WHOLESOME PATISSERIEALL RECIPESRECIPES BY CATEGORYABOUTCONTACTWHOLESOME BAKINGWHOLESOME BAKERY AZWHOLESOME BREAD COMPANYWHOLESOME BAKERY SAN ANTONIOWHOLESOME BAKERY SAN FRANCISCOWHOLESOME KETO TREATS EATS Snacks & Beverages Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles ALL RECIPES ARCHIVES Vanilla & Wild Blueberry Sheet Cake with Lemon Syrup Icing. Healthier Chocolate Rice Krispie Treats. Lemon Biscuit Slice

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Snacks Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles MELTING MOMENTS WITH LEMON BUTTERCREAM Preheat oven to 180ºC (356ºC). Line a large baking tray with parchment paper, set aside. In a large mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter, sifted icing sugar and vanilla. Beat on medium-high for 2-3 minutes or until mixture turns light/pale yellow and fluffy in texture. NO BAKE VEGAN LEMON SLICE Line a 10 x 10 inch square baking pan with parchment paper and set aside. In a high speed food processor, add 1 packet of the biscuits and process until a fine crumb. Pour into a mixing bowl. Repeat with the second packet of biscuits. Add the lemon zest and juice to the

crumb mixture.

SPICY POTATO SPINACH CURRY Method. Heat a small pot halfway with water, bring to a boil then turn down low or turn off and set aside for rice later. Heat oil in a large fry pan over high heat, add diced onion and sauté until translucent. Add garlic powder and cook for a further 30 seconds. Add cubed

potatoes, mix

NO BAKE LEMON CHEESECAKE SLICE Press into prepared tin, pressing down with a spatula, set in the refrigerator. Filling. In a large mixing bowl or the bowl of a stand mixer, beat cream cheese until soft and creamy. Beat in icing sugar. Add lemon zest and juice, beat until just combined. Pour in CHEAT’S CARAMEL SLICE (DAIRY & GLUTEN FREE) Instructions. Caramel Sauce. In a medium sized pot over low heat, combine cream, maple syrup, sugar and salt. Whisk until coconut sugar is dissolved. Turn heat to high and bring mixture to a boil then once boiling, reduce heat to low and allow to simmer for 10 MEXICAN STREET STYLE VEGAN TACOS Heat 1 tablespoon coconut oil in a large fry pan over high heat. Add diced onion, sauté until translucent. Add cauliflower florets with another 1 tablespoon of oil, cook until tender, about 10 minutes. Add more oil if it sticks too much. Add chickpeas, cook for 2-3 minutes, then add corn and spring onions, mix well. RASPBERRY & CHOCOLATE SEMIFREDDO Spoon whipped cream into thick egg mixture, gently fold until combined. Add raspberries and fold through until just combined, creating a raspberry swirl effect. Pour a 1/4 of the mixture into lined pan. Drizzle over half the melted chocolate. Pour another 1/4 of the mixture in the pan over the chocolate. Drizzle over remaining

chocolate.

WHOLESOME PATISSERIEALL RECIPESRECIPES BY CATEGORYABOUTCONTACTWHOLESOME BAKINGWHOLESOME BAKERY AZWHOLESOME BREAD COMPANYWHOLESOME BAKERY SAN ANTONIOWHOLESOME BAKERY SAN FRANCISCOWHOLESOME KETO TREATS EATS Snacks & Beverages Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles ALL RECIPES ARCHIVES Vanilla & Wild Blueberry Sheet Cake with Lemon Syrup Icing. Healthier Chocolate Rice Krispie Treats. Lemon Biscuit Slice

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Snacks Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles MELTING MOMENTS WITH LEMON BUTTERCREAM Preheat oven to 180ºC (356ºC). Line a large baking tray with parchment paper, set aside. In a large mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter, sifted icing sugar and vanilla. Beat on medium-high for 2-3 minutes or until mixture turns light/pale yellow and fluffy in texture. NO BAKE VEGAN LEMON SLICE Line a 10 x 10 inch square baking pan with parchment paper and set aside. In a high speed food processor, add 1 packet of the biscuits and process until a fine crumb. Pour into a mixing bowl. Repeat with the second packet of biscuits. Add the lemon zest and juice to the

crumb mixture.

