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BEET LEAF FROMELLETTE (Frittata/Omellette)


Beet Leaf Fromlette

Serves 2


  • 3 large Beetroot leaves roughly chopped, extra leaves for base; leave whole

  • 1 c. Red Onion finely chopped

  • 1 c. garlic scapes, garlic chives, or spring onion finely chopped 

  • 1 T. Coconut Oil

  • 1 T. Red pepper flakes (optional)

  • 6 eggs

  • 1/4 c. Vegetable stock

  • 2 cubes (6 T.) Merediths Goats Cheese crumbled

  • Mineral salts and fresh ground pepper 


Melt the coconut oil in a frying pan and add the red pepper flakes if desired. Panfry, stirring the beet leaves, onion and garlic scapes together over med/high heat in the coconut oil for 2 minutes or until the greens have just wilted. Combine the eggs and vegetable stock and whisk together. Pour the egg mixture over the greens and turn the heat down to low. Crumble the goats cheese evenly over the top of the fromellette, season with salt and pepper, and cook on low heat until the fromellette is almost cooked through but still looks slighltly runny on the surface. Use a spatula to fold the fromellette in half, cover the pan and remove from heat. Serve immediately over a bed of fresh beet leaves, sprinkle with beetroot micogreens for added nutrient density and edible flowers if desired. Serve with sourdough toast.


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1 cup (93 g) + 1/2 cup (47 g) raw walnuts, divided 

1 cup (150 g) raw almonds

2 1/2 cups ~425 g  dates, pitted (if dry, soak in warm water for 10 minutes, then drain)

3/4 cup (60 g) cacao powder or unsweetened cocoa powder

1 Punnet of Edible Flowers to top (we like mixed pinks)

1/4 tsp sea salt



  1. Place 1 cup walnuts and almonds in food processor and process until finely ground.

  2. Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.

  3. Add the dates to the food processor and process until small bits remain. Remove and set aside.

  4. Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.

  5. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.

  6. Add the brownie mixture to a small parchment lined 8x8 dish and before pressing, add remaining 1/2 cup roughly roughly chopped walnuts and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.

  7. Lift parchment paper to remove brownies from dish and use hands to slightly squeeze in the sides to create a smaller square - this will make the brownies slightly thicker and more dense.

  8. Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 even squares (If adding ganache, slice afterwards!).

  9. FOR THE GANACHE: Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.

  10. Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.

  11. Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.

  12. Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.

  13. Frost brownies generously with frosting and then top with Sprout House Farms edible flowers. Slice into 12 even squares.

  14. Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).

Recipe By Minimalist Baker



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4 cups water
Sprout House Farms edible flowers (petals retained)
1 tablespoon elderflower cordial


  1. Place petals inside the popsicle moulds being sure to layer them on top of each other and not compact them.

  2. Mix water and elderflower cordial in a large jug and stir well to combine.

  3. Gently pour the cordial mixture into the popsicle moulds trying not to unseat the petals too much. Insert popsicle sticks and place in the freezer until frozen solid.

  4. To remove from the moulds gently place bottom of moulds in warm water until the popsicles pull free.

Recipe By Amanda @Chewtown


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Toscana Brand Gluten Free Pizza Crust (available at Coles) or home made GF crust

Your choice of organic passata

Fresh Mozzarella di bufala

Meridiths Goat's Cheese

Sprout House Farms Micro Herbs (Basil is our choice)

Sprout House Farms Mixed Edible Flowers


  1. Preheat oven to 200 C

  2. Thinly spread pizza base with passata

  3. Tear and place Mozzarella

  4. Break 1 cube of Merediths Goat's Cheese and sprinkle over top

  5. Bake for 10 minutes until golden.

  6. Top with microherbs & edible flowers

Recipe by Sam Firestone


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