Nutritious

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!

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.

*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

Method

– 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!

Who doesn’t need an easy recipe using bulk food from your local low-waste store, Wasteless Pantry?! Plus this recipe is gluten-free, vegan-friendly, and is no bake!!

Some days you just need a quick and easy healthy treat to keep you going.

Source your ingredients from Wasteless Pantry bulk food stores to get just what you need and minimize food waste. Did you know the average person in Australia wastes 130kg of food per year?! As well as this you are able to go plastic-free, so there is no waste going to landfill! That’s the beauty of shopping at our low-waste store.

Additionally, you are in charge of what ingredients go into your food too. This recipe is one example of the gluten-free, dairy-free, vegan options you can make but we have plenty more on our blog too. Since you are the one making it, you can change it up depending on what you have on hand and your tastes too. Need nut free? Try tahini. Don’t have puffed millet? Try puffed rice. Don’t have maple syrup on hand? Try honey or rice malt syrup instead. The choice is yours so have fun with it!

All ingredients available from Wasteless Pantry:

1/2 cup of Peanut butter (or try tahini for a nut-free option)

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. 💚 ENJOY 💚

These brownies are: ✔️ dairy-free ✔️ gluten-free (optional) ✔️ grain-free ✔️ 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

Method

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!!

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

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

Method

* 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!