SPICY POTATO SPINACH CURRY Method. Heat a small pot halfway with water, bring to a boil then turn down low or turn off and set aside for rice later. Heat oil in a large fry pan over high heat, add diced onion and sauté until translucent. Add garlic powder and cook for a further 30 seconds. Add cubed

potatoes, mix

NO BAKE LEMON CHEESECAKE SLICE Press into prepared tin, pressing down with a spatula, set in the refrigerator. Filling. In a large mixing bowl or the bowl of a stand mixer, beat cream cheese until soft and creamy. Beat in icing sugar. Add lemon zest and juice, beat until just combined. Pour in CHEAT’S CARAMEL SLICE (DAIRY & GLUTEN FREE) Instructions. Caramel Sauce. In a medium sized pot over low heat, combine cream, maple syrup, sugar and salt. Whisk until coconut sugar is dissolved. Turn heat to high and bring mixture to a boil then once boiling, reduce heat to low and allow to simmer for 10 MEXICAN STREET STYLE VEGAN TACOS Heat 1 tablespoon coconut oil in a large fry pan over high heat. Add diced onion, sauté until translucent. Add cauliflower florets with another 1 tablespoon of oil, cook until tender, about 10 minutes. Add more oil if it sticks too much. Add chickpeas, cook for 2-3 minutes, then add corn and spring onions, mix well. RASPBERRY & CHOCOLATE SEMIFREDDO Spoon whipped cream into thick egg mixture, gently fold until combined. Add raspberries and fold through until just combined, creating a raspberry swirl effect. Pour a 1/4 of the mixture into lined pan. Drizzle over half the melted chocolate. Pour another 1/4 of the mixture in the pan over the chocolate. Drizzle over remaining

chocolate.

VEGETABLE PASTIES (GF) Melt coconut oil in a medium sized pot over high heat. Add diced onion and sauté until translucent. Stir through minced garlic and grated ginger. Cook for a further 2 minutes. Stirring. Stir through peas and cook for 1 minute on medium-high. Add grated carrot, mix well. Stir through grated zucchini, mix well. MIXED VEGETABLE SAVOURY EGG SLICE Vegetable Mix. Pre-heat oven to 190ºC (375ºF). Liberally grease with butter a 9inch x 9inch square baking dish or ceramic baking dish. Set aside. Heat oil in a large fry pan over medium heat. Add onion and sauté until just translucent. Stir through garlic and fry until fragrant whilst stirring. CREAMY VEGETABLE CASSEROLE Preheat oven to 180ºC (356ºC). Liberally grease a large oven roasting pan with oil or butter. Set aside. Prepare a large steamer and bring to a boil. Place broccoli and cauliflower florets, sliced carrots, cubed pumpkin and frozen peas into the steamer. Cover and steam for 5-10 minutes or until just tender. CREAMY BROCCOLI VEGAN PASTA Stir in flour, cooking gently for 1 minute with a whisk. Gradually pour in milk, whisking until thickened and small bubbles begin to appear on the surface, don’t boil. Reduce heat to low and add in nutmeg, salt, pepper and nutritional yeast, whisk well. Turn off heat, set aside. Once broccoli is soft and tender, stir through cooked

pasta.

COLESLAW BURGERS

Method. Coleslaw. In a mixing bowl, combine grated carrot, shredded cabbage and chopped parsley. In a measuring jug or bowl, combine mayonnaise, kombucha, vinegar and dijon, mix well until smooth. Pour mayo dressing over carrot and cabbage, mixing until well coated. Cover with plastic wrap and set ALMOND MEAL CHOCOLATE CUPCAKES Preheat oven to 180ºC (356ºF) and line a cupcake pan with patty liners, set aside. In a large mixing bowl, combine almond meal, cacao, baking soda and salt until well combined, set aside. In a separate mixing bowl, whisk together eggs, maple syrup, water and vanilla. Gently fold wet mixture into dry, mixing until well combined and

smooth.

EASY COLESLAW WITH MINT & GREEK YOGHURT Vegetables. In a large mixing bowl, add shredded cabbage. Grate carrots in a food processor with a grater attachment or grate by hand. You can also slice them into a fine julienne. Stir carrots through cabbage. Add parsley and mint, mix well. Pour dressing over vegetables and mix until well coated. Taste and adjust seasoning if desired. PINK GRAPEFRUIT SOURS Method. Juice grapefruit and lime, divide the juice between desired amount of serving glasses. NOTE: juice more grapefruit and lime for more servings + more kombucha. Pour kombucha over fruit juices, evenly between each glass. Optional: Slice extra grapefruit into small wedges and place on the rim of each glass. Serve and enjoy!

MATCHA BLISS BALLS

Line a baking tray with parchment paper, set aside. Drain soaked dates and set aside. Add all ingredients to a high speed food processor, except for the extra matcha and the cocoa powder, which is for

rolling.

