Vegan Protein Patty Powers to The Top!

MONICA’S MIXES RANGE OF WHOLESOME, GLUTEN-FREE, HEALTHY CONVENIENCE MIXES HAVE PROVEN TO BE VERY POPULAR SOLUTIONS TO THE GROWING HEALTHY CONVENIENCE CATEGORY.

The latest product to be added to the range – Monica’s Mixes Protein Patty Mix has taken Australian consumers by storm and has quickly become the range favourite!

It’s not a surprise that this new product is selling so incredibly, being the very first and only of its kind in Australia.

The new Protein Patty Mix isn’t just full of protein, with a massive 18.4g per serve, but it’s also nutrient-dense, vegan, gluten-free, nut-free, soy-free and only requires water to be added.

The mix contains nutritious chia, flax, coconut and superior-quality pea protein.

High-protein, high-fibre patties in just 5 minutes flat – the mix is revolutionising vegan meat-alternatives!

The 400g mix is a very generous size, making 12 x 80g serves per packet once prepared! At just $14.95 RRP, that’s a tiny $1.25 per serve for a nutritious, speed-scratch meal.

There’s just too many USPs for customers not to want them.

Monica’s Mixes also successfully market their products to consumers by offering irresistible recipe ideas using the range. Check out their incredibly lip-smacking recipe library here. The Protein Patty Mix is no exception, with delicious recipes available for customers to experiment with.

Each recipe is selectively created by Author, leading Australian gluten-free Chef and face behind Monica’s Mixes, Monica Topliss, to ensure it’s nutritious, incredibly tasty and super easy.

The mix can be used to easily create vegan-friendly, delicious burgers, patties
or balls.

Customers can opt for her simple suggestions like these:

> Add grated carrot or zucchini to make the mixture go further and add a different texture.
> Add Moroccan spices and serve with yoghurt and warm flatbread.
> Top with smashed avocado, crumbled feta and sliced ripe tomatoes.
> Add some green curry paste and serve Thai ‘fish’ cake style with a sweet/spicy dipping sauce.

Or they can choose to follow one of her more structured, but still super simple, recipes.

Here are a couple of the most-loved recipes using the new Monica’s Mixes Protein Patty Mix.

Pasta Napoli with Olive Balls

Monica's Mixes vegan protein patty

Prepare the Olive Protein Balls
1 cup Monica’s Mixes Protein Patty Mix
1 ½ cup water
¼ cup chopped green or black olives

Mix all ingredients together, leave for 20 minutes.
Shape into 20 balls and shallow fry for 6 minutes, rolling to cook each side.
You can also cook balls in a moderate oven for 15 minutes.

Ready the Rest
Cook your favourite gluten-free pasta. Mix your favourite tomato pasta sauce with a tin of lentils. Add the olive balls.

Serve
Divide the pasta into two serving bowls. Top with olive ball Napoli sauce. Garnish with fresh parsley and cashew parmesan.

Portobello Protein Burger

Monica's Mixes Vegan Protein Patty

 

Make the burger patties 
1 cup Monica’s Mixes Protein Patty Mix
1 ½ cups water
Stems from 4 large, flat mushrooms, chopped.
Heat oven to 180C. Mix all ingredients together, leave sit for 10 minutes. Shape into 2 burgers.

Make the mushroom buns
Place the burgers and the mushroom stem-side-down on a tray. Brush with olive oil and bake for 15 minutes or until patties are cooked. Cool mushrooms on paper towel to catch excess moisture.

Build burgers
Start with a mushroom, add a protein patty and build it up… grilled eggplant and zucchini, vegan mayo, cashew cheese and loads of leafy greens. Maybe some avocado!

Find these, as well as many more recipes, using the new Protein Patty Mix here and share them with your customers to further boost sales of the in-demand Monica’s Mixes Protein Patty Mix!

Add this hot new product to your Unique online shop order here or if you’re a retailer that doesn’t already have access to our thousands of wholesale products, you can easily get started here.

