Recipes

This recipe is from our customer David who recommended to use mashed bananas to replace water to get a richer, more flavourful result! 

Ingredients:

• YesYouCan Banana Bread Mix
• 3 eggs
• 2 medium-sized mashed bananas

Serves 4

Ingredients:

• 200gm YesYouCan Plant Based Mince
• 500gm napoli sauce (mix of fresh or tinned tomatoes, onion and garlic)
• 10 leaves basil 
• 1 fresh tomato diced 
• 50ml olive oil 
• 50gm vegan cheese
• 250gm penne pasta gluten free 

1. Preheat oven at 180C and line tray with greaseproof paper.
2. Mix 1 cup Buckwheat Flour, 3/4 cup sugar, 1/4 cup coconut flour, 1/4 tsp xanthan gum, 1 tsp baking powder, 1 cup desiccated coconut, 1/4 cup sesame seeds, 1/3 cup sunflower seeds, 1/2 cup rolled quinoa, 1/2 cup sultanas and 1/2 cup diced, dried apricots in a large bowl.

1. Preheat oven to 180C and grease two 2 x 24 cm cake tins with coconut oil.
2. Pour 400g buckwheat flour into a mixing bowl with 120g ground almonds, 2 tbsp chia seeds, and 65g raisins, combine well and set aside.
3. Blend 2 slices of pineapple, 300 mL almond milk, and 150 mL maple syrup until smooth. Then pour it in with the other ingredients.

1. Combine 1 cup Buckwheat Flour, 1 egg, 2 tsp sugar, 1 tsp baking powder, 1 1/4 cups milk, 1/2 tsp pure vanilla extract, and mix until a smooth batter.
2. Heat on a frying pan or a skillet on medium heat.
3. Add sunflower oil and pour in enough batter for one or two pancakes. When bubbles start to form on top of the pancake, turn the pancake over to cook the other side.

1. Heat 1 tbsp vegetable oil in large frying pan over medium heat. Add 1 chopped onion, 2 crushed garlic cloves, 2 tsp grated ginger, 1 tbsp coriander, 1 chopped red chilli, and cook for 4 minutes or until golden.
2. Stir in 400g chopped tomatoes and 2 tsp fish sauce. Cook for 5 minutes or until slightly thickened. Set aside to cool.

1. Preheat oven to 176C with the rack in the middle. Prepare cookie sheet with parchment paper.
2. In a large bowl, mix together 1 cup Besan Flour, 1 cup rice flour, 1 tsp baking soda, 3/4 tsp fine sea salt, 1/2 cup almond butter, 1 tsp vanilla extract, add some sweetness to taste, and 3/4 cup light unsweetened coconut milk.
3. Taste the batter and add more sweetener if desired.

Ingredients:

• 1 1/4 cups sorghum flour
• 1 1/2 tsp xanthan gum
• 2 1/2 tbsp powdered sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 eggs

Ingredients:

• 1.2 kg YesYouCan Self Raising Flour
• 800gm red onion medium diced
• 880gm carrot, medium diced
• 480ml YesYouCan Chia oil
• 800gm capsicum red medium diced
• 200gm flat leaf parsley, finely chopped