~Our Kitchen~

What do we use instead of animal proteins?

We use organically sourced alternatives derived from plant and seed sources, such as coconut, hemp, rice and oats.

What do we use in place of butter in our baking?

We use organic, non-hydrogenated plant based fats – coconut oil, coconut butter, olive oil and sunflower spread.

What flour do we use for our gluten free baking?

It depends what we are baking. We use gluten free flours such as buckwheat, coconut, gram, and hemp (all organic of course).

What other ‘free from’ ranges do we offer?

We offer vegan, gluten free, grain free, egg free, unrefined sugar and paleo conforming ranges. All of our products are dairy free and wheat free by default.

How do we stop cross-contamination with nuts?

Nuts are always added after the batter has been prepared, just before baking. Thus, our utensils and equipment is at a much lower risk for cross-contamination.

What nuts and seeds do we use in our nut products?

We never use peanuts or soy. Peanuts are a toxin and soy is known to inhibit digestion. We use almonds, cashews, pecans, flaxseeds, hemp and chia seeds.

What types of sugar do we use in our baking?

We never use refined sugar. In most cases, we use organic, cocout palm sugar, or raw cane sugar. However, molasses or xylitol is available on request.