Luke Hines’ In-Store Tasting Recipe to Sell

luke-hines-HEALTHY COOK, AUTHOR, NUTRITIONAL THERAPIST AND SKIN B5 AMBASSADOR, LUKE HINES, HAS THE PERFECT RECIPE TO HELP YOU SUCCESSFULLY PUSH COMPANION SALES!

His decadent dark chocolate mousse will get your in-store tastings capturing consumers and selling not just one product, but multiple and from different categories.

His involvement in Skin B5, the leading natural acne care range, as well as being a well-recognised healthy eating ambassador has made him iconic for not just the health food channel but also the natural skin care channel. He has a huge audience and is influential to many in Australia. Luke’s Instagram following has grown to over 57.6 thousand.

Luke has always pushed to consumers that healthy skin comes when consuming nutritious ingredients through food and through the skin.

His below recipe has turned a delicious, decadent, traditionally sugar and fat filled dessert into a nutritiously satisfying, perfect companion selling, in-store tasting tool, that treats the skin from within.

Made with pantry staples from Power Super Foods, The Whole Foodies, Pure Food Essentials and Merito using a NutriBullet and coupled with the opportunity to promote Skin B5, try it as your next tasting and encourage sales from multiple categories.

Have the recipe, ingredients and tools needed in stock and marketed together, ready for consumers to snap up.

Read more about Luke’s journey with Skin B5 here.

 

DARK CHOCOLATE MOUSSE

INGREDIENTS

8-10 medjool dates

1 can (270ml) Merito coconut cream

2 large avocados, ripe and soft

1 cup Power Super Foods organic raw cacao powder

¼ cup The Whole Foodies raw honey

1 tsp. vanilla bean powder

2 tbls Power Super Foods cacao nibs to garnish (optional)

½ cup raspberries, fresh or frozen, to garnish (optional)

 

DIRECTIONS

1. Soak dates in warm water for 30 minutes and then drain.

2. In a NutriBullet, combine the dates and coconut cream and blitz until really well combined. The dates should be broken down and pasty.

3. Add in the avocados, raw cacao powder, raw honey, cinnamon and vanilla bean.

4. Blend and blitz on high until really well combined.

5. Serve in your desired sized glasses and if desired garnish with raw cacao nibs and raspberries.

6. Refrigerate for 30 minutes to chill and firm the mousse.

7. Serve and sell!

 

Remember to have your stock filled up to maximise the benefits of doing an in-store promotion.

Easily order online, or if you don’t have access yet, just let us know what you need and we’ll sort it all out for you. You can contact us here.

Going Green for Summer – Matcha Tea Recipes

REFRESHING, RELAXING, REJUVENATING AND BOLDLY GREEN, MATCHA IS THE TASTE OF SUMMER!

Matcha green tea is the whole green tea leaf which is briefly steamed, dried and ground into a fine powder.  You only have to look to Instagram to find consumers sharing it’s beauty photo after photo.

It’s not just the vibrant colour that’s drawing consumers in, but the unique flavour, versatility and more importantly the health benefits it offers. Containing 137 times the antioxidants of standard green tea, it helps boost energy and endurance.

Erin Young founder of Zen Green Tea has outlined 4 of the key health benefits of matcha that are capturing consumers here.

Below Erin has also shared a variety of simple, delicious summer recipes to get your customers snatching Zen Green Tea from your shelves and snapping their next Instagram matcha #foodporn.

 

MATCHA COOKIE DOUGH BALLS 

Matcha Cookie Dough Balls

Makes 12 balls.

INGREDIENTS 
2 cups almond meal
1/3 cup dates (soaked)
1 tbs coconut oil
1 tbs maple syrup
1 tsp vanilla powder or extract
1 tsp cinnamon powder
1/4 tsp salt
1 tsp Zen Green Tea Matcha Powder
1/4 cup cacao nibs or chocolate chips

DIRECTIONS
1. Blend together until it resembles crumbs.
2. Stir through 1/4 cup cacao nibs or chocolate chips and roll into balls.
3. Keep refrigerated.

