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  • It’s pink, it’s beautiful, it’s delicious, and a perfect Mothers’ Day treat for the special ladies and Mumma Bears in our lives.

    Not only is it raw, vegan, gluten-free, dairy-free, and refined sugar free, but it’s also filled with nutrients thanks to Loving Earth’s delicious buckinis: a grain-free, gluten-free, wholefood mix that combines raw activated buckwheat (a protein-packed seed) with superfoods such as Maca and Mesquite. And let’s not forget the good dose of antioxidants due to Loving Earth’s raw cacao powder. We reckon all of this makes it more than ok to go back for seconds!

    So, tell Mum to put her feet up, pop the kettle on, and serve up an afternoon tea filled with love and a whole lot of goodness.

  • Warm, gooey chocolate mug cakes for dessert. This one would make for a pretty heavenly breakfast too! It's so quick and easy to make (literally 5 minutes), you could really have it any time of the day. For something a little different, try buckwheat flour (using our plain buckinis!) in place of almond meal.
  • Choose a natural 100 per cent peanut butter to make these. Keep a stash in the freezer for unexpected guests or for a satisfying mid-afternoon snack.

    You can use silicone chocolate moulds for these — they are available from most homewares stores and some supermarkets, or press the mixture into a loaf tin lined with baking paper and cut into squares.

  • Jaffa is a flavour that I have loved dearly since I was a kid and this dessert is a grown up version that takes me back to devouring a packet of my favourite childhood chocolate treats at the movies.

    These are the perfect indulgent desserts that will wow your friends as they crack through the Mandarin & Gubinge chocolate into the dreamy cheesecake filling then the crumbly buckwheat base. Make them ahead of time so you can focus on hanging out with your friends and family.

  • An indulgent breakfast for one! Who doesn't love a warm bowl of porridge to start your winter’s day? How about one that’s a little bit cheeky as well...

    When banana meets Loving Earth Salted Caramel on top of warm buckwheat porridge you get a banoffee porridge bowl of heaven.

  • These bars are my new favourite! Packed with antioxidants, vitamins and minerals these little lovelies contain the goodness of raw cacao, mesquite and cacao butter which, due to its higher melting temperature will keep it from melting all over the place when out of the fridge. Round that off with some wonderful protein from the buckwheat and nuts, and you have a delicious, nourishing treat that is a winner for both kids and adults. - My ...

  • This warm salad is a celebration of some of the great produce we get in the cooler months. Sweet and tart balsamic roasted pears and colourful carrots, with chewy buckwheat, fresh dill and crunchy walnuts. I use a combination of purple and orange dutch carrots, but any variety and size will work if cut up smaller. Buckwheat cooks to a tender grain that still retains its bite, it is a great alternative to quinoa and rice based salads. Delicious, sweet and nutty; who said you don't win friends with salad?

  • Sweet potatoes make the best muesli bars. These beauties are delicious and are especially amazing when eaten straight from the freezer.

    Buckinis are activated buckwheat kernels. Being activated means they are super easy to digest. Interestingly, although its name can be misleading, buckwheat is actually not a grain. It is a fruit seed, related to rhubarb and sorrel. This makes is gluten free and therefore perfect for coeliacs and those who are sensitive to gluten grains.

  • Well, it’s sort of a macro bowl. When I think of this type of dish I imagine a diverse combination of simple, colourful and healthy flavours; cooked, pickled, blanched and raw. For this version, the ‘falafels’ are made from soaked buckwheat, chia, flax, sweet potato and plenty of herbs. To finish it off there’s a quick pickled cabbage and barberry slaw, roast cauliflower, some blanched asparagus and some fresh greens.

  • Over the summer months I start to miss porridge, this lead me to create a raw gluten free porridge alternative that can be enjoyed in the warmer weather. I’ve been noticing lots of Middle Eastern recipes have been really popular lately and in particular rosewater has been popping up so I wanted to create a recipe using this lovely aromatic flavour.

  • I find the best breakfasts to be those that take minimal preparation but also provide you with the best nutritional start to the day. As a result this has been my go to meal of late. Most of the preparation is carried out the night before, leaving you free in the morning to sit and really enjoy you meal.

  • This loaf is super nutritious and also very easy to make. It is full of whole, unprocessed ingredients making it a great snack to have in the house. Feel free to mix it up a little, replacing the mulberries with your favourite dried fruit or nuts.

  • We are never short of blown away by Kat and the amazing creations she takes along to some of our Sydney retailers. Her recent recipe is no different. Here she combines dried fruits and nuts with superfoods and native wattle seeds to create a glorious afternoon snack!

    This recipe is very forgiving and loves experimentation! You can try coconut flour or buckwheat flour in the place of Buckinis and experiment with different dried berries/fruits and spices and then adjust the coconut butter or regular organic butter as required.

  • It’s the perfect breakfast for those who are sensitive to all things gluten and/or cant find gluten free oats. I prefer it to regular porridge! - Amy Sinclair from The Lush Scoop

  • Wow! I was trying to experiment with using different dried fruits for raw desserts (trying to avoid over consuming dates at the moment). The buckwheat gives it the most phenomenal crunch!

  • This slice sits somewhere between a cake and baked oatmeal in texture, lovely and sturdy and filling too, which is exactly what I was looking for in a good plane snack. The little pops of blueberry are awesome and I reckon next time I'm gonna try it out with raspberries to counteract the sweetness of the slice, maybe swapping in brown rice syrup for the honey too. I use quinoa flakes for a 100% gluten-free slice, however if you tolerate oats by all means use them. I'm thinking buckwheat flour or quinoa flour would also work as great substitutes for the brown rice flour if that's what you've got.

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