CHIA SEED BLISS BALLS Adding more coconut oil, 1 tablespoon at a time, if needed to help the balls stick together and hold their shape. Place the extra chia seeds in a small bowl. Pick up approx. 1-2 tablespoons of mixture and roll into balls. Roll balls in chia seeds and place on lined tray. Repeat with remaining mixture. WHOLESOME PATISSERIEALL RECIPESRECIPES BY CATEGORYABOUTCONTACTWHOLESOME BAKINGWHOLESOME BAKERY AZWHOLESOME BREAD COMPANYWHOLESOME BAKERY SAN ANTONIOWHOLESOME BAKERY SAN FRANCISCOWHOLESOME KETO TREATS EATS Snacks & Beverages Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles ALL RECIPES ARCHIVES Vanilla & Wild Blueberry Sheet Cake with Lemon Syrup Icing. Healthier Chocolate Rice Krispie Treats. Lemon Biscuit Slice

BY CATEGORY

Snacks Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles MELTING MOMENTS WITH LEMON BUTTERCREAM Preheat oven to 180ºC (356ºC). Line a large baking tray with parchment paper, set aside. In a large mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter, sifted icing sugar and vanilla. Beat on medium-high for 2-3 minutes or until mixture turns light/pale yellow and fluffy in texture. NO BAKE VEGAN LEMON SLICE Line a 10 x 10 inch square baking pan with parchment paper and set aside. In a high speed food processor, add 1 packet of the biscuits and process until a fine crumb. Pour into a mixing bowl. Repeat with the second packet of biscuits. Add the lemon zest and juice to the

crumb mixture.

SPICY POTATO SPINACH CURRY Method. Heat a small pot halfway with water, bring to a boil then turn down low or turn off and set aside for rice later. Heat oil in a large fry pan over high heat, add diced onion and sauté until translucent. Add garlic powder and cook for a further 30 seconds. Add cubed

potatoes, mix

NO BAKE LEMON CHEESECAKE SLICE Press into prepared tin, pressing down with a spatula, set in the refrigerator. Filling. In a large mixing bowl or the bowl of a stand mixer, beat cream cheese until soft and creamy. Beat in icing sugar. Add lemon zest and juice, beat until just combined. Pour in CHEAT’S CARAMEL SLICE (DAIRY & GLUTEN FREE) Instructions. Caramel Sauce. In a medium sized pot over low heat, combine cream, maple syrup, sugar and salt. Whisk until coconut sugar is dissolved. Turn heat to high and bring mixture to a boil then once boiling, reduce heat to low and allow to simmer for 10 MEXICAN STREET STYLE VEGAN TACOS Heat 1 tablespoon coconut oil in a large fry pan over high heat. Add diced onion, sauté until translucent. Add cauliflower florets with another 1 tablespoon of oil, cook until tender, about 10 minutes. Add more oil if it sticks too much. Add chickpeas, cook for 2-3 minutes, then add corn and spring onions, mix well. RASPBERRY & CHOCOLATE SEMIFREDDO Spoon whipped cream into thick egg mixture, gently fold until combined. Add raspberries and fold through until just combined, creating a raspberry swirl effect. Pour a 1/4 of the mixture into lined pan. Drizzle over half the melted chocolate. Pour another 1/4 of the mixture in the pan over the chocolate. Drizzle over remaining

chocolate.

WHOLESOME PATISSERIEALL RECIPESRECIPES BY CATEGORYABOUTCONTACTWHOLESOME BAKINGWHOLESOME BAKERY AZWHOLESOME BREAD COMPANYWHOLESOME BAKERY SAN ANTONIOWHOLESOME BAKERY SAN FRANCISCOWHOLESOME KETO TREATS EATS Snacks & Beverages Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles ALL RECIPES ARCHIVES Vanilla & Wild Blueberry Sheet Cake with Lemon Syrup Icing. Healthier Chocolate Rice Krispie Treats. Lemon Biscuit Slice

BY CATEGORY

Snacks Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles MELTING MOMENTS WITH LEMON BUTTERCREAM Preheat oven to 180ºC (356ºC). Line a large baking tray with parchment paper, set aside. In a large mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter, sifted icing sugar and vanilla. Beat on medium-high for 2-3 minutes or until mixture turns light/pale yellow and fluffy in texture. NO BAKE VEGAN LEMON SLICE Line a 10 x 10 inch square baking pan with parchment paper and set aside. In a high speed food processor, add 1 packet of the biscuits and process until a fine crumb. Pour into a mixing bowl. Repeat with the second packet of biscuits. Add the lemon zest and juice to the

crumb mixture.

