All posts filed under: Dairyfree

Georgieats’ Weekly Faves

Following on from my first post of Georgieats’ Weekly Faves, and in memory of attending The Food Show this time last week, I will be sharing my favourite foodie products which I purchased at The Food Show. There were some amazing products, along with some great show specials – I ended up coming home with 7 bags! I have narrowed this list down to my Top 10 products. Enjoy! Follow me on Instagram (@_georgieats_) to see me discover new eateries, try out new foodie places and products and see previews of future blog posts!   Weekly Faves Tamarind Chutney by Jenny’s Kitchen Jenny’s Kitchen Tamarind Chutney is my all time favourite chutney by far, and something you will always find in our fridge at home. It is the most divine chutney you will ever eat, and tastes great with everything. I love spreading it on pizza, adding it to salads, with vegetables, with lasagna, or simply eating it straight out of the jar. I especially love their X-hot flavour! Below is a Caramelised Onion, Chicken …

Harraways Spiced Unbaked Oats and Seed Slice + WIN

Harraways are celebrating their 150th birthday! The iconic New Zealand brand has been providing us with delicious oats since 1867, with the company still operating from its original site in Green Island, near Dunedin – WOW! As part of their milestone birthday, Harraways have released two Celebration packs: Chia, Coconut & Cranberry Celebration, and Birthday Berry Bonanza. These celebration packs come with free collectables – ‘Harry’ Scottish Terrier magnets and colour changing spoons. I love Harraways oats because they are so versatile and can be used in many ways. I have porridge for breakfast, which is simple, yet filling, I use their oats in smoothies, in desserts (I love making feijoa crumble at this time of year) and my favourite, in baking. While I usually use oats for making Anzac biscuits, cookies or pancakes, I was intrigued to try making a slice this time round! Check out the recipe for Harraways Spiced Unbaked Oats and Seed Slice below: Spiced Unbaked Oats & Seeds Slice Makes 20 bars INGREDIENTS 1/4 cup Coconut Oil 1/4 cup Liquid Honey 1/3 teaspoon Idodised Salt 1 teaspoon Vanilla Extract 1/2 teaspoon …

Major Sprout

If you are looking for the perfect inner city breakfast spot, then Major Sprout may just be the best choice. It ticks all the boxes – delicious food, great coffee and efficient service. Major Sprout is owned by David Lee, who also runs the popular eateries Dear Jervois in Herne Bay and Little King in Milford. I admit, Major Sprout opened in November 2015… so I am a bit late to the party. But it was definitely worth the wait, especially for their famous and Insta-worthy buttermilk pancakes. We visited Major Sprout last weekend for breakfast. The cafe is tucked down Graham Street, just up the road from Victoria Park. Inside, the fit out is modern, light and airy, with greenery in every corner and plenty of seating options. We arrived quite early (8.30am) so there was no need to make a reservation, but any later, I would definitely recommend booking a table. To start, I enjoyed a Mocha (using Flight Coffee), which was the perfect temperature, creamy and gone in a flash. My sister also loved their Turmeric Latte. If …

Melie’s Kitchen Fudgy Rocky Road Cookies

I have never met a cookie I didn’t like. There are so many delicious ones. Chocolate chip, Nutella, oreo marshmallow, peanut butter, white chocolate macadamia, snickers, salted caramel, chocolate cookie sandwich, fortune cookies and s’mores to name quite a few. And now, I have a new favourite cookie… a Fudgy Rocky Road Cookie! Thanks to Amelia Ferrier of Melie’s Kitchen, an 18 year old Aucklander who makes beautiful cakes (you can order them from her website here). Last year, she held a demonstration and cookbook launch at Collected, where we watched her decorate one of her amazing cakes and there were samplings afterwards. Of course, I couldn’t leave without buying her cookbook, entitled ‘Melie’s Kitchen‘ which is filled with recipes for her wonderful cake creations, cookies, slices and pastries. I love all the recipes in her cookbook, in particular the Fudgy Rocky Road Cookies. The mix of dark chocolate, almonds and marshmallows sounded delicious. Melie says in her book that you will love these cookies because of their fudgy and chewy texture, and the marshmallows toast beautifully on top, while the almonds give …

