Noble

06/07/2014

Cool café the unBakery in Ponsonby, Auckland. The chefs at little bird craft exquisite food from nature's finest raw organic ingredients. We do not use any filler ingredients here, only the good stuff. Their cakes are made without gluten, dairy, sugar or soy. No guilt necessary, so you're free to savour and enjoy every morsel of pure natural goodness.

http://littlebirdorganics.co.nz/collections/unbakery

The chefs at little bird craft exquisite food from nature's finest raw organic ingredients. We do not use any filler ingredients here, only the good stuff. Our cakes are made without gluten, dairy, sugar or soy. No guilt necessary, so you're free to savour and enjoy every morsel of pure natural good…

29/06/2014

This Strawberry Cream Pie is a simple recipe made from raw fresh ingredients and requires no baking! Dairy-free and gluten-free!

28/06/2014

27/06/2014

Wellingtonians are spilling their beans over Flight Coffee, a family of coffee nerds who focus on coffee appreciation, education and development. The award winning team can be found at the Hangar on the corner of Willis & Dixon in Wellington. They won New Zealand Brewer's Cup and were recently in at the World Brewer's Cup where competitors are all given the same coffee and they have to make 3 brews through any brewing device they want, so long as it isn't an espresso machine. The second round is the "open service", which is where competitors use their own coffee and deliver a presentation to the judges based around their coffee and their brew method; similar to the Barista Championships, but with filter coffee instead of espresso.

http://flightcoffee.co.nz/pages/about-us

Come and visit our award winning team at the Hangar on the corner of Willis & Dixon in Wellington. That is indeed our HQ named after an aviation pun. Here is where you can find 'your mum's best friend' Nick (above right) to talk to about wholesale supply, and much more! You can observe super skills…

27/06/2014

Jennifer Esposito's Gluten-Free Blueberry Walnut Scones

Ingredients
1/2 cup brown rice flour, 1/2 cup coconut flour, 1/2 cup sorghum flour, 1/2 cup tapioca starch, 1/2 tsp salt, 3/4 tsp xantham gum, 2 tsp baking powder, 1 tsp cinnamon, 2 tbsp canola oil, 1/2 tsp vanilla, 5 tsp apple sauce, 1/2 banana, 2 tbsp maple syrup, 2 tbsp brown rice syrup, 1/3 cup soy milk, 1 cup blueberries, 1 cup walnuts.

Directions
Preheat oven to 425° degrees. Combine all dry ingredients except blueberries and walnuts in large mixing bowl, and whisk together to remove any lumps. In separate bowl, combine all wet ingredients except milk, and mix with a standing mixer on medium speed until combined. While stirring dry ingredients, add milk slowly to bowl. Alternate between stirring and pouring milk, until all of it has been emptied into the bowl. Combine wet and dry ingredients and continue stirring in standing mixer until contents are evenly mixed. Fold nuts and blueberries into mixture. Line double-baking pan with parchment paper, and spoon out mixture with tablespoon to make 20 scones. Brush tops with maple syrup and bake for 18 to 23 minutes.

20/06/2014

If you're needing a good gluten free, wheat free, and grain free topping for your pie this quick and easy to make coconut-packed crumb topping is just what you need!

20/06/2014

20/06/2014

Time for Coconut Flour Pasta

Ingredients
• 1 1/4 cups all purpose flour
• 5 egg yolks, blended
• 1/2 cup water
• 3/8 cup coconut flour
• 1/4 cup canola oil
• 1 tsp salt

Instructions
Combine flour, water, egg, oil, gluten, and salt in the bowl of a stand mixer, Mix with dough hook attachment for 8 minutes (alternatively, you can knead by hand for 8 minutes). The dough should be smooth and elastic.
Place dough in zip-top bag or wrap tightly in plastic wrap. Refrigerate for at least one hour.
Divide dough into four pieces and press flat. Roll dough through a pasta roller into 2mm-thick sheets. Lay on floured cutting board or tray. Refrigerate pasta sheets for 30-45 minutes (optional). They will dry slightly.
Cut sheets into spaghetti-like noodles, either with a pasta cutter or by hand. Dust noodles with flour to prevent them from sticking to each other.
Bring a large pot of water to a boil and add a pinch of salt if desired. Boil noodles for 30-60 seconds, depending on the thickness of the noodle and desired firmness. Drain pasta, toss with sauce, and serve immediately.

20/06/2014

Waffles for breakfast tomorrow anyone?

http://www.feastie.com/recipe/shutterbean/gluten-free-blueberry-waffles

Find recipes from thousands of food blogs. Search by ingredient, diet, allergy, dish, or holiday.

16/06/2014

http://www.cbc.ca/stevenandchris/food/coconut-flour-banana-pancakes

Dairy-free and gluten-free! Whip up a batch of Joy McCarthy's pancakes for your next brunch.

15/06/2014

Grain-free Eggplant Parmesan

Anne-Marie Cain loves Italian food, but being grain-free, pasta is out, as are many of the breaded dishes that I used to love…until now! She has discovered that coconut flour and almond meal make quite a nice breading. And it holds up really well in frying. Check out her grain free eggplant parmesan!

http://www.annemariecain.com/recipe-review-grain-free-eggplant-parmesan/

Wheat-Free Fare

14/06/2014

What about this for your weekend, lifestyle reading? The Noble magazine is under development. Apart from some amazing recipes and stories about ingredients, what other types of articles would you like? Do you think it suits our image?