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Sweeter Treats
  1. Waihi Recipes
  2. Sweeter Treats

Sweeter Treats

Recipes

Chocolate Nutty Protein Slice

Here is the latest recipe from Christina at Revel Yourself which she did for Huckleberry using our LSA and Flaxseed oil.

Christina is a Food Columnist For Good Health Choices Magazine & Good Health Australia, a Recipe Creator for Huckleberry Whole Food & Wahiki Creamery, Whole Food Blogger & Recipe Creator, and we are so lucky to work with her!

 

    Ingredients:
    • 1-2 scoops of chocolate organic pea protein powder
    • 1 cup almonds
    • 1 cup walnuts
    • 1 cup pitted dates
    • 1/2 cup coconut flakes
    • 2 Tbsp Waihi Bush Organic Farm LSA (ground linseed, sunflower seeds and almonds)
    • 1 Tbsp Waihi Bush Organic Farm flaxseed oil
    • 1 tsp organic cinnamon
    • 1 Tbsp organic extra virgin coconut oil
    • 1 Tbsp Forty Thieves almond Butter
    • 1-2 Tbsp raw Pure Coco cacao powder
    • 100 gr organic dark chocolate + 1 Tbsp Pure Coco coconut oil

     

    How to make:

    Directions:

    1. In a food processor add all your ingredients.
    2. Process until the mixture come together (if too dry add 1/2 Tbsp coconut oil or water).
    3. Line a slice tin with baking paper and pour in the mixture. Place another sheet of baking paper on top and press down evenly.
    4. Place in the fridge to set for at least 1-2 hours.
    5. To make the chocolate topping, place a heat-proof bowl over a pot of boiling water (or use a double boiler). Place the chocolate and coconut oil into the bowl and melt slowly.
    6. Remove the slice from the fridge and tin. Slice and drizzle the melted chocolate over the slices.
    7. Place back in the fridge to set. Keep store in the fridge in an airtight container.
    COCONUT FLOUR CREPES (Makes 8 crepes)
    Ingredients:

    1 cup coconut milk
    5 eggs
    3 tablespoons coconut flour
    3 tablespoons melted coconut oil + more for greasing crepe pan
    Pinch of sea salt

    Sweet version

    1 teaspoon vanilla extract
    ⅛ teaspoon cinnamon
    Pinch of nutmeg

    Savoury Version   -  Optional - paprika

    To garnish add any fresh berries, such as raspberries, blueberries, or strawberries and/or melted dark chocolate, mushrooms, tomatoes – options are endless

    How to make:

    In a bowl add in coconut milk, eggs, coconut flour, melted coconut oil, vanilla extract, spices if using, and salt. Whisk together until fully combined and is a thin texture.

    Heat a teaspoon of coconut oil in a small non-stick frying pan over medium heat. Once pan is hot, pour approx ¼ cup of mixture into the pan and swirl around to reach all edges of the pan. The less batter, the better! Cook for about 1-2 minutes, or until the edges of the crepes begin to slightly turn up. Gently flip and cook an additional 1-2 minutes, or until golden brown.   Slide on to a plate and repeat.  You will need to add more oil between each crepe.

    Chia Seed Flour Coconut Cookies
    Ingredients:

    1 large egg

    170g unsalted butter

    1½ cups packed brown sugar

    1 teaspoon vanilla Extract

    2 tablespoons of warm water

    1 teaspoon coconut Extract

    21/2 cups chia seed flour

    1 ¼ unsweetened dried shredded coconut

    1/4 teaspoon of seas salt

    1 ½ teaspoon Baking Powder

    How to make:
    1. Preheat oven to 180 degrees
    2. Combine butter, sugar, water, vanilla and coconut extracts with an electric mixer.  Beat on medium for 4 minutes until fluffy and light.  Add the egg and then beat on low to mix
    3. Combine the chia flour, coconut, salt and baking powder.
    4. With the mixer on low gradually add the dry mixture to the wet ingredients, beating until just combined.
    5. Shape 2 tablespoons of dough into balls and place on the baking tray spacing about 3cms apart.
    6. Bake for 13-15 minutes until l light brown
    7. Cool on baking tray for 5 minutes and then transfer to a rack to cool completely

     

    VEGAN and GLUTEN FREE CHOCOLATE CHIP COOKIES

    We all scrambled to make these delicious cookies designed by Christina from revealyourself.co.nz, they are so easy and tasted amazing! Its a great use of our New Gourmet FLOUR range. You can purchase the pack online!

