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    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.





    Gluten-Free Blueberry Banana Bread

    Gluten-Free Blueberry Banana Bread

    Gluten-Free Blueberry Banana Bread (Vegan & Allergy Friendly)
    Recipe by @nm_meiyee

    This banana bread tastes just like a regular banana bread, so delicious and you can’t tell it’s vegan and gluten free.
    I made this recipe allergy-friendly, free from dairy, gluten, eggs, nuts and soy. So everyone can enjoy! Hope you’ll give it a try ☺️
    Using EarthNutri Organic Gluten-Free All Purpose Flour ♥️

    Dry ingredients
    1 3/4 cups EarthNutri Gluten-Free Flour
    1 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    1/2 cup fine cane sugar
    Wet ingredients
    220g ripe bananas
    1/3 cup coconut oil
    1 tsp vanilla extract
    1 tsp apple cider vinegar
    3/4 cup water
    1 cup fresh blueberries
    Preheat oven to 356 Fahrenheit. Prepare a loaf pan. Set aside

    In a medium bowl, whisk together flour, baking soda, baking powder, salt and set aside.

    In a large bowl, combine sugar, oil, banana, vanilla extract, apple cider vinegar and water. Mix flour mixture to wet mixture and use a fork to combine. Gently fold in blueberries, using spatula.

    Pour the batter in the prepared pan. Bake for about 1 hour. Check the doneness by inserting a toothpick in the center of the bread as well as inserting it along the sides of the bread. The toothpick should come out clean when inserted in the center.

    Cool the blueberry banana bread in the pan on a rack for 1 hour before releasing it from the pan.

    Gluten-Free Chocolate Donuts - Vegan

    Gluten-Free Chocolate Donuts - Vegan

    Gluten-Free Chocolate Donuts #vegan
    Recipe by @nm_meiyee

    🍩 Making this donuts is so easy with simple ingredients, requires minimal effort and you can make delicious fresh donuts in no time.
    Using EarthNutri Organic Gluten Free All-Purpose Flour made with Organic Sprouted Flour ♥️
    Recipe makes 6 good size donuts
    1 cup EarthNutri Gluten-Free All Purpose Flour, sifted
    1/4 cup fine cane sugar or granulated sugar
    1/4 cup cocoa powder
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup plant milk
    2 1/2 tbsp applesauce
    1 teaspoon vanilla extract
    1 1/2 tablespoon coconut oil, melted
    Preheat the oven to 356 Fahrenheit. Spray donut pan with coconut oil baking spray. 
In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.
In a small bowl, whisk together the sugar, milk, coconut oil, applesauce and vanilla and whisk until smooth.

    Add the wet ingredients to the dry ingredients and stir until just combined, don’t overmix.
    Add batter to a piping bag, and pipe it in.
    Bake donuts for 12-15 minuets. Remove donuts from oven and let cool.

    For the chocolate glaze:
    150g sugar free dark chocolate
    1 tbsp coconut oil
    Prepare the chocolate glaze. Add coconut oil to melt coconut and in mix well. Wait until chocolate has cooled down a little. Dip the cooled donuts into the chocolate (double-dip if you want a thicker glaze). Enjoy!