• 1/3 cup Orgran Berry porridge
• 2tsp chia seeds
• 2tsp cocoa powder
• 1/3 cup coconut yoghurt
• 1/3 cup coconut milk
• 1/3 cup mixed frozen berries, thawed
• 1tsp honey]

Method:

1. Combine the oats, chia sees, cocoa powder, yoghurt, and coconut milk together in a bowl or airtight container. Cover and place in the fridge overnight.
2. Top with thawed berries and drizzle with honey to serve

• 1 ¼ cup Orgran All-purpose flour
• 2tbsp caster sugar
• 1tbsp baking powder
• ¼ tsp salt
• 1tsp cinnamon
• 1 large ripe banana, mashed
• 1tbsp coconut oil
• ¾ cup non-dairy milk (coconut or soy)
• 1tsp vanilla extract

For Serving:

• Sliced banana
• Maple syrup

Method:

1. Sift the flour into a bowl, and add the sugar, baking powder, salt and cinnamon. Mix until combined.
2. Mash the banana in a bowl and add the coconut oil. Add to the dry ingredients, along with soy milk and vanilla extract. Mix
3. Heat up a lightly oiled frying pan with coconut oil and scoop the batter into the frypan to form your pancake. When the pancake starts to bubble on the top, flip over and cook on the other side until golden brown.
4. Serve pancakes with sliced banana and a drizzle of maple syrup.

• 2 cups Orgran self-raising flour
• 100g chia seeds
• ¾ cup caster sugar
• 2 eggs or 2tsp Orgran No egg, egg replacer as per packet instructions
• ¾ cup milk or soy milk
• 60g margarine, melted
• 2 ripe bananas, mashed

Method:

1. Preheat oven to 180C/360F. Line a 12-hole muffin pan.
2. In a large bowl sift flour, and stir in chia seeds and caster sugar
3. In a separate bowl, add the mashed banana, egg/no egg mixture, milk, and margarine, and mix well.
4. Once mixed, pour the banana mixture into the flour mixture, and stir until combined.
5. Spoon the mixture evenly amongst the muffin’s pans, and bake in the oven for 15 minutes, or until golden brown.
6. Allow to cool, and dust with icing sugar. Serve with sliced banana on top

• 1 pack Orgran Penne Pasta
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 2tbsp butter
• 1tsp brown sugar
• 1tsp red wine vinegar
• 500g mixed fresh mushrooms, sliced
• ½ bunch parsley, roughly chopped
• 240ml crème fraiche
• Salt and pepper to taste
• Grated parmesan (optional)

Method:

1. In a large pot of boiling water, cook pasta as per packet instructions. Drain and set aside.
2. In a large saucepan cook the chopped onion, garlic, and butter together until softened.
3. Add the brown sugar, and red wine vinegar and cook for a further 2 minutes
4. Add the mushrooms and cook until softened. Add the parsley and turn off the heat
5. Add the crème fraiche and stir until combined. Season with salt and pepper
6. Add the sauce to the drained pasta and mix to combine. Serve with grated parmesan and chopped parsley.

Base:

• 2 packages Orgran Amaretti Biscotti
• 40g butter (melted)

Cream Cheese Filling:

• 250g cream cheese, softened
• 1tsp vanilla extract
• 100g icing sugar
• 100ml thickened cream

Strawberry topping:

• 500g strawberries, washed and sliced
• ½ cup caster sugar
• 1tbsp lemon juice

Method:

1. Place the biscotti in a bag, and crush using a rolling pin until it resembles fine crumb. Transfer to a mixing bowl and combine with melted butter. Evenly pour the mixture into four glasses and press down into the base to create an even layer. Chill in the fridge for 20 minutes to set firmly.
2. In a stand mixer, fitted with a whisk attachment, place softened cream cheese, vanilla extract and icing sugar in a bowl, and whisk until creamy. Pour in the thickened cream and continue to whisk until the mixture is combined and smooth. Pour the cream cheese onto the biscuit base, and smooth out the top, placing back into the fridge for four hours or until set.
3. In a saucepan add the cut strawberries, and sugar and simmer over low heat until it starts to bubble and thicken. Add the lemon juice and mix well, stirring occasionally. Simmer for ten minutes. Allow to cool.
4. Once cooled pour the strawberry topping over the top of the cheese mixture in each glass and place back into the fridge to set. Serve with fresh berries and enjoy

