Whole Food Recipes

Carrot Pancakes With Almond Caramel

Quinoa Tabbouleh

Banana & Strawberry Pancakes

Banana Breakfast Oats

Chickpea Scramble

Greek Chickpeas On Toast

Prep time: 20 Mins Cook time: 5 Mins  Serves: 1 Ingredients 300g Wholefood Earth Dark Muscovado Sugar 200ml Water Half a cup Wholefood Earth Rice Flour 100ml Oat Milk 3 Large Eggs If delicate crepes aren’t your thing then why not celebrate pancake day with an American style short stack! Starting off with a versatile recipe for any homemade syrup, all you need is a small pan, sugar and water. On a medium heat you just need to simmer equal parts of your sugar of choice (we’ve gone for rich muscovado) and water, stir frequently and simmer gently without a lid so the syrup thickens and reduces. you’ll have plenty of time to make your short-stack pancake batter in the meantime. Separate three eggs over a large mixing bowl and keep the yolks in a smaller bowl to one side, add 100 grams of sugar to the egg whites and whisk vigorously until you’ve aerated and whipped the mixture into soft peaks, beat your egg yolks and add them to the large bowl and fold them in gently. Add 100ml of milk and half a cup of flour. Whisk gently to get rid of the lumps but be careful not to knock the air out, this is what will give the pancakes their volume. You should now have a nice thick, bubbly batter that's ready for frying! Check on your syrup and remove it from the heat if it's bubbling away. <img src="https://cdn.shopify.com/s/files/1/0027/6008/1477/files/websize-ap-5_240x240.jpg?v=1613128257" alt="" style...

  Prep time: 20 Mins Cook time: 5 Mins  Serves: 1 Ingredients  1 Large Egg 70g Wholefood Earth Rice Flour 140ml Oat milk 100ml Vegan Cream   For the Compote Wholefood Earth Coconut Nectar Sugar Fruit of your choice Pretty and delicate crepes are surprisingly easy so let’s make them a bit more fun with a sweet berry compote. This compote recipe works with most fruit so be as creative as you like, delicious alternatives are nectarine and peach or kiwi. In a small pan simmer your fresh or frozen fruit of choice, (we’ve used blackberries, blueberries and strawberries) and cover with sugar, we’re using coconut nectar sugar. You can add a cinnamon stick or vanilla essence if you want to be extra fancy! <img src="https://cdn.shopify.com/s/files/1/0027/6008/1477/files/websize-cp-4_240x240.jpg?v=1613125766" alt="" style="display: block; margin...

Prep time: 50 Mins Cook time: 10-15 Mins Serves: 2  Ingredients  6 Eggs 180g Wholefood Earth Organic Cane Sugar 150g Unsalted Butter 250g Wholefood Earth Rice Flour  100g Dark Chocolate 100g White Chocolate Strawberry Essence For Decoration Fresh strawberries Strawberry Jam Wholefood Earth Cranberries Wholefood Earth Crystalised Ginger Wholefood Earth Cacao Nibs <span style="font-weight: 400...

Prep time: 45 Mins Cook time: 20 Mins  Serves: 2 Ingredients  Cooked Beetroot with juices 1kg potatoes 1 Large Egg Half a cup of potato starch Roasted Hazelnuts   Salt and pepper Fresh Sage 100g Butter Rocket or Salad leaves Parmesan cheese First thing’s first, fill a medium/large pan halfway with water, add a little salt and bring to the boil, cover with a lid to speed up the process. Once rolling add your unpeeled potatoes and let them cook whilst you prepare the other ingredients. We used a mortar and pestle to grind the roasted hazelnuts together but you can just add them to a sandwich bag and crush with the back of a wooden spoon if you don’t have those to hand. ...