These gluten-friendly and vegan-friendly oatmeal cups are easy to make with bulk foods from Wasteless Pantry, retailer of bulk wholefoods online and in-store in Perth, Australia. The benefit of buying bulk foods is that you can get just the amount you need for this recipe. Also, you are able to source wholefoods without plastic or single use packaging as you are able to refill your own containers or join our container exchange program. This means that you are helping the environment every time you shop

Oatmeal Cups Ingredients:

– 1cup Almond milk (or use our coconut milk powder for waste-free)

– ½ cup mashed banana

– ¼cup canola oil

– ¼cup maple syrup

– 1 egg (or 1 tsp flaxseed meal and 1 Tbsp water)

– ½tsp vanilla extract

– 1½ cup rolled oats (wheat free)

– 1cup GF plain flour

– 1tsp cinnamon

– ¼tsp salt

– 12 halved pecans

Methods:

1. Firstly line a muffin tray & preheat the oven to 170°C

2. Then, mix wet ingredients in a bowl

3. Next, add in the dry ingredients & stir to combine

4. Following on, divide batter into a prepared muffin tray, filling about halfway, then add a halved pecan to the top of each batter. The batter should make up 12 muffins

5. After that, bake for 20-22min or until the center is cooked through and the edges of the muffins are slightly golden. Following this allow to cool slightly before serving

6. These can be served as they are or can be topped with peanut butter, or maple syrup

Need another delicious ‘cup’ recipe? Try our No Bake Peanut Butter Choc Cups next.

Ingredients from WP:

– 1cup dried quinoa

– 2cups water

– 1 1/2 tsp stock powder (liquid stock is fine as well, just use 2cups instead of the water)

– ½cup sliced almonds

– 1tbsp olive oil

– 1tbsp maple syrup

– 1tsp red wine vinegar

– ¼tsp dried thyme

– ⅓cup cranberries

Other ingredients:

– ¼cup thinly sliced spring onions

Method:

1. Rinse quinoa well, then add in water & stock, bringing to boil on the stovetop. Once boiling, bring it down to a simmer, for approximately 15min, or until all the liquid has been absorbed.

2. Turn off the heat & leave covered for another 5min

3. Preheat oven to 150°C

4. Place almonds in the oven, spread across a tray so they’re not covering each other, & toast until golden

5. Mix together the remaining liquids & thyme in a small bowl

6. In a large bowl mix together the quinoa, toasted almonds, cranberries, spring onion & dressing. This can be served warm or chilled

Ingredients

-¾ cup rolled oats (wheat free oats if desired)

-½ tsp bicarb soda

-1cup peanut butter

-2/3 cup brown sugar

-1tsp vanilla extract

-2 eggs (or 2 tsp flaxseed meal soaked in 2 Tbsp water)

-2/3cup choc chips

-Salt flakes

Method

1. Preheat oven to 160°c, and line a baking tray

2. In a small bowl mix together oats & bicarb soda

3. In a larger bowl mix together until smooth the peanut butter, sugar, vanilla & eggs. When well mixed gently fold in choc chips.

4. Roll cookies into 2-inch dough balls and place 2 inches apart on the prepped baking liner. BARELY flatten the top of the cookie. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop.

5. Bake cookies for 9-12 minutes & remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.

6. Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Sprinkle each cookie with flakey sea salt.

This recipe was handed in by a customer who was bragging about how great they were, so we just had to give them a go!

Ingredients from WP:

– 2 cups Almond meal

– ¾ cup Tahini

– ½ cup Maple syrup

– ½tsp Salt

– 2tsp Vanilla extract

– Sesame seeds to sprinkle

Method

1. Pre-heat oven 170°C or 150°C fan-forced

2. Heat tahini, maple syrup, salt & vanilla in a pan & stir for a few minutes, until smooth. Then let cool for 10-15min

3. Mix in the almond meal. Roll the dough in your palm & place it on lined baking sheet, pressing the top down with your finger or a fork

4. Sprinkle sesame seeds over the top & bake for 10-12min 5. Switch the oven off & leave the biscuits in for another 5min. Let cool down and enjoy!

Ingredients

-½ cup tamari

– ½ cup water

– ⅓cup sugar

– 1 tbsp maple syrup

– ½tsp minced garlic

– ½tsp minced ginger

– 1tbsp cornstarch
– 2tbsp water

Methods

1. Heat a medium-sized saucepan over medium heat. Add in soy sauce, water, & maple. Start with 1/4 cup tamari & adjust as you go along. Leave to simmer over medium-high heat until it starts to boil. Add in the garlic & ginger. Keep mixing until the sugar has dissolved.

2. Taste the sauce & add more of the tamari, if needed. You can also add more maple & adjust depending on your desired sweetness.

