*Almond Flour

The almond flour we use comes from certified organic, bio-dynamically grown almonds that are simply ground into a flour. Almond flour is naturally gluten and grain free and is a good source of protein and dietary fibre.

Almond flour only features in our scone mix where it provides an element of protein, which helps our scones hold their shape. It also imparts a lovely mild, slightly sweet flavour to our scones.

*Coconut Flour

We use certified organic coconut flour which is milled from sustainably grown coconuts. After coconut milk and/or oil is extracted from fresh coconut meat, it is then dried at low temperatures and ground into a flour. This process is done without any treatments, such as chemical bleaching.

Coconut flour is naturally gluten-free and is a good source of fibre and protein. When used in baking, coconut flour helps thicken a recipe and imparts a lovely, sweet coconut flavour. 

*Green Banana Flour

We use certified organic green banana flour which is made from unripened green bananas. These bananas are peeled, cut, dried and ground into a flour. Green banana flour is extremely high in dietary fibre and is a source of prebiotic resistant starch — a carbohydrate that resists digestion in the small intestine and ferments in the large intestine. As the fibres ferment they act as a prebiotic and feed the good bacteria in the gut.

Green bananas are yet to develop any sugar content, which means this flour is completely sugar free. Green banana flour is also naturally gluten and grain free.

When used in baking, green banana flour helps to thicken a recipe and provides a source of fibre which is often missing in baked goods.

*Tapioca Flour

We use certified organic tapioca flour that comes from sustainably grown cassava plants. Tapioca flour is essentially the extracted starch from the cassava root. It's milled using traditional methods without any treatments, such as chemical bleaching. Because tapioca flour is very high in starch it acts as a thickening or binding agent in baking. Tapioca flour has a slightly sweet flavour and is naturally gluten and grain free.

*Sunflower Seed Flour

We love that this flour is simply the seeds from organically grown sunflowers that have been ground into a flour. Sunflower seed flour is naturally gluten and grain free, high in protein and dietary fibre. It has a slightly sweet, nutty flavour, and can be used in a similar way as almond flour in baking.

*White Rice Flour

Our certified organic white rice flour is milled from sustainably grown rice using traditional methods. This process is done without any treatments, such as chemical bleaching. White rice flour has a mild flavour, is naturally gluten free, and is a source of protein and fibre. In gluten free baking, white rice flour often forms the bulk of the flour component because of its neutral flavour and light texture.

*Flax Seeds

Our flax seeds come from organically grown flax plants. Flax seeds are an amazing source of plant based protein and dietary fibre, and contain an impressive amount of Omega-3 fatty acids. We love the mild nutty flavour these nutritous seeds add to our Seeded Cracker mix.

*Hemp Seeds

The hemp seeds we use come from organically grown hemp plants. Hemp seeds are one of the few complete plant based protein sources which means they contain 9 essential amino acids that our bodies can’t make. They also have a uniquely beneficial omega 3 to 6 fatty acid ratio, and are a great source of magnesium and iron. We love their mild, slightly nutty flavour and their amazing nutritional benefits.

*Pumpkin Seeds

We use certified organic pumpkin seeds that are harvested from organically grown pumpkins. Pumpkin seeds are highly nutritious, packed full of plant based protein, healthy fats, fibre, antioxidants, and minerals (magnesium and zinc). We love their slightly sweet, nutty flavour and they make the perfect addition to our Seeded Cracker mix.

*Sesame Seeds

The sesame seeds in our mixes come from the pods of organically grown sesame plants. When the pods are mature they burst open to reveal an abundance of tiny sesame seeds. Sesame seeds are highly nutritious, being a source of healthy fats, plant based protein, B vitamins, fibre, minerals and antioxidants. They have a distinctive nutty flavour, and make a great addition to our Seeded Cracker mix.

*Sunflower Seeds

Our sunflower seeds are harvested from the heads of organically grown sunflowers. Sunflower seeds are packed full of plant-based nutrition including protein, healthy fats, and fibre. They’re also an amazing source of antioxidants, vitamin E and selenium, as well as manganese and copper. We love their mild nutty flavour in our Seeded Cracker mix.