SPICY POTATO SPINACH CURRY Method. Heat a small pot halfway with water, bring to a boil then turn down low or turn off and set aside for rice later. Heat oil in a large fry pan over high heat, add diced onion and sauté until translucent. Add garlic powder and cook for a further 30 seconds. Add cubed

potatoes, mix

NO BAKE LEMON CHEESECAKE SLICE Press into prepared tin, pressing down with a spatula, set in the refrigerator. Filling. In a large mixing bowl or the bowl of a stand mixer, beat cream cheese until soft and creamy. Beat in icing sugar. Add lemon zest and juice, beat until just combined. Pour in CHEAT’S CARAMEL SLICE (DAIRY & GLUTEN FREE) Instructions. Caramel Sauce. In a medium sized pot over low heat, combine cream, maple syrup, sugar and salt. Whisk until coconut sugar is dissolved. Turn heat to high and bring mixture to a boil then once boiling, reduce heat to low and allow to simmer for 10 MEXICAN STREET STYLE VEGAN TACOS Heat 1 tablespoon coconut oil in a large fry pan over high heat. Add diced onion, sauté until translucent. Add cauliflower florets with another 1 tablespoon of oil, cook until tender, about 10 minutes. Add more oil if it sticks too much. Add chickpeas, cook for 2-3 minutes, then add corn and spring onions, mix well. RASPBERRY & CHOCOLATE SEMIFREDDO Spoon whipped cream into thick egg mixture, gently fold until combined. Add raspberries and fold through until just combined, creating a raspberry swirl effect. Pour a 1/4 of the mixture into lined pan. Drizzle over half the melted chocolate. Pour another 1/4 of the mixture in the pan over the chocolate. Drizzle over remaining

chocolate.

VEGETABLE PASTIES (GF) Melt coconut oil in a medium sized pot over high heat. Add diced onion and sauté until translucent. Stir through minced garlic and grated ginger. Cook for a further 2 minutes. Stirring. Stir through peas and cook for 1 minute on medium-high. Add grated carrot, mix well. Stir through grated zucchini, mix well. MIXED VEGETABLE SAVOURY EGG SLICE Vegetable Mix. Pre-heat oven to 190ºC (375ºF). Liberally grease with butter a 9inch x 9inch square baking dish or ceramic baking dish. Set aside. Heat oil in a large fry pan over medium heat. Add onion and sauté until just translucent. Stir through garlic and fry until fragrant whilst stirring. CREAMY VEGETABLE CASSEROLE Preheat oven to 180ºC (356ºC). Liberally grease a large oven roasting pan with oil or butter. Set aside. Prepare a large steamer and bring to a boil. Place broccoli and cauliflower florets, sliced carrots, cubed pumpkin and frozen peas into the steamer. Cover and steam for 5-10 minutes or until just tender. CREAMY BROCCOLI VEGAN PASTA Stir in flour, cooking gently for 1 minute with a whisk. Gradually pour in milk, whisking until thickened and small bubbles begin to appear on the surface, don’t boil. Reduce heat to low and add in nutmeg, salt, pepper and nutritional yeast, whisk well. Turn off heat, set aside. Once broccoli is soft and tender, stir through cooked

pasta.

COLESLAW BURGERS

Method. Coleslaw. In a mixing bowl, combine grated carrot, shredded cabbage and chopped parsley. In a measuring jug or bowl, combine mayonnaise, kombucha, vinegar and dijon, mix well until smooth. Pour mayo dressing over carrot and cabbage, mixing until well coated. Cover with plastic wrap and set ALMOND MEAL CHOCOLATE CUPCAKES Preheat oven to 180ºC (356ºF) and line a cupcake pan with patty liners, set aside. In a large mixing bowl, combine almond meal, cacao, baking soda and salt until well combined, set aside. In a separate mixing bowl, whisk together eggs, maple syrup, water and vanilla. Gently fold wet mixture into dry, mixing until well combined and

smooth.

EASY COLESLAW WITH MINT & GREEK YOGHURT Vegetables. In a large mixing bowl, add shredded cabbage. Grate carrots in a food processor with a grater attachment or grate by hand. You can also slice them into a fine julienne. Stir carrots through cabbage. Add parsley and mint, mix well. Pour dressing over vegetables and mix until well coated. Taste and adjust seasoning if desired. PINK GRAPEFRUIT SOURS Method. Juice grapefruit and lime, divide the juice between desired amount of serving glasses. NOTE: juice more grapefruit and lime for more servings + more kombucha. Pour kombucha over fruit juices, evenly between each glass. Optional: Slice extra grapefruit into small wedges and place on the rim of each glass. Serve and enjoy!

MATCHA BLISS BALLS

Line a baking tray with parchment paper, set aside. Drain soaked dates and set aside. Add all ingredients to a high speed food processor, except for the extra matcha and the cocoa powder, which is for

rolling.

CHIA SEED BLISS BALLS Adding more coconut oil, 1 tablespoon at a time, if needed to help the balls stick together and hold their shape. Place the extra chia seeds in a small bowl. Pick up approx. 1-2 tablespoons of mixture and roll into balls. Roll balls in chia seeds and place on lined tray. Repeat with remaining mixture. * Skip to primary navigation * Skip to main content * Skip to primary sidebar WHOLESOME PATISSERIE

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