Recipes
Delicious and healthy baked oats for breakfast! Use the 1.4L Dry Grains Container to make your own oats flour for this recipe.
Chewy with a crisp crust, these make for a great snack with a side of tangy mustard.
This simple combination of seasonal fruit and spices is sweetened with dates. After you've tried this, you'll never go back to the bottled stuff again.
These timeless sugar cookies are known by their sugar and cinnamon sprinkle, and are simple enough for young bakers to assist.
Serve this lemon pound cake with our Macerated Berry Topping and Whipped Cream for the perfect summertime treat.
Enjoy this delicious vegan and gluten free cake, guilt-free. Garnish with extra pistachios for an added crunch.
Get the most out of that tray of zucchini by using the leftovers to make this delicious and sweet bread.
Get your greens in the most delicious way possible. This quiche uses freshly ground oats to create a pastry base that's low GI and helps fit more veg in your day.
Through the simple addition of beetroot and zucchini, this recipe takes the humble brownie and makes it a vehicle for an extra veggie serve in your day.
Using the wet chop technique makes light work of the potatoes and zucchini in this recipe, making it a fast throw-together breakfast that's low GI and easy to on the run.
Take advantage of the freshest, in-season fruit by turning them into purees, where they can easily be worked into a whipped cream for a pop of flavour.
The secret to these vegan fudgy brownies is sweet potato, but don’t let that fool you – they’re definitely decadent!
Only four simple ingredients are needed for this quick-chilled dessert, which is especially refreshing on a warm summer day. Feel free to switch up the berries to whatever is in season at the time.
Feijoa season is fully on, so make the most of it! You can't beat the aroma and flavour of fresh feijoas!
You can never say no to a nice piece of gooey, saucy cake. My Coconut, Coffee & Cardamom Drizzle Cake is a real pudding cake - flavoured with coffee and cardamom, and drenched in a silky coconut, white chocolate & coffee syrup. It’s indulgent yet surprisingly light; in part thanks to the absence of flour (it’s gluten and refined sugar free!).
Carrot cake has to be the GOAT. It has a special place in so many people’s hearts. This one is whipped up in the Vitamix Ascent Series blender which makes light work of crushing the nuts and blending down the raw carrot then mixing the whole cake back in the blender ready to be baked. The frosting comes together in under 1 minute with the blender whipping is so light and fluffy. Grab your carrots and get baking!
Make these delightful mini desserts in just a few quick steps using the Vitamix to pulverize a creamy filling and chop up a simple cheesecake crust.
This simple whipped chocolate dessert has the consistency of mousse without the eggs.