    Ingredients:

    2/3 cups Waihi Bush Organic farm chia seed flour
    2/3 cups @waihibush golden flax flour
    2 Tbsp @waihibush coconut flour
    2 Tbsp @Forty_Thieves almond butter
    3 Tbsp pure maple syrup
    2 Tbsp arrowroot powder
    1 tsp pure vanilla extract
    3 Tbsp @purecocoltd coconut oil
    2 Tbsp @purecocoltd raw cacao powder
    Pinch of pink Himalayan salt
    Chopped @pana_chocolate EIGHTY raw chocolate
    2 Tbsp @thechiaco Chia seeds

    How to make:

    In a small bowl cover chia seeds with water to soak
    In a bowl add dry ingredients and mix
    Add maple syrup, melted coconut oil, vanilla extract, and soaked chia seeds.
    Add in chopped chocolate and mix through.
    Mix with your hands to form a dough consistency.
    Take a spoonful of the mixture and create a ball, place on a lined baking tray and press down with a fork.
    Place in the oven at 170 degrees for 10 minutes
    Enjoy x

    WALNUT CHIA SLICE

    A great recipe from Revealyourself.co.nz and Christina's kitchen. She uses the Chia Seed Flour to create this beautiful slice. Its so easy (did it myself!!)

    Ingredients:

    1 cup rolled oats
    1/2 cup walnuts
    1/3 cup almonds
    1/8 cup chia seeds
    1 tsp cinnamon
    2 Tbsp cacao powder
    1 tsp organic vanilla extract
    1 Tbsp @waihibush chia seed oil
    1 cup dates
    1/3 cup sultanas
    1/2 cup shredded coconut
    1 1/2 Tbsp melted @Purecoco coconut oil
    1 Tbsp organic maple syrup

    How to make:

    Use a food processor, add all the ingredients into the food processor except the dates. process until quite finely chopped
    With the motor still running add dates a few at a time until all used and mixture comes together. Add 1-2 Tbsp of water at the end. Needs to be quite sticky.
    Press into a lined cake tin and place in the fridge to set
    Cut into 5x5 cm squares

    Fruit Cream Desert
    Ingredients:

    500g natural yoghurt

    1 ½ cups frozen berries

    250ml cream

    50 ml waihi bush organic farm Flax seed oil of your choice

    50ml Barkers blackcurrant concentrate

    How to make:

    Blend together yoghurt, berries, flax seed oil and blackcurrant.

    In a separate bowl whisk the cream until thick.

    Fold the cream into the main ingredients and either serve it straight away or refrigerate for use the same day.

     

     

     

    Carrot Cake with Cream Cheese Icing
    Ingredients:

    1 ½ cups peanut oil

    4 eggs

    1 1/2 cups wholemeal flour

    1/2 cup waihi bush organic farm flax fibre

    1 tsp salt

    1 cup chopped walnuts

    2 cups raw sugar

    1 tsp vanilla

    1 ½ tsp cinnamon

    3 cups grated carrot

    2 tsp baking soda

    Dress with walnuts (optional)

    How to make:

    Mix together the peanut oil and raw sugar.   Beat the eggs lightly and add vanilla, add to the oil and sugar mixture.    Mix in remaining ingredients, the soda last.   Have ready a greased and floured cake tin. 

    Pour mixture in and bake at 160C for 55 minutes or until cooked. Remember this is a very moist cake.

    Cream cheese icing:

    Beat together 1 large carton 250grams cream cheese, ¾ cup icing sugar, 1 tsp vanilla essence, and ¼ cup melted butter.   Ice cake when cold.  Dress with walnuts to complete.

