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Buckwheat & Oat Flour Pancakes With Apple Rosemary Syrup


Buckwheat and Oat flour pancakes with apple rosemary syrup. Enough said.

(Makes 12+ pancakes)



– 1 cup buckwheat flour

– 1/2 cup oat flour made from gluten-free oats or nut flour of choice

– 2 teaspoons baking powder

– 1 1/2 teaspoons arrowroot or cornstarch powder

– pinch of salt


– 1 cup Rebel Chocolate Mylk

– 1/2 cup water

– 2 teaspoons apple cider vinegar

– 2 tablespoons liquid sweetener – we used maple syrup

– 1 flax or chia egg (1 tablespoon flax/chia : 3 tablespoons warm water)

– 1 teaspoon vanilla extract

– pinch of salt

– coconut oil, for cooking


– ¼ cup coconut sugar

– 1 cup water

– 1 cup chopped organic apple

– 1 sprig of rosemary


  1. Preheat the oven to 150ºC/300ºF.
  2. Mix the Chocolate Mylk with the apple cider vinegar and set aside for five minutes. This makes vegan buttermilk, so don’t worry if it looks a little funny!
  3. Make your flax or chia egg by whisking 1 tablespoon flax/chia with 3 tablespoons warm water.
  4. Mix the dry ingredients together in a bowl and set aside.
  5. In the bowl of the stand mixer, whisk together the liquid ingredients. Sift the dry ingredients into the wet mixture.
  6. Melt a knob of coconut oil in a pan over medium heat. Once the pan is hot and the oil begins to sizzle, ladle the some of the batter onto the pan. Reduce the heat to a medium-low heat. The pancake is ready to be flipped when holes begin to appear. Flip the pancake and cook until the other side browns.
  7. Once the pancake is done, place in a baking tray and into the oven to keep warm.
  8. Repeat with the rest of the batter.


  1. Bring coconut sugar and water to a boil, whisking constantly and then reduce heat.
  2. Add apples and cook for 5 mins
  3. Add sprig of rosemary and let simmer for 2 mins.
  4. Remove from heat

Happy pancake eating!

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Rebel’s Blueberry & Lavender Scones


Blueberry & Lavender Scones. What a combo. Fully relax whilst baking these fragrant beauties. Our recipe makes 6 and we totally won’t judge if they all go at once…


(makes 6 scones)

– 1/4 cup organic coconut sugar

– 1 1/2 teaspoons dried lavender flowers

– 3/4 cup whole wheat flour (or gluten free alternative)

– 3/4 cup all-purpose flour (or gluten free alternative)

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1/4 cup coconut oil, melted

– 2/3 cup dairy free yogurt. 

– 2 tablespoons honey/maple syrup or sweetener of your choice

– 3/4 cup fresh blueberries

– Dairy free Mylk (just a bit to wash the tops of the scones – can you guess which one we opted for?)


– Preheat your oven to 425 degrees

– Combine the lavender flowers with the 1/4 cup of sugar in a pile in either a small bowl or a mortar. Smush everything together using either the back of a spoon or the pestle until the flowers have broken down and the lavender scent intensifies, a signal that the lavender oils have permeated the sugar (that’s good). Set aside for the moment.

– In a food processor, combine the flours, baking powder, baking soda, salt, and half (two tablespoons) of the lavender sugar, pulsing a few times to combine. Slowly pour in the oil while pulsing to create a crumbly, sandy mixture with pea-sized bits of dough beginning to form (Alternatively, use a fork to mash the mixture together in a large bowl until crumbly).

– Transfer the mixture to a large bowl, form a well in the middle, and add the yogurt and honey (or sweetener of your choice.)  Use a fork to combine the wet ingredients with the dry, being careful not to over-mix. The dough will be thick and a bit sticky. Fold in the blueberries – you can use your hands (or spatula) to gently mix them into dough.

– Prepare a clean surface with a good sprinkling of flour and turn out the dough. With floured hands, quickly form the dough into a circle approximately 8 inches across and 1 inch thick. Cut the dough circle into 6 wedges, then brush the top of the scones with a bit of mylk, followed by a generous sprinkling of the remaining lavender sugar.

