ml) cashew butter 50g dark (70% cocoa) chocolate, melted edible dried rose petals (optional) ...

Heat a deep frying pan or saucepan over high heat. Add the oil, garlic and onion and cook for 3 minutes or until just soft. Add the mince and cook, stirring, until brown. Add the tomato puree and ...

1 packet Donna Hay wholesome banana bread cake mix 1½ cups (375g) ripe mashed banana (about 4 bananas) ⅔ cup (160ml) light-flavoured extra virgin olive oil 2 eggs 1 cup (330g) Nutella or choc hazelnut ...

Preheat oven to 160°C (325°F). Lightly grease a 20cm square tin and line with non-stick baking paper. Following the packet mix instructions, combine the brownie mix, melted butter and eggs. Add the ...