     

    Crunchy Fruit Cake
    Ingredients:

    25 grams melted butter

    ½ cup rolled oats

    ¼ cup brown sugar

    1 tsp salt

    1 tsp vanilla

    Cake;

    125 grams melted butter

    1 cup brown sugar

    1 egg

    ½ tsp salt

    1 1/4 cups of mixed plain and wholemeal flour

    1/4 cup waihi bush organic farm flax fibre original

    1 tsp baking soda

    2 cups of whatever fruit you stewed and froze last season

     

    How to make:

    Mix the topping ingredients, soften butter add vanilla sugar, egg and beat all thoroughly

    Stir in the fruit, sifted flour and baking soda. Put in a baking dish and sprinkle with topping. 

    Bake in the medium oven until firm. Serve with yoghurt.

     

    Crisp Orange Shortbread
    Ingredients:

    100g butter softened 

    50g golden caster sugar*

    grated zest ½ orange

    150g gluten-free flour

    25g waihi bush organic farm flax fibre orginal

    ½ tsp gluten-free baking powder

     

    How to make:

    Heat oven to 190°C/fan 170°C. Lightly oil a baking sheet. Beat the butter, then cream it with the sugar & orange zest until light. Stir in the flour and baking powder and mix together to form a dough.

    Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball flat with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15 mins until golden. 

    Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. 

     

    Chocolate Brownie Cupcakes
    Ingredients:

    225 g/8 oz of plain chocolate broken into pieces

    85g/3oz of butter

    2 large eggs

    200g of soft dark brown sugar

    1tsp of vanilla extract

    100g of plain flour

    40g waihi bush organic farm flax fibre

    75g walnuts chopped into small pieces (optional)

     

    How to make:

    Preheat the oven to 180c/350f.  Line a 12-hole muffin tin with 12 paper cases.  Place the chocolate & butter in a saucepan & heat gently, stirring constantly until melted.   Remove from the heat & stir until smooth and leave to cool slightly.    Place the eggs and sugar in a large bowl and whisk together then add the vanilla extract. Stir in the flour until mixed together, then stir melted chocolate into the mixture until combined & Walnuts if using. Spoon the mixture into the paper cases & then bake in the oven for 30 minutes, or until firm to the touch but still slightly moist in the centre. 

    Scroggin Lunch Biscuits
    Ingredients:

    200g butter*

    1/4 cup peanut butter

    1/4 cup white sugar

    1 cup packed brown sugar

     2 large eggs

    1 tsp vanilla or almond essence*

    1 1/4 cups plain flour

    1/4 cup waihi bush organic farm flax fibre

    1 tsp baking soda

    2 cups rolled oats

    1 cup chocolate chips 

    1 cup sultanas

    1/2 cup chopped walnuts

    How to make:

    Heat oven to 180 degrees .   

    Mix the softened butter & the next five ingredients together in a large bowl, then stir in the flour and baking soda. 

    Add everything else and mix, using a wooden spoon or your hand. Shape with two spoons or put flattened rounds of the mixture on the baking paper lined trays, leaving space for spreading.

    Bake in batches for about 12 minutes or until lightly browned then cool on a rack.

     

     

    Almond Cookies
    Ingredients:

    1 cup organic almonds

    1 cup organic rolled oats

    3/4 cup organic whole wheat organic flour*

    1/4 cup waihi bush organic farm Flax fibre

    2 teaspoons baking powder

    1 pinch sea salt

    1/3 cup barley malt syrup

    2 Tablespoons maple syrup

    1/3 cup organic oil of your choice

    1/2 cup raspberry jam
     

     

    How to make:

    Preheat oven to 350°C. 

    Place almonds & rolled oats in a blender or food processor, grind very fine. Combine dry ingredients in a large mixing bowl. 

    Blend together sweeteners & oil. Combine wet and dry ingredients. Mix well. 

    Form dough into walnut-size balls. Place on an oiled baking sheet. 

    Press down in the centre using your thumb to form an indentation. 

    Place 1/2 teaspoon jam in each centre. Bake 10 minutes. These cookies have a tendency to spread so leave space between cookies.
                                   

    Blueberry Sorbet
    Ingredients:

    1 cup full cream organic yoghurt

    1/2 cup frozen wild blueberries

    2 teaspoons waihi bush organic farm Flax Bloom (whichever oil your using)

    1/2 tsp cinnamon

    How to make:
    Chrissie Bars

    This is a lovely recipe given to us by our long serving (now sadly retired) employee Chrissie Roberts.   We have all eaten lots of these bars over the years and made them for demonstrations! 