 

MATCHA BANANA SMOOTHIE BOWL

Matcha Banana Smoothie Bowl Recipe

Photo and recipe from @naturally.tess

INGREDIENTS 
5 frozen bananas
Coconut water
2 dates
1 tbs Zen Green Tea matcha powder
Topped with summer berries, seed sprinkle and a piece of dark chocolate

DIRECTIONS
1. Place all ingredients through your food processor- serve in a bowl and decorate with the topping of your choice.
2. Enjoy!

 

TWO INGREDIENT VEGAN MATCHA GREEN TEA ICE CREAM

Vegan Matcha Icecream

Makes 2-3 servings.

INGREDIENTS 
2 large (or 3 small) bananas, peeled, cut into chunks and frozen
1 tsp Zen Green Tea matcha powder

DIRECTIONS
1. Place banana chunks into a food processor fitted with the S blade and turn machine on. Let the motor run until the bananas have a super creamy texture, just like soft serve ice cream. It might take a little time and the processor may make loud noises but it will work – don’t worry.
2. After the bananas become creamy, add Zen Green Tea Matcha Powder and blend.
3. Serve immediately.  Leftover can be refrozen and then re-blended for a perfect texture.
4. Top with fresh summer berries.

NOTE: You can make an amazing array of flavours – Try adding vanilla bean, orange peel and cacao!

Share these recipes with your customers or even try the Matcha Cookie Dough Balls as your next in-store tasting for Zen Green Tea! They are unbelievably delicious and are totally raw, guilt free, gluten free, dairy free and showcase the brilliant bright green that’s become symbolic to matcha.

Easily add any Zen Green Tea products to your next order or if your not yet signed up to purchase our 1000’s of on-trend products from our January wholesale catalogue, just click here and we’ll get you started.

Give Gluten-Free Customers a Grinch-Free Holiday Season

FOR YOUR GLUTEN-FREE CUSTOMERS, GUARANTEEING A TASTY DELIGHT WITHOUT BEING THE ONE THAT BRINGS IT OR MAKES IT IS OFTEN QUITE UNLIKELY. THIS IS TRUE ON ANY OCCASION, LET ALONE DURING THE HOLIDAY SEASON.

Most would be able to recall an ‘oh, I can’t… I don’t eat gluten’ comment. Yes?

It’s not that these potential customers don’t want a slice of delicious cake, a crunchy cracker or a melt-in-the-mouth biscuit – trust me they want it as much as anybody! This is why year-after-year we see the gluten-free industry in a state of exponential growth. Not just in monetary value or demand but also in variety.

There are almost endless options available now for customers who are avoiding or are sensitive to gluten. There’s cakes, crackers, biscuits, breads, sauces, dressings, DIY bake mixes… the list goes on. We’ve also got our hands on some gluten-free Christmas recipes that your customers will brag about, but we’ll get to those.

First let’s talk about gluten, or in this case the absence of it.

According to a recent report from Transparency Market Research, the global gluten-free food market was valued at US$2.84 billion in 2014 and is projected to reach US$4.89 billion by 2021, growing at a compound annual growth rate of 7.7% from 2015 to 2021.

Gluten-free is surely on the rise, with those not only sensitive to gluten opting for such options but also health conscious consumers following the same path.

A study from Monash University revealed that 78% of those who purchase gluten-free products say they do so for some sort of health reason.

It also identified that younger generations are the majority responsible for the industries growth. 38% of Generation Z and 32% of millennials said they are willing to pay more for gluten-free products.

These types of consumers are a lot more loyal than your bargain hunting customers and tend to be influenced mostly by quality and customer service.

So what to do now? Don’t hide from all those consumers seeking convenient, gluten-free options over the silly season. Show them the stock and enlighten them with all the potential holiday treats they may have missed before gluten-free popularity boomed.

Snacks are among the top gluten-free foods these consumers demand, so stock up on some favourites that still have the holiday feel like Dr Superfoods Super Cherries, Chimes Toasted Coconut Toffee and The Ginger People Crystallised Ginger.

With the healthy convenience trend still shaping up strong, it’s also a good idea to stock up on brands like Monica’s Mixes Baking Mixes and offer recipes that suit the season. We’ve added a couple delicious favourites from Monica Topliss below for you to share.

