Tag Archives | gluten free

RECIPE: Beetroot Houmous

What better way to celebrate Spring and National Vegetarian Week than with this vibrant beetroot houmous recipe. Packed full of flavour from the different herbs and spices and served with crushed pistachios for an extra crunch, this recipe certainly puts ordinary houmous to shame!

Beetroot Hummus Ingredients

Beetroots are incredibly versatile and have high nutrtional value too. They contain folic acid, fibre, manganese and potassium and also have high antioxidising properties. Chickpeas are also an excellent source of protein and slow releasing carbohydrates, helping you to stay fuller for longer.

Beetroot Hummus Ingredients 2
We love this recipe smothered on our Raw Crackits but would also recommend it with crudités, dolloped on salads or simply on it’s own for a healthy and delicious snack.


Roasted Beetroot Houmous Recipe:

Beetroot Hummus

Ingredients (serves 4-6): 

2 medium beetroots
250g of cooked chickpeas
2 tbsps of tahini
The juice of 1/2 a lemon
3 garlic cloves
2 tbsps of balsamic vinegar
1 tbsp of olive oil
2 sprigs of fresh thyme
2 sprigs of fresh fennel
1 bay leaf
A pinch of sea salt
Freshly ground black pepper

To serve
Extra virgin olive oil
Crushed pistachios
Fresh fennel
Micro vegetables
Freshly ground black pepper

– Preheat the oven to 18oºc and line a baking tray with baking paper.
– Peel the beets and cut them into quarters or eighths, depending on the size.
– Place them on the tray and drizzle them with olive oil and balsamic vinegar.
– Add the peeled and lightly crushed garlic, fennel, thyme and bay leaf and season with a pinch of salt and black pepper.
– Cover the tray with tin foil and bake for 30 to 45 minutes.
– Remove from the oven and allow to cool slightly before removing the tin foil.
– Remove the bay leaf and thyme and add everything to a food processor including the roasting juices.
– Add the chickpeas, tahini, lemon juice and a drizzle of olive oil and blend until a thick texture forms.
– Serve on a plate (or on our Raw Crackits!) with a drizzle of olive oil, a handful of roughly chopped pistachios, fennel, micro vegetables and a sprinkle of freshly ground black pepper.

Garlic Crackits with Dip-new-box
Recipe & Photo Credit: @miss_vite


RECIPE: Raw Acai & Blueberry Cheesecake


Last month, inSpiral launched a #loveberrybowl competition on social media to inspire people to get creative in the kitchen and upload a picture of their culinary creations using our granola bites. We had some amazing entries showing just how versatile the bites can be, from smoothies to breakfast bowls to raw cakes and even fruit lollipop toppings!

It was hard to pick a winner, however we decided that this raw acai and blueberry cheesecake by @rawsomemagic that used granola bites in the base was the winner! Thank you to everyone that entered.

(makes 1 small cake – approx 12cm)

For the base:

  • 1 packet of inSpiral chocolate granola bites
  • A few medjool dates (pitted)
  • 1/3 of a cup of raw cacao paste (melted)
  • A dash of mint extract (you can use raw mint chocolate instead of cacao paste and mint extract if desired)
  • 1/2 a cup of fresh or frozen raspberries.

For the filling:

  • 1 cup raw cashews (soaked for 4+ hours and drained)
  • 1/2 a cup of young coconut meat
  • 2 tbsps of coconut oil (melted)
  • 3-5 tbsps of maple syrup (depending on your taste)
  • The juice of 1/2 a lemon
  • Lemon zest (optional)
  • 1 tsp of acai berry powder
  • 1 tsp of blueberry powder


For the base, blend everything in a food processor except the raspberries until a sticky mixture forms. Press the mixture into the bottom of a lined tin and evenly place the raspberries over the top. Place in the fridge while you start making the filling.

For the filling, place everything in the food processor except the acai and blueberry powder and blend until smooth. Pour half of the filling over the base and spread evenly.

Finally, add the acai and blueberry powders to the rest of the filling and blend again. Pour it over the first layer of filling and spread evenly.
Freeze overnight or for at least 8 hours before serving. ❤️

*If you would like to make a larger cake, simply double the recipe ingredients.

