Almond Milk


Low calories

Dairy free

Easy to make

Helps cut down on packaging waste

1 cup raw, unsalted almonds

2-3 cups water for soaking the nuts

4 cups water for blending

1. Soak the nuts in water overnight.

2. Drain and discard water.

3. Blend nuts with new water until almost smooth.

4. Strain nut mixture using muslin or a nut milk bag. A tight-weave cloth is preferable as twisting the top tightly enables you to continue to squeeze out more milk.

5. Refrigerate and use for up to 3 to 4 days.

* Keep the leftover almond meal for making bliss balls and biscuits!

Homemade Play Dough with natural colouring

Community member Deb sent through this pic of her kids new favourite thing made from WP ingredients!

Mix together 2 cups plain flour, 4 tbsp cream of tartar, 1 cup salt, 2 cups water, 2 tbsp oil and 2 tsp of either turmeric/beetroot powder/cocoa powder/spinach powder in a saucepan (adjust colouring to your preferences).

Stir over medium heat for 3-5 mins or until it thickens adequately.

Healthy banana muffins

*Dairy & gluten-free

Ingredients from WP:

– 2 tbs almond or peanut butter

– 1 tbs vanilla extract

– 3/4 cup of banana flour

– 1/4 cup of maple syrup

– 1 tsp baking powder

– Pinch of salt

– 1 tsp cinnamon

– 1/2 cup of choc chips

Ingredients from elsewhere:

– 2 bananas

– 2 eggs

– 3 tbs almond milk


– Mash the bananas in a bowl and then add the nut butter, eggs, vanilla, maple syrup, almond milk and mix until combined.

– Add in flour, baking powder, salt and cinnamon

– Fold through choc chips

– Divide the mix into a muffin tin with reusable muffin cups and bake at 180 C for 15-20mins

Tips – adding chopped nuts works really well too and double the recipe if you are cooking for a family!

3 Ingredient Puffed Cereal Bars

* Gluten-Free, vegan, delicious!

All ingredients available from WP:

1/2 cup of Peanut butter

1/4 cup of maple syrup

2 cups of puffed millet (or puffed rice)

Mix the peanut butter and maple syrup in a bowl. Add the millet and mix until combined. Spread mixture evenly in a lined baking tray and refrigerate until hard and then cut into bars. πŸ’š ENJOY πŸ’š


These brownies are: βœ”οΈ dairy-free βœ”οΈ gluten-free (optional) βœ”οΈ grain-free βœ”οΈ nut-free

Ingredients from WP:

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 cup cacao powder

1/2 cup coconut oil

1/4 cup maple syrup

1/4 cup banana flour

1 tsp bicarb soda

Ingredients from elsewhere:

2 cups of grated sweet potato

4 eggs


Preheat oven to 180C. Line a 16cm x 26cm tray with a reusable baking sheet Put all the ingredients into a large bowl and mix until well combined. Spoon mixture into the lined baking tray and spread evenly. Bake for 30 mins. Cover over the top of the brownies with a plate or another baking tray then bake for another 10 mins. Let cool on a wire rack.

To make it extra yummy add ganache on top!!

Beetroot and Cashew Dip

This dip is delicious, super easy and great for entertaining. So no need for the plastic tub variety πŸ˜‹

Ingredients from WP:

– 1 cup of unsalted cashews, soaked overnight

– 1/4 cup sunflower seeds, soaked overnight

– 2.5 tbs balsamic vinegar

– A pinch of salt

– 3 tbs of olive oil

Ingredients from elsewhere:

– 3-4 small beetroots, cooked/roasted


* you can use a food processor or a stick blender

– Blend up beetroots for about 1 min

– Add in cashews, sunflower seeds, vinegar and salt, blend until the desired consistency

– Add 2 tbs of olive oil and mix

– Spoon into a serving bowl and garnish with remaining olive oil, some extra sunflower seeds and maybe some parsley

Enjoy with our Nordic crackers or crusty chunks of bread!

Smoothie Bowl

This delicious breakfast bowl is perfect for summer and super-duper delicious!!


– 1 mango

– 1 Banana

– 1 dragon fruit, pink or white

– 1/4 cup of coconut milk (go waste-free with our vegan coconut milk powder)

– 1/4 cup of granola (I used the WP paleo granola)


– Cut all the fruit up into chunks and freeze overnight.

– Put the frozen fruit into a blender or a bowl with a stick blender, add coconut milk and blend until smooth

– Serve with cut-up fruit and granola on top


Gingerbread Biscuits

Great as gifts or just as a tasty treat, these gingerbread biscuits are a hit!


125g butter

1/3 cup of brown sugar

1/4 cup of castor sugar

1/4 cup of golden syrup

1 egg lightly beaten

2 cups of plain flour

1/4 cup of SR flour

1 tbs ground ginger

1 tsp bicarb soda


1. In a mixer beat butter, sugar, syrup until light and creamy. Beat in egg gradually.

2. Sift in the dry ingredients and stir until just combined. Knead on a well-floured surface for 1-2 mins.

3. Roll out the dough (about 5mm thick) and refrigerate for 15 mins until it is firm enough to cut. Cut out your desired shapes and transfer to a lined baking tray.

4. Bake 180C for 10 mins or until golden brown. Allow to cool before decorating!

*Tip, you can wash out and reuse piping bags!

Coffee Body Scrub

Coffee body scrub is a great way to use coffee grounds and look after your skin at the same time!

Ingredients β˜•οΈ

– 1/2 cup of brown sugar

– 1/2 cup of coconut oil

– 1/2 cup of coffee grounds

– 1 tbs vanilla extract

* you can also add some honey to shea butter for extra hydration.

Mix all the ingredients together in a bowl and store in an airtight container. Easy!

Pasta Salad Dressing

If you’re looking for an easy but yummy dish to bring to a lunch or dinner with friends, you should try pasta salad with homemade dressing made from WP ingredients!


– 1/4 cup of red wine vinegar 

– 1 tsp of garlic granules 

– 1 tsp dried oregano 

– 1/2 tsp ground mustard seeds 

– 1/4 tsp salt & pepper 

– 1/2 cup of olive oil 

– 1 tsp dried basil 

* you can use mixed herbs instead of the other individual herbs 

Put all the ingredients into a container with a leak-proof lid. Shake well until combined and pour over salad!! In the pasta salad, we used spiral pasta, cherry tomatoes, corn kernels, capsicum, red onion, beetroot, grated zucchini and salami.