*Dried Coconut

Our certified organic dried coconut comes from sustainably grown coconuts. The white flesh of mature coconuts is simply shredded and dried, all with minimal processing and no added chemicals. Dried coconut is good source of healthy fats (MCT’s), dietary fibre, and minerals manganese, copper, and selenium. We love the sweet tropical taste of dried coconut which goes beautifully with ginger in our Anzac Cookies.

*Raw Cacao Powder

We use raw cacao powder made from certified organic cacao beans. The beans are cold-pressed in small batches and the resulting cacao solids are cold milled into a fine powder. The whole process is carried out at temperatures under 47°C and without any chemicals or solvents. This ensures the cacao powder retains its amazing antioxidant content.

Cacao powder is also a source of magnesium, iron, and dietary fibre. We use raw cacao powder in our chocolate cake and brownie (coming soon) mixes to create their intense chocolatey flavours.

Dark Chocolate

We use an amazing 70% cacao dark chocolate made from organic cacao beans sustainably grown in the Solomon Islands which is then made into chocolate in NZ.

This chocolate only contains two ingredients: single-origin cacao and certified organic coconut sap sugar. It doesn’t contain any dairy, refined sugar, soy, nuts or gluten, making it the perfect fit for our mixes.

Heilala Vanilla

We use Heilala vanilla made from freshly cured, dried, and finely ground whole vanilla beans that are sustainably grown. Heilala farmers use traditional, organic, spray-free growing practices.

*Ground Ginger

The organic ginger powder we use is sourced from an organic community garden in Fiji. Their ginger plants are grown without any chemical pesticides, herbicides or artificial fertilisers. Ginger powder comes from the edible root of the ginger plant and has long been recognised in Ayurveda and Chinese medicine for its potent health promoting properties.

We love its sweet, warming flavour which goes beautifully with coconut in our Anzac Cookies.

NZ Sea Salt

The natural sea salt that we use is harvested from the pristine waters surrounding the top of the South Island of New Zealand. It's extracted from the sea by evaporation using the natural powers of the sun and wind. Because this sea salt is unrefined, it’s naturally free from additives such as anti-caking agents or bleaches. We only use a very small amount of this natural NZ sea salt in a couple of our mixes to balance the flavour.

*Coconut Sugar

We use unrefined, organic coconut sugar in our mixes, which is simply the evaporated nectar from the flower of sustainably grown coconut palms. Due to minimal processing, the nutrients from the coconut flower are preserved so coconut sugar contains small amounts of minerals, antioxidants and fibre. Coconut sugar has a sweet, caramel flavour and is a better alternative to refined sugar in baked goods.

*Rapadura Sugar

We use certified organic rapadura sugar, which is a form of unrefined cane sugar. Sugar cane is harvested by hand with a machete, it’s then cleaned, chopped and pressed to extract the juice. The juice is then evaporated in steam vats until it thickens, and crystallised into granules. Because of this minimal processing, rapadura sugar has a high molasses content which gives it its distinctive colour and flavour. It also contains a small amount of antioxidants and minerals. Rapadura sugar is a better alternative to granulated refined sugar in baked goods.

Baking Powder

Baking powder is used as a leavening agent to increase the volume and lighten the texture of baked goods. This is particularly important in the absence of eggs in plant based baking. Our baking powder is made from a base (sodium bicarbonate) and a weak acid (disodium pyrophosphate). When they are exposed to liquid and heat, they release carbon dioxide bubbles which causes bubbles in a batter or dough to expand. The base and acid are prevented from reacting prematurely by the inclusion of buffers calcium carbonate and cornflour.

*Psyllium Husks

We use certified organic psyllium husks, which come from the seeds of the Plantago Ovata plant. Psyllium is an excellent source of dietary fibre and prebiotics, being made up of 80% soluble and 20% insoluble fibre. Psyllium husks rapidly absorb water to form a gel-like consistency, making them a very effective binding agent which is particularly useful in vegan baking. Psyllium is also a very effective intestinal cleanser and natural laxative! Psyllium husks are a great vegan egg alternative.

*Guar Gum

We use guar gum made from organically grown guar beans. Guar gum is high in soluble fibre and naturally absorbs water, making it an effective thickening and binding agent in gluten-free baking. We use a tiny amount of guar gum in our Sone Dough mix for this exact purpose.