@rawsomemagic 2


RECIPE: Cacao Chia Cookies

Nutritional Benefits of Raw Cacao:

“Raw cacao powder contains around 130mg of magnesium per 100g. Magnesium is needed for healthy bones and teeth (it’s not all about calcium). It is also required for recovering from tiredness and fatigue, supporting healthy energy levels and for the health of the nervous system. So anyone living a full and busy life may benefit from using raw cacao powder. Magnesium is also needed for normal psychological function so raw cacao is something we can use if we want to support how we think and feel! This might be why we reach for it when we are feeling less than bouncy!

Cacao powder also contains zinc, which is great for healthy skin and hair. It protects our cells from oxidative stress, bones, the immune system and healthy testosterone levels in men. There are also B vitamins present in raw cacao powder and other trace minerals.” – Nutricentre.

Cacao Chia Cookie Recipe:

These chocolatey chia cookies are deliciously soft and satisfying, made with smooth raw cacao powder and raw cacao nibs for an extra crunch, making the perfect indulgent treat. Chia seeds are one of the best plant sources of omega 3 fatty acids which are important for a healthy heart, blood pressure and cholesterol. Plus, they will leave your kitchen smelling heavenly.

SQU580Ingredients (makes 10 cookies)

1 cup of almonds
1 cup of hazelnuts
1 cup of buckwheat flour
1 tbsp of maple syrup
1 tbsp of coconut sugar
¼ cup of water
5 medjool dates
3 tbsps of raw cacao powder
3 tbsps of chia seeds
2 tbsps of coconut oil
2 tbsps of chocolate almond spread
½ cup of cacao nibs


Place the nuts in a food processor and blend for a minute or two until a flour forms, then add all of the remaining ingredients except the cacao nibs and blend again until a sticky dough forms.

Scoop about a tablespoon into your hands, roll it into a ball and then flatten it using a spatula onto a lined baking tray so that they are nice and thin. Keep doing this until all the cookies are on the tray. Once they are all on the tray, sprinkle some cacao nibs over each cookie and press them into the mixture.

Bake in the oven for about 20 minutes at 180C, until the cookies are firm and starting to slightly brown. Then leave them to cool for a few minutes before enjoying.

This recipe was adapted from @deliciouslyella by @bali.zest.


RECIPE: Superfood ‘Snickers’

Seeing as it’s Father’s Day soon, we thought we’d share a recipe that is as decadent as it is nutritious. We’ll understand if he’s not so keen on green smoothies, but this surprisingly healthy treat will be difficult to resist.

This recipe is adapted from Jesse Van Der Velde’s book ‘5 Steps To Becoming A Super Foodie’




  1. Gently melt the coconut oil and then stir in the cacao and lucuma powder. The exact amount of each powder can be adjusted according to preference. More cacao for bitterness, more lucuma for sweetness, more maca for manliness!
  2. Next add in the superfood of your choice. Stir the mixture thoroughly until a desirable consistency is achieved.
  3. Now pour a layer of the cacao mixture into a chocolate mould. Follow with a spoonful of peanut butter (or a nut butter of your choice) and then top with a final layer of the cacao mixture.
  4. Place in your fridge or freezer to set before serving.
  5. Enjoy!


Organic Rawcacao-powder-product-image Cacao Powder

Our Truly Raw Cacao Powder is cold-pressed below 45°C from dried Balinese cacao beans. Deliciously dark & distinct in flavour, it makes for stunning desserts, shakes, truffles & more!


lucuma-main-imageOrganic Raw Lucuma Powder

Lucuma, once known as ‘the gold of the Incas’, has been cultivated since 200AD in the Peruvian highlands, where its maple and caramel notes create a more popular dessert & ice cream flavour than chocolate!

Orgmaca-main-imageanic Raw Maca Powder

Maca is a sweet root. Ours is grown by a cooperative of local farmers in Peru, in mineral-rich soil & dried in the sun below 46°C. It is a source of iron, which contributes to the reduction of tiredness and fatigue.


Photo credit: One Green Planet


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