Bulgogi sauce based on the four pillars of South Korean cuisine – tamari, sesame, chilli, and garlic. Use to marinade tempeh etc. V, GF.

Robust raw vegan Mexican chilli made with mushrooms, celery, peppers, and walnuts / tempeh in a taco-spiced tomato sauce.

Cinnabun cake with rich chocolate sponge, banana maple frosting, white chocolate drip, and raw banana cinnamon rolls. Vegan, Paleo.

Peanut Butter Berry Cake in fault line style. Layers of almond arrowroot sponge between peanut butter and berry ombre frosting. V, GF.

Raw vegan oreo mint zebra cake. As refreshing to look at as it is to eat!

Raw hot cross buns. Dried fruit, apple, almond, oats, flax, and psyllium rolled and dehydrated into raw buns that “springs” into life!

Vegan paleo s’mores. Cashew buckwheat graham, coconut meat agar marshmallow fluff, raw chocolate ganache.

Simple blondie muffins with crisp edges and a tender chewy crumb. Gluten free & vegan.

Thunder Tea Rice – a Chinese supersalad doused in a refreshing tea of mint and basil.

Delicious clusters of buckwheat, quinoa and oats lightly sweetened with banana puree and kissed with the warm spices of vanilla and cinnamon.