3. If you’d like to use this sauce as a glaze, prepare the cornstarch slurry by mixing the cornstarch & water. While mixing, pour the mixture into the teriyaki sauce and mix until it thickens. Once it thickens, taste the sauce, adjusting the seasonings accordingly. Turn off the heat. It’ll continue to thicken as it cools.

4. Before storing in a jar/bottle/container let cool completely. Enjoy your teriyaki sauce/glaze sauce by pairing it with your favourite foods, like a sauce for noodles, fried rice, or as a delicious marinade—it’s totally up to you!

Vegan Salted Caramel

– ½ cup coconut cream (made from WP coconut milk powder and water)

– 3 tablespoons coconut sugar

– 1 tablespoon maple syrup

– ½ teaspoon vanilla extract

– ¼ teaspoon fine sea salt

Banana Bread

– 2 tablespoons ground flax

– 6 tablespoons warm water

– 1½ cups mashed ripe banana (the only ingredient needed that you cant get from WP 😝)

– ⅓ cup melted coconut oil

– ¾ cup rapadura sugar

– 1½ teaspoons vanilla extract

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– ¼ teaspoon fine sea salt

– 2 cups spelt flour

– Desert flaked salt (for garnish)

Instructions

Vegan Salted Caramel

Dissolve sugar: Warm coconut cream, sugar, and maple syrup in a small saucepan over medium heat, until bubbles appear and sugar is dissolved. Reduce heat to medium-low. Simmer for 10 minutes, stirring every 2 minutes, to ensure the mixture doesn’t stick to the sides of the pot.

Cool: Remove from heat. Whisk in vanilla and salt. Transfer mixture to a covered container. Refrigerate until set, ideally overnight.

Banana Bread Preheat:

Preheat the oven to 165°C.

Whisk batter: In a large bowl, whisk together ground flax and warm water until smooth. Whisk in banana, coconut oil, rapadura sugar, vanilla, baking powder, baking soda, and salt until well mixed.

Add flour: Gently stir in flour, just until the last streak of flour is incorporated (use as few strokes as possible to avoid overmixing).

Bake: Transfer batter to a lined 9 x 5-inch loaf pan (we recommend our reusable Agreena Baking Sheets). Bake until a toothpick, inserted into the loaf, comes out clean (about 60 minutes). Let cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely.

Assemble: Top the cooled loaf with the salted caramel, then garnish with flaky salt.

Start your morning right with a matcha iced latte ✨

Add vanilla extract to an iced glass
Whisk together matcha, honey, and warm/hot water (not boiling)
Add your milk preference to the glass
Add in matcha mix and stir, and you’re done!

An earl grey tea cake great for special visitors.

Ingredients:

Oil cooking spray

250g butter, softened

250g caster or superfine sugar

1 tsp vanilla extract

5 eggs, at room temperature (or 3 duck eggs)

250g self raising flour

1 tsp baking powder

1 tsp loose leaf Earl Grey tea, crushed until fine

1/4 cup milk

Earl Grey Syrup:

1 cup water

1tsp Earl Grey tea

1 cup caster or superfine sugar

1/2 tsp vanilla

To decorate:

450ml cream

3 tsp caster sugar

1/4 tsp vanilla powder

Dried edible flowers to decorate

Instructions:

Step 1- Preheat the oven to 160C. Line the base of two 20cm/8inch round tins & spray the base & sides well with nonstick spray. Using an electric mixer fitted with a whisk attachment, whip the butter & sugar together for 3 minutes until light & fluffy. Add the vanilla & then the eggs one at a time, whisking until combined. Then remove from the mixer & sift in the self-raising flour & baking powder from a height. Fold these in with the Earl Grey tea leaves using the milk to keep the batter moist.

Step 2- Divide the batter into the two tins & smooth over using an angled spatula or a dough scraper. Place in the oven gently & don’t slam the door. Victoria sponges are known for being a little bit temperamental & do not open the door while it is baking or turn on the light. Bake for 25-30 minutes. Cool completely in the tin. You can make these a day ahead of time, just wrap them once they’ve completely cooled.

Step 3- Meanwhile, while the cakes are baking, make the syrup. Boil the water, tea & sugar together until it becomes a syrup. Add vanilla & cool completely.

Step 4- To assemble the cake, whip the cream, vanilla & sugar until you get soft peaks. Take one cake & place it on a serving plate. Poke holes in the cake & drizzle some of the Earl Grey syrup into this. How much depends on you (I just used a few tablespoons per cake layer). Then place half of the whipped cream on the bottom layer. Place the second layer on top repeating the process with the holes & syrup and then spoon on the remaining cream. Top with flowers.

This cake can keep for a day or two in the fridge.