 

GLUTEN FREE FRUIT MINCE TARTS

fruit-mince-tarts gluten-free

INGREDIENTS

FRUIT MINCE
50g each sultanas, inca berries, currants, mixed peel
50g each dried figs and glace cherries, chopped
1cm piece fresh ginger, finely grated
25g each almonds and pecans, chopped (optional)
200g rapadura or coconut sugar
½ tsp mixed spice
3 tbls orange juice
2 tbls cold grated coconut oil
Zest of 1 lemon
1 small unpeeled cooking apple, grated

PASTRY
130g frozen grated coconut oil
240g Monica’s Gluten Free Flour Mix
50g sugar
¼ tsp salt
1 egg
110ml ice cold water

 

METHOD

FRUIT MINCE
1. Mix together.
2. Best if you allow mixture to sit for up to 7 days.

PASTRY
1. Place coconut oil in freezer until hard.
2. Then grate and return to freezer until you are ready to begin the pastry.
3. Place the frozen grated coconut in a bowl with the flour, sugar and salt.
4. Using a fork, give the mixture a quick stir. Avoid overheating the mixture as you want the shreds of frozen coconut oil to remain very cold.
5. Add the egg and water, and using your fork, mix well. Lastly using your hands, bring the dough together to form a ball.
6. Roll out the dough and cut 6 x 10cm pieces with a round cookie cutter.
7. Place the circles into bases of a muffin tin and blind bake for 10mins at 180oC.
8. Roll out the scraps of dough and cut small stars or hearts to top the tarts.
9. Fill with fruit mince, top with star or hearts and brush tarts with egg wash. Bake for 15 minutes.
10. Enjoy!
TIP! Bottle what fruit mince is left and use throughout the festive season…mix through vanilla ice-cream and make a lovely frozen pudding!

 

MONICA’S MIXES CHRISTMAS FRUIT CAKE

fruit-cake gluten-free

INGREDIENTS
200g mixed dried fruit of choice
75 ml fresh orange juice
1 tablespoon orange zest
2 tablespoons goji berries
1 x packet Monica’s Mixes Banana Bread Mix
½ cup (125ml) mild flavoured oil
½ cup (125ml) water
250g apple puree
1 teaspoon freshly grated nutmeg
50g glace cherries
50g raw almonds
3 tablespoons orange marmalade

METHOD
1. Preheat oven to 150oC and line a deep, 15cm round cake tin with baking paper.
2. Place the dried fruit, juice, orange zest and goji berries into a small pot and bring to the boil.
3. Boil for 30 seconds, remove from heat and set aside.
4. In a mixing bowl, whisk the apple puree, oil and water until smooth.
5. Add the Banana Bread Mix and whisk until smooth.
6. Fold through the plumped fruit and juice mix.
7. Combine well and spoon the batter into prepared cake tin.
8. Arrange the glace cherries and almonds on top of the cake.
9. Cover with foil and bake for 1 hour and 15 minutes. Allow to cool.
10. To glaze add 1 tablespoon of water to marmalade in a small pot and warm over low heat until liquefied.
11. Use a pastry brush to glaze the top of the cake.
12. Store in cool spot in an airtight container.

 

APPLE & PEANUT BUTTER DOG TREATS

dog-christmas-cookies-1

 

 

INGREDIENTS
1 tbls golden flaxmeal or chia
3 tbls water
1 cup grated apple
1/2 cup peanut butter
3/4 cup Monica’s Mixes Paleo Flour

METHOD
1. Mix flaxmeal or chia and water and let sit while you place the remaining ingredients in a bowl.
2. Add the flax mixture and mix to combine and make a stiff dough.
3. Press out the dough to a disc 2cm thick. Cut shapes with a cookie cutter.

dog-Christmas-cookies gluten-free

4. Bake at 180oC for approx. 20 minutes until golden.
5. Allow to cool completely before storing in an airtight container.

NOTE! Monicas Mixes Paleo flour is grain free and contains coconut flour, green banana flour, sesame flour – great for shiny coats and good digestion!

