Ingredients:

1. 1 tablespoon whole chia seeds
2. 1/2 lemon juice
3. 1 tablespoon of Nectar
4. 1 1/2 cups warm water

Method:
1. Mix all the ingredients together.
2. Let rest for 5-10 minutes, stirring occasionally, or until the chia seeds have formed a gel.
3. Drink up!

Ingredients:

1. Blueberries - 1/4 cup or 32gms
2. Strawberries (large) - 3 pieces
3. Banana - 1 piece
4. Water - 1/4 cup
5. Mint Leaves - 3 pieces
6. Chia Seeds - 1/4 cup or 32gms
7. Tasmania Honey Nectar - 1tbsp
8. Ice cubes - 3 pieces

Method:
1. Add all the ingredients in a blender.
2. Blend till the mixture is smooth.
3. Serve

1. Double Cream - 480gm

2. Milk - 180gm

3. Milk - 60gm (in a separate bowl)

4. Sugar - 50gm

5. Gelatin - 14gm

6. Vanilla Extract - 1 tsp (optional)

7. Nectar - 80gm (You can replace with 20gm Honey) 

 Method:

1. Dissolve gelatin in 60gm milk and put aside.

2. Cook Cream, milk and sugar in a heavy bottom pot.

3. When boiled, add in vanilla extract, Honey nectar 

4. Remove from heat and add in the dissolved gelatin,

    stir until all gelatin is dissolved completely.

5. Pour into mould and chill in fridge for at least 4 hours.

6. Serve 

1. Self raising flour - 150gm

2. Melted Salted butter - 100gm

3. Sugar - 100gm

4. Egg - 3

5. Oil - 20gm

6. Organic leatherwood Honey - 20gm (Can replace with 20gm Honey Nectar)

Method:-

1. Sieve flour and put out aside.

2. In a mixing bowl, beat the eggs, sugar, melted butter, oil evenly.Mix ingredients until well blended.

3. Add in honey.

4. Add in Flour and mix till all flour are incorporated.  (DO NOT OVERMIX).

5. Pour in Muffins Moulds.

6. Bake for 15 - 20 mins at 170deg.

7. Let cool and serve.

Carob Pulut Hitam 

Ingredients: 

1. 100 gm Black Glutinous Rice 

2. 10gm White Rice 

3. 300 gm Coconut cream

4. 8 Pandan leaves knotted 

5. 150g Carob Syrup 

6. 140ml water 

Topping Ingredients:

Coconut cream(100g)

Pandan Leave 

A pinch of salt 

 Instructions:

1, Rinse white rice and black glutinous rice together. 

2. Bring to boil in high heat and lower down to slow heat to simmer until rice opens up. 

3. Add Carob Syrup

4. Add pandan leave

4. Add Coconut cream and stir constantly, dont let the mixture boil. 

    Remove the pandan leave  

5. Off fire and serve

6. For more fragrant taste - add more coconut milk when eating. 

Topping

1. Heat coconut cream with pandan leave. Stir constantly and don't let it boil.

2. Add salt. 

3. Remove from heat when salt dissolved and cream thicken

4. Throw away pandan leave and set aside to serve. 

Carob Banana Bread

Ingredients:

1. 2 Ripe Banana 

2. 2 Eggs

3. 120 gm Butter (room temperature)

4. 100 gm Carob Syrup

5. 1 pinch of salt 

6. 150 gm Self Raising Flour 

7. A pinch of salt 

Instruction: 

1. Mash Banana with a fork and put aside.  

2. Cream Butter and Carob until combined 

2. Add Eggs and continue to mix until even

4. Add Flour and continue to mix until even

3. Add in Banana and mix until all are mix well. 

4. Pour into a bread baking tin/pan (10x5") and hit on the working top 2 times. 

5. Bake in oven at 170deg for 30 to 40mins. 

6. Let cool and serve with ice cream.