    15 mins from start to finish and minimal washing up!

    Ingredients:

    1 cup of Spelt or wheat flour

    2 dstp  waihi bush organic farm flax fibre or flax fibre LSA

    1 cup of dried coconut 

    1 cup rolled oats

    1/3 cup of raw sugar

    110 gms butter (4oz)

    1 large tbsp of golden syrup

    1/2 tsp baking soda

    1 Tbsp milk 

     

    How to make:

    Pre-heat oven 375F or 190C.

    Mix the 4 dry ingredients together in a bowl.

    Dissolve the baking soda in the milk in your measuring cup.

    Use medium/large fry pan to melt and bring to boil the butter, sugar & golden syrup.

    When bubbling, add in the milk/baking soda - this causes the mixture to rise and froth hence needs for the large fry pan. Stir well and tip in the dry ingredient mixture while still on the heat (remove from heat after about 5 - 7 seconds).  Mix well.  If the mixture feels moist add in more rolled oats and mix well.

    Turn into sponge roll tin and smooth out evenly – should be about 1 – 1.5 cm thick.  Bake in moderate oven about 180 degrees for 5-10 minutes until golden brown. 

    Cut whilst warm into pieces.  Store in airtight container.

    Flax Bran Muffins
    Ingredients:

    Vegetable cooking spray

    2/3 cup all-purpose flour

    1/3 cup waihi bush organic farm flax fibre

    1 1/2 teaspoons baking powder

    1/2 teaspoon baking soda

    1/2 teaspoon salt

    1 1/4 teaspoons cinnamon

    1/4 cup margarine

    1/2 cup brown sugar

    2 eggs

    1/4 cup molasses

    1 cup skim milk

    1/2 cups bran

    1/3 cup raisins

    1/3 cup flax seeds

    How to make:

    Spray muffin tins with cooking spray. In a medium size bowl, sift all-purpose flour and fibre, baking powder, baking soda, and salt together. Add cinnamon, and set aside. In a large bowl, cream margarine, brown sugar, and eggs. Add molasses, and beat together well. Add milk and next three ingredients, mixing well. Stir in flour mixture, and mix all together just until moistened.

    Fill prepared muffin tins 2/3 full. Bake at 400o for about 17 minutes or until lightly browned.   Yield: 18 muffins.

     

    Chocolate Pudding
    Ingredients:

    20 oz (600g) Soft tofu

    1/3-1/2 cup (80-120 ml) Maple syrup (or Brown rice syrup)

    3 Tbsp (45 ml) waihi bush organic farm flax seed oil

    1 Tbsp (15 ml) Vanilla

    1/2 cup (120 ml) Cocoa powder

    1 Banana

    1 Organic lemon, juiced

    How to make:

    Blend tofu, syrup,flax seed oil , vanilla, and cocoa powder in the food processor; blend until smooth. Scrape down sides with the spatula if necessary. Pour into custard cups and chill for 1 hour (or pour into freezie container and serve as ice cream bars). Garnish pudding with banana slices and sprinkle with drops of lemon juice (to prevent browning). Yield 8 kid sized portions.

    Blueberry Muffins

    Easy recipe that never fails and packed full of Blueberries that contain the unique, phenol-like antioxidants pterostilbene and resveratrol. Blueberries are a very good source of vitamin K, vitamin C and manganese. Blueberries are also a good source of fibre and copper.

     

     

     

     

     

    Ingredients:

    Dry Mixture

    1 cup (250 ml) unrefined flour

    1 tsp (5 ml) baking powder

    1/2 tsp (2 ml) baking soda

    1/4 tsp (1 ml) salt

    1 cup (250 ml) blueberries

     

    Moist Mixture

    1 Egg (or substitute 1 tbsp. of waihi bush organic farm flax fibre mixed with 2-3 tbsp of water)

    1/4 cup (60ml)  coconut oil

    1/3 cup (80ml) honey or raw sugar

    3/4 cup (180ml) milk whole

    1 cup (240ml) rolled oats

     

    How to make:

    Preheat oven to 400°F /200°C. 