 

For more festive season stocking tips and tricks, or to open an account, contact us anytime using using our online contact form or give our team a call during office hours.

The Whole Foodies Dive In!

KNOCK KNOCK, THE TRIBE YOU’VE BE WAITING FOR HAS ARRIVED!
THE WHOLE FOODIES IS A BRIGHT AND BOLDLY BRANDED NATURAL PANTRY STAPLES BRAND, LIKE YOU’VE NEVER SEEN BEFORE.

No doubt you may be thinking – I’ve been in business a very long time, how could this natural staple brand be like nothing I’ve ever seen before? After all, staples are staples right?
Yes consumers will always need staples, but when it comes to building brand differentiation, this is where The Whole Foodies flourish.

They’ve mastered the mix of authenticity, emotional engagement, trendiness and affordability, while creating a brand personality that’s a whole lot of fun. What’s crafted from this mix is a quality natural range that’s capturing health conscious consumers, building a relationship with them and creating loyal repeat purchases.

The Whole Foodies have already launched a range of cold-pressed oils, including certified organic virgin coconut oil, a range of nut and seed spreads including black tahini, as well as raw honey, certified organic rice malt syrup and the most popular range – kelp noodles and sea vegetables. Get to know each of the products better on The Whole Foodies website.

Excitingly, The Whole Foodies have pledged to expand the range into other categories, so keep an eye out for all the goodies to come.

Sales of The Whole Foodies kelp noodles are already sailing strong. As mentioned, they’ve become the favoured products. Not only can the popularity be explained due to seaweed being labelled the superfood of 2016, but also through The Whole Foodies’ strong marketing efforts, immaculately bold shelf presence and exceptional product variety.

The Whole Foodies Kelp range

Adding both a kona berry and green tea variations to their original kelp noodles only allows consumers to pack in even more antioxidants, without sacrificing flavour
or price.

The thin noodle-like kelp varieties are all completely natural, vegan, paleo, gluten free and raw and from only 6 calories per serve, your health conscious customers with naughty noodle cravings will be rejoicing!

The Whole Foodies Kelp noodles are neutral flavoured so can be added to soups, salads, stir-fries… to anything in substitute of noodles. Share these delicious recipes with your customers to show them just how versatile they are.

 

RAW PAD THAI

The Whole Foodies Pad Thai

INGREDIENTS
1 pkt The Whole Foodies Kelp Noodles, drained
1 tsp The Whole Foodies Cold Pressed Sesame Oil
½ head purple cabbage, shredded
1 large carrot, julienne
1 zucchini, julienne
4 green spring onions, sliced
1 cup bean sprouts
½ cup coriander, roughly chopped
½ bunch fresh mint leaves
¼ cup cashew, crushed
2 tbsp cashews to garnish

SESAME GINGER DRESSING
½ cup The Whole Foodies Unhulled Tahini
3 tbsp. soya sauce or tamari
1 tbsp. The Whole Foodies Raw Honey
¼ cup apple cider vinegar
2 tbsp. lime juice
1 tsp sesame oil
1 tsp ginger, finely grated
1 garlic clove, crushed
¼ cup The Whole Foodies Cold Pressed Olive Oil

METHOD
1. In a large bowl, add the kelp noodle and cover with water for 15 minutes.
2. Drain and drizzle with sesame oil and toss.
3. In another bowl, mix together all of the remaining salad ingredients, gently combine.
4. In a food processor, add all of dressing ingredients and blend till smooth.
5. Mix all of the salad together, with a handful of cashews and the dressing, and gently combine.
6. Serve in bowls and top with a little extra cashews.

 

KELP NOODLE WALNUT PESTO SALAD

The Whole Foodies Pesto Pasta

INGREDIENTS
1 pkt The Whole Foodies Kona Berry Kelp Noodles
2 cups basil leaves
1/3 cup The Whole Foodies Cold Pressed Olive Oil
1/2 cup finely chopped walnuts
1 tbs minced garlic
2 tbs nutritional yeast
2 tsp salt
4 tbs lemon juice

METHOD
1. Blend all ingredients, except noodles, in food processor.
2. Rinse and drain the noodles.
3. Toss noodles with the pesto and allow to marinate 30 minutes to soften.
4. Serve at room temperature.

