'Everything make is Vegan, Raw, Organic (where possible), Gluten-Free, Grain-free and Free From Refined
Sugars. Also now have some low carb/diabetic friendly options.
Included a list of current varieties and flavours below, although this is always evolving.' Little Roar
DARK MATTER (DARK CHOC BROWNIE)
Ingredients: *Raw Cacao Powder, *Desiccated Coconut, *Raw Coconut Oil, *Cashews, Palestinian Medjoul Dates, *Coconut
Blossom Nectar, *Raw Cacao Nibs & *Sea Salt.
AY CARAMBA! (LIME & CHILLI BROWNIE)
Ingredients: *Raw Cacao Powder, *Desiccated Coconut, *Sunflower Seeds, *Raw Buckwheat, Palestinian Medjoul Dates, Limes,
*Raw Coconut Oil, *Cayenne Pepper, *Chilli Powder, Chilli Flakes, *Coconut Blossom Nectar, *Raw Cacao Nibs & *Sea Salt.
CHOC-BERRY (RASPBERRY & WHITE CHOCOLATE)
Ingredients: *Raw Cacao Butter, *Raspberries, *Cashews, *Desiccated Coconut, *Dates, *Agave, Lemons, *Vanilla Extract, *Raw
Coconut Oil, *Raspberry Powder, *Raw Cacao Nibs & *Sea Salt.
CHOC-WORK ORANGE (CHOC, ORANGE & POMEGRANATE)
Ingredients: *Raw Cacao Powder, Oranges, Pomegranates, *Cashews, *Almonds, *Hazelnuts, *Dates, *Raw Coconut Oil, *Raw
Cacao Butter, Lemons, *Coconut Blossom Nectar & *Sea Salt.
THE BOLLYWOOD (LEMON, GINGER & TURMERIC)
Ingredients: *Desiccated Coconut, *Pumpkin Seeds, *Dates, *Cashews, Lemons, Ginger Root, *Raspberries, *Lucuma, *Hemp
Seeds, *Turmeric, *Raw Cacao Butter, *Vanilla Extract, *Coconut Blossom Nectar, *Raw Coconut Oil & *Sea Salt.
BLUEBERRY HILL (ORANGE & BLUEBERRY)
Ingredients: *Cashews, *Almonds, *Hazelnuts, *Dates, Oranges, *Blueberries, Lemons, *Raw Coconut Oil, *Raw Cacao Butter,
*Coconut Blossom Nectar, *Chia Seeds & *Sea Salt.
THE FRESH PRINCE (CHOC, PEPPERMINT & COCONUT)
Ingredients: *Coconut Milk, *Sunflower Seeds, *Desiccated coconut, *Dates, *Vanilla Extract, *Peppermint Extract, *Spirulina,
*Raw Cacao Butter, *Raw Cacao Powder, *Raw Coconut Oil, *Raw Buckwheat, *Coconut Blossom Nectar & *Sea Salt.
THE ITALIAN JOB (CHOC, COFFEE & AMARETTO)
Ingredients: *Coconut Milk, *Almonds, *Desiccated coconut,*Dates, *Vanilla Extract, *Almond Extract,*Raw Cacao Butter,
*Raw Cacao Powder, *Coffee, *Coffee Extract, *Coconut Blossom Nectar, *Raw Cacao Nibs, Palestinian Medjoul Dates & *Sea Salt.
SUBLIME (LIME, COCONUT & MATCHA)
Ingredients: *Fermented Cashews, Limes, *Desiccated Coconut, Birch Xylitol, *Raw Coconut Oil, Pistachios, *Matcha, *Vanilla
extract, Lime Oil, Probiotic Cultures, Cornflower Petals & *Sea Salt.
FIGGY POP (FIG, ROSE & PISTACHIO)
Ingredients: *Coconut Milk, *Dates, *Raw Cacao Butter, *Figs, Pistachios, *Almonds, *Desiccated Coconut, *Raw Cacao Powder,
*Coconut Blossom Nectar, Beetroot, *Raspberry Powder, *Rose Extract, *Vanilla Extract & *Sea Salt.
Store in freezer. Once defrosted, keep in fridge and enjoy within 4 days.
Everything arrives frozen, so you can defrost as and when at your convenience.
Figgy's Christmas Pudding 350g
Pudding in recyclable plastic bowls. They also contain palm oil but it is fully segregated certified sustainable. They are suitable for vegetarians and contain free range eggs.
Serves 2-3 people
Non Organic
Figgy's Christmas Pudding 750g
Pudding in recyclable plastic bowls. They also contain palm oil but it is fully segregated certified sustainable. They are suitable for vegetarians and contain free range eggs.
Serves 4-8 people
Non Organic
A blend of wholemeal and white flour with dark rye. The presence of rye gives a softer texture and crust and slighter denser crumb than other sourdoughs.
Non Organic
A blend of wholemeal and white flour with dark rye. The presence of rye gives a softer texture and crust and slighter denser crumb than other sourdoughs.