Healthy Chocolate Berry Fudge Brownie

I love a good brownie. While I usually stick to the traditional recipe of flour, sugar, butter, eggs, etc. I have always wanted to try something different. Introducing a healthy version for Chocolate Berry Fudge Brownie, from Nadia Lim’s latest cookbook, Fresh Start. The secret ingredient in these brownies are black beans! At first, I was a bit skeptical of not having flour in my brownie, but Nadia says in her book: “This brownie contains a secret ingredient that makes it so much healthier than other brownies (as well as gluten free). You’ll never believe it, but black beans make a great substitute to flour in baking – the end result is a moist, fudgy chocolate brownie (that you could never tell contained beans). You’ll have to make it to believe it!” And she is right! The brownie tastes great. You would never believe that there are black beans in there, and the texture is fudgy and moist. I would describe the inside as being like a set chocolate mousse, as opposed to the firm …

Little Bird Unbakery

Earlier this year, Little Bird Organics announced that they would be opening a third unbakery in Britomart. I was really excited about this as I work in the CBD, which makes it more convenient to get my raw/vegan/health food fix during the working week – bonus! They are serving the same dishes as their Ponsonby and Kingsland stores, just a smaller selection. For breakfast, you’ll find chia bircher muesli, chia bowls, raw bagels, and even mousse! For lunch, think pad thai, bibimbap and bird bowls. And last but not least, their amazing raw vegan desserts – slices, cheesecakes, cookies and tarts. The only difference is that everything is served in takeaway containers. As well as their delicious food, they are also serving their new range of cold pressed juices, plus nut milks and tonics. These are all bottled, so are easy to grab while on the run! You can also purchase a range of their goodies, including their raw macaroons (so so good), homemade ‘grawnola’ and savoury crackers. I visited early one morning in search …

The Caker aka Jordan Rondel

  [Jordan Rondel aka The Caker + her sister, Anouk]  I have a very fond memory of when I first tried one of Jordan Rondel’s cakes. It was early 2013, and the High Street Market was on at Freyburg Square. As soon as the clock struck 1pm, I rushed down to the square, determined to try only one thing: cake. Ever since devouring a slice of Jordan’s Dark Chocolate, Pear + Pistachio cake that day, I have been following her journey ever since. The same year, Jordan released her first cookbook titled ’50 New and Unusual Recipes’ and yes, her creations are interesting, but they work. What I love about Jordan’s cakes (and other delights) is that you won’t find anything similar in Auckland. They are also not your usual carrot cake, banana cake or simple chocolate cake. For example, in her book you will find recipes such as a ‘Rhubarb + Black Doris Plum cake’, ‘Vegan Triple Coconut + Raspberry cake’, ‘Sweet + Salty Potato Chip Cookies’ and ‘Raw Hazelnut + Chai Brownies’. Her aim is to use organic ingredients and some of her cakes are vegan, dairy and gluten …

Vegan Chocolate Peanut Butter Cups

I don’t know about you, but when I hear ‘chocolate’ and ‘peanut butter’ in the same sentence, I GET REALLY REALLY EXCITED! I love Reese’s Peanut Butter Cups, but unfortunately they’re not good for the waistline, plus I eat tonnes of dark Lindt chocolate during the week. I really wanted to find that balance between the two, so I could still enjoy eating peanut butter and dark chocolate without having to overload on both. I have used this recipe as my inspiration, however, I prefer to use real dark good quality chocolate for baking over anything else. Below is my recipe for Vegan Chocolate Peanut Butter Cups – hope you enjoy making them as much as I do! x Makes 24 mini cups. Ingredients For the cups: 1 cup peanut butter (I used Ceres Organic Smooth Peanut Butter, but Pic’s is also yummy too) 3 tablespoons organic coconut oil, melted (I like Nudecoconut) 1 tablespoon maple syrup For the chocolate topping: 1/3 cup of organic coconut oil, melted 1 tablespoon maple syrup 100g block of 70% or 85% dark Lindt chocolate (it is in fact …