• Orgran 350g spirals
• 1 medium sized zucchini (diced)
• 1 medium sized eggplant (diced)
• 1 red capsicum (cut into strips)
• 130g mixed olives (halved)
• 2 punnets red and yellow cherry tomatoes (halved)
• Fetta (crumbled)
• Olive oil
• Lemon juice
  1tsp Minced garlic
• Fresh basil (chopped)
  1tsp dried basil
• 1tsp dried oregano
• ½ tsp chilli flakes
• Salt and pepper to taste

Method:

1. Cook pasta spirals according to packet instructions. Drain and place into a large bowl
2. In a large saucepan, add diced zucchini and eggplant, along with minced garlic, dried basil, oregano, and a drizzle of olive oil, and gently cook until softened, stirring occasionally. Transfer to the large bowl with the pasta.
3. In the same saucepan, cook capsicum strips, along with a drizzle of olive oil, chilli flakes and salt and pepper until lightly charred and softened; about 5-10 minutes. Once cooked transfer to the large mixing bowl.
4. To the pasta mix, add tomatoes, olives, a handful of fresh basil, salt and pepper, and a drizzle of olive oil and lemon juice to taste. Stir to combine.

Ingredients:

• 4 large zucchinis, halved lengthways
• 2/3 cups Orgran panko style breadcrumbs
• ½ cup grated parmesan cheese
• ¼ cup finely chopped parsley
• 4 cloves garlic, minced
• ¼ cup butter, melted
• Salt and pepper to taste

Method:

1. Preheat oven to 180C/350F. Line a baking tray with baking paper
2. Gently scoop out the insides of the zucchini and place into a bowl. Arrange the zucchini halves, on the baking tray. Set aside.
3. In the mixing bowl with the insides of the zucchini, add the breadcrumbs, parmesan cheese, parsley, garlic, and butter in a bowl. Season with salt and pepper and mix.
4. Spoon the mixture into the zucchini halves to evenly cover. Bake for 20 minutes or until the crust is golden and the zucchini is cooked through. Garnish with parsley and serve.

• 1 packet Orgran Rice and Corn Macaroni
• ¼ cup extra virgin olive oil
• 1tbsp balsamic vinegar
• Salt and pepper to taste
• 1 clove garlic, minced
• 1 punnet red cherry tomatoes
• 1 punnet yellow cherry tomatoes
• ½ cup basil
• 250g bocconcini cheese

Method:

1. In a large pot of boiling salted water, cook the macaroni according to packet instructions. Drain and set aside in a large bowl.
2. In a small bowl, to make the dressing, whisk together the olive oil and balsamic vinegar. Set aside.
3. Slice the bocconcini cheese, and cherry tomatoes and place into the bowl with the pasta. Roughly chop the basil and add to the pasta. Combine with the dressing, mixing well. Serve with fresh leaves of basil to garnish.

• 3 cups Orgran self-raising flour
• 1 cup lemonade
• 1 cup cream

Method:

1. Sift flour into a bowl.
2. Add in the lemonade and cream. Stir until combined into a ball. You may need to add a touch more flour.
3. Using a rolling pin roll out onto a bench surface, until 3 cm thick.
4. Using a scone cutter cut out rounds, and put onto a lined baking tray.
5. Bake in an oven at 180C for 15 minutes or until golden brown.

• 60g butter
• ½ cup sugar
• 4tsp grated lemon zest
• 2 cups fresh or frozen blueberries
• 1 package Orgran vanilla cake mix

Method:

1. Preheat oven to 180C. Grease and 8-inch pan/
2. In a small saucepan melt butter, and stir in sugar until dissolved. Add 2tsp of the lemon zest. Pour into greased pan, and cover with 2 cups of blueberries.
3. Prepare cake batter according to package instructions. Stir in remaining lemon zest. Carefully pour the batter of the blueberries
4. Bake for 30-35 minutes, or until golden