     In a medium size bowl combine soy milk and oatmeal; soak for 10 minutes. 

    Combine first 4 of dry mixture in separate large bowl. Fold in blueberries. Beat egg lightly in medium bowl. Melt Coconut Oil, add it and honey to egg mixture; beat. Blend together egg mixture and oatmeal. Add moist mixture to dry mixture and stir lightly. 

    Grease a muffin tray or use paper cups. Fill to the top. Bake for 20 minutes or until done.

     

    Muesli Slice

    Another of Glenys famous recipes.  We love it hope you do too!

    Ingredients:

    1/2 cup Self Raising Flour

    1/2 cup waihi bush organic farm LSA

    1 cup Rolled oats

    1 cut Coconut

    1/2 cup Brown Sugar

    1/2 cup Sunflower Seeds

    1/2 cup Crunchy Peanut Butter

    1/4 Honey

    80g Butter

    1 Egg lightly beat

     

    How to make:

    Preheat the oven to 180c and line a 20-30cm shallow cake tin.

    Sift the flour into a large bowl, add in the oats, coconut, sugar, and sunflower seeds, stir together.

    Put the peanut butter, honey, and butter into a saucepan and stir generally over a low heat until fully melted.

    Add an egg to the dry ingredients followed by the peanut butter mix and continue stir.  Pour into the cake tin.

    Bake for 20-25 minutes, slice whilst still warm.  Leave to cool in the pan and drizzle with dark chocolate as an option to serve.

    Dutch Apple Cake

    This recipe comes to us care of our lovely member of staff Glenys, who was with us many years before moving to Nelson.  

    She often made it to share with us at morning tea.  It's delicious.

     

     

     

     

    Ingredients:

    3 Eggs

    1 1/2 cups Brown Sugar

    3/4 cup Melted Butter

    1 1/2 tsp Vanilla Essence

    4 Medium Apples (peeled and diced)

    3/4 cup Currents

    2 cups Wholemeal Flour

    3/4 cups Waihi Bush Organic Farm LSA

    2 tsp Baking Powder

    1 tsp Cinnamon

    1/2 tsp Nutmeg

    How to make:

    Grease and Line 22cm tin.  Preheat oven to 180c.

    Whip the eggs and sugar together. Add in butter and vanilla and continue to beat.  Stir in the peeled and diced apples and currents. 

    Generally, fold in the dry ingredients.  Pour into the cake tin and bake for approx 50 mins.  Leave to cool in the tin before turning out.

    Date and Walnut Slice

    During the pressing of flaxseed, the broken husks of the seed are left as flaxseed fibre pellets, we mill these into a flour for you and your family to use. Flax fibre is extremely rich in protein, soluble and insoluble dietary fibre, and lignans (which the body may convert into beneficial Phyto-oestrogens). It is not a high Omega 3 product, as it retains an oil content of only 10%.

    Flaxseed fibre can be added to almost any food – eg sprinkled over breakfast cereal, natural yoghurt and fruit, mixed into a fruit smoothie (especially when it is in one of our fantastic smoothie mixes- balancing greens, fruity boost or detoxalin) - or used in fruit loaves, health bars, cakes and bread. It provides a nutritious alternative to bran or psyllium products, it is also gluten free.

    Flax fibre is a great way to add not only a nutritional element to your diet but a great nutty flavour too. This recipe is so easy to throw together in just a few minutes and is a healthy (not to mention moreish) addition to the morning tea or lunch box.

     

     

    Ingredients:

    200g butter

    1 cup brown sugar

    2 eggs

    1 cup dates

    1 cup walnuts

    1/2 c waihi bush organic farm flax fibre original

    1 1/2 cups self-raising flour

    1/2 cup of orange juice

     

    How to make:

    Chop dates and walnuts. Combine with melted butter, sugar, beaten eggs, flax fibre, and orange juice.

    Stand a few minutes, then add flour and mix well.

    Bake at 180 C for 20minutes in a slice tray. Let cool in tin for 5 minutes and then slice up

     

    Waihi Bush

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