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      Gluten Free Peanut Butter Marble Cake

      Gluten Free Peanut Butter Marble Cake

      Gluten Free Peanut Butter Marble Cake
      Recipe by: @nm_meiyee

      1 3/4 cups EarthNutri Gluten Free All Purpose Flour
      2 1/2 tsp baking powder

      1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar of choice 
1 cup almond milk 
2/3 cup coconut oil

      1 tsp vanilla bean extract
      1/4 cup melted dark chocolate
      3 tbsp creamy peanut butter 

      Preheat oven to 350°F. Grease a 8-inch cake pan. Set aside.
Sift the flour, baking powder, baking soda and salt together in a large bowl. Set aside.
In stand mixer fitted with a paddle attachment, mix coconut oil, milk, sugar, vanilla, on high speed until smooth and creamy. With the mixer running on low speed, add the dry ingredients, and mix until incorporated. 
Remove 1/3 cup of batter, add peanut butter and mix well. Add melted chocolate into the remaining batter and mix to combine. 

      Spread chocolate batter in the bottom of the pan. Use an ice cream scoop, scoop dollop of the peanut butter batter on top. Using a knife gently swirl the two batters together. Bake for 40 minutes, or until a toothpick comes out clean.

      Gluten Free Vegan Chocolate Chip Cookie

      Gluten Free Vegan Chocolate Chip Cookie

      Gluten Free Vegan Chocolate Chip Cookie
      Recipe by @nm_meiyee

      Vegan & Gluten-free chocolate chip cookies.
      These chocolate chip cookies are everything a chocolate chip cookie should be. Chewy, gooey centers and crispy edges! The recipe is so easy. It takes less than 20 minutes to make. It’s the best vegan and gluten-free chocolate chip cookies that will blow your mind! Hope you’ll give this a try ☺️

      1 1/4 cups EarthNutri Gluten Free All Purpose Flour
      1/4 cup almond meal
      1 tsp baking soda
      1/4 tsp salt
      110g dairy free butter
      2 tbsp almond butter
      1/2 cup coconut sugar
      1/4 cup cane sugar
      1 tsp vanilla bean extract
      1 cup dairy free chocolate chips

      Preheat oven to 345F. In a bowl, combine the flour, almond meal, baking soda and salt. Set aside.
      In the bowl of a stand mixer, beat the butter, almond butter, coconut sugar, cane sugar and until combined. Add the vanilla  Gradually beat in the flour mixture. Stir in the chocolate chips.

      Roll cookie dough into balls and place onto a parchment lined baking tray. Aim for around 12 cookies from your batch. 

      Bake for 12 minutes in the preheated oven. Allow cookies to cool for 2 minutes on the cookie sheet before removing to wire racks to cool completely.


      Delicious Kimchi Dumplings

      Delicious Kimchi Dumplings

      Delicious Kimchi Dumplings
      Recipe by @nm_meiyee

      1 cup EarthNutri Gluten-Free All Purpose Flour
4 tbsp glutinous rice flour 

      1/4 salt

      1/2 cup &
      2 tbsp boiling water

Kimchi filling 

      300g kimchi, finely chopped

      1 cup extra firm tofu, diced 

      2 tbsp grated ginger

      2 tsp minced garlic

      1 tbsp sesame oil 

      1 tbsp rice wine 

      Salt and pepper 
Combine and mix the filling ingredients in a mixing bowl. Set aside.

In a stand mixer, combine the flours, salt. Add the boiling water and knead the dough until you reach a smooth ball

Flour your hands with glutinous rice flour to prevent sticking (not too much). Divide warm dough into 14 pieces. Work with 1 dough at the time and cover the rest of the dough with cling wrap. Roll out dough with a rolling pin. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll

Note* roll and wrap the dumpling one at the time while the dough is warm. .
Place the wrapper in your left hand. Place 1-2 tablespoon of the filling in the center of your wrapper. Wet the edge with water. Fix the starting point with the thumb of right hand and begin to fold the edge. Repeat the steps to seal the dumpling completely.

Heat oil in a frying pan over medium heat. Fry the dumplings flat side down until a golden crust forms on the bottom. Add the 1/4 cup water and immediately cover with a lid and let the steam cook the dumplings for 8 mins. Remove the lid and let the dumplings to cook for a further minute until they lift off from the bottom of the pan easily.

      Gluten-Free Raspberry Muffins

      Gluten-Free Raspberry Muffins

      Gluten Free Raspberry Muffins
Recipe by @nm_meiyee

Recipe makes 8 muffins

1 1/2 cups EarthNutri Gluten-Free All Purpose Flour

3/4 cup unsweetened cocoa powder

3/4 cup coconut sugar

1/3 cup brown sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1/3 cup coconut oil

1/3 cup non dairy yogurt

3 tbsp almond milk

1 teaspoon pure vanilla extract
1 cup raspberries

Preheat the oven to 338 Fahrenheit. Prepare muffins pan with liners, set aside. 
In a large bowl, sift dry ingredients and whisk to combine. Add in milk, yogurt, vanilla, coconut oil. And mix until well combined. Divide batter evenly between 8 cupcake lines in a muffin pan. Bake for 20 mins until toothpick comes out clean. .

Add 3/4 cup of fresh raspberries and gently stir. Pour mixture into prepared muffins pan. Sprinkle the remaining raspberries on top and push them into the batter. .
For for 15 to 18 minutes or until toothpick inserted into the middle of a muffin comes out clean. Place on wire rack to cool for 10 minutes, then remove muffins from tin and transfer to wire rack to cool completely. Enjoy!



      Orange Zest Shortbread Cookies with Chocolate Ganache

      Gluten Free Shortbread Cookie

      Orange Zest Shortbread Cookies with Chocolate Ganache
      Recipe by @nm_meiyee

      1 1/3 cups EarthNutri Gluten-Free All Purpose Flour
1/4 cup fine sugar 
100g non dairy butter
      Zest of 1 orange 
1 tsp vanilla paste
      In a stand mixer, cream the butter, vanilla, orange zest and sugar together. Add in flour and mix into a dough. Cover dough with plastic wrap and chill in the fridge for 15 minutes.
      Preheat oven to 320 Fahrenheit. Prepare a baking tray with parchment paper. 
Lightly flour work surface and rolling pin. 
Roll dough out onto a piece of parchment paper to about 1/4-inch thickness and cut out the dough using a cookie cutter. Use a small star cutter to cut a window out of half of cookies. Carefully transfer the cookies to prepared baking tray. Bake for 12-15 minutes until golden brown at the edges. Allow cookies to cool completely before decorating.

Make the ganache; 
120g dark chocolate 
1/3 cup coconut cream 
Melt chocolate with coconut cream and stir until completely combined. Allow to cool for at least 30 mins. Until ganache is thicken or spreadable consistency.

      Spread the ganache onto the flat side of one cookie and sandwich with the other.