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Purple & Vegan Gingerbread Cookies

Christmas is just around the corner! To celebrate – we’ve created some beautiful Christmas Hampers to inject a bit of superfood goodness into your holiday season. These delicious, Purple & Vegan Gingerbread Cookies are made from antioxidant-packed purple corn flour as well as some other fantastic ingredients which you can find on our website. Check them out below. 





2 cups organic Purple Corn Flour

½ tsp baking soda

1 tbsp ground ginger

1 cup organic Pure Coconut Sugar

150g organic Coconut Butter

dash of milk (remove for vegan)

1 egg beaten or 1 avocado (vegan)

1.5 tbsp organic Vanilla Bean Powder


1 egg white OR 2 tbsp tapioca with 2 tbsp water (vegan)

2 tbsp organic Extra Virgin Coconut Oil (vegan)

3/4 cup organic Pure Coconut Sugar

1 tsp lemon juice





Organic Cacao Nibs





  1. Preheat oven to 180°C bake. Line two baking trays with baking paper.

  2. Put flour, ginger, sugar, baking soda and vanilla in a food processor or bowl. Rub in butter with fingertips or pulse in a food processor until it is crumbly like breadcrumbs.

  3. Add your egg / avocado and pulse in a food processor to mix until it forms a ball.

  4. Remove dough ball - to make it workable add some more flour if it is still sticky. Glad wrap and refrigerate for 30 minutes.

  5. Roll out on a lightly floured surface or between two sheets of baking paper until 5mm thick.

  6. Cut out shapes using biscuit cutters and place on trays. Form leftover dough into a ball and re-roll and repeat cutting out until dough is used up.

  7. Bake for 8-10 minutes until golden brown. Cool on a wire rack.



Non-vegan: Make icing frothing egg white with a hand whisk until fluffy. Mix in the other ingredients and place icing in a re-sealable bag. Refrigerate until needed.

Vegan: Mix water with tapioca, coconut sugar and lemon and place icing in a re-sealable bag. Stir into a thick caramel paste.

Snip off the corner and pipe decorations onto each biscuit. Use icing to attach currants & Cacao Nibs.


Garlic-Turmeric Marinade
Vegan Tomato Soup