Non Organic
An unusual but delicious recipe originating in Russia, 100% organic rye sourdough with added ground coriander, black molasses and a dusting of crushed coriander seeds on top.
An unusual but delicious recipe originating in Russia, 100% organic rye sourdough with added ground coriander, black molasses and a dusting of crushed coriander seeds on top.
Non Organic
Delicious tangy overnight white. ABOUT SOURDOUGHS: Sourdoughs are breads made without using conventional baker’s yeast, a process that goes back thousands of years. Their basis is the use of a “culture” or “natural leaven” developed simply by mixing a little flour and water and allowing it to ferment naturally as “wild yeasts” and bacteria get to work. We start the process of making sourdoughs the night before baking, allowing the culture to ferment for at least 12 hours during which time it gets very active. If more flavouring and ingredients are added next day this can also extend the proving stage so sourdoughs really do win a “Slow Food” accolade.
The advantage of this process is that the flour is effectively pre-digested making the resultant bread easier on the stomach. The flavour of sourdoughs can take some getting used to as our palates are accustomed to the bland, often sweet products produced by modern baking techniques. Try sourdoughs with cheese, meat or pickled and smoked fish on thinly sliced bread. Its keeping qualities are excellent and it will stay fresh for 4 or 5 days. Many people with yeast or wheat intolerances also find sourdoughs more acceptable, particularly as 100% organic rye flours are used.
Non Organic
Delicious tangy overnight white. ABOUT SOURDOUGHS: Sourdoughs are breads made without using conventional baker’s yeast, a process that goes back thousands of years. Their basis is the use of a “culture” or “natural leaven” developed simply by mixing a little flour and water and allowing it to ferment naturally as “wild yeasts” and bacteria get to work. We start the process of making sourdoughs the night before baking, allowing the culture to ferment for at least 12 hours during which time it gets very active. If more flavouring and ingredients are added next day this can also extend the proving stage so sourdoughs really do win a “Slow Food” accolade.
The advantage of this process is that the flour is effectively pre-digested making the resultant bread easier on the stomach. The flavour of sourdoughs can take some getting used to as our palates are accustomed to the bland, often sweet products produced by modern baking techniques. Try sourdoughs with cheese, meat or pickled and smoked fish on thinly sliced bread. Its keeping qualities are excellent and it will stay fresh for 4 or 5 days. Many people with yeast or wheat intolerances also find sourdoughs more acceptable, particularly as 100% organic rye flours are used.
Non Organic
Malted wheat flour with a mix of poppy, sesame and sunflower seeds, linseed and millet.
Malted wheat flour with a mix of poppy, sesame and sunflower seeds, linseed and millet
Non Organic
A simple sourdough loaf made with 100% organic rye flours, water and salt. ABOUT SOURDOUGHS: Sourdoughs are breads made without using conventional baker’s yeast, a process that goes back thousands of years. Their basis is the use of a “culture” or “natural leaven” developed simply by mixing a little flour and water and allowing it to ferment naturally as “wild yeasts” and bacteria get to work. We start the process of making sourdoughs the night before baking, allowing the culture to ferment for at least 12 hours during which time it gets very active. If more flavouring and ingredients are added next day this can also extend the proving stage so sourdoughs really do win a “Slow Food” accolade.
The advantage of this process is that the flour is effectively pre-digested making the resultant bread easier on the stomach. The flavour of sourdoughs can take some getting used to as our palates are accustomed to the bland, often sweet products produced by modern baking techniques. Try sourdoughs with cheese, meat or pickled and smoked fish on thinly sliced bread. Its keeping qualities are excellent and it will stay fresh for 4 or 5 days. Many people with yeast or wheat intolerances also find sourdoughs more acceptable, particularly as 100% organic rye flours are used.
Non Organic
A simple sourdough loaf made with 100% organic rye flours, water and salt. ABOUT SOURDOUGHS: Sourdoughs are breads made without using conventional baker’s yeast, a process that goes back thousands of years. Their basis is the use of a “culture” or “natural leaven” developed simply by mixing a little flour and water and allowing it to ferment naturally as “wild yeasts” and bacteria get to work. We start the process of making sourdoughs the night before baking, allowing the culture to ferment for at least 12 hours during which time it gets very active. If more flavouring and ingredients are added next day this can also extend the proving stage so sourdoughs really do win a “Slow Food” accolade.
The advantage of this process is that the flour is effectively pre-digested making the resultant bread easier on the stomach. The flavour of sourdoughs can take some getting used to as our palates are accustomed to the bland, often sweet products produced by modern baking techniques. Try sourdoughs with cheese, meat or pickled and smoked fish on thinly sliced bread. Its keeping qualities are excellent and it will stay fresh for 4 or 5 days. Many people with yeast or wheat intolerances also find sourdoughs more acceptable, particularly as 100% organic rye flours are used.
Non Organic