 

COLESLAW WITH GREEN TEA KELP NOODLES

The Whole Foodies Slaw

INGREDIENTS
2 cups shredded red cabbage
2 cups shredded green cabbage
1 pkt The Whole Foodies Green Tea Kelp Noodles
2 medium carrots, shredded
1/2 cup The Whole Foodies Extra Virgin Olive Oil
1/2 cup apple cider vinegar
4 tbs The Whole Foodies Raw Honey
1 tbs grated ginger

METHOD
1. Combine shredded cabbages, carrots and noodles into a bowl and mix well.
2. Blend oil, vinegar, honey and ginger until smooth.
3. Toss salad in dressing and serve.

 

SIMPLE SEA VEGETABLE SALAD

The Whole Foodies Seaweed Salad

INGREDIENTS
1 pkt The Whole Foodies Sea Vegetables
1/2 cup The Whole Foodies Kelp Noodles
1 clove of garlic, grated
1/2 tsp grated fresh ginger
1/2 avocado
Bragg’s to taste, tamari or soy sauce
Apple cider vinegar, to taste
2 cups of greens (spinach, lettuce and kale)
Salt and pepper to taste

METHOD
1. In a small bowl, mash the avocado, ginger, garlic and Bragg’s or tamari together.
2. Toss all other ingredients thoroughly.

 

More recipes can be found on The Whole Foodies Instagram page.
You can also help to market the brand in store with a large range of downloadable POS material available on our online shop.

Warm them up with Ancient Harvest

BLANKETS, SLIPPERS AND HEART-WARMING DISHES; THESE ARE THE NECESSITIES TO SURVIVE THE WINTER COLD.

As customers look for ways to stay cosy, they may struggle to stick to healthy options. Shake that stereotype that ‘all healthy dishes come in salad form’ and offer your customers a range of healthy, but hearty, pantry staples.

The Ancient Harvest range of pastas will surely warm your customers from the inside out, without giving them that heavy, guilty feeling that traditionally comes with winter meals.

Ancient Harvest thought outside the box and created a gluten-free Supergrain Pasta made from quinoa. It has the taste and texture of regular pasta, but without any of the gluten that goes with it. Their range uses highly nutritious ingredients like quinoa, black beans and red lentils.

These gluten-free and vegan pasta alternatives pack in the nutrition, offering more fibre and two times more protein than regular pasta without sacrificing that delicious pasta texture and flavour.

They’re super versatile, and Ancient Harvest’s easy recipes using quinoa and other ancient grains gives your customers heaps of ideas on how to create spectacular winter meals with the range.

Take a look at a couple of their warming recipes below and share them with
your customers!

 

MEDITERRANEAN PENNE PASTA

Recipe 1

INGREDIENTS
1 box Ancient Harvest Gluten Free Supergrain Penne Pasta
5 Tbsp extra virgin olive oil, divided
4 Tbsp garlic, minced
2 medium zucchini, 1/4–inch chopped
1 medium head kale, thinly sliced
1 cup cooked French lentils, rinsed and drained
1 cup pitted and sliced kalamata olives
1 Tbsp lemon juice
Salt and pepper, to taste
Garnish with freshly grated parmesan cheese

METHOD
1. Cook penne according to package instructions, until slightly al dente.
2. Drain and rinse in a colander with cold water to stop the cooking process.
3. Heat a large skillet over medium-low with 1/2 Tbsp. oil.
4. Add the garlic and stir frequently for 3-5 minutes until light golden brown.
Set aside in a small bowl.
5. Place pan over medium-high heat and add 1/2 Tbsp. oil.
6. Cook zucchini for 8-12 minutes, until golden brown on the edges.
7. Reduce heat to medium and stir in the kale until just wilted.
8. Reduce heat to medium-low and stir in the garlic, lentils, olives and penne.
9. Gently stir in 3-4 Tbsp. oil, lemon juice, and salt.
10. Cook until heated through and season to taste.
11. Top with freshly grated parmesan and serve. Enjoy!

