Placing spring onion, roast capsicum and savoury roast seeds carefully on the organic Kumera Carrot Soup
Delicious roasted tofu marinated in fresh coriander dressing.
Waffles are a great breakfast food, and can be made from many gluten free wholegrains such as buckwheat, rice, quinoa, millet and corn.
Taysha baking a potato-base pizza in the stone oven. Location: Wholegrain Organics, Kimbolton
Vegan, raw, delicious. Recipe developed by a high school student.
Carefully measuring just two tablespoons of honey – the only sweetening in the whole cake!
Served as a curry or a soup and easy to make!
Moist, sweet, chocolatey.
Measuring half a cup of lemon juice for a raw lemon cheesecake. Location: Freyberg High School Food & Nutrition Room (holiday cooking workshop)
With the addition of a little psyllium husk these corn tacos turn out delicious and naturally gluten free.
Students topping potato and wheat pizza bases ready to bake in the stone oven. Location: Wholegrain Organics, Kimbolton
Wholegrain Rolls topped with sundried tomato & walnut pesto, vegan cream cheese and pumpkin hummus.
Vegan, raw, delicious. Recipe developed by a high school student.
Individual serves of carob mud cake with coconut cream/carob ganache.
Delicious pizza base made from mashed potato, baked in the stone oven.
Herb oil, tofu, hummus, char-grilled vegetables
Students forming nutballs for baking in the oven to go with pasta and sauce.
Gluten free base, carob chocoloate layer, almond cream filling, berry jelly topping (set with agar.)
One of our most popular production items – chickpea and brown rice patties.
Students learning about yeast and its role in pizza base making.
Gluten free rolls topped with pumpkin hummus, vegan cream cheese and sundried tomato & walnut pesto