– Arrange scones spaced out on a baking sheet lined with parchment. Bake for 15 to 18 minutes, until the scones have a rich golden brown crust and feel “springy” to the touch (you want the interior of the scones to be pillowy and tender). Cool for at least 10 minutes before enjoying.

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Black Forest Cupcakes



Too pretty to eat? Well, we recommend you do. You know. Just in case…

Epic recipe below from our friends at


– 2/3 cup almond butter

– 1 cup ground almonds

– 1/2 cup buckwheat flour

– 3/4 cup Rebel Kitchen Chocolate Mylk 

– 3 tbsp maple syrup

For the frosting 

– 1 1/3 cup coconut cream

– 4 tbsp maple syrup

For the berry coulis

– 1/2 cup mixed berries

– 2 tbsp maple syrup


– To make the cupcake batter, combine the ingredients in a mixing bowl and stir well until all combined. Spoon this into cake cases and bake at 180 degrees for 20 minutes or until a fork comes out clean. Leave the cakes to cool while you make the frosting and berry coulis.

– For the frosting, just combine the coconut cream and maple syrup in a bowl,stir together well and leave in the fridge until you are ready to ice the cakes.

– To make the coulis, pop the berries and maple syrup in a blender and blend for a minute or so until smooth.

– Once the cakes have cooled, pipe or spoon the frosting on top and swirl in the berry coulis.

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Top 5 tips on how to stay zen at work


Ah, now wouldn’t it be great if work stress just wasn’t a ‘thing.’ Ever. Sadly, there’s no magic formula to eliminate this entirely (sorry) but we what we do have are some handy tips on how to manage this better. You may thank us later.

Know your most productive times of day and plan work around this

If you can, try and organise your day so that the most important tasks get your ‘best’ time. An hour of focused concentration achieves more than three distracted hours spent on the same task.

If you’re sharpest first thing in the morning (most of us are) use this time to tackle meatier tasks. Equally, try to avoid a meeting that talks strategy and creative ideas post-lunch. Acknowledge when you and your team are most productive and you’ll experience better results all round.


Change your language

When we’re feeling the pressure, it’s reflected in the language we use; “I’m snowed under!”, “It’s manic today!”, “I’M SO BUSY!!

Sound familiar? If we tell ourselves things are chaotic…well, then, suddenly they are. Change your language. Reframe your words. Instead of telling people (internally or externally) what a hectic day you’re having, take a deep breath and say… nothing. It won’t change the amount of work you’ve got to do but on a psychological level it’ll help. It’ll also demonstrate a certain level of control to yourself and others.

Avoid eating lunch at your desk

It might feel like you’re saving precious time when you sit at your desk to eat but this is counter-productive. It’s far more likely to increase stress levels and reduce productivity. In not allowing your brain a proper break from work (or the screen) you risk burn out and fatigue. Not only this but the monotony of sitting in the same seat for 9 hours a day is a sure fire way to diminish creativity.

Take a breather from your desk and grab some fresh air. This will get the oxygen flowing to your brain again, refreshing energy supplies and giving you renewed focus for the afternoon.

Set a realistic to-do list

All too often it’s the unrealistic length of our to-do lists that causes our stress levels to skyrocket. Focus on setting out three to five manageable tasks to accomplish within any given day. Ensure the tasks are substantial but achievable. Don’t be tempted to add trivial pieces to the list just so you have the satisfaction of crossing them off (tempting though it is).

If things still feel out-of-control stressful then…

Acknowledge you might be overworked

The reality is that most of us have too much on our plate to deal with at any one time. The problem is that we carry the burden of thinking we need to do it all, and if we don’t, we’ve failed.

Not everything can get done – or needs to get done. Your work is ongoing and unless it’s a very specific type of job you’ll rarely have completed every single task or project by the end of the day. Understand your priority tasks then focus your good energy on making sure this stuff gets actioned (on that realistic to-do list).

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Chocolate Coconut Cherry Smoothie

Sweet. Simple. Delicious. This dark blend of chocolate and cherries packs a punch. We like ours as a mid-morning or afternoon sweet filler. Enjoy yours anytime, anywhere.


– 1 cup Chocolate Mylk

– 1 cup frozen dark cherries

– 1 banana

– 1 cup of spinach

– 1 Tbsp raw cacao chips to garnish

– 1 Tbsp coconut chips to garnish

Mix first four ingredients together in a blender and top with your garnish of choice.