 

LEMON, ASPARAGUS AND ARTICHOKE PASTA

Recipe 2

INGREDIENTS
1 box Ancient Harvest Red Lentil & Quinoa Rotelle
½ lemon, juiced and zested
1 Tsp red pepper flakes, optional
1 397g can artichoke hearts, drained and rough chopped
1 bunch of asparagus spears, trimmed and cut into bite-sized pieces
2 Tbsp butter
3 cloves garlic, minced
3 Tbsp quinoa flour
2 cups milk
Salt and pepper, to taste
Parmesan cheese for serving

METHOD
1. Prepare pasta according to package instructions.
2. Set a skillet over medium heat and add lemon juice, zest, red pepper flakes and artichokes, cooking for 5 minutes, stirring occasionally.
3. Add asparagus and cook another few minutes until stalks are tender,
stirring occasionally.
4. Remove artichokes and asparagus with a slotted spoon and set aside.
5. Add butter and garlic to the pan, stirring until garlic is fragrant. With a silicon whisk, stir in quinoa flour.
6. Slowly incorporate milk, whisking until smooth. Continue cooking, stirring frequently, until the sauce thickens.
7. Toss cooked pasta in the sauce, add artichokes and asparagus and toss again.
8. Season with salt and pepper, serve with parmesan cheese. Enjoy!
You can also send your customers to the Ancient Grains website, where they can download the free Great Ancient Grains Cookbook.

Paleo Baking with Banana Flour

THANKS TO GLUTEN AND GRAIN FREE FLOURS, IT’S NOW SUPER EASY FOR CONSUMERS FOLLOWING THE PALEO DIET TO ENJOY FRESH, HOME-MADE BAKED GOODS.

Natural Evolution’s Ultimate Gluten Free Baking Flour (made from green Cavendish bananas) is an innovative wheat flour substitute. Using it in cakes, bread or in nearly every baking recipe is a healthy alternative to satisfy a carb craving.

Green banana flour is not just paleo friendly
and gluten free, but also offers
great health benefits due to the
green banana resistant starch found
in the product.

Not bananas about the flavour of banana? Not a problem! Natural Evolution’s banana flour doesn’t actually taste of bananas, instead it’s almost flavourless, with a slightly nutty, clean taste.

To harness the flours nutritional benefits, it’s easy, just choose a wheat flour recipe and simply add 25-30% less banana flour than wheat flour, try a recipe from the Natural Evolution recipe page, or share the below recipe! We were lucky enough to have this delicious date loaf made for us by Natural Evolutions lovely owners Rob and Krista Watkins – it disappeared off the plate faster than a cave man running from a t-rex!

 

PALEO BANANA FLOUR DATE LOAF RECIPE

INGREDIENTS
1 cup Natural Evolution Ultimate Gluten Free Baking Flour (Green Banana Flour)
300g pitted dates
200g water
2 tsp of bi-carb soda
1/4 cup coconut sugar (optional)
80g coconut oil
2 eggs
1 tsp vanilla bean paste

METHOD
1. Preheat oven to 180C. Lightly grease or line bread tin.
2. Chop dates finely or Thermomix chop for 8 seconds on speed 7.
3. Add water and gently simmer on stove for 5 minutes constantly stirring.
TM users 5 minutes, 100C, on Speed 1.
4. Add bi-carb soda and mix well. TM users 3 seconds, speed 2.
5. Set mixture aside.
6. In a bowl beat sugar and oil. TM users 20 seconds speed 9, then insert butterfly and mix 1 minute on speed 4.
7. Continue mixing and add 1 egg at a time along with vanilla bean paste. TM users continue mixing in ingredients.
8. Add date mixture and flour and ensure is mix combined. TM users remove butterfly and add flour and date mixture, mix 5 second speed 4.
9. Pour cake mixture into prepared tin and place in preheated over. Bake for 50 minutes or until golden brown.
10. Leave in tin 10 minutes before turning out onto a cake plate.
11. Enjoy!